W2 KITCHEN
8 recipes converted from their YouTube cooking videos.
Chili Con Carne (Slow‑Braised Beef with Ancho Chilies)
A deep‑flavored, oven‑braised chili con carne that extracts maximum taste from toasted ancho chilies and beef chuck. The chilies are toasted, re‑hydrated in their own flavorful broth, then turned into a paste that coats the meat. Slow cooking at 150 °C yields fork‑tender beef with a rich, smoky heat. Optional resting overnight mellows the spice and brightens the broth.
Mushroom Gumbo with Extra Dark Roux
A hearty, mushroom‑forward gumbo that uses an extra‑dark Cajun roux for deep, coffee‑like flavor. Three types of mushrooms are browned in oil, then simmered in a rich, smoky broth with the holy trinity, garlic, and classic Cajun seasonings. Served over rice and finished with scallions and hot sauce.
Modern Beef Bourguignon (Beef Bon) – W2 Kitchen
A home‑cooked take on Escoffier’s classic beef bon, using supermarket ingredients and a few modern shortcuts. Beef cheeks are browned, braised with red wine, tomato puree and aromatics, then finished with a buttery bacon‑mushroom‑pearl‑onion garnish. Rich, tender, and perfect for a weekend dinner.
Thai Curry Pastes (Red, Yellow, Green, Panang, Massaman)
Homemade Thai curry pastes for the five most popular Thai curries—Red, Yellow, Green, Panang, and Massaman. This recipe walks you through creating a versatile aromatic base using a pestle and mortar, then customizing each paste with the right chilies and spices. The pastes can be stored in the fridge or freezer for weeks and used in a variety of dishes.
Thai Green Curry Chicken — Split the Coconut Cream (Authentic Method)
A light‑yet‑rich Thai green curry made with chicken thighs, homemade green curry paste, and split coconut cream for a silky, aromatic sauce. The recipe emphasizes the classic technique of evaporating coconut cream to separate the oil, then building flavor with curry paste, fish sauce, kaffir lime leaves, Thai basil and eggplants. Perfect for a quick weeknight dinner that tastes authentically Thai.
The Crispiest Roasted Chicken? (Part 8) - Peking Chicken
A Chinese‑style whole roasted chicken with ultra‑crispy skin, inspired by the classic Peking duck technique. The bird is lightly salted, air‑dried, skin‑separated, briefly blanched, glazed with a sweet‑savory soy‑honey mixture, and roasted vertically in a high‑heat roaster for perfectly crisp skin and juicy meat.
Butter-Basted Shio Koji Rack of Lamb – Crispy Fat, Juicy Pink Meat
A succulent rack of Welsh saltmarsh lamb marinated overnight in shio koji, then pan‑seared and butter‑basted with thyme, rosemary, and garlic. The method renders the fat cap, creates a crisp, flavorful crust, and delivers juicy, medium‑rare meat without the need for a sauce.
Tofu Bolognese – Creamy, Rich, and Meat-Free!
A rich, creamy vegetarian pasta sauce made with firm tofu, aromatic vegetables, tomato puree, and a splash of soy sauce for depth. The sauce is finished by tossing the pasta directly in the pan so the starch thickens the sauce, creating a meaty texture without any meat or cream.