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Juicy Sirloin Cheddar & Shrimp Shumai (Makes 30 pieces) Filling: 1½ pounds ground beef (preferably 80/20) ½ pound raw shrimp, finely chopped 1 cup finely shredded sharp cheddar cheese 1 shallot, finely chopped 1 scallion, green only, finely chopped 1 teaspoon ground ginger 1 teaspoon garlic powder 1 tablespoon rice vinegar 1 tablespoon toasted sesame oil 2 tablespoons soy sauce 2 teaspoons cornstarch 1 teaspoon freshly ground black pepper 1 egg 30 wonton wrappers Dipping sauc

Chocolate Budino Tart with Strawberries & Sea Salt (Serves 8-10) Crust (also see note): 1¼ cup all-purpose flour ¼ cup granulated sugar Kosher salt 1 stick (½ cup) unsalted butter, cold and cut into ½-inch pieces 3-4 tablespoons ice water Note: Feel free to just use a store-bought pie crust. Filling: 1¼ cup heavy cream 4 large egg yolks ¼ cup brown sugar Kosher salt 2 tablespoons unsalted butter 1 cup semisweet chocolate chips Strawberries, thinly sliced Sea salt, for garnish

Cast-Iron Butternut Squash & Chorizo Fried Rice (Serves 4-6) ¼ cup unsalted butter ½ cup onions, diced Kosher salt Ground black pepper 12 ounces butternut squash (or pumpkin), diced ½ pound chorizo 4 cups of cooked rice, preferably one day old 2 tablespoons soy sauce 1 tablespoon toasted sesame oil Canola oil 4 large eggs, beaten Caramelize the Onions In a large cast-iron skillet over medium heat, melt the butter. When the butter has melted add the onions and season with salt