This was the question I got recently followed by: “If so, I’m craving a Walnut Cappuccino Torte with fresh raspberries and a hot raspberry sauce drizzled all over the top!”

Well of course I do, was my answer and the result was incredible. Here is what my wife Stephanie said after having it, “Okay, let me just say that you totally exceeded my expectations, John… the torte was decadent!”

Nothing says ‘Welcome Home’ like a dinner made with love from scratch with the best quality freshest ingredients available.  Why not come home and enjoy dinner from a different country every night for a week?  First, take off to Italy with Homemade Italian Meatballs & Marinara Sauce over your favorite pasta.  Complete with Roasted Garlic Bread and Shaved Parmigiano-Reggiano.

This is a must try for everyone!  It’s easy to make and it is awesome.  This traditional recipe has been made with a mortar and pestle for generations.  I use my Cuisinart, a blender would also work.   Here’s how to make it:

Salsa de Arbol

8 Dried Chile de Arbol (remove stem and cut into 1/2 inch pieces)

1/2 T Garlic Salt

1 28oz. can whole tomatoes in tomato juice

2 T minced fresh cilantro

Add chili pieces, tomato juice and 1 tomato, blend well.  Then add the rest of the tomatoes and the cilantro and pulse to the right consistency.

Make these sinfully delicious yet healthy Chinese and Japanese inspired lettuce wraps with Moo Shoo Pork, Sweet & Sour Shrimp, Teriyaki Chicken and Sesame Ginger Coleslaw at home  in just 3 simple steps. 

Start by making 3 quick marinades, simply add about 3 tablespoons of rice vinegar to 3 small bowls then add 3 tablespoons of Hoisin Sauce to the first bowl for the Moo Shoo Pork, 3 tablespoons of sweet and sour sauce to the second bowl for the Sweet and Sour Shrimp and 3 tablespoons of both soy sauce and honey to the third for the Teriyaki Chicken.  Mix in 2-3 cloves of minced garlic and a few dashes of Japanese hot sauce to each bowl.  Give them all a good whisk and pour the marinades into three Ziploc bags filled with 1 pound shrimp and 1 pound each thinly sliced pork and chicken.

Next heat a wok or skillet to medium high and add about 1-2 tablespoons vegetable oil.  When oil is almost smoking add the pork (discard remaining marinade) and let it get nice and browned before turning.  Once it’s done in about 2-4 minutes, do the same thing with the chicken and shrimp.

To serve mix 1/3 cup sesame ginger salad dressing and 1 teaspoon horseradish with 3 cups coleslaw mix.  Place all the ingredients on the platter with white rice and Romaine or Bibb lettuce leaves.  Garnish with toasted sesame seeds and thinly sliced scallions.  Feel good and enjoy!

Enjoy a Dark Raspberry Martini while you take your chicken up a couple notches.  Make an easy homemade Teriyaki marinade and pour over big chunks of chicken breast, let them marinade for several hours.  Skewer the chicken with fresh pineapple, mushrooms, Vidalia onion, and sweet red peppers.  Brush with reserved Teriyaki while grilling.  Use the top of the fresh pineapple for a unique garnish and serve over rice. Scroll down to learn how to make a great Dark Raspberry Martini and your own Teriyaki marinade.

Dark Raspberry Martini

1.5 oz. Good Vodka

1 oz. Raspberry Schnapps 

1 oz. Blue Caracao

1 oz. Sweet & Sour mix 

1 oz. apple juice 

Fill shaker with ice, ingredients and shake well then strain into chilled martini glass.  Garnish with fresh raspberries or blackberries if desired. 

Teriyaki Marinade

1/2 cup vegetable oil 

1/2 cup soy sauce

1/4 cup packed dark brown sugar 

1/2 teaspoon crushed red pepper flakes 

2 cloves garlic smeared into a paste

3 tablespoons of sherry 

Combine with whisk reserving 1/2 cup for brushing skewers on the grill.