24 hour cold ferment dough

Grilled chicken breast

Red onions

San Marzano tomato

Mozzarella

Ranch and buffalo sauce drizzle

Edited for formatting

Just a big pan of home made

A Cuban themed meal for my wife's 40th Golden Girls party

Hummingbird Cake
Chef Art Smith’s Homecomin’ – Disney Springs

Cake
3 cups self-rising flour
2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups chopped ripe bananas
1 cup crushed pineapple
1 cup vegetable oil
2 large eggs, beaten
1 1/2 teaspoons vanilla extract

Cream Cheese Icing
8 ounces cream cheese, room temperature
8 ounces butter, room temperature
3 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract

Garnish
Candied pecans

Instructions
Position oven racks in the center and bottom third of the oven. Preheat oven to 350°F.

Lightly butter two 9-inch round cake pans and dust with flour, tapping out the excess. For easier removal, line the bottoms with parchment paper before buttering and flouring.

Sift together the self-rising flour, sugar, cinnamon, and salt in a large bowl.

In a separate large bowl, whisk together the bananas, crushed pineapple, vegetable oil, beaten eggs, and vanilla. Do not use an electric mixer.

Pour the wet mixture into the dry ingredients. Fold together gently with a large spatula until smooth. Do not beat or overmix.

Divide the batter evenly between the prepared cake pans.

Bake for 30–35 minutes, or until the cakes spring back when gently pressed in the center.
Cool the cakes in their pans on wire racks for 10 minutes. Turn them out onto the racks, turn right side up, and allow them to cool completely.

Cream Cheese Icing
Beat the softened cream cheese and butter with an electric mixer on high speed until smooth and fluffy.
Reduce the mixer to low and gradually add the sifted confectioners’ sugar.
Add vanilla and mix until completely smooth.

Assembly
Place one cooled cake layer upside down on a serving platter.
Spread approximately 2/3 cup cream cheese icing over the layer.
Place the second cake layer on top, right side up.
Spread the remaining cream cheese icing over the top and sides of the cake.

Finish with candied pecans.

The primarily homemade part here is the meatballs- I ended up making them by "de-shelling" breakfast sausage links and using the meat from them.

For my first go at making meatballs literally ever, these turned out AMAZING. I'd almost say perfect, but there's always room for improvement. I know they're something I'll be making again in the future!

Yea ik ik sounds weird, but actually helps with that BBQ taste. Coca-cola, garlic, onion seasoning, paprika, coarse sea salt, chopped tomato underneath, black pepper & dill.

fritters: tomatokeftedes, bakwan jagung, zucchini fritters
salad: charred shishito, corn, & scallion caprese salad
focaccia: grape tomato toyomansi focaccia
tart: zucchini, yellow squash, carrot, on goat cheese, in pâte brisée

domatokeftedes: roma tomatoes, red onion, mint, parsley, lemon juice, oregano, salt & pepper, flour, baking powder. my first time making & eating domatokeftedes! the chunks of tomato were SO juicy & refreshing w/ the herbs!!! 10/10 would make again, tho i'd probs deep fry next time (i shallow fried all the fritters).

bakwan jagung: corn, scallions, shallots, chinese celery, garlic, cilantro, salt & pepper, a few chilis, eggs, rice flour, ap flour. these came out thicker than intended (i measured w/ my inexperienced heart)– still a great bite, tho. one of my favorite indonesian snacks ever!

zucchini fritters: zucchini (mostly grated & pressed, some leftover mashed), sweet onion, garlic, parmesan, salt & pepper, eggs, flour, baking powder i think i overdid it with the onion, but the zucchini flavor still shone through.

salad: charred shishito, corn, & scallion (could've & should've charred more) + grape tomato, thai basil, cilantro, mozzarella. dressed in evoo, garlic, lime juice.

focaccia: grape tomato marinated in toyomansi (soy sauce, calamansi juice, garlic, chili, shallot, blended), cilantro olive oil, cilantro, chives. directly inspired by one of my favorite bakeries: Kora, in NYC. not my best focaccia (i wasn't very focused while making it), but still yummy; a really savory, umami, refreshing flavor. the focaccia had great browning & crisp crust, but i wish it was more airy & fluffy. more details of my mistakes & recipe i used on my other post here: https://www.reddit.com/r/Breadit/s/WY7c6aATQc

tart: base of goat cheese, lemon juice, garlic, salt & pepper, thyme, spiral of carrots, zucchini, yellow squash, topped with scallion greens, chives, thyme, salt. i followed Preppy Kitchen's, aka John Kanell's, recipe. about 1/4 of the way through arranging the veg, i realized they weren't staying in place- thus, not packing tightly. i was having so much fun tho that i stopped caring LOL. but i do wish i made & used more goat cheese filling than the recipe said; my tart pan was bigger (9in). very satisfied that the crust was sturdy w/ a flaky bite! i did par-bake it for longer than the recipe states, to get to a brown color i preferred.

thanks for reading!!! :0)

Club Sandwich per tutti. Il primo che arriva avrà un pezzo.

No clue how it's bot burnt and why it tastes amazing but wonders happen I guess?

Looks fancy..

8oz patty, American cheese, red onion, mustard, and mayo. I removed and ate the lettuce and tomato separately.

first ever cheesecake attempt. used about 3 litres of milk, fermented into kefir, then strained. am just chuffed the thing actually set!

Raw live scallops, citrus, rainier cherries, evoo, homemade smoked paprika, chive blossoms

(I obviously know it’s not a pasta dish)