recipes

• In a large mixing bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika.
• Add club soda (or cold water) and the beaten egg to the dry ingredients, whisking until smooth and lump-free.
• Heat vegetable oil in a deep fryer or deep pan to 375°F (190°C).
• Pat fish fillets dry with paper towels, then dip each fillet into the batter, ensuring an even coat.
• Carefully place battered fish into the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy.
• Remove from oil and drain on paper towels before serving.

• In a mixing bowl, whisk together mayonnaise, horseradish, Dijon mustard, white vinegar, sugar, salt, and black pepper until smooth.
• Taste and adjust seasoning if needed, adding more horseradish for extra heat.
• Cover and refrigerate for at least 30 minutes before serving to let flavors meld.
• Serve chilled as a sandwich spread or dipping sauce.

• In a small saucepan over medium heat, whisk together ketchup, apple cider vinegar, and brown sugar.
• Add Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, black pepper, and Tabasco sauce if using.
• Stir in water and bring the sauce to a gentle simmer.
• Reduce heat to low and let cook for 8-10 minutes, stirring occasionally, until slightly thickened.
• Remove from heat and let cool before using.
• Store in an airtight container in the fridge for up to one week.

• In a shallow bowl, add flour.
• In another bowl, beat the egg.
• In a third bowl, mix panko breadcrumbs, salt, and pepper.
• Coat each chicken breast first in flour, then dip into the egg, and finally coat with the breadcrumb mixture.
• Heat vegetable oil in a frying pan over medium heat and cook chicken for 4-5 minutes per side until golden brown and cooked through.
• Let rest for a few minutes before slicing.
• In a small bowl, whisk together honey, rice vinegar, mayonnaise, Dijon mustard, and sesame oil to make the dressing.
• In a large mixing bowl, combine mixed greens, shredded cabbage, carrots, and crispy chow mein noodles.
• Top the salad with sliced crispy chicken.
• Drizzle with dressing and serve immediately.

• Preheat your grill pan or frying pan over medium-high heat.
• Rub the chicken breasts with blackened seasoning and drizzle with olive oil.
• Cook the chicken in the hot pan for about 4-5 minutes per side or until fully cooked and internal temperature reaches 165°F (75°C).
• Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
• In a large salad bowl, combine the mixed greens, diced tomato, cucumber, and red onion.
• Add the sliced chicken on top of the salad.
• Drizzle with balsamic vinaigrette if desired and toss gently.
• Serve immediately.

• In a pitcher, combine the fresh lemon juice and cold water.
• Stir in the simple syrup and mix until well combined.
• Add ice cubes to your glasses and pour the lemonade over the ice.
• Stir well and serve chilled.

• Line two large cookie sheets with waxed paper.
• Set large wire cooling rack on paper; set aside.
• Place coconut in large bowl; set aside.
• Place corn syrup in a 1-cup glass measure.
• Microwave on high (100%) 1 minute or until syrup boils.
• Immediately pour over coconut.
• Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated.
• This takes a little time, and yes, there is enough syrup.
• Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.)
• Place 2 inches apart on wire racks.
• Let dry 10 minutes.
• Reroll coconut balls so there are no loose ends of coconut sticking up.
• Place milk chocolate and shortening in a 4-cup glass measure or 1½ quart microwave-safe bowl.
• Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
• Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper.
• While chocolate coating is still soft, lightly press whole almond on top of each.
• Let stand to set or place in refrigerator.
• Store in a single layer in airtight container.
• Keeps best if refrigerated.

• Pat the steak dry with paper towels and season generously with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat.
• Sear the steak for1 3-5 minutes per side, or until desired doneness.

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• Remove the steak from the skillet and set aside to rest.
• Reduce the heat to medium, add the minced garlic, and cook for 1 minute, until fragrant.
• Add the lemon juice and zest to the skillet, and cook for 1 minute.
• Stir in the chopped fresh herbs.
• Return the steak to the skillet, and spoon the lemon-herb sauce over the steak.
• Serve immediately.