Pre-heat the oven to 375°F.

Heat up a saute pan on medium low heat with 1 tblsp oil. Once the oil is hot, add the chopped onions, pepper and garlic, and a pinch of salt. Stir to coat with the oil and let soften for 2 minutes or so.

Set the sauted vegetables on a plate spread out to cool. in a separate bowl add the crab meat, mustard, breadcrumbs, egg, cheese, melted butter and lemon juice. Mix together all the ingredients until they are mixed well. Don't forget to add in the cooled down onions, garlic and peppers.

Grease a baking sheet or a baking dish with butter or olive oil. Give the fish a little salt and pepper or some cajun spice. Now depending on how you want to "stuff the sole" there are a few ways to do it.
The first way is mound an egg shape size of stuffing on the dish or sheet and place the sole on top of it, smoothing down the sides of the fish over the edges of your stuffing mound.
The second way lay the sole with the flat side up, place a handful of the stuffing in the center and wrap the fish around the stuffing, then place the either on their side with a toothpick holding the edge together or on the seam side down.
The third way is the opposite of the first way, place the fish flat side down, mound an egg shaped handful of the stuffing on the center of the fish and spread out along the whole fish length.

Bake center of the oven for 25-30 minutes. Serve with rice pilaf or some mashed potatoes.

Add the sugar and yeast to the warm water, mix well and allow the yeast to "proof" for 10 minutes until it foams up.

After proofing the yeast add the yeast mixture to a bowl. Add the flour and salt to the bowl, and sift in the baking powder, pushing any lumps through with your fingers.

Whisk the mixture for 2 minutes making sure to scrape the sides of the bowl down while whisking.
(If you are using an electric whisk, beat for only 1 minute.)
A final scraping down of the sides of the bowl again then cover the bowl with a tea towel, put it in a warm spot and let it rest for 45 minutes.

At the end of the 45 minutes, heat up a large non stick frying pan to 375°F.
Then add the olive oil and soft butter to a bowl, using a pastry brush coat the inside of one of the rings with the mixture, place the ring into the hot pan.

Your crumpet mix should now be active and bubbly. Spoon the mixture into the hot ring halfway up. Do the same for 3 more rings but don’t overcrowd the pan, you need space to move the rings around.

It is very important to keep the temperature constant at 375°F, any hotter the bottoms will burn before the tops get cooked. After 5 minutes you'll see the classic crumpet bubbles start to appear around the edges of the crumpets. Using a small pointy knife to pop any stubborn bubbles.

Once the mixture has dried out around the edges, use an oven mitt to lift off the rings. Once you see that the middles are less gooey, you can carefully turn them over to brown the tops.

When they're golden brown and delicious remove them from the pan and onto a wire rack to cool.

To serve these crumpets, toast them for 3 minutes and top with your favorite topping(s) like butter or jam or butter and jam!

In a large bowl combine everything. Easy.

Mix well.

Now comes the waiting part. The salt will need time to break down the tomatoes and produce that yummy liquid in salsa. You can come back and stir it every half hour until a taste test reveals, deliciousness. For best results let sit covered in the fridge for 1 hour or more.

Stores a week in the fridge.

Heat the olive oil in the paella pan and saute the bell pepper. Add the sofrito and simmer for 5 minutes.
Add the rice and distribute evenly. Crush the saffron lightly and add it to the pan.
add the heated broth slowly, do not stir the rice after this point. After 10 more minutes, add the seafood and piquillo peppers into the mixture. Once the liquid is absorbed, about 10 minutes, remove from heat, cover with foil and let sit 10 minutes, garnish with lemon wedges and serve.

Add olive oil to a medium low heated pan, add everything but the tomato paste and saute until soft and carmelized lightly, about 30 minutes. Stir in the tomato paste and heat for another 5 minutes.

Toast the first 8 whole spices in a medium/low pan just until they are about to smoke or you can smell them.
Grind the spices, and when your done add to it the turmeric and paprika, mix together. Occasionally I will use a smoked paprika, especially when I crank the spice level up!

Mince the garlic and ginger, set aside.

Mix the tomato paste, chicken stock, white wine vinegar and sugar together and set aside.

Open the can of coconut milk and set aside.
In a large skillet (12-14"), at medium heat, add the olive oil and when warm, throw in the chopped onions and saute for 3 or 4 minutes.
Now add the minced garlic/ginger mix and saute for another 3 minutes.

Now stir in the spices, mix well and cook for about 1 minute
Now stir in the tomato paste, mix slightly, add the chicken stock, coconut milk, white wine vinegar and sugar and stir until mixed well.

If you wanted to add garbanzo beans, diced potatoes or meat, you can do so now.

Cook the sauce down on simmer, until it thickens, anywhere from 10 minutes to 30 minutes, depending on what you added to the mix.

For instance if I use boneless lamb cubes, I sear them, set them aside, and then add olive oil, the onions, after adding the meat back in at this stage, I cover with tinfoil (due to tougher meat, the lamb, being added), bring down the heat to simmer, then 30 minutes later I taste test, usually nice and tender at this point, I'll start the rice and spoon out any lamb fat that has risen to the top.

Serve with Basmati Rice and a side of Naan bread.