Halva

1 1/2 cups well-stirred tahini, room temperature
1/2 tsp. kosher salt
1/2 tsp. vanilla extract
1 1/4 cups sugar

Line an 8x8" baking pan or a 9x4" loaf pan with parchment paper, leaving a 2" overhang on 2 sides.
Using a wooden spoon, mix tahini, salt, and vanilla in a medium heatproof bowl.
Pour 1/4 cup water into a small saucepan, then stir in sugar.
Attach a candy thermometer to side of pan.
Bring sugar to a boil over medium-high heat and cook, stirring occasionally to help sugar dissolve, until thermometer registers 250°F.
Immediately remove syrup from heat.
Gradually stream syrup into tahini mixture, mixing tahini constantly with wooden spoon.
Continue to stir just until halva comes together in a smooth mass and starts to pull away from sides of bowl (less than a minute).
Be careful not to overmix or halva will be crumbly.
Working quickly, scrape halva into prepared pan, pushing toward edges; smooth top.
Let cool to room temperature, then cover tightly with plastic and chill at least 2 hours.
Remove from pan using parchment overhang.
Slice as desired to serve.

For Pistachio-Rose Halva
Place a rack in middle of oven; preheat to 300°F.
Spread 1 cup unsalted shelled pistachios on a rimmed baking sheet.
Toast until fragrant and lightly golden, about 10 minutes.
Transfer nuts to a plate. Let cool, then coarsely chop.
Prepare halva, adding half of the chopped pistachios and 1/4 tsp. rosewater to the tahini, salt, and vanilla mixture.
Stir sugar syrup into tahini mixture and form halva as directed.
Sprinkle remaining nuts over, pressing gently to adhere.
Cover and chill as directed.
Cardamom-Chocolate Halva:
Prepare halva, adding 1/2 tsp. ground cardamom to the tahini, salt, and vanilla mixture.
Stir sugar syrup into tahini mixture, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate).
Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere.
Cover and chill as directed.
Lemon–Poppy Seed Halva:
Prepare halva, adding 1 Tbsp. poppy seeds to the tahini, salt, and vanilla mixture.
Add 1 Tbsp. finely grated lemon zest to water in saucepan before making the sugar syrup, then prepare syrup as directed.
Form halva as directed.
Sprinkle 1 Tbsp. poppy seeds over, pressing very gently just to adhere.
Cover and chill as directed.
Chocolate-Za’atar Halvah:
Prepare halva, adding 1/2 tsp. za’atar to the tahini, salt, and vanilla mixture.
Stir sugar syrup into tahini mixture as directed, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate).
Form halva as directed.
Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere.
Cover and chill as directed.

Japanese Cuisine

Udon with Grapefruit Ponzu



1 grapefruit, halved
1 lemon, halved
1 red chile (such as Fresno), seeds removed, finely chopped
1 (2") piece ginger, peeled, finely grated
1/3 cup unseasoned rice vinegar
3 Tbsp. soy sauce
1 tsp. sugar
2 pints cherry tomatoes
1 garlic clove, finely grated
1 Tbsp. extra-virgin olive oil
A pinch of kosher salt
18 oz. frozen udon noodles
2 medium Persian cucumbers, peeled, very thinly sliced on a diagonal
Cilantro sprigs, crumbled nori, and toasted sesame seeds (for serving)

Heat broiler. Squeeze grapefruit and lemon halves into a fine-mesh sieve set over a large bowl; discard pulp (you should have a little more than 1/2 cup juice). Mix in chile, ginger, vinegar, soy sauce, and sugar. Cover ponzu and chill.
Toss tomatoes, garlic, oil, and salt on a rimmed baking sheet. Broil until tomatoes are soft and lightly charred, 10–12 minutes. Let cool.
Cook noodles according to package directions; drain and rinse under cold water to stop the cooking. Transfer noodles to bowl with ponzu and toss to coat. Divide noodles and ponzu among bowls and top with charred tomatoes, cucumbers, cilantro, nori, and sesame seeds.

Elderflower Lemon Curd

1 good handful elderflower umbels (about 5)
1 cup sugar
1/2 cup freshly squeezed lemon juice
4 large eggs, lightly beaten
1 stick unsalted butter, chilled and cut into small pieces

Gently shake elderflower umbels to remove any insects.
Remove as much of the green stems as possible.
The best way to do this is to strip them off the stems with your fingers into a bowl.
Combine sugar and lemon juice in a small saucepan over low heat.
Cook and stir until sugar is dissolved in the warm liquid.
Add elderflowers, turn off the heat, and let steep for 1 to 2 hours.
Strain mixture through a fine sieve into a double boiler or a metal bowl placed over a saucepan with simmering water.
Squeeze the elderflowers to extract as much of the liquid as possible.
Add eggs to the double boiler and cook over simmering water, stirring often with a wooden spoon,
until mixture coats the back of the spoon, about 10 minutes.
Make sure to scrape over the bottom and the sides of the double boiler.
Once mixture is thick, remove from the heat.
If it seems a bit lumpy, strain it through a fine sieve again.
Add butter and stir until fully dissolved.
Pour into a jar with a tight-fitting lid and refrigerate or freeze.

BLT Salad

1/4 cup red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
1 head Iceberg lettuce, chopped
8 ounces burrata, torn into pieces
4 tomatoes, chopped
6 strips bacon, cooked and chopped

In a medium bowl, combine red wine vinegar, salt and pepper.
Slowly whisk in olive oil till combined.
Place the chopped lettuce on a serving platter and top with burrata, tomatoes,
chopped bacon and drizzle with olive oil vinaigrette.
Season with additional salt and pepper, if desired.

Vietnamese Cuisine

Fried Egg Bánh Mì



1/2 cup mayonnaise
2 tablespoons fish sauce
6 tablespoons unsalted butter, at room temperature
8 large eggs
Kosher salt and freshly ground black pepper
4 (6-inch) baguettes, halved lengthwise
1/2 English cucumber, seeded and thinly sliced lengthwise into strips
2 jalapeños, seeded and cut into rings
2 medium carrots, shredded
12 cilantro sprigs
Sriracha, for serving (optional)

Preheat the oven to 400°F. In a small bowl, whisk together the mayonnaise and fish sauce.
Heat 1 tablespoon of the butter in a nonstick skillet over medium heat until the foam subsides. Break 2 eggs into the pan. Season them with salt and pepper and reduce the heat to low.
Cook the eggs slowly until the whites are set but the yolks are still runny. Transfer to a plate and keep warm. Repeat the process with 3 more tablespoons of butter and the remaining 6 eggs.
Spread the remaining 2 tablespoons butter on the baguettes. Place the baguettes on a baking sheet and toast in the oven for 10 minutes. Season the cucumber, jalapeños, and carrots with salt and pepper to taste.
To build the bánh mì, spread each baguette half with the fish sauce mayonnaise, then top with 2 eggs, some of the vegetables, a few cilantro sprigs, and Sriracha, if desired.

Hawaiian Chicken Shoyu

8 chicken thighs
4 sliced green onions

Shoyu Sauce

1 cup low sodium soy sauce
1 cup brown sugar
1 cup water
2 tablespoons minced garlic
1 cup chopped white onion
1 tablespoon minced fresh ginger
2 teaspoons freshly ground black pepper
1/2 teaspoon oregano
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
5 tablespoons cornstarch dissolve in 5 tablespoons of water

Combine all of the sauce ingredients in a large pot EXCEPT the cornstarch.
Bring to a boil over high heat.
Boil for 30 seconds, stirring constantly.
Reduce to a simmer and add chicken.
Cook chicken for 30 to 40 minutes or until the chicken is cooked thoroughly.
Remove chicken from pot, and place on a serving dish.
Spoon off any excess fat from the sauce.
Bring the sauce to a boil, and allow it to reduce for about 10 minutes.
Add the dissolved corn starch.
Bring the sauce back to a boil, whisking constantly until the sauce thickens.
Return the chicken to the pot and coat well with the sauce.
Place the chicken on a serving dish and garnish with green onions.

Bananas Foster French Toast

12 slices brioche bread (day old is best)
Unsalted Butter for frying (about 6 tablespoons or more, as needed)
Whipped cream for serving (optional)

Custard

4 large eggs
2 tablespoons granulated sugar
1 1/2 cups half and half or whole milk
1 teaspoon cinnamon
1 teaspoon pure vanilla extract

Banana Topping

6 tablespoons unsalted butter
1/2 cup packed brown sugar
1/4 cup maple syrup
1/4 cup dark rum or 1 teaspoon rum extract
1/4 cup chopped pecans (optional)
2 firm bananas, peeled and sliced

Preheat the oven to 300 degrees Fahrenheit.
Custard:
In a medium bowl or shallow dish, whisk together the eggs, sugar, Half and Half (or milk), cinnamon and vanilla.
French Toast:
Preheat a skillet over medium-low heat.
In batches, dip the bread into the custard to coat both sides. Remove the bread from the custard mixture letting the excess moisture drip off.
Add 1 tablespoon of unsalted butter into the skillet. Place the bread in the pan and cook for about 2 to 3 minutes per side or until lightly golden. Remove the French toast from the skillet and place on a rack or baking sheet in the oven to keep warm. Add more butter to the pan as needed and repeat with the remaining bread.
Banana Topping:
Heat the butter in a saute pan over medium-high heat. Whisk in the brown sugar and maple syrup and cook for about 5 minutes or until all the sugar has melted and thickened slightly. Add the pecans (if using) and mix to combine. Add the banana slices and cook for about a minute. Remove the pan from the heat and add the rum or rum extract. Return the pan to the heat and cook for about 3-4 minutes. This will burn off the alcohol in the rum leaving you with just the flavor.
To serve, place a couple slices of French toast on a plate and spoon the bananas and syrup over the French toast. Serve immediately with a dollop of whipped cream (optional).

Notes
Stale bread or oven-dried bread work best for this recipe.
The alcohol in the rum evaporates as you simmer the sauce.
However, you can use rum extract if you prefer.
The bread cooking times will vary depending on the thickness and density of the bread and the amount of custard soaked into each piece of bread.

Deluxe Bacon Onion Omelet

4 slices bacon
3 eggs
1 teaspoon water
cooking spray
1 tablespoon butter
1/2 white onion, diced

Preheat oven to 375.
Arrange bacon on a baking sheet.
Bake in the preheated oven until just crisped, 10 to 12 minutes.
Beat eggs and water together in a bowl.
Let the bacon cool on paper towels, about 5 minutes and break into small pieces.
Spray a 10-inch non-stick skillet with cooking spray.
Melt butter over medium heat until foaming, about 2 minutes.
Add onion once butter is no longer foaming.
Cook and stir until tender but not browned, 4 to 5 minutes.
Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes.
Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan.
Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.

Country Captain Chicken

3/4 cup all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 teaspoon kosher salt, divided
12 bone-in, skin-on chicken thighs
2 tablespoons vegetable oil
1/4 cup butter, divided
1/2 cup chopped fresh flat-leaf parsley, plus more for garnish
2 medium onions, chopped
3 medium peppers, chopped
2 garlic cloves, minced
1 1/2 tablespoons curry powder
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
2 (14.5-oz.) cans chopped tomatoes, undrained
1/2 cup raisins
6 cups hot cooked rice
Toasted slivered almonds

Combine flour, paprika, cayenne, and 1 teaspoon of the salt in a large ziplock plastic freezer bag.
Place chicken thighs, a few at a time, in bag of flour mixture, shaking to coat.
When all chicken thighs are coated, discard flour mixture.
Heat oil and 2 tablespoons of the butter in a large Dutch oven over medium, stirring until melted.
Add 4 to 5 chicken thighs, skin side down, and cook until well browned and crisp on 1 side, 6 to 7 minutes.
Turn and cook until browned on other side, about 2 minutes.
Transfer thighs to a plate, reserving drippings in Dutch oven.
Repeat twice with remaining thighs.
Add chopped parsley, onions, bell peppers, garlic, curry powder, black pepper, nutmeg,
and remaining 2 tablespoons butter and 1 teaspoon salt to reserved drippings in Dutch oven;
cook over medium, stirring often, until onion is tender.
Stir in tomatoes and raisins.
Bring mixture to a boil over medium-high; reduce heat to medium-low, and return chicken to Dutch oven.
Cover and simmer 15 minutes; uncover and cook until a inserted thermometer registers 165°F, about 15 minutes. Serve chicken and sauce over rice. Garnish with almonds and reserved chopped parsley.

How to cook East African (swahili) Pilau

How to make Swahili Pilau - YouTube

How to cook East African (swahili) Pilau

How to make Swahili Pilau - YouTube

Plum-Cardamom Crumble with Pistachios

3 lb. any variety ripe plums, sliced 1/3" thick (about 8 cups)
2 tsp. finely grated lemon zest
2 Tbsp. fresh lemon juice
1/4 cup cornstarch
1/2 cup plus 1/3 cup (packed) light brown sugar
1 tsp. kosher salt, divided
3/4 tsp. ground cardamom or ground cinnamon, divided
3/4 cup all-purpose flour
6 Tbsp. chilled unsalted butter, cut into small pieces
2 Tbsp. coarsely chopped raw pistachios

Place a rack in lower third of oven; preheat to 350°F.
Toss plums, lemon zest, lemon juice, cornstarch, 1/2 cup brown sugar,
1/2 tsp. salt, and 1/4 tsp. cardamom in a large bowl;
let sit until some juices accumulate, 5–10 minutes.
Meanwhile, pulse flour and remaining 1/3 cup brown sugar, 1/2 tsp. salt,
and 1/2 tsp. cardamom in a food processor to combine.
Add butter and pulse until mixture is very sandy and starts to form larger clumps.
Transfer plums and their juices to a 9"-diameter deep pie dish.
All of those fruit juices will overflow a standard one) or an 8x8x2" baking dish.
Scatter topping over fruit, squeezing small fistfuls in your hand to bring it together,
then breaking into smaller pieces of varying sizes.
Sprinkle pistachios evenly over topping.

Any Way Niçoise

3/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 Tbsp. Dijon mustard
1 tsp. honey
1 tsp. freshly ground black pepper
1 tsp. kosher salt, plus more
6 large eggs
1 lb. green beans, trimmed; asparagus, trimmed; and/or new or baby potatoes, halved if larger
4 cups halved or sliced radishes, seedless cucumbers, fennel, and/or tomatoes
3 cups shredded rotisserie chicken
Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)
Flaky sea salt

Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
Bring a medium pot of salted water to a boil.
Carefully add eggs and cook 7 minutes.
Using a slotted spoon, transfer eggs to a bowl of ice water.
Keep pot over high heat); chill until cold, about 5 minutes.
Peel and set aside.
Meanwhile, add green beans, asparagus, or potatoes to the same pot of boiling water and cook until just tender.
(if you are using a combination, cook vegetables separately), 2–4 minutes for green beans or asparagus, 10–15 minutes for potatoes.
Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes.
Transfer to paper towels; pat dry.
To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and protein.
Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over.
Serve with remaining dressing alongside.

Tomato and Cheese Cobbler

2 1/2 lb. tomatoes, cored, sliced 1/4" thick
1 Tbsp. plus 1/2 tsp. kosher salt
2 tsp. freshly ground black pepper
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups all-purpose flour, plus more for surface
5 Tbsp. cold unsalted butter, cut into 1/2" pieces
2/3 cup buttermilk
1/4 cup finely chopped chives
4 oz. coarsely grated sharp cheddar (about 1 1/2 cups), divided
2 Tbsp. extra-virgin olive oil
6 sprigs thyme
1 large egg

Preheat oven to 400°F. Gently toss tomato slices with 1 Tbsp. salt in a medium bowl,
then arrange in an even layer on paper towels.
Let sit until most of the juices are released, about 15 minutes.
Pat tomatoes dry with more paper towels.
Meanwhile, whisk pepper, baking powder, baking soda, 1 1/2 cups flour,
and 1/2 tsp. salt in a large bowl to combine.
Cut in butter with a pastry cutter or 2 butter knives until pea-size pieces form.
Stir in buttermilk, chives, and 3/4 cup cheese with a wooden spoon until a shaggy dough forms.
Turn out dough onto a lightly floured work surface.
Gently knead 2–3 times until dough just comes together, being careful not to overwork.
Roll out dough to 3/4" thick. Cut with a 2" flour-dipped biscuit cutter or small glass.
Transfer to a plate or baking sheet and chill until ready to use.
Pour oil into a large deep heatproof skillet or braising dish.
Arrange tomato slices in even layers in pan (about 3 layers); top with thyme.
Roast until tomato juices start to bubble, 15–20 minutes.
Discard thyme sprigs.
Flatten tomatoes into an even layer with a spatula, then sprinkle with remaining 3/4 cup cheese.
Arrange biscuits over, spacing about 1" apart.
Whisk egg and 1 Tbsp. water in a small bowl.
Brush biscuits with egg wash.
Bake until biscuits are golden brown and firm to the touch, 18–20 minutes.
Let cool 5–10 minutes before serving.

Peach Melba with Flaxseed Streusel

Peaches
4 peaches, halved
1 tablespoon sugar
1 tablespoon honey
1 tablespoon elderflower syrup
1 tablespoon lemon juice
1 teaspoon brandy
1 lemon, zested
1/2 orange, zested

Flaxseed Streusel
3 cups all-purpose flour
3 cups light brown sugar
3 cups cold butter, cubed
1 pinch salt
1 dash cinnamon
1 tablespoon golden flaxseeds
Peaches:

Preheat oven to 375°F.
Place the peaches on a baking sheet facing down (skin side up), sprinkle each ingredient over the peaches.
Place in the oven and roast for about 20 minutes.
Remove from oven and cover with foil for one hour.
Once cooled, peel skin off peaches.
Then dice the peaches and pour the juice from the pan on top.
Flaxseed streusel:
Preheat oven to 375°F.
Line a baking sheet with parchment paper.
Mix all ingredients in a food processor or in a standing mixer with paddle attachment (it'll look crumbly, not like a ball of dough).
Spread the mixture evenly on the prepared baking sheet and place in the oven for about 10-12 minutes.
Remove and let cool, then lightly chop.
Place peaches and juice down, top with streusel.
Serve with ice cream and a drizzle of raspberry jam.

Frozen Margarita Pie

6 Tbsp. unsalted butter
10 graham crackers
3 Tbsp. sugar
1/2 tsp. kosher salt, divided
3/4 cup chilled heavy cream
4 limes, halved
1 14 oz can sweetened condensed milk
3 Tbsp. tequila blanco

Melt butter in a small saucepan over medium heat. Let cool slightly.
Crumble graham crackers into a food processor.
Add melted butter, sugar, and 1/4 tsp. salt and process until mixture resembles wet sand.
Transfer mixture to a shallow 9"-diameter pie dish.
Using the bottom of a measuring cup, press crust firmly and evenly across bottom and up sides of dish.
Freeze 20 minutes.
Meanwhile, whisk cream in a medium bowl until stiff peaks form, about 4 minutes.
Finely grate zest from 1 lime half into a small bowl; set aside.
Squeeze juice from all of the limes into a fine-mesh sieve set over a glass measuring cup (you should have about 1/2 cup juice).
Pour lime juice into another medium bowl.
Add condensed milk, tequila, and remaining 1/4 tsp. salt and whisk until mixture is smooth.
Gently fold in half of the whipped cream just to combine,
then add the remaining whipped cream and gently fold until no streaks remain.
Be careful not to overmix; you want to keep as much air in the whipped cream as possible.
Remove pie dish from the freezer and scrape filling into crust.
Use a spoon to gently spread filling evenly all the way to the edges.
Sprinkle with reserved lime zest and freeze until filling is set, at least 8 hours.

Fattoush with Halloumi

5 tablespoons olive oil, plus more for grill
2 scallions
1 jalapeño
1/2 cup halved pitted Castelvetrano or other green olives
3 tablespoons salted, roasted pistachios
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
Kosher salt, freshly ground pepper
1 tablespoon dried thyme
1 tablespoon toasted sesame seeds
1/4 teaspoon garlic powder
2 six inch pitas
2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant)
2 tablespoons olive oil, plus more for grill
Kosher salt
1 eight ounce package Halloumi cheese
2 large Persian cucumbers or 1 small English hothouse cucumber
1 pound tomatoes, halved, cut into wedges if large
1/2 cup torn mint leaves
1/4 cup dill sprigs

Dressing:
Prepare a grill for medium heat; oil grate.
Grill scallions and jalapeño, turning once, until lightly blistered and crisp-tender,
about 2 minutes for scallions and 4 minutes for jalapeño.
Transfer to a cutting board and let cool slightly.
Slice open jalapeño and scrape out seeds (unless you like things very spicy); discard.
Coarsely chop chile and scallions.
Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 Tbsp. oil;
season dressing with salt and pepper.
Dressing can be made 1 day ahead. Cover and chill.
Bring to room temperature before serving.
Salad:
Mix thyme, sesame seeds, and garlic powder in a small bowl.
Lightly coat pitas and eggplants with 2 Tbsp. oil;
season with salt and rub with thyme mixture.
Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching, until pitas are golden and crisp and eggplants are browned and tender, 5 minutes for pitas, and 8–10 minutes for eggplants. Transfer to a platter and let cool slightly.
Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side.
Transfer to platter with pitas and eggplants.
Tear pitas and Halloumi into chunky pieces, then cut eggplants into bite-size pieces.
Transfer to a large bowl and add cucumbers, tomatoes, and dressing.
Give everything a good toss to bring it all together; season with salt.
Top with mint leaves and dill sprigs.

Note:
Halloumi cheese can be found in Greek markets, natural foods and specialty foods stores, and some supermarkets.

Chicken Katsu

4 chicken breasts boneless and skinless
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1/4 cup flour
2 large eggs beaten
2 cups panko bread crumbs
vegetable oil for frying

Katsu Sauce

1/4 cup ketchup
2 tablespoons oyster sauce
2 tablespoons Worcestershire sauce
1 1/2 tablespoons sugar

Whisk together and let sit for at least an hour before serving.

Using a mallet pound the chicken to an even thickness, about 1/2" thick then season with the salt and pepper and coat with the flour before dredging in the egg yolks then pressing into the panko and letting rest on a baking sheet for ten minutes before frying.
Fry in a large skillet with at least 2 inches of oil on medium heat until cooked through and golden brown, about 4-5 minutes on each side and serve with katsu sauce.

Katsu Sauce

Whisk together and let sit for at least an hour before serving.

Pork Schnitzel with Bacon and Apple Sauerkraut

2 tablespoons butter
4 slices bacon
salt and pepper to salt
2 apples thinly sliced
1 onion thinly sliced
1 bag sauerkraut, squeezed to remove water
1/4 tsp. caraway seeds
1 cup beer
1 pound pork loin, pounded into 1/4 inch patties
3 eggs beaten
1 cup flour
1 cup bread crumbs
1/2 tsp. creole seasoning
1/8 tsp. cayenne pepper
1/2 tsp. garlic powder

Place butter in sauce pan and then add bacon and cook down.
Add salt and pepper. Then add onion and apples.
Add sauerkraut and caraway seeds. Then add beer.
Stir and then cover and let simmer.
Mix creole seasoning, garlic powder and cayenne pepper into the flour.
Dredge meat in flour, eggs and then bread crumbs.
Fry and get golden brown.
Serve with sauerkraut.

Chicken Tagine Recipe

This is one of a great dish for dinner what I prepare for my husband. hope you also will enjoy! https://dausel.co/hVwWiY/qr

Olive Oil Cake with Blueberry Sauce and Peaches

3/4 cup extra virgin olive oil, plus more for brushing
3/4 cups sugar
5 large eggs, separated
2 egg whites
1 lemon, zested
1/2 cup sweet sherry, such as Vin Santo
1 cup all-purpose flour Fine salt

Blueberry Sauce
1 cup blueberries
1/2 cup sugar
1 teaspoon Meyer lemon zest
1 cinnamon stick
2 peaches, sliced into 6 wedges each

For the cake:
Preheat the oven to 350°F.
Line the bottom of a 9-inch spring form pan with parchment and brush the sides with oil.
Combine the sugar, egg yolks and lemon zest in the bowl of a stand mixer fitted with the whisk attachment.
Beat until very pale and thick and doubled in size.
Reduce the speed and slowly beat in the olive oil and sherry.
Gently stir in the flour using a wooden spoon just until combined.
In a second mixer bowl, beat the egg whites with a pinch of salt until they form stiff peaks.
In three additions, gently fold the egg white mixture into the egg yolk mixture until just combined.
Transfer to the prepared pan.
Bake until a cake tester comes out clean, 45 minutes.
Let cool for 10 minutes.
Remove the cake from the pan; let cool completely.

For the blueberry sauce:

Combine the blueberries, sugar, lemon zest, cinnamon and 1/4 cup water in a saucepan.
Bring to a simmer and cook until the berries have burst and the liquid has reduced to a jam consistency, 20-30 minutes.
Remove the cinnamon stick and discard.
Cool completely before serving.
Slice cake and serve topped with blueberry sauce and peaches.

Chermoula Sauce

3/4 teaspoon coriander seeds
3/4 teaspoon cumin seeds
2 garlic cloves
3/4 cup extra-virgin olive oil
1/4 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/4–1/2 teaspoon crushed red pepper flakes
1 cup cilantro leaves with tender stems, packed
1 cup parsley leaves with tender stems, packed
1/2 cup mint leaves, packed

Toast coriander and cumin seeds in a dry small skillet, tossing occasionally,
until very fragrant, about 2 minutes.
Let cool, then lightly crush with a heavy skillet.
Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt,
and red pepper flakes in a blender until spices are ground and mixture is very smooth.
Add cilantro, parsley, and mint; process until well combined but slightly textured.

Three Sheets to the Wind Cake

Cake

Nonstick vegetable oil spray
2 cups all-purpose flour, plus more for pan
1 Tbsp. baking powder
1/2 tsp. kosher salt
4 large eggs
1 1/3 cups granulated sugar
2 Tbsp. dark rum
3/4 cup unsweetened coconut milk, divided

3-Milk Rum Soak

1 14-oz. can sweetened condensed milk
1 cup unsweetened coconut milk
3/4vcup heavy cream
1/4 cup dark rum
1 tsp. finely grated lime zest
1/4 tsp. kosher salt

Rummy Whipped Cream and Assembly

1 1/4 cups heavy cream
1/4 cup powdered sugar
2 Tbsp. dark rum
1 tsp. finely grated lime zest
Pinch of kosher salt
1 cup toasted coconut chips

Cake

Place a rack in middle of oven; preheat to 350°.
Coat a 13x9" pan with nonstick spray.
Dust with flour, tapping out any excess.
Whisk baking powder, cinnamon, salt, and 2 cups flour in a medium bowl until combined.
Beat eggs, granulated sugar and rum in the bowl of a stand mixer fitted with the whisk attachment at medium-high speed until pale yellow, doubled in volume, and mixture falls off whisk in a thick ribbon, about 5 minutes.
Fold in half of dry ingredients with a rubber spatula until most of the flour is incorporated.
Fold in half of coconut milk until just absorbed and no more streaks of flour remain.
Repeat with remaining dry ingredients and coconut milk.
Pour batter into prepared pan.
Tap gently against counter to spread and pop any bubbles.
Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 35–40 minutes.

3-Milk Rum Soak

Whisk condensed milk, coconut milk, cream, rum, lime zest, and salt in a medium bowl until combined.
Using a skewer, poke holes every ½" into hot cake as soon as it comes out of the oven, wiggling the skewer to gently widen the holes and reach bottom of cake.
Slowly pour milk mixture over cake a spoonful at a time, letting it fully absorb before adding the next.
Be patient and don’t rush. At times it will look like too much milk, but it will all soak in.
Transfer pan to a wire rack and let cake cool completely, about 2 hours.

Rummy Whipped Cream and Assembly

Beat cream in bowl of stand mixer fitted with the whisk attachment until soft peaks form, 3–4 minutes.
Add powdered sugar, rum, lime zest, and salt and continue to beat until stiff peaks form, 1–2 minutes.
Spread rummy whipped cream evenly over cooled cake.
Top with coconut chips.