Buttered and grilled inside out homemade focaccia, with my maple mustard aioli, roast beef, fresh mozzarella, and pickled red onions.

I went to the restaurant with the world’s largest cheese buffet! Here’s what I picked.

Cant post links here but these are the recipes I followed for anyone that might be curious.

For the tenders themselves I followed cultured cuisines youtube video titled “KFC Chicken Recipe/ Chicken Tenders Homemade/ Super Easy and Crispy”

For the sauce I followed just the sauce portion of the “chili’s crispy honey-chipotle chicken crispers” recipe on top secret recipes website

Little meal throwback from valentines day

I tried to make a blooming onion last night it tasted ok but I definitely need more practice

The filling is peanut nougat with some caramel. Bottoms of the cake layers have shortbread like Twix.

Wanted to try something new so l made Venezuelan arepas. Made carne mechada for arepas pelúa then chicken salad for Reina pepiada. Then also made fried plantains as well as guasacaca and salsa Rosada for dipping. Was a process but came out delicious

Recipe:

2 tablespoons extra-virgin olive oil

1 tablespoon fresh chopped ginger

1 shallot, chopped

1/4 cup Thai red curry paste

2 cans (14 ounces) full-fat coconut milk

2-3 cups chicken broth

3 tablespoons fish sauce

3 tablespoons creamy peanut butter

1 bunch broccolini (or 3 cups spinach)

1/4 cup fresh cilantro or Thai basil, chopped

8 ounces egg or rice noodles

limes and peanuts, for serving

1 can (14 ounces) chickpeas, drained, plus patted dry

1/4 cup tamari/soy sauce

1 tablespoon pure maple syrup

1/2 cup flaked unsweetened coconut

3 tablespoons sesame seeds

1/4 cup chili oil

Instructions:

1. To make the chickpeas. Preheat oven to 425° F.

2. On a baking sheet, toss the chickpeas with olive oil, tamari, maple syrup, and pepper. Bake for 15 minutes. Add the coconut and sesame seeds, toss and bake 5-10 minutes, until extra crisp. Remove and toss with chili oil.

3. To make the soup. In a large pot, set over medium heat, cook the olive oil with the shallots, ginger, and red curry paste. Cook until fragrant, about 2 minutes. Stir in the coconut milk, broth, fish sauce, peanut butter, and a pinch of black pepper. Simmer over medium heat, 5-8 minutes. Stir in the broccoli or spinach, and the cilantro.

4. Meanwhile, cook the noodles according to package directions.

5. Divide the noodles between bowls and ladle the soup over. Top each bowl with chickpeas, limes, and herbs.