Heat butter in a saucepan. Add the shallots and sauté until translucent. Add the bulgur, tomato paste, cumin, about a half teaspoon salt, and the broth. Stir and bring to a boil. Once boiling, reduce heat and cover. Simmer for 20 minutes (or follow package directions).

For the dressing, in a small food processor, whirl together the black garlic (or garlic powder), orange juice, pomegranate molasses, salt and olive oil. Let the cooked bulgur cool then add the rest of the ingredients (from the pomegranate seeds to the garbanzo beans).

Add salt and pepper to taste, then drizzle the pomegranate molasses dressing over the bulgur mixture, and toss gently to combine.

Mix in a large bowl, the eggs, mayo, mustard, spices, cream and milk.
Stir in the crab meat, shredded cheese and vegetables.

Spoon into a muffin pan, about ⅓ filled. Bake for 30-40 minutes or until a wooden tooth pick inserted into the center, comes out clean.

Run a butter knife lightly around the edges to loosen the mini quiche and flip out to cool on a wired rack for a few minutes before serving.

Wash the chicken livers in cold water. Cover the chicken livers in milk (to leach out the liver toxins) for 15 minutes.

Meanwhile chop the 2 onions into medium sized slivers by cutting the skinned onion in half lengthwise and then cutting it into 8 slices then cut those slice in half in one cut, then repeat on the other onion haf and then the other onion repeat, then set onion shards aside. And cut up the 6 shallots into halves then add to a processor and finely mince them and set aside. Now add all the garlic and process it until it's finely minced and set aside.

Add just enough milk to the bread to soak them for 5 minutes.

Now that the chicken liver has soaked in the milk for 15 minutes, drain the milk away and rinse the livers two more times in cold water again and then drain away the water. Now remove the sinew and fat from the livers, saving the livers aside.

Add 3⅔ tblsp butter to a hot wok or large frying pan on medium heat, add half the minced garlic and half the minced shallots and stir fry for 1-2 minutes. Now add the chicken livers and stir fry until they are medium well done (a small amount of pink left). Strain away the liquid and set the chicken livers aside. In the same pan devoid of liquid, add another 3⅔ tblsp butter over medium heat and add to it the other half of the minced shallots and garlic, stir fry for 1-2 minutes and add the ground pork and mix into the garlic and shallots, then add the onions and stir fry them all with pork, ginger and garlic until medium well (some pink in the pork).

In a large steel bowl or pot, combine the chicken liver mixture with the ground pork and onion mixture and add the ⅓ cup of sugar and the ⅓ cup of chicken bouillon, 3 tsp fresh cracked black pepper and the bread (drain the milk but don't squeeze out the bread), now add in the 10½ oz of butter and then the 6 eggs and then mix well.

In a blender we're going to grind this all, in batches, until it is of a smooth consistency. A nice milkshake! Not!

Prepare a few loaf pans with 3 slices of bacon across the length of the bottom of each loaf pan, using a ladle or pouring carefully fill the rest of the loaf pan up with the pate mixture, leaving about a half inch of room from the top. Cover tightly with foil. Put into a steamer for 2 hours. Remove and discard the bacon and then refrigerate the pate loaf for another hour, before serving.

Put the beef in the freezer for 45 minutes, this makes it easier to cut thin consistant slices.

Remove the hard parts of the lemongrass and cut into small circles, chop up the shallot and garlic, add the lemongrass, shallot and garlic to the food processor and to this add the sugar and fish sauce and process, while processing add the 2 tblsp of vegetable oil. Pour the marinade into a large bowl or container. Cut the beef into 1/8th inch thin slices, be cinsistant with the thickness. Add them to the marinade and miz them in so all sides of the beef slices are coated. Cover and refrigerate for 1 hour or up to 12 hours.

This beef is best cooked on a very hot grill 1-2 minutes per side depending on how hot is is. Remember there is sugar in the marinade and it will get black if your cooking it too long, whether it's on the grill or in a hot pan.

Serve with noodles or rice or use in banh mi sandwiches.

Pre-heat the oven to 400°F. and in 9" round glass pie plate, add the bottom crust, thinly rolled out and bake for 10-15 minutes or until lightly golden. Set aside.

I like to add, and arrange my dry ingredients first, then I mix the beaten eggs with the heavy cream and pour over the dry ingredients.
Bake for 15-20 minutes. A wooden tooth pick inserted in the center should come out clean.