Sate (satay) Indonesian style. 1)Marinate small cubes of meat (your choice) in oil, soy sauce, garlic, chinese 5 spice, sugar for 12 hours (at least 2 hours) in fridge 2) make sauce: blend peanuts, oil, soy sauce, garlic, chili (if wanted), add water, bring to boil. simmer until thickened, stirring so it doesn't burn 3) thread three or four cubes of meat on bamboo skewers; barbecue on medium (make sure cooked all the way through) basting with marinade 4) pour sauce over sate. serve with boiled rice and fresh salad. (you can put some of the peanut sauce on the salad if you like- then it is a gado-gado salad ie jakarta style)

A chocolate fondant. It's very, very nice. http://www.videojug.com/film/how-to-make-chocolate-fondant

Moroccan Chicken w/ Olives and Lemons serves 6-8 2 whole chickens cut into eighths 4 cloves of garlic, peeled salt 1T of Ras al Hanout (you can get it at www.zamourispices.com) 1/2 C olive oil 2-1/2C well chopped onion 1/2C chopped fresh coriander mixed with 1/2C chopped fresh parsley 1-1/2C cracked green olives 2 preserved lemons (can get them at zamouri spice as well) 2-3 fresh lemons Thinly slice 4 cloves of garlic and add 1T of salt, the Ras al Hanout and half of the oil to the chicken and mix. Toss to mix well and let marinate covered in the refrigerator for at least 4 hrs. Place the chicken into a large casserole along with the marinade. Add 1/2C of the grated onions, the herbs and 2C of water. Bring to a boil and cover and lower the heat and simmer for 30 min. turning the chicken occasionally in the sauce. While the chicken is cooking, rinse and pit the olives, if they seem very bitter blanch them in boiling water a few times then drain and set aside. Add the remaining onion which will help thicken the sauce and add a bit of additional water if necessary. Continue to cook for an additional 20 min. slightly covered. Rinse the preserved lemons and discard the inner pulp and quarter them. Add the olives and preserved lemons to the sauce when the chicken is very tender and almost falling off the bone. Continue to cook an additional 5-10 min. Transfer the chicken, olives and preserved lemons to a large covered serving dish wit a slotted spoon and cover to keep warm. Place the casserole on the stovetop and boil rapidly to reduce the sauce down to about 1-1/2C Add the juice of 2 fresh lemons to the sauce, taste and adjust the salt if necessary. Pour over the chicken and serve with rice or cous cous.

Very simple BBQ ribs 1 cup of ketchup 1 cup of brown sugar 1/2 tsp. chili powder 1/2 tsp. mustard 1/2 tsp. worshire sause mix and pour over ribs, it's a good idea to use aluminem foil so you can save the sauce. Grill until done. They are awesome!