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Batter:

• 1/2 cup buckwheat flour
• 1/2 cup almond meal
• 1/2 cup flex seed meal
• 1/2 cup sesame seeds
• 1 tsp sugar
• 1/2 tsp salt
• Black pepper
• Hot pepper
• 1/2 tsp yeast
• 1 tsp baking powder
• 1 cup warm water
• 2 tbs melted butter
• 2 eggs

Filling:

• 1 medium onion chopped
• 1/2 lb thinly cut beef
• Some more sesame

And let’s make it:

• Separate eggs
• Mix all dough ingredients but egg whites. Let stand  for 20-30 minutes. It should be thick but not a paste (still running, slow….).
• Meanwhile whip egg whites until stable foam.
• Fold wipes egg whites into batter.
• microwave half of the chopped onion and the meat for one minute.
• Grease a small pan with butter. Pour half the dough into pan, bang the pan gently to flatten the batter.
• Drop evenly the microwaved meat and onion over the batter, leaving whatever liquid was extracted in the bowl.
• Pour gently the rest of the batter over meat/onion to cover it. Spread gently to even out.
• Spread some sesame on top. Mix rest of onion with liquids in bowl from microwave, and spread evenly on top of the sesame.
• Bake for an hour on 375F.
• Let cool a bit before cutting.

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• 1 1/2 cups water
• 2 Persian lemons
• 2 bay leaves
• 4 cloves garlic
• 1 1/2 tsp salt
• 1 tspn black pepper
• 1 tspn roasted coriander seeds
• 1 cup coconut milk
• Pinch hot pepper 
• 3 chicken breasts cut to 6 half thickness pieces
• Olive oil
• Chopped dill (or cilantro or parsley) for serving

Cut Persian lemons in half and boil covered for 30 minutes. Squeeze lemons in water to extract their goodness. 
Mix everything but chicken, olive oil and dill. Mix and let stand for 5 minutes to let cool down to no more than a warmish temp.

Add chicken and let marinade for at least a couple of hours. Overnight covered in the fridge even better.
Heat a little olive oil in a pan, take out chicken and let drip so it’s not too wet, and fry for 3-4 minutes each side until browned. Strain marinade into pan to deglaze, let boil, cover and let simmer covered for 8-10 minutes, flipping the chicken in the middle.

That’s it! Serve with the pan sauce and chopped herb of your choice, fancy rice which I’m sure I’ll describe someday soon. Or anything else you like!

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1 tbls olive oil
2 boneless/skinless chicken thighs, cubed
1 shallot, thin sliced (small onion will work too)
3 garlic cloves, chopped
2 tbsp sliced or slivered almonds
2 tbsp golden raisins
One side of a mango, cut to tiny cubes (about 2/3 cup)
1 tsp butter
1 1/2 tsp curry powder (make you own click here)
1/3 tsp salt
1/4 cup spicy pickle juice (optional, I pickle hot peppers, add a bit vinegar and a little more salt instead, hot pepper to taste)
1/4 cup white wine
Chopped cilantro to serve

Heat oil in pan on high flame. Add chicken, stir until most got white/just starts to show golden spots.

Move chicken to one side, add shallot and garlic on the other side, let sauté for a couple of minutes.

Mix and move to one side, add almonds and raisins and let fry for a couple of minute.

Mix and move to one side. Add mango and butter. When butter melts, stir with mango, and then stir all together.

Add Curry powder and salt, stir, add pickle juice (or a bit vinegar) and white wine, stir and keep stirring and let liquids reduce until almost gone, and it’s ready.

You might want to make a bigger portion, because this will mysteriously disappear real fast. I had it with some fresh cilantro, wrapped in my Buckwheat Wrappers.

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So here’s what you need:

• Cheap meat. get something with fat in it. Any beef cut will do.
• Onion
• Garlic
• Salt
• Black pepper
• Mason jars

Quantities are whatever you want, by whatever amount of meat you use. Here goes.

Cut the meat to pieces you can fit in the mason jars. add some salt and pepper (not too much) and mix it to be pretty even over the meat pieces.

Cut the onion to half rings.

Place some onion pieces at the bottom of a jar (half an inch or so) and two-three garlic cloves on top. then fill the rest of the jar with meat and tightly seal the jar with its cover. Repeat with more jars until you run out of meat. I usually make 3-4 jars in a batch.

Place the jars in a big/deep enough pot to contain them (if the jars are a bit taller than the pot that’s fine too if you can place a cover on the pot). Fill the pot with cold water to the top. It’s important to start with cold water to let the jars heat gradually.

Bring to a boil with high flame, then lower to end-high and let boil for 10-15 minutes. Cover, lower the flame, and let cook for at least 4-5 hours. 8 hours is even better, can be overnight.

Turn off and let cool (an hour or so).

What you get is sealed jars full of cooked meat. Closed they can last for a very long time, months and even years, even not refrigerated, as long as they are unopened and sealed.

The fat will be separated and form a layer at the top. The meat is tender and flavorful, and can be made into anything – I make a great Beef Stroganoff with it, chili, mix it with rice, Sloppy Joe etc. I use the onion and garlic from the bottom with stuff I cook.

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All info is in the video…I’m too lazy right now to write anything else.

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Serves 4-6

Ingredients:

•  Half a package of thick bacon (4-5 pieces) cut to 1/2″ squares
•  One very big onion chopped to 1/4″ pieces
•  One small chorizo (5″ long) cut to 1/4″ cubes
•  One tbsp butter
•  Half basket baby bella mushrooms (4-5 good size mushrooms) sliced
• Optional – a few drops of white truffle oil
•  4 garlic cloves, chopped
•  3 eggs
•  1 cup grated Pecorino Romano or Parmesan cheese
•  1/3 cup heavy cream
•  1 tsp black pepper
•  A pinch of smoked Habanero or red hot pepper
•  One package of thin spaghetti
•  Chopped parsley

1. Beat eggs, add heavy cream and cheese and keep beating until uniform and smooth. Set aside.
2. Set the pasta to cook pasta with some salt added to the water while continuing with the next steps.
3. In a large pan on medium hear cook bacon until starts to get brown/crisp.
4. Add onion, mushrooms and butter and cook until the onion starts to get translucent.
5. Add chorizo and let all cook for 2-3 minutes while stirring.
6. Add the black and hot peppers, truffle oil and the garlic, mix and set aside.
7. Strain the cooked pasta, setting aside a cup of the cooking water.
8. Mix the still hot pasta with the still hot bacon/onion/chorizo mix until the pasta is nicely coated.
9. To the still pretty hot mix add the eggs/heavy cream/cheese mix and stir until uniform and creamy. Add some of the pasta cooking water if needed.
10. Serve garnished with chopped parsley. Add Parmesan and black pepper on top as desired.

* Note that no salt is added – the bacon, cheese and chorizo are salty, and the pasta is cooked in salty water, so usually there’s no need for any more salt.
Optional is adding cooked green peas at the end.
Please be advised that this should be enough for 4-6 people, try to refrain from eating it all by yourself, at least not in one sitting.

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