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.

Crispy Sweet Potato Fries

1 large sweet potato (about 1 pound)
2 tablespoons potato starch or cornstarch
1/2 teaspoon kosher salt
3 tablespoons vegetable oil

Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F.
Peel and cut the sweet potato: Peel the sweet potato and cut it into 1/4-inch-thick sticks or wedges.

Coat the potato in starch: Place the sweet potato in a large zip-top plastic bag, add the cornstarch and 1/2 teaspoon salt, and shake to combine. (Alternatively, place everything in a large bowl and toss together.)

Coat the potato in oil: Add the 3 tablespoons of oil to the bag or bowl and toss vigorously to coat.

Transfer to a baking sheet: Spread the coated sweet potato wedges out into a single layer on an ungreased baking sheet.

Roast: Roast 15 minutes. Using a flat spatula or turner, flip the sweet potatoes and continue to roast until the fries are tender on the inside and crispy on the outside, 5 to 10 minutes more.

Season and serve: Sprinkle with additional salt if desired before serving.

Hot Honey Caramel Sweet Potatoes

2 pounds sweet potatoes, peeled and chopped into large chunks
4 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons brown sugar
1/2 cup honey
1 jalapeño pepper, thinly sliced (keep the seeds in!)

Preheat the oven to 425 degrees F. Place the sweet potatoes in a baking dish or on a baking sheet in a single layer. I like to chop my sweet potatoes a bit larger here – like 1 1/2 to 2 inch chunks. If you chop yours smaller, make sure to roast for a shorter period of time.

Drizzle the potatoes with the melted butter, sprinkle with salt and pepper and sprinkle on the brown sugar. Toss and stir so all of the pieces are coated. Roasted the potatoes for 20 minutes. Remove the dish from the oven and gently flip the potatoes, roasting again for 20 minutes. The potatoes should be tender, caramely and charred in some places.

Heat the honey and the jalapeños in a saucepan over medium-low heat. Let the honey come to a light simmer then turn off the honey. Let it sit for 5 minutes. Strain the honey through a fine mesh sieve to remove the peppers and the seeds.

When the sweet potatoes are golden and caramely and delicious, remove them from the oven and drizzle them with the honey to serve. Serve immediately!

Candied Sweet Potatoes

4 pounds sweet potatoes (about 5 medium), peeled
1/2 cup unsweetened pineapple juice
4 tablespoons unsalted butter
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt

Cut the potatoes in half crosswise. Cut each half into quarters.

Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium heat, then simmer, reducing the heat as needed, until the potatoes are barely fork-tender, 3 to 5 minutes. Drain the potatoes and set aside.

Meanwhile, combine the pineapple juice, butter, sugar, cinnamon, nutmeg, and salt in a wide, high-sided skillet over medium-high heat. Stir continuously to dissolve the sugar. Bring to a boil, then add the potatoes. Cook, stirring occasionally, until the liquid is reduced and thickened to form a glaze over the potatoes, 10 to 12 minutes. Serve immediately.

Recipe Notes
Make ahead: The potatoes can be boiled up to 1 day in advance. Cool to room temperature, then store in an airtight container in the refrigerator.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Whipped Sweet Poatoes with Coconut Milk and Vanilla Bean

2 to 2 1/2 pounds sweet potatoes (about 4 to 5 medium)
1/2 cup coconut milk (or whole milk or cream)
2 to 3 tablespoons packed brown sugar
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla bean paste (or pure vanilla extract)
Ground cinnamon, to taste
Kosher salt, to taste
Chopped fresh parsley leaves or coconut flakes, for garnish (optional)

Arrange a rack in the middle of the oven and heat to 425°F. Line a baking sheet with aluminum foil.

Pierce the sweet potatoes a few times with a sharp knife. Place them on the baking sheet and roast until tender and a knife easily pricks through, 45 minutes to 1 hour. Set aside to cool until cool enough to handle.

Halve the potatoes lengthwise, scoop of the flesh, and run the flesh through a potato ricer or food mill into a large bowl.

Meanwhile, combine the coconut milk, brown sugar, butter, vanilla bean paste, a few dashes of cinnamon, and a generous pinch of salt in a saucepan and cook over medium heat, stirring occasionally, until the butter is melted and sugar dissolved. Reduce the heat to low and keep warm.

Add the warmed milk mixture, a few tablespoons at a time, into the potatoes, and beat with an electric mixer on high speed until smooth and fluffy. (You may not use all of the milk mixture.)

Taste and adjust seasonings, adding more sugar, cinnamon, or salt as needed. Serve immediately. Garnish with the parsley or coconut flakes if using.

Recipe Notes
Make ahead: This recipe can be made ahead and stored in the refrigerator for up to 2 days. To reheat (or keep warm), place the bowl of potatoes over a bowl of simmering water, stirring occasionally.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Roasted Lemongrass Chicken

5 tablespoons canola oil or vegetable oil (divided)
3 tablespoons fish sauce
2 tablespoons oyster sauce
1 teaspoon crushed red pepper flakes
1 tablespoon sugar, divided
2 shallots, peeled
3 garlic cloves
2 fresh lemongrass stalks, cut into pieces
1 lime, zested
8 bone-in, skin-on chicken thighs

Preheat your oven to 350°F.

In the bowl of a food processor, add 3 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.

Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Reserving the marinade, add chicken to the skillet skin side down. Cook for 4 minutes. Turn the chicken, add the reserved marinade to the skillet, and transfer to the oven. Roast for 25 to 30 minutes, until the chicken is cooked through.

Brush the oil and marinade in the bottom of the pan on top of the chicken. Serve with lime wedges and chopped Th

Indian Cabbage and Peanut Slaw

4 cups chopped cabbage or use ready slaw mix
1 tomato diced
1/4 cup cilantro chopped
2 tablespoons Spanish roasted peanuts chopped
1 teaspoon salt
1/2 teaspoon sugar (Optional)
1 tablespoon oil
1/4 teaspoon black mustard seeds or cumin seeds
1/2 teaspoon turmeric
1 lemon juiced

Rough chop the cabbage and carrots slaw mix into bite size pieces.

Chop up the tomato, cilantro, and peanuts into a fine dice.

Place all the vegetables into a bowl and season with salt and sugar.

In the smallest little heat proof bowl you have, heat the oil until it is hot and shimmering.

Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.

Add in the turmeric and stir quickly.

Pour this hot, flavored oil over the cabbage mixture and mix well.
Squeeze lemon juice and mix once again and serve.

Skillet Jerk Chicken

2 tablespoons jerk sauce
1 tablespoon olive oil
1 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon fresh lime juice
1 tablespoon orange juice
2 pounds boneless, skinless chicken cut into cubes
1 tablespoon vegetable oil or ghee for cooking

Place the chicken in a quart-size Ziploc bag. Pour marinade ingredients onto the chicken and let it rest overnight or up to 24 hours.

When ready to cook, heat a nonstick pan and add the tablespoon of vegetable oil or ghee.

Add chicken pieces into a single layer and cook until done, and the insides are no longer pink, and serve sizzling hot.

Painkillers

For one, follow the 1-2-3-4 model:
1 part lime juice (sour)
2 parts cream of coconut (sweet)
3 parts Cruzan Rum (strong)
4 parts pineapple juice, perhaps diluted with some water (weak)

For a batch:
1 empty gallon jug
Either 2 cups Cruzan dark rum or 1 cup dark rum and 2 cups vanilla rum (for the Nilla Killa)
1 15oz can of Coco Lopez Cream of Coconut
32 oz of Orange Juice
32 oz of Pineapple Juice
32 oz of Mango Juice
fresh grated nutmeg

Put tge rum and Coco Lopez in first, then fill up the jug with the juices.

You can also leave the rum out and let people mix their own.

1-2-3-4 Punch

One of Sour
Two of Sweet
Three of Strong
Four of Weak

For example:

1 part lime juice
2 parts simple syrup or grenadine (or better yet, Campari)
3 parts rum
4 parts juice (orange, pineapple, etc.)
freshly grated nutmeg
a dash or two of bitters

A variation: Maho Bay Rum Punch

1 part lime juice (sour)
2 parts cream of coconut (sweet)
3 parts Cruzan Rum (strong)
4 parts pineapple juice, perhaps diluted with some water (weak)

Black Beans with Mango

2 cups cubed mango, about 3 mangoes, preferably the Ataulfo variety (see Notes)
2 1/2 cups cooked black beans
1/4 cup extra-virgin olive oil
1 tablespoon freshly squeezed lime juice, plus more for serving
1 teaspoon chile powder
1 large handful fresh cilantro, stems removed, chopped
Salt and freshly ground black pepper, to taste

In a serving bowl, mix the mango and beans.

In a small bowl, whisk the olive oil with the lime juice and chile powder.

Add the cilantro to the serving bowl and then drizzle the dressing over the salad. Season to taste with salt and pepper.

Toss to combine. Serve chilled or at room temperature. This salad can be assembled in advance without cilantro and refrigerated for a day. Add the cilantro (or parsley) just before serving.

Banquet Fried Rice

3 cups cooked rice
Oil
2 eggs, beaten
handful of chopped carrot
handful of chopped onion
handful of chopped ham
1/2 cup frozen peas
salt and white pepper
2 teaspoons soy sauce
1 scallion, chopped

Heat a splash of oil in your wok over medium high heat.

Scramble your eggs and set aside.

Add a bit more oil to the pan and cook your onions and carrots for about 2 minutes, or until slightly soft.

Add your ham and stir-fry for an additional 2 minutes.

Add peas and rice. Stir-fry to warm everything through.

Season with salt, white pepper, and soy sauce. Stir in scallions.

Continue to stir fry for another 3 minutes. Serve!

Egg Fried Rice

5 cups cooked rice
5 large eggs (divided)
1/4 teaspoon paprika
1/4 teaspoon turmeric
3 tablespoons oil (divided)
1 medium onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup frozen peas, thawed
1 1/2 teaspoons salt
1/4 teaspoon sugar
1/4 teaspoon black pepper
2 scallions, chopped

Use a fork to fluff up the rice and break it apart. If you’re using freshly cooked rice, let it stand on the counter uncovered until it stops steaming before fluffing it. If you decide to refrigerate the rice overnight in advance of preparing this recipe, it will clump up; you can then use your hands to break up the cold rice clumps into individual grains.

Beat 3 eggs in one bowl. Beat the other 2 eggs in another bowl, along with 2 tablespoons water, the paprika, and the turmeric. Set these two bowls aside.

Heat a wok over medium high heat, and add 2 tablespoons oil. Add the 3 beaten eggs (without the spices), and scramble them. Remove them from the wok and set aside.

Heat wok over high heat, and add the last tablespoon oil. Add the diced onion and bell pepper. Stir-fry for 1-2 minutes.

Next, add the rice and stir-fry for 2 minutes, using a scooping motion to heat the rice uniformly. Use your wok spatula to flatten out and break up any rice clumps.

Next, pour the uncooked egg and spice mixture over the rice, and stir-fry for about 1 minute, until all of the rice grains are coated in egg.

Add the peas and stir fry continuously for another minute. Next spread the salt, sugar, and black pepper over the rice and mix. You should now see some steam coming off the rice, which means it is heated through.

If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to any remaining clumps of rice will also help to break them up. Mix in the scrambled eggs and scallions and serve!

Cuban Black Beans

1 pound dried black beans, picked over and rinsed
1 green bell pepper, quartered lengthwise
2 bay leaves
1/2 cup plus 2 tablespoons olive oil
1 red, 1 green and 1 yellow pepper, minced
1 large white onion, minced
1 tablespoon ground cumin
1 tablespoon oregano
1/2 cup minced garlic
1/4 cup tomato paste
Salt

Put the black beans, quartered green pepper and bay leaves in a large saucepan add 8 cups of water. Bring to a boil over moderately high heat. Reduce the heat to low, partially cover the saucepan and cook, stirring occasionally, until the beans are tender, about 2 1/2 hours. Remove and discard the green pieces and bay leaves.

Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the minced bell peppers and onion and cook over moderate heat until softened. Stir in the cumin and oregano. In a small saucepan, cook the garlic in the remaining 1/2 cup of olive oil over moderately low heat until golden brown.

When the beans are tender, add the sautéed pepper mixture, the garlic in its oil and the tomato paste. Season with salt and simmer gently for 5 minutes to blend the flavors. Cover and refrigerate overnight or for up to 3 days. Reheat gently before serving.

Chinese Chicken Curry

12 oz. boneless skinless chicken breast, thinly sliced
Vegetable oil
1 teaspoon soy sauce
2 teaspoons cornstarch, divided
1 medium onion, halved and sliced into small wedges
1 1/2 cups chicken stock
4 teaspoons curry powder
1 teaspoon turmeric
1/2 teaspoon sugar
salt

In a medium bowl, combine the sliced chicken breast, 1 teaspoon vegetable oil, 1 teaspoon soy sauce, and 1 teaspoon cornstarch.

Heat your wok over high heat until smoking. Add a couple tablespoons of oil, and then add the chicken to the pan in one layer. Stir-fry the chicken just until it turns opaque, and remove from the wok.

Set aside.

Add another tablespoon of oil to the wok, and add the onions. Stir-fry for one minute, then stir in the chicken stock, curry powder, turmeric, sugar, and salt to taste.

Combine the remaining 1 teaspoon of cornstarch with 2 teaspoons of water and mix until the cornstarch is dissolved. Stir it into the curry and stock mixture, and simmer for 1 minute, until thickened. If the sauce isn’t thick enough, add more cornstarch slurry. If it’s too thick, add more chicken stock.

Add the cooked chicken back to the wok, and stir for another 30 seconds.

Serve with steamed rice and a big spoon.

Caramel Chicken

For the caramel
8 ounces (235g) palm sugar
2/3 cup (160ml) fish sauce
2 Thai chiles, sliced lengthwise
For the chicken
1/4 cup (60ml) vegetable oil
1 1/2 pounds (700g) boneless chicken thighs, cut into bite-sized pieces
2 inch (5cm) piece fresh ginger, peeled and julienned
3 medium shallots (about 2 ounces, total, 60g) shallots, peeled and sliced into rings
fresh cilantro, for garnish

To make the caramel, melt the palm sugar over low heat in a medium-to-large saucepan or skillet, stirring frequently (and breaking it up) to encourage it to melt. It’ll take about 10 minutes to liquefy completely. Similarly, you can place the palm sugar in a large glass heatproof measuring cup or bowl and melt the palm sugar in a microwave oven, which will take about 20 to 30 seconds.

When the sugar is melted and bubbling, remove from heat and stir the fish sauce into the liquefied palm sugar. (If you have a hood fan, you may wish to turn it on before adding the fish sauce.) It may also bubble up a bit, so be careful. Add the chiles and set aside.

To cook the chicken, heat the oil in a medium-to-large sauté or wide braising pan, or regular-sized Dutch oven. Add the ginger and shallots and cook until they start to wilt, about 2 minutes.

Stir in the chicken and the caramel, bring to a boil, then reduce the heat until the sauce is just simmering. Cook, stirring occasionally, until the chicken is cooked through, 10 to 12 minutes. (The original recipe said to cook the chicken for 20 minutes, but mine was done sooner.)

Serving: Serve the chicken with rice.

Storage: The chicken is best eaten right after it’s made. The sauce can be made up to one month ahead, and refrigerated. Rewarm until liquified before using.