1. To make stuffed peppers: Peel the Piperra peppers, cut away the seeds and membrane, and set aside.

2. In a mixing bowl, combine the goat and Oaxaca cheeses. Add the herbs and mix evenly into cheese mixture. Add olive oil and season with salt and pepper.

3. Stuff the peppers with the cheese herb mixture and roast in preheated oven at low temperature. Cheese should not be gratiné.

4. To make tomato sauce: Warm the olive oil, add the garlic and onion. Cook until the onions turn transparent, then add the herbs and sauté for 1 minute, then add the tomatoes and sauté for 4 minutes. Cook until tomatoes are done; add salt and pepper to taste.

5. Spread the tomato sauce on each serving plate, place a stuffed Piperra pepper on the sauce and garnish with a fresh basil leaf.

1. To make shrimp: In a large sauté pan, heat olive oil over high heat and add shrimp, leaving the shell intact. Cook shrimp for about 5 minutes, then remove and set aside.

2. To the same pan, add ¼ pound butter and when melted, add garlic, celery, onions, cherry tomatoes, parsley and the juice of one lime.

Sauté for 2 minutes then add 1 cup white tequila; cook for 5 minutes more.

3. Return shrimp to pan, toss and cook for 2 more minutes; set aside.

4. To make rice: In a large sauté pan, add olive oil and cook over medium heat. Add rice and continuously stir until rice is light brown.

5. Add 2 cups water, salt and pepper, and cook over low heat for 10 minutes, then add peppers, onions and tomatoes. Continue cooking until rice is tender.

6. Place on serving platter, top with the shrimp, and serve.

1. Line a baking pan with Reynolds Wrap and place pork shank in the center.

2. Add onions, garlic, Worcestershire sauce, Maggi sauce, olive oil, ½ cup red wine, and ¼ cup tequila. Tightly wrap Reynolds Wrap around pork shanks and make sure it's sealed tight. Place in oven at 325 F and cook for 2 hours.

3. Remove shanks from oven and place in a large sauté pan. Add the remainder of the wine and tequila and simmer over low heat. In a small bowl, whisk the flour and water until smooth and add to the pan and cook for 5 minutes more until the sauce is thick. Serve immediately.