Ingredients

For sauce

• 1 cup mayonnaise
• 4 teaspoons finely grated lemon zest (from 2 lemons)
• 1 tablespoon finely grated orange zest (from 1 orange)
• 1 tablespoon fresh lemon juice
• 1 tablespoon freshly squeezed orange juice
• 1/4 teaspoon salt
• Pinch sugar
• Pinch cayenne

For fish cakes

• 2 pounds carp fillets, skinned and cut into 2-inch pieces
• 1 medium onion, finely chopped
• 2 tablespoons chopped cilantro
• 1 tablespoon mayonnaise
• 1 egg, beaten
• 2 tablespoons fresh lemon juice
• 2 tablespoons freshly squeezed orange juice
• 1/3 cup matzoh meal
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup or more vegetable oil (for frying)
• 1 tablespoon sea salt

Preparation

Make sauce In medium bowl, stir together all ingredients. Cover and chill.

Make fish cakes Line large baking sheet with waxed paper.

Working in 2 batches, in food processor pulse carp until coarsely ground (do not purée to paste). Transfer to large bowl and add onion, cilantro, mayonnaise, egg, lemon juice, and orange juice. Mix gently until well blended, then add matzoh meal, salt, and pepper and mix gently until incorporated.

Using wet hands, roll mixture into 1 1/4-inch-diameter balls and press into 1/2-inch-thick patties. Arrange on baking sheet with additional waxed paper between each layer of patties. Cover and refrigerate at least 1 hour and up to 4 hours.

In large heavy skillet over high heat, heat 1/4 inch oil. Working in batches of 5 and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side. Drain on paper towels and sprinkle with sea salt while still hot. Serve warm with sauce.

Epicurious, March 2007

Ingredients

• 2 tablespoons butter or coconut oil
• 4 small shallots, finely chopped
• 1 clove garlic, minced
• ½ serrano or Thai chili, seeded and minced
• 1 tablespoon curry powder
• 1 large pinch turmeric
• 1 cinnamon stick
• 3 cloves
• 1 bay leaf
• 1 cup coconut milk
• Salt
• 12 oysters, shucked, liquor reserved
• Juice of 1/2 lemon

Preparation

In a medium saucepan over medium heat, melt the butter. Add the shallots, garlic and chili, and sauté until softened and starting to brown, 2 to 3 minutes. Stir in the curry powder, turmeric, cinnamon stick, cloves and bay leaf and cook for 1 minute.

Reduce heat to low and add the coconut milk and 1/2 teaspoon salt. Simmer for 3 minutes. Add the oysters and their liquor; simmer until the oysters are just firm, 3 to 4 minutes. Take the pan off the heat and add lemon juice and salt to taste. Serve over rice – the rice in the fish recipe that follows would go well – or on hoppers (see the recipe at nytimes.com/magazine).

New York Times

Ingredients

• 1 pound ground pork
• 1 teaspoon whole black peppercorns
• 1 tablespoon whole coriander seeds
• ⅛ teaspoon whole cumin seeds
• ½ teaspoon dried oregano, preferably Mexican
• 1 dried bay leaf
• 4 whole cloves
• 8 garlic cloves (do not peel)
• 2 Serrano chiles
• 1 poblano chile
• ¼ cup sherry vinegar
• 1 cup parsley leaves
• 1 tablespoon kosher salt

Preparation

Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.

Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chiles. Remove the stems and seeds from the poblano chile, and peel away the charred skin.

In a blender, purée the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.

Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.

New York Times

Ingredients

• 3 medium ancho chiles, toasted and ground
• 3 tablespoons NM red chili (medium)
• 2 tablespoons cumin seeds, toasted and ground
• 2 teaspoons Mexican oregano
• 7 1/2 c. water
• 4 lb. beef chuck roast, cut into 1" cubes
• 2 tsp. salt
• 1/2 lb. bacon, chopped
• 1 medium onion, chopped
• 5 cloves garlic, chopped
• 4-5 small jalapeños [CP: yes, that many], cored, seeded, and minced
• 1 c. crushed tomatoes
• 2 tbsp. lime juice
• 5 tbsp. masa

Preparation

Mix chili powder, cumin, oregano, and 1/2 cup water to form paste. Toss beef cubes with salt.

Fry bacon in large Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon and drain. Pour all but 2 teaspoons grease into small bowl; set aside. Increase heat to medium-high; brown on all sides, about 5 minutes per batch, adding additional bacon fat as necessary. Reduce heat to medium, add 3 tbsp. bacon fat to empty pan. Add onion; sauté until softened, 5 to 6 minutes. Add garlic and jalapeños, sauté 1 minute. Add chili paste, sauté 2 to 3 minutes. Add bacon and beef, tomatoes, lime juice, and 7 c. water, bring to simmer. Cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.

Mix masa with 2/3 cup water in a small bowl. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Add salt and pepper to taste.

Ingredients

• 2 1/2 c. water
• 2 1/2 c. chicken stock
• 2 c. farro
• 4 tbsp. olive oil
• 2 medium shallots
• 1 1/2 lb. turnips (3-4), peeled and cut into bite-sized pieces
• 1/2 lb. carrots, chopped (4 medium)
• 2 cloves garlic, thinly sliced
• 1/2 c. white wine
• 1/2-1 c. chicken stock
• 1 c. parmesan cheese, grated
• 3 tbsp. chopped parsley
• salt
• pepper

Preparation

Cook the farro according to package directions, cooking 1 minute short of the time used on the package, using half water and half chicken stock (5 cups liquid to 2 cups farro). Drain. The grain should have a slightly chewy texture. In a large frying pan, heat 3 tbsp. olive oil. Add shallots and cook until caramelized and still slightly firm, about 6-8 minutes. Add turnips, carrots, and garlic and cook for about 1 minute, just until fragrant. Stir in the farro and the white wine, scraping up the browned bits. Add enough stock to barely cover the veggies and farro and cook over medium until reduced by half and the turnips are tender. Remove from heat and stir in cheese, parsley, salt and pepper. Drizzle with olive oil and serve.

Penzey’s Spices

Ingredients for Pork

• 12 cloves garlic
• 1 tbsp. paprika
• 2 tsp. sugar
• 1 tsp. salt
• 1 tbsp. tomato paste
• 1/2 c. white vinegar
• 1/4 c. water
• 1/4 c. vegetable oil
• 1 medium red onion, chopped
• 2 lbs. pork tenderloin, cut into medium dice
• 1/4 tsp. red pepper flake

Preparation

In a blender, combine garlic, paprika, sugar, salt, tomato paste, vinegar, and water, and blend to a smooth paste. In a large skillet, heat oil over medium-high heat. Add onions, and stir until light golden. Add meat and paste, stir well to coat and reduce heat to medium. Stir in red pepper flakes. Cover and cook for about 35 minutes, stirring occasionally. Uncover and check consistency of sauce. If it seems thin, cook over high heat for three to five minutes to thicken.

Ingredients for Green Bean and Thyme Verakka

• 2 tbsp. coconut oil
• 1 tsp. mustard seeds
• 1 tsp. cumin seeds
• 1 lb. green beans, sliced into 1/4" thick coins
• 10 sprigs of thyme, chopped
• 1 tsp. salt

Preparation

Heat oil in a pan over medium-high heat. Add mustard seeds. When they start to pop, add cumin seeds. Stir in beans, thyme, and salt. Stir-fry for about four minutes.

Ingredients for Cardamom Cornbread

• 1/2 stick unsalted butter, plus more for pan preparation
• 1/2 c. sugar
• 1 c. buttermilk
• 2 eggs
• 1 c. all-purpose flour
• 1 1/4 tsp. baking powder
• 1 c. cornmeal
• 1 tsp. crushed cardamom seeds
• 1 tsp. coarsely ground black pepper
• 1/2 tsp. salt

Preparation

Preheat oven to 375 degrees. Grease a 9" square pan or large cast-iron skillet with butter. Melt butter in the pan or skillet, and stir in sugar. Add the buttermilk and eggs, and stir to combine. Stir in flour, baking powder, cornmeal, cardamom seeds, pepper, and salt. Bake for 30 minutes.

To serve, place a square of cornbread on a plate, spoon pork over the cornbread, and top with a large spoonful of stir-fried green beans.

Garden & Gun, December/January 2012-3

Ingredients

• 1 tbsp. black pepper
• 1 tbsp. ground allspice
• 1 tbsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. ground coriander
• 1 tsp. ground cloves
• 1 tsp. powdered ginger
• 2 large green bell peppers
• 1 tbsp. olive oil
• 1 small yellow onion, diced
• 1 small yellow bell pepper, stemmed and seeded, diced
• 1 small orange bell pepper, stemmed and seeded, diced
• 1/2 small eggplant, peeled and diced
• 1/4-1 tsp. salt, to taste
• 1 lb. ground lamb
• 1 garlic clove, minced
• 1 1/2 c. chunky tomato sauce or puree
• 1/4-1/2 tsp. black pepper
• 1/2-1 c. feta cheese, crumbled
• 1 tbsp. oregano
• 1/2 c. plain greek yogurt, optional
• fresh lemon wedges, optional

Preparation

Preheat oven to 350. Mix the first seven ingredients and set aside. Remove the tops from the green peppers, slice in half, and remove seeds and ribs. Place in an 8x8 pan, bowl up.

In a large skillet, heat oil at medium heat. Add onion, cook 5 minutes. Add the diced bell peppers, cook until onion is golden and soft. Remove and cool. Sautee the eggplant over medium-high heat until brown but still holding its shape. Add a dash of salt and the spice mix. Cook 1 minute and add to onion/pepper mix.

Brown the lamb, breaking into small pieces. At the end, add garlic, stir, and remove from heat. Cool slightly. Drain any oil or juices and stir in tomato sauce and 1/2 tbsp. spice mix. Remove from heat and cool. Add oregano to the feta, and mix.

Divide the meat/tomato mix between the peppers. Layer with the mix of peppers, onions, and eggplant. Cover with foil and bake for 20-30 minutes until the green peppers soften. Remove foil for the last 10 minutes. For the last 5 minutes, add the feta. Serve with yogurt and lemons if desired.

Penzey’s Spices

Ingredients

• 2 pumpkins, about 2 pounds each
• Cooking oil spray
• 2 tablespoons olive oil
• 2 large carrots, peeled and thickly sliced
• 2 celery stalks, thickly sliced
• 3 shallots, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 garlic cloves, minced
• 1 tablespoon minced thyme
• 2 teaspoons minced fresh sage
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground nutmeg
• 3 ½ cups chicken broth
• 2 (12-ounce) bottles pale ale
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 2 cups whole milk
• 4 cups shredded sharp cheddar cheese
• Croutons or pumpkin seeds for garnish (optional)

Preparation

Position 1 rack in the upper third of an oven and 1 rack in the lower third; preheat to 425°F. Line 2 rimmed baking sheets with foil and set aside.

Quarter the pumpkins, scrape out the fibers and the seeds, and spray with cooking oil. Place pumpkins, cut side down, on baking sheets. Roast until tender and the rinds pull away from the flesh, 45 minutes.

Remove from oven and peel rinds off the flesh with tongs. Discard rinds, and transfer flesh to a bowl.

In a large stockpot over medium-high heat, warm olive oil until shimmering. Add carrots, celery, shallots, salt, and pepper. Sauté until vegetables begin to soften, about 7 minutes. Add garlic, thyme, sage, ginger, paprika, and nutmeg; cook, stirring frequently, for 1 minute. Add pumpkin flesh, broth, and 1 ½ bottles of Denver Pale Ale (drink the rest). Bring to a boil, cover, reduce heat to medium-low, and simmer for 15 minutes.

In a medium pot, melt the butter over medium heat. Whisk in flour and continue to whisk constantly for 1 minute. Gradually whisk in milk until smooth and thick. Add cheese 1 cup at a time, stirring until smooth each time. Reduce heat to low until pumpkin mixture is ready.

Pour cheese mixture into pumpkin mixture. Using a stick blender, puree the soup until smooth. Or puree in batches in a blender.

Ladle 2 cups soup into 6 bowls and garnish with croutons and pumpkin seeds. Serve with more beer.

Thrillist

Ingredients

• 1 lb pork (I use boneless chops)
• 3 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon fresh ginger, minced
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon wine
• 1/2 teaspoon Chinese five spice powder
• red food coloring

Preparation

Trim the fat from the pork and cut into chunks; each chunk should be between 2-4 bites. Blend all remaining ingredients. The pork and marinade should be fairly bright red- add enough food coloring to give it a nice color. Marinate for at least 3 and preferable 24 hours. Broil or grill for 3-4 minutes on a side or until the pork is done through.

ChrisMc, Food.com

Ingredients

• grapeseed or other neutral oil
• 1 whole (4 ½-pound) Muscovy duck, excess fat removed, trussed
• Kosher salt and freshly ground black pepper
• ½ cup maple syrup
• ½ cup unseasoned rice vinegar
• ½ cup soy sauce

Preparation

Preheat oven to 450°F.

Lightly cost the bottom of a heavy roasting pan with oil.

Season the duck generously with salt and pepper and place in the pan, breast side up.

Roast for 10 minutes, then carefully turn the duck back side up. Roast for another 10 minutes and then carefully turn on one side. To get the duck to sit upright on a leg, rest the back of the duck against the side of the pan. Roast for another 10 minutes, then carefully turn onto the other side and roast for 10 minutes.

Meanwhile, stir together the maple syrup, vinegar, and soy sauce.

Transfer the duck to a dish and drain the fat through a fine mesh sieve into a measuring cup. Reserve for another use.

Reduce oven to 375°F.

Return duck to the roasting pan breast side up. Pour the syrup mixture over, letting it run down the sides. Return to the oven. Roast, basting every 5 minutes, for 20 minutes. Tilt the duck to let its juices run out of the cavity; the juices should be pale pink. Cook for another 5 minutes if needed. Remove from the oven and let rest for 10 minutes, basting frequently.

Carve. Arrange the sliced duck on a serving platter. Spoon the glaze from the pan all over.

Home Cooking with Jean-Georges