Recipe by Phil Cropper
Photo by Grant L. Gursky
For The Sauce
2 dried, mild red chilies, such as New Mexico*, seeded and torn into large pieces
(wear rubber gloves)
1/3 cup red-wine vinegar
¼ cup whole blanched almonds
2/3 cup olive oil
2 slices firm, white sandwich bread
1 medium onion, chopped
3 large garlic cloves,

Recipe by Chef Christian Costantino, Just Hooked
FOR THE PONZU:•  ½ cup soy sauce•  ¼ cup lemon juice•  ¼ cup lime juice•  ¼ cup fish sauce•  ½ cup orange juice•  1 bunch cilantro•  1 bunch green onion•  6 ea. garlic clove•  2 oz shallot•  ½ cup Mirin

Chef Christian Costantino
Combine all ingredients in a food processor and blend until smooth.

Recipe by Chef Efrain Martinez, Papa Grande’s Fenwick
INGREDIENTS:•  4 ears of corn•  ½ cup mayonnaise •  ½ sour cream •  1 cup cotija cheese or Parmesan cheese •  ½ cup queso fresco •  1 bunch cilantro •  1 bunch fresh epazote (optional)•  ¼ cup lime juice •  1 Tbsp garlic powder•  1 Tbsp onion powder •  2 Tbsp guajillo powder•  1 Tbsp ancho powder •  1 Tbsp smoked pap•  ¼ cup sea salt •  2 fresh limes,

Recipe by Brittany Lindsey(Serves 4)
INGREDIENTS:•  2 lb jumbo white shrimp, peeled & deveined
•  1 stick unsalted butter
•  2 Tbsp flat-leaf parsley, chopped
•  3–4 leaves of basil, sliced thin
•  4–5 large cloves garlic, minced
•  5–6 medium zucchini, spiralized into thin strings (make sure what you buy fits your spiralizer)
•  1 lemon (zest &