Monthly Archives: May 2017

Roasted dry-rubbed beef back ribs with jalapeno-pecorino corn and mop sauce

Serves 4

  1. 1tb salt
  2. 1/2tb cumin
  3. 1/2tb paprika
  4. 1/2tb onion powder
  5. 1/2tb garlic powder
  6. 1/2tb chili powder
  7. 1/2tsp pepper
  8. 5tb brown sugar
  9. 2 racks beef back ribs
  10. 4 ears corn
  11. 1-1/2tb butter, melted
  12. 4tb pecorino
  13. 2tsp finely diced or grated jalapeno
  14. 1 cup yellow mustard
  15. 4tb honey
  16. 4tb cider vinegar
  17. 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.

Sheet pan chicken shawarma wraps

Serves 4-6

  1. 2-1/2lb boneless thighs
  2. 2tsp paprika
  3. 2tsp cumin
  4. 6tb olive oil
  5. 2 lemons, 1 halved and 1 juiced
  6. 20oz head red cabbage, shredded into about 6 cups
  7. 1/2 cup parsley
  8. 1 cup whole yogurt
  9. 2 cloves garlic
  10. 3 plum tomatoes, sliced
  11. Half an english cucumber, diced into 1/2in pieces
  12. 6 pitas
  • Combine 1-3 with 2tb oil and broil,¬†along with halved lemon, on a rack set in a baking sheet 6in from heating element for 15-20 minutes. Rest for 5 minutes.
  • While chicken cooks, combine 6-7 with remaining 4tb oil and combine 8-9 with 2tb lemon juice. After resting, slice chicken, combine with juice of 1 lemon half and combine juice from other lemon half with cabbage mixture. Serve.

Rye-molasses cookies with chocolate and pecans

Makes 2 dozen

  1. 113g or about 1 cup pecans, chopped
  2. 140g rye flour
  3. 12tb butter, cut into pieces and chilled
  4. 248g sugar
  5. 2 eggs
  6. 1tb molasses
  7. 1tb vanilla extract
  8. 124g flour
  9. 3/8tsp salt
  10. 1/2tsp baking soda
  11. 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.

Chinese spicy scallion noodles

Serves 1

  1. 1tb neutral oil
  2. 1-1/4tsp sesame seeds
  3. 1/4tsp red pepper flakes
  4. 3 scallions, white and green parts separated
  5. 4tsp soy sauce
  6. 2tsp rice vinegar
  7. 2tsp brown sugar
  8. 1tsp sesame oil
  9. 3oz udon or lo mein noodles
  10. 1 egg
  • 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.

Coffee-chipotle rubbed steak salad

Serves 4

  1. 2tsp ground coffee
  2. 1tsp chipotle powder
  3. 2tsp salt
  4. 1/2tb brown sugar
  5. 1tsp coriander
  6. 2 8-10oz strip steaks, 1-1.5in thick OR 1-1.5lb flank steak
  7. 1 cup wine or cider vinegar
  8. 1/3 cup sugar
  9. 2 jalapenos, sliced
  10. 1 small red onion, sliced
  11. Kernels from 2 ears corn
  12. 2 cups cherry tomatoes
  13. 4tb oil
  14. 3tb lime juice
  15. 2 romaine hearts
  16. 1/2 cup or 2-1/2oz cotija or feta
  17. 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.

Fried mozzarella arugula salad with tomato-basil vinaigrette

Serves 4

  1. 7oz smoked mozzarella
  2. 1 egg
  3. 1 cup breadcrumbs, seasoned
  4. 1-1/2 cups tomatoes, diced
  5. 1/3 cup basil
  6. 1 clove garlic
  7. 2tsp balsamic vinegar
  8. 7tb olive oil
  9. 5oz arugula
  • 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.

Braised zucchini

Serves 4

  1. 4 8oz zucchini, quartered and cut into 2in pieces
  2. 4tb olive oil
  3. 4tb water
  4. 2 sprigs basil
  5. 2 cloves garlic, sliced
  6. 1tsp salt
  7. 1/4tsp pepper
  8. 1/4tsp red pepper flakes
  9. 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.