• 1 block extra firm high protein tofu (14oz -16oz block)
• 1 cup vital wheat gluten
• 1/2-3/4 cups water
• 1/4 cup nutritional yeast
• 2 tablespoons neutral flavored oil ( you can replace with water if you are oil free)
• 2 tablespoons tapioca starch or corn starch
• 2 teaspoons onion powder
• 1-2 teaspoons garlic powder
• 1/2 teaspoon sage
• 1/2 teaspoon rosemary
  1 tbsp parsley
  1/2 tsp pepper
• 1/2 tsp mushroom powder
• 1 1/2 tsp poultry seasoning
  1-2 tbsp vinegar
• worchestershire sauce
• 1 tablespoon No Chicken Better Than Bouillon, or any chicken-less bouillon cube or powder (if using cubes or powder just dissolve in with the water)
• 1 teaspoon liquid smoke
• 1 teaspoon salt optional if you feel like the bouillon is not salty enough
• 3 tablespoons hickory seasoning, or any other seasoning you like to coat the “turkey.” I often use a chili lime seasoning, jerk seasoning, or even Italian blend.

Preheat oven to 350 degrees

1. Break up the tofu and place it into a food processor with the regular metal blade. Run the processor for around a minute until the tofu is broken down.
2. Add all of the remaining ingredients and let the food processor run for a couple of minutes. You want the mixture to form a dough. Letting the processor run will help knead the dough. We want this seitan to be firm so we need it to knead for a bit. If you dough seems a bit too dry, you can add another few tablespoons of water, just don’t add too much more! I start at 1/2 cup and work from there.
3. Once you have a smooth but firm dough, remove it from the food processor and place on a clean counter. Knead the dough with your hands for about a minute, forming a kind of oval shaped loaf with the dough.
4. Wrap in parchment paper then Take a piece of aluminum for about 3x bigger than the loaf of dough, and lay it out flat. Coat the foil in spray oil or wipe it down with any oil you have. Sprinkle half of the hickory, or whatever seasoning you are using in the center of the foil. Place the loaf on the seasoning and roll it around. Sprinkle the remaining seasoning over the top and press it in. The goal is to fully coat the loaf in the seasoning!
5. Place the loaf back in the center of the foil and fold up the sides, pinching at the top to seal it up, then twist the ends to fully seal the foil.
6. Place on a baking sheet and put in the oven on the middle rack. Bake sealed for 30 minutes. After 30 minutes carefully open up the foil, and continue baking for another 30-40 minutes.
7. Remove finished “turkey” breast and let cool at room temp. Seal the foil back up and place the “turkey” breast in the fridge over night to rest. This step is important to get the texture we are trying achieve. If you try and serve it before it rests it will not be nearly as firm.
8. Once the “turkey” breast has been in the fridge over night, you can remove it and slice it to serve. It should at this point be firm enough to slice using a mandolin or a sharp knife. Store in an air tight container in the fridge for up to 10 days.

• 12 extra large eggs
• 1 ½ cups distilled white vinegar
• 1 ½ cups water
• 1 tablespoon pickling spice
• 1 clove garlic, crushed
• 1 bay leaf

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
3. Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

• Vegetable oil, for frying (about 2½ cups)
• ½ cup mayonnaise
• ¼ teaspoon grated garlic
• 1 teaspoon ground black pepper
• ½ teaspoon kosher salt
• 4 hot dog buns, preferably top-split
• 1 pound peeled and deveined jumbo shrimp (16 to 20 shrimp), tails removed
• ¼ cup whole (or 2-percent) milk
• 1 cup cornstarch
• 2 Fresno chiles, thinly sliced
• Tender cilantro sprigs, for garnish
• Lime wedges, for serving’

1. In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil over medium-high until an instant-read thermometer registers 350 degrees.
2. Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well. In a separate small bowl, combine pepper and salt.
3. Heat a medium nonstick skillet over medium. Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast them until golden, about 1 minute per side. Transfer to plates.
4. Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk, then dredge in cornstarch, gently pressing so cornstarch adheres. Working in two batches, fry shrimp until crispy and cooked through, turning halfway, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with more of the pepper-salt mixture.
5. Smear some garlic mayonnaise on the inner center of buns, then divide shrimp among buns. Top with chiles, cilantro and more pepper salt. Serve with lime wedges.
   Yield: 4 servings

• 6 tablespoons chilled unsalted butter, cut into tablespoons
• 4 top-split hot dog buns
• 1 garlic clove, minced
• 1 pound large peeled and deveined shrimp
• Kosher salt (such as Diamond Crystal)
• ¼ cup chopped chives
• Lemon wedges, for serving

1. In a 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium. Add buns and toast the two outer flat sides until golden, about 1 minute per side; transfer to a plate. Wipe out skillet.
2. Add 2 tablespoons of water to the skillet and reduce heat to low. Add 1 tablespoon of the butter and stir constantly until melted; repeat with the remaining 4 tablespoons of butter, 1 tablespoon at a time, until all of the butter is incorporated.
3. Stir in garlic, then add shrimp in an even layer and season with salt. Increase heat to medium-low and cook, without stirring, until shrimp turn opaque around the edges, about 3 minutes; reduce heat to low if butter starts to bubble too vigorously. (It should stay at a very low simmer.) Flip shrimp and cook until opaque throughout and cooked through, about 2 minutes longer. Turn off heat and stir in chives.
4. Divide shrimp among toasted buns and drizzle the butter sauce on top. Serve warm, with lemon wedges for squeezing over the shrimp.

Step 1In a 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium. Add buns and

• 2 tablespoons extra-virgin olive oil
• 1 pound (453 grams) large shrimp, peeled, deveined, and tails removed
• 3 tablespoons (42 grams) unsalted butter
• ¹/₂ medium white onion (154 grams), thinly sliced
• 1 medium chile poblano (125 grams), stemmed, seeded, and thinly sliced into strips
• 1 medium celery stalk (49 grams), thinly sliced crosswise on the diagonal
• 1 medium chile serrano (24 grams), stemmed and thinly sliced into rings
• 2 garlic cloves, finely grated
• 1 teaspoon dried oregano, preferably Mexican
• ³/₄ teaspoon (4 grams) Morton kosher salt, plus more to taste
• ¹/₂ teaspoon crushed or ground coriander seeds
• 1 medium Roma tomato (113 grams), cored and chopped
• 8 tortillas de harina
• 6 ounces (170 grams) queso asadero, quesillo, or Monterey Jack cheese, grated
• In a large skillet over high, heat the oil. Arrange the shrimp in an even layer in the skillet and cook, turning once, until just starting to brown, for about 1 minute per side. Transfer to a medium bowl and set aside.
• Reduce the heat to medium and melt the butter. Cook the onion, chile poblano, celery, chile serrano, garlic, oregano, salt, and coriander, tossing occasionally, until the onion and chile poblano are beginning to brown, for 6 to 8 minutes. 
• Add the tomato and cook, tossing occasionally and scraping up any browned bits, until the tomato begins to break down, for about 5 minutes more. Transfer to the bowl with the shrimp and toss to combine. Taste and season with salt.
• Wipe the skillet clean with a paper towel. Working with 2 or more tortillas at a time (if you can fit 2 tortillas in your skillet), cook the tortillas until lightly toasted on one side, for 2 to 3 minutes.
• Flip and add a small mound of cheese in the center of the toasted side. Top with some of the shrimp filling and fold over like a taco. Cook the untoasted side until the cheese is beginning to melt and the tortilla is lightly toasted, for 2 to 3 minutes. Flip to toast the second half. Continue with the remaining tortillas, cheese, and shrimp.
• Serve with a squeeze of lime and your favorite salsa.

• For Serving
• Lime wedges
• Your favorite salsa