Elephant garlic

bulbs of elephant garlic, (40 cloves), tips removed, roasted • chicken broth* • coconut or dairy cream • dry sherry wine • diced cured bacon, sauteed to bacon bits * • parmesan cheese * • olive oil • green Peppercorns, ground • wedge Morrocan lemon* • Fresh sourdough bread • (* = contains salt)

Whole cornish rock hen, thawed to room temperature. Two whole cornish hens would fit easily on this spit roaster end to end • Whole elephant garlic bulb, unpeeled • wedges salt preserved lemon • Skin rub of sweet red paprika powder • Idaho baker potatoes, unpeeled, scrubbed, half pound each, skin on, fork pierced on bottom, skin sliced on top • greek yoghurt • thick mexican green onion, chopped • Coarse ground green peppercorns

fresh ripe sweet garden tomatoes like Tessaloniki • peeled cloves of mild elephant garlic or one whole black garlic bulb • fresh or dried oregano • sea salt • olive oil

Whole elephant garlic bulb • ghee • grated tillamook aged cheddar cheese • soy sauce • oyster sauce • black bean sauce • black icelandic caviar (optional) • fresh garlic scapes (the fresh green shoots from garlic bulbs), and one chopped green onion • chopped cilantro, Tbs chopped parsley • all purpose flour to make fresh noodles with two fresh farm eggs • salt, 1/4 tsp red pepper flakes

Tuber of chinese garlic chives • Bulbs of dry elephant garlic • dry shallot bulb with root • dry Egyptian walking onion bulb • Clump of fresh chives with root • fresh scallion bulbs, roots partly trimmed

whole shelled almonds • whole Habanero orange hot pepper, roasted, peeled, eight slices • Whole red sweet pepper, roasted, peeled, four slices • elephant garlic cloves • Egg yolk of farm egg kept fresh • olive oil • saffron tea (homemade or Golchin, amazon) • grapeseed oil or other neutral flavored oil • fresh lemon juice

Lean buffalo meat diced into 1/2” cubes after cooking strips, or lean beef • pouches unflavored gelatin • water • carrot, dice 1/4” thick after cooking strips • small turnip, dice 1/4” thick after cooking strips • leek, white part only, dice into 1/4” discs after cooking strips • celery stalks, dice in 1/4” discs (instead of Vegeta MSG) • elephant garlic bulb, minced • crushed green Peppercorns • Herbs de provence (instead of Vegeta) • corn starch dissolved in cold water • Cumin •

front leg of lamb, 5 pounds meat • Enough Lemon juice to wash the leg • For the Greek Style mixed grilling and smoking rub: • with Fresh rosemary leaves • elephant garlic confit or garlic cloves • Dijon mustard • Flaked maldon seasalt • Cracked whole green peppercorns • canola oil • olive oil • For the smoke: • charcoal chimney mesquite charcoal •

lamb liver, cut in bite size pieces • Sesame oil • Medium heat fresh green poblano pepper, slivered • Red sweet pepper, slivered • thumbnail fresh Ginger, slivered • small carrot, cut in thin discs • Elephant Garlic, peeled, pressed • red Onion, slivered • napa cabbage leaf, shredded • tomato, diced • Marinade: • Soy sauce •

heated vinegar, • dried arbol whole chili peppers peppers • dried whole Kashmiri peppers • each green peppercorns, cumin seeds, achiote annatto seeds, mexican oregano • elephant garlic bulb, • bay leaves • vinegar, • dried arbol chili peppers, • dried Kashmiri peppers, • each green peppercorns, cumin seeds, achiote seeds, oregano, • elephant garlic bulb, • tomato •

whole fresh chicken liver, 1 TBS chicken fat, 1 garlic clove, or • whole duck liver 2 TBS duck fat, 2 garlic cloves • , 3 TBS shallot, diced • , 3 cloves Elephant garlic, minced • , 2 TBS sparkling california wine • , 2 Tsp california brandy • , 2 Tsp capers • , 2 Tsp Truffle zest Sabatini • Sprinkle Crushed green peppercorns • Sprinkle Flaked Maldon seasalt • Croissants • Luxury bread •

dry northern white beans • large white lima beans • pork lard or duck fat • cold water • baking powder • pulled pork, 400 grams • red wine • broth • hot water • Green spicy poblano pepper diced • Red sweet carmen pepper diced • Elephant Garlic diced •

Leftover Roasted Duck or Turkey carcass • tomato juice, canned or frozen • Vegetable bouillion, frozen • green cabbage, core cut out square • onion in rings, carmelized • Shaved large winter carrot • Whole elephant Garlic • Cumin powder • sugar • Coriander • fresh shaved ginger • dry long grain rice, 1 Tbs per person •

raw peanuts • grassfed ground beef • sugar • huge hothouse tomato • large white onion • sweet red pepper • hot thai dried pepper • green cabbage • large wintercarrot • white wine • ground ginger • ground cumin •

For the panang paste: • raw peanuts, crushed • kemiri nut (candle nut), crushed • fresh Carmin red peppers, slivered • dried thai peppers, crushed • dried makrut leaf, pulverized • elephant garlic cloves, minced • shallot, minced • thumbnail fresh ginger, minced • fermented shrimp paste, called trassi • each cumin, coriander, galangal • lemon grass infused grape seed oil •

whole pheasant • fresh oyster mushrooms • unsalted butter • truffle zest • mild elephant garlic • roasted Fall River wild rice pilaf • Seasalt for brine • sugar for brine • white pepper • Serve with a bottle of California Zinfandel Red Wine • Serve with wild rice pilaf • Serve with apple chutney •

young fresh hen turkey, whole, with liver, heart, gizzard, neck • Grass fed beef, ground • pork, ground • Cashew Nuts • elephant garlic, minced • olive oil • Marjoram • Pepper • (no salt, salt is already in the broth and gravy, and has been injected in commercially processed turkeys) • White wine • Turkey broth • bread for croutons •

Make confit: • large goat neck bones, at least 1” thick, 1” cubes • red onions, chopped • Cardamom • Cloves • thumb of fresh Ginger, minced • Bay, crushed • Coriander • Turmeric • Cumin • , 2, 3, or 4 Dry kashmiri peppers: 1 for mild, 4 for hot, crushed • elephant garlic bulb, minced •

parsnip root, peeled and sliced in 1/4” rounds • shiitake mushrooms • red lentils • wintercarrots peeled and sliced in 1/4” rounds • smoked sweet paprika powder • cup water for carrots • small brussels sprouts • walnut halves • walnut pieces • elephant garlic cloves sliced • olive oil • Ground green peppercorns and seasalt to taste

cooked frozen New Zealand mussels in the half shell, about 2 dozen • olive oil • breadcrumbs per mussel, soaked in mussel juices • finely shaved green chinese onion • shredded fresh celery leaves • chopped small fresh Birds Eye Thai pepper • minced elephant garlic clove • Zest of one lemon • Juice of one lemon • balsamic vinegar • flaked Maldon seasalt • Serve with 1/4” thin fries made from large russet potato in air fryer

huge over ripe heirloom tomatoes, 1 pound each, cored and halved horizontally, up to 6” diameter • cured Sevillano olives in oil or brine • chopped fresh basil • panfried croutons from home baked sourdough bread • elephant garlic confit • Fresh or dried Thai Birds Eye pepper • zucchini • spaghetti squash noodles

smoked mock duck, shredded, made from: • wheatberries or 2 cups spelt wheat flour • vegetable broth • red wine • celeriac sauce or Maggi flavoring • dark soy sauce • light soy sauce • rice vinegar • hoisin sauce • sweet red paprika powder • Wright liquid hickory smoke • olive oil •

whole Carcass of smoked duck, meat removed, has flavor traces of ginger, soy, vinegar, honey, tea, pepper, salt • water • roasted Fall River wild rice, steamed 60 minutes, makes full cup • cured bacon, diced • peeled and minced clove of elephant garlic • whole yellow onion, sliced in rings • white button mushrooms sliced in half • nest of mung bean noodles • green onion stalks, chopped • chopped fresh parsley

whole shallots, same size as mushrooms • brussels sprouts, same size as mushrooms, sliced lengthwise • elephant garlic cloves, same size as mushrooms • washed miniature or fingerling potatoes, same size as mushrooms • whole fresh mushrooms • sesame oil • balsamic vinegar • thyme • black ground pepper • Maldon flaked sea salt

For the ground beef bolognese sauce base: • lean ground beef, grass fed, 92% lean • olive oil • soffritto, which is 1 cup each chopped celery, carrot and mild white onion • cups, 4 Fresh ripe Roma Tomatoes for sauce • Dry white wine • double concentrated tomato paste • elephant Garlic, minced • white Pepper • sea salt • Nutmeg • To finish the bolognese sauce for dinner: •

sirloin beef steak, silverskin trimmed, cut in 1” x 1/2” dices • corn oil • oyster sauce • dark sweet soy sauce • light soy sauce • sherry wine • water • corn starch • corn oil • poblano (spicier) or california wonder (milder) green pepper, cut in 1” x 1/2” dices • yellow and red onion, cut in 1” x 1/2” dices • celery stalk cut in 1/4” slices •

fresh corn, makes 3 cups kernels • dry lima beans, makes 3 cups cooked • water • vegetable broth • sea salt • baking soda • olive oil • hot smoked paprika • diced red onion • elephant garlic, minced • cherry tomatoes, halved • green bell pepper, diced to lima bean size •

leftover bread, bread crust removed, soaked in milk, or matzo crackers • Crust of 4 slices of bread, diced into croutons • diced onion • fresh chicken livers rinsed and dried, 1 1/2 ounces each • Any other leftover frozen chicken scraps or fat • elephant garlic • butter or margarine • fresh farm egg or 2 Tbs milk or soy sauce • chopped green, like parsley, celery, cilantro, chives, onions, swiss chard, lettuce, spinach, basil • Pepper • salt • Croutons on top •

lamb, 8 ribs • elephant garlic • Maldon flaked seasalt • cracked pepper • Rub of fresh mint • warm honey • Idaho potato, sliced in 1/2” french fries • Same amount of zucchini in 1/2” sticks • Same amount of carrot in 1/2” sticks • Same amount of sweet pepper in 1/2” strips • Spray of olive oil

To make french fries: • unpeeled Idaho potatoes • lard, to be reused • To make paprika schnitzels: • large 1 pound pork shoulder steaks, pounded 1/4” thin between plastic wrap • plate with 4 Tbs all purpose flour • plate with 3 beaten large fresh farm eggs and 2 Tbs smoked paprika powder • plate with 4 Tbs bread crumbs • ghee per steak • To make fresh paprika topping sauce: • orange California Wonder sweet pepper washed, deseeded, ring sliced • red California Wonder sweet pepper washed, deseeded, ring sliced •