Boca de Fogo

3 cheese ravioli • smoked beef sausage (hot or mild...your choice) • milk • Monterey Jack cheese (shredded) • salted butter (separated) • flour • Cajun seasoning (separated) • salt (to taste)

live crawfish • Water • Zatatans crawfish boil powder • Zatatans crawfish boil liquid • baby red potatoes • Smoked Sausage (cut into 1-2” sections as preferred) • corn on the cob (cut in 3 pieces each) • yellow onions (peeled and halved) • garlic heads (halved...husked in tact) • oranges (halved) • lemons (halved)

frozen hash browns • eggs • leftover taco meat • Mexican cheese sauce • shredded cheddar cheese • milk • chopped white onion • chopped red bell pepper • finely chopped jalapeño • garlic salt • mustard powder • ground pepper

butter • flour • whole milk • shredded Monterey Jack cheese • cumin • chili powder • salt (or to taste) • Mexican oregano

can Garbonzo Beans, drained and rinsed (saving the liquid for later) • medium Jalapeños (seeded if you want less heat) • fresh cilantro, leaves only, loosely packed • fresh lemon juice (juice of about 1 lg lemon) • tahini • medium garlic cloves • kosher salt

dried Guajillo peppers (seeded) • dried Habanero pepper (seeded) • Roma tomatoes (quartered) or 1 large Hothouse tomato (cut into 1/8 sections) • gloves garlic (minced) • dried minced onion • chicken stock (separated) • cumin • salt

tomatoes, diced (you can also use 1 can Fire Roasted Diced Tomatoes. Make sure you use fire roasted though for this taste.) • Carolina Reaper Pepper (if dried, rehydrate in boiling water for 15 mins) • white onion, sliced thick • lg or 3 md garlic cloves, unpeeled, ends cut • fresh cilantro, stems included • tomato paste • water (if you rehydrated a dried Pepper, use some from the remaining liquid) • salt

avocado oil • med white onion, chopped • med poblano pepper, chopped • jalapeño, diced (remove seeds and vein for a more mild heat) • cooked chicken (or cooked meat of your choice) • long grain white rice, rinsed and drained • enchilada sauce or ranchero sauce • chicken broth (or veggie if not using poultry as your protein) • pinto beans, cooked • sweet corn, frozen • ground cumin • smoked paprika •

12-14 lb Fresh Turkey • Brine: • Vegetable Stock • bottle Pinot Grigio wine • large shallots, sliced thin • garlic, smashed but not peeled • lemons, cut in half and squeezed halfway • fresh thyme • whole bay leaves • kosher salt • whole peppercorns • whole mustard seed •

Pork Tenderloin, cut into 1” chunks (you can use Pork Butt also but I would increase cooking time another 30 mins) • med-lg Poblano Peppers, stemmed • med-lg Jalapeño Peppers, stemmed (adjust qty and omit seeds depending on your desired heat level.) • Tomatillos, husked and washed • Chicken Stock • lg white onion, small chop (approx. 1 1/2 cup) • garlic, minced • Mexican Oregano • Ancho Pepper, ground (or other smokey flavored pepper such as chipotle or Guajillo) • cumin, ground • Salt • Black Pepper •

poblanos, roasted, skinned and seeded (you can also use Anaheim, New Mexico, or Mild Hatch chiles. Make sure the sizes of the peppers are comparable or adjust your quantity to match) • chicken broth • white onion, finely chopped • garlic, minced • cilantro, chopped • oil (any neutral flavored oil will do) • ground cumin • lime, juiced • Salt & Pepper, • Optional: • jalapeños or serranos if you want to increase your heat (since Poblanos are a mild pepper)

your favorite pasta (uncooked). I used bowtie on this one • Roma tomato, seeded and chopped • black beans, drained and rinsed • red onion, chopped • sweet corn • jalapeños, diced (seeded for less heat) *I use 1 green and 1 red for a more colorful dish • cilantro, chopped • cotija cheese • ranch dressing (*I used homemade) • lime, juiced • Tajin seasoning • Chili Powder •

Paprika (I use Smoked Paprika occasionally for a more smoky flavor) • Ground Black Pepper • Onion Powder • Cumin • Mexican Oregano (regular will work in a pinch) • Chipotle Powder • Garlic Powder • to taste Salt, • dried Guajillo Chili Pods • dried Ancho Chili Pods • Chicken Stock • Apple Cider Vinegar •

large flour tortilla • cream cheese (softened) • deli pastrami • deli swiss • deli dill pickles • spicy brown mustard

your favorite pasta (uncooked) • cherry or plum tomatoes (halved) • cucumber (peeled and cubed) • red onion (sliced and cut about an inch long) • feta cheese crumbles • Greek olives (sliced) • shaved Parmesan • Dressing: • Olive Oil (or other neutral oil) • red wine vinegar • fresh squeezed lemon juice • garlic (minced) •

cucumber, cubed (peeled and seeded) • med/lg tomato, cubed • red onion, roughly chopped • Greek olives, sliced • feta cheese, cubed (or crumbled) • olive oil • dried oregano • crushed red pepper • granulated garlic (or minced) • Salt & Pepper,

cream cheese spread (or softened...but NOT whipped) • mayo • cotija cheese • red bell pepper, finely diced • Jalapeno, finely diced (only seed it if you want less spice) • green or spring onion, finely diced • minced garlic • salt • crushed dried habanero (optional depending on your heat tolerance)

Slaw: • Green cabbage • Purple cabbage • Red onion • Carrot • Cilantro • Pineapple • Mango • Poblano • (Use whatever measurements and cuts you enjoy in your slaw) • Dressing: • red wine vinegar •

raw peanuts in the shell • chicken broth • water • Cajun seasoning • salt • crab boil concentrate • large cloves garlic, roughly chopped • habaneros, sliced

water • white onion • small carrots • small celery stalks • fresh parsley (leafy parts) • fresh thyme • whole pepper corns • fennel seeds