Ingredients

• 1 small shallot, finely chopped
• 1/3 cup (packed) light brown sugar
• 1/4 cup fish sauce (such as nam pla or nuoc nam)
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon freshly ground black pepper
• 4 1-inch thick-cut bone-in pork chops (about 2 1/2 pounds total)
• 1 tablespoon vegetable oil
• Kosher salt
• Lime halves (for serving)

Preparation

Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes (or in refrigerator overnight).

Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.

Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes.

Serve pork chops with reduced marinade and lime halves.

Bon Appetit, June, 2013

Ingredients

• 6 medium potatoes
• 3 cloves Garlic
• 1 large yellow onions or 2 medium
• Olive Oil
• 2 cups chicken broth
• 3-4 threads Spanish saffron
• 2 Tbsp. flour for sauce
• 2/3 cup flour (approximately) to coat potatoes
• 2 eggs, lightly beaten
• salt and pepper to taste

Preparation

Finely chop the onions and garlic. Pour olive oil to cover entire bottom of a large frying pan. Place pan on medium heat. When oil is hot, add onions and garlic and sauté until onions are translucent and soft. Add about 2 Tbsp. flour and stir.

Add chicken broth and simmer for about 10 minutes. After 10 minutes of simmering, remove broth from heat and set pan with sauce aside for later. While broth simmers, peel and cut potatoes. Slice potatoes – 1/3 to 1/2-inch thick.

Spread flour onto a large dinner plate. Dredge the potatoes slices in the flour and coat both sides thoroughly. Remove the potatoes when coated and set aside.

Pour olive oil approximately 1 inch deep in a large frying pan. Place pan on medium to medium-high heat.

Beat 2 eggs in a small mixing bowl. Dip each piece of potato into the egg to coat and remove quickly, allowing excess egg to run back into the bowl. Then, place in the hot oil. Carefully monitor the heat so that the oil does not burn.

As the potatoes cook and turn a golden color on one side, turn them over and brown the other side. Remove the pieces as they brown and allow to drain on a paper towel.

When most potatoes are fried, place them in a single layer in the frying pan with the onion-garlic sauce. Place pan back on stove. Cover and gently simmer on low until potatoes are cooked. Potatoes should be soft, but not mushy. If the broth evaporates and potatoes are not completely covered, add more broth or water. Salt to taste.

Serves 4

Lisa and Tony Sierra, About.com

Ingredients

• 3 vidalia onions, thinly sliced
• 2 eggs, beaten
• 1/2 c. sour cream
• salt and pepper to taste
• 1/4 c. unsalted butter
• 2 tbsp. grated Parmesan cheese
• pinch paprika
• 1 tbsp. hot sauce
• 9" pie shell, baked
• 1/4 c. grated Parmsean for topping

Preparation

Preheat oven to 375 degrees F (190 degrees C).

In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.

In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the pie shell.

Sprinkle grated cheese and paprika on top of pie. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.

Serves 8, one 9" pie

Allrecipes.com

Ingredients

• 3 lb. chicken pieces, skin removed (pref. dark meat)
• 4 tbsp. vegetable oil or ghee
• 3 lg. onions, finely sliced
• 10 black peppercorns, crushed
• 10 cardamom seeds, crushed (or 1/4 tsp. ground cardamom)
• 1 3-in cinnamon stick (or 1/4 tsp. ground cinnamon)
• 1 2-in piece fresh ginger, chopped
• 2-4 garlic cloves, minced
• 1 heaping tsp. chili powder
• 1 heaping tsp. turmeric
• 2 heaping tsp. paprika
• 1/2 tsp. salt (or to taste)
• 1 c. plain yogurt
• 1/2 c. white wine

Preparation

Heat the ghee or oil in a large skillet with a lid. Add the onions, pepper, cardamom, and cinnamon and cook until the onions are golden, about 10 minutes. Add the ginger, garlic, chili powder, turmeric, paprika, and salt, and cook for 2 minutes, stirring occasionally. Add the chicken pieces and cook until nicely browned, stirring often. In a medium bowl, mix yogurt with wine. Reduce heat to low and gradually add yogurt mixture, stirring constantly until fully incorporated. Reduce heat, cover, and simmer for about 30 minutes. Serve with rice.

Serves about 6.

Penzey’s Spices

Ingredients

• 1/4 cup medium-grind bulgur
• 1 pound ground lamb
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1/4 cup chopped fresh mint
• Salt and ground black pepper
• 2 tablespoons olive oil, more as needed
• 16 to 20 untorn collard leaves
• Lemon wedges, for garnish

Preparation

Soak bulgur in hot water to cover until tender, 15 to 30 minutes. Drain bulgur, then squeeze out as much water as possible. Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper. Shape into 1-inch meatballs, handling mixture as little as possible.

Put olive oil in a large skillet (preferably cast iron) over medium-high heat; when hot, add meatballs and cook for 6 to 8 minutes, turning every couple of minutes. Serve immediately or cool and proceed with recipe.

Bring a large pot of water to boil and salt it. Trim stem ends of collard leaves and discard. Put half the leaves in the boiling water and cook for 1 to 2 minutes, or until they are just pliable. Use a slotted spoon to remove leaves from water and transfer to a colander; run leaves under cool water; drain and gently squeeze to remove most of the excess water, leaving them just damp enough so they will stick together when rolled. Repeat with other leaves.

Cut leaves in half by running a sharp knife along each side of stem, removing stem in process; trim top and bottom, making a large, rectangular-shaped leaf. Lay one leaf down with widest part facing you. Put a meatball in middle of leaf, bring two sides of leaves together and roll like a burrito to seal it. Put each stuffed leaf, seam side down, on a serving plate. Repeat, cooking and stuffing remaining leaves. Serve with lemon wedges.

Serves 4

The New York Times

Ingredients

• Salt
• 3 tablespoons olive oil
• 2 to 3 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
• 1 pound pasta
• 2 tablespoons butter
• 1 shallot, minced
• Black pepper to taste
• 2 cups peas, fresh or frozen
• 1 head Bibb or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch slices
• 1/2 cup chicken or vegetable stock or dry white wine, more as needed
• 1 cup finely grated Parmesan cheese

Preparation

Bring a large pot of water to boil and salt it. Meanwhile, put one tablespoon oil in a small skillet over medium-high heat. When hot, add prosciutto and cook, turning occasionally, until crisp, about 4 to 5 minutes; set aside.

When water boils, add pasta and cook until just tender; drain pasta, reserving some cooking liquid. Meanwhile, melt butter with remaining 2 tablespoons oil in a large skillet over medium heat. Add shallot and sprinkle with salt and pepper; cook until shallot begins to soften, about 5 minutes.

Add peas, lettuce and stock or wine to skillet and cook until peas turn bright green and lettuce is wilted, about 5 minutes. Add pasta to pan and continue cooking and stirring until everything is just heated through, adding extra stock or some reserved cooking liquid if needed to moisten. Toss with Parmesan cheese, garnish with prosciutto, adjust seasoning to taste and serve.

Serves 4

The New York Times

Ingredients

• 3 pounds chicken wings (12 to 14)
• 1 onion
• a 1 1/2-inch piece peeled fresh ginger root
• 2 tablespoons soy sauce (preferably Kikkoman)
• 1 tbsp. medium-dry Sherry
• 1 tablespoon Chinese five-spice powder
• 1 tablespoon sugar
• 2 tablespoons plus 1 teaspoon coarse salt
• 2 teaspoons freshly ground black pepper, or to taste
• 1/2 cup cornstarch
• 6 cups vegetable oil

Preparation

Cut off wing tips, reserving for another use, and halve wings at joint. Coarsely chop onion and finely chop ginger root. In a large sealable plastic bag combine onion, ginger root, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt. Add wings and seal bag, pressing out excess air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours.

Preheat oven to 350°F.

Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to this point 1 day ahead and chilled, covered.

Reduce temperature to 250°F.

In a small serving bowl combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370°F. Working in batches of 6 or 7, fry wings in oil until golden brown, about 3 minutes, and with a slotted spoon transfer to paper towels to drain. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning oil to 370°F. between batches.

Serve wings with salt and pepper mixture.

Serves 6 as an appetizer; 4 as a main course.

Gourmet, July 1999

Ingredients

• Grated zest of 1 large lemon
• 5 tablespoons fresh lemon juice (from 2 large lemons)
• 1/4 cup extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 1 cup pearled or semi-pearled farro, cooked according to the package directions, then cooled (about 3 cups cooked)
• 1 3/4 cups cooked or canned no-salt-added chickpeas (if using canned, drain and rinse)
• 6 1/2 to 7 ounces canned, oil-packed light tuna, flaked (may substitute water-packed light tuna)
• 4 ounces sweet onion, such as Maui, Vidalia or Walla Walla, cut into 1/4-inch dice (about 1 cup)
• 1/4 cup chopped, loosely packed parsley

Preparation

Whisk together the lemon zest and juice and the oil in a small bowl to form an emulsified dressing. Season with salt and pepper to taste.

Combine the cooled farro, chickpeas, tuna, onion, parsley and the lemon dressing in a large bowl. Toss to incorporate. Taste, and adjust the seasoning as needed. For the best flavor, refrigerate for at least 2 hours before serving.

Serves 6-8.

Stephanie Witt Sedgwick, Washington Post, April 3, 2013

Ingredients

Spicy Afghan Green Sauce

• 1 bunch fresh cilantro
• 1/2 to 1 jalapeño, depending on how spicy you want your sauce
• 1 cup loosely packed fresh mint leaves
• 3 cloves garlic
• 1 cup plain Greek yogurt
• 2 tablespoons seasoned salt
• Juice of 1 lemon
• 1 teaspoon agave nectar

Meatballs

• 1 tablespoon cumin seeds [you can substitute garam masala for the spice blend]
• 2 tablespoons coriander seeds
• Seeds from 4 cardamom pods
• Seeds from 2 star anise
• 1 tablespoon ground turmeric
• 3 tablespoons seasoned salt
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne
• 4 to 5 pounds ground lamb
• 1 medium yellow onion, finely chopped
• 2 tablespoons peeled, finely chopped fresh ginger
• 4 cloves garlic, finely chopped
• 1/2 bunch fresh mint, chopped
• 1/2 cup crumbled feta cheese
• 1 cup cooked spinach, chopped

Preparation

Make the Spicy Afghan Green Sauce: Combine all the ingredients in a blender or food processor and puree until smooth. This can be done 1 to 3 days in advance. It is best to make the sauce at least 1 day in advance to give the flavors time to blend.

Preheat a grill to about 375°F for direct cooking.

Make the meatballs: Place the cumin, coriander, cardamom seeds, and star anise in a small skillet over medium heat and toast until fragrant, 2 to 3 minutes. Let cool, then grind in a spice or coffee grinder. Add the turmeric, seasoned salt, black pepper, cinnamon, and cayenne and mix well.

Place the ground lamb in a large bowl. Add the spices along with the onion, ginger, garlic, mint, feta, and spinach and mix well, but do not overmix as this will result in a tough texture. Form the mixture into meatballs 1 to 1 1/2 inches in diameter.

Place the meatballs on the grill grate and cook for about 14 minutes, or until the internal temperature reaches 160°F on a meat thermometer, rotating the meatballs frequently to ensure that they caramelize evenly.

Serves 10-12.

Ardie A. Davis and Paul Kirk, Epicurious, May 2013

Ingredients

• 1 1/4 cups buttermilk
• 1/4 cup extra-virgin olive oil
• 3 tablespoons hot pepper sauce [don’t worry, it won’t get too hot]
• 2 tablespoons Dijon mustard
• 2 garlic cloves, minced
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, sliced
• 12 chicken pieces (breasts, thighs and drumsticks) with skin and bones
• 1 cup dry unseasoned breadcrumbs
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup all purpose flour
• 2 teaspoons dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 3 tablespoons butter, melted

Preparation

Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.

Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.

Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.

Serves 6.

Bon Appetit, June 2000