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Desserts/Banana Bread.md

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+## Ingredients:
+- 3 eggs
+- 2 cups sugar
+- 1 cup crushed drained pineapple
+- 4 bananas mashed
+- 2 cups flour
+- 1 tbsp. Baking soda
+- 1 tsp. Baking powder
+- 1 tsp. Cinnamon
+- 1/2 cup raisins
+- 1/2 cup walnuts
+- 1/2 cup oil - olive oil, weed oil, etc.
+
+## Baking:
+- Put in greased & floured bundt pan or
+- 50-55 min @ 350
+
+

Desserts/John Cring's Apple Pie.md

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+## Ingredients:
+- Crust
+- Any thin pie crust will do, mom uses Pilsbury pie crust for a shortcut
+- No pre-baking required for crust, it can be raw
+- Filling
+- 7-8 large Fuji apples
+- ½ cup white sugar
+- ½ cup brown sugar
+- 5 tbsp flour
+- 1 tsp cinnamon
+- ½ tsp salt
+- Topping
+- ¾ cup flour
+- ½ cup white sugar
+- ½ cup brown sugar
+- ½ cup melted unsalted butter
+
+## Cooking:
+- 375℉ 60 mins
+- Put foil or cookie sheet on lower rack to catch pie drippings
+

Mains/Birria - Chef John.md

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+## Ingredients
+- ~3-5lbs of beef or lamb or goat
+- (Mexican) oregano
+- ~1tsp ground cumin
+- ¼ tsp ground cinnamon
+- ¼ tsp ground cloves
+- ~7 dried guajillo chiles
+- Passilla, chipotle, jalapeno, are also fine, mix and match
+- 1 large onion, roughly chopped
+- ~6 cloves of garlic, peeled
+- 1” of ginger, thinly sliced
+- 3 large tomatoes, cored and chopped
+- 3 bay leaves
+- 1 tbsp honey
+- ¼ cup white vinegar
+- 1 quart chicken broth
+
+## Process
+- Cut the meat into 2-3” chunks and add it to the pot you will eventually make the stew in
+- Season with salt, pepper, cumin, (mexican) oregano, a bit of cinnamon, and some ground clove and toss thoroughly
+- Cover the pot and leave the meat in the fridge for ~6 hours or overnight
+- Prep the chiles by cutting of the stems and cutting them open with scissors, remove the seeds
+- Heat up olive oil in a saucepan, add the chiles and toss in the hot oil for about 30 seconds to breathe life back into them. Then stir in the chopped onion, garlic, and ginger. Add tomatoes with ~2 cups of water and bring to a simmer. Simmer for ~30 mins.
+- Remove the saucepan from the heat, and use an immersion blender or normal blender to blend the sauce smooth. Strain the sauce through a mesh strainer.
+- P.S. don’t use too fine a strainer, it’ll take friggin forever.
+- Remove the pot with the meat from the fridge. Add bay leaves, honey, vinegar, chicken broth, and strained chile sauce.
+- Bring the stew to a boil, then lower the heat and simmer for 3-4 hours (until the meat is falling-apart tender. Stir occasionally.
+- The original recipe says to “skim fat” as you go and reserve it for making tacos, but you do.
+- Eat it as a stew, on rice, or make tacos. Garnish with lime, crema, cilantro, diced onion, whatever you like.

Mains/Carnitas - Chef John.md

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+## Ingredients:
+- 3 pounds boneless pork butt (shoulder), cut into 2-inch cubes
+- 1 tbsp kosher salt (this needs to be salted generously!)
+- 1 tsp fresh ground black pepper
+- 3/4 tsp cinnamon
+- 1 tsp ground cumin
+- 1/2 tsp Chinese 5-spice
+- 1 orange, peel and juice
+- 8 cloves peeled whole garlic
+- 2 bay leaves, torn in half
+- 1/4 cup olive oil
+
+## Cooking:
+- Combine everything in a bowl and mix 
+- Transfer to baking dish, cover tightly with foil, place on a baking sheet to catch any leaks
+- Roast at 275 F. for about 3 1/2 hours or until fork tender
+- Remove the foil and broil to crisp the tops as you wish

Mains/Chicken Cutlets.md

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+## Ingredients:
+- Chicken Breast
+- Parmesan cheese
+- Panko bread crumbs
+- Parsley
+- Flour
+- Eggs
+- Olive oil
+
+## Cooking:
+- Butterfly chicken breast and pound out thinly
+- Breading: mix ⅔ panko breadcrumbs, ⅓ parmesan cheese, and mix in some chopped parsley (pro tip, use a food processor to make it more homogenous)
+- Dredge chicken (flour, egg wash, breading)
+- Fry in olive oil until brown (medium/medium high heat), rest under foil
+

Mains/Chile Verde - Kenji.md

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+## Ingredients
+- ~3-5lbs of pork shoulder
+- 8-12 tomatillos, cut in large chunks / halves
+- 1 large onion, quartered and peeled
+- 2-6 green chiles, cut in half (modulate for how hot you want it, also remove most seeds)
+- Can do a mix of jalapenos, poblanos, hatch, etc.
+- 1 quart of chicken stock
+- 1 bunch of cilantro
+- 1 ½ tbsp ground cumin
+- Limes
+
+## Process
+- Put the cut tomatillos, onion, and chiles onto a sheet tray, lightly oil, and broil / roast until browned, ~10mins (if you use the broiler, maybe less)
+- Transfer the roasted peppers, onions, and tomatillos into a blender, add a large handful of cilantro, and blend smooth.
+- Cut the pork into 1-2” chunks and brown well on high heat in a large pot with some neutral oil.
+- When the pork is almost finished browning, add cumin and stir in with pork. Cook an additional minute or two.
+- Lower the heat slightly, and add the chicken stock and ~1 quart of the chile sauce to the pot, reserving any extra you may have to turn into salsa. Bring to a simmer.
+- Season the leftover chile sauce with salt and lime to make a dank salsa.
+- Place a lid on the pot with the lid slightly ajar, and place the pot into a 275F oven for ~3 hours or until the pork is tender and shreddable.
+- Remove from the oven and you’re done.
+- You may want the sauce to be thicker, in which case you can simmer the sauce and pork for a bit longer with the lid off to thicken it. Just don’t overcook the friggin thing.
+- You can also skim off some fat if you don’t like being happy.

Mains/Eggplant Parm - Alison Roman.md

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+## Intro
+Breading / frying is whack, this is unreasonably good for how easy it is.
+
+## Ingredients
+- 1-2 Yellow Onions sliced or diced
+- Garlic
+- 2-3 medium to large Eggplants sliced in ¾” rounds
+- Anchovies
+- 28 oz can of tomatoes
+- 12-16 oz of mozzarella
+- Capers
+- Parmesan
+- Panko
+- Parsley, oregano, basil, whatever
+
+## Directions
+- Saute sliced onions, add garlic + chili flake, add tomatoes and cook for 15-20
+- Slice eggplant, season salt + pepper, generously olive oil, roast 45 minutes at 425 or until super browned and desiccated
+- Toast panko in olive oil until golden brown
+- Layer 2x
+- Sauce
+- Eggplant
+- Parm
+- Capers, herbs, anchovies
+- Bread crumbs
+- Mozz
+- Bake 30 mins, 400-425 until the top is nice and browned

Mains/Filet Roast.md

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+## Ingredients:
+- 1 whole filet of beef (4 to 5 pounds), trimmed and tied
+- 2 tablespoons unsalted butter at room temperature
+- 1 tablespoon kosher salt
+- 1 tablespoon coarsely ground black pepper
+
+## Cooking:
+- Preheat oven to 500 degrees
+- Dry off roast, spread butter all over, and season with salt and pepper
+- Cook exactly 22 mins for rare, 25 for medium rare
+- Remove from over and cover tightly with foil, rest for 20 mins
+- Cut strings and slice thickly

Mains/Oven Chicken Thighs.md

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+## Seasoning:
+- Salt
+- pepper
+- paprika
+- garlic powder
+
+## Cooking:
+- Season the dudes well with the above seasonings
+- Oven at 400 deg.
+- 15mins skin up, 10mins skin down, 15 mins up
+

Mains/Oven Ribs.md

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+## Ingredients:
+- salt, pepper
+- Garlic powder/salt
+- Bbq sauce
+- Paprika
+- Ribs
+
+## Cooking:
+- Generously season with the spices/salt/pepper
+- Oven to 425F
+- Cook 25 mins concave down, 15 up, 20+ up
+- Total 1hr - 1:15
+- Remove, dowse in bbq
+- Cover/seal in foil, oven to 250F
+- 2 hours in the oven covered

Misc/Bchang's Pork Buns.md

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+## Ingredients (yields about 20 buns):
+- 1/2 tsp Salt
+- 3 cups flour
+- 1/4 tsp white sugar
+- 1 1/8 tsp active dry yeast (or half a packet of Fleischmann's)
+- 1 bunch chopped scallions
+- 1 lb ground pork (70/30, or 80/20 mix with addition of ~1 tbsp lard)
+- 3 tbsp soy sauce
+- 1/2 tsp sesame seeds (optional)
+
+## Dough:
+- Bloom yeast with sugar and ~1/4 cup of warm water, approx. 10 mins
+- Once bubbles appear, incorporate 1 cup of flour into yeast mixture and 1/2-3/4 cup water to make a paste (should be the consistency of cake batter)
+- Cover paste with an additional cup of flour (dust over top), wrap with seran, and leave out or in oven with the light on to prove until cracks appear in the flour covering the paste, approx 15 - 30 mins
+- Once cracks appear, incorporate the flour that is covering the paste along with 1 tsp of salt, creating the beginnings of the dough
+- Continue working the dough, adding the remaining flour little by little, until the dough pulls away from the sides of the bowl cleanly (the dough will still be very wet/tacky at this point)
+- Turn the dough out onto a lightly floured work surface, and being to knead
+- Knead the dough and periodically stretch it out, adding small amounts of the remaining flour as needed, until the dough is soft and pulls away cleanly from the work surface and your hands (the dough will be soft with a "rough" exterior that resembles the moon, and when poked it will rebound slightly but have a clear impression)
+- Place the dough in a lightly oiled bowl and prove for 3-4 hours in a warm place (i.e. the oven with the light on) or overnight in the fridge, until approximately doubled in size
+- When ready to make buns, remove dough from fridge and allow it to return to room temperature
+
+## Filling:
+- Combine ground pork and extra pork fat (if using) in a large, preferably clear, mixing bowl, and mix to combine
+- With chopsticks or a fork, further mix the pork mixture, periodically incorporating small amounts of water, essentially emulsifying the mixture
+- Stop mixing/adding water when water begins to pool at the bottom of the bowl (or side when tilted)
+- The pork mix should be homogenized and slightly lightened in color, about as thick as toothpaste
+- Mix in ~3 tbsp of soy sauce, ~1/2 tsp salt, scallions, and other seasonings if desired (garlic, ginger, etc), and adjust the seasoning to taste
+- The mixture should be well -- if not heavily -- seasoned, as the filling brings most of the seasoning for the final bun
+- Microwave small portions of the mixture in order to taste if you don’t like raw pork, Chinese grandmothers will make fun of you
+- Cover and place in fridge until ready to use
+
+## Making the buns (just pull this up on youtube or have a Chinese friend show you):
+- Portion dough into slightly-smaller-than-golf-ball balls
+- Roll the ball of dough into a circle, approx. ¼ inch thick, leaving the center slightly thicker than the edges
+- Pick up the rolled dough, cradling between your thumb and index finger of your non-dominant hand
+- Spoon a heaping tablespoon of the pork filling into the center of the rolled dough and begin wrapping
+- To wrap, grab the edge of the dough, stretch slightly, and pull onto the pork mixture
+- Moving around the edge of the dough, grab another point along the dough edge, stretch and pull onto the previous fold, pinching them together
+- Repeat, working around the circumference of the dough and moving up around the filling gradually enclosing it, pressing the pork filling down slightly with a wet finger as needed
+- It is fine to go around more than once, repeating the same process until the filling is entirely enclosed
+- When the dough is almost sealed around the filling, either continue pleating or pinch together to seal
+- Place seam side down on a lightly oiled tray
+- Repeat until out of filling or dough, get creative with whatever leftovers you have (this dough makes good scallion pancakes, filling is just good)
+- Allow buns to prove once more for ~15 mins
+- Either freeze or cook the buns
+
+## Cooking:
+- Heat a pan with a lid over medium to medium-high heat
+- Lightly oil the pan, then arrange buns seam side down in the pan, frying lightly for 3 minutes
+- Pour water into the pan until water comes up ~ ¼ of the way up the buns’ sides
+- Cover the pan and cook the buns until the water has boiled off or ~5 mins have elapsed
+- Remove the lid and allow any remaining water to boil off
+- Continue to fry the buns until the bottoms are well browned, then remove from the pan and serve
+
+## Sauce:
+- Freestyle: spicy, salty, fresh
+
+# Pan-Fried Buns (updated recipe)

Misc/Joe's Flour Tortillas.md

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+## Ingredients
+- 330g flour
+- 115g fat
+- 8g salt
+- 1/2 - 1 cup warm water
+
+## Process
+1. Throw all the dry ingredients into a food processor / stand mixer, mix well
+2. Slowly add the water until it comes together into a shaggy dough
+3. Knead a little bit to get it all together
+4. Let dough rest covered for at least 45 minutes, no more than 2 hours
+5. Separate the dough into balls, let the balls sit for 10 / 15 minutes
+6. Press them flat, roll to thinness on a floured surface, cook immediately