Shrimp Avocado Cups 1) 2) 3) 4) 5) 1 x Wonton Skins 1 x Avocado lb Shrimp 1 x Wasabi Paste 1 large x Shallot

Onion Soup Dumplings 6 large (and I do mean large) red onions, peeled, quartered, and sliced into thin strips Olive oil 1/4 tsp sugar 2 cloves roasted garlic, minced (or squished) 8 C beef stock (good quality) 3/4 C dry white wine (I have used red wine instead, for a slightly different but equally delicious variation) 1 bay leaf 1/4 tsp dry thyme Salt and pepper Gyoza or wonton (ROUND) wrappers French Loaf (Croutons) Grated Swiss Gruyere cheese Gelatin - Optional Bamboo toothpicks Bacon Nuts 1) Brown Sugar 2) Light Brown Sugar 3) Bacon 4) Almonds 5) Peanuts 6) Walnuts 7) Pecans 8) Hazel Nuts

Ceviche 9) 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice 10) 1 1/2 cups fresh lime juice 11) 1 medium white onion, chopped into 1/2-inch pieces 12) 2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces

13) Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeos), stemmed, seeded and finely chopped 14) 1/3 cup chopped cilantro, plus a few leaves for garnish 15) 1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor) 16) 1 to 2 tablespoons extra-virgin olive oil (optional) 17) Salt 18) 3 tablespoons fresh orange juice or 1/2 teaspoon sugar 19) 1 large or 2 small ripe avocados, peeled, pitted and diced 20) Tostadas, tortilla chips or saltine crackers, for serving Guacamole Pimento 1) 2) 3) 4) 5) Guacamole Olive Tapenade Goat Cheese & Marscapone Red Wine Roasted Red Pepper

Duck Cracker 1) 2) 3) 4) Peking Duck Scallion Hoisian Sauce Rice Crackers

Cheesecake 1) 2) 3) 4) 5) 6) 7) 8) 9) 10) 11) 12) Butter, for greasing the pan 1/2 cup (4 ounces) ricotta cheese, at room temperature 1/2 cup (4 ounces) cream cheese, at room temperature 1/3 cup (3 ounces) goat cheese, at room temperature 1 tablespoon sugar 1 large egg, at room temperature 1 large egg yolk, at room temperature Pinch fine sea salt 1/2 packed cup chopped fresh basil 2 tablespoons extra-virgin olive oil, for serving Serving suggestion: assorted crackers Special equipment: 4 1/2-inch diameter spring form pan, about 2 1/2 inches tall

Chicken Skewer 1) Chicken Tenderloins 2) Skewers (medium)

3) Tandorri Paste 4) Yoghurt 5) 1 cup Greek yogurt (sauce) 6) 1/4 cup chopped fresh mint leaves 7) 1/4 cup chopped fresh cilantro leaves 8) Salt and freshly ground pepper

MAIN 1) 2) 3) 4) 5) 6) 7) 8) Tenderloin Garlic Rosemary hyme Shallot Garlic Pepper Salt

Tomato Madeira Confit 9) 10) 11) 12) 13) 14) 15) 16) 17) 8 large garlic cloves 1/3 cup extra-virgin olive oil 4 (14-ounce) cans diced tomatoes, drained 1/2 teaspoon finely chopped thyme 1/2 teaspoon finely chopped rosemary 1/2 California or 1 Turkish bay leaf 1/4 teaspoon sugar 1 cup Madeira (preferably Verdelho), divided 1/4 cup water

18) 19) 20) 21)

Potatoes Garlic Sage Salt/pepper

22) Bread Crumbs 23) Butter 24) Hot Pepper Flakes

25) 26) 27) 28)

Lemon (1) Broccolin (2-3 bunches) Olive Oil Shallot (1)

Dessert Molten Chocolate Cakes w/ Peanut Butter Filling 29) Butter (2+ Sticks) 30) Un-sweetened cocoa powder 31) Flour 32) Sugar 33) Dark Chocolate (12 oz) 34) Peanut Butter 35) Confection Sugar 36) Eggs (6) 37) Salt 38) Disposable Ramekin Dishes