Moroccan Grilled Chicken

1/2 cup plain yogurt
1/2 cup chopped fresh cilantro (or 1 1/2 teaspoons ground coriander)
1 Tbsp olive oil
2 cloves garlic, minced
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken breasts

1 Mix the marinade ingredients (yogurt, cilantro, olive oil, garlic, paprika, cumin, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 6 to 10 hours.

2 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. If you do not have a grill you can use a cast-iron grill pan on your stove. Grill the chicken breasts a few minutes on each side, until cooked through. Take care not to overcook, as chicken breasts can easily dry out.

Serves 4.

Grilled Pork Chops with Cherry Salsa

1/2 cup chopped red onion
2 Tbsp lemon juice
1 1/2 pounds cherries, about 4 cups
4 pork chops, about 3/4-inch thick
Salt
Olive oil
2 Tbsp chopped fresh basil
1 Tbsp balsamic vinegar
1/2 teaspoon salt
1 heaping teaspoon sugar

Mix the chopped onion with the lemon juice in a small bowl and set aside. The lemon juice will help take the edge off the onions.

Coat the pork chops in olive oil and sprinkle salt over them. Set aside at room temperature.

Pit and de-stem the cherries.

Put the cherries, onions and chopped basil into a food processor. Pulse a few times until you have a chunky salsa, with differing textures of cherry. Alternately, you can chop everything by hand.

Mix in the balsamic vinegar, the 1/2 teaspoon salt and sugar. Add more of any of these ingredients to taste. Set aside at room temperature. You can make this salsa up to 8 hours in advance.

Prepare your grill for high direct heat. Grill the pork chops over high heat with the grill cover closed for 3 minutes. Turn them 45 degrees on the same side to get a pretty cross-hatch pattern, then close the grill cover and cook another 3 minutes. Turn the pork chops over, but this time keep the grill cover open and cook for a final 2-3 minutes. Allow to rest for 5-10 minutes before serving.

Hoisin Barbecue Sauce

2 teaspoons vegetable oil
2 garlic cloves, minced
1/2 cup hoisin sauce
1 tablespoon light soy sauce
3 tablespoons sake or dry sherry
1 tablespoon ketchup
1 tablespoon rice vinegar
1/2 teaspoon Asian sesame oil

Heat the vegetable oil in a small saucepan and cook the garlic over moderately low heat until fragrant, about two minutes. Add the hoisin sauce, soy sauce, sake, ketchup and rice vinegar and simmer over moderately low heat, stirring, until thickened, about three minutes. Remove from the heat and stir in the sesame oil. Let cool and serve.

Do ahead: The hoisin barbecue sauce can be refrigerated for 2 days, frozen for a month.

Garlic Mustard Glaze (for Grilling)

1/4 cup whole grain mustard
2 tablespoons Dijon mustard
4 cloves garlic, finely chopped
2 tablespoons white wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Whisk together all of the ingredients in a small bowl, cover, and let sit at room temperature for at least 30 minutes and up to 4 hours before using.

Use with tenderloin skewers or other meats.

Basic Pizza Dough

Makes enough for one small, thin crust pizza. Double it if you like your pizza thick and bready.

1 1/2 cups flour (can replace up to half of this with whole wheat flour)
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
1 tablespoon olive oil

Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball. (If you are finding this step difficult, leave the dough in a lightly-floured spot, put the empty bowl upside-down on top of it and come back in 2 to 5 minutes.)

Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray perfectly does the trick) where you had mixed it — one-bowl recipe! — dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.

Dump it back on the floured counter and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.

Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, toss on whatever topping and seasonings you like. (I always err on the side of skimpy with toppings so to not weight down the dough too much, or if I have multiple toppings, to keep them very thinly sliced.)

Bake it for about 10 minutes until it’s lightly blistered and impossible to resist.

Grilled Flank Steak with Orange and Cumin

1/4 cup orange juice (from 1 large orange)
2 tablespoons olive oil
2 fat garlic cloves
1 tablespoon packed fresh oregano leaves
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon grated orange zest
1/2 teaspoon freshly ground black pepper
1 flank steak, about 1 1/2 pounds

In a blender, combine orange juice, olive oil, garlic cloves, oregano, cumin, salt, orange zest and pepper; blend until smooth. Pour marinade over flank steak and let sit, uncovered, at room temperature while you light or preheat grill. Or you can cover and refrigerate steak for several hours or overnight.

When ready to cook, brush off any excess marinade solids from steak and grill over high heat, turning once, until done to taste, about 3 minutes a side for rare. Slice in thin slices across the grain to serve.

Grilled Pork Skewers With Peanut-Basil Sauce

20 to 30 fresh basil leaves
1/2 cup peanut butter, preferably chunky
3/4 cup coconut milk
2 tablespoons soy sauce, more to taste
1 clove garlic, peeled
1 inch long piece of ginger, peeled
1/2 teaspoon red chili flakes
Juice of 1 lime, plus lime wedges for garnish
1/4 teaspoon salt
1 pound boneless pork shoulder or loin

In a blender, combine all ingredients except pork and process until you have a smooth paste. Taste and adjust seasoning as needed: mixture should be salty, spicy and hot. Set about 1/2 cup of marinade aside to use as dipping sauce.

Slice pork into 1-inch cubes and toss with rest of marinade until it is all well coated. Thread meat onto skewers, without crowding.

Heat a grill, grill pan or broiler until quite hot; cook pork until brown all over, turning once, about 5 to 8 minutes total. Serve with reserved dipping sauce and garnish with lime wedges.

Yield: 4 to 6 servings.

Grilled Chapatis

2 1/4 cups whole wheat flour
1 cup all-purpose flour, more for dusting
1 teaspoon salt

Mix flours in food processor; add salt and, with machine running, pour in one cup warm water. Process for about 30 seconds, then remove cover. Dough should be in a well-defined, barely sticky, easy-to-handle ball. If it is too dry, add warm water a tablespoon at a time and process for 5 to 10 seconds after each addition. If it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly.

With floured hands, shape dough into a ball, cover with plastic and let rest for at least 30 minutes. (At this point, you may wrap dough tightly in plastic and refrigerate it for up to a day; bring to room temperature before proceeding.)

3. When ready to grill, pinch off a piece of dough and roll as thin as is practical. Dust lightly with flour to keep from sticking and cover with plastic or a damp cloth while you roll out remaining dough. (It is O.K. to overlap them a bit, but do not stack them.) Or just roll as you grill.

4. Grill chapatis until they start to blister, char and puff up a bit, about a minute or so. Turn and repeat. Serve immediately.

Yield: 8 to 12 chapatis, 4 to 6 servings.

Grilled Pork Chops with Plum Sauce

1 1/4 pounds assorted plums, pitted
3 1/2 -inch thick coins of ginger, roughly chopped
4 garlic cloves, roughly chopped
2 tablespoons honey
2 tablespoons mirin
2 teaspoons apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 to 6 bone-in pork chops, 1 1/4inches thick.

In a blender, combine plums, ginger, garlic, honey, mirin, vinegar, salt and pepper and purée until smooth. Pour about two-thirds of the mixture over pork chops, coating them well. Let pork marinate for at least 8 hours or overnight in refrigerator. Reserve remaining purée.

Prepare grill. When it is hot, grill chops until done to taste, about 6 to 8 minutes a side. If chops turn very dark brown as sauce caramelizes, move them to a cooler part of grill to finish cooking. Serve with plum purée as a sauce.

Grilled Eggplant Chutney

1 eggplant, cut lengthwise into 3/4-inch planks
2 tablespoons olive oil
Kosher salt and black pepper to taste
2 tablespoons vegetable oil
1/2 red onion, roughly chopped
3 tablespoons brown sugar
1/4 cup cider vinegar
1/3 cup chopped fresh cilantro

Rub the eggplant with the olive oil and sprinkle generously with salt and pepper. Grill over medium-high heat until golden brown, 3 to 4 minutes a side. Remove from heat and cut into medium dice.

In a skillet, heat the vegetable oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes. Add the eggplant, sugar, vinegar and salt and pepper to taste and cook, stirring frequently, for 3 minutes. Add cilantro and serve.

Indian Grilled Skirt Steak With Eggplant Chutney

2 tablespoons olive oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon cracked coriander seed
1 tablespoon cracked cumin seed
1 tablespoon mustard seeds
1 tablespoon chile powder
1 teaspoon crushed cinnamon stick
Kosher salt to taste
2 pounds skirt steak, cut into four 8-ounce portions
Smoky eggplant chutney (see related recipe)

Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)

Meanwhile, heat the oil in a medium sauté pan over medium heat until hot but not smoking. Add the ginger and garlic and sauté, stirring occasionally, for 1 minute. Add the coriander, cumin, mustard, chile powder and cinnamon and cook, stirring, until the spices just begin to darken and you can smell their aromas strongly, about 2 minutes. Remove from heat.

When the spice mixture has cooled slightly, sprinkle the steak generously with salt, then rub all over with the mixture, pressing gently so it adheres.

Put the steak on the grill directly over the heat and cook for 4 to 5 minutes a side for medium-rare. Remove from heat, slice thinly against the grain and serve, accompanied by smoky eggplant chutney if desired.

Southwestern Pulled Brisket

3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
1 to 2 whole canned chipotle chiles en adobo
2 bay leaves
1/4 cup molasses

For serving:
Soft sandwich buns or small soft tortillas. (Plus slaw, pickled onions and/or pickled jalapeños)

Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.

Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about one minute. Add vinegar and boil until it’s almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 to 10 hours.

Two options for serving:
Leave the meat in the slow cooker and use two forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves.

Strain the sauce to remove the vegetables and bay leaves, chill it so the fat ise easy to remove, then reheat and reseason it well, simmering it down (to about 2/3 the volume) to thicken it a bit. Pour the sauce back over the brisket as you pull it, then reheat the whole pan on low.

Charred Pepper Steak Sauce

1 red bell pepper
2/3 cup canned or fresh tomato purée
1/4 cup orange juice
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon molasses
3/4 teaspoon table salt or more to taste
1 teaspoon ground mustard
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/8 teaspoon ground allspice

Preheat your broiler. Place your pepper on a baking sheet and cook it under the broiler until all sides are charred, turning with with tongs as needed. Don’t skimp on the charring as this skin will add a fantastic flavor dimension. Transfer pepper to a mesh sieve set over a blender jar or food processor work bowl to cool until you’re able to handle it, about 15 minutes.

Tear open the pepper and remove the seeds and membranes with your fingers or a paring knife. Add the pepper (with its skin) to the blender along with the remaining ingredients. Puree mixture until as smooth as possible. Transfer mixture to a small saucepan. Simmer it gently over low heat for 15 minutes, stirring from time to time. It will yield a fairly smooth that can be used as is, but if you’d like a smoother consistency, you have two options: running it back through the blender or food processor again or pressing it through that fine-mesh sieve.

Store in an airtight jar in the fridge for one week.

Basic Brownies

3 ounces unsweetened chocolate, roughly chopped
1 stick unsalted butter, plus extra for pan
1 1/3 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
2/3 cup all-purpose flour

Heat oven to 350°F. Line an 8×8-inch Line an 8×8-inch square baking pan with parchment, exentending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.

In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.

Let cool and cut into desired size. If desired, dust the brownies with powdered sugar before serving.

Chapa-Grilled Pork and Peaches

Boneless pork butt, approximately 2 pounds, butterflied and trimmed
8 to 10 cloves garlic, peeled and minced
2 tablespoons minced fresh rosemary needles
8 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
6 fresh peaches, skin on, cut in half and pitted
4 tablespoons unsalted butter, cut into dice

Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a very strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron pan or two-burner griddle over the heat and allow it to get hot. At this point you can let the fire die slightly with no ill effect. If using a gas grill or stove, turn heat to medium.

Meanwhile, put the pork on a work surface and, using a meat mallet, pound to an even thickness of approximately 3/4 of an inch.

Combine the garlic, rosemary and 6 tablespoons olive oil in a small bowl, mixing to make a rough paste. Season the pork aggressively on both sides with salt and pepper, then spread half the garlic mixture over one side and half on the other side.

Brush the pan or griddle with the remaining olive oil, allow it to heat until it shimmers and is almost smoking, then place meat on the hot surface and cook, without touching, until it forms a good crust, approximately 10 minutes.

While the meat cooks, surround it with the peaches, cut side down, and dot the fruit with the butter. (If you’re using two cast-iron skillets, place the peaches in their own oiled pan.) Let them cook for approximately 5 minutes, or until they are soft and slightly charred. Transfer to a platter and tent with foil to keep warm.

When the meat is well browned on the first side, use tongs to turn it over, and cook in the remaining butter for another 5 to 7 minutes. Remove the meat to a carving board and allow it to rest below a tent of foil for approximately 5 minutes. Slice the meat and serve with the peaches.