Big Night In At Home – This one is unreal… whether you call it kladdkaka, Swedish brownie or chocolate mud pie… it’s divine! A gooey centre, rusty brownie edge and is absolutely amazing when served with sea salt creme fraiche and macerated berries.

Get the full recipe at: http://sortedfood.com/swedishbrownie

Get ahead for next week with: http://sortedfood.com/chaibrulee

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Somalia has been trapped in a civil war for nearly 30 years. With the conflicts ranging from the overthrowing of General Siad Barre in the late 80s to the current ongoing war with the Islamic extremist group Al Shabaab, the country has been in a constant state of turmoil.

Halimo, a Somalian refugee now living in Oakland, fled Somalia when the civil war first started. She and her family walked from their home in Somalia all the way to what is known as the Dadaab refugee camp in Kenya. She was part of the first wave of refugees in the camp, and life in the camp was very hard at first. After some time had passed, Halimo decided to open the first restaurant in the camp, where she would serve injera, a Somalian sweet bread, to her customers. Halimo ran the restaurant there for over a decade before she was finally granted asylum in the United States.

Halimo landed in Oakland not knowing a single soul, but through the help of her children has adapted to life in the United States quite nicely. Enjoy as she shares her amazing journey with us.

A very special thank you to Refugee Transitions for making this video possible (http://www.reftrans.org/)

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Chef Alfonso Cadena is basically a genius. On a normal day, he works at his amazing restaurant, La Leche, in Puerto Vallarta—one of Mexico’s most beautiful beach cities—and when he’s done with work, he goes up to the second-floor bar and has some drinks with his friends. When he’s totally wasted, he hops on a small stage on one side of the restaurant and plays music with his band for some of his diehard foodies, and finally, when he’s tired, he goes out to the parking lot, has a burrito in==from one of his food trucks, and calls it a night.

We wanted to try some of that Mexican beach lifestyle with him for this week’s Chef’s Night Out and all we can say is: genius. Fucking genius.

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Hummus is absolutely perfect for a party… something that everyone can all dig into and enjoy. We’d given this one a go with two versions, a traditional method using dried chickpeas and a cheat’s version using tinned chickpeas. Chose your favourite and give it a go!

Get the full recipe here: http://sortedfood.com/hummus

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Our friends below the border sure know how to celebrate and remember their lost loved ones in a delicious way. Day of the Dead, or Dia de Los Muertos, is one of Mexico’s most important holidays. On this day, Mexican cemeteries and home altars are filled up with sugar skull candies, tamales, hot chocolate, atole, and probably most importantly, pan de muerto.

The vegan eaters/bike riders at Los Loosers in Mexico City give us their spin on the classic dish, and we can assure you it it looks, and tastes, to die for.

Check out the recipe here: https://munchies.vice.com/en_us/article/gvkpy7/vegan-pan-de-muerto

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After encountering a peach ‘donut slider’ in Atlanta, Georgia on our #LostandHungry tour we had to replicate them. Of course ours are British, so they’re ‘Doughnut Sliders’! :p

We also announce the winner of the ULTIMATE BATTLES so far!

Get the Doughnut Slider recipe: http://sortedfood.com/doughnutsliders

Also this week:
Durian Cheesecake: http://bit.ly/1WHAKJv
BNI Fish Tacos: http://bit.ly/1NWz2BN

HUNGRY FOR MORE? Share your own recipes and photos of your cooking triumphs (and disasters) at http://sortedfood.com or get the app here: http://bit.ly/SortedYT

Big Night In At Home – From the moment we all had these in LA from Ricky and his Fish Taco van we knew they had to become a Big Night In. The crispy battered fish, soft tacos, fresh pico de gallo and white sauce make for the perfect balance… and they’re fun to construct at the table. DIY food!

Get the taco recipe here: http://sortedfood.com/bajatacos

Get ahead for next week: http://sortedfood.com/swedishbrownie

HUNGRY FOR MORE? Share your own recipes and photos of your cooking triumphs (and disasters) at http://sortedfood.com or get the app here: http://bit.ly/SortedYT

Josef Centeno is the king of the downtown LA dining scene. He owns and operates four restaurants on a single street, all serving different cuisines—it’s an impressive operation to say the least.

We follow Josef for a very mellow night (to say the least) out in Los Angeles. The first stop is Silverlake Wine to visit with the owner Randy and sample a few top-notch wines and cheeses. Then it’s a few miles down the road to Alimento, the new quasi-Italian restaurant run by chef Zach Pollack. Over dinner, we learn that Josef has been to over 250 Grateful Dead shows and only started cooking because Jerry Garcia died. And after Alimento, we roll over to K-Town to The Normandie Club for cocktails, and then wrap the night back at Orsa & Winston with egg salad sandwiches and some of the nicest crudités you’ve ever seen.

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Approximately 30 miles southeast of the Chicago Loop in the small town of Munster, Indiana, lies 3 Floyds, one of the most well-respected breweries in the world. At the helm is owner Nick Floyd, who has helped craft the brewery’s completely unique image… and its beers. Before 3 Floyds came along, craft beer brand image was usually synonymous with trees, fairies, and the like, but 3 Floyds injected some darkness and heavy metal into the scene. With head brewer Chris Boggess now helping Nick run the show, the brewery has expanded to include a distillery and even a hops field. Enjoy this inside look at one of the most revered breweries in the game.

For more about beer, check out our friends at Beer Advocate (beeradvocate.com)

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