Garlicky Kale, Sausage, and Tomato Pasta

Ingredients

16 ounces whole-wheat or multigrain spaghetti
Cooking spray
12 ounces mild pork Italian sausage
5 tablespoons olive oil
1/2 teaspoon crushed red pepper
10 garlic cloves, thinly sliced
6-7 cups coarsely chopped stemmed curly kale
2 pints small cherry tomatoes or grape tomatoes
4 tablespoons unsalted tomato paste
2/3 teaspoon kosher salt
2 ounces Parmigiano-Reggiano cheese, shaved

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 cups pasta cooking liquid

Heat a large skillet over medium-high. Coat pan with cooking spray. Add sausage; cook 5 minutes or until browned, stirring to crumble. Remove sausage from pan.

Add oil to pan; swirl to coat. Add pepper and garlic; cook 30 seconds. Stir in kale and tomatoes; cover, and cook 6 minutes or until tomatoes soften and wilt, stirring occasionally.

Push kale and tomatoes to outer edges of pan. Add tomato paste to center of pan; cook 1 minute, stirring constantly. Gradually add reserved pasta cooking liquid, stirring constantly. Stir in sausage and salt. Add pasta to pan; cook 3 minutes, stirring to coat. Top with cheese.

Salmon Tartare

INGREDIENTS

1/2 pound wild caught salmon filet, chopped

1 avocado, peeled and chopped

2 scallions, chopped

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon sesame seeds, plus more for sprinkling

INSTRUCTIONS

Put salmon, avocado and scallions in a bowl and gently mix.

Combine soy sauce and oil and pour over salmon mixture. Stir again.

Add sesame seeds and stir once more.

This can be spooned into a bowl and served that way, but if you want to get the look that is in the picture, pack it into a smooth sided bowl and then invert it onto a plate, patting any stray pieces back in place. One way or the other, sprinkle with a few more sesame seeds and serve!

Citrus Wild Salmon Crudo

Ingredients:

o   2 tablespoons fresh lemon juice

o   1 tablespoon fresh orange juice

o   1 tablespoons fresh grapefruit juice

o   2 tablespoons fresh lime juice

o   5 tablespoons extra virgin olive oil

o   1 green onion, both white and green parts chopped

o   2 tablespoons freshly chopped dill

o   1 pound sushi-grade wild salmon fillet

o   2 cups loosely packed baby arugula

o   pink himalayan sea salt, as desired (a pinch per serving will do)

o   freshly cracked whole black peppercorns

Directions:

1.     In a small mixing bowl, whisk together lemon, orange, grapefruit, and lime juices.

2.     Whisk in olive oil, then toss in green onion and dill, tossing to coat.

3.     Place salmon on a work surface.

4.     Using a fish knife, cut sushi grade salmon against the grain into very thin slices and off the skin.

5.     Divide slices onto a parchment or silpat lined baking sheet.

6.     Wrap in plastic wrap.

7.     Using a flat dish or flat bottom measuring spoon, press down on the salmon pieces until it spreads out into a very thin layer.

8.     Place pressed salmon in a small pyrex baking dish.

9.     Pour over citrus, green onion and dill mixture.

10.  Let rest for 15 minutes in the refrigerator.

11.  On each of 8 appetizer plates, evenly distribute the salmon, reserving liquid.

12.  Evenly distribute the arugula greens amongst the 8 plates, topping the salmon.

13.  Finish with an equal drizzle of any remaining juices from the citrus mixture.

14.  Just before serving, add a pinch of sea salt and cracked black pepper

Salmon, Ponzu Sauce, and Serrano Chile

Ingredients

•                 1 lb sushi grade salmon filet

•                 2 serrano peppers, thinly sliced

•                 1⁄2cup fresh lime juice (or a combination) or 1⁄2 cup lemon juice (or a combination)

•                 2tablespoons rice vinegar

•                 1⁄3cup soy sauce

•                 2tablespoons mirin (sweet rice wine)

•                 2tablespoons light brown sugar

•                 1pinch red pepper

For Ponzu Sauce:

Whisk together juice, vinegar, soy sauce, mirin and brown sugar. Let sit at least 1 hour to marry flavors. Store covered and refrigerated for up to 3 days.

Pat fresh salmon dry.  Put on baking sheet and freeze for 45 min or until mostly solid.  Remove salmon from freezer and put on working surface. Using a fish knife, cut sushi grade salmon against the grain into very thin slices and off the skin at 45 degree angle.  Arrange cut pieces of salmon on serving dish.  Top with prepared ponzu sauce and serrano peppers.  Serve immediately.

Lamb (or Pork) Larb

NOTE: Try this Larb recipe next - https://www.eatingthaifood.com/thai-larb-recipe/  with Green Papaya Salad (https://www.eatingthaifood.com/thai-green-papaya-salad-recipe/).

Ingredients

·        1 lemongrass stalk

·        4 garlic cloves

·        ½ bunch cilantro, stems and leaves separated, stems coarsely chopped plus sprigs for serving

·        1 large shallot, coarsely chopped

·        4 red Thai chiles, divided

·        ½ cup salted, roasted peanuts

·        3 tablespoons fresh lime juice

·        1 tablespoon (or more) fish sauce

·        1½ teaspoons demerara sugar or dark brown sugar

·        2 tablespoons vegetable oil

·        1 pound ground lamb (at least 10% fat)

·        Cooked white rice, Bibb lettuce leaves, sliced cucumber, lime wedges, and mint sprigs (for serving)

Remove tough outer layers from lemongrass, cut 4" piece from bulb end, thinly slice, save remaining lemongrass for another use. Pulse lemongrass and garlic in a food processor until finely chopped. Add cilantro stems (reserve leaves for another use), shallot, and 1–2 Thai chiles, depending on how hot you like it, and pulse until finely chopped. Transfer to a large bowl; set aside. Pulse peanuts in food processor until coarsely ground and transfer to a small bowl; set aside. Thinly slice remaining chiles; set aside for serving.

Whisk lime juice, fish sauce, and demerara sugar in a small bowl; set lime dressing aside.

Heat oil in a large skillet, preferably cast iron, over high. Add lamb to skillet and press into a single flat layer with a flexible spatula. Cook, undisturbed, until underside is browned and crisp around the edges, 5–7 minutes. Use spatula to break patty into smaller pieces and turn. Cook pieces on the other side until edges are crisp and meat is cooked through, about 5 minutes. Transfer lamb to a medium bowl with a slotted spoon, then use spoon to break up meat into small pieces.

Pour off all but 3 Tbsp. fat from skillet and set skillet over medium heat. Cook lemongrass mixture, stirring often, until fragrant and starting to stick to skillet, about 3 minutes. Add reserved lime dressing and peanuts and return reserved lamb to skillet. Toss until meat is coated. Remove from heat and season with more fish sauce, if desired.

Serve larb with rice, lettuce, cucumber, limes, mint sprigs, cilantro sprigs, and reserved chiles for making lettuce cups.

Soy-basted Chicken with Corn (or pork chops) and Poblano Salad

Ingredients

·        ¼ cup soy sauce

·        ¼ cup unseasoned rice vinegar

·        2 tablespoons dark or light brown sugar

·        4 ½-inch-thick bone-in pork blade or rib chops (or chicken thighs)

·        Vegetable oil (for grill)

·        Kosher salt

·        Vegetable oil (for grill)

·        2 tablespoons fresh lime juice

·        ¾ teaspoon hot sauce (such as Frank’s)

·        Kosher salt

·        4 ears of corn, in husk

·        2 small poblano chiles

·        3 tablespoons unsalted butter

·        2 scallions, chopped

·        Tender herbs (such as mint and cilantro) and sliced jalapeños (for serving)

Stir soy sauce, vinegar, and brown sugar in a small bowl until sugar is dissolved. Prick pork chops all over with a fork and place in a large resealable plastic bag. Pour in half of marinade, seal bag, and turn to evenly coat pork chops. Set remaining marinade aside. Let pork chops sit at least 10 minutes, or chill up to 1 day (cover and chill remaining marinade too)

Prepare a grill for medium heat; oil grate. Whisk lime juice and hot sauce in a medium bowl; season with salt. Set dressing aside.

Grill corn (still in husks) and chiles, turning occasionally, until corn is charred all over (husks will be nicely blackened and some of the kernels will become deeply browned in spots) and chiles are blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for chiles. Transfer to a platter and let cool slightly before shucking corn.

Slather corn with butter, then cut kernels from cobs into bowl with reserved dressing. Remove seeds from chiles and chop. Add to corn along with scallions. Toss to combine; season corn salad with salt.

Remove pork chops from marinade; discard marinade. Season chops lightly with salt and grill, drizzling with reserved marinade and turning occasionally, until cooked through, 6–8 minutes.

Top pork chops with herbs and jalapeños and serve with corn salad.

Grilled Garlic and Black Pepper Shrimp

Ingredients

·        1 fresh red chile (such as Fresno), seeds removed, finely grated

·        3 garlic cloves, finely grated

·        1 tablespoon coarsely ground pepper

·        1 tablespoon fresh lime juice

·        2 tablespoons vegetable oil, plus more for grill

·        1 pound large shrimp, peeled, deveined

·        Kosher salt

·        Lime wedges and Kashmiri chili powder or paprika (for serving)

Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.

Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.

Pasta with Lemony Carbonara

Ingredients

·        1 tablespoon olive oil

·        6 ounces guanciale (salt-cured pork jowl), pancetta (Italian bacon), or slab bacon, thinly sliced, cut crosswise into ½-inch pieces

·        2 shallots, finely chopped

·        4 garlic cloves, thinly sliced

·        1 teaspoon freshly cracked black pepper

·        12 ounces bucatini or other long-strand pasta

·        Kosher salt

·        2 ounces Parmesan, grated, plus more

·        2 large egg yolks

·        1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving

·        2 tablespoons fresh lemon juice

Heat oil in a large skillet over medium. Cook guanciale, tossing often, until browned and crisp, 6–8 minutes. Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add pepper and cook, stirring often, just until fragrant, about 1 minute.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid.

Add pasta to skillet along with ½ cup pasta cooking liquid and 1 oz. Parmesan and toss to coat. Remove skillet from heat and add egg yolks. Toss again, adding more pasta cooking liquid as needed, until a smooth glossy sauce coats pasta. Add grated lemon zest, lemon juice, and another 1 oz. Parmesan. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce.

Divide pasta among bowls; top with sliced lemon zest and more Parmesan.

Chicken Spiedie Skewers with Italian Dressing

Ingredients

·       1 garlic clove, finely grated

·       5 tablespoons white wine vinegar

·       2 tablespoons chopped Peppadew peppers in brine

·       1 tablespoon mayonnaise

·       1 tablespoon sugar

·       1½ teaspoons dried oregano

·       ½ cup olive oil, plus more

·       Kosher salt, freshly ground pepper

·       1½ pounds skinless, boneless chicken thighs (about 6)

·       1 large sweet onion, sliced ½ inch thick

·       2 beefsteak tomatoes (about 1 pound), sliced ¼ inch thick

·       Oregano leaves and lemon wedges (for serving)

Preparation

Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and ½ cup oil in a medium bowl; season with salt and pepper. Transfer half of dressing to a small bowl; cover and chill until ready to serve.

Cut chicken thighs lengthwise into long strips, about 1"–1½" wide (you should get 2–3 pieces per thigh). Combine chicken and remaining dressing in a large resealable plastic bag. Seal bag, pressing out any air. Turn to coat and chill at least 20 minutes and up to 1 day.

Prepare a grill for medium-high heat; oil grate. Remove chicken from dressing; discard dressing. Thread 2 pieces of chicken onto each skewer. Season chicken lightly with salt and grill, turning occasionally, until golden brown and cooked through, 8–10 minutes.

Meanwhile, drizzle onion with oil; season with salt. Grill until browned on both sides but still firm in center, about 3 minutes per side. Transfer to a large bowl and add tomatoes and a couple splashes of reserved dressing. Toss to coat; season salad with salt and pepper. Top salad and chicken with oregano leaves.

Serve chicken with salad, reserved dressing, and lemon wedges for squeezing over.

Creole Shrimp and Creamed Corn

Ingredients

• 7 ears fresh shucked corn
• 1 1/2 cups 1% low-fat milk
• 2 tablespoons cornstarch
• 2 tablespoons butter, divided
• 3/4 teaspoon kosher salt, divided
• 1 pound raw large shrimp, peeled and deveined
• 1 teaspoon salt-free Creole seasoning (such as Tony Chachere's)
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup halved grape tomatoes
• 1 tablespoon fresh thyme leaves
• 5 garlic cloves, minced
• 1/2 cup sliced green onions
• 1/4 cup dry white wine or chicken stock

Cut kernels from corn to equal 3 1/2 cups; reserve cobs. Set aside 1/2 cup kernels. Pulse remaining 3 cups kernels in a food processor until almost creamy, 5 or 6 times. Using dull side of a knife, scrape milk and pulp from cobs into a medium saucepan; discard cobs. Add processed kernels, milk, and cornstarch to pan. Bring to a simmer over medium, stirring often. Reduce heat to low; simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 1 1/2 tablespoons butter and 1/4 teaspoon salt. Remove from heat; cover and keep warm.

Combine shrimp, Creole seasoning, paprika, and pepper. Heat a large skillet over medium-high. Add oil and remaining 1 1/2 teaspoons butter to skillet; cook until butter melts. Add shrimp; cook, without stirring, 1 minute. Add tomatoes, thyme, garlic, and remaining 1/2 teaspoon salt; cook, stirring occasionally, 3 minutes. Add onions and reserved 1/2 cup corn; cook, stirring occasionally, until shrimp are done, 1 to 2 minutes. Add wine; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Serve shrimp mixture over creamed corn.