Ingredients

• 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
• 4 cloves garlic, minced
• 2 chiptoles in adobo sauce, chopped (or more to taste)
• 1 (4-ounce) can chopped green chiles
• 1 small white onion, finely chopped (about 1 cup)
• 1/4 cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 3 bay leaves
• 1 Tablespoon ground cumin
• 1 Tablespoon dried Mexican oregano (or regular oregano)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 tsp ground cloves
• 1/2 cup beef broth or water

Preparation

Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.

If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Gimme Some Oven

Ingredients

• 1 tablespoon butter, softened
• 2 slices white sandwich bread
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons basil pesto
• 3 ounces Taleggio cheese, sliced thin
• 2 tablespoons shelled and crushed pistachios

Preparation

Heat a nonstick skillet over medium-low. Spread butter evenly on both sides of the bread slices. Place bread in skillet and toast until golden, about 2 minutes. Evenly sprinkle Parmesan on top of the slices and flip. Spread pesto on both slices and top with Taleggio. When cheese melts, turn off heat and sprinkle pistachios on one slice. Top it with the other slice with fillings facing in.

Thrillist

Ingredients

• 1.1 lb. (500g) beef chuck
• 2 whole star anise
• 2 bay leaves
• 1 black cardamom pod
• 1 stick cinnamon
• 1 tbsp. Szechuan pepper
• 2-3 pieces Mandarin orange peel
• 1 tbsp. chili sauce
• 1 tbsp. dark soy sauce
• 2 tbsp. light soy sauce
• 2 tbsp. Shaoxing wine or rice wine
• 1 tbsp. sugar
• 4 tbsp. garlic
• 4 slices fresh ginger
• 3 spring onions
• ramen noodles, or similar

Preparation

Cut the beef into 2" pieces, then put everything in a soup pan with around 3 1/2 c. water. Heat until boiling, then simmer for 2 hours. Cook noodles and place them in a bowl, add meat and soup. Garnish with half a boiled egg and some greens. Add some home made chili oil if you dare!

Yi Cooks

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large white onion, diced
• ½ batch (12 ounces) homemade green chorizo, or use another spicy fresh sausage
• ¼ cup chopped cilantro stems, leaves reserved for serving
• 7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
• 1 (28-ounce) can diced plum tomatoes with their juices
• 2 teaspoons kosher salt, more as needed
• Diced avocado, for serving
• Sliced scallion, for serving
• Lime wedges, for serving

Preparation

Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.

Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.

Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

New York Times

Ingredients

For sauce

• 1 cup mayonnaise
• 4 teaspoons finely grated lemon zest (from 2 lemons)
• 1 tablespoon finely grated orange zest (from 1 orange)
• 1 tablespoon fresh lemon juice
• 1 tablespoon freshly squeezed orange juice
• 1/4 teaspoon salt
• Pinch sugar
• Pinch cayenne

For fish cakes

• 2 pounds carp fillets, skinned and cut into 2-inch pieces
• 1 medium onion, finely chopped
• 2 tablespoons chopped cilantro
• 1 tablespoon mayonnaise
• 1 egg, beaten
• 2 tablespoons fresh lemon juice
• 2 tablespoons freshly squeezed orange juice
• 1/3 cup matzoh meal
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup or more vegetable oil (for frying)
• 1 tablespoon sea salt

Preparation

Make sauce In medium bowl, stir together all ingredients. Cover and chill.

Make fish cakes Line large baking sheet with waxed paper.

Working in 2 batches, in food processor pulse carp until coarsely ground (do not purée to paste). Transfer to large bowl and add onion, cilantro, mayonnaise, egg, lemon juice, and orange juice. Mix gently until well blended, then add matzoh meal, salt, and pepper and mix gently until incorporated.

Using wet hands, roll mixture into 1 1/4-inch-diameter balls and press into 1/2-inch-thick patties. Arrange on baking sheet with additional waxed paper between each layer of patties. Cover and refrigerate at least 1 hour and up to 4 hours.

In large heavy skillet over high heat, heat 1/4 inch oil. Working in batches of 5 and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side. Drain on paper towels and sprinkle with sea salt while still hot. Serve warm with sauce.

Epicurious, March 2007

Ingredients

• 2 tablespoons butter or coconut oil
• 4 small shallots, finely chopped
• 1 clove garlic, minced
• ½ serrano or Thai chili, seeded and minced
• 1 tablespoon curry powder
• 1 large pinch turmeric
• 1 cinnamon stick
• 3 cloves
• 1 bay leaf
• 1 cup coconut milk
• Salt
• 12 oysters, shucked, liquor reserved
• Juice of 1/2 lemon

Preparation

In a medium saucepan over medium heat, melt the butter. Add the shallots, garlic and chili, and sauté until softened and starting to brown, 2 to 3 minutes. Stir in the curry powder, turmeric, cinnamon stick, cloves and bay leaf and cook for 1 minute.

Reduce heat to low and add the coconut milk and 1/2 teaspoon salt. Simmer for 3 minutes. Add the oysters and their liquor; simmer until the oysters are just firm, 3 to 4 minutes. Take the pan off the heat and add lemon juice and salt to taste. Serve over rice – the rice in the fish recipe that follows would go well – or on hoppers (see the recipe at nytimes.com/magazine).

New York Times

Ingredients

• 1 pound ground pork
• 1 teaspoon whole black peppercorns
• 1 tablespoon whole coriander seeds
• ⅛ teaspoon whole cumin seeds
• ½ teaspoon dried oregano, preferably Mexican
• 1 dried bay leaf
• 4 whole cloves
• 8 garlic cloves (do not peel)
• 2 Serrano chiles
• 1 poblano chile
• ¼ cup sherry vinegar
• 1 cup parsley leaves
• 1 tablespoon kosher salt

Preparation

Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.

Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chiles. Remove the stems and seeds from the poblano chile, and peel away the charred skin.

In a blender, purée the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.

Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.

New York Times

Ingredients

• 3 medium ancho chiles, toasted and ground
• 3 tablespoons NM red chili (medium)
• 2 tablespoons cumin seeds, toasted and ground
• 2 teaspoons Mexican oregano
• 7 1/2 c. water
• 4 lb. beef chuck roast, cut into 1" cubes
• 2 tsp. salt
• 1/2 lb. bacon, chopped
• 1 medium onion, chopped
• 5 cloves garlic, chopped
• 4-5 small jalapeños [CP: yes, that many], cored, seeded, and minced
• 1 c. crushed tomatoes
• 2 tbsp. lime juice
• 5 tbsp. masa

Preparation

Mix chili powder, cumin, oregano, and 1/2 cup water to form paste. Toss beef cubes with salt.

Fry bacon in large Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon and drain. Pour all but 2 teaspoons grease into small bowl; set aside. Increase heat to medium-high; brown on all sides, about 5 minutes per batch, adding additional bacon fat as necessary. Reduce heat to medium, add 3 tbsp. bacon fat to empty pan. Add onion; sauté until softened, 5 to 6 minutes. Add garlic and jalapeños, sauté 1 minute. Add chili paste, sauté 2 to 3 minutes. Add bacon and beef, tomatoes, lime juice, and 7 c. water, bring to simmer. Cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.

Mix masa with 2/3 cup water in a small bowl. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Add salt and pepper to taste.

Ingredients

For the dough:

• 1 ¼ cups milk, heated to 110°F
• 2 ¼ teaspoons (one package) active dry yeast
• 2 eggs
• 8 tablespoons (1 stick) butter, melted and cooled
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 4 ¼ cups all-purpose flour, plus more for rolling out the dough
• 2 quarts canola oil

For the topping:

• 4 ½ cups shredded sweetened coconut
• 22 ounces soft caramels
• 3 tablespoons milk
• 1/2 teaspoon salt

For the chocolate glaze:

• 8 ounces dark chocolate chips
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup heavy cream
• 1 tablespoon unsalted butter

Preparation

In the bowl of a stand mixer, combine warm milk with yeast. Stir lightly and let sit until the mixture is foamy, about 5 minutes.

Attach mixer with a dough hook and beat eggs, butter, sugar, and salt into the yeast mixture. Add half of the flour and mix until combined. Gradually add the rest of the flour until the dough pulls away from the sides of the bowl.

Grease a large bowl with a little oil. Transfer the dough to the bowl and cover with plastic wrap. Let rise at room temperature until it doubles in size, about 1 hour.

Turn the dough out onto a floured surface, and roll it out until 1/2-inch thick. Using floured 3½" and 1½" cookie cutters, cut out 6 donuts and holes.

Put the donuts on a parchment-lined baking sheet with plenty of room between each one. Cover with a kitchen towel and let rise in a warm place until puffy, about 45 minutes.

Pour oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F on an oil thermometer.

Carefully add the donuts to the oil, a few at a time. Fry, flipping once until puffed and golden, about 4 minutes.

Transfer donuts to a wire rack to drain.

Make the topping while donuts cool. Preheat oven to 350ºF. Spread coconut on a rimmed baking sheet and bake for 10-15 minutes, stirring frequently. Remove from oven and set aside to cool.

Melt caramels, milk, and salt in a double-boiler by placing a medium bowl over a smaller pot of simmering water.

Cook, stirring constantly, until the caramels are melted. Remove from heat.

Carefully spread 1 tablespoon of caramel on the top of each donut. Combine the remaining caramel with toasted coconut in a large bowl. Mix well. Spoon 1/4 cup of the coconut mixture on the top of each donut, covering the caramel layer.

Make the chocolate glaze by mixing chocolate, sugar, vanilla, and salt in a bowl. Bring cream and butter to a boil in a small saucepan. Pour cream over chocolate; let sit for 2 minutes without stirring. Whisk until smooth.

Dip the bottom half of each donut in the chocolate glaze and return to wire rack to let excess drip off. Use a fork to drizzle the tops with chocolate. Let donuts sit until the chocolate hardens, about 20 minutes.

Thrillist

Ingredients

• 2 1/2 c. water
• 2 1/2 c. chicken stock
• 2 c. farro
• 4 tbsp. olive oil
• 2 medium shallots
• 1 1/2 lb. turnips (3-4), peeled and cut into bite-sized pieces
• 1/2 lb. carrots, chopped (4 medium)
• 2 cloves garlic, thinly sliced
• 1/2 c. white wine
• 1/2-1 c. chicken stock
• 1 c. parmesan cheese, grated
• 3 tbsp. chopped parsley
• salt
• pepper

Preparation

Cook the farro according to package directions, cooking 1 minute short of the time used on the package, using half water and half chicken stock (5 cups liquid to 2 cups farro). Drain. The grain should have a slightly chewy texture. In a large frying pan, heat 3 tbsp. olive oil. Add shallots and cook until caramelized and still slightly firm, about 6-8 minutes. Add turnips, carrots, and garlic and cook for about 1 minute, just until fragrant. Stir in the farro and the white wine, scraping up the browned bits. Add enough stock to barely cover the veggies and farro and cook over medium until reduced by half and the turnips are tender. Remove from heat and stir in cheese, parsley, salt and pepper. Drizzle with olive oil and serve.

Penzey’s Spices