Cut fish into small cubes, about 1/2 inch, and cover them with the lime juice. Set in the bottom of the refrigerator for at least five hours, or until the fish loses its transparent look and becomes opaque. Stir from time to time.

Yield: 6 Servings With electric food grinder, coarsely grind pork. Add all of the above ingredients and with hands, mix together until well blended in. With meat press, press into thin patties. Freeze in handi-wrap and scott wax paper until ready to use. In covered frypan, cook for 20 minutes, turning over every 5 minutes.

Cream butter; stir in fruit and juice. Refrigerate or freeze. Keeps well in freezer. Makes 1 1/2 cup. NOTE: Other fresh fruit is a good substitute, such as rasberries, blueberries, finely chopped apples or pears. Experiment!

In a medium mixing bowl with a cover, stir together garlic, peppers, tomatoes, onion, hot peppers, cilantro, and green onions. In a small mixing bowl, whisk together olive oil, vinegar, lime juice, pepper, chili powder and salt. Pour dressing over vegetables and mix completely. Cover and refrigerate several hours to let flavors meld, then return […]

SOY DIPPING SAUCE: Combine the ingredients in a small serving bowl. Makes about 1/4 cup VINEGAR DIPPING SAUCE: 1 1/2 tsp Chinese black vinegar (or Worcestershire sauce) 1 tsp finely shredded fresh ginger 2 Tablespoons water Combine the ingredients in a small serving bowl. Makes about 1/4 cup.

1. Combine all ingredients in saucepan; bring to a boil. 2. Reduce heat; cover and simmer 30 minutes; stirring often to prevent sticking. 3. Refrigerate. 4. Serve with meat loaf, ham, sausage, eggs, hot dogs and sandwiches.

Wash and Dice (thin) 1 quart Kumquats. Add as much water as fruit and let stand 24 hours without cooking, then boil 20 minutes. Let stand another 24 hours, then add as much sugar as fruit and water combined. Add 1 teaspoon lemon juice and boil 30 minutes. Put in glasses.

Mix allingredients and divide the sauce among several small dishes. It can be prepared up to a day in advance and stored in a covered container in the refrigerator.

In a wok or small, heavy skillet, dry-fry the chilies over low heat until they darken and become fragrant and brittle, about 5 minutes. Shake the pan and stir frequently as they roast. Remove from the heat and transfer to a small plate to cool. In the same pan over medium heat, dry-fry the shallots […]

Saute the onion and garlic in the oil until softened. Add the remaining ingredients, bring to a boil, reduce heat, and simmer for 30 minutes. Puree in blender for a smoother sauce. Eliminate the tomato for a “purists” sauce. The Whole Chile Pepper From the collection of Jim Vorheis