The Zing Dynasty

08/19/2026

Bish be royalty, full recipe below

INGREDIENTS
- 1 English cucumber
- 1 loaf of brioche
- 1 block cream cheese, softened/room temp
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp chopped dill
- 2 tbsp chopped chives

PREPARATION
- In a mixing bowl, combined cream cheese and your aromatics (salt, pepper, garlic powder, dill, chives).
- Take your English cucumber and chop off the ends. Using a peel, run it down the skin of the cucumber lengthwise to make a strip. Rotate the cucumber about a quarter of the way and peel again. You should have alternating skin/peeled strips. Use the video for reference.
- Chop most of the cucumber, leaving about a fourth, into ¼ inch thick slices.
- Remove the crust from your brioche. Smear two slices with the cream cheese filling. Add cucumbers (try and have two rows of 3 slices but it’s fine).
- Place the slice with no cucumbers over the slice with the cucumbers and using a chef’s knife, slice down the middle lengthwise.
- Your sandwich is done, but you can optionally garnish by making razor thin slices of cucumber and then making an incision to the middle. Twist the slice and insert a toothpick so it holds its shape, and then insert the skewered cucumber into the middle of a sandwich finger.

08/09/2026

Wipe your face after

 
RECIPE
Prep time: 5 minutes if that
Cook time: 15 minutes if that
Total time: 20 minutes if that

INGREDIENTS
1. 15-20 corn tortillas (I like them on the stale side)
2. 1 lb shredded rotisserie chicken
3. 1 block cream cheese
4. 1 cup shredded fiesta-style cheese
5. 2 tbsp taco seasoning
6. ½ can of tomatoes with green chilies (drained)
7. 2 tbsp enchilada sauce
8. 1 tbsp red habanero sauce (optional)
 
PREPARATION
1. Set tortillas aside. In a large mixing bowl, combined everything else with a spatula, but I prefer by hand for a more thorough mix.
2. Add about 1-2 tbsp of filling to one end of a corn tortilla.
3. Gently fold it up, leaving little room for air pockets to prevent spitting.
4. In a shallow pan, add about 1 cup of oil and turn the heat to medium-high (use a spatter guard if possible. They spit).
5. When the oil is heated, add your rolled taco seam side down. Fry for 3 minutes on one side, 2-3 on the other.
6. Drain and garnish with pico and guacamole/green salsa.

08/02/2026

Bikkies for brekkies

RECIPE
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40-45 minutes

INGREDIENTS
DRY
- 2.5 cups AP flour (313 grams)
- ½ tsp baking soda
- 1 tbsp baking powder
- ¾ cup romano or parmesan cheese – 150-ish grams
 
WET
- 1 stick (8 tbsp) of unsalted butter, cubed, very chilled – I put the cubes in a bowl and pop in the freezer for a half hour - 113 grams
- 1 cup buttermilk, chilled
- 1 tbsp honey (optional)
- 1 egg plus 2 tbsp buttermilk, whisked vigorously (to top)
 
PREPARATION
1. Preheat oven to 425F (220-ish C)
2. Whisk dry ingredients together in large mixing bowl (flour, baking soda and powder, salt, cheese)
3. Transfer to food processor. Add butter and honey and pulse until you have mealy consistency.
4. Pour buttermilk in while pulsing until you have a sticky but workable dough.
5. Transfer dough to countertop and flour pretty generously.
6. Using a bench scraper, shape your mound into a rectangle. Roll out into a sheet of dough that’s about ¾ inch thick.
7. Use the bench scraper to cut a strip about 2 inches wide (they will expand in the oven).
8. Use that strip to measure out the other strips so they’re the same size, then cut into squares.
9. Transfer biscuit squares to baking sheet lined with parchment paper and brush with egg wash.
10. Bake for 17-20 minutes.
11. Optional top with melted pecorino/black pepper butter.

07/26/2026

07/19/2026

Harissa Whipped Feta Dip

Refreshing with a kick; it takes longer to tie up a pair of boots than to make this.

INGREDIENTS:
- 8 oz feta cheese block
- 4 oz. or ½ cup of harissa paste (I use Mina)
- Juice of one lemon, plus another for garnishing
- Water to thin out
- OPTIONAL AROMATIC: 2-3 tbsp flat parsley, finely chopped
- OPTIONAL AROMATIC: dash of paprika, for color

INSTRUCTIONS:
- Cut your feta up into bite-size cubes or crumble by hand.
- In a blender, add feta, harissa paste, lemon juice and blend until smooth.
- If too thick, add water and blend.
- Transfer to a serving bowl and optionally garnish with paprika, parsley, and a slice of lemon.
- Serve with bread, vegetables, or chips