Ingredients:

• 8 oz or half pound of roasted chicken

• 1⁄4 cup diced celery

• 1⁄4 cup diced carrot

• 1⁄4 cup fingerling potatoes (boiled or roasted)

• 1⁄2 tablespoon green onion stalk

• 1⁄2 cup granny smith apple-seasoned with lemon zest and lemon juice (half a lemon each)1⁄4 cup Marcona almonds (optional)

• 1⁄4 cup diced yellow bell pepper

  Seasoning:

• 1⁄4 teaspoon Turmeric

• 1⁄4 teaspoon cumin

• 1⁄4 teaspoon cardamom

• 1⁄4 teaspoon clove

• 1⁄4 teaspoon chili pepper

  Dressing:

• 1-2 teaspoons Trader Joe’s Garlic Mustard Aioli (for desired texture)

• 1-2 tablespoons Kewpie Mayo (for desired texture)

  To taste:

• Chili Vinegar

• Red Wine Vinegar

• Salt

• Pepper

Ingredients:

• 8 oz creme fraiche, lahbne, Greek yogurt or sour cream (or combination thereof)

• zest and juice of one lemon

• small bunch chive thin sliced/chopped

• small bunch dill chopped (reserve some for garnish if desired)

• 1 tsp ranch

• 1/4 tsp lemon pepper spice

• 1/4 tsp togarashi spice (Japanese mixed chili pepper available on Amazon)

• 1 tsp furikake and/or everything bagel spice

• small pinch of salt and cracked black pepper

Directions:

• Mix ingredients well with a tiny drizzle of extra virgin olive oil – place in your favorite bowl and top with caviar.

• Could be salmon roe, paddle fish roe, trout roe, tobiko, farm raised sturgeon, etc., or a combination.

• Serve with your favorite potato chips. I like kettle cooked jalapeños, sea salt, and salt & pepper chips.

Ingredients:

• 1/2 lb sashimi grade tuna 

• 1 Persian cucumber, seeded and diced 

• 1 peach, peeled and diced 

• 1 nectarine, peeled and diced

• 1 plum, peeled and diced

• 1 small tomato diced or small handful of cherry tomatoes sliced 

• a diced piece of pineapple roughly the same size as the other produce previously mentioned 

• 1 small green apple diced 

• thin sliced scallion, just the white stalky part, and reserve the green tops for garnish 

Directions:

• combine ingredients in a bowl with a pinch of salt, zest, and juice of 1 lime, and 1/4 cup rice vinegar 

• let chill in the fridge 20-30 minutes (you want it cold!) 

For the “leche de tigere” aka tigers milk sauce:

In a blender combine the following:

• 1 can whole coconut milk 

• 1 habanero de-seeded 

• another hunk of pineapple, large handful size

• 1/2 tbs of turmeric and ginger powder or a fresh peeled knob of each is better 

• zest and juice of 

• 2 limes 

• 1 lemon 

• 1 orange 

• 1/2 grapefruit 

• heavy pinch of salt 

• few dashes of red boat fish sauce or any other fish sauce (optional but really good) 

Directions:

Purée until smooth, transfer to container, and chill in the fridge for at least 20-30 minutes or longer (you want it cold!!!) 

Plating:

• spoon a couple spoons of tiger sauce on a small plate or shallow bowl (mix sauce well before serving) 

• spoon a couple large spoonfuls of the tuna mixture over that 

• garnish with fresh sliced Fresno chiles or pickled Fresno chiles (or any of your favorite fresh or pickled chiles)

• crumbled pork rinds (optional) 

• thin sliced scallion green tops 

• drizzle of superb almost green extra virgin olive oil (optional) 

 Directions:

• use or find your favorite risotto recipe and make it. Here is a suggestion. Mine is a green risotto with corn, peas, and baby zucchini with Parmesan. Make the risotto the day before, let cool, and refrigerate overnight.

• the next day scoop out roughly 1 oz portions of the risotto, roll into ball shape in your hands, and toss in your favorite bread mixture. Make sure they are well coated with bread crumbs. Set aside on a baking tray.

• heat some frying oil to 350 degrees and gently set the risotto balls in the oil 1 at a time using a slotted spoon. You want enough oil to submerge the balls. Only put a few in at a time so your fryer vessel doesn’t overflow

• fry until golden brown

• place on a plate with a paper towel or a few and season with salt while fresh out the fryer

• they can be kept hot on a baking sheet in the oven between 180 and up 205 degrees

Aioli:

• look up your favorite herb aioli recipe

• for something quick I took some herb purée, which is like a basic chimichurri but all the soft herbs I could find, and add a spoonful to couple spoonfuls of Mayo

• I used a Japanese kewpie Mayo but you can use your favorite

Apples: 

• cut 1 small green apple into matchsticks

• toss with salt, pepper, couple dashes of curry spice, zest & juice of 1 lemon, and fresh chopped mint

• I also added a spoon full of sambal chile sauce (optional)

To plate:

• spoon herb aioli on a plate

• top with hot arancini

• garnish with matchstick apples

Directions:

The chicken: 

• make the seasoning by combining 1 tbs of salt, 1/2 tbs curry spice, 1/2 tbs Zatar spice, and 1/2 tbs Ras el h’anout spice. Mix well and reserve 

• use boneless skinless chicken thighs 

• dredge using your favorite method and breading. I use salt, cornstarch, and rice flour 

• fry in oil at 350 degrees until golden brown 

• season with spiced salt immediately after coming out of the oil on a plate with paper towels. Season liberally. 

• can be kept hot while finishing the rest of the chicken in the oven at 180-205 degrees on a baking sheet 

The potatoes:

• you can use frozen fries from the grocery store or use your favorite at method for fries like air frying potatoes, for example. I used fingerling potatoes. I boil them in salty water until just knife tender, drain, let cool, and refrigerated overnight. Next day I slice them into quarters long ways and fry in the same oil that I’m frying the chicken in. Season with the same salt spice mixture and hold in the oven to keep hot, same as the chicken. 

• toast brioche buns on low heat in some browned butter or use your bread of choice 

• I took some herb aioli from the arancini dish and added a small spoon full of mustard to it for side of the bun

• for the other side I took a small spoonful of harissa paste and mixed it with kewpie Mayo (or your favorite Mayo) for the other side 

To plate: 

• put herb mustard aioli on bottom bun 

• place a piece of chicken 

• thin sliced tomato: I used house made pickled but store bought are fine 

• house made red onion pickled but thin sliced red onion is fine. Slightly marinated in vinegar helps 

• your favorite greens, I used a mix of watercress, arugula, and shredded romaine

• harissa Mayo on the top bun 

• potatoes on side 

• garnish with creme fraiche caviar (optional but recommended!!) 

Ingredients:

• 2 cups whole coconut milk 

• 2 cups almond milk, you can substitute for hemp milk, rice milk, etc. 

• 1/2 tbs of turmeric and ginger 

• 1/4 cup sweetener. I used a combo of honey & coconut sugar 

• 1 tsp vanilla extract 

• 2 tbs of passion fruit extract/juice (optional but recommend) 

Directions:

• mix well or purée in a blender of needed to properly incorporate 

• afterwards add 1.5 cups of chia seeds, mix well but do not over mix. Place in a container and refrigerate overnight 

Fruit topping: 

• I had on hand 1 kewie fruit peeled and diced 

• 1 small green apple diced 

• 1 box of each berry rough diced and/or sliced 

  • strawberries 

  • raspberries 

  • blackberries 

  • blueberries 

• zest and juice of 1 lemon 

• splash of Andre TIXIER champagne! (Just a splash!) 

• drizzle of honey 

• 1 tbs coconut sugar or other sweetener 

• mix well and refrigerate overnight 

To plate:

• small bowl or short round glass or jar 

• layer chia seed pudding 

• then fruit 

• then mint, toasted chopped nuts (optional)