Ingredients

• 1/4 cup extra-virgin olive oil, plus more for coating
• 1 small red onion, finely chopped
• 2 3/4 cups unseasoned dried breadcrumbs, divided
• 1 lemon, half juiced, half thinly sliced
• 1 orange, half juiced, half thinly sliced
• 1 tablespoon dried currants [CP: can sub cranberries, white raisins]
• 1 tablespoon pine nuts [CP: can sub pecans]
• 1/3 cup chopped fresh mint
• fine sea salt and black pepper
• 1 pound swordfish, sliced into 8 thin pieces [CP: can sub flounder]
• 12 bay leaves, preferably fresh

Preparation

Preheat the oven to 350 degrees. Drizzle the bottom of a medium baking dish with olive oil.

Combine the 1/4 cup olive oil and onion in a medium skillet and cook over medium-high heat until softened, about three minutes. Remove from the heat and stir in 3/4 cup breadcrumbs, mixing everything together until the breadcrumbs have absorbed the oil. Return to low heat and toast the breadcrumbs slightly. Remove from the heat and stir in the lemon and orange juices, the currants, pine nuts, and mint. Season with salt and pepper to taste.

Lay a piece of swordfish on a work surface and put a heaping tablespoon of the breadcrumb filling (squeeze it in your hand to compact it) in the center and roll up. Repeat with the remaining swordfish and filling.

Pour some olive oil into a shallow bowl and fill another shallow pan with the remaining 2 cups breadcrumbs. Dip each roll-up first in the oil, then dredge in the breadcrumbs until lightly coated. Place the swordfish roll-ups snugly in the baking dish and tuck the bay leaves and lemon and orange slices between the rolls. Drizzle with some more olive ol and bake until the fish is cooked through, about 10-15 minutes.

Fabrizia Lanza, via Ciao Chow Linda

Ingredients

• 1 lb. spaghetti, prepared per package directions
• 1/4 to 1/2 lb. sea urchin roe (uni)
• 4 tbsp. olive oil
• 2 cloves crushed garlic
• 1 bunch chives, minced
• 1/4 c. fresh parsley, minced
• 2 tbsp. fresh lemon juice
• salt and pepper

Preparation

Whisk sea urchin roe, chives, parsley, lemon juice, salt and pepper (to taste), and half the olive oil together. Set aside.

Heat remaining olive oil and garlic in a large skillet for a few minutes. Remove garlic. Toss with spaghetti. Transfer to a bowl and toss with sea urchin mixture. Serve.

from Weird Combinations, edited

Ingredients

• 1 lb tiger prawns or jumbo prawns, peeled, deveined, tails intact
• 6 metal skewers or bamboo kewers (soak in water before using)
• Oil, for brushing

Marinade

• 2 tablespoons fish sauce
• 1 lemongrass, white part only, grated
• 1 tablespoon powdered sugar
• 1 teaspoon Sriracha
• 1 (big) clove garlic, finely minced

Chili-Calamansi Dipping Sauce (optional)

• 1 1/2 tablespoons chili garlic sauce
• 1 tablespoon water
• 1/2 tablespoon chopped cilantro leaves
• 1 small calamansi, extract the juice (or 1 wedge lime)

Preparation

Clean the shrimp with cold running water. Pat dry with paper towels and transfer the shrimp into a bowl.

Add all the ingredients in the Marinade into the bowl. Stir to combine well with the shrimp. Marinate for 15 minutes. Thread three shrimp into each skewer. Brush the surface of the shrimp with some oil. Grill the shrimp on both sides until they are charred and cooked through. Serve immediately with the dipping sauce (optional).

Rasa Malaysia

Ingredients

• 12 jumbo (11-15 count) shrimp
• 2 garlic cloves, minced
• 2 tablespoons minced peeled fresh ginger
• 1 teaspoon sriracha
• 1 pound asparagus, tough ends trimmed
• 1/3 cup, plus 5 teaspoons olive oil
• salt
• freshly ground black pepper
• 8 ounces fresh shiitake mushrooms
• 8 ounces soba noodles
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 1/2 teaspoons Dijon mustard
• 2 green onions, whites and greens thinly sliced
• 2 tablespoons sesame seeds, toasted

Preparation

Rub the shrimp with half of the garlic and ginger, and the sriracha. Cover and let the shrimp marinate in the refrigerator for 1 hour.

Preheat the oven to 400°F.

Spread the asparagus out on a baking sheet and brush it with 2 1/2 teaspoons of the oil. Roast just until the asparagus is tender, about 15 minutes. Remove, season with salt and pepper, and set aside to cool.

Reduce the oven temperature to 300°F. Toss the shiitakes with another 2 1/2 teaspoons of oil, spread them out on a baking sheet, and transfer to the oven. Roast just until the mushrooms begin to shrivel, about 30 minutes. Season with salt and pepper and set aside to cool.

Put the shrimp in a small baking dish or ovenproof sauté pan, cover with the remaining 1/3 cup oil and season lightly with salt. Cover the dish with foil and poach the shrimp in the oven just until the exteriors are bright orange and if you slice into one, the interior is still opaque, about 15 minutes (don’t worry that it doesn’t look completely done as it will carry-over cook a bit). Remove the shrimp from the oil and reserve the oil, allowing it to cool.

Meanwhile, bring a large pot of water to a boil. Cook the noodles according to the package directions. Rinse with cold water and set aside to cool.

Cut the asparagus into 1-inch pieces and the shiitakes into thin strips. Toss the vegetables with the cooled noodles.

Whisk together the remaining ginger and garlic with the soy sauce, honey, and mustard. Slowly whisk in the reserved poaching oil. Pour the dressing over the noodles and toss well to combine. Top with the shrimp, green onions, and sesame seeds before serving.

Girl in the Kitchen, via HuffPo

Ingredients

• 1/4 cup peanut butter
• juice from 1 lime
• 1 tablespoon fresh orange juice
• 1 heaping tablespoon Sriracha, or other red chili sauce
• 1 teaspoon minced fresh ginger
• 1 tablespoon rice vinegar
• 1/4 cup chopped cilantro leaves
• salt and pepper to taste
• 6 6-ounce salmon filets

Preparation

Preheat oven to 450°F. In a medium bowl, whisk together the wet ingredients and cilantro.

Line a baking sheet with foil, then place salmon filets (flesh-side up) on the foil and sprinkle generously with salt and pepper. Spoon the glaze over the fish so it’s fully coated.

Bake at 450° for 12-15 minutes, or until fish feels semi-firm with you press it with your finger. If it’s not done when you initially check it, put it back in the oven at 2 minute intervals until cooked to desired level. Fish easily overcooks, so keep a close eye on it. Remove from oven, let cool 1-2 minutes, then serve each filet over a pile of rice mixed with green onions, lime zest, and cilantro.

Amelia Winslow, HuffPo

Ingredients

• 1/4 cup vegetable oil
• 1/2 cup thinly sliced peeled ginger
• 1/2 small onion, finely chopped
• 2 cloves garlic, thinly sliced
• 1/4 cup rice vinegar
• 1/4 cup fresh orange juice
• 2 tablespoons mirin
• 2 tablespoons dry white wine
• 1 tablespoon Sriracha chile sauce
• 1 1/2 cups heavy cream
• Salt and freshly ground pepper
• 6 6-ounce, 1-inch-thick tuna steaks
• 1/2 cup sesame seeds

Preparation

1. In a saucepan, heat 2 tablespoons of the oil. Add the ginger, onion and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the vinegar, orange juice, mirin, wine and Sriracha and simmer until the liquid is almost evaporated, 10 minutes. Add the cream and simmer until reduced by half, 15 minutes. Strain the sauce, season with salt and pepper; keep warm.

2. Season the tuna with salt and pepper and coat both sides with the sesame seeds. In a nonstick skillet, heat the remaining 2 tablespoons of oil. Add the tuna; cook over moderately high heat, turning once, until the sesame seeds are browned and the tuna is medium-rare, 5 minutes. Slice the tuna 1/3 inch thick and serve with the ginger cream.

Hosea Rosenberg, HuffPo

Ingredients

• 1/4 cup low-sodium soy sauce
• 2 tablespoons sugar
• 1 tablespoon Asian (toasted) sesame oil
• 1 tablespoon mirin (Japanese sweet rice wine)
• 1/4 Asian pear, coarsely grated (about 1/4 cup)
• 1/2 medium onion, coarsely grated (about 1/2 cup)
• 2 cloves garlic, minced (about 1 teaspoon)
• 1/2 teaspoon fresh ginger, peeled and finely grated
• 1 teaspoon sesame seeds, toasted, plus additional for garnish
• 1/4 teaspoon freshly ground black pepper
• 1 pound beef sirloin, trimmed of excess fat and thinly sliced
• 2 tablespoons vegetable oil
• 8 red leaf or bibb lettuce leaves, for serving
• 1 cup cooked white rice, for serving
• 1/2 cup kimchi, for serving
• 1 cup fresh enoki mushrooms, trimmed
• 4 teaspoons hot bean paste

Preparation

In large bowl, whisk together soy sauce, sugar, sesame oil, mirin, pear, onion, garlic, ginger, sesame seeds, and pepper. Let marinade stand 30 minutes at room temperature, then add beef and toss to coat. Refrigerate, covered, 1 hour.

In large skillet over moderately high heat, heat oil. Remove beef from marinade, draining it very briefly over bowl to remove excess liquid, and then cook until browned and done medium-well, 6 to 7 minutes.

Remove beef from heat and serve by filling each lettuce leaf with about 2 tablespoons Korean sticky rice, small handful of beef, 1 tablespoon kimchi, about 8 enoki mushrooms, and about 1/2 teaspoon hot bean paste. Serve immediately.

Epicurious, January 2009

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 1 pound carrots, peeled, chopped
• 1 medium onion, chopped
• Kosher salt, freshly ground pepper
• 2 cups low-sodium chicken broth
• 1 13.5-ounce can unsweetened coconut milk
• 2 tablespoons Thai-style chili sauce, plus more for serving
• Fresh cilantro leaves (for serving)

Preparation

Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 tablespoons chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.

Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.

Divide soup among bowls, drizzle with chili sauce, and top with cilantro.

Bon Appetit, November 2013

Ingredients

• 1 tbsp. olive or vegetable oil
• 1 large white onion, peeled and diced
• 1 chayote, skin and core removed, then sliced into matchsticks
• 8 cloves garlic, thinly sliced
• 8 cups chicken broth
• 5-6 cups cooked pork carnitas
• 1-3 roasted serrano peppers (add to taste, instructions below)
• salt and pepper
• 2 cups potato-masa dumplings (below)
• 2 avocados, diced
• 1 cup fresh cilantro, chopped
• 6-8 cups fresh baby arugula
• lime wedges for garnish

for dumplings:

• 1 cup mashed potatoes
• 1/2 cup masa harina
• 1 egg
• 1/4 tsp. salt

Preparation (Dumplings)

Combine last 4 ingredients in a bowl and stir together until blended. Use your hands to knead the mixture a few times until smooth. Then pinch off about 1/4 cup of the mixture and roll it into a long tube about 1/2-inch wide in diameter. Use a knife to slice the tube into small coins, about 1/8-inch wide. Repeat with remaining dough to make dumplings. Cover and refrigerate until ready to use.

Preparation (Soup)

Heat oil in a large stockpot over medium high heat. Add the white onion and chayote, and saute for 5 minutes until cooked and the onion is translucent. Add garlic and cook for an additional 1-2 minutes until fragrant. Add the chicken broth, carnitas, and serrano peppers (add one at a time to test out the level of heat) and bring to a boil. Reduce heat to medium-low, cover and simmer for at least 30 minutes.

Season generously with salt and pepper. Then ladle the soup into serving bowls, filling them about half full. Then add in a small handful of potato dumplings, avocados and fresh cilantro to each bowl. Then top each with a large handful of baby arugula. Serve with lime wedges for garnish.

Recipe from Gimme Some Oven, after XOCO

Ingredients

• 4 pounds bone-in pork shoulder roast, cut into 1 1/2- to 2-inch slabs
• Salt

Preparation

1. Moist cooking. Heat the oven to 375 degrees. Cut each slab of pork in half and lay the pieces in a baking dish (they should fit into a 13 x 9-inch baking dish without being crowded). Liberally sprinkle with salt (about 1 teaspoon) on all sides. Pour 1/3 cup water around the meat, cover tightly with foil, and bake for 1 hour.

2. Dry cooking. Raise the oven temperature to 450 degrees. Uncover the meat and cook until the liquid has completely reduced and only the rendered fat remains, about 30 minutes. Now, roast, carefully turning the meat every 7 or 8 minutes, until lightly browned, about 20 minutes longer. Break the meat into large pieces and serve on a warm platter, sprinkled with salt.

Rick Bayless