1. Combine the coriander, cumin, garlic powder, and 1 tbsp olive oil.
2. Season 2 porchops generously with salt and pepper then rub on the spice mix.
3. Heat some olive oil in a  skillet and pan fry the pork chops 5 to 7 minutes each side.
4. Remove from the heat and sqeeze on the lime juice.  Serve.

Combine the ingredients with ice in a martini shaker.  Shake well and pour between 2 martini glasses.

1. Heat the oil in a medium saucepan.  Saute the shallot, and garlic for 1 minute and then add the banana pepper, ginger, curry powder, and cinnamon.  Saute 2 minutes.
2. Add the 5 spice, plums, persimmons, honey, soy sauce, lime, and brown sugar.  Cook on low for 30 minutes.
3. Puree in the food processor.  Set aside.  Reserve 1/2 cup of the sauce.
4. Heat a large skillet on high heat.  Score the duck skin in a diamond pattern.
5. Season the duck well with salt and pepper on both sides. 
6. Lay the duck, skin side down in the hot skillet.  Cook 5 minutes on the first side until the fat is nice and crispy.  Flip and baste with the reserved 1/2 cup of sauce.  Cook about 2 to 5 minutes more, being careful to leave the duck medium rare.
7. Serve with the remaining sauce.

1. Combine the fish sauce, water, vinegar, sugar, sambal oelek and the lime juice.  Stir in the carrot.  Set aside.
2. Divide the sliced lettuce between 2 large bowls.  Arrange half the cucumber and the beansprouts in each.
3. Steam or boil the broccoli until crisp tender and cook the noodles according to directions.
4. Heat some oil in a skillet and saute the chicken.  Season with salt and pepper.
5. Drain the broccoli and the noodles and divide between the 2 bowls.  Sprinkle with the peanuts.
6. Lay the chicken on top and serve with the reserved sauce.

1. Combine the ingredients in a cocktail shaker.  Shake well.
2. Pour between 2 glasses.
3. Serve.

1.         In a food processor, pulse the garlic and cilantro until finely chopped. Add all of the remaining ingredients except the pork; pulse until a paste forms. Spread 1/4 cup of the paste over thepork chops. 
2.  In a saucepan, whisk remaining paste with 2 tbsp of water. Warm the sauce in the microwave.            
3. Light a grill. Grill the chops until no longer pink.
4. Transfer the chops to a platter. Spoon some warm peanut sauce over the pork and serve, passing the extra sauce on the side.

1. Combine the port, orange juice, soy sauce, lime, and olive oil.  Add the duck and marinate 4 hours to overnight in the fridge.
2. Remove the duck from the marinade and then pour the marinade into a saucepan.  Add the chicken stock and then boil on medium heat for 30 minutes.
3. Heat a large non-stick skillet.  Add the duck skin side down and season it with salt and pepper.  Cook the breasts on moderate for about 5 minutes, until the skin is crisp.  Turn and cover for about 3 minutes.
4. Transfer to a plate, cover with foil, and let rest for 5 minutes.
5. Slice and serve with the sauce.

1. Combine the butter, garlic, chili powder, cumin, and lime.
2. Generously brush the mixture over the chicken.  Heat the grill.
3. Grill the chicken basting with the mixture.
4. Season with salt and pepper.  Serve.

Put the ribs in a large plastic bag with the remaining ingredients.  Marinate overnight.

Preheat oven to 400 F.  Bring ribs to room temperatue and then roast all the bags contents for 1 hour in a pan, turning half way through to brown both sides.

Serve.

1. In a bowl, combine the garlic, sugar, water, lime juice, fish sauce, and carrot.  Chill.
2. Steam the snow peas until they are tender crisp.
3. Cook the noodles according to directions.
4. Heat 1 tbsp of olive oil in a non-stick skillet.  Saute the chicken breast strips.  Season them with salt and pepper.
5. Divide the beansprouts, cucumber, and snow peas between 2 large bowls.
6. Lay the cooked noodles on top and then add the chicken.
7. Garnish with some crushed peanuts.
8. Serve with the sauce.