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!

The best salad you've never had.

2 Hard boiled eggs                                             Cilantro Sprigs
1 can of chick peas (cooked)                          1 sliced tomato      
1 dozen large shrimp                                         1 Green Onion (chopped)
Chopped lettuce                                                  Oregano
2 large ripe avocados                                       Lemon Juice
4 tbsp plain yogurt                                            Olive Oil

Cook shrimp in medium sauce pan with olive oil and oregano.
Create avocado mixture by mashing the avocados and mixing with yogurt and lemon juice.
Place shredded lettuce in center of plate with chick peas on top.
Dollop avocado mixture on top of chickpeas and lettuce.
Slice eggs into quarters and arrange with tomato slices around plate.
Interchange shrimp on outer edge of plate.
Sprinkle onion on top and add cilantro for garnish.

It's like a kick to the teeth but so much tastier.  Pair this sauce with french fries or Akkra for explosive results.

Mustard (yellow)
Mayo/Salad Dressing
Hot Sauce
Garlic Salt/Powder
Stone Ground Mustard
KC BBQ Sauce

Using mostly mayo, combine ingredients to taste.  Yeah, this is vague, but it's our recipe so suck it.

Not your mother's hash browns.  Just a perfect appetizer or side dish to satiate your appetite.

1 lb black eyed peas (not the shitty band)       water
1 chopped onion                                                         salt and pepper
hot pepper sauce                                                        oil
1/4-1/2 Cup Flour (variable)

Allow the peas to soak in water overnight. 
De-skin the peas and place in a separate container.  Blend the peas and onion with water until it forms a thick paste. 
Add flour, hot sauce, salt, and pepper to mixture and continue to blend. 
Fill a frying pan with one inch of oil. 
Using a spoon, gently dollop the paste into the pan, allowing it to fry until golden brown.  Note: allow oil to heat before adding mixture.

Combine with Spicy Andalusian Sauce for Senegalese fireworks.

Perfect for Korean Barbecue and anything else you like to add a little spice to.

1/2 tbsp. Soy Sauce
3 tbsp. Sriracha
1 tbsp. Acacia Honey
1 tbsp. Olive Oil

Stir all ingredients in a small cup.  Great as a dipping sauce with naan as well.

Serve as an appetizer and everyone will love you

10 Baby portobello mushrooms
Feta Cheese
Bacon
Basil
Salt & Pepper
Caribbean jerk sauce

Remove stalks from caps
Cook Bacon in pan with Caribbean jerk sauce
Crumble bacon over feta in bowl, add small amount of bacon grease
Mix basil, salt and pepper with feta
Fill caps with feta mix
Arrange on baking sheet and bake for 15-20 minutes

This breakfast dish goes perfectly with mimosas.

1 Filet of Salmon                                         Croissant
Eggs                                                                  Compte Cheese
Olive Oil                                                         Lemon
Dill                                                                    Guiness Mustard
Salt & Pepper                                    

Marinate Salmon in olive oil, dill, lemon,  pepper and salt for 30 minutes.
Bake Salmon in pan at 350 degrees for 25 minutes.
While salmon is baking, scramble eggs with salt and pepper
Put croissants in toaster oven, open faced, until brown.
Place slices of cheese on top of one half of croissants.
Remove salmon when done and place on top of croissants.
Apply mustard to other half and put scrambled egg on top.
Close croissant and enjoy!