Scandinavian Cuisine

Salted Cucumber Salad ~5 Servings ​

2# English cucumbers cut lengthwise, seeded, and sliced ¼ inch thick on a bias 2 T kosher salt 2 T fresh lemon juice 2 T finely chopped fresh dill 2 T finely chopped fresh chervil or cilantro. Edible flowers, such as chive, turnip, forget-me-not, or cabbage flowers, for garnish

Method:

In a medium bowl, toss the cucumbers with the salt and lemon juice; set aside for 15–30 minutes (the longer the cucumbers rest, the less water they will have and the saltier they will taste). Drain and discard the excess liquid, taste the cucumbers, and adjust the lemon juice and salt as needed. Add the dill and chervil, and toss to incorporate. Transfer the mixture to a large serving platter. Garnish with edible flowers and serve.

Mussels in Cream with Cabbage ~4 Servings ​

2 C dry white wine 2 # mussels, cleaned 1 C heavy cream ½ t kosher salt, plus more as needed 1 T unsalted 1# cabbage shoots such as kale shoots, or substitute baby kale

Method:

In a large heavy pot, bring the white wine to a boil. Add the mussels and cover; cook, shaking the pan a few times, until most of the mussels have opened, about 2 minutes. Use a slotted spoon to remove them to a large bowl, and keep warm. Set a fine strainer in a liquid measuring cup and strain the mussel juice into it. Rinse the large pot and set aside. Transfer the mussel juice to a medium pot and cook over high heat until reduced by two-thirds, about 8 minutes. Lower the heat to medium, add the cream, and cook until slightly reduced and intensified in flavor, 5 minutes. Season generously with salt. In the large pot, combine 1 C water, ½ teaspoon salt, and the butter; bring to a boil over high heat. Add the cabbage shoots and cook, tossing with tongs a few times, until wilted and tender, 3–4 minutes. Add the mussels and toss to rewarm. Using a slotted spoon or strainer, transfer the mussels and greens to a serving bowl, discarding the liquid. Working quickly with an immersion blender, froth the cream sauce by blending it just beneath the surface with the blender at a 45° angle (you can skip this step if desired). Use a serving spoon to hold back the foam as you pour the cream sauce over the mussels, then spoon the foam on top. Serve immediately.

Charred Root Vegetables with & Herb Vinaigrette ~4 Servings ​

For the nuts & vinaigrette: ⅓ C hazelnuts 1 C cilantro ¾ C canola 1 large egg yolk 1 t apple cider vinegar 1 t Dijon mustard ¼ t kosher salt

For the vegetables: 2# assorted root vegetables, beets, carrots, parsnips 1 t kosher salt, plus more as needed 1 T plus 1 tsp. extra-virgin , plus more for drizzling 1 T fresh lemon juice Flaky sea salt, for garnish

Method:

Preheat the oven to 350°. Set the nuts on a small baking sheet and bake, shaking the pan once halfway through, until toasted and the skins have loosened slightly, about 15 minutes. Remove and let cool slightly, then rub the nuts to remove most of the skins. Coarsely chop and set aside. In a blender, add the cilantro and oil and blend until very smooth. In a medium bowl, add the egg yolk, vinegar, mustard, and salt and whisk until combined. Slowly add the oil, whisking vigorously while gradually drizzling it into the sauce in a very slow stream, until a consistency a little thinner than a mayonnaise forms. Cover and set aside until ready to use. Bring a large pot of water to a boil, and set a bowl of ice water next to the stove. Add the root vegetables and a few generous pinches of salt to the boiling water; cook slightly, 10-15 minutes, depending on the size of your cuts and vegetables; leaving them still very al dente. Remove and transfer to the ice water until cool enough to handle. Remove and pat dry. On a grill or grill pan over medium-high heat, add the vegetables and let cook until well charred in places, about 15 minutes on a grill, or 20–25 minutes on a grill pan. Remove the vegetables, and once they’re cool enough, slice into 3-inch pieces on the diagonal. Transfer the vegetables to a large bowl and toss with the olive oil, lemon juice, and 1 teaspoon salt. Smear some of the vinaigrette to taste onto the bottom of a serving platter. Place the vegetables on top, then sprinkle with the chopped hazelnuts, sea salt to taste, and a drizzle of olive oil.

Salmon Gravlax 1 fillet ​

1 T seeds 2 T whole white peppercorns ½ C kosher salt ½ C granulated sugar ¼ C brown sugar 2 C chopped dill 2 C chopped parsley 1 t crushed red pepper 1 T finely grated lemon zest 3 T aquavit One 2-pound, center-cut, skin-on wild salmon fillet, pin bones removed

Method:

In a spice grinder, combine the cumin seeds and white peppercorns and pulse until finely ground. Transfer to a medium bowl and add the salt, both sugars, dill, parsley, crushed red pepper, lemon zest and aquavit. Mix well. Place the salmon in a glass or ceramic dish, skin side down. Spread the herb paste evenly over the fillet. Cover the dish tightly with plastic wrap and refrigerate until the fish feels firm and looks cured in the center, 2 to 3 days. The sides of the fillet will have the strongest flavor and driest texture.

Aquavit

1 C vodka 1 sprig fresh dill One lemon zested, without pith ½ t caraway seeds 1 pod star anise ¼ t fennel seed

Method:

Put the vodka, dill, and lemon zest in a sealable glass jar. Seal and shake, then let steep at room temperature for one day. Remove and discard the lemon zest and dill. Add the caraway seeds, star anise, and fennel seed to the infused vodka. Let steep at room temperature for an additional 2 days. If you'd like a stronger flavor, continue to steep for up to two weeks. When desired flavor is achieved, strain through cheesecloth. Store at room temperature or in the refrigerator for up to 6 months.

Dark Rye ~1 Loaf ​

2 C lukewarm water 2 t dry active yeast 2 T sugar 4 ½ C dark rye flour 1 C all-purpose flour 1 ¾ C cracked rye berries ½ C whole rye berries 1 ¼ C whole flaxseeds 1 ⅓ C sunflower seeds or combination of sunflower seeds ,pumpkin seeds and/or chopped 1 T salt 1 C stout, porter, or brown beer 1 C buttermilk Traditional rolled oats for sprinkling

Method:

Bloom the yeast into the lukewarm water, stir in all purpose flour, and sugar, and let sit for 10 minutes until the yeast is frothy, creating a sponge. Combine all the dry ingredients in the bowl of a stand mixer. Add the yeast mixture, beer and buttermilk. Stir to combine. Fit the stand mixer with a dough hook and knead for 10 minutes. The dough will be sticky. Cover loosely with plastic wrap and let it rest in a warm place (room temperature) for 24-48 hours, depending on how sour you want the bread to be (be sure to ferment it for at least 24 hours to ensure enough of the liquid is absorbed). Line a 9x5x3 inch bread loaf pan with parchment paper. Preheat the oven to 350 degrees F. Scoop all of the dough into the lined bread pan, pressing down as needed. (It's a lot of dough but it will fit.) Brush the top with water and sprinkle over evenly with the rolled oats. Let proof for 15-20 minutes at 100 degrees. Bake until the center is done. For best and most accurate results use an instant read thermometer and aim for an internal temperature of about 200 degrees F. This can take up to 40-50 minutes. Let the loaf cool for 5 minutes before removing it from the pan. Let the loaf cool completely before slicing. Keep stored in an airtight container. Crayfish in Butter & Potato Salad ~4 Servings ​

3# crayfish 1 fennel bulb with stalks 6 qt. water 1# 8 oz red potatoes 1 T crushed red pepper ½ C plus 3 Tbsp. apple cider vinegar, divided 2 T plus 3/4 tsp. kosher salt, divided 1# corn, frozen or fresh kernels 3 T sour cream 3 T mayonnaise 3 T chopped fresh dill 2 T chopped fresh flat-leaf parsley leaves ¾ t black pepper ½ t hot sauce

2 C butter Lemon wedges

Method:

Trim stalks from fennel; remove tough outer leaves from bulb. Reserve bulb. Bring fennel stalks, water, potatoes, red pepper, ½ cup of the vinegar, and 2 T of the salt to a boil in a large stockpot over high. Reduce heat to medium-high, and simmer 12 minutes. Add corn, and simmer until potatoes are tender, 10 to 12 minutes. Remove corn and potatoes; let cool. Return fennel mixture to a boil over high. Add crayfish; boil 10 minutes, or less depending on how long they are taking to cook. Transfer crayfish to a large bowl of ice water to stop the cooking process. Cut fennel bulb crosswise into very thin slices. (Use a mandoline if you have one.) Cut corn kernels from cobs; discard cobs. If using large red potatoes, cut potatoes into eighths. (Leave small red potatoes whole.) Stir together sour cream, mayonnaise, dill, parsley, black pepper, hot sauce, remaining 3 T vinegar, and remaining ¾ t salt in a large bowl. Add fennel bulb slices, potatoes, and corn; toss to coat. Melt butter in a large saucepan over medium. Gently add crayfish back; heat until warmed through, 2 to 3 minutes. Remove crayfish, and place into a large platter or bowl. Serve with potato salad and lemon wedges.

Italian Cuisine

Cioppino ~7 Servings ​

1 t fennel seeds 3 T olive oil 1 medium onion, finely chopped 1 small (or 1/2 large) fennel bulb, finely chopped 6 garlic cloves, coarsely chopped 3 bay leaves 1 t dried oregano 1 t crushed red pepper flakes Salt & Pepper TT 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved 1 ½ C dry white wine 8 oz clam juice 1# skinless mild white fish, cod, cut into 1' pieces 1# mussels, scrubbed, debearded 1# shrimp, peeled and deveined, or crab legs 1# cleaned squid, thawed if frozen, bodies cut into 1/2' rings, tentacles left whole Crusty bread, focaccia, ciabatta, fougasse

Method:

Toast fennel seeds in a small skillet over medium heat until fragrant, about 2 minutes. Finely grind in a spice mill; set aside.

Heat oil in a large heavy pot over medium-high heat. Add onion, fennel, garlic, bay leaves, oregano, and red pepper flakes. Season with salt and pepper. Cover, and cook, stirring occasionally, until onion and fennel are soft, about 12 minutes.

Stir in ground fennel seeds, tomatoes with juices, wine, clam juice, and 1 C water. Cover, bring to a boil, reduce heat to medium-low, and cook, stirring often, until flavors meld, about 15 minutes. Stir in fish, mussels, and shrimp and bring to a simmer. Cover and cook for 2 minutes. Add squid, cover, and cook until mussels open and seafood is cooked through, about 5 minutes (discard mussels that do not open). Serve with bread. Pasta Recipe ~ 1# ​

2 C flour ½ t sea salt 3 large eggs

Method:

Combine the flour and salt. Make a well in the center of the flour, and add the eggs. Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form. Knead the pasta dough for 8-10 minutes. If the dough is too dry and won’t stick together, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour. Keep in mind this dough will be much stiffer than traditional bread dough. However, the longer you work it, the smoother and more pliable it will become. You’re looking for a smooth texture. If your dough is still rough, keep kneading. We are looking for a smooth, satiny consistency, which will develop the longer you knead. Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the gluten in the dough time to relax. Otherwise, it will be difficult the whole time you are rolling it out.) Tortellini ~4 Servings ​

*Pasta Recipe 1 tbsp unsalted butter 1 pinch 4 T dry white wine 4 oz loin 4 oz mortadella 5 ½ oz Parmigiano Reggiano cheese 4oz prosciutto 1 egg 1 sprig rosemary 3 clove garlic

Method:

Filling: Pour the butter into a pan along with rosemary and garlic. Melt the butter over medium heat and sear the pork loin a couple of minutes per side. Now, raise the flame and baste with 4 T of white wine. Finally, reduce the flame a little bit and slow cook the meat until well done. Sift and save the sauce discarding the garlic and rosemary.Now, cut the prosciutto and mortadella into pieces. Cut the pork loin into pieces as well, then grind along with the prosciutto and the mortadella in a meat grinder or finely mince by hand. You want the mixture finely minced; if necessary, grind the meat twice. Add the grated Parmigiano Reggiano, and 1 egg, pork loin sauce, and a pinch of nutmeg. Knead the “pastino” until consistent, then pour in a covered bowl. Store in the fridge until ready to use. Make pasta recipe, allow to rest. Roll the dough very thin and cut the sheets of dough into squares 1 ¼ inches by 1 ¼ inches. Place 1 tsp of filling in the middle of each square, then fold the square into a triangle. Finally, roll up the triangle and join the angles creating the typical shape of the tortellini. You want to work quickly otherwise the layer of pasta dries too much. To avoid this, roll small sheets of dough a little at time and spray a bit of water over the pasta every few minutes or keep covered with a wet towel. Cook tortellini into boiling stock of and poultry stock. The tortellini are ready when they raise to the surface. Serve very hot directly into the stock or raise and toss with heavy cream reduction sauce. Pappardelle alla Carbonara ~3-4 Servings ​

*Pasta Recipe 6 oz , cut into 1/4-inch (1/2-centimeter) dice 2 T extra virgin olive oil, preferably lightly fruity 2 large eggs, at room temperature 3 large egg yolks, at room temperature ¾ C freshly grated pecorino romano, or half pecorino romano and half parmigiano-reggiano 1-2 T heavy cream Black pepper & chopped herbs

Method:

Render the pancetta slowly releasing the , until crispy. Don't let it get too crisp. Set the pan and its contents aside but keep warm. Bring water to a boil in an 8-quart pot over high heat. Salt the water generously, then add the pasta and cook, stirring occasionally, until al dente. This will happen quickly with fresh pasta. Remove, either shock with ice water, or toss with rendered fat and keep warm, depending on timeline. While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth. Drain the pasta, reserve a cup of its water hot. Temper the egg and cheese mixture with the hot water. Add the pasta back into a skillet with the rendered pancetta. Holding the skillet slightly above but not touching the burner, or over very low heat, pour the tempered mixture in a stream into the pasta. Toss the pasta to blend all the contents of the pan. Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. You can mix in a tiny bit of the cream to smooth things out. Transfer to individual heated bowls or plates and serve instantaneously. Top with generous amounts of black pepper, and crispy pancetta, and optional fresh herbs.

Anchovy Bruschetta ~8-10 Servings ​

1 can anchovies in Olive Oil, chopped rough 1# cherry or grape tomatoes, quartered 2 shallots, diced 2 T chopped fresh oregano 4 basil leaves, chiffonade

1 loaf bread, ciabatta, baguette 4 cloves garlic 2 T olive oil

Method:

Combine the first 5 ingredients in a medium bowl; set aside. Cut the bread into ¾ inch diagonal slices. Toast or grill until golden. While the bread is still warm, rub both sides with garlic cloves. Top with tomato mixture and drizzle with olive oil.

Tomato Bruschetta ~8-10 Servings ​

2# tomatoes--cored, seeded and coarsely chopped Juice & Zest of one lemon 2 T balsamic vinegar Salt and pepper 1 loaf of bread, ciabatta, baguette 4 cloves garlic, peeled and halved crosswise 6 T olive oil ¼ C torn basil leaves (loosely packed)

1 ea Burrata

Method:

In a medium bowl, combine the tomatoes with lemon juice and zest, vinegar, ½ tsp. each salt and pepper. Preheat a grill or grill pan to medium-high. Add the bread and grill, turning, until golden and charred in spots, about 5 minutes. Rub one side of each hot bread slice with the cut side of a garlic clove, using half a clove for each slice. Drizzle 1 tbsp. EVOO evenly over the garlicky side of each bread slice and spoon the tomatoes on top. Sprinkle with the basil and drizzle with a few more drops of EVOO. Serve with burrata. Spanish Cuisine

Paella de Marisco ~8 Servings ​

½ t generous pinch saffron threads 1# small clams, scrubbed 1# mussels, cleaned ½ C extra-virgin olive oil 4 garlic clove, peeled 2# jumbo or large head-on shrimp 2# whole langoustines 1# cleaned squid or cuttlefish, cut into ⅓-inch pieces 1 green bell pepper 1 t kosher salt, plus more as needed 6 medium red tomatoes, seeded and grated on a box grater 2 t Spanish pimentón dulce (sweet paprika) 3 qt fish stock 4 C bomba rice or another short- or medium-grain Spanish rice

Method:

In a small dry skillet over medium-high heat, add the saffron. Cook, shaking the pan occasionally, until the strands are brittle and darken slightly, 3-4 minutes. Remove to a small bowl and coarsely grind the saffron between fingers. Set aside. In a medium saucepan, add 1 cup water; cover and bring to a boil over high heat. Lower the heat to medium-high and add the clams. Cover and cook, shaking the pan from time to time, until the shells have opened, 2–3 minutes (discard any clams that do not open). Transfer the clams to a large bowl, then strain the liquid through cheesecloth into a separate medium bowl; set aside. Twist off the empty half of each clam shell and discard. Rinse out the saucepan and add ½ cup water; cover and bring to a boil over high heat. Lower the heat to medium-high and add the mussels; cover and cook, shaking the pan from time to time, until the shells have opened, 2–3 minutes (discard any mussels that do not open). Add the mussels to the bowl with the clams (discard the liquid). Twist off the empty half of each shell and discard. In a 17- to 18-inch pan, heat oil over medium heat. Add the garlic and cook, stirring, until aromatic, 1–2 minutes. Remove the garlic and discard. Add the shrimp and langoustines and cook, turning occasionally, until the colors have changed slightly and the meat is mostly cooked, 6–8 minutes; transfer to a platter. Clean out any legs or antennae from the pan, then add the remaining oil, the squid or cuttlefish, green pepper, and ¼ teaspoon salt; cook, stirring frequently, until the green pepper is firm-tender and the squid is just barely cooked, 3–4 minutes. Add the tomato, ¼ cup of the reserved clam liquid, and another ¼ teaspoon salt and cook, continuing to stir frequently, 5 minutes. Stir in the pimentón and immediately pour in the fish stock. Sprinkle in the saffron and return the shrimp, clams, and mussels to the pan. Bring the liquid to a boil over high heat. Sprinkle the rice around the pan. Using a wooden spoon, check that the rice is evenly distributed and that all the grains are submerged (this should be the last time you stir the paella); cook over high heat, rotating the pan as needed over the heat source, for 10 minutes. Taste the liquid for salt and add more if needed. Arrange the reserved langoustines across the top of the rice. Lower the heat to low and simmer gently until the liquid is absorbed and the rice grains are just tender but still have an al dente bite to them, 8–10 minutes. (If all the liquid has evaporated and the rice is still not done, drizzle some more of the reserved clam liquid over the rice where needed and cook for a few minutes more.) If needed, to develop soccarat, raise the heat to medium and cook, watching and smelling closely for burning, until the rice at the bottom of the pan browns and crisps slightly, 1–2 minutes. Remove from the heat. Let the rice rest for 5 minutes before serving to allow the starches to firm up slightly. (If the top layer of rice seems a tad too firm, cover the pan with a few paper towels or a clean kitchen towel while it rests.)

Tortilla Española ~8 Servings ​

1 T plus 2 cups olive oil 1 medium yellow onion, thinly sliced Kosher salt 2 medium waxy potatoes (about ¾ lb.), peeled, cut into ¾” pieces 8 large eggs

Method:

Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring occasionally, until softened and dark brown, 10-15 minutes. Let cool slightly.

Meanwhile, heat potatoes and remaining 2 cups oil in a medium saucepan over medium-high heat until oil around potatoes begins to bubble; reduce heat to medium and cook until potatoes are tender but have not taken on any color, 10–12 minutes. Drain potatoes, reserving oil. Season potatoes with salt and let cool slightly.

Combine eggs, onion, potatoes, and ¼ cup reserved potato in a large bowl and gently beat with a fork.

Heat 3 Tbsp. reserved potato cooking oil in a 10” nonstick skillet over medium heat (reserve remaining oil for another use). Add egg mixture and cook, lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet.

Set a large plate on top of skillet. Swiftly invert tortilla onto plate, then slide back into skillet, cooked side up. Cook until center is just set, about 2 minutes longer. Cut into wedges.

Chorizo al Vino ~ ​

4 each links Spanish chorizo, either soft or hard Dry red wine Crusty toasted bread

Method:

Puncture each chorizo several times with a fork. Pour enough wine in a deep pot to cover your chorizo and bring it to a light boil. Place chorizo in the pot to simmer for 20 minutes. Remove the pot from the heat and let the chorizo rest in the wine for 10 minutes more. Take the chorizo out and once it is cool enough, cut it into slices about ½ inch thick, reserve the wine. Put the chorizo in a skillet and sear both sides of each chorizo slice. Add enough wine to the skillet to just cover all of the chorizo. Simmer the chorizo in the wine until almost all of the wine has evaporated. Serve the chorizo with the reduced wine in a cazuela with slices of fresh bread and toothpicks for easy eating.

African Cuisine Injera Flatbread

4 C teff flour 5 C water, plus more as needed

Method:

Whisk together the teff flour and water in a large bowl until a smooth batter forms. Cover the bowl tightly with plastic wrap, making sure there’s space between the plastic wrap and the water (air is necessary for proper fermentation).

Let the batter sit at room temperature until it is foamy and quite fragrant, 24 hours. Keep the bowl covered the entire time. Do not stir the batter while it’s fermenting.

After 24 hours, uncover the batter and if there is water on top, pour it off and discard (stop pouring once the water starts to get mixed with the batter). Whisk the batter until it’s smooth. It should be the consistency of thick pancake batter; if it’s too thick, add a bit more water.

Put a 12-inch/30 cm nonstick skillet over high heat. Once it’s hot (a drop of water will sizzle upon contact), using a fast hand, ladle 3/4 cup/180 ml of the batter into the skillet starting in the middle and quickly moving around in a circle. Swirl the skillet to coat the bottom evenly with the batter—don’t add more batter to fill the gaps. Adjust the heat as necessary so that the injera doesn’t burn, and cook until the surface shows bubbles, about 30 seconds. Cover the skillet with a lid and let the injera cook until the surface loses its gloss, about 2 minutes more. You may need to remove the lid and wipe off the condensation once or twice. Invert the skillet onto a towel, letting the injera fall from the pan; you may have to gently tap the skillet on the work surface to release the bread.

Repeat with the remaining batter, stacking the injera between pieces of parchment paper as you go. Serve warm. Leftover injera, still separated by layers of parchment, can be stored in a plastic bag at room temperature for a day. Reheat in a skillet for a minute on each side. Shiro ~4 Servings ​

½ C oil ½ C chickpea flour 2 medium onions, pureed 1 roma tomato, pureed 4 cloves of garlic, chopped 2 T niter kibbeh (Ethiopian spiced ) 2 C water 3 T berbere spice 1 t garlic powder ¼ t sugar Salt, TT 1 jalapeno, chopped (optional)

Method:

Bring a heavy bottom saucepan to medium heat. Add pureed onions to the dry pan, and saute until they become dry and start to take on color- about 4-5 minutes. Add the oil and berbere spice. Saute for 1-2 minutes until fragrant, add tomato and chopped garlic. Saute for 2-3 minutes more. Now start whisking in about half of the chickpea flour. Gradually start to add about 1 cup of water. Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add another ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic powder, sugar, and salt to taste, stirring until combined. Simmer for about 5-10 minutes over low heat until the flavors combine and the oil separates slightly from the shiro. Garnish with jalapeno, if desired. Serve with fresh injera.

Niter Kibbeh (Ethiopian Spiced Clarified Butter) ~ 2 Cups ​ ​

1 # unsalted butter, cubed ¼ C chopped yellow onion 3 T minced fresh garlic 2 T minced fresh ginger 1 2-inch stick 1 t whole black peppercorns 3 BLACK cardamom pods (not the green cardamom variety) 3 whole cloves 1 t seeds 1 t seeds 1 t dried oregano ½ t cumin seeds ¼ t ground nutmeg ¼ t ground 1 t besobela ,if you can find it, otherwise omit 1 T kosseret ,if you can find it, otherwise omit

Method:

Toast the whole spices over medium heat in a dry skillet for a few minutes until very fragrant. Be careful not to scorch the spices or they will become bitter. Set aside. Place all the ingredients in a medium saucepan and bring it to an extremely low simmer. Continue to simmer over low for at least one hour or up to 90 minutes. BE VERY CAREFUL NOT TO BURN THE BUTTER. If it burns it will be bitter and there is no salvaging it. Pour everything through a fine-mesh cheesecloth. (No need to skim off the foam, everything will be removed during straining.) Pour the niter kibbeh into a jar, let it cool, and cover so that it is airtight. You can store it at room temp for several months or even longer in the fridge (it will be hard in the fridge, let it come to room temp for easy scooping).

Freekeh & Eggplant Salad ~5 Servings ​

1 medium eggplant, cut into 1/2-inch cubes (about 7 C) 1 ¾ C chickpeas, cooked 5 T Evoo 2 ½ t za’atar Kosher salt 2 C chicken stock 4 cloves garlic, finely chopped ¾ C cracked freekeh 1 T butter ¼ C pine nuts 6 oz. grape or cherry tomatoes 2 T fresh lemon juice Freshly ground black pepper 1 T finely chopped fresh mint, plus 3 Tbs. thinly sliced or small leaves ½ C labneh or thick Greek yogurt

Method:

Position a rack in the center of the oven and heat the oven to 400°F. Toss the eggplant and cooked chickpeas with 3 Tof the oil, 1 tsp. of the za’atar, and ½ tsp. of salt. Roast, tossing once with a spatula, until the eggplant is tender when pierced with a fork, 25 to 30 minutes. Set aside. In a medium saucepan, combine the broth, garlic, and ½ tsp. salt. Bring to a boil over high heat, add the freekeh, cover, and reduce the heat to low. Simmer until tender, 17 to 20 minutes. Drain, run cold water over until cool. Melt the butter in a small saucepan over medium heat. Add the pine nuts and cook, stirring constantly, until lightly toasted, 1 to 2 minutes; set aside. In a small bowl, toss the tomatoes, lemon juice, and remaining 1-½ tsp. of za’atar. Gradually stir in the remaining 2 T of olive oil. Toss the freekeh with the tomatoes and roasted eggplant mixture, and season to taste with black pepper and salt. Stir the chopped mint and a drizzle of oil into the labneh, and spread on a serving platter or divide among plates. Spoon the salad over the labneh. Sprinkle with the pine nuts, top with the sliced mint or leaves, and serve.

Shish Taouk ~ 4 Servings ​ ​

10 cloves garlic, mashed into a paste ½ C lemon juice ¼ C olive oil 2 T Aleppo pepper 1 T ground cumin 1 T ground coriander ½ T dried mint leaves 1# chicken thighs, cut into 2" pieces 1 C plain yogurt 10 fresh mint leaves, finely chopped S/P, TT

Method:

Combine half the garlic, ⅓ cup juice, 2 tbsp. oil, 1½ tbsp. Aleppo pepper, cumin, coriander, dried mint, salt, and pepper in a bowl; add chicken, and toss to coat. Chill for 2 hours. Preheat grill to medium heat. Skewer chicken on about eight 10" wooden skewers; grill, turning, until chicken is cooked through and slightly charred, 10–12 minutes. Mix yogurt, fresh mint, remaining garlic, juice, oil, and Aleppo in a bowl; serve alongside skewers.

Yassa ~4-6 Servings ​

3 chicken leg quarters (leg and thigh) 3 chicken breast halves (bone-in) 5 onions, julienne 1 habanero or scotch bonnet pepper

Marinade ½ C fresh lemon juice ¼ C or olive oil 2 T dijon mustard 6 garlic cloves, crushed ½ t salt

Braising S/P TT Oil 1 ½ C Chicken stock 1 C pitted green olives, sliced, for garnish

Method:

Whisk marinade ingredients together and pour into large bowl, or bag, place chicken and onions into the same container. Cut a few slits in the habanero pepper and add it. Toss to coat. Cover and marinate in the fridge for at least 3 hours or, preferably, overnight.

Preheat the oven to 350ºF. Heat 1 T oil over medium-high heat in a large heavy pot or Dutch oven. Remove the chicken from the marinade and sprinkle pieces with a few pinches of salt and a few grinds of pepper, to taste. Brown chicken on both sides in batches, three pieces at a time, about 5 minutes per batch. Transfer to a plate and set aside. Spoon out some of the from the pot, leaving about one tablespoon.

Set the hot pepper aside and scrape the onions and all the marinade into the pot over medium-high heat. Cook, stirring, for about 5 minutes to get the onions hot and cooking. Cover the pot and turn the heat to medium-low. Let the onions cook, stirring occasionally, for about 10 minutes more, until they are soft and starting to caramelize. Regulate the heat so they don’t burn.

Use a spatula or wooden spoon to move onions aside, as you lay chicken pieces into the bottom of the pot, and then mound the onions on top of the chicken pieces. Place the hot pepper in the middle of the pot. Pour in chicken broth. Turn the heat to medium high and bring the broth to a simmer. Cover the pot and put it in the oven and cook for about 1 hour and 20 minutes.

Serve with white rice and sliced green olives. Baba Ganoush ~4 Servings ​

3 medium eggplants (about 2 #) 2 T Evoo 6 cloves garlic 1 T tahini 2 T fresh lemon juice ¼ t smoked paprika ⅛ t ground cumin 2 T chopped flat-leaf parsley 1 T mint, chiffonade 1 T sumac S/P, TT

Method:

Arrange a rack in middle of oven and preheat to 450°. Place eggplants on a rack set in a rimmed baking sheet. Roast, turning eggplants every 15 minutes, until flesh is completely tender, about 1 hour. Let cool.

Set a colander over a bowl. Scoop out flesh and place in colander; discard skins. Let flesh drain, stirring occasionally, for 30 minutes.

Transfer eggplants to a robot coupe or vitamix and blend until smooth. Add in oil, garlic, tahini, lemon juice, paprika, cumin, and parsley, pulse. Season to taste with salt and pepper. Garnish with parsley, sumac, and mint.

Ambasha/Himbasha Ethiopian Celebration Bread

3 ½ C AP Flour 1 C Scalded Milk, Cooled ¼ C Oil ½ t Salt ¼ C Sugar 2 ¼ t Instant yeast ½ t Crushed cardamom 2 t Sesame seeds

To Glaze 1 -2 T Milk/Water 1 t Sesame Seeds 1 T Butter

Method:

Scald the milk, remove from heat and cool to 95-100 degrees F, bloom the yeast in with the cooled milk, stir in 1 T sugar. Set aside until frothy.

Add in the yeast mixture to a stand mixer. Add the flour, sugar, sesame seeds and crushed cardamom to it. Fit the machine with the dough hook and stir the mix to combine. Adjust the speed to knead at low and add the oil slowly to the bowl. Within a minute of kneading the dough will come together. Stir in the salt.

Let knead for about six minutes to help form the gluten structure.

Persian Cuisine Tabbouleh ~4-6 Servings ​

½ C uncooked bulgur 2 C chicken or vegetable stock 2-3 C Italian flat-leaf parsley, loosely packed, chopped ½ C chopped mint ¼ C chopped scallions ¼ C red onion, minced 2-3 roma tomatoes, cored and chopped 2 T olive oil 2 T lemon juice ½ t salt

Method:

In a large bowl, pour 2 cups of boiling water (or chicken stock) over the bulgur. Let it sit for 30-60 minutes until softened, and then strain the bulgur through a fine-mesh strainer.

Then combine the prepared bulgur, parsley, mint, scallions, red onion, and tomatoes in a large bowl. Add oil and lemon juice, and stir until well mixed. Add salt to taste.

Pomegranate Braised Lamb Shanks ~4-6 Servings ​

4# lamb shanks (3 to 6 shanks, preferably all about the same size) ¼ C 1 sweet onion, sliced 2 C pomegranate juice ⅓ C balsamic vinegar, or to taste 6 large garlic cloves, crushed 3 to 4 sprigs fresh rosemary (about 1 tablespoon fresh rosemary leaves) ¼ t crushed red chile flakes, or to taste 1t honey, or to taste S/P, TT Pomegranate seeds for garnish (optional)

Method:

Preheat oven to 250° F, and position an oven rack in the middle. In a large, deep-sided, oven-safe pan, heat vegetable oil over medium-high heat. Season the lamb shanks generously with salt, then brown them very well on all sides. Transfer the shanks to a plate and set aside. Pour off all but about 1 tablespoon of the fat from the pan. Lower the heat under the pan to medium. Add onion and a pinch of salt and cook, stirring frequently, for about 5 minutes, or until the onion is starting to soften. Add pomegranate juice, scraping the bottom of the pan to release any browned bits. Add balsamic vinegar, garlic cloves, rosemary sprigs, and chile flakes, and bring the liquid to a boil. Return the lamb shanks to the pan, along with any juices that have accumulated on the plate. Let the liquid come back to a boil, then cover the pan with a lid or aluminum foil. Bake for about 3 to 3 ½ hours (depending on the size of your shanks), until the meat is very tender and almost-but-not-quite falling off the bone. Remove the pan from the oven and let stand, covered, for 30 minutes. Turn the oven down to 150° F. Transfer the lamb shanks to a serving platter or a rimmed baking sheet, and cover with aluminum foil. Place the shanks in the oven to keep warm. Strain the braising liquid through a fine mesh strainer into a measuring cup or small bowl, and discard the solids. Let the liquid stand for a minute or two, so that the fat rises to the top. Use a ladle or spoon to skim off as much of the fat as you can. Pour the liquid into a small saucepan (or the pan you cooked the lamb in). Place the pan over medium-high heat and bring the liquid to a boil. Add honey and black pepper, then let the liquid reduce for 5 to 10 minutes, or until it’s the consistency you like. Taste and add more salt, chile flakes, vinegar, and/or honey as needed. Remove the lamb shanks from the oven and spoon over the reduced braising liquid. Scatter pomegranate seeds (if using) over them. Serve warm. Tamarind Stuffed Fish ~4 Servings ​

4 small trout, 8 ounces each, cleaned and butterflied Sea salt and freshly ground black pepper 5 T grapeseed oil 1 large yellow onion, thinly sliced 6 cloves garlic, minced 1 C whole raw almonds, coarsely ground 1 C barberries, soaked in warm water for ½ hour and drained ¼ C tamarind concentrate, strained to remove grit 1 C tightly packed minced fresh herbs: Any combination of cilantro, flat-leaf parsley, tarragon, basil, mint 2 limes, cut into wedges

Method:

Preheat the oven to 375°F. Rinse the fish under cold water and pat dry thoroughly. Season them inside and out with salt and pepper and place onto prepared sheet pans. Set aside on ice or in the walk in. Heat a large skillet over medium-high heat. Add 3 tablespoons of the oil and sauté the onion for 10 minutes, until it starts to darken, then cook slowly over low heat for about 30 minutes, until it is dark brown and about half its original volume. Add the garlic, almonds, barberries, and tamarind, and cook over low heat until the mixture becomes fragrant, about 10 minutes. Stir in the herbs and season with salt and pepper. Let cool to room temperature. Remove the fish from the refrigerator. Open each fish toward you, leaving the bottom flat against the pan. Spread the filling evenly from head to tail, then press the top half of the fish down firmly to cover the filling. Tuck any excess filling inside. Brush the fish with the remaining 2 tablespoons oil. Bake for 12 to 15 minutes, until the top turns golden and the fish flakes easily. Serve with the lime wedges.

Serve with couscous or pilaf.

Pita Bread 7#, 22 portions ​

4# 5 oz water 2 ½ oz yeast 7# 12 oz bread flour 10 oz melted butter 2 ½ oz salt 3 ½ oz honey 1# yogurt 10 oz olive oil

Method:

Straight dough method, ferment for one hour, scale to 5 oz ea round, allow to rest, roll out with 50/50 semolina and bread flour. Lay out on parchment paper, brush with olive oil, oregano, herbs, cook on med/hot grill to give diamonds, approx 4 minutes. OR cook in oven, 350-400 until done.

Basic Hummus Recipe ~ 2 cups ​

¾ C dried chickpeas, soak overnight ½ t baking soda ¼ C lemon juice (from 1 ½ to 2 lemons), more to taste 4 cloves garlic, roughly chopped 2 T fine sea salt, to taste 1 C tahini ½ t ground cumin 1 T extra-virgin olive oil Any of the following garnishes: drizzle of olive oil, sprinkle of ground sumac or paprika, chopped fresh parsley and herbs, chopped olives, fire roasted tomatoes, caramelized onions, roasted garlic.

Method:

Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow until the chickpeas look bloated, their skins are falling off, and they’re very soft. In a fine-mesh colander, drain the chickpeas and run cool water over them for about 30 seconds. Set aside. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add ice water by the tablespoon if necessary to achieve a super creamy texture. Taste, and adjust as necessary.

Thai Cuisine

Khao Soi Kai (Northern Thai Soup w/ Chicken) ~4 Servings ​

1 whole dried Thai bird chili (or 1 whole chile de arbol), more or less to taste 2 whole small shallots, peeled and split into quarters 6 whole cloves garlic 1 stalk lemongrass, bottom 4 inches only, roughly chopped 1 t makrut lime zest, or 2 whole makrut lime leaves (see note) 1 (1-inch) knob fresh turmeric, roughly chopped 2 thin slices ginger 1 small bunch cilantro stalks, cut from the very base of the stalks, leaves and thin stems reserved for another use 1 t whole coriander seed 6 pods Thai black cardamom or 1 pod green cardamom, inner seeds only 1 ½ T Thai shrimp paste 1 C vegetable oil Kosher salt

1 # fresh Chinese-style wheat noodles, divided 2 C fresh coconut milk (do not shake) 1 C chicken stock 2 T palm sugar 4 chicken legs, split into drumsticks and thighs Fish sauce to taste Sliced shallots, lime wedges, and pickled Chinese mustard root for serving

Method:

Place chili, shallots, garlic, lemongrass, lime zest, turmeric, ginger, cilantro stalks, coriander seed, and cardamom in the center of a 12- by 12-inch square of heavy duty aluminum foil. Gather edges up to make a tight pouch. Place pouch directly over the flame of a gas burner and cook, turning occasionally, until aromatic and wisps of smoke begin to rise, about 8 minutes. If no gas burner is available, place the pouch in the bottom of a wok or cast iron skillet and heat over high heat, turning occasionally, until smoky, about 10 minutes. Allow contents to cool slightly and transfer to a large mortar and pestle.

Add a large pinch of salt to the aromatics. Pound until a very fine paste is formed, about 10 minutes. Add shrimp paste and pound to incorporate. Set curry paste mixture aside.

Separate out ¼ of the noodles (enough noodles to make a crispy fried-noodle topping for 4 bowls) and set the remaining noodles aside. Heat vegetable oil in a large wok over high heat until shimmering. Working in batches, add noodles to oil and fry, stirring and flipping until golden brown and crisp. Transfer to a paper towel-lined plate. Season with salt and set aside.

Discard all but 1 tablespoon oil from wok. Using a spoon, skim 2 tablespoons of creamy fat off the top of the coconut milk and add to the wok. Heat wok over high heat and cook, stirring constantly, until coconut milk breaks and oil begins to lightly smoke, about 2 minutes. Add curry paste mixture and cook, stirring and smearing the paste into the oil, until aromatic, about 45 seconds.

Slowly whisk in the coconut milk, followed by the chicken stock and palm sugar. Add chicken legs and bring to a simmer. Cook, turning chicken occasionally, until chicken is tender and broth is very flavorful, about 30 minutes. Season to taste with fish sauce.

Bring a pot of salted water to a boil. Add remaining uncooked noodles and cook until al dente, about 1 minute. Drain noodles and divide between four warmed bowls. Top noodles with two pieces of chicken. Divide broth evenly between bowls. Top with fried noodles and serve immediately with sliced shallots, lime wedges, and pickled mustard greens on the side, thai fish sauce, and roasted chile paste.

Laap Pet Isaan (Chopped Duck Laap) ~ 3 Servings ​

Galangal Paste 1 oz garlic, unpeeled 1 oz shallots 14 g galangal, cut into ¼ inch thick slices

Duck 5 oz duck meat, from the legs or the breast

Laap 1 T vegetable oil 6 dried thai chiles, fried 2 T lime juice, key limes 2 T fish sauce ½ t granulated sugar 2 T asian shallots, sliced thin with the grain 1 T lemongrass, tender parts only, sliced 1 T toasted sticky rice powder 1 T toasted chile powder 1 T kaffir lime leaves 2 T green onion, sliced very thin 2 T sawtooth herb, thin sliced 2 T mint leaves, torn

Method: ​

Make the galangal paste, grill the galangal until cooked through but not brown, grill the shallots and garlic until the skin is charred in spots, and they are fully soft but still hold their shape. Let them cool to room temperature. Pound the galangal until it resembles a smooth and fibrous paste, then slip the shallots and garlic out of their skin, pound until fully incorporated. You should have about ¼ C of paste, you can freeze the remainder of what you do not use for this recipe, or store in the fridge for one week.

Chop the meat until it resembles a coarse tartar, using swift and heavy motions with your knife.

Heat a wok or pan over high heat, pour the oil into the pan and swirl it around to coat. When the oil begins to smoke lightly add in the chopped meat and 1 T of the galangal paste, stir fry, constantly stirring, scooping, and flipping the ingredients and break up the meat to avoid clumps, until the meat is barely cooked through. Remove the pan from heat and add in the fried ciles, lime juice, fish sauce, and sugar, then return to heat, cook at a vigorous simmer, stirring constantly, until the liquid is almost completely gone but the meat still looks moist, 2-3 minutes. Turn the heat off and let the mixture cool to just above room temperature in the pan. Add in the shallots, lemongrass, rice powder, chile powder, kaffir lime leaves, and 1T of the remaining herbs to the wok. Stir well. Transfer to a plate and serve with remaining herbs, rice powder, and fresh vegetables.

Sticky Rice ~4 Servings ​

4C Glutinous, sweet, or thai sticky rice, uncooked

Method:

Soak rice for 4 hours if you leave it at room temperature, roughly 10 hrs if in a fridge. Then drain water, rinse thoroughly, and steam rice. Actually steam it. Check after fifteen minutes. We often say steamed rice when we boil rice. In a professional kitchen like lb i would line a full perf pan with wet cheesecloth and pour rice on top of that. That will allow proper steaming without letting rice fall through. Khao Phot Ping (Grilled Corn with Salty Coconut Cream) ~6-12 Servings ​

6 large ears of corn, husked

Coconut Cream 1 C unsweetened coconut cream, boxed 1 T granulated sugar 1 t kosher salt 1 ea fresh or frozen pandan leaf

6 ea lime wedges

Method:

Bring a large pot of water to a boil, add the corn and cook until it is tender and no longer raw, about eight minutes. Drain well. Shock in ice water to stop the cooking process.

Combine the coconut cream, sugar, salt, and pandan leaf in a small pot. Set the pot over high head and let simmer, do not let boil, decrease to low heat. Cover and cook until the cream has thickened slightly and is infused with the pandan flavor, about ten minutes, Remove and discard the pandan leaf.

Prepare a grill to cook over medium heat. Pour the cream mixture onto a large plate or platter, add the corn one or two at a time to coat the corn rotate on the plate. Grill the corn until lightly charred in spots, occasionally turning and brushing with the cream mixture, 5-10 minutes. Serve the corn with a drizzle of the remaining cream and lime wedges.

Chinese Cuisine

Mapo Tofu with Pork ~4 Servings ​

2 T vegetable oil 8 oz ground pork 1 jalapeño, thinly sliced 4 garlic cloves, sliced 1 1½-inch piece ginger, peeled, finely chopped 4 scallions, chopped, plus more for serving 1 T tomato paste 1 t ground Sichuan peppercorns or freshly ground black pepper 2 C chicken stock 3 T Chinese black bean garlic sauce 1 T cornstarch 1# silken tofu, drained, cut into 1-inch pieces Torn basil leaves and steamed white rice (for serving)

Method:

Heat oil in a small heavy pot over medium-high. Add ground pork and cook undisturbed until very well browned, about 5 minutes. Break pork up into small pieces and continue to cook, stirring occasionally, until browned all over, about 3 minutes longer. Add jalapeño, garlic, ginger, and 4 scallions and cook, stirring often, until softened and very fragrant, about 3 minutes. Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in color, about 1 minute. Add broth and black bean garlic sauce and bring to a simmer. Mix cornstarch and 1 Tbsp. water in a small bowl to form a slurry, then stir into broth. Return to a simmer and cook just until slightly thickened, about 1 minute. Add tofu, cover pot, and let simmer gently until tofu is heated through (do not stir or tofu will break apart).

Divide mapo dofu into bowls and top with basil and more chopped scallion. Serve with rice.

Bao Buns ~6 Buns ​

For the filling

12 oz pork butt or shoulder, cut into med dice ½ C water ¼ C soy sauce 1 T brown sugar 1 T 1 tsp ginger 1 tsp garam masala 1 tsp cornstarch

For the dough

¼ oz active dry yeast 1C water 2 T canola or vegetable oil 3C all purpose flour 2 T sugar 2 tsp baking powder

Method:

Put pork and all marinate ingredients into a bowl and marinate for at least one hour, up to 24. Place pork in a saucepan and cook over high heat to caramelize, add in marinade liquid to thicken.

Put yeast in a small bowl and add water. Stir to dissolve the yeast. Add oil and stir together. Set aside. Whisk flour, sugar, and baking powder together in a large bowl. Add yeast while slowly mixing until a ragged but soft dough forms, knead until the dough becomes smooth and slightly elastic, about five minutes. Test the dough if it is done by pressing your finger into it. The dough should spring back with a slight indentation remaining.

Let ferment in a warm, draft-free place and let it sit until the dough has nearly doubled, about 1 to 2 hours. You can make the dough in advance but make sure to cover the bowl well with plastic wrap and refrigerate. Let the dough sit at room temperature before rolling it.

Divide dough into the desired portions. Roll each piece of dough into a ball and flatten gently in between your palms. With your fingers, gently shape the dough into a disc — the size of your palm — with a small bulge at the center, which the Chinese calls the belly.

Place a generous tablespoon of pork filling in the center of the dough, right on its belly. Gently tug the edges of the dough toward the center to wrap the filling. Gather the edges together and pinch the top to fully wrap the filling. Lay filled bun on a tray and cover with a towel. Continue shaping and filling the rest of the dough. Set aside filled buns to rise for about half an hour before steaming.

Cut 2-inch square pieces of parchment paper and use these to line the bottom of each bun during steaming. Make sure that there’s an inch space between buns inside the steamer. Steam buns until done, about 15 to 20 minutes. Serve with asado sauce.

Buns can be steamed then frozen in ziploc bags. Reheat using a microwave or steamer.

Xiao Long Bao (Chinese Soup Dumplings Recipe) ~40 Dumplings ​

Soup Gelatin 2 qt water 2 # chicken bones wings/back/neck 2 oz Country Ham, cut into 4 pieces ½ # 1 inch piece of ginger sliced into 4-5 ginger "coins" 2 stalks green onions cut into 3" pieces 2 large garlic cloves smashed with side of your knife 2 t chinese rice wine or dry sherry 1 T unflavored gelatin or powdered Agar Agar

Filling 1# ground pork ¼ # shrimp shelled, deveined and minced finely 3 s talks green onion finely minced 2 t sugar 2 T soy sauce 1 t kosher salt ¼ t white pepper ½ t grated fresh ginger use microplane grater 1 t Chinese rice wine or dry sherry ½ t sesame oil

Dough 400 grams all-purpose flour ¾ C boiling hot water ¼ C cold water 1 T vegetable oil

For Steaming 1 head Napa cabbage

Dipping Sauce 1 T sambal hot chili & garlic sauce ¼ C black vinegar ¼ C soy sauce 1 t sesame oil 2 inch piece of fresh ginger peeled

Methods: Soup Gel In a large stockpot, place all of the ingredients EXCEPT the gelatin/agar agar. Bring to boil, reduce heat and simmer for 45 minutes, uncovered. Use fine meshed strainer to remove the scum on surface. Taste, and adjust with salt, if needed. The ham is salty, so you might not need additional salt. Measure out 4 cups of the broth (you'll only use 4 cups of broth...reserve any leftover to use in future soups) and pour into a medium saucepan and bring to a almost a boil. Turn heat off and stir in the gelatin or agar agar. Whisk until all powder is dissolved. Pour broth into a baking dish (size really doesn't matter, you just want surface area) Refrigerate until set, about 3-4 hours. (orin the freezer) When the gelatin is set, use a fork to criss-cross the gelatin to break into very small, ¼ " pieces. Alternatively, you can carefully cut into small cubes. Reserve about 1 ½ cups of the soup gelatin. Freeze any remainder for future use.

Filling In a large bowl, combine and mix all of the ingredients, including the 1 ½ cups of soup gelatin. Stir to incorporate gelatin evenly throughout. Refrigerate until ready to use.

Dough Put about 90% of the flour in a large bowl. Pour about a third of the hot water in the flour. Use a wooden spoon to stir vigorously. Add more hot water. Stir more. Add the last bit of the water and stir vigorously until the dough begins to form. Add all of the cold water and oil. Keep stirring vigorously. Stop when you can't stir anymore. Dust counter with the remainder 10% of flour. Place dough on floured surface, use your hands to knead the dough for 8 -10 minutes, until it becomes soft, smooth and bounces back slowly when poked with your finger. Cover with plastic wrap and let it sit for 30 minutes. Divide the dough into 4 equal pieces. Take one piece (cover the remaining 3 pieces with plastic wrap) and roll it into a long log, about 1-1/4" diameter. Using pastry scraper or knife, cut dough into 10 pieces. Work one dough ball at a time, keep the remaining covered with plastic wrap. Roll one of the balls between your palms to get a nice, round, smooth ball. Using a rolling pin, roll it out flat to about 3" round. OPTIONAL: Roll dough to slightly larger than 3" round, then use 3" round cutter to create a nice, even circle.

**Note, you may need more flour as your are rolling out your dough. I always keep the counter dusted and a small pile of flour nearby so I can quickly nudge some over if I need it. Fill with 1 tablespoon of filling, pinch pleat all the way around. Repeat with rest. Make sure that you cover any dough that you aren't currently using and cover the dumplings with a towel to prevent drying.

Dipping Sauce Shave the ginger - Use your sharp paring knife to get a flat surface on one of the long sides. With a vegetable peeler, cut thin strips along the long side of the ginger. Use knife to further cut the strips into super-thin slices. This way, you get the full flavor of ginger in your sauce + the crunch of the little strips of ginger as you eat without tough, fibrous pieces of ginger. Whisk together the ingredients in a bowl with the ginger. Serve with Xiao Long Bao dumplings.

Steaming Separate the leaves of Napa cabbage. Cut away and discard the tough, thick stem that curves up.

Fill steamer with 1 layer of Napa cabbage leaves. Steam over medium heat for 2 minutes to warm up the steamer and to soften cabbage. Place dumplings on the cabbage leaves, leaving 1 1/2" space between each dumpling. Steam for 12 minutes. Serve in bamboo steamer.

Peking Duck

Duck: One whole duck Sea salt Freshly ground white pepper 6 T honey 4 T Chinese five-spice powder 2 T dark soy sauce 2 T brown sugar

¼ C vegetable oil

Sauce: 1T cornstarch 6 T hoisin sauce 6 T brown sugar 2 T sesame oil 1 T dark soy sauce

3 scallions, sliced into long thin strips, for garnish 1 cucumber, cored and sliced into long thin strips, for garnish

Method:

Prick the duck all over with a small knife or fork. Carefully pour boiling hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.

Mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.

Preheat the oven to 350 degrees F. Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce.

Mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool. Heat the ¼ C oil and pout over the skin of the duck, let sit for 2-3 minutes. Carve and slice half of the duck. Garnish with the scallions and cucumbers and serve immediately.

Japanese Cuisine

Karaage ~4-6 Servings ​

4 # chicken wings 1 C mirin plus 2T 1 C sake plus 2T 2 T sesame oil 1 T granulated sugar 1 T kosher salt 10 cloves garlic, minced 1 (6") piece ginger, peeled and minced 1 C soy sauce ½ C turbinado sugar Canola oil, for frying ¾ C potato starch Ground sansho, for garnish Lemon wedges, for serving

Method:

Toss wings, 2 tbsp. each mirin and sake, the sesame oil, granulated sugar, salt, garlic, and ginger in a bowl; cover and chill 4 hours. Combine remaining mirin and sake, the soy sauce, and turbinado sugar in a 4-qt. saucepan over medium heat; cook until reduced by half, about 1 hour. Transfer sauce to a large bowl and cover with plastic wrap; keep warm. Heat 2" canola oil in a 6-qt. saucepan over medium until a deep-fry thermometer reads 320°. Toss wings with potato starch, shaking off excess; working in batches, fry wings until crisp, about 4 minutes. Transfer wings to paper towels to drain. Toss wings with reserved sauce; transfer to a platter and sprinkle with sansho. Serve with lime wedges and daikon. Udon Noodles from Chef Morimoto

5 C (600 g) all-purpose flour, sifted, plus more for dusting 1 ¼ to 1 ½ C water

Method:

In a large mixing bowl, combine flour and salt. Add 1 1/4 cups water. Use hands to mix until dough starts to come together in a few large lumps. Firmly press and knead the dough, incorporating any loose flour until there is none left. If necessary, add a little more water, 1 tablespoon at a time, until you can incorporate all of the flour. Lightly dust work surface with flour. Knead dough (folding and firmly pressing with your palm, folding and pressing forcefully) until dough looks and feels fairly smooth, about 5 minutes. Form dough into ball, wrap in plastic wrap, and let rest at room temperature for 1-5 hours. On a lightly floured surface with ample room, knead it again for a few minutes. Divide dough into 4 equal-sized balls. Dust each ball with flour and cover with plastic wrap until ready to roll out. Use rolling pin to roll out the dough, occasionally rotating the dough 90 degrees and lightly using with flour if it threatens to stick to the pin, until just between 1/8" to under 1/4" thick. If the dough is too difficult to roll out, cover with plastic wrap, let rest for 10 minutes, and then resume. This rest allows the gluten to relax and makes it easier to roll out.

Fold the sheet of dough into thirds (like a letter fold) and then slice widthwise into approximately 1/8" thick noodles. Gently separate the noodles and toss them with a little bit of flour, just so they don't stick together. Cook right away. To Cook Homemade Udon Noodles: Bring a large pot of water to boil and prepare a large bowl of icy water. Add noodles to boiling water, stirring frequently and adding 1/4 cup fresh water if the water threatens to bubble over, until they are fully cooked but not mushy, 7-12 minutes (depends on how thick your noodles are). Unlike Italian pasta, Japanese noodles shouldn't be al-dente, but don't let them get mushy.) Drain noodles, transfer to icy water. Briefly and gently rub the noodles with hands to remove some of the starch. Drain from cold water. Bonito & Kombu Dashi ~2qt ​

2 qt cold water ⅔ oz kombu (dry kelp) 1 oz bonito flakes

Method:

Combine the kombu and the water in pot and let the kombu soak for at least 20 minutes (if you have time, 2 - 3 hours or up to overnight of soaking is even better - in this case, use a separate bowl for soaking and transfer the contents to pot when they are ready). *Suggestion -cut some slits in the kombu with scissors once it's soft, so the kombu will release more flavors. Set the pot over medium-low heat and slowly bring to a low simmer (about 25 - 30 minutes). Remove the kombu. Turn up the heat and bring to a high simmer, and immediately turn off the heat. Add the katsuobushi all at once. Wait until the katsuobushi settles in the bottom of pot (about 2 minutes). Strain through a fine-mesh strainer into a bowl.

Miso Nikomi Udon ~2 Servings ​

3 C dashi ½ package shimeji mushrooms (1.8 oz/50 g) 4 shiitake mushrooms ⅓ kamaboko (fish cake) 2 green onions 1 piece aburaage (deep fried tofu pouch) 500 g udon noodles 1 chicken thigh 2 large eggs Shichimi Togarashi (Japanese seven spice) (for sprinkling) Seasonings 4 T red miso 3 T mirin

Method:

Make the udon noodles and dashi kombu. Cut the end of shimeji mushrooms and separate into smaller chunks. Cut the stem of shiitake mushrooms and cut in halves. Cut Kamaboko fish cake into 4 slices. Cut the Negi (long green onion) diagonally, and separate white and green parts. Pour hot water over aburaage to get rid of the factory oil, cut into smaller pieces, triangles are best. Cut the chicken into smaller bite-size pieces. Bring a pot of water to a boil. Add the udon noodles and loosen with chopsticks. As soon as they are loosened (30 seconds or so), drain the udon noodles into a colander and set aside. Crack eggs into a small bowl (so you won’t accidentally drop an egg shell into the pot) and make sure all ingredients are now ready to go! In a large pot (or donabe), add 3 cups dashi, chicken, and white part of negi. Cover to cook on medium heat for 10 minutes, or until the outside of the chicken is no longer pink (inside can be still pink at this stage). When boiling, turn the heat down to simmer. Skim off the fat and scum with a fine mesh skimmer. Add 3 Tbsp mirin and 3 Tbsp miso. You should place miso in a ladle and use chopsticks to let miso dissolve inside the ladle before releasing into the dashi. That way you can make sure there are no miso chunks left at the bottom of the pot. Add udon noodles, aburaage, shimeji mushrooms, shiitake mushrooms, and green part of negi. If you care about the presentation of this dish, now is a good time to place each ingredient and fish out the chicken pieces and place on top of udon noodles. Increase the heat to medium, cover with the lid, and cook for 5 minutes. When boiling, turn the heat down to simmer. Once in a while, make sure to check udon or other ingredients are not stuck on the bottom of the pot, by inserting cooking chopsticks. Skim off the fat and scum with a fine mesh skimmer. Add 1 Tbsp miso in the soup. Be careful not to drop the chunk of miso. Use a ladle as a “mixing bowl” so you won’t lose the miso. Add kamaboko fish cakes (where it could have a nice color) and carefully drop the eggs in the middle. From this point, you do not want to cover with the lid (egg yolk will have a thin white coating when you cover). Cook for 2-3 minutes. Serve the pot at the table along with individual bowls. Serve in the bowl and sprinkle Shichimi Togarashi for a bit of spicy kick.

Mexican Cuisine

Chicken & Pipian Verde Mole

1 whole chicken plus 1 chicken breast 1 head garlic, unpeeled ½ large white onion 6 long sprigs fresh coriander ½ t salt 6 black peppercorns 3 allspice berries

For Mole 1 ½ C hulled green pumpkin seeds 2 T sesame seeds ½ t cumin seeds 4 allspice berries 3 cloves 6 black peppercorns 1# fresh tomatillos or a 28-ounce can tomatillos 6 fresh serrano chilies ½ large white onion 4 garlic cloves ½ C packed coarsely chopped fresh coriander 2 t salt ¼ C or vegetable oil 3 C stock from cooking chicken 1 fresh poblano chili Garnish: chopped toasted hulled pumpkin seeds and chopped fresh coriander Accompaniment:Warm Tortillas

Method:

Rinse chicken and cut garlic head in half crosswise. In a 6-quart kettle cover chicken, garlic halves, onion, coriander, salt, peppercorns, and allspice with water and simmer, covered, 1 hour, or until chicken is tender. Transfer chicken to a bowl to cool and reserve stock. Shred chicken, discarding skin and bones. Pour reserved stock through a fine sieve into a bowl, pressing garlic pulp through sieve. Measure 3 cups stock for sauce and reserve remainder for another use. Chicken and stock may be made 1 day ahead and cooled completely, uncovered, before being chilled separately, covered. (Stock keeps, frozen, 1 month.) Heat a large heavy skillet over moderate heat until hot and toast pumpkin seeds, stirring constantly, until they have expanded and begin to pop, 3 to 5 minutes. Transfer seeds to a plate to cool. In skillet heat sesame and cumin seeds, allspice, cloves, and peppercorns, stirring, until fragrant, about 1 minute, and transfer to plate. When seeds and spices are cool, in an electric spice/coffee grinder grind mixture in 4 batches to a powder. If using fresh tomatillos, discard husks and rinse with warm water to remove stickiness. Stem serrano chilies. In a saucepan simmer fresh tomatillos and serranos in salted water to cover 10 minutes. If using canned tomatillos, drain them and leave serranos uncooked. Transfer tomatillos and serranos (use a slotted spoon if simmered) to a blender and purée with onion, garlic, 1/4 cup coriander, and salt until completely smooth. In a 5-quart heavy kettle simmer tomatillo purée in lard or oil, stirring frequently, 10 minutes. Add 2 1/2 cups stock and stir in powdered pumpkin-seed mixture. Simmer sauce, stirring occasionally, 15 minutes, or until slightly thickened. Sauce may be prepared up to this point 1 day ahead and cooled completely, uncovered, before being chilled, covered. Roast and peel poblano chili . In blender purée poblano with remaining 1/2 cup stock and remaining 1/4 cup coriander until completely smooth. Stir poblano purée and chicken into sauce and heat on top of stove or in a 350° F. oven until chicken is heated through. Garnish chicken with pumpkin seeds and coriander and serve with tortillas.

Flour Tortillas ~8 ea ​

2 ½ C All-Purpose Flour, plus additional as needed 1 tsp baking powder ½ tsp salt ¼ C lard (traditional); or butter, , or vegetable oil ⅞ to 1 C hot tap water (about 110°F to 120°F)

Method:

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Add the lard (or butter, or shortening; if you're using vegetable oil, add it in step 3). Use your fingers or a pastry blender to work the fat into the flour until it disappears. Coating most of the flour with fat inhibits gluten formation, making the tortillas easier to roll out. Pour in the lesser amount of hot water (plus the oil, if you're using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy mass. Stir in additional water as needed to bring the dough together. Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. If the dough is very sticky, gradually add a bit more flour. Divide the dough into 8 pieces. Round the pieces into balls, flatten slightly, and allow them to rest, covered, for about 30 minutes (see tips at left). If you wish, coat each ball lightly in oil before covering; this ensures the dough doesn't dry out. While the dough rests, preheat an ungreased cast iron griddle or skillet over medium high heat, about 400°F. Working with one piece of dough at a time, roll into a round about 8" in diameter. Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan for about 30 seconds on each side. Wrap the tortilla in a clean cloth when it comes off the griddle, to keep it pliable. Repeat with the remaining dough balls.

Corn Tortillas ~12 ea ​

2 C masa harina 1 ½ C hot water, plus more if necessary ½ tsp sea salt

Method:

In a large bowl, mix salt and masa harina together. Pour hot water into the dough and mix with a spoon or your hand to form a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry and it needs some more water, add it in small amounts until dough is the right consistency. Cover the bowl with a cloth napkin and let the dough rest for about an hour. Preheat a griddle or large frying pan on medium-high heat. Pinch off a golf-ball sized piece of masa harina and form it into a ball by rolling it in a circular motion in the palm of your hand. Put the masa ball in between two pieces of plastic wrap, parchment or wax paper and flatten it using the tortilla press. Gently remove the flattened masa from the plastic wrap and cook on the hot griddle for about 30 seconds to 1 minute, depending on how hot the surface of the griddle is. You want the tortilla to have beautiful brown marks. Flip the tortilla over and cook on the other side for 30 seconds to about 1 minute. Remove the tortilla and place it between a cloth napkin or a tortilla warmer to keep it warm. Repeat steps 5-9 until all the dough is gone.

Oxtail Soup ~6 Servings ​

Oxtail: 3# Beef Oxtail

¼ medium-size white onion 1 bay leaf 2 garlic cloves 4 C water

Sauce: 2 Poblano peppers 1# tomatoes 2 garlic cloves peeled and chopped 2 T vegetable oil. ½ medium-size white onion, julienne 2 Serrano peppers, julienne 4 T tomato paste Salt and pepper to taste ¼ C chopped cilantro to garnish

Method:

Season the oxtail meat with salt and pepper. Place oxtail meat, onion, garlic, and bay leaf in a stockpot along with the 4 cups of water. I use my Instant Pot and cook the meat for 40 minutes until the meat is tender and can be easily separated from the bone. Once the meat is cooked, remove the meat from the bones. On a pressure cooker, the cooking time will be about 50 minutes. If using a regular stock pot, it will take about 1 hour and 45 Minutes, and up to 2 hours. While the meat is cooking, roast the Poblano peppers by placing them directly over a medium flame. Turn them to have an even roasting, making sure you don’t burn the peppers. Remove them promptly, and place inside a plastic bag for 5 minutes. Meanwhile, roast the tomatoes. Place the tomatoes on a hot griddle to roast, turning once on every side until it has roasted; you will know it is ready by the formation of a large brown spot. After they are roasted, remove from griddle. Remove the charred skins from the Poblano peppers by rubbing your finger against their skin (if you can’t remove all the skin, that is ok; the roasted skin adds more flavor to the dish). After discarding the seeds and removing the veins, cut the peppers into strips and set aside. Chop up the roasted tomatoes and place them in a blender along with the garlic cloves and 1 cup of water. Process until you a have a chunky sauce. Heat the oil in a large skillet over a medium-high heat. Stir in the onion, sauté for one minute, and then add the Serrano pepper strips. Keep cooking for one more minute. At this time, pour in the blended sauce, 1 cup of the meat’s cooking broth, and the tomato paste. Stir well and cook for 5 more minutes. Finally, add the meat and Poblano peppers, season the sauce with salt and pepper. Keep cooking for 8 more minutes in a gentle simmer. If the sauce needs more liquid, add more of the beef oxtail cooking broth. To serve, garnish with the chopped cilantro

Mole Coloradito Tamales ~20 Tamales ​

Pork: 1 medium white onion, thickly sliced 1 head of garlic 1 carrot, peeled and thickly sliced 3 celery ribs, with leaves 1 bay leaf 1 whole allspice 1 chile de árbol 5 black peppercorns 1 ½ # boneless pork shoulder, cut into 2-inch cubes Salt to taste

Mole: 4 plum tomatoes, hulled 3 tomatillos, husks removed, rinsed ½ large white onion, halved 1 head of garlic 8 ancho chiles, ribs and seeds removed 6 guajillo chiles, ribs and seeds removed ¼ C raisins ½ C sesame seeds ½ Ceylon cinnamon stick or ¾ teaspoon ground cinnamon 2 allspice berries 2 whole cloves 1 t cumin seeds 2 T vegetable oil 4 C chicken broth Kosher salt 2 oz bittersweet chocolate, chopped 2 T breadcrumbs 1T grated piloncillo (unrefined whole cane sugar) or dark brown sugar

Masa and Tamales: 2# prepared masa for tamales or 3½ cups masa harina for tamales 2 t baking powder 1 C lard, softened ½ C pork stock 3 t salt 20 pieces banana leaves, fresh or frozen (see Hints) 1 package cornhusks, soaked in hot water for ½ hour Method:

Preheat to 450°. Roast tomatoes, tomatillos, onion, and garlic on a rimmed baking sheet on upper rack until softened and browned in spots (vegetables should still hold their shape), 25–35 minutes. Let cool slightly. Cut the top off the garlic, exposing the cloves inside. Squeeze out roasted garlic cloves into a blender. Transfer remaining vegetables to blender and purée until smooth. Scrape into a medium bowl. While the vegetables are roasting, toast ancho and guajillo chiles on a clean rimmed baking sheet on lower rack until guajillo chiles are slightly darker in spots, about 4 minutes. Let cool slightly, then transfer to a large bowl. Add raisins and 4 cups boiling water, cover with plastic wrap, and let sit 30 minutes. Transfer chile mixture to blender (you don’t need to clean it); blend until thick and smooth. As soon as chiles are out of the oven, toast sesame seeds on another rimmed baking sheet on lower rack until golden brown, about 3 minutes. Let cool. Grind in spice mill, shaking occasionally, to a powder. Be careful not to overgrind or you will make sesame paste. Transfer to a small bowl. Very finely grind cinnamon, allspice, cloves, and cumin seeds in spice mill. Heat oil in a large pot over medium-high and cook spice mixture, stirring, until fragrant, about 30 seconds. Add vegetable purée and cook, stirring occasionally, until mixture thickens slightly, 5–7 minutes. Add chile purée and broth, season with salt, and simmer, uncovered, stirring occasionally, until mole is thickened to the consistency of heavy cream, 60–75 minutes. Add sesame powder, chocolate, breadcrumbs, and piloncillo to mole and whisk until chocolate is melted and sesame seeds are incorporated. Continue cooking, whisking often to prevent mole from sticking to the bottom of the pot, until very thick and the consistency of marinara sauce, 30–35 minutes. Taste mole and season with salt as needed.

In a heavy 6-quart stockpot, bring 3 quarts of cold water to a boil. Add the onion, garlic, carrot, celery, bay leaf, allspice, chile de árbol and peppercorns. Boil for 15 minutes, add the pork and lower the heat to a simmer. Cook, covered, until tender, about 1 hour. Add salt. Remove the meat from the pot and set aside. Reduce the stock by simmering, uncovered, for 10 minutes more. Remove the pot from the heat and strain the broth to remove the vegetables. Reserve the stock.

If you using prepared masa, break up the masa in a large bowl. If using masa harina, put it in a mixing bowl and add 2¼ cups warm water. Mix well and allow the dough to rest 15 minutes. Add the baking powder to either masa and mix well. Add the lard if it is fresh (soft). If the lard is the block type, whip it as much as possible to get it light, then add it to the masa. Mix in the lard well by hand or electric mixer. Add salt and reserved stock and add to the dough, stirring well. Taste for salt and add more if necessary. You should be able to taste the salt, but it should not be salty. Whip the masa well until light, about 20 minutes.

Cut the banana leaves into 12-inch pieces and heat on a comal or grill over high heat until they change color and are soft.

Shred the cooked pork. Shred 5 of the cornhusks into strips and tie the strips together in pairs.

Place a single piece of banana leaf on a tray. Place ¼ cup of masa on the center of the leaf. Place a sheet of plastic (a plastic bag cut in half works best) on top of the mass of dough. Spread the masa to almost cover the whole leaf, leaving about a 1-inch margin on all sides. Remove the plastic wrap and set aside for the next tamal. In the center, place 1 tablespoon shredded pork and 2 level spoonfuls of mole.

Fold the top edge of the banana leaf down and bottom edge up to form thirds; then fold in the sides, one by one, to make a small (or large) package. Tie with the cornhusk ties to secure. Repeat with the remaining banana leaves. Fill a tamalera or steamer with salted water up to the level of the rack. Place the rack in the pot and cover the rack with the extra cornhusks for flavor. Place the tamales on rack and steam for 1 hour or until masa falls away from the banana leaf when opened. Shrimp Ceviche ~4 Servings ​

1# Raw, deveined shrimp ½ Red Onion, fine diced 1 Cucumber diced 2 Avocado, diced 2 Roma Tomatoes diced 1 Jalapeño, fine diced ½ bu Cilantro finely chopped 1 ¼ C Real Lime Juice Juice from one lemon

Salt and Pepper to Taste

Method:

Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink. In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro. Add the shrimp and mix well, season with salt and pepper and additional lime and lemon juice. Mix well and serve on tostadas or sopes adding avocados.