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

Ingredients

• 1 lb. cooked shrimp
• 1/2 lb. frozen peas
• 1 cup chopped celery [or 1 green apple, julienned]
• 1 small onion, diced
• 1 cup mayonnaise
• 1 1/2 tbsp. lemon
• 1/8 tsp. curry powder
• 1 tsp. soy sauce
• 1/8 tsp. garlic powder
• 3 oz. chow mein noodles
• 1/2 cup slivered almonds

Preparation

Combine shrimp, peas, celery, and onion and chill.

Mix next five ingredients and chill.

Combine shrimp, sauce, noodles and almonds and let stand about 5 minutes before serving.

Ingredients

• 5 8 oz. bottles clam juice
• 1/2 c. dry white wine
• 2 whole star anise
• 1 bay leaf
• 1 pinch saffron threads
• 3/4 c. fresh orange juice
• 1 c. 1/3 inch cubes seeded, peeled chayote
• 1 large carrot, peeled and thinly sliced crosswise
• 1 celery stalk, thinly sliced
• 1/2 lg. leek, thinly sliced
• 6 oz. black cod, cut into 1" cubes
• 6 oz. halibut, cut into 1" cubes
• 1 tsp. fresh tarragon, chopped

Preparation

Boil clam juice, wine, star anise, bay leaf, and saffron in large saucepan until reduced to 2 1/2 c., about 25 minutes. Fish out anise and bay leaf. Boil orange juice in small saucepan until reduced to 1/4 c., about 7 minutes. Add to clam juice broth.

Bring broth mixture to simmer. Add chayote, carrot, celery, and leek. Simmer until vegetables are tender, about 4 minutes. Remove pan from heat. Add fish and tarragon; cover and let stand until fish is cooked through, about 8 minutes. Season w/ salt and pepper.

Divide fish and vegetables between two bowls, top with broth, and serve.

Bon Appetit, Calabash Hotel, Grenada

Ingredients

• 3 green bell peppers
• 3 yellow bell peppers
• 1 bunch fresh cilantro
• 2 tbsp curry paste (pref. Indian)
• 2 garlic cloves, crushed
• scant 1 c. peanuts, chopped
• scant 1 c. coconut milk
• 4 tbsp. peanut oil
• 3 small pork tenderloins, about 2 1/2 lb.

Preparation

Preheat the oven to 350F. Place the whole bell peppers on a cookie sheet and roast, turning occasionally, for 20 minutes, until the skins are charred. Remove from the oven and let cool. Peel off the skins and set the whole bell peppers aside.

Chop the stems and leaves of the cilantro, then mix with the curry paste, garlic, and peanuts in a bowl. Alternatively, place the bunch of cilantro, the curry paste, and garlic in a food processor and process until finely chopped and thoroughly combined. Dry-fry this paste in a pan, stirring constantly, until it gives off its aroma. Stir in the coconut milk and cook until reduced.

Heat the oil in a skillet. Add the tenderloins and cook over high heat, turning occasionally, for 10 minutes, until evenly browned and cooked through. Meanwhile, reheat the bell peppers in the oven at 350F.

Arrange the tenderloins and the whole peppers on a board and serve the sauce separately.

Stéphane Reynaud, Pork & Sons

Ingredients

For the avocado salsa:

• 2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
• 3 scallions, white and green parts, thinly sliced on the bias
• 2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
• 2 cloves garlic, minced
• 1/3 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/2 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper to taste

For the adobo:

• 1 1/2 teaspoons toasted and ground coriander seeds
• 1 teaspoon ground ginger
• 1 1/2 teaspoons crushed red pepper flakes [CP: 1 tsp. for mild]
• 1 1/2 teaspoons ground turmeric
• 1 1/2 tablespoons dry mustard
• 1 1/2 teaspoons grated nutmeg
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons cayenne pepper [CP: 1/4 tsp. for mild]
• 1 1/2 teaspoons freshly ground black pepper [CP: 1 tsp. for mild]
• 1 1/2 tablespoons kosher salt
• 1 tablespoon paprika
• 1 1/2 tablespoons dried orange peel
• 1 tablespoon sugar
• Four 6-ounce tuna steaks
• 1/4 cup peanut or canola oil

For the cucumbers:

• 2 1/2 tablespoons sugar, or to taste
• 1/2 cup Champagne vinegar
• 1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced

Preparation

For the adobo:

Mix all of the ingredients together in a bowl.

Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside.

For the salsa:

In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.

Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.

To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)

Norman van Aken, Epicurious

Ingredients

• 8 TBSP butter
• 8 oz. sliced mushrooms
• 1 med. onion, chopped
• 3 cloves garlic, ditto
• 1 tsp. salt
• 1/2 tsp. pepper
• 4 C. chopped green chile
• 8 slices (calls for Swiss) queso quesadilla
• 4 NY strip steaks

Preparation

Heat oven to 350. Saute onion, mushrooms and garlic in butter. Add chile and S&P. Simmer 10-15 minutes. Broil, grill or pan fry seasoned steaks. Top with chile mixture and cheese and bake until cheese melts.

Ingredients

Pork Butt

• 1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
• 1 cup white sugar
• 1 cup plus 1 tablespoon kosher salt
• 7 tablespoons brown sugar

Ginger-Scallion Sauce

• 2½ cups thinly sliced scallions, both green and white parts
• ½ cup peeled, minced fresh ginger
• ¼ cup neutral oil (like grapeseed)
• ½ teaspoons light soy sauce
• 1 scant teaspoon sherry vinegar
• ½ teaspoon kosher salt, or to taste

Ssam Sauce

• 2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
• 1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
• ½ cup sherry vinegar
• ½ cup neutral oil (like grapeseed)

Accompaniments

• 2 cups plain white rice, cooked
• 3 heads bibb lettuce, leaves separated, washed and dried
• 1 dozen or more fresh oysters (optional)
• Kimchi (available in many Asian markets, and online)

Preparation

1. Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.

2. When you’re ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.

3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.

4. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.

5. Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.

6. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

Momofuku, via the New York Times

Ingredients

• 1 tsp. Dijon mustard
• 1 egg yolk
• 1 cup canola oil, plus more for frying
• 2 tsp. white wine vinegar
• 2 tsp. fresh lemon juice
• 1/2 tsp. kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 2 lb. Yukon Gold potatoes, peeled and cut into 1/4″-thick sticks
• 2 1/2 lb. mussels, debearded and scrubbed
• 2/3 cup dry white wine
• 2 tbsp. unsalted butter, cubed
• 3 ribs celery, finely chopped
• 1 1/2 leeks, light green and white parts, cut into 1/4″-thick slices
• 1/2 large yellow onion, finely chopped

Preparation

Make the mayonnaise: In a large bowl, whisk mustard and egg yolk. Whisking constantly, slowly drizzle in oil in a thin stream until it begins to emulsify; whisk in vinegar, lemon juice, salt, and pepper. Set aside.

Make the fries: Pour oil into a 6-qt. Dutch oven to a depth of 2″, and heat over medium-high heat until a deep-fry thermometer reads 375°. Add potatoes and cook until tender, about 8 minutes. Using a slotted spoon, transfer fries to a rack set over a rimmed baking sheet; chill.

Increase oil temperature to 385°. Working in batches, add chilled potatoes and cook until golden brown and crisp, about 4 minutes. Using a slotted spoon, return fries to rack; season with salt.

Meanwhile, make the mussels: Heat a 12", high-sided skillet over high heat. Add mussels, wine, butter, celery, leeks, and onions; season with salt and pepper, and cover skillet. Cook, occasionally shaking skillet, until all mussels are opened, about 5 minutes. Divide mussels between 2 large bowls. Serve with fries and mayonnaise.

Variations

To take the flavor of moules frites in different directions, omit the wine and add one of the following ingredients to the pan with the mussels, butter, celery, leeks, and onion: 1 tablespoon blanched, minced garlic and 3/4 cup heavy cream; 1 tablespoon curry powder; 1 tablespoon piment d’Espelette; 1 tbsp. Pernod; 2/3 cup wheat beer.

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