Prep Time: 15 minutes
Cook Time: 25 – 30 minutes
Serves: 8 people

​Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 6-8 people

​Prep Time: 1 hour
Cook Time: 35 minutes
Serves: 6-8 people

Duxelles

• 1 1/2 lbs white button mushrooms
• 1/2 cup walnuts
• 1 clove garlic
• 1 tablespoon fresh thyme

Beef

• 3 lb center cut beef tenderloin (filet mignon)
• 1 tablespoon olive oil
• 10 slices prosciutto
• 1 tablespoon dijion mustard
• 1 sheet puff pastry, thawed
• 1 large egg
• salt and pepper

NOTE: I recommend watching how Gordon Ramsey prepares his beef wellington because I believe he has one of the best methods (Link).

1. Preheat oven to 400 degrees Fahrenheit.
2. Preheat cast iron pan (or any pan) to medium high heat with olive oil.
3. Place beef in pan and sear the outside for 5 minutes.
4. Let the beef cool and prepare the duxelle. In a food processor (or in my case, a nutribullet) place the mushrooms, walnuts, garlic, and thyme and blitz until finely chopped. Place the duxelle in a hot try pan on medium until all the water has evaporated for the mixture. Transfer onto a plate to cool.
5. Pull out some cling wrap onto a flat surface and carefully create a layer of prosciutto (The point of this is to make sure we create a blanket to seal the beef filet so the juices don’t cause the puff pastry to be soggy). Sprinkle pepper of the prosciutto.
6. Spread the duxelles onto the prosciutto in a thin even layer. Place the beef filet onto the duxelles and brush it with dijion mustard.
7. Carefully wrap the beef with the blanket of prosciutto and chill in the fridge for 15 minutes.
8. Place cling wrap on working surface and place a sheet of puff pastry on it. Unwrap the beef filet and place it on the dough. Use the cling wrap to wrap up the beef wellington and place it in the fridge for 5 minutes.
9. Unwrap the beef wellington and place it on a baking sheet lined with parchment paper. Beat the egg and brush it over the puff pastry as an egg wash.
10. Bake for 35 minutes (you may adjust the time depending on how well you like your beef cooked. This time will give you medium rare).
11. Let cool for 10 minutes and serve.

​Prep Time: 10-15 minutes
Chill: minimum 3 hours 
Serves: 12 people

Prep Time: 15-20 minutes + 1 hour (minimum) to marinate
Cook Time: 15 minutes per batch
Serves: 4-6 people

​Fried Chicken

• 20 chicken wings/drum sticks
• 4 cups of Korean tempura batter mix (separated into 2 cups)
• 3 eggs
• 2 cups of milk
• 1 teaspoon salt

Dipping Sauce

• 4 tablespoons of Gochujang (Korean red chili pepper paste)
• 1 tablespoon honey
• 1 tablespoon ketchup
• 1 teaspoon apple cider vinegar

**Note: amount of Gochujang can vary based on taste preference**

Prep Time: 30-40 minutes
Cook Time: 10 Minutes
Serves: 4-6 people
(Note: You can add more or different types of vegetables and meat according to your preference. Make it yours!)

Potstickers

• 1 lb ground pork
• 1 cup shredded napa cabbage
• 2 garlic cloves, minced
• 3 green onions, thinly sliced
• 1 tablespoon ginger, grated
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil
• 1 teaspoon Sriracha (more/less to taste preference)
• 1/2 teaspoon white pepper
• 35-40 wonton wrappers
• 2 tablespoons vegetable oil
• 1 cup water

Dipping Sauce

• 4 tablespoon soy sauce
• 1 teaspoon red pepper flakes
• 1/2 teaspoon Sriracha
• 1/2 teaspoon sesame oil

Prep Time: 30-40 minutes
Cook Time: 35 Minutes
Serves: 4 people
(Disclaimer: picture includes roasted vegetables that will be in a future post)

If you don’t have a big enough skillet pan then you should follow the instructions like normal but after the liquid boils, transfer the rice mixture and chicken thighs into a 9×13 baking dish instead. And then follow the rest of the instructions after as well!