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.