Recipe Index

  1. Honey BBQ Sauce
  2. Mocha Crème Brûlée
  3. Soy Honey Miso Marinated Cod
  4. BBQ Dry Rub
  5. A Midwinter Sunset (Cocktail)

Honey BBQ Sauce

Wet Ingredients

  • 1 cup ketchup
  • 1/3 cup apple cider vinegar
  • 3/4 cup honey
  • 1/4 cup molasses
  • 1 tablespoon Dijon mustard
  • 1 teaspoon liquid smoke (optional)
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup water

Dry Ingredients

  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 1/2 teaspoons salt

Instructions

  1. Add all wet and dry ingredients to a medium saucepan and whisk together until fully combined.
  2. Place the saucepan over medium-low heat and bring the mixture to a gentle simmer. Cook for 10–20 minutes, stirring occasionally, until the sauce reaches your desired consistency.
  3. Remove from heat and allow the sauce to cool for 10–20 minutes. Transfer to a squeeze bottle or jar and refrigerate.

Storage: Keeps up to 2 weeks in the refrigerator.

Mocha Crème Brûlée

Ingredients

  • 454 g heavy whipping cream
  • 67 g white cane sugar
  • 1/2 teaspoon salt
  • 85 g dark chocolate melting wafers
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • 10 g coarsely ground espresso roast coffee

For the topping

  • Granulated sugar (about 1–2 teaspoons per ramekin)

Kitchen Equipment

  • Medium saucepan
  • Fine mesh strainer
  • Medium mixing bowl
  • Large metal or glass baking dish
  • Clean kitchen towel
  • Butane culinary torch
  • Kitchen (or candy) thermometer
  • Rubber spatula

Instructions

  1. Heat the Cream: Add the heavy whipping cream to a medium saucepan and place over medium-low heat. Heat the cream to 180°F (82°C), stirring occasionally. Do not allow the cream to boil or scorch.
  2. Prepare Coffee and Eggs: While the cream warms, coarsely grind the espresso roast coffee. Separate 6 egg yolks and set them aside in a small container.
  3. Steep the Coffee: Once the cream reaches 180°F, remove it from the heat. Add the ground coffee, cover, and allow it to steep for 10 minutes.
  4. Strain the Cream: Strain the cream through a fine mesh strainer into a mixing bowl, pressing lightly to extract the infused cream. Discard the coffee grounds. Rinse the saucepan to remove any residual grounds and return the strained cream to the saucepan.
  5. Melt the Chocolate: Place the saucepan back on the stove over medium-low heat and bring the cream back to 180°F. Gradually add the dark chocolate melting wafers, stirring constantly until fully melted and smooth.
  6. Temper the Eggs: Wet and fold a kitchen towel, then place it on the countertop. Set the mixing bowl on top of the towel to keep it from sliding while whisking. Whisk together the egg yolks and sugar until well combined. Slowly stream the hot cream mixture into the eggs while whisking constantly to temper the eggs and prevent curdling.
  7. Finish the Custard: Stir in the salt and vanilla extract until fully incorporated.
  8. Prepare the Water Bath: Preheat oven to 325°F (163°C). Bring a pot of water to a boil. Place the ramekins into a large baking dish and strain the custard evenly into each ramekin. Carefully pour the hot water into the baking dish until it reaches about halfway up the sides of the ramekins.
  9. Bake: Bake until the edges are set but the centers still have a slight jiggle when gently shaken. For shallow dishes: about 10 minutes; for deeper ramekins: about 20–30 minutes.
  10. Chill: Remove the ramekins from the water bath and place them on a wire rack to cool to room temperature. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
  11. Torch the Sugar: Before serving, sprinkle an even layer of granulated sugar over the top of each custard. Use a culinary torch to caramelize the sugar until a deep golden, glassy crust forms. Allow the sugar to harden for 1–2 minutes, then serve.

Soy Honey Miso Marinated Cod

Marinade Ingredients

  • 1/2 cup mirin
  • 1/4 cup rice wine vinegar
  • 3 tablespoons dark soy sauce
  • 1 tablespoon gochujang
  • 2 tablespoons white miso paste
  • 3 tablespoons honey
  • 2 cloves minced garlic
  • 3 tablespoons water
  • 1 teaspoon salt

Other Ingredients

  • 4 (6-8 ounce) cod/halibut filets
  • 1 to 2 tablespoons neutral cooking oil (e.g., avocado or canola)

Kitchen Equipment

  • Medium saucepan
  • Whisk
  • Jar
  • 1 gallon Ziplock bag or medium Tupperware container
  • Medium/large cast iron or stainless steel pan
  • Paper towls
  • Fish (or normal) spatula

Instructions

  1. Add the wet ingredients to a small saucepan. Mince the garlic cloves and add them to the saucepan. Place the saucepan on the stovetop over medium-low heat and bring the mixture to a gentle simmer for about 10 minutes.
  2. Remove from heat and transfer the marinade to a jar. Place in the refrigerator and allow it to cool for at least 1 hour. Note: The marinade can be prepared the night before and refrigerated until ready to use.
  3. Once the marinade has cooled, pat the fish fillets dry with paper towels and place them in a zip-top bag or small container. Pour the cooled marinade over the fish and marinate for at least 1 hour and up to 8 hours.
  4. When ready to cook, turn on the broiler and position the oven rack near the top of the oven.
  5. Place a stainless steel or cast iron pan on the stovetop over medium-low heat and allow it to preheat for 5–10 minutes.
  6. Remove the fish fillets from the marinade and pat them dry with paper towels. Add oil to the hot pan, then place the fish fillets into the pan. Press down firmly with a fish spatula to ensure even contact with the pan.
  7. Remove the pan from the stovetop and place it in the oven under the broiler for 3–5 minutes, until the top of the fish is lightly caramelized and the internal temperature reaches 145°F (63°C).
  8. Remove the pan from the oven using a potholder and place it on a heat-safe surface. Use a fish spatula to remove the fillets from the pan and serve immediately.

Serving Suggestion

Serve on its own, or alongside white rice and a small microgreen salad (micro-cilantro and micro-arugula work especially well) lightly dressed with rice wine vinegar, sesame oil, and salt.

BBQ Dry Rub

Good for ribs, bbq chicken, and pulled pork. The sugar carmelizes and helps form a bark during the smoking process.

Ingredients

  • 5 tablespoons salt (Kosher or table salt)
  • 5 tablespoons cane sugar
  • 3 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 2 tablespoons cracked pepper
  • 1 tablespoon dried coriander
  • 1 tablespoon cumin
  • 1 tablespoon dried ginger (optional)

Instructions

  1. Add ingredients into a jar or Tupperware container. Shake vigorously.
  2. When ready to cook, season your meat generously with the seasoning and lightly shake off excess.

Serving Note:

Ideal for ribs, BBQ chicken, and pulled pork. The sugar caramelizes during smoking, helping to create a rich, flavorful bark on the meat.

A Midwinter Sunset (Cocktail)

Ingredients

  • 1 ounce fresh squeezed orange juice
  • 1/4 ounce lime juice
  • 3/4 ounce simple syrup
  • 1/2 ounce Cointreau (or Triple Sec)
  • 1/4 ounce Aperol
  • 1 1/2 ounce Vodka
  • 2-3 dashes of orange bitters
  • Egg whites (optional)

Instructions

  1. Add all ingredients to a cocktail shaker. If using egg white, dry shake (without ice) for 20 seconds to create foam.
  2. Add ice and shake for 20 more seconds.
  3. Strain into a chilled martini glass and serve.