Snap/pull the stems out of the mushroom heads and set aside.
Cut a small piece off the end of each mushroom stem (the side that was already cut, not the side that was inside the mushroom), and discard this dry piece. Set the rest of the stems aside.
[A small trick I use to stabilize each mushroom is to slice a flat side into the top of the mushroom head.]
I then add these small pieces to my good stem pile. Set aside the main mushroom cap to be stuffed.]
Now chop, very finely the stems and top pieces. Set aside.

Have all your other ingredients prepped and in place (mise en place)...
Brown the pork with a tsp Tony Chachere's Cajun Spice, chopping up fine while cooking out the pink. Set this aside.

Using the butter & olive oil, saute the the garlic for about 1 minute on med/low heat, then add the mushroom pieces and chopped jalapeno, sprinkle with 1 tsp Tony Chachere's Cajun Spice.
Saute this mix for 2-3 minutes and then add the other spices (sage, parsley, green onions), saute for another 2 minutes, then add a splash of liquor.
Mix well and toss in with the ground cooked pork.

Mix into the pork mix the chopped/grated cheese, the egg and the bread crumbs and salt and pepper.

Pre-heat the oven to 350 degrees.

Over Stuff the mushrooms about 3/4 inch above the top and place on a sheet pan that has been sprayed or greased.
Place in center of the oven and heat for 20 minutes. If the tops aren't a tad crispy you can place under your broiler for a minute or two.

Yum! Best enjoyed within ten minutes of exiting the oven!

Mix all ingredients together. Add protein and marinate for 2-6 hours.

Mix in a large bowl, the eggs, mayo, mustard, spices, cream and milk.
Stir in the crab meat, shredded cheese and vegetables.

Spoon into a muffin pan, about ⅓ filled. Bake for 30-40 minutes or until a wooden tooth pick inserted into the center, comes out clean.

Run a butter knife lightly around the edges to loosen the mini quiche and flip out to cool on a wired rack for a few minutes before serving.

Heat oil to 350 degrees.
Mix all ingredients together, except the buttermilk. Once ingredients are mixed well, add the buttermilk a tblsp at a time until the entire mix just sticks together. You don't want it wet.

Drop heaping tablespoons of the batter into the hot oil and fry for 5 to 7 minutes or until golden brown and cooked though.

Marinate the chicken for 2 hours in the soy sauce, vinegars, bay leaves, sugar, peppercorns, garlic, green onions and hot pepper (if your using).

Reserving the marinade, heat up the oil in a fry pan and sear the chicken on all sides, working with 2 or 3 pieces of chicken at a time. Once all the chicken has been seared, add all the chicken and marinade into a large pan and bring the liquid to a boil, then reduce to a simmer and cover for 30 minutes.

Flip the chicken pieces over and recover and continue simmering for another 25-30 minutes.
The marinade will be syrup-like when its time to serve, if the marinade is still too liquidy but the chicken's done, you can thicken the sauce with a corn starch slurry. (add a tsp of cornstarch to 2 tsp of warm water, mix it well and stir into the sauce quickly, it will thicken once it starts to simmer.

Serve over Jasmin rice and garnish with green onion slices and sliced hot pepper if your using them!

Put corn in a large mixing bowl, corn should be relatively dry, use a paper towel if necessary. If you're using frozen corn I would heat it up in a skillet on high and keep tossing until the hiss of water disapears (about 2 minutes).

Add to the corn, cheese, minced, roasted jalapeno, cillantro, green onion, lime juice and zest.
In a smaller separate bowl add the flour, baking powder, salt, pepper and chili powder. Mix well and add to corn bowl, mix well again.

In a small bowl beat two eggs and add in the milk, incorperate well and mix into the corn mixture. A tight batter will form.

Heat a skillet to medium/high with just enough oil to coat the bottom. Once the skillet is hot make a small test fritter using a about 2 tablespoons of batter. Press it down so its not too thick and try and scoot the sides in to form a round circle or a rectangle, fry for about 3 minutes each side. If the fritter stayed together then cook the rest and serve! If they fall apart, they need a tad more batter so you can crack an egg with about a tablespoon of milk, beat well, and add to the corn batter.

Serve hot, serve cold either case they are yummy (but better right out of the pan!)

For the sauce: Combine all sauce ingredients in a small bowl and reserve.

Boil 3 quarts of water in a 6-quart pot. Cook the noodles for about 10 minutes or until al dente, rinse and drain well in a colander. Place the noodles in a large serving bowl.

Heat the vegetable oil in a wok or a frying pan over high heat. When you see wisps of white smoke, add the garlic and ginger. Add the pork, breaking it up and tossing for 2 to 3 minutes until brown and almost cooked through. Add the preserved vegetable to the wok and stir-fry for 30 seconds. Deglaze the pan with sherry and add the baby spinach, cooking until wilted. Then add the reserved sauce stir-fry and folding constantly for 1 more minute or until pork is fully cooked.

Pour the meat sauce over the noodles toss well and top with scallions, chopped peanuts and if your using the extra Sichuan peppercorn powder.

Heat the oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Cook the sausage until browned on both sides and remove.
Add 2 tablespoons of butter to the oil and then add in the flour and cook over medium heat, stirring constantly, until brown, about 10 minutes.
Do not go too brown and burn the roux if your using butter.

Lower the heat to low heat and melt the remaining 3 tablespoons butter.
Add the onion, garlic, green pepper, and celery and cook for 10 minutes.

Add Worcestershire sauce, salt and pepper, to taste and the parsley (except the garnish parsley). Cook for 10 minutes, stir frequently.

Add the 4 cups chicken stock while whisking. Add the sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.

Add the tomato paste and okra. Cover and simmer for 1 hour. Salt and pepper to taste.

Add the shrimp and cook for 3-4 minutes. Just before serving, add the green onions and chopped parsley.

In a large frying pan on medium/low heat with the oil, after a minute add the garlic and ginger, stirring for a minute, maybe two, we don't want to get the garlic over browned which leads to bitter garlic instead of a sweet garlic. Add your chopped cabbage and stir around to incorporate the garlic and ginger, then let sit and stir ever 1-2 minutes until the thicker pieces have softened and there is little water/moisture content due to evaporation, about 4-5 minutes. Let cool off the stove, I spread mine out on a large cold plate to cool quicker.

in a large bowl add the ground pork, soy sauce, sesame oil, white pepper, corn starch and if your using it, the chili crunch. with your clean hands, or if you have the thin rubber gloves, mix the meat and spices well then we actually grab some of the mixture and 'slap' it down into the bowl and keep repeating this technique, in 5 minutes you will see the texture of the meat mixture change in this traditional Chinese meat mixing technique called 'Velveting'. Now you can incorporate the chopped green onions into the pork mix and set aside until the cabbage mixture has cooled completely. Now mix in the cabbage into the pork. We are now ready to start stuffing the gyoza wraps.

Fill a very small bowl with a little water for you to dip your fingers in to wet the edges of the wrapper. Get a regular soup spoon for shaping the filling, I like to coat mine with a little oil on both sides to make the filling slide right into the wrapper. Have a empty plate or paper plate ready for the finished uncooked gyoza. If you're right handed, pick up one wrapper in your left hand and wet ½ of the edge with your right finger, now with the spoon get a small spoonful of the pork/cabbage/green onion mix and plunk it into the center of the wrapper, fold it in half, pinching the center top closed, then with your left thumb and two fore-fingers crimp the left open side shut, sort of curving toward you, and do them to the left open side of the gyoza with your right thumb and fore-fingers crimping it shut tightly. set aside on paper plate and repeat. depending on the size of your frying pan, a small 8 inch is good for frying about 10 gyoza, a 10 inch fry pan is good for about 20-25 gyoza. For a 8 inch pan add 2-3 tsp of vegetal oil (3-4 tsp oil for a 10 inch pan).

While the pan is off the heat, add the oil and then arrange the gyoza so they are standing up with the filled side down, start them off on one side of the pan and make a line of them, in the smaller pan I line 7 up and put the 3 extra on the side. For the larger pan you can get 2 curved rows and some in the middle. Once they are all in the oiled pan, turn on the heat to low, check the bottom of the one on the edge closest to you for degree of golden brown. once they are there, add ¼ cup of water to the pan and cover for four minutes. After the times up remove the cover, if things went perfect the liquid is gone and the gyoza didn't stick and you can use the service plate to invert over the fry pan and flip the contents onto the plate quickly. If things did not go perfect: you can soak up too much liquid or oil with a paper towel from the pan. If the gyoza have stuck you may need to bust out a spatula. My first batch stuck, then my second batch I lowered the heat and it came out perfect! If you have non-stick pans they may facilitate the no stick action much better.

For a dipping sauce I use ½ soy sauce and ½ rice wine vinegar. Equal portions. Optional you can add some of that chili oil to it!

Put all the ingredients in a blender and puree.

Sprinkle the chicken with some extra cinnamon, then add the blended marinade, coat the chicken well, cover for 4 hours. Tastes best when you grill them, but you can bake them also.

The marinade keeps up to 3 weeks in the refrigerator.

Mix the chicken, ginger, soy sauce, and black pepper in a small bowl and set aside.

Add the oil to a medium fry pan heat to medium heat. Add the garlic, when one side of the garlic is golden, flip to the other side and push to one side of the fry pan, now add the leeks to the other side and lightly toss. Once the other side of the garlic is golden remove from the oil and set aside. Once the leeks are almost all golden also remove from the oil and set aside with the garlic.

Lower heat to low, now add the red pepper flakes to the oil, stir around well, turn off the heat. let cool slightly and strain the oil and reserve it.

For the sauce, in a small bowl, mix the 1 tblsp of soy sauce, water, rice vinegar, potato starch and rice syrup or sugar. Mix well, set aside.

Add the egg white to the chicken that was marinating, and then the 1/2 cup of potato starch, mix until the chicken is well coated.

In a large frying an add the cup of vegetable oil and heat to 350 deg. F.
Fry the chicken pieces until crisp, but don't crowd the pan, do it in batches if necessary, this chicken will be fried twice!. Set the chicken aside, after its first fry. Set aside the fry pan with oil (for the second fry).

Now, in a different fry pan, add the spicy oil you made, heat to medium high and add the onions, jalapeno, fresh red chili, dried red chilis and green onion. Saute for a few minutes, meanwhile, in the other fry pan fry the chicken a second time. Now mix the sauce you made and add it to the onions and chilis, quickly stir in, the sauce will tighten up and become thick very quickly.

Now add the twice fried chicken to the sauce, and also add the leeks and garlic from earlier, turn off heat, mix well. Add sesame oil and mix well again.
Serve!

Mix the shrimp, salt, onion powder and mirin. Add the cornstarch and the egg white in the side of the bowl with the shrimp and mix the white and starch together so there are no lumps, then using the velveting technique, hand mix the shrimp until the egg whites and starch have evenly coated the shrimp and seem to take on a smoother "velvety" texture, let the shrimp rest for 30 minutes before frying.

Make your sauce by mixing all of the sauce ingredients together. Set Aside, in the fridge if your letting your protein sit for over an hour.

Shallow or deep fry your protein, a handful at a time, do not crowd the pan. Once you are finished with all of your protein.

Add the shrimp (or whatever protein you are using) back to your shallow fry pan, if you deep fried, using a new pan, heat it up and add your fried protein, mix in any vegetables you like, mix in the peanuts and chilis, toss until all incorporated. toss for a few minutes to warm it all through, then add your sauce, 1/2 at a time until you are happy with the taste. Serve over Jasmin rice and sprinkle with remaining green onions.

In a large skillet, I used a 14", or a wide/deep pot, add the oil on medium low heat, add the garlic. Saute for about 3 or 4 minutes, increase the heat slightly to almost medium and add in the cleaned shrimp. At this point I add a sprinkle of salt and pepper. Shortly after the shrimp are flipped over, after 2-3 minutes, add in the carrots and celery. Saute for another 3 minutes and add in the cabbage and sliced/cooked sweet Longganisa sausage.

After the cabbage wilts, about 1 minute, add in the oyster sauce and soy sauce. Now add in the 2 cups of chicken stock (or whatever stock you are using).
Bring to a boil and push the ingredients to each side leaving a channel of boiling liquid down the middle for the rice noodles to sit in. Using a utensil, hold the rice noodles down into the liquid, after about 3 minutes flip the noodle block over and soak the other side, you can lower the heat to a simmer, keeping the noodles as submerged as possible while they become more pliable and soft.

Let simmer until the noodles soak up all the liquid and are tender.
Mix in the sliced white bottoms of the green onions.

Salt and pepper to taste.

Serve topped with sliced green onion tops.

Mix the soy sauce, mirin, rice wine vinegar, sugar, salt, sesame oil, lemon juice and chili sauce together mix until the sugar and salt dissolve. Set aside half of this mixture.

Add the diced tuna and mayo to half of the mixture, mix well, now mix in the green onions and chilis if your using them. Taste, adjust with more of the mix if it's needed.

Let sit in the refrigerator for 30 minutes, up to an hour. Remove from fridge, mix in the chopped avocado, taste and adjust with more of the mix if it's needed, or a little more mayo or Sambal Oeelek depending on your taste, top with the remaining ingredients if you're using them.

Enjoy on it's own or serve with Sushi rice or even with some toasted nori squares. Yum!

In a large bowl combine everything. Easy.

Mix well.

Now comes the waiting part. The salt will need time to break down the tomatoes and produce that yummy liquid in salsa. You can come back and stir it every half hour until a taste test reveals, deliciousness. For best results let sit covered in the fridge for 1 hour or more.

Stores a week in the fridge.

You can use other cuts of pork and depending on your cut of pork, you can tenderize the pork by using either a meat tenderizing mallet, or the back of your chef knife on both sides.

Mix the marinade ingredients together in a medium bowl and add the pork. Let marinate for 30-60 minutes.

Chop all your main ingredient vegetables and set aside.

After the pork has had time to marinate, heat the oil up in a sauce pan to 380°F. Meanwhile beat the ½ egg in a small bowl and pour the egg into the marinated pork and mix well.

Add the cornstarch, 6 tbsp, onto a large plate. When the oil is at temperature, coat the pork chops or slices in the cornstarch and fry, one or two at a time until they are all fried a light golden brown. Now turn the oil up to 450°F. and fry the pork a second time for about 30 seconds and set aside.

Now heat a wok or large frying pan on high heat, add 1 tsp oil, now add in the garlic, red chili pepper, and fry until it starts to be aromatic. Add the onion, bell peppers and fry for another 30 seconds.
Add the scallions followed by all of the pork for about 30 seconds. Now gradually add in the seasoning to evenly coat all the pork chop pieces/slices.
Cook for a further 20 seconds before turning off the heat.
Continue mixing for 30 more seconds until the pork is evenly coated in the seasoning.

Serve with a side of rice.

In a large pot boil enough water to cook 12 oz of pasta (about 16 cups with 2 tsp salt). Once the water is at a rapid and vigorous boil, add the pasta or rice noodles and stir a few times in the first few minutes to ensure the pasta does not all stick together. Cook until just done, about 7-8 minutes for pasta. Drain and set aside.

In a sauce pan over medium/low heat, add the peanut oil, then the ginger and garlic and minced pepper, if your using it. After 1 minute add the soy sauce and brown sugar, turn off the heat and stir until the sugar is dissolved, now add in the peanut butter, vinegar and sesame oil, stir until everything is mixed well. Thin it out with the coconut milk, add a tblsp at a time until you reached the desired consistency, (thick like a good pizza sauce). Set aside.

Mix the peanut sauce into the pasta, I always make too much peanut sauce so I have leftover for other dipping needs like chicken skewers, etc. That being said only add half the peanut sauce and mix together with the pasta and taste, adjust by adding more peanut sauce until you find a good balance.
Add the lime juice and mix in, now sprinkle the green onions and mix into the pasta. Taste, adjust seasoning as you like, I usually add a few red pepper flakes for added heat.

I love this dish hot, lukewarm, room temperature or any old way! Great to bring on picnics or to to potlucks, enjoy!

In a pot of boiling water, add the 6 ounces of rice noodles, cook for 8 minutes, drain immediately and rinse under cool water until cold. The noodles may be stored in the water until your ready to roll the spring rolls (then you drain the water).

De-shell and clean the shrimp, rinse in cold water, and drain completely, a gentle squeeze can get a bit more water out.
I added a tablespoon of ginger syrup, used in cocktails, for a quick marinade with a dash of salt. You can use anything and nothing, from salt and pepper to boiling them plain for 45-60 seconds. I heated up a pan very hot with a couple teaspoons of any high heat oil and fry the shrimp for a minute (30 seconds each side) in small batches, until they are all fried off. Set aside, spread them out, and let them cool. You can also split them in half length-wise if they are large and you are stretching out your supply of shrimp.

In a large glass bowl add the juice of 1 lime, 1 tsp sugar, 1 tablespoon fish sauce and 2 cloves of minced garlic, mix until the sugar dissolves, this is our quick pickling mix, set aside.
Discard the ends of the carrot and the peel, cut into 3 inch long chunks and then cut those in half and make matchsticks out of the carrots. Cut the ends off the green onions, and then cut into 3 inch lengths and then julienne them length-wise. Now add all the julienned/match sticks of vegetables to the large bowl of our pickling mix along with the bean sprouts and mix well.

Mice en place: "gather all of your ingredients", the cleaned leaves of each herb separately in small bowls, the stack of rice wrappers, the rice noodles in their own bowl, the cooked shrimp in their own bowl, a pie plate sized container with warm-medium hot water and a center work area with a damp kitchen towel or lightly wet cutting board.

Dip a single wrapper into the warm/hot water for about 7-8 seconds, place on your damp work surface and first add the noodles to the very center bottom, leaving an inch of plain wrapper below it and on both sides, then place 5 or 6 pieces of the various pickled julienned vegetables on top of the rice noodles, make a quick fold of the edge, from the bottom, over the rice noodles and vegetables, tucking them into their own little section, now place 2 or 3 shrimp down, side by side next to the folded edge in the center of the wrapper, cover the shrimp with a sprig or 2 of cilantro, Thai basil and mint leaves. Now roll the noodle section over the top of the shrimp and herbs and tuck the left then the right sides over and finish rolling from the bottom to the top. If you are not eating these immediately, I'd recommend putting them in Tupperware with layers of parchment paper to keep them from sticking.

Use my Thai peanut sauce as a dip or the traditional Nuac Chom dipping sauce!