Post your dish from the week. You cooked it, you bought it, you stole it…..(hope not) Attach a photo and explain what you cooked/ate! Me first, I cooked for a friend of mine from my local brewery. It was his retirement party after 23 years of service to one company. They wanted a light and fun lunch spread. Amongst many things I threw together buffalo chicken wraps with fried chicken tossed in buffalo with romaine, and blue cheese. Also a classics Ham and cheddar wrap with mixed greens. There was a tabbouleh salad with peppers, artichokes, parsley and a champagne vinaigrette. Fruit platters, an amaretto and lemon cake, and crudite/charcuterie platters. What you got CULINARY APPROPRIATION???

Great by itself as a dip, atop chicken or Lamb, or grilled kabobs of all sorts. Refreshing and light, can be the center of the plate or a supporting component to many dishes! 1 Quart- greek yogurt (Full Fat) 2 Ea- Cucumbers 2 Ea - Garlic Cloves 1 Bunch - Dill 3 TBSP. - Lemon Juice 1/2 TBSP. - Kosher Salt 1/2 tsp. - Black Pepper 1/2 - 3/4 Cup - Sour Cream 1. Start by placing the Yogurt into a large mixing bowl 2. Clean and grate the Cucumbers on the box grater (Or small dice). Squeeze as much excess moisture from the Cucumbers as possible and place in the mixing bowl with Yogurt. 3. Grate or mince the garlic clove and add. 4. Fine chop/mince the dill; try your best to not chop the stems for this recipe. 5. Mix together all ingredients with the remaining lemon juice, Kosher salt, and Fresh Ground Black Pepper. 6. Taste, Season with more salt and pepper if needed, and taste again. 7. Fix the texture with sour cream to your liking.

So were almost to 100 members. We have yet to build a community with active members posting daily and growing. I ask you to copy the link to this group and invite a few friends. Post it to your socials and get your friends involved. Cooking can be fun alone, but imagine with me for a moment, your group of friends, where everyone is excited about food and cocktails, and hosting parties. How much fun would your weeknight outings become is you all loved creating delicious meals for one another and gathering around the table! And if you havent posted yet, im giving you the call to action to do so. Ask a question, post a meal you made, do something. COPY, PASTE, AND POST THE LINK BELOW TO YOUR SOCIALS. https://www.skool.com/culinary-appropriation-8847

WHEN YOU JOIN, I NEED YOU TO DO FOUR THINGS! 1. READ THE PINNED POST "WHAT WE'RE ABOUT - THE RULES" 2. READ THE PINNED POST "WHO IS THIS BEARDED WHITE DUDE?" 3. RESPOND TO THIS POST WITH A COMMENT ANSWERING THE FOLLOWING ITEMS! Drop the following in your post comment on this thread: What Cuisines did your family cook when you were a kid? How often do you cook? What's your profession? Last meal before you die! Name one dish or ingredient you want to learn how to prepare! o yeah 4. Ask questions, get active in the chats and discussion boards, and have a fun time. If you don't, I'm putting you on Dish Pit!

BRINE: (COMBINE ALL AND PLACE PORK CHOP IN BRINE IN FRIDGE FOR MIN 2 HOURS PREFERABLY OVERNIGHT) 2 CUPS COLD WATER 1 CUP APPLE CIDER VINEGAR 1/4 CUP MAPLE SYRUP 2-3 TBSP KOSHER SALT MARINADE- (COMBINE ALL, BLEND TILL SMOOTH, MARINATE OVERNIGHT) 1 APPLE- I USED A FUJI 1/4 CUP EVOO 2 TBSP BROWN SUGAR 1 tsp PAPRIKA APRICOT CHUTNEY (DICE EVERYTHING AS SMALL AS YOU CAN BRUNOISE IF YOU'RE CAPABLE, SAUTE IN A SMALL SAUCE POT IN A TAB OF BUTTER, POUR OVER THE APRICOT PRESERVES, AND LET MELT ON LOW HEAT... NOT HIGH OR YOU WILL BURN THE SUGARS!) 1 JAR APRICOT PRESERVES/JELLY 1 CARROT 1 BELL PEPPER RED 1 SHALLOT 1 JALAPENO (IF YOU LIKE HEAT FALL COUS COUS (IN A SMALL SAUCE POT HEAT UP THE CHICKEN STOCK AND MARINADE TOGETHER WITH A TAB OF BUTTER OR EVOO. LET IT COME TO A SIMMER FOR ABOUT TWO MINUTES TO COOK OUT ANY RAW PORK. ADD THE DRIED COUS COUS, REMOVE FROM HEAT, AND COVER WITH LID AND LET STEAM THROUGH FOR ABOUT FIVE MINUTES. SEASON WITH SALT AND PEPPER AND TOSS WITH DICED APPLES. 1.5 CUP DRIED COUS COUS 1.25 CUP CHICKEN STOCK .25 CUP OF THE PORK MARINADE 2 TBSP BUTTER 1 APPLE FIRM- SEEDED AND DICED (SKINNED OPTIONAL) 1. REMOVE THE PORK CHOPS FROM THE MARINADE AND LET THE EXCESS FALL OFF. 2. GRILL ON A PREHEATED CLEAN GRILL AND ACHIEVE DIAMOND GRILL MARKS BY PLACING, ROTATING 90 DEGREES, FLIPPING, AND ROTATING 90 DEGREES AGAIN. 3. ONCE COLOR IS ACHIEVED WITH THE SEAR, TRANSFER INTO THE OVEN ON AN OVEN SAFE PAN AND BAKE AT MINIMUM 250 PREFERABLY 4-500 DEGREEE OVEN. 4. ONCE INTERNAL TEMP HITS ABOUT 138, REMOVE AND LET REST FOR ABOUT 6 MINUTES. 5. PLACE ABOUT 2/4 CUPS OF THE COUS COUS ON THE PLATE. 6. PLATE THE PORK OVER THE COUS COUS SLICED FROM THE BONE. 7. DRAPE OVER THE APRICOT CHUTNEY 8. ENJOY YOUR DELICIOUS WARMING DINNER. 9. DONT FORGET ABOUT THEM PORK BONES, MAKE SURE TO NAW THEM OVER WHEN FINISHED IF YOU'RE AN ANIMAL LIKE ME.