Ingredients

4 tablespoons plus 1 tsp. toasted sesame oil
4 tablespoons plus 1-1/2 tablespoons soy sauce
2 tbsp. white vinegar
Flour, for dusting
1 lb. ground pork
1-1/2 cups scallions, finely chopped
1 teaspoon cornstarch
1/2 teaspoon salt
1⁄2 tsp. grated ginger
1⁄2 tsp. white or black pepper (or a combination of the two)
30 4 1⁄2-inch round wonton wrappers

Directions

1. In a small bowl, whisk together 1 tsp. sesame oil, soy sauce, and vinegar; set aside.
2. Line a rimmed baking sheet with parchment paper and sprinkle with flour; fill a small bowl with tepid tap water. Set both aside.
3. Put remaining soy sauce and sesame oil, along with the pork, scallions, cornstarch, salt, ginger, and pepper, into a medium bowl and stir vigorously with a rubber spatula to combine.
4. Working with one wrapper at a time, put a tablespoon of pork filling into the center of a wrapper.

Dip your index finger into the bowl of tepid water, and then moisten along the entire edge of the wrapper. Pinch opposite sides of the wrapper together to form a half-moon shape, making sure there are no air bubbles in each dumpling. (If the seal has any holes, the filling is apt to leak out during the cooking process.) Transfer each dumpling to reserved baking sheet, making sure to give each ample room, and covering dumplings with a damp towel or plastic wrap.*

5. Meanwhile, bring a 5-qt. pot of water to a boil. Working in three batches, boil dumplings until filling is cooked through, about 8 minutes. Using a slotted spoon, transfer dumplings to a platter and serve with reserved dipping sauce.

Makes 30 dumplings.

*Note: Dumplings can be made ahead and frozen; freeze them on the baking sheet spaced an ample distance apart, so as to prevent sticking. Once they're frozen, they can be placed together in a freezer bag or container.

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Ingredients

1/2 lemon, cut into 4 pieces
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon raw sugar, plus more for rimming glass
Splash of hot water
12 ounces (1 bottle) light beer, such as Corona Light
Ice

Directions

1. In a mixing glass, muddle lemon, cayenne, and sugar. Add splash of hot water and pour into Pilsner glass rimmed with raw sugar. Add beer and ice, and lightly stir.

Makes 1 drink.

Nutritional information per serving: 140 calories.

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Ingredients

For chorizo and pinto bean topping
1 tablespoon olive oil
1/2 large onion, minced
2 garlic cloves, minced
1/2 jalapeño, seeded and chopped
2/3 pound ground Mexican-style chorizo
1/2 teaspoon chili powder
1/2 teaspoon cumin
Salt and freshly ground black pepper
1 (15-ounce) can pinto beans, drained and rinsed
For habanero queso sauce
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 1/2 cups habanero cheddar cheese (If you can't find Cabot's habanero cheddar, use a good pepper Jack instead), grated
For serving
1 bag of salted tortilla chips
3 green onions, dark greens removed, minced
Salsa, optional for serving
Sour cream, optional for serving
Guacamole, optional for serving

Directions

1. Make the topping: In a large skillet or soup pot, heat the olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until the vegetables are soft and fragrant, but not browned, about 7 minutes.
2. Add the chorizo, chili powder, cumin, and break up into small crumbles with a wooden spoon. Season generously with salt and pepper. Sauté until the chorizo is browned and almost cooked through, about 8 minutes.
3. Add the beans and stir to combine. Continue cooking to blend the flavors, 5 minutes.
4. Meanwhile, make the cheese sauce: melt the butter in a large saucepan over medium heat. Once it starts to foam and is completely melted, whisk in the flour, whisking for 1 minute.
5. Slowly whisk in the milk. Bring the mixture to a boil, whisking occasionally. Once it starts to boil, immediately remove from the heat and whisk in the shredded cheese by the handful. Keep warm.
6. To assemble the nachos: spread the tortilla chips in an even layer on a large serving platter or across four plates. Generously pour the cheese sauce over the chips taking care to cover as many chips as possible.
7. Top with the meat and bean mixture, once again covering all the chips. Drizzle with the remaining cheese sauce and sprinkle with green onions.
8. Drizzle with salsa and dollop with sour cream and guacamole, if using. Enjoy immediately.

Serves 4.

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