Peanut Butter stuffed French Toast

1/4 cup creamy peanut butter

8 slices milk bread or brioche (3/4 inch thick), slightly stale

Canola oil, for frying

1 cup half-and-half

4 large eggs

1 tablespoon granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

3/4 cup sweetened condensed milk

1/4 cup whole buttermilk or half-and-half, plus more as needed

1 teaspoon grated lemon zest plus 2tablespoons fresh lemon juice 

Softened unsalted butter and flaky sea salt, for serving

Spread peanut butter evenly onto 4 bread slices. Top with remaining 4 bread slices to create 4 sandwiches. Cut off and discard crusts; set aside.

Line a baking sheet with several layers of paper towels, and set next to the stove. Pour oil into a large skillet to a depth of 1/2 inch; heat over medium-high to 350°F. (To test if oil is ready without a thermometer, submerge the end of a wooden chopstick or wooden spoon into oil; it should immediately release bubbles.) Meanwhile, whisk together half-and-half, eggs, sugar, vanilla, cinnamon, and kosher salt in a shallow bowl until well combined.

Working with 2 sandwiches at a time, dip sandwiches into egg mixture, turning occasionally until all sides are evenly saturated, about 2 minutes. Remove sandwiches from egg mixture, letting excess drip off, and transfer to hot oil in skillet. Fry sandwiches, flipping once, until golden brown, crisp, and slightly puffed, about 2 minutes per side. Transfer sandwiches to prepared baking sheet. Repeat cooking process with remaining 2 sandwiches and egg mixture, adjusting heat as needed to maintain oil temperature.

Heat sweetened condensed milk, buttermilk, and lemon zest and juice in a small saucepan over low; cook, stirring constantly, until just warmed through, 1 to 2 minutes. Stir in additional buttermilk until mixture is thin enough to drizzle. Remove from heat. Serve sandwiches hot, topped with condensed milk mixture, softened butter, flaky sea salt.

Schezwan Sauce

Oil - 3 tbsp.

Garlic - 20 cloves, minced

Shallot - 1, minced

Red Chilli - 24 (preferably Bedgi), soaked for 2 hours and ground to a coarse paste

Vinegar - 2 tbsp.

Brown Sugar - 2 tbsp.

Soy Sauce - 2 tsp

Salt - 1 tbsp.

Heat Oil in a medium pan.

Add in Garlic and sauté for 30 sec.

Stir in Shallot and cook until translucent.

Add the ground Chilli paste and keep stirring for 3 min until the raw smell goes away.

Stir in Vinegar, Sugar, Soy Sauce and Salt. Keep on stirring and cooking until Oil oozes out from the masala.

Transfer to a clean glass jar and store in refrigerator until ready to use.

Salty Dark and Milk Chocolate Skillet Cookie

Butter - 8 tbsp., melted

Sugar - 3/4 cup

Egg - 1

Vanilla extract - 1 tsp

AP Flour - 1¼ cup

Baking Soda - ½ tsp

Salt - 1/2 tsp

Milk Chocolate - 2 oz, finely chopped

Dark Chocolate - ½ cup

Vanilla Ice Cream

Maldon Salt

Extra Chocolate shavings

Heat oven to 350°F. In a mixing bowl combine melted Butter and Sugar. Stir until fully incorporated. 

Mix in Egg and Vanilla. Add the AP Flour, Baking soda and Sea Salt to the bowl. Stir until a dough forms and no dry bits remain. 

Stir in both Chocolates. Press dough into a lightly greased 8" or 10" cast iron skillet. Bake until center is firm, but still gooey 18 to 20 minutes. 

Remove from oven and cool slightly. Top with Ice Cream and maldon Salt and extra Chocolate shavings.