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!

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!)

Pre-heat oven to 400 °F

Mix all ingrediants together except the cheese, corn and roasted jalapenos. Once mixed, fold in the cheese and pepper.

Bake in an 8 x 8" baking dish, prepared with spray release or butter, for 25 minutes. Serve warm. Some accompaniments could be honey and butter. 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.

In a sauce pan over medium heat, compine all the ingredients and bring to a boil stirring often. Reduce the heat to a simmer, stir occasionally until the mixture is like a thick jam, about 15 minutes.
Taste and adjust the seasoning as needed. Let cool. Refrigerate covered, will keep about 1 week.