Mac n Cheese & Yuzu Brussel Sprouts

I love flower childs' Mac and cheese and yuzu Brussels sprouts, but since I don’t have a location near me I decided to attempt to recreate them at home.

Brussels sprouts

3 lbs Brussels
Olive oil
1/3 cup mirin
1/4 cup rice vinegar
2 tbsp white miso paste
2 tbsp honey
1 tsp yuzu kosho
Zest of one lemon

1. Cut the Brussels in half and add to a pot of boiling water. Boil for 10 min. Strain and toss in olive oil. Spread them evenly out on a sheet pan and bake at 425 for 30-45 min. Adjust the cooking time to your preference of crispiness. Toss them halfway through cooking.

2. While those are cooking make the sauce. Add the mirin, rice vinegar, miso, and honey to a small saucepan and mix well. Simmer on low for 5 min and then remove from heat. Add the yuzu kosho and lemon zest and mix well.

3. Once the brussels are cooked to desired doneness, remove from oven and pour the sauce over them. Toss well and bake for another 5 minutes. Set to cool before serving.

Mac and Cheese

1 box Brown rice noodles (you can also use regular pasta)
3 cups chicken bone broth
2 cups milk
4 tbsp butter
3 cloves garlic
3 cups shredded sharp cheddar cheese
1 cup parmesan cheese
Olive oil
Salt to taste

1. Sauté the garlic in some olive oil for a minute or two. Add your noodles and broth and bring to a boil. Once it’s boiling, add the milk and butter. Let this cook on a low simmer until the noodles are cooked al dente.

2. Add the cheese and salt. Mix well. Turn off heat. At this stage the sauce will still seem a bit watery. The key here is letting this sit for about 10 minutes so the starches from the pasta can form a thicker sauce, so just be patient. After 10 minutes of sitting, covered, a thick cheesy sauce will form.

Elk steaks (can use beef as substitute)

Steaks
Salt
Tallow

1. Pull steaks from fridge 30 minutes before cooking. Dry them off and salt well.

2. Get a cast iron pan super hot and add your tallow. Sear the steaks for 2-3 minutes on either side. Remove from pan and let rest for 10 minutes before cutting into them.

*I cook game steaks like elk to an internal of 115° before I remove from the pan. They are very lean so I prefer them rare. If you are cooking a beef steak, I would cook to an internal of 125° before removing from the pan. This will give a perfect rare/med rare.