WINGER'S STICKY FINGERS

What You'll Need

• 3-4 chicken breasts, pounded to ½ inch thickness
• One half cup flour
• Three eggs + Two tablespoons water
• One cup panko bread crumbs
• sauce
• One half cups brown sugar
• 1/3 cup Frank's hot sauce (it can be original or buffalo flavor)
• One half teaspoon garlic powder
• Two tablespoons water

How to Make It

1. Preheat oven to 425 and grease a baking sheet with cooking spray.
2. Slice chicken breasts into strips.
3. Add chicken strips and flour to a large ziplock bag.
4. Seal and toss to coat chicken in flour.
5. Place panko crumbs in a bowl.
6. In another bowl whisk together eggs and water.
7. Dip flour-coated chicken strips into egg mixture, then toss in panko crumbs to coat.
8. Place coated chicken pieces on greased baking sheet and spray heavily with cooking spray.
9. Bake 15-20 minutes until chicken is browned and cooked through.
10. While chicken is cooking, prepare the sauce.
11. Add brown sugar and hot sauce to a medium sauce pan and stir over medium-high heat until melted and mixture comes to a boil.
12. Remove from heat and stir in garlic powder and water until smooth.
13. When chicken strips are done cooking, toss in sauce.
14. Serve warm with ranch dressing if desired.

MEXICAN CHORIZO + GARLIC SHRIMP BURGER

What You'll Need

Fresh Mexican chorizo patty: adapted from Charcuterie

• 500 grams of ground pork shoulder, ideally 30% fat
• Two cloves of garlic, grated
• One half tsp of Mexican chili powder
• One half tsp of sweet paprika
• One tsp of hot paprika, or cayenne powder
• One tsp of red wine vinegar
• One tsp of tequila
• One tsp of salt
• One half tsp of freshly ground black pepper
• One half tsp of dried oregano
• One quarter tsp of ground cumin

Garlic shrimps/prawns:

• Eight large shrimps/prawns (Two for each burger), peeled and deveined
• Three sprigs of fresh thyme leaves
• One clove of garlic, minced
• One half tsp of extra virgin olive oil
• 1/3 tsp of salt
• 1/8 tsp of freshly ground black pepper

Paprika mayo:

• Three tbsp of mayonnaise
• One tbsp of tomato paste
• One half tsp of paprika
• One tsp of yellow mustard
• Juice of One juicy lime

Four Sweet potato burger buns (recipe follows)

One half heaping cup of shredded manchego cheese

A few thin slices of tomatoes

How to Make It

To prepare the chorizo patties:

1. Mix all the ingredients together until evenly combined.
2. Cover with plastic wrap and let sit in the fridge for at least 1 hour, or you can certainly make this the day before and keep in the fridge.

To prepare the garlic shrimp:

3. After peeling, deveining and rinsing the shrimps/prawns, dry them really well on a clean towel.
4. Mix evenly with the rest of the ingredients, cover with plastic wrap and let sit in the fridge for 30 min to 1 hour.

To prepare the paprika mayo:

5. Mix all the ingredients together until even.
6. Set aside.

To make the burger:

7. Divide the chorizo-mixture into 4 equal portions, then shape into patties.
8. It’s very important to make sure the diameter of the patties is slightly larger than the diameter of the buns! Because the patties will shrink during cooking and there’s nothing more infuriating than an “I-shaped” burger.
9. Now, next step is a little unconventional, but I like to dust a thin layer of flour on both sides of the patties so they pan-fry into nice crusts (you can take this as optional).
10. Heat up 1 tbsp of olive oil in a skillet over medium-high heat until really hot, then add a small nub of unsalted butter in there and the chorizo patties (maximum 2 patties at a time).
11. Leave the patties to pan-fry without moving, until a nicely browned crust has formed on the bottom.
12. Turn the patties over, then add the shredded manchego cheese on top (2~3 tbsp on each).
13. Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1~2 min (the steam will melt the cheese as well as cook the patties), just until the center of the patties is cooked through.
14. Transfer the patties with whatever crispy cheese-bits on the side, onto a plate and let rest.


15. Keep the chorizo drippings in the skillet and cook the shrimps/prawns on high-heat, about 1 min on each side until just cooked through.
16. Then set aside.


17. If you want to toast the buns, remove any food-solids inside the skillet with a bit of oil left, then toast the cut-sides of the buns until golden browned in the same skillet.


18. Apply a good layer of paprika mayo on both sides of the buns, then put 2 thinly sliced tomatoes and a chorizo patty on top.
19. Slice the shrimps/prawns lengthwise and place over the patty.
20. Close it off with the top bun.
21. I warn you, it’s going to be very messy and drippy… and happy.

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HOMEMADE LEMON PUDDING CAKE

What You'll Need

• 3/4 cup unsalted butter, softened
• One half cups of white granulated sugar
• One package of jello lemon pie filling (small packet, equals 2 cups or 4 servings)
• Two tbsp fresh lemon zest
• Four eggs
• one quarter cup whole milk
• 1/3 cup canola oil
• One tsp vanilla extract
• 3/4 cups all-purpose flour
• Three tbsp cornstarch
• Four teaspoons baking powder
• One teaspoon salt

How to Make It

1. Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
2. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
3. Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the lemon pie filling mix and combine thoroughly.
4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
5. Mix in the lemon zest.
6. Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
7. Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
8. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
9. Invert the cake onto a baking rack to cool.
10. Frost with Lemon Buttercream Icing when the cake has completely cooled and sprinkle lemon zest over the icing if wanted.

Crescent Burgers Recipes

What You'll Need

• One lb hamburger meat
• Two cups shredded cheddar cheese
• couple drop of Worcestershire sauce
• One 1oz. pkt dry onion soup mix (28g)
• One roll of crescent rolls
• One tsp pepper

How to Make It

1. Preheat oven to 350*
2. Brown and drain hamburger.
3. In medium bowl mix hamburger and rest of ingredients (reserve 1/4 cup cheese for tops).
4. Add a HEAPING spoonful of meat mixture to large end of unrolled crescent roll.
5. Roll up and seal edges as best you can.
6. Sprinkle reserved cheese on top and bake for 15 minutes until golden brown

Coconut Cake

What You'll Need

• Three cups (360g) cake flour
• One Tbsp baking powder
• One half tsp salt
• Two cups (396g) granulated sugar
• Three quarter cup unsalted butter, at room temperature
• One quarter cup canola oil
• 1/3 cups well shaken canned coconut milk, at room temperature*
• Two large eggs, at room temperature, yolks and whites separated
• One tsp coconut extract
• One half tsp vanilla extract
• Four large egg whites, at room temperature
• 1/8 tsp cream of tartar

Coconut Cream Cheese Frosting

• 12 oz. cream cheese, nearly at room temperature
• 3/4 cup unsalted butter, at room temperature
• One tsp coconut extract
• Five cups (596g) powdered sugar
• One half cups shredded coconut

How to Make It

For the cake:

1. Preheat oven to 350 degrees.
2. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.
3. Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture for 20 seconds.
4. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined.
5. Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts.
6. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the coconut milk and mixing just until combined after each addition (if you don't have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally).
7. In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form.
8. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites). Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 - 22 minutes.
9. Allow to cool in cake pan 5 - 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.
10. Frost top of one layer, add another layer and frost then top with last layer and frost top and sides.
11. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut (pressing gently on sides to adhere. I just did it over a rimmed baking sheet for easier clean up - not a must).
12. Store in an airtight container.

For the Coconut Cream Cheese Frosting:

13. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract.
14. Add powdered sugar and whip on medium speed until smooth and fluffy.
15. Chill as needed if frosting seems runny (slightly runny is fine, once you get it frosted the coconut will help it stay in place).

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