Ed's Chorizo and Eggs (revisited)

Olive Oil
Jalapeño/Bell Pepper
Shallot
Corn Niblets
Chili Powder
Tomato Paste
Sweet Sausage (no casing)

Avocado (diced)
Chips (corn)
Tortilla (flour)
Cheese (cheddar)
Squeeze (lime)

Eggs (scrambled)

Cuatro-Parte Guisado

1. Pork Shoulder (sea-salted, later shredded with post-stock) [pressure-cooked]

2. Pigeon Beans and Cerdo Skin (tiles)
[pressure-cooked]

3. Salsa (tenedor, spoon nada)
 -- Tomatillo
 -- Cilantro
 -- Avocado
 -- Onion and Jalapeño [no seeds] (minced accents)
 -- Lime Juice (fresh)
 -- Vinegar (splash)
 -- Bedding Rice (white pepper incl. while boiling)

4. Oven Jalapeño Queso Chips

Leggy Pasta-Rice

Chicken Quarters (sectioned)
Sun-dried Tomato (minced)
Olive Oil (poured)
Lemon Zest (stranded)
Filtered Water (sauced)
White Truffle Oil (dribbled)

Orzo
Crushed Garlic (removed)
Boiling Water

Eccentric Centrism

Butter (tabs)
Arrowroot
Swiss Chard Stock (with chopped stems)
Chicken Breast (steamed)
Clementine (sections)
Conchiglie
Black Pepper (grounded)
Pecorino Romano (gradual shakes)

Baked Bruncheon Omelet

Kielbasa (golden ducats)
Sauerkraut
Brie (blobs)
Eggs
Filo (envelope)
Vegetable Spray

Sauce (dipping/pouring)
 -- mustard seed (pestled)
 -- butter
 -- lite cream
 -- horseradish [plain]
 -- arrowroot

Plum Tomato (coins)

Soda Squares (premium)
Chips (black truffle processed to paste)
 -- rehydrate liquid
 -- butter
 -- corn starch
 -- all purpose flour
 -- aroma trifle noir
Pimento (amorphous)
Tongue (minute waggery; sautéed beefy smooches)