Ingredients:

• 2 cups reserved pasta water
• 4 Tbsp. Butter
• 4 Tbsp. Flour
• 2 cups Heavy Cream
• 1 tsp. Salt
• 1 cup freshly grated Parmesan Cheese
• freshly ground Pepper to taste
• 14 cup fresh Parsley
• 1 Tbsp. Lemon Juice

Directions:

1. Melt butter in a pan.
2. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1-2 minutes.
3. Whisk in the reserved two cups of pasta water and the heavy cream.
4. Season with 1 tsp. salt and the ground pepper.
5. Return to a simmer, whisking to make a smooth sauce.
6. Cook over low heat until thickened.
7. Remove the pot from heat and add the parmesan cheese, parsley, and lemon juice. Stir.

• 1 ½-inch piece Ginger, peeled, finely chopped
• ¼ cup Soy Sauce
• 3 Tbsp. Light Brown Sugar
• 2 Tbsp. fresh Lime Juice
• 1 Tbsp. Fish Sauce
• ½ tsp. Black Pepper
• ½ tsp. Garlic Powder
• ¼ cup EVOO
• 1 Tbsp. Toasted Sesame Oil
• ¾ Lb. Filet Mignon Steaks, 1 inch thick
• Kosher salt

Dressing

• ¼ cup fresh Lime Juice
• ¼ cup Hot Chili Paste (such as Sambal Oelek)
• ¼ cup Peanut Oil
• 2 Tbsp. Fish Sauce
• 2 Tbsp. Sugar1 Tbsp. Honey
• 1 Garlic clove, finely chopped
• Kosher salt (optional)

Salad and Assembly

• 2 oz. dried Ramen or Lo Mein Noodles
• Kosher salt
• ½ tsp. Toasted Sesame Oil
• 1 large Mango, peeled, cut into 1-inch pieces
• ½ bunch Arugula, stems removed, leaves torn
• ½ bunch Watercress, tough stems removed
• 2 medium Carrots, finely shredded on a mandoline or a box grater
• 2 Scallions, chopped
• 2 cups finely shredded Savoy Cabbage
• 1 cup Cherry Tomatoes, halved
• 1 Avocado, cut into 1-inch pieces
• ½ cup chopped Cilantro
• ½ cup torn Basil leaves
• ¼ cup torn Mint leaves
• ¼ cup crumbled toasted unsweetened Coconut Flakes
• ¼ cup finely chopped salted, roasted Peanuts, plus more for serving
• Lime wedges (for serving)

Preparation (Steak)
1: Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper, and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.

2: Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1″ pieces.

Preparation (Dressing)
3: Whisk lime juice, chili paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.

Preparation (Salad Assembly)
4: Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl.

5: Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat.

6: Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss again just to combine.

7: Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.

Recipe found here.

• 2 cups pineapple juice
• ½ cup soy sauce
• ½ cup sugar
• 5 tablespoons apple cider vinegar
• 2 teaspoons toasted sesame oil
• ⅓ cup chopped white onion
• 1 1-inch piece ginger, peeled, finely chopped
• 2 1-inch-thick bone-in rib-eye steaks (about 3 pounds total)
• 4 tablespoons unsalted butter, room temperature
• 2 teaspoons toasted sesame oil
• Kosher salt

Directions:

• Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
• Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
• Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
• Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare.
• Transfer steaks to a plate. Slice butter into ¼”-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.

Recipe found on this reddit post. And this Bon Appetit article.

Have veggies diced and ready.

1/4 cup Olive Oil
1/4 cup AP Flour

Over medium heat, stir until flour is browned the color of pecan shells. Add chopped veggies and stir. Reduce heat and let the veggies get tender.

Add:
1/2 – 1 can Diced Tomatoes
3 cups Water

1 Tbsp. Parsley
1 Bay Leaf
1/2 tsp. Thyme
1 tsp. Salt
1/2 tsp. Black Pepper
1 tsp. Lemon Juice
1/16 tsp. each of Cayenne, Allspice, cloves.

8-10 oz. chopped Okra.

1. Preheat the oven to 400*F.
2. Season the chicken with salt and pepper on both sides, set aside.
3. Make your breading station. Put the egg wash with a few tablespoons of water in one bowl, flour in another, and panko in another. Season the flour with salt, pepper, Italian seasoning, and garlic powder.
4. Bread the chicken. Dip the chicken into the egg wash, then coat in the flour, then back into the egg wash, and finally in the panko.
5. Heat up a stainless steal pan or cast iron skillet, add a thin layer of avocado oil all over. Once hot, pan fry the cutlets, working in batches to not overcrowd the pan. Cook for 1-2 minutes per side, until golden brown and flip, do the same on the other side. Remove from the pan and place on a wire rack over a sheet tray. Do this with all the chicken.
6. Transfer the sheet tray to the oven and bake for 5 minutes, until an internal meat thermometer reads 155*F. Remove from the oven and serve!

Source: Crispy Chicken Cutlets – GF – Kelly’s Clean Kitchen (kellyscleankitchen.com)

• 2 Tbsp. oil
• 2 Pork Tenderloins
• 2 Shallots, minced.
• 2 Garlic Cloves, minced.
• 1 Tbsp. finely chopped fresh thyme.
• 1/2 cup Maple Syrup
• 1/4 cup Balsamic Vinegar
• 3 Tbsp. Dijon Mustard
• 2 Tbsp. EVOO
• 1 tsp. Salt
• 1/2 tsp. Black Pepper
• 1/4 tsp. Cayenne Pepper

INSTRUCTIONS

1. After cutting up the chicken thighs, season generously with salt on both sides. Add a dusting of paprika and black pepper on both sides.
2. Get Blackstone Grill hot, on medium high. A few clicks below the lighting position.
3. Once grill is hot, add a little bit of neutral oil such as peanut or coconut oil.
4. On one area of the grill add the chicken, and spread it out in a single layer. Let sit for a few minutes before stirring so that browning occurs.
5. In a separate area, on medium high heat, add the peppers and stir as needed for even cooking.
6. Once chicken has browned on one side and released from grill, begin tossing and chopping it up. Once it is chopped up pretty well, spread it out into a single layer again to get some more browning.
7. Add buttered buns to the grill over medium heat to toast.
8. Once chicken is cooked and peppers are soft, mix both together. Then spread into a single layer again and cover with cheese until cheese melts.
9. Remove everything to a clean tray and assemble sandwiches at the table.

Marinade Ingredients:

Combine ingredients for marinade in a small bowl.  Stir until combined, should be a little thick.  Put steak into a 1 gallon plastic bag, add marinade.  Store in fridge for 8-24 hours.  Grill at ~400F until internal temp of steak is 130F.  Let steak rest for ~5 minutes, then slice in thin strips for tacos.  Serve with cilantro and salsa verde.