Sheet Pan Sausage with Grapes an Onions

1 large Spanish onion, thinly sliced
4 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cups seedless red grapes (1 1/4 pounds), destemmed
1 teaspoon fennel, coriander, cumin or caraway seeds, lightly crushed
1 pound any sausages, poked all over with a fork
1/2 cup parsley, coarsely chopped
2 tablespoons chopped chives
2 teaspoons rice vinegar or sherry vinegar, plus more to taste

Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.

After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.

Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.

Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.

Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

Note:

You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions. Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal. Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side. If you want to halve this recipe, reduce the oven temperature to 425 degrees; otherwise the smaller amount of food in the pan might get too brown.

Sheet Pan Sausage and Butternut Squash

1 (2-pound) butternut squash, peeled, halved lengthwise and seeded
1 pound spicy sausage (fresh chorizo, Italian, Andouille or otherwise)
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1 1/2 cup parsley leaves
1 tablespoon freshly squeezed lemon juice, plus more as desired
Flaky salt, as desired

Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into ½-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.

When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.

In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.

Tip
The squash and sausage can be roasted 3 days in advance. Reheat in a low oven before serving.

Feel free to switch up the squash for carrots, broccoli, potatoes: Any vegetables that are good roasted will work well in that liquid gold. If the meal seems light, bulk it up by topping with a cup of feta or rinsed canned chickpeas, adding arugula or watercress to the parsley, or serving it all on a bed of kale or mustard greens, like a warm salad.

Pork Milanese

FOR THE GRIBICHE

4 large eggs
1/4 cup olive oil
2 tablespoons finely chopped shallot
2 tablespoons finely chopped drained capers
2 tablespoons finely chopped cornichons (about 4)
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
Kosher salt
Freshly ground black pepper

FOR THE PORK

Canola oil, for frying (about 3 cups)
Four (5-ounce) pork shoulder cutlets, pounded thin between 1/4- to 1/8-inch thickness
1/2 cup flour
2 large eggs, lightly beaten
1 1/2 cups panko bread crumbs
Kosher salt
Freshly ground black pepper
Lemon wedges, for serving

FOR THE SALAD

Generous 4 cups (3 ounces) baby mustard greens or baby arugula
Juice of 1/2 lemon, or more as needed
Extra-virgin olive oil
Flaky sea salt, such as Maldon

Make the gribiche: Place the eggs in a small saucepan, cover them with 2 inches of water and bring to a boil. Meanwhile, prepare an ice bath in a large bowl. Cook the eggs at a rapid boil for 9 minutes, then transfer them to the ice bath. Let the eggs cool for about 5 minutes, then peel.

Finely chop the eggs and transfer to a medium bowl. Add the olive oil, shallot, capers, cornichons, parsley, mustard and vinegar and mix well to combine; the gribiche should be the consistency of paste. If the gribiche is too thick, stir in 1 tablespoon of water. Season lightly with salt and pepper.

Make the pork: In a large, heavy-bottomed pot, such as a Dutch oven, heat 3 cups canola oil over medium heat until it reaches 400 degrees.

Pat the meat dry with paper towels and, using a meat mallet, pound each pork cutlet to a 1/4- to 1/8-inch thickness between two large pieces of parchment paper. If necessary, pat the pork dry again.

Put the flour, eggs and panko in 3 separate shallow containers and set them in a row.

Season the pork with salt and pepper and lightly dip in the flour, just to coat. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere. Let the cutlets sit, undisturbed, for about 10 minutes — this helps the panko absorb the egg.

When the oil is ready, working in batches, fry the pork cutlets, turning once, until golden and crispy, 3 to 4 minutes. Transfer to paper towels to drain and immediately sprinkle with kosher salt.

Make the salad: In a large bowl, gently toss the mustard greens with lemon juice, a drizzle of olive oil and a few pinches of flaky salt until combined. Taste and season with more lemon juice or salt, if desired.

Serve with a dollop of the gribiche, the mustard greens, and lemon wedges for squeezing over the meat.

Pork Chops with Gochujang and Peanuts

Thin pork chops
Dry roasted peanuts
Sesame oil
Chili powder
Salt and pepper
Gochujang
Orange juice
Mirin
Chopped scallions
Rice, for serving

Secure the thinnest chops you can find at the store — that’s crucial for the quick-broil part.

Throw a few handfuls of dry-roasted peanuts in a pan set over medium-high heat with a glug of sesame oil. Let those go until they’re fragrant and just beginning to darken, then take them off the heat and toss with a few shakes of chile powder. Set the peanuts aside and heat your broiler.

Line a sheet pan with foil, and oil it lightly. Salt and pepper your chops, lay them out on the pan, and slide them into the oven. Cook the chops for around four minutes, then flip them over to finish.

Meanwhile, mix a tablespoon or so of gochujang, the Korean red-pepper paste, with a healthy splash of orange juice and a wisp of mirin. Taste. Adjust. Pour into a deep serving dish or platter.

When the chops are well crusted and brown, slide them into the sauce for a toss. Top with the peanuts and some chopped scallions if you have any. Rice on the side.

Pork Chops Puttanesca

3 cloves garlic, divided
1/2 teaspoon dried oregano
1/2 teaspoon crushed red chile flakes
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
4 12-ounce rib pork chops, preferably heritage, about 1 1/4-inch thick
1 small red onion, finely chopped
8 ounces ripe tomatoes, finely chopped
4 anchovy fillets in oil, drained and mashed
2 tablespoons pitted oil-cured black olives, chopped
1/2 tablespoon capers in vinegar, drained
1 1/2 tablespoons golden raisins
1/2 cup dry red wine
1 teaspoon fresh oregano leaves, minced

Mash 1 clove garlic with dried oregano, ¼ teaspoon chile flakes and salt to a paste in a mortar. Stir in 1 tablespoon olive oil and the vinegar. Spread this mixture on both sides of the pork. Set aside. Heat grill. Heat oven to 225 degrees.

Heat remaining oil in a small skillet, add onion and sauté until translucent. Mince remaining garlic and stir in. Add tomatoes, anchovies, remaining chile flakes, olives, capers and raisins. Stir in wine and cook on low until mixture is thick, about 10 minutes. Set aside.

Grill pork close to source of heat, turning once, until nicely browned but not cooked through, about 2 minutes per side. (You can also cook the chops in a grill pan or skillet over high heat for about 2 minutes per side). Transfer pork to a baking dish, slather with tomato mixture and place in oven for 45 minutes for medium, longer for more well done. Arrange pork on a serving platter, spoon any pan juices over it, scatter with oregano and serve.

Penne or other modest macaroni dressed with just olive oil and chile flakes is excellent alongside, to share the sauce with the meat.

Pork Chops with Pipian

FOR THE PORK CHOPS
4 medium-thick pork chops, bone-in or boneless
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons neutral oil

FOR THE PIPIAN SAUCE
8 chiles de árbol
3 plum tomatoes
1 small onion, peeled and thickly sliced
3 cloves garlic, unpeeled
1/2 cup raw, hulled, unsalted pumpkin seeds
1/3 cup unsalted peanuts
1/3 cup hulled sesame seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice (or 2 allspice berries)
1 canned chipotle pepper
2 tablespoons neutral oil, lard or chicken fat
1 cup chicken broth, homemade or low-sodium
1 tablespoon kosher salt
1 tablespoon light brown sugar
1 tablespoon cider vinegar

Make the sauce: Remove the stems from the chiles de árbol, and gently roll the chiles between your fingers to remove the seeds. Discard seeds. Set a bare skillet over high heat for 5 minutes, then add the chiles. Toast until they are darkened and fragrant, approximately 4 to 5 minutes. Place them in a bowl, cover with 2 cups boiling or very hot water, and set aside to soak.

Return the skillet to high heat. Add the tomatoes, onion and garlic, and cook, turning occasionally, until charred, approximately 10 minutes. Put the vegetables on a plate, and set aside to cool, then slip the skins off the cloves of garlic.

Return the skillet to medium-low heat. Place the pumpkin seeds, peanuts and sesame seeds in the skillet, and cook, stirring and shaking the pan continuously, until they are toasted and fragrant, approximately 2 to 4 minutes. Put the seeds and nuts in a bowl, and stir in the cinnamon, cloves and allspice.

Put the chiles and soaking liquid in a blender with the tomatoes, onion, garlic, the nut-seed mixture and the chipotle. Purée until smooth.

Add the oil, lard or chicken fat to a large, heavy-bottomed pot, and heat over medium heat until it is nearly smoking. Add the purée. It will sputter a lot. Lower the heat, and stir, cooking the mixture down to a thick paste. It will continue to sputter and pop. Add the broth to the paste, and stir, then season with the salt, sugar and vinegar, and cook for another 15 minutes or so, until it resembles a thick, creamy soup. Lower heat to a bare simmer.

Make the pork chops: Season the pork chops aggressively with salt and pepper, and dust them with the flour. Add the oil to the skillet, and heat over medium-high heat until nearly smoking. Add the chops, and let them cook undisturbed, in batches if necessary, until crisp and well browned, about 5 minutes per side. Set them aside to rest for 5 minutes or so. Serve a chop per person on a generous amount of sauce, with tortillas to mop it up. Extra sauce can be used to braise chicken, lamb or more pork, or as a topping for enchiladas

Pork Chops with Maple-Balsamic Sauce

3/4 cup maple syrup
1 tablespoon balsamic vinegar
1 tablespoon dark brown sugar
1/2 teaspoon ground cinnamon
1/2 cup pecans
4 (1 1/4-inch thick) pork chops
Kosher salt
freshly ground black pepper
Extra-virgin olive oil
2 green apples, cored
1/4 cup finely chopped candied ginger

Preheat a broiler or light a charcoal grill.

In a small nonreactive bowl, whisk together the syrup, vinegar, sugar and cinnamon.

Place a small pan over medium heat, add the pecans and about 2 tablespoons of the maple-syrup sauce and cook for a few minutes, until the nuts are glazed and fragrant. Transfer the nuts to a plate and spread them out to cool. Transfer the cooled nuts to a cutting board, chop roughly and set aside.

Season the pork chops aggressively with salt and pepper, then drizzle with olive oil. When the broiler is hot, or the coals are covered with gray ash and you can hold your hand 5 inches above them for only 1 to 2 seconds, broil or grill the meat for approximately 7 minutes per side. Brush with some of the remaining maple glaze every 2 or 3 minutes, turning them frequently to prevent the sugar from burning.

When the chops are cooked, remove from the broiler or grill and let them rest for 5 minutes before serving. Meanwhile, slice the cored apples into thick rounds, drizzle with olive oil, season lightly with salt and pepper and place on the broiler pan or grill until tender when pierced with a fork. These, too, should be brushed with the maple glaze and turned frequently.

Serve chops with the apple slices, sprinkled with pecans and candied ginger.

Polenta is the perfect accompaniment — stir in some goat cheese and rosemary instead of the more typical butter and Parmesan.)

Pork Chops with Dijon Sauce

1 tablespoon butter
1 tablespoon vegetable oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)

Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.

Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.

Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

Pork Chops in Lemon-Caper Sauce

4 bone-in pork chops (about 8 ounces each)
Kosher salt and freshly cracked black pepper, to taste
1/2 teaspoon dried thyme leaves
2 tablespoons olive oil
4 tablespoons unsalted butter
1 very small shallot, minced (about 1 tablespoon)
2 garlic cloves, minced (about 1 teaspoon)
2 teaspoons all-purpose flour
1 cup dry white wine
1 1/2 cups chicken stock, homemade or low-sodium, if store-bought
2 tablespoons drained capers
2 tablespoons minced fresh parsley, plus more for garnish
1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice
Hot sauce (optional)

Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.

Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.

Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

Pork Schnitzel

6 thin boneless pork loin chops
Breading:
1/2 cup all-purpose flour unbleached recommended
2 eggs
2 Tbsp water
2 cups dried seasoned breadcrumbs plus more as needed
Vegetable canola, peanut or sunflower oil, for shallow frying.
Lemon slices for serving

Trim the pork of any fat along the edge and using the tip of a knife, cut about three 1/4-inch slits along the edge where you trimmed the fat. Pound each piece of pork with a meat pounder/hammer until it is VERY thin – almost, but not quite to the point that it will tear and fall apart. Set aside.

Set up a breading station with 3 shallow plates (large enough to lay a piece of your pork flat). Add the flour to the first plate, spreading it into an even layer. On the second plate, use a fork to whisk together the eggs and water. Scatter the breadcrumbs on the 3rd plate.

Bread your pork by first pressing the pork into the flour, flouring both sides and shaking off any excess.

Next lay the floured pork into the egg mixture and swirl it around a bit. Flip over and do the same on the other side. Lift and let excess egg drip off back onto the plate.

Finally, lay the pork onto the plate with the breadcrumbs. Use your fingers or a spoon to move some of the breadcrumbs onto the top of the pork. Press down gently so that the underside gets nicely coated in crumbs, then flip over and press down again. Make sure you have an even layer of crumbs covering the entire piece of pork on both sides. If there are bare spots, sprinkle breadcrumbs over that area and press down onto the meat with the palm of your hand.

Place the breaded pork onto a cooking rack set on top of a baking sheet. Repeat with each piece of pork, placing onto the cooling rack without overlapping at all. Place the baking sheet/cooling rack with the breaded pork into the fridge, UNCOVERED, for one hour.

When it has been almost an hour, start heating your oil. Add oil to a heavy-bottomed, high-sided skillet to about 1/4-inch (or about 1/2 the height of your breaded pork). Heat oil over medium-high heat until hot. Test by taking a few crumbs from the pork and dropping them into the oil. They should immediately sizzle and quickly float to the top.

Add 2 or 3 pieces of pork to the hot oil. Don’t crowd the pan or overlap them. The schnitzel should lay flat and have a nice bit of space between. Allow to cook for about a minute, then use tongs to regularly check the progress of browning on the underside. You may need to adjust your heat down if they seem to be browning too quickly or up a notch if they aren’t browning quickly enough. It should take about 3 minutes per side with the right temperature of oil and the proper thinness of the schnitzel.

Once the underside is a deep golden brown, flip and brown the other side. Remove to a cooling rack with a piece of paper towel under it to catch drops (not directly under the meat, under the cooling rack).

Repeat with remaining pork pieces.

*If making lots and you want to keep them warm, place on a baking sheet in a 200F oven to keep warm and crispy.
Serve with lemon slices.

Sheet Pan Pork Loin with Maple, Butternut Squash, and Potatoes

Ingredients send grocery list
1 tablespoon olive oil
4 tablespoons balsamic vinegar
4 tablespoons maple syrup
2 tablespoons Dijon mustard
3 garlic cloves, crushed
2 tablespoons fresh rosemary, or 1 tablespoon dried
1/2 tablespoon salt
1/2 tablespoon pepper
1/2 cup white wine
2 1/2 pounds boneless pork loin roast or tenderloin
2 cups peeled, cubed butternut squash
1 pound baby potatoes, scrubbed clean and dried
Olive oil, salt, and pepper, as needed

Preheat oven to 350°F. Prepare a sheet pan by lining it with foil.

In a small bowl, mix together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, rosemary, white wine, salt, and pepper.

Optional step: Brown the pork roast in a pan with some olive oil. Deglaze the pan with an additional 1/2 cup of white wine. Pour the wine over the roast after placing it on the sheet pan.

Put the pork roast in the middle of the sheet pan and scatter the butternut squash cubes and potatoes around it.

Pour the balsamic mixture over the pork roast and the vegetables. Drizzle a little olive oil over the vegetables and season with salt and pepper as desired.

Bake for 30-40 minutes or until the internal temperature of the pork reaches 145°F. The vegetables should be cooked through at this point. If the veggies need more time, increase the oven temperature to 425 degrees and put the tray back in the oven to continue cooking while the pork rests.

Remove from oven and let the pork rest for 10-15 minutes before carving. Serve with vegetables and pan juices.

Carne Adovada

3 ounces New Mexico chilies, stemmed, seeded and torn into pieces
3 ounces guajillo chilies, stemmed, seeded and torn into pieces
4 cups boiling water, plus 1 cup water
5 pounds boneless pork butt, trimmed of excess fat and cut into 1½-inch cubes
Kosher salt and ground black pepper
2 tablespoons lard or grapeseed oil
2 medium white onions, chopped
6 medium garlic cloves, minced
4 teaspoons cumin seed
4 teaspoons ground coriander
1 teaspoon dried oregano, preferably Mexican oregano
3/4 teaspoon cayenne pepper
1 tablespoon molasses
Lime wedges, to serve
Sour cream, to serve
Fresh cilantro leaves, to serve

Place the chilies in a large bowl, pour in the boiling water and stir. Let sit, stirring occasionally, until the chilies have softened, about 30 minutes. Transfer half of the mixture to a blender and blend until smooth, about 1 minute. Add the remaining chilies and water and blend until smooth, scraping down the blender as needed. Measure ½ cup of the chili puree into a small bowl, cover and refrigerate until needed. Pour the remaining puree into a medium bowl and set aside; do not scrape out the blender jar. Pour ½ cup of the remaining water into the blender, cover tightly and shake to release all of the puree

Place the pork in a large bowl. Add 2 teaspoons salt and the chili-water mixture in the blender. Stir to coat, then cover and refrigerate for 1 hour.

Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven over medium, heat the lard until shimmering. Add the onions and cook, stirring occasionally, until softened, 8 to 10 minutes. Stir in the garlic, cumin, coriander, oregano and cayenne, then cook until fragrant, about 30 seconds. Stir in the remaining ½ cup water and the chili puree. Add the pork and any liquid in the bowl. Stir to combine, then cover the pot, place in the oven and cook for 2 hours.

Remove the pot from the oven. Uncover, stir and return, uncovered, to the oven. Continue to cook until the pork is tender, another 1 1/4 to 1 1/2 hours. Remove from the oven and set on the stove over medium heat and simmer, stirring occasionally, until the sauce has thickened slightly, 8 to 10 minutes. Stir in the reserved ½ cup chili puree and the molasses. Taste and season with salt and pepper. Serve with lime wedges, sour cream and cilantro leaves.

Tip: Don’t use just one type of dried chili. New Mexico chilies provide a mild earthiness and subtle sweetness, while guajillos add a fruity quality and hints of smoke; the combination gives this stew a deep, complex flavor. Make sure to seed the chilies, as the seeds won’t break down in the blender and may add unwanted spiciness. Also, don’t use blackstrap molasses, which has a very potent bittersweet flavor.

Gnocchi with Sausage and Broccolini

1 pound store-bought gnocchi
2 tablespoons unsalted butter
1 sweet onion, sliced
2 garlic cloves, minced
1 pound cooked Italian sausage, sliced
1 bunch broccoli rabe, cut into bite-size pieces
1/2 cup chicken broth
Salt and freshly ground black pepper
1/2 teaspoon red-pepper flakes (optional)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Bring a large pot of salted water to a boil. Add the gnocchi and cook until the pasta floats to the surface, 4 to 5 minutes. Drain the gnocchi.

In a large skillet, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

Add the sausage and cook until it begins to brown, 3 to 4 minutes. Add the broccoli rabe and chicken broth, and bring to a simmer.

Continue to cook, tossing frequently, until the broccoli rabe is wilted and tender, about 5 minutes. Season with salt, pepper and red-pepper flakes (if desired).

Stir in the gnocchi, Parmesan and parsley, and toss well until combined. Serve immediately.

Suya-Spiced Pan-Roasted Pork Tenderloin

2 teaspoons sweet paprika
2 teaspoons ground ginger
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon cayenne pepper
Kosher salt and ground black pepper
2 1¼-pound pork tenderloins, trimmed of silver skin and halved crosswise
2 tablespoons grapeseed or other neutral oil
2 teaspoons packed light brown sugar
¾ cup low-sodium chicken broth
4 tablespoons (1/2 stick) salted butter, cut into 8 pieces and chilled
2 tablespoons lime juice
1/3 cup roasted, unsalted peanuts, finely chopped

Heat the oven to 450°F with a rack in the middle position. In a large bowl, stir together the paprika, ginger, garlic powder, onion powder, cayenne and 1 teaspoon each salt and black pepper.

Add the pork, turn to coat and massage the spice mixture into the meat. Let stand at room temperature for 15 minutes.

In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Add the pork and cook, turning occasionally with tongs, until browned on all sides, about 4 minutes total.
Transfer the skillet to the oven and roast until the center of the thickest tenderloin reaches 140°F, 10 to 15 minutes.

Transfer the skillet to the stovetop (the handle will be hot). Using tongs, transfer the pork to a large plate and let rest for 10 minutes. Meanwhile, add the sugar and broth to the skillet.

Bring to a simmer over medium-high, scraping up any browned bits, and cook until reduced to 1/2 cup and slightly thickened, about 2 minutes.

While whisking constantly, add the butter 1 piece at a time; add the next piece only after the previous one is almost fully incorporated.

After all the butter is incorporated, stir in the lime juice and cook until a spatula drawn through the sauce leaves a trail, about 20 seconds.

Off heat, stir in the peanuts, then taste the sauce and season with salt and black pepper. Thinly slice the tenderloins and arrange on a platter.

Stir any accumulated pork juices into the sauce, then spoon the sauce over the pork.

Pork Chops with Salted Plums

2 bone-in pork chops (1 1/4- to 1 1/2-inch thick, about 1 1/2 pounds total)
Kosher salt and ground pepper
1 pound medium plums, pitted and sliced
1/2 small red onion, thinly sliced
1/4 cup unseasoned rice wine vinegar or fresh lime juice, plus more as needed
1/2 teaspoon fish sauce (optional)
2 tablespoons canola oil
1 cup fresh mint leaves
Olive oil, for drizzling

Season pork with salt and pepper; set aside.

Combine the plums and onion in a medium bowl along with vinegar and fish sauce, if using. Season with salt and pepper and try a plum; they should be relatively tangy and salty. Add more vinegar or salt, if needed, and set aside.

Heat oil in a large skillet over medium-high heat. Add pork chops and cook, without moving, until well browned on one side, 4 to 6 minutes. Flip chops and cook until well browned on the other side, another 3 to 5 minutes.

Transfer pork chops to a cutting board to rest. Add plum and onion mixture to the skillet and remove from heat. Give everything a toss, just to deglaze the skillet and scrape up any of those browned bits, slightly wilting the onion and letting some of those plum juices run free.

Slice pork chops to your desired thickness and transfer to a large serving platter. Scatter with plum mixture, top with mint and give everything a drizzle of olive oil before serving.

Pizza with Soppressata and Sweet Potato

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large white onion, thinly sliced
1 oregano sprig, plus 1 tablespoon leaves
1/4 cup plus 2 tablespoons balsamic vinegar
Kosher salt and freshly ground pepper
1 cup prepared mashed sweet potatoes
One 12-inch prebaked pizza crust
1 1/2 cups shredded mozzarella (7 ounces)
4 ounces thinly sliced soppressata, cut into thin ribbons

Preheat the oven to 450°. Set a pizza stone on the bottom of the oven (alternatively, the pizza can be baked directly on the oven rack).

In a large skillet, melt the butter in the olive oil. Add the onion and oregano sprig, cover and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes.

Add 2 tablespoons of water to the skillet and cook over moderate heat until the onion is caramelized, about 10 minutes; add a few tablespoons of water to the skillet if necessary.

Add the balsamic vinegar and cook over moderate heat, stirring occasionally, until it has evaporated, about 10 minutes. Discard the oregano sprig and season the onion with salt and pepper.

Spread the sweet potatoes over the pizza crust. Top with the mozzarella, onion and soppressata.

Scatter the oregano leaves on top. Slide the pizza onto the stone and bake for about 10 minutes, until bubbling and golden in spots. Cut into wedges and serve.

Cantonese Eggplant Casserole (with Pork or Chicken)

4 oz. pork (or chicken, thinly sliced; 110g)
2 tablespoons cornstarch (plus 1/2 teaspoon)
1 1/2 pounds eggplant (680g, preferably Chinese/Japanese eggplant)
1 1/2 cups canola oil for frying (350 ml, plus 1 tablespoon)
3 slices ginger (minced)
4 cloves garlic (smashed and chopped)
2 scallions green parts and white parts separated and chopped
1 oz. Chinese salted fish (30g, deboned and minced; may substitute anchovy fillets)
1 teaspoon sugar
1 teaspoon Chinese black vinegar (look for the yellow bottle labeled, “Chinkiang Vinegar”)
1 teaspoon dark soy sauce
4 teaspoons light soy sauce
1/2-3/4 cup water (depending on how hot your stove can get and how quickly the liquid cooks off)

Toss your pork (or chicken) with 1/2 teaspoon cornstarch and set aside. Wash the eggplants and dry them off with a clean kitchen towel. Trim off the ends, and cut the eggplant into 2-inch x 1/2-inch pieces. Add the eggplant pieces to a large zip top bag and toss with 2 tablespoons cornstarch until evenly coated.

Heat 1 1/2 cups canola oil in a small pot (the oil should be about 3/4-inch deep) over medium heat. To test the oil temperature, stick a bamboo or wooden chopstick in the oil. If you see a good deal of bubbles forming around the chopstick, the oil is ready for frying. Fry the eggplant in batches, cooking each batch for about 2 minutes. Drain on paper towels and set aside.

Heat 1 tablespoon oil in your wok over medium heat. Add the ginger, garlic and the white parts of the scallions. Cook for 30 seconds, and then add the pork (or chicken) and the salted fish (or anchovies). Stir-fry until the meat is cooked through. Now add the eggplant, sugar, vinegar, dark soy sauce, light soy sauce, and the green parts of the scallion. Also add 1/2 cup water.

Turn up the heat to high and mix everything together. Because of the cornstarch used to coat the eggplant, the liquid should thicken into a sauce. Add a little more water if necessary to reach the desired sauce consistency. This dish should have some sauce, but shouldn’t be swimming in liquid. Also, remember not to cook the eggplant for too long; it shouldn’t lose its shape. Once the sauce is thickened, serve with steamed rice!

Mexican Grilled Pork (Cecina Enchilada)

1/3 cup extra-virgin olive oil
1 1 tablespoon ground cumin
1 tablespoon sweet paprika
2 teaspoons ground coriander
2 teaspoons packed brown sugar
4 medium garlic cloves, thinly sliced
1 1/4 pound pork tenderloin, trimmed of silver skin
Kosher salt and ground black pepper
2 chipotle chilies in adobo, chopped, plus 2 tablespoons adobo sauce
1/3 cup lime juice
1/4 cup finely chopped fresh cilantro

In a microwave-safe bowl, combine the oil, cumin, paprika, coriander, sugar and garlic. Microwave on high until the garlic is softened, about 1 minute. Measure out 3 tablespoons of the seasoned oil, including some of the solids, into a large baking dish.

Cut the tenderloin in half crosswise, then cut each piece in half lengthwise. Using a meat pounder, pound each piece to an even ?-inch thickness, then place in the baking dish, turning to coat on all sides with the oil mixture. Cover and refrigerate while you make the sauce and prepare the grill.

Into the remaining oil mixture, whisk 3/4 teaspoon salt, 1/2 teaspoon pepper, the chipotle chilies, adobo sauce, lime juice and cilantro. Set aside.

Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Cover and heat the grill for 5 to 10 minutes for charcoal or about 15 minutes for gas, then clean and oil the cooking grate.

Place the pork in a single layer on the grill (on the hot side if using charcoal) and cook until well browned, about 2 minutes. Using tongs, flip each piece and cook for 1 minute. Transfer browned side up to a platter. Stir the sauce to recombine, then drizzle 1 tablespoon over each cutlet. Tent with foil and let rest for 5 minutes. Serve with the remaining sauce on the side.

Tip: Don’t grill the second sides of the cutlets for more than about 1 minute or they will overcook. Aim to get charring on only the first sides, then serve the pork charred side up.

BLT Egg and Cheese

4 thick slices of bacon
2 slices of Monterey Jack cheese
2 thick slices of rustic white bread, toasted and hot
1 tablespoon mayonnaise
4 tomato slices
2 leaves of butter lettuce
1 teaspoon unsalted butter
1 large egg

In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.

Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.

Mee Goreng Jawa

500 gr Yellow egg noodles you can use instant noodles, ramen noodles, angel hair pasta, spaghetti pasta
3 large eggs
3 Tbsp cooking oil divided
1 leek optional, cut into 1-inch length and wash thoroughly
150 gr large shrimp peeled and deveined. You can use meat like chicken, pork, beef
2 cups shredded cabbage
1/4 cup water
1 large tomato quartered and seeded

Seasonings:
3 Tbsp kecap manis
3 Tbsp soy sauce and more to taste
2 Tbsp sambal oelek optional, more if you want it spicier
1/2 tsp ground white pepper
Aromatics to grind/chop in food processor:
4 shallots
4 cloves garlic
5 candlenuts or sub with macademia nuts

Garnish:
Fried shallots crisp (bawang goreng)

If using dried egg noodles, cook according to direction. I suggest to undercook it because we will be stir frying it later
Place the shallots, garlic and candlenuts in food processor and process into a paste.

Preheat a wok or a large pan. Add 1 Tbsp of oil. Add in shrimp or uncooked meat (like chicken for example) pieces and stir fry until the shrimp or meat is cooked through. Dish out and set aside.

Add another 1 Tbsp of oil. Crack in 3 eggs. Let them cook for about 10 seconds and then scramble the eggs into large chunks. Dish out and set aside Add the rest of the cooking oil. Add in the ground shallots, garlic, and candlenuts you prepared earlier. Saute until they are brown and really fragrant, around 5 minutes. Add the leeks (if using) and saute until they are limp and soft.

Add shredded cabbage and saute for about 1 minute. Add 1/4 cup of water to help soften the cabbage, cook for another 3 minutes. Add carrots and tomatoes and stir fry for another minute. If you are using leftover cooked meat (like shredded chicken for example), add it at this stage.

Add the noodles, shrimp, and eggs back into the wok/pan followed by seasonings. Mix well to make sure the sauce is coating the noodles and everything else add more if needed. Adjust taste by adding more kecap manis and/or soy sauce to your taste.

Garnish with bawang goreng and serve immediately