Ingredients

• Grated zest of 1 large lemon
• 5 tablespoons fresh lemon juice (from 2 large lemons)
• 1/4 cup extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 1 cup pearled or semi-pearled farro, cooked according to the package directions, then cooled (about 3 cups cooked)
• 1 3/4 cups cooked or canned no-salt-added chickpeas (if using canned, drain and rinse)
• 6 1/2 to 7 ounces canned, oil-packed light tuna, flaked (may substitute water-packed light tuna)
• 4 ounces sweet onion, such as Maui, Vidalia or Walla Walla, cut into 1/4-inch dice (about 1 cup)
• 1/4 cup chopped, loosely packed parsley

Preparation

Whisk together the lemon zest and juice and the oil in a small bowl to form an emulsified dressing. Season with salt and pepper to taste.

Combine the cooled farro, chickpeas, tuna, onion, parsley and the lemon dressing in a large bowl. Toss to incorporate. Taste, and adjust the seasoning as needed. For the best flavor, refrigerate for at least 2 hours before serving.

Serves 6-8.

Stephanie Witt Sedgwick, Washington Post, April 3, 2013

Ingredients

Spicy Afghan Green Sauce

• 1 bunch fresh cilantro
• 1/2 to 1 jalapeño, depending on how spicy you want your sauce
• 1 cup loosely packed fresh mint leaves
• 3 cloves garlic
• 1 cup plain Greek yogurt
• 2 tablespoons seasoned salt
• Juice of 1 lemon
• 1 teaspoon agave nectar

Meatballs

• 1 tablespoon cumin seeds [you can substitute garam masala for the spice blend]
• 2 tablespoons coriander seeds
• Seeds from 4 cardamom pods
• Seeds from 2 star anise
• 1 tablespoon ground turmeric
• 3 tablespoons seasoned salt
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne
• 4 to 5 pounds ground lamb
• 1 medium yellow onion, finely chopped
• 2 tablespoons peeled, finely chopped fresh ginger
• 4 cloves garlic, finely chopped
• 1/2 bunch fresh mint, chopped
• 1/2 cup crumbled feta cheese
• 1 cup cooked spinach, chopped

Preparation

Make the Spicy Afghan Green Sauce: Combine all the ingredients in a blender or food processor and puree until smooth. This can be done 1 to 3 days in advance. It is best to make the sauce at least 1 day in advance to give the flavors time to blend.

Preheat a grill to about 375°F for direct cooking.

Make the meatballs: Place the cumin, coriander, cardamom seeds, and star anise in a small skillet over medium heat and toast until fragrant, 2 to 3 minutes. Let cool, then grind in a spice or coffee grinder. Add the turmeric, seasoned salt, black pepper, cinnamon, and cayenne and mix well.

Place the ground lamb in a large bowl. Add the spices along with the onion, ginger, garlic, mint, feta, and spinach and mix well, but do not overmix as this will result in a tough texture. Form the mixture into meatballs 1 to 1 1/2 inches in diameter.

Place the meatballs on the grill grate and cook for about 14 minutes, or until the internal temperature reaches 160°F on a meat thermometer, rotating the meatballs frequently to ensure that they caramelize evenly.

Serves 10-12.

Ardie A. Davis and Paul Kirk, Epicurious, May 2013

Ingredients

• 1 1/4 cups buttermilk
• 1/4 cup extra-virgin olive oil
• 3 tablespoons hot pepper sauce [don’t worry, it won’t get too hot]
• 2 tablespoons Dijon mustard
• 2 garlic cloves, minced
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, sliced
• 12 chicken pieces (breasts, thighs and drumsticks) with skin and bones
• 1 cup dry unseasoned breadcrumbs
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup all purpose flour
• 2 teaspoons dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 3 tablespoons butter, melted

Preparation

Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.

Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.

Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.

Serves 6.

Bon Appetit, June 2000

Ingredients

Pastry

• 1/4 pound unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 2 cups unbleached flour
• 1/2 teaspoon baking powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cider vinegar
• 6 to 8 tablespoons very cold water
• 1 tablespoon vegetable oil

Filling

• 6 ounces fresh lobster or langostino meat, cooked, shelled and roughly chopped (or saltwater or fresh water crayfish)
• 1/2 cup alioli or homemade mayonnaise
• 1 tablespoon tomato purée
• 1 tablespoon cognac
• 1 teaspoon Dijon mustard
• 1/3 cup finely chopped scallions, including green part
• 1 teaspoon coarse kosher or sea salt
• 1/4 teaspoon white pepper
• 2 to 3 hard-boiled eggs, cut lengthwise into 8 pieces
• 16 to 20 pimiento-stuffed green olives
• 1 large egg, beaten
• 2 tablespoons water

Preparation

Pastry Directions

Using a fork, combine the butter and cream cheese. Sift the flour over the mixture. Add baking powder, cumin, vinegar, and water and combine with a fork. Flour hands generously and work the dough until it becomes a smooth, elastic ball, 3 to 4 minutes. Flour both the work surface and rolling pin. Roll out the dough to about 1/8 inch thick and cut it into 6-inch circles for main course-sized empanadas. For appetizer-sized empanaditas, cut the dough into 3-inch circles. Cover the pastries with a lightly floured towel until you are ready to fill them.

Filling Directions

Combine the lobster, mayonnaise, tomato purée, cognac, mustard, scallions, salt, and pepper and mix thoroughly. Set the filling aside and keep it cool until you are ready to fill the empanadas.

Assembly Directions

Preheat the oven to 400°F. Oil a large cookie sheet or line it with Silpat. Spoon the filling in the center of the pastry circles — about 2 tablespoons of filling for each main course empanada or 1 heaping teaspoon for empanaditas. Stuff an egg slice and 1 or 2 olives in the filling and fold the dough over the filling forming a half-moon. Beat the egg with the water to make a glaze. Moisten the open edges with the glaze and crimp the edges with a fork or your fingers to seal.

Place the empanadas on the cookie sheet and brush the top of each with the glaze. Bake them for 20 minutes, turn the heat down to 350°F and continue baking for about 5 minutes more or until the empanadas are golden. When the empanadas are done, remove them from the oven and cool them on racks for several minutes. Serve warm or at room temperature.

To freeze and reheat, place frozen cooked empanadas in a preheated 350°F oven for approximately 20 minutes.

Shirley Lomax Brooks, Epicurious

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts
• ¼ cup Shaoxing rice wine (or sherry)
• 2 green onions, chopped
• 1 inch fresh ginger, chopped
• 2 1/2 teaspoons whole black, white, or Sichuan peppercorns
• 1 pound cucumbers, peeled
• 3 tablespoons soy sauce
• 1 tablespoon Chinkiang black vinegar
• 1 tablespoon sesame oil
• 2 teaspoons chili oil
• 1 garlic clove, minced
• 2 teaspoons sugar
• 2 tablespoons finely chopped fresh cilantro

Preparation

Place the chicken in a large pot. Add the wine green onions, 3/4 of the ginger, 1 teaspoon of the Sichuan peppercorns, and enough water to cover by 2 inches. Turn heat to high and bring to a boil. Immediately reduce heat to a simmer, cook for 3 1/2 minutes. Cover the pot, turn off the heat, and let sit for 30 minutes. Remove the chicken from the pot and let cool for a few minutes. Then shred the chicken with your fingers.

Quarter the cucumbers and scoop out the seeds. Then chop into 2 inch lengths. Cut these into 1/4-inch thick sticks.

Combine the soy sauce, vinegar, sesame oil, chili oil, the rest of the Sichuan peppercorn, rest of the ginger, garlic, sugar, and cilantro in a blender. Process until smooth.

Scatter the cucumber pieces on a plate. Top with the shredded chicken, and pour on the sauce. Garnish with more cilantro.

Nick Kindlesperger, Serious Eats

Ingredients

• 2 celery stalks, outer stems peeled
• 1 pound boneless chicken, chopped into 1-inch chunks
• 3 scallions, ends trimmed
• ¼ cup peanut oil
• 8 dried hot red chiles (preferably Sichuan chiles)
• 1 teaspoon whole Sichuan peppercorns
• 1 ½ tablespoons chili bean paste
• 1 tablespoon Shaoxing rice wine or medium-dry sherry
• 1 teaspoon dark soy sauce
• Salt
• 2 teaspoons sesame oil

Preparation

Slice celery at steep angle into ½-inch slices. Set aside and toss with pinch of salt. Slice scallions at steep angle into ½-inch slices. Transfer to same bowl as celery.

Pour oil into large wok set over high heat. When smoking, add chicken. Stir-fry until chicken has lost much of its water, about 5 minutes.

Reduce heat to medium, and add chiles and Sichuan pepper. Cook until fragrant, about 15 seconds. Add chili bean paste, and stir well. Cook until it stains the oil red, about 10 seconds. Add rice wine, dark soy sauce, and ¼ teaspoon of salt. Cook, stirring often, until chicken looks dry and is very fragrant, 10 to 15 minutes.

Add celery and scallions, and stir-fry until just tender, one to two minutes. Turn off heat, pour in sesame oil, and season with salt to taste. Stir well, and serve with white rice.

Nick Kindlesperger, Serious Eats

Ingredients

• 2 green chiles, grilled, peeled, and seeded
• 1 lb peanuts
• 1/2 cup honey
• 1/2 cup mustard
• 1/2 cup hot water
• 1 lb boneless, skinless chicken
• 10 romaine lettuce leaves
• 1 tbsp salt, divided
• 1 tbsp pepper, divided
• 1 tbsp garlic powder, divided
• 1 tomato, chopped
• 1 cup green onion
• 1 tbsp olive oil

Preparation

Chop raw chicken into small, ½ inch squares. Season chicken with ½ tbsp salt, ½ tbsp pepper, and ½ tbsp garlic powder. Pan fry in olive oil until fully cooked. In a blender, combine the Hatch chiles, peanuts, honey, mustard, remaining salt, pepper, and garlic powder. Add the hot water slowly while blending. Once the blended mole mix and chicken are done, toss chicken in the mole mix. Add chopped tomato and green onion to mixture. Chop romaine lettuce into approximately 5 inch long sections. Wrap about 2 tbsp of mix in lettuce and secure with a toothpick. Serve for crispy wrapping. For soft wrapping, bake for 10 minutes.

Central Market

Ingredients

Tomatillo Puree and Enchilada Sauce

• 10 medium tomatillos
• 1/2 jalapeno, smoked and seeded
• 1/2 Serrano, smoked and seeded
• 8 green chiles, roasted, peeled, seeded and diced
• 1 1/2 tbsp cornstarch
• 1 1/2 tbsp olive oil
• 2 garlic cloves, peeled
• 1 1/2 cups chicken broth
• 1 tbsp lime juice
• 1/2 green bell pepper, diced
• 1 sweet onion, diced
• 1/4 tsp cayenne pepper
• 1 1/2 tsp cumin powder
• 1/2 red bell pepper, diced
• 1/2 tsp thyme

Sweet Potato Filling and Enchiladas

• 5 medium sweet potatoes
• 1/2 tsp cumin powder
• 1 tsp Chili powder
• 8 oz cream cheese
• 1 tsp curry powder
• Salt and pepper
• 4 green onions
• 1/2 tsp oregano
• 16 oz Monterey Jack cheese
• 12 corn tortillas

Preparation

For tomatillo puree: Preheat oven to 375. Place tomatillos on parchment paper or foil-lined cookie sheet. Cook 30 minutes or until soft in the middle. The last 10 minutes, place jalapeno, Serrano, and Hatch pepper on a cookie sheet and put in the oven, so the skins can blacken.

Once skin is blackened, place the peppers in a paper bag to cool. Slice tomatillos open at bottom and squeeze juice into food processor. When peppers are cooled lightly, rub paper bag until skin is peeled. Then slice Serrano and jalapeno in half. Place only half of each pepper in processor. Peel, seed, and chop Hatch pepper and set aside for enchilada sauce. Add a little water. Puree until mixed thoroughly and add to the sauce.

For enchilada sauce: In a skillet, sauté the cornstarch and olive oil over medium heat for 1 minute. Add herbs and spices and cook 11 additional minutes. Add garlic and vegetables and sauté another minute. Add broth, tomatillo puree, and lime juice. Raise heat and bring to a boil for 5 minutes. Stir constantly until thickened. Turn heat down to low and simmer for 15 minutes. Cool. Add back to the food processor and blend until smooth.

For sweet potato filling: Preheat oven to 400 degrees. Wrap sweet potatoes in foil and bake the sweet potatoes until tender, about 1 hour. Cool and peel the sweet potatoes. Place the sweet potatoes in a bowl and mix in the cream cheese, chili powder, curry, cumin, oregano, salt, and pepper until well blended. Stir in green onions.

Putting it all together: Preheat oven to 350 and grease a 13x9 baking dish. Heat vegetable oil in a skillet over medium heat and fry the tortillas, one at a time, for about 10-20 seconds per side. Remove the tortillas with tongs and drain on paper towels. Place a regular spoonful of sweet potato filling down the center of each tortilla, add 1 tablespoon cheese, roll it up, and place filled tortillas seam side down in dish. Pour enchilada sauce over the tortillas and sprinkle with Monterey Jack cheese. Bake for 30 minutes, or until the enchilada sauce is bubbling and the cheese is beginning to brown. Cool for 5 minutes and serve.

Central Market

Ingredients

• 3 whole star anise
• ¼ cup soy sauce
• ¼ cup rice vinegar
• ¼ cup sugar
• 2 tablespoons Shaoxing rice wine (or sherry)
• ½ teaspoon vegetable oil
• 4 chicken legs, skin on
• 3 medium garlic cloves, smashed
• 6 slices fresh ginger
• 1 teaspoon Sichuan peppercorns, lightly toasted and ground
• ½ cup chicken stock

Preparation

Whisk together star anise, soy sauce, rice vinegar, sugar, and rice wine in a medium-sized bowl. Set aside.

Place a large wok over high heat. When it starts to smoke, pour in oil. Swirl oil around, and then add chicken legs skin side down. Adjust heat to medium-high and cook undisturbed until they are browned, 3 to 4 minutes. Flip the chicken legs, and add garlic and ginger. Continue cooking until the other side is browned, 3 to 4 minutes.

Add Sichuan peppercorns, soy sauce mixture, and chicken stock. Toss chicken pieces with sauce. Turn heat to high and bring to a boil. Then cover the work, reduce heat to low, and cook until juices run clear in the legs, about 10 minutes. Remove legs and set aside on a plate.

Turn heat to medium-high, and reduce sauce until it lightly coats the back of a spoon, stirring often. Serve chicken legs with sauce. Pair with white rice or broccoli.

Nick Kindlesperger, Serious Eats

Ingredients

• 8 oz fresh thin Chinese egg noodles (also called Hong Kong noodles; not wonton noodles)
• 1 (1/2 lb.) piece flank steak
• 1/4 teaspoon sugar
• 1/4 teaspoon Asian sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
• 2 tablespoons oyster sauce
• 2 teaspoons cornstarch
• 1/4 teaspoon white pepper
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup plus 2 tablespoons peanut or vegetable oil
• 1 teaspoon finely chopped peeled fresh ginger
• 1 teaspoon finely chopped garlic
• 3 scallions, cut into 2 1/2-inch pieces (1 cup)
• 5 oz fresh shiitake mushrooms, stems discarded and caps quartered (2 1/2 cups)
• 6 oz choy sum, cut into 2 1/2-inch pieces (2 1/2 cups) or 1-inch-wide broccoli florets

Preparation

Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.

Cut steak with the grain into 1 1/2- to 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices and put in a medium bowl. Using your hands, toss beef with sugar, sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch. Let beef marinate at room temperature while preparing remaining ingredients.

Stir together remaining 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.

Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.

Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.

Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Pour 1 tablespoon peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.

Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender). Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Add beef and stir to coat. Return mixture just to a boil, then pour over noodle cake.

Serves 4

Gourmet, September 2005