Recipes

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RECIPE 01 · PREP & FRY

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Japanese Curry Bread

Recipe by Erinn FL · @ErinnFL · www.ErinnFL.com

Crisp panko crust around fluffy homemade shokupan dough filled with rich Japanese golden chicken curry.

Prep & Rise2 hrs

Fry Time340°F · 6 min

Yield8 to 10 buns

Ingredients

Curry Filling

•1 Tbsp neutral cooking oil
•2 onions, finely diced
•2 carrots, diced small
•1 Yukon Gold potato, peeled and diced small
•1 lb ground chicken (ground pork is classic in Japan)
•1½ cups water
•½ box Japanese Golden Curry roux (4 blocks, about 3.5 oz)

Tangzhong, Shokupan Dough & Coating

•Tangzhong: 3 Tbsp bread flour + ½ cup milk
•2½ cups (300g) bread flour (regular flour works too)
•2 Tbsp (30g) sugar & 1 tsp (6g) fine sea salt
•1 tsp instant yeast
•½ cup warm milk & 1 large egg, room temperature
•2 Tbsp (30g) unsalted butter, softened
•Coating: 1 beaten egg, 1½ cups coarse panko, neutral oil for frying

Method

01Sauté the diced onions, carrots, and potato in oil over medium heat for about 5 minutes until softened. Add the ground chicken and cook for 5 to 7 minutes, breaking it up, until no longer pink.
02Pour in 1½ cups water and simmer for about 15 minutes until the potatoes are tender. Turn off the heat so the roux never clumps, stir in the 4 blocks of Golden Curry roux until smooth, then simmer on low for 5 minutes until thick. Lightly mash a few potatoes and carrots, then chill completely in the fridge so it wraps cleanly.
03For the tangzhong, whisk 3 Tbsp flour and ½ cup milk in a small saucepan over medium-low heat until thickened into a smooth paste. Let cool to room temperature.
04Combine the cooled tangzhong with the bread flour, sugar, salt, instant yeast, warm milk, and egg. Mix until shaggy, work in the softened butter, and knead for 15 to 20 minutes until smooth, elastic, and passing the windowpane test. Cover and let rise for about 1 hour until doubled.
05Punch down the dough, divide into 8 to 10 equal balls, and rest covered for 15 minutes. Roll each ball into a flat circle, spoon 2 generous tablespoons of chilled curry into the center, and pinch the edges tightly to seal.
06Dip each sealed bun in beaten egg, press generously into coarse panko, and let rise on a parchment-lined tray for 30 to 40 minutes until puffy. Fry in 340°F oil for about 3 minutes per side until deep golden brown and crisp.

RECIPE 02 · BAKING

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Classic Japanese Shokupan

Recipe by Erinn FL · @ErinnFL · www.ErinnFL.com

Soft, feathery Japanese milk bread made with a cooked tangzhong starter for cloudlike shreddable crumb.

Prep & Proof2 hrs 15 min

Bake Time350°F · 30 min

Yield1 loaf (9×4 in)

Ingredients

Tangzhong Starter

•3 Tbsp (25g) bread flour
•½ cup (120g) whole milk or water

Milk Bread Dough

•All of the cooled tangzhong starter
•2½ cups (320g) bread flour
•2½ Tbsp (32g) granulated sugar
•1 tsp (6g) fine sea salt
•1 tsp (5g) instant yeast
•½ cup (120g) lukewarm whole milk
•1 large egg, room temperature
•2½ Tbsp (35g) unsalted butter, softened

Method

01Whisk the 3 Tbsp bread flour and ½ cup milk in a small saucepan over medium-low heat until it thickens into a smooth pudding-like paste. Transfer to a small bowl, cover against the surface, and let cool to room temperature.
02In a stand mixer or large bowl, combine the cooled tangzhong, bread flour, sugar, salt, instant yeast, lukewarm milk, and egg. Mix until a shaggy dough forms, then knead in the softened butter a piece at a time.
03Knead for 15 to 20 minutes until the dough is glossy, supple, and stretches thin enough to see light through without tearing (the windowpane test).
04Shape into a smooth ball, place in a lightly greased bowl, cover, and let rise in a warm spot for about 60 minutes until doubled in volume.
05Gently press out the gas, divide into 3 equal pieces (about 225g each), round into smooth balls, cover, and let rest on the counter for 15 minutes.
06Roll each ball into a long oval, fold the left and right sides into the center in thirds, then roll up snugly from the bottom into a plump cylinder. Set all 3 logs seam-side down inside a greased 9×4 inch loaf pan.
07Cover and proof for 45 to 55 minutes until the three domes rise right to the rim of the pan. Brush lightly with milk and bake at 350°F for 28 to 32 minutes until deep golden and hollow-sounding (195°F internal). Cool on a wire rack before slicing.

RECIPE 03 · SMOKER

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Smoked Bacon Weave Meatloaf

Recipe by Erinn FL · @ErinnFL · www.ErinnFL.com

Juicy pork and beef meatloaf seasoned with pure maple and spicy brown mustard, wrapped in a tight parchment-rolled bacon lattice and smoked at 250°F.

Prep Time25 min

Smoke Time250°F · 1.5 to 2 hrs

Internal Temp160°F · 6 to 8 servings

Ingredients

The Meatloaf Mix

•2 lbs ground beef and ground pork mix (1 lb 80/20 beef + 1 lb pork)
•1 cup panko breadcrumbs
•⅓ cup whole milk (soaks the panko so the loaf stays super juicy)
•2 Tbsp pure maple syrup
•2 Tbsp spicy brown mustard
•1 Tbsp Worcestershire sauce
•2 Tbsp house seasoning (kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika)

The Bacon Basket & Double Glaze

•10 to 12 strips regular-cut smoked bacon
•½ cup favorite sweet BBQ sauce
•1 Tbsp pure maple syrup + 1 tsp apple cider vinegar (whisked into the glaze)

Method

01Stir the panko breadcrumbs, milk, maple syrup, spicy brown mustard, Worcestershire sauce, and house seasoning together in a large bowl and let sit for 2 minutes. Add the ground beef and pork and mix gently with your hands just until combined, then shape into a compact, even loaf.
02For the bacon weave, lay 5 to 6 strips of bacon side by side on a sheet of parchment paper. Fold every other strip halfway back and lay 1 strip horizontally across, then unfold the strips back over it. Repeat alternating rows until you have a tight checkerboard lattice.
03Lay a second sheet of parchment paper on top of the bacon weave and roll across it firmly with a rolling pin. This flattens the seams and locks the lattice together so it never gaps on the smoker.
04Peel off the top parchment, set the shaped meatloaf right in the center of the lattice, and use the bottom parchment to help fold the bacon strips snugly up and over the sides into a neat bacon basket.
05Preheat your smoker to 250°F. Set the bacon-wrapped meatloaf on a wire rack or directly on the grates and smoke for 1½ to 2 hours until the center reaches 160°F.
06During the final 20 minutes, brush on your first coat of maple BBQ glaze, let it tack up in the smoke for 10 minutes, then brush on a second glossy coat. Rest 15 minutes before slicing so all the juices stay locked inside.

RECIPE 04 · SMOKER

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Crispy Smoked Chicken Wings

Recipe by Erinn FL · @ErinnFL · www.ErinnFL.com

Dry brined with baking powder for crackly skin, smoked low at 250°F for deep wood flavor, and finished hot on the smoker.

Dry Brine1 to 2 hrs

Smoker Time250°F then 425°F

Yield3 lbs wings

Ingredients

Wings & Crispy Dry Rub

•3 lbs party chicken wings (drumettes and flats), patted bone dry
•1 Tbsp aluminum-free baking powder (the secret for blistered, crackly skin)
•1½ tsp kosher salt
•1 tsp coarse black pepper
•1½ tsp garlic powder
•1 tsp smoked paprika

Finishing Glaze (Optional)

•2 Tbsp unsalted butter, melted
•3 Tbsp lemon chili glaze, hot honey, or your favorite wing sauce
•Sliced green onions or toasted sesame seeds for serving

Method

01Pat the chicken wings thoroughly dry with paper towels until no surface moisture remains. Whisk together the aluminum-free baking powder, kosher salt, black pepper, garlic powder, and smoked paprika, then toss with the wings until evenly coated.
02Arrange the seasoned wings skin-side up in a single layer on a wire rack set over a sheet pan. Place uncovered in the refrigerator for 1 to 2 hours so the air dries out the skin.
03Preheat the smoker to 250°F. Place the wings directly on the smoker grates with a little breathing room between each piece and smoke for 40 to 45 minutes so the fat gently renders and the meat absorbs rich wood smoke.
04Turn the smoker up to 425°F and cook for another 15 to 20 minutes, flipping once halfway through, until the skin is deeply golden, blistered, and crisp (185°F to 190°F internal for tender, fall-off-the-bone wings).
05Serve straight off the smoker for pure smoky crunch, or toss immediately in a warm bowl with melted butter and lemon chili glaze right before plating.

RECIPE 05 · SMOKER

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Smoked Cream Cheese Two Ways

Recipe by Erinn FL · @ErinnFL · www.ErinnFL.com

Two cold blocks of cream cheese coated, dusted, and diamond scored, then smoked at 225°F for 90 minutes until the outside sets and the center stays warm and spreadable. One savory with yellow mustard, SPG or BBQ rub, and hot honey, and one sweet cherry cheesecake with graham cracker crust.

Prep10 min

Smoke Time225°F · 90 min

Yield2 blocks (serves 8)

Ingredients

Savory Hot Honey Block

•1 block (8 oz) full fat cream cheese, cold straight from the fridge
•1 to 2 tsp yellow mustard (thin binder coat)
•2 Tbsp SPG seasoning or your favorite savory BBQ rub
•2 Tbsp hot honey, for drizzling when it comes off
•Crackers, pretzel crisps, or breadsticks, for serving

Cherry Cheesecake Block

•1 block (8 oz) full fat cream cheese, cold straight from the fridge
•1 to 2 tsp honey (thin binder coat)
•3 Tbsp finely crushed graham crackers
•1 Tbsp brown sugar mixed with 1 tsp ground cinnamon
•1/2 cup cherry pie filling (or any fruit pie filling)
•Fresh berries, grapes, and extra graham crackers, for serving

Method

01Preheat the smoker to 225°F. Unwrap both cold blocks of cream cheese straight from the refrigerator so they hold their shape cleanly, and place each block in a small disposable aluminum pan or on a square of heavy duty foil.
02Always coat, dust, and then score. For the savory block, brush all sides lightly with a thin coat of yellow mustard, then dust generously on top and all four sides with SPG seasoning or your favorite BBQ rub.
03For the cherry cheesecake block, brush all sides with a thin coat of honey. Mix the crushed graham crackers, brown sugar, and cinnamon together, then press and dust that crust mixture evenly over the top and sides.
04Using a sharp knife, score the top of each seasoned block about 1/4 inch deep in a diagonal crosshatch diamond pattern. Scoring after dusting lets the diamonds pull open as the cheese warms while keeping the seasoned crust intact.
05Place both pans on the smoker grates at 225°F. Smoke the savory block for the full 90 minutes. For the cherry cheesecake block, smoke for 70 to 75 minutes, spoon the cherry pie filling generously over the top during the last 15 to 20 minutes so the fruit warms through, and pull both at the 90 minute mark when the outside is set and the middle is soft. Drizzle the savory block with hot honey and serve warm with crackers and fruit.

Garden Sweet Potato Vines & Crispy Leaf Chips

RECIPE 06 · GARDEN & KITCHEN

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Garden Sweet Potato Vines & Crispy Leaf Chips

Recipe by Erinn FL · @ErinnFL · www.ErinnFL.com

Two easy ways to cook fresh backyard sweet potato greens instead of tossing them: garlicky sesame sautéed vines and paper-thin baked sweet potato leaf chips that beat kale chips.

Prep10 min

Cook & BakeSauté 4 min · Bake 14 min

Yield4 servings

RECIPE 07 · BAKING & ART

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Fairy Garden Focaccia

Recipe by Erinn FL · @ErinnFL · www.ErinnFL.com

Crisp, olive-oil dimpled Italian focaccia decorated like a blooming backyard garden with bell pepper petals, a red onion tulip, carrot ribbons, fresh herbs, zucchini hills, and toasted nuts.

Prep & Rise2 hrs 30 min

Bake Time425°F · 22 to 25 min

Yield1 pan (9×13 in)