Moroccan Couscous

Thug Kitchen

Cauliflower Tacos

Thug Kitchen

with Quick Lime Slaw
with Fire Roasted Salsa

BBQ Bean Tacos

BBQ Bean Tacos (Burritos) with peach salsa and spanish rice

Thug Life Cookbook

Tortilla Espanola

Ingredients

8 large eggs
Kosher salt
2 cups (475ml) extra-virgin olive oil (see note)
1 1/2 pounds (700g) Yukon Gold potatoes, peeled, halved, and thinly sliced crosswise
3/4 pound (350g) yellow onions, thinly sliced


Directions

1. In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.

2. Meanwhile, in a 10-inch nonstick or well-seasoned carbon steel skillet, heat oil over medium-high heat until shimmering. Add potatoes and onions; they should gently (but not vigorously) bubble in the oil. Regulating heat to maintain a gentle bubbling, cook, stirring occasionally, until potatoes and onions are meltingly tender, about 25 minutes. Set a fine-mesh strainer over a heatproof bowl and drain potatoes and onions of excess oil. Reserve oil.

3. Transfer potatoes and onions to a medium heatproof bowl and season generously with salt, stirring well to combine. 

4. Beat eggs vigorously to re-froth, then scrape potato and onion in and stir until thoroughly combined. Set aside for 5 minutes.

5. Meanwhile, wipe out skillet. Add 3 tablespoons reserved frying oil to skillet and set over medium-high heat until shimmering. 

6. Scrape egg mixture into skillet and cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Using a heatproof spatula, press the edges in to begin to form the tortilla's puck shape. Continue to cook, adjusting heat to prevent bottom of tortilla from burning, until beginning to set around edges, about 3 minutes longer.

7. Working over a sink or garbage can, place a large overturned flat plate or lid on top of skillet, set hand on top (using a dish towel), and, in one very quick motion, invert tortilla onto it. 

8. Add 1 more tablespoon reserved oil to skillet and return to heat. Carefully slide tortilla back into skillet and continue to cook until second side is beginning to firm up, about 2 minutes. Use rubber spatula to again press the sides in all around to form a rounded puck shape. 

9. Continue to cook tortilla until lightly browned on second side but still tender in the center when pressed with a finger, about 2 minutes longer. 

10. If desired, you can flip tortilla 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.

11. Carefully slide tortilla out of skillet onto a clean plate (or invert it onto a clean plate using same method as before) and let stand at least 5 minutes before serving with allioli. Tortilla can be cut into wedges for a larger meal or into cubes for an hors d'oeuvre–sized snack. It is just as good, if not better, at room temperature. 

Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving. Remaining frying oil can be used in other dishes; it has an excellent flavor thanks to the long cooking with potato and onion.

Granola

INGREDIENTS

• 4 cups old-fashioned rolled oats
• 1 ½ cup raw nuts and/or seeds 
• ½ teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 1/4  teaspoon)
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil or olive oil
• 1/3 cup maple syrup or honey
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit, chopped

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
4. Bake until lightly golden, about 10 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). 
5. Mix the fruit in and press down again.
6. Bake for 12-14 more minutes.  The granola will further crisp up as it cools.
7. Let the granola cool completely, undisturbed (at least 45 minutes). 
8. Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
9. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Passover Apple Cake

INGREDIENTS

Nonstick spray
3 large eggs, separated, plus 3 large yolks
2/3 cup sugar
1/2 teaspoon coarse salt
3 cups grated Granny Smith apples (from 6 peeled apples), squeezed dry
1 cup matzo meal
2 teaspoons finely grated lemon zest
1 tablespoon plum brandy, such as Slivovitz, or regular brandy
2 tablespoons honey
1/4 cup finely chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees. Lightly coat an 8-inch springform pan with nonstick spray. In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar, and salt until thick and pale, about 3 minutes. Fold in apples, matzo meal, lemon zest, and brandy.

2. In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan. Drizzle with honey and sprinkle with pecans. Bake until golden brown and set in center, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. To serve, run a small knife around edge of pan, remove cake, and slice. Store cooled cake in pan, covered with plastic, at room temperature, up to 1 day.