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Basic Barbecue Rub and Sauce

For the Rub:

  • 1/3 cup paprika (2 ounces; 60g)
  • 1/3 cup dark brown sugar (2.5 ounces; 70g)
  • 1/4 cup kosher salt (1.5 ounces; 45g)
  • 4 teaspoons (12g) ground mustard
  • 2 teaspoons (6g) freshly ground black pepper
  • 2 teaspoons (6g) ground coriander seed
  • 1 tablespoon (5g) dried oregano
  • 1 tablespoon (10g) granulated garlic powder
  • 1 tablespoon (10g) granulated onion powder

For the Sauce:

  • 1 cup (240m) chicken broth or juice from meat
  • 1/2 cup (120ml) ketchup
  • 1/4 cup (60ml) dark molasses, plus more to taste
  • 1 small onion, grated on the large holes of a box grater (about 4 ounces; 115g)
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) brown mustard
  • 2 tablespoons (30ml) cider vinegar, plus more to taste
  • 2 teaspoons (10ml) hot sauce, plus more to taste
  • 2 tablespoons (25g) spice rub
  • 1 teaspoon (5ml) liquid smoke, such as Wright’s (optional)

 

For the Rub: Whisk all rub ingredients together to combine. Use your fingertips to break up any large clumps of brown sugar. For better flavor, before combining, toast ground mustard, black pepper, and coriander in a dry skillet over medium heat until fragrant. Store rub in a sealed container at room temperature for several months. (It will lose flavor over time, but it will not go bad.)

For the Sauce: Combine all sauce ingredients in a small saucepan over medium-low heat. Whisk together and simmer until reduced to a glaze consistency, about 15 minutes (sauce should reduce by about one-third). Adjust flavor with more molasses, vinegar, or hot sauce to taste. Cooled barbecue sauce can be stored in a sealed container in the refrigerator for several months.

Hickory Barbecue Sauce

  • 1/3 cup beer
  • 1/4 cup red wine vinegar
  • 3 tablespoons ketchup
  • 2 tablespoons vegetable oil
  • 2 tablespoons brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Optional: 1/2 teaspoon liquid hickory smoke
  • 1/2 teaspoon red pepper (ground)

  1. Stir ingredients together in a small saucepan. Bring to a high simmer, reduce heat  to medium-low and simmer for an additional 8-10 minutes. Stir often and watch for burning. Adjust heat accordingly.

  2. Remove from heat and let cool for 15-20 minutes before using.

  3. Store unused sauce in an airtight container in the refrigerator for up to 1 week after preparation.  Warm slightly before using.

Texas Barbecue Dip

1 cup meat drippings (or low sodium beef broth)

1 cup ketchup

1/2 cup  water

2 tablespoons rendered bacon fat (or melted lard)

1 to 2 tablespoons hot sauce (like Tabasco)

1 teaspoon Worcestershire sauce

salt and pepper to taste

 

Combine all ingredients (except salt and pepper) in a large saucepan.

Bring to a low boil, stirring until completely blended.

Reduce heat to a low simmer for about 30 minutes. Reduce by half (or so).
Add salt and pepper to taste.
Serve warm on the side with smoked meat like brisket.

Sweet Brisket Finishing Sauce

2 cans tomato paste
3/4 cup/180 mL water
1/4 cup/60 mL brown sugar
1 teaspoon/5 mL cinnamon
1 tablespoon/15 mL white vinegar
1/2 teaspoon/2.5 mL salt
1/4 teaspoon/1.75 mL black pepper
Steps to Make It
Place all ingredients in a saucepan.

Simmer for 10 minutes on medium heat. Stir often.

Remove from heat and let cool for 5 to 6 minutes.

Serve on the side with barbecue beef brisket.

Store in an airtight container in the refrigerator for one week after initial preparation.

Texas Barbecue Sauce

1/4 cup butter
1/4 cup onion (minced)
3 stalks celery (chopped)
2 cloves garlic (minced)
1 cup water
1 teaspoon beef bouillon (1 cube)
1 cup ketchup
1/2 cup cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons spicy mustard
2 tablespoons honey
1 tablespoon paprika
2 teaspoons chili powder
Salt, to taste
Pepper, to taste

In a medium saucepan over medium-low heat, melt butter and add the onion and celery. Cook for 4 to 5 minutes until the onions and celery are soft.

Add the minced garlic and cook for only 15 to 20 seconds and no longer.

Add the water and bouillon cube. Stir until the bouillon is dissolved.

Add remaining ingredients (ketchup, cider vinegar, Worcestershire sauce, spicy mustard, honey, paprika, chili powder, salt, and pepper). Simmer on low for about 15 minutes, stirring occasionally.

Remove the sauce from the heat and allow it to cool for 15 minutes.

Pour the sauce into a blender or food processor and blend until smooth (about 15 to 20 seconds).

Use the sauce immediately or store it in an airtight container in the refrigerator for up to seven days after preparation. Warm the sauce slightly before using.

Tip
You can use this sauce for any kind of meat, including beef, pork, or chicken, or instead of commercial barbecue sauce for hamburgers and other sandwiches.

Brisket Barbecue Sauce

1/2 cup onions (finely chopped)
2 cloves garlic (minced)
2 tablespoons unsalted butter
1 cup tomato sauce
1 cup ketchup
1 cup vinegar
3/4 cup brown sugar
1/2 cup honey
1/3 cup chili sauce
3 tablespoons Worcestershire sauce
3 tablespoons maple syrup
3 tablespoons lemon juice
1 tablespoon paprika
1 tablespoon dry mustard
1 tablespoon chili powder
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon ?allspice

Melt butter in a medium saucepan.

Add onions and garlic and saute until translucent.

Add remaining ingredients and mix well.

Bring to a boil over a medium-high heat.

As soon as the sauce starts to bubble, reduce the heat to low and simmer for 15 minutes or until the sauce reaches the desired thickness.

Remove from heat and let cool for 10 minutes before using.

If making ahead of time, store in an airtight container in the refrigerator for 7 days after preparations.

North Carolina Barbecue Sauce

2 cups apple cider vinegar
2 tablespoons dark brown sugar
1 tablespoon ketchup
1/2 tsp cayenne pepper
1 teaspoon of red pepper flakes
1 teaspoon of ground pepper
1 teaspoon salt

Place all ingredients in a pan.

Cook on stove top at Medium heat.

Bring to a boil.

Whisk together until sugar and salt are completely dissolved. Remove from heat.

Cool to room temperature.

Pour sauce into a jar or bottle. For best results, refrigerate one day before serving.

Shake well before serving.

You can serve immediately, but this sauce is best made 24 hours or more in advance.

Strawberry Summer Cake (Sheet Pan Variation)

9 tablespoons (125 grams) unsalted butter
3/4 teaspoon fine sea or table salt
1 1/2 cups (300 grams) plus 3 tablespoons (40 grams) granulated sugar
1 large egg
1 large egg yolk
3/4 cup (175 ml) milk, whole is preferred but all varieties have worked
1 1/2 teaspoons (8 ml) vanilla extract
2 1/4 teaspoons baking powder
2 1/4 cups (295 grams) all-purpose flour
1 1/2 pounds (680 grams) of the freshest, even a touch overripe, strawberries, hulled and halved

Heat your oven to 350°F (180°C).
Lightly coat the sides and corners of a 9×13-inch cake pan with butter or nonstick spray, and fit the bottom with a rectangle of parchment paper. In a large bowl, beat butter, salt, and 1 1/2 cups of the granulated sugar until light and fluffy. Add egg, yolk, and vanilla and beat until combined. Add milk and mix until smooth. Sprinkle baking powder evenly over batter and beat into batter for 20 seconds longer than will seem necessary — this ensures it’s perfectly distributed. Scrape down the bowl. Add flour and beat or stir until just combined.

Spread batter in prepared pan. Arrange strawberries cut side down, as snugly as you can get them to fit. If you have extra, nudge them in anyway. Leave no strawberries behind. Sprinkle with remaining 3 tablespoons of sugar — it will seem like a lot but helps the strawberries get jammy and gives the cake a great texture.

Bake until golden brown and a toothpick inserted into the cake comes out free of wet batter (gooey strawberries are a given and doesn’t mean it’s underbaked) — about 45 to 48 minutes. Let cool in pan on a rack. Cut into squares and serve as is, or with lightly sweetened whipped cream, if you’re Deb.

Do ahead: Cake even better half- to a full day later, when the strawberries marry with better with the cake. I like to leave the cake uncovered at room temperature so it doesn’t get sticky on top.

Strawberry Summer Cake

6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) strawberries, hulled and halved

Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan. (This cake does not work in a standard 9-inch pie pan; it will overflow.)

Whisk flour, baking powder and salt together in a small bowl.

In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that.

Notes:
The batter can be dropped to 2 tablespoons less sugar (i.e. 7/8 cup sugar instead of a whole one). But the sugar on top. It contributes to the berries turning into jam.

Basic Pizza Sauce

4 cloves garlic, coarsely chopped
1 (14.5-ounce) can whole or diced tomatoes
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon balsamic vinegar, plus more to taste
3/4 teaspoon salt
Freshly ground black pepper

Chop garlic in food processor. Pulse the garlic 2 to 3 times in a food processor until coarsely chopped.

Purée the sauce. Process the ingredients until they’re completely puréed, stopping the motor and scraping down the sides of the bowl as needed.

Use the pizza sauce. This sauce is ready to be used as is — no cooking required. Just spoon it onto a round of pizza dough and use the back of the spoon to smooth it out. This amount of sauce makes enough for 8 medium pizzas, depending on how much sauce you like on your pizza.

Refrigerate or freeze the sauce. Refrigerate unused sauce for up to 1 week.

Basic Steamed Eggs

3 eggs
Water (same volume as eggs)
Vegetable or chicken stock (same volume as eggs)
Salt, to taste
1 teaspoon sesame oil
Chopped scallion

Crack 3 eggs in a liquid measuring cup and note the volume.

Pour the eggs into a large bowl, add salt, and beat for at least 1 minute.

Now measure out water at the same volume as the eggs, and add it to the bowl.

Do the same with the broth. Whisk in the sesame oil, and make sure everything’s well combined.

Place 4 empty ramekins in a steamer over high heat. Be sure the water will not bubble and touch the ramekins during steaming.

Once the water boils, turn the heat down to a slow simmer. Then, divide the egg mixture into the ramekins, pouring it through a fine mesh strainer.

Cover the steamer, turn up the heat to high, and steam for 3 minutes. After 3 minutes have elapsed, shut off the heat but keep the steamer covered. Let stand for 14 minutes

Steamed Eggs with Crispy Pork

For the meat & marinade:
4 ounces ground pork (110g, can substitute ground chicken or beef)
1 1/2 teaspoons Shaoxing wine
1 1/2 teaspoons soy sauce
1/2 teaspoon dark soy sauce
1 tablespoon water
1 tablespoon ginger (minced)
1/4 teaspoon sugar
1/2 teaspoon cornstarch
For the egg mixture:
3 eggs
water (same volume as eggs)
vegetable or chicken stock (same volume as eggs)
salt (to taste)
1 teaspoon sesame oil

To cook the ground meat:
1 tablespoon vegetable oil
1 scallion (finely chopped)

Marinate the ground meat:

Combine the ground meat with all the marinade ingredients. Stir until the meat has absorbed any standing liquid. Marinate for 15-20 minutes while you prepare the egg mixture.

Make the egg mixture:

To make the egg mixture, crack 3 eggs into a liquid measuring cup and note the volume. Pour the eggs into a large bowl, add salt, and beat for at least 1 minute.

Measure the same volume of water, and add it to the bowl. Do the same with the stock. Whisk the mixture all together along with 1 teaspoon sesame oil, and make sure everything’s well combined.

Steam the eggs:

Place a heat-proof shallow bowl in a steamer over high heat. Be sure any water in your steamer will not be able to bubble up and touch the bowl during the steaming process.

Once boiling, turn the heat down to a simmer. Then, pour the egg mixture into the heated bowl through a fine mesh strainer.
Cover the steamer, turn up the heat to high, and steam the eggs for 3 minutes. After 3 minutes have elapsed, shut off the heat, but keep the steamer covered. Let stand for 14 minutes with the lid firmly covered. Cook the meat during this time.

Brown the meat:

Heat a wok over high heat until it starts to smoke. Add 1 tablespoon oil. Brown the marinated meat over high heat until any liquid has cooked off and the bits of ground meat are crispy. Avoid stirring too much in order to give the meat a chance to brown and crisp.

Add in the chopped scallion, mix well and turn off the heat. Once the steamed eggs are done cooking, remove from the steamer, top with the cooked meat, and serve!

Stir-Fried Green Beans

For the pork & marinade:
8 ounces ground pork (225g, can substitute ground chicken or beef)
1 tablespoon Shaoxing wine
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 tablespoons water
2 tablespoons ginger (minced)
1/2 teaspoon sugar
1 teaspoon cornstarch

For the rest of the dish:
3 tablespoons oil (divided)
1 pound green beans (450g, chopped to ½-inch pieces)
2 tablespoons garlic (minced)
1/2 red bell pepper (diced finely)
4 red chilies (chopped, optional)
1/4 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon light soy sauce
1/4 teaspoon ground white pepper
1/8 teaspoon salt (a pinch, or to taste)
2 tablespoons water

Combine the ground meat with all the marinade ingredients. Stir until any standing liquid has been absorbed by the meat. Marinate for 15-20 minutes.

Heat 2 tablespoons of oil in a wok over medium heat. Add the chopped green beans. Stir and spread the beans into a single layer. Cook for 30 seconds. Then stir and repeat the spreading step several times until the green beans are slightly charred, wilted, and cooked through. Turn the heat lower if needed to avoid burning. It takes about 5-8 minutes to cook the green beans this way. (To speed up the cooking, add a few drops of water each you stir, to create some steam.) Transfer the cooked green beans to a dish and set aside.

Now add 1 tablespoon oil to the wok, with the heat turned up to high. Add the ground meat and brown it. Don’t stir too much; give the meat a chance to brown and crisp. Once the meat has browned, reduce the heat to medium.

Next, add the garlic, bell pepper and chilies. Stir-fry for 1 minute. Add in the cooked green beans, 1/4 teaspoon sugar, r, 1 teaspoon sesame oil, 1 tablespoon light soy sauce, ¼ teaspoon ground white pepper, a pinch of salt (to taste), and 2 tablespoons water. With the heat all the way up on high, stir-fry for a final 10-15 seconds and serve.

Gochujang Pork Shoulder Steaks

8 garlic cloves, peeled, crushed
1 2” piece ginger, peeled, sliced
1/2 cup dry sake
1/2 cup gochujang (Korean hot pepper paste)
1/2 cup mirin (sweet Japanese rice wine)
1/4 cup vegetable oil, plus more for grilling
1 1/2 pound skinless, boneless pork shoulder (Boston butt), sliced 3/4 thick

Purée garlic, ginger, sake, gochujang, mirin, and ¼ cup oil in a blender. Set ¼ cup marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, at least 2 hours.

Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8–10 minutes for medium-rare.

Transfer pork to a cutting board and let rest 5 minutes before thinly slicing against the grain.

DO AHEAD: Pork can be marinated 1 day ahead. Keep chilled

Khua Mee (Lao Dry-Fried Rice Noodles)

For the Omelet:

4 large eggs
1 tablespoon fish sauce
3 tablespoons canola oil

For the Noodles:
1 1/2 pounds dried medium-wide rice noodles
1/2 cup canola oil
1/2 cup granulated sugar
1/4 cup sliced shallots
2 tablespoons finely minced garlic
1/4 cup water
2 tablespoons oyster sauce
2 tablespoons Golden Mountain brand seasoning sauce
1/4 cup fish sauce
1 tablespoon sweet soy sauce
1/2 teaspoon freshly ground black pepper
1 teaspoon MSG (optional)
2 cups mung bean sprouts
1 1/2 cups scallions, in 1-inch pieces

For Garnish

Sliced omelet
2 tablespoons fried shallots
1/2 cup chopped cilantro, stems included
1 cup mung bean sprouts
Prik phong (ground toasted chile) or Sriracha

Make the omelet: Crack the eggs into a small mixing bowl and add the fish sauce. Beat with a fork, as if making scrambled eggs. Add the oil to an 8-inch sauté pan over medium heat. When it’s warm, pour in the egg mixture and tilt the pan to ensure the egg covers the bottom. Continue to cook over gentle heat for about 3 minutes—you’ll notice the top of the omelet firming up. (If it starts to color, it means the pan is too hot; remove the pan from the heat.)

Once the top is firm, flip and cook over low heat for another minute. Slide the omelet out of the pan and onto a plate to cool. Slice into ¼-inch slivers and reserve for garnishing.

Make the noodles: Start by soaking the noodles in cold water according to the package directions—when done, they should be opaque white and firm yet flexible. Transfer to a colander and drain well.

Meanwhile, add the oil and sugar to a saucepan with a wide diameter and mix well; set over medium-high heat. As the oil gets hot, the sugar will caramelize. Cook until the caramel turns a deep amber. Once it has reached the desired color, turn off the heat, carefully add the shallots and garlic, and give it a stir with a spoon to sweat the aromatics—at this point, your kitchen should smell very good.

Sweat the aromatics for 1 minute, deglaze with the water and stir well. Add the seasonings (oyster sauce, seasoning sauce, fish sauce, sweet soy sauce, black pepper and MSG, if using) and mix well.

Return the saucepan to medium heat and bring to a simmer. Add the drained noodles and cook, stirring constantly with a pair of tongs. Move the noodles as if tossing a salad—they’ll wilt and slowly soak up the sauce. When the noodles have absorbed all the sauce and the pan is dry, with no residual sauce remaining, turn off the heat and fold in the bean sprouts and scallions, again like tossing a salad.

Transfer to a large serving bowl or platter. Scatter the top with the omelet slices, fried shallots and chopped cilantro, with a side of extra mung bean sprouts. Serve with prik phong or Sriracha.

Cambodian Lemongrass Chicken with Holy Basil (Cha Kreung Satch Moan)

For the Kreung:
3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, sliced into thin rounds (65g once sliced)
One 3-inch knob galangal, peeled and sliced into thin rounds (35g once sliced)
Two 4-inch knobs fresh turmeric, peeled and sliced into thin rounds (25g once sliced)
12 makrut lime leaves, preferably fresh, sliced very thinly crosswise
1 small shallot, peeled and sliced into thin rounds (25g once sliced)
5 medium cloves garlic, peeled (25g)
1/2 cup holy basil leaves, very tightly packed (12g; see note) or Thai basil leaves (25g)
For the Stir-Fry:
1/2 cup (120ml) vegetable oil, divided
2 pounds (900g) boneless, skinless chicken breast (about 3 breast halves), cut crosswise into 1/2-inch-thick slices, divided
One 3-inch piece fermented mudfish (prahok) (35g), cut in half, divided (optional)
2 teaspoons (10ml) Asian fish sauce, divided
1/2 teaspoon granulated sugar, divided
1/2 cube (6g) chicken bouillon, such as Knorr, crumbled to a powdery consistency, divided
1 cup holy basil leaves, very tightly packed (40g), divided
4 jalapeños (150g), stemmed, halved, and seeded, then cut on a bias into 3/4-inch strips, divided
Kosher salt

For Serving:
Steamed white rice

For the Kreung: Using a large granite mortar and pestle, combine lemongrass, galangal, turmeric, and makrut lime leaves and grind to a smooth but slightly fibrous paste. These are the toughest, most fibrous ingredients in the paste, so it will take 5 to 10 minutes for the paste to form. Once the paste has formed, add shallot and garlic and pound again to smash them into the paste, another 3 to 5 minutes longer. Add basil to the mortar and pound until it is fully incorporated into the paste.

For the Stir-Fry: In a wok, heat 1/4 cup (60ml) vegetable oil over medium-low heat until shimmering. Add roughly half of the kreung to the wok, stirring and scraping constantly with a wooden spatula to prevent the mixture from sticking to the bottom of the pan and burning. At first, the paste will snap and pop as it begins to release moisture. Continue stirring until all visible moisture has cooked off and the paste has thickened and darkened slightly, 1 to 2 minutes.

Increase heat to high, then add half of the chicken to the wok, along with 1 piece of mudfish (if using) and cook, stirring, until chicken is coated in the kreung and has turned white on the surface, 2 to 3 minutes.

Stir in half of fish sauce, sugar, and bouillon and scrape browned bits from the bottom of the wok (some may still adhere). Stir in half the basil. Once basil has wilted, reduce heat to low and add half of jalapeño slices, cooking until warmed through but still crisp. Season with salt to taste.

Scrape contents of wok into a serving bowl and discard fermented fish. Rinse and dry wok, then repeat with remaining oil, kreung, chicken, and other ingredients.

Serve stir-fry right away, passing steamed white rice at the table.

Chicken with Garlic, Chilies, and Peanuts

2 tablespoons soy sauce, divided
4 5- to 6-ounce chicken breast cutlets, pounded to an even 1/4-inch thickness
Ground black pepper
3 tablespoons peanut oil, divided
4 medium garlic cloves, finely grated
1 tablespoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
4 scallions, thinly sliced, white and green parts reserved separately
1/2 cup dry sherry
1/3 cup unsalted roasted peanuts, roughly chopped
2 tablespoons salted butter, cut into 2 pieces

In a medium bowl, combine 1 tablespoon soy sauce and the chicken, turning to coat. Let stand for 10 minutes. Pat the cutlets dry with paper towels, then season with pepper.

In a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering.

Add the chicken in a single layer and cook until well browned on both sides, 4 to 6 minutes total, flipping once halfway through. Transfer to a platter and tent with foil to keep warm.

Allow the pan to cool for a couple minutes, then add the remaining 1 tablespoon oil, the garlic, ginger, pepper flakes and scallion whites. Cook over medium, stirring, until the mixture is fragrant, about 30 seconds.

Off heat, add the sherry, the remaining 1 tablespoon soy sauce, half the peanuts and any accumulated juices from the chicken.

Return to medium and cook, scraping up any browned bits, until the sauce is slightly thickened, about 1 minute. Off heat, add the butter and stir until fully incorporated. Pour the sauce over the chicken, then sprinkle with scallion greens and the remaining peanuts.

Dodo (Fried Plantains)

4 medium ripe, deep-yellow plantains (about 2 pounds)
1 small red onion, peeled and halved
Canola or other neutral oil, for frying (about 3 cups)
1 lime, zest removed in strips and julienned, plus 1 tablespoon juice
1 teaspoon red-pepper flakes
Kosher salt

Cut off the tips of each plantain. Use a sharp knife to create a slit in the skin along the length of each plantain, carefully making sure not to cut into the flesh. Remove and discard the skin by peeling it apart. Slice each plantain in half lengthwise, then cut into 1-inch pieces.

Thinly slice one onion half, then transfer the slices to a medium bowl. Quarter the remaining onion half lengthwise, and pull the layers apart.

In a large, deep skillet or sauté pan, pour 1/2 inch oil and heat over medium. When hot, add the larger onion pieces and fry, stirring occasionally, until golden brown, about 6 minutes. Using a slotted spoon, remove and discard the cooked onion.

Working in batches to avoid crowding, fry the plantains, stirring halfway through, until browned and caramelized at the edges, 10 to 12 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined baking sheet.

While the plantains are frying, toss the sliced onion with the lime juice, red-pepper flakes and a pinch of salt in a large bowl. Let marinate, at least 10 minutes.

Toss the fried plantains in the bowl with the pickled onion mixture while still warm. Add the lime zest and season to taste with salt. Serve immediately.

Beef Suya

1 1/2 pounds boneless short ribs, sliced lengthwise into 1/4-inch-thick strips
1/4 cup peanut oil, plus more for grilling
2 tablespoons store-bought or homemade ground suya spice blend (see Note), plus more for serving
1 (2-inch) piece fresh ginger, grated
2 garlic cloves, grated
Kosher salt
2 medium plum tomatoes, sliced into 1/4-inch strips, seeds discarded
1 small red onion, peeled and thinly sliced into rings
1 lime (optional)
1/4 cup toasted peanuts, chopped

Lay several strips of meat on a piece of plastic wrap, leaving about 1/2 inch between each slice, and top with another piece of plastic wrap. Pound the meat strips with a rolling pin or the bottom of a heavy frying pan until 1/8-inch thick. Repeat this process until all the meat has been flattened. Set aside.

In a medium bowl, combine 1/4 cup peanut oil and 2 tablespoons suya spice blend with ginger and garlic. Add beef, toss to coat and season with 2 teaspoons salt. Cover with plastic wrap, and let marinate in the fridge for 4 to 12 hours.

Heat a gas grill or grill pan over medium-high, and brush with peanut oil.

Skewer the beef pieces on 12 individual presoaked wooden or metal skewers, wiping off any excess marinade. Brush the meat generously with more peanut oil and set the skewers on a baking sheet.

Working in batches if necessary, grill the beef skewers until meat is cooked through and lightly charred on both sides, 3 to 4 minutes per side. Transfer the skewers to a platter and sprinkle with more suya spice blend. Repeat until all the beef has been grilled.

Place the tomato and onion slices in a bowl and squeeze lime juice all over. Season with salt and allow to sit for 10 minutes. Strain any excess liquid.

Top skewers with red onion and tomatoes, sprinkle with toasted peanuts, and serve with additional suya spice, for dipping.

Tip
To make suya spice blend, combine 1/4 cup dry roasted peanut powder, 1 tablespoon ground ginger, 2 teaspoons ground cayenne, 2 teaspoons hot paprika, 2 teaspoons onion powder, 1 teaspoon garlic powder and 1 teaspoon fine sea salt. Makes about 1/2 cup.

Jollof Rice

FOR THE OBE ATA:
1 (14-ounce) can whole peeled tomatoes with their juices
1 medium red bell pepper, stemmed, seeded and roughly chopped
1/2 medium red onion, peeled and roughly chopped
4 garlic cloves, peeled
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 red habanero chile, stemmed
2 tablespoons canola or other neutral oil

FOR THE JOLLOF RICE:
1/2 cup canola or other neutral oil
2 medium red onions, peeled, halved and thinly sliced
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 teaspoon ground turmeric
1/4 teaspoon smoked paprika (optional)
3 cups parboiled long-grain rice (such as Carolina Gold or Uncle Ben’s Original), basmati or jasmine rice (about 1¼ pounds)
5 fresh thyme sprigs
1 fresh bay leaf
Kosher salt and freshly ground black pepper
2 cups beef, chicken or vegetable stock

Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)

Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)

Prepare the rice: Heat the oven to 350 degrees. Heat the 1/2 cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute.

Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside.

Add the garlic and sauté until fragrant and translucent, about 2 minutes.

Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.

Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata.

Stir in the rice, thyme and bay leaf, and season with salt and pepper.

Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.

Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.