Lamb Shoulder Roast with Red Chile Marinade and Cilantro Pesto sauce. Fingerling Potatoes with Parsley-Basil Dressing. Broccoli with Candied Pecans. Jalapeno Preserves. I made the Potatoes,Broccoli and Jalapeno Preserves. One of the other team members did the lamb. That was fine with me since I got to do the Tres Leches Cake with Frangelico. Speaking of the cake , I took a bunch of grief from other team members because I lined my tin with parchment and cut the top of the cake off. They had to punch a boat load of holes in their cake to get the milk mixture in and struggled to get their cakes out of the tin, after it swelled all up. Thing is, I have made Tres Leches Cake a few times before and worked out all the kinks already. So ultimately the joke was on them. :) Red Chile Marinade: Ancho chile Pasilla chile Chipotle chile puree Cumin seeds (toasted, ground) Vegetable oil Cilantro Pesto sauce: Cilantro leaves Garlic clove (chopped) Pumpkin seeds Lime juice Salt Black pepper Olive oil Parsley-Basil Dressing: Olive oil Garlic clove (coarsely chopped) Parsley leaves (chopped) Basil leaves (chopped) Lemon juice Salt and black pepper