#battle chef brigade

jammycooks:

Subtle. Smokey. Fancy AF. Watch it in action here.

Flavor Dust:

• 1 TBL coconut charcoal
  
• 1 tsp tea leaves
  
• 2 tsp black lava sea salt (regular sea salt is fine)
  
• 1 ½ tsp black pepper
  

Armarock Liver:

• 1 recipe flavor dust
  
• 1 duck breast, fat removed
  
• ½ cup strong tea
  
• Three springs thyme
  
• 2 garlic cloves, smashed
  

Pan sauce:

• Cooking juices
  
• ½ cup pomegranate juice
  
• ½ cup low-sodium chicken broth
  
• ½ tsp sherry vinegar
  
• 1 TBL butter
  
• Salt or a little bit of flavor dust to taste
  

1. Flavor Dust: Place all ingredients in a coffee grinder and pulse until pulverized. Place in a small bowl until needed.
   
2. Armarock Liver: Season duck breast with flavor dust, both sides. Place in a zip top bag with the rest of the ingredients. Cook sous vide at 136 degrees for 1 ½ hours. Reserve cooking juices and pat the duck breast dry.
   
3. Pan Sauce: Place cooking juices, juice, broth and vinegar until it reduces to syrupy consistency. Turn off the heat and add butter. Stir in until melted and season to taste with a little flavor dust.
   
4. To serve. Cover the cooked duck breast in the rest of your flavor dust. Slice thick and serve with pan sauce.
   

jammycooks:

A dessert worthy of a Battle Chef Champion. Watch it in action here.

What You Need:

Helado:

• 2 cups whole milk
  
• 1 cup of cream
  
• ½ cup of sugar
  
• 1 TBL lemon juice
  
• ½ cup bag non-fat Milk Powder
  
• ½ tsp vanilla extract
  
• Pinch of salt
  
• 1 pound dry ice
  

Slime eggs and sauce:

• 1 cup canola oil
  
• 4 cups grape soda and or grape juice
  
• 1 ½ TBL gelatin
  
• 1 tsp cornstarch
  

1. Note: use dry ice with extreme caution. It can cause serious burns if you’re not careful.
   
2. For Helado: place milk, cream sugar, lemon juice, milk powder, vanilla extract and salt into a blender carafe. Blend until combined. Set aside. Using gloves, place dry ice onto a tea towel. Fold over the other end of the tea towel and crush with a hammer until it’s powder. Carefully pour into a metal bowl.
   
3. In a stand mixer with a metal bowl and a paddle attachment, pour in your ice cream base. Turn the beater to low. Slowly sprinkle in your crushed dried ice into your mix. Allow the smoke to dissipate before adding another spoon. Once it’s thick, speed up the blender and continue adding dry ice until soft serve consistency is achieved. Spoon soft serve into your spiral molds and freeze until hard, about 4 hours. You’ll have leftovers. Eat them now, or freeze for later. Discard any unused dry ice.
   
4. For slime eggs and sauce: Place oil in the fridge. In a large saucepan, add grape juice and soda. Cook on high until reduced to about 1 ½ cups of liquid. Pour 1 cup of your liquid into a measuring cup. Pour a little into a small bowl with your gelatin. Allow to bloom for five minutes.
   
5. Add the rest of your 1 cup into a small sauce pan. Bring to a low boil. Once boiling, add your gelatin mixture and turn off the heat. Stir until the gelatin is totally dissolved. Pour into a squirt bottle and allow to cool for 15 mins. Pour remaining half cup of your liquid mixture into the saucepan. Add cornstarch and whisk until dissolved. Place in the fridge to cool.
   
6. Remove your cold oil from the fridge. Squirt droplets of your gelatin mixture into your cold oil to form little “eggs.” Drain out the oil and rinse with cold water. Place eggs in a small jar until ready to use.
   
7. To assemble: Mix eggs with a little cool sauce. Remove ice cream from molds. Fill the crevice with eggs and spoon sauce over dessert. Serve immediately.
   

Battle Chef Brigade is an amazing game and I love it.