Thai Balls

INGREDIENTS

For meatballs:

 2 Tbsp olive oil

 1 lb ground pork

 1 lb shrimp, shelled, deveined, and roughly chopped

 2 large eggs

 ¾ cup fresh thai basil(or italian basil), roughly chopped

 ¾ cup fresh cilantro, roughly chopped

 ½ cup fresh mint, roughly chopped

 2 thai chiles, shelled, deveined, and roughly chopped stemmed, seeded, and minced

 ½ cup bread crumbs

 2 Tbsp minced lemongrass (or lemongrass paste)

 2 Tbsp minced fresh ginger

 2 garlic cloves, minced

 Juice of 1 lime

 2 Tbsp low sodium soy sauce

 2 Tbsp sesame seeds

 2 Tbsp fish sauce

For garnish:

 1 tsp rice wine vinegar

 1 tsp low sodium soy sauce

 2 large carrots, julienned or grated

 10 fresh Thai basil (or Italian basil) leaves, roughly chopped

 ¼ cup roughly chopped fresh cilantro (including stems)

 10 fresh mint leaves, roughly chopped

 ¼ cup roasted peanuts, chopped

 1 tsp sesame seeds

Preheat the oven to 450°F. Drizzle the olive oil into a 9 x 13- inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Combine the ground pork, shrimp, eggs, basil, cilantro, mint, chiles, bread crumbs, lemongrass, ginger, garlic, lime juice, soy sauce, sesame seeds, and fish sauce in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, golf ball–size meatballs (about 1½ inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.

Allow the meatballs to cool for 5 minutes in the baking dish.

Meanwhile, place the rice wine vinegar, soy sauce, carrots, basil, cilantro, mint, peanuts, and sesame seeds in a bowl and toss to combine.

Spoon the garnish over the top of the meatballs and serve.

Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw

INGREDIENTS

Aioli

¼ cup rinsed salt-packed capers

1 cup mayonnaise

2 tablespoons olive oil

1 teaspoon finely grated lemon zest

3 tablespoons (or more) fresh lemon juice

1 teaspoon Dijon mustard

2 garlic cloves, finely grated

Kosher salt

Assembly

1½ pounds ground lamb, preferably grass-fed

Kosher salt

4 tablespoons olive oil, divided

3 celery stalks, thinly sliced on the diagonal

½ fennel bulb, thinly sliced; plus ¼ cup chopped fennel fronds (optional)

¼ large sweet onion, thinly sliced

3 tablespoons fresh lemon juice

2 teaspoons crushed dried mint

Freshly ground black pepper

4 potato or ciabatta rolls, toasted

Boquerones (marinated white anchovies, for serving, optional)

Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.

Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.  Aioli can be made 1 day ahead. Cover and chill.

Toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. oil in a medium bowl. Season slaw with salt and pepper.

Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.

Heat 2 Tbsp. oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won’t take on as much color as a beef burger), 5–7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.

Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw. 

Crispy Chicken Thighs with Schmaltzy Vinaigrette

Ingredients

1/3 cup extra-virgin olive oil, divided

3/4 teaspoon kosher salt, divided

1 pound small Yukon Gold potatoes, quartered

4 (6-oz.) skin-on, bone-in chicken thighs (about 1 1/2 lb.)

1/2 teaspoon freshly ground black pepper, divided

2 cups halved Brussels sprouts

1 1/2 cups chopped carrots

3 tablespoons finely chopped shallots

3 tablespoons sherry vinegar

1 tablespoon light brown sugar

Preheat oven to 450°F.

Line a baking sheet with parchment paper. Combine 1 tablespoon oil, 1/4 teaspoon salt, and potatoes in a bowl; toss to coat. Spread potato mixture on prepared pan; bake at 450°F for 15 minutes or until potatoes are tender when pierced with a fork. Remove pan from oven; keep warm.

Meanwhile, place a wire rack on a baking sheet. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to skillet, skin side down; cook 8 minutes. Flip, and cook 2 minutes (chicken will not be cooked through). Place chicken on wire rack (reserve drippings in skillet). Bake chicken at 450°F for 20+ minutes or until done.

Return skillet to medium-high heat. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, halved Brussels sprouts, and carrots to drippings in pan; cook 8 minutes. Remove pan from heat. Remove vegetables from pan with a slotted spoon; set aside (do not wipe out pan).

Place shallots in a small bowl. Add vinegar to skillet, scraping to loosen browned bits. Add vinegar mixture, remaining oil, and brown sugar to shallots, stirring to combine. Place 1 cup potatoes and 1/2 cup vegetable mixture on each of 4 plates; top each serving with 1 chicken thigh and about 1 1/2 tablespoons shallot mixture.

Quick Chicken or Pork Picatta with Parslied Orzo

Ingredients

1 cup uncooked whole-wheat orzo

3 tablespoons lemon juice, divided

2 1/2 tablespoons extra-virgin olive oil, divided

1/2 cup finely chopped flat-leaf parsley

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/2 cup all-purpose flour

4 (4-oz.) boneless skinless chicken thighs or pork chops

1/4 cup finely chopped shallot

2 teaspoons minced fresh garlic

8 thin lemon slices, seeds removed

1 tablespoon capers, drained

1 tablespoon unsalted butter

Cook orzo according to package directions, omitting salt and fat; drain but reserve 1 cup of pasta water Spread orzo on a baking sheet; cool 10 minutes. Place orzo in a bowl; add 1 tablespoon juice, 1 1/2 tablespoons oil, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring to combine.

Place flour in a shallow dish. Sprinkle chicken / pork with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge meat in flour, shaking off excess. Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add meat to pan; cook 3 minutes on each side or until done. Place meat on a platter (do not wipe out pan).

Add shallot and garlic to pan; cook2 minutes, stirring frequently. Stir in remaining 2 tablespoons juice and lemon slices, scraping pan to loosen browned bits. Reduce heat to low; add capers and butter, stirring until butter melts. Add some of the reserved pasta water if you want it saucier.  Spoon lemon mixture over chicken. Serve with orzo.

Chicken Escabeche

INGREDIENTS

1 tablespoon cumin seeds

1 tablespoon coriander seeds

¼ cup plus 2 Tbsp. olive oil

1 medium onion, chopped

1 medium carrot, peeled, chopped

6 garlic cloves, smashed

1 bay leaf

⅔ cup sherry vinegar or red wine vinegar

Kosher salt, freshly ground pepper

4 chicken legs, thighs and drumsticks separated, patted dry

1 serrano chile, very thinly sliced

½ cup golden raisins

¾ cup mint leaves

Preheat oven to 400°. Toast cumin and coriander seeds in a dry medium saucepan over medium heat, tossing, until fragrant, about 1 minute. Add ¼ cup oil, followed by onion, carrot, and garlic and cook, stirring occasionally, until onion is translucent but hasn’t taken on any color, about 5 minutes. Add bay leaf, vinegar, and ½ cup water and bring mixture to a boil. Reduce heat and simmer 1 minute. Remove marinade from heat; season with salt and pepper.

Season chicken generously all over with salt and pepper. Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook chicken, skin side down, in a single layer until skin is well browned and very crisp, 8–12 minutes. Turn pieces over and cook on the other side 1 minute (if cooking in batches, transfer pieces to a plate as they’re done). Chicken will not yet be cooked through. Return chicken to pot, arranging skin side up and nestling pieces side by side to form as even a layer as possible. Pour in marinade (meat should be mostly submerged, but you want the skin still exposed). Scatter chile and raisins over top.

Transfer pot to oven and bake, uncovered, until chicken is cooked through, 10–15 minutes (an instant-read thermometer inserted into a thigh should register 165°). Let rest 10–15 minutes, then top with mint.

India Spice Marinated and Grilled Lamb Chops

INGREDIENTS

1 teaspoon fennel seeds

3 serrano chiles, finely grated

1 3-inch piece ginger, peeled, finely grated

6 garlic cloves, finely grated

1/2 cup crème fraîche or sour cream (or more)

4 tablespoons fresh lime juice

2 teaspoon dried mango powder (amchoor; optional)

2 teaspoon dried fenugreek leaves

2 teaspoon freshly ground black pepper

1 teaspoon finely grated nutmeg

2 teaspoon Kashmiri chili powder or paprika, plus more for serving

4 tablespoons vegetable oil (or more)

12 lamb rib chops (about 2¼ pounds total)

Kosher salt

Mint leaves, cilantro leaves with tender stems, and lemon wedges (for serving)

Toast fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant, about 45 seconds; let cool. Finely grind in spice mill or with mortar and pestle. Transfer to a large bowl; add in chile, ginger, garlic, crème fraîche, lime juice, mustard oil (if using), mango powder (if using), fenugreek leaves, pepper, nutmeg, 1 tsp. chili powder, and 2 Tbsp. vegetable oil and mix well. Season lamb chops with salt and add to marinade; turn to coat. Cover and chill at least 2 hours.

Let lamb chops sit at room temperature 1 hour before grilling.

Prepare a grill for medium heat; oil grate. Bring reserved marinade to a boil over medium heat.  Add additional vegetable oil if marinade is too thick.

Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer to a platter; let rest 5–10 minutes.

Top lamb with mint and cilantro and dust with more chili powder. Serve with lemon wedges.

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.