Thai Grilled Chicken (Gai Yang)

3 1/2 pounds chicken leg-and-thigh quarters

Marinade
1/3 cup coarsely chopped cilantro stems
1/4 cup coarsely chopped garlic
1/4 teaspoon plus 1/8 teaspoon salt
3/4 teaspoon ground white pepper
2 teaspoons light palm sugar or light brown sugar
5 tablespoons fish sauce

1/2 to 3/4 cup Thai Sweet Chile Sauce

Trim excess fat and skin from the chicken. Put into a baking dish or bowl. Set aside.

Use a mini food processor to grind the cilantro stems, garlic, salt, pepper, and sugar to a coarse texture. Add the fish sauce and pulse to emulsify. Taste and season with salt, pepper, or sugar to create a marinade with a slightly intense savory-sweet bite.

Pour the marinade over the chicken. Use your hands to massage it into the chicken, making sure you get some between the skin and flesh too. Cover and set aside for 1 hour. Or, refrigerate for several hours, letting the chicken sit out for 45 minutes before grilling.

Preheat a gas grill to medium or prepare a charcoal fire to medium heat. Grill the chicken for 25 to 35 minutes, turning occasionally, until cooked through. Transfer to a platter. Brush on the sweet chile sauce or serve it on the side for guests to help themselves.

Thai Barbecue Chicken

1 tbsp finely chopped cilantro roots (or substitute with bottom stems)
8 large cloves garlic, finely chopped
3 shallots, finely chopped
2 tsp white peppercorns, freshly ground
1 tbsp coriander seeds, freshly ground
2 tsp yellow curry powder
2-3 tbsp fish sauce (nahm bplah), to taste
1-2 tsp sugar, to taste
1 large roasting chicken, cut into smaller sections (or see note below), or half a dozen leg-thigh pieces

Coconut milk for basting chicken while grilling (about 1/2 cup)
Using a heavy mortar and pestle, pound cilantro roots, garlic and shallots to a paste. Add the freshly ground white pepper, coriander and curry powder. Stir and pound to blend the dry and wet ingredients. Add the fish sauce and sugar. Stir well to dissolve the sugar.

Trim off excess fat around the edges of chicken pieces, leaving the skin on. Rub paste onto the surface of the chicken and under the skin. Marinate two hours or up to overnight.

Grill over medium-hot charcoals (preferably mesquite or other wood coals). Turn frequently to prevent charring and burning. Add about 1/2 cup coconut milk to the bowl with the remaining marinate. Stir to mix and use this coconut milk mixture to baste pieces after each turning. Grill until cooked through. Serve with Sweet and Tangy Dipping Sauce (see below).

Serves 6-8 with other dishes and rice in a shared family-style meal.

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 Pork Satay (Moo Satay)

PORK AND MARINADE

2 Pounds Pork tenderloin, sliced into 1/4
4 Tablespoons Lemongrass water
5 Tablespoons Thin soy sauce
1/2 Teaspoon Salt
1 Tablespoon Sugar
14 Ounces Coconut milk
1 Teaspoon Turmeric powder
1/2 Tablespoon Thai curry powder
1 Teaspoon Baking Soda

BASTING LIQUID

1 Remaining from above Coconut milk
1 Tablespoon Sugar
1/2 Teaspoon Salt
1 Teaspoon Turmeric powder

SATAY SAUCE

5 Whole Dried Chile, soaked in water to soften
1 1/2 Tablespoons Chopped fresh galangal
1 1/2 Tablespoons Thinly sliced lemongrass
5 Leaves Fresh kaffir lime leaves, finely sliced
2 Tablespoons Fresh shallot, thinly sliced
3 Cloves Garlic
1/4 Tablespoon Shrimp paste
1 Tablespoon Matsaman curry paste
1/4 Cup White sesame seed, toasted in a dry wok or skillet
1/4 Cup Dried roasted peanut
2 Cups Coconut cream
1/4 Cup Palm sugar
2 Tablespoons Fish sauce
1 Tablespoon Tamarind concentrate mixed with 1 tablespoon water

AJAD

1/2 Cup White vinegar
1/2 Teaspoon Salt
1/3 Cup Sugar
1/2 Cup Thinly sliced cucumber
1/4 Cup Sliced shallot
3 Each Fresh Thai chile peppers, sliced

METHOD FOR PORK MARINADE

Thinly slice 1 stalk of fresh lemongrass, put in a bowl, then pour 1/2 cup boiling water over it. Remove 4 tablespoons of the water and set to cool.

For the can of coconut milk, don’t stir it up, and some will have a thicker consistency. Measure 1/3 cup of the thicker part for the marinade. You will use the thinner part for your basting liquid below.

In a mixing bowl, combine the lemongrass water with the coconut cream, and the other ingredients. Mix well, then add the pork, and refrigerate for 1 hour or more.

METHOD FOR BASTING LIQUID

Combine the four ingredients, mix well, and set aside.

METHOD FOR SATAY SAUCE

Start by pounding your white sesame seeds in a mortar & pestle, into a thick paste. Set aside. Then pound the peanuts until fine, and set aside.

Next, put the whole dried chile, fresh galangal, lime leaves, and lemongrass into the mortar & pestle. Pound together well, then add shallot, garlic, and shrimp paste. Leave it in the mortar. Heat a wok or large pan to medium heat, and add this mixture from the mortar. Saute it with 1 cup coconut cream. Stir constantly, until all dissolved. Add matsaman curry paste, fish sauce, tamarind, palm sugar, and stir well. Add remaining coconut cream.

Add the sesame seed paste and pounded peanuts (or leave the peanuts out if you prefer) to this mixture and cook over medium/low heat for 10 minutes or so. It should all blend together well.

METHOD FOR AJAD

In a small saucepan, mix vinegar, salt and sugar over medium heat. Stir until dissolves, then remove from heat and set to cool. Just before serving, add the cucumber, shallot and sliced chiles to this.

PREPARING AND SERVING YOUR PORK SATAY

Cook the marinated pork skewers over charcoal, constantly basting them with the basting liquid. Serve together with the satay sauce, ajad, and for an authentic twist–with sliced toast as shown.
Enjoy!

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.

Crispy Pork and Garlic (Moo Tod Gratiem)

1 Pound Lean Pork Meat, Sliced Into 1/4
1 Teaspoon Corriander Powder
1/2 Head of Garlic, Pounded in A mortar & pestle
1/2 Head of Garlic, Roughly Chopped
1 Teaspoon Thai Pepper Powder
2 Teaspoons Corn Starch
2 Teaspoons Fish Sauce
1 Tablespoon Thin Soy Sauce
1 Teaspoon Sugar
1 Teaspoon Sesame Oil

Pound your pork slices with a meat mallet to soften it, then transfer to a mixing bowl.

In a mortar & pestle, pound 1/2 head of garlic. Add corriander powder, Thai pepper powder, and pound into a paste. Add this paste to the pork in a mixing bowl.

Add corn starch, fish sauce, thin soy sauce, sugar and sesame oil. Mix well and let this marinade in the fridge for 1/2 hour or longer.

Heat wok, and add just enough oil to fry your pork. Over medium/low heat (not too high), cook your pork in the oil and be careful not to over cook it. Fry both sides until golden brown. Remove from wok.

Remove any bits of blackened garlic from the oil. Next, add 1/2 head of sliced garlic. Quickly remove it from the oil as soon as it gets brown. Set the garlic on a paper towel to dry for a few minutes.

Put fried garlic on top of the pork, serve with cilantro as a garnish (optional), and your favorite rice. Enjoy!

Note: In Thailand, this is a recipe that’s usually made at home, not typically found in a restaurant. Mothers will make this for kids to eat on a long trip or picnic. The pork smells delicious, with the garlic. Kept in a food carrier, this is a special treat. Usually served with sticky rice, or jasmine rice.

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.

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

Minimalist Barbecue Sauce

1 generously heaped tablespoon ketchup
1 tablespoon molasses
1 tablespoon apple cider vinegar
1 teaspoon hot sauce of your choice, such as Sriracha or Tabasco, plus more to taste
1 teaspoon Worcestershire or fish sauce, plus more to taste
Salt and pepper to taste

Whisk everything in a bowl, taste, add more of ingredients to taste, and seasoning as needed. More ketchup, for example, will make for a less intense sauce that’s closer to what you’d have in a bottle from a grocery store. The amount above makes 1/4 cup; scale it up as needed.

To make chicken skewers, cut 2 1/2 pounds of large, thick chicken breast cutlets into large chunks (about 1 to 2 inches). In a bowl, pour 1/4 cup of the sauce over it, just to thinly coat each piece. Thread them on skewers and grill on a very hot grill, rotating only when lightly charred underneath on each side, and continuing to rotate until they cooked evenly, about 7 to 10 minutes total, brushing occasionally with another tablespoon or so of sauce as they cook.

To make “fake baked beans”: Mince 1/4 of a onion and sauté slowly in 1 tablespoon of oil in the bottom of a medium saucepan, until soft. Add one 15-ounce can (1 3/4 cups) small white navy beans, drained and rinsed, plus the ingredients for one yield of the sauce above. Add 2 to 3 tablespoons of water and gently simmer the mixture together for 10 minutes, stirring occasionally, adding more water if it gets to dry, and adjusting seasonings to taste.

Coconut Corn Salad

3 tablespoons unsalted butter
5 ears of corn, shucked
fine grain sea salt
3 tablespoons fresh thyme leaves
1 cup big coconut flakes, well toasted
1 cup sliced almonds, well toasted
3 tablespoons chopped red onions
big squeeze of fresh lemon or lime juice

Melt the butter in a large skillet over medium heat. Add the corn, sprinkle with a couple pinches of salt and stir well, you want all the corn to be coated. Cook for just a minute, until the corn looses its raw edge, stir in half the thyme, and then transfer the corn to a large serving bowl.

Just before you’re ready to serve, add most of the coconut flakes, most of the almonds, the rest of the thyme, red onions, and citrus juice. Stir well. Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds (and another jolt of juice if needed!).

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.

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.

Peanut Noodles

1 pound spaghetti or Chinese egg noodles
2 tablespoons peanut oil
2 scallions, thinly sliced on the diagonal, plus more for garnish
1-inch piece fresh ginger, minced
3 cloves garlic, minced
1 teaspoon Asian chili paste or to taste (optional)
2 tablespoons light or dark light brown sugar
1/2 cup creamy peanut butter (may use natural peanut butter)
2 to 3 tablespoons low-sodium soy sauce, plus more as needed
2 tablespoons rice vinegar (optional)
6 to 10 tablespoons hot water
Salt, as needed
3 tablespoons toasted sesame oil
1 tablespoon sesame seeds
Cucumber slices
Carrot sticks
Red, orange or yellow bell pepper slices
Fresh cilantro or mint leaves

Cook the pasta according to package directions, and drain it well. If a cold dish is desired, rinse the pasta under cold running water to cool, and drain again.

Meanwhile, in a small pot over medium-low heat, heat the peanut oil. Add the scallions, ginger, garlic and, if desired, chili paste and cook, stirring, for 1 minute. Add the brown sugar, peanut butter, soy sauce, vinegar if desired and 6 tablespoons hot water. Stir until the sugar is dissolved and the mixture smooths out.

Remove from the heat. If necessary, add additional hot water, 1 tablespoon at a time, to achieve the desired consistency. Taste and add more soy sauce or salt, as needed.

Return the hot or cold noodles to the pot in which they were cooked, add the sesame oil and toss to coat. Add as much of the peanut sauce as desired and toss again to coat. Transfer to a serving bowl or individual plates and sprinkle with additional scallions, sesame seeds, cucumber, carrot, bell pepper and cilantro or mint. (May cover and refrigerate up to several hours.)

Note: You can toss raw, julienne carrots and bell peppers or steamed snow peas and broccoli with the noodles and peanut sauce. Leftover sauce can be refrigerated and served with cooked rice and raw or cooked vegetables.

Coconut Slaw

1 head of green cabbage, shredded
1/2 head of red cabbage, shredded
1 large carrot, shredded
2 red bell peppers, julienned
1 bunch cilantro leaves, finely chopped
2 cups toasted unsweetened coconut flakes
1 can of coconut milk
2 tablespoons lime juice
2 tablespoons agave syrup
2 tablespoons sherry vinegar
1/4 cup olive oil
2 teaspoons salt
2 teaspoons black pepper

Mix vegetables and coconut evenly.

Blend dressing ingredients until smooth.

Combine dressing with slaw mix. Salt to taste.

Picadillo with Coconut Slaw

1/2 cup vegetable oil
2 pounds ground beef
1 yellow onion, diced
2 red bell peppers, diced
2 green bell peppers, diced
1 tablespoon garlic, minced
2 bay leaves
1 cup green olives
1 cup mixed raisins
1 quart tomato sauce
1 tablespoon cumin
1 tablespoon kosher salt
1/2 tablespoon ground black pepper

Heat oil over med-high heat. Add beef, cook until browned and crumbled.

Add onions & bell peppers, cook 5-6 min. Then, add garlic, bay leaves, olives, raisins, cook 3-4 min.

Finally, add spices and seasoning, reduce heat to low, simmer 10-12 min.

Remove from heat, and serve with black beans, rice, and coconut slaw (see related recipe).

Red Chile Hot Sauce

20 red Fresno chiles, seeds removed
8 red habanero chiles, seeds removed
1 small garlic clove, finely grated
2 tablespoons kosher salt, plus more for seasoning
1 cup white distilled vinegar

Pulse Fresno and habanero chiles, garlic, and 2 Tbsp. salt in a food processor until very finely chopped. Transfer to a small bowl; cover and let sit at least 2 hours and up to 12 hours (this will both develop the chile flavor and soften the flesh, resulting in a smooth flavorful sauce when puréed).

Purée chile mixture and vinegar in a blender until smooth. Season with salt.

Do Ahead: Sauce can be made 2 months ahead. Cover and chill.

Low Country Hoppin’ John

Peas:

2 quarts Pork Stock or Chicken Stock
1 cup Anson Mills Sea Island Red Peas, soaked in a pot of water in the refrigerator overnight
1 1/2 cups medium dice onions
1 cup medium dice peeled carrots
1 1/2 cups medium dice celery
2 garlic cloves, thinly sliced
1 fresh bay leaf
10 thyme sprigs
1/2 jalapeño, chopped
Kosher salt

Rice:

4 cups water
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 cup Anson Mills Carolina Gold Rice
4 tablespoons unsalted butter, cubed

Red Pea Gravy:

Reserved 1 cup cooked red peas
Reserved 2 cups cooking liquid from the peas
1 tablespoon unsalted butter
Cider vinegar
Sliced chives or scallions for garnish

For the peas:

Bring the stock to a simmer in a small pot. Drain the peas and add to the stock, along with all of the remaining ingredients except the salt. Cook the peas, partially covered, over low heat until they are soft, about 1 hour. Season to taste with salt. (The peas can be cooked ahead and refrigerated in their liquid for up to 3 days; reheat, covered, over low heat before proceeding.)

Drain the peas, reserving their cooking liquid, and measure out 1 cup peas and 2 cups liquid for the gravy; return the rest of the peas and liquid to the pot and keep warm.

Meanwhile, for the rice:

About 45 minutes before the peas are cooked, preheat the oven to 300°F.

Bring the water, salt, and cayenne pepper to a boil in a large saucepan over medium-high heat. Reduce the heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 15 minutes.

Drain the rice in a sieve and rinse under cold water. Spread the rice out on a rimmed baking sheet. Dry the rice in the oven, stirring occasionally, for 10 minutes. Scatter the butter evenly over the rice and continue to dry it, stirring every few minutes, for about 5 minutes longer. All excess moisture should have evaporated and the grains should be dry and separate.

For the gravy:

Put the 1 cup peas, 2 cups cooking liquid, and the butter in a blender and blend on high until smooth, about 3 minutes. Add cider vinegar to taste.

(The gravy can be made up to 3 days ahead and kept in a covered container in the refrigerator; reheat, covered, over the lowest possible heat, stirring occasionally to prevent scorching.)

To complete:

Use a slotted spoon to transfer the peas to a large serving bowl. Add the rice and carefully toss the rice and peas together. Pour the gravy over them, sprinkle with chives or scallions, and serve.

Sweet Patatas Bravas

2 pounds sweet potatoes
3 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt (I use Morton’s)
2 tablespoons tomato paste
2 tablespoons sherry vinegar
1 1/2 tablespoons hot sauce
1 1/2 teaspoons smoked paprika
1/3 cup mayonnaise
1 large garlic clove (or 2 small), minced

Preheat the oven to 425 degrees F.

Peel the sweet potatoes and chop into large (roughly 1 1/2-inch) chunks. Add to a naked, rimmed sheet tray, then toss with 2 tablespoons olive oil and the salt. Roast—stirring the potatoes halfway through—until they’re just tender and beginning to brown, about 24 minutes.

Meanwhile, mix the tomato paste, sherry vinegar, hot sauce, and smoked paprika in a bowl.

In another bowl, mix the mayonnaise, garlic, and remaining 1 tablespoon olive oil. (Both sauces can be prepared days in advance, then refrigerated!)

When the potatoes are done, let them hang out for about 10 minutes. Drizzle with the tomato dressing and gently toss. Transfer to a platter and zigzag with the garlicky mayo. Serve warm.

Basic Chana Masala

Soak 160 grams who,e chickpeas overnight.
Boil until soft. Set aside.
Mash 300 grams tomato in a mixer. Set aside.
Heat 5 teaspoons ghee. Saute a medium sized chopoed onion and 1 teaspoon chopped green chili until brown.
Add 1 1/2 teaspoons ginger paste and 1 teaspoon garlic paste. Saute for 2-3 minutes.
Add tomato puree and pinch of tumeric. Saute until cooked through.
Add cooked chickpeas, 2 teaspoons channa masala, salt to taste, and about 200 mL water to get desired consistency. Simmer 5 minutes.
Garnish with cilantro and julienned ginger.
Serve hot with rice.

Basic Chana Dal Masala

Boil 200 grams chana dal in 800 mL water until tender. Set aside.
Fry 80 grams chopped onions in 40 grams oil until tender.
Add 100 grams chopped tomatoes and 15 grams chana dal masala. Stir for 4-5 minutes until it becomes paste.
Take 1 part of tge boiled dal and add to paste. Mix well, then add remaining dal.
Check seasonings, then simmer for five minutes.
Serve with rice or roti.