Ingredients

• 2 lbs. chicken (2 drumsticks, 2 thighs, 2 wings, bone-in recommended)
• 3 slices lemon or lime
• 1 tsp. salt (to taste)
• 4 lg. red onions, chopped
• 1/2 c. olive oil
• 1-2 tbsp. cayenne pepper [CP: 2 tbsp. is around an 8 out of 10 spice-wise; next time will try 1 tbsp.]
• 1/2-1 c. water
• 3 tbsp. qibe or butter
• 1/4 c. minced fresh garlic
• 1 tbsp. whole black cardamom pods, or 1 tsp. ground cardamom
• 1/4 c. minced fresh ginger
• 3 tsp. ground nutmeg
• 3 tsp. ground allspice
• 3 tsp. black pepper
• 2 tsp. salt, to taste
• 4 hard-boiled eggs, halved [CP: we skipped these]

Preparation

Wash the chicken thoroughly. Put the chicken in a large bowl and add enough water to cover. Add the lemon or lime slices and the salt and let marinate for at least 2 hours.

In a large pot, cook the onions over medium heat until browned (around 6-8 minutes). Add the olive oil and stir in the cayenne. Cook over medium heat for 30 minutes, adding 2 tbsp. of water or so gradually, only to keep it from burning. Drain your marinated chicken and add it to the pot. Cook for 20-30 minutes. Add the qibe/butter, garlic, cardamom, and ginger. Let it cook for about 20 minutes, gradually adding very little amounts of water (2 tbsp. or so at a time). Lower the heat and add the nutmeg, allspice, salt and pepper. Continue to cook for another 15 minutes. Remove the cardamom pods if you used whole, and discard. Add the hard-boiled eggs and let it rest, covered, for about an hour. Serve warm, reheating gently if needed.

Penzey’s Spices, edited

Ingredients

• 2 lg. red onions, chopped
• 2 lg. tomatoes, finely diced
• 1 slab ribs (~3 lb.) washed and cut apart (any variety)
• 3 tb. qibe or regular butter
• 1/4 c. fresh ginger, finely diced (or 1 tbsp. dried ginger)
• 2 cloves fresh garlic, finely diced
• 1 jalapeño or other hot fresh pepper, minced (optional)
• 1/4 to 1 tsp. salt, to taste
• 1/4 to 1 tsp. pepper, to taste
• 1 1/2 to 2 1/2 c. water (or more, for a more “brothy” dish)

Preparation

Put the onions and tomatoes in a pot over medium heat. Cook, stirring, about 5 minutes – do not let them dry out or brown. Add the ribs to the pot and let them steep out their juices, turning a few times. This takes maybe 20 minutes, depending on your ribs. Once the pot is saturated with the juices of the meat (again, don’t let it dry out), add the qibe or butter, ginger, garlic, jalapeño, salt, and pepper. Mix to combine and give it a few minutes for the flavors to meld. Then add the water to the pot – the ribs don’t have to be submerged but should be at least partially covered. Let it simmer for at least 30 minutes, more for thicker ribs. When the pot’s volume is considerably lower and the meat looks tender and cooked, take your pot off the stove.

Penzey’s Spices

Ingredients

• 1 lg. red onion, chopped
• 1/4 c. olive oil
• 2 1/2-3 c. water, divided
• 1-2 tbsp. cayenne (1 tbsp. is hot, 2 is blazing)
• 1/4 tsp. dried ginger
• 1 sm. clove garlic, diced
• 1 c. red lentils, washed
• 1 tbsp. butter or qibe
• 1/4 tsp. salt, to taste
• 1/4 tsp. black pepper, to taste

Preparation

Using a medium pot with a lid, start by sauteeing the onions until light brown, about 6-8 minutes over medium heat. Don’t worry if they stick a bit. Add the oil. Once it is simmering, add 1/4 c. water. Then immediately add the cayenne and the ginger and garlic. It will be a rather thick mix, but keep stirring as it may burn if you don’t. Add the qibe or butter, and about 1 cup water, 1/4 cup at a time, constantly stirring. It is important that you add the water gradually because the cayenne has to cook and blend with the broth. Once you have enough volume in your pot to submerge the lentils, add them. Stir the lentils for about 2 minutes. Then add about a cup of water to the pot and close the lid to let it come to a boil. Once the volume of the pot has considerably come down, 10 minutes or so, start stirring to see if the lentils have cooked. If they are tender and crush easily, it’s time to take your pot off the stove. If not, keep them cooking, checking every 3 minutes, adding a few tbsp. of water so they don’t dry out. For red lentils, the recipe should take around 12 minutes, for green lentils, 20. Let cool a bit, add salt and pepper, and serve warm with bread for dipping.

Penzey’s Spices

Ingredients

• 9 oz. (250 g) chilhuacles negros (about 40) [CP: can replace w/ guajillo]
• 9 oz. (250 g) mulato chiles (about 7) [CP: can replace w/ ancho]
• 9 oz. (250 g) (Mexican not Oaxacan) pasilla chiles
• 15 chipotle mora chiles
• Approximately 9 oz. melted pork lard
• 9 oz. (250 g) sesame seeds, about 1 3/4 cups
• 9 oz. (250 g) shelled peanuts, about 1 3/4 cups
• 9 oz. (250 g) almonds, about 1 1/2 cups
• 4 1/2 oz. (125 g) walnuts
• 4 1/2 oz. (125 g) pecans
• 9 oz. (250 g) raisins, about 2 cups
• 9 oz. (250 g) plantain, peeled
• 1 1/2 small semisweet rolls (pan de yema), sliced and dried
• 9 oz. (250 g) white onion, cut into wedges and toasted
• 1 1/2 heads garlic, toasted, heads separated and peeled
• 3 inches cinnamon stick
• 1/2 tbsp. mild black peppercorns
• 1/4 tsp. cloves, about 10
• 1/2 tbsp. cumin seeds
• 3/4 tbsp. Mexican oregano
• 1/2 tbsp. dried thyme
• 1/2 tbsp. dried marjoram
• 2 bay leaves
• 9 oz. (250 g) Oaxacan drinking chocolate
• 9 oz. (250 g) sugar
• salt to taste

Preparation

Begin preparing the chiles the day before. Remove seeds and veins from the chiles, reserving the seeds, except leave the chipotles whole.

Toast the chiles carefully (very briefly on a hot fire, not allowing them to char). Cover with warm water and leave to soak about 1 hour, no longer. Strain.

Toast the chile seeds in an ungreased pan until very dark brown but not charred. Rinse in two changes of water and strain.

Heat a small quantity of the lard in a skillet and fry the following ingredients separately, adding more lard as necessary and straining to remove excess oil: sesame seeds, peanuts, almonds, walnuts, pecans, raisins, plantain, bread. Mix these ingredients with the chiles, onion, garlic, spices, and herbs and grind almost dry, to a paste. Very little water should be used.

Heat the remaining lard in a heavy casserole, add the paste, and fry, adding a little boiling water from time to time to prevent sticking. Stir continuously (get helpers!) over medium heat for about 30 minutes.

Add the chocolate, sugar, and salt and continue cooking for about 1 hour more.

The consistency should be that of a thick paste, and you should be able to see the bottom of the pan as you stir.

Make the whole batch and freeze it; when you need it, dilute and cook with tomatoes and chicken or turkey stock. Our standard ratio has been something like a 15-oz. can of diced tomatoes, around 1 or 2 cups chicken broth (depending on how much liquid your meat gives off), and a few pounds of meat (say, a turkey breast or 4-5 chicken breasts).

Señora Luz Allec de Calderon, Cookbook Unknown, via Adam Savage

Ingredients

• 1 pheasant (or grouse, etc.)
• 3 oz. prosciutto, thinly sliced
• honey
• soy sauce
• butter
• spices (e.g., tarragon, oregano, basil) (optional)

Preparation

Prepare the pheasant, cutting into legs and (two) breast tenders. Wrap each piece completely with prosciutto, attaching with toothpicks. Make a baste by melting some butter, adding honey and a very slight amount of soy sauce. Some spices can be added to the baste if desired.

Over medium fire on a grill, cook the pieces almost all the way through, noting that the legs will take longer to cook than the breast pieces (should be around 10 minutes, max). On the last few turns, baste.

Ingredients

• 2 pounds lean ground beef (15 percent fat)
• 1 pound coarsely grated whole-milk mozzarella cheese
• 1 pound sweet Italian sausages, casings removed, meat crumbled
• 2 cups chopped fresh basil
• 2 cups fresh breadcrumbs made from crustless French bread
• 1 medium onion, chopped
• 1 cup chopped drained oil-packed sun-dried tomatoes
• 5 garlic cloves, minced
• 1 1/2 tablespoons dried oregano
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 cup tomato sauce, divided
• 3 large eggs, beaten to blend
• 1/2 cup dry red wine

Preparation

Preheat oven to 375°F. Combine first 11 ingredients in large bowl. Gently mix in 1/2 cup tomato sauce, eggs, and wine. Place meat mixture on large rimmed baking sheet and shape into 16x4-inch loaf. Brush with remaining 1/2 cup tomato sauce. Bake meat loaf until cooked through and thermometer inserted into center registers between 160°F and 170°F, about 1 hour 15 minutes.

Armandino Batali, Bon Appetit, September 2004

Ingredients

• 2 lbs ground chuck
• 2 medium onions, finely chopped
• 1 quart water
• 2 (8 ounce) cans tomato sauce
• 1/2 teaspoon allspice
• 1 teaspoon garlic powder
• 4 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cloves
• 1/2 ounce unsweetened chocolate
• 2 tablespoons cider vinegar
• 1 bay leaf, crumbled
• 2 teaspoons Worcestershire sauce
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 drops Tabasco sauce
• 2 teaspoons paprika
• 2 beef bouillon cubes

Preparation

Bring the water to the boil and add the ground beef. Stir until the beef is separated and add the rest of the ingredients.

Reduce heat and simmer, uncovered, for 2 to 3 hours, or until thickened. Cool, then refrigerate overnight. Skim off any accumulated fat and reheat the chili.

Serves with any or all of the following accompaniments:

• 1 way: cooked spaghetti.
• 2 way: finely grated cheddar cheese
• 3 way: chopped raw onion
• 4 way: cooked kidney beans
• 5 way: oyster crackers

KelBel, Food.com

Ingredients

• 4 smoked ham hocks
• 1/4 teaspoon saffron threads
• 12 scallions
• 1 1/4 pounds fideos or angel hair pasta, broken into 1-inch lengths
• 1 pound large shrimp
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 pound abalone or oyster mushrooms—stems trimmed, caps sliced lengthwise 1/4 inch thick
• Salt and freshly ground pepper
• 8 garlic cloves, thinly sliced
• 2 large shallots, thinly sliced
• 1 cup Spanish green olives, pitted and chopped
• 1/2 teaspoon crushed red pepper
• 1 cup dry sherry, such as fino
• 2 tablespoons fresh lemon juice
• 2 dozen Manila or littleneck clams, scrubbed
• 1/2 cup chopped cilantro

Preparation

In a large pot, cover the ham hocks with water and bring to a boil. Simmer over low heat until the meat is tender, about 1 1/2 hours. Transfer the hocks to a large bowl. Strain the broth into a very large glass measuring cup and skim off the fat; you should have about 6 cups of broth. Crumble the saffron threads into the broth and reserve. When the ham hocks are cool enough to handle, remove the meat and coarsely chop it; discard the hocks.

Preheat the oven to 400°. Light a grill or preheat a grill pan. Grill the scallions over high heat until lightly charred all over, about 2 minutes. Coarsely chop the scallions. Spread the fideos on 2 large rimmed baking sheets and bake in the upper and lower thirds of the oven for about 10 minutes, until browned.

Using scissors, cut down the back shell of each shrimp. Remove the dark intestinal veins, leaving the shells intact.

Heat 2 large skillets and add 1 tablespoon of olive oil to each. Add half of the mushrooms to each skillet, season with salt and pepper and cook over moderately high heat, stirring, until browned, about 3 minutes. Add the remaining 2 tablespoons of olive oil to the skillets. Add the garlic and shallots to the skillets and cook over moderate heat, stirring, until fragrant, about 2 minutes; stir in the chopped ham, olives and crushed red pepper, then stir in the fideos. Add the sherry to the skillets and cook over moderately high heat until reduced by three-quarters, about 2 minutes. Stir in the ham hock broth and the lemon juice, then add 1 cup of hot water to each skillet. Season with salt and pepper and bring to a simmer.

Add the shrimp and clams to the skillets and simmer over moderately high heat, turning the seafood a few times, until the fideos have absorbed most of the liquid, the shrimp are cooked and the clams have opened, about 4 minutes. Stir in the grilled scallions and sprinkle with the cilantro. Drizzle the fideos with olive oil and serve right away.

MAKE AHEAD The recipe can be prepared through Step 3 up to two days in advance. Refrigerate the ham hock broth, chopped ham, scallions and shrimp separately. Store the toasted fideos in an airtight container at room temperature. Warm the ham hock broth before using.

Food & Wine

Ingredients

• Oil (vegetable, peanut, canola or olive, anything will work well)
• 2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes
• Kosher salt
• 4 tablespoons all-purpose flour
• 1 large or 2 small onions, cut into 1/2-inch dice
• 3 ribs celery, cut into 1/2-inch dice
• 3 turnips, peeled and cut into 1/2-inch dice
• 1/2 cup tomato puree
• 2 pints stout beer (recommended: Guinness)
• 1 small bunch marjoram, tied together with string
• 2 bay leaves
• 3 tablespoons chopped flat-leaf parsley

Preparation

Coat a wide, large heavy-bottomed pot with oil and heat over high heat. Toss 1/2 of the lamb cubes generously with salt and half of the flour. Add immediately to the hot oil and brown well on all sides. When the lamb is really brown on all sides, remove it from the pot and reserve. If the oil begins to smoke, lower the heat and continue. Repeat this process with the remaining lamb and flour. Put all the browned lamb on a plate.

Remove the excess oil from the pot, add a little fresh oil and heat it over medium-high heat. Add the onions and celery and season with salt. Cook until the onions start to soften and are very aromatic, about 7 to 8 minutes. Add the turnips, stir to combine and cook for 2 to 3 minutes. Return the lamb to the pan and add the tomato puree, stout, marjoram, and bay leaves. Stir to combine, taste for seasoning and adjust, if needed. Bring the liquid to a boil, then reduce the heat it to a simmer. Cover the pot halfway with a lid and simmer the stew for about 1 1/2 to 2 hours, checking and stirring occasionally. Remove the lid during the last 15 to 20 minutes of the cooking time to allow the liquid to reduce and thicken. Taste and adjust the seasoning, if needed (it probably will). When it’s done, the lamb will be tender and full-flavored but not falling apart or stringy. Discard the bay leaves and transfer to a serving bowl. Garnish with parsley and serve.

Anne Burrell

Ingredients

For the flans:

• 6 oz soft fresh goat cheese, at room temperature
• 6 large eggs, at room temperature
• 1 c. heavy cream or half and half, at room temperature
• large pinch freshly grated nutmeg
• salt and white pepper

For the croutons:

• olive oil
• sourdough baguette or bread, thinly sliced
• split garlic cloves
• finely chopped parsley, chives, rosemary, and thyme
• salt and white pepper

For the salad:

• mixed salad greens
• olive oil
• sherry vinegar
• grated aged goat cheese
• salt and white pepper

Preparation

For the flans:

1. Center rack in oven and preheat to 300. Grease or spray six four-ounce (or vice-versa) custard cups, and place them in a small baking pan.

2. Whisk (or hand-mixer mix) together the goat cheese and eggs until smooth. Whisk in (just to combine) cream, nutmeg, salt and pepper.

3. Pour into cups. Add hot water to halfway up the cups. Cover tightly with foil. Poke two holes in the opposite corners of the pan. Bake for 50 minutes – if you tap the cups gently, the flan shouldn’t jiggle.

4. Remove from the oven and let stand 10 minutes, covered. (If not serving immediately, refrigerate and reheat in a water bath on top of the stove, or a microwave on low.)

For the croutons:

Toast the bread in the olive oil in a skillet. Rub with garlic, sprinkle with herbs, salt and pepper.

To finish:

Make salad. Run a knife around the edge of the flans, and invert on a serving plate. Add a mound of salad, two croutons, and grate more cheese over all.

Serve as-is, or in the middle of a bowl of soup (like barley-mushroom, or tomato).

Daniel Boulud