Notes about Recipes in this book

• Mozzarella/panko/Italian bread grilled cheese

  • averythingcooks on March 07, 2025

    For 1 sandwich made with our favourite thin, fairly big oblong slices of rye bread, I used 1/3 each of the flour & panko + 1 egg which worked well. The cheese was a mix of mozzarella & provolone piccante but I probably should have used more mozza for a meltier pull. Tomato/red onion relish went on one side and the sandwich did end up super crispy as promised. We split it with our dinner soup & while I liked it more than T, we agree this is an idea well worth playing with.

• Havarti/provolone/chicken/honey glaze/sourdough grilled cheese

  • averythingcooks on May 10, 2026

    I switched up the cheeses (going "rogue" as he encourages :) to gruyere & fontina. I drizzled the glaze over the chicken while building the sandwich & then also used it as instructed, brushing over both sides of the finished sandwich before giving each side a final minute in the hot pan...be careful re: burning! Also maybe decrease the honey /increase the hot stuff to taste next time. Other than requesting more cheese (my bad) & saying "sticky" a couple of times, we thought these were different & pretty good.

• Grilling sausages

  • averythingcooks on October 03, 2025

    This method of grilling sausages using the unlit/indirect side of the BBQ to actually cook them to just under followed by a quicker run over the direct/heated side to achieve grill marks & a little char on the skins worked perfectly. I also appreciate the target temp provided as opposed to the ever helpful "cook until done" instructions I often see. This method will be used again.

• A biscuit breakfast

  • averythingcooks on July 01, 2025

    This time, I came here for the "loaded" buttermilk biscuits which are really good. I think the full 18 minutes might have been a touch too long but with a green chile sausage gravy spooned over, it didn't matter. They did take a just little longer to make as there are 2 chilling steps involved and after I patted it into the final square I just cut it into 4 squares (1/2 recipe). I will be back here again for sure.

• The cover model

  • averythingcooks on February 19, 2025

    I marinated 2 boneless, skinless thighs in 1/3 of the buttermilk mix and cut the seasoned flour back to 1/4 (skipping the cornstarch & baking powder as we air fried our chicken..out of the buttermilk, into the flour, back in the buttermilk then into panko). I held back some mayo from the sauce which was fine as it is full of other good favours. We used a tomato/red onion relish on our bottom buns & we are really enjoying the idea of lightly "dressing" shredded lettuce used on sandwiches & burgers. We will make this crispy chicken sandwich again for sure.

• The dude

  • averythingcooks on May 11, 2025

    We took these ideas for topping our own smash burgers stashed in the freezer. I made his "smoky-spicy mayo" as written (yum!) & pulled a jar of home canned caramelized red onion jam from the cupboard...ingredients = pretty close to his version and absolutely delicious on our burgers with the mayo + old cheddar. We agree that the mayo/combo of flavours is a "must make again".

• Messy, eh?

  • averythingcooks on February 25, 2025

    I used this recipe for sliders (using 6 oz grd pork + 2 oz fresh chorizo in place of the beef for 4 sliders) and we thought they were awesome. The maple syrup/hot sauce combo was great on the oven roasted bacon but mine did take longer than suggested to get to a nice "crisp but still chewy" state. The Alabama style white BBQ sauce is also delicious. We added tomato-red onion relish to the top bun & really enjoyed these beside some slaw.

• A very loud burger

  • averythingcooks on January 06, 2026

    I scaled to 1/3 using 8 oz of ground pork (replacing the lamb) to make 4 sliders. The blue cheese + Lea & Perrins added lots of flavour to the meat mixture and I also added chopped green onion. To mimic his bacon jam (by using what I have on hand), I added cooked diced bacon, hot sauce + Dijon to a couple of spoonfuls of my home canned onion/garlic jam. Served on King's Hawaiian rolls with tomato, lettuce & some mayo, these were great. AND his bacon jam will get made for sure.

• A Cuban sandwich

  • averythingcooks on February 16, 2026

    We enjoyed this version of a Cuban sandwich with pork tenderloin with a flavourful rub, thinly sliced ham, gruyere + mayo. As he does throughout this book, he makes his own condiments - this time, the grainy mustard & pickled fennel. However, as I am shopping my kitchen, I raided my fridge for an artisanal mustard & tossed together a mix of pickled things: carrots, red onions + sweet/hot peppers, adding some brine with thinly sliced celery to let it quick pickle. I'm sure he won't mind as he (very clearly!) says early in the book "There are no rules here so feel free to go rogue at any time". And yes, this is yet another of his sandwiches that will be on regular repeat.

• A garlic chicken sandwich

  • averythingcooks on July 07, 2025

    We thought this sandwich was great! I roasted 1 head of garlic intending to use part of it to make 1/3 of the sauce but ultimately added the whole head & while I thought I had Asiago, I ended up using pecorino romano...end result = delicious sauce. The boneless skinless thighs I get are quite small so maybe next time cook 3 to split among 2 sandwiches? I have pickled red onions on hand & we tossed them + a little brine with shredded iceberg to lightly dress the lettuce. The dry fried prosciutto was perfectly crispy but seemed salty on its own...no worries as it was perfect on the sandwiches. Easy choice to repeat.

• (Not so) secret sauce

  • averythingcooks on February 20, 2025

    We made this sauce for his crispy chicken sandwich (aka "the cover model" which we really enjoyed) and then the next day T wanted egg salad so we topped up what was left with some mayo (I had gone short on the mayo for the sandwiches) and I must say....it made a pretty tasty egg salad.

• Russian dressing

  • averythingcooks on March 14, 2026

    We love Russian dressing & this is a good one! I always use my home canned cucumber relish in place of gherkins/dill pickles & then add a little fresh dill. The hit of horseradish is great but as it was a bit thicker than I wanted I thinned with buttermilk. We dressed a chef's salad (crunchy lettuce, chopped veg, strips of ham, cubed cheddar & sliced hard boiled eggs) for a tasty, light but still filling dinner.