1/2 lb Uncooked Shrimp
1/2 lb Uncooked Crab
1/2 cup Ketchup
1 tsp Wasabi Habanero
1-2 Tbsp of Island Poke
Lemon Slices & Wedges


  • In a large pot of boiling water, cook the shrimp & crab for 5-6 minutes (longer if needed but don’t overcook)
  • Drain the hot water and cover the shrimp & crab in ice bath to cool off enough to peel the shells
  • Refrigerate & chill the seafood
  • Mix well the Ketchup and Wasabi Habanero (to individual taste)
  • Fill serving bowl with crushed ice, lay lemon slices flatly on top
  • Then arrange cold crab meat in the center & shrimps in an outer circle
  • Set dipping sauce on a side plate w/ lemon wedges, garnished w/ curly leaf parsley
  • Set Island Poke in a separate bowl w/ small spoon to sprinkle onto seafood as desired
  • Serve w/ Pop Corners popped-corn snack chips to catch any drippings
  • Delicious with grape tomatoes & green grapes combo for healthy noshing



1 lb Boiled Potato, chunky slices
3 Hard Boiled Egg, chunky slices
1 jar Hearts of Palm, chunky slices & drained
3 stalks Celery Heart, diced
1 medium White Onion, diced
3 stalks Green Onion, diced
Half Cup of Avocado Oil Mayonnaise
Two Tbsp sweet relish
Two tsp Wasabi Habanero
Chopped Italian Parsley topping


  • Potatoes & Eggs should be cooked & cooled before slicing
  • In a large bowl, toss in potatoes, eggs, heart of palm, diced celery, onion, green onion
  • In a separate bowl, mix the Avocado Oil Mayo w/ sweet relish, sprinkle in Wasabi Habanero (to individual taste) & mix well
  • Fold this wet mixture into the large bowl of Potatoes & Eggs etc.
  • Serve this XXX Potato Salad on a bed of red leave lettuce w/ dill pickle spears
  • Delicious as a sandwich, or with Fried Chicken, Hot Dogs, BBQ etc

Posole Party

1 lb of Pork (Chucky 1.5” Cubes)
1 lb of Chicken (Chucky Cubes)
1/4 cup oil
1 red onion (chopped)
4 cans of chicken broth
1 28 oz can Hominy (drained)
1 28 oz can Pinto beans (undrained)
1 28 oz can Diced Tomatoes (undrained)
2 Tbsp Deep Roasted Garlic
2 Tbsp Chipotle Creole
1 Tbsp Coffee Chili
1 Tbsp Chili Ginger
1 Tbsp Wasabi Habanero
2 tsp ground cumin
5 limes (juiced)

Radish slices, chopped Cilantro, chopped white onion, shredded green/red cabbage, jalapeños, pickled carrots, lime wedges & chopped avocado . (It’s a party!)


  • Combine all 5 seasonings and rub evenly onto pork and chicken.
  • Heat oil in a large skillet over medium high heat.
  • When hot, brown the meat on all sides.
  • Line a sheet pan with foil and put the meat in there.
  • Seal the pan & bake the meat at 275 degree oven for 2 hours.
  • In a large heavy pot, add chicken broth, onions, hominy, & pinto beans, stir and bring to a boil.
  • Next add tomatoes and baked meat into the boiling broth, reduce heat to medium.
  • Add more water or broth to keep ingredients submerged.
  • Cook for additional 30 minutes until posole is a thick soupy stew consistency.
  • Add lime juice last & stir to brighten the flavors.

Serve in individual bowls and allow guests to select their own garnishes… Play with their Food!
Warm Tortillas is the traditional accompaniment. Toasted crusty bread is ok too.

For vegetarian version: substitute meat with 1 can of black or kidney beans, substitute chicken broth with vegetable broth.

Match Stix Fusion Salad


1 Asian apple pear
1 mango
6 radishes
12 pieces of snow peas
3 stalks of celery
1 carrot
1 basket of young pea sprouts
1/2 cup of sparkling apple cider
1 lemon (juiced)
1 Tbsp of Hot Spicy Molasses
1/4 tsp of Wasabi Habanero
1/4 tsp of Garden Lemon Citrus


  • Cut items 1-6 into match sticks size.
  • Mix well the apple cider & lemon juice with spices.
  • Pour the mixture into the veggies & toss well.
  • Split sprouts into two plates, put the semi-drained veggies on top.
  • Garnish with cilantro.

Serve the extra liquid in a separate bowl for those who wants more flavor.

Korean Fusion Sauerkraut

1 cup of sauerkraut from a jar
1 tsp chopped garlic from a jar
2 tsp Korean BBQ
1 tsp Chili Ginger
1/4 tsp Wasabi Habanero


  • Measure all ingredients into a bowl.
  • Mix well with a fork.
  • Cover tight & refrigerate for 20 minutes.
  • Serve on Hot Dogs, Burgers, & Tacos for an interesting twist.

Hot Wings on a Dare

3 lb chicken wings (cut into flats & drumettes)
2 Tbsp Sticky Sriracha Wings
1/2 Tbsp Wasabi Habanero
1/2 Tbsp Hot Fried Chicken


  • Wash & dry chicken wing pieces, set aside
  • Combine all three seasonings in a bowl.
  • Add chicken pieces and use your hands to coat them well.
  • Preheat oven to 425 degrees.
  • Meanwhile, line baking pan with aluminum foil, lay chicken wings 1/4” apart.
  • Bake 25 minutes on top rack, turn over & bake another 25 minutes ’til golden – longer if wings are meaty.
  • Then remove & plate.

Make sauce for dipping:

  • 1/4 cup chicken broth
  • 2 cubes of butter
  • 1 Tbsp of honey
  • 1 Tbsp Hot Molasses
  • 1 Tbsp Hot Fried Chicken
  • Heat & stir well all ingredients in sauce pan over medium heat.
  • Then put sauce in dipping dish.

Serve with sugar snap peas, cucumber spears, jicama sticks, & plain greek yogurt dip sprinkled w/ garden herbs & ginger.