• Drain canned tuna and set aside.
• Meanwhile, prep lemon zest, lemon juice, and set aside.
• Finely dice celery and onion.
• Combine tuna with lemon zest, lemon juice, celery, onion, black pepper, and mayonnaise. Mix well. Refrigerate at least 1 hour before serving.

• Drain chickpeas with a colander. Then soak up excess water by gently dabbing them with paper towels.
• Place chickpeas onto a roasting sheet. Add in oil, onion salt, garlic salt, and smoked paprika. Mix well.
• Place into a 350 degree F oven and roast for 45-50 minutes, tossing with a spoon every 15 minutes.
• Allow chickpeas to cool completely. Then serve.

Prepare Batter

• Rehydrate dried mushrooms. Soak mushrooms in hot boiling water. Cover and soak for at least 1 hour. Turn after 30 minutes to ensure even soaking. Then wash mushrooms to remove any dirt. Discard stems. Then dice mushroom caps and set aside.
• Heat skillet on high. When it the oil has thinned, add in mushrooms and sausage. Saute for 2 minutes, then add garlic and soy sauce. Saute another 1 minute. Set aside to cool.
• Mix glutinous rice flour, rice flour, water, salt, and sesame oil. Then add in shrimp and garlic chives into the rice flour mixture.
• Add in cooled mushroom and sausage mixture.
• Mix the batter until all ingredients are incorporated. Allow mixture to sit in the refrigerator for at least 2 hours to allow flour to fully hydrate.

Fry Pancakes

• To fry pancakes, heat a medium skillet on high heat. Add in 1 tbsp oil. When oil becomes shimmery, add in 2-3 cups of batter. Make sure to mix it right before ladling some into the skillet. Allow it to fry for 6-7 minutes on each side, until both sides are golden brown and crispy. Repeat this step until you have used up all the batter.
• Serve hot with dipping sauce.

Dipping Sauce

• Mix together sambal, soy sauce, sesame oil, sugar, and water. Set aside.

• Heat a small skillet on medium. Add in curry powder. Allow to toast for 3-5 minutes until it becomes fragrant. Stir the curry powder every few seconds. Remove from heat and set aside.
• Chop up chicken into bite size pieces. Set aside. Then peel and grate carrot and apple.
• Combine chicken, carrot, apple, mayonnaise, raisins, sugar, cilantro, and curry powder. Top with cashews and serve immediately. Add salt to taste if needed.

• Heat a pan on medium high heat. Then add in butter to allow to melt.
• Saute butter with garlic, paprika, and saffron for 1 minute.
• Then add in shrimp. Saute another 4 minutes until slightly pink.
• Add in garlic salt and granulated garlic. Then add in white wine. Simmer on low heat for 2 minutes. Then add in lemon juice and mix thoroughly. Serve immediately.

Prepare Shrimp

• Butterfly shrimp by cutting it lengthwise in half, being careful to keep the two halves slightly connected by not cutting all the way.

Crab Mixture

• Gently mix together crab meat, regular bread crumbs, onion, celery, milk, old bay seasoning, seasoned salt, lemon zest, and egg. Set aside.

Buttered Breadcrumbs

• Melt butter and mix thoroughly with bread crumbs. Set aside.

Putting it all together

• Line a baking sheet and spread a teaspoon oil on its surface.
• Place the shrimp onto the baking sheet, making sure that both halves of the butterflied shrimp are spread flat onto the baking sheet. Then top each piece of shrimp with about 2 tsp of the crab mixture. Use your hands to pat down the crab mixture so that it sticks onto the shrimp.
• Top each piece of stuffed shrimp with the buttered breadcrumbs.
• Bake at 350 degrees 7-10 minutes until crab mixture is cooked through.
• Then broil at 300 degrees for 2-3 mins until golden brown.

• Combine ingredients for meatball mixture: ground beef, milk, breadcrumbs, parsley, grated Parmigiano Reggiano, garlic salt, and egg. Mix until just incorporated. Do not overmix. Then set aside.
• Heat a large saucepan on medium heat. Add in oil and onion. Saute onion for 5-7 minutes until slightly softened. Then add red pepper flake, and garlic. Saute another 2 minutes. Then add in crushed tomatoes, basil, salt, and sugar. Simmer for at least 20 minutes. Add salt and sugar to taste.
• Meanwhile, shape meatballs into balls about 2 inches in diameter. Line a baking sheet and spread evenly with oil. Place meatballs on baking tray. Bake at 400 degrees F for 15 minutes, or until just cooked through.
• Then add meatballs into the tomato sauce and allow to simmer at least 10 minutes. Top with grated Parmigiano Reggiano and serve with crusty bread.

• Add garlic, Parmigiano Regianno, heavy whipping cream, ricotta, salt, and pepper into a food processor. Process on the highest setting for 2-3 minutes, until ingredients are well mixed and the mixture is creamy. Serve with toasted bread.

Rice

• Cook white rice in a rice cooker. Then allow to cool to room temperature.
• Then add in egg, breadcrumbs, salt, and Parmigiano cheese. Mix thoroughly.
• Divide into 8 even portions/balls and set aside.

Filling

• Heat a pan on high heat. Remove casing from 1 Italian sausage, and crumble into the pan.Add in diced onion and saute. Brown for 5 minutes, breaking sausage into small pieces as you cook.
• When onions become softened, add in tomato paste, saute for a minute. Then add in crushed tomato, salt, and red pepper flake. Saute another 5 minutes to reduce.
• Allow filling mixture to cool completely.

Assembly

• Flatten each rice ball into a thin disk. About 1/4 inch thick. Allow the center to be slightly thicker. Add in 2 tsp of sausage filling and 1 cube of cheese. Then close the rice up into a ball again, making sure to seal the closure well. Gently use your hands to re-shape it into an even ball. Continue until you have 8 balls.
• Then roll each ball into a plate of bread crumbs, making sure to press the bread crumbs onto the surfaces.
• Fry in 350 degree oil for about 7-10 minutes or until golden brown and crispy. If oil does not cover the arancini completely, flip in oil halfway to achieve even browning.
• Remove arancini from oil and serve with pesto vinaigrette. See pesto recipe and add 1 tsp sugar and 1 tsp white vinegar.

• Cook chicken thighs in boiling water. Simmer for about 30 minutes. Then remove chicken from the water and allow to cool. Then gently remove skin from the thighs. Set meat aside for another recipe.
• Preheat oven to 300 degrees.
• Pat chicken skin completely dry with a clean paper towel. Then cut into 1/2 inch wide strips.
• Sprinkle chicken skins with salt and pepper. Then put into oven for 20-25 minutes until golden brown. Rotate and flip to ensure even browning.
• Remove from oven when chicken skins are golden brown and crispy.