Crunchwrap Supreme

  • 1 tablespoon Oil
  • 1 lb. (450g) Ground beef
  • Salt to taste
  • Black pepper to taste
  • 1/2 teaspoon Cayenne pepper/Chili flakes (optional) 
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cumin
  • 1 tablespoon (15g) Butter
  • 1 tablespoon (15g) Flour
  • 1/2 cup (120ml) Milk
  • Pinch Salt
  • Pinch Cayenne pepper
  • 4oz (115g) Cheddar cheese
  • 4 Large flour tortillas
  • 4 small flour tortillas
  • 4 Tostadas (corn tortillas)
  • Shredded lettuce
  • Tomatoes, chopped
  • Cheddar cheese
  • Nacho cheese sauce
  • 1-2 tablespoons Sour cream per serving
  1. Cook the meat: Heat oil over high heat. Add ground beef, season with salt, pepper, paprika, cumin, chili flakes. Cook, breaking up the meat with a wooden spoon, until no longer pink. Turn the heat off and set aside.
  2. Make nacho cheese sauce (or use store bought): in a saucepan melt the butter, add flour and whisk until smooth paste forms. Add the milk to the pan, turn to high heat and bring to a boil, while whisking constantly, until thickens. Add pinch of salt and cayenne pepper and whisk. Turn the heat off, add the cheese and whisk until melted and smooth.
  3. Assembly: Lay a large tortilla on a flat surface. Add ¼ cup ground beef to the center of each tortilla. Top with cheese sauce. Add tostada shell, sour cream, lettuce, tomato, and some shredded cheese. Place smaller flour tortilla on top and tightly fold edges of large tortilla toward the center.
  4. Cook the crunchwrap: heat the crunchwrap, sealed side down, in a pan over medium-high heat, until golden brown. Flip and cook the other side until golden brown.

Hanky Panky Sliders


  • 1 lb. ground beef
  • 1 lb. hot or mild pork sausage
  • 1 lb. Velveeta cheese, cubed
  • 1 (12 ounce) pkg. King’s Hawaiian sweet rolls, halved lengthwise
  • ½ cup (1 stick) salted butter, cubed
  • 2 tablespoons finely minced onion
  • 2 tablespoons packed light brown sugar
  • 1 ½ teaspoons Worcestershire sauce
  • ¼ teaspoon garlic powder
  • Optional garnish: poppy seeds; chopped fresh herbs


  • In a large skillet over medium-high heat, cook ground beef and sausage until the meat is no longer pink. Drain off excess grease.
  • Add the Velveeta cheese to the skillet with the meat. Cook, stirring constantly, over medium-low heat until the cheese melts. Set aside.
  • Line a deep 11 x 7-inch baking dish with parchment paper, allowing some of the parchment to overhang the sides like handles. Place the bottom half of the rolls in the prepared dish.
  • Assemble the sandwiches by spooning the meat mixture onto the bottom of the rolls. Place the top half of the rolls on top of the meat.
  • In a small skillet, melt butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender.
  • Whisk in the brown sugar, Worcestershire sauce, and garlic powder. Continue whisking until brown sugar is dissolved.
  • Pour butter sauce over sandwiches. Sprinkle with poppy seeds.
  • Cover with aluminum foil and refrigerate for at least 1 hour, but not more than 4 hours.
  • Preheat oven to 350°F (180°C). Bake, covered, 25 minutes.
  • Remove foil and bake uncovered for an additional 5 minutes or until golden brown. Let the sliders rest in the pan for about 10 minutes. Lift the sliders out of the pan onto a serving board, or serve them directly from the dish. Cut the sliders and pull them apart.


  • For the best results, let the sandwiches sit in the butter sauce for at least 1 hour before baking. This allows the rolls time to soak up all of that flavor. I don’t recommend keeping them in the sauce for more than about 4 hours before baking.

Pork and Scalloped Potato Stew


Pork Stew:

700 grams (about 1 1/2 pounds) trimmed pork shoulder, cut into 1-inch cubes

Kosher salt Freshly ground black pepper

2 tablespoons plus 1 teaspoon flour

1 tablespoon olive oil

1 tablespoon unsalted butter

1 red onion, peeled and cut into 8 wedges

1 large carrot, cut diagonally into 3/4-inch slices

1 leek, white and light green parts only, washed and cut into 1-inch slices

4 garlic cloves, roughly chopped

1 cup (250 milliliters) dry cider

1 cup (250 milliliters) low-sodium chicken stock

2 sprigs fresh sage, leaves picked and chopped and reserved for the topping

1 bay leaf, optional

1 firm sweet apple, such as Gala

1 tablespoon lemon juice

2 handfuls (about 2 cups) roughly chopped hearty greens, such as green kale, black kale, or collards

Scalloped Potato Topping:

1/3 cup (85 milliliters) 35% cream

Kosher salt, to taste

Freshly ground black pepper, to taste

Freshly grated nutmeg

1 tablespoon finely chopped sage, plus more for serving

2 medium (about 550 grams/1 1/4 pounds) sweet potatoes, sliced 1/4-inch thick

2 medium (about 400 grams/3/4 pound) yellow potatoes, sliced 1/4-inch thick

1 small red onion, thinly sliced rounds

Sour cream, for serving


  1. For the pork stew: Place a large cast-iron skillet or oven-proof pan over medium-high heat.
  2. Season the pork in a large mixing bowl with salt and pepper. Scatter with 2 tablespoons flour and toss to coat. Add the olive oil to the pan and sear the pork in batches until golden brown. Transfer to a plate.
  3. Add the butter to the pan along with the onions, carrot and leek and cook just until they begin to develop a little color, 5 to 8 minutes. Stir in the garlic along with the remaining 1 teaspoon flour and cook for 1 minute.
  4. Add the pork and any juices back into the pan. Add the cider, scraping the bottom of the pan to release any brown bits. Stir in the stock, sage sprigs and bay leaf. Bring to a boil. Cover the pot, reduce the heat to low and simmer for 45 minutes.
  5. Meanwhile, peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens.
  6. For the scalloped potato topping: In a liquid measuring glass or small bowl, combine the cream with salt, pepper, a pinch of nutmeg and chopped sage.
  7. Preheat the oven to 400 degrees F (200 degrees C).
  8. Remove the bay leaf and sage sprigs from the simmered stew and stir in the apples and greens. Arrange the sliced potatoes on top, alternating between the two colors, tucking in slices of red onion here and there. Brush the topping with the cream mixture and transfer the pan to the oven.
  9. Bake for 45 minutes to 1 hour, or until the potatoes are tender and golden brown on top. Cool for 10 minutes before serving with sour cream and a sprinkling of sage.