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Make a mojo-inspired braising liquid with aromatics and citrus. First, Tyler heats lightly smashed garlic cloves and chili flakes in olive oil to create a fragrant infused oil to flavor the pork.

Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate.

Deselect All. Levain: 50 grams sourdough starter. 200 grams warm water (85 degrees F) 200 grams bread flour. Focaccia Dough: 800 grams warm water (85 degrees F)

Deselect All. Homemade Mayonnaise: 1 large egg yolk (from a pasteurized egg) 1 tablespoon white wine vinegar or champagne vinegar. Kosher salt. 1/2 cup vegetable or grapeseed oil

Slice the banana peppers 1/8-inch thick and set aside in a glass or plastic container with a lid. Add the vinegar, salt, sugar, garlic and bay leaf to a saucepot and bring to a boil.