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BEEF BRISKET
I’m a huge fan off BBQ and smoking. While I don’t have a smoker right now, I use my oven
to do all my ribs and brisket.

Ingredients:
Serving: 4-6
Prep: 10 minutes
Cook time: 3.5 hours
Tools:
Roasting Pan
Aluminum Foil
Ingredients
3-4 pounds beef brisket, trimmed
2 tablespoons - FlavorGod Garlic Herb & Himalayan Salt
3 tablespoon - FlavorGod Seasoning (any flavor or paprika)
7 - garlic cloves / minced

2 (12oz.) bottles - beer or / beef broth

Instructions:
1. Preheat oven to 350 degrees F. Place brisket in roast pan. Rub brisket with minced garlic.
2. Make a dry rub by combining FlavorGod Garlic Herb Salt and any other FlavorGod
seasoning or paprika. Season raw brisket on both sides with the rub. Place in a roasting
pan and roast, uncovered, for 1 hour.
3. After 1 hour, Add beer and enough water or beef stock to yield about 1/2 inch of liquid in
the roasting pan. Lower oven to 280* degrees F, cover pan tightly and continue cooking
for 2.5-3 hours, or until fork-tender.
4. Once brisket is done, let rest for at least 10 minutes. Then transfer to cutting board.
Trim excess fat and slice meat thinly across the grain. Top with juice from the pan.
Enjoy sliced brisket with BBQ sauce on a sandwich or salad. Also I use brisket in other
recipes including my congee recipe.
BEEF BRISKET
BRISKET CONGEE
Ultimate Comfort Food. When I make rice, I always make extra so I can use it the next day to make
congee. I like using 1 day old rice for my congee. Like porridge, congee is Creamy, slightly salty and can
be garnished with just about anything. I used brisket to garnish this congee, recipe for brisket is on
another recipe in ebook. Below is my congee recipe.

Ingredients:
Serving: 4
Prep time: 10 minutes
Cook time: 30 minutes
Rice congee recipe
Serving size 2

Ingredients:
Cupcakes:
4 cups - rice / already cooked/ day old rice
8 cups - water
2 - eggs
2 tbsp - FlavorGod Garlic Herb & Himalayan Salt
2 tbsp - sesame oil

Instructions:
1. In a large pot, add water and cooked rice, heat until water boils. Constantly stirring so that
each rice particle is separated. No clumps.
2. Once water comes to a boil bring down to low heat constantly stirring.
3. Add the salt and continue to stir for 30 seconds.
4. Add eggs and sesame oil and continue to stir for 2 more minutes.

Garnish with scallions, sesame seeds, hard boil egg, FlavorGod (any flavor) seasoning and
practically any protein or veggie you like.
Note: stirring adds to the texture of the congee. Also, continually stirring keeps the rice
from sticking to bottom of pan. From start to finish stir as much as possible, Cooking time
20-25 minutes.
BRISKET CONGEE
CHICKEN & BLUE CHEESE TACOS
Ingredients:
Serving: 4
Prep time: 15 minutes
Cook time: 8-10 minutes

Ingredients:
6 to 8 - chicken thigh / boneless, skinless
1 tbsp - cooking oil
1 1/2 tbsp - FlavorGod Garlic Herb & Himalayan Salt
2 tbsp - cilantro / fresh, rough chop
*Italian Dressing/Marinade:
1/4 cup - Dijon Mustard
1/4 cup - Olive oil
1/4 cup - Red wine vinegar
1 tbsp - FlavorGod Italian Zest
Tortillas
Blue cheese and lettuce for garnish

Instructions:
1. Chop chicken thigh into 1/2 inch small pieces. (I like to almost freeze my chicken thighs
whole before cutting, as they are easy to cut when cold).
2. In a bowl, toss chopped chicken with 1 tbsp oil, FlavorGod garlic salt and cilantro.
3. Cover bowl of chicken and place in refrigerator. Refrigerate for 10 minutes.
4. Next make Italian dressing. In a separate bowl, combine dijon, olive oil, vinegar and Flavor
God Italian. Mix well. Set aside.
5. Preheat skillet heat on medium heat. Once hot add chicken.
6. Cook chicken till almost fully cooked. About 4/5 minutes. Once chicken is cooked and
while skillet is still hot, toss in Italian dressing. Add enough to coat all chicken. Toss
chicken.
7. Next on stove top (Carefully!) heat up tortillas over an open flame.
8. Plate warm tortilla, add chicken, garnish with blue cheese and lettuce.
 CHICKEN &
BLUE CHEESE TACOS
COCONUT CHICKEN SKEWERS
I cooked these on the stove in a shallow cast iron skillet with grates. But feel free to cook kabobs on
a grill. This marinade below works well for all cuts of chicken, including chicken breast. I used chicken
thigh, as it’s my favorite part of the chicken.

Ingredients:
Serving: 4-6
Prep time: 10 minutes
Cook time: 10-15 minutes
Ingredients:
6-8 - chicken thigh / boneless, skinless
3/4 can - coconut milk
1/4 cup - coconut amino or soy sauce
1 tbsp - sesame oil
2 tbsp - oyster sauce* optional*
3 tbsp - coconut sugar or honey or brown sugar
3 tbsp - garlic / minced, fresh
1 tbsp - FlavorGod Garlic Herb & Himalayan Salt
1 tbsp - cilantro / fine chop, fresh

Instructions:
1. Combine all ingredients above (except for chicken) into a bowl and mix well to make
coconut marinade.
2. Next combine chicken and coconut marinade in a large press-seal bag and seal tightly.
Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or
overnight.
3. Remove chicken from the marinade and thread onto metal skewers, folding the pieces in
half. (if using wooden skewers, soak skewers in water for 20 minutes).
4. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip
a paper towels in vegetable oil and, using tongs, carefully rub over the grates several times
COCONUT CHICKEN SKEWERS
Instructions (continued):
until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked
through, turning skewers occasionally, for 10 to 14 minutes. (Keep an eye on it -- if they
are browning too quickly, turn the heat down.)
 COCONUT
CHICKEN SKEWERS
GOLDFISH CRACKER CHICKEN
SANDWICH
My recipe below focuses on the chicken patties. I found that using an oven safe cooling rack
leads to crispier chicken patties all around vs baking sheet, where it’s crispy on top and soft
on bottom.

Ingredients:
Serving: 3-4
Prep time: 15 minutes
Cook time: 35 minutes
Tools:
Baking sheet or (oven safe) cooling rack
2 bowls
Whisk or fork
Food processor or blender
Ingredients
6 - chicken thigh / boneless, skinless
Bowl 1
3 tablespoons - olive oil
2-3 cloves - garlic, chopped
3/4 cup - Dijon mustard
1 tbsp - FlavorGod Garlic Herb & Himalayan Salt
Bowl 2
1 1/2 cups - goldfish crackers /ground
3/4 cup - grated Parmesan
1/4 cup chopped fresh parsley
GOLDFISH CRACKER CHICKEN
SANDWICH
Instructions:
1. In a food processor or blender, add goldfish crackers and blend into a rough powder. Pre
heat the oven to 425 degrees F.
2. Lightly oil a baking sheet. Or use an oven safe cooling rack.
3. Combine bowl 1 ingredients: olive oil, garlic, Dijon, FlavorGod garlic salt. Whisk to mix.
4. In another large bowl, combine the breadcrumbs, Parmesan and parsley, mix with fork.
5. Dip the chicken in the 1 bowl with mustard mixture, coat well, next place coated chicken
patty in bowl 2 to coat with goldfish crackers. 6. Combine bowl 1 ingredients: olive oil,
garlic, Dijon, FlavorGod garlic salt. Whisk to mix.
6. Lay on the prepared baking sheet so the pieces do not touch. Bake on the middle rack of
the oven until the coating is browned and crispy about 35 minutes or until internal tem
perature reaches 165 degree.
7. Lay on the prepared baking sheet so the pieces do not touch. Bake on the middle rack
of the oven until the coating is browned and crispy about 35 minutes or until internal tem
perature reaches 165 degree.
GOLDFISH CRACKER
CHICKEN
PIZZA WITH A RAW
CASHEW CRUST
My crust is gluten free and made from raw cashew, potato starch and old fashion oats (certified
gluten free oats). After many combinations of making a flour, the recipe below is the perfect blend
for a crispy , delicious crust.

Ingredients:
Gluten Free
Serving: 3
Prep: 10 minutes
Cook time: 15-20 minutes
Tools:
Oven safe -Cast Iron Skillet or
Stainless Steel skillet
Food processor or
Blender
Big bowl
Fork (to mix)
Ingredients
Pizza Dough
Dry:
3/4 cup - cashews / ground / raw
3/4 cup - potato starch (or tapioca)
3/4 cup - oats / ground to powder
1 teaspoon - FLAVORGOD Garlic Herb & Himalayan Salt
Wet:
3/4 cup - water
1 tablespoon - olive oil
PIZZA WITH A RAW
CASHEW CRUST
Instructions:
1. After blending oats and cashew into a powder in food processor separately. Combine in a
bowl: oat, cashew, potato starch, FlavorGod Garlic Salt. Mix well till blended together.
2. Next add wet ingredients into bowl and mix with dry ingredients. Once mixed well you
will have a liquidity batter mix. Oil cast iron skillet and pour batter mix straight into skillet.
Smooth out mixture to cover bottom of skillet.
3. On a stove , In skillet cook dough on high for 5 minutes to create a crispy crust. (Important
step, as I found this forms the crust and makes it firm) Next take off heat, and add light
layer of tomato sauce and any topping of your choice. (Like cheese, jalapeños, red onions,
bell peppers).
4. Place skillet in oven at 450* for 10-15 min. Once cheese is golden and bubbly pull it out of
oven and let rest for 5 minutes.

Take pizza out of skillet and onto cutting board and cut into slices.
Garnish with fresh parsley and more FlavorGod seasoning.
Enjoy!
PIZZA WITH A RAW
CASHEW CRUST
RIB EYE
Grilling is one of the best ways to create flavor. Steaks can be simply grilled using my New FlavorGod
Garlic Salt and nothing else. But if you like a flavorful crust on your steak, you can use my recipe
below. The sugar Caramelizes to create a crust on the steak while sealing in tons of flavor.
*Remember always let your steaks rest before cutting into them when they are cooked.

Ingredients:
2 rib-eye steaks /prime / 1 1/2 inch thick of possible
FlavorGod Garlic
Herb & Himalayan Salt
1/4 cups - Worcestershire sauce
1/4 cups - olive oil
2 tbsp - coconut sugar or brown sugar

Instructions:
1. Season the steaks with the FlavorGod garlic herb & himalayan salt and set aside.
2. Pour the Worcestershire sauce, oil and sugar into a large resalable plastic bag, seal, and
shake to mix. Place two steaks in bag, and turn to coat. Squeeze out excess air, and seal
the bags. Refrigerate for at least 1 hour.
3. Preheat grill for high heat.
4. Transfer seasoned steaks to the hot grill, (throw away bag of marinade) and cook for 4 to 6
minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5
to 10 minutes before serving.
RIB EYE
ROASTED CHICKEN
I like roasting a few chickens early in the week and use the chicken for dishes through out the rest of
the week, like Salads and sandwiches. I truss (tie up the chicken) but to insure even cooking through
the whole chicken. I made a video of this on my Instagram.

Ingredients:
Whole Chicken
Flavorgod Garlic Herb & Himalayan Salt
Garnish chicken at end with rosemary or thyme.
Paper towels

Instructions:
1. Wash and pat dry whole chicken. Pat dry thoroughly with paper towels till completely dry.
2. Season chicken with FlavorGod Garlic Salt
3. Place in oven at 450*F degrees for 30 minutes every 1 pound of chicken.

Chicken is done when internal temp reads 165*F, measure chicken away from bone for
proper measured reading.
ROASTED CHICKEN
SHRIMP BURGER
For those of you following me on Instagram, you see how much I love cooking shrimp and
eggs. The fact is they are some of the easiest and quickest proteins to prepare.

Ingredients:
Serving: 2-3
Prep: 15 minutes
Cook time: 15 minutes
Ingredients
1/2 lb. - shrimp / peeled, deveined, tail off
1/4 cup - parsley / flat leaf / fine chop
1/4 cup - carrot / fine dice
1/4 cup - Panko crumbs
1 - egg
1/2 tbsp. - FlavorGod Garlic Herb & Himalayan Salt
2 tbsp. - jalapeño / fine diced

Instructions:
1. Devein and take shell /tail off shrimp. Chop shrimp into small pieces, almost like a ground
up texture.(Or you can use a food processor).
2. In a big bowl combine all above ingredients into bowl and mix well.
3. Scoop about about 1/4 cup of shrimp mix and roll into ball and than flatten to make patty
onto parchment paper. Continue step till complete.
4. Place patties into refrigerator for 30 minutes for patties to set and firm up in a skillet
or pan.
5. Pan sear each patty on medium heat for 5 minutes each or until shrimp is cooked through.
Flip patties only one time.

Garnish and build your shrimp burger with toasted bun and garnishes of your choice, I
used tomatoes, guacamole, lettuce and alfalfa sprouts.
SHRIMP BURGER
TERIYAKI DRUMS
My recipe below is for the chicken drumsticks cooked in the oven. But feel free to use a grill if you like.

Ingredients:
Serving: 3-4
Prep: 10 minutes
Cook time: 40 minutes
Ingredients
6-9 - chicken drumsticks
2/3 cup - pineapple juice
2 tbsp - coconut amino or soy sauce ( low sodium)
3 tbsp - honey or brown sugar
1 tbsp - FlavorGod Garlic Herb & Himalayan Salt
1 tsp. - ginger / ground or fresh
Garnish
Sesame Seeds
Green Onions / fine slice

Instructions:
1. For marinade, in a small bowl stir together pineapple juice, soy sauce, honey, FlavorGod
and ginger.
2. Remove a small amount of marinade to a separate bowl for later brushing of the chicken
while cooking.
3. Place chicken in a press-seal bag set in a shallow dish.
4. Pour marinade oven chicken into bag. Seal bag, and marinade chicken 4 to 12 hours. Turn
bag occasionally (while in fridge) to insure all chicken is covered by marinade.
5. When ready to cook Preheat oven to 375*. Remove chicken from marinade, also discard
remaining marinade.
5. Place chicken on baking sheet, bake for 25 minutes. Brush chicken with reserved marinade
and bake for another 15 to 20 minutes. (Or until internal temp reaches 175*F)
Garnish with sesame seeds and scallions.
TERIYAKI DRUMS