​Focaccia Recipe
Yields (2) 9x13 pans - 496 grams of dough

Preferment
81g AP Flour
81g Water (80F)
1 g Yeast (pinch)

Dough Ingredients
388g Bread Flour
43g Whole Wheat Blend
280g Water
162g Preferment (if you have an active starter, skip the preferment step)
6g Yeast
65g Oil
86g Milk (80F)
12g Salt
9g Honey

Day 1
Begin by making a “preferment” mix together the flour, warm water (80F), and yeast. Cover with a lid or wrap and leave on the counter overnight.

Day 2
Start the autolyse by combining the milk and water, bringing the temperature of the liquids to (80F). Add almost all of the milk and water mixture, to the flours - reserving approximately 30g of water. Mix together the flour and liquids by hand until homogenous and no shaggy bits remain. Cover and set aside for 45 minutes. 
After 45 minutes, add the yeast, honey, and 30g of the reserved liquid to the bowl of preferment. Mix to combine.
​Next incorporate the preferment into the dough by hand or dough mixer.
After thoroughly combined, cover and rest for 25 minutes. Then incorporate the salt and olive oil to the dough. Mix for 5 minutes and cover the bowl for 30 minutes.  
Perform (3) stretch and folds. Cover and let rest 30 minutes between S&Fs. 
Place the dough covered in the fridge for overnight.

Day 3
The following day using a dough knife fold the dough into rounds pre shaping – 496g. Transfer the dough to liberally sprayed and oiled 9x13 baking pans. Allow to rest covered for 2-4 hours until it doubled in size
Aggressively dimple the dough and drizzle with olive oil, tomatoes, or any toppings desired
Preheat your oven to 500ºF at least, one hour prior to baking. 
Immediately lower the oven to 425ºF and bake for 20-25 minutes until golden brown and bubbling.  Once baked, quickly remove the bread from the pans and place on a wire rack to cool and preserve the crispy crust.

INGREDIENTS
• 360 grams (about 1.5 cups) water
• 12 grams (about 2 teaspoons) salt 
• 100 grams (about 1/2 cup) active sourdough starter
• 450 grams (about 3.5 cups) bread flour

Mix the dough: Place the water in a large bowl. Add the salt and stir briefly. Add the starter and stir briefly to incorporate. Add the flour, and stir until you have a wet, sticky dough ball. Knead briefly with your hands if necessary to incorporate the flour. Cover with a tea towel or cloth bowl cover and let sit for 30 minutes.

Stretches and folds: With wet hands, grab one side of the dough, and pull up and to the center. Rotate the bowl a quarter turn, and repeat the grabbing and pulling. Do this until you’ve made a full circle.

Repeat this process three more times at 30-minute intervals for a total of 4 sets of stretches and folds over the course of two hours.

Bulk fermentation: Transfer the dough to a straight-sided vessel. Cover the vessel with a towel. Let rise at room temperature until the dough nearly doubles in volume.

Cover vessel with a lid (ideally) or a towel (if you are using a towel, slick the top of the dough with oil to prevent it from drying out.) Transfer to fridge for 12-24 hours. 

Ingredients

2 cups plus 3 tablespoons all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
2 sticks butter, at room temperature
1 cup granulated sugar
2/3 cup brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 (10-ounce) block high quality semisweet chocolate, chopped

Preheat the oven to 375 degrees F. Line baking sheet with parchment paper or silicon pads.
In a small bowl, whisk the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and mix on low to combine. Add the flour mixture and mix on low until combined. Add the chocolate chips and mix on low into the batter.
Form the dough into 3½-ounce balls (1/3 cup each). Place 4 balls an equal distance apart on a prepared pan and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.
Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.

 Recipe
– 2 Tablespoons Butter (Margerine)
– 1/2 Tablespoon Flour
– 2 Cups milk
– 1 LB. Extra Sharp Cheddar (shredded)
– ½ LB. Monterey Jack (shredded)
– 1 Tablespoons Hot Sauce
– 2 teaspoons mustard powder
– 1 Cup Mayo (light) - yes believe it or not (secret ingrediant)
– 1 Cup Sour Cream
– 12oz Elbow Macaroni Noodles
– 1/2 Cup Panko

In saucepan, heat 1 tablespoon of butter and 1/2 tablespoon of flour over medium heat. Cook until the roux starts. At that point, add 1/2 cup of the milk or cream and stir until sauce thickens. Add an additional milk or cream and stir for 1-2 minutes. Make sure it is not thick, add more milk to losen.
Next add grated cheese to sauce slowly stirring until the cheese is blended and sauce is smooth and creamy. Add 1-2 tablespoons of your favorite hot sauce at this point.
Mix together pasta, sauce, mayo and sour cream and pour into a dish.  sprayed with a good non-stick spray
Blend (Food Processor) 1 tablespoon of butter with the panco, sprinle on top.
Bake at 350 degree for about 1 hour (or until mac & cheese becomes hot and bubbly). Dont over bake or cheese starts to dry.
good luck!

Create a rub:
1/4 tablespoon Red cyan pepper
1 tablespoon paprika
1 teaspoon fine sea salt
1 tablespoon Cumin
3 tablespoons finely ground coffee beans
1 tablespoon garlic powder
1 tablespoon onion powder

Marinade in a food processor:
3-4 Garlic cloves
1/4 c Oil
2-3 tablespoons Vinegar
Fresh Thyme
Stalk of Green onions
Fresh Ginger
Jerk marinade

Rub chicken with rub (under skin if applicable)
Add marinade to chicken and rub at least 1 hour before Grilling (overnight marinade best results)

4 lg portobello mushrooms 
2 small zucchini
1/2 c. extra-virgin olive oil, plus more for brushing
1/2 c. minced shallot (1 large shallot)
1/2 tsp. red-pepper flakes
2-3 cloves of garlic
1/2 c. finely grated Parmesan cheese
1 1/2 c. quinoa, cooked according to package directions (2 cups cooked)
2 tsp. kosher salt
Freshly ground pepper
1 large egg, lightly beaten
1 1/2 cups fresh whole-wheat breadcrumbs




Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.


Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, garlic and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, overnight gives a good result.


Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into 1/2-inch-thick patties, pressing firmly. Cook until golden brown and cooked through, about 3 minutes per side.

1 lg piece of flank steak, 2-3 lbs

Marinade:
1/3 c. fresh lime juice
2 tsp. lime zest
1/4 c. Olive Oil
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. Onion powder
1 tsp. garlic powder
1 tb. soy sauce
1/2 tsp. ground chipolte chile powder


Combine all ingredients and marinate for 2-3 hours.  Slightly oil the outdoor grill with oil and cook for 2-3 minutes on each side.