Dough: Heat oven to 425°. Sift the flour into a bowl. Make a hole and add all ingredients. Slowly start mixing the ingredients with a wooden spoon. Then start kneading by hand on a floured surface. Add 1 or 2 more TB. of oil halfway through the kneading process. Once the dough is ready, make a ball and leave it in the bowl, covered, for an hour. Divide the dough in half. With a rolling pin make two circular shells. Lightly grease a pie shell and place one of the dough shells so it covers the sides of the mold. Fill the pie with cold filling. Wet the edge of the dough shell with water. Wet the edge of the remaining dough shell and place it on top of the filling covering it. Press the edges. Place in the oven and bake for 45 minutes. (Tip: To give it a good color, brush the top twice with a whisked egg. The second coating should be done after the first one dries. Brush it with olive oil once you get it out of the oven.)

Wash the rice well, then drain. Soak rice in 6 cups water for 30 minutes, then drain. Heat oil and sauté the onions until transparent. While sauteing the onions add the garlic, and let it get golden brown. Add mushrooms and sauté for 1 1/2 minutes. Add rice and stir for a minute. Add broth and water. Cover and boil for 5 minutes, then reduce to low and simmer for 20 minutes, until water is absorbed. Ten minutes into the simmering, add the pine nuts. A few minutes before the water is totally absorbed, adjust the taste of the rice with the sherry, vinegar, salt and pepper. Cover and let the water be absorbed.

In a heavy bottom pan heat the olive oil, then add the beef and start browning it. As the meat browns add the onion, peppers, garlic, bay leaves and cumin. Let it cook for until the vegetables become translucent. Then add olives, almonds, raisins, tomato paste, tomato sauce, wine and 1/2 of the parsley. Mix it and cover. Simmer for 30 minutes. After 20 minutes you may add water if the sauce has evaporated much. Season to taste with salt and pepper. Make space in the middle of the pan and add the egg slowly mixing it with the beef when it is stringy/scrambled. Add the green peas and the remaining chopped parsley.

Preheat oven to 325°. In a bowl, combine the condensed milk, key lime juice, vanilla, salt and eggs. Whisk until well-blended, and place in the pie shell. Bake for 15 minutes. Chill in the refrigerator overnight. Once chilled, combine the sour cream, cream cheese and powdered sugar and spread over the top of the pie, using a spatula. Sprinkle the lime zest as a garnish. Serve chilled.

Make a caramel by mixing the sugar and two TB. water and heating it on medium high. When the sugar melts and takes a light brown/golden color cover the walls of the mold. Make sure to use gloves while covering the walls of the mold with the caramel. Let it cool. (Caramel changes from gold to dark bitter very quickly.) Mix the 12 yolks and only 4 egg whites, the condensed milk, water, the touch of salt and the vanilla in a bowl. Mix well, but do not beat. Pour the mixture through a colander into the cooled mold. Cover the mold and seal it well using aluminum foil. Fill the pressure cooker with enough water to half the height of the mold. Cover the cooker and cook for 40 to 45 mins. after the valve start releasing steam. Remove from pressure cooker and let it cool. Put in the refrigerator for at least 4 hours, better overnight. (Source: "My mother and my aunt's recipe. After my mother and my aunt died, my cousin found the recipe written in an old piece of paper.")

The traditional way of making the mojo is to mash the garlic with the pepper and oregano in a mortar, then blend it with the other ingredients. Believe it or not, the flavor is different from the alternate method, which is to drop the garlic into a food processor that is running. Then add the other ingredients. Process only a few seconds. Being picky, I prefer the mortar method for a deep marrying of flavors, but the processor is fast and gives you a fine mojo.

Set half the sauce aside to use at the table as a dipping sauce. Combine the remaining with the shrimp and refrigerate 20 to 30 minutes.

Drain shrimp, reserving marinade. Film the bottom of a 12", straight-sided sauté pan with olive oil. Heat over medium-high. Add the shrimp with a generous sprinkling of salt and toss them for 30 seconds. Then lower the heat to medium and cook them, turning at least once, for another minute, or until they are pink and barely firm. Quickly remove the shrimp to a warm platter.

Put the pan over high heat, add the reserved marinade and boil it down until it is syrupy, taking care not to burn it. Pour it over the shrimp, scatter with the coriander leaves and serve hot. Before setting out the dipping mojo, add salt to taste. Serves 4.

Mo: "You'll taste three dimensions of the mojo with this recipe. Half is set aside as a fresh dipping sauce for the shrimp, while the other half is a marinade for the shrimp, then is boiled down to syrup, so it can glaze the finished dish. Give everyone his own little bowl of mojo for dipping. Rice is what you want with the shrimp. Mojo sauce holds two days in the refrigerator."

Cut the Roma tomatoes in half and remove skins. Process them coarsely and sauté the tomatoes. Chop onions and red bell pepper and finely chop the garlic. Sauté the combination in the paellera (paella pan, or similar). Mix it with the tomatoes. Remove it, set aside and let the flavors marry. Now you have a "sofrito." Add a bit of salt and pepper.

Rub the chicken thighs (with skin and bones) with olive oil. Prepare a dry rub with the paprika (or New Mexico chili powder), fresh ground pepper, oregano and cumin and rub on the chicken. Try to flavor the inside of the skin also, then sprinkle Kosher salt on the chicken. Arrange the chicken thighs on a baking sheet and bake for 45 minutes at 350°.

When done, let the chicken cool. When able to handle it, remove the chicken skin if desired. At this time you can also remove the bone, but remember the flavor is added by the bone.

Mix the chicken, juices and oil on the baking sheet with the sofrito in the paellera and reheat them. Steep the saffron on a tablespoon of chicken broth. Add some olive oil to the paellera for cooking the rice. Add the rice, making sure each grain is covered by the heated oil and the sofrito.

Start adding the mixture of white dry wine and chicken broth slowly. Bring it to a boil. Add the steeped saffron. Lower the heat and simmer for 20 to 25 minutes. After 15 minutes add a can of warm beer.

The rice should be moist and NOT dry. Add the small green peas and mix them with the rice, and make it look pretty by arranging the chicken over the rice and garnishing with red roasted peppers.