CHEFS USE MICROWAVES TOO

WELCOME BACK TO DINNER PARTY
[VOL. 2]

to reintroduce myself, i’m jeremy fall, a chef, restaurateur, and author from los angeles, and i’ve had the privilege of opening restaurants across the country. i’ve done everything from fast casual to fine dining, and i promise you, there’s nothing wrong with using a microwave. my goal here is to create the world’s biggest dinner party, using the wonders of the internet and food to bring people together. democratizing cooking by using microwaves will help me achieve that goal.

the reason i bring that up is because last week’s newsletter triggered a lot of questions. don’t microwaves kill all nutrients? isn’t it cheating to use a microwave? won’t it taste bad? will it destroy my soul? the answer is no. and honestly, you can make a lot using one, including salmon, which you’ll see if you keep reading. think about it, if you microwave something with water, it’s the same thing as steaming.

before we get into more, i also want to say this: we’ve grown over 10x since last week’s newsletter, so i’m going to keep introducing sections for new subscribers and continue preaching about food while destigmatizing microwaves.

i started this newsletter because the food world is either full of dishes that are nearly impossible to replicate or caught up in TikTok trends. i don’t think either of those are bad, but i’ve noticed a lot of chefs seem to cook for their own portfolios and oftentimes miss the plot.

i want to reimagine the essentials. i want to create recipes that are elevated but can be made in less than 10 minutes. recipes where you don’t have to go to a specialty store for every single ingredient. food should taste good, have nutritional value when we want it to, and be fun. don’t get me wrong, i still love hitting up spots on the Michelin guide, but i enjoy the complete opposite just as much.

i also want this to be a place where we talk about more than just recipes—like mental health (i released a book about this late last year), music, and current events. because that’s what dinner parties are about.

i recommend products i love. and no, i don’t get paid for placement (although hopefully one day because newsletters are expensive as sh*t to run).

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to put it in their words it’s “everything. It’s teriyaki-ish. umami-full. rich, bold and so authentic, it should be notarized. It’s a deeply savory-sweet recipe of soy, mirin, ginger, garlic and green onion. it’s the one that started it all. the legend.”

i can’t sum it up any better than that, and i can assure that you won’t be disappointed.

get a bottle (and again, no i’m not getting paid for that, it’s not product placement)

like i said, cooking at home doesn’t have to be a whole production. simplicity makes the best dishes. that’s why we always turn to comfort food. i want to create recipes that people will actually make, and turn into their own versions. every week, i’m going to give you a recipe that only takes a microwave. you won’t believe how much you can do with just a microwave.

whether you’ve been cooking for years or are still figuring out what a stove is, these dishes will make you feel confident without the hassle.

in the MICROWAVES KILL section, you’ll find recipes that are quick, actually taste good, and easy to make—everything takes between 5 to 30 minutes.

this week’s recipe is chipotle lime salmon with sautéed spinach and bbq avocado crema. it’s the kind of thing you’d find at a local cafe, but it takes ZERO technique, just a few ingredients, and some simple steps. i always encourage people to add on to my recipes with flavors they like.

CHIPOTLE LIME SALMON WITH SAUTÉED SPINACH AND BBQ AVOCADO CREMA
BY JEREMY

INGREDIENTS

• 2 salmon fillets

• 2 tablespoons chipotle in adobo sauce

• 1 tablespoon lime juice

• 1 teaspoon honey

• 1 garlic clove, minced

• 4 cups fresh spinach

• 1 teaspoon olive oil

• 1 ripe avocado

• ¼ cup sour cream

• 2 tablespoons Bachan’s Original Japanese BBQ Sauce

• fresh cilantro, lime wedges, salt, and pepper to taste

INSTRUCTIONS

1. COMBINE

   mix chipotle sauce, lime juice, honey, and garlic. coat salmon and microwave for 4-5 minutes.

2. MICROWAVE

   in a microwave-safe bowl, drizzle olive oil over spinach, then microwave for 1-2 minutes until wilted. season with salt and pepper.

3. BLEND

   blend avocado, sour cream, lime juice, and Bachan’s BBQ sauce for the crema.

4. KILL

   serve the salmon over the sautéed spinach, with avocado crema on the side, and garnish with cilantro and lime slices.

it’s that simple. CHIPOTLE LIME SALMON WITH SAUTÉED SPINACH AND BBQ AVOCADO CREMA in 15 minutes, max. it’s easy to make it your own, too. if you aren’t feeling certain ingredients, swap them out for what you have in your fridge that you feel like eating.

also, you can collect a digital stamp of this dish here. the code is 435581, it’s free and there are only 100 of them available, so grab one as quickly as you can. i’ll be increasing the amount we give out as the dinner party grows. think of it as a digital punched card for being a part of the community.

and whenever you’re cooking or need a soundtrack, you can listen to the DINNER PARTY playlist on Spotify. you can also follow me on instagram and twitter/x.

this is the second edition of this newsletter, and i’m unbelievably grateful for all the response. the dinner party this week is practically 10x bigger than last week. so thank you to those sharing it with their friends.

if you’re not interested in these emails please feel free to unsubscribe, there’s a link at the bottom of this email. there will be no hard feelings, i promise.

lastly, i’m always looking for conversations and feedback at my dinner parties. if you have a second would love for you take the poll below.

JEREMY

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