Moroccan Meatballs

1/3 cup pimento-stuffed green olives, roughly chopped
2 tablespoons grated lemon zest
1 28-ounce can whole tomatoes
4 tablespoons (½ stick) salted butter
1 large yellow onion, finely chopped
Kosher salt and ground black pepper
10 medium garlic cloves, minced
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes
1 cup low-sodium beef broth
1/2 cup panko
1 pound 90 percent lean ground beef
1 cup finely chopped fresh cilantro, divided
2 large eggs, cracked into a small bowl

In a small bowl, stir together the olives and lemon zest; set aside.

In a blender, puree the tomatoes with their juice until smooth, about 30 seconds. Set aside.

In a 12-inch skillet over medium, melt the butter. Add the onion and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes.

Stir in the garlic, cumin, coriander, cinnamon and pepper flakes, then cook until fragrant, about 30 seconds. Remove from the heat. Transfer 1/2 cup of the onion mixture to a large bowl and set aside.

Return the skillet to medium and add the broth and tomatoes. Bring to a simmer, scraping up any browned bits. Cover and cook until the flavors meld, about 15 minutes, stirring once about halfway through. Remove from the heat.

While the sauce simmers, stir the panko and 1/2 cup water into the reserved onion mixture. Let stand until the panko softens, about 5 minutes, then use your hands to mash to a smooth paste.

Add the beef, 1/2 cup of cilantro, and 1 teaspoon each salt and pepper. Mix thoroughly with your hands. Divide into 16 (2-tablespoon) portions, rolling them into smooth balls. Place on a plate, cover and refrigerate for 15 minutes.

Return the sauce to medium and bring to a simmer. Add the meatballs in a single layer, then spoon sauce over each. Cover, reduce to low and cook for 15 minutes. Flip each meatball, then continue to cook uncovered, stirring occasionally, until the sauce is slightly thickened and meatballs are cooked through, about 15 minutes.

Push the meatballs to the sides of the skillet. Taste and season the sauce with salt and pepper.

Gently pour the eggs into the center, cover and cook over medium-low until the egg whites are barely set and yolks are still runny, 4 to 5 minutes.

Off heat, sprinkle the olive mixture and remaining ½ cup cilantro over the tagine.

Tip: Don’t use ground beef less than 90 percent lean or the sauce will be greasy. Also, don’t overcook the eggs; the yolks should remain runny so they mix with the sauce.

Sichuan Stir-Fry Sauce (For Chicken or Beef)

Sauce:
1 1/2 tablespoons aged Pixian chili bean paste (doubanjiang)
3 tablespoons canola (or other neutral) oil
2 teaspoons Sichuan chili flakes (toasted and ground chilies)
1/2 teaspoon freshly ground red Sichuan pepper
1 teaspoon dark brown sugar
1 teaspoon Chinese light soy sauce
1 teaspoon toasted sesame oil

For Chicken
1 pound dark-meat chicken, cut in small, ½-inch cubes
1 tablespoon Shaoxing wine
1/4 pound mildly hot green chili peppers (Chinese or Korean long hot peppers or Anaheim), cut on the diagonal in 1-inch pieces
2 fat cloves of garlic, sliced

For Beef
3/4 pound steak (top sirloin, flank steak, etc.), cut in thin, slices
1 tablespoon Shaoxing wine
1 small white onion, cut in ½-inch slices
1 red or green bell pepper, cut in thin strips
2 fat cloves of garlic, sliced
cilantro

In a small bowl, mix the sauce: doubanjiang, oil, chili flakes, ground Sichuan pepper, dark brown sugar, soy sauce and sesame oil.

In a separate bowl, marinate the chicken or beef in Shaoxing wine.

Heat wok until very very hot, add a couple tablespoons of oil and swirl around the wok. Once heated, pour that oil out and add 2 tablespoons fresh oil. This procedure helps keep the chicken from sticking to the wok, which it really wants to do.

Add chicken or beef and let sear, undisturbed, on one side. When lightly browned, continue stir-frying until just cooked through. Remove and reserve.

Clean wok, return to heat, and add 2 tablespoons oil. Add vegetables and stir-fry over high heat until they start to brown but are still crispish.

Add garlic slices and cook briefly, then lower heat, push the veg to the sides of the wok and add the stir-fry sauce into the center. Cook it briefly, then add back the chicken, or the beef and cilantro, and mix all ingredients well.

Thai Satay (Chicken, Beef, or Pork)

1 1/2 lb. boneless chicken breast, beef, or pork
1 tsp. whole coriander seeds
1 tsp. whole cumin seeds
1 tsp. ground turmeric
3-4 shallots, peeled and sliced thin crosswise
1 stalk fresh lemon grass, sliced thin crosswise
1/4 inch piece of fresh galangal
1 clove garlic, peeled and smashed
1/2 tsp. sea salt
2 tsp. sugar
20 bamboo skewers
2 Tbsp. cooking oil, canola or peanut

Slice meat into long thin slices, approximately 1/4″ thick and 2″ in length. Pat dry with paper towels.

Dry roast coriander seeds for a minute or two in a wok over medium heat to roast lightly, stirring often.

Grind the coriander seeds in a mortar and pestle or electric coffee grinder (reserved for spices).

Combine all the spices with the shallot, lemon grass, galangal and garlic together in a bowl.

Add meat to the marinade and mix well to cover meat. Allow to marinate for at least an hour or up to overnight.

Before cooking, soak bamboo skewers in water for at least 10 minutes, so that they will not burn.

Skewer 2 to 3 pieces of meat onto each stick. Grill over a hot fire until cooked through. Baste with cooking oil after turning.

Serve with rice and a cucumber salad.

Thai Beef Flambe (Nua Pad Kimao)

This meal needs to be cooked in very hot oil, and it is deliberately flamed at the end. Because of this we recommend using a wok not a skillet, at least 16 inches in diameter and 6 inches deep, or a saute pan, at least 16″ in diameter and 4″ deep.

For 4 Person(s)

INGREDIENTS

1 Cup Beef, Sliced Thinly, Diagonally across the grain
1 Cup Whiskey (any whiskey, brandy or rum) Warmed For Flambe
3 Tablespoons Thai Chile Peppers, Thinly sliced
1 Tablespoon Garlic, Thinly Sliced
1 Tablespoon Galangal Thinly Sliced
1 Tablespoon Shallots, Thinly Sliced
1 Tablespoon Fish Sauce
1 Teaspoon Tamarind Concentrate Mixed with 3 teaspoons water
5 Kaffir Lime Leaves, Shredded
1 Teaspoon Palm Sugar

Place a wok over very high heat and stir fry the ingredients quickly, stirring or shaking the wok vigorously to prevent the meat burning. Add 1 cup of warmed whiskey to the wok and tip it to cause it to ignite. After about 30 seconds if it is still burning place the lid on the wok to kill the flames.

SERVING & STORAGE

Serve with the usual Thai table condiments and Thai jasmine rice. On a cold night the best “wine” to go with this is whiskey (good sippin’ whiskey), warmed in the style of sake. On a hot summer night, accompany it with a robust, and well chilled beer.

Crying Tiger Beef (Seua Rong Hai)

To get the best flavor, cook your meat over charcoal. Although we like flank steak best, there are other cuts that work great such as those with a thick ring of fat. As the fat drips onto your charcoal, you’ll hear pops, and see fire rising up (this where the name crying tiger comes from).

Flank is the perfect choice for the Tao Burner.

INGREDIENTS FOR BEEF AND MARINADE

1 Flank Steak (usually weighs about 1 lb or a bit more)
2 Tablespoon Thin Soy Sauce
INGREDIENTS FOR DIPPING SAUCE

1/2 Teaspoon Corriander Seeds
4 Cloves Garlic
15 Fresh Thai Chiles
5 Tablespoons Lime Juice
6 Tablespoons Fish Sauce
1 Tablespoon Cane Sugar

Coat your steak in the thin soy sauce and let sit at room temperature for 1 hour. Some chefs like to add a bit of fish sauce to this, but we like to use just soy sauce. Barbeque your steak over charcoal.

To make the crying tiger dipping sauce, first pound the corriander seeds in a mortar and pestle until it becomes powder. Add garlic and chilli pound until roughly smooth then stir in lime juice, fish sauce and sugar. Stir until blend. Adjust the taste to your flavor. Serve this dipping sauce on the side with fresh cucumber, green beans etc and sticky rice.

Thai Pepper Steak (Neua Pad Prik)

1 Pound Steak
1 Tablespoon Thai Pepper Powder
1 Tablespoon Sesame Oil
8 Cloves of Garlic, Chopped
1/4 Cup Shallots, Sliced
1/4 Cup Green Bell Peppers, Diced
1/4 Cup Red Bell Peppers, Diced
3 Tablespoons Fish Sauce
1 Tablespoon Maggi Seasoning

2 Tablespoons Fish Sauce
1 Teaspoon Tapioca Flour

Cut the steak diagonally across the grain into thin strips. Mix the marinade ingredients and combine with the steak, and leave for about an hour.

In a wok or skillet over low/medium heat, combine the sesame oil with two tablespoons of vegetable oil and then stir fry the garlic and pepper powder until the whole is aromatic and the garlic turns slightly crisp.

Add the shallots, bell peppers and beef, and stir fry for 2-3 minutes (until the beef begins to show signs of being cooked). Add the remaining ingredients, and increase the heat to medium/high and stir fry until the beef is cooked to your taste.

Serve over steamed white Thai jasmine rice, and if desired garnish with a fried egg.

Mussaman Beef with Tomatoes

About 1 pound tri tip beef steaks, cut into the usual
4 Cups Coconut Milk
3 Tablespoons Massaman curry paste
1/2 Cup Roasted Peanuts (unsalted)
1/4 One Medium Yellow or white onion
1/2 Cup Cherry Tomato
5 Small Potatoes, Peeled
3 Tablespoons Palm Sugar
1 Tablespoon Tamarind Concentrate mixed with 1 tablespoons water
2 Tablespoons Fish Sauce

Peel potatoes, and cut in half.

Put 1/2 of coconut milk into a pan, over heat medium/high heat, and bring it to a boil Add curry paste slowly, blending while the milk is boiling.

After the curry paste is fully incorporated, reduce heat and add beef. Add fish sauce, palm sugar, tamarind, potato, peanut, onion, about half of the tomato, then add the balance of the coconut milk. Cover, let it simmer for an hour. Add the few remaining tomatoes, and serve with jasmine rice. Enjoy

Mussaman Beef

1 Cup Beef, such as Tri-Tip, diced
1 1/2 Cups Coconut Milk
1 Tablespoon Massaman Curry Paste
1 Tablespoon Roasted Peanut (more if desired)
1 Cup Potato
1/2 Cup Yellow Onion
1 Shallot
1 Tablespoon Tamarind Concentrate
1 Tablespoon Palm Sugar
1 1/2 Tablespoon Fish Sauce

Heat 1 cup of coconut milk into a soup pot, over medium heat, add beef, reduce heat and cook gently for 15-20 minutes.

Separately, in a wok, heat 1/4 cup cocnout milk then add massaman curry paste. Stir it constantly, and slowly add the remaining 1/4 cup of coconut mik. Fry until you start to see oil coming up to the surface (about 10 minutes).

Using a wok turner, transfer the wok contents to the soup pot. Add potato, onions, shallot, peanut.

Season with fish sauce, palm sugar, and tamarind concentrate. Stir well, simmer over low heat until the potatoes are cooked.

Serve with jasmine rice. Enjoy!

Gai Kor Kling (Southern Thai Wok Seared Chicken, Beef, or Pork)

1 Chicken Breast or equivalent amount of beef or pork
2 Fresh Kaffir Lime Leaves
1 Teaspoon Fresh Kaffir Lime Peel Sliced
1 Teaspoon Fresh Galangal Sliced
1 Teaspoon Fresh Lemongrass Sliced
1 Teaspoon Fresh Shallot
1 Teaspoon Fresh Turmeric Sliced
2 Fresh Red Thai Chilies Chopped
2 Fresh Red Thai Chies Matchstick Sliced for Garnish
1/2 Teaspoon Salt
1 Teaspoon Sugar
1/2 Teaspoon Whole White Peppercorn
1/2 Teaspoon Shrimp Paste
1 Tablespoon Vegetable Oil

You can use ground chicken or, as we did, use a knife to finely chop your chicken breast. In a mortar & pestle, add chopped fresh red chile, pound together with lemongrass, shallot, turmeric, galangal, and kaffir lime. Pound to a fine paste, then add peppercorn, salt, and shrimp paste. Pound until fine.

In a wok, over medium/hight, heat vegetable oil then add the chile paste mixture. Fry until fragrant, then add the ground chicken breast. Continue to stir and roll the mixture. As it cooks, season with sugar. Stir until it’s fully cooked and liquid comes out from the chicken and evaporates. Continue to stir until it looks dry, with no juice (it takes about 8 minutes). At the end, add about 1.5 fresh kaffir lime leaves, ripped. Transfer to a dish, top with thiny-sliced kaffir lime leaves and thinly sliced red chile peppers. Serve with jasmine rice. Enjoy!

Pad See Ew

MARINADE

1 1/2 Tablespoons Freshly Grated Ginger
5 Cloves Garlic, Minced
1 Tablespoon Tapioca Starch
1 Tablespoon Rice Cooking Wine
1 Tablespoon Fish Sauce
2 Tablespoons Dark Sweet Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Palm Sugar
1 Teaspoon Sesame Oil
1/2 Teaspoon Freshly Ground Black Pepper
1 Tablespoon Chopped Green Onions
1 Tablespoon Chopped Shallots

1/2 cups thinly sliced pork, beef, or other meat

16 Ounces Wide Rice Noodles
2 Tablespoons Sweet Dark Soy Sauce
2 Cups Broccoli Florets
2 Tablespoons Fish Sauce
1 Tablespoon Palm Sugar
1 Tablespoon Oyster Sauce
2 Eggs Beaten
1/2 Teaspoon Thai Pepper Powder

Marinade 1.5 cup ounces of thinly-sliced beef, pork, or meat of your choice in the marinade for about an hour.

Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again. Our Thai cooking basket is a good tool to do this task.

Transfer to mixing bowl, separate the noodles and toss thoroughly with sweet soy sauce. Set aside.

Heat the wok and a little oil to stir fry the marinated meat until it just begins to cook. Add the noodles, cook quickly then add broccoli and stir again. Push the noodles and broccoli to the sides of the wok to open up the middle, then add beaten eggs. Spread the eggs a little cook for a moment. Just before the eggs set, fold all the noodles and broccoli together and stir well with remaining ingredients.

Transfer to serving plate. Sprinkle with Thai pepper powder and serve with prik dong (important to have prik dong on the side, and each person can spoon a little bit over their portion, depending on how they like it).

Pad See Ew (Thai Beef and Noodles)

For the steak & marinade, you’ll need:

8 ounces flank steak, sliced into ?-inch thick slices
1 teaspoon Thai black soy sauce (Thai soy sauce is saltier than Chinese brands)
1 teaspoon vegetable oil
1 teaspoon cornstarch or tapioca starch
For the rest of the dish, you’ll need:

1 tablespoon oyster sauce
½ teaspoon sugar
2 teaspoons Thai soy sauce or regular soy sauce
1 tablespoon Thai black soy sauce
1 teaspoon fish sauce
Freshly ground white pepper, to taste
1 pound fresh wide rice noodles (you can also use dried rice noodles)
4 tablespoons vegetable oil
3 cloves garlic, sliced thinly
3 cups of Chinese broccoli, cut into 2-inch pieces
2 large eggs, slightly beaten

To the flank steak, add the Thai black soy sauce, vegetable oil, and cornstarch, and mix until the beef is completely coated. Set aside.

For the rest of the dish, combine the oyster sauce, sugar, Thai soy sauce, Thai black soy sauce, fish sauce, and white pepper in a small bowl. Stir to mix well.

Make sure your fresh rice noodles are at room temperature. If the noodles are really cold and stiff from refrigeration, rinse them quickly under hot tap water when you are ready to stir-fry the dish. This extra step will help you avoid a big homogenous lump of noodles during stir-frying. Be sure to shake off any excess water after rinsing and use them immediately.

The fresh wide rice noodles really set this dish apart from other noodle dishes, so try your best to find them. Or you can use our recipe for homemade rice noodles to make them at home.

If either of these options don’t work, then use dried rice noodles. If using a dried rice noodle, follow the directions on the package and make sure you undercook the noodles slightly (al dente), since you will be cooking them again in the wok. After you drain the noodles thoroughly, toss the noodles with a tablespoon of oil. This will prevent them from sticking to the wok.

Heat your wok over high heat until it just starts to smoke, and spread 1 tablespoon of oil around the perimeter of the wok evenly to coat. Sear the beef until it is 80% cooked through, and transfer back to the marinade bowl.

Add another tablespoon of oil to the wok and stir in the garlic. Immediately add the Chinese broccoli and stir-fry for 20 seconds (stir constantly to prevent the garlic from burning).

Next, spread the noodles around the wok. Continue to work quickly–your wok should be at the highest heat setting. Spread the sauce mixture over the top of the noodles, and gently mix everything with your wok spatula using a scooping motion for about 20 seconds. Add the beef back to wok.

Push the mixture to one side to let the empty side of the wok heat for 10 seconds. Add another tablespoon of oil to the wok, and add the beaten eggs. Wait 5 seconds for them to begin to cook. Scramble the eggs for another few seconds, breaking them up into smaller pieces.

If your wok is not sizzling at this point, it probably means that your burner is not hot enough. Be patient, and the heat should “catch up.” Stir-fry the mixture just enough so the noodles heat up evenly, but don’t break into small pieces. Make sure you use your wok spatula to scrape the bottom of the wok so the noodles don’t stick.

As the wok heats up, you will notice that the food will stick to it less readily! But if you need to, you can add a little oil to make it easier to stir-fry.

Continue cooking, stirring less frequently (so the noodles get slightly caramelized, creating that restaurant-style flavor) for another 1 to 2 minutes, or until the noodles are heated through. Serve hot with Homemade Chili Oil or Chiu Chow Sauce on the side!

Cambodian Beef Curry

1/2 cup vegetable oil
1 shallot, thinly sliced crosswise
1 cup Csmbodian yellow curry paste
2 lb. boneless beef chuck, cut into 2-inch pieces
3 cups unsweetened coconut milk
Kosher salt and freshly ground black pepper
Cooked white rice, for serving
Lotus leaves, for serving (optional)
1/4 cup roughly chopped roasted peanuts

In a small saucepan, bring the oil and shallot to a simmer over medium heat, and cook, stirring, until the shallot is golden brown and crisp, about 5 minutes. Using a slotted spoon, lift the shallot from the oil and drain on paper towels. Reserve 2 tablespoons of the oil and discard the rest.

In a large saucepan, heat the reserved oil over medium. Add the curry paste and cook, stirring, until fragrant and beginning to caramelize, about 2 minutes. Stir in the beef and coconut milk and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally to keep anything from burning on the bottom of the pan, until the beef is tender and the sauce has reduced and thickened, about 1 hour and 10 minutes.

Remove the pan from the heat and season the curry with salt and pepper.

Serve the curry over cooked rice in a lotus leaf, if you like, or in a large bowl. Garnish with the fried shallot and peanuts.

Cambodian Beef Kabobs

6 stalks lemongrass, tough outer layers removed, soft inner cores thinly sliced
6 kaffir lime leaves, finely chopped
6 cloves garlic, peeled
2 shallots, finely chopped
1 (1-inch) piece ginger, peeled and minced
1 tsp. ground turmeric
3 lb. beef chuck, cut into 1?2-inch pieces
1/2 cup plus 1 tbsp. honey
6 tbsp. vegetable oil
6 tbsp. fish sauce
6 tbsp. oyster sauce
1 1/2 tbsp. sweet paprika
Wooden skewers, soaked in water for 30 minutes

In a food processor, combine the lemongrass with the lime leaves, garlic, shallots, ginger, and turmeric, and pulse until a smooth paste forms.

Scrape the paste into a large bowl, and add the beef, honey, oil, fish sauce, oyster sauce, and paprika.

Toss the beef until evenly coated in sauce, and then cover with plastic wrap and refrigerate for at least 3 hours.

Light a grill. Thread the beef onto wooden skewers, and then grill, turning as needed, until charred and cooked through, about 8 minutes. Transfer to a platter and serve while hot.

Mee Goreng

oil, for the pan
2 eggs
salt and freshly ground pepper
3 tablespoons kecap manis
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon ketchup
1 tablespoon sesame or shallot oil
1-2 teaspoons chili sauce
1/4 teaspoon white pepper
2 cloves garlic
1 large boneless skinless chicken thigh, cut into 1 inch pieces
2 links Chinese sausage, sliced
1/2 lb shrimp
1 lb fresh egg noodles (or cooked dried noodles)
2 cups bean sprouts
green onions/chives, cut into 2 inch lengths
tofu puffs
crispy shallots
fresh cilantro
thai chili
lime

Start off by making the egg ribbons. Lightly beat the eggs in a small bowl. Season with salt and pepper. Heat a small non-stick frying pan on medium low heat. Add a touch of oil and swirl to coat. Pour in a thin layer of egg and swirl to coat the bottom of the pan, much like a crepe. Cook, untouched over low heat until egg sets and releases. Use a rubber spatula to flip and cook for another 10-15 seconds. Remove from the pan and repeat until all the eggs are cooked. Let cool slightly, roll and slice into ribbons.

In a small bowl, mix together the kecap manis, soy sauce, oyster sauce, ketchup, sesame oil, chili sauce and white pepper. Set aside.

Heat up a generous amount of oil in a wok or large frying pan over medium heat. Add the garlic and cook, stirring, until aromatic. Turn the heat up a bit and add the chicken and cook until lightly golden. Add the Chinese sausage and shrimp. Cook, stirring often, until the chicken is cooked through, the Chinese sausage is crispy, and the shrimp is cooked. Add the noodles, bean sprouts, tofu puffs, and the sauce and toss until everything is well coated and the noodles are heated through.

Enjoy immediately topped with crispy shallots and cilantro. Serve with lime for squeezing and chili for spice!

Grilled Rib-eyes with XO Chimichurri

1 cup flat-leaf parsley leaves
1 cup cilantro
2/3 cup extra-virgin olive oil
3 tablespoons XO sauce
1 teaspoon dried red chile flakes
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
2 (1 lb) rib eye steaks

Finely chop parsley and cilantro then stir herbs together with oil, XO, chile flakes, 1 teaspoon salt and 1/2 teaspoon pepper.

Preheat grill.

Season steaks with remaining 1 teaspoon salt and 1/2 teaspoon pepper, then grill, turning occasionally, 6 to 8 minutes total for medium rare. Let steak rest 10 minutes then slice and serve with XO chimichurri.

Thai Skirt Steak with Tomatoes (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.

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.

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.

Miso-Marinated Skirt Steak

3 tablespoons red miso
1 tablespoon soy sauce
1 tablespoon chili-garlic sauce
1 tablespoon white sugar
2 teaspoons toasted sesame oil
2 teaspoons finely grated fresh ginger
2 medium garlic cloves, finely grated
1 1/2 pounds skirt steak, trimmed and cut crosswise into 5- to 6-inch pieces, patted dry
2 tablespoons unseasoned rice vinegar
5 teaspoons grapeseed or other neutral oil, divided

In a medium bowl, whisk together the miso, soy sauce, chili-garlic sauce, sugar, sesame oil, ginger and garlic until the sugar dissolves. Measure 2 teaspoons of the mixture into a small bowl and set aside. Add the steak to the remaining mixture, turn to coat and let marinate at room temperature for 15 minutes.

Meanwhile, to the reserved 2 teaspoons, add the vinegar and 3 teaspoons of the oil. Stir to combine and set aside. Remove the steak from the bowl and pat dry with paper towels.

In a heavy-bottomed 12-inch skillet over medium-high, heat the remaining 2 teaspoons grapeseed oil until beginning to smoke. Add half of the steak in a single layer and cook without disturbing until well browned, 2 to 3 minutes.
Flip the pieces and cook until the second sides are well browned and the center of the thickest piece reaches 125°F for medium-rare or 130°F for medium, another 2 to 3 minutes. Transfer to a platter, then repeat with the remaining steak, using the fat in the pan. Tent with foil and let rest for 10 minutes.

Stir any accumulated juices on the platter into the reserved miso mixture. Cut the steak against the grain on the bias into thin slices and return to the platter. Serve with the miso sauce.

Dry-Fried Sichuan Beef

3 tablespoons oil
12 ounces flank steak, cut into ? inch thick strips
5 slices ginger, julienned
1 heaping tablespoon spicy bean sauce
1-2 stalks celery, julienned
1 small carrot, julienned
1 tablespoon Shaoxing wine
¾ teaspoon sugar
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 teaspoon ground Sichuan peppercorn
A pinch of chili flakes (optional)
2 scallions, julienned

Heat the wok over high heat until it starts to smoke.

Add 1 tablespoon oil, and coat the wok before adding the beef. Immediately spread the beef in a single layer. (This step will prevent the beef from sticking to your wok.)

Brown the beef until the liquid cooks off and the meat is well-seared. This step should take about 2-3 minutes.

Remove the beef from the wok, and set aside.

Turn the heat down to low, and add 2 tablespoons of oil to the wok.

Crisp the ginger, and add the spicy bean sauce. Cook for about a minute until the oil turns red, adjusting the heat as needed to avoid burning.

Next, add the celery, carrot, and cooked beef. Turn the heat up to high, and stir to mix well.

Immediately add the Shaoxing wine, sugar, light soy sauce, sesame oil, ground Sichuan peppercorn, chili flakes (optional), and the scallions.

Stir quickly for about a minute and mix everything well.

Transfer to a dish and serve with plenty of rice! You’ll need it.

Meatloaf

3 tablespoons olive oil
1 large onion, finely chopped
Salt
6 cloves garlic, finely chopped
1 pound ground chuck
1 pound ground pork
1 pound ground veal
1/2 cup dry bread crumbs
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1 pinch cayenne
1 teaspoon Dijon mustard
1/3 cup grated Parmesan
3 tablespoons ketchup, plus more for glazing
1 tablespoon mayonnaise
2 tablespoons crème fraîche (or whipped cream cheese)
3 large eggs, lightly beaten

Heat the oven to 350°F.

In a medium sauté pan, warm the olive oil over medium heat. Add the onion and a large pinch of salt and cook, stirring frequently, until the onion has begun to soften and lightly caramelize, about 5 minutes.

Add the garlic and continue to cook until both the onion and garlic are soft and golden brown (be careful not to burn the garlic), about another 5 minutes. Set aside to cool while you prepare the rest of the ingredients.

In a large bowl, combine the rest of the ingredients except for the eggs. Add a few good pinches of salt. Then mix it with two forks, combining thoroughly but not overmixing.

Gently stir in the eggs and the browned onions and garlic, mixing just until combined.

Gently shape the mixture into a rough football and nestle it snugly into a loaf pan, patting it down so the top is fairly flat. Bake in the middle of the oven for 40 minutes, then brush the top lightly with ketchup and return to the oven for 10 to 20 more minutes. The meatloaf is done when the internal temperature reaches about 145°F.

Let the meatloaf rest for about 10 minutes before slicing and serving.

Meatballs and Sauce

FOR THE MEATBALLS
2 tablespoons olive oil, plus more for your hands
1 small onion, cut into small dice
4 cloves garlic, thinly sliced
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper flakes
8 slices white/country bread, preferably crusts removed, torn into bite-size pieces
1/2 cup whole or low-fat milk
2 pounds ground veal
2 pounds 80/20 ground beef
1 pound ground pork shoulder (butt)
8 ounces finely chopped or ground prosciutto
1 cup freshly grated pecorino Romano cheese
1 cup whole-milk ricotta cheese, preferably homemade (see related recipe)
6 large eggs
2 cups freshly grated Parmigiano-Reggiano cheese
1 1/2 cups finely chopped flat-leaf parsley
4 tablespoons kosher salt
1 teaspoon freshly cracked black pepper
2 cups “00” flour, for dusting

FOR THE SAUCE
28 ounces canned whole San Marzano tomatoes
1/4 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1 teaspoon dried oregano
Pinch crushed red pepper flakes
1 teaspoon dried oregano
Kosher or sea salt
Freshly cracked black pepper
A few fresh basil leaves (optional)

For the meatballs: Heat the olive oil in a saute pan over medium-high heat. Once the oil shimmers, stir in the onion, garlic, dried oregano and crushed red pepper flakes. Cook just until the onion and garlic have softened but not browned; transfer to a very large mixing bowl.

Combine the bread pieces and milk in a medium bowl; let the mixture sit for a few minutes so the milk is completely absorbed.

Add to the large bowl the ground veal, ground beef, ground pork shoulder, prosciutto, pecorino-Romano, ricotta, eggs, Parmigiano-Reggiano, parsley, kosher salt, freshly cracked black pepper and the soaked bread pieces; use your clean hands to blend the mixture until well incorporated.

Position oven racks in the upper and lower thirds of the oven; preheat to 450 degrees. Line two large rimmed baking sheets with parchment paper. Place the “00” flour in a wide, shallow bowl.

Grease your hands with a little oil. Form the meatball mixture into 65 meatballs of equal size (shell-on walnuts). Coat each one lightly with “00” flour, dividing them between two parchment-paper-lined rimmed baking sheets. Roast on the upper and lower racks for 10 to 14 minutes, rotating the baking sheets top to bottom and front to back halfway through, until the meatballs are browned and cooked through. Discard any remaining flour.

Meanwhile, make the sauce: Use a food mill to puree the tomatoes. Discard the seeds; reserve the can juices for another use, if desired.

Heat the extra-virgin olive oil in a pot over medium-high heat. Once the oil shimmers, add the garlic, dried oregano, crushed red pepper flakes and dried oregano. Cook just until the garlic starts to brown, then stir in the tomato puree. Cook for 5 to 7 minutes, then taste, and season lightly with kosher or sea salt and cracked black pepper. Stir in 6 to 8 basil leaves, if desired. Turn off the heat. Transfer 30 of the meatballs to the saucepan, turning them until coated. Cool and reserve the remaining meatballs for another use.