WATCH. SIP. ENJOY.

Pickled Carrots & Daikon:
1. The night before or early morning of the party, combing carrots, daikon, 1 Tsp. salt, and 2 Tsp. sugar. Massage with hands for 2-3 minutes until veggies become bendy and flexible.
2. Rinse veggies off with water and place in an airtight container.
3. Combine 1/4 cup sugar, 1/2 cup of white vinegar and 1/2 cup of warm water into a small bown and stir until sugar dissolves.
4. Pour mixture over carrots and daikon. Fold in, coating all the veggies.
5. Cover and refrigerate for at least 5 hours or more.


Bánh Mì:
1. Preheat oven to 375° F.
2. Set up a dredging station with 3 dishes. In one dish, mix flour, 1/2 Tsp. salt and 1/4 Tsp. pepper. In another dish, beat the egg. In the final dish, place the panko breadcrumbs.
3. Dredge the chicken tenders in flour mix, shaking off excess, then egg, shaking off excess, then breadcrumbs. Set aside.
4. Heat vegetable oil in large skillet over medium-high heat.
5. In two batches, fry the chicken, turning once, until both sides are golden brown. Place on baking sheet.
6. Bake chicken for 12-15 minutes or until juices run clear.
7. While chicken is baking, make Sriracha Mayo. Combine mayonnaise with 1/4 Tsp.-1/2 Tsp. Sriracha Chili sauce, to preferred heat level.
8. Assemble Bánh Mì: Slice baguette lengthwise in half. Slather bottom with Sriracha Mayo. Top with chicken. Layer with cucumbers, radishes, cilantro, about 1/2 cup of carrots and daikon, removed from their liquid, and optional jalepenos or serranos.
9. Slice Bánh Mì into 12 sections.
10. Serve immediately.

Pro Tip:

This sandwich is best served hot. You can make the chicken in advance and reheat closer to serving, if needed. Do not assemble entire sandwich in advance.

1. Defrost/prep shrimp, per directions. Dry.
2. Set aside shrimp in a medium size bowl in refrigerator.
3. Cut tortillas into 48 rounds, using the ring cutter. Set aside.
4. With a reamer, juice the lime into a small bowl. Remove any seeds.
5. Mix in scallions, red onion, and 1 Tsp. salt.
6. Pour mixture over shrimp and fold in. Set aside in refrigerator.
7. Heat a non-stick skillet over medium-heat, with enough olive oil to coat the bottom of the pan. About 2-3 tablespoons.
8. When oil is hot, gently lay the tortilla rounds on the oil, at least 1/2"" apart. Do not overlap. Fry until golden brown (1-2 minutes), flip and fry other side. Work in batches.
9. Lay finished tortillas on clean paper towel. Sprinkle with salt while still hot.
10. Assemble: Stack tortillas by two, dap a small amount of cocktail sauce on top, and top with a heaping tablespoon of shrimp mix. Garnish (optional).
11. Serve immediately.

PRO TIP:

The crunchy and warm tortillas will eventually get soggy. If you're feeding a crowd, do not assemble more than one round at a time or opt for a buffet setup where folks can build their own tostadas.

Rice:
1. Combine hot, cooked rice with 1/2 Tbsp. sesame oil and 1/4 Tsp. fine sea salt (or more to taste). Let cool.

Kimbap:
1. With wet fingertips, spread and press rice to edges of seaweed paper, leaving margin of 1/4 "" on top end.
2. Line and layer preferred ingredients along the middle of the square, from end to end, left to right. The more fillings, the bigger the roll — the bigger the bite.
3. From the closest end to you, the bottom, roll the kimbap away from you, using the mat to make a firm, tight roll. With a wet finger tip, seal the 1/4"" margin to the roll.
4. With a sharp, wet knife, cut the kimbap in half, and continue to halve until you have 10 pieces.
5. Repeat with each roll.
6. Serve with soy sauce for dipping.

PRO TIP:

Just remember, the bigger the bite, the messier! Serve with napkins if you opt for jumbo kimbap.

1. Combine juice, puree, and X by Glenmorangie.
2. Set sticks into molds, set molds on a baking sheet, and pour mixture in, filling to the top of each mold.
3. Freeze for 3-5 hours, or until solid.
4. Carefully unmold.
5. Optional Garnish: One by one, brush each paleta with warm water and sprinkle coarse sugar or salt on top. Set back on baking sheet and freeze another 15 minutes.

PRO TIP:

Serve on a bed of crushed ice or fill an ice bucket with cubed and crushed ice and stand your paletas upright in the mound.