To blend:

• 4 dried ancho chile softened. If using a ancho chile powder, use 1 tablesppom for 10 servings of Chile.
• 5 dried guajillo chile softened
• 4 cup beef broth

For the beef:

• 3 tablespoon avocado oil
• 3 pound beef stew meat
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

To sauté:

• 1 yellow onion large dice
• 2 clove garlic finely chopped
• 1 jalapeno pepper finely chopped
• 2 tablespoon fresh oregano chopped
• 4 tablespoon fresh cilantro chopped, half reserved for garnish

To simmer:

• 2 tablespoon tomato paste
• 2 lime juiced
• 1 bay leaf

Optional Toppings:

• 2 each lime
• 4 each radish medium sliced
• 2 tablespoon fresh cilantro chopped

• 7 cup low sodium vegetable stock more or less depending on cooking
• 1 ounce dried porcini mushroom or assorted dried wild mushrooms
• 1 ½ tablespoon extra virgin olive oil
• 3 tablespoon unsalted butter
• 1 yellow onion small, finely chopped
• 3 cup Arborio rice or Carnaroli, or Vialone Nano Rice
• 3/4 cup dry white wine such as Sauvignon Blanc
• Kosher salt to taste
• freshly ground black pepper to taste
• 3/4 cup Parmesan cheese grated
• 1/4 cup Italian parsley (flat-leaf parsley) optional, chopped

• 1 ½ pound linguine dry, cooked just under al dente
• 2 tablespoon Kosher salt

For the sauce:

• 3 tablespoon extra-virgin olive oil
• 5 tablespoon unsalted butter
• 6 clove garlic large, finely chopped
• 4 each shallot large, finely chopped
• 3 each Roma tomato seeded and chopped
• 8 ounce clam juice sold in bottles
• 3/4 cup white wine dry, such as Sauvignon Blanc
• 1/3 cup Italian parsley chopped
• 1 ½ cup canned chopped clams drained amount, reserve clam juice
• 1 teaspoon Kosher salt more or less to taste