Fine Deviled Eggs

  • 12 eggs, boiled
  • ½ cup Duke’s mayonnaise
  • 1 tbsp. Dijon mustard
  • 1 tsp. lemon juice
  • 1 ½ tsp. Louisiana Hot Sauce
  • ¼ tsp. turmeric
  • 1 pinch ground clove
  • ½ tsp. Kosher salt
  • 2 tsp. pickle brine
  • 1 tsp. sugar
  1. In a large pot, boil eggs for 10 minutes. Turn off heat and allow to sit until cool.
  2. Peel eggs and slice in half lengthwise. Remove the yolk and save the halved egg whites. Pass the yolks through a mesh strainer until fine.
  3. In a large mixing bowl, add strained egg yolks, mayonnaise, Dijon, lemon juice, hot sauce, turmeric, clove, salt, pickle brine, and sugar. Stir until evenly mixed.
  4. Using a pastry bag with a star tip, pipe the yolk mixture into the hard-boiled egg whites.
  5. *Chef recommends topping with smoked salmon caviar, crispy fried shallots, and dill fronds.

Slow Cooked Beef Short Ribs in Red Wine Sauce

  • 5 – 6 beef short ribs , 300-400g/10-14oz each,
  • 1.5 tsp each salt and pepper
  • 2 tbsp olive oil, 
  • 3 garlic cloves crushed,
  • 1 large onion chopped,
  • 2 celery ribs
  • 2 carrots chopped
  • 2 tbsp tomato paste,
  • 2 cups (500ml) dry red wine,
  • 2 cups (500ml) beef stock/broth, low sodium
  • 2 sprigs thyme (optional),
  • 2 bay leaves

1. Sprinkle beef with salt & pepper. Heat oil in large ovenproof pot over high heat. Sear beef very well all over – do in 2 batches. Remove.

2. Lower stove to medium. Cook onion and garlic 2 min, add celery and carrot, cook 5 min. Add tomato paste, cook 1 min.

3. Add wine, broth, thyme and bay leaves, stir. Add beef, bring to simmer then cover with lid. Cook in oven 3 hours at 160C/325F (this is the BEST method), 2.5 hours on stove on low simmer, slow cooker* 8 hours on low or 5 hours on high, pressure cooker *1 hour on high.

4. Beef should be fork tender. Remove carefully so it stays on the bone (it won’t be attached). Strain sauce. Serve ribs over mashed potato or similar with sauce.

* Slow /pressure cooker sauce – strain into large skillet, boil rapidly 10 – 12 min until it reduces and thickens. Optional: spray beef with oil, grill/broil for 5 min for extra browning to replicate oven cooking.

Juicy Steakhouse Burgers

Servings: 10


  • 2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces
  • 1/3 cup low fat milk
  • 2-1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1-1/2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 3 pounds 85% lean ground beef
  • 3 scallions, finely sliced (optional)
  • Non-flammable cooking spray to grease grill
  • 10 hamburger buns


  1. Preheat the grill to high heat.
  2. In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce, and ketchup and mix well.
  3. Add the ground beef and scallions and break the meat up with your hands. Gently mix everything together until just combined. Do not overmix. Divide the mixture into ten equal portions and form loose balls. Flatten the balls into 3/4-inch patties about 4-1/2 inches around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
  4. Grease the grill with non-flammable cooking spray. Grill the burgers, covered, until nicely browned on the first side, 2-4 minutes. Flip burgers and continue cooking for a few minutes more until the desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
  5. Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Mushroom Risotto with Peas and Spinach

  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 8 ounces cremini mushrooms, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups chicken broth
  • 1 cup arborio rice
  • 1/4 teaspoon dried thyme
  • 2 cups baby spinach
  • 3/4 cup frozen peas, thawed
  • 1/4 cup freshly grated Parmesan


  1. Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
  2. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
  3. Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  4. Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute.
  5. Serve immediately.

Mushroom Risotto

  • 2 Tbsp. extra-virgin olive oil
  • 1 lb. wild mushrooms, trimmed, sliced
  • Kosher salt, freshly ground pepper
  • 1 medium onion, chopped
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 4 1/2 cups vegetable or chicken stock
  • Chopped parsley and finely grated Parmesan (for serving)
  1. Set Instant Pot on medium heat or “Sauté” and pour oil into cooker insert. Add mushrooms and cook until any moisture they’ve released is evaporated and they start to brown, about 10 minutes; season with salt and pepper. Add onion, stir to combine, and cook until translucent, about 8 minutes. Add rice and stir until chalky white, about 3 minutes. Add wine and cook until mostly evaporated, about 3 minutes. Stir in stock. Lock on lid, making sure steam-release valve is in the proper sealed position. Select “Manual” and program for 5 minutes at high pressure (it will take about 10 minutes for the pressure to build before cooking automatically begins).
  2. As soon as the time has elapsed, turn off cooker, “Quick Release” the steam, and unlock lid. Stir with a wooden spoon; season with salt and pepper.
  3. Divide risotto among bowls. Top with parsley and Parmesan and serve.

White Chicken Chili

  • 2 large chicken breasts
  • 15 oz can black beans drained and rinsed
  • 15 oz can white beans drained
  • 1 medium onion chopped
  • 15 oz can corn with juice
  • 10 oz can Rotel diced tomatoes with green chilis with juice
  • 1/2 cup chicken broth or stock
  • 1 tsp chili powder or to taste
  • 1 tsp cumin powder
  • 0.4 oz packet ranch dip or dressing mix*
  • 8 oz package cream cheese cut into 6 pieces

Optional Toppings and Serving Suggestions:


  1. Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth.
  2. Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
  3. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the “sealing” position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the “venting” position to completely release steam before opening lid.
  4. Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.

Recipe Notes

*Ranch Dressing mixes come in differing sizes (0.4 to 1.5 oz). It should be enough to make 16 oz of dressing or dip per package instructions. 


0.5 lb ground pork

5 – 6 dried shiitake mushrooms (or fresh)

1 ½ cups finely chopped Chinese cabbage (Napa cabbage)

½ tsp salt

¼ cup garlic chives, finely chopped

2 tsp light soy sauce

1 1/2 tsp Chinese wine + ½ tsp sesame oil*

¼ tsp white pepper

1 garlic clove, minced

½ tsp grated fresh ginger

To cook:
30 – 35 round dumpling wrappers, 1/2 cup water per batch, 4 – 6 tsp vegetable oil

Soak mushrooms in boiling water for 20 min, squeeze out excess water then finely chop.

Mix cabbage with salt, leave 15 min, squeeze out excess water.

Mix together all Filling ingredients with hands.

Dip finger in water and run around the edge of half the wrapper. Wrap 1 heaped tablespoon of filling. The finished dumpling should be slightly curved, pleats on top.

Heat 2 tsp oil in a non-stick pan over medium-high heat. Place 8 – 10 dumplings in the pan, press down to flatten base, cook 2 min until the base is golden.

Add ½ cup water, put the lid on, leave 7 min. Remove lid, most water should be gone, leave on stove until all water is gone and dumpling base becomes crispy again.

Remove from pan and serve with sauce.

Sauces: Soy sauce + chili oil or paste, soy sauce + Chinese black vinegar or normal white vinegar, soy sauce with sriracha.