Ingredients:

Zucchini, cut into slices

Tomatoes, cut half lengthwise and into slices

1/2 cup Panko bread crumbs

2 cloves Garlic, minced

1/4 cup Parmesan cheese, grated
Butter

Salt

Directions:

Heat oven to 350°F. Cut the zucchini into 1/4 inch slices.

Cut the tomatoes in half lengthwise and then into 1/4 inch slices.

Grease a baking pan with a little bit of butter. Layer half of the zucchini slices on the bottom of the baking dish. Sprinkle with a bit of salt and pepper.

Add a layer of sliced tomatoes over the zucchini slices and sprinkle with half of the minced garlic, salt, and pepper. Repeat the layers.

In a small bowl, mix bread crumbs and Parmesan cheese.

Sprinkle the bread crumbs and parmesan mixture on top and bake 25 to 30, or the vegetables are tender. Top with chopped fresh basil.

INGREDIENTS
For the chicken marinade:
28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
1 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon ginger
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
1 teaspoon of salt

For the sauce:
2 tablespoons of vegetable/canola oil
2 tablespoons butter
2 small onions (or 1 large onion) finely diced
1 1/2 tablespoons garlic finely grated
1 tablespoon ginger finely grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon cinnamon
14 oz (400g) tomato puree (1 can tomato paste & 1 C chicken broth)
1 teaspoon Kashmiri chili (optional for colour and flavour)
1 teaspoon ground red chili powder (adjust to your taste preference)
1 teaspoon salt
1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
1-2 teaspoon brown sugar
1/4 cup water if needed
4 tablespoons Fresh cilantro or coriander to garnish

INSTRUCTIONS
In a bowl, combine chicken with all of the ingredients for the chicken marinade;
let marinate for 10 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add
chicken pieces in batches of two or three, making sure not to crowd the pan. Fry
until browned for only 3 minutes on each side. Set aside and keep warm. (You will
finish cooking the chicken in the sauce.)

Melt the butter in the same pan. Fry the onions until soft (about 3 minutes)
while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add garam
masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant,
while stirring occasionally.
Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15
minutes, stirring occasionally until sauce thickens and becomes a deep brown
red colour.

Stir the cream and sugar through the sauce. Add the chicken and its juices
back into the pan and cook for an additional 8-10 minutes until chicken is cooked
through and the sauce is thick and bubbling. Pour in the water to thin out the
sauce, if needed.

• 2 tablespoons crushed black pepper
• 2 tablespoons garlic powder
• 2 tablespoons kosher salt
• 2 tablespoons paprika
• 1 tablespoon onion powder
• 1 tablespoon ground coriander
• 1 tablespoon dried dill weed
• 1 tablespoon crushed red pepper flakes

For the Spice Rub:
1/4 cup (50g) paprika
1/4 cup (50g) dark brown sugar
3 tablespoons (35g) kosher salt
1 tablespoon (12g) whole yellow mustard seed
1 teaspoon (4g) freshly ground black pepper
2 tablespoons (20g) granulated garlic powder
1 tablespoon (8g) dried oregano
1 tablespoon (12g) whole coriander seed
1 teaspoon chipotle pepper

For the Pork:
1 whole boneless or bone-in pork butt (shoulder), 3 to 4 pounds total
1/2 teaspoon (3ml) liquid smoke
Kosher salt

Directions:

Combine paprika, brown sugar, salt, mustard seed, black pepper, garlic powder, oregano, coriander seed, and chipotle pepper.

Divide rub mixture in half. Rub half of mixture evenly all over pork shoulder, pressing it in until it adheres. Place pork shoulder in a sous vide–safe vacuum-sealer bag. Add liquid smoke (if using) and seal bag.

Set your precision cooker to 165°F (74°C) for more traditionally textured pulled pork, or 145°F (63°C) for sliceable but tender pork. When the bath is at temperature, add sealed bag with pork. Cook for 18 to 24 hours. After this stage, pork can be refrigerated for up to 1 week before continuing.

Roast in the oven. Adjust oven rack to lower-middle position and preheat oven to 225°F. Remove pork from sous vide bag and carefully blot dry with paper towels. (The liquid from the bag can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved spice mixture into the surface of the pork. Place pork on a wire rack set in a rimmed baking sheet and place in oven. Roast until a deep, dark bark has formed, about 1 1/2 hours.

Remove from oven and cut roast into 1 to 1.5 inch squarish chunks. Add a bit of high temperature cooking oil to a cast iron pan and heat to screaming hot say 475-500 degrees. Add the pork chunks to the pan turning them every 15 seconds or so while searing the tops with a torch.

I use a different recipe tp prepare the pork roast. It is here: https://bturrie.wordpress.com/2020/10/08/sous-vide-pork-shoulder-for-gumbo/

Ingredients:
1 3/4 cups all purpose flour (cups)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (melted and slightly cooled)
3/4 cup sugar
2 large eggs
1 cup bananas (mashed very ripe, from 3 large bananas)
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup walnuts

Directions:
Preheat oven to 350 deg.
In a medium bowl, combine the flour, baking soda, baking powder, and salt.
Whisk to combine.
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes.
Add the eggs one at a time.
Beat well after each addition.
Add the mashed bananas, lemon juice and vanilla extract.
Mix well. It will look a little curdled at this point; that’s okay.
Add the flour mixture.
Beat on low speed until just incorporated. Do not over mix.
Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes.
Let cool in the pan for about 10 minutes.

INGREDIENTS
For the vinaigrette:
1/3 cup white wine vinegar
1 clove garlic, minced
1 1/2 teaspoon Dijon mustard
3/4 cup olive oil
Salt and freshly ground pepper

For the salad:
3 large eggs
3/4 pound fingerling potatoes
6 ounces haricot verts or green beans and asparagus
2 (5-ounce) can tuna packed in oil, drained (see Recipe Note)
3 medium plum tomatoes, quartered or 18 grape tomatoes
hearts of palm or artichokes
3 cups salad greens
1/2 cup Nicoise olives
Anchovy fillets (optional)

INSTRUCTIONS
Make the vinaigrette: In a small bowl, whisk together the vinegar, minced garlic, mustard, salt, and pepper. In a slow, steady stream, pour in the oil, and whisk continuously until the dressing is emulsified.

Cook the eggs: Place the eggs in a small saucepan and cover them by an inch with water. Cook over high heat to bring the water to a boil, then turn off the heat, cover the pan, and let the eggs sit for 10 minutes. Drain the water, and place the eggs in ice water to cool. Once cooled, peel and quarter the eggs.

Cook the potatoes: Place the potatoes in a small saucepan and cover with cold water. Add a generous amount of salt and bring to a boil. Cook until potatoes are tender and can easily be pierced with a knife, about 10 minutes. Remove the potatoes with a slotted spoon and set aside to cool.

Cook the green beans: Return the water to a boil and add the green beans. Cook until bright green and crisp-tender, 3 to 4 minutes. Remove beans with a slotted spoon (or drain through a colander) and set aside.

Dress the greens: Add the salad greens to a large bowl. Drizzle a small amount of vinaigrette around the outside of the bowl, then mix until the greens are fully coated. Divide the greens between two plates.

Slice and dress the potatoes: Once the potatoes are cool enough to handle (but still warm), slice crosswise into 1/2-inch slices. In a small bowl, toss the potatoes with a tablespoon or two of vinaigrette. Transfer the dressed potatoes to the individual plates, arranged in small piles.

Dress each of the remaining ingredients: Continue dressing the remaining ingredients with 1 to 2 tablespoons of vinaigrette each. If your olives were packed in a flavored oil or brine, you can skip tossing them with the vinaigrette.

Assemble the salad: As you finish tossing each ingredient, transfer them to the plates and arrange them in sections, with the tuna in the middle. Serve with any remaining dressing on the side.

Ingredients:

Roast:
standing rib with 3 ribs
salt
freshly ground pepper
1 sprig fresh rosemary

Sauce:
2 tsp brown sugar
2 green unions chopped
1 T balsamic vinegar
1 tsp dijon mustard
1/2 cup red wine
drippings from sous vide bag

Directions:

1. Prep the sous vide water bath: Preheat the sous vide water bath to 133°F/56°C for medium-rare plus. (Medium-rare is 130°F/54.5°C, medium is 138°F/59°C, rare is 120°F/49°C). Use 136°F/58°C
2. Cut bones from roast then re-attach with butcher’s twine.
3. Season and vacuum seal the roast: Measure a roll of vacuum bag long enough to fit the roast. Seal one side of the bag, then season the roast with the salt and one sprig of rosemary, slide it into the bag, and vacuum seal the bag.
4. Sous Vide the roast: Put the bagged roast in the sous vide water bath, and sous vide for 6 to 10 hours. (8 to 12 hours if the roast is frozen.)
5. Remove the roast from the vacuum bag, saving the juices in the bag.
6. Start the red wine sauce: When the roast has 10 minutes left to cook, saute shallots briefly over medium heat then reduce heat to low and add the red wine to simmer. Let the red wine simmer while you sear the roast, about 15 minutes total.
7. Sear the roast: Preheat a large frypan over medium-high heat until it is ripping hot. (Or, in a 425°F oven for at least 20 minutes, then put it over medium-high heat on the stovetop.) Sear the roast for 1 minute a side, starting with the fat side of the roast, until it is browned on all sides. (Treat the roast like it has 6 sides – the 4 wide sides, plus the two edges)
8. Finish the red wine sauce: Pour the sous vide bag juices into the simmering pot with the red wine and shallots add 2 tsp brown sugar, 1 Tbl balsamic vinegar and 1 tsp dijon mustard. Taste the sauce and add salt and pepper as needed – you want the sauce to be highly seasoned.
9. Slice and serve: Sprinkle the roast with the fresh ground mixed peppercorns. Slice the roast into 1/2 inch thick slices and serve, passing the red wine sauce at the table.