Pho Ga (Vietnamese Chicken Soup)

 Pho Ga (Vietnamese Chicken Soup)

Ingredients:

One 4-pound chicken, quartered; or 4 large chicken legs and thighs
Salt
Freshly Ground Pepper
Olive Oil
10 cups chicken stock
Two yellow onions, peeled
One 4-inch piece of ginger
1/4 cup fish sauce
1 star anise
2 tablespoons brown sugar

Season chicken pieces with salt and pepper at least one hour ahead of cooking. Preheat an 8-quart Dutch oven or similar pot over high heat. Add enough oil to coat the bottom of the pot. When the oil simmers, add half the chicken pieces and brown thoroughly, about 4 minutes per side. Remove and set aside. Repeat with the remaining chicken. 

Carefully tip most of the fat out of the pot. Return pot to the stove and reduce the heat to medium-low. Return the chicken to the pot and add 10 cups stock, salt and pepper.

Char peeled onions and ginger (don't peel the ginger)  directly over a gas burner for about 5 minutes or under the broiler. Add onions and ginger to the pot with the broth and chicken and add 1/4 cup fish sauce, 1 star anise, and 2 tablespoons brown sugar. Bring to a boil, then reduce to a simmer. 

If using breasts, remove them from the pot after 12 minutes and continue to simmer legs and thighs until they are tender, about 50 minutes total. Turn off the heat and skim the fat from the surface of the broth. Remove all the chicken from the broth and discard the onions and ginger. 

When the chicken is cooled, remove the meat from the bone and shred discarding the skin. Pour broth over cooked rice noodles and add shredded chicken to bowl and top with fresh basil and bean sprouts.

Italian Sausage Pasta Soup

 Makes 6 servings

INGREDIENTS

1 tablespoon olive oil

1 pound ground Italian sausage

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon (or more) red pepper flakes

2 tablespoons butter

1 medium to large onion finely diced

1 tablespoon minced garlic

2 tablespoons flour

1 tablespoon tomato paste

7.5 cups chicken broth

2 cups of some shape of mini pasta

1.5 cups heavy cream

2 cups of spinach, lightly chopped

1/2 cup sun-dried tomatoes drained of oil and finely chopped

1/2 cup finely grated Parmesan cheese

INSTRUCTIONS

1. In a large pot over high heat, add olive oil. Once hot, add sausage, salt, and pepper. Brown crushing into small pieces until browned. Remove sausage with a slotted spoon, leaving 1 tablespoon of grease in the pot.

2.  Reduce heat to medium. Add butter and onions. Saute until tender, about 8 minutes. Sprinkle flour on tap and mix. Add tomato paste, garlic, and pepper flakes and stir until combined. 

3. Gradually add 1 cup of broth, whisk until combined and thick. Add the remaining broth slowly, whisking and scaping the bottom of the pan.

4. Bring to a boil and add pasta. Stir and cook according to the package instructions, minus one minute, Keep covered and turn heat down a bit once boiling and stir occasionally to prevent sticking/clumping.

5. Reduce heat to low. Add cream, spinach, and sun-dried tomatoes. Stir well. Add Parmesan gradually, a few tablespoons at a time to avoid clumping. Stir well until melted. Add the sausage back to the broth and stir. Season with salt and pepper. Can add more broth if it's too thick.

Thai Steamed Mussels and Dipping Sauce

Ingredients for steaming the mussels don't need to be exact. Throw in what you have. Seems like there isn't enough juice to steam but there is.

Ingredients

4 pounds mussels, cleaned and debearded
3 stalks lemon grass, chopped
5 shallots, chopped
1 cup basil leaves
4 green jalapeno peppers, sliced
2 tablespoons fish sauce
2 tablespoons lime juice (I thrown the lime carcasses into the pot too)
Sliced galanga

Instructions:

Place all the ingredients in a large pot and stir thoroughly. Turn heat to medium-high (or high), cover and steam for 5 minutes or until the mussels open and are hot. Remove from heat and serve with the dipping sauce below.

Dipping Sauce Ingredients:

6 garlic cloves, finely minced
8 green Thai chilies, finely chopped
1/3 cup fish sauce
1/2 cup lime juice
3 tablespoons sugar
2 tablespoons chopped cilantro
2 tablespoons chopped mint
2 tablespoons thinly sliced green onion

Combine all dipping suace ingredients until the sugar dissolves.

One Skillet Creamy Sun-Dried Tomato Chicken and Orzo

Servings: 6

From: Half Baked Harvest

Notes: I halved the chicken breasts so that they were thinner. I also finely chopped up the sun-dried tomatoes. I didn't have orzo so I used some very small elbow macaroni, which everyone preferred over orzo. Cooked the pasta a little bit longer since it was bigger than the orzo.

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts or small thighs
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
Salt & pepper
2 tablespoons butter
1 medium shallot, chopped
2 cloves garlic, minced
1 cup dry orzo pasta
1/3 cup dry white wine
1 cup heavy cream
2 teaspoons Dijon mustard
1/3 cup grated parmesan cheese
2 cups fresh baby spinach
1/2 cup oil packed sun-dried tomatoes, oil drained
Juice of 1 lemon
Fresh rosemany, for serving (optional)

Instructions

1.    Preheat oven to 400 degrees F.

2.    Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

3.    To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any accumulated juices left of the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.

4.    Serve the chicken topped with lemon juice and rosemary, if desired. 

Twice -baked potatoes

 I like to double the recipe and freeze them before putting them under the broiler. I will let them defrost and then broil at future dinners

From Cooks Illustrated

4 medium russet potatoes, scrubbed, dried and brushed lightly with vegetable oil

4 ounces sharp cheddar cheese, grated

8 ounces bacon, cooked and diced

1/2 cup sour cream

1/2 cup buttermilk

2 tbsps unsalted butter, softened

3 medium scallions, sliced thin

1/2 tsp salt

ground black pepper to taste

1. Adjust oven rack to upper-middle position and heat to 400 degrees. Bake potatoes on a foiled lined sheet until skin is crisp and deep brown and a skewer easily pierces flesh, about an hour. Transfer potatoes to a wire rack and cool for 10 minutes

2. Using an oven mitt or folded towel to handle hot potatoes, cut eat potato in half so that the long, blunt sides rest on the work surface. Using a small spoon, scoop flesh from each half into a medium bowl, leaving 1/8 to 1/4 inch thickness of flesh in each shell. Arrange shells on lined baking sheet and return to oven until dry and slightly crisp, about 10 minutes. Meanwhile, mash the potatoes until smooth. Stir in remaining ingredients until well combined.

3. Remove shells from oven and increase oven setting to broil. Holding shells steady, spoon mixture into crisp shells, mounding it slightly at center, and return potatoes to the oven. Broil until spotty brown and crisp on top, 10-15 minutes. Allow to cool for 10 minutes, Serve warm.

Basil Balsamic Dressing

 This dressing is from Waterwater Cooks at Home. It is great on salads, roasted vegetables and as a dip for veggies. The dressing keeps well in the fridge but does become thick when cold.

1/3 cup balsamic vinegar

3 tbsp maple syrup

2 tbsp dijon mustard

2 tsp garlic, minced

1 tsp salt

1 tsp black pepper

1 cup vegetable or olive oil

2 cups fresh basil

Combine the balsamic vinegar, maple syrup, dijon mustard, garlic, salt, pepper and basil n a blender and blend until smooth. Add the oil in a steady stream while blender is running. Blend until thick and emulsified. 

 Cincinnati Chili

Serves 6 to 8

1 tablespoon vegetable oil

1 to 1.5 onions chopped fine

2 tablespoons tomato paste

2 tablespoons chili powder

2 tablespoon dried oregano

1-1/2 teaspoons ground cinnamon

2 garlic cloves, minced

Salt & pepper

1/4 teaspoon ground allspice

2 cups chicken broth

2 cups canned tomato sauce

2 tablespoons cider vinegar

1-1/2 pounds 85% lean ground beef

Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around the edges, about 8 minutes. Add tomato paste, chili powder, oregano, cinnamon, garlic, 1 teaspoon salt, 3/4 teaspoon pepper, and allspice and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar, and sugar.

Add beef and stir to break up meat. Bring to a boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. (NOTE: I usually end up simmering for at least an hour). Season with salt to taste and serve.

Serve over cooked spaghetti and top with grated cheddar cheese. Can also top with chopped white onions and red beans.

Refried (Soupy) Beans

Ingredients

2 tbsp oil
1/2 cup finely chopped yellow onion (approx. 1/2 a medium onion)
1/2 cup finely chopped green bell pepper (approx. 1/2 pepper)
Salt and pepper
2 cloves garlic, minced
2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained
1/2 cup pico de gallo or salsa
1/4 smoked paprika

In a large nonstick skillet, heat 2 tablespoons oil over medium. Add onion and bell pepper, season with salt and pepper, and cook stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquicd, and 1/2 cup water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper.

Jeanne's Tortilla Soup

Tortilla Soup

Serves 8

 

Ingredients:

·         12-ounces chicken breasts (2 or 3 depending on the size) (NOTE: I find it's easier to use shredded rotisserie chicken instead of raw chicken breasts)

·         8 cups chicken broth

·         1 large white onion, trimmed of root end, quartered, and peeled (only half an onion needed if you’re not cooking the chicken)

·         4 garlic cloves, peeled (only 2 if not cooking the chicken)

·         8-10 springs of cilantro, plus more chopped up for garnish

·         Salt

·         1 8-ounce can diced fire-roasted tomatoes, drained

·         ½ to 1 jalapeno (if you want it spicier use a whole jalapeno – you can also remove seeds and ribs to make it less spicy)

·         1 tablespoon minced canned chipotle chile in adobo sauce

·         1 tablespoon vegetable oil

·         Tortilla chips

·         Shredded cheddar cheese

 

1.      OPTIONAL: If using raw chicken, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro sprigs, , and ½ teaspoon of salt to a boil over medium-high heat in a large saucepan. Reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate to cool. Pour broth through a fine-mesh strainer and discard solids. When chicken is cool enough to handle, shred chicken into bite-size pieces.

2.      Puree the tomatoes, 2 onion quarters, 2 garlic cloves, jalapeno, and chipotle in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering. Add tomato-onion puree and ¼ teaspoon salt and cook, stirring frequently, until the mixture has darkened in color, about 10 minutes.

3.      Stir broth into tomato mixture, crumble in a couple of big handfuls of tortilla chips, bring to a boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Using an immersion blender, puree the soup in the Dutch oven until smooth and tortilla chips have been incorporated. Add shredded chicken and simmer until heated through, about 5 minutes.

4.      Serve soup with garnishes. You can top each bowl with additional crushed chips, cheese, squeeze of lime, and chopped cilantro. 

Spice-Encrusted Lamp Popsicles

 Spice-Encrusted Lamp Popsicles

Serves 6

3.5 to 4 lbs. rock of lamb cut into chops

1/2 cup cooking oil

2 Tbsp ground cumin

1.5 tsp salt

1 to 1.5 tsp cayenne powder

2 Tbsp ground coriander

1 Tbsp paprika

1 tsp tumeric

2 Tbsp fienly chopped garlic (6 medium cloves)

1 lemon, cut in half

In a large bowl, combine lamb with oil, cumin, salt, cayenne, coriander, paprika, tumeric, and garlic. Toss lightly to coat the lamb, then cover and refrigerate for 2 to 3 hours to allow lamb to marinate. Cook lamb on the BBQ for 2-3 minutes a side depending on thickness. Transfer to a platter and squeeze lemon juice over top.

Smoked Salmon Pasta

 Smoked Salmon Pasta

• Bunch of smoked salmon (not lox)
• One shallot, diced
• 1 cup of cream
• 3 tablespoons (or more) capers
• Lemon juice
• Fresh dill, chopped (optional)
• Pasta (I used one package of cheese tortellini)

Cook pasta and drain saving a bit of cooking water.

While pasta cooks, saute diced shallot in a bit of olive oil or medium-high heat until soft. Add salmon, cream, capers, and a dash of lemon juice. Cook until it has thickened up a bit. 

Add pasta to sauce and add come cooking water if sauce is too thick.

Serve adding a bit of chopped dill for garnish.

Smoked Salmon (Using a Smoker)

 Smoked Salmon

Ingredients:

• Salmon with skin on
• Maple syrup for basting
• Brine:
• 1 quart water
• 1/3 cup Diamond Crystal kosher salt
• 1 cup brown sugar

Instructions:

1. Mix the brine ingredients together and place brine and fish in a non-reactive container, cover and put in the fridge. Cure at least four hours but not more than 48 hours. 
2. Take fish out of the brine and pat it dry. Set fish skin side down on wire rack over cookie sheet. Let fish dry overnight in the fridge.
3. Slick the skin side of the fish with some oil so it won't stick to the smoker. Smoke very low between 140 degrees F and 150 degrees for an hour. You can then finish at 175 for an hour or two. 
4. After an hour in the smoker, baste the fish with syrup and repeat every hour. This will also brush away the albumin that might form. You want the fish to be 140 degrees.

 

Chicken tikka masala

INGREDIENTS

For the chicken marinade:

• 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces (I used one pork tenderloin)
• 1 cup plain yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon ginger
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder) (I used cayenne)
• 1 teaspoon of salt

For the sauce:

• 2 tablespoons of vegetable/canola oil
• 2 tablespoons butter
• 2 small onions (or 1 large onion) finely diced
• 1 1/2 tablespoons garlic finely grated
• 1 tablespoon ginger finely grated
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 oz (400g) tomato puree (tomato sauce/Passata)
• 1 teaspoon ground red chili powder (I used cayenne and it was pretty spicy)
• 1 teaspoon salt
• 1 1/4 cups of heavy or thickened cream 
• 1 teaspoon brown sugar (a little too sweet; add to taste instead)
• 1/4 cup water if needed
• 4 tablespoons Fresh cilantro or coriander to garnish

INSTRUCTIONS

• In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
• Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
• Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
• Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
• Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
• Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
• Garnish with cilantro (coriander) and serve with Naan bread

Ultimate Chili Mac

 Ultimate Chili Mac

Serves: 6   Total Time: 1 hour 40 minutes

Ingredients:

8 ounces (2 cups) elbow macaroni
Salt & Pepper

2 tablespoons vegetable oil

2 onions, chopped fine

1 red bell pepper, stemmed, seeded, and chopped fine

6 garlic cloves, minced

2 tablespoons chili powder

1 tablespoon ground cumin

1 1/2 pounds ground turkey (can also use beef)

1 (28-ounce) can tomato puree

1 (14.5-ounce) can diced tomatoes

1 tablespoon packed brown sugar

10 ounces Colby Jack cheese, shredded (2 1/2 cups)

Adjust oven rack to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until nearly al dente. Reserve 3/4 cup cooking water. Drain pasta and set aside.

Dry now empty pot, add oil, and heat over medium heat until shimmering. Add onions, bell pepper, and 3/4 teaspoon salt and cook until softened, 8 to 10 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 1 minute. Stir in turkey and cook, breaking up meat with wooden spoon, until no longer pink, 5 to 8 minutes.

Stir in tomato puree, diced tomatoes and their juice, sugar, and 3/4 cup reserved cooking water. Cover pot partially (leaving about 1 inch of pot open) and simmer, stirring occasionally until flavors have blended, about 20 minutes. 

Off heat, season with salt and pepper to taste. Stir in cooked pasta, breaking up any clumps, then stir in 1 cup cheese. Pour into 13 by 9-inch baking dish. Sprinkle remaining 1 1/2 cups cheese over top.

Bake until bubbling around edges and cheese is spotty brown, about 15 minutes. Let casserole cool for 10 minutes. Serve.

Potato & Cauliflower Curry (Aloo Gobi)

Potato & Cauliflower Curry (Aloo Gobi)

From Milk Street 

Start to finish: 45 minutes 

Servings: 4

Note: Don't cut the potatoes into chunks smaller than 1-inch or they will be overdone and mushy in the finished dish. And don't stir the vegetables while they roast; allowing them to cook undisturbed in the oven results in better browning.

Ingredients:
2- to 2-1/2 pound head cauliflower, trimmed, cored and cut into 1-1/2 inch florets
1 pound russet potatoes, peeled and cut into 1-inch chunks
5 tablespoons neutral oil, divided
1 tablespoon cornstarch
Kosher salt and ground black pepper

2 tablespoons cumin seeds

1 tablespoon finely grated fresh ginger

1 tablespoon turmeric

1 tablespoon sweet paprika

1 tablespoon ground coriander

1/4 teaspoon cayenne pepper

2 teaspoons packed brown sugar

1/4 cup finely chopped cilantro

1 tablespoon lime juice

Heat the oven to 500 degrees F with a rack in the middle position. Spray a rimmed baking sheet with cooking spray. In a large bowl, combine the cauliflower and potatoes with 3 tablespoons of the oil. Sprinkle the cornstarch  and 1 teaspoon each salt and pepper over the vegetables, then toss well. Distribute in an even layer on the prepared baking sheet and roast without stirring until lightly browned and a knife inserted into a piece meets just a little resistance, about 15 minutes.

In a large Dutch oven over medium, heat the remaining 2 tablespoons oil until shimmering. Add the cumin seeds and cook, stirring, until fragrant, about 1 minute. Stir in the ginger and cook until fragrant, about 30 seconds. Stir in the turmeric, paprika, coriander, cayenne, sugar, and 1-1/2 teaspoons salt. Add the cauliflower-potato mixture and toss to coat. Stir in 2 cups water, cover and cook, stirring often, until the liquid has thickened and the vegetables are fully tender, 5 to 7 minutes. Off heat, stir in the cilantro and lime juice. Taste and season with salt and pepper.

Smashed Burgers

From Cooks Illustrated

Do not use a stainless-steel or nonstick skillet. You can use 85 percent lean ground beef, but 90 percent lean will produce a dry burger. Open a window or turn on your exhaust fan before cooking. Be assertive when pressing the patties. Use Kraft singles here for their meltability. Once the burgers are cooked, transfer to a wire rack set in a rimmed baking sheet, adding cheese to the burgers and keep warm in a 200-degree oven. Place on buns right before serving.

Sauce (for 2 burgers):
2 tablespoons mayonnaise
1 tablespoon minced shallot
1 1/2 tablespoons finely chopped dill pickles plus 1/2 teaspoon pickle juice
1 1/2 teaspoons ketchup
1/8 teaspoon peppper

Burgers (four double patty burgers):
4 hamburger buns, toasted if desired
1 pound (16 ounces) 80 percent lean ground beef
1/2 teaspoon vegetable oil
1/2 teaspoon salt

4 slices American cheese

1. FOR THE SAUCE: stir all the ingredients together in a bowl. (make sure shallot and pickles and finely chopped/minced).

2. FOR THE BURGERS: Divide beef into 8 equal pieces (2 ounces each); form into loose, rough balls (do not compress). Place oil in a 12-inch cast-iron skillet. Use paper town to rub oil into bottom of skillet (reserve paper towel). Heat over medium-low heat for 5 minutes. While skillet heats, wrap bottom and sides of small saucepan with large sheet of aluminum foil, wrapping foil around the upper rim of the saucepan, and place large plate next to cooktop.

3. Increase heat to high. When skillet begins to smoke, place 3 balls of beef about 3 inches apart in skillet. Use bottom of prepared saucepan to firmly smash each ball until 4 inches in diameter and thin. Place saucepan on plate next to cooktop. Sprinkle patties with a little bit of salt and pepper. Cook until at least three-quarters of each patty is no longer pink on top, about 2 minutes (patties will stick to skillet - this is good and means that they have made full contact with pan and browned uniformly). Use thin metal spatula to loosen patties from skillet. Flip patties and cook for 15 seconds. Slide skillet off heat. Transfer 1 burger to each bun bottom and top with 1 slice of cheese. Gently scrape browned bits from skillet and return to heat (add more oil if needed). Repeat with the remaining beef balls. Spread sauce on bun tops and serve immediately.

Instant Pot Carnitas

I haven't made a recipe in a while that got inhaled by the girls as fast as this one!

Instant Pot Pork Carnitas

From Bon Appetit

INGREDIENTS

• 3 lb. skinless, boneless pork shoulder (Boston Butt), cut into 2" pieces
• 2 jalapeños, cut in half lengthwise, stems removed
• 4 large garlic cloves
• 1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• 1 tsp. dried oregano
• 1 tsp. freshly ground black pepper
• 1 tsp. ground coriander
• 1 tsp. ground cumin

• RECIPE PREPARATION

  • Place pork, jalapeños, garlic, salt, oregano, pepper, coriander, and cumin in Instant Pot. Toss with your hands until well combined. Seal lid and cook on high pressure for 35 minutes.
  • Release pressure manually. Using a slotted spoon, transfer pork to a large bowl; fish out jalapeños and garlic and discard. Shred meat with two forks or your hands. Pour cooking liquid over meat and toss to combine.
  • Working in batches, transfer shredded pork to a large nonstick skillet set over high heat and cook, undisturbed, until underside is well browned, about 5 minutes. Toss and continue to cook, tossing occasionally, until some of the edges are caramelized and crisp, 5–7 minutes longer. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist.

  Notes:

I diced up the jalapeno and garlic cloves. Added a little splash of orange juice to the Instant Pot. Was worried there wasn't enough liquid but it turned out OK; lots of liquid left over. Cooked this an additional 10 minutes since after 35 minutes the pork didn't shred and seemed rubbery but was good after an additional 10 minutes. Cleaned all the fat off the pork before shredding. Didn't use all the liquid after it cooked but using a slotted spoon pulled out most of the cooked jalapenos and garlic along with some liquid (the fat in the liquid helps when browning the pork).

Everyone ate this differently: in a bean and cheese burrito, in a sandwich, in a taco, and also layered on top of a tostada.

Paprika-Rubbed Pork Tenderloin

Paprika-Rubbed Pork Tenderloin 

From Milk Street Tuesday Nights

Note: I made this with just one tenderloin and halved the recipe for the sauce but the sauce was so good I would make the entire sauce recipe even with one tenderloin.

Ingredients:

1 tablespoon sweet paprika
2 teaspoons hot smoked paprika
2 teaspoons fresh thyme, minced
Kosher salt and ground black pepper
Two 1 1/4-pound pork tenderloins, trimmed of silver ski and halved crosswise
2 tablespoons neutral oil (I used canola)
6 medium garlic cloves, thinly sliced
2 teaspoons honey
3/4 cup chicken broth
2 tablespoons sherry vinegar
6 tablespoons salted butter, chilled and cut into 10 pieces
2 tablespoons chopped fresh parsley

Recipe Note: Don't add all the butter at once to the pan sauce. Swirling it in one piece at a time creates an emulsified sauce that's glossy and full-bodied. If the sauce breaks and the butter separates, drizzle in a few drops of water while swirling the pan until the sauce once again becomes shiny and emulsified.

Heat the oven to 450 degrees with rack in the middle position. In a large bowl, mix together both paprikas, the thyme, and 2 teaspoons salt. Add the pork, turn to coat, and massage into the meat. Let stand at room temperature for 15 minutes.

In an oven-safe 12-inch skillet over medium high, heat the oil until shimmering. Add the pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the skillet to the oven and roast until the center of the thickest piece reaches 135 degrees F, or just slightly pink when cut into, 9 to 12 minutes.

Using an oven mitt, transfer the skillet from the oven to the stovetop. Transfer the pork to a large plate, tent with foil, and let rest 10 minutes. Meanwhile, add the garlic to the skillet (I had to add a bit more oil at this point) and cook over medium-high, stirring constantly, until toasted and fragrant, about 1 minute. Add the honey and stir until it slightly darkens, about 30 seconds. Pour in the broth and simmer until reduced and thickened slightly, about 2 minutes.

Add the vinegar, and simmer for 30 seconds. Add the butter once piece at a time, swirling the pan to emulsify the sauce before adding more butter. Remove from the heat and stir in the parsley. Taste and season with salt and pepper. Cut the tenderloins crosswise into thin slices and arrange on a platter. Spoon the sauce over the pork.

I served it with roasted broccoli and buttered egg noodles.

STIR-FRIED BEEF WITH CELERY AND CILANTRO 

From Milk Street

TIP: Don't slice the celery too thinly or it will lose its crunch when cooked. Aim for slices that are ¼ inch thick. Don't stir the beef immediately after adding it to the skillet. Let it sear for 1 to 1½ minutes before flipping the slices. This develops browning that builds flavor in the stir-fry.

NGREDIENTS

• 1
  POUND FLANK STEAK, HALVED LENGTHWISE WITH THE GRAIN, THEN CUT AGAINST THE GRAIN INTO ¼-INCH-THICK SLICES
• 2
  TABLESPOONS OYSTER SAUCE, DIVIDED
• 2
  TABLESPOONS FISH SAUCE, DIVIDED
• 1
  TEASPOON WHITE SUGAR
• KOSHER SALT AND GROUND BLACK PEPPER
• 3
  TABLESPOONS PEANUT OIL, DIVIDED
• 3
  LARGE OR 6 SMALL CELERY STALKS, SLICED ¼ INCH THICK ON THE DIAGONAL (ABOUT 2 CUPS)
• 2
  MEDIUM SHALLOTS, HALVED AND THINLY SLICED
• ½
  CUP ROASTED PEANUTS
• 2
  FRESNO CHILIES, STEMMED, SEEDED AND THINLY SLICED
• 1
  BUNCH CILANTRO, STEMS MINCED, LEAVES CHOPPED, RESERVED SEPARATELY
• 3
  MEDIUM GARLIC CLOVES, MINCED

• DIRECTIONS

  1. 01
     In a medium bowl, stir together the flank steak, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, the sugar, ½ teaspoon salt and 1 teaspoon pepper. Let stand for 5 minutes.
  2. 02
     In a 12-inch skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add half the meat in a single layer and cook without stirring until well browned, 1 to 1½ minutes. Turn the slices, then continue to cook until the second sides are well browned, another 1 to 1½ minutes. Transfer to a clean medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining meat.
  3. 03
     Add the remaining 1 tablespoon oil to the skillet and heat over medium-high until barely smoking. Add the celery, shallots, peanuts, chilies and cilantro stems. Cook, stirring occasionally and scraping up the browned bits, until the celery and shallots are lightly browned, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the beef and accumulated juices, then cook, stirring, until most of the juices have evaporated, about 1 minute.
  4. 04
     Off heat, stir in the remaining 1 tablespoon oyster sauce, remaining 1 tablespoon fish sauce and 1 tablespoon water, then sprinkle with the cilantro leaves.
  Tip: Don't slice the celery too thinly or it will lose its crunch when cooked. Aim for slices that are ¼ inch thick. Don't stir the beef immediately after adding it to the skillet. Let it sear for 1 to 1½ minutes before flipping the slices. This develops browning that builds flavor in the stir-fry.