Halibut with Fennel and Olives

2 halibut steaks, 16-20 ounces each

For the marinade:

3 tablespoons olive oil
Juice of 2 preserved lemons
6 cloves of garlic, chopped
Handful of basil leaves
A few pinches of salt
Freshly ground black pepper

For the vegetables:

3 leeks, chopped (white and pale green parts only)
2 bulbs fennel, sliced
2 shallots, sliced
1/2 cup unsalted butter

For the chutney:

3/4 cup finely chopped fennel
8 large green olives, chopped
4 preserved lemon segments, sliced thin
3 tablespoons finely chopped parsley
6 tablespoons olive oil
Juice of 2 lemons
Salt and pepper to taste

Pour the marinade ingredients over the fish, and let it sit in the fridge for 45 minutes.

Preheat the oven to 400 degrees. In a medium, oven-safe pot, melt the butter over medium heat and add the leeks and fennel, cooking them until translucent, about 10 minutes. Add the shallots and cook for a few more minutes, until they have softened. Place in the oven for 30 minutes.

Prepare the chutney by mixing together the olives, preserved lemon, parsley, olive oils, lemons, salt and pepper in a bowl.

Heat a pan over medium-high heat until it’s good and hot, but not smoking. Tip in the marinade from the plate of fish, then add the fish flesh-side down. Cook for 6-8 minutes on each side. Serve over the bed of cooked vegetables and top with chutney.

Gobhi Musallam (Whole Roasted Cauliflower with Tomatoes)

2 tablespoon(s) ghee or vegetable oil
2 large tomatoes, cut in four pieces
2 medium bay leaves
1 1/2 teaspoon(s) garam masala
1 1/2 teaspoon(s) turmeric
teaspoon(s) cayenne pepper
1 tablespoon(s) dried coconut
1 large cauliflower (about 900 gram)
2/3 cup(s) water
1/2 cup(s) chopped cilantro, to garnish
1 Whole lemon, sliced in several pieces
1 teaspoon(s) salt, or as desired

Heat the ghee or vegetable oil in a deep saucepan and sauté tomatoes until their juices run.

Add bay leaves, garam masala, turmeric, cayenne pepper, salt and coconut and stir thoroughly for another 2-3 minutes.

Remove leaves and stem from cauliflower, turn it floret-side down, and place over cooking mixture.
Pour water, cover pan, and simmer about 30 minutes. From time to time, remove cover and baste cauliflower with cooking mixture.

When cauliflower is tender, remove from heat and transfer the whole cauliflower together with the remaining liquid onto a serving dish.

Garnish with coriander and lemon and serve hot.

Baked Gobhi

1 cauliflower (gobhi), large
2 cup(s) yogurt, hung for 2 hours or Greek yogurt
1/2 teaspoon(s) garlic paste
1/2 teaspoon(s) ginger paste
1/2 teaspoon(s) garam masala
1 teaspoon(s) roasted and powdered dhania (coriander) and jeera (cumin) powder
1/2 teaspoon(s) crushed red chilies
1 teaspoon(s) sugar
1/2 teaspoon(s) mint leaves
2 tablespoon(s) spring onions, for seasoning
2 tablespoon(s) butter, for seasoning
2 tablespoon(s) cilantro leaves, for seasoning

Cut cauliflower into large florets. Immerse it into salted boiling water for 5-7 mins.

Drain and run them under cold water. Pat dry with a kitchen towel. Mix all the ingredients in yogurt and make a smooth marinade.

Apply all over to the florets with an oil brush. Apply as much as possible; also in the gaps.
Add melted butter over the cauliflower. Place cauliflower in a shallow Pyrex (casserole) dish and place it in an oven preheated at 300 for about 20 to 25 mins or till the florets turn tender.
For garnishing, heat butter and add spring onions to it. Stir fry for 2 mins.

Pour this along with green dhaniya over the baked gobi and toss lightly with a fork.

Sprinkle some chaat masala over the gobis.

Serve hot. Best served with parathas or naan.

Spiced Ginger Shrimp with Burst Tomatoes

About 1 1/2 teaspoons aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend (see Note), plus more to taste
1 1/2 teaspoons finely grated fresh ginger
2 garlic cloves, minced or finely grated
3 scallions, thinly sliced, greens and whites separated
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 pound extra-large shrimp, shelled and deveined
1 tablespoon extra-virgin olive oil
3/4 cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes
2 tablespoons unsalted butter
Fresh lime juice
1/2 cup fresh mint leaves, torn or roughly chopped

In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.

Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.

Note: You can use any aromatic spice mix you have on hand here, or use 1/2 teaspoon each of ground cumin and coriander plus 1/4 teaspoon each of cayenne and cinnamon.

Vadouvan Shrimp

4 tablespoons butter, unsalted
3-4 tablespoons vadouvan
2/3 cup orange or mango juice
1 1/2 pounds large shrimp, peeled and deveined

1Melt the butter in a saute pan until golden.

Add the vadouvan and saute until fragrant, about 1 minute.

Add the juice, and increase the heat to a boil. Reduce the liquid by about half, until syrupy, about 3-4 minutes.

Add the shrimp, and saute until cooked, about 5 minutes. Serve over rice.

Chicken Vadouvan Curry

28g Vadouvan Curry Mix
1 tsp Celery Salt Seasoning or Himalayan Salt
1 onion, finely chopped
1 tbsp oil
600g chicken thigh fillets, cubed
1 cup plain yoghurt
1 tsp tamarind liquid concentrate
coriander leaves to garnish
1/2 cup water or chicken stock

Heat oil in large saucepan, saute onion for 5 min, add vadouvan curry powder. Stir 1 minute then add chicken. Stir to seal on all sides.

Add salt, water to cover and tamarind or lemon.

Simmer 20 minutes or until meat is cooked.

Remove from heat, stir yoghurt through and serve immediately with rice and garnish with fresh coriander leaves.

Spicy Cauliflower Bites

1/2 large head of cauliflower, roughly 575 grams
3/4 cup chickpea flour
3/4 cup water
sea salt and ground black pepper, to taste
1/2 cup Guntur Sannam Hot Sauce
1 1/2 tablespoons grapeseed or other neutral-tasting oil
1 tablespoon maple syrup
Chopped cilantro, for garnish

Preheat the oven to 425 Degrees. Line a large baking sheet with parchment
paper and set aside. Cut the cauliflower into small florets.

In a large bowl, whisk together the chickpea flour, salt, pepper, and water. Once the batter is smooth and slightly thick, transfer all of the cauliflower florets to the bowl. Using a spatula, toss the cauliflower until every floret is evenly coated in the batter.

Transfer each coated floret to the prepared baking sheet, giving each floret a nice cushion of space. Once you’ve transferred all of the cauliflower to the baking sheet, slide the baking sheet into the oven and set a timer for 20 minutes.

While the cauliflower does its first bake, you’re going to make the spicy sauce that will coat the cauliflower in the second bake. Clean and wipe out the large bowl you just used for the batter. In this bowl, whisk together the Guntur Sannam Hot Sauce, grapeseed oil, and maple syrup.

Once the timer goes off, remove the cauliflower from the oven. The batter coating each floret should be slightly dried, firm, and golden. Transfer all cauliflower florets to the large bowl with the Guntur Sannam Hot Sauce mixture. Toss to evenly coat in the sauce.

Transfer the coated florets back to the baking sheet, spreading them out as much as you can. Slide the baking sheet back into the oven and bake for an additional 25 minutes, or until the bottoms of the florets are deep golden brown and crisp.

Serve the spicy cauliflower bites with the dipping sauce of your choice and some chopped cilantro on top.

NOTES

– For a quick dipping sauce, stir together some coconut milk-based yogurt with a big spoonful of Mango Chutney, leaving big swirls of the chutney on top.

– You can substitute white rice flour for the chickpea flour in this recipe.

– You can season the chickpea flour mixture with whatever spices you enjoy.

Chile Oil Noodles

14 ounces dried udon noodles
1/4 cup chile oil with crunchy garlic
2 tablespoons pure sesame oil
2 teaspoons Sichuan chile oil, or to taste
2 teaspoons soy sauce
1/2 cup finely sliced garlic chives or scallions, plus more for garnish
2 tablespoons store-bought fried shallots, crumbled by hand (optional)
1/2 cup finely chopped cilantro (see Note), plus a few sprigs for garnish

Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.

Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

Ginger-Lime Grilled Chicken

1 1/2-to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)

To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.

To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.

Serve chicken with lime wedges, for squeezing on top.

Shrimp with Tomatoes and Corn

1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
1 pint cherry or grape tomatoes
2 cups fresh or frozen corn kernels (from 4 ears)
5 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/4 cup dry white wine
2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
5 tablespoons unsalted butter, cut into 5 pieces
3 tablespoons chopped parsley or chives, or torn basil leaves

Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.

Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.

Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)

Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

Thai Beef Salad (Yam Neua)

1 large shallot, sliced into very thin rings (about 1/3 cup)
3 tablespoons lime juice from 2 limes
4 teaspoons packed brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 1/2 pounds skirt steak, trimmed and cut into 2 to 3 pieces
3 tablespoons fish sauce
1 teaspoon red pepper flakes
1 1/2 cups (about 7 ounces) red or yellow cherry tomatoes, halved
1/2 cup coarsely chopped fresh cilantro, plus cilantro sprigs for garnish (optional)
1/2 cup coarsely chopped fresh mint

In a large bowl, combine the shallots and lime juice and let sit for 10 minutes, stirring occasionally. In a small bowl, combine 2 teaspoons of sugar, the salt, and white pepper. Pat the steak dry with paper towels, then rub all over with the sugar-salt mixture.

Prepare a grill for very high heat. For a charcoal grill, spread a full chimney of hot coals evenly over half of the grill bed. For a gas grill, set all burners to an even, high flame. Heat the grill until hot, about 5 minutes, then clean and oil the cooking grate. Grill the steak (directly over the coals, if using a charcoal grill) until charred all over and cooked to desired doneness, 2 to 4 minutes per side for medium-rare (depending on the thickness of the steak). Transfer the steak to a carving board and let rest for 10 minutes.

Meanwhile, add the fish sauce, pepper flakes, and remaining 2 teaspoons of sugar to the shallot-lime juice mixture and stir until the sugar has dissolved. Thinly slice the steak against the grain, then transfer to the bowl along with any accumulated juices. Add the tomatoes, cilantro, and mint and fold to combine. Transfer to a platter, garnish with cilantro sprigs, if desired, and serve.

Garlic Noodles

12 ounces thin spaghetti (340g; can also use dried Chinese noodles or fresh egg noodles)
salt
4 tablespoons unsalted butter
8 cloves garlic (peeled and thinly sliced)
1/8 teaspoon turmeric (optional)
1 tablespoon oyster sauce (or vegetarian oyster sauce)
1 tablespoon soy sauce
1-2 teaspoons brown sugar (depending on your taste)
1 teaspoon sesame oil
1-2 whole scallions (chopped)
1/4 cup Parmesan cheese

Bring a large pot of salted water to a boil. Cook the noodles/pasta according to package instructions. If using fresh noodles, you may simply need to blanch them. (Reserve some of the pasta cooking water, as you may need it in the sauce later.)

Meanwhile, heat the butter in a large skillet over medium heat and add the garlic. Cook for 5 minutes, until lightly caramelized, and stir in the turmeric (if using), oyster sauce, soy sauce, brown sugar, and sesame oil. Stir for 1 minute and add the scallions.

After 30 seconds, to let the scallions wilt, toss in the cooked pasta and parmesan cheese. If the sauce is too thick, add a few tablespoons of the noodle cooking water to loosen them up.

Serve them either as a side dish, or as a quick and easy vegetarian main, with some bok choy or sauteed broccoli on the side!

Basic Grilled Shrimp

1 large clove garlic
1 tablespoon coarse salt
1/2 teaspoon cayenne
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons fresh-squeezed lemon juice
1 ½ to 2 pounds shrimp, in the 15-to-18-a-pound range (or smaller, if skewered), peeled, rinsed and dried
Lemon wedges to serve

Start a charcoal or gas grill, or heat the broiler. Make the fire as hot as it will get, and put the rack close to the heat source.

Mince garlic with salt; mix with cayenne and paprika, then make into a paste with olive oil and lemon juice. Smear paste on shrimp. Grill or broil shrimp, 2 to 3 minutes a side, turning once. Serve immediately or at room temperature, with lemon wedges.

Beef and Tomato Salad

1/4 cup very finely chopped red onion
1/4 cup Champagne vinegar
1/3 cup extra-virgin olive oil
1 tablespoon Dijon mustard
Kosher salt
Pepper
1 1/2 pounds cherry and medium-size heirloom tomatoes—cherry tomatoes halved, heirloom tomatoes cut into chunks
1 pound leftover grilled steak, cut into strips
2 medium avocados—peeled, pitted and cut into 1 1/2-inch pieces
1/2 cup snipped dill
1/3 cup tarragon leaves

In a large bowl, whisk the red onion with the Champagne vinegar and let stand for 10 minutes. Whisk in the olive oil and Dijon mustard and season with salt and pepper. Add the tomatoes, beef and avocados and toss to coat. Season with salt and pepper and toss again. Fold in the dill and tarragon and serve right away.

Sesame Chicken Schnitzel

1/2 cup plain panko bread crumbs
1/4 cup roasted sesame seeds
3/4 teaspoon kosher salt, plus more as needed
1/2 teaspoon granulated garlic (a.k.a. garlic powder)
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon ground cayenne pepper, plus more as needed
2 large eggs
1/3 cup flour
4 boneless, skinless chicken thighs (about 14 ounces total weight, from 1 1/2 pounds bone-in, skin-on chicken thighs)
1/2 cup vegetable oil

Combine the panko, sesame seeds, 1/2 teaspoon of the salt, the garlic powder, paprika, black pepper and cayenne pepper in a shallow dish. Lightly beat the eggs in a separate dish; whisk together the flour and the remaining 1/4 teaspoon of salt in another dish.

Trim any excess fat from the chicken. Season the chicken lightly with salt and black pepper, plus a little more cayenne, if desired. Working with one piece at a time, place each thigh between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch.

Coat each piece of pounded chicken first in the flour mixture, shaking off any excess; then in the egg; and then in the seasoned panko, pressing so the meat is evenly and completely coated. Place on a rimmed baking sheet; let the pieces sit for 10 minutes (this will help the coating adhere during cooking). Discard any remaining egg and seasoned flour; you should have used all the panko mixture.

When you are ready to fry, place a wire rack over a rimmed baking sheet. Heat the oil until shimmering in a heavy skillet over medium heat.

Lay two of the coated chicken pieces in the pan; fry for about 2 1/2 minutes, until the underside is golden brown, then use tongs to turn them over and cook for 1 to 2 minutes on the other side. Transfer to the wire rack to drain while you cook the remaining chicken.
Serve warm, or at room temperature.

Korean Fried Chicken

For the tenders:
2 chicken breasts (cut into 15 tenders)
Buttermilk (enough to coat the chicken)
2 tablespoons soy sauce
1 tablespoon dijon mustard
1 1/2 cups flour
3 tablespoons Korean chili powder
1 teaspoon salt
1/2 teaspoon pepper
Vegetable oil (enough to fill a small, deep pot for frying)

For the sauce:
2 tablespoons gochujang paste
1 teaspoon soy sauce
1 teaspoon honey (or agave)
½ teaspoon sesame oil
2 teaspoons dijon mustard

First, place the chicken tenders in a medium sized bowl. Pour enough buttermilk into the bowl to submerge the chicken. Add the soy sauce and dijon mustard. Stir thoroughly and let sit for 20 minutes. Meanwhile, in a shallow dish, combine the flour, Korean chili powder, salt, and pepper.

Heat the oil over medium high heat. When a chopstick dipped into the oil sizzles, you’re ready to start frying.

Dredge each chicken tender in the flour mixture, coating thoroughly. Then dip the chicken tender back into the buttermilk. Dredge in the flour mixture a second time, and gently place into the hot oil. Fry until the chicken is golden brown. Remove to a cooling rack placed over a baking sheet.

Repeat the double-dipping/dredging and frying with the remaining pieces of chicken. When you’re done frying the chicken, combine the gochujang, soy sauce, agave, sesame oil, and dijon mustard for the dipping sauce. Serve immediately–maybe alongside some French fries if you’re having yourself an extra little splurge!

Malaysian Beef Satay

16-20 bamboo skewers, soaked in water
2 lbs beef, sirloin, cut into 1/4-inch thick, 3/4-1-inch cubes
1 small cucumber, cut into small pieces
1 red onion, cut into quarters
Malaysian rice cakes, optional, cut into bite size pieces

Marinade:
1 teaspoon chili powder
2 tablespoons coriander powder
2 teaspoons turmeric powder
10 shallots, peeled, cut and halved
3 cloves garlic, peeled
4 stalks lemongrass, white part only, cut into 1-inch length
4 tablespoons sugar
1 teaspoon salt
4 tablespoons oil
1-2 tablespoon water

Spicy Peanut Dipping Sauce:
5 tablespoons oil
3/4 tablespoon seedless tamarind pulp, soaked in 3 1/2 tablespoons water
3/4 cup roasted peanuts, skins removed and coarsely blended
3/4 cup water
Sugar, to taste
Salt, to taste

Spice Paste:
1 tablespoon oil
5-6 tablespoons chili powder
1 1/2 tablespoons coriander powder
3/4 teaspoon cumin powder
3 stalks lemongrass, white part only, cut into 1-inch length
3/4- inch galangal, sliced
4 cloves garlic, peeled
3 shallots, peeled
1/2 teaspoon salt
1 1/2 tablespoons sugar
salt and sugar to taste

Blend all the ingredients in Marinade into a smooth paste. Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer out and set aside.

Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.

Spicy Peanut Dipping Sauce:

Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.

Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.

Add in the tamarind juice, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.

Making and Cooking Beef Satay:

Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.

Malaysian Chicken Satay

2 lbs. boneless and skinless chicken thigh and leg meat
Bamboo skewers, soaked in cold water for 2 hours
1 cucumber, cut into small pieces
1 small onion, quartered
oil, for basting

Chicken Satay Marinade:

3 tablespoons oil
2 stalks lemongrass, white parts only
2 cloves garlic, peeled
6 small shallots or pearl onions, peeled
2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 tablespoon salt or more to taste
2 tablespoons sugar or honey

Cut the chicken meat into small cubes. Set aside.

Blend all the he Marinade ingredients in a food processor. Add a little water if needed.

For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.

Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.

Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

Hawaiian Pork Bowl

1 cup boiling water
1/4 cup sugar
2 English breakfast tea bags
One 1-pound pork tenderloin, butterflied and flattened
Three 1/2-inch-thick slices of fresh pineapple—peeled, quartered and cored
1 red onion, cut through the core into 1/4-inch wedges
1/3 cuo extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
1/4 cup fresh lime juice
2 tablespoons minced cilantro, plus sprigs for serving

Steamed rice, crisp bacon, diced avocado and thinly sliced jalapeño, for serving

In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour.

Light a grill or preheat a grill pan. Drain the pork and pat ?dry with paper towels. Brush the pork, pineapple and red onion with olive oil and season with salt and pepper. Grill ?the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let ?rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, ?until charred, about 4 minutes.

In a small bowl, whisk the lime juice with the minced cilantro and the 1/3 cup of olive oil. Season the dressing with salt and pepper. Serve the pork, pineapple and onion over steamed rice with crisp bacon, diced avocado, thinly sliced jalapeño and the lime dressing.

Pork Schnitzel with Warm Potato Salad

1/2 cup white wine vinegar
1 1/2 tablespoons sugar
1 teaspoon thyme leaves
1/4 cup canola oil, plus more for frying
Salt and freshly ground pepper
1 pound small fingerling potatoes
3 garlic cloves
1 cup all-purpose flour
2 large eggs beaten with
2 tablespoons of water
2 cups panko (Japanese bread crumbs)
Four 4-ounce boneless pork chops, butterflied and pounded 1/3 inch thick, or eight 2-ounce pork cutlets, lightly pounded
1 cup flat-leaf parsley, patted thoroughly dry

In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper.

Put the potatoes and garlic in a pot and cover with water; season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Drain and thinly slice the potatoes; add to the dressing and toss. Discard the garlic.

Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere.

In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel–lined plate and sprinkle with salt. Serve the pork with the potato salad. Garnish with the parsley.