Tasty Tuesday

GRILLED GARLIC-AND-BLACK-PEPPER SHRIMP

grilled-garlic-and-black-pepper-shrimp-062017YIELD
4 servings

INGREDIENTS

    • 1 fresh red chile (such as Fresno), seeds removed, finely grated
    • 3 garlic cloves, finely grated
    • 1 tablespoon coarsely ground pepper
    • 1 tablespoon fresh lime juice
    • 2 tablespoons vegetable oil, plus more for grill
    • 1 pound large shrimp, peeled, deveined
    • Kosher salt
    • Lime wedges and Kashmiri chili powder or paprika (for serving)
  1. Special Equipment
    • Four 8-inch-long metal skewers or bamboo skewers soaked 30 minutes in water

PREPARATION

    1. Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.
    2. Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.

lamb-chops-with-polenta-and-grilled-scallion-sauce-hero-09062017LAMB CHOPS WITH POLENTA AND GRILLED SCALLION SAUCE

YIELD
4 servings
ACTIVE TIME
35 minutes
TOTAL TIME
35 minutes

INGREDIENTS

    • 8 lamb rib or loin chops (about 2 pounds)
    • 1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided
    • 1/2 teaspoon freshly ground black pepper
    • 1 pound prepared polenta, sliced into 1/2″ rounds
    • 1/2 cup olive oil, plus more for brushing
    • 1 bunch of scallions, roots trimmed
    • 1 jalapeño, halved lengthwise
    • 1 cup basil leaves, finely chopped
    • 1/4 cup fresh lemon juice
    • 3 tablespoons plain yogurt
    • 6 cups torn leafy lettuce, such as green leaf lettuce
    • 1 cup cherries (about 6 ounces), pitted, halved

PREPARATION

    1. Season lamb chops with 1 tsp. salt and 1/2 tsp. pepper. Prepare a grill or grill pan for medium-high heat. Brush polenta slices lightly with oil on both sides.
    2. Working in batches if needed, grill scallions, jalapeño, lamb chops, and polenta slices until lightly charred and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 2–3 minutes per side. The scallions may take a couple minutes longer; you want them to be nice and tender before you remove them from the grill.
    3. Finely chop scallions and jalapeño. Transfer to a medium bowl. Add basil, lemon juice, 1/2 cup oil, and 1/2 tsp. salt and whisk to combine. Transfer 1/4 cup scallion sauce to a large bowl and whisk in yogurt and remaining 1/8 tsp. salt. Add lettuce and cherries and gently toss with your hands until thoroughly coated.
    4. Divide salad among plates. Arrange lamb and polenta alongside, then top both with remaining scallion sauce.
  1. Do Ahead
    1. Scallion sauce can be made 2 days ahead. Transfer to an airtight container and chill.

indian-spiced-babyback-ribs-with-tamarind-glaze-ba-062017BABY BACK RIBS WITH TAMARIND GLAZE

YIELD
4 servings

INGREDIENTS

  1. Ribs:
    • 2 racks baby back pork ribs (3 1/2–4 pounds total), halved crosswise
    • 5 ounces ginger, peeled, chopped
    • 1 orange wedge (about 1/8 of orange)
    • 5 star anise pods
    • 2 1/2 cups unfiltered apple juice
    • 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
    • 6 habanero chiles, halved lengthwise, seeds removed if desired, divided
    • 1/4 cup plus 1/3 (lightly packed) light brown sugar
    • 1/2 cup ketchup
    • 1/3 cup apple cider vinegar
    • 1/4 cup tamarind concentrate
    • 3 tablespoons honey
  2. Salad and assembly:
    • Vegetable oil (for grill)
    • Kosher salt
    • 1 Persian cucumber, thinly sliced
    • 1/2 small red onion, thinly sliced
    • 1/2 serrano chile, very thinly sliced
    • 2 teaspoons fresh lime juice
    • Micro cilantro and/or cilantro sprigs and lime wedges (for serving)

PREPARATION

  1. Ribs:
    1. Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, apple juice, salt, half of chiles, and 1/4 cup brown sugar. Pour in water just to cover pork and bring to a simmer over medium heat. Reduce heat so liquid is at a very gentle simmer, partially cover pot, and braise, turning racks a few times, until meat is fork-tender and nearly (but not quite) falling off the bones, 1 1/2–2 hours. Chop remaining chiles while ribs are cooking and set aside.
    2. Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.
    3. Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining 1/3 cup brown sugar, and reserved chopped chiles to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 1–1 1/2 cups), 30–45 minutes. Strain into a large measuring cup; discard solids. Let settle so oil rises to surface. Pour off oil into a small bowl; set aside.
  2. Salad and assembly:
    1. Prepare a grill for medium heat; oil grate. Working one at a time, dip ribs into glaze to coat. Grill ribs, turning several times, until glaze is lightly charred, about 5 minutes total. Transfer ribs to a platter; season with salt. Drizzle with remaining glaze and reserved oil.
    2. Toss cucumber, onion, chile, and lime juice in a medium bowl to combine; season with salt. Scatter salad over ribs and top with micro cilantro. Serve with lime wedges.
  3. Do Ahead
    1. Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill.

 

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