In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice
Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces. place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don’t have time, you can cut or skip marinating time)
when ready; preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
While the chicken is roasting. prepare the pita pockets. Make tahini sauce according to this recipe or Tzatziki sauce according to this recipe.
To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like, Serve immediately!
3-4 Chicken Breasts marinated in zesty Italian overnight (grilled) though you could sauté’
1 Box small Rigatoni (16 minutes boil)
Salt to taste (does not need much)
Pretty Simple. Do in this order. Don’t’ get cute. Get a big pot of salted water boiling.
Lay out the Ingredients
Grill the chicken. Bring inside and start the sauce. Dump the full box in the boiling water. Stir stick lid on until it starts boiling again, then leave the lid off. (16 min boil)
Add everything except the cheese for the sauce. Like Broc cheese soup get small bubbles forming, then turn off heat. Add cheese and whisk in a little at a time. If you add cheese over heat, it will be grainy and gross. Sauce will be thin, but will thicken as it cools. Drain the pasta, add to a big bowl and mix in the sauce. Serve with grilled chicken, or make individual servings.
Put the flour into the container of a food processor.
Cut the butter into small cubes. Add it to the flour and start blending. When mixture resembles coarse meal, add the egg yolk. Continue blending while gradually adding the water. Add enough water so that the dough will come away from the sides of the container and be firm but pliable enough to shape into a ball.
Wrap the ball of dough in wax paper and chill briefly. Lightly flour a flat surface, flatten the dough slightly and roll it out with a rolling pin into a circle.
Place the dough into a nine- or 10-inch pie plate or quiche tin. Build up and flute the rim of the pastry.
About 24 ladyfingers (from one 7-ounce/200-gram package)
1 to 2ounces bittersweet chocolate, for shaving (optional)
PREPARATION
Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
Combine espresso and rum in a shallow bowl and set aside.
Using a sifter, dust the bottom of a 2-quart baking dish (an 8×8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
Working one at a time, quickly dip each ladyfinger into the espresso mixture — they are quite porous and will fall apart if left in the liquid too long — and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
2 small cinnamon sticks crushed or broken into pieces
2-4 bay leaves crumbled
2 tbsp whole cloves
1 tbsp ground ginger
INSTRUCTIONS
In a pot large enough to hold the brisket, combine 1 gallon of water (4 liters) with the kosher salt, sugar, sodium nitrite (if using), garlic, and 2 tablespoons of the pickling spice. Bring to a simmer, stirring until the salt and sugar are dissolved. Remove from the heat and let cool to room temperature, then refrigerate until chilled.
Place the brisket in the brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 to 7 days. (It will keep a week or more refrigerated, until you are ready to cook it.)
Remove the brisket from the brine and rinse thoroughly. Place in a pot just large enough to hold it. Cover with water and add the carrot, onion, celery, and remaining 2 tablespoons pickling spice. Bring to a boil over high heat, reduce the heat to low, and cover. Simmer gently until the brisket is fork-tender, about 3 hours, adding water if needed to cover the brisket.
Keep warm until ready to serve. The meat can be refrigerated for several days in the cooking liquid. Reheat in the liquid or serve chilled. Slice thinly and serve on a sandwich or with additional vegetables simmered until tender in the cooking liquid.
*A note about the salt: The salt level is not hugely critical here because it’s basically boiled, and the excess salt moves into cooking liquid. You can weigh out 12 ounces here if you feel better using a scale (approximately a 10% brine). Or you can simply make a 5% brine of however much water you need to cover (6.4 ounces per gallon). When you cook it, season the cooking liquid to the level you want your meat seasoned. Another option is wrapping the brisket in foil and cooking it in a 225°F degree oven till tender, but do this only if you’ve used the 5% brine.
Pickling Spice
Combine the peppercorns, mustard seeds, and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep the lid handy in case the seeds pop. Crack the peppercorns and seeds in a mortar and pestle or with the side of a knife on a cutting board.
Combine with other spices and mix well. Store in a tightly sealed container.
