Mexican-style Pork Tacos (Tacos Al Pastor)

by Alvin Zhou

Ingredients

for 10 servings

 5 lb (2.2 kg) boneless pork shoulder

 3 tablespoons achiote paste
 2 tablespoons guajillo chili powder
 1 tablespoon garlic powder
 1 tablespoon dried oregano
 1 tablespoon cumin
 1 tablespoon salt
 1 tablespoon pepper
 ¾ cup (175 mL) white vinegar
 1 cup (240 mL) pineapple juice
 1 pineapple, skinned and sliced into 1-inch (2 cm) rounds
 1 thick wooden skewer, trimmed to the height of your oven
 10 small corn tortillas
 1 white onion, finely chopped
 1 cup (40 g) fresh cilantro, finely chopped
 1 cup (260 g) salsa, of your choice
 lime wedge, to serve

Preparation

1. Preheat oven to 350°F (180°C).

2. Slice the pork shoulder into about 1-cm (½ inch) slices, then transfer to a large
dish or bowl.
3. In a bowl, combine the achiote powder, chili powder, garlic powder, oregano,
cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until
smooth with no lumps.
4. Pour the marinade over the pork, then toss the pork slices to make sure that they
are all coated on all sides. Wrap the dish/bowl in cling film then marinate the
pork for at least 2 hours, up to 3-5 days in the refrigerator.
5. On a baking sheet lined with parchment paper or foil, place down a slice or two
of the pineapple. Take a wooden skewer and push it directly in the middle of the
pineapple.
6. Remove the pork from the fridge and push the slices through the skewer,
layering one after the other until there is a 2-cm (1 inch) gap at the top. Push
another pineapple slice on top.
7. Bake for about an hour and a half, until slightly charred on the outside and deep
red.
8. Rest the meat for about 10 minutes, then carve off thin slices of the pork.
9. Slice off thin pieces of the roasted pineapples as well.
10. To assemble and serve, place some pork on the tortillas, followed by a few
pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small
spoonful of the salsa. Top with a squeeze of lime juice (optional).
11. Enjoy!
Chicken With Sun-Dried Tomato Cream Sauce

Ingredients

for 6 servings

 6 bone-in, skin-on chicken thighs

 salt, to taste
 pepper, to taste
 3 tablespoons unsalted butter
 4 cloves garlic, sliced
 1 cup (236 mL) chicken broth
 ½ cup (118 mL) heavy cream
 ⅓ cup (20 g) sun-dried tomato
 1 teaspoon dried oregano
 1 teaspoon dried thyme
 ¼ cup (10 g) fresh basil, sliced

Preparation

1. Season chicken thighs with salt and pepper.

2. Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat.
Add chicken, skin-side down, and sear both sides until golden brown. Drain
excess fat and set aside.
3. Melt 1 tablespoons butter in the skillet. Add garlic. Stir until fragrant, then add
chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme,
and fresh basil and reduce heat to low. Return chicken to the skillet and baste
well.
4. Bake at 400˚F (200˚C) for 25 minutes.
5. Serve immediately and drizzle remaining broth mix over chicken.
6. Enjoy!
Grilled Honey Chipotle Wings

by Mike Price

Ingredients

for 8 servings

 4 lb (1.8 kg) chicken wing and drumette

 ¼ cup (30 g) cornstarch
 2 teaspoons kosher salt, divided
 1 teaspoon garlic powder
 1 ½ cups (300 g) chipotle peppers in adobo
 ¼ cup (60 mL) lime juice
 ¼ cup (85 g) honey

Preparation

1. Pat dry chicken and place in a large mixing bowl or plastic bag. Toss with
cornstarch, garlic powder, and one teaspoon of kosher salt.
2. Place chicken in a single layer on a cookie sheet or wire rack and refrigerate for
at least an hour, up to overnight.
3. In a food processor or blender, combine chipotles, lime juice, honey, and the
remaining salt. Puree until smooth. Set aside until ready to grill.
4. Preheat grill to medium high heat. Grill wings until just starting to brown on the
underside, about 5 minutes, then flip and repeat.
5. Using a basting brush, coat the top side of the wings with chipotle puree. Flip
and cook until exterior just starts to char. Baste the other side, flip and repeat.
6. Remove wings from heat and let cool for at least 5 minutes. Serve with your
preferred garnish and dipping sauce.
7. Enjoy!
Chicken Gyros

by Mike Price

Ingredients

for 8 servings

 2 lb (905 g) boneless, skinless chicken thighs

 ½ large yellow onion, peeled and root side removed
 1 wooden skewers, sturdy, roughly 10 inches (25 cm)

Marinade

 2 cups (570 g) greek yogurt

 ¼ cup (60 mL) lemon juice
 ¾ cup (180 mL) olive oil
 1 tablespoon kosher salt
 1 tablespoon garlic, minced
 1 tablespoon coriander powder
 1 tablespoon paprika
 1 tablespoon ground cumin
 ½ teaspoon cayenne pepper
 1 teaspoon cinnamon
 1 teaspoon black pepper

Tzatziki Sauce

 1 large cucumber, shredded

 2 cups (570 g) greek yogurt
 1 tablespoon garlic, minced
 ¼ cup (60 mL) lemon juice
 2 tablespoons fresh dill, finely chopped
 2 tablespoons fresh parsley, finely chopped
 salt, to taste
 pepper, to taste
 8 pita breads
 onion, sliced
  tomato, sliced

Preparation

1. In a large bowl, combine marinade ingredients and stir well.

2. On a cutting board, place a piece of plastic wrap over the chicken thighs and
pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy
pan.
3. In another large bowl or gallon plastic bag, combine chicken thighs and
marinade, stirring well to coat. Cover and refrigerate for at least one hour and up
to one day.
4. Preheat oven to 400°F (200°C).
5. Shred the cucumber, be sure to squeeze out any excess liquid.
6. In a medium bowl, combine tzatziki ingredients and stir well. Cover and
refrigerate at least 30 minutes.
7. On a baking sheet or a large cast-iron skillet, use the onion half as a base and
position the skewer vertically like a spit. Skewer the chicken thighs individually,
rotating each one 90 degrees.
8. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let
cool for 10 minutes.
9. Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and
tzatziki sauce.
10. Enjoy!
Creamy Lemon Butter Chicken

Ingredients

for 4 servings

 6 bone-in, skin-on chicken thighs

 1 tablespoon paprika
 salt, to taste
 pepper, to taste
 3 tablespoons unsalted butter
 3 cloves garlic
 ½ cup (120 mL) heavy cream
 ¼ cup (30 g) parmesan cheese
 1 lemon, juiced
 2 cups (85 g) fresh baby spinach
 1 teaspoon dried thyme
 1 cup (240 mL) chicken broth

Preparation

1. Season chicken thighs with salt, pepper, and paprika.

2. Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add
chicken, skin-side down, and sear both sides until golden brown. Drain excess
fat and set aside.
3. Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken
broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then
reduce heat to low.
4. Stir in spinach, simmer until spinach has wilted and the sauce has thickened.
5. Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.
6. Enjoy!
Peri Peri Chicken Feast

by Evelyn Liu

for 4 servings

 1 chicken

Marinade

 200 mL (1 cup) olive oil

 120 mL (½ cup) white vinegar
 8 bird-eye chillis
 8 cloves garlic
 2 medium onions
 4 teaspoons dried oregano
 4 teaspoons paprika
 2 teaspoons sugar
 4 teaspoons salt
 2 teaspoons pepper
 1 roasted pepper
 1 lemon, juiced

Peri Peri Chips

 500 g (1 lb) chip

 ½ teaspoon smoked paprika
 ½ teaspoon chili powder
 ½ teaspoon garlic powder
 ¼ teaspoon white pepper
 1 teaspoon salt

Sides

 50 g (2 oz) mayonnaise
 50 g (2 oz) hummus

Preparation
1. Remove the chicken’s backbone by using a pair of kitchen scissors. Turn it over
and flatten it down to spread the chicken out as much as possible.
2. Blend together all of the marinade ingredients in a food processor and spread
half of it over the chicken.
3. Cover and marinate in the fridge for at least 3 hours or overnight.
4. Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until
the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow
to rest for 10 minutes before serving.
5. Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri
sauce.
6. Use as a dip for your chicken or mix some into mayonnaise or hummus!
7. To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic
powder and white pepper into your chips!
8. Enjoy!
Slow-roasted Honey Glazed Pork

Ingredients

for 4 servings

 1 cup (235 mL) soy sauce, plus 2 tbsp, divided

 ¼ cup (50 g) granulated sugar
 3 tablespoons garlic, chopped
 ¼ cup (25 g) scallions, chopped
 2 lb (455 g) boneless, skin-on pork shoulder
 1 bunch asparagus, halved
 6 yukon potatoes, diced
 2 tablespoons olive oil
 kosher salt, to taste
 freshly ground black pepper, to taste
 1 cup (220 g) dark brown sugar
 ½ cup (170 g) honey

Preparation

1. Preheat the oven to 275ºF (140°C).

2. In a large bowl, combine 1 cup (235 ml) of the soy sauce with the sugar, garlic,
and scallions, stirring until mixed.
3. Score the skin of the pork by slicing a crosshatch pattern through the skin down
to the meat. This will help excess fat render out and allow more of the marinade
to soak in.
4. Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
5. On a baking sheet, place the asparagus halves to the right and diced potatoes to
the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated
pork in the middle of the baking sheet.
6. Bake 1 to 1 ½ hours, depending on the weight of the pork.
7. Raise the heat of the oven to 500ºF (260ºC).
8. In a small bowl, combine the brown sugar, honey, and remaining soy sauce,
stirring until smooth.
9. Spoon the honey glaze over the top of the pork, making sure to fill the cracks
and crevices on top.
10. Bake for 20 minutes until sugar is dark brown and caramelized, and the top of
the pork is crispy.
11. Remove the vegetables and pork from the tray, making sure to save all the
juices.
12. Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables.
Spoon the reserved pan juices on top of the pork.
13. Enjoy!
3-Way Party Fajitas Kebab

by Alvin Zhou

Ingredients

for 15 servings

 2 lb (905 g) boneless, skinless chicken thighs

 2 lb (905 g) skirt steak
 2 lb (905 g) boneless pork shoulder, thinly sliced
 2 ½ tablespoons salt, divided
 1 ½ tablespoons black pepper, divided
 2 tablespoons paprika
 2 tablespoons chili powder
 2 tablespoons cumin
 6 cloves garlic, minced
 ½ cup (120 mL) lime juice, plus more for serving
 2 large white onions, halved
 1 large white onion, sliced
 1 green bell pepper, sliced
 1 red bell pepper, sliced
 1 yellow bell pepper, sliced
 2 tablespoons olive oil
 10 corn tortillas, medium
 1 cup (230 g) guacamole
 1 cup (230 g) sour cream
 1 cup (240 g) pico de gallo

Special Equipment

 3 wooden skewers

Preparation

1. Slice the skirt steak into roughly 3-inch (7-cm) pieces. Transfer the pieces to a
medium bowl.
2. Thinly slice the pork shoulder, then transfer the pieces to a separate medium
bowl.
3. Pound the chicken thighs flat, then slice them in quarters. Transfer the pieces to
a third medium bowl.
4. In a small bowl, combine 2 tablespoons salt, 1 tablespoon pepper, paprika, chili
powder, cumin, garlic, and lime juice. Stir until there are no lumps.
5. Evenly divide the marinade among the 3 bowls of chicken, steak, and pork.
6. Toss the meats until they are evenly coated, then refrigerate for at least 30
minutes.
7. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
8. Place 3 onion halves in the middle of the baking sheet, then insert a skewer in
each onion, evenly spaced, near the inner edges.
9. Thread a piece of chicken onto one skewer, then a piece of steak onto the
second, followed by a piece of pork onto the third. Repeat with the rest of the
meat.
10. Secure another onion half onto the tops of the skewers to hold the towers
together.
11. Bake for about 1½ hours, until the meat is slightly brown on the edges.
12. Increase the oven temperature to 450°F (230°C).
13. On one side of the baking sheet, toss the bell peppers and sliced onion with the
remaining ½ tablespoon of salt, remaining ½ tablespoon of pepper, and the oil.
14. On the other side of the baking sheet, spread out the tortillas. Cover the tortilla
side with foil.
15. Bake for 15 minutes, until the edges of the meat and the vegetables are slightly
charred.
16. Slice your meat of choice into a tortilla, add vegetables, and top with guacamole,
sour cream, pico de gallo, and a squeeze of lime.
17. Enjoy!
Tornado Zucchini

by Claire Nolan

Ingredients

for 4 servings

 4 zucchinis
 olive oil
 1 cup (50 g) panko breadcrumbs
 ¼ teaspoon cayenne pepper
 ¼ teaspoon chili powder
 ½ teaspoon garlic powder
 ½ teaspoon onion powder
 ½ teaspoon salt
 ½ teaspoon pepper
 ⅓ cup (35 g) parmesan cheese
 skewers, wooden or bamboo, we used bamboo
 ranch dressing, optional, to taste

Preparation

1. Preheat oven to 425˚F (220˚C).

2. Cut the ends off of the zucchini and cut it in half.
3. Using a bamboo skewer, pierce down the middle of the zucchini and push it
down to the center of the skewer.
4. Hold a small knife at an angle and cut the zucchini while turning it the opposite
direction that you want the tornado to go in.
5. Spread out the tornado and drizzle with olive oil. Set aside.
6. In a bowl, combine panko, cayenne, chili powder, garlic powder, onion powder,
salt, pepper, and parmesan cheese.
7. Sprinkle over zucchini tornado until well-covered, and place on a baking sheet.
8. Bake for 30 minutes, flipping halfway, or until golden brown
9. Serve with your favorite dipping sauce.
10. Enjoy!
Garlic Brown Sugar Chicken

by Matthew Johnson

Ingredients

for 2 servings

 4 chicken thighs
 salt, to taste
 pepper, to taste
 6 cloves garlic, minced
 1 small onion, chopped
 ½ cup (110 g) brown sugar
 ½ cup (120 mL) chicken broth
 1 tablespoon fresh thyme, minced
 1 tablespoon fresh parsley, minced

Preparation

1. Season the chicken thighs with salt and pepper.

2. Heat a cast-iron skillet or pan over medium-high heat, and add the chicken skin
side down.
3. Cook the chicken until it has a dark brown and crispy skin. Flip the chicken and
cook until the chicken is cooked through, about 5 more minutes. Remove the
chicken from the pan and set aside.
4. Add the garlic and onion to the remaining chicken fat and cook, stirring
frequently until the onions are softened and caramelized.
5. Add the brown sugar, chicken broth, thyme, and parsley and stir to combine.
Bring the sauce to a boil and and cook for 1-2 minutes, until slightly reduced.
6. Add the chicken back to the pan and coat it in the garlic brown sugar sauce.
7. Enjoy!
Creamy Tuscan Chicken

by Alvin Zhou

Ingredients

for 2 servings

 4 bone-in, skin-on chicken thighs

 2 teaspoons salt, for the chicken
 1 teaspoon pepper, for the chicken
 1 tablespoon oil
 3 cloves garlic, chopped
 ½ onion, diced
 1 tomato, diced
 2 cups (450 g) spinach
 2 cups (470 mL) heavy cream
 1 teaspoon salt
 1 teaspoon pepper
 ½ cup (55 g) grated parmesan cheese
 2 tablespoons fresh flat-leaf parsley, chopped

Preparation

1. Season the chicken with the salt & pepper, making sure to mix it in evenly.
2. Heat oil in a skillet over medium-low heat.
3. Place the chicken thighs skin side down in the skillet and cook for about 13
minutes in order to crisp up the skin. Move the chicken around from time to time
to ensure it cooks evenly. The skin should be hard to the touch.
4. Flip the chicken, then cook for about another 15 minutes until the chicken is fully
cooked. Remove from pan.
5. Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes
and spinach until the spinach is wilted.
6. Add the heavy cream, salt, and pepper, bringing to a boil.
7. Add the parmesan cheese and parsley, stirring until the sauce has thickened
slightly.
8. Place the chicken back in the pan, spooning the sauce on top of the chicken.
9. Enjoy!
Teriyaki Baked Wings

by Camille Bergerson

Ingredients

for 2 servings

Chicken Wings

 1 ½ lb (680 g) chicken wings

 2 teaspoons baking powder
 ¼ teaspoon salt

Teriyaki Sauce

 ½ cup (120 mL) soy sauce

 2 tablespoons brown sugar
 2 tablespoons honey
 1 tablespoon sesame seed

Preparation

1. Preheat oven to 250˚F (130˚C).

2. Place wings in a large bowl and pat dry.
3. Add the baking powder and salt to the wings. Stir to coat.
4. Spray a baking rack with nonstick cooking spray and place on top of a foiled
sheet pan. Distribute wings evenly on top, making sure none of them touch and
they are all face-up.
5. Bake for 35 minutes, then increase the temperature to 425˚F (220˚C) and bake
for an additional 45 minutes, or until wings are crisp and golden. (Do not remove
the wings from the oven when increasing temperature.)
6. For sauce, in a hot pan, bring soy sauce to a boil.
7. Stir in brown sugar and honey.
8. Add in sesame seeds and stir until slightly thickened and bubbling.
9. Add wings and stir to coat.
10. Enjoy!
Garlic Herb Baked Wings

by Camille Bergerson

Ingredients

for 2 servings

Chicken Wings

 1 ½ lb (680 g) chicken wings

 2 teaspoons baking powder
 ¼ teaspoon salt

Garlic Herb Sauce

 1 tablespoon butter
 1 tablespoon garlic, minced
 2 tablespoons dried italian herb blend
 1 tablespoon fresh parsley, chopped

Preparation

1. Preheat oven to 250˚F (130˚C).

2. Place wings in a large bowl and pat dry.
3. Add the baking powder and salt to the wings. Stir to coat.
4. Spray a baking rack with nonstick cooking spray and place on top of a foiled
sheet pan. Distribute wings evenly on top, making sure none of them touch and
they are all face-up.
5. Bake for 35 minutes, then increase the temperature to 425˚F (220˚C) and bake
for an additional 45 minutes, or until wings are crisp and golden. (Do not remove
the wings from the oven when increasing temperature.)
6. For sauce, in a hot pan, melt butter. Add garlic and stir. Cook for 30 seconds,
being careful not to burn the garlic.
7. Stir in Italian herb blend and salt. Cook for an additional 20 seconds.
8. Add in fresh parsley and wings. Stir to coat.
9. Enjoy!
Lemon Pepper Baked Wings

by Camille Bergerson

Ingredients

for 2 servings

Chicken Wings

 1 ½ lb (680 g) chicken wings

 2 teaspoons baking powder
 ¼ teaspoon salt

Lemon Pepper Sauce

 1 tablespoon butter
 3 tablespoons lemon juice
 1 teaspoon pepper
 salt, to taste

Preparation

1. Preheat oven to 250˚F (130˚C).

2. Place wings in a large bowl and pat dry.
3. Add the baking powder and salt to the wings. Stir to coat.
4. Spray a baking rack with nonstick cooking spray and place on top of a foiled
sheet pan. Distribute wings evenly on top, making sure none of them touch and
they are all face-up.
5. Bake for 35 minutes, then increase the temperature to 425˚F (220˚C) and bake
for an additional 45 minutes, or until wings are crisp and golden. (Do not remove
the wings from the oven when increasing temperature.)
6. For sauce, in a hot pan, melt butter. Add lemon juice, pepper, and salt. Stir until
combined.
7. Add wings and stir to coat.
8. ENJOY!
Cajun BBQ Baked Wings

by Camille Bergerson

Ingredients

for 2 servings

Chicken Wings

 1 ½ lb (680 g) chicken wings

 2 teaspoons baking powder
 ¼ teaspoon salt

Cajun BBQ Sauce

 ¾ cup (215 g) BBQ sauce

 1 tablespoon cajun seasoning, or spice mix

Preparation

1. Preheat oven to 250˚F (130˚C).

2. Place wings in a large bowl and pat dry.
3. Add the baking powder and salt to the wings. Stir to coat.
4. Spray a baking rack with nonstick cooking spray and place on top of a foiled
sheet pan. Distribute wings evenly on top, making sure none of them touch and
they are all face-up.
5. Bake for 35 minutes, then increase the temperature to 425˚F (220˚C) and bake
for an additional 45 minutes, or until wings are crisp and golden. (Do not remove
the wings from the oven when increasing temperature.)
6. For sauce, combine BBQ sauce and Cajun seasoning in a hot pan.
7. Bring to a boil and add wings. Stir to coat the wings.
8. Enjoy!