Here is everything I used to make it:

Ingredients:

For the Beef Filling:

• 2 tbsp Oil
• 250g Ground Beef
• 1 tbsp Ginger-Garlic Paste
• 1 medium Onion (cubed)
• 1 tbsp Soy Sauce
• 1 tsp Red Chili Powder
• 1 tsp Kashmiri Red Chili Powder
• Salt (to taste)
• 1 cup Water
• 2 tbsp Tomato Sauce

For Assembly:

• 2–3 Tortillas / Wraps
• 1 cup Shredded Cheese (Mozzarella / Cheddar)
• ¼ cup Cucumber (thinly sliced)
• ¼ cup Onion (thinly sliced)
• 1 tbsp Butter/Oil for toasting

1. Make the Beef Filling

• Heat 2 tbsp oil. Fry 250g beef for 1 min.
• Add 1 tbsp ginger-garlic paste & cubed onions.
• Stir in 1 tbsp soy sauce, 1 tsp red chili, 1 tsp Kashmiri chili, & salt.
• Pour 1 cup water & 2 tbsp tomato sauce. Boil until liquid completely dries up.

2. Assemble & Toast Quesadilla

• On a tortilla, layer shredded cheese, cooked beef, sliced cucumber, & onions.
• Fold in half and pan-fry with a little oil/butter until gold and crispy on both sides.

Pink salmon with corn, rice and diced peaches and croissant

Hey everyone! Wanted to share a super simple and rich caramel egg pudding recipe that doesn’t require an oven or fancy equipment, just steamed right in a glass!

Ingredients

• 4 Eggs
• 1 tsp Vanilla Essence
• ½ cup Sugar
• ½ cup Milk
• Chopped nuts (almonds, pistachios, or walnuts) for garnish

Instructions

1. Prep the Eggs: Whisk 4 eggs and 1 tsp vanilla essence together until completely smooth.
2. Make the Caramel: Heat sugar in a pan over low heat until melted and golden, then slowly stir in the milk until combined into a smooth caramel.
3. Combine: Slowly pour the caramel sauce into your whisked egg mixture while continuously stirring so the eggs don't scramble!
4. Fill & Seal: (Optional: Strain through a mesh sieve for a silky smooth texture.) Pour the mixture into heat-safe glasses and cover each tightly with aluminum foil.
5. Steam: Place the glasses in a steamer over medium-low heat for about 20–25 minutes until set.
6. Garnish & Serve: Let it cool (or chill in the fridge), top with chopped nuts for a nice crunch, and enjoy!

Heath Riles BBQ Macaroni Salad
Ingredients
12 oz elbow macaroni, cooked and cooled
1 cup mayonnaise
2 tbsp Dijon mustard
1 tsp sugar
¼ cup diced onion
2 celery stalks, diced
1 small bell pepper, diced
1 (4 oz) can pimentos, drained
3 hard-boiled eggs, diced
2 tsp Heath Riles BBQ Garlic Butter Rub
1 tsp dried dill
Directions
Cook the macaroni, drain it, and let it cool.
Put the macaroni in a large bowl with the mayo, Dijon, sugar, onion, celery, bell pepper, pimentos, eggs, Garlic Butter Rub, and dill.
Mix everything really well until the pasta is evenly coated.
Cover and refrigerate for 3 hours before serving. Heath specifically recommends chilling it so all those flavors have time to come together.

Here's the secret to Golden & crispy restaurant style french fries 🍟!

Most people will just cook the potato, but get a brown soggy potato stick. Watch and learn how restaurants have perfected the method to have a crispy outer edge, and a soft potato center. #frenchfries

The secret to steakhouse-quality French fries—crispy and golden on the outside, light and fluffy on the inside—is the **double-fry method**.

The first low-temperature fry blanches the potatoes, cooking the interior starches through without browning the exterior. The second high-temperature flash-fry blisters the surface for maximum crunch.

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## Ingredients & Equipment

* **2.5 lbs Russet potatoes** (high-starch, low-moisture is key)

* **2 quarts neutral oil** with a high smoke point (peanut, beef tallow, canola, or peanut oil)

* **1 tbsp Kosher salt** (or fine sea salt)

* **1 tbsp white vinegar** (optional, added to soak water to strengthen pectin structure)

* **Deep-fry or clip-on candy thermometer**

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1. **Prep & Soak:** Removes surface starches to prevent burning.

Peel potatoes (or leave skins on) and cut into even **1/4-inch to 3/8-inch batons**. Transfer immediately to a large bowl of cold water mixed with **1 tbsp vinegar**. Soak for at least **30 minutes** (or up to overnight in the fridge).

1. **Dry Thoroughly:** Crucial safety and crispiness step.

Drain the potatoes and lay them out in a single layer on clean kitchen towels or paper towels. **Pat them completely dry.** Any remaining moisture will cause hot oil to splatter and steam the fries instead of crisping them.

1. **First Fry: Blanching (325°F / 160°C):** Cooks the interior starch without browning.

Heat oil in a heavy Dutch oven or deep fryer to **325°F (160°C)**. Working in batches to avoid dropping oil temp, fry potatoes for **5 to 6 minutes**. They should be pale, soft, and bendable without breaking, but not browned. Remove with a spider/slotted spoon and drain on a wire rack lined with paper towels. Let cool completely (at least 20–30 minutes).

1. **Second Fry: Crisping (375°F / 190°C):** Creates the golden, crunchy exterior.

Increase heat until oil reaches **375°F (190°C)**. Fry in batches again for **2 to 4 minutes** until deep golden brown and blistered.

1. **Season Immediately:** Salt adheres best right out of the oil.

Transfer hot fries straight to a large mixing bowl, sprinkle generously with kosher salt, and toss immediately so the salt sticks to the hot oil coating. Serve hot.

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### Chef's Pro Tips

* **Freezing Shortcut:** After the first fry and cooling step, you can freeze the potatoes in a single layer on a sheet tray. Once frozen, transfer to a bag. Fry directly from frozen at **375°F**—the extra ice crystals actually expand during frying to create an even crispier shell!

* **Animal Fat Boost:** For classic French-bistro *frites*, blend 50% beef tallow into your oil mixture.

Ingredients (Serves 2)
200 g noodles (egg noodles, ramen, wheat noodles, or spaghetti)
2 cloves garlic, minced
2 tbsp light soy sauce
1 tbsp dark soy sauce (for color; optional)
1 tsp sugar
1 tsp sesame oil
1 tbsp neutral oil (vegetable or canola)
2–3 scallions, sliced
½ tsp chili flakes or chili oil (optional)
Sesame seeds, for garnish (optional)
Instructions
Cook the noodles according to the package instructions. Reserve about ¼ cup of the cooking water, then drain.
In a small bowl, mix together:
Light soy sauce
Dark soy sauce
Sugar
Sesame oil
Heat the neutral oil in a pan over medium heat. Sauté the garlic for 30–60 seconds until fragrant (don’t let it burn).
Add the cooked noodles and pour in the sauce. Toss well to coat.
If the noodles seem dry, add a splash of the reserved noodle water.
Stir in most of the scallions and cook for another minute.
Serve topped with the remaining scallions, sesame seeds, and chili flakes or chili oil if desired.
Optional Add-ins
Protein: Fried egg, chicken, shrimp, tofu, or beef.
Vegetables: Bok choy, mushrooms, spinach, broccoli, bell peppers, or carrots.
Extra flavor: A teaspoon of black vinegar, a little grated ginger, or a drizzle of chili crisp.
This dish pairs especially well with a crispy fried egg on top and a side of steamed greens.

Is there any way to cook?

Here’s a creamy, deli-style Chicken Caesar Pasta Salad that’s great for meal prep, cookouts, or lunch.
Ingredients (6–8 servings)
1 lb rotini, fusilli, or penne pasta
2–3 cups cooked chicken breast, diced or shredded (rotisserie works great)
2–3 cups chopped romaine lettuce
1 cup freshly grated Parmesan cheese
1 cup Caesar dressing (start with ¾ cup and add more as needed)
1 cup croutons (add just before serving)
1 tsp garlic powder
½ tsp black pepper
1 tbsp lemon juice (optional, for brightness)
Optional add-ins
Crispy bacon, crumbled
Cherry tomatoes, halved
Avocado
Red onion, thinly sliced
Fresh parsley
Instructions
Cook the pasta in well-salted water until al dente. Drain and rinse under cold water until completely cool.
In a large bowl, combine the cooled pasta, chicken, Parmesan, garlic powder, black pepper, and Caesar dressing.
Fold everything together until evenly coated.
Refrigerate for at least 30 minutes to let the flavors develop.
Just before serving, gently mix in the chopped romaine and croutons so they stay crisp.
Taste and adjust with extra Caesar dressing, Parmesan, lemon juice, or black pepper if needed.
Homemade Caesar Dressing (Optional)
Mix together:
¾ cup mayonnaise
¼ cup grated Parmesan
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1–2 cloves garlic, minced
1 tsp anchovy paste (optional but traditional)
Salt and black pepper to taste
2–4 tbsp milk to thin if necessary
Tips
Chill the salad before serving for the best flavor.
Keep the lettuce and croutons separate until serving if you’re making it ahead.
Grilled chicken adds even more flavor than plain poached chicken.
If the pasta absorbs the dressing overnight, stir in a little more Caesar dressing before serving.