Broiled Potatoes with Lemon and Halloumi

2 tablespoons (30ml) extra-virgin olive oil
1 pound (450g) Yukon Gold potatoes, sliced 1/8 inch thick
Kosher or sea salt
Freshly ground black pepper
1/4 cup (60ml) fresh lemon juice, from about 1 lemon, plus zest of 1 lemon
8 ounces (225g) halloumi cheese, thinly sliced
2 teaspoons dried oregano

Preheat broiler and set top oven rack about 6 inches from broiler element. Add olive oil to a 12-inch cast iron skillet and spread evenly all over.

Add potatoes, shingling the slices around the pan in a single circular layer. Season with salt and pepper.

Broil until the potatoes have puffed up slightly, mostly cooked through, and browned on top, about 7 minutes.

Pour lemon juice all over potatoes and sprinkle zest on top. Add halloumi cheese in an even layer on top and broil until cheese is golden brown all over and potatoes are fully cooked through, about 4 minutes.

Sprinkle oregano on top and serve.

Apple Cheddar Drop Biscuits

1 3/4 cups all-purpose flour
4 tsp baking powder
1 Tbsp granulated sugar
1/2 tsp salt
1/4 cup cold butter, cubed
1 cup shredded extra-old Cheddar cheese
1 cup grated cored peeled apple
2 Tbsp chopped fresh green onion or parsley (optional)
3/4 cup milk

Preheat oven to 425° F.

In large bowl, whisk together the flour, baking powder, sugar and salt. Using pastry blender or 2 knives, cut in butter until the mixture resembles coarse crumbs with a few larger pieces. Stir in Cheddar, apple and green onions. Using a fork, stir in milk to form a ragged dough.

Drop by 1/4 cup mounds, 1 1/2 inches apart, onto parchment paper–lined rimless baking sheet. Bake in 425° oven until lightly browned, 13 to 15 minutes.

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.

Vietnamese Corn and Coconut Soup (Che Bap)

Coconut sauce:
1 cup coconut milk
2 pinches of salt
1 tablespoon sugar
3 tablespoons water
1 1/2 teaspoons cornstarch dissolved in 2 teaspoons water

3 cups water
1/4 cup sweet rice, rinsed and drained, or small tapioca pearls (about 1/8 inch in diameter)
3 ears of corn, or 1 (16-ounce) bag frozen sweet corn
1/3 cup coconut milk
5 tablespoons sugar
1/2 teaspoon salt
3 large or 5 medium pandan leaves, rinsed and tied into a knot, optional (see the photo below)
1/2 teaspoon vanilla extract

To make the coconut sauce, combine the coconut milk, salt, sugar, and water in a small saucepan. Place over medium heat and bring to a near-simmer, lowering the heat if the coconut milk spits or pops. Give the cornstarch mixture a good stir and add it to the sauce, mixing well. Cook, stirring, for about 30 seconds, or until the sauce thickens; then remove from the heat.

Let the sauce cool, uncovered, to concentrate the flavors before serving. It will keep in a tightly closed container in the refrigerator for up to 3 days. Before using, reheat gently over low heat.

For the corn soup, put the water in a saucepan and it to a boil over high heat. Add the rice, stirring to prevent them from sticking together. Boil, stirring occasionally, for about 5 minutes, or until the rice is nearly cooked. If using the tapioca pearls, it will take 12 to 14 minutes for them to turn halfway clear; look for a tiny white dot in the center of each pearl. The water will seem slightly thick and viscous.

Meanwhile, if you are using, cut the kernels off the cob. If you are using frozen corn, thaw it for about 20 minutes. You should have 3 generous cups. Regardless of the corn used, use a processor to render it into a coarse texture.

When the rice (or tapioca pearl) is ready, add the coconut milk, sugar, salt, and pandan, stirring to dissolve the sugar. When the mixture comes to a near boil, add the corn. Lower the heat to a simmer and cook for about 5 minutes, or until the corn is cooked and the flavors are blended. Remove from the heat and stir in the vanilla. Allow the soup to cool for about 15 minutes. The resulting sweet soup will be thickish, like Italian risotto. Taste and adjust with more sugar and salt, if necessary. (The soup may be prepared up to 2 days in advance, tightly covered, and refrigerated. Warm over low heat, adding a splash of water to thin and prevent scorching, before serving.)

To serve, ladle the soup into small bowls and top with the coconut sauce

Thai Turmeric Grilled Chicken (Kai Yang Khamin)

1 teaspoon white peppercorns or ground white pepper
1 teaspoon coriander seeds or ground coriander
1 packed tablespoon light or dark brown sugar
1 1/2 teaspoons ground turmeric
5 large cloves garlic, roughly chopped
3 tablespoons roughly chopped cilantro stems
1 1/2 tablespoons fish sauce
1 tablespoon oyster sauce
1 1/3 to 1 1/2 pounds (600 to 675g) boneless chicken thighs (with or without skin)
1 lime, quartered (optional)

Grind the peppercorns and coriander seeds in a small food processor to a coarse texture. Add the sugar to grind it a little finer. Visible bits remaining are okay. Add the turmeric, garlic, cilantro, fish sauce, and oyster sauce. Process into a relatively smooth marinade.

Transfer to a bowl. Add the chicken and use your fingers to rub the marinade into the chicken, getting some under the skin if you kept it on the chicken. Cover and refrigerate for 1 to 2 hours.

About 30 minutes before heating, remove the chicken from the fridge and let sit at room temperature to remove the chill.
Heat a gas grill to medium-high or light a charcoal fire, leaving one side free of coals. The grill is ready when you can hold your hand 6 inches (15 cm) over the grill for 4 to 5 seconds.

Cook the chicken for 12 to 15 minutes, turning frequently, until cooked through. Check for doneness by nicking with the tip of a knife. Transfer to a plate and serve with lime wedges.

Thai Watermelon Salad

3 cloves garlic, finely minced
2 tablespoons packed light palm sugar or brown sugar
3 tablespoons fish sauce
1/4 cup (60 ml) fresh lime juice
2 Thai or Serrano chiles, minced with seeds intact for fun
1 tablespoon finely chopped kaffir lime leaf (remove the midrib)
1/3 cup (90 ml) dried shrimp, briefly rinsed to soften and finely chopped
1/2 cup (120ml) roasted, unsalted peanuts, chopped
A volleyball-size seedless watermelo

For the dressing, combine the garlic, sugar, fish sauce, and lime juice in a bowl, stirring to dissolve the sugar. Add the lime leaf, dried shrimp, and peanuts. Set aside for 15 minutes, then revisit the dressing for a taste test. Add extra lime juice, sugar, or fish sauce as needed to balance the flavors. Set aside or refrigerate for up to 3 days; return to room temperature before using.

Cut the watermelon into 1-inch (2.5 cm) cubes. Pile them into individual bowls, on a dramatic platter or in a shallow bowl. Top with the dressing and serve.

Vietnames Pomelo Salad (Goi Buoi Tom Thit)

1/2 teaspoon salt
8 ounces (240 g) large shrimp, peeled and deveined
4 ounces (120 g) boneless skinless chicken breast or boneless pork chop
1 medium pomelo, or 1/2 large pomelo
1 carrot, peeled and cut into fine shreds
1/4 cup mint leaves, chopped
2 tablespoons chopped cilantro, leafy tops only
1/4 cup chopped unsalted, roasted peanuts
2 tablespoons Crispy Caramelized Shallot (hanh phi, optional)

Dressing

2 tablespoons fish sauce
1 1/2 tablespoon fresh lime juice
1 tablespoon water
1 1/2 tablespoons sugar
1 small clove garlic, finely chopped and mashed, or put through a press
1 red Thai chile or 1/2 Fresno chile, chopped

Put the salt in a small saucepan and fill 2/3 with water. Bring to a boil and then add the shrimp. As soon as they’ve curled up, remove them with a slotted spoon and set aside to cool.

Return the water to a boil and add the chicken or pork chop. When bubbles form at the rim, turn off the heat, cover and let sit for 20 minutes to cook the flesh. Remove and set aside to cool. (If you’re using the Vietnamese sausage, skip this step because it’s already cooked.)

Cut the shrimp in the diagonal into large pieces that will blend well with the pomelo and other ingredients. Hand shred the chicken or cut the pork into julienne. Set aside.

If the pomelo is big, halve it lengthwise and save one half for another day. Cut off the ends of the pomelo, then cut off the skin and pith to reveal the pinkish flesh underneath. Pry the pomelo open and split into two parts. Use your fingers and as needed, a knife and scissors, to peel away the flesh from the skin. Work segment by segment, and separate the flesh into bite-size pieces. Deposit the flesh in a bowl as you work.

5. For the dressing, combine fish sauce, lime juice, water, sugar, garlic and chile in a small bowl. Stir to dissolve the sugar.

6. Right before serving, add the shrimp, chicken (or pork), carrot, mint, cilantro, peanuts and fried shallot to the pomelo. Toss with your fingers or tongs to combine well. Add the dressing and toss. Taste and adjust the flavors, as needed. Transfer to a plate or shallow bowl, leaving any liquid behind and serve.

Vietnamese Grapefruit Salad (Goi Buoi)

1/2 teaspoon fine sea salt
8 ounces large shrimp, peeled and deveined
1 medium oroblanco grapefruit
2 tablespoons fish sauce
1 1/2 tablespoon fresh lime juice
1 tablespoon water
1 1/2 tablespoons sugar
3/4 to 1 teaspoon chile garlic sauce, homemade or storebought
2 to 3 tablespoons coarsely grated carrot (use the largest hole on a box grater)
1/2 to 3/4 cup thinly sliced red and/or green cabbage
1/3 cup chopped or hand-torn mint leaves
1/4 cup chopped unsalted, roasted peanuts
2 tablespoons purchased fried onions or homemade Crispy Caramelized Shallot (hanh phi, optional)

Put the salt in a small saucepan and fill 2/3 with water. Bring to a boil and then add the shrimp. As soon as they’ve curled up, remove them with a slotted spoon and set aside to cool.
Cut the shrimp in the diagonal into large pieces that will blend well with the grapefruit and other ingredients. Set aside.

Peel the oroblanco, separate in half. Working on one segment at a time, use a paring knife to help you remove the skin to reveal the supreme. When done with the entire grapefruit, separate each supreme into its vesicles (they’ll come apart as singles or small clusters). Let your fingertips do the separation and allow the vesicles drop into a bowl as you work. Cover and refrigerate up to 4 hours, if not using right away.

For the dressing, combine fish sauce, lime juice, water, sugar, garlic and chile in a small bowl. Stir to dissolve the sugar.
Right before serving, add the shrimp, carrot, cabbage, mint, peanuts and fried onions (or shallot) to the grapefruit. Gently toss with your fingers. Add the dressing and gently combine. Taste and adjust the flavors, as needed. Transfer to a plate or shallow bowl, leaving any liquid behind and serve.

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 Chicken Satay 2 Ways (Satay Gai)

Version 1 you can make in your kitchen without a charcoal grill. The chicken in both versions is prepared as you’d find in Thailand — using thin strips, instead of thick cuts that restaurants outside of Thailand often serve for satay.

You can of course also make the same recipe as beef satay, pork satay, or prawn satay (large prawns usually deheaded and the skewer threaded lengthwise down the body).

MARINADE INGREDIENTS VERSION 1

1 Pound Chicken Breast, cut into thin pieces 2 – 3 inches long
1 Cup Coconut Milk
1 Teaspoon Turmeric Powder
1 Tablespoon Sugar
1 1/2 Tablespoons Thin Soy Sauce

NAM JIM SATAY PEANUT SAUCE INGREDIENTS VERSION 1

1 Tablespoon Red Curry Paste
1/4 Cup Fried Red Onion
1/2 Teaspoon Extra-Fine Ground Chile powder
1/4 Cup Roasted Peanut
1 1/2 Cups Coconut Milk
2 1/2 Tablespoons Palm Sugar
1 Tablespoon Tamarind Concentrate mixed w/1 TBSP Water

MARINADE INGREDIENTS VERSION 2

1 Teaspoon Coriander Seed
1 Teaspoon Cumin Seed
1 Tablespoon Chopped Garlic
1 Tablespoon Fresh Grated Ginger
1 Pound Chicken Breasts, Skinned, boned, and cut into bite sized pieces.
2 Tablespoons Fish Sauce
1 Tablespoon Curry Powder
Pinch Turmeric Powder (as only a colorant, so very little!)
8 Tablespoons Coconut Milk
3 Tablespoons Palm Sugar

NAM JIM SATAY PEANUT SAUCE INGREDIENTS VERSION 2

4 Ounces Roasted (unsalted) Peanuts
4 Cloves Garlic, Chopped
1 Ounce Chopped Onion
1 1/2 Tablespoon Red or Massaman Curry paste
1 Teaspoon Fish Sauce
8 Tablespoons Coconut Milk
6 Teaspoons Lime Juice (to taste)
2 1/2 Teaspoons Palm Sugar

INGREDIENTS FOR A JAD CUCUMBER SAUCE

8 Tablespoons White Vinegar
2 Teaspoons Sugar
2 1/2 Tablespoons Cucumber, Very Coarsely chopped or sliced
2 Shallots (or any variety of purple onion) Chopped
8 Fresh Thai Chiles

MARINADE METHOD – VERSION 1

Mix coconut milk, turmeric powder, sugar and soy sauce in a bowl, add chicken, marinade for 1 hour. You can thread the chicken onto satay sticks now, or cook the chicken first and thread it onto the sticks later (as we did). Cook the chicken over low heat, using all the marinade to baste as it cooks.

PEANUT SAUCE METHOD – VERSION 1

Pound the fried red onion in a mortar and pestle, set aside. Pound peanuts in a mortar and pestle, and set aside.

In a saucepan, heat 1 tablespoon vegetable oil, and fry red curry paste together with the pounded red onion and chile powder over medium heat, until fragrant. Add peanut, palm sugar, tamarind, salt, and stir. Add coconut milk, reduce heat, and keep at a high simmer until oil rises (this oil comes from the coconut milk, and it will look distinctive as shown in photo).

Serve as shown, with chicken on skewers accompanied by a bowl of satay sauce, and a bowl of ajad (see below).

MARINADE METHOD – VERSION 2

Beat the chicken flat, using the flat of the blade of a heavy cleaver or a meat tenderizing mallet. You can also use a rolling pin.

The coriander and cumin are toasted then crushed in a mortar and pestle. The ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the satay sticks, loosely folding them in half and piercing through the folded meat to form a loose gather.

The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

PEANUT SAUCE METHOD – VERSION 2

First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a littlechicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.

Note use red curry paste with beef or pork satay, massaman (as above) with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.

A JAD SAUCE

Combine the ingredients, and leave to stand overnight. Alternatively, you can gently heat the vinegar, add 4 tablespoons water, let it cool, then pour that over the other ingredients and serve right away.

Each diner should have a small bowl of nam jim and a small bowl of a jad. However the satay themselves are normally served “communally”. We like to eat steamed jasmine rice that has a few spoonfulls of the Peanut Sauce on top.

Ayam Jeruk (Balinese Chicken Salad with Toasted Coconut

1 1/2 bone-in, skin-on chicken breasts
2 3/4 cups canola oil
1 coconut, cracked open and shredded
12 small Asian shallots or 4 medium regular shallots, thinly sliced
1/4 tsp. freshly grated nutmeg
1/4 tsp. whole black peppercorns
1/4 tsp. whole corainder
1 Balinese long pepper (optional)
2 tsp. ground tumeric
16 cloves garlic, peeled
3 candlenuts or unsalted macadamia nuts
1 (1/2″) piece galangal, peeled and thinly sliced
2/3 cup coconut milk, preferably UHT from a carton
1/2 tsp. Indonesian shrimp paste
5 small red Thai chiles, stemmed
1 Holland chile, stemmed
Kosher salt, to taste
4 fresh or frozen Kaffir lime leaves, thinly sliced
Juice of 1 lime
Cooked white rice, for serving

Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Rub chicken with 2 tbsp. oil; grill, flipping once, until cooked through, 40–45 minutes. Let cool, then discard bones; finely shred meat and skin. Transfer to a bowl.

Heat a 12″ nonstick skillet over medium-high heat. Cook coconut until golden, 12–15 minutes; add to chicken. Add 2 cups oil and 3?4 of the shallots to pan; heat over medium. Cook, stirring occasionally, until shallots are golden brown and crisp, 10–12 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; set aside. Discard oil.

Grind nutmeg, peppercorns, coriander, and long pepper, if using, in a spice grinder into a powder; transfer to a small food processor.

Add turmeric, half the garlic, the candlenuts, galangal, and 3 tbsp. water; purée into a smooth paste.

Add 2 tbsp. oil to pan; heat over medium-high. Cook paste until fragrant, 2–3 minutes. Transfer to bowl with chicken. Add coconut milk to pan; simmer over medium heat until reduced by half, 2 minutes. Let cool; add to chicken mixture.

Add remaining shallots and garlic, the paste, chiles, and salt to food processor; purée into a smooth paste. Heat remaining oil in a 10? skillet over medium-high heat; fry paste until golden, 6–7 minutes. Let cool; add to chicken mixture.

Stir in half the fried shallots, the lime leaves, and juice; garnish with remaining shallots. Serve with rice.

Burmese Beans

2 1/2 cups / 535 grams dried beans, such as pinto, navy, or cannellini
Salt
1/3 cup peanut or vegetable oil, plus more for finishing
1 sliced yellow onion
5 garlic cloves, smashed
1 (2-inch) piece of ginger, peeled and minced (about 1/3 cup)
3 tomatoes, diced
Pinch of chile flakes
2 green onions, sliced (optional)
Lime wedges (optional)

Rinse the beans well in a colander. Transfer to a large bowl, cover with 2 inches of cool water, and let soak for at least 4 hours or overnight.

Drain the beans, transfer to a 4- to 6-quart pot, and add water to cover by about 1 inch. Place over high heat and bring to a boil. Adjust the heat to a gentle simmer and cook uncovered for 1 1/2 hours, or until tender.

Remove from the heat, stir in 2 teaspoons salt, and let the beans stand in their cooking liquid for at least 30 minutes (or refrigerate them in their cooking liquid and finish the dish the next day). Drain the beans, reserving the cooking liquid (you’ll have about 4 cups).

In the same pot used to cook the beans, heat the oil over medium heat. Add the onion, garlic, and a generous pinch of salt and cook until the onion has softened, about 6 minutes. While cooking, mash the garlic against the side of the pot to break it down.

Stir in the ginger and cook for about 1 minute. Stir in the tomatoes and chile flakes and cook until the tomatoes have softened, 2 to 3 minutes.

Stir in the beans, another teaspoon of salt, and 2 cups of the saved cooking liquid. Simmer gently, stirring occasionally, for about 20 minutes, or until the beans achieve a creamy consistency. Taste, adding more salt as desired (beans do need a fair amount, so don’t shy away from the salt if they taste flat). If the beans are too thick, stir in a little more of the cooking water and continue to cook.

Remove from the heat. (At this point, the beans can be cooled, covered, and refrigerated for up to 1 week. Reheat gently before serving.) Drizzle peanut oil on top to serve, if desired. Serve with lime wedges if you want the beans to taste a bit brighter

Fried Rice with XO Sauce

1 tablespoon oil
4 cups cold rice, preferably day-old
5 eggs, well-beaten with 1 teaspoon kosher salt
3 tablespoons XO sauce
2 teaspoons soy sauce
1 teaspoon chili oil, optional
Any other stir-fried ingredient-meat, seafood, vegetables, anything
Sliced scallions

Heat 1 tablespoon oil in a wok over high heat until smoking, then add the eggs and stir-fry over high heat, until almost cooked through. Remove from the wok.

Add the XO sauce to the wok. Turn the heat to medium-low, then add the rice and stir-fry, breaking up clumps. Add the soy sauce and chili oil. Taste and add more condiments as needed. Add the eggs and whatever else you are using, and stir to mix well. Serve immediately, garnishing with scallions.

Thai Corn Salad

1 to 2 red Thai bird’s eye chiles (depending on your tolerance for heat), stemmed, seeded and cut into ½ -inch slices
4 cloves garlic, chopped
2 ounces green beans, cut into
1-inch pieces (3/4 cup)
2 tablespoons light brown sugar
2 tablespoons low-sodium soy sauce, or more as needed
1/4 cup fresh lime juice (from 2 or 3 limes)
2 medium tomatoes, cored and cut into 8 wedges each
3 medium carrots, coarsely grated
2 1/2 cups cooked corn kernels (from 3 cobs; see NOTE)
1 3/4 cups roasted, unsalted cashews

Combine the chiles (to taste) and garlic in a gallon zip-top bag and zip it almost all the way closed, leaving an inch or two unzipped. Use a rolling pin to pound the chiles and garlic through the plastic and form a rough paste. Add the beans and pound briefly to crush them a little. Add the brown sugar, soy sauce and lime juice.

Add the tomatoes and pound briefly, just to flatten them. Stir in the carrots and corn; pound gently, just to help the flavors incorporate. Taste, and add more soy sauce as needed.

Transfer to a serving bowl, top with the cashews and serve right away.

NOTE: For an easy way to briefly cook corn that makes it easy to husk and de-silk, dip the three cobs, husks and all, in water (just to moisten them). Microwave on HIGH for 4 to 5 minutes, until very hot. Remove, let cool for a bit, then use a sharp knife to cut crosswise through the husk and cob an inch or two from the wide end (opposite from the end with the tassel of silk). Hold the silk end, and push the corn out. To cut off the kernels, let the cobs cool until easy to handle. Cut the cobs in half crosswise, stand each half on one end and cut off the kernels from each side.

Peach Crisp Buttermilk Biscuits

Topping:
1/4 cup large-flake, old-fashioned oats
1/4 cup brown sugar
1 Tbsp flour
1 Tbsp butter melted

Biscuits:
2 cups all purpose flour
2 Tbsp white sugar
1 Tbsp baking powder
1 tsp salt (3/4 tsp if using salted butter)
1/4 cup butter cold and cut in to 8 pieces
3/4 cup + buttermilk * cold and well shaken
Milk or cream for brushing tops

Filling:
2 medium firm, ripe peaches peeled and diced
1 Tbsp flour
1/4 tsp cinnamon
Glaze (Optional):
1 cup icing/confectioners sugar
1 Tbsp + milk

Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
Prepare topping mixture by combining all ingredients and stirring until moistened. Set aside. Peel and dice peaches and set aside.

In a medium bowl, whisk together well the flour, sugar, baking powder and salt. Add cold butter chunks to flour mixture. Using your fingertips, rub the butter in to the flour mixture until you have coarse crumbs with butter pieces no larger than a pea. Add about 2/3 of the cold buttermilk and using a fork, stir in to mixture until flour. Add more buttermilk, AS NEEDED, until the flour is just evenly moistened (but not wet).

Turn dough out on to floured surface. Gather the dough in to a mound and fold it over on to itself 2 or 3 times, until dough is one moist piece. Form in to a ball. Using a floured hand, press dough down until you have an even 1/2-inch thick piece of dough. Scatter diced peaches over 1/2 of the dough. Dust flour and cinnamon over-top of peaches. Fold the other 1/2 of the dough over the 1/2 with the peaches and press down lightly.

Using a 2-inch cutter, cut rounds from the dough and place on to parchment lined baking sheet, allowing several inches between each biscuit. Take scraps of dough and re-form in to a 1-inch thick piece and cut more. You should get about 6 biscuits. Brush tops of biscuits with a bit of milk or cream. Divide prepared topping mixture evenly on top of biscuits. Sweep away any that falls on the parchment (so it doesn’t burn).

Bake in preheated 425F. oven for 15-17 minutes or until lightly golden and just cooked through. Remove from oven, then remove biscuits from baking sheet on to a cooling rack. Allow to cool slightly, to enjoy warm or cool completely and store in an airtight container.

If you’d like to add the sweet glaze, combine the icing sugar and milk until you have a just pourable consistency. You may need to add more milk. Place a baking sheet under your cooling rack to catch the drips and pour your glaze over-top of the biscuits.

**Make your own buttermilk by adding 2 tsp vinegar or lemon juice to a 3/4 cup milk and allow to stand 5 minutes.

Cheddar Bay Biscuits (Red Lobster Biscuits)

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, optional
1 cup buttermilk
1/2 cup unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese

FOR THE TOPPING

3 tablespoons unsalted butter, melted
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.

In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.

Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.

Serve immediately.

Bacon Cheddar Chive Biscuits

6 slices bacon, diced
4 cups all-purpose flour
4 ounces shredded extra-sharp cheddar cheese
1/4 cup chopped fresh chives
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3/4 cup unsalted butter, frozen
1 3/4 cups buttermilk

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda.

Grate butter using the large holes of a box grater. Stir into the flour mixture.

Add buttermilk and stir using a rubber spatula until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together.

Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter.

Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.

Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.

Serve warm.

Feta Dill Biscuits

4 cups all-purpose flour
1 cup crumbled feta cheese (about 4 ounces)
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh dill
3 tablespoons chopped fresh basil
3 green onions, thinly sliced
1 tablespoon lemon zest
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
3/4 cup unsalted butter, frozen
1 3/4 cups buttermilk

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, combine flour, feta, parsley, dill, basil, green onions, lemon zest, baking powder, salt, baking soda and pepper.

Grate butter using the large holes of a box grater. Stir into the flour mixture.

Add buttermilk and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together.

Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.

Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.

Serve warm.

Vietnamese Meatball Lettuce Wraps

3 teaspoons grapeseed or other neutral oil, divided
1 pound ground pork
1/3 cup chopped fresh cilantro leaves and tender stems, plus sprigs, to serve
1/2 teaspoon ground black pepper
6 scallions, white and light green parts minced, dark green parts thinly sliced
5 tablespoons fish sauce, divided
2 tablespoons plus 2 teaspoons white sugar, divided
1/2 cup lime juice
1-2 serrano chilies, stemmed, seeded and thinly sliced
2 medium carrots, peeled and shredded (1 cup)
Lettuce leaves, to serve

Coat a large plate with 1 teaspoon of the oil; set aside. In a medium bowl, combine the pork, 3 tablespoons water, cilantro, pepper, minced scallions, 2 tablespoons of the fish sauce and the 2 teaspoons sugar.

Mix vigorously with a rubber spatula until thoroughly combined, 20 to 30 seconds. The mixture will be soft and sticky. With lightly moistened hands, form the mixture into 20 balls and place them on the prepared plate. Cover with plastic wrap and refrigerate for 15 minutes.

Meanwhile, in a small bowl, stir together the lime juice, the 3 remaining tablespoons fish sauce, the remaining 2 tablespoons sugar and the chilies until the sugar dissolves. Set aside.

Line another plate with paper towels. In a 12-inch nonstick skillet over medium-high, heat the remaining 2 teaspoons oil until beginning to smoke. Add the meatballs and cook undisturbed until the bottoms are golden brown, 1 to 2 minutes.

Using a spatula, turn each meatball and continue to cook, adjusting the heat as needed and occasionally turning the meatballs, until golden brown all over, 4 to 5 minutes. Transfer to the prepared plate, tent with foil and let rest 5 minutes.

In a small bowl, toss the shredded carrots with 2 tablespoons of the lime juice sauce. Serve the meatballs with the carrots, cilantro sprigs, sliced scallions and lettuce leaves for wrapping. The remaining sauce can be spooned onto the wraps.

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.