Mixed Vegetable and Beef with Rice Bibimbap


Serves 8

2 lbs Beef skirt steak
8 portions medium-grained rice, steamed, hot
8 oz Korean red pepper paste
8 shitake mushroom caps, julienned
8 oz carrots, julienned
8 oz daikons, julienned
¼ cup onions, sliced
8 whole eggs, for frying
½ headgreen leaf lettuce, chiffonade
8 oz European cucumber, julienned

Beef Marinade

2 oz light soy sauce
1 Tbsp mirin
¼ cup Gills onions, sliced
6 cloves garlic, minced
½ Tbsp minced ginger
1 Tbsp ground sesame seeds, toasted
1 tsp sesame oil
1 tsp black pepper


1. Cut the beef parallel to the grain, into very thin strips, combine with the Beef Marinade, and allow to sit for at least 1 hour.
2. Prepare the rice and the Korean red pepper paste.
3. At service, stir-fry the mushrooms until cooked, add the carrots, daikons and onions, and cook until they begin to tenderize. Adjust the seasoning, and keep warm.
4. Stir-fry the meat until barely cooked, and set it aside to keep warm.
5. Fry the eggs sunnyside-up.
6. While the eggs are frying, place the hot rice in a hot, deep bowl.
7. Place the beef and the vegetables on top of the hot rice.
8. Place the lettuce and julienned cucumbers right next to it.
9. Top with the fried egg, and serve with the Korean red pepper paste.

Roasted Onion Petals, Cumin-Spiced Tomato Sauce, Poached Eggs, Herbs, Grilled Baguette Toast


Serves 4

• 4 cups Cumin-Spiced Tomato Sauce (recipe below)
• 2 cups Roasted Onion Petals (recipe below)
• 8 whole eggs
• 1 bunch mint, picked
• 1 bunch cilantro, picked
• 1 bunch basil, picked
• Black pepper, to taste
• Ground cumin, to taste
• Olive oil, to taste
• 1 each baguette, cut on bias, grilled


1. Heat the Cumin-Spiced Tomato Sauce in a pan until fully heated, fold in the Roasted Onion Petals, and continue to keep warm.
2. Poach the eggs until the whites are just set, and hold hot.
3. In each bowl, place 1 cup of the tomato sauce and onion petals.
4. Place 2 poached eggs on top of the sauce.
5. Garnish with the picked fresh herbs, black pepper, ground cumin and olive oil.
6. Place the grilled baguette toast on the side of the dish.

Cumin-Spiced Tomato Sauce:

• 1 whole Gills Yellow Onion, peeled, small-diced
• 4 cloves garlic, chopped
• 4 Tbsp ground cumin
• 4 Tbsp ground garam masala
• 2 Tbsp ras el hanout
• Salt, sugar and pepper, to taste
• 1 can crushed tomatoes
• 1 can tomato juice

1. In a pot, sweat the diced onions and garlic until soft and translucent.
2. Add in the spices, salt, sugar and pepper, and cook until aromatic.
3. Add in the tomatoes and tomato juice, and bring to a simmer.
4. Cook for 10 to 15 minutes on low heat until the desired thickness.
5. Adjust the seasoning, and reserve for plating.

Roasted Onion Petals

• 3 whole Gills Yellow Onions, peeled
• ¼ cup olive oil
• Salt and pepper, to taste

1. Cut the onions into large petals, and separate each layer.
2. Toss the onion petals in the olive oil, salt and pepper.
3. Place the petals under the oven broiler, and mix them every 2 minutes.
4. Continue the process until the onions have blackened and charred on most sides and have become soft.

Chickpea Curry Chili, Pickled Red Onions, Smoked Paprika, Herbs, Naan Bread


Serves 4

• 1 recipe Chickpea Curry Chili (recipe below)
• 2 Tbsp pimento smoked paprika
• ½ cup Pickled Red Onions (recipe below)
• 1 bunch cilantro, picked
• 1 bunch basil, picked
• 4 naan breads, warmed


1. Warm the Chickpea Curry Chili in a pot until hot throughout.
2. Place 10 to 16 ounces of chili in each bowl.
3. Sprinkle the smoked paprika over it, and then place the Pickled Red Onions on top.
4. Garnish with the cilantro and basil.
5. Serve the warm naan bread on the side.

Chickpea Curry Chili

• 4 yellow bell peppers, small-diced
• 1 butternut squash, small-diced
• 1 cup Gills Red Onions, diced
• 8 cloves garlic, chopped
• 6 Tbsp curry powder
• 4 Tbsp ground coriander
• 4 Tbsp ras el hanout
• 1 qt vegetable stock
• 4 cans chickpeas, drained and rinsed
• ½ cup Wondra flour
• Salt and pepper, to taste

1. In a large pot, sweat the yellow bell peppers, butternut squash and red onions until soft.
2. Add in the chopped garlic and spices, and cook until aromatic.
3. Add in the vegetable stock and drained chickpeas, and bring to a simmer.
4. Cook this until all the vegetables are cooked and the broth has reduced a little.
5. Sprinkle in the flour, and mix until combined.
6. Continue to cook until the chili has thickened.
7. Adjust the seasoning with the salt, pepper and curry powder.
8. Reserve for plating.

Pickled Red Onions

• 4 cups Gills Red Onions, diced
• 2 Tbsp salt
• ¼ cup sugar
• 2 cups red wine vinegar
• ¼ cup red beet juice

1. Season the diced red onions with salt and sugar, and let sit for 20 minutes.
2. Pour in the vinegar and beet juice, and mix.
3. Let sit for 1 day before using.

Teriyaki Steak & Red Quinoa Bowl with Onion Vinaigrette


Serves 4

6 cups baby arugula
2 cups cooked red quinoa
1 cup Charred Red Onion Vinaigrette (recipe below)
4 portions Teriyaki Skirt Steak, grilled and sliced (recipe below)
½ cup Pickled Red Onions (recipe below)
4 Tbsp sesame seeds, black and white
4 lime wedges
Salt, to taste
Cracked black pepper, to taste


1. In a bowl combine the arugula, cooked red quinoa and Charred Red Onion Vinaigrette.
2. Season with the salt and pepper, toss together, and place into bowls.
3. Place 1 portion of the grilled and sliced Teriyaki Skirt Steak on top.
4. Garnish with the Pickled Red Onions on the steak and around the greens-quinoa mixture.
5. Sprinkle the sesame seeds on top, and finish with more cracked black pepper.

Teriyaki Skirt Steak:

2 lbs skirt steak cleaned, cut in portions
2 cups teriyaki glaze
4 Tbsp black sesame seeds
4 Tbsp white sesame seeds

1. Combine all the ingredients in a zip-lock bag, and marinate 2 to 4 hours.

Charred Red Onion Vinaigrette:

4 cups Gills Red Onions, diced
1 cup olive oil, divided
2 Tbsp Dijon mustard
¼ cup soy sauce
¼ cup balsamic vinegar
Salt and pepper, to taste
Sugar, to taste.

1. Season the diced red onions with salt and pepper and 1 tablespoon of olive oil, and place under the oven broiler.
2. Cook the onions until dark, charred and almost a burnt color.
3. Remove the onions, and place them into a bowl with the Dijon mustard, soy sauce and vinegar.
4. Whisk to combine, and stream in the remaining olive oil while whisking until combined.
5. Adjust the seasoning with salt, pepper, sugar and soy sauce.
6. Reserve in the refrigerator for plating.

Pickled Red Onions:

4 cups Gills Red Onions, diced
2 Tbsp salt
¼ cup sugar
2 cups red wine vinegar
¼ cup red beet juice

1. Season the diced red onions with salt and sugar, and let sit for 20 minutes.
2. Pour in the vinegar and beet juice, and mix.
3. Let sit for 1 day before using

Panzanella Salad with Lemon Vinaigrette


Serves 2

2 airline chicken breasts with skin on
Salt, to taste
Cracked black pepper, to taste
1 cup grape tomatoes
1 Gills White Onion, sliced
Olive oil, to taste
1 ciabatta loaf, cubed into ¾-inch pieces
2 cups spring mix
Lemon Vinaigrette (recipe below)
1 chunk Parmesan cheese, for grating


1. Heat a cast-iron skillet over medium-high heat, and preheat the oven to 375°F.
2. Season the chicken breasts with salt and pepper. Carefully place them in the pan with the skin side down. Allow them to cook until golden brown.
3. Flip the chicken breasts over, and turn off the heat. Place the entire pan in the oven, and cook for 15 minutes or until the internal temperature reads 165°F at the thickest part of the breast.
4. While the chicken cooks, preheat the grill on medium-high heat.
5. Toss the tomatoes and sliced onions in the olive oil, salt and pepper; place on the grill to char.
6. Toss the bread cubes in olive oil and salt and pepper; place on the grill to toast.
7. Move all the ingredients occasionally to prevent burning. (You want a nice char on multiple surfaces of the ingredients.)
8. Remove everything from the heat, and allow to cool.
9. Remove the chicken breasts from the oven, and rest them on a wire rack.
10. Toss the tomatoes, onions, croutons and spring mix with a generous amount of Lemon Vinaigrette.
11. Using tongs, transfer the mixture into a bowl.
12. Slice the chicken into ¼-inch slices, and shingle them over the salad.
13. Grate the Parmesan over the entire dish, and finish with the cracked black pepper.

Lemon Vinaigrette Recipe:

½ cup lemon juice
½ cup olive oil
Splash of apple cider vinegar
Salt, to taste
Vinegar, to taste
Italian seasoning, to taste

Oaxaca Steak Sandwich


Serves 2

1 8-12 oz hanger steak
2 Tbsp high-heat oil
1 cup Gills White Onions, sliced
2 ciabatta sandwich loaves
2 Tbsp unsalted butter
1 cup Oaxacan cheese
1 cup Salsa Verde (recipe below)
½ cup cilantro
Salt, to taste
Pepper, to taste


1. Season the steak generously, and heat a cast-iron skillet over medium-high heat.
2. Sear the steak until browned on each side and the internal temperature is 125°F.
3. Remove it from the heat, and allow it to cool on a wire rack.
4. Add about 2 tablespoons of high-heat oil, and add the onions to the pan.
5. Stir to coat in the fond left from the steak; continue to cook until the onions are golden brown and all the liquid has cooked out.
6. Remove the onions from the pan, and wipe the pan out; return to medium heat.
7. Slice the bread loaves, and spread the insides with butter. Sear the insides of 1 loaf until toasted, and then flip over the entire loaf and shingle with Oaxaca cheese. Remove the bread before the exterior of the loaf burns, and place it on a wire rack. Repeat with the second loaf.
8. Slice the hanger steak on the bias, and shingle it onto each loaf of ciabatta.
9. Distribute the fried onions over the steak.
10. Add a generous amount of Salsa Verde and cilantro, and close up the sandwich.

Salsa Verde Directions:

1 cup diced Gills White Onions
1 cup cilantro
1 cup tomatillos, dry-roasted
½ cup jalapeños
1 avocado
3 cloves garlic
2 limes, juiced

Grilled Peach and Pineapple Salsa


Serves 4

3 peaches
½ pineapple
1 Gills Red Onion
1 jalapeño
½ cup cilantro, plus some for garnish
3 cloves garlic
Tajín, to taste
Salt, to taste


1. Turn on the grill to medium-high heat. Oil the grates, and clean thoroughly.
2. Break down the peaches, pineapple and onion into quarters.
3. Slice the jalapeño in half lengthwise, and remove the seeds and membrane.
4. Grill the peaches, pineapple and onion quarters and jalapeño halves until well charred and slightly soft.
5. Place all the ingredients into a blender, and pulse to mix. The salsa will end up chunky, not smooth.
6. Taste for seasoning, and garnish with cilantro. Serve with tortilla chips.

Filet Mignon Steak Tartare with Caramelized Red Onion Jam and Fresh Herbs


Serves 4

1 lb filet mignon cleaned, small-diced
¼ cup sliced cornichon pickles
¼ cup chopped capers
1 bunch parsley, chopped
1 bunch tarragon, chopped
1 bunch chives, chopped
¼ cup Gills Red Onions, diced
Salt and pepper, to taste
¼ cup Caramelized Red Onion Jam (recipe below)
¼ cup Steak Tartare Sauce (recipe below)
4 quail eggs
Olive oil, for garnish
1 baguette, cut on the bias, toasted


1. In a bowl, combine the diced steak, cornichon pickles, capers, chopped herbs, and diced red onions, and mix lightly to combine.
2. Season the mixture with salt and pepper, and add in the Steak Tartare Sauce, and combine.
3. Place in a ring mold on each plate, and press down to form.
4. Place a layer of Caramelized Red Onion Jam on top.
5. Remove the ring mold, and place a quail egg in the middle of the tartare.
6. Garnish with more chopped herbs, olive oil and baguette toast points.

Steak Tartare Sauce:

4 Tbsp Dijon mustard
4 Tbsp Worcestershire sauce
4 Tbsp ketchup
4 Tbsp mayonnaise
4 Tbsp lemon juice
4 Tbsp olive oil
4 dashes Tabasco Sauce

1. Combine all ingredients in a bowl, and whisk to combine.

Caramelized Red Onion Jam:

¼ lb butter
4 cups Gills Red Onions, diced
Salt and pepper, to taste
½ cup brown sugar
1 cup red wine vinegar

1. In a sauté pan, add butter and diced red onions, seasoning with salt and pepper, and cook until caramelized, stirring often for at least 30 minutes on low heat.
2. Add the brown sugar and red wine vinegar, and reduce on low heat.
3. Cook until thick and it coats the back of a spoon.
4. Transfer the mixture to cool, and reserve for plating.

Aerated Beer Cheese


Serves 6 – 8

½ cup unsalted butter
1 cup diced Gills White Onions
½ cup all-purpose flour
3 cups whole milk
3 cups sharp cheddar cheese, shredded
Salt, to taste
Black pepper, to taste


1. Heat a heavy-bottom pot over medium-high heat.
2. Add the butter and onions, stirring to melt the butter and coat the onions.
3. Allow to cook, stirring occasionally, until the onions are golden brown.
4. Sprinkle the flour over the onions, and quickly stir to combine. Cook until the paste begins to brown slightly.
5. Add the milk, and stir until it begins to simmer and thicken. Turn off the heat.
6. Add the cheddar cheese, salt and pepper, and stir to melt the cheese. Allow to cool for 10 minutes.
7. Pour the entire mixture into a blender, and blend until it’s completely smooth.
8. Pour the mixture into an iSi gun (only to the fill line), and replace the siphon head, making sure all components are properly tightened.
9. Inject the mixture with 2 cartridges of N2O gas, and shake the can vigorously for 30 seconds.
10. Pipe the foamed beer cheese over soft pretzels, crudités, warm bread… let your imagination run wild!

Tuscan Onion Soup


3 Yellow Onions
2 tbsp Extra Virgin Olive Oil
1 oz dry Porcini Mushrooms
2 oz Cremini Mushrooms
4 tbsp Balsamic Vinegar
1 oz fresh Thyme
1/4 loaf Sourdough Bread
4 cloves Garlic
6 slices Vegan Swiss Cheese


1. In a pot, caramelize the onions slowly in olive oil over a medium low heat until they are dark and soft
2. Add the cremini mushrooms and garlic and allow them to cook for 4-5 minutes, stirring occasionally to prevent burning
3. Pour in 4 cups of water, add the porcini and bring to a gentle simmer
4. Allow the soup to simmer for 15 minutes
5. Add the fresh thyme and balsamic vinegar, simmer for 5 more minutes and season to your liking with salt and pepper
6. Cut the sourdough into a medium dice and toast in the oven until they are crispy
7. Place the soup in a bowl, top with the croutons and swiss cheese, then bake in the oven at 350 degrees until the cheese melts

(Click on the image to open recipe in a new tab)

Smash Burger


1 lb Ground Beef Chuck
2 Brioche Buns
1 lb Smoked Brisket, sliced
4 slices Pepper Jack Cheese
2 Red Onions, 1 julienned, 1 cut into ½ inch thick rings
1 Egg
1 cup Buttermilk
1 tbsp BBQ Seasoning
2 cups All Purpose Flour
1 cup BBQ Sauce


For the Onion Rings:
1. In a bowl combine the buttermilk and eggs, in a separate bowl combine the flour and bbq seasoning
2. Dip the red onion rings into the flour, then the buttermilk mixture, then back into the flour
3. Fry them in a 325 degree deep fryer until golden brown

For the Burger:
1. Separate the burger meat into 4- 4oz balls and place on a griddle
2. Top the burgers with the julienned onions and smash them flat with a spatula
3. Season with salt and pepper and allow them to cook until caramelized
4. Flip the burgers and top each with a slice of pepper jack cheese and cook until the cheese is melted

To Assemble:
1. Toast the brioche buns
2. Place a slice of the brisket on the bottom of each bun and then stack two of the burger patties on top
3. Add the onion rings, drizzle with bbq sauce and place the top bun on the burger

Sweet Potato Bowl


1 Sweet Potato
½ Bunch Kale
½ cup Sherry Vinegar
1 Egg
1 Red Beet
¼ cup Honey
2 tbsp Sunflower Kernels
½ Red Onion, julienned
¼ cup Extra Virgin Olive Oil
4 tbsp Salt


1. Medium dice the sweet potatoes and beets and toss them with some olive oil and salt
2. Roast the vegetables at 400 degrees for 15 minutes until they are caramelized and soft
3. In a pot on the stove combine the vinegar, honey and 1 cup of water and bring to a simmer
4. Place the red onions into the vinegar mixture and let the simmer for 5 minutes, then cool
5. For the crispy kale, break the kale into chunks, toss with some olive oil and salt and bake in a 400 degree oven for 10 minutes until crispy
6. Place the sweet potatoes, beets and crispy kale in a bowl
7. Top it with a fried egg, the sunflower seeds and pickled red onions