INTERNATIONAL FOODS

  FOR THE CAULIFLOWER   Caulilini (sprouting cauliflower) or organic cauliflower florets: 1 lb   Shawarma seasoning: 2-3 dashes   Extra virgin olive oil: 1 tbsp   Atlantic sea salt: 1-2 pinches   Black raisins: 2 tbsp   FOR THE SJUG SALSA VERDE   Mint: 1 bunch (chopped)   Parsley: 1 bunch   Garlic : 2 cloves (finely chopped)   Champagne vinegar: 3 tbsp   Serrano pepper: 1 (finely chopped)   Lemon: 1 (juiced)   Extra virgin olive oil: 1/2 cup   Salt: to taste   FOR THE TAHINI SAUCE   Raw tahini (preferably Har Bracha): 1/4 cup   Ice-cold water: 1/2 cup   Lemon: 1 (juiced)   Salt: to taste Prepare the Cauliflower Blanch the cauliflower florets in salted boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry. Toss the cauliflower with shawarma seasoning and olive oil in a large bowl. Sp...

  FOR THE SALAD   Persimmons: 2 (thinly sliced)   Wild Arugula: 2 bunches (or substitute with regular arugula, mustard leaves, or any spicy greens)   Red onion: 1 (thinly sliced into rings)   Pomegranate seeds: 1/2 cup   Almonds: 1/2 cup (roasted, salted, and roughly chopped)   Cilantro: 1 bunch (stems removed)   FOR THE CILANTRO LIME VINAIGRETTE   Fresh lime juice: 1/4 cup   Cilantro: 1/4 cup   Thai chili: 1 (seedless)   Fish sauce: 2 tbsp   Agave syrup: 1/4 cup   Olive oil: 1/2 cup Prepare the Almonds and Greens Roast the almonds, roughly chop, and set aside. Separate the cilantro, arugula, and mint from their stems. Place the leaves in ice-cold water, then strain and pat dry with paper towels to keep them extra crunchy. Slice the Vegetables Slice the persimmons into thin slices. Thinly slice the onion into rings and soak in ice water for added crunch. Tip Soaking greens and onions in...

  FOR THE CATFISH   Chesapeake blue catfish: 2 lbs (bloodline removed, shaved on a bias into 12 pieces)   Water: 2 quarts   Kosher salt: 3 tbsp + 1 tsp   Rice flour: 2 cups   Anson Mills cornmeal: 2 cups   Buttermilk: 2 cups   Hot sauce: 1 splash (or more)   Lemon juice: 1/2 lemon   Canola oil: 2 cups   FOR THE SAUCE GRIBICHE   Eggs: 8   Cornichons: 1 1/2 cups (chopped)   Caper berries: 20 (sliced thin)   Parsley: 1 cup (roughly chopped) Prepare the Catfish Make the Brine: Heat 1 quart of water to a simmer, add salt, and whisk to dissolve. Add 1 quart of ice water and set aside. Prepare the Dredge: In a medium bowl, mix the rice flour and cornmeal. Transfer to a shallow pan. Set Up Breading Station: Pour buttermilk into a shallow pan and place next to the flour mixture. Set a third pan aside for the breaded catfish. Heat the Oil: In a deep cast-iron ...

  1 1/4 cups vegetable oil 6 tablespoons dried red chile pepper flakes (or ground cayenne)   Set out a clean, dry glass bowl or jar and add the chile pepper. In a small saucepan, heat the oil over medium heat for a few minutes, just until it begins to smoke. Remove the pan from the heat and allow the oil to cool in the pan for a minute or two. Heat oil in saucepan Pour the oil slowly and carefully over the chili pepper, making sure that the oil completely covers the chile pepper. If necessary, use a spoon to stir so that all the chili is submerged. Pour oil over chili pepper Set the oil aside to cool for at least an hour or two. Once cooled, you can taste the oil. If it's to your liking, strain the oil to remove the crushed or ground chile pepper. If you'd like more heat and flavor, cover the oil and allow it to infuse overnight or for as long as desired before straining. Once strained, store the oil in a clean, airtight glass container. If you used whole d...

Ripe Avocados Onion Green Sweet Pepper Garlic Cilantro Lime/Lemon/Vinegar Salt and Black Pepper Worcestershire Sauce (optional) Corn Oil (or Any Neutral-Tasting Oil)   This is the best part! This recipe is quick and easy to prepare. Put everything into a food processor or a blender and process until you get the consistency you want. Taste and adjust seasoning if necessary.   ENJOY YOUR MEAL

  2 tablespoon light olive oil 4 cloves garlic chopped 1 red onion medium-sized, sliced 1 cauliflower head small, chopped (or 1 frozen cauliflower packet, 500 grams) 1 teaspoon turmeric powder 1 teaspoon chilli flakes divided ½ teaspoon black pepper freshly ground ½ teaspoon Italian seasoning divided 1 teaspoon salt to taste ½ can butter beans drained and rinsed 1 ½ cups vegetable broth 1 teaspoon lemon juice 2 teaspoon extra virgin olive oil Switch on your instant pot to sauté and add the light olive oil to the steel insert. When the oil becomes hot, add the garlic and onions and fry until the onions become soft (two minutes). Add the cauliflower florets, turmeric, ½ teaspoon chilli flakes, black pepper, ¼ teaspoon Italian seasoning, and salt. Sauté for 3-4 minutes. Add the butter beans and vegetable broth and deglaze the pot. Cancel sauté and close the lid. Make sure the steam release vent is sealed. Press the pressure cooking button (high) and s...

1 1/2 lb shredded, green papaya 1 bunch green onions, sliced 12 ounces frozen shredded coconut, defrosted 1 1/2 cups chopped peanuts juice of 2 limes 2 Tbsp vegetable oil salt & pepper   Toss all ingredients together in a large bowl. Season with salt and pepper, as desired.   Make sure to use lots of salt, to balance out the lime juice. ENJOY YOUR MEAL