Curry Filling* - 2/3 cup (100 g) onion, diced - 3–4 cloves (10 g) garlic, minced - 4–4.5 oz (126 g) ground beef - 1/2 tsp (2 g) salt - 1/3 cup (55 g) carrots, finely diced - 1/2 cup (60-80 g) potatoes, diced - 1 pack (50 g) Japanese curry roux cubes - 2 tsp (9 g) ketchup or honey - 1 tsp (4 g) cocoa powder - 1 tsp (4 g) garam masala - 1 1/2 cups (320 ml) water Dough Option 1 (Soft and Chewy) - 1 1/2 cup (180 g) bread flour - 3 tbsp (20 g) cake flour - 1 1/2 tbsp (20 g) sugar - 1/2 tsp (3 g) instant dry yeast - 3/4 tsp (4 g) salt - 1 tbsp (8 g) milk powder (or substitute water with 1/2 cup + 2 tsp (135 ml) 2% milk) - 1/2 cup (120 ml) water - 1 1/2 tbsp (20 g) butter, softened Dough Option 2 (Soft and Fluffy) - 1 1/2 cup (160 g) bread flour - 3 tbsp (40 g) cake flour - 1 tbsp + 2 tsp – 2.5 tbsp (20–30 g) sugar (I usually add about 24 grams) - 1/2 tsp (3 g) instant dry yeast - 3/4 tsp (4 g) salt - 1 large (20 g) egg yolk - 1/4 cup + 2 tsp (70 ml) 2% milk - 3 tbsp + 1 tsp (50 ml) water - 1.5 tbsp (22 g) unsalted butter Coating and Frying - 1 egg or 1/4 cup water or milk - 1 cup Japanese style panko - 3 – 4 cup neutral frying oil Instructions Curry Filling 1. Cook the aromatics: Heat 1 tablespoon of oil in a pan over medium-high heat. Add the minced garlic and diced onions, cooking until the onions become translucent. 2. Add the beef: Stir in the ground beef and salt, cooking for about 1 minute until lightly browned. 3. Add the vegetables: Mix in the diced potatoes and finely diced carrots. Fry for 30 seconds, then pour in the water. Cover the pan, reduce the heat to low, and let the mixture cook until the potatoes are nearly tender. 4. Add the seasonings: Break the curry roux cubes into pieces and add them to the pan along with ketchup and garam masala. Stir well to combine. 5. Thicken the curry: Continue cooking until the mixture thickens. It should be quite thick as it will firm up more when cooled. 6. Cool and store: Remove from heat, transfer the curry to a glass container, and let it cool. Once cooled, cover and refrigerate.

Purchase List!!! Approximately $24 for 6-7 meals. That's about $4 a meal! (Note, you probably already have eggs, flour, pasta, an onion, and maybe a can of tomatoes in your pantry) 1 Pack(about 1pound) - Chicken Breast (Preferred) or Thighs if you want 2 Cups A/P Flour (Or Corn Starch if you are gluten free) 2-3 Eggs (Or substitute) 4 Cups Breadcrumbs, Panko, or Gluten Free Breadcrumbs 10-12 oz oil- Canola or lard 1 Yellow or White Onion 5-6 Cloves of garlic 1 Large Can Whole Peeled Plum Tomatoes (San Marzano tomatoes if you're feeling like a baller, not San Marzano "Style" that’s a tricky labeling hack that just means you're paying more for nothing) 1 Bunch of Fresh basil 8 oz. Shredded Mozzarella (Or fresh mozzarella) 1 Pound of your favorite pasta. I love thin spaghetti, or rigatoni rigate! Salt & Fresh Ground Black Pepper Optional seasonings Garlic Powder, Crushed Red Pepper Flake, Parsley Comment Heard Chef if you're joining us on the live stream next Thursday! Learn a delicious, easy dish for Valentines day! Your WIFE and or HUSBAND will thank you. (Add a bottle of a wine and a dozen long stem roses to your purchase list to really seal the V-DAY deal) Maybe even a candle or two!

Alright Everyone. Id like to announce something I've wanted to do since the fruition of this group! I will begin hosting a CASUAL in home cooking class where you will be able to join in via video chat and cook along with yours truly! I will pick a recipe or dish, post it about a week in advance, along with a purchase list, so you can join in from your own kitchen! We won't have much of a format other than leaving enough time to discuss topics, answer questions, and troubleshoot your concerns. Then we can move our cameras to the dinner table and enjoy a meal together! Id love to hear from you all what dishes you would like to tackle! My focus will always be on: Ingredient utilization (Clearing out the fridge so we're not wasting money) Core Cooking skills and fundamentals Community and family building through cooking and the dinner table Building depth of flavors Expanding your comfort level with new flavors and ingredient use! Reply with your Email Address if you would like to be invited to this live cooking event! You can just sit back and watch! or you can get your hands dirty and prepare alongside with Me and enjoy a delicious home cooked meal! Invite your friends WHEN: Thursday, February 12th 2026 7 PM EST Approximately 1-1.5 Hours Recipe #1 we will start with a banger! Chicken Parmesan Simple Pasta in Filetto Sauce Purchase List: Approximately $24 for 6-7 meals. thats about $4 a meal! (Note you probably already have eggs, flour, an onion, and maybe a can of tomatoes in your pantry) 🐔1 Pack(about 1pound) - Chicken Breast (Perferred) Or Thighs if you want 🥚2-3 Eggs (Or substitute) 🌻2 Cups A/P Flour (Or Corn Starch if you are gluten free) 🥖4 Cups Bread Crumbs, Panko, or Gluten Free Bread Crumbs 🧀8 oz. Shredded Mozzarella (Or fresh mozzarella) 🍅1 Large Can Whole Peeled Plum Tomatoes (San Marzanos if you're feeling like a baller, not san Marzano "Style" thats a tricky labeling hack that just means your paying more for nothing) 🧅1 Yellow or White Onion

I think we can all agree, a delicious panini from the local artisan sandwich shop or Italian delicatessen is something we can all get down with. If only it was just as easy to recreate those delicious bites from our personal home kitchen. Wait you mean to tell me it is? I present to you this delicious chicken pesto panini recreated from almost all leftovers? WHT YOU'LL NEED?!? - Grilled or breaded chicken cutlets - Bread of choice! (I used a sliced sourdough and some leftover nicer Kalamata olive bread we had from dinner last night. - Cheese! I had cilinge mozzarella leftover and used a sliced havarti from my coldcut drawer. - Pesto- I made it a week ago, I keep it a little loose suspended in EVOO so it stays tasty a bit longer, (you can use store bought but if it’s jarred and pasteurized it’s not as good flat out) - Basil - Jarred sun-dried roasted peppers!!! These are as fire as fire gets! They’re LIT, no Cap. Straight up Bussin. They slap! Not 6 / 7 but dare I say 69!!!! Okay, so you gathered your ingredients let’s assemble! Get your oven preheated to 325/350 and slap down two slices of bread on a sheet pan/baking pan. I started by spreading some of the oil the peppers were floating in onto one side of each slices of bread. Flip them over so the bare side is up now! In both bare sides I spread pesto and slapped on some havarti slices! On one slice I put basil, sliced chicken, cut up mozzarella, and the roasted peppers! Once stacked neatly I flip the other slice onto it to build the panini! Place it center on the sheet pan, press down firmly and bake till crispy and oooey, gooey, and melted through! Heat a small Saute pan and add a tab of butter. Place the sandwich onto hot pan over medium heat. Put partchment or foil on top side and press with another sauce pan base firmly! Flip and repeat! Cut in half and enjoy your epic pull apart tasty eats!!! Don’t forget you can also purchase an in home panini press like these! Cheap but it will do!

You just got home. You throw the keys on the shelf, kick your shoes off, plop down onto your favorite chair or couch…….. o Crap. It’s your night to make dinner, or it’s your spouses or kids birthday, or date night. You have 30 minutes or less to throw down a delicious meal with little planning and less prep time! What are you making? I’ll go first! Chicken piccata! First get a pot of salted water up and boiling In the mean time Slice and pound out your chicken breast (or thighs, or pork, or turkey, or shrimp!) Season with salt and pepper, and dredge in seasoned all purpose flour (or corn starch if your gluten free) Small dice 1/2 a shallot or onion. Slice or mince 2 to 4,56788 cloves of garlic 1/2 cup dry white wine 1 lemon zested and then cut in half 1/4 cup capers 4 Tbsp, butter cubed and put in freezer! (You can coat in flour or corn starch for best results) Herbs…parsley would be best! you choose, thyme, rosemary, parsley, those type, not cilantro you dingbat! And note fresh herbs go in to finish, dry herbs earlier to help release oils. In a hot pan with EVOO and a tab of butter Saute your dredged chicken until golden brown! (Chef hack, don’t finish over stove, once one side GBD-Golden Brown Delicious, flip over and shove that directly into a hot oven!) Once the chicken is cooked, using hot hands or towel pull from oven and place on medium flame stove. Is your water boiling? If so add dry pasta of choice. Move it around every once in a while to prevent sticking. In chicken pan Add garlic and shallot, let cook till fragrant and translucent. Deglaze with white wine, add lemon juice, and capers. Let reduce by half. Once simmering, add butter in and make sure to be agitating the pan to emulsify and thicken! Finish with lemon zest and fresh herbs Once pastas al dente drain and save 1/2 cup pasta water. Remove chicken, add pasta and coat. Adjust with pasta water and plate that deliciousness. Top with chicken and finish with some caper sauce! ENJOY