Brothers Green

¼ cup sesame seeds
1 tablespoon minced onion
1 tablespoon minced garlic
1 tablespoon poppy seed
1 teaspoon sea salt

½ stick cream cheese, softened
¼ cup powdered sugar
1 tablespoons milk

1 can jumbo buttermilk flake biscuit dough
¼ cup jelly, whatever your favourite flavor is
Oil for frying

1 breakfast sausage link
2 eggs
Large pinch shredded cheddar cheese
1 scallion, chopped
Dash of salt & pepper

¼ cup maple syrup
¼ cup ketchup

Everything Spice Mix:
Combine all in a small mason jar and set aside.

Cream Cheese Frosting:
Combine all in a bowl and mix until smooth. Add more powdered sugar or milk if needed—you’re looking for a nice, creamy, pourable frosting to dip your donuts in.

Jelly Stuffed Donut:

Preheat your deep fryer or heat oil in a deep sauté pan.You’ll need two biscuits. Press out each one until thin. Make a ring of jelly on one of the biscuits. Top with the other biscuit and firmly press the seams to seal. Make a small hole in the center and seal again. You’re making a jelly-filled ring donut, you get the point! Fry donut until golden, flipping halfway through. Drain on a wire rack. While the donut is still warm, dip it in the frosting and return to wire rack so the excess frosting will drip off. Sprinkle the warm frosting-dipped donut with the everything-bagel-spice mixture.

Eggs and Sausage:
Butterfly sausage and pan-fry until cooked through and seared.
Scramble eggs, scallions and cheddar with the dash of salt and pepper.

Maple Ketchup:
Combine both in a small bowl.

Assembly:
Top the donut with the butterflied sausage and scrambled eggs. Zip this beast with maple ketchup. Time to amaze your taste buds!

1 ripe banana
¼ box vanilla cake mix
Water
Chocolate chips
Milk
Peanut butter
Coconut flakes

1.Mash banana in microwave-safe bowl.

2.Add cake mix, then add water gradually, mixing until you have a cake-batter texture.

3.Add chocolate chips and microwave until done, about 3 to 4 minutes. Invert onto a plate (careful, cake will be HOT!).

4.Make the frosting: Put a nice fat heaping chunk of peanut butter in a microwave-safe cup for about 30 seconds, until just melted. Gradually stir in milk until you have a nice pourable frosting. Pour over warm cake and sprinkle with coconut flakes. You just made a microwave cake!

4 cloves garlic
2 fresh red chilies
½-inch slice fresh ginger
5 scallions
½ cup cilantro
¼ white onion
½ lb cubed pork butt
½ lb beef chuck
½ lb peeled, deveined shrimp
½ lb chicken thigh
1 wonton wrapper (for assembly, optional)
Parchment paper

1 pork tenderloin
½ Tbsp. salt
1 Tbsp. 5-spice powder, divided in half
¼ cup soy sauce
¼ cup rice vinegar
½ cup ketchup
2 Tbsp. brown sugar
1 Tbsp. sriracha
½ cup molasses
1 tsp. sesame oil
2 thick brioche (or other) rolls

1 head bok choy
6 shiitake mushrooms
2 Tbsp. soy sauce
1 teaspoon sesame oil
2 cloves garlic, minced
1 Tbsp. rice vinegar

Bao Burger:
1.In a food processor, add garlic, chili, ginger, scallions, cilantro, and onions and blend.
Add all meats and blend until you have a nice ground meat mixture.

2.Get your skillet hot and zip with oil. Form 3 thin burger patties on parchment paper. Flip onto skillet and cook until nice and browned on both sides. If you want to get crazy, put a patty on a wonton wrapper, fold over the extra ‘paper’ and fry up!

Bun Filling:
1.Preheat oven to 450. Get a large skillet hot, zip with oil.

2.Coat entire pork tenderloin with salt and ½ Tbsp. 5-spice powder. Sear in hot pan until nice and brown. Put tenderloin in oven for 20 minutes.

3.Mix soy sauce, rice vinegar, ketchup, remaining ½ Tbsp. 5-spice powder, brown sugar, sriracha, molasses, and sesame oil in a saucepan. Bring to a boil, then let cool.

4.Chop up pork tenderloin and toss in the sauce. Set aside.

Veggies:
1.Chop up bok choy, shiitakes, and garlic. Add to hot sauté pan; finish off with a little soy sauce, rice vinegar and sesame oil.

Crunch:
1.Fry up duck skin and wonton wrappers until nice and crispy. Drain on paper towels; sprinkle a bit of salt.

Assembly:
1.Heat buns in microwave for 20-30 seconds.

2.Make a small cut in the side of each brioche roll and gently stuff with the pork tenderloin.

3.Top stuffed bun with cooked burger patties, sautéed vegetables, crunch, and fresh cilantro. Zip with hoisin sauce and top with other stuffed bun. Now’s the hard part—fitting this mouth-bangin’ creation into your mouth!

Haggis
Chopped veggies
Sliced cheese
1 large flour tortilla
Sauce, whatever you’re a fan of

Layer haggis, veggies and cheese on one side of the tortilla. Fold the tortilla over and press down on the top. Wrap tortilla in parchment-paper-lined tinfoil and wrap foil around tortilla to make a packet. Press down on foil packet with a hot iron. (Sounds weird, but it works!) Zip with sauce.

Water
Pizza dough (you can get this in the frozen-food aisle or from your local pizza shop)
1 Tbsp. pretzel salt
⅓ cup baking soda

Oil for frying
2 chicken thighs
2 eggs
1 cup panko bread crumbs
1 cup all-purpose flour
Pinch salt and pepper

½ cup white, apple cider, or rice wine vinegar
¼ cup water
¼ cup sugar
Pinch salt
1 dash fish sauce
1 Granny Smith apple
2 carrots
Daikon

¼ cup hoisin
¼ cup deli mustard
¼ cup chopped cilantro
1 Tbsp. sriracha

Cucumber, sliced lengthwise
Cilantro
2 fried eggs

Bun:
Preheat oven to 425°.

Fill a large, high-sided skillet halfway with water and heat on high until simmering. Add the baking soda.

Gently roll the pizza dough into 2 sandwich-size loaf shapes. Add to the simmering water and cook about 20 seconds per side. Remove boiled buns with a slotted spoon and drain on a paper towel.

Transfer boiled buns to a parchment-lined baking tray. Carefully make small diagonal cuts on the top of the buns with a sharp knife. Sprinkle the tops with pretzel salt and bake for about 25 minutes or until nice and golden brown.

Pickled Veggies:
Add vinegar, water sugar, salt, and fish sauce to a microwave-safe bowl or a mason jar. Microwave until mixture is hot and sugar is dissolved, about 1 minute.

Peel apple, carrots, and daikon with julienne peeler or cut into thin strips. Add to warm pickling solution and let sit until cool.

Chicken:
Pound chicken thighs until thin.

Whisk two eggs in one bowl. Add panko and flour to another.

Dip chicken in panko/flour, then egg, then back in panko/flour.

Heat oil in medium sauté pan.

Fry chicken until golden brown. Drain on paper towels.

Sauce:

Combine all ingredients in a small bowl.

Assembly:

Carefully slice open one cooled pretzel loaf with a serrated knife. Spread sauce on one side of bun. Add crispy chicken, pickled veggies, and cucumber. Top with 2 fried eggs, garnish with cilantro, and enjoy the greatest sandwich of all time!

½ cup dark brown sugar
2 Tbsp maple syrup
¼ tsp cayenne powder
2 Tbsp apple cider vinegar
Pinch salt & pepper
1 pound thick-cut bacon strips

8 russet potatoes
½ stick unsalted butter, melted
¾ cup heavy cream, milk, or half-and-half, heated
½ Tbsp salt
Chili

Cooking spray or oil
2 boxes cornbread mix
½ cup masa harina (corn flour)
3 eggs
⅔ cup buttermilk
1 stick (8 Tbsp.) unsalted butter, melted
1 (8 oz.) can creamed corn
1 (4 oz.) can chopped green chilies
Cooked bacon, chopped
6 hot dogs
1 cup shredded cheddar cheese

1 cup ketchup
¼ cup apple cider vinegar
2 Tbsp grainy mustard
¼ cup packed brown sugar
2 Tbsp molasses
2 tsp chili powder
1 tsp paprika
½ tsp cayenne powder
½ tsp garlic powder
½ tsp onion powder

Candied Bacon:
Preheat oven to 350º. You have to par-cook the bacon for a bit so the sugars won’t burn.

Place bacon slices on a cooling rack over a parchment-lined baking sheet. The parchment paper really helps with cleanup! Bake the bacon for 10 minutes, flip the slices over, and bake for another 5.

In a small bowl combine the brown sugar, vinegar, maple, cayenne and salt and pepper. Mix it up with a pastry brush or clean paintbrush.

Brush the par-cooked bacon with this mixture and bake another 5 minutes. Keep brushing the bacon every 5 minutes for a total of 40 minutes. Set a timer on your phone to help you out. This isn’t as annoying as it sounds and it’s totally worth it! Once your bacon is browned and crispy, you’re good to go.

Mashed Potato Frosting:
Steam the cleaned potatoes: Fill the bottom of a large pot with water. Once water is simmering, add potatoes to a steamer basket and cover with tight fitting lid or aluminum foil. Steam until the potatoes are super-soft and fork-tender–this can take anywhere from 45 to 90 minutes, it just depends on the size of the potatoes.

Once the potatoes cool down a bit, peel them. You can do this easily by rubbing a clean kitchen towel on the skin.

Transfer steamed potatoes to a large bowl and start to mash them up with a potato masher, wooden spoon, fork, or whatever you have around the kitchen. Once they’re mashed, add melted butter, warm milk or cream, and salt. Mix it all up and get it as smooth as possible. Set aside.

Cornbread Cake:
Preheat oven to 375º. Spray two 9-inch cake pans with pan spray or lightly coat the insides with vegetable oil.

In a medium bowl, combine cornbread mix, masa harina, eggs, buttermilk, melted butter, creamed corn, green chilies, and chopped bacon and mix just until combined. Add more buttermilk or masa if needed.

Transfer batter to the cake pans. Add three hot dogs to each pan in a triangle shape in the middle. Bake 25 minutes or until done.

Top both cakes with the cheddar cheese and put back in the oven for 1 minute to melt the cheese.

BBQ sauce:
Add all ingredients to a small saucepot and heat until it simmers. Remove from heat and let cool.

Assembly:
Take one cooled cornbread cake and put on a big plate. Top with chili and mashed potatoes.

Place other cooled cornbread cake on top.

Cover the whole cake in mashed potatoes.

Cover the mashed potatoes with the cooled, crispy, delicious candied bacon. If you want to get fancy, you can top the whole cake with a scoop of mashed potatoes and shredded cheddar cheese. Zip entire cake with the BBQ sauce and dive in!

And if you even want to take it a step further: Cut a slice of cake, heat a small pan, zip with oil, and fry/grill the cake slice. Zip again with BBQ sauce and party!

2 cups chickpeas
2 cloves garlic
½ red onion
1 cup roughly chopped parsley
Juice of 1 lemon
Salt and pepper
½ cup olive oil
Crumbled feta cheese
Canola or vegetable oil for frying
2 flatbreads

¼ cup sugar
Pinch of salt
¼ cup white vinegar
¼ cup water
4 radishes, thinly sliced

1 eggplant
2 Tbsp. peanut butter
2 teaspoons sesame oil
1 Tbsp. sambal (chili paste)
Juice of ½ lemon
Pinch of salt and pepper

½ cup tomatoes, seeds removed
1 cucumber
½ cup parsley
Pinch of salt and pepper

½ cup mayo
1 tablespoon dry parsley flakes
1 teaspoon white vinegar
Pinch of salt and pepper

Falafel:
Soak chickpeas overnight in a large mason jar in 3 cups of water. Make sure you only fill the jar with chickpeas about halfway—they expand! Drain chickpeas and dry completely.

In the bowl of a large food processor, add the dry, swollen chickpeas, garlic, onion, parsley, lemon juice, salt and pepper.

Pulse until combined and mixture resembles a small, coarse crumb. While the food processor is running, add the olive oil.

Get a 3″ ring mold, or whatever you have around that will form little sliders, and pack the bottom with the chickpea mixture. Stuff with the feta cheese. Top with more of the chickpea mixture and press firmly. Gently remove the ring mold and voila! A feta-stuffed falafel slider patty ready to fry!

Heat ½” of oil in medium sauté pan.

Gently transfer falafel patties to the hot oil and fry on both sides until golden brown. Drain on paper towels and hit with a small pinch of salt.

Cut out rounds of flatbread with the same size ring mold (or invert a mug on the flatbread and trace around the rim with a knife). Pan-fry until golden and toasty. Set aside.

Pickled Radish:
Add sugar, water and white vinegar to a microwave-safe dish and nuke until sugar is melted, about a minute. Add the thinly sliced radishes and pop in the fridge until cooled. (The mix can totally last in the fridge for a couple of weeks.)

Baba Ganoush:
Prick eggplant with fork several times. Cover in two layers of aluminum foil and cook over an open flame on medium heat until soft and mushy, about 45 minutes to an hour. If you don’t have a gas burner, just toss it in your oven at 375º until soft.

Carefully remove mushy cooked eggplant from foil, scrape the flesh out of the skin with a spoon, and add to the bowl of a food processor.

Add peanut butter, sesame oil, sambal, lemon juice, salt, and pepper, and puree. Transfer to a bowl and set aside to cool.

Tomato Cucumber Salsa:
Chop all ingredients and transfer to a small bowl.

White Sauce:
Combine all in a zip bottle and shake until combined. (This sauce is amazing, you can use it on just about anything.)

Assembly:
Drain radishes on a paper towel.

Spoon baba ganoush on half of the pita rounds. Top with radish, then crispy falafel, salsa, and another pita round.

Zip with white sauce and stuff your face!

Sliced white bread
Deli meats (sliced, cooked or cured ham, beef, chicken, turkey or similar)
Cheese, thin-sliced—whatever kind you like
Mustard
Pickle relish

Sliced white bread
Mozzarella string cheese, or a block of hard mozzarella sliced into sticks
1 can of tomato soup

White Bread Sushi

1.    Cut the crusts off the bread.
2.    Use a jar or your hand to roll out the bread until it’s flat.
3.    Lay slices of meat and/or cheese on the bread.
4.    Roll that up and slice it lengthwise into four sushi-roll-style pieces.
5.    Garnish with mustard and pickle relish.
 

Instant Mozzarella Stick
 
1.  Cut the crusts off the bread.
2.   Use a jar or your hand to roll out the bread until it’s flat.
3.    Take your cheese and roll it up in the bread.
4.   Fry it in a little oil (canola oil, also known as rapeseed oil, is our preferred choice).
5.    Keep turning it until it’s golden brown on all sides.
6.    Meanwhile, heat your tomato soup directly over a flame (remove any paper label first!).
 
Dip your mozzarella stick right into it – you get the ooey gooey goodness.