Philly Cheese Steak on Ciabata

PROVOLONE SAUCE:
1. Melt 1tbsp butter in a medium saucepan over medium heat.
2. Whisk in 1tbsp flour and cook for 1 minute.
3. Slowly whisk in 2 cups of warm whole milk, and cook, whisking constantly until thickened about 4 - 5 minutes.
4. Remove the mixture from the heat and whisk in 1 cup Provolone (grated) and 1/4 cup Parmigiano-Reggiano (grated) until combined;
5. Season with the salt and pepper.

SAUTEED MUSHROOMS:
1. Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large sauté pan over high heat.
2. Add the 1 1/2 lbs mushrooms (I mixed White and Shiitake mushrooms) and cook until the mushrooms are golden brown.
3. Stir in 3 tbsp finely chopped fresh parsley and season with salt and pepper.

CARAMELIZED ONIONS:
1. Heat 2 tbsp butter and 1 tbsp olive oil in a large sauté pan over medium heat.
2. Add 3 large thinly sliced white onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

SAUTEED PEPPERS:
1. Heat the oil in medium sauté pan over high heat.
2. Add 4 crushed garlic and 2 large Red Bell Peppers (cut into strips) and cook until soft.
3. Season with salt and pepper.

STRIP LOIN:
1. Heat griddle or grill pan over high heat.
2. Prepare 2- 2 1/2 lbs of strip loin by having it sliced very thinly.
3. Brush steak slices with oil and butter and season with salt and pepper.
4. Cook for 10 to 12 seconds per side or according to preferred doneness.

To serve, place several slices of the meat on the bottom half of the Ciabata, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers. Place in a sandwich press and serve with a bowl of soup or side salad.

Sausage and Peppers

SAUSAGE:
1. Cut 1 whole sausage (You may use Kielbasa, Hungarian, Cervelat…etc.) into bite size pieces.
2. In a frying pan heat 1 tsp Olive oil and brown the sausage.
3. Set aside the sausage and drain on paper towels to remove excess oil.
4. Set aside the pan to use for the vegetables.

BARBECUE POTATOES WEDGES:
1. Wash and slice into wedges at least 4 large potatoes and leave skin on.
2. In a bowl mix enough of the following to lightly coat your potato wedges: Cayenne, Sweet Paprika, and Garlic Powder.
3. Proportion the mix according to your liking. Add a dash of Nutmeg.
4. In a clean paper bag (or you may make one out of parchment paper) add the coating mixture and potato wedges. Close the bag and toss to make sure that all the wedges are coated entirely.
5. In a deep fryer, heat oil (250’F) and cook potato in small batches for 3 minutes or until potatoes are soft. Drain in a mesh strainer and then on paper towels.
6. Re-fry the potatoes this time at 375’F temp until golden and crispy. Drain in paper towels and season with salt.

PEPPERS:
1. In the pan used to brown the sausage, add 1 tsp butter and sauté 1 large onion (cut into slivers).
2. After onions are translucent add 4 cloves of garlic (cut into slivers).
3. Do not brown the onions and garlic and add 1 large green bell pepper (strips) and 1 large red bell pepper (strips).
4. Season with salt and pepper.
5. Toss in the sausages and heat through.

Arrange the potato wedges on a plate and place in the center the sausage and peppers. Serve with condiments you like (Sweet and Sour Sauce, Tomato Ketchup or Tartar Sauce).

Baked Prawns in Mango-Carrot Coulis

CARROT COULIS:
1. Chop 1 large carrot, 1 small white onion and 1 clove of garlic (crushed).
2. Boil in water and season with salt and pepper. If you can use chicken stock you may disregard the onion and garlic.
3. Once the carrots are fork tender drain and reserve the stock. Puree in a food processor or use an immersion blender together with ½ cup of the stock and set aside. If too thick add an additional ¼ cup of the stock until to your liking and set aside.

MANGO COULIS:
1. In a blender put 1 cup of mango and ¼ cup of water.
2. Add ½ tsp of sugar and puree.
3. Set aside in the ref so as not to dry out but must be at room temperature when about to plate.

PRAWNS:
1. Devein 1 kilo prawns by cutting the shell with kitchen shears and slice open with a knife.
2. Also trim of some of the appendages.
3. In a bowl add 1 cup garlic (minced) and 1 cup Flat Leaf Parsley (minced).
4. Melt 3 sticks of butter in a pan and add to the bowl.
5. Season prawns with salt and freshly ground black pepper (don't use salt if using salted butter).
6. In a baking dish (preferably clear Pyrex) arrange the prawns and insert the butter and garlic mix in the cavity and drizzle the remainder over the prawns.
7. Bake in oven at 450’F until prawns have turned pink.

Ladle in a plate the carrot coulis then surround with the mango coulis. Place the prawns in the middle and garnish with Flat Leaf Parsley.

Fish Sticks with Tartar Sauce and Bacon Mash Potatos

BACON MASHED POTATOES:
1. In a pan crisp 250g of Honey Cured Bacon.
2. Drain bacon in paper towels and crush once crisp and set aside.
3. Boil at least 3-4 large potatoes.
4. Once fork tender. Use a ricer or remove skin and mash while still hot.
5. Add 2 tbsp of butter, ½ cup milk, Nutmeg, salt and freshly ground black pepper and set aside.

FISH:
1. Pat dry 3 fillets of white fish (Dory or Sole will do). Cut into ½ thick strips and season with salt.
2. In a food processor add 1 cup Panko bread crumbs, ½ cup Flat Leaf Parsley, 1 tsp freshly ground pepper, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Cayenne pepper and ½ tsp Nutmeg.
3. Beat two eggs and add the fish.
4. Coat the fish in batches in the coating mix.
5. Deep fry in batches until golden brown. Drain and set aside to crisp.

TARTAR SAUCE:
1. In a small bowl mix the following: 1 cup mayonnaise, 1 whole pickle (minced), 1 tbsp lemon juice, 1 tsp sugar and a dash of salt and pepper.
2. You may also add 1 tsp of Dijon mustard, 2 tsp chopped capers and fresh parsley.

Set in a plate with potato sedges and garnish with Flat Leaf Parsley.

Salmon Three Ways

SALMON:
1. Prepare 1 large salmon fillet (with pin bones removed) by seasoning with salt and pepper.
2. Cut into three pieces and grill in a pan searing both sides and place in an oven that has been pre-heated to 350’F.
3. Cook for 10 minutes or until desired doneness.

FIRST WAY: Salmon with Tomato-Mango Salsa on a bed of grilled Asparagus
1. Dice the following: 1 large Roma tomato (remove pulp and seeds), 1 small white onion, 1 ripe mango (make sure the mango is still firm and not too soft)
2. Add some finely chopped cilantro leaves.
3. Drizzle with dressing made from 1 tbsp of red wine vinegar, 2 tsp extra virgin olive oil, ¼ tsp sugar and season with salt and pepper. Set aside.
4. Trim the ends off asparagus spears. Make sure they are still fresh if you can still hear a snap when you bend one.
5. Blanch in salted boiling water until tender but not soft.
6. Drain and coat with olive oil. Grill until desired doneness is achieved.

SECOND WAY: Mediterranean Style Salmon
1. In a roasting pan place 2 cups of halved Cherry Tomatoes, 2 cloves garlic (minced), 1 small white onion (cut into slivers) and 2 tsp capers.
2. Drizzle with olive oil and season with salt and pepper.
3. Roast in a pre-heated oven at 375-400’F for 12-15 minutes until tomatoes are soft.
4. Set aside the vegetables and deglaze the pan with 1 cup stock, reduce and strain.
5. In a pan sauté in oil 1 small white onion (cut into slivers) and 3 cloves garlic (chopped).
6. Once translucent add 1 cup chopped fresh brown mushrooms and 1 tsp dried Rosemary.
7. Add 1½ cups of cooked white rice and toss. Season with salt and pepper and add the reduced stock to further flavor the rice.

THIRD WAY: Salmon with Saffron Risotto
1. In ¼ cup of hot water add a pinch of Saffron.
2. Bring to a boil 5 cups vegetable or chicken stock then bring to a simmer.
3. Sauté in a pot 1 tsp olive oil 1 small white onion (minced) and 1 cloves of garlic (minced).
4. When the onions and garlic are translucent, add 1 cup of Arborio rice.
5. Ladle in at least 1 cup of warm stock initially. Keep stirring to keep the rice from burning.
6. Add a ladle of chicken stock while stirring until the rice is cooked.
7. Add the ¼ cup of Saffron water (strain the Saffron strands).
8. When Risotto is halfway done add 1 cup of chopped asparagus.
9. Set aside when risotto is done.

In a large serving plate assemble by placing the seasoned white rice in the middle and top with the middle part of the salmon and roasted Cherry Tomatoes. Spoon on one side the Saffron Risotto and place on top the large part of the fillet and top with chopped Basil leaves. Arrange the grilled asparagus and top with the bottom part of the fillet and cover with the Tomato-Mango Salsa. Serve with lemon slices.

Ossobuco con Gremolata e Polenta (Stewed Beef Shanks with Gremolata and Polenta)

BEEF SHANKS:
1. Season 4 pre-cut osso bucco (beef shank bone-in) with salt and pepper and dredge in flour and shake off excess flour.
2. Using 4 tsp of Olive Oil in a stock pot sear in high heat the beef shanks and brown all sides. Remove the shanks from the pot and place in a plate to cool. (Don't expect the shanks to be cooked; you just need to brown them)
3. In the same stock pot add 4 tbsp butter. Once melted but not burnt add 2 medium carrots (peeled and chopped into ½ inch squares), 2 ribs celery (roughly chopped into ½ inch pieces), 2 medium white onions (roughly chopped into ½ inch pieces), and 3 garlic gloves (crushed).
4. Once vegetables have started to caramelize add 2 tsp dried thyme, 2 tsp dried oregano, 2 pcs bay leaf and 2 tsp dried basil.
5. Place the shanks on top of the vegetables and add 1 can of stewed tomatoes, ¼ cup tomato paste and beef stock to cover the shanks. (You may also add 1 cup of red wine and let it reduce before placing the shanks and the spices)
6. Once the stock comes to a rolling boil reduce the heat to a simmer, cover the stock pot and cook for 4.5 hours to 5 hours or until the shank is very tender.
7. Remove the shanks and set aside.
8. Place one-third of the stock in a blender and puree after which add it back to the remaining stock and return the shanks.
9. Let the stock reduce and use as sauce that can be served to your guests.

GREMOLATA:
1. Using a mortar and pestle crush 1 clove garlic.
2. Add 1 bunch (equal to 2 tbsp when crushed) of Flat Leaf Parsley leaves only.
3. Add the zest from 1 lemon (1 tsp).
4. Add 1 tsp olive oil.
5. Season with ½ tsp salt and ¼ tsp freshly ground black pepper.
6. Keep in the ref for 1 hour to allow the flavors to meld.

POLENTA:
1. In a pot boil 6 cups of water.
2. Season with 3 tsp salt.
3. Add 1½ cup of Yellow Polenta.
4. Add 6 tbsp butter.
5. Add ½ tsp white pepper.

To serve, set the polenta first in your serving dish and once set, place the shanks in the center and ladle in the remainder of the vegetables and some sauce. Sprinkle the gremolata on the shanks and serve with the reduced sauce.

Salmone Bollito con Risotto alla Milanese (Poached Salmon with Saffron Risotto)

SALMON:
1. You may use Salmon fillets or steaks for this dish. I would suggest Salmon fillets with no pin bones.
2. Prepare the poaching liquid by adding in a pot 5 cups water and 2 cups white wine.
3. Bring to a boil for 3 minutes then add 1 carrot (chopped), 1 white onion (chopped), 2 sprigs Dill, ½ lemon, 1 bay leaf, 1 tsp salt, 1 tsp black peppercorns and 1 stalk celery (diced).
4. Bring to a boil for 5 minutes and reduce to simmer.
5. Place salmon steaks in the pot and poach for 8-10 minutes (about 8 minutes per inch thick).
6. Drain salmon and set aside.

RISOTTO ALLA MILANESE:
1. In ¼ cup of hot water add a pinch of Saffron.
2. Bring to a boil 8 cups vegetable or seafood stock then bring to a simmer.
3. Sauté in a pot 2 tsp olive oil 1 large white onion (minced) and 3 cloves of garlic (minced).
4. When the onions and garlic are translucent, add 2 cups of Arborio rice.
5. When rice becomes a little translucent as well, add ½ cup white wine.
6. Ladle in at least 2 cups of warm stock initially. Keep stirring to keep the rice from burning.
7. Add a ladle of chicken stock while stirring until the rice is cooked.
8. Add the ¼ cup of Saffron water (strain the Saffron strands).

SPINACH-ARTICHOKE DIP:
1. Blanch 1 pack of spinach that would equal 1½ cup if tightly packed.
2. Place in a food processor and add 2 pcs artichoke from can, ½ cup mayonnaise, 2/3 cup freshly grated parmesan cheese, 2 cloves garlic (peeled), 1/3 cup ricotta cheese, 1/3 cup cream cheese and salt and pepper to taste.
3. Pulse until well combined and set aside.

To serve, plate a few buttered vegetables and lay out 3 grilled asparagus spears. Top with saffron risotto and place on top the salmon fillet or steak. Add a dollop of the spinach artichoke dip and serve with a wedge of lemon.

Mista Insalate di Pollo con Salsa di Crema di Aglio (Mixed Greens Chicken Salad with Creamy Garlic Sauce)

CHICKEN:
1. Clean and trim off excess fat and skin from 4 chicken breasts.
2. In a stock pot boil 6 cups of water.
3. Add 1 large carrot (chopped), 2 stalks celery (chopped), 2 medium white onions (chopped), 3 garlic cloves (crushed), 2 tsp salt and 1 tsp black pepper.
4. Once the stock has reached a steady boil, add the chicken breasts.
5. Once cooked drain the chicken breasts and set aside to cool.
6. Keep the stock for use in the garlic cream sauce.
7. Slice the chicken breasts on the bias as thin as you can. Set aside for the salad.

ROASTED GARLIC CREAM SAUCE:
1. In an oven proof bowl place 8 large cloves of garlic (peeled) and coat them in olive oil.
2. Roast in the oven at 200’F until golden brown in color.
3. Place the roasted garlic in a food processor and add 2 tbsp butter, 1 cup cream, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tbsp shallots (minced), 1 tbsp olive oil and 2 tsp sugar. Pulse until fine.
4. In a saucepan simmer 2 cups of chicken broth and add the roasted garlic mixture.
5.Reduce to thicken the sauce and add 2 tsp of cornstarch diluted in 3 tsp of water. Set aside once thick.

VEGETABLES:
1. Wash, dry and segregate 1 head of summer crisp lettuce.
2. Wash, dry and segregate 1 head of red leaf lettuce.
3. Several slices of steak tomatoes.
4. Shallot (minced fine).

To serve, in a plate place several pieces of summer crisp lettuce and red leaf lettuce. Place alternately on top the sliced chicken breasts and 2 slices of steak tomatoes. Sprinkle the finely minced shallots and season with salt and pepper. Drizzle the roasted garlic cream sauce.

Spinaci e Carciofi Tuffo con Bastoni di Verdure (Spinach and Artichoke dip with Vegetable Sticks)

SPINACH-ARTICHOKE DIP:
1. Blanch 1 pack of spinach that would equal 1½ cup if tightly packed.
2. Place in a food processor and add 2 pcs artichoke from can, ½ cup mayonnaise, 2/3 cup freshly grated parmesan cheese, 2 cloves garlic (peeled), 1/3 cup ricotta cheese, 1/3 cup cream cheese and salt and pepper to taste.
3. Pulse until well combined and set aside.

Insalata Caprese su un Bastone (Caprese Salad on a Stick)

This is my cocktail version of a Caprese Salad
1. Choose 20 pcs of ripe Cherry Tomatoes that must be of the same size and cut in half.
2. Drain and cut in half 20 pcs of Fresh Mozzarella Pearls and set aside.
3. Wash and dry 20 leaves of fresh sweet basil and cut in half.
4. Using toothpicks, place in between the Cherry Tomato and Mozzarella Pearl halves a rolled up fresh basil to look like a ball. Chill in the ref before serving.
5. Before serving, season with salt and freshly ground black pepper.
6. Drizzle with Extra Virgin Olive Oil and Balsamic Vinegar.

Crostini di Tonno (Tuna Crostini)

1. Drain 1 can of Tuna in water and place in a food processor.
2. Add 1/4 cup of mayonnaise, 1/4 tsp salt, 1/4 tsp freshly ground black pepper, 1/2 tsp sugar and 1 tbsp shallot (minced).
3. Pulse and mix well. Set aside and chill in the refrigerator.
4. Pre-heat oven to 200'F.
5. Slice thinly and on the bias 2 mini baguettes and place in a baking sheet.
6. Bake in the oven until dry and crisp.

To serve, place the tuna spread and crostini in serving tray together with small bits of green and black olives and sweet pickles.

Prosciutto Avvolto Melone (Prosciutto Wrapped Melon)

1. Slice into thin small wedges half of 1 ripe melon.
2. Wrap with Prosciutto sliced in half.
3. If the melon is not that sweet you may add a caramel glaze.
4. Caramel glaze: In a sauce pan add 1/2 cup sugar and add 1/4 cup water.
5. Wait until caramel color has been achieved and drizzle over the Prosciutto wrapped melon.
6. Chill in the ref and serve after glaze has set.

ALMOND CRUSTED DORY and FRESH GNOCCHI with ROASTED CHERRY TOMATOES

DORY:
1. In a food processor place ½ cup Almond slivers (whole almonds will also do), ¼ cup Panko bread crumbs, ½ tsp Garlic Powder, ½ tsp onion powder, 1/8 tsp freshly ground black pepper and ½ tsp salt.
2. Pulse until almost fine in texture and place in a plate for coating the fish.
3. Clean and pat dry 2 Dory fillets and brush lightly with yellow mustard. If you don’t like yellow mustard you can substitute it with butter.
4. Coat the fillet with the coating mixture and pre-heat the oven at 250’F.
5. Pan-fry the fish on a skillet with 2 tsp oil until brown.
6. Place in the oven to continue cooking for 8-10 minutes.

ROASTED GARLIC CREAM SAUCE:
1. In an oven proof bowl place 8 large cloves of garlic (peeled) and coat them in olive oil.
2. Roast in the oven at 200’F until golden brown in color.
3. Place the roasted garlic in a food processor and add 2 tbsp butter, 1 cup cream, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tbsp shallots (minced), 1 tbsp olive oil and 2 tsp sugar. Pulse until fine.
4. In a saucepan simmer 2 cups of chicken broth and add the roasted garlic mixture.
5. Reduce to thicken the sauce and add 2 tsp of cornstarch diluted in 3 tsp of water. Set aside once thick.

FRESH GNOCCHI:
1. Boil 3 large potatoes until fork tender.
2. Press through a ricer and place in a mixing bowl.
3. Add 2 eggs, 2 cups of flour (add in ¼ cup increments if the mixture is still too sticky), 3 tsp salt, 3 tsp nutmeg and 3 tsp white pepper.
4. Roll cut into four parts and dust the counter with flour to keep it from sticking.
5. Roll each part into long thin logs and cut into small pieces. Roll into balls and press with a fork to form ridges.
6. In a big pot boil some water and add salt. Once boiling, add the gnocchi and wait until it floats to the top.
7. Use a strainer and place in a bowl.

CHERRY TOMATOES:
1. Pre-heat oven for 450’F.
2. In a large baking tray, cover it entirely with cherry tomato halves (keep it in a single layer only and sliced side up).
3. Sprinkle on top with minced 1 large white onion, 20 pcs green olives and 20 pcs black olives cut into rings, minced 4 cloves of garlic and ½ tbsp of dried thyme.
4. Drizzle with olive oil and season with salt and freshly ground pepper.
5. Place in the oven and roast for about 20-30 minutes.
6. Transfer to a bowl and drizzle some olive oil in the baking tray and scrap the burnt portions. Add to the cherry tomatoes.
7. Mix with the fresh gnocchi and add ¼ cup freshly chopped flat leaf Parsley and ½ cup freshly grated parmesan cheese.

SPINACH-DILL SAUCE:
1. Blanch 1 pack of spinach or would equal 1½ cup tightly packed.
2. Place in a food processor and add 1 tbsp fresh dill, ½ cup mayonnaise, 2/3 cup freshly grated parmesan cheese, 2 cloves garlic (peeled), 1/3 cup ricotta cheese, 1/3 cup cream cheese and salt and pepper to taste.
3. Pulse until well combined.

To serve, place the fresh gnocchi with roasted Cherry Tomatoes on the side and sprinkle some freshly grated parmesan cheese. Place the Dory fillet in the middle and drizzle with the roasted garlic cream sauce and add a dollop of spinach sauce on top and garnish with fresh sprig of dill.

Sushi Cake (3rd Layer)

1. Line the inside of a large round cake pan with plastic wrap to prevent the ingredients from sticking to the pan.
2. Arrange like spokes on a wheel the shrimps. Make sure the shrimps line the edge of the pan and you can no longer see the bottom of the pan.
3. Layer thin mango slivers in an overlapping manner. Make sure the mangoes line the edge of the pan and you can no longer see any shrimps.
4. Add a layer of sushi rice and press down to ensure that shrimps and mango will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any mango.
5. Spoon in a thick layer of Ebiko (a.k.a. Tobiko) or fish roe and make sure that it lines the edge of the pan and you can no longer see any rice.
6. Arrange in an overlapping manner the thin Salmon fillets. Make sure the Salmon line the edge of the pan and you can no longer see any fish roe.
7. Add another layer of sushi rice and press down to ensure that the shrimp, mango and Salmon will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any Salmon.
8. Press down and close the plastic wrap over the sushi cake. Place in the ref to cool.

SHRIMP:
Wash some large white shrimps the quantity is dependent on how many you plan to make. Cut off the heads for better presentation and run a thin barbecue stick along the legs up to the tail. Do not pierce the tail section. This is to keep the shrimp from curling up when you cook them. Cut off any excess stick leaving at least some to easily remove the stick once the shrimps are cooked.

In a pot, boil some water and add 1 tsp salt, 3 tsp sugar, 1 tbsp Mirin and 2 tsp Mitsukan for every 250g of shrimp. Place the shrimp into the pot and wait for it to cook in about 2 to 2½ minutes. Drain and shock the shrimps in ice water. Remove the sticks and peel off all the skin. Butterfly the shrimps by using a knife by cutting along the bottom of the shrimp making sure not to cut all the way through but just enough to spread out the shrimp.

SALMON:
1. Choose a nice fillet of Salmon and cut into thin slices.
2. Choose fillets that don’t have many membranes in between the Salmon meat.

To serve, remove from mold and from the plastic wrap and place on a platter.

Sushi Cake (2nd Layer)

1. Line the inside of a medium round cake pan with plastic wrap to prevent the ingredients from sticking to the pan.
2. Arrange in an overlapping manner the thin Tuna fillets. Make sure the Tuna line the edge of the pan and you can no longer see the bottom of the pan.
3. Add a very thin layer of either Wasabi or Kewpie Japanese Mayo (I used the Japanese Mayo).
4. Add a layer of sushi rice and press down to ensure that Tuna fillet will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any Tuna.
5. Add a layer of Nori.
6. Add a layer of sushi rice that was tossed with SB Sansho Assorted Chili Peppers, Shiitake mushrooms and carrots.
7. Press down and close the plastic wrap over the sushi cake. Place in the ref to cool.

TUNA:
1. Choose a nice fillet of Tuna and cut into thin slices.
2. Choose fillets that don’t have many membranes in between the Tuna meat.

SHIITAKE MUSHROOMS and CARROTS:
In a pot boil some sliced Shiitake mushrooms in 2 cups of the shrimp stock saved earlier. Add 1 tbsp Dashinomoto then add ½ cup carrots (fine julienne). Drain the mushrooms and carrots.

To serve, remove from mold and from the plastic wrap and place on top of the third layer.

Sushi Cake (1st Layer)

1. Line the inside of a small round cake pan with plastic wrap to prevent the ingredients from sticking to the pan.
2. Arrange in an overlapping manner from head to tail the medium sized shrimps. Make sure the shrimps line the edge of the pan and you can no longer see the bottom of the pan.
3. Layer thin mango slivers in the same overlapping manner that of the shrimps. Make sure the mangoes line the edge of the pan and you can no longer see any shrimps.
4. Add a layer of sushi rice and press down to ensure that the shrimp and mango will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any mangoes.
5. Spoon in a thick layer of Oborro and make sure that it lines the edge of the pan and you can no longer see any rice.
6. Add a layer of the egg crepes slivers and make sure that it lines the edge of the pan and you can no longer see any Oborro.
7. Add another layer of sushi rice and press down to ensure that the shrimp and mango will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any egg crepes.
8. Press down and close the plastic wrap over the sushi cake. Place in the ref to cool.

SHRIMP:
Wash some large white shrimps the quantity is dependent on how many you plan to make. Cut off the heads for better presentation and run a thin barbecue stick along the legs up to the tail. Do not pierce the tail section. This is to keep the shrimp from curling up when you cook them. Cut off any excess stick leaving at least some to easily remove the stick once the shrimps are cooked.

In a pot, boil some water and add 1 tsp salt, 3 tsp sugar, 1 tbsp Mirin and 2 tsp Mitsukan for every 250g of shrimp. Place the shrimp into the pot and wait for it to cook in about 2 to 2½ minutes. Drain and shock the shrimps in ice water. Remove the sticks and peel off all the skin. Butterfly the shrimps by using a knife by cutting along the bottom of the shrimp making sure not to cut all the way through but just enough to spread out the shrimp. (Save 2 cups of the water for the Shiitake mushrooms)

EGG CREPES:
This is somewhat similar to “Tamago” or sweet egg omelet. To make some you need 2 eggs (beaten), add ¼ tsp light soy sauce, ½ tsp Mirin, ½ tsp sugar and ¼ tsp salt. Using a “Makiyakinabe” or rectangular omelette pan heat ½ tsp oil and cook in batches into crepe like thickness and cut into thin strips.

To serve, remove from mold and from the plastic wrap and place on top of the second layer and top with a Salmon floret.

SALMON:
1. Choose a nice fillet of Salmon and cut into thin slices.
2. Arrange into a floret and fill in the middle with Ebiko (a.k.a. Tobiko) or fish roe.

SUSHI CAKE

MAKIMONO:
(a) Kanikamamaki – is a Hosomaki type of Makimono that uses “Kani” or artificial crab meat as its single ingredient. Prepare 2 pieces of "Kani" per sheet. Use only ¾ of a Nori sheet (cut lengthwise) and add a thin layer of rice on the dull side of sheet and not on the shiny side. Don’t pack it too tight since you will be rolling it anyway. Lay the crabsticks in the center and roll the Tekkamaki using a “Makisu” or bamboo mat. Once rolled, the rice must cover the crabsticks entirely.

Cut the roll in the center and place the halves together to check if they have the same length. Cut the ends to achieve an even length of the halves. Cut the halves in the middle once more to make 4 rolls. Cut each roll again on the bias to achieve the desired cut in the picture. A single roll usually makes around 8 pieces of Kanikamamaki.

Serve with Shoyu or soy sauce for dipping and pair it with Wasabi or freshly grated Japanese Horse Radish. Some would also prefer some Lemon, Lime or Calamansi added to their Shoyu or soy sauce.

(b) Tekkamaki – is a Hosomaki type of Makimono that uses “Maguro” or Tuna as its single ingredient. Prepare cuts of Tuna ¾” x ¾” x 8.3” in thickness and length. Use only ¾ of a Nori sheet (cut lengthwise) and add a thin layer of rice on the dull side of sheet and not on the shiny side. Don’t pack it too tight since you will be rolling it anyway. Lay the Tuna in the center and roll the Tekkamaki using a “Makisu” or bamboo mat. Some prefer Wasabi paste together with the Tuna. Once rolled, the rice must cover the tuna entirely.

Cut the roll in the center and place the halves together to check if they have the same length. Cut the ends to achieve an even length of the halves. Cut the halves in the middle once more to make 4 rolls. Cut each roll again on the bias to achieve the desired cut in the picture. A single roll usually makes around 8 pieces of Tekkamaki.

Serve with Shoyu or soy sauce for dipping and pair it with Wasabi or freshly grated Japanese Horse Radish. Some would also prefer some Lemon, Lime or Calamansi added to their Shoyu or soy sauce.

(c) Futomaki – are thick, large or fat rolls usually 1½ inches in diameter and have around 3 or more ingredients. Prepare the following: 4 pieces Nori, 12 pieces Cumber sticks about 2½ inches in length and ½ inch thick (remove seeds), 4 pieces Tamago ¾” x ¾” x 8.3” in thickness, 8 pieces crabstick, 8 pieces ripe Mango strips 2½ and length and ¾ inch thick, 4 strips of Kampyo with each strip covering the length of the Nori and several tsp of “Oborro” or pink fish powder.

Use only 1 Nori sheet and add a thin layer of rice on the dull side of sheet and not on the shiny side. Don’t pack it too tight since you will be rolling it anyway. Leave at least ½ inch clearance from the bottom of the Nori and at least 1 inch from the top help close the Futomaki later on. Lay 2 pcs crabstick in the middle of the sushi rice. Below the crabsticks add 2 pcs Mango strips and above it add 3 pcs of Cucumber sticks (make sure the Cucumber is skin side down). Add some Oborro powder above the Cucumber sticks. Add a strip of the Tamago between the Cucumber and the crabstick. Add a strip of Kampyo between the crabstick and the Mango strips. Make sure the edge of the Nori and Makisu are aligned before you start to roll the Futomaki. Using both hands grab the ½ clear edge of the Nori and Makisu with your pointer and thumbs roll away from you while holding the rest of the contents with your other fingers. Press the clear edge of the Nori against the edge of the layer of rice at the top. Roll using the Makisu and make sure that it is firm. Do not press too hard otherwise the insides may spill out from the sides.

Cut the roll in the center and place the halves together to check if they have the same length. Cut the ends to achieve an even length of the halves. Cut the halves in the middle once more to make 4 rolls. Cut each roll again in half to make around 8 pieces of Futomaki.

Serve with Shoyu or soy sauce for dipping and pair it with Wasabi or freshly grated Japanese Horse Radish.

Chicken Teriyaki 2

TERIYAKI SAUCE: (Use this recipe if store bought Teriyaki marinade is not available)
Combine the following in a sauce pan, 2 cups soy sauce, 1 cup sugar, 1 tbsp molasses (optional), 1 oz dry sherry or bourbon. Cook over low heat stirring until sugar has dissolved. Add 1 tbsp freshly grated ginger and 3 cloves garlic (grated). Strain to remove the ginger and garlic. Set aside to cool.

1. Set aside some of the Teriyaki marinade for basting and sauce.
2. Trim 4 chicken breast halves with skin on. Fillet the other half to make the breast thin.
3. Place the chicken breasts in a re-sealable bag together with the Teriyaki marinade.
4. Make sure that all the air is removed from the bag before sealing the bag.
5. Place in the ref and keep overnight.
6. Heat some oil on a grilling pan and place the grill the chicken breasts skin side down first.
7. Because of the sugar the chicken will easily get charred. Once grill marks appear turn and grill the other side.
8. Baste the chicken with the marinade that was set aside earlier. Do not use the marinade that you already have used for the chicken.
9. To keep the chicken moist without the getting the chicken burnt, place in an oven pre-heated at 350’F and cook for an additional 5-7 minutes.
10. Let the chicken rest for 3 minutes and chop into strips.
11. Simmer the remaining basting marinade in a sauce pan just to heat through.

To serve, place the chopped chicken on top of a bed of sautéed bean sprouts, julienned carrots, onion slivers and garlic slivers and seasoned with salt, pepper and some of the marinade. Drizzle some of the Teriyaki sauce on top and sprinkle some toasted sesame seeds and chopped spring onions.

Roasted Cajun Chicken

CHICKEN:
1. Wash and pat dry 4 chicken leg quarters. Make sure that the skin is still intact.
2. In a large re-sealable bag place the chicken and marinate in fresh milk preferably overnight but 4 hours would do just fine.
3. Pre-heat the oven for 250-275'F
4. After marinating drain the chicken legs pat dry and place in a bowl.
5. Cut some shallow slits into the meat and make sure not to go through to the skin and place thin slices of garlic.
6. Coat the entire chicken with the Cajun Spice and place on a rack.
7. Roast in the oven for 45-60 minutes and brush with an olive oil, onion powder and dried Rosemary mixture every 10 minutes.
8. Allow to rest for 5-10 minutes and coat with the oil mixture before serving.

CAJUN SPICE MIX:
In a bowl mix the following ingredients: ¼ cup salt, 2 tbsp Cayenne Pepper, 2 tbsp Sweet Paprika, 1 tbsp Bay Leaf, 1/8 tsp cloves, ¼ tsp dried Thyme, 1 tsp Chili powder, 1½ tsp dried Basil, 1 tbsp Garlic powder, 2 tbsp Onion Powder, ½ tbsp black pepper, ½ tbsp white pepper, 1/8 tsp Celery salt and ¼ tsp dried mustard.

To serve, place the chickens on a large plate and serve with your favorite BBQ sauce and garnish with Parsley.

Creole Style Seafood Gumbo

ROUX:
1. Melt in a pot 2 sticks of butter over medium heat.
2. Stir in 1 cup flour and make sure there are no lumps. Keep on stirring so as not to burn the Roux.
3. When brown or caramel color has been attained set aside to cool. If it’s burnt do it again.

GUMBO SPICE MIX:
In a bowl mix the following ingredients: ½ tsp salt, 2 tbsp Cayenne Pepper, 2 tbsp Sweet Paprika, 1 tbsp Bay Leaf, ¼ tsp cloves, 2½ tsp dried Thyme, 1 tsp Chili powder, 3 tsp dried Basil, 1½ tbsp Garlic powder, 2 tbsp Onion Powder, 3 tsp black pepper, 3 tsp white pepper, ¼ tsp Celery salt, 2 tsp Oregano, 1 tsp Sage and ½ tsp dried mustard.

GUMBO:
1. In a heavy pot brown in 2 tsp oil and 1 tbsp butter, 1 Kielbasa sausage (cut ¼ inch thick). Once browned remove the sausage from the pot and set aside. (Traditionally they use Andouille sausages)
2. In the same pot and oil, saute 1 large white onion (chopped), 8 cloves garlic (minced) and 3 stalks Celery (chopped).
3. Add 1 large Green Bell Pepper (diced) and 2 cups Okra (chopped).
4. Puree in a blender 1 can stewed tomatoes and transfer to the pot.
5. Add 4 cups of beef stock and ¼ cup tomato paste.
6. Add the Roux and ¼ cup Worcestershire sauce and Gumbo spice mix.
7. Add ½ cup fresh Flat Leaf Parsley (minced) and a few drops of Tabasco sauce or more if you want it spicier.
8. Bring to a boil and return the Kielbasa and also add Dory (cubed), medium shrimps (shelled and deveined), and squid (skin and tentacles removed and cut into rings).
9. Cook for an additional 3-5 minutes and remove from the heat.

To serve, place a cup of cooked rice in a bowl and ladle in the Gumbo around it and garnish with chopped green onions.

Cajun Spiced Chicken

(NOTE: Requires some skill in de-boning 1 whole dressed chicken.)

CHICKEN:
1. Wash and pat dry 1 whole dressed chicken (about 1.5 kilos or 3 lbs. in weight). Make sure that the skin is still intact.
2. Using kitchen shears or a very sharp chef's knife, butterfly the chicken by slicing through the spine.
3. Spread the chicken and detach the thigh bones and wings from the main body but don’t cut them out.
4. With your knife just run along the bones and remove ribs, wish bone and cartilage from the breasts leaving the chicken meat intact.
5. Take caution not to cut through the breasts and pierce the skin.
6. In a large re-sealable bag place the chicken and marinate in fresh milk preferably overnight but 4 hours would do just fine.
7. Pre-heat the oven for 250-275'F
8. After marinating drain the chicken pat dry and place in a bowl.
9. Cut some shallow slits into the meat and make sure not to go through to the skin and place thin slices of garlic.
10. Coat the entire chicken with the Cajun Spice and place on a rack.
11. Roast in the oven for 45-60 minutes and brush with an olive oil and onion powder mixture every 10 minutes.
12. Allow to rest for 5-10 minutes and coat with the oil and onion powder mix before serving.

CAJUN SPICE MIX:
In a bowl mix the following ingredients: ¼ cup salt, 2 tbsp Cayenne Pepper, 2 tbsp Sweet Paprika, 1 tbsp Bay Leaf, 1/8 tsp cloves, ¼ tsp dried Thyme, 1 tsp Chili powder, 1½ tsp dried Basil, 1 tbsp Garlic powder, 2 tbsp Onion Powder, ½ tbsp black pepper, ½ tbsp white pepper, 1/8 tsp Celery salt and ¼ tsp dried mustard.

To serve, place the chicken on a large plate and surround with roasted Zucchinis and Carrots (season with salt, pepper, Thyme, Rosemary and some Olive oil) and garnish with parsley.

Stuffed Chicken with White Gravy

(NOTE: Requires some skill in de-boning 1 whole dressed chicken.)

CHICKEN:
1. Wash and pat dry 1 whole dressed chicken (about 1.5 kilos or 3 lbs. in weight). Make sure that the skin is still intact.
2. Using kitchen shears or a very sharp chef's knife separate the chicken meat from the skin and make sure not to tear the skin.
3. Detach the wings and thigh from the main body leaving them inside the skin while you remove the breasts, neck and ribs.
4. You will be left with the whole skin intact with the wings and legs still attached. Set aside and lay out flat on a plate, cover with plastic wrap and chill in the ref.
5. Cut up the breasts into ½ inch cubes and set aside.
6. Place the carcass of the chicken in a pot of boiling 5 cups of water.
7. Add 1 large carrot (chopped), 1 stalk large celery (chopped), 2 large white onions (chopped), 4 cloves garlic (crushed), 2 white part of leeks (chopped), 6 slices of ginger (around 15gms), salt and pepper.
8. After the chicken stock is ready, strain and set aside at least 4 cups of stock.

SAUCE:
1. In a sauce pan bring to a simmer 1½ cups of chicken stock and add 1/3 cup oyster sauce, 2 tbsp dark soy sauce, 1 tsp sesame oil, 1 tsp Chinese cooking wine (rice wine will also do) and 2 tsp brown sugar.
2. Once adjusted to desired taste, add 3 tsp cornstarch diluted in 5 tsp water.
3. Once the sauce has thickened set aside.
4. Set aside at least 2 tbsp for the White Gravy.

STUFFING:
1. In a wok or skillet heat in 2 tbsp oil and saute 4 tsp of minced ginger, 1 large onion (minced), and 6 cloves garlic (minced).
2. Once the onion and garlic are a little translucent add 2 Chinese sausages cut into ¼ inch thick rings.
3. Add the cut up chicken breasts and half the sauce.
4. Add 4 cups of cooked Jasmine rice and mix well.
5. Add ¼ kilo deveined large white shrimps (chopped) and the remaining sauce.
6. Add the 1 cup of chopped Shiitake mushrooms and 1 cup of diced water chestnuts and continue tossing until the sauce is fully absorbed.
7. Turn off the heat and add 1 cup chopped leeks (Green part only and cut into rings) and set aside to cool.

STUFFED CHICKEN:
1. Pre-heat the oven for 350'F.
2. Sew the neck shut so the stuffing would not come out from that end.
3. Add very thin slices of garlic in between the skin and thighs, legs and wings.
4. Spoon in the stuffing and make sure you pack it in tight. But remember to stuff it just enough to keep the shape of the whole chicken. You may not even have to use all the stuffing.
5. Sew the bottom end shut and place the chicken on a roasting rack to allow excess oils to drip down on the roasted vegetables when cooking.
6. In a baking dish place baby potatoes (20-25 pcs) and medium carrots sliced in half (10 pcs). Drizzle some olive oil and season with salt, pepper, Rosemary and Thyme.
7. Place the baking dish under the racked chicken.
8. Roast in the oven and brush lightly with a mixture of olive oil and onion powder every 10 minutes.
9. After 20 minutes cover the breast portions with foil to stop from further browning while the wings and legs continue to cook.
10. Once the chicken has reached a golden brown, turn off the heat and remove the chicken from the oven and cover the veggies with foil to keep warm.
11. Let the chicken rest for at least 1½ - 2 hours.
12. In a pot heat 3 cups of oil until 250 degrees in temp.
13. Place the chicken and the rack on top of a wok and carefully start to ladle very slowly the near boiling oil on the chicken. Give more attention to the legs and the wings since they still have meat in them.
14. After you have used up all the oil let the chicken drip dry and rest until the skin becomes crispy.

WHITE GRAVY:
1. In a saucepan bring to a simmer the 2 tbsp of the sauce and add ½ cup all purpose cream and mix until blended.
2. Pass through a strainer to remove clumps and add 2 tsp shallots chopped finely and 1/8 cup chopped spring onions (green parts only).

To serve, place the chicken on a large plate and surround with the roasted baby potatoes and carrots. Drizzle the White Gravy on the veggies and slice the chicken from the neck down before serving and garnish with parsley
.

Hainanese Chicken and Rice

CHICKEN:
1. Wash and pat dry 1 whole chicken and remove any excess fat. Make sure not to break the skin.
2. Rub the outside and cavity of the chicken with at least 2 tsp rock (sea) salt.
3. Insert inside the chicken the following: 4 cloves garlic crushed, 4 thin slices of ginger (2 inches in length each), 5 stalks of Scallions or Spring Onions (tie in a knot) and add 1 tbsp of sesame oil inside the cavity and rub the 1 tsp on the skin.
4. In a pot bring to a boil some water enough to cover the chicken and 5 small shallots (rough chop).
5. Once a rolling boil has been achieved add the chicken breast side down.
6. After 15-17 minutes carefully turn the chicken on its back. Be careful not to tear the skin.
7. Remove any scum that rises to the surface.
8. After 15-17 minutes drain the chicken and immediately transfer into a bowl of ice water.
9. Set aside the chicken broth for the chicken rice.
10. Once the chicken has cooled remove and pat dry and don’t break the skin. Remove the ginger, scallions and garlic.
11. Slice off the breasts, wings, legs and thighs. Place the pieces on a plate to be steamed before serving.

CHICKEN RICE:
1. Place in a rice cooker at least 4 cups of uncooked rice.
2. Add 5 cups of the chicken stock, 1 tbsp peanut oil, 4 cloves garlic (minced), 1 tsp minced ginger, ½ tsp salt and 3 Pandan leaves (tie in a knot).
3. Cook the rice according to rice cooker instructions.

GINGER SAUCE:
1. Mix in a bowl the following: ½ tsp lemon juice, 2 tsp minced ginger, 1 tsp minced garlic, 1 tsp sesame oil, ¼ tsp salt, 2 tbsp chicken stock and 1½ tsp sugar.
2. Transfer to a serving bowl.

SWEET SOY SAUCE:(Kecap Manis Sedang)
1. Mix in a bowl the following: 1½ tbsp dark soy sauce, 1½ tbsp light soy sauce, 1½ Mirin and 1 tbsp sugar.
2. Transfer to a serving bowl.

Before serving, steam the chicken pieces for 3 minutes and slice into serving sizes. Serve with sliced cucumbers, tomato wedges and garnish with Cilantro leaves.

Beef Bulgogi

1. Cut into thin slices 500g Flank Steak and pound lightly with the dull edge of the knife to soften.
2. Mix in a bowl the following ingredients for the marinade: 1 tsp black pepper, white part of 2 leek stalks (chopped), 4 tsp white sugar, 4 tsp brown sugar, ½ cup soy sauce, 1 small shallot (chopped), 3 scallions (chopped), and 1 tbsp sesame oil.
3. Place the beef slices inside a re-sealable bag and add the marinade but retain about 2 tbsp for the vegetables.
4. Marinade for at least 2 hours but better if overnight.
5. While marinating prepare the following to complement the dish.
6. In a pan sauté the following in 1 tsp oil: 1 medium carrot (sliced into thin strips), 1 cup bean sprouts, 5 fresh button mushrooms (sliced) and 1 medium shallot (sliced). Season with salt and pepper and add the 2 tbsp beef marinade.
7. Don’t overcook the vegetables.
8. In a grill cook your marinated beef to your desired doneness. I cooked this at least 30 seconds per side.

Before serving, slice the beef into strips after resting and place on top of rice. Sprinkle with toasted sesame seeds and top with the vegetables.

Chicken Satay

1. Slice into thin strips 500g of boneless chicken breasts and keep chilled.
2. Mix in a bowl the following ingredients for the marinade: 3 cloves garlic (minced), 2 tsp coriander, 4 tsp brown sugar, ½ tbsp black pepper, 1 tsp salt, ¼ cup soy sauce, 2 tsp ginger (chopped), 1 tbsp lime juice, 3 tbsp olive oil, ¼ cup coconut milk and ½ tbsp curry powder.
3. Place chicken strips inside a re-sealable bag and add 2/3 of the marinade and reserve the rest for basting.
4. Marinade for at least 45 minutes to an hour.
5. Skewer chicken strips into bamboo skewers that were soaked in water for 30 minutes.
6. Grill the Chicken Satay and baste with the remaining marinade.
7. Cook until chicken is firm and no longer soft. Do not overcook otherwise chicken will be tough.

PEANUT SAUCE:
1. Mix in a bowl ¼ cup chunky peanut butter, ½ tsp hot chili sauce, 1 clove garlic (minced), 2 tbsp honey, ½ tsp Cayenne Pepper, 1 tsp lime juice, 2 tsp soy sauce and ¼ cup peanut oil.
2. Best served a little bit warm.

Serve the Chicken Satay garnished with Cilantro leaves together with the Peanut Sauce.

Minced Pork Wrapped in Lettuce

1. Prepare 500g of lean ground pork.
2. In a saucepan bring to a boil 1 cup of chicken stock, ½ cup oyster sauce, 3 tsp brown sugar, a few drops of sesame oil, ¼ tsp salt and thicken with 2 tsp cornstarch diluted in 4 tsp water. Set aside.
3. In a wok or skillet sauté in 2 tsp oil 1 large onion (minced) and 3 cloves garlic (minced). Do not burn the garlic.
4. Once onion is translucent add the pork and sauté until fat is rendered and remove excess oils.
5. Add half of the sauce and continue to cook until the pork begins to dry.
6. Add 1 cup of fresh Shiitake Mushrooms (chopped) and add the remaining sauce.
7. Just before serving add 1 large Red Bell Pepper (minced), 1 block silken tofu (diced) and 1 cup green spring onions (chopped).
8. Sprinkle some Red Pepper flakes to add some heat if you desire.

Serve with iceberg lettuce leaves, preferable already triple washed, and encourage your guests to stuff the lettuce leaves with the pork mix and wrap before eating. For it to resemble Ma-bo-Tofu you may add Plum sauce for Chinese Style or Miso for Japanese Style.

Country Style Ribs

1. Trim the excess fat off of 1.5Kg Country Style Ribs.
2. Peel off as much of the membrane on the inside bones as possible. This is to allow the marinade to penetrate the meat better.
3. Mix in a bowl the following ingredients for the marinade: equal parts apple cider vinegar and citrus juices (orange, lemon…etc.), ½ cup dark brown sugar, freshly ground black pepper, lemon pepper, Tabasco, 1 tbsp molasses and 1 tsp of garlic powder (or a few cloves of fresh-squeezed garlic).
4. Put the ribs in a gallon zip-lock bag and pour the marinade over the ribs. Squeeze the air out before closing the bag to promote the constant contact of the marinade against the meat. Refrigerate for up to 24 hours, turning a few times.
5. Pull out the ribs and let the marinade drip and then pat the ribs down with a paper towel. The ribs do not need to be absolutely dry.
6. Coat the ribs liberally with any DRY RUB mix you want. Dry rubs are basically any salt, sugar, spices or herbs (dry or fresh) that you want to use.
7. Experiment with a basic dry rub mix of equal parts of salt and sugar. Then add to that mixture and equal part of black pepper, cayenne, paprika, thyme, rosemary, garlic powder, onion powder, oregano, and cumin. Don’t be afraid to add more and adjust it to your taste.
8. Pre-heat the oven 200’F.
9. In a baking dish lay out a layer of white onions about ¾ of an inch thick to elevate the ribs. Place the ribs on top of the onions and add water in the baking dish but make sure you don’t immerse the ribs. Cover the pan but make sure the cover does not touch the ribs otherwise moisture will fall on the ribs.
10. Cook the ribs for about 2-2½ hours adding water if it dries out. After 1½-2 hours remove the cover and continue baking.
11. Pull out the ribs before they are no longer soft when squeezed between the bones so as not to let them get dry and tough.

Serve with grilled carrots, onions and asparagus as your side dish as well as your favorite BBQ sauce. Another variation of cooking this is by smoking it on an outdoor grill in very low heat for 5-6 hours. Add wood chips 3-4 times during grilling. It is not necessary to smoke continuously.

Yemistes Domates me Rizi (Tomatoes Stuffed with Rice)

TOMATOES:
1. Cut the top off of 4 steak tomatoes and scoop out the pulp and leave around ½ inch of the meat.
2. Pass the pulp through a strainer, discard the pulp and reserve the juice.
3. Make sure the tops are returned to their corresponding body and set aside.

STUFFING:
1. In a rice cooker add 1 cup of Japanese Rice, 1 large onion (minced), 1 tsp garlic powder and 2 cups of chicken stock.
2. Once cooked remove and set aside.
3. In a pan heat 1 tsp olive oil and saute 2 cloves (minced). Do not let the garlic burn.
4. Add ¼ kilo or 250g of ground pork (you may also opt to use ground beef or lamb).
5. Add the tomato juice and reduce.
6. Add the cooked rice and 1 small Red Bell Pepper (minced) and 1 bunch Parsley leaves chopped.
7. For added texture and flavor you may add ¼ cup pine nuts and 4 pcs mint leaves chopped.

CUCUMBER SALAD:
1. Cut into cubes 1 large cucumber.
2. In a bowl mix the following for the dressing: ½ cup cane vinegar, juice from half an orange, 1 tsp sugar, ½ tsp red pepper flakes, ¼ cup chopped fresh basil, salt, pepper and olive oil.
3. Toss the cucumber in the dressing and chill in the refrigerator.

YEMISTES:
1. Pre-heat the oven for 350’F.
2. Stuff the tomatoes with the rice stuffing with a hefty mound on top and coat the tomato body and tops with olive oil.
3. In a baking pan, elevate the stuffed tomatoes on top of cucumber rounds around 2 inches high with the top of the cucumber scooped out to allow the tomato bottom to settle properly.
4. Fill the bottom of the baking dish with water and place in the oven.
5. Cook the tomatoes with the top on first and when that starts to blister remove the top and cook further until the body is cooked to your liking.

To serve, place in a plate the stuffed tomato with the cap on its side and the cucumber salad on the other side. Drizzle some of the dressing on the stuffed rice and also some quality extra virgin olive oil.

Callos (Stewed Ox Tripe)

1. Wash 1 kilo of ox tripe and 1 kilo of Ox leg. Try to remove all visible fat from the tripe and remove the hairs from the leg by scraping it with a sharp knife.
2. In a large pot place the tripe and leg and cover with water. Add 1 whole garlic (crushed), 1 large onion (rough chop), ½ tsp of whole peppercorns and 1 Bay Leaf.
3. Bring to a boil and remove scum as it rises. Cover and simmer until tender (around 4-5 hours) or you may cook in a pressure cooker to cut cooking time.
4. Transfer the meats to a plate and let cool and once cool to the touch cut the tripe and meat into ½ inch x 2 inch strips. Do not include the bones.
5. Strain 2½ cups of the stock to be used later.
6. Cut 1 medium carrot into thin strips and set aside.
7. Remove the skin of 1 pc Chorizo de Bilbao and shred and another piece sliced into very thin round slices and set aside.
8. In a large pan add 2 tsp olive oil over medium-high heat and saute until fragrant 2 cloves of garlic (minced), 2 pcs chili peppers (remove seeds and mince), and 2 medium onions (minced) about 45-60 seconds.
9. Add 3 diced tomatoes (remove pulp) and cook for another 45 seconds.
10. Add the shredded Chorizo de Bilabao and cook until they start to render color.
11. Increase the heat to high and add the Ox tripe and legs and stir thoroughly. Add ½ cup tomato paste and coat everything on the pan.
12. Add the 2 cups of beef stock, remaining Chorizo de Bilbao slices, carrots and 1 cup of garbanzos (chicken peas).
13. Season with ¼ tsp dried basil, ¼ tsp dried rosemary, salt, pepper and sugar. Bring to a boil, cover and simmer for 15 minutes.
14. Uncover and add 1 large Red Bell Pepper (cut into strips), ½ cup sweet green peas and 12 pcs of pitted green olives (sliced), cover and cook for another 5 minutes.

Best served with steaming Jasmine rice.

Meat Platter

BABY BACK RIBS: (See Previous Recipe)

GRILLED SAUSAGES:
1. Just purchase from your local deli your favorite sausages. In this case 2 pcs each of Veal Bratwurst, Hungarian Sausage and Schublig. Make slits on each side of the sausage.
2. Coat them with olive oil. Pre-heat grill and cook the sausages to your preferred doneness.
3. NOTE: Please make sure that you grill the sausages while they are at room temperature and not frozen in the middle.

BARBECUE POTATOES WEDGES:
1. Wash and slice into wedges at least 4 large potatoes and leave skin on.
2. In a bowl mix enough of the following to lightly coat your potato wedges: Cayenne, Sweet Paprika, and Garlic Powder.
3. Proportion the mix according to your liking. I like it hot so I added more Cayenne than the rest. Add a dash of Nutmeg.
4. In a clean paper bag (or you may make one out of parchment paper) add the coating mixture and potato wedges. Close the bag and toss to make sure that all the wedges are coated entirely.
5. In a deep fryer, heat oil (250’F) and cook potato in small batches for 3 minutes or until potatoes are soft. Drain in a mesh strainer and then on paper towels.
6. Re-fry the potatoes this time at 375’F temp until golden and crispy. Drain in paper towels and season with salt.

BUTTERED CARROT and CORN:
1. Drain 1 can of whole corn kernel and discard liquid.
2. Dice 1 medium carrot and set aside.
3. In a pan, heat 2 tsp olive oil and 2 tsp butter and add the carrots and toss for 2 minutes.
4. Add the corn and toss for another 2 minutes.
5. Season with salt and add ¼ cup of chopped fresh flat leaf Parsley.

BAKED BEANS:
1. Soak overnight in water 1½ cup each of White Navy Beans and Red Kidney Beans.
2. In a dutch oven cook the beans in water by bringing to a boil, then reduce heat and simmer for 30 minutes. Remove from heat, cover and allow to stand for 1 hour. (NOTE: beans will not be fully soft)
3. Drain and return beans to the dutch oven and add 1 large onion (minced), 1½ cups tomato ketchup, 1½ cups packed brown sugar, 2½ cups of water, 2 tsp mustard, 2 tsp molasses, 1 tsp salt, 3 cloves garlic (minced) and ½ kilo bacon (cut into bits). Leave bacon near top.
4. Cover and bake at 275’F for 2½ hours. Uncover and bake for an additional 30 minutes or until beans are tender.

To serve, just arrange everything on a platter and serve with your favorite condiments.

Saffron Risotto with Cajun Chicken and Shrimps with Tomato-Mango Salsa

RISOTTO:
1. In ¼ cup of hot water add a pinch of Saffron.
2. Bring to a boil 8 cups vegetable or seafood stock then bring to a simmer.
3. Sauté in a pot 2 tsp olive oil 1 large white onion (minced) and 3 cloves of garlic (minced).
4. When the onions and garlic are translucent, add 2 cups of Arborio rice.
5. Ladle in at least 2 cups of warm stock initially. Keep stirring to keep the rice from burning.
6. Add a ladle of chicken stock while stirring until the rice is cooked.
7. Add the ¼ cup of Saffron water (strain the Saffron strands).
8. When Risotto is almost done add 1 cup of chopped Leeks (white part only).
9. Add ¼ cup each of Red Bell Pepper (diced) and Green Bell Pepper (diced).

CAJUN CHICKEN and CAJUN SHRIMPS:
1. Butterfly 4 pieces of skinless chicken breast and place in a re-sealable bag and marinate in fresh milk (preferably 12 hours).
2. In a bowl mix the following spices 1 tsp each of Sweet Paprika powder, White Pepper, and Garlic powder. ½ tsp each of salt and Cayenne Pepper.
3. Drain the chicken breasts and dry with paper towels. In another re-sealable bag place the spice mixture and the chicken breasts and toss the breasts to evenly coat the chicken breasts.
4. Pan fry the each breasts in ½ tsp olive oil and set aside. Cover with foil and set aside.
5. Remove the head and shell of 250g of large white shrimps (keep tail and last segment).
6. In a bowl mix the following spices 1 tsp each of Mirin and olive oil, ½ tsp each of Sweet Paprika powder and Garlic powder, ¼ tsp each of salt, Black Pepper and Cayenne Pepper and a dash of Tabasco.
7. Toss the shrimps in the mixture to coat thoroughly. Marinate for 30 minutes.
8. Pan fry in high heat in a pan or skillet until it turns pink and cover with foil and set aside.

SALAD with TOMATO-MANGO SALSA:
1. Mix in a bowl 2 large diced Roma tomatoes (remove pulp and seeds), 1 small red onion, and 1 cup diced ripe mango (make sure the mango is still firm and not too soft).
2. Add some finely chopped Flat Leaf Parsley.
3. Drizzle with dressing made from juice of 1 lemon, 4 tsp red wine vinegar seasoned with sugar, salt and pepper. Toss salsa gently so as not to crush the tomatoes and mangoes.

To serve, place some mixed greens on a plate and top with the Tomato-Mango Salsa. Add a ladle of the Risotto and slice the chicken into strips before placing on the plate. Place the shrimps on the side and top it with pureed mangoes with chopped Cilantro.

Orange Chicken (As inspired by Panda Express)

ORANGE SAUCE:
1. In a sauce pan mix the following: 1½ cup water (chicken stock is preferred), ¼ cup light soy sauce, juice and zest from 1 large orange, 5 tbsp sugar, dash garlic powder, dash onion powder and 5 tbsp vinegar.
2. Once simmering mix 2 tsp of cornstarch diluted in ¼ cup water.
3. Set aside once the sauce has thickened.

CHICKEN:
1. Cut into bite size pieces 2 lbs or 1 kilo of boneless chicken breasts.
2. Mix in a bowl 1 egg, 1 tsp white pepper, 1½ salt, and 1 tbsp olive oil.
3. Add the chicken to the bowl and mix well.
4. In another bowl mix ½ cup of cornstarch and ¼ cup flour.
5. Drain the chicken and place the pieces with the coating mixture. Shake off excess coating.
6. Deep fry the chicken until golden brown. Add the chicken in small batches so as not to bring down the temperature of the oil.
7. Place the chicken on paper towels to remove any excess oil. Set aside.

ORANGE CHICKEN:
1. In a wok or skillet heat 1 tbsp oil and add 2 tbsp ginger (mince finely) 2 tsp garlic (minced). Sauté until fragrant but do not burn.
2. Add 1 tbsp rice wine and stir for 5 seconds before adding the chicken.
3. Toss the chicken with the ginger and garlic before adding the Orange sauce.
4. Mix until chicken is well coated the sprinkle some red pepper flakes.

To serve, place in a deep dish and sprinkle some chopped green spring onions.

Roasted Vegetable Pasta

1. Coat with olive oil 8 large cloves of garlic ahead of time as this takes longer to cook. Put in oven at 375’F until golden brown.
2. Cut the following vegetables in 2 inches x ½ inch strips: (you may add more types of vegetables if you want). Around 1 cup each of Carrot, Zucchini (remove seeds), (Red, Green, Yellow) Bell Peppers, and Summer Squash.
3. Cut large Asparagus the same length as your strips above. Blanch in salted water until tender but not soft.
4. Cut 2 large white onions into slivers ½ inch thick as well.
5. Place all the vegetables (except the garlic) in a bowl and toss with EVOO, salt and freshly ground black pepper.
6. Place the veggies in a baking pan (you will need 2 as they need to be in a single layer only)
7. Roast in the oven until veggies are soft and tender with a little bit of char but not burnt.
8. While your veggies are roasting, boil in salted water a bag (250g) of any type of thick pasta you like (e.g. penne, farfalle (bow tie pasta)), until al dente.
9. Saute in EVOO a cup of sliced fresh Swiss Brown mushrooms and season with salt and pepper.
10. In a large mixing bowl scrape all your veggies from the pan into the bowl including the juices and oil.
11. Once the pasta and mushrooms are done toss together with the roasted veggies and roasted garlic (crushed).
12. Toss with ½ cup of freshly grated parmesan cheese and sprinkle some red pepper flakes and add around 15-20 pieces of red cherry tomatoes cut in half.
13. Finally add freshly chopped flat leaf parsley.

(For added texture you may also use pine nuts. Just roast in a pan before including it in the pasta)

Baby Back Ribs

1. Choose a meaty baby back ribs around 800-1000g.
2. For more succulent ribs you may trim off the flap meat above the actual rib bones.
3. Do not discard the meat as you can use it in other dishes.
4. Clean off most of the fat, then peel off as much of the membrane on the inside bones as possible. This is to allow the marinade to penetrate the meat better.
5. Mix in a bowl the following ingredients for the marinade: equal parts red wine vinegar and citrus juices (orange, lemon…etc.), 1 tbsp each of dark brown sugar, freshly ground black pepper, lemon pepper, Tabasco, and 1 tsp of garlic powder (or a few cloves of fresh-squeezed garlic).
6. Put the ribs in a gallon zip-lock bag and pour the marinade over the ribs. Squeeze the air out before closing the bag to promote the constant contact of the marinade against the meat. Refrigerate for up to 24 hours, turning a few times.
7. Pull out the ribs and let the marinade drip and then pat the ribs down with a paper towel. The ribs do not need to be absolutely dry.
8. Coat the ribs liberally with any DRY RUB mix you want. Dry rubs are basically any salt, sugar, spices or herbs (dry or fresh) that you want to use.
9. Experiment with a basic dry rub mix of equal parts of salt and sugar. Then add to that mixture and equal part of black pepper, cayenne, paprika, thyme, rosemary, garlic powder, onion powder, oregano, and cumin. Don’t be afraid to add more and adjust it to your taste.
10. Pre-heat the oven 200’F.
11. In a baking dish lay out a layer of white onions about ¾ of an inch thick to elevate the ribs. Place the ribs on top of the onions and add water in the baking dish but make sure you don’t immerse the ribs. Cover the pan but make sure the cover does not touch the ribs otherwise moisture will fall on the ribs.
12. Cook the ribs for about 2-2½ hours adding water if it dries out. After 1½-2 hours remove the cover and continue baking.
13. Pull out the ribs before they are no longer soft when squeezed between the bones so as not to let them get dry and tough.

Serve with buttered corn and carrots as your side dish as well as your favorite BBQ sauce. Another variation of cooking this is by smoking it on an outdoor grill in very low heat for 5-6 hours. Add wood chips 3-4 times during grilling. It is not necessary to smoke continuously. Big thanks to Mark and Pilar Hardin for introducing me to the wonderful tastes of dry rubs.

Shrimp in Corn and Coconut Soup

1. Remove shrimp heads from about 250g of large white shrimps and boil in 3 cups water, 2 tsp salt and 1 tsp black pepper. Put in a blender and strain the stock. Set aside and discard the pureed shrimp heads.
2. Put the shrimp stock in a soup pot and bring to a boil add the shrimps and just cook through and remove and shock in ice water.
3. Devein the shrimps and cut in half then quarters and set aside.
4. Add to the stock 2 cups of water and 2 cans whole corn kernel together with the liquid.
5. Bring to a boil and season with salt, pepper, garlic and onion powder.
6. Transfer the mixture in a blender or use an immersion blender and puree.
7. Add 1 can Coconut Cream and mix until incorporated.
8. Add 1 cup of grated medium carrot (use the large grater), 2 tsp Aromat, and the shrimps to heat through.
9. Before serving add 2 tsp butter to make the soup silkier.

To serve, garnish with chopped spring onions (green parts of the stalk) and garlic butter toast.

Swiss Brown Mushroom in Miso Soup

1. In a stock pot sauté in 2 tsp olive oil 1 pack of Swiss Brown Mushrooms (sliced).
2. Add 6 cups of beef stock or plain water. Bring to a boil.
3. Add 1 cup Miso paste.
4. Add 1 cup of dried Wakame (Dried Seaweed).
5. Season with salt and pepper to taste.

To serve, ladle into a bowl and garnish with chopped spring onions. You may also add cubed silken tofu before you cook the Wakame.

Oyster (Abalone) Mushroom in Miso

1. Mix in a bowl ½ cup brown sugar, 1/8 cup Mirin, 1/8 cup light soy sauce and 1/8 cup Miso. Mix until sugar is fully dissolved. Set aside.
2. Sauté in a wok or skillet 2 tsp olive oil and 2 tsp butter, 1 large white onion (slivered), 3 cloves garlic (sliced thinly) and 2 large tomatoes (cut into wedges).
3. Add a pack of around 250g of Oyster Mushrooms to the wok and mix well.
4. Add the Miso sauce a little at a time until desired taste is acquired.

To serve, place in a plate and garnish with chopped spring onions.

SASHIMI and SUSHI PLATTER

SASHIMI:
Make sure to use clean chopping boards and a very sharp knife when preparing sashimi. You may use “Tako hiki” and “Yanagi ba” sashimi knives, if you don’t have any use a chef’s knife. Do not use serrated knives as this may tear some of the tuna meat.

(a) Maguro Sashimi – Slice a block of Grade A Yellow Fin Tuna into 2.5 cm (1") wide by 4 cm (1.5") long by 0.5 cm (0.2") thick fillets. Remember to cut on the bias and against the grain of the tuna.

Serve with “Shoyu” or soy sauce for dipping and paired with “Wasabi” or freshly grated Japanese Horse Radish. Some would also prefer some Lemon, Lime or Calamansi added to their Shoyu or soy sauce.

MAKIMONO:
The common ingredient in Makimono is the sushi rice “sushi-meshi”. To the following Makimono cook 3 cups of Japanese short grain rice in a rice cooker. Once cooked, transfer the rice into a “Hangiri” or rice barrel if you don’t have one transfer to a non-reactive pan since a vinegar mix will be used to flavor the rice. Mix with flavored powder vinegar “Sushinoko” to taste by sprinkling it over the rice. Use a “Shamoji” or wooden rice paddle to incorporate the Sushinoko into the rice. Fold it into the rice and do not mash or crush the rice. If you can’t find any Sushinoko, mix in bowl 2 cups rice vinegar, 1 tsp salt, 2 tsp sugar, “Kombu” or dried kelp and 2 tsp “Sake” or Japanese Rice wine. You may only use the sushi rice once it has been cooled to room temperature otherwise it will wilt the “Nori” or seaweed wrapper. Cover the rice with a clean moist “Fukin” or kitchen cloth to keep the rice moist.

In handling sushi rice make sure your hands are always moist, not wet, but moist with water and a little bit of “Mitsukan” or rice vinegar. This will keep the rice from sticking to your hands.

Another ingredient is the Nori or seaweed wrapper which is mainly used in making sushi rolls. A good quality Nori is thick, smooth and has a bright green color. When the Nori is already dark green in color and tough it has been exposed too long in the open and has absorbed moisture and is no longer suitable for sushi rolls. A standard size Nori is 7.1” x 8.3” inches in dimension.

Another ingredient commonly used is the “Tamago” or sweet egg omelet. To make some you need 4 eggs (beaten), add ½ tsp light soy sauce, 1 tsp Mirin, 1 tsp sugar and ½ tsp salt. Using a “Makiyakinabe” or rectangular omelette pan heat ½ tsp oil and cook in batches and crepe like thickness the Tamago. Roll several layers of this cooked egg until you achieve a roll about 2 inches thick.

“Kampyo” or dried bottle gourd is commonly used in making Futomaki. To prepare these dried bottle gourds they are first soaked in water overnight as they are very tough. To flavor them for every 100g of Kampyo boil in a pot fully immersed in water. Add 4 tsp of brown sugar and ½ cup soy sauce. Boil until Kampyo is soft and a little translucent. Drain and set aside.

(b) Tekkamaki – is a Hosomaki type of Makimono that uses “Maguro” or Tuna as its single ingredient. Prepare cuts of Tuna ¾” x ¾” x 8.3” in thickness and length. Use only ¾ of a Nori sheet (cut lengthwise) and add a thin layer of rice on the dull side of sheet and not on the shiny side. Don’t pack it too tight since you will be rolling it anyway. Lay the Tuna in the center and roll the Tekkamaki using a “Makisu” or bamboo mat. Some prefer Wasabi paste together with the Tuna. Once rolled, the rice must cover the tuna entirely.

Cut the roll in the center and place the halves together to check if they have the same length. Cut the ends to achieve an even length of the halves. Cut the halves in the middle once more to make 4 rolls. Cut each roll again on the bias to achieve the desired cut in the picture. A single roll usually makes around 8 pieces of Tekkamaki.

Serve with Shoyu or soy sauce for dipping and pair it with Wasabi or freshly grated Japanese Horse Radish. Some would also prefer some Lemon, Lime or Calamansi added to their Shoyu or soy sauce.

(c) Futomaki – are thick, large or fat rolls usually 1½ inches in diameter and have around 3 or more ingredients. Prepare the following: 4 pieces Nori, 12 pieces Cumber sticks about 2½ inches in length and ½ inch thick (remove seeds), 4 pieces Tamago ¾” x ¾” x 8.3” in thickness, 8 pieces crabstick, 8 pieces ripe Mango strips 2½ and length and ¾ inch thick, 4 strips of Kampyo with each strip covering the length of the Nori and several tsp of “Oborro” or pink fish powder.

Use only 1 Nori sheet and add a thin layer of rice on the dull side of sheet and not on the shiny side. Don’t pack it too tight since you will be rolling it anyway. Leave at least ½ inch clearance from the bottom of the Nori and at least 1 inch from the top help close the Futomaki later on. Lay 2 pcs crabstick in the middle of the sushi rice. Below the crabsticks add 2 pcs Mango strips and above it add 3 pcs of Cucumber sticks (make sure the Cucumber is skin side down). Add some Oborro powder above the Cucumber sticks. Add a strip of the Tamago between the Cucumber and the crabstick. Add a strip of Kampyo between the crabstick and the Mango strips. Make sure the edge of the Nori and Makisu are aligned before you start to roll the Futomaki. Using both hands grab the ½ clear edge of the Nori and Makisu with your pointer and thumbs roll away from you while holding the rest of the contents with your other fingers. Press the clear edge of the Nori against the edge of the layer of rice at the top. Roll using the Makisu and make sure that it is firm. Do not press too hard otherwise the insides may spill out from the sides.

Cut the roll in the center and place the halves together to check if they have the same length. Cut the ends to achieve an even length of the halves. Cut the halves in the middle once more to make 4 rolls. Cut each roll again in half to make around 8 pieces of Futomaki.

Serve with Shoyu or soy sauce for dipping and pair it with Wasabi or freshly grated Japanese Horse Radish.

(d) Ebi Nigiri – “Nigiri” types of sushi are hand-formed sushi which consists of an oblong mound of sushi rice that is pressed between the palms of the hands, usually with a bit of Wasabi and a topping draped over it but in my case I used some Japanese Mayo to attach the topping to the rice.

Wash some large white shrimps the quantity is dependent on how many you plan to make. Cut off the heads for better presentation and run a thin barbecue stick along the legs up to the tail. Do not pierce the tail section. This is to keep the shrimp from curling up when you cook them. Cut off any excess stick leaving at least some to easily remove the stick once the shrimps are cooked.

In a pot, boil some water and add 1 tsp salt and 2 tsp Mitsukan for every 500g of shrimp. Place the shrimp into the pot and wait for it to cook in about 3 to 3½ minutes. Drain and shock the shrimps in ice water. Remove the sticks and peel off all the skin or you may opt to retain the tail segment for presentation. Butterfly the shrimps by using a knife by cutting along the bottom of the shrimp making sure not to cut all the way through but just enough to spread out the shrimp.

Mould some rice in your hands into an oblong shape with the following dimension 1½” x ½” x ½”. Place some Wasabi or Japanese Mayo on top and place the shrimp on top and press between your palms again. Do not press too hard or you will crush the Nigiri.

Serve with Shoyu or soy sauce for dipping and pair it with Wasabi or freshly grated Japanese Horse Radish.

(e) Ebiko Gunkan – “Gunkan” or warship roll, is a special type of Nigiri with an oval, hand-formed clump of sushi rice that has a strip of Nori wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of Nori. In this case “Ebiko” or flying fish roe (also called “Tobiko”).

Mould some rice in your hands into an oval shape with the following dimension 1½” x ½” x ½”. Get some Nori and using the marks on the sheet cut into about 1” thick strips. Wrap the Nori around the perimeter of the rice and press to close. Fill the Gunkan with Ebiko until it forms a mound.

Serve with Shoyu or soy sauce for dipping and pair it with Wasabi or freshly grated Japanese Horse Radish.

(f) Spicy Maguro Gunkan – Just follow the recipe for Ebiko Gunkan but instead of using Ebiko use diced tuna mixed with sautéed tomato pulp (without seeds and skin), garlic, salt, sugar, chopped spring onions and Tabasco sauce.