6 cloves garlic, minced
1 to 2 Scotch bonnet chiles, stem and seeds discarded, minced
1 to 2 Scotch bonnet chiles, stem and seeds discarded, minced
2 teaspoons whole cumin seeds, freshly toasted
Kosher salt and freshly ground black pepper
1 cup olive oil
1/3 cup sour orange juice
2 teaspoons Spanish sherry vinegar
1 1/2 cups peeled and very thinly sliced fresh hearts of palm
1/4 cup peeled and julienned jicama
1/4 red bell pepper, stem and seeds discarded, julienned
1/4 red bell pepper, stem and seeds discarded, julienned
1/4 yellow bell pepper, stem and seeds discarded, julienned
1/4 yellow bell pepper, stem and seeds discarded, julienned
1 Scotch bonnet chile, stem and seeds discarded, minced
1 Scotch bonnet chile, stem and seeds discarded, minced
1/2 small red onion, julienned
3 scallions, trimmed and finely chopped
1/2 cup virgin olive oil
1/4 cup freshly squeezed orange juice
1 teaspoon freshly toasted and ground coriander
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
Kosher salt, to taste
3 egg yolks
1 tablespoon Champagne vinegar
3 tablespoons store-bought sweet butter pickles, diced small, plus 1 teaspoon brine
1/2 cup virgin olive oil
1/2 cup canola oil
2 tablespoons diced red onion
1 1/2 tablespoons minced Scotch bonnet chiles (stem and seeds discarded)
1 hard-cooked egg, yolk sieved and white chopped small
Kosher salt and freshly cracked black pepper
2 cups panko (Japanese breadcrumbs)
1 cup seasoned flour
1 egg, beaten with 3 tablespoons water
12 very large fresh shrimp (16 to 20 count), tail left on, peeled, deveined and butterflied 1 cup cooked and mashed yuca
12 very large fresh shrimp (16 to 20 count), tail left on, peeled, deveined and butterflied 1 cup cooked and mashed yuca
1 Scotch bonnet chile, stem and seeds discarded, minced
1 Scotch bonnet chile, stem and seeds discarded, minced
2 to 3 cloves garlic, minced
Kosher salt and freshly toasted and cracked black pepper, to taste
Kosher salt and freshly toasted and cracked black pepper, to taste
Peanut oil, for frying
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