1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1 teaspoon sugar
1 egg, beaten
1/3 cup milk
1 cup corn kernels
4 scallions, chopped
1/4 teaspoon dried red pepper flakes
2 tablespoons vegetable oil
2 ounces mild cheese, grated
salt

1. Combine flour, baking powder, paprika, oregano, sugar and a pinch of salt in a bowl.
2. In a separate bowl, whisk together eggs and milk and gradually incorporate into the dry ingredients, making sure the batter is free of lumps.
3. Fold corn, scallions and red pepper flakes into the batter and refrigerate for a couple of minutes.
4. Heat a large skillet over medium heat. Add 1 tablespoon of the vegetable oil and drop about 2 tablespoons of the batter into the pan. Repeat 3 or 4 more times, leaving space between each fritter.
5. When the underside begins to brown and the top has set, flip the fritter and continue to fry the other side. Transfer to a warmed plate and top with cheese when finished cooking.
6. Repeat with additional batter and cheese, adding more oil as necessary.

Makes 4 servings

1/4 cup rice wine vinegar
3 tablespoons tahini
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon ginger puree
3 cloves garlic, crushed
1 teaspoon cayenne
1 teaspoon sugar
1 scallion, chopped
1/4 teaspoon red chili flakes
8 ounces rice stick noodles
1 cup Napa cabbage or bok choy, shredded
2 medium carrots, peeled and shredded

1. Whisk together vinegar, tahini, soy sauce, oils, ginger, garlic, cayenne, sugar, scallion and red chili flakes and set
2. ide.
3. Bring a large pot of water to a boil and cook the noodles until just tender. Drain and rinse under cold water to prevent
4. rther cooking.
5. Combine noodles, cabbage and carrots and toss with prepared dressing. Refrigerate before serving.

Makes 6 servings

1/2 pound sirloin steak, thinly sliced
1 egg, beaten
1/2 teaspoon sesame oil
1/4 cup cornstarch

1/2 cup water
1 tablespoon orange zest
1 tablespoon red pepper flakes
1/4 cup brown sugar
2 teaspoons sesame oil
1/4 cup rice wine vinegar
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon cold water
3 tablespoons sesame seeds, toasted
1 tablespoon chili oil or sweet chili sauce
salt and pepper

1. Season beef with salt and pepper. Combine egg and sesame oil, then dunk individual slices of beef into the egg mixture, then the cornstarch, shaking off excess. Set aside.
2. Bring water, orange zest and red pepper flakes to a boil in a small saucepan. Reduce by half, then strain and reserve water.
3. Return water to the saucepan, along with brown sugar, sesame oil, vinegar and soy sauce. Bring to a boil.
4. Combine cornstarch and cold water and gradually whisk into the sauce. Continue to cook, stirring constantly, until thickened. Stir in the sesame seeds and reduce heat to low.
5. Heat a large non-stick skillet over medium-high heat and dry fry the beef until cooked through.
6. Combine with prepared sauce and drizzle with hot chili oil. Serve over white rice.

Makes 4 servings

8 small bocconcini
2 tablespoons fresh basil, chopped
1 sprig thyme, chopped
1 sprig rosemary, chopped
1 clove garlic, crushed
1/8 teaspoon red pepper flakes
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 cup extra virgin olive oil
2 large tomatoes, sliced

1. Marinate bocconcini in basil, thyme, rosemary, garlic, red pepper flakes, lemon zest, lemon juice and olive oil for 3 days.
2. Tear bocconcini and serve with sliced tomatoes and a drizzle of the infused oil or vinaigrette.

Makes 4 servings

1 cup warm water
1 tablespoon yeast
1 tablespoon sugar
1/4 cup olive oil
1/2 teaspoon salt
3-1/2 cups flour

28 ounce can plum tomatoes
1/2 cup red wine
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
1/2 cup fresh basil, chopped
16 whole basil leaves
8 ounces mozzarella, thickly sliced
2 ounces Parmesan, grated
salt and pepper

1. Combine water, yeast and sugar in a bowl and allow to proof for about 10 minutes.
2. Stir in the salt, then whisk in the oil until well blended.
3. Gradually add in the flour until you have a soft, elastic dough.
4. Knead on a floured surface for a few minutes, then place in a greased bowl, covered, in a warm place to double in bulk.
5. Once the dough has doubled, punch it down and let it rise a second time.
6. Meanwhile, prepare the pizza sauce. Drain tomatoes, reserving the juice. Squish whole tomatoes in your hands, removing as many seeds as possible.
7. Put the reserved juice along with red wine in a sauce pan over medium-high heat and bring to a boil. Reduce until very thick.
8. Add the crushed tomatoes to the reduced sauce, along with red pepper flakes, olive oil and 3/4 of the basil. Season with salt and pepper to taste.
9. Preheat oven to 375 degrees.
10. Separate dough into 2 separate pieces. Roll out dough to the size and shape you like and place on individual baking sheets.
11. Divide the sauce amongst both pizzas and sprinkle with remaining chopped basil. Arrange basil leaves where each slice would be and top with a slice of mozzarella cheese.
12. Bake pizza until crust is golden brown, about 25-30 minutes. Sprinkle with Parmesan cheese, slice and serve.

Makes 8 servings

1 pound lamb, cubed
1 small red onion, minced
2 jalapeno peppers, seeded and minced
1 cup dry red wine
1 cup butter, cubed
3 cloves garlic, crushed
2 teaspoons turmeric
2 black cardamom pods
1 tablespoon ground coriander seed
1/2 teaspoon red pepper flakes
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon cayenne
1 tablespoon brown sugar
salt and pepper

1. Combine lamb, onion, jalapeno and red wine and marinate for about an hour.
2. Meanwhile, melt butter in a large saucepan over medium-high heat. Bring to a boil and skim off any solids that float to the surface.
3. Add the garlic, turmeric, cardamom, coriander seed, red pepper flakes, allspice and cloves. Remove from heat and allow to solidify.
4. Return the butter to the heat to liquify, then pour through a fine mesh strainer lined with cheesecloth to remove any solid matter.
5. Pour flavored clarified butter into a large soup pot or dutch oven over medium-high heat. Stir in the cayenne and brown sugar.
6. Remove the lamb from the marinade and pat dry, reserving marinade. Brown the lamb in batches, then return all the lamb to the pot and add the marinade, bringing to a boil.
7. Reduce heat to a simmer and cook until lamb is tender, about an hour. Simmer longer for flavors to meld.
8. Pull apart lamb chunks with a fork and season to taste with salt and pepper and serve garnished with freshly chopped jalapenos.

Makes 4 servings

4 dried shittake mushrooms
3 scallions, chopped
1/2 cup hot water
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoons corn starch
1 teaspoon sesame oil

8 ounces rice noodles
1 tablespoon vegetable oil
1/4 teaspoon red chili flakes
1 clove garlic, crushed
2 crimini mushrooms, sliced
2 button mushrooms, sliced
2 tablespoons almonds, chopped

1. Soak shittake mushrooms with scallions in a small bowl of hot water for about half an hour. Squeeze excess water out of shittake mushrooms back into the bowl and slice mushrooms thinly.
2. Stir together oyster sauce, soy sauce, corn starch and sesame oil and whisk into the mushroom broth. Set aside.
3. Soak rice noodles in boiling water while preparing the mushrooms.
4. Heat a large skillet or wok over medium-high heat. Add the vegetable oil, chili flakes and garlic, quickly stir to combine, then add the crimini, button and shittake mushrooms.
5. Fry mushrooms until they are brown and tender, but still retaining some moisture. Remove from heat and pour in prepared sauce, stirring until thickened.
6. Drain noodles and toss with mushrooms and prepared sauce. Garnish with chopped almonds.

Makes 4 servings

1 cup flour
6 egg yolks
water
salt

2 tablespoons lemon juice
1/4 cup parsley, chopped
1 artichoke heart, separated
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
1/2 cup Parmesan, grated

1. Combine flour and egg yolks, adding a bit of water if necessary to form a smooth, elastic dough.
2. Separate dough into several pieces and roll out on a floured surface with a rolling pin until very thin or with a pasta maker. Cut into 3/4" strands and set aside.
3. Bring a large pot of salted water to a boil and add the pasta. It will not take long to cook.
4. Drain all but a few tablespoons of the pasta water, then add the lemon juice, parsley, artichoke heart and red pepper flakes, tossing to combine.
5. To serve, top with a drizzle of extra virgin olive oil and a generous portion of Parmesan cheese.

Makes 2 servings

1 cup jasmine rice
2 cups water
1/2 cup coconut milk
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon cayenne
1/4 teaspoon red chili flakes
salt

1. Bring rice and water to a boil in a saucepan over medium-high heat. Reduce heat to a simmer, stir in coconut milk, tomato paste, paprika, cayenne, red chili flakes and salt and cover, cooking until rice is done.
2. Fluff rice gently with a fork before serving.

Makes 4 servings

6 ounces rice noodles
1 tablespoon olive oil
3 scallions, chopped
1 medium red pepper, sliced
1 stalk celery, chopped
2 tablespoons soy sauce
1/3 cup water
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon fish sauce
1 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon cornstarch
3/4 pound turkey, cooked and shredded
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
water

1. Bring a large pot of water to a boil and add the rice noodles. Remove from heat and set aside to cook.
2. Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, scallions, red pepper and celery, frying until lightly browned.
3. Whisk together the soy sauce, water, honey, sesame oil, fish sauce, garlic, coriander, cumin, red pepper flakes and cornstarch.
4. Pour sauce and turkey into the skillet, stirring to coat, and frying until heated through.
5. Drain noodles and stir into the skillet. Squeeze lime juice over top and garnish with cilantro. Serve with your favorite hot sauce, if desired.

Makes 4 servings