When I think of Thanksgiving, stuffing comes before Turkey and every other side dish in my opinion. For the past few years, I’ve been in charge of the Thanksgiving stuffing for my family and I think I’ve finally perfected it!

This recipe is a classic Thanksgiving stuffing with a chorizo twist to add depth. It gives it that slight spicy taste with the aromatic flavors of thyme, rosemary, and sage.

Key Ingredient: STALE BREAD!!

• When you use fresh bread, the moisture + chicken stock makes the stuffing mushy. Stale bread keeps it’s bite and soaks up the chicken stock flavoring way better than fresh bread. Trust me - it won’t taste stale by the team you dig in!

What makes the perfect Thanksgiving Stuffing?

CHUNKY PIECES OF SOURDOUGH

SAVORY CHORIZO

MIREPOIX

BUTTERY GARLIC

AROMATICS (THYME, SAGE, ROSEMARY)

Here’s the recipe:

Prep Time: 15 minutes

Cook time: 35 minutes

Servings: 6 servings

Ingredients:

Stuffing:

• 1/2 Baguette Stale Bread

• 9 oz Chorizo

• Mirepoix:

  • 2 Carrots

  • 2 sticks Celery

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When I think of cooking generally, I think of creativity. I think of trying new flavors. I think of cooking with flexibility and whatever you have to work with. So this is my version of that!

The idea of this dish was to incorporate the best Indian street food with my favorite Hawaiian snack of all time - the Spam Musubi! Boy am I sucker for a Spam Musubi. This all started because Pani Puri started popping up on my feed and I thought… I have to try this. However, I wanted to put my own twist on it and go the island route. So the Musubi Pani Puri came to life.

Should these be paired together? Idk, but I’ll let you decide.

What makes the perfect street food?

MINT-PINEAPPLE PANI (flavored water)

PURI (round puffed bread)

SPAM MUSUBI MIX

SHOYU GLAZE

FURIKAKE

Here’s the recipe:

Prep Time: 30 min

Cook time: 20 min

Servings: 20 servings (1 pani puri)

Ingredients:

Mint-Pineapple Pani

• 15 Mint leaves

• 1.5 cup Pineapple Juice

• 2 tbsp Fresh Ginger

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The longest part of this recipe is shredding the chicken and rolling the flautas. If you can shred a rotisserie chicken and roll a tortilla, then you gotta give this a try!

Chicken Flautas have become a staple in my household whenever we go to Costco. If you’ve ever been to Costco, you know that feeling when you have to wait in line to get a Rotisserie Chicken. Everyone and their mother goes crazy over these, so I decided to show you what I do when I get my hands on one.

What makes the perfect Flauta?

ROTISSERIE CHICKEN

CRUNCHY CORN TORTILLA SHELL

SHREDDED CABBAGE

PICKELED ONIONS

CILANTRO

MEXICAN CREMA

TOUCH OF LIME

Here’s the recipe:

Prep Time: 25 minutes

Cook time: 10 minutes

Servings: 5 servings (4 flautas)

Ingredients:

Pickled Onions:

• 1 Red Onion

• 8.4 oz Calamansi or Lime Juice

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When I think of a fish taco, I think of ocean breeze, feet in the sand and a lime-squeezed Corona in my hand. Man, I wish I lived on the beach.

I don’t like to play it safe, so this dish infuses what a Baja Style Fish Taco would look like with some Asian flare - the calamansi pickled onions, the asian chili-pear cabbage, the hint of ginger in the batter from sparkling water. It’s different!

After making this dish, here are my learnings and adjustments that’s reflected in the recipe below:

• Season the cod and brine it in lime juice for 5-10 minutes prior to dunking it in the batter. Without proper seasoning/marinade - the standout part of the dish falls flat.

• Chipotle Crema should be runny - add water or more lime juice to avoid a thick sauce

What makes for the freshest fish taco?

HANDMADE CORN TORTILLA

BAJA-STYLE FRIED COD

CHILI-PEAR CABBAGE SLAW

CALAMANSI PICKLED ONIONS

AVOCADO SPREAD

CHIPOTLE CREMA

QUESO FRESCO

Here’s the recipe:

Prep Time: 45 minutes

Cook time: 30 minutes

Servings: 6 servings

Ingredients:

Baja-Style Fried Cod:

• 3 fillet Cod

• 2 cups AP Flour

• 11.15 fl oz Maison Perrier Lime & Ginger Sparkling Water

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I’m a freak for having fun in the kitchen and combining ingredients that have probably never existed together. That’s exactly why I made this - the savory Pad Kra Pao fused inside a deep fried (taco shaped) sushi roll. Does this recipe deserve a seat at the table? YES.

After making this dish, here are my learnings and adjustments that’s reflected in the recipe below:

• Close the seaweed (taco) roll before breading, then deep fry. We don’t want oil soaking up all the rice, so closing it in half prior to fying keeps the rice all in tact.

• Substitute the egg for a quail egg. We don’t need a full size egg for each taco, when the smaller quail egg is a better ratio.

What makes the perfect [dish name]?

PAD KRA PAO

THE RUNNY YOLK

PANKO FRIED NORI TACO SHELL

PRIK NAM SOM

Here’s the recipe:

Prep Time: 45 minutes

Cook time: 30 minutes

Servings: 6 servings

Ingredients:

Pad Kra Pao:

• 1 lb Ground Pork

• 6 cloves Garlic

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The second I start to catch a sniffle, this is exactly what I’m cooking to feel whole again. Chicken Dumpling Soup. Not Chicken Noodle (no hate), but this is the soup that makes me feel warm inside. It’s the perfect combination of a thick, warm soupy broth with a flakey bite of carbs.

I’m not exactly sure who taught me how to make this, but I can guarantee it’s THE CURE. The best part is it’s easy (for you to send this recipe to someone so they can cook it for you).

What makes the perfect soup?

WELL SEASONED SHREDDED CHICKEN

MIREPOIX (CARROT, CELERY, ONION)

RICH, WARM BROTH

FLAKEY DUMPLINGS

Here’s the recipe:

Prep Time: 20 minutes

Cook time: 50 minutes

Servings:

Ingredients:

Chicken Thighs:

• 1 lb Chicken Thighs

• 1.5 tbsp Salt

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When I think of the perfect fusion dish, this is what I think of. A Filipino-Mexican fusion, blending where I come from with the food I fell in love with. The idea was to take my grandmothers adobo recipe and turn it into a filipino inspired quesabirria street taco. The pull apart cheese. The tender short rib. The rich culture that comes from being dunked in the sauce. Just insane!

I made this recipe as a tribute to my mama. Love ya

What makes the perfect taco?

HANDMADE CORN TORTILLA

ADOBO BRAISED SHORT RIBS

CALAMANSI PICKLED ONIONS & JALAPEÑOS

TOASTED SESAME CABBAGE

FRIED GARLIC

MOZZARELLA

SABAW (OR ADOBO CONSUMMÈ)

Here’s the recipe:

Prep Time: 45 minutes give or take

Cook time: 5 hours (1 hour cooking/4 hours braising)

Servings: 6 servings (2 tacos per serving)

Ingredients:

Adobo Short Ribs:

• 3 lbs Short Ribs (Bone-in)

• 7 cloves Garlic

• 1/2 White Onion

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