Pressure Cooker Ground Beef Chili

Ingredients:

1 tablespoon olive or vegetable oil
1 medium green bell pepper, chopped
1 medium yellow onion, chopped
2 ribs celery, chopped
1 clove garlic, finely chopped
1 pound ground beef (85% lean)
2 tablespoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon oregano
3 tablespoons tomato paste
1 (14-ounce) can diced tomatoes
1 can kidney beans, drained and rinsed
1 cup shredded cheese, any favorite mix, to serve
2 green onions, sliced thinly, to serve

Method:

1. Cook the vegetables: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add the bell pepper, onion, celery, and garlic. Sauté until the onions are softened and translucent, about five minutes.

2. Cook the ground beef: Add the ground beef to the pot, breaking it up in small pieces. Cook until no longer pink, about five minutes.

3. Stir in the spices and tomato paste. Add the chili powder, salt, oregano, and tomato paste to the pot. Stir until the tomato paste is evenly mixed into the other ingredients and no clumps remain.

4. Stir in the diced tomatoes (with their liquid) and the kidney beans.

5. Cook the chili: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Chili” program, then adjust the time to 20 minutes. If your pressure cooker does not have a “Chili” program, set it manually to “High Pressure” for 20 minutes. For stovetop pressure cookers, cook for 17 minutes at high pressure.

6. Release the pressure after cooking: When the timer goes off, you may either perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting,” or let the pot depressurize naturally on its own (this takes about 20 minutes; open the vent to "Venting" when you’re ready to serve the chili.) For stovetop pressure cookers, perform a quick pressure release.

6. To serve: Top bowls of chili with shredded cheese and green onions, if desired. Serve alone, over rice, or with cornbread.

Skillet Corn Bread with Corn Relish

INGREDIENTS:

1 stick unsalted butter
1 1/2 cups all-purpose flour
3/4 cup stone-ground yellow or white cornmeal
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons kosher salt
2 large eggs, lightly beaten
1 1/4 cups milk
1 1/2 cups well-drained Corn Relish with Roasted Peppers

HOW TO MAKE THIS RECIPE:

1.Preheat the oven to 425°. Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter.

2.In a large bowl, whisk the flour with the cornmeal, baking powder, sugar, and salt. In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven. Whisk the eggs and milk until blended. Add the liquid ingredients and the Corn Relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened.

3.Scrape the batter into the hot skillet and spread it evenly. Bake in the center of the oven for about 35 minutes, until the cornbread is golden and a toothpick inserted into the center comes out clean. Transfer the skillet to a rack and let the corn bread cool for about 20 minutes. Cut into squares and serve.

Turkey stew

Ingredients:

DUMPLINGS:
2 rashers of higher-welfare smoked streaky bacon
2 small leeks
olive oil
125 g plain flour
25 g maize flour, or polenta
1½ teaspoons baking powder
½ teaspoon bicarbonate of soda
30 g unsalted butter (cold)
125 ml buttermilk
1 large free-range egg

STEW:
3 onions
3 sticks of celery
2 sprigs of fresh rosemary
3 sprigs of fresh thyme
3 fresh bay leaves
2 teaspoons English mustard
2 tablespoons plain flour
1.5 liters organic veg stock
150 g leftover stuffing
500 g leftover cooked free-range turkey or chicken meat

Method:

1.To start the dumplings, roughly chop the bacon and place in a large frying pan on a medium-low heat to crisp up while you wash, trim and finely slice the leeks. Stir them into the pan with 1 tablespoon of oil, then cook for 15 minutes, or until soft and sweet, stirring occasionally. Remove from the heat and leave to cool.

2.Meanwhile, for the stew, peel the onions, trim the celery, then roughly chop both and place in a large, wide casserole pan on a medium heat with 2 tablespoons of oil (or even better, use turkey dripping to intensify the flavors). Add the herb sprigs and bay, and cook for 15 minutes, or until soft but not colored, stirring regularly. Stir in the mustard and flour for 2 minutes, then gradually stir in the stock to make a nice thick sauce. Crumble in the leftover stuffing and turn the heat off. Scoop out and discard the herb sprigs and bay leaves, then shred the turkey or chicken meat, stir it into your stew, taste, and season to perfection.

3.Preheat the oven to 200°C/400°F/gas 6. Place the flours, baking powder and bicarb in a large bowl. Dice and add the butter, then use your thumbs and forefingers to rub the butter into the flour until it resembles breadcrumbs. Make a well in the middle, pour in the buttermilk, then gradually mix into the crumbs, bringing them in from the outside. Stir in the cooled leeks and bacon until just combined, but don’t overwork it – we want the dough as light as possible. Gently roll it out on a clean flour-dusted surface until 2cm thick, then use a 5cm fluted cutter to stamp out as many round dumplings as you can, re-rolling and using up any offcuts – you should get at least 12 from this amount.

4.Brush the dumplings with beaten egg, then sit them on top of the stew. Bake for 25 to 30 minutes, or until the dumplings are risen and golden and the stew is blipping and bubbling away nicely. Delicious with simple steamed greens.

Linguine and Clams

Ingredients:

2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more
12 garlic cloves, divided
4 ounces sourdough or country-style bread, crusts removed, cut into ½-inch pieces
2 tablespoons plus ¼ cup olive oil, plus more for serving
2 teaspoons finely grated lemon zest
2 oil-packed anchovy fillets (optional)
½ teaspoon crushed red pepper flakes, plus more for serving
⅓ cup dry white wine
2 pounds littleneck clams (about 24) or cockles (about 32), scrubbed
12 ounces linguine or spaghetti
½ cup finely chopped parsley
2 tablespoons unsalted butter

Preparation:

1.Bring 2 Tbsp. Diamond Crystal salt and 10 cups water to a boil in a large pot.

2.Meanwhile, pulse 3 garlic cloves in a food processor until chopped. Add bread and pulse several times until fine crumbs form.

3.Heat 2 Tbsp. oil in a large Dutch oven over medium-high. Add breadcrumb mixture and cook, stirring often, until crumbs are golden and crisp, 5–7 minutes. Transfer to a medium bowl. Add lemon zest, season with salt, and toss to combine; set aside.

4.Wipe out Dutch oven. Using a mandoline if you have one (if not, use a really sharp knife), very thinly slice remaining 9 garlic cloves. Heat ¼ cup oil in Dutch oven over medium. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Add anchovies, if using, and ½ tsp. red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Quickly stir in wine and simmer until only a couple of tablespoons of liquid are left in the pot. Add clams and toss to combine. Cover and cook until clams are open, 5–7 minutes (about 4 minutes for cockles). Uncover pot and transfer clams to a medium bowl, leaving liquid in the pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point). Tent clams with foil.

5.Cook pasta in boiling water 5 minutes. Using a ladle or heatproof measuring cup, scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot with clam liquid. Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes.

6.Remove from heat. Add parsley and butter and toss until butter is melted. Sprinkle about one-third of breadcrumbs over pasta and toss to combine (you can add more or less depending on how much liquid is in the bottom of pot—you want them to absorb some of the sauce but not make it dry). Give the pasta a taste; you probably won’t need additional salt, but you can add some if you’d like. Divide pasta among shallow bowls and top with reserved clams, more breadcrumbs, red pepper flakes, and a drizzle of oil.

“Tater Tots” with Spicy Mayonnaise

Ingredients:

Spicy Mayonnaise
1 cup mayonnaise
1 teaspoon adobo sauce from canned chipotles in adobo
1 teaspoon gochujang (Korean hot pepper paste)
¼ teaspoon hot smoked Spanish paprika (optional)
Kosher salt and freshly ground black pepper

“Tater Tots”
3 medium russet potatoes (about 2 lb.), scrubbed
2 scallions, chopped
½ cup seasoned Italian breadcrumbs
¼ cup heavy cream
1 tablespoon sour cream or plain yogurt
1 tablespoon unsalted butter, room temperature
½ teaspoon granulated garlic
¼ teaspoon freshly ground black pepper
2 teaspoons kosher salt, plus more
2 tablespoons grated Parmesan, plus more
2 large eggs, beaten to blend
Vegetable oil (for frying; about 3 cups)

Preparation:

spicy mayonnaise:

1.Combine mayonnaise, adobo sauce, gochujang, and paprika, if using, in a small bowl; season with salt and pepper.

DO AHEAD: Mayonnaise can be made 1 week ahead. Cover and chill.

“tater tots”

1.Preheat oven to 400°. Prick potatoes all over with a fork and bake directly on oven rack until very soft when squeezed, 60–75 minutes. Let cool slightly.

2.Cut potatoes in half and scoop flesh into a medium bowl; discard skins. Mash, then mix in scallions, breadcrumbs, cream, sour cream, butter, granulated garlic, pepper, 2 tsp. salt, and 2 Tbsp. Parmesan. Mix in eggs just until combined. Roll 1-tablespoon portions of potato mixture into balls.

3.Pour oil into a medium skillet to a depth of ½" and heat over medium heat until bubbles form immediately when a little potato mixture is added. Working in batches, fry tots until deep golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with spicy mayonnaise.

Deviled Eggs

Ingredients:

4 SERVINGS
Kosher salt
8 large eggs
3 tablespoons mayonnaise
3 tablespoons very finely chopped celery
2 tablespoons finely chopped drained pickle relish
2 tablespoons very finely chopped scallion
2 teaspoons yellow mustard
2 teaspoons very finely chopped parsley, plus more for serving
2 dashes hot sauce (such as Tabasco), plus more for serving
Freshly ground black pepper

Preparation:

1.Bring a small pot of salted water to a boil. Carefully add eggs. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water; let sit until cool enough to handle. Peel.

2.Meanwhile, whisk mayonnaise, celery, relish, scallion, mustard, 2 tsp. parsley, and 2 dashes hot sauce in a medium bowl; season with salt and pepper.

3.Halve eggs lengthwise. Scoop yolks into mayonnaise mixture and place whites on a plate. Gently mash yolks into dressing; season with salt and pepper. Using 2 forks, fill egg halves with yolk mixture.

4.Top eggs with pepper and more parsley and serve with hot sauce.

Do Ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately; fill just before serving.

Garlic Prime Rib

Ingredients:

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

Directions:

1.Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

2.Preheat the oven to 500 degrees F (260 degrees C).

3.Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.

3.Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Shiitake Braised Chicken

INGREDIENTS:

9 tablespoon extra-virgin olive oil (divided)
3 cup thinly sliced fresh shiitake mushroom (caps only)
3 cup roughly chopped onion (1 ½-inch pieces)
1 ½ cup sliced, peeled carrot (cut on the bias in 3-inch pieces)
1 ½ cup roughly chopped celery (cut on the bias in 2-inch pieces)
10 clove peeled garlic
1 ounce dried shiitake mushrooms (see note)
3 sprigs fresh thyme
2 fresh bay leaves (or 4 dried)
6-8 bone-in, skin on chicken thighs (dependng on size)
2-3 tablespoon kosher salt (or to taste)
2 teaspoon freshly cracked black pepper (divided)
1 cup dry white wine

NOTE:If you can’t find shiitake powder you may simply give dried shiitake mushrooms a good long whirl in a food processor until ground into a fine powder (or other dried mushroom).

DIRECTIONS:


1.In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Add the sliced shiitake, onions, carrots, and celery and sauté for 6 to 7 minutes, stirring often, until the vegetables get some color. Add the garlic, shiitake powder, thyme, and bay leaves and mix to combine. Turn off the heat but leave the Dutch oven on the burner.

2.Preheat the oven to 375°F. Season each chicken thigh with ½ to 3/4 teaspoon salt (depending on its size; a large thigh will weigh about 10 ounces and a small one about 6 ounces) and 1⁄4 teaspoon pepper.

3.Heat a black steel pan over high heat until very hot. Add 3 tablespoons of the oil and heat until the surface is rippling but not smoking. Working in batches to avoid crowding the pan, add half of the chicken thighs, skin side down, and lower the heat slightly, to medium-high. Weight down the thighs with a heavy plate to create an even sear across the entire surface and cook for 5 to 6 minutes, until evenly golden but not too dark in any spots. Check after the first 1 to 2 minutes to ensure no black spots are forming and lower the heat as needed. Place the thighs, skin side up, in a single layer in the Dutch oven and repeat with the remaining oil and chicken thighs, rinsing the pan and wiping it completely dry between batches.

4.In a saucepan over medium heat, bring the stock and wine to a simmer. Pour the stock mixture into the Dutch oven; the edges of the chicken should be submerged but the skin should be exposed. It’s important not to cover the chicken skin completely or it won’t get crisp.

5.Cover the Dutch oven with a tight-fitting lid (or with aluminum foil if using a roasting pan), place in the oven, and cook for 1 ¼ hours, or until the chicken is completely tender. Turn up the oven temperature to 400°F, remove the cover, and continue to cook until the chicken skin is crisp, about 15 minutes.

6.Remove the pot from the oven, discard the thyme sprigs as best you can, and serve directly from the pot or arrange attractively on a serving platter.

Pollo Loco Pinto Beans

Ingredients:

3 C. dry pinto beans
½ lb. ham hocks
4 C. water
1 green plantain, cut into 1/4-inch pieces
1 C. shredded carrots
salt
3 T. vegetable oil
1 T. chopped onions
1 1/2 C. corn kernels
1/2 C. chopped scallions
1/4 tsp. salt
1 clove garlic, minced
1/4 C. chopped cilantro
1/4 tsp. ground cumin

Directions:

1.Rinse and sort beans. Place beans in a large pot and add water and ham hocks. Bring beans to a boil, cover pot and reduce heat. Allow beans to cook 2 hours until almost tender. While beans are cooking, prepare the seasoning.

2.In a large skillet, heat vegetable oil over medium heat, add onions, corn, scallions, salt, garlic, cilantro, and ground cumin, and cook for 10 to 15 minutes.

3.When beans are almost tender, add the seasoning mixture, plantains, carrots, and salt. Cover and cook for another hour until the beans are fully cooked.

Pollo Loco Fire Grilled Chicken

Ingredients:

1 whole roaster chicken
4 C. water
⅓ C. vegetable oil
½ C. orange juice
½ C. pineapple juice
2 T. lime juice
2 T. lemon juice
2 T. salt
1 T. garlic powder
2 tsp. onion powder
1½ tsp. ground black pepper
1 tsp. ground oregano
1 tsp. ground thyme
1 tsp. ground coriander
¼ tsp. yellow food coloring

Directions:

1.Butterfly the chicken with a pair of kitchen shears by cutting all the way down both sides of the backbone. Once you have sliced down both sides of the backbone, remove it from the chicken. Position the chicken so that the drumsticks are pointing away from you and use a paring knife to slice through the white cartilage at the top of the breastbone. Bend the carcass of the chicken back at the cut and the breastbone will pop out. Run your fingers down both sides of the breastbone to pull it away from the meat, then pull it out. Remove any excess fat found inside the carcass, and your chicken is ready for marinating.

2.Make the marinade by combining all of the ingredients in a large bowl. Place the chicken in a 3½ to 4-qt. container with a lid and pour the marinade over the top. Cover and marinate for 48 hours in the refrigerator.

3.Move the chicken around in the marinade a couple of times while it marinates. When you are ready to cook the chicken, preheat your grill to medium/low heat.

4.Place the chicken, starting skin-side up, on the grill and cook for 2 hours. Flip the chicken over after 1 hour and continue for the final hour.

5.Use a large knife to separate the chicken into 8 pieces: 2 drumsticks, 2 wings, 2 thighs, and 2 breasts. Serve with tortillas and your choice of beans, rice, and salsa.

Pollo Loco Rice

Ingredients:

1 C. white uncooked rice
extra virgin olive oil
1 medium onion, diced
2 cloves garlic, diced
1 can (about 15 oz.) diced tomatoes
1 small can of diced green chilies
1 can of pinto beans (about 15 oz.) drained and rinsed
1 C. chicken broth
1 C. corn
2 tsp. ground cumin
1 tsp. of smoked hot paprika
1/2 tsp. dried oregano

Directions:

1.In a frying pan, brown rice in oil to make it toasty. Add onions and garlic, stirring often until onions are beginning to turn translucent.

2.Lightly spray inner part of a rice cooker with cooking spray and add rice/onion mixture. Combine remaining ingredients, set cooker to cook.

3.When cooker turns to warm setting, give a stir and return cover. Let stand for another 10 minutes. Serve with fresh cilantro and sour cream or shredded cheese if desired.

Creamy Corn Pudding

INGREDIENTS:

6tablespoons (¾ stick) unsalted butter, plus more for the baking dish
1 medium onion, chopped
kosher salt and black pepper
2cups heavy cream
5 large eggs
¼cup all-purpose flour
2tablespoons sugar
16ounces frozen corn, thawed (about 3 cups)
2tablespoons chopped fresh chives

DIRECTIONS:

1.Preheat oven to 350° F. Butter an 8-inch square or another shallow 2-quart baking dish.

2.Heat 3 tablespoons of the butter in a small skillet over medium heat. Add the onion and ¹/₄ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 8 to 10 minutes.

3.In a blender, combine the cream, eggs, flour, sugar, 2 cups of the corn, the remaining 3 tablespoons of butter, 1 teaspoon salt, and ¹/₄ teaspoon pepper; blend until smooth. Add the onion and the remaining cup of corn and pulse once, just to combine.

4.Pour the mixture into the prepared baking dish and bake until set but still slightly wobbly in the center, 50 to 60 minutes. Sprinkle with the chives.

Pan-Roasted Chicken Paillard

Ingredients:

2 8-ounce skin-on bone-in chicken breasts
Kosher salt and freshly ground black pepper
Wondra flour or all-purpose flour (for dusting)
3 tablespoons unsalted butter
1 lemon, halved

Preparation:

1.Preheat oven to 400°. Using a thin, flexible knife, cut chicken breasts away from bones, leaving skin intact. Place chicken between 2 sheets of plastic wrap; using a mallet or heavy skillet, pound chicken until 1/2-inch thick (which will help it cook evenly and stay juicy). Season chicken with salt and pepper. Dust with flour; shake off excess.

2.Melt butter in a small saucepan. Spoon off milk solids (the white foam that separates from the butter) to make clarified butter. (It has a high smoke point and won't burn over high heat.)

3.Pour clarified butter into a large ovenproof skillet set over medium-high heat. When butter begins to shimmer, place chicken in skillet skin side down. Cook, occasionally pressing on chicken with a spatula so skin maintains even contact with skillet, until skin is brown, 5-6 minutes.

4.Transfer skillet to oven; roast until chicken is just cooked through, 3-4 minutes. Remove skillet from oven; turn chicken breast over. Let stand in skillet for 1 minute. Transfer chicken to a plate and let rest for 5 minutes.

Serve with lemon halves alongside.

One-Pan Paprika Chicken with Potatoes and Tomatoes

Ingredients:

6 to 8 chicken thighs (about 3 pounds, bone-in and skin-on)
2 tablespoons Dijon mustard
Juice of 1 lemon
2 teaspoons paprika
4 tablespoons olive oil
1 1/2 pounds baby potatoes
1 red onion, cut into 8 wedges
6 garlic cloves, unpeeled
1/2 pint cherry tomatoes
Handful of thyme sprigs
Leaves from 3 to 4 parsley sprigs, for garnish

Method:

1. Heat the oven to 400 degrees. Place a rack in the middle position.

2. Prepare the chicken: With scissors or a sharp knife, trim the excess chicken skin and fat from the thighs. Sprinkle all over with salt and pepper.

3. Marinate the chicken in the sauce: In a large bowl, stir together the mustard, lemon juice, paprika, 2 tablespoons of the oil, and additional salt and pepper to taste. Add the chicken thighs and toss to coat. Set aside while you chop the vegetables.

4. Prepare the vegetables: Cut the baby potatoes into halves. Peel the red onion and cut it into 8 wedges through the root end. Smash the garlic cloves lightly with the flat of a knife, just to break the skin. Cut the cherry tomatoes in half, but keep them separate from the other vegetables.

5. Bake the chicken and vegetables: In a large baking dish (9x13-inch pan, 3-quart dish, or other similar sized baking dish), toss the potatoes, onion, and garlic with salt, pepper, and the remaining 2 tablespoons of olive oil. Spread them evenly in the pan and top with thyme sprigs. Nestle the chicken into the vegetables and scrape any extra sauce over top. Bake for 30 minutes.

6. Add the tomatoes: Remove the pan from the oven, scatter the cherry tomatoes on top, and return the pan to the oven.

7. Bake for another 20 to 25 minutes, or until the vegetables are tender and an instant-read thermometer inserted into the middle of a thigh registers 165F. Serve with a salad or crusty bread.

Yankee Cornbread

Ingredients:

Butter (for the pan)
Flour (for the pan)
3 large eggs
1 cup canola oil
2 cups plain Greek yogurt
1/2 cup sugar
2 cups yellow cornmeal, preferably stoneground
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Method:

1. Heat the oven to 375F. Butter a 9x13-inch baking pan. Line the bottom with parchment paper and butter the paper. Dust the pan with flour, tapping out the excess.

2. Prepare the batter: In a bowl large enough to hold all the ingredients, stir together the eggs, canola oil, and yogurt until smooth. Stir in the sugar followed by the cornmeal, flour, baking powder, baking soda, and salt. Keep stirring until no pockets of dry ingredients show.

3. Bake the cornbread: Pour the batter into the pan and use an offset spatula or regular spatula to smooth the top. Bake the cornbread for 35 minutes, or until it is uniformly golden brown on top and firm in the middle. Set on a rack to cool for 10 minutes.

4. Slice the cornbread: Make 2 vertical slices and 5 horizontal slices to form 18 squares. Lift them from the pan and serve with butter.

Easy Shepherd’s Pie

Ingredients:

1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
8 Tablespoons (1 stick) butter
1 medium onion, chopped (about 1 1/2 cups)
1-2 cups vegetables—diced carrots, corn, peas
1 1/2 lbs ground round beef
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice

Method:

1 Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes.

2 Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.

3.If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

4 Add the ground beef, then worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
Add the worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

5 Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.

6 Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole).

Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

7 Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

Butter-Basted Halibut Steaks with Capers

Ingredients:

2 14–16-oz. bone-in halibut steaks (1”–1¼” thick)
Kosher salt and coarsely ground black pepper
2 tablespoons vegetable oil
¼ cup (½ stick) unsalted butter
4 sprigs thyme
2 cloves garlic peeled, crushed
3 tablespoons drained capers

Preparation:

Also Try It With:
Arctic char, monkfish, or salmon steaks
Instructions:

1.Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook halibut until golden brown, 6–8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer.

2.Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through.

3.Divide halibut among plates and spoon butter sauce over.

Simple Roasted Red Potatoes

Ingredients:

4 - 5 medium red potatoes, diced
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon granulated garlic
1/2 teaspoon dried parsley
2 tablespoons avocado oil
Nonstick spray

Instructions:

1.Preheat the oven to 375 degrees.

2.In a medium bowl add all of the ingredients, except nonstick spray. Stir to combine.

3.Spray a cookie sheet lightly with nonstick spray.

4.Once oven is preheated place the potatoes in a single layer on the cookie sheet and cook on the middle rack.

5.After 15 minutes stir the potatoes, being careful to return them to a single layer and cook for 10 more minutes.

6.After the 10 minutes turn on the broiler and broil until golden brown, usually about 3-5 minutes.

Polenta Bake With Shrimp

INGREDIENTS:

2cups whole milk
2cups water
1cup polenta
3ounces Parmesan cheese,
 grated (about ¾ cup)
½teaspoon black pepper
2ounces (¼ cup) melted unsalted butter, divided
1teaspoon kosher salt, divided
1pound peeled and deveined large raw shrimp
1cup halved cherry tomatoes (about 5 oz.)
½teaspoon paprika
2tablespoons sliced scallions

DIRECTIONS:

1.Preheat broiler with oven 
rack 6 inches from heat. 
Bring the milk and water to 
a simmer in a 12-inch ovenproof nonstick skillet. Reduce heat to medium; whisk in the polenta and cook, whisking occasionally, until thick and creamy, about 15 minutes. 
Stir in the Parmesan, pepper, 
3 tablespoons of the melted butter, and ½ teaspoon of 
 the salt.

2.Toss together the shrimp, tomatoes, paprika, and 
the remaining butter and 
salt. Arrange in an even 
layer over the polenta. Broil until the shrimp are cooked 
through and just beginning 
to brown, 3 to 4 minutes. 
Top with the scallions.

Chicken “Under a Brick”

INGREDIENTS:

1 (4-to 5-lb.) whole chicken
¼ cup extra-virgin olive oil, divided
1 teaspoon ground coriander
½ teaspoon black pepper
1 teaspoon kosher salt, divided
1 large red onion, cut into 12 wedges
1 large sweet potato, cut into 1-in. pieces
8 ounces baby portobello mushrooms, halved
3 garlic cloves, crushed
1 tablespoon chopped fresh oregano

DIRECTIONS:

1.Preheat oven to 400°F. Place the chicken breast-side down on a cutting board. Using a pair of heavy-duty 
 kitchen shears, cut down both sides 
of the backbone to remove it. Flip the chicken so that the breast side is up; press down to flatten. Rub with 1 
tablespoon of the oil and sprinkle evenly with the coriander, pepper, and ½ teaspoon of the salt. Heat 1 tablespoon 
of the oil in a 12-inch cast-iron skillet 
over medium-high. Place the chicken breast-side down in the skillet and
 top with a smaller heavy skillet. Cook until the skin is golden brown, about 
5 minutes. Remove the smaller skillet. Transfer the chicken to a plate.

2.Toss together the onion, sweet potato, mushrooms, garlic, and the remaining 
oil and salt. Arrange the vegetables in 
a single layer in the skillet. Place the chicken breast-side up on the vegetables. Bake in oven until the chicken is cooked through and the vegetables are tender and lightly browned, about 50 minutes. Serve sprinkled with the oregano.

Pork and Poblano Stew

Ingredients:

4 to 5 poblano chile peppers (about 3/4 pound)
1 Tbsp vegetable oil
2 1/2 pounds pork shoulder, trimmed, cut into 1 to 2 inch pieces
Salt
1 large onion, chopped (about 2 cups)
1 teaspoon cumin
3 to 4 garlic cloves, minced
1 chipotle chili in adobo, minced
1 Tbsp dried oregano
1 quart chicken stock (use gluten-free stock for gluten-free option)
1 1/2 cups fresh or frozen corn (no need to defrost if frozen)
1 large (about 1/2 pound) sweet potato, peeled and diced (about 1/2 to 3/4-inch cubes)
Sour cream
Cilantro
Toasted shelled pumpkin seeds (pepitas) Optional

METHOD:


1 Char, peel, and chop the poblano chiles: Char the chile peppers on all sides, directly over a gas flame, or broil, turning every minute or so until the chiles are blackened on all sides.
Place in a bowl and cover with a clean dish towel. Let sit for 10 minutes or so, then rub off the blackened charred skin.
Cut away and discard the stem, seeds, and internal veins. Roughly chop the chiles into 1 to 2 inch pieces. Set aside.

2 Sear the cubed pork: Heat the vegetable oil in a large Dutch oven on medium high heat. Pat dry the pork pieces with a paper towel and brown them, working in batches as to not crowd the pan. Sprinkle salt generously over the pork while they brown.

3 Sauté the onions and garlic: Remove the pork from the pan and set aside. Add the chopped onion and cumin to the pan and cook about 5 minutes, until translucent.
Scrape up any browned bits from the bottom of the pan while the onions cook. Add garlic and cook for a minute more.

4 Add the chipotle, poblanos, pork, chicken stock and oregano, simmer: Add the chopped chipotle to the onions and garlic. Return the browned pork to the pan. Add the chopped poblano chiles to the pan. Add the chicken stock and oregano. Bring to a boil, reduce to a simmer, cover and let cook for 1 hour.

5 Add sweet potato, corn: After an hour, add the diced sweet potato and corn to the stew. Cook for another half hour to 45 minutes, until the pork is tender and the sweet potatoes are cooked through.

6.To serve, spoon out the stew into bowls. Swirl in a spoonful of sour cream to each bowl. Top with chopped fresh cilantro and toasted shelled pumpkin seeds.

Pan-Roasted Brined Pork Chop

Ingredients:

1/2 cup kosher salt
1/2 cup sugar
1 teaspoon juniper berries
1/2 teaspoon whole black peppercorns
1 head of garlic, halved crosswise, plus 2 unpeeled cloves for basting
2 large sprigs thyme
1 2-inch-thick bone-in pork chop (2 ribs; about 1 1/4 lb.)
2 tablespoons grapeseed or vegetable oil
3 tablespoons unsalted butter
Flaky or coarse sea salt

Preparation:

1.Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chop; cover and chill for at least 8 and up to 12 hours.

2.Preheat oven to 450°. Set a wire rack inside a rimmed baking sheet. Remove chop from brine; pat dry. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. Cook chop until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total.

3.Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°, about 14 minutes. (Chop will continue to cook during basting and resting.)

4.Carefully drain fat from skillet and place over medium heat. Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes.

4.Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Cut pork from bones, slice, and sprinkle with sea salt.

Hot Sauce Brown Butter

Ingredients:

4 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1½ teaspoons hot sauce
¼ teaspoon kosher salt

Preparation:

1.Cook butter in a small skillet over medium heat until it foams then browns (be careful not to let it burn), about 5 minutes.


2.Quickly transfer butter to a small bowl, scraping in browned solids. Let cool.


3.Chill brown butter 10 minutes. Stir to distribute solids. Continue to chill, stirring every 10 minutes, until butter starts to solidify.
 

4.Stir in lemon zest, lemon juice, hot sauce, and salt. Transfer to a piece of plastic; roll into a log. Freeze 1 hour before using.

Hearty Beef Chili

Ingredients:

1 1/4 pounds beef chuck steak, diced into 1/2 inch pieces
2 tablespoons of flour
1 pound ground beef
2 tablespoons avocado oil
1/2 onion, diced
1 jalapeño, diced (optional)
3 cloves garlic, diced
6 oz dark beer
1 cup beef broth
1 (15oz) can kidney beans, drained
1 (14.5 oz) can diced, fire roasted tomatoes
1 (15oz) can tomato sauce
1 (6 oz) can tomato paste
1 (7 oz) an diced green chiles
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon granulated garlic
salt and pepper to taste
Shredded cheese, diced onions and sour cream for topping

Instructions:

1.In a medium bowl add steak, flour and season with a little salt, pepper and garlic powder. Stir to coat the meat. Set aside.

2.In a large pot or dutch oven over medium heat brown the ground beef. Once it has browned strain the meat. Set aside.

3.Add olive oil to the pot and then brown the diced chuck steak. Remove steak from pot and reserve any juices left over in the pot from the steak.

4.Add the onions, jalapeño and garlic and sauté for 2 minutes.

5.Add the beer to deglaze the pot. Be sure to scrape up the bits from the bottom. Bring to a boil.

6.Add the remaining ingredients (except garnishes) and ground beef and steak to the pot.

7.Simmer for about 2 hours or until thickened. Season to taste with salt and pepper.

8.Ladle into bowls and top with shredded cheese, onions, jalapeños and sour cream.
Enjoy!

Skillet Pork Chops

Ingredients:

SERVINGS: 4
1 tablespoon vegetable oil
2 1½”-thick bone-in pork rib chops (8–10 ounces each)
Kosher salt and freshly ground black pepper
8 sprigs sage
2 garlic cloves, peeled, smashed
1 tablespoon unsalted butter

Preparation:

Instructions:

1.Heat oil in a large skillet over medium-high. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8–10 minutes (cooking time will depend on thickness of chops).

2.Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).

3.Cut away bone and slice pork about ¼” thick. Serve with any juices from the cutting board spooned over top.

Skirt Steak

INGREDIENTS:

2 cup diced onion
1 clove garlic (peeled and minced)
¼ cup extra-vrgin olive oil (plus more for the grates)
2 pound skirt steak cut with the grain into pieces suited to your grill)
each kosher salt and freshly cracked black pepper
smoked sea salt (optional)
chimichurri (optional)

DIRECTIONS:

1.Marinate the skirt steak: Combine the onion, garlic, and olive oil in a blender. Process until smooth. You may need to add a tablespoon or two of water to get the mixture moving depending on the water content of the onion. Lay the skirt steak into a baking dish and pour in the onion marinade, coating both sides. Cover the dish well and wrap the covered dish in plastic to keep the onion scent from permeating your refrigerator; chill at least 4 hours and up to 24 hours.

2.Grill the skirt steak: Prepare a grill to medium-high heat.

3.Remove the steak from the marinade. Scrape away any clinging marinade and season both sides generously with salt and pepper. While the meat is still cold transfer it to the oiled grates of the heated grill. Cook the meat on one side for 3 minutes exactly. Flip the meat and cook an additional two minutes. At this point move the meat to a cutting board to rest for 2 minutes. The carryover heat will cook the interior without scorching the exterior. Return the meat to the grill and cook 1 minute. Flip the meat and cook 1 more minute for medium-rare or 2 more minutes for medium. Move the meat to the cutting board and immediately cut each steak into strips across the grainy muscle fibers at a 45-degree angle. Serve immediately with smoked sea salt and chimichurri.

Mexican-Style Cilantro Rice

Ingredients:

⅔ cup long grained rice
Water for cooking rice + 2-3 teaspoons extra
¼ – ⅓ cup cilantro leaves (less than 0.5 ounce)
1 tablespoon olive oil
Juice from 1 large slice of lime (about ½ teaspoon)
Kosher or sea salt and freshly ground pepper to taste

Equipment:

Small pot with cover
Measuring cup
Measuring spoons
Large spoon
Small blender or food processor

Preparation:

1.Make the rice with water. I followed a method learned from Grace Young, but you can use any method that works for you. Grace’s method is to put the rice in the pot, add cool water, swish it around and pour it out, repeating a few times until the water runs clear.  Then boil the rice with about 1 inch of water in the pot (uncovered) for approximately 12-15 minutes, until the water disappears, lower the light, cover the pot and cook the rice for 5 more minutes, after which you let it sit, covered for 5 additional minutes.

2.While the rice cooks, rinse the cilantro, dry lightly with a paper towel, and pull off the leaves.

3.Put them into the mini-food processor or blender. (Although you could finely chop and then mash the leaves with a knife and then a mortar and pestle, a food processor or blender works much better.) Add 1 tablespoon of oil and 2-3 teaspoons of water, then chop the cilantro as finely as possible, to a pesto-like consistency.

4.When the rice is done, use the spoon to separate the grains, add the cilantro mixture, and mix until you have thoroughly incorporated it into the rice. Add the fresh lime juice, sprinkle on salt and pepper, and serve.

Mexican Rice

Ingredients:

2 tablespoons lard (rendered, or bacon fat or vegetable/canola oil)
1 1/2 cups white onion (or yellow, peeled and diced)
kosher salt
2 cups long grain white rice
4 garlic cloves (peeled and minced)
1 tablespoon double concentrate tomato paste
2 teaspoons ground black pepper (freshly)
1/2 cups tomato purée
4 cups rich chicken stock (or bouillon dissolved in water)

Direction:

1.Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. (Reserve excess for another use, like Tomato Sauce.)

2.Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add the jalapeños and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.

3.Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning if desired. Serve with additional lime wedges.

Beer Marinated Steak

Ingredients:

2 beef sirloin steak
1/2 cup dark beer
2 Tbs Worcestershire sauce
1/2 tsp salt
1 tsp pepper
1 tsp paprika
1/2 tsp garlic powder
2 Tbs unsalted butter
Olive Oil

Directions:

1.Preheat the grill on high heat.

2.In a bowl, mix together the beer, Worcestershire sauce, salt, pepper, paprika and garlic powder to make the marinade.

3.Then, place the beef steaks onto the tray. Poke a few holes into the meat and then pour the marinade over it.

4.Gently massage the meat till it is fully coated with the mixture. Let it sit for about 10 minutes.

5.Later, brush some olive oil on the grill and put the steaks on it. Let the meat grill on each side for around 7 minutes or until desired doneness is reached.

6.Remove and let the steak rest for 5 minutes. Put in on a serving plate and slice some butter and place it on top of each steak.

7.Garnish as desired or serve with a side sauce.

Similar Dishes

Smoky and Spicy Paprika Grilled Chicken

Ingredients:

5 large boneless skinless chicken thighs
Kosher Salt
Fresh cracked black pepper
8 sprigs fresh thyme roughly chopped
2 and ½ tablespoons smoked hot Spanish paprika
7 garlic cloves finely chopped
1 teaspoon garlic powder
½ teaspoon onion powder
Juice of one whole lemon
Extra fresh thyme for optional garnish

Instructions:

1.Season each side of the chicken pieces with the salt and pepper.

2.Mix the thyme, paprika, garlic, onion powder, garlic powder, and lemon juice together.

3.Rub the mix of spices onto the chicken pieces.

4.Cover the chicken, refrigerate, and marinate for at least one to four hours. (I like to marinate the chicken as long as I can, usually at least four hours.)

5.When ready to cook the chicken, remove the chicken from the refrigerator.

6.Then, get your grill or skillet ready. (If using a skillet, use medium high heat to get the pan hot, and then add olive oil. If using the grill make sure charcoals have grayed over, and grease the grill rack.)

7.Cook chicken until done about 8 to 10 minutes or until the internal temperature of the chicken reaches 165 degrees when using a meat thermometer, making sure to flip the chicken half way through the cooking time.

8.Let the meat sit for a couple of minutes before serving to ensure the chicken stays juicy.

Golden Herb Chicken Wings And Potatoes

Ingredients:

1 ½ lb. chicken wings, trimmed and tips removed
1 ½ lb. potatoes, peeled and chopped
¼ C. Italian dressing
¼ C. Parmesan cheese, grated
1 T. oregano
1 tsp. dried thyme
1 tsp. dried rosemary

Directions:

Preheat oven to 400 degrees. Spread out wings and potatoes onto a rimmed baking sheet. Top with dressing Parmesan, and seasoning. Cover with foil and bake for 30 minutes, uncover, and bake for an additional 30 minutes.

Honey-Glazed Chicken Drumsticks And Wings

Ingredients:

1/2 C honey
1/2 C soy sauce
1-2 lb. chicken wings
1-2 lb. chicken drumsticks
Salt
Pepper

Directions:

Preheat oven at 350 degrees.

Combine honey and soy sauce in a bowl.

Clean chicken. Season with salt and pepper and pour glaze over.

Bake chicken for 50 to 60 minutes.

Serve warm.

Deep-Fried Zucchini Sticks

Ingredients:

Vegetable oil for frying

1/2 C. all purpose flour

1 T. garlic salt

1 tsp. black pepper

3 eggs, beaten

1 1/2 C. breadcrumbs

1 C. grated Parmesan cheese

3 medium zucchini, cut crosswise in to 3-inch segments, each segment quartered lengthwise

2 T. fresh parsley, chopped

marinara sauce, for serving

Directions:

In a heavy pot or a deep fryer, heat 2-inches of vegetable or peanut oil to 350°F. In a shallow bowl, combine the flour, garlic salt, and pepper. Pour the beaten eggs into a separate bowl. In a third dish, combine the breadcrumbs and the Parmesan cheese. Dredge the zucchini sticks in the flour, followed by the egg, and finally the breadcrumb-cheese mixture. Lay the breaded zucchini sticks on a baking sheet as you finish coating them. Working in small batches, deep-fry the zucchini until golden brown, about 30 seconds. Carefully remove the zucchini from the hot oil and drain on a plate lined with paper towels. Sprinkle with the fresh parsley and serve with a side of marinara sauce.

Crispy Chicken Wings

Ingredients:

2 lbs. Chicken wings, no tips
2 Tbs. olive oil
2 tsp. salt
2 tsp. fresh black pepper

Sauce:

2 tsp. ginger
½ C. soy sauce
2 Tbs. brown sugar
1 tsp. cayenne pepper
¼ C. red wine vinegar
2 cloves of garlic, minced
3 Tbs. melted butter
¼ C. green onion, sliced

Directions:

1.Thoroughly dry the chicken wings by patting them with paper towels. Let them continue to dry in the fridge for about 2 hours. Preheat the oven to 450 degrees. Once you remove them, dry away any excess water with a paper towel. In a pan, whisk together the sauce ingredients and let them simmer on the stove for about 10 minutes on low, stirring occasionally. Toss the wings in the olive oil and sprinkle them with the salt and pepper. Place them on a baking sheet and put them in the oven. Bake the chicken for 15 minutes and flip over, then continue to bake for an additional 15 minutes until they’re a nice golden brown color. Toss them in the sauce and top with leftover sliced green onions.

Chicken-and-Seafood Paella

INGREDIENTS:

LOBSTER-INFUSED CHICKEN STOCK:

Two 1 1/4-pound lobsters
2 dried ñora or ancho chiles, stemmed and seeded (see Note)
1/2 cup boiling water
2 tablespoons vegetable oil
1/4 cup tomato paste
1/2 cup brandy
2 medium onions, quartered
2 medium carrots, quartered
2 fennel bulbs, quartered and cored
4 garlic cloves, quartered
2 quarts plus 3 cups chicken stock or low-sodium broth
2 bunches basil
1/4 teaspoon loosely packed saffron threads

SOFRITO:

1 dried ñora or ancho chile peppers, stemmed and seeded
1/2 cup boiling water
2 tablespoons extra-virgin olive oil
1 small onion, minced
2 garlic cloves, minced
1/2 red bell pepper, minced
2 plum tomatoes, grated on a box grater
1 tablespoon white wine vinegar

CHICKEN-AND-SEAFOOD PAELLA:

2 tablespoons extra-virgin olive oil
8 chicken drumsticks (about 3 pounds)
8 chicken thighs (about 3 pounds)
Salt
Freshly ground pepper
10 cups warm Lobster-Infused Chicken Stock (recipe above)
1 cup Sofrito (recipe above)
2 1/4 cups Bomba or Calasparra rice (see Note)
1/2 pound romano beans or green beans, cut into 1/2-inch pieces
2 pounds littleneck clams, scrubbed
1 pound mussels, scrubbed
Allioli (Garlic Mayonnaise), for serving (recipe below)
Lemon wedges, for serving

ALLIOLI (GARLIC MAYONNAISE):

3 garlic cloves
1 large egg
2 teaspoons white wine vinegar
1/4 cup fresh lemon juice
Pinch of salt
1/4 cup canola or grapeseed oil
1/2 cup extra-virgin olive oil

HOW TO MAKE THIS RECIPE:

1.PREPARE THE STOCK Boil the lobsters until just red but still undercooked, 4 minutes; let cool. Remove the meat from the tails, claws and knuckles; discard the intestinal veins and cut the tails into thick slices. Put the meat in a bowl and refrigerate. Chop the bodies and legs.

2.PREPARE THE STOCK In a heatproof bowl, cover the chiles with the boiling water and let stand for 15 minutes. Meanwhile, in a pot, heat the oil. Add the chopped shells and cook over high heat for 1 minute. Reduce the heat to moderate and cook, stirring, until browned. Stir in the tomato paste and cook for 1 minute. Add the brandy and simmer for 2 minutes, scraping up any browned bits. Add the onions, carrots, fennel and garlic; cook over low heat for 5 minutes.

3.PREPARE THE STOCK Lift the chiles from the bowl and mince; add with the soaking liquid to the pot. Add the stock and basil; bring to a boil. Cover partially and simmer for 2 hours. Strain the stock. Add the saffron and let stand for 20 minutes.

4.MAKE THE SOFRITO In a small heatproof bowl, cover the ñora chile pepper with the boiling water and let stand until softened, about 15 minutes. Lift the pepper from the water and finely chop it. Return the chopped pepper to the soaking liquid.

5.MAKE THE SOFRITO In a medium skillet, heat the olive oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the garlic, bell pepper, tomatoes, vinegar and the chopped ñora pepper and its soaking liquid. Simmer over low heat, stirring occasionally, until the liquid has evaporated and the vegetables are very soft and browned, about 20 minutes. Season with salt and pepper. You should have about 1 cup.

6.GRILL THE PAELLA Light a hardwood charcoal or wood fire in a covered grill. When the fire is very hot, set a 17-inch paella pan on the grill. Add the olive oil and heat until shimmering. Season the chicken with salt and pepper and cook until browned, about 4 minutes per side. Transfer the chicken to a plate. Add 3 cups of the warm stock to the pan, scraping up the browned bits on the bottom. Whisk in the 1 cup of sofrito and bring to a rolling boil. Add the rice and romano beans, shaking the pan to distribute them evenly. Season with salt and return to a vigorous boil. Cook for 4 minutes, stirring as little as possible; add more lit coals and/or wood to the fire to maintain the temperature. Bury the chicken pieces skin side up in the rice and cook until the stock is nearly evaporated, about 6 minutes.

7.GRILL THE PAELLA Reduce the heat to a simmer; if necessary, use cast-iron trivets to lift the pan higher off the grill to reduce the heat. Add 3 more cups of the stock, 1 cup at a time, shaking the pan from time to time and waiting until the stock is nearly absorbed between additions, 10 minutes. The rice should be lightly browned and crisp on the bottom, but not burned. Continue to cook the paella, adding as much of the remaining hot stock as necessary, 1/2 cup at a time, until the rice is almost tender and still very moist, 5 minutes. Nestle the clams and mussels into the rice, cover the grill and cook until they start to open, 6 minutes. Arrange the lobster all over the paella. Cover and cook until the clams and mussels are wide open and the lobster is heated through, 3 minutes longer.

8.MEANWHILE, MAKE THE ALLIOLI In a blender, puree the garlic, egg, vinegar, lemon juice and salt at high speed. With the blender at low speed, add the canola oil in a thin stream and blend until the sauce is creamy, then drizzle in the olive oil until blended. Serve right away or lightly chilled.

9.MEANWHILE, MAKE THE ALLIOLI Transfer the paella to the table, cover with a kitchen towel and let stand for 5 minutes. Serve with the allioli and lemon wedges.

Short Rib Stew

INGREDIENTS:

3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
1/4 cup all-purpose flour
3 tablespoons extra-virgin olive oil
2 cups dry red wine
3 cups veal or chicken stock
6 carrots, cut into 1/2-inch dice
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
3 medium parsnips, peeled and cut into 1/2-inch dice
1 large onion, cut into 1-inch dice
1/2 pound cremini mushrooms, quartered
1 tablespoon thyme leaves, chopped
8 sage leaves, coarsely chopped
Kosher salt and freshly ground pepper

HOW TO MAKE THIS RECIPE:

1.In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.

2.Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.

3.Skim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve.
SUGGESTED PAIRING
Juicy, berry-rich Shiraz.