Ramen

Duck a l’orange.

Jalapeño-bacon red beans and rice with a fried egg and smoked pepper salsa

Loaded potatoes au gratin

Russet potatoes, peeled and sliced 1/8” thick
Cream simmered with garlic, a bay leaf, and lots of salt
Mozzarella and Parmigiano

Take a pan. One layer of potatoes, a little cheese over the top, then pour enough cream on top to almost cover it. Keep on layering until your last layer of potatoes, where you don’t want cheese on top yet. Bake for about 45 minutes at 350 degrees F. Add the cheese on top at last and broil until golden brown.

Add bacon crumbles and chives for that extra NOM factor.

Beef bourguignon, inspired by Thomas Keller’s Bouchon recipe.

I don’t have access to gorgeous fancy baby French carrots, so I just sliced some baby carrots on an angle to emulate the appearance.

bacon + cheese + bacon

Home Fries

-Heat a pan up to medium. Add enough cubed potatoes to cover the bottom of the pan without stacking on top of each other. Cover with water and bring to a boil for 8-10 minutes, or until almost done.
-Drain potatoes and dry the pan thoroughly. Heat the pan to medium. Add a few spoons of oil (bacon fat or duck fat if you’re ballin’) and add the potatoes. Turn the potatoes so they brown evenly. Add salt and garlic at the end.

Parboiling it first makes sure the inside is creamy. Make sure to use enough fat to get the potatoes extra crispy.

scallion frittata

eggs + green onions

hash brown + burger + hash brown + egg + bacon