Ingredients

Cod Fritters

1lb. soaked salt cod
2 peeled Yukon Gold potato
4 Tbsp. olive oil
4 Tbsp. flour
5 tsp. minced garlic
2 Tbsp. chopped parsley
2 whole eggs
½ cup Reserved ‘cod’ blanching water
Canola oil

Citrus Aiolo (OPTIONAL)

1 egg
Zest of 1 lemon
Juice of 1 lime
1 tsp. mustard
1 tsp. salt
¼ cup water
2 cups vegetable oil

Directions

Cod Fritters

Step one
Cut the salted cod into large pieces about ½ inch thick and soak them in water overnight to desalinate.

Step two
Peel the potatoes, cut them about ¾ inch thick, and bring them to a boil for about 20 - 25 minutes or until tender. Drain them and set them aside.

Step three
Place the cod into the same pot, cover the fish with water and bring to a boil. Drain the cod and reserve the ½ cup of water.

Step four
Set a pot to medium high heat and add in the olive oil and garlic for a few minutes, or until the garlic is fragrant.

Step five
Turn off the heat, add in the flour and mix it in carefully until fully incorporated.

Step six
Bring the pot back to the medium heat and add in the ½ cup of water, mixing it constantly and bringing it to a boil. At this point, it should resemble a thick paste.

Step seven
Bring the paste into a mixer or large bowl and combine the potato, cod and parsley (on low or by hand) until it everything is mixed. Add in the eggs and mix once more.

Step eight
Add in canola oil to a deep pot or Dutch oven, filling it up about halfway and heat to 325 degrees.

Step nine
Using a spoon, scoop the batter and add to the oil carefully and one at a time.

Step ten
Do not overcrowd the pan so they can cook evenly and individually.

Step eleven
Let the fritters cook for a few minutes or until they turn golden brown and float to the top of the pan.

Citrus Aioli (OPTIONAL)

Step one
Combine all the ingredients, except for the oil, in a food processor and blend.

Step two
Gently stream in the oil until the aioli thickens.

Step three
The aioli can also be made using a whisk and bowl; however, it will be more of a timed approach.

Ingredients

¼ cup bacon fat or butter
1 lb. boneless pork butt, diced
4 jalapeños, diced
1 large tomato, diced
1 small yellow onion, diced
20 oz. canned or fresh green chilis, diced
2 Tbsp. garlic, minced
1 Tbsp. cumin, ground
3 qts. chicken stock
1 Tbsp Kosher salt
1 tsp. black pepper
¼ cup corn starch
¼ cup cold water, mixed with the corn starch
Optional toppings: shredded cheese, diced tomatoes, diced jalapeños

Directions

Step one
In a large pot, add bacon fat or butter and the diced pork.

Step two
Lightly cook over medium heat for 10 minutes, stirring occasionally.

Step three
Add the diced jalapeños, tomato, onion, green chilis, garlic, and cumin to the pot.

Step four
Stir while cooking for another two minutes and then add the chicken stock, salt, and pepper.

Step five
Simmer for 20 minutes and take the pot off the heat.

Step six
While stirring, add the corn starch water mixture.

Step seven
Return the pot to heat, stir and bring back to a boil.

Step eight
Boil for 1 minute and turn off.

Step nine
Serve alongside warmed tortillas and garnish with cheese, diced tomatoes, and diced jalapeños.

Ingredients

2 Tbsp. canola oil
1 lb. jumbo head-on shrimp, peeled and deveined
4 cloves garlic, minced
1/4 cup Worcestershire sauce
1/4 cup cream
2 Tbsp. freshly squeezed lemon juice
1 tsp. hot sauce
1/2 tsp. ground fennel seeds
3/4 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1 Tbsp. unsalted butter
French bread, toasted, for serving

Directions

Step one
Heat a large sauté pan over medium heat and add canola oil.

Step two
When the oil just starts to smoke, add shrimp, and cook for one minute.

Step three
Flip the shrimp and cook for another minute.

Step four
Add garlic and sauté for 30 seconds.

Step five
Add Worcestershire, cream, lemon, and hot sauce to the pan.

Step six
Turn heat to high to reduce the sauce until the cream doubles in thickness.

Step seven
Stir in the fennel seeds and season with salt and pepper.

Step eight
Remove the pan from heat, add butter and shake pan to mix.

Step nine
Serve with toasted French bread and enjoy!

Ingredients

2 oz. butter
1 oz. red bell pepper diced
1 oz. green bell pepper diced
2 oz. yellow onion diced
5 oz. walleye (can be substituted for tilapia)
6 oz. potato – cubed or shredded
Salt
Pepper
2 eggs sunny side up
2 large asparagus grilled
2 oz. hollandaise sauce
1 slice of toast

Directions

Step one
Coat a pan with butter and sauté the onion and peppers on medium heat.

Step two
Add walleye (or tilapia substitute) to the pan and cook for about 4 to 7 minutes, or until lightly browned.

Step three
Add the potatoes to the pan and cook thoroughly or for about 6 to 8 minutes and season with salt and pepper to taste.

Step four
Coat a separate pan with butter and crack two eggs sunny side up, letting them cook for about five minutes or to preference.

Step five
Grill two large asparagus in a pan for about 5 – 7 minutes.

Step six
Plate your hash and add two sunny side up eggs, the grilled asparagus, and hollandaise to taste over the plate.

Step seven
Serve with your choice of buttered toast and enjoy.

Ingredients

3 cups heavy cream
1 tsp. coriander seed
1 tsp. fennel seeds
1 tsp. black peppercorn
2 fresh bay leaves
1 cup sharp cheddar
Tapatio – or another Mexican hot sauce
Cracked pepper
3 cups elbow macaroni (cooked)
1 cup English peas (cooked)
1/4 cup shredded/braised ham hock or 1/4 cup of thickly sliced smoked ham from the deli, diced
1/4 cup West Coast style IPA – we like using an IPA from Ska Brewing from Durango, Colo.
1 tbsp. chopped bacon
1/4 cup breadcrumbs

Directions

Step one
Preheat the oven to 400 degrees.

Step two
In a saucepan add the cream, coriander seeds, fennel seeds, peppercorns and bay leaves.

Step three
Turn the heat up to high and bring to a boil.

Step four
Once the cream is reduced by 75%, strain through a fine mesh strainer into another saucepan.

Step five
Return the pan with the strained cream to a medium flame and stir in the cheddar.

Step six
Once the cheddar is fully incorporated, add hot sauce and cracked black pepper to taste.

Step six
Add the macaroni, peas and ham to the pan and stir well, then add the IPA and continue stirring until hot.

Step six
Add salt to taste, place in large baking dish and top with the chopped bacon and breadcrumbs.

Step six
Bake until the breadcrumbs become golden brown and crispy.

Ingredients

1 Tbsp. honey
1 Tbsp. orange marmalade
1 Tbsp. orange juice
3/4 tsp. Dijon mustard
1/2 tsp. light soy sauce
1/8 tsp. ground white pepper
3/4-pound grouper fillets

Directions

Step one
Preheat broiler to 450 degrees.

Step two
Combine the honey, marmalade, orange juice, Dijon mustard, soy sauce and pepper into a bowl and mix well.

Step three
Place the grouper fillets onto an oiled broiler pan or baking dish and brush fillets with about half of the honey glaze.

Step four
Broil about 5 to 6 inches from heat for 4 to 5 minutes or until browned.

Step five
Turn fillets over, brush with the remaining honey glaze and broil an additional 5 minutes, or until the fish flakes easily.

Step six
Serve on a plate with the side of your choice and enjoy!

Ingredients

Grilled Watermelon:

1 medium watermelon, sliced and grilled
½ cup of chile paste
Juice of 2 limes
¼ cup honey
2¼ cup queso fresco
2 Tbsp. cilantro leaves

Coconut Margarita:

1 oz lime juice
1 oz coconut cream
2 oz aloe vera juice (nonalcoholic option) or 2oz Reposado Tequila (cocktail)
Crushed ice
Shredded toasted coconut (optional garnish)

Directions

Grilled Watermelon:

Step one
With a sharp knife, trim both ends off fruit and discard, cut in half lengthwise, quarter, then slice into 1 ½“ thick wedges.

Step two
Add to a seasoned hot grill or a cast iron pan with grill gates —the fruit should sizzle when it hits the grates. Don’t disturb until you see grill marks on the bottom edges of wedges, about 2 minutes.

Step three
Turn and grill for 2 more minutes.

Step four
On a serving platter, arrange grilled watermelon with rinds towards the edge for easy pick up.

Step five
In a small bowl, whisk together chile paste, lime juice, and honey.

Step six
Drizzle chile mixture over watermelon flesh, and sprinkle queso fresco and cilantro over top.

Coconut Margarita:

Step one
Add the following to your shaker using a jigger: 1 oz lime juice, 1 oz coconut cream, and 2 oz aloe vera juice (for a nonalcoholic version) or 2oz tequila (for a cocktail version).

Step two
Fill shaker halfway with ice. Tip: always add ingredients first before ice, they will meld together better.

Step three
Shake vigorously for 10 seconds to dilute drink.

Step four
Optional: dip the rocks glass into lime juice and rim the class by pressing the rim into a plate of shredded toasted coconut. Set to the side.

Step five
Dump into the coconut rimmed rocks glass and enjoy!

Ingredients

1 egg
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons Coleman's® Dry Mustard
2 tablespoons finely chopped Italian flat-leaf parsley
2 tablespoons finely chopped scallions
Juice of 1 lemon
1 1/2 pounds of crab meat (drained)
1/2 chopped red bell pepper
1 cup RITZ Cracker crumbs
Salt and pepper
Hot sauce (optional)
Butter or olive oil
Remoulade or tartar sauce (optional)

Directions

Step one
Combine the egg, mayo, Dijon & dry mustard, parsley, and scallions in a mixing bowl.

Step two
Blend thoroughly and season to taste with lemon juice.

Step three
Add the crab meat, red bell pepper, and crumbs and mix together. Be careful not to over mix the crab meat so it doesn't break apart.

Step four
Season with salt, pepper, and optional hot sauce to taste and form into 8 patties.

Step five
Heat a large sauté pan over medium-high heat.

Step six
Pan-fry the crab cakes in enough butter or olive oil to coat the bottom of the pan and cook until golden brown. This will take about 3 minutes per side.

Step seven
Drain on paper towels to absorb any excess grease.

Step eight
Serve with remoulade or tartar sauce and enjoy!

Ingredients

2 oranges (1 zested and juiced, 1 cut into wedges)
¼ cup of white wine vinegar
¾ cup of honey
1 Tbsp. spoon of salt
½ tsp. of pepper
4 bone-in pork chops
5 sprigs of rosemary

Directions

Step one
Whisk together the orange zest and juice of 1 orange, vinegar, honey, and ¼ teaspoon of pepper to make the marinade.

Step two
Place the pork, orange wedges, and rosemary in a bowl and coat with marinade.

Step three
Refrigerate and let rest for at least 2 hours or up to overnight.

Step four
Remove pork, orange wedges, and rosemary from the marinade and transfer the pork chops and orange wedges onto a foil-lined baking sheet. Season pork with salt and pepper.

Step five
Transfer marinade to a saucepan, simmer over medium until reduced by half or about 5 minutes.

Step six
Broil pork and oranges for 3 minutes, flip pork, brush with reduced marinade, and add rosemary.

Step seven
Broil until pork is lightly charred and cooked through, or about 5 to 7 minutes.

Step eight
Brush with more reduced marinade, serve, and enjoy.

Ingredients

Sweet Potato Tacos:

3 lbs. sweet potatoes
3 sprigs of fresh thyme
½ lb. crumbled French feta cheese
1 cup corn nuts
⅛ bunch scallions, rinsed and sliced about 1/8th inch thick
Corn tortillas
2-3 tbsp of butter

Almond Salsa:

1 tbsp lard or canola oil
1 cup dried chiles de árbol, de-stemmed
6 cloves of garlic, peeled and left whole
3 tbsp slivered almonds
1 lb. tomatillos, de-sleeved, rinsed, and left whole
½ cup roasted red bell peppers (jarred from the store), rough chopped
1 tsp salt
½ cup tap water
3 tbsp olive oil
2 tsp red wine vinegar
½ habanero chile (optional), de-stemmed & seeds included

Directions

Step one
Place rinsed potatoes in a large saucepan with cold water, salt the water, and turn up the heat to a gentle simmer for about 12 minutes. Drain and set the potatoes aside. When they're cool enough to handle, slice them in 3/4 inch coins with the skin on and set aside.

Step two
For the salsa, heat a cast iron pan over medium-low heat and add lard or canola oil. Once melted, add the chiles de árbol until they are browned and add the garlic and the almonds.

Step three
When the garlic is slightly golden brown, add the tomatillos, bell peppers, a teaspoon salt, and ½ cup water to the pan. Cover and cook until the tomatillos are mushy.

Step four
Take the pan off the heat and using a slotted spoon, add all solid ingredients to the blender and reserve the cooking liquid in the pan. Add olive oil, red wine vinegar, and the (optional) habanero half in the blender. Blend until the salsa is nice and smooth.

Step five
Check the consistency of the salsa and add some of the leftover cooking liquid from the pan to reach desired consistency. The consistency should be that of a milkshake.

Step six
Put a large cast iron pan on medium-high heat and add a few tablespoons butter (enough to coat the pan) and cook until it’s bubbling. Working in batches, add a couple sprigs of thyme and add the layers of the sliced potatoes to the pan until both sides are golden brown.

Step seven
Heat up your tortillas, plate your tacos and enjoy! For best results add 3-4 slices of potato, a tablespoon of salsa, a tablespoon of feta, 1/2 tablespoon corn nuts, and a sprinkle of scallions to each taco.

Ingredients

4 cups of all purpose flour
½ cup Hot Chicken Spice divided
6 whole eggs
12 jumbo fresh chicken tenders
1 cup olive or canola oil
2 qts frying oil (peanut, canola or vegetable)
¼ cup Hot Chicken Spice (for finishing)

Hot Chicken Spice

½ cup Cajun spice
1 tbsp cayenne
4.5 tbsp jalapeno powder
¾ cup dark chili powder
4.5 tbsp Old Bay
2 tsp granulated garlic
2 tsp granulated onion
3 tsp ground black pepper
1 tbsp season salt
1 tbsp dark brown sugar
½ cup Hungarian paprika
Mix together well & store in an airtight container

Directions

Step one
In a shallow pan or zip top bag combine the flour and ¼ cup of hot chicken spice.

Step two
In a shallow pan or a bowl crack and whisk the eggs until blended.

Step three
In a heavy medium sized pot heat the 2 qts of fry oil carefully. Use a thermometer to hold the temperature at 325 degrees.

Step four
Dredge the chicken in the flour, shake then dip in the whisked egg. Transfer back into the flour and coat well. Shake off excess flour and allow them to sit on a tray or plate for 3-4 minutes.

Step five
In a small sauce pot heat the 1 cup of oil to 200 degrees, remove from heat and carefully whisk in the second ¼ cup of hot chicken spice. Set aside and allow to cool.

Step six
Carefully lower the breaded tenders into the 325 degree oil SLOWLY until all 12 have been added. Fry for 3 ½-4 minutes or until golden brown and internal temperature reaches 165 degrees.

Step seven
Remove from the pot using tongs or a metal slotted spoon and transfer to a plate or tray lined with paper towel. Dip each tender into the hot chicken oil mixture OR toss in a bowl.

Step eight
Transfer the tenders to slices of bread or onto a plate. Sprinkle the remaining ¼ cup of hot chicken spice over the chicken.

Step nine
Serve with a cool side of ranch for dipping and enjoy!

Ingredients

A Fresh Italian Roll
1/3 lb of rib-eye steak
½ cup of Spanish Onions (yellow onions)
Olive oil
Optional toppings like mushrooms, peppers or tomatoes
Cheese (Cheese Wiz, American Cheese or Provolone)

Directions

Step one
Set a large pan to medium heat and drizzle enough olive oil to cover the pan.

Step two
Add in the onions and cook them for about 10 minutes or until golden and soft, stirring them every few minutes.

Step three
Add in any optional toppings and cook as desired.

Step four
When your onions are almost ready, slice your steak into pieces 1/8 inch thick and add to the pan to cook for approximately 45 seconds, or until the meat cooked through.

Step five
In a separate saucepan, melt your desired cheese.

Step six
After the meat and onions are cooked, add them to your roll of bread, top off with the melted cheese and enjoy!

Ingredients

1 jalapeño pepper, stemmed, seeded and finely chopped
Zest and juice of 1 lime
1 tablespoon white wine vinegar
3 tablespoons mayonnaise
12 mint leaves, finely chopped
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
Generous pinch of cayenne pepper
1 pound jumbo lump crab meat, carefully picked over for shells and cartilage (not pasteurized; see Note)
2 large ripe tomatoes
Sea salt

Directions

Step one
Combine the jalapeño, lime zest and juice, and vinegar in the bowl of a food processor and puree until smooth.

Step two
Transfer to a medium bowl and fold in the mayonnaise, mint, salt, red pepper flakes and cayenne.

Step three
Add the crab to the dressing and gently fold together.

Step four
Slice the tomatoes a little shy of 1/2-inch thick, divide the tomatoes among four salad plates and season with salt.

Note:
When picking over lump crab meat for bits of shells, take your time and try to keep the crab in big chunks. It will break down a bit when you combine the meat with the other ingredients, so the less handling early on, the better.

Ingredients

1lb of chicken breast
2 tbsp Magic seasoning poultry
1 tbsp Salt
1 tbsp crushed peppers
1 tbsp garlic powder
4 tbsp Drizzle olive oil
1 tomato
1 avocado
1 egg
¼ wedge of lettuce
Hamburger buns

Directions

Step one
Wash the chicken breast and trim the visible fat off.

Step two
In a bowl, season the chicken with poultry seasoning, salt, crushed peppers, garlic powder, 2 tbsp of olive oil and let marinate for at least an hour.

Step three
Drizzle 1 tbsp of olive oil in a hot pan or skillet and place the chicken to cook for about 5 minutes on both sides, or until no longer pink in the middle.

Step four
In a separate hot pan, add 1 tbsp of olive oil and crack in the egg to fry it for about 3 to 4 minutes, or just before the yolk cooks all the way through.

Step five
Slice the lettuce, tomato and avocado.

Step six
Put the burger together.

Ingredients

5-pound whole pumpkin
2 cinnamon sticks
2 star anise
3 peppercorns
1/3 cup sugar
3 tbsp mavi (substitute for tamarind juice or any tropical juice)
1/3 cup vinegar
2 cups of granola
4 cup cashew soak in water
1/2 tablespoon apple cider vinegar
1 garlic clove
1/2 teaspoon salt
1/2 cup tahini paste
1/4 cup water

Directions

Pumpkin & Glaze

Step one
Carve out a small hole on top of the pumpkin and add in the cinnamon sticks, anise and peppercorns to the inside the pumpkin and bake for about 30 minutes.

Step two
Heat sugar and mavi mixture over medium high heat until sugar is dissolved and bubbly, or about 5-7 minutes.

Step three
Swirl the glaze gently as it begins to caramelize. Add in vinegar quickly and all at once. Continue to cook until sugar re-dissolves and is a liquid state, about 5 minutes to create the glaze.

Step four
Slice the cooked pumpkin and pour the glaze and granola over it, to your liking.

Hummus

Step five
Soak 4 cups of cashews in a bowl of water for 2-3.

Step six
In a food processor, blend the cashews, apple cider vinegar, garlic clove, salt, tahini paste and water until thick and creamy.

Step seven
Add a dollop onto the pumpkin and enjoy.

Ingredients

2 lbs of ground beef
3 cloves of minced garlic
5 cups water
½ cup of chili powder
1 tbsp of ground cumin
1 tbsp of kosher salt
1 tsp of ground black pepper
2 tbsps of all-purpose flour
1 can of tomato paste (6 oz)
2 cans of dark red kidney beans (15 oz) *optional

Directions

Step one
Sauté the ground beef over medium-high heat for about 7-10 minutes or until lightly browned. Drain the grease.

Step two
Add the minced garlic and sauté for about 2 minutes.

Step three
Reduce the heat to medium-low, add 1 cup of water to the ground beef, mix and add chili powder, cumin, salt, pepper, flour, and tomato paste.

Step four
Mix well until everything is combined.

Step five
Add the two cans of beans and the remaining cups of water and mix together.

Step six
Bring the pan back to medium-high heat for about 12 – 15 minutes or until it comes to a boil.

Step seven
Once the chili has started to boil, reduce the heat to a simmer and continue cooking for 30 minutes or until the chili reaches your desired consistency.

Ingredients

3 large scoops of vanilla ice cream
¾ cup milk (any kind will work!)
3 teaspoons of rainbow sprinkles, divided
2 slices of rainbow vanilla cake
2 teaspoons buttercream frosting
¾ cup whipped cream
1 jumbo straw

Directions

Step one
Bake the cake according to box instructions and set aside (cake should be fully cool).

Step two
Now, make buttercream frosting and set aside.

Step three
Grab a fun cup and spread one teaspoon of frosting on the rim of the glass.

Step four
Using one teaspoon of sprinkles, rim the frosted glass with sprinkles.

Step five
Next, grab your blender and place 3 large scoops of ice cream inside.

Step six
Pour 1 teaspoon of sprinkles, milk and 1 slice of cake into blender.

Step seven
Blend on medium high until everything is mixed and smooth.

Step eight
Pour milkshake into cup and top off with whipped cream.

Step nine
Place remaining slice of frosted cake on top of whipped cream.

Step ten
Garnish with remaining sprinkles and place straw into the shake.

Ingredients

1 ½ cup of Graham Crackers
8 tablespoons butter, room temperature
1 package of cream cheese, room temperature
⅔ cup castor or fine bakers’ sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
Zest of 1 lemon
1 tablespoon of lemon juice
½ cup sour cream, room temperature

For the strawberry sauce (Optional)
2 ½ cups fresh or frozen strawberries
¼ cup sugar
2 Tablespoons lemon juice

Directions

Step one
Preheat oven to 350 F.

Step two
Mix crumbs and butter in a bowl.

Step three
Line 18 cupcake holes and put 1 Tablespoon of crumbs in each cup and press firmly.

Step four
Bake for 10 minutes and set aside to cool.

Step five
In a mixer add in the cream cheese and mix until smooth.

Step six
Continue mixing and add the sugar, eggs, vanilla, lemon zest and juice. Beat until combined and add the sour cream.

Step seven
Pour mixture into the cups until almost full and bake for 20 minutes until center is slightly wobbly.

Step eight
Cool for 15 mins and put in the fridge covered with plastic wrap to chill before serving.

Optional Strawberry Sauce

Step one
Add strawberries, sugar and lemon juice to a pan and cook until it boils, stirring constantly for approximately 10 minutes.

Step two
Add about 1 teaspoon of sauce on each cheesecake and swirl them with a toothpick before baking

Ingredients

1 Pack of hot dogs
1 Pack of hot dog buns 
1 Can of chili sauce without beans
½ Yellow onion chopped
½ Cup of yellow mustard

Directions

Step one
Cook hot dogs in frying pan or griddle for about 3 minutes on each side or until it browns evenly on all sides.

Step two
Warm up the chili sauce in a small saucepan or microwave the chili in a microwave-safe bowl, as directed on the can.

Step three
Place the cooked hot dog inside of the bun.

Step four
Spoon chili sauce onto hot dog to your liking.

Step five
Add mustard to your hotdog in an “S” shape.

Step six
Sprinkle about 1-2 tablespoons of chopped white onions to the top of hot dog.

Optional
Add any additional toppings you may want like caramelized onions, chopped bacon or shredded cheddar cheese for extra flavor.

Ingredients

6 chicken leg quarters
4 tablespoons of jerk seasoning
3 teaspoons dry jerk seasoning
2 teaspoons chicken seasoning
1 teaspoon all purpose seasoning

Directions

Step one
Wash and clean your chicken with water and pat dry with a paper towel.

Step two
Add all seasonings to the chicken and massage it in and onto the chicken.

Step three
Let marinate in the fridge overnight.

Step four
Preheat oven to 375 degrees.

Step five
Arrange the marinated chicken quarters on a baking sheet.

Step six
Place your chicken in the oven and bake for 1 hour or until the chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit.

Step seven
Broil on high for 5 minutes until chicken has a nice char.

Step eight
Serve with rice, bread or your favorite side.

Ingredients

1 Tablespoon of olive oil
1 Teaspoon of sea salt
1 Teaspoon of minced garlic
Provolone Cheese (about 4 slices)
1 Bunch of Broccoli Rabe
3 Boneless Chicken Breasts
Canola Oil
2 large eggs
½ cup of Italian seasoned breadcrumbs

Ingredients

Mofongo:
4 green plantains
8 pieces of fried pork skin (chicharron)
4 crushed garlic cloves
4 teaspoons of olive or avocado oil
1/2 teaspoon salt
1/2 teaspoon all purpose seasoning
1 mortar and pestle

Garlic Shrimp:
Cooked shrimp
Butter
Parsley
3 crushed garlic cloves
1/2 teaspoon salt

Directions

Step one
Peel plantains and cut 1 1/2 inch thick.

Step two
Fry both sides on medium/high for 5 minutes or until light brown (do not brown too much, so they are easy to mash).

Step three
Remove and place them on a napkin, then transfer to the mortar.

Step four
Add the garlic, pork skin, oil, seasoning and salt at your leisure.

Step five
Once you have mashed all, mold them into a half sphere shape and add your favorite protein.

Step six
In this dish, I added garlic shrimp, melt the butter, add the garlic, salt and Parsley.

Step seven
Once melted, add the cooked shrimp.

Ingredients

For the salsa
1 Cup of diced mango
¼ Cup of diced cilantro
¼ Cup of diced red bell pepper
1 Jalapeño (optional)
½ Cup of diced red onion
½ Cup of corn
1 Squeezed lime
1 Tbsp of olive oil

For the tacos
Flour tortillas
Fillet of fish (I used snapper because it’s local to Florida, but you can use whichever you like most)
1 Cup of flour
1 Tbsp of butter
1 Tsp of salt
1 Tsp of pepper