1 tablespoon olive oil
1 pound chorizo sausage, sliced 1/2-inch thick
2 cups onions, julienned
8 cups lobster, shrimp or fiish stock
12 whole cloves of garlic, peeled
2 green chiles, sliced into thin rings
3 cups roughly chopped assorted greens, such as collards, mustards, turnip, chard, dandelion, beet greens or spinach
2 cups chopped tomatoes
3 oranges, juiced
2 spiny or maine lobsters, cut in half
Salt
Crushed red pepper flakes
1/2 cup coconut milk
2 tablespoons finely chopped fresh cilantro leaves
1 recipe of spicy fritters
1 recipe red pepper mayonnaise

Cooking Recipe:

In a large pot, with a lid, over medium heat, add the 1 tablespoon of olive oil. When the oil is hot, add the sausage and onions. Saute for 2 minutes. Stir in the stock, garlic, and chiles, bring to a boil. Reduce the heat and simmer (slow cooking, make it bubble or simmer) for 60 minutes.
Add the greens, tomatoes, orange juice and lobster halves. Season with salt and crushed red pepper. Simmer for 30 minutes. Stir in the coconut milk and cilantro. To serve, place the lobster halves in the center of each shallow bowl. Spoon the broth over each lobster. Garnish with fritters and a drizzle of the mayonnaise.

Spicy Fritters:
2 tablespoons olive oil
1/2 cup chopped onions
Salt
Crushed red pepper
1 teaspoon chopped garlic
3 eggs
1 1/2 cups milk
2 teaspoons baking powder
3 1/4 cups flour
1 tablespoon chopped parsley
Crystal hot sauce, to taste
Worcestershire sauce, to taste
Solid vegetable shortening for deep frying
Creole seasoning

Heat the oil in a saute pan over medium heat.
Add the onions and season with salt and crushed red pepper. Saute for about 3 minutes, or until slightly wilted. Add the garlic, and continue to saute for 1 minute. Remove and set aside to cool.
Make a batter by combining the 3 eggs, milk, and baking powder. Add the flour, 1/4 cup at a time, beating until all is used and the batter is smooth. Season with salt. Stir in the parsley. Season with hot sauce and Worcestershire sauce to taste. Mix well.
Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain (the bottom part of the unit that water or substances can exit) on paper towels. Season with Creole seasoning.

Red Pepper Mayonnaise:
1 egg*
1 red pepper, roasted, peeled and diced
1 tablespoon chopped garlic
1 tablespoon chopped fresh cilantro
Salt
Cayenne
1 cup olive oil

In a food processor, mix together the roasted pepper, garlic, cilantro and egg. Pulse until smooth. Season with salt and pepper. With the machine running, slowly add the olive oil and continue to process until the mixture forms a thick emulsion.
Yield: about 1 cup
*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that (or this, whichever) the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning -- Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

1 pound pork butt, trimmed of fat
2 yellow onions, quartered
1 tablespoon ground cumin
2 bay leaves
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 teaspoon black peppercorns
1/2 teaspoon cayenne
Chile Verde, recipe follows

Corn Tortillas, accompaniment
Diced, seeded tomatoes, accompaniment
Sour cream, accompaniment

Cooking Recipe:

Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.

Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.

Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.

Chile Verde:
1 pound fresh mild green New Mexico chiles, or Anaheims
1 pound fresh hot green New Mexico (Big Jim) chiles, or anchos or poblanos
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons minced garlic
1 tablespoon minced, seeded jalapeno pepper
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 teaspoon ground cumin
2 tablespoons all-purpose flour
3 cups chicken stock, or canned low-sodium chicken broth
1/2 cup chopped fresh cilantro

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.

In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.

Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.