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Garlic Roasted Pork Shoulder
Makes 8 servings:
INGREDIENTS:- 1 head garlic, cloves peeled
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1 1/2 tablespoons dried oregano
- 2 tablespoons distilled white vinegar
- 2 tablespoons fresh lemon juice
- 1 (7- to 7 1/2-pound) bone-in pork shoulder with skin
- Mash garlic to a paste with 2 tablespoons kosher salt using the side of a large heavy knife, then stir in oregano, vinegar, lemon juice, and 1 tablespoon pepper.
- Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone.
- Make 1-inch-deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings, then push some of the garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp). Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours.
- Put pork, skin side up, in a flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour.
- Meanwhile, preheat oven to 350°F with rack in middle.
- Cover pork with parchment paper and then tightly with foil and roast 2 1/2 hours. Discard foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour), until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more. Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes.
- Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard fat. Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat (straddle 2 burners if necessary), scraping up brown bits, 1 minute, then add to pan juices along with enough water to bring total to 1 1/2 cups.
- Cut skin off roast pork. (If skin is not crisp, roast in a shallow baking pan in a 475°F oven until crisp, about 10 minutes.) Cut skin into serving pieces. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin.
Halibut Ceviche with Avocado and Jalapeno Purée
Makes 4 servings:
INGREDIENTS:
Halibut and marinade:- 1 pound halibut fillet, diced into 1/2-inch pieces
- 1 large red onion, diced small
- 1 lime, juiced
- 2 tablespoons rice vinegar
- 1 yellow bell pepper, stem and seeds removed and diced small
- 2 ripe California avocados (1 pound total), quartered, pitted, and peeled
- 1/2 jalapeno
- 1/2 cup chopped fresh cilantro
- 2 teaspoons fresh lime juice, or to taste
- 1 1/2 teaspoons kosher salt, or to taste
- 3/4 to 1 cup cold water
In a non reactive bowl, stir halibut with onion, lime juice and vinegar to coat. Cover and refrigerate for 4 to 6 hours.
Discard halibut marinade and in a clean bowl combine halibut and bell pepper.
For purée, combine avocados, jalapeno, cilantro and salt in food processor or blender. Purée, adding lime juice and additional water until you’ve reached the desired consistency. Taste and season with salt and fresh ground pepper.
Spoon the ceviche into sundae glasses, martini glasses, or small bowls, top with purée.
Larb Gai
Serves 6
INGREDIENTS:- 2/3 cup fresh lime juice
- 1/3 cup fish sauce (nam pla*)
- 1 tablespoon sugar
- 2 teaspoons Thai roasted chili paste* in oil or chili-garlic sauce*
- 3/4 cup canned low-salt chicken broth
- 1 1/2 pounds ground chicken
- 1 cup thinly sliced green onions
- 3/4 cup thinly sliced shallots
- 3 tablespoons minced fresh lemongrass*
- 1 tablespoon thinly sliced Thai chilies* or serrano chilies
- 1/2 cup chopped fresh cilantro leaves
- 1/3 cup chopped fresh mint leaves
- 2 small heads Boston lettuce, separated into leaves *Available at Asian markets and some supermarkets nationwide.
Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
Spoon into lettuce leaves; serve.
Asparagus Wrapped in Crisp Lean Prosciutto
Makes 16
INGREDIENTS:- 1 tablespoon olive oil
- 16 spears fresh asparagus, trimmed
- 16 slices lean prosciutto
- Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
- Wrap one slice of lean prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
- Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and lean prosciutto is crisp. Serve immediately.
Calamari Fritto Misto
INGREDIENTS:
- 16 oz Squid Calamari
- 1 Cup Flour
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Kosher Salt
- 3 Eggs
- 6 oz Bread Crumbs
- 3 oz Vegetable Oil
- Mix together flour, cayenne and salt in a medium-sized bowl.
- Add any other herbs you desire to the flour mixture.
- Put 3 cracked eggs in a bowl and beat lightly.
- Place breadcrumbs on a plate.
- Start heating oil to med-high heat in medium-large pan on stovetop.
- Dip a few thawed calamari rings into the flour.
- Toss till coated.
- Dip flour-coated rings into the egg mixture.
- Toss flour- and egg-coated rings with breadcrumbs.
- Shake off excess breadcrumbs and put in preheated oil on stovetop.
- Allow enough space between rings to ensure that they all cook evenly.
- Pan Fry until breadcrumbs are golden and calamari is tender.
- Serve with dipping sauces of your choice.
Crispy Stuffed Chevre Peppers
Makes 12
INGREDIENTS:- 12 jalapeno peppers
- 6 ounces of chevre goat cheese (2 cup)
- 1 teaspoon hot sauce
- 3 large eggs
- 1 cup plain fine dry bread crumbs
- 2 teaspoons dried oregano
- About 4 cups vegetable oil
Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T.
Pry open enough to hold back long cuts (to expose ribs and seeds),then devein and seed using tip of a paring knife and kitchen shears.
Stir together cheese, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt.
Fill chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.
Lightly beat eggs in a small shallow bowl. Stir together bread crumbs, oregano, and 1/4 teaspoon each of salt and pepper in another shallow bowl.
Dip chiles in egg, letting excess drip off, then coat with bread crumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer.
Heat 2 inches of oil to 325°F in a medium saucepan. Fry chiles in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 325°F between batches.
Turkey Tamales con Mole Negro
Serves 8
INGREDIENTS:- Banana leaves for wrapping, thawed if frozen (see Tips, below)
- 2 turkey drumsticks or 1 thigh and drumstick
- 1 small onion, unpeeled
- 2 garlic cloves, unpeeled
- 8 whole black peppercorns
- 2 1/2 teaspoons salt, or to taste
- 1 1/2 cups mole negro, made by blending 1/2 cup Teotitlán-Style Black Mole paste with 1 cup chicken stock (see Tips, below)
- 8 ounces (about 1 cup) lard (preferably home-rendered; see Tips, below)
- 1 1/2 pounds (about 3 cups) coarse-ground fresh masa, homemade or bought from a supplier, or reconstituted masa made by mixing 2 1/4 cups masa harina with 1 3/4 cups chicken stock (preferably homemade) or water (see Tips, below)
Have ready a steamer arrangement.
Remove the banana leaves from the package; gently unfold and wipe clean with a clean damp cloth. With kitchen scissors, cut out eight 12 X 10-inch rectangles. Tear off long thin strips from the remaining leaves to serve as "string" ties for the packets. Set aside.
Place the turkey pieces in a medium-size saucepan with the onion, garlic, peppercorns, and 1 teaspoon salt (or to taste). Add enough water to cover (about 4 cups) and bring to a boil over high heat. Reduce the heat to medium-low and cook, partly covered, until the meat is falling off the bones, about 35 to 40 minutes. Remove the turkey pieces from the broth (which can be strained and saved for another purpose); when cool enough to handle, remove the skin and tear the meat into long shreds. You should have about 2 cups. Set aside.
In a small saucepan, heat the mole to a boil over medium heat, reduce the heat to low, and cook for 5 minutes. Stir in the shredded turkey. Set aside.
Place the lard in a mixing bowl or the large bowl of an electric mixer set at medium speed. With a wooden spoon or the mixer blades, beat for 1 to 2 minutes, until somewhat aerated. Begin beating in the masa a handful at a time, stopping occasionally to scrape down the sides of the bowl with a rubber spatula. At this point you must make a judgment call — whether or not to add a little liquid. The consistency should be that of a very thick, pasty porridge. When working with masa made from masa harina some find that they need to add 5 to 6 tablespoons of water or chicken stock to achieve this consistency. When the desired consistency is reached, beat in the remaining 1 1/2 teaspoons salt.
Prepare the banana-leaf packets. Briefly hold each of the cut rectangles over an open flame to make them more pliable, or place for a few seconds on a hot griddle. Stack them by the work surface. Place a heaping 1/2-cup dollop of the masa mixture on each. With the back of a spoon, flatten out the masa slightly into an oval shape. Spoon about 1/4 cup of the turkey mole-filling over the masa.
Fold over the right and left edges of one rectangle toward each other, overlapping slightly. Fold the top and bottom edges toward each other. You should have a neat flat packet (usually about 5 X 4 inches if you start with a 14 X 11-inch rectangle). Tie securely with leaf "string" ties.
Place in the steamer. Banana-leaf tamales should lie on a flat platform such as a wire rack raised well above the level of the boiling water. Arrange them in layers as necessary, seam side up. Place some extra banana-leaf pieces on top to help absorb steam. Pour boiling water into the bottom of the pan to a depth of 1 to 2 inches, cover tightly, and steam over medium heat for 1 hour. Keep a kettle of water hot on another burner; occasionally check the water level in the steamer and replenish as necessary, always shielding your face from the steam. When they are done, remove the lid and let the tamales stand for 10 minutes before serving. Each guest unwraps his own.
Mexican Chopped Salad with Honey Lime Dressing
Serves 4
INGREDIENTS:
Salad:- 2 1/2 cups chopped romaine lettuce
- 1 can (15.5 oz) black beans, rinsed and well drained
- 3/4 cup chopped seeded tomato
- 3/4 cup chopped peeled jicama
- 3/4 cup fresh corn kernels, uncooked (or frozen or canned)
- 3/4 cup thinly sliced radishes
- Half a ripe avocado, diced
- 1 red bell pepper, chopped
- 1/4 cup crumbled reduced-fat feta cheese
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 tbsp honey
- 2 tbsp finely chopped fresh cilantro
- 1 garlic clove, peeled and minced
- 1 tsp chopped jalapeño pepper (use canned for less heat)
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
Roasted Asparagus and Red Onion Quesadillas
Serves 4
INGREDIENTS:
Quesadillas- 1 pound asparagus, trimmed
- 3 tablespoons olive oil
- 1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
- eight 6- to 7-inch flour tortillas
- 1/2 pound pepper Jack cheese, coarsely shredded
- 1/4 cup finely chopped fresh coriander
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon fresh lime juice
PREPARATION:
For Quesadillas:
Preheat oven to 500°F.
In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. In another large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. Cool vegetables and cut asparagus into 1/2-inch-thick slices.
Preheat broiler.
Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. Cover quesadillas with remaining 4 tortillas.
Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
Make cumin lime cream while quesadillas broil.
For Cumin Lime Cream:
In a small bowl, whisk together well cream ingredients.
Cut quesadillas into wedges and serve with cumin lime cream.
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