The best salad you've never had.

2 Hard boiled eggs                                             Cilantro Sprigs
1 can of chick peas (cooked)                          1 sliced tomato      
1 dozen large shrimp                                         1 Green Onion (chopped)
Chopped lettuce                                                  Oregano
2 large ripe avocados                                       Lemon Juice
4 tbsp plain yogurt                                            Olive Oil

Cook shrimp in medium sauce pan with olive oil and oregano.
Create avocado mixture by mashing the avocados and mixing with yogurt and lemon juice.
Place shredded lettuce in center of plate with chick peas on top.
Dollop avocado mixture on top of chickpeas and lettuce.
Slice eggs into quarters and arrange with tomato slices around plate.
Interchange shrimp on outer edge of plate.
Sprinkle onion on top and add cilantro for garnish.

It's like a kick to the teeth but so much tastier.  Pair this sauce with french fries or Akkra for explosive results.

Mustard (yellow)
Mayo/Salad Dressing
Hot Sauce
Garlic Salt/Powder
Stone Ground Mustard
KC BBQ Sauce

Using mostly mayo, combine ingredients to taste.  Yeah, this is vague, but it's our recipe so suck it.

Not your mother's hash browns.  Just a perfect appetizer or side dish to satiate your appetite.

1 lb black eyed peas (not the shitty band)       water
1 chopped onion                                                         salt and pepper
hot pepper sauce                                                        oil
1/4-1/2 Cup Flour (variable)

Allow the peas to soak in water overnight. 
De-skin the peas and place in a separate container.  Blend the peas and onion with water until it forms a thick paste. 
Add flour, hot sauce, salt, and pepper to mixture and continue to blend. 
Fill a frying pan with one inch of oil. 
Using a spoon, gently dollop the paste into the pan, allowing it to fry until golden brown.  Note: allow oil to heat before adding mixture.

Combine with Spicy Andalusian Sauce for Senegalese fireworks.

Perfect for Korean Barbecue and anything else you like to add a little spice to.

1/2 tbsp. Soy Sauce
3 tbsp. Sriracha
1 tbsp. Acacia Honey
1 tbsp. Olive Oil

Stir all ingredients in a small cup.  Great as a dipping sauce with naan as well.

Serve as an appetizer and everyone will love you

10 Baby portobello mushrooms
Feta Cheese
Bacon
Basil
Salt & Pepper
Caribbean jerk sauce

Remove stalks from caps
Cook Bacon in pan with Caribbean jerk sauce
Crumble bacon over feta in bowl, add small amount of bacon grease
Mix basil, salt and pepper with feta
Fill caps with feta mix
Arrange on baking sheet and bake for 15-20 minutes

This breakfast dish goes perfectly with mimosas.

1 Filet of Salmon                                         Croissant
Eggs                                                                  Compte Cheese
Olive Oil                                                         Lemon
Dill                                                                    Guiness Mustard
Salt & Pepper                                    

Marinate Salmon in olive oil, dill, lemon,  pepper and salt for 30 minutes.
Bake Salmon in pan at 350 degrees for 25 minutes.
While salmon is baking, scramble eggs with salt and pepper
Put croissants in toaster oven, open faced, until brown.
Place slices of cheese on top of one half of croissants.
Remove salmon when done and place on top of croissants.
Apply mustard to other half and put scrambled egg on top.
Close croissant and enjoy!