Ginger Beef with Rice Noodles and Herbs

Ginger Beef with Rice Noodles and Herbs (from Milk Street)

4 servings
40 minutes

TIP: Don't skip pounding the sirloin tips. This allows the marinade to penetrate the muscle fibers and helps the meat cook evenly. Don't slice the meat immediately after cooking. A short rest allows the juices to redistribute.

INGREDIENTS:
1/4 cup plus 1 tablespoon fish sauce, divided
2 tablespoons finely grated fresh ginger, divided
3 tablespoons plus 2 teaspoons packed light brown sugar, divided
Kosher salt and ground black pepper
1 pound sirloin tips, patted dry
12 ounces thin rice noodles
1/4 cup lime juice (2 limes)
2 tablespoons water
1 teaspoon chili-garlic sauce
1 tablespoon peanut oil
1 cup fresh mint leaves, torn
1 cup fresh cilantro sprigs
1/2 cup roasted peanuts, coarsely chopped

STEP ONE: MARINATE THE BEEF

In a medium bowl, combine 1 tablespoon fish sauce, 1 tablespoon of the ginger, 2 teaspoons brown sugar, 1 teaspoon salt, and 1/4 teaspoon pepper.

Set aside. Place the sirloin tips between 2 sheets of plastic wrap (or in a large ziplock bag) and, using a meat mallet, gently pound them to an even 1/2-inch thickness. Add the beef to the fish sauce mixture and turn to coat. Marinate at room temperature for 15 minutes.

STEP TWO: COOK THE NOODLES

Bring a large pot of water to a boil. Add the noodles and immediately remove the pot from the heat. Let the noodles stand, stirring 2 or 3 times, until tender, 3 to 5 minutes. Drain in a colander, rinse under cold water and drain again. Transfer to a large bowl and set aside.

STEP THREE: FISH SAUCE-LIME JUICE MIXTURE

In a small bowl, whisk together the remaining 1/4 cup fish sauce, the remaining 1 tablespoon ginger, the remaining 3 tablespoons brown sugar, the lime juice, water, and chili-garlic sauce until the sugar dissolves. Set aside.

STEP FOUR: COOK THE BEEF AND SERVE

In a 12-inch nonstick skillet over medium-high hear, heat the oil until just smoking. Add the beef and cook until well browned on both sides, turning once, about 6 minutes. Transfer to a plate and let rest for 5 minutes.

Meanwhile, to the noodles add 1/2 cup of the fish sauce-lime juice mixture, the mint, cilantro, and peanuts; toss to combine. Transfer to a serving platter or individual bowls.

Cut each piece of meat into thirds with the grain, then slice as thinly as possible against the grain. Place the slices on top of the noodles and drizzle with the accumulated juices. Serve with the remaining fish sauce-lime juice mixture on the side.

Roasted Potato Salad

Roasted Potato Salad (from Plated, serves 4 as a side)

1-1/4 pound red-skinned potatoes
1 1/2 tablespoons olive oil
1/8 ounce dill, leaves picked
1/8 ounce parsley, leaves picked
3 cornichons
3 tablespoons capers
4 scallions
Salt
Pepper

Preheat oven to 450 degrees.

ROAST POTATOES: Cut 1-1/4 pound red-skinned potatoes into 1/2-inch pieces. Put in a bowl and toss with 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, and pepper. Arrange on a sheet pan (line with parchment to stop sticking) in a single layer. Roast in oven until potatoes are tender and turning slightly brown, 16-18 minutes.

MAKE MUSTARD DRESSING: Roughly chop dill and parsley leaves, discarding stems. Finely chop cornichons and capers. Trim and discard scallion roots and thinly slice. In a large bowl, whisk together mayonnaise, Dijon mustard, whole-grain mustard, apple cider vinegar, cornichons, capers, scallions, and herbs. Season with 1/2 teaspoon salt and pepper as desired.

Once roasted, add potatoes to bowl with mustard dressing (make sure and do this when the potatoes are still hot). Toss to coat and serve.

Avocado Sauce

Avocado Sauce for Fish Tacos (from Plated recipe)

1 jalapeno
4 ounces nonfat sour cream
1 avocado
Juice of 1 lime
1 cup water
1 teaspoon salt
Pepper to taste

Char the jalapeño over flame, flipping until blistered all over, about 12 minutes. Transfer to a cutting board to cool. Once cooled, halve the jalapeño lengthwise. Using a knife tip, discard seeds and stem, then finely chop. Place half of chopped jalapeño in a blender or food processor. Add sour cream, lime juice, water, salt, and pepper and pulse until smooth. Add more chopped jalapeño to taste and blend.

Vietnamese Pork with Rice Noodles

Vietnamese Grilled Pork Patties with Rice Noodles and Salad (Bun Cha)

From Cook's Illustrated.

Noodles and Salad
8 ounces rice vermicelli
1 head Boston lettuce (8 ounces), torn into bite-sized pieces
1 English cucumber, peeled, quartered lengthwise, seeded, and sliced thin on bias
1 cup fresh cilantro leaves and stems
1 cup fresh mint leaves, torn if large

Sauce
1 small Thai chile, stemmed and minced
3 tablespoons sugar
1 garlic clove, minced
2/3 cup hot water
5 tablespoons fish sauce
1/4 cup lime juice (2 limes)

Pork Patties
1 large shallot, minced
1 tablespoon fish sauce
1 1/2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon pepper
1 pound ground pork

1. FOR THE NOODLES AND SALAD: Bring 4 quarts water to a boil in large pot. Stir in noodles and cook until tender but not too mushy, 4 to 12 minutes. Drain noodles and rinse under cold running water until cool. Drain noodles very well, spread on large plate, and let stand at room temperature to dry. Arrange lettuce, cucumber, cilantro, and mint separately on large platter and refrigerate until needed.
2. FOR THE SAUCE: Using mortar and pestle (or on cutting board using flat side of chef's knife), mash Thai chile, 1 tablespoon sugar, and garlic to fine paste. Transfer to medium bowl and add hot water and remaining 2 tablespoons of sugar. Stir until sugar is dissolved. Stir in fish sauce and lime juice. Set aside.
3. FOR THE PORK PATTIES: Combine shallot, fish sauce, sugar, baking soda, and pepper in a medium bowl. Add pork and mix until well combined. Shape pork mixture into 12 patties, each about 2 1/2 inches wide and 1/2 inch thick.
4. FOR GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
5. Clean and oil cooking grate. Cook patties until well charred, 3 to 4 minutes per side. Transfer grilled patties to bowl with sauce and gently toss to coat. Let stand 5 minutes.
6. Transfer patties to serving plate, reserving sauce. Serve noodles, salad, sauce, and pork patties separately.

Beef Chili with Bacon and Black Beans)

Cook's Illustrated

Serves 8 to 10

2 tablespoons vegetable oil
2 onions, chopped fine
1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
6 garlic cloves, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85% lean ground beef
8 slices bacon, cut into 1/2-inch pieces
2 (15-ounce) cans black beans, rinsed
1 (28-ounce) can diced tomatoes, drained with juice reserved
1 (28-ounce) can tomato puree
Salt
Lime wedges

1. Cook bacon in dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes, Increase heat to medium-high and add half of beef. Cook, breaking up pieces with spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with spoon, until no longer pink, 3 to 4 minutes.
2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Season with salt to taste. Might need to add soy sauce and Louisiana Hot Sauce to taste. Serve with lime wedges and condiments (diced tomatoes, avocados, scallions, sour cream, shredded cheese). 

Adapted this to cook in the Instant Pot. Used all the tomato puree but drained and only used half the diced tomatoes. Cooked on high pressure for 30 minutes and let it do a natural release.

Paella

From Cook's Illustrated
.
Serves 6

This recipe is for making paella in a Dutch oven (at least 11 to 12 inches in diameter). It can also be made in a paella pan. If making in a paella pan, increase chicken broth to 3 1/4 cups and wine to 1/2 cup. Before placing paella pan in oven, cover it tightly with foil.

1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
Salt and pepper
2 tablespoons olive oil, plus extra as needed
8 garlic cloves, minced
1 pound boneless, skinless chicken thighs, trimmed and halved crosswise
1 red bell pepper, stemmed, seeded and cut into 1/2-inch wide strips
8 ounces Spanish chorizo sausage, sliced 1/2 inch thick on bias
1 onion, chopped fine
1 (14.5-ounce) can diced tomatoes, drained, minced, and drained again
2 cups Valencia or Arboria rice
3 cups low-sodium chicken broth
1/3 cup dry white wine
1/2 teaspoon saffron threads, crumbled
1 bay leaf
12 mussels, scrubbed and debearded
1/2 cup frozen peas
2 teaspoons fresh parsley
Lemon wedges

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Toss shrimp, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon oil, and 1 teaspoon garlic in medium bowl. Cover and refrigerate until needed. Season chicken thighs with salt and pepper and set aside.
2. Heat 2 teaspoons oil in Dutch oven over medium-high heat until shimmering. Add bell pepper and cook, stirring occasionally, until skin begins to blister and turn spotty black. 3 to 4 minutes. Transfer bell pepper to small plate and set aside. 
3. Heat 1 teaspoon oil in now-empty pan until shimmering. Add chicken pieces in a single layer and cook, without moving, until browned, about 3 minutes. Turn pieces and cook until browned on second side, about 3 minutes. Transfer chicken to medium bowl. Reduce heat to medium and add chorizo to pot. Cook, stirring frequently, until deeply browned and fat begins to render, 4 to 5 minutes. Transfer chorizo to bowl with chicken and set aside.
4. Add enough oil to fat in pot to equal 2 tablespoons and heat over medium heat until shimmering. Add onion and cook, stirring frequently, until softened, about 3 minutes. Stir in remaining garlic and cook until fragrant, about 1 minute. Stir in tomatoes and cook until mixture begins to darken and thicken slightly, about 3 minutes. Stir in rice and cook until grains are well coated with tomato mixture, 1 to 2 minutes. Stir in chicken broth, wine, saffron, bay leaf, and 1/2 teaspoon salt. Return chicken pieces and chorizo to pot, increase heat to medium-high and bring to boil, stirring occasionally. Cover pot (if using paella pan use foil to cover along with lid), transfer to oven, and cook until rice absorbs most of the liquid, about 15 minutes. Remove pot from oven. Uncover pot, scatter shrimp over rice, insert mussels, hinged side down, into rice (so they stand upright), arrange bell pepper strips in a pinwheel pattern, and scatter peas over top. Cover, return to oven, and cook until shrimp are opaque and mussels have opened, 10 to 12 minutes.
5. FOR SOCARRAT (a layer of brown, crusty rice): Set pot, uncovered, over medium-high heat or about 5-minutes, rotating pot/pan, 180 degrees after about 2 minutes for evening browning.
6. Let paella stand, covered, for 5 minutes. Discard any mussels that have not opened and bay leaf. Sprinkle with parsley and serve, passing lemon wedges separately.

Stracotto (Pot Roast) with Porcini Mushrooms

Stracotto (Pot Roast) with Porcini Mushrooms


Total Time:
3 hr 57 min
Prep:
12 min
Inactive:
15 min
Cook:
3 hr 30 min
Yield:8 to 10 servings
Level:Easy

Ingredients
1 (5-pound) boneless beef chuck roast
Kosher salt and freshly ground black pepper
1/4 cup olive oil, divided
2 onions, chopped
6 cloves garlic, crushed
1 cup red wine, such as cabernet sauvignon or pinot noir
1 (15-ounce) can low-sodium beef broth, plus extra, as needed
1/2 ounce dried porcini mushrooms
1 large sprig fresh rosemary, leaves removed and chopped
6 sprigs fresh thyme, leaves removed and chopped


Directions
Preheat the oven to 350 degrees F.

Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.

Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.

Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.

Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

Cook's Note: The cooked pan juices and vegetables can also be pureed in a blender.

Recipe courtesy Giada De Laurentiis