Apppetizer

1. Sticky Baked Chicken Wings

a. In a medium saucepan, whisk the ketchup with the vinegar, soy sauce,
honey and gochujang and bring to a boil. Cook over moderate heat,
stirring occasionally, until thickened and reduced to 1 cup, about 15
minutes.
b. Meanwhile, preheat the oven to 325. Line 2 large rimmed baking
sheets with foil. In a large bowl, toss the chicken wings with the oil;
season generously with salt and pepper. Arrange in a single layer on
each of the prepared baking sheets. Bake until cooked through and
lightly browned, 30 minutes. Increase the oven temperature to 450.
c. Using a slotted spoon, transfer the wings to a clean large bowl; discard
any juices from the baking sheets. Toss the wings with the gochujang
sauce and arrange in a single layer on each of the prepared baking
sheets. Bake until glazed and lightly charred in spots, 10 to 15 minutes
 more. Transfer the wings to a platter and garnish with scallions,
sesame seeds and cilantro. Serve with lime wedges.
2. Crab Cakes with Horseradish Cream

a. In a small bowl, whisk together the sour cream, 1/4 cup of the
mayonnaise, and the horseradish.
b. In a large bowl, combine the crabmeat, the remaining 1/4 cup
mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley,
cayenne, salt, and pepper. Shape the crab mixture into eight patties.
Coat the patties with the remaining 3/4 cup bread crumbs and pat off
the excess.
c. In a large nonstick frying pan, heat the oil over moderate heat. Working
in batches if necessary, fry the cakes until golden brown and crisp,
about 2 minutes. Turn and fry until golden brown on the other side,
about 2 minutes longer. Drain on paper towels. Serve with the
horseradish cream.
Main Dish
1. Twinkies

2. Cornbread
Main Course

1. Margarita-Marinated Strip Steak

2 Tbs. olive oil, more for grilling

1 Tbs. cumin seeds, lightly crushed

3 Tbs. finely chopped garlic

1 bottle Mexican beer

1/2 cup fresh orange juice

1/3 cup anejo tequila

1/4 cup lime juice

2 Tbs. brown sugar

1 Tbs. finely chopped chipotle chiles in adobo (more if desired)

 Kosher salt

2 1-inch-thick thick Australian grass-fed strip steaks, about 2 lbs. total

Freshly ground black pepper

2 Tbs. heavy cream

2. Grilled Salmon with Aleppo-

Honey Glaze, Turnips, and Kale

For the Aleppo-honey glaze

1/4 cup honey

3 Tbs. black bean paste or sauce

2 Tbs. Aleppo pepper, or 1 tbs. each crushed red pepper flakes and sweet paprika

1-1/2 Tbs. toban djan or other chili paste

3/4 cup Sweety Drops or coarsely chopped sweet peppadew peppers

1/3 cup rice vinegar

 For the turnips and ginger
2-1/2 cups dashi broth

1-1/4 cups mirin

3/4 lb. turnips, peeled and thinly sliced, preferably on a mandoline

8 oz. peeled fresh ginger, cut into 1-inch pieces

Dessert
1. Cheesecake

The Big Apple is celebrated for its rich rendition of this smooth, cheese-based
cake. Try this delicious twist on the classic.

2. Ice Cream
Appetizer
1. Jalapeo chicken wraps
 2. Margarita granita with spicy shrimp

Main Dish
1. Chicken Enchiladas

1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
 1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup mil

2. Salsa Chicken

4 skinless, boneless chicken breast halves

4 teaspoons taco seasoning mix
1 cup salsa

1 cup shredded Cheddar cheese

2 tablespoons sour cream (optional)
Main Course
1. Marcela's Baja-Style Fish Tacos

Beer-battered halibut is fried to a golden crisp, then topped with shredded

cabbage and salsa for the ultimate fish taco

2. Chicken Tostadas

Fry tortillas until very crispy (otherwise they will become rubbery), then top them with
a mixture of chicken, beans, avocado, lettuce and salsa.
DESSERT

Avocado Paletas

1.

1 cup water
1/2 cup white sugar
3 avocados, peeled and pitted

1 lime, juiced
1/4 teaspoon salt
Soppapila Chessecake Pie

2 (8 ounce) packages cream cheese, softened

1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls

3/4 cup white sugar

1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey