Spicy Asian Chicken Tacos

Makes 4-6 tacos

See the video below

1/3 cup + 2 tablespoons Sambal chili sauce

2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon neutral oil

1 teaspoon each minced ginger & garlic

3 boneless, skinless chicken thighs (yes of course you can use breasts, but don’t)

¼ cup sour cream or non-fat Greek yogurt

1/3 cup shredded cabbage

6 tortillas

Chopped cilantro for garnish

• Combine 1/3 cup sambal with the honey, soy, oil, ginger & garlic, mix well to combine and reserve about 1/4 cup of it for basting

• Put chicken and remaining marinade in a zip lock bag - seal and mush around well to cover - marinate a couple hours up to overnight

• Combine sour cream with remaining 2 tablespoons of sambal - mix well and set aside

• Grill chicken on a very hot grill until done, then serve on a tortilla with some of the sour cream mix, cabbage, chicken cut up and cilantro for garnish

• Boom

Red Chimichurri

A super nice change up from the green chimi. Check the video below to see it being made, and then used to make an insane benedict :)

3 large cloves garlic, peeled

1 large shallot, very finely chopped

1/2 cup each loosely packed fresh parsley and cilantro

1/3 cup (about 4 ounces) jarred roasted red peppers

Big pinch Kosher salt & pepper

1 teaspoon ground cumin

1 tablespoon smoked paprika

1 teaspoon red pepper flakes

2 tablespoons red wine vinegar

1/2 - 3/4 cup olive oil

• Put all ingredients in a blender or processor and whiz until well blended but still a little chunky - alternatively you could simply chopped everything really well by hand or mix in a morter & pestle

• Use - and by use I mean cook something (skirt steak would be amazing) and brush some on in the final stages of cooking and of course when you remove from the grill before serving

Roasted Lemon Garlic Chicken

Damn, this is fricking tremendous. And if you don’t want to spatchcock your own chicken (see the video below) have a butcher do it for you.

8 ounces softened butter

1/2 - 1 teaspoon dried thyme

1/2 - 1 teaspoon dried rosemary

Kosher salt & pepper

2 tablespoons finely chopped curly parsley

3 lemons

3 large cloves garlic, minced

1 tablespoon soy paste, optional, but it shouldn’t be - and I say ‘paste’ because trying to mix a straight liquid into this mixture will be a bit challenging

1/4 cup vermouth or white wine

One 3-4 pound chicken, spatchcocked (see the video)

• Preheat oven to 450

• Put butter, thyme, rosemary, 1/2 teaspoon each salt & pepper, parsley, zest of one lemon, garlic and soy paste in a small bowl and mix well to combine - put about 1/4 of it into another bowl and set aside for later

• Cut the ends off the lemons (including the zested one) then cut into 1/2 inch-ish slices and spread out in one layer on the bottom of a large cast iron or oven proof skillet - pour in the vermouth

• Season the inside of the chicken with salt & pepper, then rub with some of the butter mixture, flip over and repeat: salt, pepper, butter mixture then put on top of the lemons

• Put in the oven and cook until an instant read thermometer reads 165 in the breast and 175 ish in the thigh

• Remove from oven, brush on saved butter mixture, lightly tent with foil and let rest 10 minutes

• Remove foil, cut into pieces and rejoice

Garlic Butter Noodles w/Crispy Garlic

While you could literally use any pasta for this - I implore you to try pappardelle…it’s just so good and well, quite elegant even. Watch the video below :)

Serves 2

1/4 cup chopped garlic

Approximately 1/3 cup neutral oil for frying

1 stick butter

3 cloves garlic, minced

1 - 1.5 teaspoons red pepper flakes

1 teaspoon anchovy paste, or 1 teaspoon fish sauce

Kosher salt

1/2 lb pasta (I used pappardelle)

3 tablespoons minced curly parsley

3/4 cup grated Parmesan

• Warm the oil in a small pan - it’s hot enough when a couple pieces of garlic slowly begin to sizzle, slowly

• Add the garlic and cook, stirring often until golden, prob 3-4 minutes - remove from to a small, paper towel lined bowl, let cool

• Melt butter in a large skillet, and add minced garlic, pepper flakes and anchovy paste if using (and if not using why the hell not?) - let everything come together beautifully and turn off heat

• Bring a large pot of water to a boil, add a couple tablespoons of kosher salt, stir to mix in and add pasta - cook according to directions

• When done, put the pan with the sauce back on medium heat, drain the noodles and add to butter sauce along with 1/2 cup of the cheese and the parsly

• Mix well to combine, then serve topped with remaining cheese and crispy garlic

Spicy Vodka Pasta w/garlic Bread

Serves 6

It’s a simple, classic old school version that ur gonna love - especially with the crispy breadcrumb at the end. See the video below :)

2 tablespoons, olive oil

½ red onion, finely diced

3 cloves garlic, minced

1 -6 ounce can tomato paste

1/4 cup vodka

1 cup heavy cream

1 teaspoon crushed red pepper flakes

1/2 teaspoon smoked paprika

Kosher salt & pepper

1 pound rigatoni, penne - whatever you like

3/4 cup Parmesan cheese, shredded

2 tablespoons butter

1 cup Panko breadcrumbs

2 tablespoons finely chopped curly parsely

Garlic bread for serving, click here for the recipe

• Heat oil in a large skillet and add onion, cook until just softening about 3 minutes - add garlic

• Mix until fragrant, about 45 seconds then stir in the tomato paste

• Cook, stirring often about 5 minutes then add the vodka

• Stir in well, scraping bottom of the pan as you go until it’s mostly gone

• Turn down the heat a bit and add the cream, red pepper flakes and paprika, stir well until combined, season with salt & pepper, remove from heat and set aside

• Melt butter in a small pot and add the panko crumbs - cook stirring often until golden brown, add the parsley, mix and set aside for garnish

• Bring a large pot of salted water, to a boil, and add the pasta - stir well so it doesn’t stick

• Cook about a minute less than package directions, or until al dente

• Drain the pasta, but hang on to one cup of the pasta water and put the sauce back onto the heat and add the pasta and 1/2 cup of the Parm

• Cook, stirring well to combine, and adding 1/4 of the reserved water at a time to get the pasta to your desired creamingness

• Serve with more Parmesan and topped with some of the crispy Panko

Greek Chicken (that we can't stop eating!)

A huuuuge family fav that we (and by we I mean me) make all the time.

CHICKEN

3/4 cup olive oil

2 tablespoons fish sauce (or the same of anchovy paste) or Worcestershire if they both fail

1 tablespoon soy sauce

1 tablespoon Dijon mustard

2 tablespoons garlic paste, or 2 large cloves, minced

2 teaspoons dried thyme

2 teaspoons dried rosemary

1/2 teaspoon each Kosher salt & fresh ground pepper

Juice of 2 lemons

2 chicken breasts

Naan, for serving recipe here

• Put all ingredients except chicken in measuring cup, or deli container and shake or mix well to combine - set aside

• Flatten chicken breasts to an even thickness, and place in a ziplock bag - add about 3/4 of the marinade

• Mush around to ensure chicken is well covered, seal the bag and refrigerate a couple hours

• Remove from fridge at least 30 minutes before cooking

• Grill on a very hot grill, turning often and brushing with reserved marinade once chicken is grilled on both sides - cook until chicken hits 165 degrees

• Remove, brush again and use

SAUCE

1/4 cup each mayo & non-fat Greek yogurt

Juice of 1/2 lemon

2 tablespoons garlic paste (or 2 large cloves minced)

2 tablespoons chopped curly parsley

Salt & pepper to taste

• Combine all ingredients, and refrigerate until needed

Naan

NAAN

Makes 8

1/4 ounce packet active dry yeast

1/2 cup warm water, about 110 degrees (too hot will kill the yeast)

1 teaspoon sugar

2 1/4 cups all purpose flour

1/2 cup non-fat Greek yogurt

1 tablespoon olive oil

1/2 teaspoon salt

Melted garlic butter, option for brushing

• Combine yeast, water and sugar - give a quick mix and set aside until foamy, about 10 minutes

• Add to flour, yogurt, oil & salt in a mixer - and using dough hook mix about 3-5 minutes or until smooth and pulled away from the sides and in a ball

• Put into a lightly oil bowl, cover with a damp towel and set aside in a warm place for 60 minutes

• Put on a floured surface and roll into an even log - cut into 8 pieces, then turn each into a round ball

• Flatten with a rolling pin into a 6-8 inch circle, and cook in a medium hot, lightly oiled pan a couple minutes a side until bubbly

• Remove and brush with garlic butter if using - serve

Old School Sweet & Sour Chicken

Neutral oil for frying

1/2 each green & red pepper, diced

1/2 small yellow onion, sliced

1/3 cup rice vinegar

1/4 cup ketchup

2 tablespoons soy sauce

1 tablespoon sesame oil

1/3 cup granulated sugar

2 tablespoons brown sugar, packed

3 cloves garlic, finely minced

1/3 cup cornstarch

2 tablespoons cold water

1 pound boneless skinless chicken thighs, cut into bite-sized pieces

salt and pepper, to taste

Diced green onions and sesame seeds for garnish

• Heat a tablespoon of oil in a large skillet over medium high heat, add the peppers & onions and cook over until softened, about 5 minutes – remove to a bowl

• Turn skillet down to medium and add the vinegar, ketchup, soy, sesame oil, white & brown sugar and garlic – stir well to combine – let come to a low simmer

• Combine 1 tablespoon cornstarch and 2 tablespoons water, mix well and add about ½ into the sweet & sauce

• Stir in well until beginning to thicken (adding more to get it to your preferred level of thickness) turn to low

• Put the chicken in a large bowl and add about ¼ cup of cornstarch, season with salt & pepper and mix to cover the chicken really well with the cornstarch

• Heat oil to approximately 375 and cook chicken, 5-7 minutes until cooked through and crispy

• Add vegetables and chicken to pan with sauce, turn to coat well, remove to plates or a serving bowl and garnish with green onions and seeds

Barbacoa (Pressure Cooker)

Barbacoa mostly refers to meats slowly cooked over an open fire, or in a hole dug in the ground, and takes hours. Or you can use this pressure cooker version and be eating in about 1 hour. Your call.

3-4 pounds beef cheeks (or chuck roast) trimmed of silver-skin & extra fat (you should leave a little)

1 teaspoon each Kosher salt & ground pepper

1 teaspoon cumin

1 teaspoon oregano

2 large cloves of garlic, smashed

1 large bay leaf or 2 small

Juice of 2 limes

1 small bunch cilantro

1 tablespoon minced chipotle peppers

2 cups beef broth

For serving: tortillas, diced white onion, cilantro, lime wedges, tomatillo salsa recipe here

• Put everything in a pressure cooker, put on lid and set on high for 50 minutes

• When it;s done, let the steam release on it’s own

• Remove, chop, serve, go to heaven then come back and have another one

Hawaiian Pork Belly

Super tender, deeply flavored bites of slightly sweet, soy braised belly. Might be too rich as a full meal, but as a side…oh shit.

RECIPE:

½ tablespoon neutral oil

1 pound pork belly, skin on & cut into 1-inch cubes

3 garlic cloves, minced

1 tablespoon fresh ginger, chopped fine

1/4 cup soy sauce

1/4 cup water

1/4 cup chicken broth

2 tablespoons brown sugar or honey

1 tablespoon dry cooking sherry or Xiaoxing wine (Chinese cooking wine)

2 cups basmati rice

2 tablespoons finely minced ginger

3 green onions, finely diced – plus more for serving

Sesame seeds for garnish

• Add oil to a small pot, and when almost smoking add ½ the pork

• Cook until lightly golden on all sides – about 5 minutes, remove to a plate and repeat with remaining pork

• When done, add all pork back into the pot along with garlic & ginger – stir through about a minute or until very fragrant

• Then add everything else, stir well to combine and bring to a boil, turn down to a simmer and cover with a lid

• I like to stir it every 10 or 15 minutes until ‘hot knife through butter’ tender – about 90 minutes

• While it cooks, make rice according to package or rice cooker instructions but adding chopped ginger & green onion

• When pork is done, remove the lid and let the remaining liquid cook until most has evaporated

• Serve on the rice with sesame seeds and more diced green onion for garnish

French Onion Skillet Chicken

4 tablespoons butter

2 tablespoon olive oil

Kosher salt & fresh ground pepper

1/2 tablespoon smoked paprika

4 chicken breasts

2.5 pounds yellow onions, thinly sliced - use a mandolin or pawn the job off on an unsuspecting family member or friend

3 cloves garlic, minced

2 teaspoons fresh thyme if you have, just the little leaves (and yes i know it’s a pain the ass) or

1 teaspoon dried thyme

2 tablespoons flour

1/4 cup dry sherry or vermouth

2 cups beef broth

3 tablespoons soy 

4 slices Swiss cheese

• Preheat oven to 350

• Melt 1/2 the butter with 1/2 the oil in a large pan, add the chicken and brown on all sides - about 5 minutes then set chicken aside

• To the same pan put in a little more butter & oil and add the onions - cook over medium heat until a deep golden – 30 minutes

• Add the garlic & thyme and cook until fragrant, about a minute

• Pour in the sherry or vermouth, and cook until about 1/2 the liquid has evaporated

• Sprinkle flour over onions, mix through and cook about a minute

• Add the broth and soy, mix well, bring to a boil then reduce to a simmer, add the chicken, cover and put in the oven about 20 minutes or until the chicken is about 160 degrees

• Remove from oven, turn to broil and add a folded slice of cheese to each breast

• Put back in the oven, 8-10 inches away from the coils until cheese melts - a couple minutes

• Remove, add more thyme and serve

• Damnnnnnnn

Short Rib Ragu

Easily one of my favorite things…ever. It’s just rich and dleicious with big flavors. Oh, and it all happens in about an hour - which is a great reason to own a pressure cooker or Instapot. Seriously - if you don’t like this I might not like you.

3-4 pounds short ribs, bone in

Avocado oil, or any neutral oil

kosher salt and black pepper

1 small yellow onion, diced fine

2 medium carrots, diced fine

2 big cloves garlic, minced

3 tablespoons tomato paste

2 tbsp flour

1/2 tablespoon smoked paprika

1 cup beef stock

1 cup red wine, something big like a cabernet would be perfect

2 tablespoons soy sauce

3 or 4 thyme sprigs

1/4 cup fresh chopped parsley

• Trim ribs of excess fat, a little is fine a lot is not

• Oil lightly, then season liberally with salt and pepper

• Use the browning setting and brown ribs on all sides – you’ll probably need to do this in a couple batches so you don’t over crowd. So do that and then set them aside

• To about a tablespoon or so of the remaining grease in the pot, add the onion and carrot and cook until just beginning to soften, about 3-5 minutes

• Add garlic and cook about a minute, then stir in the tomato paste – cook about a minute

• Sprinkle with flour, stir well to mix in, then add the paprika and mix well

• Pour in the beef broth and wine - bring to a simmer for 5 minutes

• Add the soy, then return the short ribs to the cooker with their juices, top with thyme

• Put on the lid, and set it to high pressure for 45 minutes

• When done, let the pressure release naturally

• Turn the cooker to simmer, remove the beef, shred it, return to the pot and let simmer 5 to 10 minute or until just slightly thickened

• Serve on pasta, topped with some parmesan cheese and a little parsley

• Boom

Nashville Hot BBQ Sauce

1/4 cup cayenne pepper
2 tablespoons brown sugar
1 tablespoon garlic powder

1 tablespoon smoked paprika (regular is fine)
1 tablespoon chipotle chili powder (regular is fine)

1 teaspoon red pepper flakes

2 cup your favorite BBQ sauce

1/4 cup honey

1/4 cup water

• Combine all ingredients well

• Use

Carolina Mustard BBQ Sauce

3/4 cup yellow mustard

1/3 cup honey

1/4 cup brown sugar

2 tablespoons Heinz chili sauce, or something similar

2 tablespoons soy sauce

1 tablespoon garlic powder

Kosher salt & fresh ground pepper

• Put all ingredients in a bowl and mix well to combine

• Use the hell out of it!

Southern Baked Mac & Cheese

Not your creamy, gooey pot version.

16 ounces elbow macaroni - but really use any shape want

3 eggs, lightly beaten

2 cups whole milk

2 tablespoons sour cream

Kosher salt & fresh ground pepper

1 teaspoon garlic powder

1/2 pound bacon, diced and cooked until ‘just’ beginning to get crispy…just

8 ounces Velveeta, rough chopped

2 1/4 cups shredded sharp cheddar cheese, plus

1 1/4 cup shredded Monterey Jack cheese 

1/4 cup butter

• Preheat oven to 350 degrees

• Beat eggs in a medium bowl, whisk in milk and sour cream, add salt, pepper & garlic powder - mix well and set aside

• Cook the mac in a large pot of salted boiling water about a minute less than the instructions, drain well and put back into the pot

• Add the bacon to the mac, along with all the cheeses, but hold back 1/4 each of the cheddar and Monterey jack and add the butter - mix all really well

• Pour in the egg mixture, stir super well to combine then pour into a lightly greased 9 x 13 baking dish, or about a 10 or 11 inch round cast iron pan

• Top with remaining cheese, and bake 30 to 40 or until bubbly, beginning to brown and looking magnificent

• Let cool a bit - eat

Toast Day

Our day with Toast was great. So great in fact they might never have as much fun again. C’est La Vie

Cap’n Crunch French Toast

2 cups Cap'n Crunch cereal

2 eggs

2 tablespoons milk

Butter

Bread

·       Put cereal in a large ziploc, seal and crush into dust with a rolling pin, bottle of wine, whatever works – then put into a wide bowl

·       Beat eggs in a wide bowl and add milk - stir to combine

·       Dip bread slices into milk mixture, let excess drip off then put into Cap’n – make sure both sides are coated well with cereal

·       Heat a large non-stick, and add butter – when it melts add bread

·       Cook until lightly golden brown on both sides

·       Serve

Avo Lox Toast 

Avo

Lox slices

Toast

Red onion, chopped very fine

Everything bagel seasoning

·       Mash avocado well

·       Toast bread

·       Spread avocado on toast, top with lox, red onion and finally sprinkle with everything seasoning

Mushroom Toast 

2 heads garlic

Olive oil

Butter

1 pound thinly sliced shiitake mushrooms

Kosher salt & freshly ground pepper

2 tablespoons parsley, chopped

Baguette, sliced in half horizontally

Parmesan, grated

·       Preheat oven to 400 degrees

·       Slice ½ inch off the top of the garlic head, exposing all the cloves

·       Put garlic on a sheet of foil cut, side up, drizzle with oil then seal foil well

·       Bake 45 minutes, open and let get cool enough to handle

·       Use a small fork or knife to pull the roasted garlic cloves out of their skins, put into a small bowl and mash

·       While the garlic roasts, sauté mushrooms in 2 tablespoons each oil and butter until beautifully softened then season with salt & pepper and stir in parsley – keep warm

·       To serve: toast or grill bread, spread on some of the roasted garlic, then top with mushrooms and finish with parmesan

Shrimp Toast

½ pound raw, peeled and deveined shrimp

4 large sea scallops

½ inch piece of ginger – peeled and rough chopped into smallish pieces

1 clove garlic, peeled

½ teaspoon sesame oil

Baguette, sliced crosswise ¼ inch thick

Black sesame seeds

·       Put shrimp, scallops, ginger, garlic and sesame oil into a processor

·       Process until smooth and well combined

·       Heat ½ inch oil in a small pot

·       Spread some of the shrimp mixture on a slice of baguette and top with some sesame seeds

·       When oil is approximately 350 degrees, put in baguette slices - shrimp side down

·       Cook a minute or so until lightly golden, then carefully flip over

·       When the bottom is golden, remove to paper towels and let sit a couple minutes

·       Eat…the hell outta them

·       Spinach & Prosciutto w/Crispy Poached Egg

Spinach & Prosciutto with Crispy Egg

White vinegar

Eggs

Flour

Panko crumbs

Oil

Spinach

Prosciutto, thinly sliced

Ciabatta Roll, sliced in half horizontally

·       Bring at least 5-6 inches of water to a simmer (not boiling) in a smallish pot

·       Add a couple tablespoons of vinegar & stir to mix

·       Crack an egg into a small cup

·       Then using a large spoon, swirl simmering water to create a mini vortex, then gently slip the egg into the center of the swirl - the egg will slowly come together

·       Using a slotted spoon check the egg – anywhere between 2 and 3 minutes - the white should be set and the yolk runny, remove and put into ice water

·       Dry egg well, coat lightly in flour, dip into beaten egg and coast with panko

·       Put into 350 degree oil until lightly golden, 1 to 1.5 minutes

·       While it cooks toast bread

·       While it toasts…throw a couple handfuls baby spinach into a hot non-stick pan with a splash of oil and stir until wilted – about 2 minutes

·       Add s&p, stir well and keep warm

·       Throw a couple pieces of prosciutto in a hot pan to crisp up a bit on both sides – set aside

·       Start the build – toasty bread, spinach, prosciutto, panko fried egg

·       Wow

Grilled Chicken Piccatta

Of course this is different because it’s grilled, but it’s no less delicious. And the sauce can go pretty much on anything…

3 tablespoons olive oil

3 tablespoons Dijon mustard

3 cloves garlic, minced

Juice of 1/2 lemon

1/2 teaspoon red pepper flakes

4-6 chicken leg quarters, or any chicken pieces you like

Sauce

3 tablespoons butter

1 tablespoon olive oil

3 cloves garlic, minced

3 tablespoons all purpose flour

2 tablespoons vermouth

2 tablespoons lemon juice

1 1/2 - 2 cups chicken broth

3 tablespoons capers, with 1 tablespoon of the liquid

Salt & pepper

3 tablespoons chopped parsley

• Make chicken - combine olive oil, mustard, garlic, lemon juice and red pepper flakes - mix well and brush on all sides of chicken and refrigerate at least a couple hours ( remove from fridge 30-345 minutes before cooking

• Grill chicken until beautifully done -approx 160-165 degrees

• While it cooks, make sauce: melt butter with oil in a pan, and add garlic.

• Stir well and when very fragrant, sprinkle with flor and stir into a paste

• Add vermouth & lemon juice, mix to incorporate and slowly start adding broth

• Stir until a thin-ish gravy consistency, then stir in capers and parsley

• Serve with your chicken

Sauteed Mushroom Caps

These kill, and btw go perfectly with the Soy & Garlic Tri Tip

3 tablespoons each butter & olive oil

1 pound whole cremini mushrooms, cleaned w/stems removed

8 stems fresh thyme, or 1/2 teaspoon dried

2 cloves garlic

Kosher salt and fresh ground pepper

1 tablespoon balsamic vinegar

1 tablespoon fresh chopped parsley

• Melt butter with olive oil in a large pan over medium heat, and put in mushroom caps stem side down

• Allow to cook a couple minutes without moving until they just begin to soften and brown, then turn over and scatter thyme around mushrooms in pan

• Turn up heat a bit, and cook another couple minutes stirring often then add garlic - saute 1 minute

• Season with salt & pepper, and add balsamic stirring to mix well

• Toss with parsley & serve

Soy & Garlic Marinated Tri Tip

The soy doesn’t make the steak taste like Chinese food (not that there’s anything wrong with that) but rather just amps up the delicious. Oh, and this doesn’t have to be a tri tip - feel free to use any steak you want to be stupidly delicious. BTW, you should serve this with the Sauteed Mushroom Caps

1/2 cup soy sauce

1/4 cup avocado oil

5 cloves garlic, minced

1 tablespoon fresh ground black pepper, medium grind

One tri tip, anywhere from 2-4 pounds

• Put soy, avocado oil, garlic & pepper in a zippered bag - squoosh around well to combine

• Add tri tip, remove as much air as possible and seal - refrigerate 2 to 4 hours

• Remove from fridge at least 45 minutes before cooking

• If grilling: heat grill to medium high, remove steak from marinade and cook, turning often (like every couple minutes) until a digital instant thermometer reads 130 for medium rare. Remove, cover lightly with foil and let rest 15 minutes before cutting against the grain to serve

• If roasting: heat oven to 275 degrees, put steak on a rack covered baking sheet, and cook until a digital instant thermometer reads 130 for medium rare. Because this was cooked at a low temperature, there’s no need to rest it. Remove, cutting against the grain to serve

Parker Rolls

These are just straight old-school buttery, deliciousness. And while they take a minute to make, and are easier with a stand mixer - they’re absolutely doable with kneading by hand.

1 cup milk

½ cup water

¼ cup sugar

¼ cup butter, melted

1 packet active dry yeast

4 cups all-purpose flour, plus extra for rolling

1½ teaspoons kosher salt

2 large eggs

1 egg yolk

Neutral oil

2 tablespoons butter

1 tablespoon honey

Kosher salt or sea salt

• Put the milk, water, butter and sugar in a small pot – slowly warm up until butter melts, but don’t let get beyond about 115 degrees

• Sprinkle the yeast over the top, stir and let sit until the yeast becomes foamy, 4-5 minutes. If it doesn’t, your yeast is no bueno, so throw it out and start again. Sorry if this happens

• Put the flour & salt in the bowl of a stand mixer, and using the dough hook give it a brief mix to combine.

• Beat one of the eggs with the extra yolk, and add that along with the yeast mixture to the flour in the mixing bowl

• Knead on medium (about 5 minutes) or until the dough is smooth, and just slightly tacky

• Put into a large, lightly greased (oil or butter) glass bowl, cover with a towel and put in a slightly warm (not drafty) spot for one hour, or until it has doubled in size (my favorite part)

• Lightly flour a flat surface, poke 3 fingers into the dough to slightly deflate it, and turn the dough out onto the counter. Knead a couple minutes, and separate into 15 equal pieces 

• Shape into smooth, round balls by pulling the edges towards the bottom to gather tightly

• Put into a butter greased 9x13 dish, or large cast iron pan, cover again with a towel and let rise about 30 minutes

• Preheat your oven to 350

• Beat the last egg with 1 tablespoon of water, and brush the rolls

• Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size – I like to brush them about halfway through again with the egg wash

• Remove from over, melt the butter with the honey, brush over the top and lightly sprinkle with the salt