Appetizers

Mexico: One Plate at a Time with Rick Bayless - Pork Picadillo-Stuffed Chiles)

Stuff each well drained chile with about 1/2 cup of cool pork filling, then slightly overlap the two sides of the incision and pin them back together with a skewer or 2 toothpicks.  For the greatest ease in battering and frying, flatten the chiles slightly, place on a parchment-lined baking sheet and freeze for about 1 hour to firm.

Made in Spain with Jose Andres - Seared Piquillo Peppers Stuffed with Roncal Cheese)

Add the peppers and brown on both sides until the cheese begins to melt, about 30 seconds. Transfer the peppers to a serving platter, drizzle with some of the dressing and sprinkle with leaves from thyme and parsley sprigs.

David Rocco's Dolce Vita - Crostone Di Carpaccio)

In a saucepan heat up ½ the olive oil. Add garlic and cook for a minute to flavour up the olive oil. Rip the beef tenderloin into the pan. Add salt and wine.

Mexico: One Plate at a Time with Rick Bayless - Chillied Peanuts and Pumpkin Seeds)

In a medium bowl, toss the peanuts with the lime juice until all have been moistened. Sprinkle evenly with chile, then toss until the chile evenly coats the nuts.

David Rocco's Dolce Vita - Zia Franca's Roasted Peppers)

Roast peppers in an oven or a barbeque until they are soft and charred. Let peppers rest in a paper bag for 10 minutes, allowing steam from peppers to loosen charred skin.

Mexico: One Plate at a Time with Rick Bayless - Tequila Infused Queso Fundido)

Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy.

Mexico: One Plate at a Time with Rick Bayless - Cheese-Stuffed, Bacon-Crusted Shrimp)

Made in Spain with Jose Andres - Chicken Fritters)

Croquetas de Pollo

Croquetas are very versatile. At my restaurant Jaleo, in Washington, we make them with mushrooms, jamon Serrano, even shrimp and crab. Your kids will love them, just ask my daughters! They devour them.

Mexico: One Plate at a Time with Rick Bayless - Tostada Topping: Beef and Potato Salad with Smoky Chipotle)

Scoop the beef into a medium saucepan, cover it generously with water, add 2 teaspoons salt and set over high heat.  When the water comes to a boil, reduce the heat to medium-low.  Skim off the grayish foam that rises during the first few minutes of simmering.  Partially cover and simmer until the meat is fall-apart tender, about 1 hour and 15 minutes.

Rocco Gets Real - Spicy Tuna Rolls and Mushroom Asparagus Rolls)

For Spicy Tuna mixture: combine tuna with remaining ingredients and mix well. Season to taste. 
For Mushroom Asparagus mixture: heat sesame oil in a large saute pan over high heat. Add garlic, ginger and scallions and stir fry until very fragrant, about 1 minute. Next, add mushrooms and saute until tender, about 5 minutes. Add soy sauce, rice wine vinegar and mirin to the mixture and turn off heat. Stir in lime juice and zest. Allow to cool.