Shrimp Salad Taquito Sauce That We Might Use

5 cups mayonnaise
1 cup tomato juice
1/2 cup lime juice
1/2 cup lemon juice
1/2 cup orange juice
1/2 cup cider vinegar
1/2 cup honey
1 cup (packed) chopped cilantro
1 bunch scallions, chopped
4 cloves garlic
1 jalapeno, chopped
2 Tbsp salt

- puree in blender; reserve 2 cups sour cream to whisk in later - otherwise it won't fit

Lamb Kibbeh

4 lbs boneless lamb shoulder, large dice
2 red onion, small dice
1 bunch scallions, sliced thin
1 bunch chervil, minced
1 bunch mint, minced
1 ½ cups cooked bulghur wheat
2 Tbsp toasted sesame seeds
2 Tbsp toasted cumin seed, ground
2 Tbsp salt
zest of 1 lemon


- combine all ingredients and pass through grinder
- form around pine skewers into small sausage shapes

Carnitas Seasoning (season to order)

2 cups coarse sel gris
1/3 cup sugar
2 Tbsp cumin seed, toasted and ground
1 Tbsp mixed peppercorns, toasted and ground
1 Tbsp smoked paprika
1 cinnamon stick (< 3"), toasted and ground

- combine all ingredients thoroughly in food processor

Pickled Onions

a lot of onions
10 cups cider vinegar
8 cups water
1 cup soy sauce
4 cups sugar
1 cup salt
1 spice turnip consisting of: 1/2 cup mixed pickling spices and 1/4 cup prepared horseradish

- prepare onions as desired
- bring remaining ingredients to a boil and pour over onions; allow to rest at least 24 hours
- pass through grinder to make relish

Braised Pork Collar for Carnitas

8 lbs pork collars (2ea)
salt and pepper as needed
20 cloves garlic, peeled
6 ribs celery, chopped
3 large carrots, peeled and chopped
2 large spanish onions, peeled and chopped
2 jalapenos, split lengthwise to stem
1 spice turnip consisting of 1 cup each: loose fresh oregano, thyme and cilantro
6 qts chicken stock

- cut the pork collars lengthwise into strips about an inch and a half thick; season with salt and pepper
- combine all ingredients in an appropriate pan, cover and place in a 350 degree oven
- braise three and a half hours; flip pork in pan and return to oven, uncovered and additional hour and a half
- drape with cheesecloth and cool in liquid
- when braise has cooled, separate fat and liquid and reserve both

Braised Artichokes

for 1 case of 24ct artichokes

1/2 cup butter
1/2 cup olive oil
1 handful garlic cloves
2 Tbsp sherry vinegar

1/4 cup loose thyme sprigs

1 Tbsp honey

1 cup white wine
4 qts chicken stock
1 tsp coriander seed
1 bay leaf
1 pod star anise
salt and pepper as needed

- turn artichokes and keep in acidulated water
- when ready, dry artichoke bottoms on towels and season both sides with salt and pepper
- over medium heat in a large rondeau, add butter, oil, artichokes (choke side up) and garlic cloves
- saute until lightly browned, then flip and lightly brown on the other side of each
- add vinegar, thyme and honey; cook briefly
- add wine and reduce dry
- add remaining ingredients and bring to a simmer
- lower heat and cover; cook 25 minutes and cool in braising liquid