One taste of these pillowy, sugar dusted Hawaiian favorites and you may never go back to glazed raised.

Makes 12 malasadas,donuts or bitso bitso

This dough is very wet and sticky; be sure to grease your hands to make it easier to work with.

2-1/4 cups bread flour

1/4 cup sugar, plus 1 cup for coating

2-1/4 tsps instant or rapid-rise yeast

1/2 tsp salt

3/4 cup whole milk

2 large eggs

2 tbsps unsalted butter, melted and cooled

1 tbsp plus 2 quarts vegetable oil

1.Whisk flour, 1/4 cup sugar, yeast, and salt together in bowl until combined. Add milk mixture to flour mixture. Fit mixture with dough hook and mix on low speed until dough comes together, about 2 minutes. Increase speed to medium and knead until dough is uniform, shiny, and sticky, about 8 minutes (dough will not clear bottom or sides of bowl).

2. Using greased rubber spatula, transfer dough to greased large bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, 1-1/2 to 2 hours.

3. Brush rimmed baking sheet with 1 tbsp oil. Turn out dough onto  sheet and gently press down to deflate. Divide dough into 12 equal pieces and evenly space pieces on sheet. Using your greased hands, pat each piece of dough into 3-1/2 inch disk or donut shape .Cover sheet with plastic and let dough rise at room temperature until puffy, 30 to 45 minutes.

4. Set wire rack in second rimmed baking sheet. Add remaining 2 quarts oil to large Dutch oven until it measures about 1-1/2 inches deep and heat over medium-high heat to 350 degrees. Gently drop 3-4 dough disks into oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.

5.Using slotted spoon or spider skimmer, transfer malasadas to prepared wire rack. Return oil to 350 degrees and repeat with remaining dough disks in 2 batches. Place 1 cup sugar in large bowl. Lightly toss malasadas, one at a time, in sugar to coat. Transfer to platter. Serve immediatelt.

A bright vinaigrette bumped up with shallot  and jalapeño- plays off the sweetness of produce.

If queso fresco is unavailable , you can substitute farmer’ s cheese or a mild feta.

1-1/2 pounds ripe mixed tomatoes, cored or not

Salt and pepper

1 ear corn, kernels cut from the cob

1/4 cup extra – virgin olive oil

1 tbsp minced shallot

1 tbsp minced jalapeno chile

2 tsp lime juice

2 ounces queso fresco, crumbled (1/2 cup)

2 tbsp fresh cilantro leaves

1. Cut and Arrange tomatoes on large shallow platter, alternating colors. Season with salt and pepper to taste.

Sprinkle corn over top.

2. Whisk oil, shallot, jalapeño, lime juice, 1/2 tsp salt, and 1/4 tsp pepper together in medium bowl. Spoon dressing evenly over tomatoes. Sprinkle with queso fresco and cilantro. Serve.

SERVES 4 TO 6

2-1/4 Cups dry marsala

4 tsp unflavored gelatin

46-to 8-ounce) boneless skinless chicken breaasts, trimmed

Salt and pepper

2 cups chicken broth

3/4 cup all purpose flour

1/4 cup cup plus 1 tsp vegetable oil

3 ounces pancetta, cut into 1/2 inch pieces..

1 pound cremini mushrooms, trimmed and sliced thin

1 shallot, minced

1 tbsp tomato paste

2 garlic, minced

2 tsp lemon juice

1 tsp minced oregano

3 tbsp unsalted butter, cut into 6 pieces

2 tsp minced fresh parsley

1. Bring 2 cups Marsala and gelatin to boil in medium saucepan over high heat. Reduce heat to medium- high and vigorously simmer until reduced by half, 6 to 8 minutes.
2. Meanwhile, cut each chicken breast in half crosswise, then cut thickhalf in half again horizontally creating 3 cutlets of about same thickness.Place cutlets between sheets of plastic wrap and pound gently to even 1/2 inch thickness. Set aside for 15 minutes.
3. Add broth to Marsala reduction.Boil over high heat. Lower heat to medium high and simmer until reduced to 1- 1/2 cups, 10 to 12 minutes. Set aside.
4. Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Heat 2 tbsp oil in skillet over medium high heat until smoking. Place some cutlets in skillet and lower heat to medium. Cook until golden brown. on 1 side, 2to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Repeat with 2 tbsp oil and remaining cutlets.

5.Return now empty skillet to medium low heat and add pancetta. Cook stirring occasionally, scraping pan bottom to loosen browned bits, until pancetta is brown and crisp, about 4 minutes. Add mushroom and increase heat to medium high.Cook, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begins to brown, about 8 minutes. Transfer to bowl. Add remaining 1 tsp oil and shallot to pan and cook until softened, 1 minute. Add tomato paste and garlic and cook until fragrant, 30 seconds. Add reduced marsala mixture, remaining Marsala, lemon juice, and oregano and bring to simmer.6

6.Add cutlets to sauce and simmer for 5 minutes, flipping halfway through simmering. Transfer cutlets to platter. Off heat whisk in butter. Stir in parsley and mushrooms mixture. Season with salt and pepper to taste. Spoonn sauce over chicken and serve.

Serve the chicken with potatoes,white rice or buttered pasta

1 lb chicken breast,sliced thinly

2 cups chicken broth

salt and pepper

green onion

1- 1/2 tbsp oyster sauce

1 tbsp soy sauce

1 egg white

1 tsp sesame oil

1 tbsp shaoxing cooking wine

1 clove garlic,sliced

ginger sliced

1 stalk celery,sliced

1 medium carrot,sliced

1 bunch broccoli

1 tbsp cornstarch whisk in 1/4 cup water

1/2 tbsp cornstarch for the chicken

1/4 cup salted black beans,drain andwash in cold water and drain well again

This is how I do it and no need to give yourself so much trouble to get the best results.

Add to chicken cooking wine, 1/2 tbsp soy sauce ,1 tbsp cornstarch,1 egg white just  pinch of salt and pepper and set aside

In boiling water Blanch together carrots ,broccoli and celery for 1bout 1-2 minutes’

Heat a tbsp oil,add half of the garlic and ginger ,saute for 30 seconds to flavor the oil,add the chicken and salted black beans,stir fry for 4-5 minutes until the chicken meat outside is cooked. Set aside

Add a tsp oil,stir fry the remaining garlic and ginger,Add the sesame oil,chicken broth, soy sauce, oyster sauce green onion and season with pepper.Let it boil for 2-3 minutes. Stir in the cornstarch and water mixture.Stirring quickly to thicken.Add the vegetaables and chicken and stir ti mix for about 2-3 minutes..Serve with White Rice.

SERVES 4

Use 3/4 to 1-inch thick pieces of cod, each weighing about 6 ounces. Any variety of skinless fish fillets of comparable thickness can be substituted for the cod.

INGDREDIENTS:

1/2 cup all-purpose flour

4 boneless,skinless thick fish fillets

Salt and pepper

3 tbsp vegetable oil

1 shallot, sliced thinly

1/2 cup white wine

1 tsp grated lemon zest from 1 lemon

1 tbsp lemon juice from 1 lemon

1 tsp minced fresh thyme

4 tbsp unsalted butter, cut into 4 pieces

2 tbsp finely chopped fresh parsley

1.Place flour in shallow dish. Pat fish dry with paper towels and season with salt and pepper.Coat fish lightly with flour.

2.Heat 2 tbsp oil in large nonstick skillet over medium heat until just smoking. Cook fillets until golden and thickest part of fillets flake easily, about 3 minutes per side. Transfer to a platter and tent with foil. Wipe out skillet.

3.Add remaining oil and shallot to empty pan and cook until softened, 2 to 3 minutes. Add wine, lemon zest, lemon juice, and thyme and simmer until reduced by half, about 2 minutes. Off heat, whisk in butter and parsley. Season with salt and pepper . Pour the sauce on top of fish.

3 tbsp unsalted butter
Pinch baking soda
1/2 onion, chopped fine
Salt and pepper
1 garlic clove, minced
1 tsp minced fresh thyme
2 tbsp Worcestershire sauce
3 tbsp quick oats
2 tsp cornstarch
2 large egg yolks
2 tbsp Dijon mustard
2 pounds 85 or 93 percent lean ground turkey
1 ounce Parmesan cheese, grated (1/2 cup)
1/3 cup chopped fresh parsley

GLAZE
1 cup ketchup
1/4 cup packed brown sugar
2 tsp cider vinegar
1/2 tsp hot sauce

Do not use 99 percent lean ground turkey in this recipe: it will make a dry meatloaf. Do not use steel cut oats.

1. FOR THE MEATLOAF: Adjust rack to upper- middle position and heat oven to 350* degrees. Line wire rack with aluminum foil and set in rimmed baking sheet. Melt butter in 10 inch skillet over low heat. Stir baking soda into melted butter. Add onion and 1/4 tsp salt, increase heat to medium , and cook, stirring frequently, until onion is softened and beginning to brown, 3 to 4 minutes. Add garlic and thyme and cook until fragrant, about 1 minute . Stir in Worcestershire and continue to cook until slightly reduced, about 1 minute longer. Transfer onion mixture to large bowl and set aside. Combine oats, cornstarch, 3/4 tsp salt, and 1/2 tsp pepper in second bowl.

2. FOR THE GLAZE: Whisk all ingredients jn saucepan until sugar dissolves. Bring mixture to simmer over medium heat and cook until slightly thickened, about 3 minutes: set aside.
3. Stir egg yolks and mustard into cooled onion mixture until well combined. Add turkey, Parmesan, parsley, and oat mixture; using your hands, mix until well combined. Transfer turkey mixture to center of prepared rack. Using pastry brush, spread half of glaze evenly over top and sides of meatloaf. Bake meatloaf for 40 minutes.

4. Brush remaining glaze onto top and sides of meatloaf and continue to bake until meatloaf registers 160* degrees, 35 to 40 minutes longer. Let meatloaf cool for 20 minutes before slicing and serving.