2 Tbs light vegetable oil 1/2 cup diced onion 1/2 cup diced celery 1 Tbs minced garlic 1 lb boneless, skinless chicken thighs 2 Tbs chili powder 1 Tbs ground cumin 1 tsp oregano 1/4 cup tomato paste 1/2 cup canned tomatoes, chopped 1 tsp Hawaiian salt 1 tsp fresh ground pepper 1 - 8 oz can red beans 1 - 8 oz can pinto beans 1 - 8 oz can black beans Heat oil in wok, add chicken salt, pepper, garlic, onion, carrot, celery and saute about 2 minutes. Add chili powder, cumin and oregano. Add tomatoes and tomato paste and beans. Let cook on low heat about 20 minutes.
4 heads baby romaine lettuce 2 Tbs honey lime juice (from 1 lime) 1 Tbs ginger pesto 1/2 cup bay shrimp 1/2 cup bay scallops pinch of salt & pepper 1 Tbs salad oil GINGER PESTO 1/2 cup oil 1/2 tsp salt 1/4 cup ginger, minced 1/4 cup green onion, minced 1/4 cup cilantro, minced, lightly packed 1/8 tsp white pepper Combine all ingredients to make the pesto. Marinate shrimp and scallops in honey, lime juice, pesto, salt and pepper for about 5 minutes. Heat oil in wok until smoking and add shrimp and scallops. Cook until just done - about 2 minutes. Pour over lettuce.
5 lb Prime Rib coating: Sea Salt Cracked peppercron salt and pepper chopped garlic chopped rosemary Au jus: 4 cups chopped onion, celery, carrots, garlic cloves 2 cups beef stock Pre-heat oven to 450 degrees. Massage in sea salt and cracked peppercorn. Add more salt and pepper to taste. Add chopped garlic and rosemary. For au jus, add into pan chopped onion, celery, carrots, and garlic cloves. Sear in oven for half an hour. Add 2 cups of beef stock to pan. Turn down oven to 325 degrees. Roast for 2 - 2 1/2 hours. Sam's tip for checking when roast is done: insert a bamboo skewer into roast. Then place skewer under your lip. When skewer is warm to the touch the roast is medium rare to medium. If skewer is hot, the roast is well done. When roast is at the desired stage, take out of oven and let stand for half an hour before cutting. For au jus,strain out drippings. Add a little more beef stock if needed.
6 Prawns, shelled 1 Shot Cabo Wabo Tequila 1 Jalapeno Pepper, chopped 1 tablespoon Chopped fresh garlic 1 tablespoon chopped fresh cilantro lime juice, fresh salt and pepper to taste Marinate the shrimp in the remaining ingredients briefly. Grill until done. If cooked in a wok or skillet, add some of the marinade at the last minute to deglaze the pan. Serve with steamed rice. Chili Garlic Paste may be substituted for the fresh and jalapeno pepper.