Ony Sentot

    Ingredients for 2 Portions of Cabbage Patch Halibut: 2 teaspoons butter for the pan 2 boneless, skinless halibut filets (about 7 ounces each) salt and cayenne to taste 2 large steamed cabbage leaves 1 tablespoon thinly sliced fresh ginger 1 Fresno chili pepper, thinly sliced 2 tablespoons sliced

    Ingredients for 4 Portions: 1 1/4 pounds ground pork 1 pound firm tofu, cubed (my package was 14 ounces) handful of sliced green onions minced hot chili peppers, as much as you like 3 small zucchini, cubed, toss with 1 tablespoon kosher salt (rinse after 15 minutes) freshly

    Ingredients for 8-10 Portions: 1/2 cup melted unsalted butter, divided (half for batter, half for pan) 1 cup cornmeal 1/2 teaspoon fine salt pinch of cayenne 3 tablespoons honey, or to taste 2 large eggs 1 1/2 cups buttermilk (or less for a drier texture) 1 cup self-rising

   Ingredients for 2 large portions: 2 small or 1 huge chicken breast (12 ounces) salt to taste 1 tablespoon butter thinly sliced green onions (the lighter parts) diced red bell peppers diced jalapeno peppers 1/4 cup chicken broth 1 1/2 cups heavy cream 2 tablespoons crème fraiche, optional

    Ingredients for about 3 cups: 3 large red bell peppers, fire-roasted, seeded, and peeled 1/2 cup olive oil 8 cloves peeled garlic 1 cup cubed stale bread 3/4 cup roasted almonds 1/4 cup sherry vinegar 1 tablespoon smoked paprika 1 teaspoon cayenne pepper, optional 1 teaspoon kosher salt,

        Ingredients for 4 Portions: 2 trimmed racks of lamb (about 1 pound each) 2 tablespoons gochujang chili paste 6 cloves crushed garlic 1/4 cup finely minced green onions 2 tablespoons brown sugar 3 tablespoons rice vinegar 1 tablespoon sesame oil 1/4 cup soy sauce 1 teaspoon