Whole Roasted Cauliflower with Chimichurri

1 whole cauliflower, leaves trimmed off
1/2 cup olive oil, divided
1/2 cup fresh parsley
1/4 cup fresh cilantro
3 tablespoons fresh oregano
3 tablespoons red wine vinegar
2 garlic cloves
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon paprika
How to Make Oven Baked Cauliflower

Preheat the oven to 375 degrees F (190 C).

Rinse the cauliflower, then use 1/4 cup of olive oil, to coat the whole head, top to bottom, of cauliflower.

Place in a cast iron skillet or baking dish. Cover with aluminum foil and cook for 30 minutes.

Remove aluminum foil and cook for an additional 60 minutes. The cauliflower will be golden brown when fully cooked.

Meanwhile, in a small food processor, combine the remaining olive oil, herbs, garlic, and spices. Blitz till combined, but still slightly chunky.

Remove cauliflower from oven and let rest for 10 minutes before topping with chimichurri sauce and serving.

Whole Roasted Cauliflower with Whipped Goat Cheese

2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed
Whipped Goat Cheese and Assembly

4 ounces fresh goat cheese
3 ounces cream cheese
3 ounces feta
1/3 cup heavy cream
2 tablespoons olive oil plus more for serving
Coarse sea salt (for serving)

Roasted Cauliflower

Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.

Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

Whipped Goat Cheese and Assembly

While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.

Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.

DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.

Whole Roasted Cauliflower with Shawarma and Harissa

1 large head cauliflower
2 Tbsp avocado oil or melted coconut oil
2 Tbsp water
2 Tbsp shawarma spice blend (or curry powder, plus more for exterior)
1-2 tsp harissa paste (optional)
2 tsp maple syrup
1/2 tsp sea salt (plus more for exterior)

Preheat oven to 400 degrees F (204 C). Also fill a small baking pan halfway with water and set on the floor (bottom) of the oven. This will provide steam to help the cauliflower cook more evenly.

Rinse and dry the head of cauliflower and carefully cut off the bottom stalk without removing too much of the core. You want the entire head intact for baking. Peel away any remaining green leaves and place in a cast-iron skillet (or other oven-safe pan).

In a mixing bowl, mix together avocado oil or melted coconut oil, water, shawarma spice blend, harissa paste (optional), maple syrup, and salt. Taste and adjust flavor as needed, adding more shawarma for smoky flavor, harissa paste (optional) for spiciness, maple syrup for sweetness, or salt for more intense overall flavor.

Flip your cauliflower upside down and pour on most of the sauce. Let the sauce pour down the core, shake it around so it infuses the center, and then flip the cauliflower over and use a brush to rub the leftover sauce (including any that seeped into the pan) all over the exterior for maximum flavor. Place cauliflower core-side down before baking and add an extra pinch of salt and spice blend to the exterior for extra flavor.

Place skillet in oven and roast for 35-50 minutes (depending on size of cauliflower) or until a knife easily pierces the core. If you prefer softer cauliflower, then roast for longer. For cauliflower with a little bite, roast for less time.

To brown the exterior, increase heat to high broil and roast 2-4 more minutes, watching carefully as not to burn.

Remove from oven and enjoy as is or garnish with desired sauces and sides.

Leftovers can be stored in the refrigerator up to 4 days. Reheat in a 350-degree F (176 C) oven until hot.

Whole Roasted Cauliflower with Garlic and Parmesan

1 head Cauliflower
1/3 cup Olive oil
3 cloves Garlic (crushed)
1/4 cup Grated Parmesan cheese (divided)
1 tsp Dried basil
1 tsp Dried parsley
1 tsp Dried thyme
1/2 tsp Sea salt (or more to taste)
1/4 tsp Black pepper

Preheat the oven to 400 degrees F (204 degrees C).

Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it’s flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.

In a small bowl, make the garlic Parmesan sauce. Stir together the olive oil, minced garlic, 2 tablespoons (28.3 grams) grated Parmesan (half of the total amount), basil, parsley, thyme, sea salt, and black pepper.

Place the trimmed cauliflower head upside down (core side up) onto a 6-quart (5.6 liters) dutch oven. Drizzle 1/2 of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any that had dripped down to the pan or didn’t spread well.

Cover the dutch oven with a lid and bake for 35-45 minutes, until the cauliflower is tender and pierces easily with a skewer, knife or fork.

Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons grated Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes, until the cheese is browned.

Whole Roasted Cauliflower with Almond-Herb Sauce

FOR THE CAULIFLOWER:
1 large cauliflower
Olive oil
Salt

FOR THE SAUCE:
1/3 cup blanched almonds
6 to 10 anchovy fillets (optional)
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature
1/2 cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
1/2 cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
1/2 to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper

Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.

Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.

Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.

Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.

Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.

Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.

When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)

Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

Gobhi Musallam (Whole Roasted Cauliflower with Tomatoes)

2 tablespoon(s) ghee or vegetable oil
2 large tomatoes, cut in four pieces
2 medium bay leaves
1 1/2 teaspoon(s) garam masala
1 1/2 teaspoon(s) turmeric
teaspoon(s) cayenne pepper
1 tablespoon(s) dried coconut
1 large cauliflower (about 900 gram)
2/3 cup(s) water
1/2 cup(s) chopped cilantro, to garnish
1 Whole lemon, sliced in several pieces
1 teaspoon(s) salt, or as desired

Heat the ghee or vegetable oil in a deep saucepan and sauté tomatoes until their juices run.

Add bay leaves, garam masala, turmeric, cayenne pepper, salt and coconut and stir thoroughly for another 2-3 minutes.

Remove leaves and stem from cauliflower, turn it floret-side down, and place over cooking mixture.
Pour water, cover pan, and simmer about 30 minutes. From time to time, remove cover and baste cauliflower with cooking mixture.

When cauliflower is tender, remove from heat and transfer the whole cauliflower together with the remaining liquid onto a serving dish.

Garnish with coriander and lemon and serve hot.

Spiced Ginger Shrimp with Burst Tomatoes

About 1 1/2 teaspoons aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend (see Note), plus more to taste
1 1/2 teaspoons finely grated fresh ginger
2 garlic cloves, minced or finely grated
3 scallions, thinly sliced, greens and whites separated
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 pound extra-large shrimp, shelled and deveined
1 tablespoon extra-virgin olive oil
3/4 cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes
2 tablespoons unsalted butter
Fresh lime juice
1/2 cup fresh mint leaves, torn or roughly chopped

In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.

Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.

Note: You can use any aromatic spice mix you have on hand here, or use 1/2 teaspoon each of ground cumin and coriander plus 1/4 teaspoon each of cayenne and cinnamon.

Vadouvan Shrimp and Snow Peas

INGREDIENTS

1/4 Tbsp. ground cumin
1/2 tsp. ground cardamom
1/2 tsp. ground mustard
1/3 tsp. turmeric
1/4 tsp. crushed red pepper flakes
1 1/2 tsp. thinly sliced fresh curry leaves (optional)
1/2 tsp. ground fenugreek (optional)
2 Tbsp. vegetable oil
4 large shallots (1/2 pound), thinly sliced lengthwise
6 large garlic cloves, thinly sliced lengthwise
3/4 tsp. kosher salt, divided
2 Tbsp. butter
24 large shrimp (about 1 1/4 pounds), shelled and deveined
2 Tbsp. fresh lime juice
2 scallions, thinly sliced
1 tsp. yellow mustard seeds, toasted, for garnish (optional)
Lime wedges, for serving

In a small bowl, combine cumin, cardamom, ground mustard, turmeric, and red pepper flakes. Add curry leaves and fenugreek, if using.

In a large skillet, heat oil over medium heat. Add shallots and garlic and cook, stirring occasionally, until they start to soften, about 2 minutes. Add 2 Tbsp. water, cover, and reduce heat to low, stirring a few times, until golden brown and very soft, about 10 minutes more. Add 1/4 teaspoon salt and 1 tsp. spice mixture and cook over medium heat, stirring, until fragrant, about 2 minutes. Scrape mixture into a medium bowl. Return skillet to stove.

Add butter to skillet and cook over medium heat until starting to brown, 1 to 2 minutes. Add shrimp in an even layer and season with 1/4 tsp. salt. Cook over medium heat until shrimp start to curl, about 1 minute per side. Sprinkle with 2 tsp. spice mixture and continue to cook, stirring, until fragrant and shrimp are almost cooked through, about 2 minutes more. Stir in shallot-garlic mixture and lime juice and simmer until heated through, about 1 minute more. Season with remaining 1/4 teaspoon salt.

Spoon shallot-garlic mixture onto 6 small plates. Add 4 shrimp to each plate and scatter on top scallions and mustard seeds, if using. Serve with lime wedges.

Vadouvan Shrimp

4 tablespoons butter, unsalted
3-4 tablespoons vadouvan
2/3 cup orange or mango juice
1 1/2 pounds large shrimp, peeled and deveined

1Melt the butter in a saute pan until golden.

Add the vadouvan and saute until fragrant, about 1 minute.

Add the juice, and increase the heat to a boil. Reduce the liquid by about half, until syrupy, about 3-4 minutes.

Add the shrimp, and saute until cooked, about 5 minutes. Serve over rice.

Vadouvan Scallops with Apple Broth

2 x celery stalks with leaves, coarsely chopped
1 x tart apple, coarsely chopped with skin, cored
5 cups unsweetened apple juice
2 x shallots, sliced
1/2 tsp. brown mustard seeds
1 x whole star anise

Scallops Ingredients:

1 1/2 lbs. scallops, rinsed and patted dry
Kosher Salt
freshly ground pepper
2 1/2 tsp. Vadouvan
1 x tart apple, peeled, cored and chopped into ¼” cubes
2 Tbsp. olive oil, divided
1 x celery stalk, trimmed and thinly sliced
1 Tbsp. chives, chopped
1/2 tsp. apple cider vinegar

Broth Directions:
Place celery, apple, apple juice, shallots, mustard seeds and star anise in a large heavy saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, for about 45 minutes or until liquid has reduced and is syrupy. Strain and set aside. Discard solids.

Scallops Directions:
Preheat oven to 250°F. Season scallops with salt and pepper. Place 2 teaspoons of Vadouvan curry blend on a small plate. Dip both flat sides of scallops in curry; place on large plate.

Heat 1 tablespoon of oil in heavy large skillet (preferably cast iron) over medium-high heat. Add scallops and cook until seared on first side, about 2 minutes. (Do not crowd the scallops in the pan or you won’t get a nice sear. You may need to do more than one batch, depending on the size of your pan.)

Flip scallops and cook another 2 minutes or so, until seared on second side and barely opaque in the center. Transfer to a small baking sheet and place in oven to keep warm.

Heat remaining 1 tablespoon of oil in the same skillet. Add apple and celery. Sauté until apple begins to soften, about 3 minutes.

Add apple broth and remaining ½ teaspoon Vadouvan curry blend. Increase heat to high and boil until mixture thickens, about 10 minutes. Stir in vinegar. Season with salt, pepper and more vinegar, if desired.

Divide broth mixture among 4 shallow pasta bowls. Add scallops and garnish with chives.

Fried Green Tomatoes

3 fresh green tomatoes cut into 1/4 inch slices
Salt and pepper to taste
1/2 cup all-purpose flour
2 large eggs beaten with 1 tablespoon water
1/2 cup yellow cornmeal
1/2 cup panko crumbs
1/8-1/4 teaspoon paprika optional- go up to 1/4 teaspoon if you like spicy foods
oil for frying

Liberally season green tomato slices with salt and pepper on both sides.
Add flour and eggs to two separate small bowls.

Combine cornmeal, panko crumbs and paprika into another small bowl and whisk together.
Begin by dipping each seasoned tomato slice into flour coating on both sides.
Next add floured tomato slice to eggs coating on both sides.

Lastly dip into cornmeal and crumb mixture and set aside finished slice on baking sheet.
Repeat dredging process, starting with flour, until all slices are coated.

Heat oil in a frying pan over medium high heat.

Fry tomato slices on both sides until golden brown and drain on paper towels.

Serve warm.

Tamarind-Glazed Shrimp

1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon coriander seeds, crushed
2 tablespoons store-bought tamarind-date chutney
1 1/2 tablespoons honey
1/2-inch peeled ginger root, grated
1 pound uncooked medium (41 to 50 count) shrimp, peeled and deveined
2 tablespoons vegetable oil

Combine the lemon juice, salt, crushed red pepper flakes (if using), coriander seeds, chutney, honey and ginger in a resealable plastic food storage bag.

Add the shrimp and seal the bag, pressing out as much air as possible. Massage to coat the shrimp evenly. Refrigerate for 10 minutes or up to 1 hour.

About 10 minutes before you are ready to serve, heat the oil in a large skillet over medium-high heat until the oil shimmers.

Add the shrimp and all of the marinade, being mindful of the splatters.

Cook, stirring, for about 2 minutes, or until the shrimp are no longer translucent.

Transfer to a bowl and pour any pan juices over the shrimp. If serving as hors d’oeuvres, place 2 or 3 shrimp on long skewers.

Cold Tahini Noodles

Kosher salt
1 pound dried udon noodles (may substitute Chinese egg noodles or whole-wheat linguine)
2 tablespoons plus 1 teaspoon sesame oil
2 tablespoons unseasoned rice vinegar
2 tablespoons tahini
1 tablespoon smooth peanut butter
3 1/2 teaspoons low-sodium soy sauce
1 tablespoon sugar
1 tablespoon peeled fresh ginger root, finely grated
2 to 3 teaspoons chili garlic sauce
1 large carrot, scrubbed well and cut into 2-inch long matchsticks
1/2 English cucumber, seeded and cut into 2-inch long matchsticks
1 medium red bell pepper, seeded and cut into thin 2-inch-long strips
2 scallions, thinly sliced
1/4 cup chopped roasted unsalted peanuts (or 1 teaspoon toasted sesame seeds)

Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook for 8 minutes, or until just tender. Drain the noodles, rinse with cold water, drain again and transfer to a large bowl. Add 1 teaspoon of the sesame oil and toss to coat.

In a medium bowl, whisk the remaining 2 tablespoons sesame oil, the rice vinegar, tahini, peanut butter, soy sauce, sugar, ginger and chili-garlic sauce.

Pour the sauce over the noodles and toss to coat. Add the carrot, cucumber and bell pepper and toss to mix it together.

Sprinkle the scallions and peanuts (or toasted sesame seeds) on top before serving.

Cantonese Supreme Soy Sauce Pan-Fried Noodles

300 grams fresh thin egg noodles (Twin Marquis Hong Kong Fried Noodles)
4 Tbsp cooking oil – divided, plus more as needed
1 large onion – peeled and thinly sliced
3 cups beansprouts

Seasonings:
2 Tbsp soy sauce – or more to taste
1 Tbsp oyster sauce
1 Tbsp dark soy sauce
1 Tbsp sesame oil
1 tsp sugar
1/4 tsp ground white pepper

Mix all the ingredients for the seasonings and set aside.

Bring a large pot of water to a boil. Blanch the fresh egg noodles in the boiling water for 1 minute or less. Don’t overcook the noodles. If you use dried noodles, cook them according to instruction. I suggest to cook it to al dente and then refresh with cold water.

Preheat a wok or large skillet until really hot. Add 3 Tbsp of oil. Add the blanched noodles to the wok. Spread it on the wok as thinly as possible and let them fry until certain spots get slightly charred and crispy. Flip over and let it crisp up on certain spots. Drizzle with a bit of oil on the side if necessary. Dish out the noodles.

Preheat the wok again. Add 1 Tbsp of oil and add onion slices. Stir fry until they are slightly softened but still has a bit of crunch.

Add the noodles followed by the seasonings. Toss to mix everything and to make sure the seasonings coat the noodles. Add beansprouts and stir fry for about 30 seconds or so or until it just a bit soft but still have that crunch. Have a taste and adjust by adding more soy sauce if needed. Turn off the heat and serve immediately.

Variations:

Supreme soy sauce noodles is a very basic Cantonese chow-mein and usually with no protein or leafy vegetables added. However, if you want to make it into a “complete” meal with some protein and veggies, you certainly can.

PROTEIN: chicken, beef slices, pork slices, tofu, shrimp, etc. Stir fry this with a bit of oil after you pan-fry the noodles and then dish out and add them back in together with the noodles and seasonings later.

VEGETABLES: Bok choy, yu choy, Chinese broccoli (gai lan), mushrooms, etc. After stir frying the onion, add the veggies and continue to stir fry until the veggies are soft and continue with the rest of the recipe.

Sheet Pan Salt and Pepper Chicken

1 pound (450 grams) boneless skinless chicken thighs (or breasts) , cut to 1-inch (2-cm) pieces
1 egg , beaten
1/2 cup cornstarch
1/3 cup vegetable oil
1 small batch basil (or nori sheets) (*Footnote 1)

Marinade
1 tablespoon vegetable oil
3 cloves garlic , finely grated
2 teaspoons ginger , finely grated
2 teaspoons brown sugar (or regular sugar)
1/2 teaspoon salt

Spice Mix
2 teaspoons white pepper powder
1 teaspoon brown sugar (or regular sugar)
1 teaspoon salt
1/4 teaspoon five-spice powder

Combine the chicken and the marinade ingredients in a big bowl. Mix well. Marinate for at least 30 minutes at room temperature, or up to overnight in the fridge.

Combine the ingredients for the spice mix in a small bowl and stir to mix well. Note, this recipe prepares more spice mix than you might use, so you can adjust the seasoning according to your preference.

When you’re ready to cook, add the beaten egg into the bowl with the chicken. Stir to mix well. Add the cornstarch. Stir to coat the chicken, until it forms an uneven coating with a little dry cornstarch left unattached. The batter should be quite dry and not very runny.

Add the oil to a large skillet (nonstick or carbon steel), just enough to coat the bottom of the pan. Heat over medium-high heat until hot. Add the chicken one piece at a time using a pair of chopsticks or tongs. Turn to medium heat if the pan starts to smoke too much.

Cook the chicken until the bottom turns golden brown, 2 to 3 minutes. Flip to brown the other side, 2 to 3 minutes. (Alternatively, you can deep-fry the chicken with more oil at 350 F (176 C) until golden brown.) Transfer chicken to a large plate and remove the pan from the stove to let it cool a bit.

Your pan should still have a thin layer of oil remaining in it. If not, add 1 to 2 tablespoons of oil. Heat over medium heat. Spread the basil leaves. Cook the bottom side for 30 seconds. Flip to cook the other side until crispy. Transfer the basil leaves to a large plate to cool.
While the chicken is still hot, sprinkle about half of the spice mix over the chicken and gently toss it with a pair of tongs. Taste the chicken. Add more spice mix if needed. Add the cooked basil leaves and toss again.

Serve as an appetizer.

You can store the leftover chicken in a sealed container in the fridge. To reheat the chicken, preheat your oven to 350 degrees F (176 C). Heat the chicken for 10 to 15 minutes, or until heated through.

Notes
The crispy basil leaves add another flavor dimension to the dish, but it does require some extra effort to cook them. I’ve found that dried nori sheets have a similar texture and equally interesting taste. You can simply shred some nori and add it to the chicken to skip frying the basil.

Salt and Pepper Pork Chops

1 lb (450 g) boneless pork chops , cut into irregular 1/2” to 1” (1 to 2.5 cm) pieces (See the blog post above for how to cut the chops)

Marinade
2 tablespoons vegetable oil
1 tablespoon Shaoxing wine (or dry sherry for gluten-free)
1 tablespoon cornstarch
1/2 teaspoon salt

Pepper salt
1/4 teaspoon salt
1/2 teaspoon white pepper

Cooking
1/4 cup cornstarch
1/2 cup vegetable oil (or enough to cover half of the pork)
3 cloves garlic , sliced
1 jalapeno , thinly sliced

Combine the cut pork with the oil, shaoxing wine, 1 tablespoon cornstarch, and salt. Mix until the pork is evenly coated. Marinate for 15 minutes.

Mix the salt and pepper in a small bowl.

Add enough oil to a medium-sized pan to cover half of the pork. Heat over medium heat until hot. Prepare a plate lined with paper towels.

Add the garlic and peppers to the oil and fry them until the garlic just turns pale golden and the jalapenos crisp up on the edges, 1 to 2 minutes. Remove them from the pan with a slotted spoon, draining the excess oil as you do, and place them onto the paper towel lined plate. Once the peppers and garlic have cooled, transfer them to a big bowl.

Add the 1/4 cup cornstarch to the marinated pork chops and toss to coat. Add the pork to the pan, a few pieces at a time, so they do not crowd the pan. Cook on each side for 2 to 3 minutes, until the coating is crispy and lightly browned.

Remove the pork from the pan, draining the excess oil as you do, and place them on the paper towel lined plate. Let rest for at least 10 to 20 seconds, so the paper soaks up some of the oil. Once you’ve cooked all the pork chops, transfer them to the bowl with the pepper and garlic.

Sprinkle half of the salt and pepper over everything and toss to evenly distribute. Taste the pork and sprinkle with more salt and pepper, if needed.

Thai Roasted Cauliflower

About 1/3 – 1/2 large head cauliflower (see note)
1/4 cup cilantro, chopped
2 T olive oil, plus extra for drizzling
juice and zest of 1 lime
1 tsp fish sauce (vegan alteration: wheat-free tamari)
2 tsp sugar
1 jalapeño, finely chopped (seeded for milder tastes)
1/4 cup dry-roasted, unsalted peanuts crushed or finely chopped
extra cilantro, lime and jalapeño, for serving

Preheat oven to 425F. Carefully trim the outer leaves off your cauliflower leaving the stem intact. Slice the cauliflower into about 3/4″ slabs all the way through the stem. Reserve any loose florets (probably half a head, or so) for another use — or just roast them alongside the steaks. They won’t look as cool, but whatever.

Liberally drizzle cauli with olive oil and roast on a baking sheet in a single layer for 30 minutes, until deep golden brown with crisp spots in places. Let cool slightly.

Meanwhile, stir together cilantro, 2 T olive oil, lime juice, fish sauce or tamari, sugar and jalapeño in a small bowl.

Top cauli steaks with cilantro mixture, crushed peanuts and lime zest and extra cilantro, lime juice and jalapeños to taste. Enjoy!

Quick Paneer Korma

A drizzle of a neutral Oil
8 oz. of Paneer (cut into bite size cubes)
1 medium Yellow Onion (diced)
1/2 a Red Bell Pepper (seeded and diced)
1/2 of a Green Bell Pepper (seeded and diced)
1 cup of Coconut Milk (unsweetened)
1 – 12 oz. jar of Brooklyn Delhi’s Coconut Cashew Korma Simmer Sauce
Salt to taste
Fresh Cilantro for topping, steamed Rice, or Naan Bread

In a large skillet, on a low to medium heat, drizzle with oil. Add in paneer and cook for a few minutes until golden on two sides and then carefully remove from skillet onto a plate.

In same skillet, add in onions and bell peppers. Sauté for 10 minutes or until onions become slightly translucent.

Then add paneer back in to skillet along with coconut milk and Brooklyn Delhi’s Coconut Cashew Korma Simmer Sauce. Stir and simmer for an additional 10 minutes or so. Taste and add salt if needed.

Serve with your choice of accompaniments and enjoy.

Spicy Cauliflower Bites

1/2 large head of cauliflower, roughly 575 grams
3/4 cup chickpea flour
3/4 cup water
sea salt and ground black pepper, to taste
1/2 cup Guntur Sannam Hot Sauce
1 1/2 tablespoons grapeseed or other neutral-tasting oil
1 tablespoon maple syrup
Chopped cilantro, for garnish

Preheat the oven to 425 Degrees. Line a large baking sheet with parchment
paper and set aside. Cut the cauliflower into small florets.

In a large bowl, whisk together the chickpea flour, salt, pepper, and water. Once the batter is smooth and slightly thick, transfer all of the cauliflower florets to the bowl. Using a spatula, toss the cauliflower until every floret is evenly coated in the batter.

Transfer each coated floret to the prepared baking sheet, giving each floret a nice cushion of space. Once you’ve transferred all of the cauliflower to the baking sheet, slide the baking sheet into the oven and set a timer for 20 minutes.

While the cauliflower does its first bake, you’re going to make the spicy sauce that will coat the cauliflower in the second bake. Clean and wipe out the large bowl you just used for the batter. In this bowl, whisk together the Guntur Sannam Hot Sauce, grapeseed oil, and maple syrup.

Once the timer goes off, remove the cauliflower from the oven. The batter coating each floret should be slightly dried, firm, and golden. Transfer all cauliflower florets to the large bowl with the Guntur Sannam Hot Sauce mixture. Toss to evenly coat in the sauce.

Transfer the coated florets back to the baking sheet, spreading them out as much as you can. Slide the baking sheet back into the oven and bake for an additional 25 minutes, or until the bottoms of the florets are deep golden brown and crisp.

Serve the spicy cauliflower bites with the dipping sauce of your choice and some chopped cilantro on top.

NOTES

– For a quick dipping sauce, stir together some coconut milk-based yogurt with a big spoonful of Mango Chutney, leaving big swirls of the chutney on top.

– You can substitute white rice flour for the chickpea flour in this recipe.

– You can season the chickpea flour mixture with whatever spices you enjoy.

Perfect Chicken Tenders (and Honey Mustard Sauce)

Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper

Honey Mustard, recipe follows

Honey Mustard:
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper

Preheat oil to 350 degrees F.

Cut the chicken breasts into long strips and set aside.

Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.

Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.

Honey Mustard:

Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.