Turkey Tortilla Soup

Ingredients
- turkey bones
- 1 onion chopped
- 8 cloves garlic
- 2 tomatoes
- oregano
- leftover turkey, chopped
- avocado
- oaxacan or mozzarella cheese
- tortilla chips
- sliced radishes
- cilantro
- thinly sliced cabbage

Directions
1. Fry onion and garlic in pressure cooker until fragrant. Add oregano, tomatoes and turkey bones with water. Pressure cook for at least 1 hour, then season with salt and pepper.
2. Prepare bowls with avocado, turkey and cheese - pour hot soup over
3. Garnish with chips, radishes, cilantro and cabbage

Turkey Pho

Ingredients
- turkey bones
- 6 shallots, quartered
- 1 onion, chopped
- 1 leek, washed and chopped into 2 inch lengths
- 4 inch ginger, sliced
- 2 star anise
- 1 tsp coriander seeds
- 1/2 tsp white peppercorns
- 2 cardamom
- 3 inch cinnamon stick
- 1/2 palm sugar tablet
- salt
- fish sauce
- 2 turkey breasts
- rice noodles
- condiments: basil, cilantro, mint, green onion, fried shallots, bean sprouts, lime wedges

Directions
1. Dry roast spices in pressure cooker pot on medium low heat until aromatic, a few minutes, remove from pot
2. Turn heat to high, add shallots, onions and leeks. Fry until darkened about 5-10 minutes
3. Add spices, turkey bones and water to pressure cooker. Pressure cook for at least 1 hour
4. Release pressure, strain soup through sieve, mashing veggies to get liquid out
5. Add sugar, season with salt, fish sauce
6. While making soup, sous-vide turkey breasts (salt and peppered), at 142F for at least 1 hour
7. Prepare noodles, condiments. Slice turkey breast. Combine and serve

Tomato Egg Noodles

Ingredients
- 3 cups chopped tomatoes
- 3 eggs
- 4 cloves garlic, minced
- 2 sprigs green onion chopped
- 1 tbsp cooking wine
- 1 tsp soy sauce
- chinese noodles
- ketchup, lea & perrins, black vinegar, sugar to taste

Directions
- sautee garlic and white part of green onion until fragrant
- add tomatoes and cook until it forms a sauce
- beat eggs with salt, pepper and cooking wine
- add eggs to tomato sauce and stir until eggs just set
- adjust seasonings
- add in noodles and stir to combine

Butterflied Leg of Lamb Schwarma

Ingredients

2  teaspoons black peppercorns
5  cloves
½  teaspoon cardamom pods
¼  teaspoon fenugreek seeds
1  teaspoon fennel seeds
1  tablespoon cumin seeds
1  star anise
½  cinnamon stick
1  tablespoon grated nutmeg, about half a pod
¼  teaspoon ground ginger
1  tablespoon sweet paprika
1  tablespoon dried sumac
¾  tablespoon kosher salt
1  3-inch piece of fresh ginger, peeled and grated
3  garlic cloves, peeled and crushed
¾  cup chopped cilantro, stems and leaves included
4  tablespoons fresh-squeezed lemon juice
½  cup peanut or other neutral oil
2  tablespoons fish sauce
1  leg of lamb, on the bone, about 5 1/2-6 1/2 pounds

Directions
1. Combine all aromatics into a paste
2. Butterfly leg of lamb, spread paste onto meat and marinate overnight [Trim leg of lamb of extra fat (including the fat cap), book end open the end pieces, then cut slits into the middle piece to flatten]
3. Allow meat to come to room temperature
4. Grill on direct med high heat about 10 minutes 1 side, then flip over, grill until internal temperature 140F
5. Rest, then slice thinly
6. Serve with tzaziki and garlic sauce and fatoush salad

Vietnamese/Thai Baked Chicken

Ingredients
- 5 lbs chicken thighs
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 1/2 tbsp lime juice
- lime zest
- 6 cloves garlic
- 1 small bunch cilantro
- 1 inch peeled ginger
- 4 stalks lemongrass
- 4 kafir lime leaves, galangal (optional)
- 2 tbsp oil

Directions
1. Combine marinade ingredients in blender - blend until smooth
2. Marinate chicken for several hours
3. Heat oven to 425F, place chicken on wire rack over lined baking sheet. Bake about 35 minutes, or until meat temperature is 155-160F

Hainanese Chicken Rice and Chili Sauce

Ingredients
- 1 whole chicken, quartered
- 9 cups of cold water (or enough to cover)
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 1 tsp salt
- white pepper
- 3 inch ginger, sliced
- 3 green onions
- 2 pandan leaves

- minced garlic
- minced ginger
- rice

- sambal olek
- lime juice
- 3 inches ginger peeled
- 3 cloves of garlic
- 1/2 tsp salt
- 1/2 tsp sugar (or to taste)
- rice wine vinegar (to taste)
- chicken stock (to desired consistency)

Directions
Chicken
- Put all ingredients into pot and bring to simmer, skim scum off the surface
- Simmer on low heat until breast is 155F and thigh 165F
- Take out and cut into pieces
- Serve chicken broth on side

Rice
- sautee garlic and ginger until fragrant
- add to rice cooker with rice
- use chicken stock (and oil) to cook rice

Chili Sauce
- put all ingredients into blender and several tbsp chicken stock and blend until smooth
- adjust sugar and vinegar to taste

Chou Hou Beef Brisket with Daikon (Pressure Cooker)

Ingredients
- 2 pounds beef brisket, 1 inch pieces, fat trimmed
- 1 daikon, chopped
- 2 large carrots
- 4 slices ginger
- 4 cloves garlic
- 2 star anise
- 1 tbsp peppercorns
- 1/4 cup xiaoshing wine
- 1/4 cup chou hou sauce
- 2 tbsp light soy
- 1 tbsp dark soy
- 2 tbsp oyster sauce
- 1 tsp five spice powder
- 2 pieces dried orange peel

Directions
1. Boil brisket pieces in water until foam forms, drain the meat
2. Sautee ginger, garlic, star anise, peppercorns in fat, when fragrant, add the drained brisket and sautéed until browned
3. Add remainder of ingredients and 500-750mL of water, bring to boil then add daikon and carrots
4. Pressure cook for 40 minutes, add cornstarch slurry to thicken to desired consistency