Weekly recipes

July 16, 2014 


2 pounds cut-up chicken, your favorite pieces

1 tablespoon fresh garlic, minced

1 tablespoon fresh cilantro leaves, chopped

1 jalapeno, seeded and minced

1 tablespoon cumin

1 teaspoon dried oregano leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon white pepper

4 cups sour orange juice (or 2 1/2 cups lime juice and 1 1/2 cups orange juice), see note

1 cup pineapple juice

Serves two to four.

Pat chicken dry. With edge of knife or mortar and pestle, mash together garlic, cilantro, jalapeno, cumin, oregano, salt and pepper until it forms a coarse paste. A sprinkling of kosher salt will help it form a paste, if necessary. Spread paste evenly over chicken.

Mix together sour orange juice and pineapple juice in a large bowl. Add chicken to the juices, cover, and marinate in the refrigerator at least 4 hours or overnight.

Arrange grill for indirect cooking and heat to medium hot. Place chicken on the side of the grill away from the heat, and cover. Cook 40 to 50 minutes for white meat, 1 hour for dark meat, turning once.

Serve with rice and black beans.

Note: Sour orange juice is also called bitter orange juice and is often available at Hispanic food markets.

1 (4-pound) boneless leg of lamb


Black pepper

1/4 cup olive oil

1 onion, thinly sliced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoons ground ginger

Serves eight to 10.

Unroll and pat dry the leg of lamb. Season generously on both sides with salt and pepper.

In a large bowl, combine the olive oil, onion, garlic, cumin and ginger. Roll the lamb in the bowl to coat all sides, cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours or overnight.

Prepare a hot grill for indirect heat. Cook on the part of the grill away from the heat, covered, for 1 hour or until cooked medium rare or medium (140 to 160 degrees). Remove from heat and cover loosely with foil and allow to rest at least 20 to 30 minutes before carving and serving.

1 ear corn in the husk

Serves one.

Soak corn, still in the husk, in water at least 15 minutes.

Set on grate over medium-high fire. Cook 15 minutes, turning occasionally, or until you smell corn cooking. Shuck before serving with butter and salt.

Leaves from 6 sprigs marjoram, about 5 inches long

Leaves from 6 sprigs rosemary, about 5 inches long

8 garlic cloves

1 teaspoon kosher salt

1 teaspoon red pepper flakes

2 tablespoons cognac

2 tablespoons extra-virgin olive oil

1 tablespoon freshly cracked black pepper

4 strip steaks, 1 1/2 inches thick, about 8 ounces each

Serves four.

In a mortar or mini food processor, pound or process the marjoram, rosemary, garlic, salt, red pepper flakes, cognac, olive oil and black pepper into a coarse paste. Rub paste evenly on both sides of the steaks. Allow the steaks to rest at room temperature for at least 30 minutes and up to 1 1/2 hours before grilling.

Grill directly over a medium-hot fire, turning occasionally, until crusty on the outside, about 5 minutes on each side for medium rare. Allow to rest briefly before serving.

2 slices white bread

1 ounce chocolate

2 tablespoons orange marmalade

1/2 tablespoon butter, melted

Makes one sandwich.

Place chocolate on 1 slice of bread, covering as much of the bread as you can. You may have to break or chop the chocolate to do so. Spread the marmalade on the other slice, and put the slices together as a sandwich. Brush melted butter on both sides of the sandwich.

Place on a medium hot grill and cook until both pieces of bread are toasted and have grill marks and the chocolate is melted, turning once. Covering the grill will help it cook faster.


1 pound (2 cups) dried pinto beans

Cool water

1 small chunk (2 ounces) fatback or salt pork (may substitute 4 slices of uncooked bacon or one medium ham hock)

4 tablespoons unsalted butter

1/4 teaspoon ground cayenne pepper (or less, depending on your proclivity for heat)

1/2 teaspoon chili powder (or an equal combination of ancho, chipotle and chili powders)

1/2 cup sliced sweet onion

1/4 teaspoon kosher salt (optional)

Serves 12 to 14.

Rinse the beans by placing them in a bowl of cold water. Drain into a colander, then repeat until there is no trace of grit in the bowl. Pick through the rinsed beans, discarding any debris.

Soak the beans in cool water (to cover by an inch or two) in a large pot or bowl for at least 8 hours and preferably overnight.

Drain the beans into a colander placed over a bowl (to reserve the water). Transfer the drained, soaked beans to a large, heavy-bottomed pot. Cover with about 3 cups of the reserved soaking water, or as needed so the beans are just submerged.

Add the fatback or salt pork and 2 tablespoons of the butter; bring to a boil over medium-high heat, then cook for 10 minutes, stirring once or twice. Stir in the remaining 2 tablespoons of butter; reduce the heat to medium-low and cook for 30 minutes, stirring occasionally.

Add the cayenne (to taste), chili powder and black pepper; cook (still over medium-low heat) for 10 minutes, stirring as needed. Discard the fatback or salt pork.

Stir in the sweet onion and salt, if using. Serve warm.

1 medium head cabbage, cored and chopped (5 to 6 cups)

1/4 cup ketchup

3 tablespoons sugar

1 tablespoon apple cider vinegar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Generous dash hot sauce, such as Texas Pete Hot Sauce or Tabasco brand

Serves six to eight.

Place the cabbage in a large bowl.

Combine the ketchup, sugar, vinegar, salt, pepper and hot sauce in a liquid measuring cup. Pour over the cabbage and toss to coat thoroughly. Cover and refrigerate for at least 3 hours, and preferably overnight, before serving.

2 tablespoons extra-virgin olive oil

1 medium onion, diced

1 medium green bell pepper, seeded and diced

2 cloves garlic, minced

3 tablespoons tomato paste

1 1/2 teaspoons powdered mustard

1 teaspoon kosher salt, plus more for the pasta water

1/2 teaspoon coarsely ground black pepper

3/4 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon dried crushed red pepper flakes

28 ounces canned, no-salt-added tomato puree

1/4 cup packed dark brown sugar

3 cups water

1 pound dried spaghetti

1 pound chopped or pulled pork, preferably smoked

Serves six to eight.

Heat the oil in a large pot over medium heat. Once the oil shimmers, add the onion and bell pepper, stirring to coat. Cook until softened, about 5 minutes. Add the garlic and cook until it releases its aroma, about 2 minutes.

Stir in the tomato paste; cook for 1 to 2 minutes, then stir in the powdered mustard, salt, pepper, allspice, cinnamon and crushed red pepper flakes. Cook for 1 minute, then add the tomato puree and brown sugar.

Pour in the water, stirring to form a sauce. Once the mixture starts to boil, reduce the heat to low. Cook, uncovered, for about 2 hours, stirring regularly to keep the sauce from scorching. The consistency should be a bit thin -- more like barbecue sauce than a thick spaghetti sauce.

Bring a pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions.

While the pasta is cooking, stir the pulled pork into the sauce to warm through.

Drain the cooked pasta; divide among individual bowls or plates. Spoon a generous amount of sauce over each portion. Serve warm.


1 tablespoon olive oil or vegetable oil

3/4 cup diced carrots (about 2 small carrots)

3/4 cup diced yellow onion

1 tablespoon peeled and minced fresh ginger

2 to 3 cloves garlic, minced

1 Granny Smith apple, cored and diced

1 pound dried black-eyed peas, rinsed and picked through (soaked overnight, if needed)

5 cups water

1 1/2 tablespoons hot curry powder or garam masala

2 teaspoons sea salt

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1 large juicy orange

1/2 to 3/4 cup canned unsweetened coconut milk, shaken

1/2 cup fresh cilantro

Garnish: chopped red onion, chopped fresh jalapeno, lime wedges

Serves eight to 10.

Heat oil in a large, heavy-bottomed pot over medium heat; add carrots, onion, ginger, garlic and apple. Stir and let cook about 3 minutes, being careful not to burn. Add black-eyed peas, water, curry powder, salt, cumin and black pepper; stir and bring to a boil. Skim the froth, decrease heat to medium-low, and simmer about 40 minutes, until peas are almost tender. Stir occasionally, mashing some of the peas against the side of the pot for creaminess. Add more water, as needed, if peas are dry.

Add zest from one-quarter of the orange, then cut orange in half and squeeze juice into the peas. Add coconut milk and stir. Simmer, covered, for another 7 to 10 minutes, until peas are tender. Taste peas and adjust the seasonings as needed. Pour peas into a large serving dish. Garnish with cilantro, red onion, jalapenos and lime wedges.

2 cups shredded red cabbage

1 teaspoon kosher salt

8 ounces elbow macaroni

4 hard-cooked eggs, peeled and diced

1/2 cup grated carrot

2 cloves garlic, minced

1/4 cup finely diced red onion

1/2 cup chopped fresh cilantro

1/2 cup diced sweet cucumber pickles

1/4 cup mayonnaise

1 tablespoon fresh lime juice

1 tablespoon prepared yellow mustard

1 canned chipotle chile in adobo sauce, diced (see note)

1/4 teaspoon cumin

Serves eight.

Put cabbage in a strainer and then place strainer in a bowl. Toss cabbage with salt and refrigerator for 1 hour. This step will drain cabbage of its excess water and keep it crisp in the salad.

Cook macaroni according to the package instructions, drain, rinse and refrigerate for at least 1 hour.

One hour later, take cabbage from strainer and place in a large mixing bowl. Add eggs, carrot, garlic, red onion, cilantro, pickles and macaroni.

Whist together mayonnaise, lime juice, mustard, chipotle chile and cumin. Spoon dressing over salad and stir until well combined. Taste and adjust seasonings, if necessary. (While it should be chilled enough to eat immediately, it will be even better if refrigerated for at least an hour before serving.)

Note: Chipotle chiles in adobo sauce can be found with Mexican ingredients at most grocery stores.

1/2 cup plus 2 tablespoons mayonnaise

2 teaspoons curry powder (preferably homemade, recipe follows)

2 teaspoons kosher salt

1/4 teaspoon cayenne

Juice of 1 lemon

1 pound carrots, peeled and shredded (about 4 cups)

2 cups good-quality raisins

1 cup loosely packed fresh flat-leaf parsley leaves, thinly sliced

Serves four to six.

Mix mayonnaise with curry powder, salt, cayenne and lemon juice in a medium bowl. Fold in carrots, raisins and parsley. Refrigerate for an hour or up to four hours to allow flavors to develop.

2 teaspoons cumin seeds

2 teaspoons cardamom seeds

2 teaspoons coriander seeds

1 tablespoon plus 1 teaspoon ground turmeric

1 teaspoon dry mustard

Heaping1/4 teaspoon cayenne

Makes1/4 cup.

Toast cumin, cardamom and coriander seeds in a small, dry skillet over medium-low heat until seeds are lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl and let cool completely.

Add turmeric, dry mustard and cayenne and mix to combine. Grind spices in a coffee grinder. Store in an airtight container for up to 2 months.

4 apples, cored and cut into matchsticks, about 4 cups (use Gala, Braeburn or Golden Delicious)

1/2 cup mayonnaise

Juice of 1 lemon

1 tablespoon ginger juice (see note)

2 tablespoons chopped fresh cilantro leaves

1 large jalapeno, stemmed, seeded and minced

Kosher salt and black pepper

2 ounces crispy prosciutto or country ham, optional

Serves four to six.

Use a rubber spatula to combine sliced apples in a medium bowl with mayonnaise, lemon juice, ginger juice, cilantro and jalapeno; season with salt and pepper to taste. Toss with prosciutto if desired.

Note: Use a box grater or large-toothed Microplane to grate about 2 tablespoons ginger. Use your fingers to squeeze juice from grated pulp. If you prefer, you can use a garlic press to extract the pungent juice from a slice of fresh ginger.

If you want to add crispy prosciutto to the salad, thinly slice the ham and fry it in a couple of tablespoons oil until crisp, about 3 minutes. Transfer to a plate lined with paper towels to drain. Break ham into small pieces over salad.

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