Salted Caramel Sauce with Walnuts

1/4 cup water
1 cup brown sugar
1/2 to 3/4 teaspoon kosher salt, to taste
2/3 cups heavy cream
4 tablespoons unsalted butter, divided
Maldon salt, for garnish
1 cup chopped toasted walnuts

Over medium heat, bring the water, sugar, and salt to boil in a heavy-bottomed medium saucepan. Cook for 3 minutes or so.

Stir in 2 tablespoons of butter. When butter begins to foam, pour in the cream. The mixture will bubble up, so be careful.

Reduce heat to medium-low and cook for another 3 minutes.

Move pan off the heat and stir in the remaining butter, then stir in the nuts.

Let sauce cool slightly before serving. For storing, pour into a clean 2-cup jar and refrigerate.

Walnut Cake

8 ounces ground walnuts
9 ounces fine sugar
6 eggs, at room temperature
8 walnut halves, for decoration
Icing sugar for decoration
Sweetened whipping cream for serving

Butter and flour a 9-inch pan. Preheat the oven to 350° F.

Separate the egg yolks from the whites. Beat the sugar with the yolks until very fluffy and light in color, about 8 to 10 minutes.

With a spatula, mix in the ground walnuts.

Beat the egg whites to soft peaks. In three parts, delicately fold the egg whites into the yolk mixture. Pour the cake mixture into the pan and bake for 25 minutes, or until a toothpick comes out just slightly humid but with no crumbs or cake mixture. Do not overbake!

Allow the cake to cool in the pan for 5 minutes before turning it out on a cooling rack. When cool, transfer to a serving plate, dust with a cloud of icing sugar, and decorate with the walnut halves. Serve with slightly cold whipped cream.

Ricotta and Sour Cherry Crostata

For the pastry crust:

2 cups (250 grams) of flour
1/2 cup (100 grams) of fine sugar
1 stick (½ cup or 125 grams) of cold butter, diced
1 whole egg plus 1 egg yolk
finely grated zest of 1 lemon

For the filling:

9 ounces (250 grams) sour cherry jam
1 pound (500 grams) firm ricotta (preferably sheep’s milk)
1 whole egg plus 2 yolks
1/2 cup (100 grams) fine sugar

For the pastry crust, combine the flour and sugar in a bowl. Add the butter and rub into the flour until the mixture appears crumbly (alternatively, pulse together in a food processor).

Add the lemon zest, the egg and yolk and combine until the pastry just comes together into a smooth ball. Rest the pastry in the fridge for 30 minutes or overnight.

In the meantime, prepare the ricotta filling by beating the ricotta, eggs and sugar until smooth and creamy. When the dough has rested, take about two-thirds of the dough and, on a floured surface, roll this to about 1/8 inch thickness to cover a 26cm or 10 inch pie dish. Trim the edges.

Spread the jam over the pastry dough. Pour the ricotta mixture over this and smooth out the surface.

With the remaining third of the pastry dough, roll on a well floured surface to 1/8 inch thickness and cut into strips about ½ inch wide, if you want a lattice top. Layer the strips in a criss-cross pattern over the top and secure the ends on the edges of the pastry with a dab of water or the leftover egg white. If doing this without a top, save this dough for another use in the freezer.

Bake the crostata at 350ºF for 25 minutes or until lightly golden and the centre of the crostata feels springy.

Hoisin Barbecue Sauce

1 tablespoon vegetable oil
1 small yellow onion, diced (about 1/2 cup)
3 medium cloves garlic, minced (about 1 tablespoon)
2/3 cup hoisin sauce
1/2 cup ketchup
1/3 cup dry sherry
1/3 cup rice vinegar
1/4 cup honey
2 tablespoon soy sauce
1 tablespoon Sriracha
1/2 teaspoon ground Szechuan peppercorns
1/2 teaspoon ground white pepper
1/4 teaspoon Chinese five-spice powder

Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add hoisin sauce, ketchup, sherry, vinegar, honey, soy sauce, Sriracha, Szechuan peppercorns, white pepper, and five-spice powder; stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 15 to 20 minutes, stirring occasionally.

Blend sauce until smooth with a stick blender, or transfer to jar of a regular blender and blend. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

Mango Habanero Barbecue Sauce

1 tablespoon vegetable oil
1 small onion, minced (about 1/2 cup)
2 medium cloves garlic, minced (about 2 teaspoons)
1 teaspoon grated ginger
1 1/2 cups roughly chopped peeled fresh mango, about 2 medium magnos
1 cup mango juice
1 cup tomato sauce
1/3 cup dark brown sugar
1/3 cup honey
1/3 cup cider vinegar
2 tablespoons molasses
2 tablespoons fresh juice from about 2 limes
1 tablespoons Worcestershire sauce
1 tablespoons yellow mustard
2 teaspoons finely chopped habanero chiles, seeded (about 2 chilis, see note above)
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper

Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds.

Stir in mangoes, mango juice, tomato sauce, brown sugar, honey, vinegar, molasses, lime juice, Worcestershire, mustard, habanero, salt, and pepper. Bring to a boil, then reduce heat to low and simmer until mangos have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.

Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

Cherry Barbecue Sauce

2 tablespoons butter
1 medium yellow onion
2 medium cloves garlic, minced
2 cups tomato sauce
1 1/2 cups roughly chopped frozen, pitted cherries
2/3 cup dark brown sugar
1/3 cup freshly squeezed orange juice
1/4 cup molasses
1/4 cup cider vinegar
1 teaspoon ancho chili powder
1/2 teaspoon dry mustard
2 teaspoons Kosher salt
2 teaspoons freshly ground white pepper
1/8 teaspoon cayenne pepper

Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add tomato sauce, cherries, brown sugar, orange juice, molasses, cider vinegar, ancho chili powder, mustard, salt, white pepper, and cayenne and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring occasionally.

Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

Stout Barbecue Sauce

2 tablespoons vegetable oil
1 medium onion, finely diced
1 15oz can tomato sauce
8 oz stout beer
1/4 cup molasses
1 tablespoon Dijon mustard
1/4 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper to taste

Heat oil in medium saucepan over medium heat until shimmering. Add the onion and cook until lightly browned, about 7 to 8 minutes, stirring occasionally.

Stir in the tomato sauce, beer, molasses, mustard, vinegar, brown sugar and Worcestershire sauce. Bring to a boil, then reduce to simmer and cook until sauce is reduced to a medium-thin thickness, about 30 to 45 minutes, stirring occasionally. Season with salt and pepper to taste.

Transfer the sauce to a blender and puree until smooth. Allow the sauce to cool, then store in an airtight container in the refrigerator for up to two weeks.

Alabama Barbecue Sauce

For the Brine
1 gallon cold water
1 cup kosher salt
1/2 cup sugar
2 whole chickens, cut in half

For the Sauce
1 cup mayonnaise
1 cup apple cider vinegar
1 tablespoon lemon juice
1 1/2 tablespoons cracked black pepper
1/2 teaspoon kosher salt, finely ground
1/4 teaspoon cayenne
Finely ground kosher salt and ground black pepper
1/2 cup vegetable oil
3-4 light wood chunks (like cherry or apple)

Mix the salt and white sugar in the cold water until completely dissolved to make the brine. Wash the chicken halves, place them in the brine, and weight down keep submerged. Brine the chicken in the refrigerator for 4 hours, then remove from the brine, wash again, and pat dry with paper towels. Place the chicken on a rack placed over a baking sheet and put it back in the fridge to air dry overnight (optional).

Combine mayonnaise, apple cider vinegar, lemon juice, black pepper, salt, and cayenne in a bowl and mix thoroughly. Place in an airtight container or bottle and refrigerate until you’re ready to use. Keeps up to 4 days.

Season chicken with salt and pepper and smoke between 300°F-350°F, using light wood chunks, until the thickest part of the breast registers 165°F on an instant read thermometer. Halfway through the smoking process, baste the chicken with oil and sprinkle with salt and pepper once more. After finished cooking, you can transfer the chicken, skin side down, to a hot grill to quickly crisp the skin.

South Carolina Barbecue Sauce

3/4 cup prepared yellow mustard
1/2 cup honey
1/4 apple cider vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce

In a small bowl, combine all of the ingredients and mix well. Make at least 24 hours prior to usage for best flavor. Store refrigerated in a tightly covered jar for up to two weeks.

Lexington Barbecue Dip

1 1/2 cups cider vinegar
1/2 cup water
1/2 cup ketchup
1 tablespoon dark brown sugar
1 teaspoons black pepper
1 teaspoon crushed red pepper
1 teaspoons kosher salt
1/2 teaspoon cayenne pepper

Combine all ingredients in a medium sauce pan. Bring to a boil over medium-high heat, reduce heat to low and simmer for 15 minutes, stirring occasionally.

Remove from heat, allow to cool to room temperature. Pour into jar and store in refrigerator.

Memphis Barbecue Sauce

2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 cups tomato sauce
1/2 cup cider vinegar
1/3 cup rice vinegar
1/3 cup molasses
3 tablespoons Worcestershire sauce
2 tablespoons packed dark brown sugar
2 teaspoons yellow mustard
1 teaspoon Louisiana hot sauce
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add tomato sauce, cider vinegar, rice vinegar, molasses, Worcestershire sauce, brown sugar, mustard, hot sauce, salt, black pepper, and cayenne and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 15-20 minutes, stirring occasionally.

Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

Kansas City Barbecue Sauce

2 tablespoons butter
1 small yellow onion, finely chopped
3 cloves garlic, minced
2 cups ketchup
1/3 cup molasses
1/3 cup dark brown sugar
1/3 cup cider vinegar
2 tablespoon yellow mustard
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper

Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.

Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

Basic Barbecue Sauce

2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared yellow mustard
1 tablespoon Tabasco sauce
1 tablespoon of your favorite barbecue rub
1/2 teaspoon black pepper

Combine all of the ingredients in a nonreactive saucepan and slowly bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored, 10 to 15 minutes. Transfer the sauce to a clean jar and store in the refrigerator. It will keep for several months.

Huli Huli Chicken

Ingredients
For the Brine
2 quarts cold water
2 cups soy sauce
1 tablespoon vegetable oil
6 garlic cloves, minced
1 tablespoon freshly grated ginger
4 split chicken halves

For the Glaze
18 oz pineapple juice
1/4 cup packed light brown sugar
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup rice vinegar
4 garlic cloves, minced
2 tablespoons freshly grated ginger
1 teaspoon Sriracha

2 chunks of a medium smoking wood, like hickory or oak

Type of fire: Direct
Grill heat: medium

To make the brine, combine the water and soy sauce in a large bowl. Heat oil in large saucepan over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into soy sauce mixture. Add chicken and refrigerate, covered, for a least 1 hour or up to 8 hours.

To make the glaze, combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and Sriracha in empty saucepan and bring to boil over high heat. Reduce heat to medium and simmer until thick and syrupy, 25 to 30 minutes.

Light one chimney 3/4 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wood chunks on one side of the charcoal. Remove chicken from the brine and pat dry with paper towels. Arrange chicken, skin-side up, on the side of the grill away from the wood chunks. Cover and grill until chicken is well browned on the bottom and meat registers 120 degrees, 25 to 30 minutes. Flip chicken skin-side down and continue to grill, covered, until skin is well browned and crisp and thigh meat registers 170 to 175 degrees, 20 to 25 minutes longer. Flip chicken, brush with half of glaze, and transfer to a platter and let rest for 5 to 10 minutes. Serve with remaining glaze.

Grilled Turmeric Chicken (Gai Yang Khamin)

2 tablespoons finely-chopped cilantro stems or 2 cilantro roots
2 teaspoons whole white peppercorns
2 teaspoons whole coriander seeds
4 large cloves garlic, peeled
3 pounds boneless, skinless chicken thighs (see note above)
3 tablespoons fish sauce
2 tablespoons oyster sauce
1 tablespoon ground turmeric
2 tablespoons light or dark brown sugar

Combine cilantro, white pepper, coriander, and garlic in a mortar and pestle and pound into a fine paste. Alternatively, combine in a small food processer and process until a fine paste is formed.

Cut the chicken into 1-inch cubes; Transfer a large mixing bowl along with fish sauce, oyster sauce, ground turmeric, brown sugar, and the prepared paste. Mix everything together well, cover, and refrigerate for 1 to 2 hours.

Thread the chicken pieces onto bamboo skewers, pushing them tightly against each other to form a tight, compact body of meat on the skewers.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals over the full surface of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set the burners on a gas grill to the medium-high, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Grill the chicken, turning occasionally, until thoroughly cooked through and slightly charred, about 8 minutes total. Remove the chicken from the grill and serve.

Thai Peanut Sauce

1/2 cup creamy peanut butter
1/4 cup hot water
2 tablespoons Thai red curry paste
2 tablespoons palm sugar or light brown sugar
2 tablespoons Sriracha
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon freshly squeezed lime juice from 1 lime
1 teaspoon finely minced garlic
1/2 teaspoon red pepper flakes
2 scallions, thinly sliced
Kosher salt, to taste

In a medium bowl, whisk together peanut butter and hot water.

Stir in curry paste, sugar, Sriracha, soy sauce, vinegar, lime juice, garlic, red pepper flakes, and scallions. Season with salt to taste. Use immediately or store in an airtight container in refrigerator for up to two weeks.

Thai Chicken Satay

1 stalk lemongrass, roughly chopped
2 tablespoons vegetable oil
2 tablespoons fish sauce
2 tablespoons palm sugar or light brown sugar
1 tablespoon freshly squeezed lime juice from 1 lime
1 tablespoon soy sauce
2 teaspoons freshly minced garlic (about 2 medium cloves)
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon Sriracha

1 pound skinless, boneless chicken breasts, sliced into 1/2-inch strips lengthwise
Bamboo skewers, soaked in water for 30 minutes prior to use

Type of fire: Direct
Grill heat: medium-high

Place lemongrass, oil, fish sauce, sugar, lime juice, soy sauce, turmeric, garlic, coriander, and Sriracha in jar of a blender and blend on high speed until smooth, about 30 seconds, scraping down sides as necessary.

Place chicken in a large resealable plastic bag and pour in marinade. Place in refrigerator and marinate 1 to 2 hours, turning bag occasionally to marinate evenly.

Remove chicken from marinade and thread onto wooden skewers.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill chicken until browned on both sides and cooked through, about 3 minutes per side. Transfer to a platter, let rest for 5 minutes, then serve immediately with Spicy Peanut Sauce

Grilled Steak Tacos

2 teaspoons sweet paprika
1 teaspoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon light brown sugar
1/2 teaspoon chipotle chile powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup plus 2 tablespoons fresh lime juice
1 tablespoon vegetable oil

1 1/2 lbs skirt steak
12 corn tortillas
2 to 3 roma tomatoes, diced
3 tablespoons roughly chopped cilantro
Cilantro cream sauce (see related)

Type of fire: Direct
Grill heat: high

In a small bowl, mix together paprika, ancho chile powder, gralic powder, onion powder, light brown sugar, chipotle chile powder, cumin, coriander, salt, and pepperl. Add lime juice and oil, stir to combine.

Place skirt steak in a large resealable plastic bag and pour in marinade. Seal bag and toss to thoroughly coat steak. Marinate at room temperature for 1 hour while preparing the grill.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill steak over high heat until deeply browned on both sides, 3 to 5 minutes per side. Remove to a cutting board and let rest for 10 minutes. Slice into 3 to 4 inch portions with the grain, then slice against the grain into 1/4-inch strips.

To serve, briefly warm tortillas on grill, then top with slices of steak, diced tomatoes, cilantro, and cilantro cream.