2MOIST

3lbs Boneless/Skinless Thighs 1 1/2 Cups Soy Sauce 1 1/2 Cups Water 3/4 Cup Sugar 6 Tbls Olive Oil 6 Tbls Sesame Oil 1 Large Bunch Green Onions, chopped 2” Fresh Ginger, minced or grated 6 Cloves Minced Garlic Preparation: Pour soy sauce, water, garlic, and ginger in small pan and turn stove top on medium low heat. NOTE: DO NOT BOIL! Once warm, pour sugar in pan while stirring, making sure all sugar is dissolved in mixture. Remove from heat once sugar is dissolved. Cool and pour mixture in a gallon ziploc and add olive oil, sesame oil, and green onions to the marinade. Set aside 1 Cup for basting. Mix thoroughly Take a large fork and poke holes in each piece of chicken to help flavors sink into the meat. Add to bag, seal and marinate 24-48hrs. Grill over med heat. Flip the chicken every four minutes, basting each piece on every flip. The key to perfection is not to get the grill too hot. If you see flames (because of the oil), immediately turn off the grill and move any chicken from the direct flame. Final cooking time should be no more than twenty minutes. Remove chicken from the grill and serve with Fina Dene and Sriracha sauce

300g Spaghetti 2 Tbls Extra Virgin Olive Oil 1/2-1 tsp Crushed red pepper 4 Cloves garlic, minced 20g Anchovy Filets, minced 80g Kalamata Olives, halved 80g Castelvetrano Olives, pitted/halved 20g Capers Zest & Juice of 1 Lemon 100g Cherry Tomatoes, halved 400g Canned diced tomatoes 120ml White wine Handful Fresh Basil 100ml Pasta water

2lbs Beef Neck Bones 4lbs Chuck Roast or Goat(Authentic) 6 Qt Chicken stock 2 Onions Roasted 1 Bulb Garlic Roasted 4 Large Tomatoes Roasted 1 Tbls Roasted Cumin Seeds 1 Tbls Roasted Whole Cloves 1 Tbls Roasted Peppercorns 1 Tbls Dried Mexican Oregano 1 Tbls Dried Marjoram 2 tsp Allspice 2 Cinnamon stick 6 Bay Leaves 1/2 Cup Vinegar 8 Guajillo Chiles Roasted 8 Ancho Chiles Roasted 6 Pasilla Negro 3 Chipotle Chiles Roasted Salt to taste