Spring Pea Pasta with Lemon and Shiso

3 tablespoons extra-virgin olive oil
1 1/2 tablespoons plus ½ teaspoon minced garlic
12 ounces dried orecchiette or shell pasta (or two batches of this fresh orecchiette)
Salt and black pepper
2 cups frozen peas
2 teaspoons grated lemon zest plus 1-2 tablespoons lemon juice
2-3 tablespoons Vermont Creamery mascarpone (Greek yogurt or Vermont Creamery crème fraîche work well, too)
2-3 tablespoons grated Parmesan, plus extra for serving
1/4 cup finely sliced shiso leaves (or mint, if unavailable), plus more for garnish

Combine oil and 1 1/2 tablespoons minced garlic in a small skillet or saucepan. Cook over low heat, stirring occasionally, until garlic is pale golden brown, 9 to 12 minutes.

Meanwhile, bring 2 quarts of water to boil in a large pot. Add the orecchiette and 2 teaspoons salt and cook, stirring frequently, until al dente. (The pasta should still have quite a bit of bite; it will continue to cook in the sauce.)Reserve 1 cup of the starchy cooking water, then drain the pasta and return it to the pot.

Add the peas, lemon zest and juice, reserved garlic-oil mixture, and 3/4 cup of the pasta water to the pasta. Stir until pasta is well-coated with oil and no water remains in the bottom of the pot.

Add the mascarpone, Parmesan, and shiso leaves. Toss until the cheeses melt and evenly coat the pasta. If needed, loosen the pasta with the remaining 1/4 cup pasta water.

Season with more salt and plenty of black pepper to taste, then serve, with extra Parmesan on the side and more shiso, if desired. Enjoy!

Creamy Macaroni and Cheese

8 oz dry macaroni (1 2/3 cups measured in a 2 cup glass liquid measure. Note that this measure will only work for macaroni and probably not a larger pasta shape. Weighing is recommended.)

Cheese Sauce:
1/4 cup butter
1/3 cup all-purpose flour
3 cups whole milk
7 oz Good aged white crumbly cheddar crumbled
3 oz Another variety orange sharp cheddar or cold-packed cheddar grated or crumbled
1/2 tsp kosher salt little less if using table salt
1/4 tsp regular chili powder
1/8 tsp garlic powder

Topping:
1/2 oz aged cheddar grated
1/4 tsp chipotle chili powder

Add water and a bit of salt to a large pot and place over high heat for the pasta. While it’s heating, prepare the cheese sauce.

For the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk and cook for about 2 minutes.

Very slowly add the milk, a little at a time, whisking constantly. Once all the milk has been added, cook, stirring frequently until the sauce thickens, about 10 minutes. (Don’t rush this step. The mixture will not be thick, but will noticeably thicken after 8-10 minutes of cooking).

Remove the saucepan from the heat. Add the cheese, salt, chili powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes. (If the cheese isn’t melted completely after about 3 minutes, you can put the pan back on low heat and stir until it is melted). Set aside for a minute.

Preheat oven to 350F (175C) with rack in the centre of the oven. Oil or butter an 8-inch square baking dish, an 8-inch cast-iron skillet or individual baking dishes.

When the pasta water is boiling, add the macaroni and cook for 2 minutes less than the package directions indicate. (The noodles will finish cooking in the sauce in the oven). When the pasta is cooked, drain and immediately rinse well with cold water. Make sure your pasta is well drained.

Add the cooked pasta and to the cheese sauce and mix gently, but thoroughly. (It might look like too much sauce or too little pasta, but trust me, it will all be good in the end).

Spoon or ladle the mixture into a prepared baking dish or individual dishes. Sprinkle the top of each with a bit of additional grated sharp cheddar cheese (you don’t need a lot here, as there is plenty in the sauce), then sprinkle with the chipotle chili powder.

Bake in the preheated 350F (175C) oven uncovered for 20 to 25 minutes, until the sauce has bubbled up around the edges and the top has a nice golden crust. Let sit for a few minutes before serving.

Pork and Ricotta Meatball Noodle Soup

Meatballs:
1 cup fresh ricotta cheese
1/4 cup Parmigiano Reggiano cheese grated, plus more for garnish
1 large egg
1/2 cup dry breadcrumbs
1/2 tsp nutmeg grated
1 tsp Kosher salt less if using fine salt
1/4 tsp freshly ground pepper
1/4 cup water
1 1/4 lbs ground pork

Soup:
2 Tbsp extra-virgin olive oil
4 cups chicken broth
1 3-by-1-by-1 inch piece of Parmigiano-Reggiano cheese 3 inches long, 1 inch wide and 1 inch thick
1 cup frozen peas thawed
2 cups baby spinach
For serving
Warm cooked egg noodles
Shaved, crumbled Parmigiano Reggiano cheese

Start water boiling in a large pot for egg noodles.

In a large bowl, stir together the ricotta and 1/4 cup of grated Parmigiano.

Add the egg, breadcrumbs, nutmeg, salt, pepper and water. Add the pork and stir to combine well. Form into 15-18 approx. two-inch diameter meatballs.

In a large pot (preferably non-stick), heat the olive oil over medium heat. Add the meatballs and cook the bottom until well browned.

Using a spoon, gently flip the meatballs over and brown that side well. Again, using a spoon, flip the meatballs on their sides and brown all sides to seal the meatball well.

Pour in the broth and add the the piece of cheese. Reduce heat to medium low and simmer the broth very gently, stirring once or twice (so the Parmesan doesn’t stick to the bottom of the pan), until the meatballs are cooked through and the broth is slightly reduced, about 15 minutes.

Stir in the thawed peas and spinach. Taste, then season with salt and pepper to taste. Simmer until the peas are warmed through.

Meanwhile, cook egg noodles in boiling water per the package directions. Drain and keep warm.

Place some warm cooked egg noodles in the bottom of shallow bowls. Spoon the meatballs and broth over the egg noodles. Garnish with additional grated Parmigiano and serve.

Recipe Notes
As the meatballs are quite moist and soft, cooking them in a non-stick pan will make life easier. If you don’t have a larger non-stick pot, you can cook them off in a non-stick skillet, then move them to a larger pot to finish cooking the soup. A non-stick skillet will give you extra room for flipping, as well.

Chile-Rubbed Flank Steak over Polenta

One 1 3/4-pound flank steak 4 garlic cloves, minced
3 Thai bird chiles, minced
1/4 cup extra-virgin olive oil
3 1/2 cups chicken stock or low-sodium broth
1 cup white polenta or stone-ground white cornmeal (5 1/2 ounces)
Salt and freshly ground pepper
1/4 cup mascarpone
1/4 cup freshly grated Parmesan cheese
Aged balsamic vinegar, for serving

In a large, shallow dish, coat the flank steak with the garlic and chiles. Drizzle with 2 tablespoons of the olive oil and set aside at room temperature for 2 hours.

In a medium saucepan, bring the chicken stock to a boil over high heat. Gradually whisk in the polenta and bring to a simmer. Cook over moderately low heat, whisking often, until the polenta is thick and no longer gritty, about 45 minutes.

Grilled Flank Steak with Soy-Chile Glaze

1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon finely grated fresh ginger
1/2 cup soy sauce
1/3 cup lightly packed dark brown sugar
1/2 teaspoon crushed red pepper
2 1/4 pounds flank steak
Salt and freshly ground pepper
Thinly sliced scallions and lime wedges

Light a grill or preheat a grill pan. In a small saucepan, heat the oil. Add the garlic and ginger and cook over moderately high heat, stirring occasionally, until the garlic begins to turn golden. Add the soy sauce, sugar and crushed red pepper and cook, stirring, until syrupy, about 3 minutes; let cool.

Season the steak with salt and pepper. Grill the steak for 10 minutes for medium-rare meat, turning once; during the last minute, brush all but 2 tablespoons of the glaze over the steak. Transfer the steak to a cutting board and let stand for 5 minutes.

Grilled Balsamic and Garlic Marinated Flank Steak

2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 large garlic clove
1/2 teaspoon thyme leaves
One 2 1/2-pound flank steak
Salt and freshly ground pepper

In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes.

Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve.

Flank Steaks with Shallot-Wine Sauce

Two 12-ounce flank steaks, about 3/4 inch thick
Salt
Pepper
5 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
4 large shallots, thinly sliced
3/4 cup dry red wine
2 tablespoons balsamic vinegar
1 teaspoon sugar

Season the steaks generously with salt and pepper. In a large cast-iron skillet, melt 2 tablespoons of the butter. Add the steaks and cook over high heat, turning once, until medium-rare, 6 minutes total. Transfer to a carving board and let rest for 10 minutes.

Meanwhile, in a medium saucepan, melt 2 tablespoons of the butter in the olive oil. Add the shallots and cook over moderate heat, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the red wine, vinegar and sugar and simmer until reduced by half, 3 to 5 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Season the sauce with salt and pepper.

Cuban Flank Steak

1 teaspoon grated lime zest plus 2 tablespoons lime juice
1/2 teaspoon grated orange zest plus 1/4 cup orange juice
2 tablespoons extra-virgin olive oil, plus more for grilling
2 large garlic cloves
1 1/2 tablespoons fresh oregano
1 1/2 teaspoons ground cumin
Kosher salt
Pepper
One 1 1/2-pound flank steak
2 ripe, firm mangoes—peeled, pitted and sliced
Lime wedges, for serving

In a blender, combine the ?citrus zests and juice with the 2 tablespoons of olive oil, the garlic, oregano, cumin, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and blend until smooth.

In a glass or ceramic baking dish, pour all but 1/4 cup of the marinade over the steak and turn to coat. Let stand for 15 minutes, or cover with plastic wrap and refrigerate for up to 24 hours.

Light a grill or grill pan and oil the grate. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper and grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125, 10 to 12 minutes.

Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer to a platter with the mango slices and lime wedges. Drizzle with the reserved marinade and serve.

Miso-Sesame Steak Marinade

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

In a medium bowl, whisk together the miso, soy sauce, chili-garlic sauce, sugar, sesame oil, ginger and garlic. Measure 2 teaspoons of the mixture into a small bowl and set aside. Add the steak to the remaining mixture, turn to coat and marinate at room temperature for 15 minutes. Meanwhile, to the reserved 2 teaspoons, stir in the vinegar and 3 teaspoons of the grapeseed oil, then set aside.

Remove the steak from the bowl an pat dry with paper towels. In a 12-inch skillet over medium-high, heat the remaining 2 teaspoons grapeseed oil until barely smoking. Add half the steak in a single layer and cook without disturbing until well browned and the center of the thickest piece reaches 125°F for medium-rare, another 2 to 3 minutes. Transfer to a platter, then repeat with the remaining steak, using the fat in the pan. Tent with foil and let rest for 10 minutes.

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

Maple Bacon Cheddar Biscuits

8 slices bacon, diced
4 cups all-purpose flour
1 cup shredded extra-sharp cheddar cheese
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3/4 cup unsalted butter, frozen
1 1/2 cups buttermilk
6 tablespoons maple syrup, divided
2 tablespoons melted unsalted butter

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, baking powder, salt and baking soda.

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

In a medium bowl, whisk together buttermilk and 4 tablespoons maple syrup. Add to the flour mixture 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 12 rounds using a 2 to 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.

In a small bowl, whisk together remaining 2 tablespoons maple syrup and butter.

Serve biscuits warm, brushed with the maple-butter mixture.

Pasta con Fagioli

8 ounces campanelle or other short pasta
Kosher salt and ground black pepper
5 tablespoons extra-virgin olive oil, divided, plus more to serve
2 pints grape or cherry tomatoes
1 large red onion, chopped
1 large fennel bulb, halved, cored and thinly sliced
4 medium garlic cloves, minced
1 tablespoon minced fresh rosemary
1 teaspoon fennel seeds
3/4 teaspoon red pepper flakes
2 15½-ounce cans Roman beans (see note), drained but not rinsed
2 cups low-sodium chicken broth
2 teaspoons grated lemon zest, plus 2 tablespoons lemon juice
2 ounces Pecorino romano cheese, grated (1 cup)

In a large Dutch oven over medium-high, bring 2 quarts water to a boil. Add the pasta and 1 tablespoon salt. Cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of cooking water, then drain and rinse with cold water until cool; set aside.

Wipe out the pot and return it medium-high. Heat 3 tablespoons of oil until barely smoking. Add the tomatoes, then cover, reduce to medium and cook, stirring occasionally, until lightly charred and have burst, about 5 minutes. Stir in the onion, sliced fennel and ½ teaspoon salt, then cook on medium-high, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Add the garlic, rosemary, fennel seeds and pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Stir in the beans, broth and ½ cup of the reserved cooking water. Bring to a simmer over medium-high. Cover, reduce to medium and cook, stirring once or twice, until the vegetables are tender, about 10 minutes.

Add the pasta and cook, stirring frequently, until the pasta is al dente and the sauce is creamy, 3 to 5 minutes. If needed, add the remaining reserved cooking water 1 tablespoon at a time to reach the proper consistency. Off heat, stir in the lemon zest and juice and the remaining 2 tablespoons oil. Taste and season with salt and pepper. Serve with the cheese and additional oil for drizzling.

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.

Flatbread with Apple, Cheddar, and Arugula

Flatbread Dough: (makes four 5×14-inch flatbreads)
2 1/2 cups all-purpose flour
1 tsp. salt
1 cup lukewarm water
1 Tbsp. dry active or instant yeast
1 Tbsp. honey
1/4 cup olive oil

Toppings: (for one 5×14-inch flatbread – increase as necessary)
1 cup grated or crumbled aged white cheddar
1/4 cup cooked diced pancetta or bacon
1/4 – 1/3 of a large apple cored and very thinly sliced (no need to peel) or pear
Handful of fresh baby arugula

In a large bowl or the bowl of your stand mixer, combine the flour and salt.

In a two-cup glass measure, combine warm water, yeast and honey. Let stand 5-10 minutes.

Add proofed yeast mixture and olive oil to bowl with flour and salt. Stir into a smooth dough, adding a few more tablespoons of flour, if necessary to make a smooth, moist (but not sticky) dough.

Place into a greased bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.

Pre-heat oven to 400° F. with racks in upper third and lower third of oven. Prepare two baking sheets with parchment paper.

Remove risen dough to a well-floured surface. Cut dough into 4 equal portions. Roll each portion on a floured surface to 1/4-inch thickness. Your flatbread can be any size or shape. If making oblong ones, just be sure they aren’t longer than the length of your baking sheet, so it doesn’t hang over the edge. Somewhere around 5-inches wide to 14-inches long works well.

Place two flatbreads side-by-side onto each baking sheet. Let stand at room temperature for 10 – 15 minutes to rest.

Bake in pre-heated oven for 5 minutes, then switch baking sheets top to bottom and front to back.

*If you have some large bubbles, poke them several times with the point of a sharp knife. Bake another 5-7 minutes, until firm and starting to turn golden in spots.

*Don’t over-brown if you intend to re-bake flatbreads with toppings later on, to avoid over-browning when you bake the second time with toppings.

Remove flatbreads to a cooling rack to cool. (If making cheddar-apple flatbreads immediately, leave oven on and set to 400° and keep baking sheets with parchment handy to re-use)

Once flatbread have cooled a bit, top with cheddar and cooked pancetta/bacon. A little freshly ground black pepper, is nice here.

Arrange thinly sliced apples overtop.

Return to parchment-lined baking sheet and pop back in to the oven for 7-10 minutes, or until cheese is melted and golden and apples have softened. Allow to cool slightly, then top with fresh arugula. Cut into triangles for serving.

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 Grilled Lemongrass Pork (Thit Heo Nuong Xa)

You can use this marinade with small pieces of pork and thread them on skewers and dip them in some nuoc cham dipping sauce. If there’s no lemongrass, use about 1/2 teaspoon Chinese five-spice powder instead. Slicing the pork at the end is a traditional Vietnamese approach to eating meat as the pieces are easier to pick up with chopsticks. Enjoy with rice, a stir-fried or grilled vegetable and a quick soup (canh). Feel free to stuff leftovers into banh mi sandwiches and use them for bun rice noodle salad bowls.

Ingredients

1 pound boneless pork shoulder steak, about 1/2 inch thick

Marinade

1 1/2 to 2 tablespoons granulated or light brown sugar
1 tablespoon chopped garlic
1 tablespoon chopped shallot or yellow onion
1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
1/4 teaspoon black pepper
1 1/2 teaspoon dark (black) soy sauce
1 1/2 tablespoon fish sauce
1 tablespoon oil

Cut the pork shoulder steak into pieces about 3 to 4 inches big. Set aside.

Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl.

Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.

Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.

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.

Grilled Rib-eyes with XO Chimichurri

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

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

Preheat grill.

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

Sous Vide Fish with XO Sauce

2 mulloway or barramundi fillets
2 tbs vegetable oil
1 green onion, sliced diagonally
1 tsp ginger, grated
1 tsp soy sauce
1 tsp XO sauce
1/2 tsp chicken bouillon powder (or 1/2 tsp of a crushed stock cube) mixed with 1/2 cup hot water

Cook the fish fillets sous vide at 131F (55C) for 30 minutes.

When the fish is finished cooking sous vide, heat up vegetable oil in a small pot over a medium heat and fry the ginger for 1 minute, then add the stock, soy and XO sauce and simmer for a further 5 minutes.

Put the fish in serving bowls, pour the sauce over the fish and serve with sliced green onion scattered on top.