lgbtqnation.com

2 English muffins, split, or 4 slices sourdough, rye, or whole wheat bread
2 tablespoons prepared mayonnaise (optional)
1 recipe tuna salad, recipe follows
1 cup shredded sharp farmhouse cheddar cheese

( foodnetwork.co.uk )

For the roast chicken
One 5- to 6-pound chicken, giblets removed
2 tablespoons olive oil
1 teaspoon dried marjoram
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medium yellow onion, halved
2 tablespoons orange marmalade or apricot jam
2 teaspoons cider vinegar
For the wild rice dressing
3/4 cup wild rice
2 tablespoons olive oil, plus more for greasing the baking dish
1 medium yellow onion, chopped
2 stalks celery, finely chopped
2 cloves garlic, finely chopped
1/2 cup mixed dried fruit, such as pitted prunes and apricots, chopped
1/2 teaspoon dried marjoram
1/2 baguette (4 ounces), preferably day-old or lightly toasted, cut into 1/2-inch cubes
1 2/3 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley

For the roast chicken: Preheat the oven to 175°C. Pat the chicken dry and place breast-side up in a large roasting pan fitted with a wire rack. Mix together the olive oil, marjoram, smoked paprika, salt and pepper in a small bowl. Gently loosen the skin over the breast of the chicken and rub a little of the mixture under the skin. Rub the remainder of the mixture all over the outside and inside of the chicken. Put the halved onion inside the chicken cavity and tie the legs together with butcher's twine. Tuck the wings underneath the chicken.

Roast until an instant-read thermometer inserted into the thickest part of the thigh not touching bone registers 75°, or until the juices run clear when the tip of a knife is inserted into the thickest part of the thigh, 1 hour 45 minutes to 2 hours, basting the chicken with pan juices a few times during the last hour of roasting.

Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes.

For the wild rice dressing: While the chicken roasts, make the dressing. Cook the rice according to package directions, drain off any excess water, if necessary, and transfer to a large bowl. Heat the olive oil in a large skillet over medium heat and add the onions, celery, and garlic. Cook, stirring, until the vegetables are tender, about 7 minutes. Add the dried fruit, marjoram, 1/2 teaspoon salt, and some pepper. Cook until the fruit softens, 3 to 4 minutes. Remove from the heat and add to the bowl with the wild rice. Add the bread cubes and toss to combine. Add the chicken broth, parsley and 3/4 teaspoon salt and some pepper to taste. Stir until combined.

Lightly grease a 2-quart baking dish with olive oil. Transfer the dressing mixture to the dish and level the top. When the chicken comes out of the oven, put the dressing in the oven, uncovered, and bake for 30 minutes. The dressing should be golden brown and heated through.

Serve the chicken with the dressing on the side.

1 (2.5 to 3kg) roasting chicken
Salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in half crosswise
30g butter, melted
225g streaky bacon rashers
240ml white wine
120ml chicken stock

( hellomagazine )

Two gay U.S. military personnel say they were attacked by a mob in a nightclub in Croatia, and local media is saying they were attacked because they were “acting gay.”

Ny’Zavian Dozier, 24, and Keith Rowe, 25, say that they were at the Opera nightclub in the city of Zadar.

Dozier posted on Facebook that it was “one of the scariest moments ever.”

“There was one point when I believe there was a guy that had me in a headlock,” he added.

In an Instagram video, Rowe explained that at 3 a.m. this past Saturday night the pair “got jumped by 10 Croatian men and basically we were fighting for our lives.”

“These guys had every intention of not letting us walk away alive,” Dozier said. “I have never felt so defenseless in my entire life. I truly couldn’t protect my friend.”

Rowe said that a woman they met at the club came to help them after the mob dispersed.

“She is my angel, an amazing friend,” he said.

The two were taken to the hospital and treated for minor injuries.

Rowe and Dozier are in the U.S. Air Force, according to their social media accounts, and they are stationed in Germany. They were on vacation in Croatia – Zadar is known for its historic center and beaches.

A police spokesperson confirmed to Unilad that they received reports of the attack.

“Upon entering the field, it was determined that the men, American citizens ‘danced a little more vigorously’ and that annoyed these men who attacked them,” the spokesperson said.

The police said that they have not yet determined whether the attack was bias-motivated, and no arrests have been made.

But, according to the Voice of Croatia, local media is reporting that they were attacked because they “had been acting gay” and were seen “twerking.”

The U.S. embassy in Zagreb condemned the attack in a statement.

“The well-being and security of U.S. citizens abroad are one of the State Department’s top priorities. The Embassy is ready to provide appropriate assistance to American citizens in need and their families.”

Pijerino Bebić, the owner of the Opera Club, said, “I condemn any violence, we at the Opera have such a relationship that all our guests are welcomed and no one ever looks at skin color, religion or anything like that.”

He added that club staff attempted to intervene and called for help after the attack occurred.

( lgbtqnation)

For the Chocolate cake
Butter, for greasing the pans
210g plain flour, plus more for pans
400g caster sugar
90g good cocoa powder
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1 teaspoon salt
240ml buttermilk, shaken
120ml vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla essence
240ml freshly brewed hot coffee (this will enhance the chocolate flavor)
For the chocolate buttercream
175g plain chocolate (less than 70% cocoa solids)
250g unsalted butter, at room temperature
1 egg yolk, at room temperature
1 teaspoon pure vanilla essence
155g sifted icing sugar
1 tablespoon instant coffee powder
Method
For the Chocolate cake:

1) Preheat the oven to 180°C/gas mark 4. Butter 2 (20cm) round cake pans. Line with parchment paper, then butter and flour the pans.

2) Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

3) In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

4) Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.



For the Chocolate buttercream:

1) Cut the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

2) In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the icing sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.

3) Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip. Spread immediately on the cooled cake.

3 cups whole milk
1/3 cup granulated sugar
1/4 cup cornflour
1/8 teaspoon salt
3 large egg yolks, beaten
3/4 cup smooth peanut butter
One 9-inch prepared chocolate shortcrust
1 cup double cream
2 tablespoons icing sugar
2 tablespoons chopped roasted peanuts, for garnish
2 tablespoons mini chocolate chips, for garnish

2 tablespoons hot sauce, such as Frank's
1 tablespoon packed dark brown sugar
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons light mayonnaise
1 tablespoon snipped chives
8 stalks celery, very thinly sliced in half-moons on an angle
1/2 small red onion, very thinly sliced
Four 5-ounce center-cut skin-on salmon fillets, about 1 inch thick
Salt and freshly ground black pepper
Vegetable oil, for oiling the grill
Method


Preheat an outdoor grill or grill pan on medium-high.

Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery, and onions to the bowl with the mayonnaise and toss well.

Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.

Transfer the fillets to individual plates and serve with the celery slaw.

(out.com)

(lgbtqnation.com)