Ingredients

• 8 cups water
• 3 teaspoons salt, divided
• 1 pound dried brown lentils, rinsed, drained
• 1 cup plus 2 tablespoons olive oil
• 1/2 cup red wine vinegar
• 3 tablespoons ground cumin, divided
• 2 tablespoons plus 2 teaspoons chili powder
• 2 garlic cloves, minced
• 1 large onion, chopped
• 1 1/2 pounds skinless boneless chicken breast halves, thinly sliced
• 1/4 teaspoon ground cinnamon
• 1 cup chopped fresh parsley

Preparation

Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.

Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.

Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.

Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)

Bon Appetit, January 2004

Ingredients

• 1/2 kg. (~1 lb.) dried yellow potatoes (amber in color)
• 3 tbsp. butter or oil
• 1 red onion, chopped finely
• 2 tbsp. minced garlic
• pepper (to taste)
• cumin (to taste)
• 1/2 kg. (~1 lb.) pork (shoulder or belly), cubed
• 1/2 kg. (~1 lb.) chicken, cubed
• 2 tbsp. aji panca paste (or much less of rocoto paste)
• 1 tbsp. aji amarillo paste
• 2 small cloves
• 1 cinnamon stick
• 2 tbsp. port
• 2 tbsp. Pisco [CP: can sub tequila, in a pinch]
• 1/2 c. unsalted, roasted peanuts, ground medium-fine in a spice grinder
• 1 c. chicken broth
• 6 butter or vanilla cookies, crushed
• 1 piece dark chocolate (or drinking chocolate), grated

If you don’t have aji panca paste, it is much milder than either aji amarillo or rocoto; for instance, a good replacement for 1 tbsp. aji amarillo + 2 tbsp. aji panca is around 1 1/2 tbsp. aji amarillo, or perhaps 2 tbsp. for a spicier dish. (I haven’t tried the rocoto substitution yet.)

Preparation

Wipe off the dried potatoes with a damp cloth, and toast them in a pan without oil for several minutes until they change to a dark golden color. Cover them with water and let stand overnight (or at least two hours). Drain, and wash them several times, until the water runs clear.

Fry the red onion in the oil/butter, until it is almost golden. Add the garlic, pepper, cumin, pork, chicken, aji pastes, cloves, and cinnamon stick. Let all brown and then cover with water and cook for around 10 minutes. Add the drained dried potatoes and boil until the potatoes are almost tender, about 40-60 minutes.

Add the port, Pisco, peanuts, broth, and butter/vanilla cookies (in pieces small enough that they dissolve when cooked). Cook for 15 or 20 minutes over a low heat. Stir occasionally until the potatoes are cooked. Add the chocolate, and let stand before serving. Serve with white rice.

Translated by me from Bibliotecas Virtuales

Ingredients

• 2 1/2 pounds bone-in chicken thighs or legs
• 1 pound beef bones, or a cut of beef with a lot of bone in it (like short ribs), optional
• 1 medium onion, quartered (leave the skin on)
• 1 head garlic, halved across the equator (leave the skin on)
• 1/4 cup vegetable oil, or more as needed
• 6 corn tortillas
• Salt
• 2 tablespoons canned chipotle chilies in adobo, or to taste
• 1/2 cup chopped fresh cilantro
• 2 avocados, pitted, peeled and cubed
• 4 to 8 ounces plain melting cheese, like mozzarella (not fresh), Oaxaca or Jack, shredded or cubed
• Lime wedges for serving, optional

Preparation

1. Put the chicken, the beef bones if you’re using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.

2. Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they’re still warm.

3. When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it’s cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)

4. While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.

5. Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.

Rose Garden Restaurant, via Mark Bittman, NYT

Ingredients

• 3 lb. chicken wings, wing tips removed and cut into 2 pieces
• 2 tbsp. minced fresh ginger
• 4 small dried red chiles
• 2 whole star anise
• one 3" cinnamon stick
• 1/3 c. soy sauce
• 1/3 c. sake [or sherry]
• 3 tbsp. oyster sauce
• 3 tbsp. mirin
• 3 tbsp. sugar
• 2 scallions, thinly sliced
• lime wedges for garnish

Preparation

In a very large nonstick skillet (or in batches), cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes. Add the giner, chiles, star anise, and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute. Add the soy sauce, sake, oyster sauce, mirin, sugar, and 1/3 c. of water and bring to a simmer over moderate heat. Cover and simmer for 10 minutes. Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes [CP: this may/will be longer, Don’t Panic.]. Discard the chiles, star anise, and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top and serve with lime wedges.

Andrew Zimmern, via Austin-American Statesman

Ingredients

• 2 lb. italian sausage
• 12 small mozzarella balls
• 1 large (28 oz.) can diced tomatoes
• 1 container store bought pesto
• 1/4 cup white wine
• pinch crushed red pepper flakes
• fresh basil (optional)
• 1 lb. whole wheat pasta

Preparation

Divide sausage into 12 parts, wrap it around the cheese balls. Cover a baking sheet with olive oil. Bake meatballs at 350 for 45 minutes (or so) – keep an eye on them, you’re looking for browned but not overcooked. Heat tomatoes w/ pesto, wine, red pepper flakes, heat through and cook gently for a while. Gently blend the whole thing with an immersion blender to break up the big chunks. Optionally top with a little chopped fresh basil. Serve the whole thing with whole wheat pasta. Oven-roasted broccoli is great on the side, as are fresh greens.

Mom

Ingredients

• 6 tablespoons unsalted butter, softened
• 6 anchovy fillets, minced
• 1 fresh red chile, minced
• 1 medium shallot, minced
• 1 1/2 teaspoons finely grated lemon zest
• Salt and freshly ground pepper
• 2 large eggs
• 3 cups soft, fresh, coarsely ground brioche bread crumbs
• 4 large skinless trout fillets (8 ounces each) [CP: any thin/medium white fish fillet]
• Vegetable oil, for frying
• Lemon wedges, for serving

Preparation

Preheat the oven to 325°. In a bowl, blend the butter, anchovies, chile, shallot and lemon zest and season with salt and pepper.

In a large, shallow bowl, beat the eggs. Put the bread crumbs in another large shallow bowl. Season the trout with salt and pepper and dip each fillet in the egg, letting the excess drip off. Dredge the trout in the bread crumbs, pressing to help them adhere.

Set a plate lined with paper towels and a baking sheet with a rack near the stove. In a large nonstick skillet, heat 1/4 inch of oil until shimmering. Add 2 of the trout fillets and cook over moderately high heat, turning once, until browned and crisp, 1 1/2 to 2 minutes per side; reduce the heat to moderate if the fillets brown too quickly. Drain the trout on the paper towels, transfer the fillets to the rack and keep warm in the oven. Using a slotted spoon, discard any dark crumbs in the skillet and add more oil if needed to fry the remaining 2 trout fillets. Serve the trout with the lemon-chile butter and lemon wedges.

Food and Wine, January 2012

Ingredients

• 1 pound tomatoes, diced
• 3/4 pound cucumbers (1 European or 4 Persian), diced
• 1 green pepper, preferably a long green Italian frying pepper, seeded and diced
• 1/2 small red onion, sliced, soaked in cold water for 5 minutes, drained and rinsed
• 1/4 cup (loosely packed) coarsely chopped flat-leaf parsley
• 1 tablespoon chopped dill
• 2 tablespoons chopped mint
• 1 teaspoon sumac
• 1/2 to 1 teaspoon Turkish or Aleppo pepper
• Salt to taste
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 to 2 ounces feta, crumbled (1/4 to 1/2 cup) (optional)
• Black olives as desired (optional)
• Romaine lettuce leaves and pita bread for serving (optional)

Preparation

Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes toss together, taste and adjust seasonings. Garnish with olives and serve, with pita bread and romaine lettuce if desired.

Martha Rose Shulman, New York Times

Ingredients

• 1 1/2 c. quinoa
• 2 1/2 c. water
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 3/4 tbsp. aji amarillo paste
• 2 tbsp. “Delicioso adobo” (follows)
• 3 tbsp. flat leaf parsley, chopped
• 1 green pepper, chopped
• 2 tbsp. of olive oil
• 2 tbsp. butter
• salt to taste

Delicioso adobo

• 1 tablespoon lemon pepper seasoning
• 1 tablespoon garlic powder
• 1 tablespoon onion powder or flakes
• 1 tablespoon dried oregano
• 1 tablespoon parsley flakes
• 1 tablespoon achiote powder (ground annato)
• 1/2 tablespoon ground cumin
• 1 tablespoon salt

Preparation

Rinse the quinoa well and dry it in a colander. Put it in a medium saucepan, add the water and cook for 20 minutes or until the quinoa starts to pop. Drain it. Put the oil and butter in a large pan. Add the onion, garlic, and bell pepper and cook until the onion is transparent, 5-7 minutes. dd the aji amarillo paste, the “Delicioso adobo,” the parsley (save a bit for garnish), and salt to taste. Add the drained quinoa and mix completely. Serve hot with the rest of the parsley sprinkled on top.

Ingrid Hoffman, Delta Sky Magazine (trans. from Spanish)

Ingredients

• 1 c. thick plain yogurt
• 1 t. ginger
• 2 t. fennel seeds, minced
• ½ t. turmeric
• 1 t. cinnamon
• 2 t. cardamom
• Lamb ribs

Cucumber Raita

• 1 cucumber, seeds removed, or 1 bunch radishes
• Salt
• 1 ½ c. plain yogurt
• 2 T. sour cream
• 4 T. minced cilantro

Preparation

Combine the yogurt with spices and salt and coat entire surface of ribs. Marinate for 4 to 6 hours. Place ribs in a wide Dutch oven, pour in water and bring to a simmer. Cook, covered, at a very low simmer for about 1 hour, until tender. Remove ribs, reserving sauce in pot. Heat grape seed oil or ghee in a large skillet until almost smoking, then sear ribs to form a crust. Let meat rest briefly, then cut into individual ribs and serve with rice or roasted potatoes and raita.

For the Cucumber Raita: Grate cucumber or radishes into small bowl. If using cucumber, toss with salt and set aside until moisture is released. Squeeze out excess moisture and drain. Combine with remaining ingredients and adjust seasoning to taste.

Edible Austin

Ingredients

• 1 cup sliced shallots
• 10 scallions, coarsely chopped
• One 3-inch piece fresh ginger, sliced
• 8 large cloves garlic, peeled
• 1 cup coarsely chopped fresh cilantro including thin stems (and roots, if possible)
• 6 tablespoons soy sauce
• 2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
• 1 teaspoon kosher salt
• 1 teaspoon fresh coarsely ground black pepper
• 2 tablespoons sugar
• 4 pounds pork spare ribs, cut by your butcher across the bone into 2- to 3-inch “racks,” each rack cut between the bones into individual 2- to 3-inch-long riblets
• Thai Chile-Herb Dipping Sauce

Preparation

1. Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.

2. Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.

3. Preheat oven to 350°F. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply colored and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve with small bowls of Thai Chile-Herb Dipping Sauce.

Lobel’s Meat Bible, via Epicurious