• 5 scallions, trimmed and roughly chopped
• 1 (28-ounce) can whole or crushed tomatillos, drained if whole
• 1 (27-ounce) can whole fire-roasted green chiles, drained
• 1 jalapeño (optional)
• 4 medium garlic cloves, peeled
• ¼ cup roughly chopped fresh cilantro, plus more for garnish
• 1 tablespoon olive oil or canola oil
• 2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 1 medium yellow onion, diced
• Kosher salt and freshly ground black pepper
• 2 cups low-sodium chicken stock
• 1 (15.5-ounce) can chickpeas, drained and rinsed
• 1½ teaspoons ground cumin
• 1½ teaspoons dried oregano
• 1 teaspoon ground coriander
• Juice of 1 lime
• ¼ cup crumbled Cotija or shreddedMonterey Jack cheese, for garnish
• Cooked white rice and/or tortillas, for serving

Chicken Chile Verde

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• 12 oz whole shrimp (10 pieces), peeled and deveined, shells and heads reserved
• 6 ounces linguine (or other long pasta)
• salt and black pepper to taste
• 2 tablespoons extra-virgin olive oil
• 1 large garlic clove, minced
• ¼ teaspoon dried red pepper flakes or to taste
• 8 cherry tomatoes, halved
• 1 tablespoon roughly chopped parsley

Shrimp Stock

• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, roughly chopped
• 1 shallot or ½ yellow onion, roughly chopped
• 2 anchovies
• 1 bay leaf
• Reserved shrimp heads and shells (see above)
• ½ cup chardonnay wine*
• 1 ½ cups low-sodium chicken broth
• ½ tsp kosher salt

Easy Shrimp Linguine

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• 1 pound sirloin tips, trimmed
• 3½ tablespoons soy sauce, divided ½ teaspoon ground black pepper
• 12 dried red chilies (such as arbol or Japones), stemmed
• 1 ½ tablespoons cumin seeds, toasted
• 5 large garlic cloves, minced
• 6 teaspoons grapeseed or other neutral oil. divided
• 1 large yellow onion, thinly sliced lengthwise
• 4 teaspoons unseasoned rice vinegar
• 1 teaspoon white sugar
• 2 teaspoons toasted sesame oil
• 1½ cups coarsely chopped fresh cilantro leaves and tender stems

Spicy Stir-Fried Cumin Beef

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• Canola oil for frying
• 8 corn tortillas (5 inches/13 cm)
• Kosher salt
• 24 medium shrimp, peeled and deveined
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• Taqueria Guacamole (Follows)
• Spicy Pinto Beans (Follows), warmed
• ½ cup (2½ oz/75 g) crumbled queso fresco
• Fire-Roasted Tomato Salsa (Follows)
• ¼ cup (1/3 oz/10 g) loosely packed fresh cilantro leaves (optional)

Taqueria Guacamole

• 3 ripe avocados, halved and pitted
• 3 tablespoons chopped fresh cilantro
• Juice of 1 lime
• 1 or 2 dashes of hot sauce, such as Tabasco (optional)
• Kosher salt and freshly ground pepper
  
   

Spicy Pinto Beans

• 2 tablespoons lard or canola oil
• ½ white onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño chile, thinly sliced into rings
• 1 lb (500 g) pinto beans, picked over for stones or grit and rinsed
• Kosher salt and freshly ground pepper
• 1 tablespoon chopped fresh cilantro
  
   

Fire-Roasted Tomato Salsa

• 1 pound ripe plum tomatoes
• 1 jalapeño chile
• 3 cloves garlic, unpeeled
• ½ white onion, quartered
• 2 teaspoons olive oil
• ⅓ cup loosely packed fresh cilantro leaves, chopped
• 1 teaspoon red wine vinegar
• Salt to taste

Shrimp Tostadas with Beans & Guac

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• 2½ pounds extra collassal Gulf shrimp
• ⅓ cup palm or granulated sugar
• ¼ cup fish sauce
• ¼ cup minced fresh Thai basil, mint, or cilantro
• 1 tablespoon vegetable oil
• 1 garlic clove, minced
• 1-2 Thai chiles, stemmed, seeded, and minced

Peter's Saigon-Biloxi Shrimp

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• 7 oz/200g feta, broken into ½-¾ inch pieces
• ½ teaspoon crushed red pepper flakes
• 4 tsp fennel seeds, toasted and lightly crushed
• 5 tablespoons olive oil
• 1⅓ cups/250g orzo
• salt and black pepper
• 3 garlic cloves, minced
• 1 orange, peel finely shaved to get 3 strips
• 1 (14.5 oz/400g) can chopped tomatoes
• 2 cups/500ml vegetable stock
• ¾ cup plus 2 tablespoons/200ml water
• 14 oz/400g raw peeled shrimp
• 1½ cups/30g basil leaves, roughly shredded

Orzo with Shrimp, Tomato, and Marinated Feta

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• 5 tablespoons (3 fl oz/80 ml) olive oil
• ½ small yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 pound (500 g) ground beef
• 1 pound (500 g) ground pork
• ¼ cup(½ oz/15 g) fresh bread crumbs
• 1 large egg, lightly beaten
• Kosher salt and freshly ground pepper
• ½ cup (4 oz/125 g) tomato ketchup
• 4 carrots, peeled and cut into ⅓-inch (9-mm) pieces
• 3 parsnips, peeled and cut into ⅓-inch (9-mm) pieces
• 2 teaspoons fresh rosemary

Classic Meat Loaf

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• 1½ cups Bisquick original mix
• 3 cups chicken broth, divided
• 4 ounces Gruyere cheese, shredded (1 cup)
• 2 tablespoons minced fresh tarragon, divided
• ¼ teaspoon pepper
• 3 tablespoons vegetable oil
• 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
• 8 ounces white mushrooms, trimmed and sliced thin
• ¼ cup all-purpose flour
• 3 garlic cloves, minced
• cup heavy cream
• 3 cups shredded rotisserie chicken
• 1 cup frozen peas, thawed

Chicken and Biscuits

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• 1½ pounds shell-on medium-large shrimp (31 to 40 per pound)
• 2 tablespoons Shaoxing  wine or dry sherry
• 1½ teaspoons kosher salt, divided
• 2½ teaspoons black peppercorns, coarsely ground
• 2 teaspoons Sichuan peppercorns, coarsely ground
• 2 teaspoons sugar
• ¼ teaspoon cayenne pepper
• 1 quart vegetable oil
• 5 tablespoons cornstarch, divided
• 2 jalapeño chiles, stemmed, seeded, and sliced into Ya-inch-thick rings
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 scallions, sliced thin on bias
• Shredded iceberg lettuce

Crispy Salt and Pepper Shrimp

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• 4 tablespoons Garlic Sauce (recipe follows)
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoon hot chile paste (we used Louisiana Pepper Exchange Cayenne)
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 teaspoon ground cumin
• 4 chicken quarters (about 4 pounds)
• 1½ pounds russet potatoes
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 tablespoon honey
• Fresh Green Sauce, for serving (recipe follows)

Galic Sauce:

Take care adding the oil to this sauce, especially up front. If you add it too quickly it will not emulsify. It’ll still be tasty, but saucy instead of thick.

• 1 cup freshly peeled garlic cloves, trimmed
• 1 teaspoon kosher salt plus more to taste
• ⅓ cup fresh lemon juice
• 4 cups canola oil
•  

Fresh Green Sauce:

• ¼ cup canola or other neutral oil
• 1 teaspoon cayenne pepper or to taste
• 1 bunch fresh cilantro leaves and tender stems, roughly chopped
• ½ cup Garlic Sauce (recipe follows)
• ¼ cup coarsely chopped jalapeño peppers or to taste
• 3 tablespoons sour cream, preferably Mexican crema
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• salt to taste

Firecracker Chicken

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