1/2tb onion powder
1/2tb garlic powder
1/2tb chili powder
5tb brown sugar
2 racks beef back ribs
4 ears corn
1-1/2tb butter, melted
2tsp finely diced or grated jalapeno
1 cup yellow mustard
4tb cider vinegar
1tsp hot sauce
Combine 1-7 with 4tb sugar, rub ribs and rest for 1 hour. Roast at 300 degrees on upper-middle rack for 2 hours.
Rub corn with butter, wrap in foil and roast on lower-middle rack for 25 minutes. Remove ribs and corn and rest for 10 minutes.
Meanwhile, combine 12-13 on a small plate. Roll corn in mixture. Combine 15-17 with remaining brown sugar. Slice ribs and serve.
6tb olive oil
Juice of 2 lemons
3 cloves garlic
1-1/2lb boneless breast or thighs, cut into 1/2in slices
1 red bell pepper, cut into 1/2in slices
1 yellow bell pepper, cut into 1/2in slices
1 red onion, halved and cut into 1/2in slices
1/2 cup tahini
1/2 cup warm water
6 pitas or lavash
Mix 4tb oil, juice of 1 lemon, 2 cloves garlic, 1/2tb cumin and 5-6 and toss with chicken. Marinate at least 2 hours or overnight.
Toss 8-10 with remaining oil, place on foil-lined sheet pan along with chicken and roast at 400 degrees for 25-30 minutes.
Meanwhile, process tahini with remaining 2-4. Add water, process and set aside.
Toss tahini sauce with chicken and veggies. Fill pitas or lavash and serve.
Makes 2 dozen
113g or about 1 cup pecans, chopped
140g rye flour
12tb butter, cut into pieces and chilled
1tb vanilla extract
1/2tsp baking soda
210g bittersweet chocolate
Toast pecans at 350 degrees, stirring occasionally, until darkened and fragrant, about 10-15 minutes. Set aside and leave oven on.
Toast rye flour in a 12in skillet on med-high heat until a couple shades darker, about 5 minutes. Remove from heat and mix in butter until melted. Set aside.
When rye-butter mixture is cool, whisk 4-7. Slowly whisk in rye-butter mixture. Whisk in 8-10. Whisk in pecans and chocolate.
Drop 2tb mounds 2in apart on 2 parchment-lined baking sheets and bake one sheet at a time for 8-12 minutes or until edges are set. Rest on sheet for 5 minutes and transfer to rack to finish cooling.
1tb neutral oil
1-1/4tsp sesame seeds
1/4tsp red pepper flakes
3 scallions, white and green parts separated
4tsp soy sauce
2tsp rice vinegar
2tsp brown sugar
1tsp sesame oil
3oz udon or lo mein noodles
Cook 1-3 in a small skillet on medium heat for 3-5 minutes or until seeds begin browning. Take off-heat, mix in scallion whites and mix with 5-8. Toss with noodles along with scallion greens and set aside.
Fry egg as desired. Top noodles and serve.
2tsp ground coffee
1tsp chipotle powder
1/2tb brown sugar
2 8-10oz strip steaks, 1-1.5in thick OR 1-1.5lb flank steak
1 cup wine or cider vinegar
1/3 cup sugar
2 jalapenos, sliced
1 small red onion, sliced
Kernels from 2 ears corn
2 cups cherry tomatoes
3tb lime juice
2 romaine hearts
1/2 cup or 2-1/2oz cotija or feta
1 small bunch cilantro
Combine 1-2 with 1tsp salt, 1tsp brown sugar and 1/2tsp coriander, rub steaks and rest at least 1 hour or overnight.
Meanwhile, bring 7-9 and 1/2tsp salt to a boil and pour over red onion. Rest for 30 minutes and drain.
If using strip: Sear both sides for 2 minutes each, turn heat to medium-low and flip every 2 minutes until medium-rare. Set aside. If using flank: Sear both sides for 3 minutes each and use tongs to sear edges. Set aside. Toss 11-12 with 1tb oil and broil for 10 minutes and set aside in large bowl. Mix remaining oil and 3-5 and toss with broiled veggies. Toss with 15-16, 1/2 cup cilantro and pickled onions. Slice steak and top salad along with remaining cilantro. Serve.
7oz smoked mozzarella
1 cup breadcrumbs, seasoned
1-1/2 cups tomatoes, diced
1/3 cup basil
1 clove garlic
2tsp balsamic vinegar
7tb olive oil
Slice mozzarella into 8 pieces and cut each slice in half. Dredge in egg and breadcrumbs and chill for 30-60 minutes.
Meanwhile, combine 4-6 with salt and pepper and rest for 5 minutes. Add balsamic vinegar and 4tb olive oil and set aside.
Heat 1-1/2tb oil in a 10in skillet and fry half of mozzarella for 30-60 seconds. Use two forks to flip and cook for 30-60 seconds. Set aside and repeat.
Toss arugula with tomato mixture. Divide and top with cheese. Serve.
4 8oz zucchini, quartered and cut into 2in pieces
4tb olive oil
2 sprigs basil
2 cloves garlic, sliced
1/4tsp red pepper flakes
Juice and zest of 1 lemon
Bring everything except lemon juice to boil in a 12in skillet, cover and simmer for 8 minutes, stirring every 2 minutes.
Uncover and continue cooking for 2 minutes. Add lemon juice, discard basil and serve.