1/2 cup blue cornmeal or blue cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
Pinch salt
2 large eggs, beaten
1 cup whole milk
2 tablespoons honey
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
3 cups canned plum tomatoes and juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoon honey
1/4 cup molasses
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
2 tablespoons pureed chipotle chiles in adobo
Salt
Freshly ground black pepper
3 tablespoons canola oil
3 shiitake mushrooms, caps removed and thinly sliced
2 shallots, finely chopped
Salt
Freshly ground black pepper
10 cups rich chicken stock
1 cup apple juice concentrate, thawed
3 tablespoons dark brown sugar
2 star anise
1 cinnamon stick
1/2 habanero pepper, coarsely chopped
1 tablespoon fennel seeds, toasted
Salt
Freshly ground black pepper
1 cup Mesa BBQ Sauce
6 duck legs, skin removed
3 cups chicken stock
1/2 cup Habanero Sauce
1 recipe Sauteed Shiitake Mushrooms
3 tablespoons coarsely chopped fresh cilantro leaves, plus more for garnish
Salt
Freshly ground black pepper
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