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

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

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

Ingredients

• 1 lb thick cut bacon
• 3/4 c. lager
• 1 c. maple syrup
• 2 tbsp. black pepper
• 1 tsp. salt

Preparation

Preheat the oven to 375. Put the bacon in a single layer on a rimmed baking sheet. Bake until crispy, about 20 minutes. Meanwhile, combine the rest of the ingredients in a saucepan and reduce over medium heat until reduced by half and thicker than syrup, about 20 minutes. Brush the glaze on the bacon and bake until caramelized, 8-10 minutes. Cool on a rake for 5 minutes.

Thrillist

Ingredients

Fluffy Champagne Pancakes

• 2 large eggs
• 1 cup lowfat buttermilk
• 2 tablespoon canola oil
• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon fine sea salt
• 2 teaspoons baking powder
• 2 tablespoon granulated sugar
• 1/4 cup champagne (I used Brut)

Smashed Strawberry Syrup

• 1 pound strawberries, hulled and halved
• 3/4 cup granulated sugar
• 1/4 teaspoon orange zest
• 1/2 tablespoon fresh-squeezed orange juice
• 1 teaspoon cornstarch
• 3 tablespoons champagne

Preparation

Whisk together the egg, milk, and oil. Set aside.

Sift together the flour, salt, baking powder, and sugar.

Gradually stir the milk/egg mixture into the dry ingredients just until you no longer see any dry flour. It will be a little lumpy - thats okay. Set aside for 15 minutes.

Preheat a griddle to 375 degrees.

For the syrup, combine strawberries, sugar, and orange zest , juice, and cornstarch in a medium saucepan. Smash strawberries and turn heat to medium. Bring to a boil, reduce to simmer for 10 minutes without a cover. Remove from heat and stir in the champagne.

As the sauce is simmering, cook the pancakes. Gently fold the champagne into the batter until it’s just incorporated. Drop 1/4 cup of batter onto a greased griddle. Bake on one side until bubbles begin to form, and the edges start to firm. Flip the pancakes and cook until golden (another couple minutes). Repeat with remaining batter. The recipe will make 9 pancakes.

Top pancakes with warm strawberry syrup, and serve with a mimosa (if you like).

Veggie and the Beast

Ingredients

• 1 c. self-rising flour
• 1 c. fine yellow cornmeal
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tbsp. sugar
• 2/3 c. buttermilk
• 1/3 c. water
• scant 1/4 c. bacon fat
• 1/3 c. creme fraiche or sour cream
• 2 eggs
• 1/3 c. scallions, thinly sliced
• 1/4 c. crisp bacon, finely chopped
• Canola oil, combined with some bacon fat if desired

Preparation

In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.

In another small bowl, combine buttermilk, water, bacon fat, and creme fraiche or sour cream. Blend well. Add eggs and mix until just combined.

Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in scallions and bacon. To keep the hoecakes tender, avoid overmixing.

Heat oil and bacon fat in a cast-iron or other heavy skillet over medium to medium-high heat. Use about an eighth of a cup of batter for smaller cakes, or a quarter cup for larger ones. Cook them as you would pancakes, allowing them to fry on one side for about three minutes or until crisp and golden brown. Flip and cook for another couple of minutes. Replenish oil as needed, to maintain a generous film in the pan.

Batter will keep for a couple of days tightly covered in the refrigerator. If it seems too thick after storing, stir in a bit more buttermilk or water.

Garden & Gun, April/May 2013

Ingredients

• 2 oz Cathead pecan vodka
• 1/2 oz. cold strong coffee
• 9 drops Bittermens Xocolatl mole bitters
• 3 oz. tonic water

Preparation

Combine all ingredients in a Collins glass. Stir, add ice.

Garden & Gun, June/July 2014