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

Red Sauce, Green Sauce

I wasn't paying attention when I made these the other day; I was pretty much just throwing stuff into a blender, but at least 55% sure these are the ingredients. For the quantity, who knows?

Red Sauce

garlic roasted tomatoes (from focaccia)

bird chiles

olive oil

water

lemon zest

sherry vinegar

cumin

pimenton

spice mix (the weird one on the shelf over the prep table)

ketchup

salt & pepper

Green Sauce

olive oil

lemon juice

cider vinegar

cilantro

parsley

lemon balm

garlic

bird chiles

salt

pepper