Wednesday, January 2, 2019

Cocktail Sauce

1 cups ketchup
1 teaspoons Worcestershire sauce
0.5 tablespoon lemon juice
1 teaspoons horseradish adjust to taste

Mix all ingredients together until well-combined.  Chill and serve.

Citrus Pickled Shrimp with Fennel and Potatoes

1 1/2 pounds large raw shrimp, peeled and deveined (tails on)
3/4 cup white wine vinegar
1/2 cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon sugar
2 cups thinly vertically sliced yellow onion
1 teaspoon celery seeds
1 teaspoon crushed red pepper
4 garlic cloves, smashed
2 large or 4 small bay leaves
1 lemon, halved lengthwise and thinly sliced
1 orange, halved lengthwise and thinly sliced
1 medium fennel bulb, cored and sliced, fronds reserved
1 pound small red potatoes
2 celery stalks, thinly diagonally sliced
2 tablespoons celery leaves

Bring a large saucepan filled with water to a boil over medium-high. Add shrimp; cook 2 minutes or just until pink. Drain; plunge shrimp into a bowl of ice water. Let stand 5 minutes; drain.

Combine vinegar, lemon juice, olive oil, salt, and sugar in a large bowl, stirring until sugar dissolves. Add shrimp, onion, and next 7 ingredients (through fennel bulb); toss to coat. Divide shrimp mixture between 2 (1-quart) containers. Cover and refrigerate 8 hours or overnight.

Bring a large saucepan filled with water to a boil over medium-high. Add potatoes; cook 15 minutes or until tender. Drain. Let stand 15 minutes; cut in half.

Pour both containers of shrimp mixture through a fine-mesh sieve over a bowl; reserve 1/3 cup pickling liquid. Remove garlic and bay leaves; discard. Chop reserved fennel fronds to equal 2 tablespoons. Combine potatoes, shrimp mixture, reserved 1/3 cup pickling liquid, fennel fronds, celery, and celery leaves in a large bowl; toss. Arrange shrimp mixture on a platter.

Creamy Shrimp Risotto with Mascarpone

4 Tbsp. extra-virgin olive oil, divided
1 lb. head-on shrimp, shells and heads removed and reserved, shrimp cut into 1" pieces
2 Tbsp. tomato paste
⅔ cup dry white wine, divided
1 medium carrot, scrubbed, halved crosswise
1 celery stalk, halved crosswise
6 large sprigs thyme
1 tsp. whole black peppercorns
2 large onions, peeled, halved through root end, divided
1 head of garlic, cloves separated, peeled, divided
Kosher salt
1½ cups arborio rice
Freshly ground black pepper
1 lemon
2 Tbsp. unsalted butter
6 oz. mascarpone, room temperature, divided
2 Tbsp. thinly sliced chives

Heat 2 Tbsp. oil in a large saucepan over medium-high. Add shrimp heads and shells and cook, stirring occasionally, until shells and oil are bright red and shells are very fragrant, 5–8 minutes. Use a potato masher to press down very firmly on heads to release their juices. Stir in tomato paste and cook until it starts to brown and stick to bottom of pot, about 1 minute. Add ⅓ cup wine and cook, scraping up brown bits, until almost completely evaporated, about 3 minutes. Add carrot, celery, thyme sprigs, peppercorns, 2 onion halves, all but 4 garlic cloves, and 8 cups water. Toss in a generous pinch of salt and bring to a boil over medium-high. Reduce heat and simmer until stock is reduced by one-quarter and very fragrant, 60–70 minutes.

While stock is simmering, finely chop remaining onion and garlic cloves.

Remove stock from heat and strain through a fine-mesh sieve into a medium saucepan; discard solids. (You should have about 6 cups.) Taste and season lightly with salt. Keep warm over low heat.

Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add chopped onion and garlic and cook, stirring often, until onion is translucent and softened, about 5 minutes (do not let it take on any color). Add rice and cook, stirring often, until grains are almost entirely translucent and starting to stick to bottom of pot, about 3 minutes. Stir in remaining ⅓ cup wine and cook, stirring, until wine is almost completely evaporated. Ladle in about 1 cup warm stock and cook, stirring, until liquid is absorbed. Repeat process, adding more stock as each addition is absorbed, until rice is tender but not mushy, 25–30 minutes. The risotto should be loose, creamy, and saucy, but thick enough that you can see bottom of pot when stirring; if you run out of stock before rice is tender, add water ¼-cupful at a time until rice is cooked and desired consistency is achieved. Season risotto with salt and pepper and stir in shrimp. Cook, stirring, until shrimp are cooked through, about 2 minutes. Remove from heat and finely grate in lemon zest. Add butter and 4 oz. mascarpone and stir until incorporated.

Spoon risotto onto warmed plates and dollop remaining mascarpone; top with chives. Cut lemon into wedges and serve alongside for squeezing over.

Do Ahead: Stock can be made 2 days ahead. Let cool; cover and chill, or freeze 1 month ahead.

Hot Honey Chicken with Fried Bread and Bitter Greens

1 garlic clove, finely grated
2 Tbsp. fresh lemon juice, divided
4 skin-on, bone-in chicken thighs
Kosher salt
¼ cup honey
1 small red chile, thinly sliced into rounds
2 Tbsp. extra-virgin olive oil
2 ½"-thick slices of bread
2 small endive, leaves separated

Preheat oven to 450°. Mix garlic and 1 Tbsp. lemon juice in a medium bowl to combine. Pat chicken thighs dry with paper towels and place in bowl. Season with salt and toss to coat. Let chicken marinate at room temperature at least 20 minutes and up to 1 hour.

Meanwhile, bring honey and chile to a bare simmer in a small skillet over medium-low. Let hot honey cool.

Drizzle oil into a large heavy skillet, preferably cast iron, and place chicken thighs, skin side down, inside. Set over medium-high heat and cook until skin is golden brown underneath, 8–10 minutes. Transfer skillet to oven and bake chicken until cooked all the way through, 16–20 minutes. Pull chicken out of the oven and move to a plate. Save those pan juices in the skillet, though.

Place skillet with juices over medium heat and add bread. Fry bread until nicely toasted and golden brown, about 2 minutes per side. (You’re essentially making a large chicken fat–doused crouton here.) Transfer bread to paper towels to drain and sprinkle with a bit of salt.

Toss endive in a medium bowl with remaining 1 Tbsp. lemon juice and a drizzle of fat from skillet (if the pan is scorched or the drippings are all gone, use olive oil instead), season with salt, and toss to coat.

Tear the bread in half and poke it with a paring knife to create a few holes (this will help the bread soak up the chicken juices). Arrange on plates and top with chicken thighs. Scatter endive leaves around and drizzle some of the hot honey over the chicken (and the endive if you want).

Thai Green Chicken Soup

2 (1-in.) pieces peeled fresh ginger, divided
1 tablespoon canola oil
2 teaspoons minced garlic
2 tablespoons green curry paste
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
3 cups unsalted chicken stock
1/2 cup water
2 tablespoons fresh lime juice
1 (13.5-oz.) can light coconut milk
1/4 cup fresh cilantro stems
1 cup fresh snow peas, diagonally sliced
3 ounces uncooked brown rice vermicelli noodles (or udon)
1/2 cup fresh cilantro sprigs
Lime wedges

Mince 1 piece of ginger to equal about 1 tablespoon. Heat oil in a Dutch oven over medium-high. Add minced ginger and garlic; sauté 1 minute. Stir in curry paste; cook 1 minute. Add chicken; cook 3 minutes, stirring occasionally. Add remaining piece of ginger, stock, 1/2 cup water, juice, coconut milk, and cilantro stems; bring to a simmer, and cook 10 minutes.

Discard ginger piece. Stir in peas and noodles; cook 3 minutes or until noodles are tender. Top with cilantro sprigs and serve with lime wedges.

Garlic-Soy Chicken Stir-Fry

1 tablespoon avocado oil, divided
6 (4-oz.) skinless, boneless chicken thighs, cut into 1-in. pieces
1 red bell pepper (about 6 oz.), sliced
6 ounces trimmed fresh green beans
4 ounces trimmed fresh sugar snap peas
1/4 cup minced shallot
3 garlic cloves, thinly sliced
1 tablespoon fish sauce
2 1/2 teaspoons lower-sodium soy sauce
2 teaspoons honey
1 teaspoon sambal oelek (ground fresh chile paste)
1 teaspoon water
1/2 teaspoon cornstarch
1/4 cup unsalted dry-roasted peanuts
3 tablespoons sliced scallions

Heat 2 teaspoons oil in a large wok or skillet over medium-high. Add chicken; cook, stirring often, until browned and done, 5 to 6 minutes. Remove chicken. Add remaining 1 teaspoon oil, pepper, green beans, snap peas, shallot, and garlic. Cook until crisp-tender, 5 to 7 minutes.

Whisk together fish and soy sauces, honey, sambal oelek, 1 teaspoon water, and cornstarch in a small bowl. Add to wok with chicken, stirring to coat chicken and veggies; cook until sauce thickens, about 2 minutes. Remove from heat; add peanuts and scallions.

Creamy Turmeric Cauliflower Soup

1/4 cup raw hulled pumpkin seeds (pepitas)
1 teaspoon ground cumin
2 tablespoons olive oil, divided
2 cups vertically sliced yellow onion
1 tablespoon chopped fresh thyme
6 garlic cloves, chopped
1 tablespoon ground turmeric
1 tablespoon all-purpose flour
2 1/2 cups unsalted chicken stock, divided
1/2 teaspoon kosher salt
1 small head cauliflower, cut into florets
2 teaspoons rice vinegar
2 teaspoons light brown sugar
1/2 teaspoon black pepper
1/4 cup light sour cream
2 tablespoons chopped fresh chives

Combine pumpkin seeds, cumin, and 1 1/2 teaspoons oil in a bowl; toss to coat. Heat a large nonstick skillet over medium-high. Add pumpkin seed mixture to skillet, and toast, stirring often, until lightly browned, 2 to 3 minutes. Set aside.

Heat remaining 1 1/2 tablespoons oil in a large saucepan over medium-high. Add onion, thyme, and garlic. Cook, stirring occasionally, until softened, 5 to 6 minutes. Add turmeric, and cook, stirring constantly, 1 minute. Remove from heat.

Whisk together flour and 1/2 cup stock in a small bowl until smooth. Add flour mixture, salt, cauliflower florets, and remaining 2 cups stock to onion mixture in saucepan. Increase heat to high, and bring to a boil, stirring occasionally. Reduce heat to medium-low, and simmer, covered, until cauliflower is very tender, about 15 minutes.

In batches, place soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Process on high until smooth. Return soup to pot. Stir in vinegar, brown sugar, and pepper.

Serve in bowls; top evenly with pumpkin seeds, sour cream, and chives.

Cumin Lamb Stir-Fry

2 (8.8-oz.) pkg. precooked jasmine rice (such as Uncle Ben's)
1 1/2 tablespoons cumin seeds
2 teaspoons Szechuan peppercorns or black peppercorns
4 teaspoons canola oil, divided
1 pound boneless lamb shoulder, cut into 3-in. strips
1 1/2 cups very thinly sliced yellow onion
1 small julienne-cut red bell pepper
6 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
2 tablespoons lower-sodium soy sauce
2 tablespoons sherry vinegar
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 cup (1/2-in.) sliced scallions
1 teaspoon crushed Aleppo pepper (optional)

Heat rice according to package directions. Set aside; keep warm.

Heat cumin and peppercorns in a large skillet over high. Cook 1 minute or until fragrant and toasted, stirring frequently. Cool slightly; crush with a mortar and pestle, or grind coarsely in an electric spice grinder.

Heat 2 teaspoons oil in pan over medium-high. Add half of lamb; stir-fry 3 minutes or until browned. Sprinkle with 1 teaspoon spice mixture. Transfer to a plate. Repeat procedure with remaining oil and lamb and 1 teaspoon spice mixture.

Add onion, bell pepper, and garlic to pan; stir-fry 4 minutes or until lightly charred. Add crushed red pepper and remaining spice mixture; stir-fry 1 minute. Add cooked lamb and any juices from plate, soy sauce, vinegar, salt, and sugar. Cook, tossing constantly, until liquid coats meat and vegetables. Remove from heat. Add scallions; toss to wilt. Serve stir-fry over rice. Sprinkle with Aleppo pepper, if desired.

Brussel Sprout Slaw with Lemon and Pecorino

1/4 cup olive oil
2 tablespoons fresh lemon juice
1 1/2 tablespoons nutritional yeast powder
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
1 pound fresh brussels sprouts, shaved crosswise (use a mandoline or thinly slice)
1/2 cup coarsely chopped dried tart cherries
1/3 cup Pecorino Romano cheese, finely grated
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup pine nuts, toasted
1 tablespoon fresh thyme leaves

Whisk together oil, juice, yeast, salt, and pepper in a large serving bowl. Add brussels sprouts, and toss to coat. Let stand at room temperature 15 minutes, stirring occasionally. Stir in cherries, cheese, and parsley until combined. Sprinkle with pine nuts and thyme.

Chicken and Mushroom Stew

2 ounces chopped bacon
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
Poultry seasoning
Celery salt
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces button mushrooms, quartered
1 medium carrot, diced
1 medium onion, diced
½ teaspoon celery seed
3 garlic cloves, chopped
2 bay leaves
1/4 cup apple cider vinegar
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup 2% reduced-fat milk
2 cups low-sodium chicken broth
1/2 teaspoon dry mustard
2 tablespoons chopped fresh parsley
4 cups cooked wild rice

Preheat oven to 325°F.

Season chicken with poultry seasoning and celery salt.

Cook bacon and oil in a Dutch oven over medium-high until bacon is crisp. Transfer to a bowl. Add chicken, salt, and pepper to pot; cook until browned. Transfer chicken to bowl with bacon.

Add mushrooms to pot; cook 5 minutes. Transfer to bowl with meat. Add carrot, onion, celery seed, garlic, and bay leaves to pot; cook until softened. Add vinegar; cook until reduced, 2 minutes. Return chicken mixture to pot. Remove from heat.

Melt butter in a medium saucepan over medium-high until foamy. Add flour; cook, stirring constantly, 1 minute. Add milk; cook, whisking often, until thickened. Add broth and mustard; cook, whisking constantly, until thickened. Pour over chicken mixture, cover, and cook at 325°F 1 hour. Discard bay leaves.

Thicken stew with flour / water mixture as needed.  Stir in parsley; serve over rice.

Asian Short Ribs

8 lean bone-in beef short ribs (about 2 1/2 lb.), trimmed (or chuck roast cut into rib portions)
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 tablespoons canola oil, divided
4 cups sliced fresh shiitake mushroom caps
3 tablespoons finely chopped garlic (about 8 garlic cloves)
4 teaspoons finely chopped fresh ginger
1 cup unsalted beef stock
1/4 cup packed light brown sugar
1/2 cup rice vinegar
3 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper

Sprinkle ribs with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the ribs to skillet; cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer ribs to a 6-quart slow cooker; discard drippings in skillet. (Don’t wipe skillet clean.) Repeat procedure with remaining ribs. Add remaining 1 1/2 teaspoons oil to skillet; stir in mushrooms, garlic, and ginger. Cook, stirring often, until mushrooms soften slightly, about 4 minutes; transfer mushroom mixture to slow cooker. Add beef stock, brown sugar, vinegar, soy sauce, and red pepper to slow cooker. Cover and cook on low until ribs are tender, about 8 hours.

Transfer ribs to a serving platter; reserve cooking liquid in the slow cooker. Skim fat from surface of cooking liquid. Drizzle ribs with reserved cooking liquid.

Savory Pork Ragu with Pappardelle

1 tablespoon olive oil
1 1/2 pounds boneless country-style pork ribs  (or pork butt) – some fat trimmed (otherwise too greasy)
1 teaspoon kosher salt, divided
2 cups vertically sliced white onion
1 medium fennel bulb, cored and thinly vertically sliced
8 garlic cloves, crushed
1 (28-oz.) can whole peeled San Marzano tomatoes, undrained
4 anchovy fillets, finely chopped
3 oregano sprigs
2 bay leaves
1/2 teaspoon crushed red pepper
1 pound uncooked whole-wheat pappardelle or fettuccine
2 ounces percorino Romano cheese, finely grated (about 1/2 cup)
Fresh oregano leaves, for garnish

Preheat oven to 325°F.

Heat olive oil in a Dutch oven over medium-high. Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; cook until well browned all over, about 8 minutes. Remove pork from pan.

Add onion, fennel, and garlic to pan; cook, stirring occasionally, 5 minutes. Add tomatoes and their juices; break tomatoes up with the back of a spoon or your hands. Stir in anchovies, oregano sprigs, bay leaves, red pepper, and remaining 1/2 teaspoon salt. Nestle pork into tomato mixture. Cover and bake at 325°F until pork is very tender, about 1 hour and 30 minutes. Carefully remove pork from Dutch oven. Shred pork using 2 forks; stir shredded pork into tomato mixture. Discard bay leaves and oregano sprigs.

Cook pasta according to directions, omitting salt. Drain; reserve 1 cup cooking liquid. Add pasta to Dutch oven; toss gently to coat, adding reserved cooking liquid as necessary to reach desired consistency. Sprinkle with cheese and oregano leaves.

Seared Boneless Short Ribs with Salsa Criolla

1½ pounds boneless short ribs, halved crosswise
1 poblano chile
½ large red bell pepper, finely chopped
½ small sweet onion, finely chopped
1 scallion, thinly sliced
2 garlic cloves, 1 finely grated, 1 whole
¼ cup Champagne vinegar or white wine vinegar
1 tablespoon sugar
½ teaspoon dried oregano
Kosher salt
¼ cup plus 2 tablespoons olive oil; plus more for bread
2 oil-packed anchovies (optional)
1 plum tomato, grated on the large holes of a box grater
½ teaspoon hot smoked Spanish paprika
⅛ teaspoon ground cumin
Freshly ground black pepper
½ baguette, halved lengthwise
Let meat sit at room temperature 1 hour before cooking.

Meanwhile, heat broiler. Broil chile on a rimmed baking sheet, turning occasionally, until blistered all over and blackened in spots, 5–7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10 minutes.

Peel skin from chile and scrape out seeds; discard both. Coarsely chop chile flesh and place in a small bowl. Add bell pepper, onion, scallion, grated garlic, vinegar, sugar, and oregano and toss to combine; season chile mixture with salt. Let sit, tossing occasionally, until vegetables have softened slightly and flavors are melded, 10–15 minutes.

Heat ¼ cup oil in a small skillet over medium. If using, cook anchovies, smashing with a wooden spoon, until dissolved, about 1 minute. Remove from heat and stir in tomato, paprika, and cumin. Stir into chile mixture. Taste salsa and season with more salt if needed. Let salsa sit at room temperature while you cook the short ribs.

Coat short ribs with 2 Tbsp. oil; season liberally with salt and black pepper. Heat a large skillet, preferably cast iron, over high. Cook ribs, turning every 3 minutes, until deep brown on all sides and an instant-read thermometer inserted into the thickest part of meat registers 125° for medium-rare. Transfer ribs to a cutting board and let rest 10 minutes before slicing against the grain.

While the short ribs are resting, turn on broiler again and drizzle cut sides of baguette with oil; broil until golden brown, about 2 minutes. Remove from heat and rub each half a few times with remaining garlic clove; season with salt. Cut each piece of bread in half.

Top sliced ribs with salsa and serve with toasted bread.