Serious Eats: Recipes - Dinner Tonight

David Tanis's Pasta with Squid and White Beans

2012-05-16T20:30:00Z

[Photograph: Blake Royer]

I first encountered the combination of squid and white beans in the famous tapas bar Bar Pintxo in the Boqueria market of Barcelona. There, tiny white runner beans are the bed for squid seared on a screaming hot flattop; a sauce of olive oil and the squid's ink gives the whole plate a round, salty tang. In a country of incredible food, it remains one of the best things I've eaten.

Why I Picked This Recipe: With the memory of that dish in my head, I turned to this recipe in David Tanis's marvelous book Heart of the Artichoke. Tanis, who is chef at Chez Panisse half the year and hosts dinners in Paris for the remainder (what a life), has published a couple of cookbook gems in the last few years. In this recipe, the addition of pasta helps stretch it into a full and more economical meal.

What Worked: The flavors and textures worked as well as I'd hoped: the pleasant chewiness of the squid, the smooth creamy beans, and the bold use of fresh marjoram as a major flavor alongside garlic and red pepper flakes. This makes a great bowl of pasta.

What Didn't: I found that ratios of ingredients in this recipe were off. It called for far too much squid than can be cooked successfully on a home burner without crowding a pan. This crowding prevented getting a deep sear on the squid before it become rubbery, which I missed. The way the tentacles get almost crispy is my favorite part of cooking them.

Suggested Tweaks: I've already adapted the recipe below to call for less squid, and to preheat the pan ahead of time so it's as hot as possible before the squid is added. My other suggestion is to squeeze lemon over everything for crucial acidity, and tone down the red pepper flakes to 1/2 teaspoon. Another idea altogether would be to lose the pasta altogether, and simply serve this is a bean salad with the squid on top.

Adapted from Heart of the Artichoke.

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.

Ingredients

serves serves 4, active time 15 minutes, total time 20 minutes

1 pound spaghetti or bucatini
1 pound squid, cleaned, bodies slices into 1-inch rings, tentacles chopped, everything well-dried on paper towels
1/2 cup olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
3 medium cloves garlic, smashed to a paste with salt (about 3 teaspoons)
1 teaspoon red pepper flakes
1 tablespoons chopped fresh marjoram
2 cups cooked white beans
1 tablespoon juice from 1 lemon

Procedures

Bring a large pot of salted water to boil. Cook the pasta until al dente. Drain, reserving some pasta cooking water.
When the pasta is about halfway done cooking, heat oil in a 12-inch stainless steel skillet over high heat until smoking. Carefully add squid. Season generously with salt and pepper and cook for 30 seconds, then add the garlic, red pepper flakes, and marjoram and stir well. Cook until squid is just cooked through but not rubbery and aromatics are fragrant, 30 seconds to 1 minute. Add white beans and remove from heat.
Add the cooked pasta to the skillet and toss to combine. Season to taste with salt, add the lemon juice, then add some pasta cooking water as needed to moisten the dish. Serve immediately.

Ruta Kahate's Coriander Shrimp with Zucchini

2012-05-14T19:55:00Z

[Photograph: Nick Kindelsperger]

Adapted from Ruta Kahate's Quick-Fix Indian

Why I Picked This Recipe: Though it's called Quick-Fix Indian and many of the recipes look simple enough, most have sub recipes, which you'll need to make ahead of time. This isn't a big deal, but sometimes this can extend the cooking process to over an hour. But if you sub freshly grated ginger here for the ginger paste (which she gives as a tip), this comes together in about 20 minutes.

What Worked: I never really thought about it before, but shrimp and zucchini are an inspired pair. When cooked right, they are both tender, juicy, and slightly sweet. The spices are nice, too, adding some depth without covering up any of the fresh flavors.

Suggested Tweaks: The ingredients in the title should be flipped, because this is really more of a zucchini recipe with some shrimp. Not that I'm complaining too much. I just split this whole recipe with my wife. But if you would like to bulk the dinner out to feed four, just double the amount of shrimp, and serve with some rice.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Ingredients

serves serves 2 to 3 , active time 20 minutes, total time 20 minutes

1/2 pound medium shrimp, peeled and deveined
1 teaspoon ground turmeric, divided
Kosher salt
3 tablespoons peanut oil, divided
1 bay leaf (preferably Indian bay leaf)
4 small dried red chiles
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon freshly grated ginger
2 pounds zucchini, chopped into 1/2-inch cubes
2 tablespoons fresh cilantro leaves, minced

Procedures

In a bowl, toss the shrimp with half of the turmeric and a pinch of salt. Set aside.
Pour two tablespoons of the oil into a large wok set over high heat. When oil just starts to smoke, add the shrimp. Stir-fry until they turn pink, about 2 minutes, remove from heat, and immediately remove them with a slotted spoon. Place them on a plate and set aside.
Pour the remaining tablespoon of oil into the wok and turn the heat to medium. Add the remaining turmeric, along with the bay leaf, chiles, cumin, coriander, and the ginger. Stir well, and cook until very fragrant, about one minute. Add the zucchini, and toss until the cubes are evenly coated in the spice mixture. Cover the wok, and cook until the pieces have softened, stirring occasionally, five to eight minutes.
Add the shrimp and the cilantro, stir well, and then turn off the heat. Divide the mixture between four plates and serve immediately with rice.

Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri

2012-05-09T20:15:00Z

[Photograph: Blake Royer]

Chimichurri with steak is certainly not a new idea, and in fact it's probably the most common way that this Argentinian sauce is used (and they know a thing or two about steak in that country). The garlicky, herbal flavors marry beautifully with the richness and fattiness of steak, not to mention its visually stunning contrast of green against red. Flipping through this month's Esquire magazine, I was immediately drawn in by this variation on chimmichurry from Ted Allen's new book In My Kitchen.

Why I Picked This Recipe: I've had chimichurri in a few different variations, but never with roasted fresh chilis, in this case jalapeños, which lend some body and thickness to the sauce. Once they're blackened and charred (then peeled and seeded) they also bring a smoky, grassy, sweet flavor. It ended up being one of the best chimichurri sauces I've tasted.

What Worked: Besides the roasted jalapeño addition, I also loved the subtle but effective use of red wine in the recipe (just 3 tablespoons, in fact). Obviously red wine and steak go well together, and I found that it added complexity and richness to the chimichurri that red wine vinegar along couldn't achieve. It highlighted that same richness in the steak.

What Didn't: In this case, nothing. No complaints about this recipe whatsoever.

Suggested Tweaks: Skirt steak is unfortunately getting expensive in some markets, and I actually ended up using a flat piece of hanger steak for half the price that grilled up beautifully. Any well-marbled cut will work (and a little bit of chewiness is actually preferable), since it will be sliced thinly against the grain anyway--though skirt steak is the best option.

Adapted from In My Kitchen.

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.

Ingredients

serves serves 4, active time 15 minutes, total time 25 minutes

2 jalapeño chilis
2 cups cilantro leaves and sprigs, finely chopped
2 cups parsley leaves and sprigs, finely chopped
2 medium cloves garlic, minced (about 2 teaspoons)
3 tablespoons juice from 3 to 4 limes
3 tablespoons dry red wine
1 tablespoon red-wine vinegar
1/2 cup extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
2 pounds skirt steak

Procedures

Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapeños until blackened on all sides and quite soft, about 5 minutes total. Place them in a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the chilis.
In a small food processor or blender, combine the jalapeños, cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse (or blend) until the mixture is a coarse puree. Taste and adjust for salt and blend again.
If a grill is not already prepared, heat a grill pan over high heat. Rub the steaks with olive oil and season very generously with salt and pepper. Grill until medium rare, 2 to 4 minutes per side depending on thickness (center of steaks should register 125°F on an instant read thermometer). Remove to a plate and allow to rest for at least 5 minutes.
Slice the steak across the grain with the knife at a 45 degree angle. Arrange on a serving plate and spoon some chimichurri over the steak. Serve with the extra sauce.

Mindy Fox's Red Quinoa, Raw Asparagus and Endive Salad with Shaved Parmigiano-Reggiano

2012-05-07T19:25:00Z

[Photograph: Nick Kindelsperger]

Adapted from Mindy Fox's Salads: Beyond the Bowl.

Why I Picked This Recipe: Because so many of the recipes looked great, it was hard to figure out where to even begin with this cookbook. But considering it is spring and all, it seemed like I should go for the asparagus recipe.

What Worked: The red quinoa cooked up in just 15 minutes, and combined beautifully with the rest of the ingredients. Though I worried it would simply dilute the flavor of the crunchy vegetables, the quinoa actually added an earthiness to each bite, which worked as an effective counterpoint to the crisp and sweet fresh vegetables.

What Didn't: I just used my standard extra-virgin olive oil for this, but I can see how a really nice olive oil would have worked even better. Also, I wouldn't be against adding just a little more lemon juice.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Ingredients

serves serves 4, active time 20 minutes, total time 30 minutes

1 cup red quinoa, pre-washed
1/4 cup pine nuts
1/2 pound asparagus, tough ends trimmed
1/2 pound Belgian endive
2 ounces Parmigiano-Reggiano, thinly shaved with a vegetable peeler or pairing knife
1/4 cup extra-virgin olive oil (use the good stuff)
1 tablespoon fresh lemon juice
Kosher salt

Procedures

Pour two cups of water into a medium-sized saucepan. Add quinoa. Bring to a boil over high heat. Cover and reduce heat to low to maintain a simmer. Cook until the quinoa absorbs the water, about 15 minutes.
Meanwhile, set a large dry skillet over medium-low heat, and add the pine nuts. Toast the pine nuts, tossing occasionally, until lightly browned, 4 to 6 minutes. Transfer the pine nuts to a plate when done, and turn off the heat.
Cut off the tips of the asparagus, and then quarter the tips lengthwise. Thinly slice the asparagus stalks crosswise at a slight diagonal. Cut the endive crosswise at a slight diagonal into 1/2-inch-thick slices. Discard the bases of the endive.
When the quinoa is done, spread it out on a large baking sheet set over a wire rack (that way the bottom cools quickly). Let the quinoa cool, about five to ten minutes.
In a large bowl, combine all the ingredients, plus a 1/2 teaspoon of salt, and gently toss. Divide the salad between four plates and serve, seasoning with more salt to taste.

Mindy Fox's Peanut Soba, Cabbage, and Chicken Salad

2012-05-02T18:50:00Z

Flipping through Mindy Fox's most recent cookbook Salads: Beyond the Bowl, it's clear that Fox, who is the food editor at La Cucina Italiana magazine, is trying to stretch the definition of what a salad can be. It's also refreshing that her range of flavors goes way beyond Italian food, like in this twist on Asian sesame noodles.

Why I Picked This Recipe: I absolutely love sesame noodles, which are fast and easy to prepare and a welcome break from more familiar noodle dishes. But the idea of taking them not as the entire meal, but as the base of a salad with simply dressed shredded cabbage and poached chicken breast, sounded like an interesting and still-quick dinner idea.

What Worked: The cabbage and radish salad against the noodles turned out to be the perfect way to bring lightness and crunch to a dish that does tend to have a monotonous texture. The chicken cooking technique--it's simmered briefly then left to sit off the heat to finish cooking in the warm broth--resulted in exceptionally moist chicken.

What Didn't: It may have been my fault, but the recipe didn't call for rinsing the noodles after cooking, so I didn't. As a result, when I mixed them together with the peanut sauce, the texture ended up rather gummy. I would consider this best as a cold salad and highly suggest rinsing the noodles before tossing them with sauce.

Suggested Tweaks: Rather than salting the chicken before putting into a pot of simmering water, season the water first with salt until it's pleasantly salty. This way the chicken will be seasoned all the way through while it cooks.

Adapted from Salads: Beyond the Bowl.

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves serves 4, active time 25 minutes, total time 25 minutes

1 pound boneless, skinless chicken breasts
1/3 cup creamy peanut butter
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon minced ginger
1 teaspoon (or more to taste) sambal, Sriracha, or other chili sauce
1 large clove garlic, minced (about 2 teaspoons)
2 teaspoons toasted sesame oil
1 pound Savoy cabbage, shredded
3/4 cup radishes, thinly sliced by hand or on a mandoline
3/4 cup coarsely chopped fresh cilantro leaves
2 1/2 tablespoons grapeseed oil
2 tablespoons juice from 2 limes
3/4 pound soba noodles (or substitute another Asian-style noodle)
3 large scallions, julienned

Procedures

Bring a large saucepan of salted water to boil. Add the chicken breasts to the pot, bring to a simmer, and cook for 6 minutes. Cover, turn off the heat, and allow to slowly poach until the chicken is cooked through, about 15 minutes more. Remove, allow to cool, and thinly slice.
In the meantime, combine the peanut butter, soy sauce, rice vinegar, ginger, garlic, chile sauce and half the sesame oil in a blender or small food processor. Blend (or process) until smooth. If needed, add up to 1/2 cup water to achieve a loose texture for coating noodles.
In a large bowl, toss together the cabbage, radishes, most of the cilantro, the grapeseed oil, lime juice and the remaining sesame oil. Season to taste with salt.
Cook the noodles in abundant water until just al dente, then drain and rinse to remove excess starch. Dress with the peanut sauce and arrange in 4 shallow bowls.
Top the noodles with the cabbage salad, the remaining cilantro, the scallions, and the sliced chicken. Serve with more lime wedges if desired.

José Andrés's Fried Egg with Chorizo

2012-04-30T18:10:30Z

[Photograph: Nick Kindelsperger]

Adapted from Made in SpainMade in Spain

Why I Picked This Recipe: I've flipped through Made In Spain a few times, and I think I always skipped this recipe because it initially sounded too simple. But after reading through the procedure, I noticed a few steps that I realized could elevate this dish.

What Worked: The method for cooking the fried eggs sounds difficult, but it's actually not that difficult. The skillet is tilted so that the oil collects on one side, and then an egg is slid in the oil. The whites crackle and brown, but the yolks stay soft.

What Didn't: Though very satisfying, some greens would have been great. But overall this is a great recipe.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Ingredients

serves serves 4, active time 20 minutes, total time 20 minutes

8 garlic cloves, smashed and skins removed
1/4 cup plus 1 tablespoon extra-virgin olive oil
4 large eggs
sea salt and freshly ground black pepper
4 ounces Spanish chorizo, sliced 1/4-inch thick rounds
4 fresh thyme sprigs
crusty bread, cut into slices

Procedures

Pour 1 tablespoon of the olive oil into a large non-stick skillet and heat over medium heat until shimmering. Add the garlic and cook, flipping occasionally, until lightly browned, about five minutes. Remove garlic with a slotted spoon and discard.
Pour in the remaining 1/4 cup of olive oil, and crank the heat to medium-high. Crack one of the eggs into a small bowl. When oil just starts to smoke, tilt the skillet so that the oil pools on one side. Carefully slip the egg into the oil. Spoon some of the hot oil on top of the egg, and cook until the whites are set, but the yolk is still runny, about 30 seconds. The edges of the whites should be browned and crispy. Carefully remove egg with a slotted spoon or spatula, and transfer to a plate and keep warm. Repeat process with remaining eggs.
Pour the oil into a bowl and set aside, but do not wipe out skillet. Return the skillet to the stovetop and turn the heat to medium-high. Add the chorizo, and cook until they start to render some oil, about 30 seconds. Add the thyme sprigs, stir well, and cook for an additional minute, reducing the heat if oil starts to smoke aggressively.
Divide the chorizo and thyme between four plates. Top each with a fried egg. Season with salt and black pepper. Drizzle with a little bit of the reserved oil. Serve with slices of crusty bread.

Jamie Oliver's Steamed Asian Chicken "Parcels"

2012-04-25T18:30:00Z

[Photograph: Blake Royer]

When I first learned to cook, Jamie's Kitchen was my most confidence-inspiring cookbook. The other day I pulled it down from the shelf and flipped through it. Dozens of recipes triggered memories, like the first time I discovered Italian salsa verde, and how to make risotto. But my goal was to find something in an old favorite that I'd never tried before.

Why I Picked This Recipe: While quick chicken recipes are pretty common, many of them can be boring, using the same old techniques with little variation. But in years of cooking, I've never seen anything quite like this. Raw chicken thighs are blended up with aromatics like ginger, garlic, and scallions to make a paste, which is then quickly folded into cabbage leaves and steamed. It actually comes together far more quickly than you'd think.

What Worked: Curiously, the recipe calls for a can of water chestnuts blended in with the chicken. But it turned out to be the perfect way to keep the mixture from being too dense, and the texture was fantastic.

What Didn't: While I like the idea of a dipping sauce for these, I would be just as inclined to lay them nicely on a plate and drizzle with sauce.

Suggested Tweaks: If it's easy to find, lemongrass would be a great addition to this mixture.

Adapted from Jamie's Kitchen.

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.

Ingredients

serves serves 4, active time 25 minutes, total time 25 minutes

1 medium savoy or Chinese cabbage
2 cloves garlic, peeled
1-inch piece fresh ginger, peeled
6 scallions, white and light green parts, roughly chopped
1/4 cup fresh cilantro leaves
1 to 2 fresh small red chili peppers
1 tablespoon fish sauce
4 trimmed boneless skinless chicken thighs, roughly chopped (about 1 pound)
1 (8-ounce) can water chestnuts
2 tablespoons juice and 2 teaspoons grated zest from 2 limes
1 teaspoon sesame oil
Your choice of dipping sauce, such as prepared sweet chili sauce, or hoisin thinned with soy sauce
1 tablespoon toasted sesame seeds

Procedures

Bring a large pot of salted water to boil. Remove and discard the tough outer leaves of the cabbage, then slice off the root end and separate the leaves. Plunge them into the boiling salted water to blanch for 2 minutes, then remove to a bowl of cold water to stop the cooking. Drain and set aside. Pour out all but a couple inches of water in the bottom of the pot and place a steamer inside the pot (or place a bamboo steamer on top of the pot).
Meanwhile, in a food processor, pulse the garlic, ginger, scallions, cilantro, red chilis, fish sauce, and a 1/4 teaspoon of salt until everything is minced. Add the chicken, water chestnuts, lime zest and juice, and sesame oil. Process until completey pureed; the result will be a kind of meat paste.
Lay out the leaves of cabbage on a cutting board and place a small amount (2-3 tablespoons) of the chicken mixture onto the root end of a cabbage leaf. Fold the leaf over once to enclose the chicken, fold both sides in, then roll it once again so that the seam side is down. Repeat with the remaining cabbage leaves and chicken.
Bring the water in the bottom of the steaming pot to a boil, then place the parcels seam side down into the basket. Cover and steam until the chicken is cooked through, 6-8 minutes depending on their size.
Serve with the dipping sauce and the toasted sesame seeds scatted on top.

Lidia Bastianich's Farro with Tuna and Tomatoes

2012-04-23T19:25:08Z

[Photograph: Nick Kindelsperger]

Adapted from Lidia's Italy

Why I Picked This Recipe: Everything else I've tried from Lidia's Italy has worked well, and I wanted to see what she would do with farro, especially since the recipe comes together so quickly.

What Worked: Because it is cooked separately, I worried that the farro wouldn't meld well with the sauce, but that's not the case. This really comes together as a cohesive dish, and the tuna added enough protein to make for a filling meal.

What Didn't: No complaints on this recipe.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Ingredients

serves serves 4 , active time 30 minutes, total time 45 minutes

1 pound farro
2 bay leaves, preferably fresh
1 tablespoon coarse sea salt, divided
10 tablespoons extra-virgin olive oil, divided
6 plump garlic cloves, sliced
1/2 teaspoon peperoncino flakes
One 28-ounce can whole tomatoes, crushed by hand
4 tablespoons capers, drained
Two 6-ounce cans tuna in olive oil
2 tablespoons fresh Italian parsley, chopped

Procedures

Toss the farro in a sieve and rinse under cold water. Let it drain, and then dump it in a large pot, along with 6 cups of water, the bay leaves, 1/2 teaspoon salt, and 2 tablespoons of olive oil. Bring to a boil over high heat, stirring occasionally. Reduce heat to a simmer, and partially cover. Cook until the grains are cooked through, but are still a little al dente, about 30 minutes. Most of the liquid should be absorbed, but drain off any water that is left. Discard the bay leaves.
Meanwhile, add 1/3 cup of the olive oil to a large skillet set over medium-high heat. When oil starts to shimmer, add the garlic and peperoncino, stirring with a wooden spoon until the mixture is very fragrant, 30 seconds to a minute. Add the tomatoes, 2 teaspoons salt, and the capers. Let the mixture bubble for about five minutes, stirring occasionally.
While that's cooking, drain the cans of tuna, and use your fingers to flake the tuna into 1/2-inch pieces. After the tomatoes have cooked for five minutes, add the flaked tuna to the skillet. Carefully stir the mixture, so that you don't break the tuna up too much. Cook, carefully stirring every minute or so, for another five minutes.
Reduce the heat to medium, and pour in the remaining olive oil (approximately 3 tablespoons). Stir in the farro, and cook until the farro is very hot and covered in the sauce, about one minute. Season with more salt, if needed. Garnish with the parsley and serve immediately.

Nigel Slater's Grilled Beef Vietnamese Salad

2012-04-18T18:55:00Z

Adapted from The Kitchen Diaries.

[Photograph: Blake Royer]

Why I Picked This Recipe: Though I've ordered this type of salad at restaurants before, I've never tried it at home, and I was eager to play with Slater's proportions in the dressing: fish sauce for savory pungency, lime juice to brighten things up, sweet chile sauce for spiciness, and sugar to soften the edges. It's never made much sense to me at all how the flavor of that mixture can taste so round and balanced (though it's definitely pretty funky, so be warned). The list of ingredients, besides kaffir lime leaves, which can be omitted, was also not too difficult to procure.

What Worked: The dressing worked, big time. I also liked Slater's use of peppery watercress to significantly bulk out the vegetable component, while still keeping the fragrant mint and cilantro for authenticity.

What Didn't: The recipe called for sirloin steaks, and I was glad I went against that advice in favor of much fattier hanger steak; the dressing is strong and tart on its own, and I realized that the salad succeeds when the fat from the steak balances that out. So I would definitely suggest skirt, hanger, or a portion of chuck that's well-marbled. It doesn't need to be expensive, since it'll be sliced thinly against the grain after cooking.

Suggested Tweaks: The recipe calls for cucumber and tomato, but I didn't feel it added much, so leaving them out would be fine. And keep in mind that the dressing can be tinkered with quite a bit, so tweaking the proportions of ingredients to your taste is worth doing.

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.

Ingredients

serves serves 4, active time 15 minutes, total time 25 minutes

3 tablespoons juice from 2 limes
4 tablespoons Vietnamese or Thai fish sauce
1 to 2 tablespoon sweet chile sauce, or another chile paste such as sambal
2 teaspoons sugar
2 fresh red Thai chiles, stemmed, seeded, and minced
1 pound hanger, skirt, or other well-marbled steaks
Kosher salt and freshly ground black pepper
2 tablespoons neutral oil, such as canola or vegetable
2 bunches watercress, tough stems removed
8 to 10 kaffir lime leaves, center stem removed, very thinly shredded (optional)
1/2 cup roughly chopped cilantro
1/2 cup roughly chopped mint leaves
1 (4-inch) piece cucumber, cut into matchsticks
2 medium carrots, cut into matchsticks
2 large tomatoes, seeded and cut into thin wedges

Procedures

Preheat a grill or broiler for the steaks.
While the grill or broiler heats up, combine the lime juice, fish sauce, chile sauce, and sugar in a small bowl. Stir well to dissolve the sugar, then add the minced red chile. Taste and adjust the levels of each ingredient as desired. It should be tart, sweet, and funky.
Season the steak generously with salt and pepper and rub with the oil. Grill, turning once, until well-charred but still rosy pink within, 5-8 minutes depending on the thickness. Allow them to rest at least 5 minutes after cooking, then slice against the grain into thin pieces.
While the steaks are grilling, combine the watercress, cilantro, mint leaves, cucumber, cucumber, carrot, and tomatoes.
When the steaks are done and sliced, add them to the salad and toss everything together with the dressing. Serve immediately while the steak is still hot.

Gail Simmons's Welsh Rarebit with Guinness and a Fried Egg

2012-04-16T18:55:22Z

[Photograph: Nick Kindelsperger]

Adapted from Talking with My Mouth Full

Why I Picked This Recipe: I'm not much of an eggs and toast guy, but if you add some kind of cheese sauce, I'm usually in. Honestly, I hadn't though much of this recipe until I came across it in Simmons's book. I couldn't wait to try it again. Oh, and the Guinness just sealed the deal.

What Worked: The sauce is rich and complex, and it only gets better after hanging out under the broiler.

What Didn't: I tried this once with rye bread instead of the pumpernickel the recipe calls for, and that was a mistake. Stick with the pumpernickel.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Ingredients

serves serves 4, active time 20 minutes, total time 20 minutes

2 tablespoons unsalted butter, divided
1 tablespoon all-purpose flour
1 1/2 teaspoons mustard powder
1/4 teaspoon cayenne
1/2 cup Guinness Stout
1 tablespoon Worcestershire sauce
4 ounces extra-sharp cheddar cheese, grated
4 slices pumpernickel, lightly toasted
4 large eggs
salt and pepper
cornichons, or other pickles, for serving

Procedures

Add one tablespoon of the butter to a small saucepan set over medium heat. When melted, add the flour, and stir continuously with a rubber spatula to prevent lumps. Cook until the roux is golden brown, stirring often, 3 to 4 minutes.
Add the mustard powder and cayenne, and stir well. Add the Guinness and Worcestershire sauce, and stir until combined. Reduce the heat to low, and add the grated cheese, and stir until smooth. Remove from heat.
Adjust oven rack to middle position, and preheat the broiler. Place the slices of toasted bread on a sheet tray, and top with the sauce. Place underneath the broiler and cook until the sauce is bubbly, about four minutes.
Meanwhile, add the other tablespoon of butter to a non-stick skillet set over medium heat. When the butter melts and starts to foam, reduce the heat to medium-low, and crack the eggs in. Cook until the whites are firm, but yolks are still runny.
Divide the broiled slices of bread between four plates. Top each with a fried egg. Season with salt and pepper, and serve with cornichons.

Stephanie Izard's Manila Clam and Sausage Linguine

2012-04-11T18:45:00Z

[Photograph: Blake Royer]

What Worked:The flavors in this dish were fascinating. You couldn't necessarily taste every aspect, but it all came together in a surprising way, just the way you might hope they would eating the food of an inventive chef.

The technique I'll definitely take away from this dish is Izard's way of finishing the pasta: with a big dollop of crème fraîche.

What Didn't Work: While I loved the flavors of this dish, I didn't find it necessary to cook the clams separately with their own aromatics as the recipe suggested. It seemed like a translation from a restaurant's methods rather than something ideal for home. I've streamlined the recipe to make it easier—and faster—for a weeknight.

Suggested Tweaks: I might suggest a few less clams and more sambal paste. A little goes a long way, and I thought overal the dish could be spicier.

Adapted from Girl in the Kitchen.

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.

Ingredients

serves serves 4, active time 20 minutes, total time 25 minutes

1/2 cup creme fraiche
1/3 cup prepared horseradish
4 ounces sugar snap peas (about 2 cups)
1 tablespoon olive oil
8 ounces mild Italian pork sausage, casings removed
1 pound dried linguine
1/2 fennel bulb, minced (about 1 cup total)
1 medium shallot, minced (about 1/4 cup)
3 medium cloves garlic, minced (about 1 tablespoon)
1/2 teaspoon sambal paste (or another chile sauce such as Sriracha)
1 cup white wine
2 pounds Manila clams
Kosher salt and freshly ground black pepper

Procedures

In a small bowl, combine the crème fraîche and horseradish and set aside.
Bring a large pot of salted water to boil and add the snap peas. Cook until almost tender, 2-3 minutes, then remove with a slotted spoon, leaving the water behind to cook the pasta. Run cold water over them to stop the cooking, or shock in an ice batch. Leave the pot on the heat.
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the sausage and break up into chunks in the skillet. Cook, stirring only occasionally, until well-browned and nearly cooked through, 5 to 7 minutes.
Add the linguine to the boiling water and cook until al dente. Reserve 1/2 cup of pasta cooking water before draining.
Meanwhile, add the fennel, onion, and shallot to the sausage and cook until soft and fragrant, about 5 minutes more. Stir in the sambal or other chile paste and cook for an additional minute.
Add the wine to the skillet and scrape up any brown bits on the bottom of the pan, bringing the wine to a simmer. Add the clams and cover the skillet with a tight fitting lid and cook, stirring occasionally, until the clams are opened, 3 to 4 minutes.
Add the cooked pasta and the snap peas to the pan and toss well to combine. Add a little pasta water if it seems dry. Just before serving, add the crème fraîche and season to taste with salt and pepper. Toss well to combine and serve immediately.

Eileen Yin-Fei Lo's General Tso's Chicken

2012-04-09T18:55:40Z

[Photograph: Nick Kindelsperger]

Adapted from Mastering the Art of Chinese Cooking

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Ingredients

serves serves 3 to 4, active time 30 minutes, total time 30 minutes

1 large egg
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 teaspoon salt
pinch of white pepper
5 to 6 tablespoons cornstarch, divided
1 1/2 tablespoons dark soy sauce
1 1/2 tablespoons hoisin
2 teaspoons white rice vinegar
2 teaspoons Shaoxing wine
3/4 teaspoon red chili oil
1 1/2 teaspoons minced garlic
1 tablespoon peeled and minced ginger
2 teaspoons sugar
3 1/2 cups peanut oil
8 small dried red chiles, preferably Thai chiles
5 scallions, white parts only, sliced 1/2-inch thick

Procedures

Crack the egg into a medium-sized bowl, and lightly beat it with a fork. Add the salt, white pepper, and 2 tablespoons of the corn starch, and stir until combined. Add the chicken meat, and toss well. Set mixture aside for 15 minutes.
Meanwhile, in a second bowl, combine the soy sauce, hoisin, rice vinegar, Shaoxing wine, red chili oil, garlic, ginger, and sugar. Whisk until smooth.
After the 15 minutes, pour the oil into a large wok set over high heat. Bring the oil up to a temperature of 350°F. While the oil warms up, place a sheet of wax paper on a large sheet pan, and add 3 tablespoons of the cornstarch. Add the pieces of chicken on top, and toss until they are completely coated. Add an additional tablespoon of cornstarch if needed.
When the oil is ready, shake off any excess cornstarch on the chicken, and carefully add them to the wok. Cook, stirring occasionally with a slotted spoon, until browned, two to three minutes. Turn off the heat, and remove chicken pieces with the slotted spoon, and drain on some paper towels.
Remove all but 1 1/2 tablespoons of the oil. Turn the heat to high, and when the oil is just starting to smoke, add the chiles, and stir-fry for 10 seconds. Add the scallions, and stir-fry until fragrant, about 30 seconds. Add the chicken pieces back to the wok, and toss constantly for a minute until the pieces are coated in the chile and scallion oil. Pour in the sauce, and stir-fry until the pieces are evenly coated, about 1 1/2 minutes. Turn off the heat.
Serve the chicken immediately with rice.

Weeknight Pork and Bean Sprouts Stir-Fry

2012-04-06T19:25:00Z

[Photograph: Nick Kindelsperger]

Adapted from Beyond the Great Wall

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Ingredients

serves serves 2 to 3, active time 20 minutes, total time 20 minutes

2 tablespoons peanut oil
3 medium cloves of garlic, minced (about 1 tablespoon)
1 tablespoon minced ginger
1/3 pound boneless pork shoulder, cut into 1/2-inch chunks
1/4 teaspoon salt
3 small dried red chiles, each torn into three pieces
2 cups bean sprouts (about 1/2 pound), rinsed well in a colander
2 teaspoons soy sauce

Procedures

Heat oil in a large wok or cast-iron skillet over high heat. When just starting to smoke, add the garlic and ginger and stir well with a wooden spoon until very fragrant, about ten seconds. Add the pork, salt, and the chiles. Stir-fry until the pork is no longer pink, one to two minutes.
Add the bean sprouts, and stir-fry for 30 seconds. Cover the wok, and cook for two minutes. Shake the wok occasionally to keep the pork from sticking. Remove the cover, and then add the soy sauce. Stir-fry until the ingredients are coated in the soy sauce, about 15 seconds. Remove from heat.
Serve the dish immediately with white rice. Adjust seasoning with more soy sauce, if necessary.

Lamb, Beet, and Cracked Wheat Meatballs with Cucumber Yogurt Sauce

2012-04-05T21:45:00Z

Adapted from Tender.

[Photograph: Blake Royer]

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves serves 4, active time 30 minutes, total time 50 minutes

1/2 cup cracked wheat
1/3 of a medium cucumber, grated (about 1/2 cup)
Kosher salt
9 ounces grated raw beets (3 to 4 small)
1 small onion, grated (about 1/2 cup)
14 ounces ground lamb
2 medium cloves garlic, minced (about 2 teaspoons)
2 tablespoons chopped fresh dill
1/4 cup fresh parsley leaves, chopped
Freshly ground black pepper
1/4 cup fresh mint leaves, chopped
1 tablespoon capers
3/4 cup yogurt
2 tablespoons neutral oil (like canola or vegetable)

Procedures

Adjust oven rack to center position and preheat oven to 350°F. In a medium bowl, cover the cracked wheat with 1 cup boiling water, then set aside to swell. Put the grated cucumber in a colander set over a bowl and sprinkle generously with salt. Allow it to drain for at least 15 minutes.
Combine the grated beets and onion in a large bowl. Add the ground lamb, garlic, dill, parsley, and season with salt and pepper. Squeeze any excess water from the wheat and add it to the mixture. Mix well. Form the mixture into small meatballs about the size of a golf ball.
Squeeze the water from the cucumber and combine it with the mint, capers, and yogurt. Taste and season with salt and pepper and set aside.
Heat the oil in a large non-stick skillet, over medium heat until shimmering. Add as many meatballs as can fit without crowding and brown them well on all sides, about 6 minutes total. As they finish, move them to a rimmed baking sheet. Once all meatballs are browned, transfer the baking sheet to the oven and bake until cooked through, 15 to 20 minutes. Serve with the yogurt sauce.

Midnight Asparagus with Creamy Eggs

2012-04-04T18:45:00Z

[Photograph: Nick Kindelsperger]

Adapted from The Splendid Table's How to Eat Supper

One of the easiest and most satisfying ways to enjoy fresh asparagus is to pair it with an egg, which is exactly what I've written about numerous times before. But I've never combined the two in quite the way prescribed as in The Splendid Table's How to Eat Supper, which aims to make an easy dish even easier. How does one do that? Well, by making it a one skillet dinner, that's how.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves serves 2 to 3, active time 20 minutes, total time 20 minutes

1 1/4 pounds asparagus, tough ends removed, chopped into 1 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1/4 medium onion, diced
1/2 teaspoon kosher salt
1/4 teaspoon fresh-ground black pepper
4 large eggs
1 tablespoon juice from 1 lemon
4 slices crusty bread

Procedures

Adjust the oven rack so that it is about 5 inches below the broiler. Turn on the broiler, and let it preheat for a couple minutes. Add the oil to a 12-inch oven-proof skillet and place the pan under the broiler for two minutes. The oil and pan should be hot, but not smoking.
Carefully remove the pan and add the asparagus and onion. Stir well to coat the pieces in the oil. Replace the skillet and close the door. Cook until the asparagus and onion are lightly browned, but not mushy, three to four minutes, making sure to stir halfway through.
Remove the skillet and push the onions and asparagus to the sides of the skillet so that the center is empty. Crack the eggs carefully into the center of the skillet. Return the skillet to the broiler and close the door. Cook until the whites are set, but the yolks are still runny, about one minute.
When done, turn off the broiler, and remove the pan. Drizzle the lemon juice on top, and season to taste with salt and pepper. You can eat straight from the pan, or divide the contents between to plates. Serve with the slices of crusty bread.