Ingredients

• 1 lb pork (I use boneless chops)
• 3 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon fresh ginger, minced
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon wine
• 1/2 teaspoon Chinese five spice powder
• red food coloring

Preparation

Trim the fat from the pork and cut into chunks; each chunk should be between 2-4 bites. Blend all remaining ingredients. The pork and marinade should be fairly bright red- add enough food coloring to give it a nice color. Marinate for at least 3 and preferable 24 hours. Broil or grill for 3-4 minutes on a side or until the pork is done through.

ChrisMc, Food.com

Ingredients

• grapeseed or other neutral oil
• 1 whole (4 ½-pound) Muscovy duck, excess fat removed, trussed
• Kosher salt and freshly ground black pepper
• ½ cup maple syrup
• ½ cup unseasoned rice vinegar
• ½ cup soy sauce

Preparation

Preheat oven to 450°F.

Lightly cost the bottom of a heavy roasting pan with oil.

Season the duck generously with salt and pepper and place in the pan, breast side up.

Roast for 10 minutes, then carefully turn the duck back side up. Roast for another 10 minutes and then carefully turn on one side. To get the duck to sit upright on a leg, rest the back of the duck against the side of the pan. Roast for another 10 minutes, then carefully turn onto the other side and roast for 10 minutes.

Meanwhile, stir together the maple syrup, vinegar, and soy sauce.

Transfer the duck to a dish and drain the fat through a fine mesh sieve into a measuring cup. Reserve for another use.

Reduce oven to 375°F.

Return duck to the roasting pan breast side up. Pour the syrup mixture over, letting it run down the sides. Return to the oven. Roast, basting every 5 minutes, for 20 minutes. Tilt the duck to let its juices run out of the cavity; the juices should be pale pink. Cook for another 5 minutes if needed. Remove from the oven and let rest for 10 minutes, basting frequently.

Carve. Arrange the sliced duck on a serving platter. Spoon the glaze from the pan all over.

Home Cooking with Jean-Georges

Ingredients

FOR THE BARBECUE MAYONNAISE:

• ½ cup mayonnaise
• ¼ cup barbecue sauce
• Lime juice, to taste
• Sriracha, to taste

FOR THE ROLLS:

• 1 block (about 7 ounces) rice vermicelli
• ¼ teaspoon salt
• 8 to 12 rice-paper wrappers for summer rolls, about 8 1/2 inches wide
• 8 sprigs mint, leaves picked off
• 8 sprigs Thai basil or basil, leaves picked off
• Pickled carrots and daikon (do chua), homemade or fresh or jarred from Vietnamese markets
• ¾ to 1 pound barbecued beef brisket, thickly sliced
• ½ cup thinly sliced red cabbage
• 16 sprigs cilantro
• Whole lettuce leaves

Preparation

MAKE THE BARBECUE MAYONNAISE: Combine mayonnaise and barbecue sauce, and stir until smooth. Season to taste with lime juice and sriracha, and set aside. (Can be made 1 day ahead and refrigerated.)

MAKE THE ROLLS: Put the rice vermicelli in a large bowl. Cover with boiling water, add the salt and let soak, swishing occasionally, until soft but still resilient, 3 to 5 minutes. Drain in a colander and rinse under cold water until the water runs clear. Let drain for at least 30 minutes, or spread on a plate and refrigerate for up to 2 hours.

When ready to serve, set out all the ingredients on a clean surface. Half-fill a bowl wide enough to fit the wrappers with lukewarm water. Place 1 wrapper in the water and pat it, gently bending to test, until pliable but not completely soft. Shake off excess water and lay the wrapper down.

Place a straight line of mint and basil leaves across the circle, about 2 inches up from the bottom edge. Plump up that line with a small clump of vermicelli, a pinch of do chua and 1/8 of the brisket. Drizzle a scant teaspoon of barbecue mayonnaise over the meat. Finish with red cabbage and 2 cilantro sprigs. Bring bottom edge of wrapper tightly up over the filling, then fold the sides in to cover. Continue to roll upward, tightly but gently, and place finished rolls on a plate, seam-side down. Repeat with remaining rolls. Cover rolls with lettuce leaves to keep them fresh. Serve as soon as possible.

Julia Moskin, The New York Times

Ingredients

• 1 c. granulated sugar, divided
• 1/3 c. all-purpose flour
• 1/8 tsp. salt
• 1 c. low-fat milk
• 2 tsp. freshly grated lemon zest
• 1/2 c. lemon juice
• 2 tbsp. butter, melted
• 2 large egg yolks
• 3 large egg whites, at room temperature
• Confectioners’ sugar for dusting

Preparation

Preheat oven to 350 degrees F. Coat eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups with cooking spray; place in a large deep roasting pan or baking dish. Put a kettle of water on to boil for the water bath.

Whisk 3/4 cup granulated sugar, flour, and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter, and egg yolks. Whisk until smooth.

Beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form (see Tip). Gradually add the remaining 1/4 cup sugar and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be thinner than other cake batter and it’s okay if it’s a little lumpy).

Evenly divide among the prepared ramekins placed in the roasting pan.

Place the roasting pan in the oven and carefully pour in enough boiling water to come almost halfway up the sides of the ramekins.

Bake the pudding cakes until golden brown and the cakes have pulled away slightly from the sides of the ramekins, 25 to 30 minutes. Transfer the ramekins to a wire rack to cool for 15 minutes. Dust with confectioners’ sugar and serve warm or at room temperature.

EatingWell.com, via Delish

Ingredients

• 1 1/4 cups fine white cornmeal
• 2 teaspoons salt
• 1 1/4 cups boiling water
• 1 teaspoon granulated sugar
• 1 cup lukewarm water, divided
• 1 tablespoon active dry yeast (or 1 15 mL pkg)
• 3 cups all-purpose flour
• 1/2 cup white cornflour (approx. measure) or 1/2 cup yellow cornflour (approx. measure)

Preparation

1. Please note that the corn flour in this recipe is NOT cornstarch; you should be able to find corn flour at your grocery store in either the aisle where flour is sold, or in the aisle where ethnic foods are sold.

2. In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.

3. Let this cool until mixture is lukewarm (should take about 10 minutes).

4. Meanwhile, in a measuring cup, dissolve the sugar in 1/2 cup of the lukewarm water and sprinkle in the yeast; let stand for 10 minutes.

5. Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.

6. A bit at a time, mix in the all-purpose flour, stopping a few times to slowly add in the remaining 1/2 cup lukewarm water; blend this mixture well, until completely combined.

7. Turn this mixture out onto a well-floured surface and knead until elastic and all ingredients are well blended; this will likely take about 10 minutes.

8. If you need to — and only if you need to — add a bit more flour; you will likely need to if your kitchen is at all humid, as that can keep the dough a little sticky.

9. When smooth and elastic, gather the dough into a ball.

10. Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.

11. Cover bowl with a clean tea towel, place in a draft-free area (try the top of your fridge, or inside your oven — not turned on of course) and let dough rise until doubled in bulk, which should take about 90 minutes.

12. Now punch down the dough and shape it into either one round loaf or two small ones; have ready a well greased baking sheet or a well greased pie plate.

13. Roll the loaf (loaves) in corn flour until well covered, then, if you’ve made the two small loaves, place on baking sheet, or if you’ve prepared just the one large loaf, place on pie plate.

14. Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.

15. Sprinkle with additional corn flour just before baking.

16. Bake bread in preheated 450F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on bottom; they should be golden brown and crusty on top.

17. Transfer to wire racks and wait impatiently for them to cool.

Easy Portuguese Recipes

Ingredients

• 1 c. dry black beans
• 2 c. black bean stock
• 3 strips bacon (or, for vegetarian, 1/4 c. vegetable oil)
• 1 lg. onion, chopped
• 4 cloves garlic, finely chopped
• 2 sweet red or green bell peppers, cut into thin strips
• 2 c. long-grain white rice
• 1/2-1 tsp. salt
• 1 tsp. ground cumin
• 1/4 tsp. oregano
• 1 lg. bay leaf

Preparation

Soak the beans overnight in a pot of water and drain well (or fast-soak). Place on the stove with plenty of fresh water. Simmer for about 1 1/2 hours, until nice and tender but not mushy. Reserve 2 c. of the stock and then drain the beans. Sautee the bacon (or heat the oil) in a pot with the onion, garlic, and peppers until the onion is golden. Add rice, salt, cumin, oregano, and bay leaf, then bean stock and beans. Cover and place on medium heat until it comes to a boil. Stir to prevent from sticking to the bottom of the pot, reduce heat to low and cook until the rice looks completely dry. Should take 10-15min. Stir and serve.

Penzey’s Spices

Ingredients

• 1 1/4 c. cooked brown rice
• 1/4 c. walnuts, roasted and chopped
• 2 tbsp. sunflower seeds, lightly roasted
• 1/4 c. minced onion
• 1/4 c. minced celery
• 6 eggs, beaten
• 1 tbsp. dijon mustard
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. sage
• 1 c. grated cheddar cheese
• 3 tbsp. olive oil
• 3 lg. onions, diced
• 3/4 c. cashew butter
• 1/2 c. tamari
• 2 1/2 c. water
• 1/4 tsp. pepper
• 1/4 tsp. sage

Preparation

Preheat oven to 350. Combine the first 11 ingredients (until and including the cheese) and mix well. Put in a greased 8 1/2x4 1/2" loaf pan. Bake until lightly browned and pulling away from the sides a bit, 60-90 minutes.

Meanwhile. heat the oil in a large skillet over medium heat. Add onions and cook until caramelized. Add cashew butter, tamari, water, and spices, and cook until heated through. Place in blender or food processor and blend until smooth.

Penzey’s Spices

Ingredients

• 1/2 c. butter, softened
• 1 c. light brown sugar
• 2 eggs
• 1 tbsp. vanilla
• 2/3 c. Abita Amber (dunkel lager)
• 1 1/2 c. flour
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• 4 tbsp. butter
• 1 c. brown sugar
• 1/4 c. corn syrup
• 1 tbsp. vanilla
• 3 tbsp. Abita Amber

Preparation

Heat the oven to 350 and line an 8x8" pan with aluminum foil. Cream butter and brown sugar until fluffy. Beat in the eggs and vanilla. Sift together the flour, baking powder, and salt. Fold the dry ingredients into the wet and add the beer. Stir until combined. Bake for 20-25 minutes until a toothpick comes out clean. Remove from the oven and allow to cool slightly. Meanwhile, melt butter in a saucepan over medium heat. Add brown sugar and corn syrup and bring to a simmer, stirring to prevent from burning. Allow to simmer and keep stirring for 5 minutes. Remove from heat and carefully add vanilla and beer. Be careful, it will try to bubble up. Stir the icing for another minute and carefully pour it over the blondies. Cool completely and cut into squares.

225 Magazine

Ingredients

• 4 eggs
• 3/4 c. flour
• 1/2 tsp. salt
• 3/4 c. milk
• 1/4 c. sugar
• 1/2 tsp. cinnamon
• 4 tbsp. butter
• 2 medium apples, peeled if desired, thinly sliced

Preparation

Preheat oven to 400. Place two pie pans in the oven to heat. Beat the eggs, flour, milk, and salt on medium speed for 1 minute. Combine sugar and cinnamon and set aside. Take the pans out of the oven and put 2 tbsp. butter in each one, swirling to coat bottom and sides. Spread the apple slices in the bottom of the pans. Pour half the batter in each pan. Sprinkle with cinnamon sugar. Bake for 20-25 minutes until golden brown and puffy.

Penzey’s Spices

Ingredients

Filling

• 1 lb. ground goat
• 2 tbsp. vegetable oil
• 1 lg. onion, minced
• 2 cloves garlic, minced
• 1/4 tsp. ground cumin
• 1 tbsp. chili powder
• 1/4 tsp. Mexican oregano
• 1/8 tsp. cinnamon
• 1/4 tsp. cayenne pepper
• 2 c. chopped tomatoes (2-3 fresh, 14.5 oz can)
• 1/4-1/2 tsp. salt
• 1/4-1/2 tsp. pepper

Crust

• 1 c. coarse blue cornmeal
• 1-2 tbsp. flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1 egg
• 1/2-3/4 c. plain yogurt
• 1 tbsp. vegetable oil

Topping

• 1 c. plain yogurt
• 1/4 tsp. salt
• 1/8 tsp. smoked chili powder
• 1/4 tsp. Mexican oregano

Preparation

Preheat oven to 450. Heat the oil in a skillet over medium-high heat. Add the meat and cook until it starts browning. Add the onion and garlic and spices and continue cooking until the meat is thoroughly browned. Add the tomatoes, reduce the heat to medium and simmer for 10 minutes. Taste and add more spices if necessary. Add salt and pepper to taste. The mixture should be moist; neither dry nor soupy.

While the filling simmers, prepare the crust. Combine cornmeal, 1 tbsp. flour, salt, baking powder, yogurt, and vegetable oil. Pour the wet ingredients into the dry and stir until just combined. It should be a very thick consistency batter, just pourable. The extra 1/4 c. of yogurt or 1 tbsp. flour can be added to adjust either way.

Pour the meat into an 8x8" baking dish. Pour the crust on top of it. Bake at 450 until the top is crusted over and a bit browned, about 20-25 minutes. Serve with topping.

Penzey’s Spices