Preparation:
In a 12-inch sauté pan over medium heat add canola oil sliced red onion, sprig of thyme and salt and pepper to taste. Cook until the onions start to caramelize. Deglaze the pan with red wine and red wine vinegar. Cook until the wine has evaporated. Add brown sugar and cook until it melts into the onions. Check seasoning and set aside.

Blistered Tomato Preparation:
In a 12 inch sauté pan over high heat let the pan get very hot. Toss the cherry tomatoes in 1 tsp of canola oil and add the blazing hot pan. Toss the tomatoes as they blister. Once they start to release some liquid place them on a sheet tray.

Assemble:
Grill the naan or flatbread on both sides. Brush the naan with the caramelized red onions. Top with the blistered tomatoes, shaved parmesan, and torn basil. Cut the naan into 4 pieces and serve.

1. Place all the spices and herbs in a spice grinder, grind well. Transfer to the blender, along with the juices, achiote paste, salt and garlic cloves. Blend well until smooth.
2. Cover the onions with the marinade, toss well, until evenly coated, let it rest cover and refrigerated for at least 1 hour.
3. Discard the though edge of the leaves, wash them under cold water, trying not to brake them. Pat dry.
4. Using tongs, pass the leaves over high medium flame, quickly, just to soften them, about 5 seconds. Flip and repeat in the other side. Wipe to remove any white spots or dirt.
5. Preheat the oven to 350ºF.
6. Line a hotel pan with the banana leaves, cover the bottom, and the sides, overhanging.
7. Place the marinated onions, scraping all the marinade with a spatula, on top of the banana leaves.
8. Fold the overhanging leaves, and cover the top with more leaves, cover tightly with heavy duty aluminum foil.

1. Melt half of the butter in a large pan over medium high heat. Add the peppers and onion and cook 3-4 minutes or until softened.
2. Remove the vegetables from the pan and cover to keep warm.
3. Melt the other half of the butter and add the rib eye to the pan. Season with salt and pepper to taste.
4. Cook the steak for 3-4 minutes or until browned and just cooked through.
5. Place the peppers and onions back into the pan with the steak.
6. Lay out an egg roll wrapper and place 1/2 of a slice of cheese in the center.
7. Spoon approximately 2-3 tablespoons of steak filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers as you go.
8. Pour 2-3 inches of oil into a deep pan. Heat the oil to 350 degrees.
9. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
10. Drain on paper towels, then serve with dipping sauce of your choice.

1. In a frying pan melt butter over medium-high heat.
2. Add the onion and salt and cook about 20 minutes, stirring often, until soft and caramelized.
3. Add the garlic and cook for 1 minute. Remove the pan from the heat.
4. Add the Worcestershire sauce and stir, scraping up the browned bits from the pan bottom.
5. Transfer the onion to a small bowl and let cool to room temperature.
6. In a bowl, stir together the sour cream, mayonnaise, cayenne pepper and black pepper.
7. Stir in the onion.
8. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 week.

1. Heat a large sauté pan to a medium-low heat and add oil.
2. Sauté onion until translucent and a bit of color has formed.
3. Dice garlic and stir into onions. Sauté for 2 minutes or until aromatic.
4. Add spinach and cook down until spinach is wilted.
5. Remove the pan from heat and let cool for 20 minutes.
6. Add cream cheese and sour cream and mix well.
7. Add salt and pepper to taste. Transfer mixture to the refrigerator and let cool overnight.
8. Hollow out the majority of the bread bowl, leaving the walls in tact to form a nice bowl shape. Fill the bowl with spinach dip and serve with sourdough cubes made from the discarded bread.