Steakhouse Sirloin Tips

1/3 cup soy sauce (I used reduced-sodium)
1/3 cup vegetable oil
3 tablespoons dark brown sugar, packed
5 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon paprika (I reduced to about 2/3)
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (I reduced to 1/8)
1 (2 1/2-pound) beef flap meat*

*Flap meat is sold as whole steaks, strips, and pieces. For even pieces, buy a whole steak of uniform size and cut it up yourself.

Whisk soy sauce, oil, sugar, garlic, tomato paste, paprika, pepper, and cayenne together in bowl until sugar dissolves; transfer to zipper-lock bag. Pat beef dry with paper towels. Prick beef all over with fork and cut into 2 1/2-inch pieces. Add meat to bag with soy mixture and refrigerate for 2 to 24 hours, turning occasionally.

For a charcoal grill: Open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vents completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.

Clean and oil cooking grate. Cook beef (covered if using gas) until charred and registers 130 to 135°F (for medium), 8 to 10 minutes. Transfer meat to platter, tent loosely with foil, and rest for 5 to 10 minutes. Serve.

Note: Author flipped the steaks at 4 minutes, and they were temperature ready at 8 minutes.

Sirloin Tips with Caramelized Onions

For the Marinade

1 cup ketchup
1/2 cup Coca-Cola or water (see note)
1/2 cup sugar
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 cup Worcestershire sauce
1/2 cup A-1 Sauce
1 1/3 tablespoons freshly ground black pepper

2 pounds sirloin or rib eye trimmed and cut into large cuts as big as 2 to 3 inches square
1 large onion, cut into thick strips vertically
1 tablespoon butter

1 tablespoon extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar

In a medium sauce pan, place all marinade ingredients and bring to a boil, then reduce heat and gently simmer for 5 minutes. Remove from heat and cool completely.

Trim any gristle or large pieces of fat from beef. Cut into large pieces; about 2-3 inches square. Place cut beef in a zip lock bag. Pour cooled marinade over beef, seal and marinate 8-24 hours.

In a medium sauté pan over low heat melt butter in olive oil and place onions, salt, pepper and sugar and cook stirring occasionally for 30-40 minutes until onions are caramelized but not cooked down too much. Start cooking tips as the onions get close to finishing.

When you are ready to grill, drain all marinade and heat a ribbed grill pan over extremely high heat or heat your outdoor BBQ grill to the highest setting.

Lightly oil or spray pan or grill and place beef onto grill or pan not touching each other and cook untouched for 2-3 minutes (Depending on how thick they are and how hot your grill or stove gets, the timing will need to be monitored). If you are not certain, cut into one and check for doneness. Turn once and cook for another 1-2 minutes for medium rare.

Remove to a platter and serve with the caramelized onions.

Sirloin Tips

2 pounds sirloin steak tips
1 tablespoon Teriyaki sauce
1 tablespoon barbecue sauce
2 tablespoons red wine vinegar
Juice from half a lemon
3 tablespoons Catalina dressing
4 tablespoons extra virgin olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon coriander powder

Cut the beef into large pieces if they are not already cut into tips.

Mix all other ingredients in a bowl but only use half the oil, salt and pepper. Reserve the remainder for just before grilling.
In a zip lock bag, place tips and marinade and marinate overnight or at least six hours.

Prior to grilling, drain well and discard marinade. Dry the tips with paper towels.

Pre-heat grill to medium high.

Coat tips in remaining oil (2 tablespoons), salt (1/2 teaspoon) and pepper (1/4 teaspoon) and grill about two minutes on each side for medium rare. (Note: Cooking time may vary depending on the heat output of your grill and/or if you cook these in a grillpan on the stove.)

Sirloin Tips with Peppers and Onions

3 lb sirloin steak cut into 1-inch pieces
1/4 cup Teriyaki or Soy sauce
1/4 cup packed light brown sugar
3 Tbsp olive oil plus additional for cooking
2 Tbsp chopped Italian parsley or cilantro
3 clove garlic minced
1 tsp red pepper flakes
2 tsp steak seasoning divided [i.e., Mesquite/Montreal/Chicago/ Kansas City your preference]
1 red bell pepper seeded and sliced
1 green bell pepper seeded and sliced
1 large sweet onion cut into thin wedges
Black pepper to taste

Rinse, pat dry and cut the sirloin steaks into 1-inch pieces.
Whisk together the sauce, brown sugar, olive oil, chopped parsley, 3 clove minced garlic and red pepper flakes. Place into a plastic storage bag and refrigerate for several hours or overnight.

To prepare, remove the sirloin tips from the marinade. Discard the marinade.

Heat a few drizzles of olive oil in a large cast iron or heavy skillet over medium-high heat. Add the sirloin tips. Cook for 5-7 minutes until browned and to your preferred doneness. Season with 1 tsp of steak seasoning. Remove from the pan to a platter to rest.

Add the sliced bell peppers and onion wedges to the pan. Season with 1 tsp steak seasoning and black pepper to your taste. Add additional olive oil if needed. Cook for 5 minutes scraping the brown bits from the bottom of the skillet. Cook until browned and crisp tender.

Add the sirloin beef tips back to the pan. Stir until heated through then serve.

Variations:

Use a fajita seasoning place of the steak seasoning for fajitas.

Use an Asian-style marinade:

3 Tbsp canola oil
1/2 cup soy sauce
1/2 cup brown sugar
1 Tbsp minced shallot or red onion
1 Tbsp lime juice
3 cloves garlic minced
1 tsp minced ginger
1 tsp crushed red pepper flakes

Thai Chicken Meatball Soup

1 (4-inch) piece fresh ginger, peeled
6 garlic cloves, peeled
1 jalapeño
2 pounds ground chicken
1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
3 tablespoons fish sauce
Kosher salt
2 tablespoons vegetable or coconut oil, plus more as needed
2 cups chicken broth
1 (14-ounce) can full-fat coconut milk
1/2 teaspoon granulated sugar
5 ounces baby spinach
1 tablespoon lime juice, plus lime wedges for serving
Steamed white or brown rice, for serving

Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.

Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.

Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.

Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

Chicken Miso Meatballs and Dipping Sauce

1/4 cup whole milk
3 tablespoons sweet white miso
1 tablespoon minced garlic
1 teaspoons kosher salt
3/4 teaspoon black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground chicken

Heat oven to 425 degrees. In a large bowl, combine all the ingredients, and use your hands to gently mix. The mixture will be very sticky. Lightly wet your hands to prevent sticking during mixing and shaping meatballs.

Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.

Tip
Leftover meatballs freeze well; simply reheat in the oven at 375 degrees until warmed through (about 20 minutes).

For a quick dipping sauce, combine 2 parts soy sauce to 1 part distilled white vinegar, and add sliced scallions, or red-pepper flakes, if you like heat.

Pork Meatballs With Ginger

2 tablespoons peeled and minced ginger
1 tablespoon minced garlic (from about 3 large cloves)
1 tablespoon fish sauce
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground pork

Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.

Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.

Bake until golden and cooked through, about 15 minutes. Serve warm.

Tip:
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).

Korean Meatballs and Noodles

1 pound ground beef, preferably short rib and chuck
1 1/2 tablespoons honey
1 teaspoon ground black pepper
1 tablespoon Asian sesame oil
1 tablespoon rice vinegar
1/3 cup chopped peeled Bosc or Asian pear
1/4 cup chopped onion
1/2 tablespoon grated ginger
3 tablespoons soy sauce
2 cloves garlic, minced
1 large egg, beaten
1/3 cup dry bread crumbs, preferably whole wheat
6 ounces udon noodles or linguine
2 tablespoons gochujang, or ketchup seasoned with 1 teaspoon hot sauce
3 scallions, trimmed and slant-cut

Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.

Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.

While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.

Braised Fresh Black-Eyed Peas With Baby Turnips

1 bunch baby white turnips with greens, such as Hokkaido (8 ounces)
4 tablespoons French-style unsalted butter
2 small red onions, diced
Kosher salt and black pepper
1 1/2 pounds fresh black-eyed peas in pods, shelled
Fresh mint leaves

Remove the green tops from the turnips, and cut the turnips into quarters or sixths depending on size. Separate leaves from stems and discard stems; wash leaves.

Melt 2 tablespoons butter in a 3- to 4-quart shallow stovetop braiser over medium heat. Sweat onion in butter for 1 minute, until translucent. Add turnips and sweat 2 minutes, until glossy and starting to “shine.”

Run a knife through the leaves once, maybe twice, and add to the pot. Season with a healthy pinch of salt and stir until leaves are also starting to sweat and wilt.

Add peas and 1 cup of water. Season with two large pinches of salt (restaurant-chef pinches, not home-cook pinches). Cover. Reduce heat. Simmer for approximately 10 minutes.

Stir. Add 1 cup water. Add pinch salt. Re-cover. Simmer for 10 more minutes.

Stir. Simmer for 10 to 15 more minutes, or until beans are cooked and soft and starchy inside, turnips are cooked and water has turned grayish purple. Taste for salt and season. Let cool completely on stovetop with heat off.

Cover and refrigerate overnight to allow everything to meld and settle. Serve the next day, reheated over low until tepid, stirring in remaining 2 tablespoons of butter to melt gently into the broth. Finish with a shower of fresh mint and ground black pepper.

Firehouse Chili Gumbo

FOR THE CHILI:
2 tablespoons neutral oil, like canola or grapeseed
3 pounds ground beef, ideally coarse-ground
1 tablespoon kosher salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper, or to taste
2 tablespoons chile powder
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons steak sauce
2 tablespoons Worcestershire sauce
2 14.5-ounce cans diced tomatoes

FOR THE GUMBO:
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 large yellow onion, peeled and diced
2 medium shallots, peeled and diced
1 green bell pepper, diced
1 yellow bell pepper, diced
3 ribs celery, trimmed and diced
3 cloves garlic, peeled and minced
2 6-ounce cans tomato paste
2 8-ounce cans tomato sauce
1 to 2 cups tomato juice
1 cup ketchup
1 tablespoon apple-cider vinegar, or to taste
2 tablespoons hot sauce, or to taste

Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.

Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.

Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.

Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.

Pepperoni Pasta With Lemon and Garlic

Salt
1 pound medium pasta shells or orecchiette
1 tablespoon extra-virgin olive oil, plus more as needed
6 ounces pepperoni, thinly sliced, then coarsely chopped (about 2 cups)
3 garlic cloves, thinly sliced
1 teaspoon fennel seeds, cracked with a mortar and pestle or the side of a chef’s knife
Pinch of red-pepper flakes (optional)
1 tablespoon tomato paste
1 small lemon, zested (if your lemon is very large, just zest half of it)
3/4 cup torn fresh basil or parsley leaves and tender stems, plus more for garnish
Grated Parmesan, for serving (optional)

Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.

If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.

Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.

Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.

Dressed Up Ramen with Ground Beef

2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
1/3 cup beef stock
1/4 cup oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon Sriracha, or more, to taste
1 tablespoon toasted sesame oil
1 pound lean ground beef
1 cup diced sweet onion
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 green onions, thinly sliced
1/2 teaspoon toasted sesame seeds

In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.

In a medium bowl, whisk together beef stock, oyster sauce, rice wine vinegar and Sriracha.

Heat sesame oil in a large skillet over medium heat. Add ground beef and onion, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in garlic and ginger until fragrant, about 1 minute.
Stir in beef stock mixture, scraping any browned bits from the bottom of the skillet.

Stir in ramen noodles until heated through and evenly coated in sauce, about 1-2 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.

Jia Jiang Noodles

1 cup ground pork
2 tablespoons rice wine
2 tablespoons light soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
1 cucumber, peeled and cored
4 green onions
2 tablespoons vegetable oil
1/2 large onion, finely chopped
3 cloves garlic, finely chopped
1 ounce fresh root ginger, shredded
1 tablespoon yellow bean paste
7 ounces dry wheat noodles
Salt, to taste

Mix the pork with the rice wine, soy sauce, cornstarch and sugar, then cover and set aside to marinate for 15 minutes.

Slice the cucumber into fine juliennes. Cut the green onions on a sharp diagonal into similarly thin strips. Set aside, covered with dampened kitchen paper so that the strips keep their crispness.

Heat the oil in a wok over high heat. Add the onion, garlic and ginger, and fry vigorously for 45 seconds to 1 minute, or until fragrant. Add the yellow bean paste and fry for 20 seconds, then add the pork and stir-fry for 2 minutes.

Add 1 cup water and cook for 1 minute more, or until the liquid thickens into a light sauce. Season with salt to taste.

Cook the noodles in boiling water according to the packet instructions. Drain well and divide between serving bowls.

Reheat the sauce if necessary and pour it over the noodles.

Arrange the sliced scallions and cucumber in small mounds next to the noodles and serve immediately.

Cook’s Tip: In other regions, lamb or beef would be used instead of pork, but the vegetables remain the same.

Beef Lo Mein

8 oz (225 g) flank steak , cut against the grain into 1/4” (4 cm) thick slices
8 oz (225 g) fresh lo mein noodles (or 6 oz / 170 g dried lo mein / chow mein noodles)

Marinade:
1 teaspoon Shaoxing wine (or dry sherry)
1/2 teaspoon dark soy sauce
1 teaspoon cornstarch

Sauce:
1 tablespoon light soy sauce (or soy sauce)
1/2 tablespoon dark soy sauce
1/2 tablespoon oyster sauce
2 teaspoons sugar
1/2 teaspoon sesame oil

Stir Fry:
3 tablespoons peanut oil, divided
2 cloves garlic, minced
4 green onions, sliced into 1” (2 cm) pieces, greens and whites separated
1/2 large carrot, cut into matchsticks
5 pieces napa cabbage leaves, chopped
1/2 cup bean sprouts

Combine the steak with the marinade ingredients in a medium-sized bowl. Mix until well coated and marinate for 15 minutes.
Mix the sauce ingredients in a small bowl until the sugar is dissolved.

Cook the noodles according to package instructions. Rinse under running cold water to stop cooking. Drain and toss with a drizzle of sesame oil to prevent sticking.

Add 1 tablespoon of oil to a large skillet and heat over high heat until hot. Spread the marinated steak without overlapping. Cook without disturbing until the bottom turns golden brown, 1 minute or so. Flip to cook the other side until browned but the inside is still a bit pink. Transfer the beef onto a big plate and set aside.

Reduce the heat to medium-high and add 1 tablespoon of oil. Add the garlic. Stir a few times to release the fragrance, about 30 seconds.

Add the white part of the green onion, onions, carrots, and cabbage. Stir fry until the cabbage begins to wilt, 2 to 3 minutes.

Add the noodles and drizzle the remaining 1 tablespoon oil on top. Toss the noodles a few times to mix with the oil.
Pour in the sauce and toss together everything.

Add back the cooked steak and toss again, until the sauce is fully absorbed.

Add the bean sprouts and green onion greens. Stir a few times until the bean sprouts just wilted but remain crispy.

Transfer everything to serving plates and serve hot.

Sweet and Salty Grilled Steak With Cucumber Salad

1/2 cup fish sauce
1 tablespoon packed lime zest
1/3 cup fresh lime juice (from about 3 limes)
2 tablespoons dark brown sugar
2 garlic cloves, grated or minced
1 large jalapeño, seeds and veins removed if desired, minced
1 flank steak, about 1 1/2 pounds
1 small seedless English cucumber, thinly sliced
1 large bunch of radishes, thinly sliced
4 scallions, thinly sliced
1 teaspoon vegetable, peanut or olive oil (optional)
Cooked rice noodles or rice, for serving (optional)
Sesame seeds or crushed roasted peanuts, for serving (optional)
Fresh mint leaves or cilantro, for serving (optional)

In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.

Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.

Light the grill or heat the broiler to high. Pat steak dry with paper towels.

If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.

Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

Jalapeño Grilled Pork Chops

FOR THE PORK CHOPS:
5 large jalapeños, stemmed
5 large garlic cloves, peeled
1 bunch cilantro stems, cut into 1-inch pieces (about 1 packed cup)
2 tablespoons rice vinegar
1/2 cup olive oil, plus more for cooking
1 tablespoon kosher salt (Diamond Crystal)
2 teaspoons granulated sugar
8 thin-cut, bone-in pork loin chops (1/2-inch thick)

FOR THE RELISH:
1 large jalapeño, thinly sliced into rings
1 small red onion, thinly sliced into rings
1/3 cup rice vinegar
1 teaspoon kosher salt (Diamond Crystal)
2 tablespoons granulated sugar
Cilantro leaves and tender stems, for garnish
Cilantro rice or cooked white rice, for serving (optional)

Make the pork chops: In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.

While the chops marinate, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to medium-high.
Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.

Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates. (If using a gas grill, close the lid between flips.) Alternatively, cook the chops on the stovetop in batches. Heat a large skillet or grill pan over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering. Add the chops, with the marinade clinging to them, to the pan. Sear until browned and caramelized at the edges and no longer pink in the middle, 3 to 4 minutes per side. Discard any remaining marinade.

Serve the chops with the relish and cilantro on top. If you’d like, serve rice alongside.

Sweet and Salty Grilled Pork With Citrus and Herbs

1 1/2 pounds boneless pork shoulder
Kosher salt and black pepper
1/4 cup fish sauce
3 tablespoons light brown sugar
2 tablespoons sambal chile paste (optional)
2 garlic cloves, finely grated
1 lime, halved crosswise, plus 1/2 cup fresh lime juice (from about 4 limes)
1 orange or tangerine, halved crosswise (optional)
Cooked rice noodles or rice, for serving (optional)
1 head Boston lettuce or escarole, torn into large pieces
6 mint sprigs
1/2 bunch cilantro
1 shallot, thinly sliced into rings

Using a sharp knife, slice pork shoulder crosswise into 1-inch-thick steaks. (Depending on the shape and cut of your shoulder, some pieces may not stay together in a steak shape; this is O.K.) Season pork with salt and pepper and place in a shallow baking dish (a 9-by-13 works best) or resealable plastic bag.

Combine fish sauce, light brown sugar, sambal (if using), garlic and 1/2 cup lime juice in a medium bowl, stirring to dissolve the sugar. Pour half of the mixture over the pork and let it sit for about 15 to 20 minutes while you prepare the grill, using tongs to turn pork once or twice to make sure all of it is getting enough attention from the marinade. (There’s no need to refrigerate, unless you are working ahead, in which case you should refrigerate until ready to grill.)

If you’re using a charcoal grill, build the fire so it’s screaming hot. This pork is to be cooked hot and fast, so the hotter the better. If you’re using a gas grill, heat it on high. Bring a clean baking dish out to the grill for the pork to rest in after cooking.

Once the grill is sufficiently hot, grill the pork until deeply browned and lightly charred on both sides, 2 to 4 minutes per side (this will happen faster on a charcoal grill), moving the pork around as needed to prevent excessive flare-ups, which, depending on how fatty your pork is, will happen with varying severity. Grill the lime and orange, if using, cut-side down, until lightly charred, 1 to 2 minutes.

Remove the pork and lime from the grill and let rest a minute or two in that same large baking dish to catch the juices. Drizzle the remaining lime dressing over the sliced pork and let it rest for a few minutes so the juices mix with the dressing.

Slice the pork about 1/4 inch thick. Arrange rice noodles or rice, if using, on a large platter and top with lettuce, along with some of the mint, cilantro and shallots. Top with sliced pork and remaining herbs and shallots. Spoon the juices from the bottom of the baking dish over everything, and serve with the grilled citrus for squeezing.

Chili Pork

1 kg (2 pounds) pork belly or shoulder
20 g ginger (roughly chopped)
10 g garlic (sliced)
300 g onions (3-cm squares)
25 g green chillies (slit)
60 g tomatoes (diced)
20 g vegetable oil
2–3 pcs star anise
25 g soy sauce (½ light, ½ dark)
23 g salt

Place the pork in a pressure cooker, along with ginger, garlic, 50g onions, 2 green chillies, 2 star anise, 18 g salt, and 350 g water. Boil the pork in the pressure cooker on medium heat for 45 minutes. Transfer the pork to a plate and chill it in the fridge for about 30 minutes, to enable clean slicing later on. Once chilled, slice the pork about 5 mm wide.
Heat vegetable oil in a wok on high heat. Add the star anise, sliced pork, and half the green chillies. Toss or stir until fat renders from the pork. This should take about 4 to 5 minutes.
Then add the onion squares and fry for about 6 minutes until they are softened. Add the tomatoes and green chillies and fry for another 2 minutes.
Finally, add the soy sauce and salt. Toss to combine. You may garnish with some green onions if you like, but this is optional.

BLT Tacos

1 pound thick-cut bacon
1 pint cherry tomatoes, quartered (mixed colors are pretty here)
1 small jalapeño, seeded or not, finely chopped
2 tablespoons cilantro, chopped
1 1/2 teaspoons fresh lime juice, plus more to taste
Kosher salt, to taste
1/2 cup mayonnaise
1 1/2 teaspoons Cholula or other hot sauce, or to taste, plus more for serving
8 (6-inch) corn or flour tortillas
Romaine lettuce leaves, torn into bite-size pieces
1 avocado, sliced (optional)

Heat oven to 400 degrees. Lay bacon in an even layer on a rimmed baking sheet, and bake until browned and crisp, 15 to 20 minutes. Transfer to a paper towel-lined plate and let cool.

While bacon is cooking, toss together tomatoes, jalapeño, cilantro, lime juice and a large pinch of salt in a medium bowl. Taste and add more lime juice and salt, if needed.

In a small bowl, whisk together mayonnaise and hot sauce.

Lay a clean kitchen towel in a medium bowl. Using the open flame from a stovetop gas burner (or in a skillet placed on an electric burner), warm and lightly char tortillas, 30 seconds to 1 minute per side. Transfer warmed tortillas to a towel-lined bowl, and cover with towel to keep warm while you finish remaining tortillas.

Serve, letting people make their own tacos by layering bacon, salsa, lettuce, spicy mayonnaise and avocado, if using, on tortillas. Top with more hot sauce, if desired.

Rasta Pasta With Jerk Chicken

FOR THE CHICKEN:
2 tablespoons jerk seasoning
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 boneless, skinless chicken breasts

FOR THE PASTA:
Kosher salt
2 tablespoons extra-virgin olive oil
1 pound penne pasta
3 bell peppers, preferably a mix of colors, thinly sliced
4 green onions, sliced, plus more for garnish
2 garlic cloves, minced
1/4 cup jerk seasoning
2 fresh thyme sprigs
1 Scotch bonnet pepper, pierced, not sliced (optional)
1/2 cup heavy cream
1/4 cup vegetable or chicken stock
1/2 cup grated Parmesan

Prepare the chicken: In a medium bowl, combine jerk seasoning, 1 tablespoon olive oil, garlic powder and smoked paprika. Add chicken and toss to coat. Cover bowl with plastic wrap and let sit in the refrigerator for 2 hours or up to 24 hours. Pull chicken out about 1 hour before cooking, so it comes to room temperature.

Heat oven to 400 degrees. Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium. Add the chicken to the skillet, and sear chicken on both sides until browned, about 3 minutes per side.

Once chicken is seared, transfer the skillet to the oven and roast chicken until internal temperature reaches 165 degrees, 15 to 20 minutes. Transfer to a cutting board, let rest for about 10 minutes, and slice on a bias.

As chicken roasts, prepare the pasta: Set a pot of well-salted water to a boil over high heat. Add the pasta, and cook according to the package instructions. Drain and set aside.

Add 2 tablespoons oil to a heavy pot set over medium, and sauté bell peppers with green onions until peppers are barely softened, about 4 minutes. Add the minced garlic and cook until it’s fragrant, about another minute.

Add the 1/4 cup jerk seasoning to the pot and combine. Add the thyme and pierced pepper. Add heavy cream and vegetable stock and bring to a simmer. Mix in the Parmesan, then add pasta.
Top with the jerk chicken, and garnish with green onions. Serve hot.