This is an entree and goes well with either a robust white wine or a light red.

Ingredients:

2 lbs Ahi Tuna  steaks                Cayenne Pepper
Olive oil                                           Soy sauce
Butter                                               Wasabi
Salt 
Pepper


Heat olive oil in a pan then melt the butter in the oil. 
Season steaks with salt, pepper, and cayenne pepper to taste. 
Place the steaks in the hot oil one at a time. 
Cook each steak for about 3-4 minutes each side. 
You should just barely be able to see pink on the side of the steak.
And that's it! 

This breakfast or snack dish can be made in many different ways, but we provide the main construction process below as well as propose several paring suggestions.

1.5 Cup Milk                                                            5 tbsp Melted Butter
3 Egg Yolks (drain whites)                                1.5 Cup Flour
2 tsp vanilla extract                                            1/4 Cup Crushed Almonds
Cinnamon                                                                1 tsp salt
Sugar           
                                                            
Optional: Caramel, Chocolate, Cooked Bacon (Maple Flavor), Grape Jelly, Honey, Maple Syrup

Main Crepe:
Mix all ingredients together in bowl, including almonds as desired.  Ensure that the mixture's consistency does not become too thin.
Heat up an omelet pan coated with olive oil or cooking spray (to prevent sticking).
Pour out desired sizing into the pan.  Note that crepes do not expand very much.
Brown the bottom side, flipping when bubbles appear on the top of the crepe.  Brown the other side to desired toastiness.
Pair with any of the below combinations for supreme taste!

Possible Combinations:
Caramel with Honey
Chocolate
Bacon with Syrup
Jelly with Honey

Spicy shrimp dish from the mysterious Easter Island off the coast of Chile.  Make sure to make plenty of this appetizer to appease your ravenous guests!
 
21-25 Count Shrimp (1 lb)                                       Oregano
5 Cloves Garlic, chopped                                         Parsley
2 tbsp pimenton (paprika as a substitute)        Red Chili Pepper, chopped
Olive Oil

In medium pan, saute garlic in the olive oil until brown.
Add shrimp, pimenton/paprika and red pepper.
Cook 5 to 10 minutes until shrimp turn red, but make sure you DO NOT dry them out (naughty, naughty).
Take the pan off the heat and let it sit uncovered for an additional two minutes.
Sprinkle oregano and parsley on the finished dish.

Pro Tip: Use warm focaccia bread to soak up the remaining sauce.  You will not be disappointed.

Hello fellow culinary world travelers,

We hope that you are enjoying our recipe and travel blog.  Now that we are rolling with this site, we encourage anyone and everyone to comment about any of the dishes here, whether it is an enhancement, wine pairing, or general suggestion regarding that dish.  Hell, feel free to tell us what other dishes you paired that food with (i.e. Mojo and eggs).

Also, if there are any recipe suggestions, feel free to send them to us and we will add them to the site (with your credit).  Drinks, foods, sauces, restaurant suggestions, etc. are all welcome.  No culinary experience is too small to be on this site!