MEATS

Filet Mignon & Bison Filet

• Dry with a paper towel

• Heat the pan on top shelf, broil on high

• Coat pan with ghee, place and flip the cut

• Cook 3 mins on each side

Filet Mignon & Bison Filet

• Dry with a paper towel

• Add ghee to a pan

• Sear cut-side on Medium heat

• Cook 4 mins on each side

Pulled Pork

• Crisp in a pan for 6 minutes

Kampachi Collar

• Place in cold broiler

• Cook 6 mins skin down

• Cook 6 mins skin up until golden brown

Kampachi Sashimi

• Place sashimi in fridge to thaw 1 day before serving

• Dip in sashimi sauce and enjoy

Pork Belly

• Heat stovetop on Medium High

• Cook 4 mins on each side, until golden brown

Kampachi Filet

• Dry with a paper towel

• Add ghee to a pan

• Sear cut-side on medium heat

• Cook 6 mins skin up until golden brown

Sous Vide Chicken

• Crisp in a pan for 6 minutes

Chilean Sea Bass

• Place frozen filet in cold broiler on high for 10 - 15 minutes, no flipping (until golden brown on top)

VEGETABLES

Spaghetti Squash

• Broil on top shelf for 6 mins, until golden brown and delicious

• Add 2 truffles of your choice

Vegetable Lasagna

• Broil on top shelf for 6 mins, until golden brown

All Other Roasted Vegetables

• Broil on top shelf for 6 mins, until golden brown and delicious

EXTRAS

Ice Cream

SuperFuel Coffee

• Place jar in freezer when you start making dinner (approx 1 hr)

• Enjoy

• Add 1 large spoonful Superfuel (chocolate or vanilla) and 1 generous tablespoon of heavy cream to hot coffee

• Blend with emulsion blender for froth

• Enjoy