Serious Eats: Recipes

Spiced Shrimp and Eggplant Stir Fry

2013-05-21T18:50:00Z

[Photograph: Prasanna Sankhe]

About the author: Denise Dsilva Sankhe is a writer and creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her husband, who has long since given up his determination to have salads for dinner.

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

Special equipment: Heavy lidded saucepan

Ingredients

serves Serves 2, active time 25 minutes, total time 25 minutes

Kosher salt
1 teaspoon turmeric powder
2 teaspoons ginger-garlic paste (bottled or made by combining 1 teaspoon each grated garlic and ginger)
2 teaspoons cumin powder divided
2/3 pound small shrimp, peeled and deveined
1 1/2 tablespoon oil
1 medium red onion, chopped fine (about 1 cup)
2 small green chilies, slit
1/2 cup chopped tomato
2 teaspoons red chilli powder
1 teaspoon coriander powder
1 cup water
3 baby black eggplants cut lengthwise into 4 (or two depending on size)

Procedures

Combine 1 teaspoon salt, turmeric, ginger-garlicpaste,1 teaspoon cumin powder, and the shrimp in a medium bowl and set aside. Heat oil in a large saucepan over medium heat until shimmering. Add onions and cook, stirring, until softened, about 2 minutes. Add green chilli and chopped tomato. Stir until tomato is broken down and starting to get dry, about 5 minutes. Add remaining cumin, red chilli and coriander powders and vigorously until fragrant, about 2 minutes. (Add drops of water if you think the paste is sticking to the bottom or the powders are burning.) Add eggplants and stir to coat with spice paste. Add water and season to taste with salt. Cover and cook until eggplant is tender and most of its liquid has evaporated, about 5 minutes.
Add the shrimps and stir. Cook uncovered until the shrimps are opaque and curled and the eggplant is cooked through, about 5 minutes. Serve hot with roti or steamed rice and daal.

Make-Ahead Marinated Cucumber Salad with Radishes, Dill, and Shrimp

2013-05-21T16:05:00Z

[Photograph: Suzanne Lehrer]

Cucumbers and radishes are the perfect, refreshing candidates for a salad that can improve while sitting in dressing overnight. Adding fresh herbs to anything being packed to go maintains freshness, so that when you open your lunchbox, it tastes as if you just picked it from the garden (rather than toted it on the subway). Shrimp can also be left overnight without becoming sad and soggy. Here, I sautéed them with Old Bay and butter for a nice spicy contrast to the sweet vegetables.

The tangy, shallot vinaigrette I used as a marinade—just shallots, apple cider vinegar, olive oil and a big pinch of salt—is my go-to, and it never fails me. Letting it sit overnight only accentuates the shallot flavor, and since I have a penchant for all things tart and tangy in dressings, this was a plus for me. If you like a sweeter vinaigrette, add more oil, or even a pinch of sugar or a squeeze of honey.

If you wish to add on, pickled red onions and feta cheese would pair nicely with this salad, as well.

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.

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, active time 20 minutes, total time 20 minutes

3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 small shallot, minced (about 2 tablespoons)
Kosher salt and freshly ground black pepper
1 large cucumber, sliced 1/8-inch thick
1/4 cup dill fronds
2 tablespoons roughly chopped fresh parsley leaves
2 tablespoons unsalted butter
1 teaspoon Old Bay seasoning
3/4 pound large shrimp, peeled and deveined

Procedures

In a medium bowl, whisk together oil, vinegar, and shallot. Season to taste with salt and pepper. Add cucumbers, radishes, dill fronds, and parsley and toss to coat. Set aside.
In a medium skillet, heat butter over low heat until melted. Stir in Old Bay and cook until foaming subsides, about 30 seconds. Add shrimp, season to taste with salt and pepper, and cook over low heat until just pink, 3 to 4 minutes total. Transfer to a plate and let cool. Pack salad and shrimp separately in to-go containers and refrigerate at least 4 hours and up to overnight. To serve, arrange shrimp on top of salad and serve.

Quick Ginger-Almond Cake

2013-05-21T14:30:00Z

[Photograph: @sstiavetti]

If you're ever on the lookout for a versatile cake recipe, one that is just as comfortable at afternoon tea as it is following your mom's famous roast beef, then look no further than this lovely ginger-almond number. It is moist and fulfilling, offering a good bit of protein from a healthy dose of almonds and a touch of spicy mystery thanks to the addition of ginger. It's a delightfully rich cake with a tender crumb, one that keeps well for up to four days in an airtight container.

This almond cake is simple to throw together, involving very few dishes almost no elbow grease. The key to its texture is to not overmix the batter once you've added the flour, which will cause the sticky gluten within the wheat to tighten up and become overly dense.

Adapted from David Lebovitz, who adapted it from the Chez Panisse Desserts cookbook.

About the author: Stephanie Stiavetti is a writer and cookbook author in San Francisco. Her food blog, The Culinary Life, is a repository for all things comfort food related, from savory dinners to transcendental desserts. She also publishes a monthly culinary newsletter full of stories, review, and helpful tips. Stephanie's cookbook, Melt: the Art of Macaroni and Cheese, celebrates America's favorite dish by recreating it with specialty cheeses. Available for preorder now.

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

Special equipment: Deep 9-inch cake pan, food processor

Ingredients

serves serves 8, active time 15 minutes, total time 1 hour 15 minutes

1 cup flour, sifted, divided
1 1/4 teaspoons baking powder
3/4 teaspoon salt
8 ounces almond paste
1-inch knob of ginger, minced
1 1/4 cups sugar
3/4 teaspoon cinnamon
3/4 cup butter, cut into chunks, at room temperature
1/4 cup almond butter
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 tablespoons sour cream
5 large eggs, at room temperature
1/3 cup sliced almonds

Procedures

Preheat oven to 325°F. Grease and flour a deep 9-inch cake pan.
In a small bowl, combine 3/4 cup of the flour along with the baking powder and salt. Stir well and set aside.
Place the almond paste and ginger in a food processor and pulse four or five times. Add sugar, cinnamon, and the remaining 1/4 cup of flour, pulsing until the mixture is a sandy texture.
To the food processor add the butter, almond butter, almond extract, and vanilla extract. Process until the batter is fully combined, with a light, smooth texture.
Add the sour cream and pulse a few times, then add the eggs one at a time, pulsing six or seven times after each one. Be sure to scrape down the sides of the food processor, if necessary. Add half of the flour mixture and pulse four or five times. Add the rest of the flour mixture, mixing just until incorporated. Do not overmix.
Pour the batter into a cake pan and smooth with a spatula. Sprinkle the top with sliced almonds and bake for about 1 hour, or until the top is a nice golden brown and feels firm in the center. Slide a knife around the edges of the pan to loosen the cake, then allow the cake to cool in the pan.
Once the cake is cool, remove it from the pan and discard the parchment bottom. Serve sprinkled with more almonds, if you like.

Matt's Four-Pepper Collards from 'The Lee Bros. Southern Kitchen'

2013-05-21T14:05:00Z

[Photograph: Squire Fox]

The four-pepper collards in Matt and Ted Lee's new cookbook, The Lee Bros. Charleston Kitchen, was inspired by the peppery taste of the plant's budding tips. A plethora of greens are stewed with a piquant mix of red jalapeño, poblano, smoked paprika, and a generous grind of pepper. Cooked for the better part of an hour, the greens develop a supple, tender texture with a pleasant undercurrent of heat.

Why I picked this recipe: Long-stewed collards are a Southern classic, and the Lee brothers' fiery use of peppers was an intriguing twist.

What worked: A gentle braise is the perfect way to cook collards to tenderness; the additional peppers were a bonus.

What didn't: I thought the greens could have used a bit more salt and vinegar, but that's an easy table-side remedy.

Suggested tweaks: If you can't find red jalapeños, you can use green ones instead; just add a bit of red bell pepper for color. You can substitute another hearty green, such as curly kale or mustard greens, in place of the collards, or even give the dish a twist by cooking them all together. The recipe yields quite a bit of food, so if you're not cooking for a big party, you might want to cut it in half.

Excerpted with permission from The Lee Bros. Charleston Kitchen, copyright 2013 by Matt Lee and Ted Lee. Published by Clarkson Potter, a division of Random House. All rights reserved. Available wherever books are sold.

Ingredients

serves Serves 8, active time 20 minutes, total time 1 hour and 45 minutes

1/4 cup peanut or canola oil
3 jalapeño peppers, preferably red, seeded and chopped
1 large poblano chili, seeded and chopped
1 cup chopped yellow or white onion (about 1 medium)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon cider vinegar
1 1/2 teaspoons smoked paprika
4 pounds collard greens (about 3 bunches), stems trimmed, leaves rolled and sliced into 3/4-inch-thick ribbons (about 5 quarts)

Procedures

Pour the oil into a large stockpot over medium-high heat, and when it shimmers, add all of the remaining ingredients except the collards. Cook, stirring occasionally with a wooden spoon, until the peppers appear dry, 6 to 8 minutes.
Add the collards to the pot by handfuls, moving them around with a wooden spoon and folding them into the peppers at the bottom of the pan, until the greens appear wilted, slick, and slightly darkened, about 5 minutes.
Add 6 cups of water and cover. When the liquid first begins to simmer, stir once, turn the heat to medium low, and cover. Simmer for 1 hour and stir again. Serve drained, but still wet with the broth.

Buttermilk Poppyseed Custard Cake with Roasted Strawberries

2013-05-21T11:45:00Z

[Photograph: Anna Markow]

Using buttermilk as the liquid in a custard cake and adding just the right about of poppy seeds, I achieved what, when chilled and served with roasted strawberries, tastes not unlike a cheesecake.

About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna and see her adventures in creativity on her website, VerySmallAnna.

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

Special equipment: electric stand or handheld mixer, 8- by 8-inch square pan or 9-inch pie plate, small roasting pan

Ingredients

serves serves 8 to 9, active time 30 minutes, total time 2 hours

For the Cake:
4 eggs, separated
3/4 cup plus 1 tablespoon sugar
1/3 cup unsalted butter, melted and cooled
3/4 cup all purpose flour
1/4 teaspoon salt
4 teaspoons poppy seeds
2 1/4 cups buttermilk
2 teaspoons vanilla
For the Strawberries:
1 quart strawberries, hulled and halved or quartered, depending on size
3 tablespoons sugar
2 teaspoons balsamic vinegar
1 teaspoon lemon zest
1/2 teaspoon vanilla

Procedures

For the Cake: Set a rack in center of oven and preheat to 325°F. Lightly grease an 8- by 8- inch square pan or a 9-inch pie plate and set aside. In the bowl of a stand mixer or in a medium bowl with a handheld mixer, whip yolks with sugar until pale and very fluffy. Slowly add butter and continue whipping until completely combined. In a separate small bowl, whisk together the flour, salt and poppy seeds. With mixer off, add dry mixture all at once and mix on medium-low speed to combine. Gradually add buttermilk and vanilla, continuing to mix on a medium-low speed until completely combined.
In a separate bowl, whip the egg whites until foamy, then add sugar and whip until stiff and glossy. Gently whisk half of meringue into batter, then fold in other half with whisk. Scrape into prepared baking vessel and bake for 45-60 minutes, until lightly browned on top and still somewhat jiggly in the center, but not liquidy. Allow to cool for a couple minutes, then gently run a paring knife around edge of cake. Once cooled to room temperature, chill in refrigerator.
For the Berries: Set a rack in center of oven, preheat to 400°F. In a baking dish at least 2 inches deep, combine berries with sugar, balsamic, lemon zest and vanilla, stirring to coat evenly. Roast for 20 minutes, gently shaking the pan every 5 minutes. Allow to cool slightly before serving warm or room temperature with cake.

Henry's Cheese Spread from 'The Lee Bros. Charleston Kitchen'

2013-05-20T21:05:00Z

[Photograph: Squire Fox]

The ingredient list for Matt and Ted Lee's cheese spread reads almost like a 2nd grader's cafeteria prank. Cheese, ketchup, worcestershire, horseradish, Tabasco, and beer—how could that taste good? Yet this recipe, from their new cookbook The Lee Bros. Charleston Kitchen, is one of those magical recipes that just works. The balance of tart, spicy, sweet, and malty is totally on point, making for a dip so multilayered that it's impossible to stop eating.

Why I picked this recipe: I will never say no to rich, cheesy dips, especially when they involve beer and horseradish (two of my favorite things).

What worked: This potent, spicy dip was indeed as excellent as described, great on crackers but even better eaten with a spoon straight out of the bowl.

What didn't: No problems here.

Suggested tweaks: As with most dips, this cheese spread is pretty adaptable. Dropping the spice is easy, and you could replace the beer with broth or milk if you don't want the alcohol.

As always with our Cook the Book feature, we have five (5) copies of The Lee Bros. Charleston Kitchen to give away this week.

Ingredients

serves Makes 1 1/2 cups, active time 10 minutes, total time 10 minutes

10 ounces sharp Cheddar cheese, grated (3 cups)
2 ounces (1/4 cup) lager or ale
Juice of 1 lemon (3 tablespoons)
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish, drained
2 teaspoons hot sauce, such as Tabasco or Crystal
1 1/2 teaspoons dry mustard
1 garlic clove, minced

Procedures

Combine all the ingredients in the bowl of a food processor and pulse until the mixture is smooth and spreadable. Transfer to a small bowl to serve.

Red Curry with Shrimp, Zucchini, and Carrot

2013-05-20T17:30:00Z

[Photograph: Nick Kindelsperger]

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 4, active time 20 minutes, total time 20 minutes

1 (14 ounce) can coconut milk
4 tablespoons red curry paste
2 small zucchini, cut into 1-inch cubes (about 3 cups)
2 small carrots, peeled, ends trimmed, cut into 1/2-inch pieces (about 2 cups)
1 to 2 jalapeños, stemmed, seeded, and sliced (optional)
1/2 cup fresh or frozen peas
2 tablespoons Asian fish sauce
2 tablespoons palm sugar or brown sugar
1/2 cup low-sodium chicken stock or water
8 ounces shrimp, peeled and deveined
Handful cilantro, stems removed, chopped
Handful mint leaves, stems removed, half chopped
2 tablespoons fresh lime juice, from about 2 limes

Procedures

Open the coconut milk can and scoop off 1/4 cup of the thick cream. Add this to a large 12-inch non-stick skillet set over medium-high heat, and cook until liquid starts to bubble furiously. Add the red curry paste, reduce heat to medium-low, and stir with a wooden spoon until combined. Cook, stirring occasionally, until the curry paste is very fragrant, about three minutes.
Add the zucchini and carrots, turn the heat to medium, and stir until the pieces are completely covered in the paste. Cook, stirring occasionally, until vegetables just start to soften, about 3 minutes.
Pour in the remaining coconut milk, and stir well. Bring to a boil over high heat, and then reduce heat to maintain a steady simmer. If using jalapeños, add them now. Cook until vegetables are completely tender, about 7 minutes. Add shrimp and peas, and cook until shrimp are pink and plump, about 2 minutes.
In a medium sized bowl, stir together the fish sauce, chicken stock, and sugar. When sugar has dissolved, pour this into the skillet. Stir well and simmer for a minute. Turn off the heat, add cilantro, chopped mint, and lime juice. Serve the curry with the whole mint leaves as a garnish and a side of white rice.

Cornbread Sorghum Milkshake (or, Breakfast)

2013-05-20T15:00:00Z

[Photograph: Grant Cornett]

A gluttonous amalgamation of Chef Lee's buttermilk ice cream and lardo corn bread, this Smoke & Pickles milkshake blends two excellent recipes with a healthy helping of sorghum syrup.

Special equipment: ice cream maker

Ingredients

serves feeds 2 to 4, depending on how hungry you are , active time 1 hour, total time 2 hours

2 large scoops buttermilk ice cream (recipe below) or other ice cream
A fistful of crumbled leftover Lardo Cornbread (recipe below)
2 tablespoons sorghum syrup
Buttermilk Ice Cream
2 cups heavy cream
1 cup sugar
1 cup buttermilk
Lardo Cornbread
2 cups yellow cornmeal
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon baking powder
1 tablespoon baking soda
1/4 cup plus 1 tablespoon corn oil
3 large eggs
1 large egg yolk
2 1/2 cups buttermilk
4 tablespoons unsalted butter, melted and cooled
6 ounces lardo, diced small
6 ounces aged sharp cheddar cheese, grated
Unsalted butter for serving

Procedures

Make the ice cream: Combine the heavy cream and sugar in a medium saucepan and stir over medium heat until the sugar is dissolved. Transfer to a bowl and let cool to room temperature.
Gently whisk the buttermilk into the cream mixture and chill in the refrigerator for 1 hour.
Churn the buttermilk-cream mixture in an ice cream maker according to the manufacturer’s instructions. Pack into a freezer container and freeze until ready to use.
Make the cornbread: Preheat oven to 400°F.
In a large bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda.
In a medium bowl, mix together the ¼ cup oil, eggs, yolk, butter-milk, and melted butter. Pour into the bowl with the dry ingredients and mix thoroughly with a wooden spoon. Fold in the lardo and cheese.
Heat a 12-inch cast-iron skillet over high heat until very hot. Add the tablespoon of corn oil to the skillet and swirl it around to coat the bottom. Pour the cornbread batter into the skillet and cook on high heat for 2 minutes.
Transfer the skillet to the oven and bake for 40 minutes, or until a knife inserted into the center comes out clean. Serve warm, cut into wedges, with a pat of butter on top.
note: As the name suggests, you can use lardo for this recipe, but I actually use the fat trimmed off an aged country ham. It is smoky and renders beautifully. You have to use a cured fat, though. Don’t use bacon fat, because it will melt away completely.
Make the milkshake: Combine the ice cream and cornbread in a blender and pulse until roughly blended. Add the sorghum and pulse a few more times. Serve in large mugs or Ball jars.
Try this drink a few times to see how much sweetness you like in it. If you like it a little sweeter, just add more sorghum.

Rieska (Finnish Rye Bread)

2013-05-20T11:45:00Z

[Photograph: Carrie Vasios]

Versions of this traditional rye bread abound in Finland, ranging from crisp and cracker-like to thick and hearty. This is in the latter camp: a slightly dense bread that's great for toasting and slathering with jam or honey.

Note: Stone ground dark rye flour is available from Bob's Red Mill.

adapted from Scandinavian Classic Baking

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Special equipment: food processor or pastry cutter, baking sheet, parchment paper

Ingredients

serves makes 1 loaf, active time 10 minutes, total time 50 minutes

1 cup stone ground dark rye flour (see note)
1 1/4 cups (6 1/4 ounces) all purpose flour
2 tablespoons baking powder
1 teaspoon salt
5 tablespoons cold unsalted butter, diced
1 cup buttermilk

Procedures

Adjust oven rack to middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.
In the bowl of a food processor combine rye flour, flour, baking powder, and salt and pulse five times to combine. Add butter and pulse until it is the size of peas, about another 5 pulses. Add buttermilk and pulse until dough comes together into a ball.
Shape dough into an 8-inch round. Bake until brown, about 40 minutes.

Raspberry Rhubarb Ginger Jam

2013-05-19T14:30:00Z

[Photograph: Lucy Baker]

Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. The flavors are big and bold, so it would work best with straightforward baked goods that won't compete. Skip the cakes and muffins and pair it with simple buttery croissants, whole-wheat toast, or brioche.

About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. She lives in Brooklyn with her husband, son, and dachshund.

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 5 cups, or 5 half-pint jars, active time 30 minutes, total time 1 hour 30 minutes

2 1/4 cups sugar
3 teaspoons Pomona's Universal Pectin
8 cups diced rhubarb
1 cup raspberries
1 tablespoon zest and 2 tablespoons juice from one lemon
4 teaspoons calcium water
1/4 cup minced crystallized ginger
1 tablespoon grated fresh ginger

Procedures

Whisk the sugar and pectin in a medium bowl and set aside.
Combine the rhubarb and 1/2 cup water in a large saucepan. Bring to a boil, then reduce heat, cover, and simmer just until the rhubarb breaks down, 10 to 12 minutes. Meanwhile, puree the raspberries in a food processor or blender. You should have 1/2 cup.
Measure the stewed rhubarb. You should have 4 cups. Return the rhubarb and the pureed raspberries to the saucepan. Add lemon zest and juice and calcium water and bring to a boil over medium-high heat. Add the sugar-pectin mixture, crystallized ginger, and grated ginger and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.
Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

Pork And Hominy Soup

2013-05-18T18:50:00Z

Slow-cooked pork soup in a two-chili broth, served with a slew of toppings. [Photograph: Jennifer Olvera]

Note: The soup may be made a day in advance. Just reheat it on the stove top and don't add the toppings until you're ready to serve it.

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

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Special equipment: Dutch oven

Ingredients

serves Serves 6, active time 45 minutes, total time 3 hours

1 tablespoon olive oil
1 1/2 pound boneless, country-style pork ribs
Kosher salt
Black pepper
1 large onion, chopped (about 1 1/2 cups)
4 cloves garlic, minced (about 4 teaspoons)
8 cups low-sodium chicken broth
1 teaspoon dried oregano
1 1/2 teaspoon ground ancho chili
1 1/2 teaspoon ground chile de árbol
1 (30-ounce) can hominy, rinsed and drained
2 limes, cut into wedges
1 avocado, diced
1 large red onion, finely chopped (about 1 1/2 cups)
1/2 cup finely chopped fresh cilantro leaves
1/2 cup sliced radishes
1 1/2 cups crushed tortilla chips

Procedures

Adjust oven rack to lower-middle position and preheat oven to 325°F.
Heat oil in a large Dutch oven over medium-high heat. Generously season pork with salt and pepper. When oil is shimmering, brown meat on all sides, about 7 minutes total. Reduce heat to medium, add onion and garlic and sauté, stirring periodically, until they begin to soften, about 4 minutes.
Add chicken broth, oregano, ancho powder and chile de árbol powder to pan. Stir to combine, and season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, cover, and transfer to the oven to cook until pork is fork-tender, about 2 hours.
Remove soup from oven and transfer pork from broth to a platter to cool. When pork is cool enough to handle, shred meat and discard any fat or gristle. Strain broth and return liquid to pan. Add hominy and shredded pork. Season with salt, if necessary, and simmer over medium heat for 30 minutes.
Ladle into bowls immediately and serve with lime wedges, avocados, red onions, cilantro, radishes and tortilla chips.

Ham and Pea Rice Cakes

2013-05-18T16:50:00Z

[Photograph: Sydney Oland]

Ham is what I like to use in this recipe, but bacon would work as well. And if you happen to have it laying around, a piece of diced tasso ham gives this dish a vaguely Cajun feel—almost like a jambalaya cake.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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 20 minutes, total time 20 minutes

Vegetable oil
1/2 pound ham steak, diced
1 medium onion, finely chopped (about 3/4 cup)
2 cups cooked rice
1 cup peas, thawed if frozen
1 tablespoon tomato paste
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper
1 egg, beaten
Finely sliced scallions, to garnish

Procedures

Heat 1 teaspoon of vegetable oil in a medium non-stick skillet over medium high heat until shimmering. Add the ham and cook, stirring constantly until ham is crisp, about 5 minutes. Remove ham from pan and place in a large bowl. Add onions to pan and cook until onions are soft and beginning to brown, about 5 minutes. Transfer to bowl with ham.
Add rice, peas, tomato paste, and red pepper flakes to ham mixture and mix until all the ingredients are evenly incorporated. Season to taste with salt and pepper, then add beaten egg and mix until egg is full incorporated.
Using your hands, form rice mixture into 8 evenly sized balls. Heat another teaspoon of vegetable oil in a medium non-stick skillet over medium-high heat until shimmering. Add half of rice cakes and and cook until brown on one side, about 4 minutes. Flip and cook until the other side is browned, about 4 minutes longer. Repeat with remaining cakes and serve hot garnished with scallions.

Black Star from Mayahuel

2013-05-17T19:55:00Z

[Photograph: Linda Xiao]

Garnished with an apple slice for subtle aroma, the gingery Black Star cocktail from Mayahuel in NYC is complex yet soft.

Note: At Mayahuel, they make a larger batch of ginger syrup, blending the sugar and ginger juice in a blender to help it dissolve.

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

Special equipment: shaker, strainer, blender, pot with cover, highball glass

Ingredients

serves makes 1 cocktail (plus extra syrup), active time 15 minutes, total time 1 day

For the ginger syrup:
1/4 cup fresh ginger juice
1/2 cup superfine white sugar
For the cinnamon bark syrup:
3/4 ounce whole cinnamon
2 cups superfine white sugar
2 cups water
For the cocktail:
1 ounce reposado tequila, such as Pueblo Viejo
1 ounce bourbon, such as Buffalo Trace
1/4 ounce cinnamon bark syrup
1/4 ounce ginger syrup
3/4 ounce fresh lemon juice from 1 lemon
Barspoon apple butter
Garnish: Apple slice

Procedures

For the ginger syrup: Mix ginger juice and sugar together, stirring briskly until sugar is dissolved. Ginger syrup can be kept in a sealed container in the refrigerator for up to 3 days.
For the cinnamon bark syrup: Crush or muddle cinnamon into pieces. Add cinnamon, water, and sugar to a pot and bring to a boil, stirring frequently. Once the cinnamon mixture begins to boil, lower heat and let simmer for 10 minutes. Remove from heat and cover. Let sit overnight, then strain and store in a resealable container in the fridge. Cinnamon syrup can be kept in the refrigerator for up to 1 week.
For the cocktail: Add tequila, bourbon, lemon juice, cinnamon bark syrup, ginger syrup, and apple butter to a shaker. Fill cocktail shaker with ice.
Shake vigorously for 20 seconds, making sure that apple butter is broken up and blended. Strain into an ice-filled highball glass. Garnish with apple slice.

Grilled Pimientos de Padrón

2013-05-17T18:50:14Z

[ Photographs: Joshua Bousel ]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Special equipment: Grill

Ingredients

serves serves 3-4 as a side dish, active time 10 minutes, total time 10 minutes

1/2 pound pimientos de Padrón
2 tablespoons olive oil
Coarse sea salt, to taste
Type of fire: Direct
Grill heat: high

Procedures

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil grilling grate. Place peppers in a medium bowl, drizzle in olive oil, and toss to thoroughly coat peppers in oil. Place peppers on grill and cook until blistered all over, 1-3 minutes per side.
Transfer peppers to serving plate. Spring with salt to taste; serve immediately.

Tapioca Pearls with Coconut Milk and Mango (Tambo-Tambo) from 'The Adobo Road Cookbook'

2013-05-17T12:35:00Z

[Photograph: Marvin Gapultos]

As a kid, I turned my nose up at the mere mention of tapioca pudding, despite the fact that I had never even come close to trying the stuff. I'm sure I'm not alone here. But for Marvin Gapultos, a warm Filipino tapioca porridge called tambo-tambo remains a favorite dessert. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls and small pieces of sweet fruit. His version in The Adobo Road Cookbook is easy and fun to make (rice balls dough = tasty playdough), and his use of mango as a topping guarantees sweet success.

Why I picked this recipe: Somehow I've managed to go my entire life without eating tapioca-based pudding (or porridge). With this super-comforting recipe at hand, I figured now was as good a time as any to give it a shot.

What worked: Pleasantly chewy tapioca and creamy coconut milk with a generous scoop of sweet mango on top made for a deliciously homey dessert.

What didn't: I ended up cutting the porridge with some extra water before serving. It thickened up quite a bit, and I thought adding more coconut milk (and opening another can) would send the dish over the edge in terms of richness.

Suggested tweaks: Gapultos explains that he's eaten this porridge with any number of fruits and vegetables stirred in—sweet potatoes, bananas, and jackfruit, to name but a few. Consider this license to top the porridge at will. Strawberries would be great this time of year!

Excerpted with permission from The Adobo Road Cookbook: A Filipino Food Journey--From Food Blog, to Food Truck, and Beyond, copyright 2013 by Marvin Gapultos. Published by Tuttle Publishing, a division of Periplus Editions (HK) Ltd. All rights reserved. Available wherever books are sold.

Ingredients

serves Serves 4 to 6, active time 45 minutes, total time 45 minutes

Tapioca
1/2 cup (75 g) small dried tapioca pearls
1 cup (250 ml) water
Rice Flour Balls
1 cup (150 g) glutinous rice ﬂour
1/2 cup (125 ml) water, plus more as needed
Porridge
1 3/4 cup (400 ml) unsweetened coconut milk
1/2 cup (125 ml) water
1/4 teaspoon salt
1/2 cup (100 g) sugar
2 ripe mangoes, peeled, deseeded and diced

Procedures

Soak the tapioca in the 1 cup (250 ml) of water in a small bowl for 30 minutes.
While the tapioca is soaking, make the rice balls. Combine the rice ﬂour with the 1/2 cup (125 ml) of water in a large bowl and mix until a dough comes together. The dough should be slightly tacky and you should be able to form the dough into a large sphere. If the dough is too dry and crumbly, slowly add more water, one tablespoon at a time, until the dough can hold its shape.
Form the rice ﬂour balls by pinching off about a teaspoon of the dough and rolling it between your palms to form a small sphere about 1/2 in (1.25 cm) in diameter. You should be able to make about 20 small rice balls from the dough. Cover the rice balls with a damp paper towel and set aside.
Drain the tapioca in a ﬁne-mesh sieve set over the sink and rinse with cold running water. Allow the tapioca to continue draining over the sink.
To make the porridge, combine the coconut milk with the remaining 1/2 cup (125 ml) of water in a large saucepan. Stir in the salt and the sugar and bring the mixture to a boil over high heat. Reduce the heat to low, and then add the rice balls to the saucepan and gently simmer, stirring to ensure the rice balls don’t stick to each other. Continue simmering the rice balls until they are cooked through and become pleasantly chewy, 3–5 minutes. As the rice balls simmer, they will become ﬁrmer and expand slightly.
Increase the heat to high and return the liquid to a boil. As soon as the liquid boils, turn off the heat and stir in the drained tapioca pearls. Continue to stir until the tapioca becomes tender and translucent, 2–3 minutes. If the porridge becomes too thick for your liking, you can thin it out with more water or coconut milk.
Stir in the mangoes and serve the porridge warm.