Recipes with Mark

• Key West Broiled Scallops with Spamrizo and Poke Salet Greens
• Quick Italian Rum Cake Cups
• Tinga de Pollo (Chicken Hash)
• Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens
• Beef Tossed with Wild Betel Leaf and Lemongrass: Bo Xao La Lot
• Cowboy Chipotle Mango Quesadillas
• Thai Green Papaya Salad (Som Tum) with Grilled Thai Shrimp
• Caponata Pasta Bake
• Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup
• Rock Shrimp Burgers with Wasabi Mayo
• Eggplant and Chocolate Pastries (Lucumie)
• 5 Minute Pro-quick-erols (A knock-off profiterole)
• Hot Antipasto Heros
• Bbq Chicken Cobb Salad
• Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce
• Beer Battered Soft Shell Crabs with Asian Dipping Sauce
• Pumpkin and Rosemary Muffins
• Spinach and Cheese Cannelloni
• Romaine Salad with Blue Cheese Vinaigrette
• Giardiniera, Meats, Cheese, Olives, Breadsticks, and Smoked Almonds for Antipasto
• Maitake Mushroom Tart with Stones Ginger Wine Sauce
• Salami and Cheese Rolls: Stromboli
• Lemon Grass Tea (Cerium Limao)
• Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing