Classic (ish) Louie Dressing

1 gallon mayonnaise
3 cups chili sauce
1 ½ cups minced scallion
1 ½ cups minced cubanelle pepper
¾ cup lemon juice
25 shakes tabasco

-combine everything thoroughly.

Three Orange Vinaigrettes

Orange Vinaigrette #1

juice of 6 oranges
1/2 cup mirin
1/2 cup honey
2 Tbsp sherry vinegar
2 Tbsp dijon mustard
1 Tbsp salt
1 red onion, chopped
4 plum tomatoes, seeded
2 tsp vanilla extract
1 1/2 cups xv olive oil
1/2 cup hazelnut oil

- combine all ingredients in blender and puree thoroughly

Note: This is very good with lobster meat.

Orange Vinaigrette #2

juice of 8 oranges
2 cups champagne vinegar
1 cup honey
1 cup dijon mustard
1/4 cup salt
1/2 tsp pepper
7 cups xv olive oil

- blend first 6 ingredients
- with machine running, drizzle in oil

Orange Vinaigrette #3

juice of 8 oranges
1 cup xv olive oil
1 tsp salt
1/2 tsp superfine sugar
1/8 tsp pepper

- whisk together all ingredients

Spice Marinade for Grilled Tuna, Late March, 2009

1/2 cup canola oil
1 onion, sliced
4 cloves garlic
1 Tbsp salt

1/2 cup pimenton dulce
3 Tbsp black cumin seed
1 Tbsp chile flakes
1 Tbsp dry mustard
1 tsp celery seed
1/2 tsp allspice
1/4 tsp cinnamon

1/2 cup soy sauce
1/2 cup cider vinegar
1/2 cup honey
1/3 cup ketchup

canola oil as needed (about 2 qts)

- cook onions, garlic and salt in oil over low heat until soft and light brown
- add dry spices and cook this sludge 5 minutes
- add liquids and cook an additional 5 minutes, stirring often
- remove from heat and blend in canola oil to yield 3 quarts

Chicago Line Cook Salsa

Salsa Roja

14 plum tomatoes
2 jalapenos
1 onion, sliced
1 tsp salt
2 tsp vegetable oil
juice of 1/2 lemon
1Tbsp sugar
salt and pepper to taste

- toss vegetables with 1 tsp salt and 2 tsp vegetable oil
- grill slowly until skins char and flesh softens
- remove to metal container and cover with plastic; allow to cool
- blend with remaining ingredients and season to taste

Salsa Campechana

For Campeche Style Shellfish Cocktail

2 qts tomato juice
1 ½ qts water
1 ½ qts seviche dressing (below)
1 qt heinz chili sauce
4 red onions, sliced thin
4 avocados, small chunks
4 ribs celery, sliced thin
1 bunch scallions, white only, sliced thin
1 cup cilantro leaves

- combine first 4 ingredients
- add remaining ingredients

Seviche Dressing

2 qts orange juice
2 qts lime juice
1 ½ qts lemon juice
1 qt honey
2 cups cider vinegar
1/3 cup kosher salt

- combine all thoroughly

Savory BBQ Horseradish Flan

makes 48

BBQ Glaze
1/2 cup apple cider
1/2 cup cider vinegar
1 tsp worcestershire sauce
1# brown sugar
1 tsp pimenton dulce
1 tsp black cumin
1 tsp salt

- combine all ingredients in a nonreactive saucepan and reduce to thick syrup
- pour 1 Tbsp syrup each into the bottom of 48 greased demitasse cups
- chill and set aside

Custard
2 qts heavy cream
16 ea whole eggs
16 ea egg yolks
3 cups prepared horseradish
2 Tbsp salt
2 tsp white pepper

- combine all ingredients with immersion blender
- pour 2 ounces custard mixture each over chilled syrup in demitasse cups
- bake covered in water bath at 250 degrees until set; begin checking at 35 minutes and remove as each has finished cooking

To Serve: Warm demitasse cup from the bottom and invert onto plate.

Gorditas a la Jota

8 cups maseca
2 cups flour
1 cup whipped sea salt butter
2 Tbsp pimenton dulce
1 Tbsp salt
3 cups hot water

- using las manos combine all ingredients thoroughly. the dough will seem slightly dry
- form into balls and press down with greased meat pounder to 1/4" thickness (this is for decorative and functional surface pattern - it is not necessary
- deep fry in hot oil until floating for 15 seconds