Roast Beef Hash

 

Ingredients

• 1 3/4 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
 
• 6 tablespoons olive oil, divided
 
• 2 medium-size yellow onions, thinly sliced (about 3 cups)
 
• 1 large red bell pepper, thinly sliced (about 1 1/4 cups)
 
• 1 large carrot, peeled and finely chopped (about 3/4 cup)
 
• 2 garlic cloves, chopped
 
• 1 1/4 teaspoons kosher salt, divided
 
• 3/4 teaspoon black pepper, divided
 
• 2 cups coarsely chopped drained cooked chuck roast (from Oven-Braised Pot Roast)
 
• 4 large eggs, poached
 
• 2 tablespoons chopped fresh chives

• • Step 1

    Preheat oven to 325°F. Toss potatoes with 1 tablespoon oil on a baking sheet; spread evenly. Bake at 325°F until just tender, about 45 minutes.

    Step 2

    Heat 2 tablespoons oil in a large cast-iron skillet over medium-high. Add onions, bell pepper, carrot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; sauté 10 minutes. Place onion mixture in a medium bowl.

    Step 3

    Heat remaining 3 tablespoons oil in pan over medium-high; add potatoes in a single layer. Sprinkle with 1/2 teaspoon salt; cook, turning occasionally, until golden, about 8 minutes. Add onion mixture and chuck roast; cook, stirring occasionally, until heated through, about 3 minutes. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/2 teaspoon black pepper. Top with eggs; sprinkle with chives.

Pot Roast Tacos with Chimichurri

 

Ingredients

Ingredient Checklist

• 1 ½ cups loosely packed fresh flat-leaf parsley leaves
• 1 cup loosely packed fresh cilantro leaves
• 1 ½ tablespoons chopped shallot
• 1 tablespoon chopped red Fresno chile
• 2 garlic cloves, smashed
• ¼ cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 ¾ cups coarsely chopped drained cooked chuck roast (from Oven-Braised Pot Roast)
• 8 (6-inch) yellow corn tortillas, lightly charred
• 1 small ripe avocado, sliced
• ¼ cup thinly sliced radishes (from 3 radishes)
• 1 ounce queso fresco (fresh Mexican cheese), crumbled (about 1/4 cup)

Directions

Instructions Checklist

• Step 1

  Process parsley, cilantro, shallot, Fresno chile, and garlic in a food processor until finely chopped, about 10 seconds. Add olive oil, lemon juice, 1 tablespoon water, salt, and black pepper; process until combined, about 10 seconds.

• Step 2

  Place chuck roast in a medium nonstick skillet over medium. Cook, stirring occasionally, until heated through, 4 to 5 minutes. Remove from heat. Add 1/2 cup chimichurri; toss to coat. Top tortillas evenly with meat, avocado, radishes, queso fresco, and remaining chimichurri.

Oven-Braised Pot Roast

Ingredients

1.5 tbsp olive oil
4 lb boneless chuck roast
1.5 tsp salt
8 oz pearl onions (2 cups)
3 garlic cloves, smashed
2 tbsp tomato paste
3/4 cup dry red wine
3 cups unsalted beef broth
3/4 lb yukon gold potatoes, peeled and cut into 2 inch pieces
4 large carrots, peeled and cut into 2 inch pieces
2 rosemary sprigs
1/4 cup chopped parley

Preheat oven to 325.  Heat oil over medium high heat.  Sprinkle beef with salt and pepper.  Add to pan, cook until browed on all sides, about 15 minutes.  Place beef on a plate.

Add onions and garlic to pan.  Sauté 2 minuets and then add tomato paste and sauté for an additional 1 minute.  Add wine, cook, scraping bottom of pan until liquid is reduced by half.  Add stock and bring to a boil.

Return beef to pan.  Add potatoes, carrots, and rosemary.  Cover and roast at 325 until beef is tender, about 3.5 hours.

Transfer beef to a bowl.   Place vegetables on a platter, reserve cooking liquid.  Discard rosemary sprigs.  Shred beef into chunks.  Add 0.5 cups of reserved liquid to beef. 

Serve beef with vegetables, topped with parsley

Brothy Noodle Bowl with Mushrooms and Chiles

 

Ingredients

2 SERVINGS

DASHI

6

dried shiitake mushrooms

1

1" piece ginger, peeled, finely grated

1

dried chile de árbol, broken in half

3

garlic cloves, smashed

½

oz. dried kombu (about ½ sheet)

½

tsp. ground turmeric or 1" piece fresh turmeric, peeled, finely grated

1

Tbsp. white miso paste

2

tsp. low-sodium soy sauce

Kosher salt

NOODLES AND ASSEMBLY

2

Tbsp. extra-virgin olive oil

6

oz. fresh shiitake mushrooms, stems removed, thinly sliced

1

small garlic clove

Kosher salt

4

oz. rice vermicelli noodles

2

radishes, thinly sliced

1

cup mixed herbs, such as shiso, Thai basil, cilantro, and/or mint

¼

cup fermented vegetables, such as kimchi

Toasted sesame seeds, hot sauce, and toasted sesame oil (for serving)

Preparation

DASHI

Step 1

Combine mushrooms, ginger, chile, garlic, kombu, turmeric, and 4½ cups water in a medium saucepan. Bring to a simmer over medium-high heat, cover, then reduce heat to very low and cook 25 minutes to infuse broth. Strain dashi through a fine-mesh sieve into a large bowl; discard solids. Wipe out pot, pour dashi back in, and bring to a simmer.

Step 2

Mix miso paste and 1 Tbsp. broth with a spoon or fork in a small bowl to loosen miso. Stir miso mixture and soy sauce into broth; season with salt. Keep hot.

Step 3

Do Ahead: Dashi can be made 2 days ahead. Let cool, then transfer to an airtight container and chill.

NOODLES AND ASSEMBLY

Step 4

Heat olive oil in a medium skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, about 5 minutes. Remove pan from heat, grate garlic over mushrooms, and stir to combine (garlic will cook in residual heat of mushrooms). Season with salt.

Step 5

Drop vermicelli into very hot dashi broth. Cover and let sit 3 minutes (or cook according to package directions).

Step 6

Divide noodles and dashi between bowls. Top with mushrooms, radishes, herbs, fermented vegetables, and sesame seeds. Drizzle with hot sauce and sesame oil before serving.

Ginger Scallion Ramen Noodles

 

Ingredients

4 SERVINGS

1

5-inch piece ginger, peeled, finely chopped (about ⅓ cup)

4

garlic cloves, finely chopped

1

large bunch of scallions, very thinly sliced (about 2 cups), divided

½

cup grapeseed or other neutral oil

2

tablespoons low-sodium soy sauce

1

tablespoon unseasoned rice vinegar

1

teaspoon freshly ground black pepper

1

teaspoon toasted sesame oil

½

teaspoon sugar

Kosher salt

4

5-ounce packages wavy ramen noodles, preferably fresh

Toasted sesame seeds and chili oil (for serving)

Preparation

Step 1

Stir ginger, garlic, and two-thirds of scallions in a large bowl.

Step 2

Heat grapeseed oil in a small saucepan over high until oil is shimmery and hot but not smoking, about 2 minutes. Pour hot oil over scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes before stirring in remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil, and sugar; season with salt. Let sit to let flavors meld, 15 minutes. Taste and adjust seasonings.

Step 3

Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl.

Step 4

Divide noodles among bowls. Top with sesame seeds and serve with chili oil alongside.

Shrimp & Basil Stir Fry

 

Ingredients

Ingredient Checklist

• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon light brown sugar
• ¾ teaspoon kosher salt
• 3 tablespoons vegetable oil
• 2 to 3 medium red Fresno chiles or 1 jalapeño, halved and sliced (seeds removed for less heat, if desired)
• 3 medium shallots, thinly sliced (¾ cup)
• 1 tablespoon finely chopped garlic (from 3 cloves)
• 1 ½ pounds peeled, deveined large raw shrimp
• 2 cups loosely packed fresh Thai basil or regular basil leaves, plus more for serving
• Cooked white rice, for serving
• Lime wedges, for serving

Directions

Instructions Checklist

• Step 1

  Stir soy sauce, fish sauce, sugar, and salt in a small bowl; set aside. Heat oil in a large skillet (not nonstick) over medium-high until shimmering. Add chiles, shallots, and garlic; cook, stirring often, until fragrant, 1 to 2 minutes.

• Step 2

  Add shrimp to skillet. Cook, stirring occasionally, until shrimp are cooked through, about 3 minutes. Add soy sauce mixture to skillet; cook, tossing occasionally, until sauce is slightly reduced, about 1 minute.

• Step 3

  Remove skillet from heat. Add basil and toss until basil just starts to wilt. Serve over rice, topped with more basil. Serve with lime wedges.

Honey-Harissa Chicken Wings with Grilled Carrots and Celery

 

Ingredients

Ingredient Checklist

• 2 tablespoons honey, divided
• 1 ½ tablespoons lemon juice, divided
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 pound medium carrots (about 6), halved lengthwise
• 1 pound medium stalks celery (about 6), halved lengthwise
• 3 pounds chicken wings
• 2 tablespoons harissa paste (see Tip)
• 1 tablespoon melted butter

Directions

Instructions Checklist

• Step 1

  Preheat grill to medium-high.

• Step 2

  Mix 1 tablespoon each honey and lemon juice, oil, salt and pepper in a small bowl. Place carrots and celery on a rimmed baking sheet and drizzle with the mixture. Toss to coat.

• Step 3

  Grill chicken, turning and moving the pieces around the grill every 2 minutes, until slightly charred on both sides and an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F, 12 to 15 minutes total. Grill the vegetables directly on the grate, turning occasionally, until tender and slightly charred, 10 to 12 minutes.

• Step 4

  Combine harissa, butter and the remaining 1 tablespoon honey and 1/2 tablespoon lemon juice in a large bowl. Add the chicken and toss to coat. Serve with the vegetables.

Tips

Tip: Harissa, a condiment made from roasted red peppers and chile peppers, hails from northern Africa. Look for ones labeled "paste" rather than "sauce," as the sauces can have added ingredients that tone down the smoky and spicy taste of the peppers.