Sauce:

• 3 Tbsp. white vinegar
• 2 Tbsp. water
• 2 1/2 Tbsp. fish sauce (Nam Pla)
• 1 Tbsp. tomato paste
• 3 Tbsp. dark brown sugar
• 1/2 Tbsp. dried shrimp, pounded to a powder
• 1 tsp. Tamarind concentrate
• 1/4 cup coconut milk

Mix all of above ingredients.

• 1 Tbsp. toasted sesame oil
• 1/4 lb. shrimp
• 1/4 cup tofu, cut into 1/4" thick 1" squares
• 1 Tbsp. shitake mushrooms
• 1 Tbsp. chopped cilantro
• 1 tsp. chopped basil
• 1 tsp. chopped garlic
• 1 tsp. hot chili garlic sauce
• 1/2 lb. medium rice stick noodles (Bun Tap Chua)
• 1/2 cup Pad Thai Sauce

Saute these ingredients in the sesame oil.

Garnish:

• 2 Tbsp. crushed roasted peanuts
• 1 cup mung bean sprouts
• 1/4 cup carrot sticks
• Green onion
• Cilantro leaves
• Fresh lime

Sprinkle garnish ingredients over dish and serve.

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• 2 cloves garlic
• 1 anchovy filet
• Juice of 1/2 lemon
• 1 Tbsp. white vinegar
• 1/4 tsp. black pepper
• 2 tsp. Grey Poupon mustard
• Dash of Lea and Perrins worchestershire sauce
• 1/2 cup extra virgin olive oil
• 2 Romaine hearts
• 1/4 cup parmesan cheese

Crush garlic in a large bowl. Add anchovies and mash to a paste. Blend in the lemon juice, vinegar, mustard and Lea and Perrins. Slowly drizzle in the olive oil while mixing constantly so the dressing hold together. Cut the romaine hearts into 1 inch wide ribbons. Wash and spin dry. Toss the washed romaine with enough dressing to coat lightly. Sprinkle on parmesan cheese and toss if desired.

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• 1 large Caesar salad
• 1 chicken breast, breaded and sauteed
• 1/2 cup diced tomatoes
• 1/2 cup diced Provolone cheese
• Basil ribbons

Cook the chicken and cut into eight equal strips. Place the salad in a large bowl and top with the tomatoes, provolone and the chicken. Garnish with the basil ribbons.

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• 12 large eggs
• 1 Tbsp. cinnamon
• 7 cups milk
• 4 cups sugar
• 1 Tbsp. vanilla extract
• 1 cup raisins
• 1/2 lb. butter, melted
• 1 3/4 lb. bread (at least one day old, cut into 1"-2" pieces)

Blend eggs, milk, sugar, melted butter, vanilla, raisins and cinnamon in a mixing bowl. Make sure sugar is totally dissolved. Add bread and gently press down until it is soaked. Toss to incorporate raisins. Line a 3" x 10" springform pan with parchment paper. Lightly oil the paper. Fill the pan with the bread mixture. Bake at 350 degrees for 1 to 1 1/2 hours or until a skewer pulls out clean.

Rum Sauce:

• 2 cups Karo light corn syrup
• 1/4 cup dark rum
• 1/2 lb. butter, softened to room temperature
• 2 Tbsp. vanilla

Heat corn syrup, rum, and vanilla to a simmer in a sauce pan. Using a wire whisk, vigorously mix in the softened butter. Keep at room temperature until ready to serve.

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