Shrimp, Lemon, Spinach Linguine

Ingredients:

• 8 ounces linguine pasta
• Salt
• 3 Tbsp olive oil
• 1 whole lemon, quartered lengthwise then thinly sliced, seeds removed
• 1/2 cup sliced shallots
• 1 Tbsp minced garlic
• 1 pound peeled, deveined 26-30 count shrimp
• 5 ounces baby spinach leaves
• 1/4 cup freshly grated Parmesan cheese
• Freshly ground black pepper

Method:

1 Heat water for the pasta: Heat a large pot of salted water (2 quarts of water, 1 Tbsp salt) for the pasta.

2 Brown the lemon slices: While the pasta water is heating, cook the lemon slices. Heat 2 Tbsp olive oil in a large sauté pan on medium high heat. Add the thinly sliced lemons to the pan and cook until browned and softened, 7 to 8 minutes. Remove from pan, set aside to cool. Once the lemon slices are cool, mince them.

3 Start cooking the linguine: Once the pasta water is boiling, add the linguine pasta to cook.

4 Sauté shallots and garlic: Add 1 Tbsp olive oil back to the pan you had used to cook the lemons. Heat on medium high heat. Add the sliced shallots. Cook until softened and lightly browned, about 4 to 5 minutes. Add the garlic and cook a minute more.

5 Cook the shrimp: Add the shrimp to the shallots and garlic and cook until pink on one side, then toss them to cook on the other side, about 2 minutes for each side.

6 Add the spinach, lemon, some pasta water: Add the spinach and lemon to the pan and toss to wilt the spinach. Add about 1/2 cup pasta water to the pan.

7 Drain pasta, toss with shrimp and spinach: When the pasta is done, strain it and add it to the pan with the shrimp (if you have room, otherwise put everything in a separate bowl), toss to coat. Add salt and pepper to taste.

Serve immediately. Sprinkle with grated Parmesan cheese to serve.

Belgian Ale-Braised Pot Roast with Melted Kale and Onions

INGREDIENTS:

• 2 tablespoon unsalted butter, room temperature
• 1 1/2 tablespoon extra-virgin olive oil
• 3 pounds bottom round roast
• Kosher salt
• Freshly ground black pepper
• 2 cups Belgian style ale
• 3 large red onions, sliced 1/4-inch thick
• 6 large garlic cloves, thinly sliced
• 2 cups low-sodium beef broth
• 2 tablespoons liquid aminos or soy sauce
• 2 bay leaves
• 1 bunch coarsely chopped kale, ribs and stems removed
• 1 tablespoon all-purpose flour

HOW TO MAKE THIS RECIPE

1. 1. In a large deep skillet, heat 1 tablespoon each of the butter and olive oil over medium-high heat. Season the roast generously with salt and black pepper. Add the roast to the skillet, and cook until richly golden brown and seared on all sides, about 15 minutes. Pour in the beer and deglaze, scraping up the bits from the pan, about 3 minutes. Transfer the roast and beer to a slow cooker.
2. 2. Add the onions, garlic, beef broth, liquid aminos, and bay leaves to the slow cooker and cover and cook on high for 4 hours or on low for 8 hours. In the final 20 minutes of cooking, turn the cooker to low and add the kale. Cover and cook for 20 more minutes until the kale is bright green and tender.
3. 3. Transfer the meat to a cutting board, cover with foil and keep warm. Pour the contents of the sauce into a colander set over a heatproof bowl and discard the bay leaves. Transfer the kale and onions to a bowl and keep warm.
4. 4. Skim the fat off the surface of the sauce. In a small bowl combine the flour and 1 tablespoon of room temperature butter together until a smooth paste forms. In a medium saucepan, bring the cooking liquid to a boil and whisk in the butter paste, whisk until the gravy is thickened, about 8 minutes.
5. 5. Slice the meat and arrange on a large platter. Scatter the kale and onions around the roast and pour the gravy over the top. Serve with buttered egg noodles and horseradish.

MAKE AHEAD

The roast can be refrigerated for up to 4 days.

Hanukkah Brisket

INGREDIENTS:

• 2 tablespoons dried thyme
• 2 tablespoons sweet paprika
• 2 tablespoons dried sage
• 1 tablespoon freshly ground pepper
• 1 tablespoon fine sea salt, plus more for seasoning
• One 10-pound whole beef brisket
• 1/4 cup grapeseed oil
• 8 medium onions (3 pounds) sliced
• 2 cups beef stock or low-sodium broth
• 1 cup Banyuls vinegar or aged red wine vinegar
• 1 cup tomato puree
• 10 garlic cloves, peeled
• 1 teaspoon black peppercorns
• 1 bay leaf
• 3 fennel bulbs, each cut through the core into 1 1/2-inch wedges

HOW TO MAKE THIS RECIPE

1. 1. In a bowl, whisk the thyme with the paprika, sage, ground pepper and 1 tablespoon of sea salt. Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour.
2. 2. Preheat the oven to 300°. In a large flameproof roasting pan set over 2 burners, heat the oil. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the brisket to a large baking sheet.
3. 3. Add the onions and a generous pinch of salt to the roasting pan. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 20 minutes. Add the beef stock, vinegar, tomato puree, garlic, peppercorns and bay leaf and bring to a simmer. Return the brisket to the roasting pan, then nestle the fennel in the braising liquid around it.
4. 4. Tent the brisket with foil and bake for about 6 hours and 30 minutes, until very tender. Transfer the brisket to a carving board, tent with foil and let rest for 20 minutes.
5. 5. Skim the fat off the braising liquid and discard the bay leaf. Carve the brisket and transfer to a platter. Serve with the pan juices and vegetables.

MAKE AHEAD

The cooked brisket and vegetables can be refrigerated in the braising liquid overnight. Reheat gently before serving.

Braised Short Ribs with Root Vegetable Mash

INGREDIENTS:

SHORT RIBS


• 2 pounds trimmed boneless beef short ribs, cut into 8 equal pieces  
• Kosher salt
• Pepper
• All-purpose flour, for dusting
• 2 tablespoons canola oil
• 4 tablespoons unsalted butter
• 3 slices of bacon, cut into 1-inch pieces
• 1 head of garlic, halved crosswise
• 2 onions, quartered
• 4 shallots, quartered
• 3 thyme sprigs
• 2 bay leaves
• 2 cups dry red wine
• 1/4 cup ruby port
• 4 cups chicken stock or low-sodium broth

ROOT VEGETABLE MASH:

• 5 tablespoons unsalted butter  
• 1/2 pound carrots, peeled and cut into 1/2-inch pieces
• 1/2 pound rutabaga, peeled and cut into 1/2-inch pieces
• 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
• 1/2 pound parsnips, peeled and cut into 1/2-inch pieces
• 1/2 pound celery root, peeled and cut into 1/2-inch pieces
• 6 garlic cloves, crushed
• 3 thyme sprigs
• 2 bay leaves
• 3 tablespoons honey
• 1 tablespoons chopped parsley, plus more for garnish
• Kosher salt
• Pepper

HOW TO MAKE THIS RECIPE

1. 1. MAKE THE SHORT RIBS Season the short ribs with salt and pepper and lightly dust with flour. In a large enameled cast-iron casserole, heat the oil. Add the ribs and cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer the ribs to a plate. Add the butter, bacon, garlic, onions, shallots, thyme and bay leaves to the casserole and cook over moderate heat, stirring occasionally, until the bacon fat is partially rendered and the vegetables are golden, 5 minutes. Stir in the red wine and port and cook over moderate heat until reduced by half, about 5 minutes.
2. 2. Return the short ribs and their juices to the casserole, add the stock and bring to a simmer. Cover and cook over low heat until the meat is very tender, about 2 hours. Transfer the short ribs to a plate. Strain the sauce through a fine sieve set over a bowl, pressing on the solids; discard the solids. Return the sauce to the casserole and simmer until reduced by one-third, about 15 minutes. Add the ribs and simmer gently until warmed through, 5 minutes.
3. 3. MEANWHILE, MAKE THE MASH In a large saucepan, melt 4 tablespoons of the butter. Add the vegetables, garlic, thyme and bay leaves and cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, 10 minutes. Stir in the honey, cover and cook until softened, 15 minutes. Add 1 cup of water, cover and cook, stirring occasionally, until almost all of the liquid is absorbed, 20 minutes longer. Discard the bay leaves and thyme sprigs. Stir in the remaining 1 tablespoon of butter and mash with a fork until chunky. Fold in the 1 tablespoon of parsley and season with salt and pepper. Keep warm.
4. Spoon the mash onto plates and top with the short ribs. Garnish with parsley and pass the remaining sauce at the table.

MAKE AHEAD

The braised short ribs and mash can be refrigerated for up to 3 days. Reheat gently before serving.

SUGGESTED PAIRING

Pair with a tannic red.

Braised Beef and Tomato Gravy

INGREDIENTS:

• 2 pounds cubed beef chuck
• Kosher salt 
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• 1 (32 to 35) ounce can whole tomatoes in juice
• 2 bay leaves
• 1 dried red chile or 1/2 teaspoon dried red pepper flakes

HOW TO MAKE THIS RECIPE:

1. 1. Season the beef all over with 1 teaspoon salt and 3/4 teaspoon pepper. In a 5-to 6-quart crock pot, heat the butter over high heat until hot. Sear the beef, turning, until browned, 8 to 10 minutes total. Transfer the beef to a plate as cooked.
2. 2. Stir the onion and garlic into the crock pot, scraping up any browned bits, and cook, stirring occasionally, until golden, 6 to 8 minutes. Place the beef, along with any accumulated juices, back into the pot and stir in the tomatoes, bay leaves, red chile, 3/4 teaspoon salt and 1/4 teaspoon pepper. Simmer the stew on low, covered, until the meat is very tender, about 6 hours. Stir the gravy, breaking up the tomatoes, and season with salt and pepper to taste, then serve with pasta.

Carne Asada with Black Beans

INGREDIENTS:

• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• 1/3 cup ancho chile powder
• 2 tablespoons cider vinegar
• 1 1/2 teaspoons dried oregano
• Water
• Salt
• Six 12-ounce boneless rib eye steaks, about 1 inch thick
• 1 dried chorizo (3 ounces), thinly sliced
• 1 large white onion, finely chopped
• Two 15-ounce cans black beans
• Avocado slices and lime wedges, for serving

HOW TO MAKE THIS RECIPE:

1. 1. In a small saucepan, heat 1 tablespoon of the vegetable oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the chile powder, vinegar, 1 teaspoon of the oregano and 3/4 cup of water and cook over very low heat, whisking occasionally, until the marinade is slightly thickened, about 3 minutes. Season with salt. Transfer the marinade to a large baking dish and let cool completely. Add the steaks and turn to coat. Cover and refrigerate overnight.
2. 2. Light a grill. In a large saucepan, heat the remaining 1 tablespoon of oil. Add the chorizo and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the chorizo to a bowl; reserve it for another use. Add the onion to the saucepan along with the remaining 1/2 teaspoon of oregano and cook until softened, about 6 minutes. Add the beans with their liquid and simmer until slightly thickened, about 10 minutes. Season lightly with salt.
3. 3. Grill the rib eye steaks over moderately high heat, turning once, about 12 minutes for medium-rare meat. Serve the steaks with the black beans, avocado slices and lime wedges.

MAKE AHEAD

The ancho-chile marinade can be refrigerated for up to 1 week. The cooked black beans can be refrigerated for up to 2 days.

SUGGESTED PAIRING

Spicy, peppery Côtes-du-Rhône.

THAI FRIED RICE

Ingredients:

• 4 cups cooked Jasmine rice, preferably cold
• 2 tbsp canola oil
• 2 pork chops, very thinly sliced
• 1 small white onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 1/2 cups sliced fresh green beans
• 1 cup shredded carrots
• 1 tbsp fish sauce
• 2-3 tbsp soy sauce
• 3 tbsp sweet Thai chile sauce
• 3 eggs, whisked
• 1/4 cup chopped cilantro
• 4 green onions, chopped
• juice of 1/2 lime

Directions:

1. Cut the pork into thinly sliced pieces.
2. Add oil to a large skillet or wok then heat to high heat.
3. When the oil is hot, add the pork and cook 2 minutes, moving it around the pan.
4. Add the onion into the pan and cook 2 minutes.
5. Add the garlic and ginger along and cook another minute.
6. Next, add the green beans and carrots.
7. Cook 3-4 minutes, until green beans and carrots are tender.
8. Add fish sauce, soy sauce, and Thai chile sauce, and stir to combine.
9. Add rice and stir.
10. Make a well in the middle of the rice mixture, and add eggs.
11. Let cook for 2 minutes, stirring so they scramble, then combine with rest of rice.
12. Cook in wok another 1-2 minutes, making sure all of the egg is cooked.
13. Lastly, stir in cilantro, green onions, and lime juice.