chicken caesar salad

• Cooked sliced chicken (8-12 oz)
• 1 clove garlic- sliced in half
• 2 eggs
• 2 Tbsp. lemon juice
• 6 Tbsp. olive oil
• 3 oil packed anchovies- dices into small pieces
• 1 tsp. Worcestershire sauce
• 1-2 heads romaine lettuce
• 1 cup croutons
• 1/2 cup Parmesan cheese-shredded

Lower the eggs into a small saucepan of boiling water and cook for 60 to 90 seconds, remove the eggs and as soon as you can handle them, crack them open and scrape out the insides. This is called a coddled egg. Beat the eggs with a fork and slowly drizzle in the lemon juice and oil, still beating. Stir in anchovies and Worcestershire sauce, mashing up anchovies. Toss lettuce, dressing and parmesan cheese together, top with croutons and chicken. 

Pork Tacos

• Shredded pork
• cumin
• oregano
• garlic
• corn tortillas

toppings: (all optional)

• cheese
• avocado
• corn
• cilantro
• salsa
• sour cream
• lime 
• radish

Using the Kalua Pork or any other slow cooked shredded pork, season with cumin, oregano and garlic and spread on a cookie sheet in the oven and cook at 350 till it just starts to crisp on the edges. Lightly fry some corn tortillas. Place pork on tortilla and top with your choice of toppings. Enjoy.

Kalua Pork

• Pork butt roast
• 2 Tbs. Hawaiian Salt (don't use sea salt, it ends up too salty)
• 2 Tbsp. liquid smoke

Rub the pork in the salt and put it in the slow cooker. Pour in the liquid smoke. Cook on low for 8-12 hours. Shred and remove large fat pieces. If desired, remove liquid and add 1 tbsp cornstarch. Simmer in a pot till it thickens and pour back over the meat. Or add barbecue sauce.

Serve on rolls or burger buns. 

Lavender Lemon Cake

Sponge Cake:

• 7 large eggs, separated
• 1 cup sugar
• 1 cup all-purpose flour
• 1 ounce or 2 tablespoons melted butter
• 1 tsp lavender extract (optional)

Frosting:

• 1 cup butter, softened
• 3 3/4 cups powdered sugar
• 1 lemon, juice and zest
• 1 tsp lavender extract (optional) or vanilla extract
• 1/8 tsp. salt

Other:

• 1 recipe of lavender lemon curd
• 6 ounces (1 1/2 cups) chopped toasted almonds

Cake: Heat the oven to 325 degrees F. Grease a 9 inch spring-form and put parchment paper in the bottom. Put egg yolks in one bowl and egg whites in another. Add 1/2 cup sugar to each. Beat egg whites till stiff and yolks till thick and light. Fold whites into yolks. Sprinkle in 1 cup flour, melted butter, and extract trying not to deflate batter. Bake for 35 minutes. Cool. Slice into 3 layers. 

Frosting: Cream together butter and sugar and salt. Add in flavorings and beat till creamy. 

Place bottom later, top with 1/2 curd and some frosting (no more than 1/2 cup). Place second layer on top and repeat. top with 3rd layer. Frost whole cake with remaining icing (or reserve some for decoration). Cover sides with almonds. Optional (color some of the frosting and pipe a decorative layer over the border from almond to frosting. 

 This recipe is based off a Russian Apricot Torte, altered for a friend.  http://easteuropeanfood.about.com/od/russiandessertrecipes/r/apricottorte.htm