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Prepared by Ingrid George Serves 8 Persons INGREDIENTS 8 – 10 green mangoes, peeled and chopped 2 tsp turmeric powder 4 cloves garlic, grated 1 small hot pepper, chopped fine Pinch salt Pinch sugar 2 blades chive, finely chopped 2 blades shadon beni (culantro), finely chopped 1 tsp ground geera INSTRUCTIONS Place mangoes in a large pot and just cover with water. Bring to a boil. While boiling add the turmeric, garlic, and hot pepper. Let cook for approximately half an hour. A

INGREDIENTS 2 Tbsp olive oil 1 large white onion, finely diced 5 garlic cloves, finely minced 1 pound Italian sausage, removed from their casings (I used Hot Italian Sausage) 1 and 1/2 pounds lean ground beef 3 cups (28 ounce) crushed tomatoes 2 cups (16 ounce) tomato sauce 1 (6 ounce) can tomato paste 2 Tbsp brown sugar 1-2 teaspoons salt, to taste 1/2 teaspoon ground black pepper 2 tsp dried basil 2 tsp Italian Seasoning 1/2 tsp fennel seeds 1/4-1/2 teaspoon crushed red pep

Prepared by Duncan Edwards 2 lbs cow skin cut into 1 – 2″ strips 1 1/2 cups vinegar 7 cups of water to soak the cow skin 1/4 cup lime juice 15 leaves chadon beni 4 tbsp salt 1/2 large onion, sliced 1 head of garlic 7 cups of water for souse 1 large cucumber sliced thinly 1/2 tsp black pepper 2 whole hot peppers sliced Cut up skin into 1″ – 2″ strips and add 7 cups of water and vinegar for 30 minutes. (let soak) Wash the skin until the water runs clear. Pressure cook for 45 mi

Presented by Chef Kendric Ingredients: For the Red Snapper and Prawns: 2 red snapper fillets 12 large prawns, peeled and deveined 2 tbsp olive oil 2 tbsp lemon juice 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1/2 tsp cayenne pepper Salt and pepper to taste For the Salad: Mixed greens (arugula, spinach, lettuce, etc.) 1 cucumber, sliced 1/2 red onion, thinly sliced Cherry tomatoes, halved 2 tbsp olive oil 1 tbsp balsamic vinegar Salt and pepper to taste For the Dress

Presented by Samantha Motilal

Presented by Chef Zouheir Prep Time: 10 minutes | Cooking Time: 10 minutes Total Time: 20 minutes |Kcal: 350 kcal | Servings: 4 servings Ingredients: 4 lobster tails, split in half lengthwise 1/2 cup unsalted butter, melted 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 2 cloves garlic, minced 1 teaspoon smoked paprika 1/2 teaspoon red pepper flakes 1 tablespoon fresh parsley, chopped 1 tablespoon fresh chives, chopped Salt and pepper

INGREDIENTS 4 roma tomatoes sliced 1 cup shredded mozzarella cheese 1 cup shredded parmesan cheese 1/2 cup fresh basil chopped olive oil INSTRUCTIONS Preheat oven to 400F Place tomato slices on a parchment lined baking sheet Top each tomato with a layer or parmesan and then a layer or mozzarella Sprinkle the chopped basil on top of each tomato Drizzle lightly with olive oil Bake for 8-10 minutes or until cheese is melted and bubbly Turn off oven and broil for 2-3 minutes to

Presented by Miss in the Kitchen Ingredients 2 cans refrigerated crescent roll dough 6 tablespoons melted butter 1/2 cup brown sugar 1 teaspoon ground cinnamon Instructions Preheat a waffle iron. Melt butter and mix brown sugar and cinnamon in a small bowl. Unroll the crescent dough and press 2 triangles together to form a rectangle. Brush with melted butter. Sprinkle each piece of crescent dough with about a tablespoon of cinnamon sugar mixture. Fold each rectangle into a

3 cups Butter squash, grated 2 cups water 1 cup chicken stock 1/2 cup milk 1 carrot, chopped 2 big leaf thyme, chopped 2 sprig fine leaf thyme, chopped 3 cloves garlic, chopped 2 pimento peppers, chopped 1/2 onion, chopped 2 tsp. green seasoning 6 leaves chadon beni, chopped 1 dash white pepper 1 dash parsley 1 dash paprika 2 tbsp. oil Salt to taste Chopped chive for garnish Grate the Squash. Note: You can also dice the squash, but grated squash will cook a bit faster. Saute

Ingredients: Servings: 8 persons 5 cups low-sodium chicken or vegetable broth, divided 1/2 teaspoon saffron threads (about 1 pinch), crushed 2 tablespoons extra-virgin olive oil 3/4 pound boneless, skinless chicken thighs, cut into (1-inch) pieces 12 medium shell-on shrimp 1 (6-ounce) link dry Spanish chorizo, thinly sliced 1 tablespoon pimentón (smoked paprika) 4 bay leaves 4 cloves garlic, minced 2 tomatoes, cored and finely chopped 1 yellow onion, finely chopped 3/4 teaspo

Presented by Hamza Es Salhi Ingredients: 2 lbs (900g) beef chuck, cut into 1-inch cubes 2 tablespoons olive oil 1 large onion, chopped 1 lb pearl onions or small shallots, peeled 4 garlic cloves, minced 2 tablespoons tomato paste 1 can (14 oz) crushed tomatoes 1/2 cup red wine vinegar 1/2 teaspoon ground cinnamon 1 teaspoon dried oregano 1/2 teaspoon allspice 1 bay leaf 2 cups beef broth Salt and black pepper to taste Fresh parsley for garnish Instructions *Turn the Instant

Ingredients Serving - 4 persons 1 cup cornmeal 1 teaspoon minced garlic ¼ cup diced onions ½ teaspoon minced thyme ¼ cup cut up red bell pepper optional 2 1/2 cups warm water or more 1 cup coconut milk replace with broth 1/2 teaspoon Add salt to taste 1 cup sliced okra 2 Tablespoons butter Instructions In a medium-large skillet, add oil, onions, garlic, and thyme sauté, for about 1 minute, stirring constantly to prevent any burns. Throw in okra and red bell pepper; continue c

Presented by Markis Ingredients: Fresh Seaweed

Prep Time10 minutes Cook Time20 minutes Total Time30 minutes Servings 4 servings AuthorTania Sheff Ingredients 2 lbs. peeled and deveined shrimp I use Marina Del Rey shrimp 2 small zucchini 2 small yellow squash 3 small bell peppers any color 3 tbsp. olive oil 2 tbsp. butter 2 garlic cloves finely chopped 1 tbsp.Paprika 1/2 tbsp. Cajun seasoning Salt and pepper to taste Fresh parsley to garnish Instructions Cut the vegetables into bite-sized pieces. Place the shrimp into a m

TOTAL TIME: 10 MINS PREP TIME: 3 MINS COOK TIME: 10 MINS INGREDIENTS: 3 Tbsp. olive oil, 1 shallot, peeled and sliced 3 cloves garlic chopped coarsely 1 cup dried cranberries 2 Tbsp. red wine vinegar 2 teaspoons honey juice of half a lemon 1/8 tsp. salt 1/8 tsp. black pepper 1 bunch kale, very thinly sliced 1/4 cup sliced almonds (optional) 1/4 cup crumbled blue cheese or goat cheese DIRECTIONS: Heat 2 Tbsp. oil in a large saute pan over medium-high heat. Add shallot and saut

Ingredients Watermelon cubes, (if desired) salt 10 – 11 lime wedges 3 cups Triple Sec or other orange liqueur 2 – 3 cups tequila 1 ½ cups freshly squeezed lime juice 1 cup superfine sugar or powdered sugar 5 cups seedless watermelon, chopped Directions Step 1 If desired, freeze cubes of watermelon on a waxed paper-lined tray for 1 to 2 hours or until firm. Step 2 Place salt on a small plate. Rub rims of eight glasses with one of the lime wedges. Dip rims of glasses in salt t

Presented by Samantha Motilal

Prepared by Ava Moses Ingredients 3 cups of your favorite BBQ sauce 1/2 cup peach preserves 1 clove garlic, grated Hot sauce, optional Olive oil for brushing 12 bone-in, skin-on chicken pieces 1 tsp. salt 1/2 tsp. ground black pepper Directions In a saucepan, combine the BBQ sauce, peach preserves, garlic, and hot sauce. Heat over medium heat for 5 to 10 minutes, or until nice and hot. Set aside. Preheat oven to 400°F. Drizzle olive oil on foil-lined baking sheets and place t