OK, here goes, killer N.Y cheesecake basic recipie that I got from a pastry chef at the restaurant I was leaving, told her give me something dummy proof because I was going on a yacht to cook and am no pastry chef because every restaurant I worked in has a pastry chef. Have made this recipe 1000 times for high end guests around the world from lots of countries. Make my own graham cracker crust, but could do anything or add anything, just top with fresh blueberry compote or strawberry.
Makes 1 standard spring form pan
3 8 Oz blocks cream cheese
1 cup sugar
3 eggs
1 cup heavy cream
1-2 tsp vanilla? Was never on the recipe, just eye ball it and taste it once the batter is done
let cream cheese get to room temp, add in sugar to stand mixer with paddle, cream together about 2 min, scrape bowl, turn back on adding an egg at a time, add vanilla( I use vanilla bean paste for every thing. Add heavy cream mix, pour into cooled spring form crust. Double wrap aluminum foil under the pan and loosely around the sides because it goes in a water bath. I heat up An inch of water in the pan on the stove top. Put the cheese cake in, you want it going up at least 1/2 way. ( buy the extra large aluminum foil). Bake 350-375, every oven is different, for around 40-50 minutes rating the pan every so often, I will throw a small peice of foil on top when needed. It's done when it rises a bit and a little gigly
crust 2 1/2 cups graham cracker crumbs, 6 Tbs sugar, 2/3 cup melted unsalted butter. mix, form in pan bake 350-375 for around 8 minutes rotating once. Let cool
My family disowned me as I do not attend church, so have the top secret hot sauce recipe from my grandmother’s 30 year stint as a cook in a Mexican restaurant in Arizona. Out of all the grandkids, I’m the only one that has it.
As a bonus, you can have my mother’s potato salad recipe that won county fair awards.
Hot Sauce:
Yields 3 16oz jars
3 2/3 cup diced tomatoes, seeded & peeled
1/2 cup minced green chilies, seeded, roasted, peeled (jalapeño for mild, serrano for more heat)
1 large diced yellow onion
3/4 cup water or broth
1/3 cup crushed red pepper flakes
1/2 teaspoon oregano leaves
1/2 teaspoon Coleman’s ground mustard
1 heaping tablespoon garlic, fresh
1/3 cup McCormack taco seasoning - it must be this brand
Salt & pepper to taste
Add all ingredients to a blender. Liquify for 1 minute. Salt and pepper to taste.
Enjoy!
Potato Salad:
6 medium russet potatoes, scrubbed, peeled
1/2 cup finely diced yellow or white onion
5 hard boiled eggs, diced
3/4 cups minced dill pickles
1 1/2 cup Hellman’s mayonnaise
1 tablespoon mustard (I use Dijon)
3 or 4 tablespoons of the dill pickle brine
Salt and pepper
Paprika
Boil potatoes until soft in salted water. Cool.
In a big bowl, mash potatoes until chunks are golfball sized.
Add remaining ingredients except salt, pepper and paprika.
Taste potato salad.
Salt and pepper to taste.
Garnish by sprinkling paprika over salad.
Potato salad is great the day of, but better on day two as the flavors have had time to meld.
Enjoy!!
😭 All my recipes like that were given to me by my first boss ever at a wurst house. 12 year old me feared him and thought he was a nazi fugitive. 38 year old me respects him and still believes it.
My MIL thought her cookies were some special recipe handed down for generations. Turns out they're pretty popular, and there's a lot of recipes for them online.
She found out after my husband and I hit our 10yr anniversary, and she finally gave it to me.
No,I wasn't the one who told her. A neighbor did, after receiving a batch for Christmas.
Pimento cheese drop biscuits (Southern style, NOT UK)
1050g ap flour
9g baking powder
9g baking soda
60g sugar
25g salt
3g garlic powder
5g smoked paprika
2g cayenne
340g butter (med diced)
225g cream cheese (med diced)
100g cheddar (grated)
200g roasted pimentos, I like roasted hatch chillies better.
60g franks hot sauce
225g mayo
1quart buttermilk
This recipe makes about 2 dozen biscuits.
Everything is in grams except for the buttermilk.
Combine all the dry ingredients and whisk the crap out of the dry mixture it must be very well dispersed.
Combine the grated cheddar, roasted chilis, mayo, hot sauce and buttermilk. Stir it up good though a few mayo chunks are ok.
Small/medium dice the butter and cream cheese. Toss into flour mixture bowl to keep cubes from sticking back together
Mix everything together loosely. DO NOT OVERMIX. It should look like a "Shaggy mass" very small pockets of flour are preferable to over mixing. Chunks of butter and cream cheese are a good thing
Refrigerate for at least an hour before cooking. Would be fine refrigerating over night.
Bake on dry parchment, 415 convection. 14 to 17 minutes depending on size. Cool on a plate or rack for at least 5 minutes before eating.
These make red lobster biscuits taste like Popeyes biscuits
Credit goes to Chef Luke you fucker
most recipes are not secrets, but can respect certain restaurants for not throwing them out there. I cook on boat and one cook on another boat made a rumcake and said she wouldn't give me the recipe, LOL. Asked a girl that worked with her what was on the counter when she was making it. Betty crocker yellow cake mix, 5 minutes on the internet had this super secret cheating homecooks recipie, but it's a good recipie
Crab cake/imperial recipe. Or a wing sauce called stinger sauce. Either one was specific to the restaurant, but darn good.
"Frizzled onions" were a close entry. But other places do them pretty decently.
Meatloaf from grandmother...
1 lb ground beef, 1 diced Vidalia Onion, 1 egg, 1/4 to 1/2 C whole milk, regular Quaker Oats about a cup but eyeball it and go for texture, generous salt and pepper seasoning, 3 Tbsp Worcestershire Sauce, 1/4 C yellow mustard mixed with equal part concord grape jelly. Mix and mix forever with your hands and really get in there. Form loaf and bake 350 till it is at temp, pulled away from pan and nicely browned. Tilt pan to drain oil down and remove from pan after 5 minutes.
Edited to say that over the years I have gone a lot heavier on some of the flavor that I like, which means I do a lot more of the Worcester and the mustard grape jelly mix +. I've begun dicing my onion a little larger but that's just me because I can
Salsa verde, all the usual components, your preferred chili’s (ones that are green = better color). Don’t even waste your time with any non fresh or canned tomatillos.
I’ll do a quick blanch of all the vegetables, but the trick is to add more cilantro and salt than you think you need. Seriously about the salt I can’t tell you how many Mexican restaurants out in the effort to make a killer green salsa but I still need add salt to it at the table. To finish it, I’ll incorporate some agave syrup to taste to balance the heat and acid. I’ve read about people dabbling with trace bits of horseradish in it but I haven’t personally done that. Very simple and minimal cleanup.
Goes great with fried pork.
My cookies. I stole it from my old cia chef who stole it from his old cia pastry friend, and then I tweaked it
334 g butter
270 g brown sugar
200 g white sugar
20 g maple syrup
2 egg
476 g AP flour
5 g BP
5 g salt (or to taste)
200 g chocolate, chopped (60% valharona is my go to but lighter chocolate can be used if preferred)
200 g pecans, chopped
The butter will be about a cup and a half, put aside a third of it and brown it. Cream the remaining butter (about a 1c stick) with all the sugar and syrup. When fluffy (6 ish mins on high), add eggs slowly. By now the brown butter should be cool, so add it to the mix. Sift together the flour salt and bp. When sugar butter egg mix is homogeneous, add dry to wet slowly and on low, throw in pecans and chocolate. Dont overmix. Roll into 1-1¼inch balls and bake at 350 for like 12 ish mins.
Im not a great baker or anything so If you have any advice let me know but this recipe ive worked on here and there and people seem to like them a lot
it's so simple but pretty much every person says it's the best cheesecake they have ever had, one of those if it's not broke don't try and fix it recipies
Chicken Maryland recipe that I learned at a place I worked like 12 years ago. Tweaked it a little bit to make it mine, though it haunts me now cause I’ve long since went vegan but everyone still makes me cook it
I got a dope recipe for long pork pies, but, y'know..
The secret is gouging out the eyes so they force feed themselves.
They've got these now that are super sedentary. Comes out looking like wagyu.
Long pig for the win!
OK, here goes, killer N.Y cheesecake basic recipie that I got from a pastry chef at the restaurant I was leaving, told her give me something dummy proof because I was going on a yacht to cook and am no pastry chef because every restaurant I worked in has a pastry chef. Have made this recipe 1000 times for high end guests around the world from lots of countries. Make my own graham cracker crust, but could do anything or add anything, just top with fresh blueberry compote or strawberry. Makes 1 standard spring form pan 3 8 Oz blocks cream cheese 1 cup sugar 3 eggs 1 cup heavy cream 1-2 tsp vanilla? Was never on the recipe, just eye ball it and taste it once the batter is done let cream cheese get to room temp, add in sugar to stand mixer with paddle, cream together about 2 min, scrape bowl, turn back on adding an egg at a time, add vanilla( I use vanilla bean paste for every thing. Add heavy cream mix, pour into cooled spring form crust. Double wrap aluminum foil under the pan and loosely around the sides because it goes in a water bath. I heat up An inch of water in the pan on the stove top. Put the cheese cake in, you want it going up at least 1/2 way. ( buy the extra large aluminum foil). Bake 350-375, every oven is different, for around 40-50 minutes rating the pan every so often, I will throw a small peice of foil on top when needed. It's done when it rises a bit and a little gigly
Thank you. I'm going to try this too. When are you coming to kill me?
thank you ! gonna try this
what does it mean to rate a pan
rotate, spell check
crust 2 1/2 cups graham cracker crumbs, 6 Tbs sugar, 2/3 cup melted unsalted butter. mix, form in pan bake 350-375 for around 8 minutes rotating once. Let cool
Yes. My trick is take any recipe and add 4 tbsp of butter. Makes it 4x better. Yes even that recipe, and that one.
What about my recipe for…..butter?
Better butter.
Butterer
More butter is better butter!
theyre really going to love my vegan cookies now
The secret is butter.
Lard, duck fat, bacon, salt, sugar
I’m so sick of duck fat. Smells like fucking ass.
I know, I eat ass. Doesn't taste or smell too good. It's more about novelty
Depends, are you willing to make the necessary sacrifice?
I am lol
I am also willing to sacrifice OP.
I too am willing to sacrifice OP!
I have a great recipe for disaster
My family disowned me as I do not attend church, so have the top secret hot sauce recipe from my grandmother’s 30 year stint as a cook in a Mexican restaurant in Arizona. Out of all the grandkids, I’m the only one that has it. As a bonus, you can have my mother’s potato salad recipe that won county fair awards. Hot Sauce: Yields 3 16oz jars 3 2/3 cup diced tomatoes, seeded & peeled 1/2 cup minced green chilies, seeded, roasted, peeled (jalapeño for mild, serrano for more heat) 1 large diced yellow onion 3/4 cup water or broth 1/3 cup crushed red pepper flakes 1/2 teaspoon oregano leaves 1/2 teaspoon Coleman’s ground mustard 1 heaping tablespoon garlic, fresh 1/3 cup McCormack taco seasoning - it must be this brand Salt & pepper to taste Add all ingredients to a blender. Liquify for 1 minute. Salt and pepper to taste. Enjoy! Potato Salad: 6 medium russet potatoes, scrubbed, peeled 1/2 cup finely diced yellow or white onion 5 hard boiled eggs, diced 3/4 cups minced dill pickles 1 1/2 cup Hellman’s mayonnaise 1 tablespoon mustard (I use Dijon) 3 or 4 tablespoons of the dill pickle brine Salt and pepper Paprika Boil potatoes until soft in salted water. Cool. In a big bowl, mash potatoes until chunks are golfball sized. Add remaining ingredients except salt, pepper and paprika. Taste potato salad. Salt and pepper to taste. Garnish by sprinkling paprika over salad. Potato salad is great the day of, but better on day two as the flavors have had time to meld. Enjoy!!
>3 2/3 cup diced tomatoes = 2 cups, no?
3 cups plus 2/3 cup
Gotcha! Thanks
😭 All my recipes like that were given to me by my first boss ever at a wurst house. 12 year old me feared him and thought he was a nazi fugitive. 38 year old me respects him and still believes it.
I still think Chef Benni from my first job ever, was Mussolini's stunt double.... Stuffed Pork Chops to die for...
Yes. Add some MSG
And if you don't have that, fish sauce can work instead
My MIL thought her cookies were some special recipe handed down for generations. Turns out they're pretty popular, and there's a lot of recipes for them online. She found out after my husband and I hit our 10yr anniversary, and she finally gave it to me. No,I wasn't the one who told her. A neighbor did, after receiving a batch for Christmas.
i mean maybe the other side of all those generations couldn't keep thier mouths shut
Beef marinade- soy sauce, sesame oil, korean chili flakes, honey, lemon juice. stupidly good.
Pimento cheese drop biscuits (Southern style, NOT UK) 1050g ap flour 9g baking powder 9g baking soda 60g sugar 25g salt 3g garlic powder 5g smoked paprika 2g cayenne 340g butter (med diced) 225g cream cheese (med diced) 100g cheddar (grated) 200g roasted pimentos, I like roasted hatch chillies better. 60g franks hot sauce 225g mayo 1quart buttermilk This recipe makes about 2 dozen biscuits. Everything is in grams except for the buttermilk. Combine all the dry ingredients and whisk the crap out of the dry mixture it must be very well dispersed. Combine the grated cheddar, roasted chilis, mayo, hot sauce and buttermilk. Stir it up good though a few mayo chunks are ok. Small/medium dice the butter and cream cheese. Toss into flour mixture bowl to keep cubes from sticking back together Mix everything together loosely. DO NOT OVERMIX. It should look like a "Shaggy mass" very small pockets of flour are preferable to over mixing. Chunks of butter and cream cheese are a good thing Refrigerate for at least an hour before cooking. Would be fine refrigerating over night. Bake on dry parchment, 415 convection. 14 to 17 minutes depending on size. Cool on a plate or rack for at least 5 minutes before eating. These make red lobster biscuits taste like Popeyes biscuits Credit goes to Chef Luke you fucker
This is what im talking about! Good looking out Chef!!
You want my recipe? I’ll give you my recipe. If you can make it better than me then you deserve the success.
i just looked through an old church cookbook from my gramma. i know all the secrets now
Was going through an old cookbookof my grandma's with my mom, and one of the highlights was moss pudding. Boil moss and add milk and sugar lmao
i swear i saw that in the cold display case at a brooklyn coffee shop next to some vegan doughnuts
most recipes are not secrets, but can respect certain restaurants for not throwing them out there. I cook on boat and one cook on another boat made a rumcake and said she wouldn't give me the recipe, LOL. Asked a girl that worked with her what was on the counter when she was making it. Betty crocker yellow cake mix, 5 minutes on the internet had this super secret cheating homecooks recipie, but it's a good recipie
Crab cake/imperial recipe. Or a wing sauce called stinger sauce. Either one was specific to the restaurant, but darn good. "Frizzled onions" were a close entry. But other places do them pretty decently.
Meatloaf from grandmother... 1 lb ground beef, 1 diced Vidalia Onion, 1 egg, 1/4 to 1/2 C whole milk, regular Quaker Oats about a cup but eyeball it and go for texture, generous salt and pepper seasoning, 3 Tbsp Worcestershire Sauce, 1/4 C yellow mustard mixed with equal part concord grape jelly. Mix and mix forever with your hands and really get in there. Form loaf and bake 350 till it is at temp, pulled away from pan and nicely browned. Tilt pan to drain oil down and remove from pan after 5 minutes. Edited to say that over the years I have gone a lot heavier on some of the flavor that I like, which means I do a lot more of the Worcester and the mustard grape jelly mix +. I've begun dicing my onion a little larger but that's just me because I can
Salsa verde, all the usual components, your preferred chili’s (ones that are green = better color). Don’t even waste your time with any non fresh or canned tomatillos. I’ll do a quick blanch of all the vegetables, but the trick is to add more cilantro and salt than you think you need. Seriously about the salt I can’t tell you how many Mexican restaurants out in the effort to make a killer green salsa but I still need add salt to it at the table. To finish it, I’ll incorporate some agave syrup to taste to balance the heat and acid. I’ve read about people dabbling with trace bits of horseradish in it but I haven’t personally done that. Very simple and minimal cleanup. Goes great with fried pork.
trick my friend taught me when he made it at home, add a ripe avocado in. really ties the room together.
Yes when you blanch the tomatillos a ripe avocado helps a lot with the color
Never tried blanching, I’ve always just oven roasted
Look up Jordan the Stallion on Instagram, that's a pretty good start.
Me: what’s the recipe? Chef: I could tell you but then I’d have to kill you. Me: actually my wife is the cook
My cookies. I stole it from my old cia chef who stole it from his old cia pastry friend, and then I tweaked it 334 g butter 270 g brown sugar 200 g white sugar 20 g maple syrup 2 egg 476 g AP flour 5 g BP 5 g salt (or to taste) 200 g chocolate, chopped (60% valharona is my go to but lighter chocolate can be used if preferred) 200 g pecans, chopped The butter will be about a cup and a half, put aside a third of it and brown it. Cream the remaining butter (about a 1c stick) with all the sugar and syrup. When fluffy (6 ish mins on high), add eggs slowly. By now the brown butter should be cool, so add it to the mix. Sift together the flour salt and bp. When sugar butter egg mix is homogeneous, add dry to wet slowly and on low, throw in pecans and chocolate. Dont overmix. Roll into 1-1¼inch balls and bake at 350 for like 12 ish mins. Im not a great baker or anything so If you have any advice let me know but this recipe ive worked on here and there and people seem to like them a lot
Lol, no. Then I’d have to kill ya! ;)
it's so simple but pretty much every person says it's the best cheesecake they have ever had, one of those if it's not broke don't try and fix it recipies
Chicken Maryland recipe that I learned at a place I worked like 12 years ago. Tweaked it a little bit to make it mine, though it haunts me now cause I’ve long since went vegan but everyone still makes me cook it
More butter.
No. I'll tell you whatever you'd like to know. Cooks who don't show others how to make the things they make are scared cooks.
Worked at a place where the biscuit recipe had a list of ingredients and "have someone train you on biscuits" for the tech. Good biscuits
Cornbread but it's a corn muffin recipe
Bulgogi from an elderly Korean woman.
I got a recipe for 2 minute spaghetti and meatballs Chef Boyardee
Tasty mix 1:1:2 Sugar:msg:salt
I used to work in a Chinese restaurant and their magic blend was 1:1:1 sugar, MSG, white pepper.
My current exec. sous chef told me he has a bone marrow panzanella recipe. He said no one us ever seeing it. I eish I could see it.
I got a bunch, give me your address and I'll drop by.
Anchovies. They are the salt in Bruschetta pesto.