• 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.

Pork Belly

• Marinate pork belly slices with garlic, taco seasoning, garlic powder, orange juice, lemon juice, bay leaves, oregano, salt, and onion salt. Marinate at least 2 hours but overnight is best.
• Place the pork belly and all the marinade into a baking dish. Cover with foil and braise 60 mins at 350 degrees. Then remove liquid and allow pork belly to cool completely.
• When pork belly is cooled, cut into 2 inch pieces. Pan fry on medium low heat for 3-5 mins each side until crispy. No oil necessary because the pork belly will start to release its fat when heated.
• Set aside crispy pork belly.

Pickled onion

• Boil 2 cups water. Then add in salt, sugar, vinegar, and mix thoroughly until sugar and salt are completely dissolved. Then add in onions. Allow to sit in the pickling liquid for at least 1 hour. For best results, refrigerate pickled onions overnight and serve the next day.

Assemble Tacos

• Serve pork belly on warm tortillas. Top with pickled onion, avocado, cilantro, and salsa.
• Heat a frying pan on medium heat. When hot, add in tortillas one at at time, allowing them to soften and become very light brown. Remove them from the pan and place onto a covered plate to keep them soft and moist.
• Assemble tacos: place down a tortilla, then top with a few pieces of crispy pork belly. Then top with jarred salsa, cilantro, avocado, and a few slices of pickled onion.

Meat Sauce

• Place a large skillet on high heat. When the pan is hot, brown the ground beef and sausage on medium high heat, breaking up the meat into small chunks. In about 10 minutes, when they are browned, remove the meat from the pan.
• Add diced celery, carrot, and onion into the pan drippings. Saute on medium for at least 10 minutes. Then add garlic and saute for 1-2 minutes.
• Add the meat back into the pan of sauteed vegetables. Then add in tomato paste and saute on medium heat for 2-3 minutes. Then add in red wine and allow to reduce until the mixture is almost dry, about 5-10 minutes.
• Then add in milk and allow to reduce until the mixture is almost dry.
• Then add in crushed tomatoes, salt, and pepper. Allow to simmer on low heat for at least 30 minutes. Then set aside.

Prep Vegetables

• Cut off ends of zucchini, eggplant, and bell peppers. Thinly slice zucchini, eggplant, and bell peppers. Place sliced zucchini, eggplant, and bell peppers onto a sheet pan and toss with oil. Then roast in the oven at 400 degrees for 30 minutes until they have softened. Set aside.

Assembly

• On the bottom of a 10.5" x 7.5" rectangular baking dish, place a large ladle of meat sauce. Evenly spread on the bottom. Then add a layer of zucchini
  
• Evenly spread a layer of ricotta.
  
• Evenly spread a layer of meat sauce.
  
• Add a layer of shredded mozzarella cheese.
  
• Add a layer of eggplant and bell pepper.
  
• Evenly spread a layer of meat sauce.
  
• Add a generous layer of shredded mozzarella cheese.
  

Baking

• Place a tent of foil to the top and bake at 350 degrees F for 45-50 minutes, making sure that there is a space between the foil and the cheese.
• Take the foil off and broil cheese for the last 5 minutes of cooking until cheese is golden brown.
• Allow to cool for at least 1 hr. Then slice and serve.

• 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.

• Toss chicken wings in marinade: soy sauce, oyster sauce, sugar, sesame oil, garlic salt, granulated garlic, and ground ginger. Allow to sit for 5-10 minutes.
• Preheat oven to broil at 400 degrees F. Adjust oven rack to make sure that top rack is about 10 inches from the broiler.
• Line a baking sheet with foil. Then add in chicken wings. Toss in oil to evenly coat the chicken wings.
• Broil chicken wings for 20-25 minutes until skin is crispy.

• Bring a large pot of water to a boil. When water is boiling, add in noodles and blanch for 1 minute. Then remove and rinse with cold water. Set aside.
• Mix together oyster sauce, fish sauce, water, and sugar. Set aside.
• Heat a large skillet on high heat. Add in butter. When butter is melted, add in shallot and minced garlic. Allow to cook 2 minutes until shallots are softened. Then add in noodles and sauce mixture. Stir fry 1 minute. Then leave heat on high and do not touch noodles. Allow noodles to become slightly crispy, about 3 minutes each side. Add in green onion and stir until green onion has softened.

Grits

• Heat chicken broth and sliced cooked polenta in a pot. Bring to a boil and then lower fire to low heat. Cook for 15 minutes until polenta has softened. Use a whisk to break the polenta apart and incorporate it into the liquid until it has a smooth creamy consistency.
• Then add cream, grated cheese, and sugar. Mix well into grits. Use a whisk to work out any clumps and ensure that the grits are smooth.
• Continue cooking until the grits have thickened and the excess liquid has evaporated. The desired texture should be that of runny mashed potatoes. When your grits have reached this stage, check for seasonings and add salt to taste.

Shrimp in Cream Sauce

• Devein, clean, and pat dry shrimp. Then mix with Cajun rub and set aside.
• Heat a large skillet on high heat. Add in oil. When oil is hot and shimmery, sear shrimp in 3 batches, making sure to keep space in between the shrimp. Sear shrimp until both sides are just golden brown and the inside is just cooked through. Remove from pan and set aside. Repeat for the next 2 batches, adding in extra oil to the pan before each batch.
• After shrimp is removed from the pan, add oil. Keep heat on medium. Then add aromatic vegetables: garlic, onion, and green onion. Sauté and sweat until the vegetables have just softened, about 5 minutes. Then add in butter and flour. Cook on medium heat until flour is slightly brown and nutty.
• Then add cream and chicken broth to the pan. Mix well into the flour mixture. Then add in Worcestershire sauce and soy sauce. Allow to cook on medium for 2-3 minutes until the sauce reduces and becomes thick. Add in shrimp and cook together for just 1 minute. Check for seasoning and add salt, pepper, and/or red pepper flake as needed.
• Take shrimp off of heat and serve on top of grits.

• 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.

• Using a whisk, whisk in miso paste into 1/2 cup of hot water. When the miso paste is well dissolved, add into a large pot. Add in the chicken broth, instant dashi, and the rest of the water. Bring the pot of soup to a boil. Taste for seasoning and add salt, instant dashi, or fish sauce, or miso paste as needed.
• When the broth comes to a boil, add in all of the napa cabbage. Simmer on medium for another 5 minutes. After the cabbage softens, add in trumpet mushrooms and enoki mushrooms. Allow to cook on medium heat another 5 minutes until mushrooms are cooked through.
• Then add in shrimp, tofu cubes, and glass noodles and simmer for another 5 minutes on medium heat.
• Lastly add in the thinly sliced beef and allow to cook through for another 30 seconds. Serve immediately.
• Mix together dipping sauce: soy sauce, chili crisp, sugar, and vinegar. Dip each hotpot item into the dipping sauce and enjoy.

• Fill a steamer pot with water and heat on high heat until water is boiling.
• Mix together the black bean sauce: sesame oil, black bean paste, ginger, xiaoxing wine, and sugar. Set aside.
• Place fish filets on a small plate that can fit inside the steamer. Optional: add slices of silken tofu on the bottom of the plate. Then spread the sauce evenly onto the surface of the fish filets.
• Place the plate of fish onto the steamer basket. Close the lid and steam 8-10 minutes depending on thickness of fish. Check the fish after about 8 minutes. Poke the fish lightly to see its juices. The fish is done with the juices run clear.