• 2 white onions, sliced into half moons

• 2 tablespoons curry powder (the curry powder is the whole point here so try and find a good one)

• 2 cups unsweetened coconut milk

• 1 1⁄2 pound shrimp, 20 to 30 a pound with no shells or poop

• 1 large tomato, diced with excess liquid discarded

• 1 lime, sliced in wedges for serving

1) Over medium heat, put a couple tablespoons of oil in a skillet. Once hot, add the onions with salt and pepper. Cook for about twenty minutes, stirring and adjusting heat so you don’t burn the onions. Stir in the curry powder and cook for another minute, stirring and making sure the powder is well combined

2) Add the coconut milk and cook for two minutes, until it thickens up. Add the shrimp and cook for another five minutes, until cooked through

3) Add the tomato and let cook another couple minutes

• 1 pound potatoes, cut into 1 inch cubes

• 6 ounces blue cheese, crumbled

• 1 tablespoon butter

• 1⁄2 cup half and half

• a couple green onions, sliced

1) Boil the potatoes in a large pot of water until you can stick a knife clean through them, about twenty minutes

2) Drain and mash the potatoes

3) Add the blue cheese, butter, half and half, salt, pepper and half of the green onions and mix well. Garnish the top with the rest of the green onions

• 1 pound rigatoni (you can use ziti but all the ridges on the tube make it much better for more food bits to get stuck to it which is really what you want, food bits.)

• 2 pounds ground hot Italian pork sausage

• 1 small white onion, diced

• 3 cloves of garlic, minced

• 28 ounces canned diced tomatoes

• 1 cup red wine

• 1 pound ricotta cheese

• 8 ounce container of pecorino cheese

• 4 basil leaves, torn into little pieces

• 1 teaspoon smoked paprika

• 1 pound of mozzarella, sliced or bought into about ten discs

1) Preheat the oven to 350 degrees

2) Boil the pasta however the box says. Drain it and set aside

3) In a pot, saute pork over medium heat with some olive oil, salt and pepper

4) Once the pink is gone, add the onion. Saute for about five minutes until it becomes translucent. Add the garlic and saute for another minute until you can smell it

5) Add the diced tomatoes and red wine and crank the heat to high. Once it boils, bring it down to a simmer. Let this happen for at least ten minutes

6) In a big bowl, add the ricotta cheese and half the pecorino cheese. Stir and add the basil, paprika, salt and pepper until it’s well combined

7) Add the cooked pasta to the cheese mixture and stir it all together

8) Get a rectangularly shaped casserole dish and ladle a couple splashes of sauce on the bottom (I’m sorry for how many dishes you will clean but this will last for days so you won’t have to clean everything right away). Put half the pasta and cheese mixture in there, then top with half the tomato/sausage sauce and half the mozzarella discs. Then put the remaining pasta and cheese, follow by the rest of the tomato sauce and the rest of the mozzarella discs on top. Spread the mozzarella around and try to put it in different places than the previous layer

9) Finally, sprinkle the rest of the pecorino cheese on top with a few tablespoons of extra virgin olive oil. Throw it in the oven uncovered for 30-45 minutes. It’s done when the cheese is melty and the sauce is bubbling

• 1 batch bbq sauce

• 28 ounces heart of palm with liquid

• buns (optional)

1) Preheat oven to 350 degrees

2) In a baking dish, spread half the bbq sauce on the bottom. Spread the heart of palm with its liquid across the dish and then top with the rest of the barbecue sauce

3) Bake for 30 minutes until everything is bubbly and hot. Take a couple forks and shred the heart of palm. Eat as is or like a pulled pork sandwich without the animal cruelty and put it on a toasted bun

• 15 ounces of tomato sauce

• 2 shishito peppers with seeds and membrane, chopped

• 1⁄2 cup brown sugar

• 1⁄4 cup honey

• 1⁄4 cup pineapple juice

• 1⁄4 cup worcestershire sauce

• 2 tablespoons tomato paste

• 2 tablespoons smoked paprika

• 1 tablespoon dried mustard

• 1 tablespoon garlic powder

• 1⁄2 teaspoon cayenne pepper

• 1⁄4 teaspoon cinnamon

• ground pepper to taste

1) Combine everything in a blender or food processor and pulse well

2) Over medium heat, add everything into a sauce pan, bring to a boil and lower the heat to a simmer. Cook about fifteen minutes, stirring so it doesn’t burn

3) Let the sauce cool for about an hour before using. In this time it will thicken up