CRISPY SPRING ROLLSSTEPHANIE IZARD

M A K E S 2 0 P I E C E S

VEGETABLE FILLING

2 cups sticky rice, cooked according to package instructions

1 tablespoon seasoned rice vinegar

2 tablespoons sesame oil

¼ cup soy sauce

½ teaspoonChinesefive-spicepowder

½ cup roasted shiitake mushrooms, cut into small dice

1 teaspoonrawginger,minced

1 cup fresh English peas, roughly chopped

2 teaspoons mint, cut into chiffonade

2 teaspoons Thai basil, cut into chiffonade

GARNISHES

2 cupswater

2 cupsall-purposeflour

1 tablespoon tapioca starch

1 teaspoon salt

3 egg yolks

2 tablespoonswater

1. Make the vegetable filling: Place rice in a large bowl, and season with vinegar, sesame oil and soy sauce. Toss to combine. Add remaining ingredients, and mix with clean hands until everything is well combined.

2. Make the popiah: Pour water into the bowl of a standing mixer, then add the remaining ingredients.

3. Place mixer with a hook attachment on a damp dish towel, facing a corner if possible. Mix on high for 30 to 45 minutes, until dough forms a hard ball. Dough will make a distinctive slapping sound when ready. Refrigerate until completely chilled, preferably overnight.

4. Heat an electric skillet to 275°. Place popiah over a bowl or a tray full of ice. Gather a fistful of dough and press into a paper-thin circle on skillet. Pick up large dough scraps by slapping them with main dough ball.

5. Remove as soon as center looks cooked, 30 to 45 seconds. Wrappers dry out quickly if not filled, so roll immediately.

6. Whisk together egg yolks and water.

7. Place 2 tablespoons of vegetable filling onto the one-third of the wrapper closest to your body.

8. Spread the filling into a 4-inch-long strip, leaving 1 inch of bare wrapper on either end. Brush the furthest end of the wrapper with egg wash and roll away from your body like a cigar. When you get to the center, fold in the sides like a burrito, and continue rolling. Seal with the egg wash. Spring rolls can be stored in the refrigerator for 2 days or frozen.

9. Fry fresh or frozen spring rolls at 375° until golden brown and crispy, about 4 minutes for fresh and 7 minutes for frozen.

OKINAMIYAKI PANCAKESSTEPHANIE IZARD

S E R V E S 4

OKANAMIKAYI FLOUR BLEND

2 cupsfinelygroundhigh-glutenflour

½ cupsweetpotatostarch

2½tablespoonsbakingpowder

1 teaspoon guar gum

½ tablespoonnoripowder

OKANAMIKAYI BATTER

2 cupsOkanamiyakiflourblend

1½cupswater

4 eggs

1 teaspoon salt

3 cups cabbage, shredded

TEMPURA CRUNCHIES

1 cupall-purposeflour

1 cup cornstarch

1 beer

2 tablespoons cooking oil

¼ pound very thin sliced pork belly (like bacon, but not smoked)

½ cup This Little Goat Went to Tokyo Sauce (aka unagi sauce)

¼ cupKewpiemayonnaise

¼ cup cilantro, roughly chopped

¼ cup scallions, thinly sliced

¼ cupbonitoflakes

1. Make the flour blend: In a medium-size bowl, whisk together all ingredients.

2. Make the batter: In a large bowl, whisk together flour blend, water, eggs and salt. Fold in the shredded cabbage.

3. Make the tempura crunchies: Mix together flour, cornstarch and beer until just blended.

4. Heat a fryer to 375°. Drizzle batter and fry for 1 minute, until golden brown. Remove to a paper towel–lined tray, and let cool.

5. Heat a large nonstick skillet over medium heat. Drizzle with a small amount of oil. Scoop ½ cup of batter into the center of the skillet. Drape three slices of pork belly over the top of the pancake. Allow the bottom to cook for 4 to 5 minutes, until golden brown and crisp. Carefully flip to the pork belly side. Cook for 6 to 8 minutes, until belly is crispy and the center is cooked through.

6. Remove from the skillet, and repeat until all pancakes are cooked.

7. Cook eggs sunny side up. Top each pancake with an egg. Drizzle with Tokyo Sauce, Kewpie mayonnaise, tempura crunchies, bonito flakes and herbs.

SLAP NOODLES WITH SPICY SESAME VINAIGRETTESTEPHANIE IZARD

S E R V E S 4

SLAP NOODLES

1 pound10ouncesKoreanflour 

1½teaspoonssalt 

¾ cupwater

2 cupsneutral-tastingcookingoil

SPICY SESAME VINAGRETTE

¾ cuplightsoysauce 

cupblackvinegar 

2 tablespoonssesameoil 

¼ cupchilioil 

½ tablespoonsugarintheraw

1. Make the slap noodles: Place flour and salt in the bowl of a standing mixer with hook attachment. With mixer on low, pour in water slowly.

2. Knead in mixer until dough comes together completely and leaves sides of bowl. If dough is still sandy, add an extra tablespoon of water. Continue mixing until dough ball forms (this may take several minutes).

3. Finish kneading dough by hand for 1 to 2 minutes. It will not be completely smooth. Rest at least 1 hour at room temperature.

4. Flatten dough into a 1½-by-12-inch rectangle. Cut into 3-inch-wide logs, and oil well. Cut into 1½-inch bricks (each one should be about 50 grams). Oil bricks very well, lay on parchment-lined half sheet tray, wrap tightly in plastic wrap, and rest in refrigerator at least one hour or overnight. Note: Every surface of the dough needs to be completely covered in oil or it will dry out. Any sections that dry out will not stretch properly.

5. Bring large pot of water to boil, and add salt. Prepare an ice bath.

6. Bring dough to room temperature, 10 to 20 minutes, before slapping.

7. Roll a brick of dough until about 2 inches wide, slapping on table while pulling slowly until about 1½ inches wide and arm’s length. Discard thicker ends, and rip apart.

8. Cook in salted water for about 2 minutes, cool completely in ice bath, drain and mix with a small amount of oil.

9. Make spice sesame vinaigrette: Whisk sugar and soy together until sugar dissolves. Whisk in remaining ingredients. Reserve half in an airtight container for another use; it will keep in the refrigerator for five days.

10. Toss noodles in the remaining vinaigrette, and serve immediately.

CHEF ANNE’S BASIC RISOTTOANNE BURRELL

S E R V E S 4 T O 6

Extra-virginoliveoil

2 onions,cutinto¼-inchdice

Kosher salt

6 to 7 cups chicken stock

2 cups Arborio or Carnaroli rice

2 cupsdrywhitewine

½to¾ cupfreshlygratedParmigiano-Reggiano cheese

2 tablespoons unsalted butter

1. Coat a large saucepan generously with oil and add the onions. Season with salt and bring the pan to medium-high heat. Cook the onions, stirring frequently, until soft and aromatic, 8 to 10 minutes.

2. Heat the stock in a medium saucepan and keep warm.

3. Add the rice to the onions. Toast the rice for 2 to 3 minutes, stirring frequently. The rice should stick just a little to the bottom of the pan.

4. Add enough wine to cover the surface of the rice, and cook, stirring frequently, for 3 to 4 minutes, or until the rice absorbs the wine.

5. When all the wine has been absorbed, add enough of the hot stock to cover the rice. Season with salt and taste the liquid; it should taste good. Stir frequently until all the stock has been absorbed; repeat this process twice more (for a total three additions).

6. When the last addition of the stock has been absorbed, taste a couple of grains; the rice should feel cooked but still have a little bite to it, and it should look loose and creamy (add another ladle or two of stock if the rice has tightened up).

7. Remove the pan from the heat and add the cheese and butter, whipping the risotto vigorously until well combined. Brace yourself and really whip the hell out of the rice—the Italian word for this is mantecare, and it is the step the Italians don’t tell you about! This sets the beautiful texture of your risotto, making it tight and creamy at the same time. Serve immediately.

WILD MUSHROOM RISOTTOANNE BURRELL

S E R V E S 4 T O 6

Extra-virginoliveoil

2 garliccloves,smashedwiththeheel of your hand

1½ pounds assorted fresh mushrooms, such as shiitake, oyster or cremini, cleaned and sliced

Kosher salt

1 cup dried porcini mushrooms, soakingin3cupshotwater

1 medium or 2 small onions, cut into¼-inchdice(about1½cups)

2 cups Arborio or Carnaroli rice

2 cupsdrywhitewine

6 to 7 cups hot chicken stock

½ cupgratedParmigiano-Reggianocheese

2 tablespoons butter

½ cup chopped chives

1. Coat a large sauté pan generously with oil and add the garlic. Bring to medium-high heat. When the garlic has begun to brown and is very aromatic,

remove and discard it.

2. Add the assorted fresh mushrooms to the pan and season with salt. Sauté the mushrooms until they are soft and pliable. Turn off the heat and set aside.

3. Using your hand, carefully scoop the porcini mushrooms out of the hot water. (At this point the water should have cooled off significantly. If it is still too hot for your hand, use a slotted spoon.) Pour the top two-thirds of the mushroom water into another container. Discard the bottom third, which contains a lot of sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This will not look nice, but it will certainly taste good!

4. Coat a large saucepan abundantly with olive oil. Add the onions and season generously with salt. Bring the pot to medium-high heat. Cook the onions, stirring frequently, until they are very soft and aromatic but have no color.

5. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add wine to cover the surface of the rice, and stir frequently, until it has completely absorbed.

6. Add the reserved mushroom water, and then add stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process twice more. Taste for seasoning; you probably will need to add salt.

7. During the third addition of stock, add the reserved sautéed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still al dente, remove the pot from the heat.

8. Add the cheese and butter and whip until well combined. This will set the perfect consistency of the rice. The rice should look very creamy and should not be able to hold its shape. Serve immediately, garnished with chives.

FARROTTO WITH ROCK SHRIMP, MEYER LEMON AND HERBSANNE BURRELL

S E R V E S 4 T O 6

Extra-virginoliveoil

2 onions,cutinto¼-inchdice

Kosher salt

6 to 7 cups vegetable stock

2 cupsfarro,semi-pearled

2 cupsdrywhitewine

Zest and juice of 2 lemons

1½ pounds of rock shrimp, rinsed and picked through for any shells

½to¾ cupfreshlygratedParmigiano-Reggiano cheese

2 tablespoons butter

1 bunchoffreshchives,finelychopped

1 bunch of fresh oregano, leaves pickedandfinelychopped

When you use my Risotto-Without-a-Recipe technique you can flavor it with anything you like. Sweet little rock shrimp, bright lemon and fresh herbs are one of my favorite combos.

1. Coat a large saucepan generously with oil, and add the onions. Season with salt and bring to medium-high heat. Cook the onions, stirring frequently, until soft and aromatic, 8 to 10 minutes. Meanwhile, heat the stock in a small saucepan over medium heat until just simmering; reduce the heat and keep warm.

2. Add the farro to the onion and stir, making sure to coat each grain with oil. Toast the farro for 2 to 3 minutes, stirring frequently. The farro should stick just a little to the bottom of the pan.

3. Add the wine to cover the surface of the farro and cook, stirring frequently, for 3 to 4 minutes or until the farro absorbs the wine.

4. When all the wine has been absorbed, add enough of the hot stock to just cover the farro. Season with salt and taste the liquid; it should taste good. Stir frequently until all the stock has been absorbed. Repeat this process, adding more stock to cover the farro and stirring until absorbed.

5. Add the final batch of stock (for a total of three additions) along with the lemon zest and juice; stir. When about half the stock has been absorbed, add the shrimp and stir continuously.

6. When the last addition of the stock has been absorbed, taste a couple of grains; the farro should feel cooked but still have a little bite to it, and it should look loose and creamy (add another ladle or two of stock if the farro has tightened up). The shrimp should be pink and plump.

7. Remove the pan from the heat and add the cheese, butter, chives and oregano, whipping it vigorously until well combined. Serve immediately. Rockin’ farrotto!

PAELLA MIXTAKEN ORINGER AND JAMIE BISSONNETTE

S E R V E S 6 T O 1 0

¼ cup olive oil, plus more for garnish

2 tablespoons minced garlic

1 cup diced Spanish onion, sautéed in olive oil

½ cupscallions,whitepartsonly,diced

1 cup sliced Spanish chorizo

1 cup red bell pepper, diced

Salt and freshly ground black pepper

1 cup chicken breast or thigh meat

½ cup tomato paste

2 cups Calasparra or Bomba rice

10 threads of saffron

Canned Spanish seafood conserva (optional)

1½ cups lobster stock

1½ cups chicken stock

1½ cups vegetable stock

6 to 10 top neck or count neck clams

18 mussels

4 to 5 shrimp

½ cup English peas

¼ cup sliced green scallion tops, for garnish

1 lemon,cutintowedges,forgarnish

1. Place oil, garlic, onions, white scallions, chorizo, red pepper, and salt and black pepper to taste in a paella pan, and sauté over high heat for 4 to 5 minutes.

2. Add the chicken, tomato paste, rice and saffron, and stir, making sure to evenly coat. Toast for 4 to 5 minutes.

3. Add a can of conserva, if using.

4. Evenly distribute and flatten out rice in pan. Add all stocks. Increase heat to high.

5. Once boiling, add the clams and cook 5 to 10 minutes, until they open up and rice grains are clearly visible.

6. Add mussels, and reduce heat to medium.

7. Once the mussels open, add shrimp and peas. Cook over medium heat until shrimp and rice are cooked and have created a crispy bottom called socarrat. Add stock as necessary during cooking.

8. Garnish with olive oil, scallion tops and lemons.

FIDEOSKEN ORINGER AND JAMIE BISSONNETTE

S E R V E S 6 T O 8

1 cup good Spanish olive oil, plus more for garnish

1 cup sliced Spanish chorizo

1 cup diced Spanish onions, sautéed in olive oil

½ cupscallions,whitepartsonly,diced

2 cups morel mushrooms, cleaned 5 timesinwater

2 tablespoons garlic, minced

½ cup tomato paste

½ pound clam bellies

2 tablespoonssmokedsweetpaprika(pimento de la vera)

1½ pounds angel hair pasta, brokeninto¾-inchpieces

Salt and freshly ground pepper

3 cupsstockorwater

1 cup fava beans

1 cup aïoli, for garnish (use your favorite recipe)

¼ cup sliced green scallion tops, for garnish

1 lemon,cutintowedges,forgarnish

1 geoducksiphonwithbelly,blanched,peeled and diced

1. Using a paella pan or another large, shallow pan, heat oil over high heat, and cook chorizo, Spanish onions and white scallions until soft.

2. Add the morels, and cook until tender.

3. Add garlic, tomato paste, clam bellies, paprika and pasta. Cook over medium-high heat to toast the pasta, adding more olive oil as needed. Season with salt and pepper.

4. Add half of the stock or water, and cook until almost absorbed.

5. Add remaining liquid and stir, tasting and adjusting seasoning accordingly.

6. Add favas toward the end, taking care not to overcook.

7. Remove the pan from heat and garnish with aïoli, green scallions, lemon wedges and sashimi-sliced goeduck siphon. Drizzle with a touch of oil, if desired.

MIXED BERRY SPRITZERJUSTIN CHAPPLE

M A K E S 1

5 raspberries

2 tablespoons blueberries, plus 1 berry for garnish

3 blackberries

2 ounces vodka

1½ ounces fresh lime juice

Ice

Chilled seltzer

In a 1-pint wide-mouth Mason jar, muddle 4 raspberries with the blueberries and 2 blackberries. Stir in the vodka and lime juice. Fill the jar with ice and stir well, then top with seltzer. Skewer the remaining raspberry, blueberry and blackberry on a toothpick. Garnish the cocktail and serve.

BLOODY MARY BURGERJUSTIN CHAPPLE

S E R V E S 4

1½ pounds ground sirloin

3 tablespoonsfinelygratedpeeledfreshhorseradish, plus more for serving

2 tablespoons tomato paste

2 teaspoons hot sauce

2 teaspoons Worcestershire sauce

1½ teaspoons celery seeds

Kosher salt and freshly ground pepper

4 brioche hamburger buns

Mayonnaise, shaved celery, celery leaves, thinly sliced dill pickles and sliced tomato, for serving

1. Crumble the sirloin into a large bowl with your fingers. Using a fork, gently fold in the horseradish, tomato paste, hot sauce, Worcestershire, celery seeds, 1 teaspoon of salt and 1 teaspoon of pepper. Using 2 lids from 1-quart takeout containers, press one-quarter of the beef mixture into one perfect patty. Transfer to a plate. Repeat to form the remaining patties.

2. Light a grill or preheat a grill pan. Season the patties lightly with salt and pepper. Grill over moderate heat, turning once, until medium rare, 8 to 10 minutes. Transfer the burgers to the buns and top with mayonnaise, shaved celery, celery leaves, pickles, tomatoes and horseradish. Close the burgers and serve.

WATERMELON AND CHICKEN SALAD WITH HOT SAUCE VINAIGRETTEJUSTIN CHAPPLE

S E R V E S 4

1 3-poundseedlesswatermelonwedge

½ pound poached boneless skinless chicken breast

4 cups chopped arugula (2 ounces) (not baby)

½ cup chopped Marcona almonds

cup snipped chives

¼ cupextra-virginoliveoil

3 tablespoons fresh lemon juice

1 teaspoonTabascoorotherLouisiana-style hot sauce

Kosher salt and freshly ground pepper

1. Hold a large sharp knife at an angle parallel to one side of a watermelon wedge, and make a 1-inch-wide cut down to the rind. Continue to make parallel cuts at the exact same angle at 1-inch intervals until you reach the bottom. Rotate the watermelon wedge and make the same cuts on the opposite side. Turn the watermelon so a long side is facing you and make vertical cuts at 1-inch intervals down to the rind. Scoop the cubes into a large serving bowl.

2. In a standing mixer fitted with the paddle, beat the chicken breast on low speed until just shredded. Transfer the chicken to the serving bowl, then add the arugula, almonds and chives.

3. In a small bowl, whisk the oil with the lemon juice and Tabasco and season with salt and pepper. Add to the serving bowl and gently toss to mix. Season with salt and pepper and toss again. Serve right away.

CHOCOLATE-DIPPED ICE CREAM SANDWICHESJUSTIN CHAPPLE

M A K E S 1 2 S A N D W I C H E S

CHOCOLATE SHELL

1 poundbittersweetchocolate,finelychopped

½ cup coconut oil

Kosher salt

SANDWICHES

4 pintsmixedfirmicecreams,suchasvanilla,strawberryorpistachio

24 4-inchcookies

Sprinkles or crushed nuts, for decorating

1. Make the chocolate shell: In a large microwave-safe bowl, melt the chocolate with the coconut oil at high power in 20-second intervals, stirring between bursts. Stir in a generous pinch of salt, and let stand at room temperature until cooled.

2. Make the sandwiches: Using a large serrated knife, cut the pint containers of firm ice cream into ¾-inch-thick rounds. Cut a slit in the cardboard of each slice and then place each slice between 2 cookies. Peel off the cardboard and transfer to a baking sheet; freeze until firm.

3. Dip half of each sandwich in the chocolate shell and decorate with sprinkles or crushed nuts. Let stand until the chocolate is firm, then serve.

FRESH HEIRLOOM BLOODY MARYHUGH ACHESON

S E R V E S 4

4 largebrandywineheirloomtomatoes(actually,anyredheirloomwilldo,butmake ‘em large)

1 tablespoon fresh lemon juice

1 teaspoonfineseasalt

½ teaspoon Worcestershire sauce

¼ teaspoon prepared horseradish

½ cup dill pickle juice (the liquid from the pickle jar)

2 teaspoons Tabasco sauce

4 dill pickle spears

4 pickledjalapeños,whole

4 pickled okra pods

This is a traditional (virgin) Bloody Mary, except we peel the heirloom tomatoes, seed them, season them well with sea salt and puree them with a dash of lemon juice. That’s some fresh tomato juice—so much better than canned. The rest is pretty traditional, but find some awesome pickles to use as garnish. We love pickled okra, dill pickle and a jalapeño with this.

1. Place a large pot of water on to boil. Carve a small shallow X on the bottom of each tomato, just cutting through the skin but not deeply into the flesh. Place the tomatoes in the boiling water for one minute. While they are in the boiling water, make a large ice bath. After one minute, remove the tomatoes with a spoon and plunge into the ice bath. Once cool enough to handle, peel the skins off the tomatoes.

2. Cut the tomatoes in half along their equators. Gently squeeze out most of the seeds; a few stray ones are fine. Place tomato halves in blender and puree for thirty seconds or until smooth. Add 1 tablespoon of the lemon juice and ½ teaspoon salt. Place 4 cups of the tomato juice in a large pitcher and reserve the rest for something else.

3. Add the Worcestershire, horseradish, pickle juice and Tabasco. (This is where you would add vodka, if you’re making the alcoholic version.) Pour into four pint glasses filled with ice. Garnish with your dill spears, pickled jalapeños and okra. Drink away.

TOMATO PIEHUGH ACHESON

S E R V E S 4

DOUGH

1¼cupsall-purposeflour

Pinch of granulated sugar

½ teaspoon salt

6 tablespoons cold unsalted butter, cut into small cubes

2½tablespoonscoldwater

1 teaspoondistilledwhitevinegar

PIE MIXTURE

4 large heirloom tomatoes, cored and slicedinto½-inch-thickhalf-moons

½ teaspoon kosher salt

2 tablespoons unsalted butter

2 bunches scallions, including dark green parts,cutinto½-inchpieces

1 cup fresh ricotta

2 tablespoons mayonnaise

1 cupgratedParmigiano-Reggianocheese

1 tablespoon fresh lemon juice

¼ teaspoon freshly ground black pepper

¼ cup basil leaves, packed

1. Make the dough: Sift flour, sugar and salt into a mixing bowl. Cut in the butter with a dough cutter, then add the water and vinegar. Mix into a ball, but don’t work it much beyond that. Wrap tightly in plastic and rest in the refrigerator for one hour.

2. Preheat oven to 400°. Roll to dough to a ¼-inch-thick circle, large enough to line a 10-inch pie pan. Spray the pie pan with cooking spray and get that dough into it. Get a little fancy with your dough edge, if you’d like.

3. Place a circle of parchment into the dough and weight it down with baking weights or dried beans. Blind bake the pie dough for 25 minutes. Remove and let cool. Remove the pie weights and parchment.

4. Make the pie mixture: Place the tomatoes on parchment on a sheet pan or two. Season them with the salt and place in the 400° oven for 15 minutes. Remove from oven and let them cool.

5. While the tomatoes are cooling, place a large saucepan with a lid over medium heat. Add the butter, and when the butter bubbles and froths, add the scallions. Add a teaspoon of water to the pan, cover and cook for five minutes. Remove from heat and cool to room temperature. Place the scallions in the bottom of the blind baked shell. Spread the ricotta over the scallions.

6. In a large bowl combine the mayonnaise, ½ cup of the Parmesan, the lemon juice, pepper and basil. Add the cooled tomatoes and gently toss to coat the tomatoes with the Parmesan and the mayo. Arrange the tomatoes in a nice circular arrangement over the ricotta and scallions, resulting in about four layers of tomatoes. Finish with the remaining Parmesan and then bake the tomato pie for 30 minutes on the middle rack of your oven. Remove and let cool down for a bit. I like it served just warm, so don’t wait too long.

TOMATOES AND FIELD PEAS WITH CRISPED FARRO AND SIMPLE VINAIGRETTEHUGH ACHESON

S E R V E S 4

Kosher salt and freshly ground black pepper

½ cup farro

2 cups peanut oil

2 pounds heirloom tomatoes, cored, halvedandslicedintohalf-moons

cupsimplevinaigrette(recipefollows)

2 cups arugula leaves

2 cupscookedfieldpeas(recipefollows)

Great tomatoes sprinkled with kosher salt are enough to make me giddy, but when you add an awesome vinaigrette, some field peas and the crisp texture of fried farro, I am over the moon. This is summer.

1. Bring 2 cups of water to a boil in a saucepan, and add ½ teaspoon salt and the farro. Reduce the heat to a simmer, and cook the farro until it is tender, 25 to 30 minutes. Strain the farro. Spread it out on a large paper towel–lined platter to steam and drain off as much of the water as possible.

2. In a large saucepan, heat the peanut oil to 350°. Add the farro in batches, and fry until crisp, 1 to 1½ minutes. You want the grains to be crisp, but not like little rocks.

3. Remove farro from the oil and drain on the paper towel–lined platter. Season with salt to taste.

4. Arrange the sliced tomatoes on a large platter and season them with salt. Drizzle half of the vinaigrette over the tomatoes. In a bowl, dress the arugula and field peas with the remaining vinaigrette and toss well. Place the arugula and peas in the center of the platter. Garnish with the crisp farro and season with pepper to taste. Eat, and eat well.

SIMPLE VINAIGRETTEHUGH ACHESON

S E R V E S 4

1 teaspoon Dijon mustard

3 tablespoonsextra-virginoliveoil

1 tablespoonredwinevinegar

Kosher salt and freshly ground black pepper

1 garlic clove

Place all ingredients into a pint-size Mason jar. Shake vigorously. Put the jar down to rest, then shake vigorously again in a few minutes. Do this a few times. Make sure to shake one last time before dressing your salad with as much of the vinaigrette as you’d like.

FIELD PEASHUGH ACHESON

S E R V E S 4 T O 6

2 poundsshelledCrowderpeas

4 cups smoked pork stock (or enough to cover)

Salt and pepper

Carefully wash and pick over the peas. Place them in a pot and add stock until peas are covered. Bring to a boil and reduce to a simmer. Skim often; partially cover and simmer until tender, 30 to 45 minutes. Drain and season with salt and pepper.

BOUDIN NOIR DOG WITH PICKLED CHILIES, CUSTARD AND CELERYBY GRAHAM ELLIOT

S E R V E S 2

1 Fresno chili, sliced

1 red onion, halved and sliced

1 cupwhitebalsamicvinegar

¼ cup sugar

Salt

¼ cup mayonnaise

¼ cupwholegrainmustard

½ teaspoon celery seed

½ lemon

2 tablespoons butter

2 brioche hot dog buns

2 tablespoon canola oil

2 Boudin Noir

½ cup cherry tomatoes, halved

1 tablespoon olive oil

Sea salt

Celery leaves

1. Start by “pickling” the chili and onion. Add the vinegar, sugar and 2 tablespoons salt to an appropriate-size pot and bring to a boil. While the liquid is heating, place the chili and onion into a large bowl (they should not come to the top of the bowl). Pour the boiling liquid over the onion mixture, cover with plastic wrap, and set aside until cool.

2. In a small mixing bowl, whisk together the mayonnaise, mustard, celery seed and lemon. Season with salt. Refrigerate until ready to use.

3. Heat a cast-iron skillet or a heavy-duty pan that can retain its heat. Spread butter on the outsides of the buns. Toast both sides of the buns over medium heat until a nice golden brown. Set aside in a warm place.

4. Wipe out pan, add canola oil and heat until smoking hot. Add Boudin Noir and roll around in hot oil until nicely caramelized. Place on a paper towel–lined plate.

5. Spread the mustard mixture on the interior of the bun, and place the Boudin inside. Add a nice pinch of the pickled chili-onion mixture on top of the dog.

6. In a small bowl, mix the tomatoes, olive oil and sea salt to taste. Add a nice portion of the dressed tomatoes on top of the pickles.

7. Finish the dog with the celery leaves.

ITALIAN SAUSAGE DEEP DISH TART WITH TALEGGIO, TOMATO AND BASILBY GRAHAM ELLIOT

S E R V E S 8 A S A P P E T I Z E R O R 4 A S M A I N C O U R S E

TART SHELL

2 cupswholewheatpastryflour, plus more for dusting

1 teaspoonfine-grainseasalt

Zest of 1 lemon

¼ cup olive oil

Scant½cupcoldwater

FILLING

1 19-ouncecancrushedSanMarzanotomatoes

Salt and pepper

3 ounces Italian lightly cooked sausage, crumbled

1 cup sliced Taleggio cheese

½ cup fresh cherry tomatoes, halved

½ cup basil chopped

1 tablespoon olive oil

1. Preheat oven to 400°.

2. Make the tart shell: Combine the flour, salt and zest in a large mixing bowl. Drizzle the oil over the flour and stir until combined. Drizzle the water over the flour and mix with a fork just until it is absorbed. Knead one or twice, just until the dough comes together into a ball.

3. On a lightly floured surface, use a rolling pin to roll the dough into a circle about 13 inches across. Ease the pastry into a 9- or 11-inch tart pan and press it into the corners and up the sides without stretching the dough. Trim away any excess dough, and place the pan in the refrigerator for at least 30 minutes.

4. When the dough is done resting, prick the crust with a fork a few times. Line the pastry with parchment paper, and fill the pan with pie weights.

5. Bake the crust for 15 minutes. Carefully remove the paper and pie weights, then bake for another five minutes before transferring it to a rack to cool.

6. Reduce oven temperature to 350°.

7. Make the filling: Pour the canned tomatoes into a bowl, season with salt and pepper to taste, and whisk together until mixed.

8. Increase oven temperature to 450°.

9. Place the tart shell on a sheet tray. Evenly add the sausage to the tart shell, lay the cheese over the top and sprinkle a light layer of the cherry tomatoes over the cheese. Ladle in the tomato sauce just enough to come a little under the cheese. Bake 20 to 30 minutes, until cheese has melted and is golden brown.

10. Let cool about 5 minutes, then garnish with fresh whole or chopped basil leaves and a drizzle of olive oil.

BRAZILIAN FISH, SHRIMP AND MUSSEL SOUPANDREW ZIMMERN

S E R V E S 4

This is a traditional moqueca with cashew butter added. To some this makes it a vatapá, but I think that’s splitting hairs.

1. Marinate the fish for 1 hour in half the lime juice.

2. Heat the oil in a large pot over high heat, pat the halibut dry, then lightly brown the fish. Add the garlic, onion, chiles and cilantro. Sauté briefly, and when glassy add the tomato paste. Stir the aromatics, then add the stock, bring the mixture to a boil, then reduce to a simmer and cook for 12 to 15 minutes depending on the thickness of the fish.

3. Remove the fish and let rest on a plate. Continue to boil the stock.

4. After stock has reduced by one-third, add the coconut milk and simmer until soup has thickened.

5. Add the shrimp and cover, cooking for 1 to 2 minutes, until shrimp are cooked through.

6. Add the fish and mussels to the pot, and cook until mussels have opened.

7. Season with the remaining lime juice and salt to taste, swirl in the cashew butter and serve.

1 pound halibut, grouper, snapper or codfilletsorsteaks

2 tablespoons fresh lime juice, plus more for seasoning

2 tablespoons vegetable oil

3 garlic cloves, minced

1 onion, sliced thin

2 Thai bird chiles or 1 habañero chile

4 tablespoons minced cilantro leaves

1 tablespoon tomato paste

1½ cupsshrimporshellfishstock

1 cup coconut milk

1 poundwholeshrimp(16countworkgreat)

1 pound mussels (preferably big, fat, plump American blue or Mediterranean black)

Salt

2 tablespoonscashewnutbutter

WOK-TOSSED TWICE-COOKED SOFT CRABS—FU XIAN STYLEANDREW ZIMMERN

S E R V E S 4

12 jumbo soft crabs

3 tablespoons kosher salt

4 cups peanut oil

3 eggwhites

1 cup cornstarch

12 scallions,cutin2-inchlengths

5 dried red chiles

1 tablespoon sea salt

1 teaspoongroundwhitepepper

2 tablespoons sugar

DippingSauce(recipefollows)

1. To clean the crabs, rinse under cold water. Using a sharp kitchen shears, cut the face off the crab, then flip the crab over and peel back the sides to expose the layer of whitish gills. Peel off all the gills on both sides. Remove the apron of the crab (the triangular flap, next to the gills on the bottom) by twisting off. The crabs are now ready to cook. Toss with kosher salt, and let sit for 15 minutes.

2. Press crab in a dry dish towel to remove moisture.

3. Heat peanut oil to 375° in a wok over high heat.

4. Dip crab in egg whites, then dredge in cornstarch. Working in batches, fry until crisp.

5. Pour off the oil, leaving 2 tablespoons behind, and increase the heat. When smoking, add the crab, scallions and chiles. Toss to coat, adding the sea salt, white pepper and sugar as you rotate the food across the wok surface.

6. Toss and serve with dipping sauce.

DIPPING SAUCE

½ cup thinly shaved shallots

¼ cup thinly sliced red and green hot chiles (I like to use 2 red jalapeños, 4 serranos and a piece of a habañero to round out the heat; you can also use small red and green Thai chiles)

cup soy sauce

¼ cup chicken stock

3 tablespoonsChinesericewineorsake

3 tablespoons sugar, or more to taste

1 tablespoon minced ginger

3 thinly sliced garlic cloves

Combine all ingredients. Use immediately.

SHRIMP WITH GREEN CHILES, AND WOK CHARRED TUNA WITH MISO SABAYONANDREW ZIMMERN

S E R V E S 4 T O 6

½ cup olive oil 2 large minced onions

8 slivered garlic cloves

6 slivered jalapeño or serrano chiles

2 pounds U15 Mexican or Ecuadorean ocean-caughtwhiteshrimp,peeledand deveined

1 teaspoon salt

1 tablespoon freshly ground pepper

2 tablespoons mayonnaise

Diced tomato

Limewedges

Tortillas

GreenSauce(recipefollows)

1. In a large skillet, heat oil over medium heat until it seems to be rippling.

2. Add the onion and garlic, and cook until lightly colored, about 3 minutes.

3. Add the chiles, and cook for another 1 to 2 minutes.

4. Add shrimp, salt and pepper, and continue to sauté for another 3 minutes or until the shrimp is cooked through.

5. Remove skillet from the heat. Swirl the mayonnaise into the pan.

6. Serve at once, garnished with diced tomato and lime wedges, with tortillas and Green Sauce.

GREEN SAUCE

2 serrano chiles, minced

½ pound tomatillos, husked, rinsed and quartered

1 small onion, minced

2 garlic cloves

3 tablespoons fresh cilantro leaves

1 teaspoon salt

1 ripe avocado

2 tablespoons fresh lime juice

1. Combine the chiles, tomatillos, onion, garlic, cilantro and salt in a mortar and pestle or a food processor. Combine to form a chunky paste.

2. Peel, seed and chop the avocado. Fold into the sauce with the lime juice. Season with additional salt to taste, and serve immediately.

WOK CHARRED TUNA WITH MISO SAUCEANDREW ZIMMERN

S E R V E S 4 T O 8

1 3-poundwholepieceofcenter-cuttrimmed tuna (buy the best you can get your hands on)

5 tablespoons peanut oil

¼ cupfinelymincedscallions

2 tablespoonsfinelygratedgingerroot

¼ cupwhitesesameseeds

3 tablespoons black sesame seeds

2 teaspoons sea salt

1 teaspoongroundwhitepepper

1 teaspoon cumin

1 teaspoon cayenne pepper

MisoSauce(recipefollows)

2 handfuls fresh shiso leaves

1. Cut the tuna into 3- to 4-ounce cubes or rectangles, 3 to 4 inches (or ask your butcher to do this for you).

2. Combine the fish cubes with 2 tablespoons oil, scallions and ginger. Marinate for 1 hour in the refrigerator.

3. Combine both sesame seeds, salt, white pepper, cumin and cayenne pepper. Roll the tuna pieces in the dry rub, and refrigerate for another hour.

4. Heat a wok, then place 3 tablespoons oil in the wok, tilting so it spreads over the entire cooking surface. Tip out any residual oil so none pools in the bottom.

5. When the wok is smoking, add the tuna pieces a few at a time. Sear on all sides, but do not cook past rare.

6. Slice the tuna and serve over the miso sauce, garnished with shiso leaves.

MISO SAUCE

3 egg yolks

1 cup Japanese blond miso paste

¼ cup plus 3 tablespoons sugar

½ cup sake cup dashi

Combine all ingredients in a double boiler. Heat gradually, until the sauce thickens to a ketchup-like consistency. Taste, and add additional sugar and salt as desired. Serve warm.

MASTERING THE SHELLFISH TOWER(PAGE 1 OF 4)CHRIS COSENTINO

RECOMMENDED SEAFOOD SHOPPING LIST FOR A SPECTACULAR SEAFOOD TOWER:

Maine lobster

Dungeness crab

Olympia oysters

Kushi oysters

Olde Salt oysters

Littleneck clams

Salt Spring mussels

Manila clams or cockles

Prawns,headson,aslarge as possible

Caviar, the good stuff,

as much as you can afford

King crab legs

Great dipping sauces

Champagne, the best and

as much as you can afford

A spectacular shellfish tower is a thing of beauty. I like to use a mix of precooked and chilled ingredients—lobster, crab and mussels or clams. A big pot of the best caviar and a bottle of Champagne, and you have the best party ever!

COURT BOUILLON M A K E S 2 ¼ G A L L O N S

Start by cooking the two elements that can be done the day ahead:

2 gallonswater

3 cupswhitewine

½ cup thyme

½ cup parsley stems 2 fennel bulbs, halved

2 yellowonions,halved

1 head celery, roughly chopped

2 bay leaves

2 tablespoons black peppercorns

2 tablespoons coriander seed

2 tablespoons fennel seed

2 tablespoons kosher salt

1. Place all ingredients in a large stockpot, and bring to a boil.

2. Reduce heat to low, and simmer for 15 minutes.

3. Strain and refrigerate until needed. You can use this only once. Refrigerate in an airtight container for up to 1 week, or freeze. Note: When using court bouillon for shocking lobster or crab, chill it well, and to keep plenty of flavor in the seafood, freeze some court bouillon in several ice-cube trays and add to the very cold bouillon.

FERMENTED BLACK BEAN GOOP S E R V E S 2

1 garlic clove

1 ounce fresh ginger, peeled

¼ cupcrushedredpepperflakes

½ cup fermented black beans

1 star anise

½ cinnamon stick, burned

2½ cups blended oil

1. Grind the garlic and ginger through a meat grinder through medium die. You can also grind well in a food processor.

2. Combine all ingredients in a medium saucepan. Simmer on low heat for 30 to 45 minutes, stirring constantly. Once cooled, store in an airtight container for up to 1 month. You can use this in many dishes.

MASTERING THE SHELLFISH TOWER(PAGE 2 OF 4)CHRIS COSENTINO

LOBSTER AND YUZU KOSHO

Items to cook the day of your Spectacular Seafood Tower Party:

1 2-poundlobster

2 gallons Court Bouillon (recipe above); one gallon chilled and some frozen in ice-cubetrays

1 teaspoon yuzu kosho

¼ cupintenseflavormicrogreens,suchas radish, arugula or kale

2 teaspoonsextra-virginoliveoil

1 lime

1. Prepare a court bouillon ice bath: place bouillon ice cubes in cold bouillon. (You can also prepare a standard salted ice bath, but the lobster will not have as much flavor.)

2. In a large stockpot, bring the remaining gallon court bouillon to a boil. Add the lobster, and cook for 5 minutes per pound.

3. Shock the lobster in the ice bath for about 10 minutes.

4. Crack the claws, but leave intact. Remove the guts and gills. Using a pair of kitchen shears, cut the base of the tail open in the under section so you can use the tail as a plate. Remove the tail meat and slice across the grain, mix in a bowl with the yuzu kosho and oil, then place back into the tail. Top with the micro greens and squeeze lime juice over the top.

COOKED DUNGENESS CRAB M A K E S 2 C R A B S

2 gallons Court Bouillon (recipe above); one gallon chilled and some frozen in ice-cubetrays

2 live Dungeness crabs

1. Prepare a court bouillon ice bath: place bouillon ice cubes in cold bouillon. (You can also prepare a standard salted ice bath, but the crabs will not have as much flavor.)

2. In a large stockpot, bring the remaining gallon court bouillon to a boil. Add the crabs, and cook for 7 minutes per pound.

3. Shock the crabs in the ice bath for 10 minutes.

4. Remove the top shell and the lungs, reserving the well-flavored brown meat (the liver and reproductive bits) for the Crabby Aioli Sauce.

MASTERING THE SHELLFISH TOWER(PAGE 3 OF 4)CHRIS COSENTINO

CLAMS AND BLACK BEAN CHILI PASTE S E R V E S 2 A S M A I N C O U R S E O R 4 O R M O R E A S A N A P P E T I Z E R

2 tablespoons olive oil

2 tablespoons Black Bean Goop (recipe above)

3 pounds manila clams

1 cup beer

½ cup scallions, cut on the bias lengthwise

1 cup cilantro, picked

1. Place a large skillet over high heat. Let the pan preheat for 2 minutes, then add the olive oil and swirl.

2. Add the Black Bean Goop, and swirl until aromatic, about 1 minute. Add the clams.

3. Add the beer to the skillet, and bring to a boil. Stir, then cover. Cook for 7 to 8 minutes, tossing the pot occasionally, until the clams open.

4. Remove from heat. Spoon clams into a bowl, and simmer the remaining sauce for 1 to 2 minutes to tighten. Pour the sauce over the clams. Refrigerate for 10 minutes. Once cooled, top with scallions and cilantro.

MUSSELS, GARLIC AND WHITE WINE S E R V E S 4

2 pounds live mussels, preferably Salt Springs

2 tablespoonsextra-virginoliveoil

4 largeshallots,finelychopped

4 garliccloves,finelychopped

1½ cupsdrywhitewine

½ cup fresh herbs, such as chive batons, flatleafparsley,chervil,andtarragon

Salt, to taste

1 lemon

1. Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (the strings that hang from the mussel shells), and discard.

2. In a nonreactive stockpot set over medium heat, add 1 teaspoon oil, the shallots and garlic. Sweat until translucent, then add the mussels.

3. Sauté for 3 minutes, then deglaze with the wine.

4. Cover the pan, and increase heat to high. Cook until all mussels are open, about 5 minutes.

5. Stir in herbs, 1½ tablespoons oil and salt to taste.

6. Remove from heat. Squeeze lemon juice over the top. Pile the mussels and broth into a bowl, then refrigerate for 10 minutes before serving.

MASTERING THE SHELLFISH TOWER(PAGE 4 OF 4)CHRIS COSENTINO

TOMATILLO AVOCADO SALSA M A K E S 3 C U P S

1 pound tomatillos, cleaned

1 avocado

1 serrano pepper, seeded

1 cup cilantro

1 ounce fresh lime juice

1½ teaspoons kosher salt

Add all ingredients to a high-speed blender, and blend until smooth. Serve the same day.

CELERY MIGNONETTE S E R V E S 4

4 pink peppercorns

½ cup Chinese sipping vinegar

1 tablespoon Chinese celery, minced

½ tablespoon Chinese celery leaf, minced

2 ouncessparklingwater

1. Crush peppercorns in a mortar and pestle.

2. In a medium bowl, combine crushed peppercorns, vinegar, celery and celery leaf.

3. Just before serving, mix in sparkling water.

CRABBY AIOLI S E R V E S 8

1 clove of garlic, peeled

Kosher salt and freshly ground pepper

2 large egg yolks

1 teaspoon Dijon mustard

1½ cups pure olive oil

Extra-virginoliveoil

1 tablespoon freshly squeezed lemon juice

Brownmeat(liverandreproductivebits) from 1 Dungeness crab

1. In a mortar and pestle, pound garlic with a pinch of salt until it forms a paste. (If a mortar and pestle isn’t available, you can use a food processor to achieve the same result.)

2. Add egg yolks and mustard, and stir until combined.

3. Slowly drizzle in 2 tablespoons olive oil while stirring vigorously with pestle. Once aioli begins to emulsify, transfer to a larger mixing bowl and slowly add remaining oil in a steady stream, constantly whisking.

4. After all the oil has been incorporated, finish with a drizzle of extra-virgin olive oil, and season with salt, pepper and lemon juice to taste.

5. To finish, add the brown meat and adjust seasoning to taste.

To construct your Seafood Tower you will need a three-tiered tower (available in your favorite cookware store), plenty of crushed ice, the remaining bivalves freshly shucked and ready to go, and a lot of really great Champagne!

NASHVILLE-STYLE HOT CHICKENCARLA HALL

S E R V E S 8 T O 1 0

1. Make hot oil: In a small heavy-bottomed pot, whisk together the cayenne pepper, paprika, sugar, salt and half the oil.

2. Heat the mixture over medium heat until about 165°. Cook, stirring, until fragrant, about 1 minute. Whisk in remaining oil.

3. Remove from heat. Refrigerate in an airtight container up to one month.

4. Make chicken seasoning: In a medium bowl, combine all ingredients.

5. Make flour dredge: In a large bowl, combine all ingredients; mix well.

6. Heat oil in a medium heavy-bottomed cast-iron skillet to 365°. The oil is ready when a little flour dropped in bubbles and sizzles steadily.

7. While oil is heating, place chicken pieces in a ziptop bag. Sprinkle chicken with ¼ cup chicken seasoning, or enough to coat chicken, and 2–3 tablespoons reserved pickle juice. Massage the chicken through the bag.

8. Remove the chicken from the bag, and dredge, coating each piece evenly. Place chicken on sheet pan.

9. Working in batches, carefully place the chicken in the hot oil, skin side down and away from you. Do not crowd the pan, and maintain oil temperature at 365°. Turning to evenly brown each chicken piece until cooked through, 12 to 14 minutes total. (Boneless, skinless chicken will take 8 to 10 minutes. Cook chicken to 160°.)

10. Drain chicken on balled-up paper towels on sheet pan. Repeat with the remaining chicken, replenishing and reheating the oil between batches.

11. Dunk hot fried chicken in prepared hot oil. Remove and place on white bread. Excess oil will drip onto the bread, which is delicious. Serve immediately, with dill pickles stuck on chicken with toothpicks.

DOUGH

5 tablespoons cayenne pepper

2 tablespoonssweetpaprika

2 tablespoons granulated sugar

1½ teaspoons kosher salt

1 quart canola oil

CHICKEN SEASONING

1 cup kosher salt

½ cuponionpowder

½ cupgarlicpowder

½ cupsweetpaprika

½ cup cayenne

FLOUR DREDGE

2½cupsall-purposeflour

1 tablespoon cayenne

2 teaspoonssweetpaprika

1 tablespoon kosher salt

1¾ cups chicken seasoning

1 quart rice bran, peanut or canola oil

2 young chickens, cut into 10 pieces (2 legs,2fullwings,2thighs,2breastscut in half)

½ to ¾ cup chicken seasoning

Sliced dill pickles (reserve juice for marinade)

4 cupsflourdredge

Slicedwhitebread

Toothpicks

SKILLET CORNBREADCARLA HALL

M A K E S O N E 1 2 - I N C H R O U N D

2 cupswhiteoryellowcornmeal

4 teaspoonsbakingpowder

1 teaspoon salt

3 large eggs

1 cup sour cream

1 cup“Creamed”Corn(recipefollows)orstore-boughtcannedcream-stylecorn

½ cup plus 2 tablespoons canola or other neutral oil

Almost everything is sweeter in the South—the tea, the lemonade, the desserts. But cornbread is the exception. Cornbread from the North is actually sweeter, closer to a muffin. Southern cornbread is a starch, not a sweet, and is used for soaking up all the yummy juices on the plate. This version is perfect for doing just that.

1. Preheat oven to 425°. Heat a 12-inch cast-iron skillet in the oven until very hot.

2. In a medium bowl, combine the cornmeal, baking powder, and salt. In a small bowl, whisk together the eggs, sour cream, creamed corn and ½ cup oil.

3. Pour the wet ingredients into the dry ingredients, and mix until smooth. Pour the remaining 2 tablespoons oil into the hot skillet, and then pour the batter into the skillet. The batter will begin sizzling right away.

4. Put the skillet in the oven. Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes. Serve hot or warm.

“CREAMED” CORN

¾ cupfreshorthawedfrozencorn

½ heavy cream

In a food processor, pulse corn and cream until coarsely blended.

FLAKY BUTTERMILK BISCUITSCARLA HALL

M A K E S A B O U T 1 5 ( 2 - I N C H ) R O U N D B I S C U I T S

2½cupsall-purposeflour,plusmoreforworksurface

1 tablespoonbakingpowder

1 teaspoon granulated sugar

1 teaspoon salt

½ teaspoon baking soda

2 tablespoons vegetable shortening

8 tablespoons (1 stick) cold unsalted butter

1½ cups cold cultured buttermilk

1. Spray a sheet pan with nonstick spray.

2. In a large bowl, whisk together the flour, baking powder, sugar, salt and baking soda. Add the shortening, using your fingertips to pinch it completely into the flour mixture.

3. Using a box grater, grate the cold butter into the flour. Toss until all of the butter pieces are coated.

4. Lightly coat your work surface with nonstick cooking spray, then dust with flour. (The spray keeps the flour in place.) Add the buttermilk to the flour mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.

5. Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a smooth, flat disk about ½ inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Press out the dough again, sprinkle with a little flour, and fold it into thirds again, open ends first. Repeat one more time. The dough should no longer be sticky.

7. With a floured 2-inch biscuit cutter, cut out dough rounds. Flip over the rounds so the smooth sides that were against the work surface face up. Place 1 inch apart on the prepared sheet pan. Stack the scraps, press and cut again. Refrigerate until cold, about 15 minutes.

8. Preheat oven to 450°. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving.

TANGY CHOW CHOW RELISHCARLA HALL

M A K E S 1 2 C U P S

4 cupsfinelychoppedcabbage

3 cups diced green tomatoes

2½ cups diced bell peppers, preferably a mix of colors

2½cupsdicedwhiteonions

½ cup minced jalapeños

cup kosher salt

2 cups apple cider vinegar

1 cupwater

½ cup sugar

2 tablespoonsyellowmustardseeds

1 teaspoon celery seeds

1½ teaspoons ground turmeric

If you’re gonna make the time to do this, you may as well make a large batch. It keeps forever. It’s sometimes called permanent salad, because it’s a permanent fixture in the fridge.

1. In a large bowl, toss the cabbage, tomatoes, peppers, onions, jalapeños and salt with your hands. Cover, and refrigerate at least 4 hours and up to overnight. Drain in a colander, rinse, and drain again.

2. In a medium saucepan, stir together the vinegar, water, sugar, mustard seeds, celery seeds and turmeric until the sugar dissolves. You can let the mixture sit as long as the vegetables do.

3. When the vegetable mix is ready, bring the vinegar mixture to a boil. Add the vegetables, return to a boil, then reduce the heat to simmer for 5 minutes. (You want to keep the crunch.) Ladle the mixture into sterilized canning jars and jar properly, or refrigerate for up to 3 months. You can serve it after a day or two.

LEMON BASIL ICE CREAMCURTIS STONE AND JUSTIN HILBERT

S E R V E S 1 2

1 ounce lemon basil

1 cupswholemilk

1 cups heavy cream

2 tablespoons sugar

1 tablespoon plus 1 teaspoon trimoline

cup sorbet base

2 sheets silver gelatin

½ teaspoon xanthan gum

1. Cold steep the basil in the milk and cream for 24 hours.

2. Heat the milk, cream, sugar, trimoline and sorbet base to 160°.

3. Bloom the gelatin and add to the mix to dissolve.

4. Strain the mixture and place in a blender. Blend on high for 1 minute, then add xanthan gum.

5. Prepare an ice bath. Cool the mixture in an ice bath for 1 hour or until chilled. Freeze in an ice-cream machine.

CUCUMBER BAVAROISCURTIS STONE AND JUSTIN HILBERT

S E R V E S 1 2

9 silver gelatin sheets

¾ cup cucumber juice from peeled and seeded English cucumbers

4 eggwhites

1 tablespoon sugar

1 cup heavy cream

1. Bloom the gelatin in ice water.

2. Warm 1 tablespoon of cucumber juice to melt the gelatin. Once the gelatin has melted, add to the remaining cucumber juice.

3. Whisk the egg whites slowly, adding the sugar gradually, to make a soft meringue.

4. Whip the cream to soft peaks.

5. Fold the whites into the cucumber juice, followed by the cream. Refrigerate for at least 6 hours before using.

CHOCOLATE-SPRAYED CUCUMBER FLOWERS AND BASIL LEAVESCURTIS STONE AND JUSTIN HILBERT

S E R V E S 4

8 ounces Valrhona Dark Chocolate Araguani 72%

1 cup cocoa butter

Frozencucumberflowersandlargelemon basil leaves

1. Warm the chocolate and cocoa butter together in a bain-marie.

2. Place flowers in a single layer on a sheet pan. Transfer the chocolate mixture to a clean paint sprayer, and spray the flowers and leaves. Freeze flowers and leaves for 2 hours or until frozen.

CHOCOLATE SAUCE

½ cup sugar

1 cup liquid glucose

cocoapowder

2 ounces Valrhona Dark Chocolate Araguani 72%, chopped

1. In a medium saucepan over medium-high heat, whisk together 1 cup water, sugar, glucose and cocoa powder until it comes to a boil.

2. Add the chopped chocolate, and whisk to combine.

3. Scoop the ice cream into bowls, and garnish with sliced cucumbers and lemon basil leaves.

CHOCOLATE BROWNED BUTTER CREPESJOHNNY IUZZINI

M A K E S A B O U T 1 8 C R E P E S

Browned butter adds an unmistakable toasted, nutty flavor to anything you add it to. Called beurre noisette on many menus, browned butter pairs amazingly well with the bitter tones of dark chocolate. Good-quality cocoa powder is key in this recipe because it is the only type of chocolate used; Scharffenberger or Valrhona would be a great choice.

1. Make browned butter: In a medium saucepan, melt butter over medium heat, whisking constantly, until it turns nut-brown, 7 to 8 minutes. Pour browned butter into a bowl, leaving any sediment in the pan, and set aside to cool.

2. Whisk together the flour, cocoa, sugar and salt. In a blender, mix the milk, eggs and whiskey until smooth. With the motor running, slowly add the flour mixture a tablespoon at a time, and mix until very smooth. While the motor is still running, slowly drizzle in the browned butter and cream, and blend for about 1 minute to emulsify the batter.

3. Pour the mixture into a glass measuring cup with a spout, cover, and refrigerate for at least 2 hours and preferably overnight.

4. Spray an 8-inch nonstick skillet with cooking spray and heat over medium heat. Stir the batter gently, being careful not to create bubbles.

5. Pull the pan off the burner, tilt it slightly, and while swirling the pan, slowly pour in enough batter to coat the base of the pan with a paper-thin layer (use a 1-ounce ladle, which holds 2 tablespoons). Return the pan to the heat and cook, undisturbed, for about 1 minute, until the batter no longer looks wet in the pan and it begins to brown lightly around the edges. Use a small silicone spatula to lift one edge. Carefully grab the edges with your fingertips and flip the crepe. Cook for an additional minute on the other side. Transfer to a plate, and continue making crepes, wiping out the pan after every third or fourth crepe and respraying the pan lightly with cooking spray as needed.

6. Make Suzette sauce: In a heavy saucepan, mix sugar with ¼ cup water. Heat over medium heat, stirring, until deep golden grown. Carefully deglaze with ¼ cup lemon juice and the orange juice, add butter and bring to a boil. Remove from heat and add zests and remaining ¾ cup lemon juice. Keep warm for serving. If it separates, use an immersion blender to re-emulsify. Serve with crepes.

CREPES

4 tablespoons (½ stick) unsalted butter, sliced

¾ cupall-purposeflour(74g)

¼ cupsiftedhigh-qualitydarkcocoapowder(20g)

3 tablespoons sugar (36 g)

½ teaspoon kosher salt (2 g)

1 cupwholemilk,atroomtemperature(240 g)

4 large eggs, at room temperature

¼ cupwhiskeyorbourbon(60g)

½ cup heavy cream, at room temperature (120 g)

SUZETTE SAUCE

1 cup sugar (250g)

1 cup fresh Meyer lemon juice (use regular lemons if Meyer is unavailable), strained

¾ cup fresh orange juice, strained

1½ cups (3 sticks) salted butter (339g)

Zest of 1 orange

Zest of 1 lemon

“NO-TELLA” CASHEW CREPE CAKEJOHNNY IUZZINI

S E R V E S A B O U T 1 2

My heritage is half-Italian, half-French; this recipe reflects both. I love eating crepes smeared with Nutella on the street in Paris, but I also love the perfect crunchy-creamy cannoli from the amazing bakeries in Naples. This is my mash-up of the two, which celebrates both countries. It also happens to be really easy to make—once you master flipping crepes. This is really impressive for a holiday or celebration breakfast, too.

1. Make the “no-tella” spread: Place the cashews and salt in a food processor and puree until the nuts start to clump together. Add the oil and puree until a paste forms. Add the melted chocolate and mix until homogenous. Transfer to a bowl, and set aside at room temperature.

2. Make the filling: Put the mascarpone, honey, vanilla seeds, lemon zest and juice, and salt into a bowl and stir until well mixed. With a rubber spatula, gently fold in the ricotta until just combined.

3. Make the crepe cake: Put a crepe on a plate. With a small offset spatula, spread a heaping tablespoon of the cashew spread evenly over the entire surface.

4. With another small spatula or knife, spread 2 heaping tablespoons of the ricotta filling over the entire surface. Lay another crepe directly on top, spread a heaping tablespoon of the cashew spread and 2 tablespoons ricotta filling evenly over it.

5. Continue layering the crepes and spreading cashew spread and filling over them, leaving one for the top of the cake. Place the last crepe on top and use a cake pan or baking sheet to press gently on the cake to compact it. Evenly spread the remaining cashew mixture over the top. Refrigerate the cake for at least 1 hour or until ready to serve, up to 3 days.

6. To serve, let the cake stand for at least 10 to 15 minutes before slicing. Garnish the cake with fresh raspberries or scatter crushed freeze-dried raspberries and cashew pieces over the top. Slice the cake with a warm, dry knife.

“NO-TELLA” SPREAD

1 cupunsaltedcashews,toasteduntilgoldenbrown,warm(150g)

½ teaspoon kosher salt (2 g)

2 tablespoons vegetable oil (28 g)

4 ouncessemisweetchocolate,choppedand melted (113 g)

FILLING

¾ cup mascarpone cheese (165 g)

1 tablespoon honey (20 g)

Seeds from 1 vanilla bean

Zest of 1 lemon

1 teaspoon fresh lemon juice (5 g)

½ teaspoon kosher salt (1 g)

¾ cup fresh ricotta cheese (185 g)

CREPE CAKE

10ChocolateBrownedButterCrepes

Fresh raspberries or coarsely crushed freeze-driedraspberriesandtoastedchoppedcashewpieces,forgarnish

FRESH RICOTTA & EGG YOLK CREPES WITH TROUT ROE AND CRISPY PROSCIUTTOBROOKE WILLIAMSON

M A K E S 1 5 C R E P E S

1. Make the crepes: Combine all ingredients in a blender. Blend until smooth.

2. Swipe butter around a nonstick hot skillet to create one very thin layer.

3. Ladle one ounce of crepe batter into the hot skillet. Roll batter around skillet to evenly cover the bottom of the pan. Cook until golden around edges, then use an offset spatula to flip. Cook for 1 minute on the opposite side.

4. Set aside crepes on parchment paper.

5. Make the ricotta cheese: Bring milk to simmer. Add lemon juice and salt, and stir for 2 minutes, or until you can see it curdle.

6. Strain into cheesecloth, and let drain overnight.

7. Season with lemon zest and salt to taste.

8. Place prosciutto slices on a small baking sheet and toast in oven at 350° until crispy. Let cool, then break into large pieces to garnish each crêpe.

9. Make poached egg yolks: Blend oil and herbs in a blender until smooth.

10. Heat a water bath to 149°. Place egg yolks and herb oil in a vacuum bag. Place in water bath for 1½ hours, until cooked but slightly still translucent.

11. Make chive cream: Combine all ingredients.

12. Open crepe on a flat surface. Layer a small spoon of trout roe. Top with poached egg yolk and ricotta cheese, and season with salt and pepper. Fold in a little envelope and top with crispy prosciutto and chive cream.

CREPE

2wholeeggs

1 tablespoon sugar

1 teaspoon salt

2 cupswholemilk

2 tablespoons melted butter, plus more for pan

½ cupbuckwheatflour

½ cupall-purposeflour

RICOTTA CHEESE

8 cupswholemilk

2 tablespoons lemon juice

1 tablespoon salt

Zest of ½ lemon

POACHED EGG YOLKS

¼ cup olive oil

3 tablespoons minced tarragon

1 tablespoon minced chives

10 egg yolks

CHIVE CREAM

1 cup sour cream

1 shallot, minced

1 tablespoon minced chives

Zest and juice of 1 lemon

Salt, to taste

8 full slices prosciutto

Trout roe (1 teaspoon per CREPE)

GNOCCHI WITH DUNGENESS CRABJONATHAN WAXMAN

S E R V E S 4

1. Scrub potatoes clean under cold running water. Put potatoes, garlic and rosemary in a large pot of salted cold water. Bring to a simmer. Let potatoes cook until al dente (just barely cooked through). Remove potatoes from water and let cool enough to easily handle.

2. Run potatoes through a ricer or food mill. Spread them out to cool and to allow extra moisture to evaporate.

3. When potatoes are close to room temperature, spread flour over potatoes evenly. Crack eggs over flour. Using a bench scraper or your hands, mix until dough comes together.

4. One at a time, cut manageably sized pieces and roll into ½-inch-thick snakes. Using a sharp paring knife, cut snakes into 1-inch pieces.

5. Immediately freeze in single layers until firm. You can store up to one month in the freezer.

6. Cut tomatoes in half through the equator.

7. Pick through crabmeat and remove any shells.

8. In a large skillet, place 2 tablespoons of oil and 3 tablespoons of butter. Heat over medium-high heat until butter starts to brown.

9. Add a single layer of frozen gnocchi. Swirl gnocchi around until golden brown.

10. Remove from heat, and strain off half of the butter. Place skillet over heat, and add half the wine, 1 tablespoon butter, tomatoes and crabmeat.

11. Swirl until sauce comes together. Add remaining wine, if needed, to loosen. At the last minute, add mint and season with salt, pepper and fresh lemon juice.

4 russet potatoes

8 cloves garlic

1 bunch rosemary

3 cupsflour

2 wholeeggs

2 pints baby multicolored tomatoes

2 pints Dungeness crabmeat

Extra-virginoliveoil

4 tablespoons butter

1 cuproséwine

3 to 4 bunches fresh mint

Sea salt and freshly ground pepper

2 lemons

ROAST CHICKEN WITH SALSA VERDE AND ROASTED LEMONSJONATHAN WAXMAN

S E R V E S 2 T O 4

1. Preheat the oven to 450°. Arrange the chicken skin side up on a rack set over a baking sheet. Rub with 2 tablespoons of the oil, and season with salt and pepper. Place the lemons cut side down on the rack. Roast the chicken for about 40 minutes, until golden and cooked through. Let rest for 10 minutes.

2. Make the salsa verde: In a mortar or blender, mash the capers with the anchovies and garlic until a paste forms. Transfer to a medium bowl, and whisk in the remaining 1 cup of oil. Stir in the herbs, and season with salt.

3. Carve the chicken, and arrange on a platter with the lemons. Serve with the salsa verde.

1whole4-poundchicken,backboneremoved,halvedlengthwise

1 cupplus2tablespoonsextra-virginolive oil

Kosher salt and freshly ground pepper

2 lemons,halvedcrosswise

SALSA VERDE

¼ cup capers, rinsed

4 anchovyfilletsinoil,drained

3 garlic cloves, crushed

½ cup coarsely chopped arugula

½ cup coarsely chopped parsley

½ cup coarsely chopped basil

½ cup coarsely chopped cilantro

¼ cup coarsely chopped tarragon

¼ cup coarsely chopped chives

¼ cup coarsely chopped sage

KALE SALAD WITH ANCHOVY VINAIGRETTE & PECORINOJONATHAN WAXMAN

S E R V E S 4

1. Wash and julienne the kale, then dry in a salad spinner. Transfer to a salad bowl.

2. On a cutting board mash together the basil, anchovies and garlic. Transfer mixture to a blender. Add the mustard and lemon juice, and blend well. Drizzle in the oil, and combine well.

3. Pour dressing over the kale, enough to coat the leaves well. Sprinkle with cheese, toss together and serve.

1 pound fresh kale

12 basil leaves

2 salt-curedanchovies,rinsed,debonedandfileted

3 garlic cloves, peeled and smashed

1 tablespoon Dijon mustard

Juice of 1 lemon

cupextra-virginoliveoil

1 ounce grated Pecorino Romano cheese

PATRON GINGER-YUZU RITAMING TSAI

S E R V E S 1

1 ounce Patron Silver Tequila

1 ounceGingerSyrup(recipefollows)

½ ounce yuzu juice or fresh lemon juice

1 lime,slicedintosuper-thinwheels

Fill a Boston shaker with ice. Add tequila, ginger syrup and yuzu juice. Shake vigorously until well chilled. Double strain into a chilled martini glass and garnish with lime wheel.

GINGER SYRUP

1 cuphottapwater

1 cup granulated sugar

1 cup peeled and sliced fresh ginger

1. In a bowl, mix the hot water and sugar. Stir until it sugar has dissolved, and let cool.

2. Add the cooled mixture to a food processor with the ginger, and puree until smooth.

3. Stain the puree through a fine mesh strainer to remove the fibrous pieces of ginger. This will keep at least two weeks in the refrigerator, so feel free to make extra.

THAI BASIL–GARLIC–OLIVE OIL POACHED SHRIMP ON CAULIFLOWER “FRIED RICE” BY MING TSAI

S E R V E S 4

½ cupextra-virginoliveoil

2 cups spinach leaves

1 cup Thai basil, plus more for lining a baking dish

4 clovesofgarlic;2whole,2thinlysliced

2 large shallots, sliced

2 tablespoons olive oil

12 U15 shrimp

Kosher salt and freshly ground pepper

1 headcauliflower,ricedorcutintosmall pieces

3 tablespoons chicken stock

1 tablespoon unsalted butter

1 greenapple,choppedinto¼-inchpieces,squaredoffandtossedwithhalf the lemon juice

1 tablespoonparsley,finelychopped

Zest and juice of 1 lemon

1 tablespoon chives, thinly sliced

1. In a small saucepan, heat the extra-virgin olive oil until hot. Remove from heat and put aside.

2. In a blender, puree spinach, Thai basil, 2 whole garlic cloves and ¼ cup heated oil. As it starts to blend, add the remaining ¼ cup heated oil to help emulsify. Blend until well pureed.

3. In a large saucepan, heat thinly sliced garlic, shallots and 1 tablespoon olive oil over medium heat until caramelized, about 10 minutes.

4. Season shrimp with salt and pepper. Reduce to low heat, and placed seasoned shrimp in the pan. Ladle the oil over

5. In a separate saucepan, heat 1 tablespoon olive oil and cauliflower rice. Sauté the cauliflower briefly, then add stock and salt to taste. Cook until cauliflower is al dente, about 5 minutes. Add butter and allow to melt. Add the apple and parsley, and gently toss to combine. Remove both pans from heat.

6. In a pasta bowl, place a mound of cauliflower rice in the middle and top with shrimp. Spoon out shallots and garlic from the oil and place on top of shrimp. Add zest, chives and Thai basil–spinach puree, and serve.

SHRIMP TOASTMING TSAI

S E R V E S 4 T O 6

½ pound (approximately 1 cup) Shrimp Mousse(recipefollows)

1 cupfreshwaterchestnutsorjicama,cut into -inchdice

½ cup sliced scallions

1 loaf thinly sliced bread (Pepperidge Farm preferred), crusts removed (stale or dried is the best; remove crust before drying in 200° oven)

¼ cup sesame seeds

1. Prepare a 350° fryer. In a bowl, gently fold together the mousse, water chestnuts and scallions.

2. Spread a ¼-inch layer of mousse on one side of the bread and sprinkle with sesame seeds. Fry, mousse-side down, until golden brown, then flip and continue frying until both sides are brown. Transfer to a paper towel–lined plate, drain well and slice.

SHRIMP SHUMAI WITH WATERCRESS SOUP AND HONEY APPLE SALSA MING TSAI

SHRIMP SHUMAI M A K E S 2 0

20 thinsquarewontonwrapper

1¼ pounds (about 3 cups) Shrimp Mousse (recipefollows)

1 bunchscallions,whiteandgreenpartsseparated, thinly sliced; 2 tablespoons of the greens reserved for garnish

1. Fill a bowl with water. Hold 1 wonton wrapper in the palm of your nondominant hand. Cup the hand and place 1 heaping tablespoon of the mousse in the center of the wrapper. Bring the wrapper up around the filling, pressing it to adhere to the filling and pleating as you go. Continue around the filling. There will be 6 to 8 pleats, and the filling will be exposed. Tap the dumpling against the work surface to flatten the bottom. Repeat with the remaining wrappers and filling.

2. Set up a steamer. If using a stainless-steel steamer, spray with nonstick cooking spray; if using a bamboo basket, line with red leaf lettuce or banana leaves. When water is boiling, add the dumplings to the steamer tray. Steam until the filling is cooked through, about 8 minutes.

3. Place about five dumplings in each soup bowl filled with watercress soup, and top with honey apple salsa.

WATERCRESS SOUP WITH HONEY APPLE SALSA S E R V E S 4

2 largeonions,cutinto½-inchdice

8 cloves garlic, sliced

Canola oil

1 quartlow-sodiumchickenstock

Kosher salt and freshly ground pepper

2 poundswatercress,1inchcutfromstems, leaves separated

8 tablespoons (1 stick) unsalted butter, cutinto½-inchpieces

1 favorite local apple, peeled andcutinto¼-inchdice

1 teaspoon local honey

Juice of 1 lime

1. Sauté onions and garlic in oil until fragrant. Add chicken stock and season really well with salt and pepper.

2. Bring to a boil. Once liquid is boiling, add watercress stems and allow to soften, 3 to 4 minutes. Add leaves and cook for 2 to 3 minutes.

3. Puree soup in a blender in batches, adding butter slowly with blender running. Return batches to pot and keep warm. Season with salt and pepper.

4. Meanwhile, mix diced apples, honey and lime juice, and season with salt and pepper to taste.

5. Ladle pureed soup into individual shallow serving bowls, and place the steamed shumai in the bowls. Garnish each bowl with the apple salsa, then top with chopped scallion greens.

SHRIMP MOUSSE–COATED HALIBUT WRAPPED IN RICE PAPERMING TSAI

S E R V E S 4

1. Place 2 to 3 ounces of shrimp mousse on top of each fillet. Wrap each fillet in 1 rice paper, with seam side on the bottom of the fish and mousse on the top.

2. In a large skillet, add 1 tablespoon of butter per fillet and pan sear both sides.

3. In a small bowl, combine 2 tablespoons oil, 1 tablespoon minced shallots and fruit segments.

4. To serve, place a wrapped halibut on a warmed dinner plate, then divide the citrus-shallot mixture among the fillets.

ShrimpMousse(recipefollows)

4 4-ouncehalibutfillets

Rice paper

Unsalted butter

Extra-virginoliveoil

Minced shallots

Chervil

1 lemon, segmented

1 orange, segmented

SHRIMP MOUSSEMING TSAI

M A K E S 4 C U P S

In a food processor, blend the shrimp and eggs until almost smooth. Add the butter, truffle oil and salt and white pepper to taste. Pulse until butter is incorporated but still visible in small pieces. Test a small piece for flavor by sautéing or microwaving it. Place in a container, cover and store in the refrigerator for up to 2 days.

1½ pounds medium shrimp, peeled and deveined

3 eggs

½ pound butter, chilled and chopped into -inchdice

1 tablespoontruffleoil

Koshersaltandfreshlygroundwhitepepper

SHRIMP COCKTAILBRYAN AND MICHAEL VOLTAGGIO

S E R V E S 6

1. Make the pickled daikon: Put the daikon in a heatproof medium bowl. In a medium saucepan, bring the remaining ingredients to a simmer, stirring to dissolve the sugar. Pour the hot brine over the daikon, and let cool slightly. Cover and refrigerate for at least 2 hours or up to 1 week.

2. Make the cocktail sauce: in a small saucepan, combine all of the ingredients and cook over medium-low heat, stirring occasionally, until thickened slightly, about 30 minutes. Let cool slightly. Transfer to a blender, and puree until smooth. Transfer to a small bowl, cover and refrigerate until chilled, about 1 hour or up to 1 week.

3. Make the shrimp: Prepare an ice bath. In a large saucepan, combine the garlic, lemongrass, jalapeño, bay leaf, lime leaf, salt and spices with 8 cups of water and bring to a boil. Reduce the heat to medium-low, add the shrimp and simmer until just cooked through, about 7 minutes. Drain and transfer the shrimp to the ice bath. Let cool completely. Drain, peel and devein the shrimp, leaving the tail end intact; discard the shells and aromatics.

4. Serve the shrimp with the drained pickled daikon, cocktail sauce, shrimp chips and basil.

PICKLED DAIKON

1 pound daikon, peeled and sliced verythinlengthwise,preferablyonamandoline 

½ cupmirin 

½ cupunseasonedricevinegar 

5 Sichuanpeppercorns 

2 staranise 

1 tablespoonsugar 

2 teaspoonskoshersalt 

COCKTAIL SAUCE

1 green banana, peeled and cut into ½-inchpieces 

1 cupketchup 

½ cupsweetchilisauce 

3 tablespoons drained prepared horseradish 

2 tablespoonsfreshlemonjuice 

1 tablespoonshoyuorothersoysauce 

SHRIMP

4 garliccloves 

2 lemongrassstalks,cutinto2-inchpieces 

1 jalapeño,halvedlengthwise 

1 bayleaf 

1 kaffirlimeleaf 

3 tablespoonskoshersalt 

¼ teaspoonwholeallspice 

¼ teaspooncorianderseeds 

¼ teaspoonblackpeppercorns 

1 smallcinnamonstick 

2 poundsextra-jumboshrimp(16to20perpound) 

Shrimp chips (a fried cracker, can be found at Asian groceries and online) andThaibasilleaves,forserving 

STEAK DINNERBRYAN AND MICHAEL VOLTAGGIO

S E R V E S 6 T O 8

1. Season steaks well on both sides with salt, place on a rack and refrigerate for up to 14 hours. Bring to room temperature for about 30 minutes before cooking.

2. Heat a cast-iron pan to medium heat, rub each steak with the oil and place in the dry pan. Sear for 4 to 6 minutes on each side. Add the butter and herbs, and baste for 3 minutes.

3. Place the steaks on baking sheet with a rack, insert a meat thermometer in one and place in a 250° oven. When steak reaches 120°, remove from the oven and let rest. To reheat, place back in the oven at 350° for 4 to 6 minutes. Serve with steak sauce. Note: When roasting large cuts, use a temperature-alarm thermometer, and when you hit the temp, start the rest period. The rest period is when the temperature carries the highest point, then remains stagnant and or drops one degree.

2 24-ounceribeyesteaks

Salt 

1 tablespoonricebranoil 

2 tablespoonsbutter 

2 garliccloves 

2 thymesprigs 

1 rosemary sprig

SteakSauce(recipefollows)

STEAK SAUCE M A K E S A B O U T 8 C U P S

1 onion, halved

1 red bell pepper

2 teaspoonsblendedoil 

2 cinnamon sticks

½ tablespoonmustardseed 

6 cloves 

1 28-ouncecantomatopuree 

2½cupsprunejuice 

1 cupmangopuree 

6 garliccloves 

½ cuptamarindpaste 

1 cupcidervinegar 

1 cupwater 

¾ cupWorcestershiresauce 

cupmaplesyrup 

1 tablespoonfreshlygratedginger 

1 tablespoonsalt 

Pinchcayennepepper 

1. Preheat a cast-iron grill pan or charcoal grill. Rub the onion and red pepper with blended oil. Place each onion cut side down on the grill pan, and sear until completely charred. Do the same with red pepper, rotating every five minutes until it is charred. Place both in an airtight container with lid to steam. Once the pepper has cooled, remove the skin and seeds.

2. Make a sachet using cheesecloth, and put cinnamon sticks, mustard seed and cloves inside.

3. Combine all ingredients in a medium saucepan and bring to a simmer. When reduced by half, remove sachet and transfer mixture to a blender. Puree until smooth.

TIM’S CHOP SHOP(PAGE 1 OF 3)TIM LOVE

BASIL-JALAPEÑO PESTOM A K E S 1 Q U A R T

8 ounces spinach

½ cup basil

½ cup pistachios

2 tablespoons minced garlic

¼ cupParmigiano-Reggiano,grated

1 quart blended oil

2 to 3 jalapeños, roasted and peeled

Salt and freshly ground pepper

Combine all ingredients in an 8-quart cambro, and puree with an immersion blender.

CHIMICHURRIM A K E S 1 Q U A R T

½ cup basil

1 cup cilantro

2 cups parsley

¾ cup olive oil

cupredwinevinegar

8 to 10 garlic cloves

1 teaspoon crushed red pepper flakes

1 teaspoon cumin

1 teaspoon salt

2 jalapeños, roasted and deseeded

2 tablespoonswater

Combine all ingredients, and blend with immersion blender.

FISH RUBM A K E S A B O U T ¼ C U P

2 tablespoons sea salt

½ teaspoongarlicpowder

½ teaspoon toasted cumin

½ teaspoonguajillochilipowder

½ teaspoon freshly ground pepper

½ teaspoon allspice

1 teaspoon crushed red pepper flakes

Combine all ingredients.

TIM’S CHOP SHOP(PAGE 2 OF 3)TIM LOVE

PORK RUBM A K E S A B O U T 1 6 O U N C E S

10 ouncesWildGameRub(recipefollows)

6 ouncesbrownulatedsugar

.07 ounce perkasil (silicon dioxide)

Combine all ingredients.

STEAK RUBM A K E S A B O U T 3 C U P S

2 cupssweetpaprika

1 tablespoonajichilipowder

3 tablespoons freshly ground pepper

¼ cup plus 1 tablespoon dried minced garlic

3 tablespoonsonionpowder

2 tablespoonslightchilipowder

¼ cup kosher salt

Combine all ingredients.

THAI VINAIGRETTEM A K E S 5 C U P S

2 cups rice vinegar

½ cup chopped cilantro

8 garlic cloves

4 serrano chiles

cup fresh ginger, chopped

cup hoisin

¼ cup honey

2 tablespoonsfishsauce

1 cup sesame oil

1 cup olive oil

Combine all ingredients except olive oil, and puree with immersion blender. Slowly incorporate olive oil while blending.

TIM’S CHOP SHOP(PAGE 3 OF 3)TIM LOVE

WILD GAME RUBM A K E S 1 6 P O R T I O N S

cup kosher salt

cupchilipowder

1½ tablespoons ground cumin

cup freshly ground pepper

1 ounce rosemary, cut and sifted

¾ ounce thyme leaves

Combine all ingredients.

YUZU AIOLIM A K E S 1 Q U A R T

3 to 4 egg yolks

1 quart canola oil

Coolwater

2 ounces yuzu juice

1 teaspoon kosher salt

1. Using an immersion blender, beat the egg yolks on high speed.

2. Slowly drizzle the canola oil into the egg yolks. Add water as needed to thin the mixture in order to incorporate all the oil.

3. Add yuzu juice and salt. Adjust consistency one final time with water. Season with additional salt to taste.

GRILLED LEG OF LAMB WITH ROASTED POTATOESGAIL SIMMONS

S E R V E S 6

We all knew that Colorado is beautiful, but now we know it’s also exquisitely delicious!

1. Make the marinade: In a bowl, stir together the mint, lemon zest and juice, garlic and red pepper flakes. Whisk in the oil. Separate out ¼ cup of the mixture for the dressing. Season the dressing with salt and pepper. Set aside.

2. Place the lamb in a large baking dish and pour the remaining marinade over it. Rub all over to distribute and cover the dish with plastic wrap. Marinate, refrigerated, for at least 4 hours. Bring to room temperature about 45 minutes before grilling.

3. Place the potatoes in a large saucepan. Add 1 tablespoon salt and enough water to cover the potatoes by 1 inch. Bring to a boil, then cover and simmer until potatoes are just tender, about 15 minutes.

4. Meanwhile, preheat oven to 450°. Line a rimmed baking sheet (or two) with parchment paper.

5. In a large bowl, whisk together 4 cups of cold water and ¼ cup salt until the salt is dissolved. Add 2 cups of ice; set aside. Using a slotted spoon, transfer the cooked potatoes to the ice water. Let stand for 30 seconds, then drain and pat dry. Allow the potatoes to cool slightly.

6. When cool enough to handle, use the heel of your hand to gently smash and flatten each potato to a ½-inch thickness. Arrange the smashed potatoes in a single layer on the prepared baking sheets.

7. Brush the potatoes with the melted butter and sprinkle lightly with salt and pepper. Flip and repeat on the other side. Bake until the edges of the potatoes are crispy and golden, 30 to 35 minutes.

8. Remove the lamb from the marinade and season all over with salt and pepper. Prepare a grill or grill pan for medium-high heat. Grill the lamb, turning and moving around the grill as needed to avoid flare-ups, until charred on the outside and medium rare on the inside (internal temperature should be 125°), 12 to 14 minutes. Remove to a cutting board and allow the lamb to rest, loosely covered with foil, for about 10 minutes, until the internal temperature reaches 135°.

9. Meanwhile, brush the onions with oil and season with salt and pepper. Grill until charred and tender, about 3 minutes per side. Season the lemons halves with a pinch each salt and pepper. Grill flesh side down until grill marks appear, about 3 minutes.

10. Slice lamb thinly against the grain and place over smashed potatoes, charred lemon halves and the tangle of onions on a large platter. Drizzle all with reserved dressing just before serving.

MARINADE

cupfinelychoppedmint

4 teaspoons lemon zest (from about 2 lemons)

¼ cup freshly squeezed lemon juice

2 garliccloves,finelychopped

1 teaspoon crushed red pepperflakes

½ cup olive oil, plus more for brushing

Kosher salt and freshly ground black pepper

4 poundbutterfliedlegoflambfrom Crystal River Meats (Carbondale, Colorado)

2 pounds potatoes from Rockey Farms (San Luis Valley, Colorado), quartered

3 tablespoons unsalted butter, melted

3 lemons, halved

1 sweetVidaliaonion, slicedinto¼-inchrings

GOAT CHEESE & CHERRY PANNA COTTA WITH MINT AND CARDAMOMGAIL SIMMONS

S E R V E S 4

1. Make the panna cotta: Place 1 cup milk, the heavy cream and the sugar in a medium saucepan and set over medium heat. Split and scrape the vanilla bean and seeds into the pot. Add cherries and lemon peel. Bring to a gentle simmer, then shut off the heat and cover. Allow to steep for 20 minutes.

2. While the mixture is steeping, bloom the gelatin: Whisk together the remaining ¼ cup milk and the gelatin until the gelatin has completely dissolved. Once the cream mixture has steeped, add bloomed gelatin and whisk to dissolve evenly.

3. Coat four 6-ounce ramekins with nonstick cooking spray to evenly coat the insides. Add the goat cheese to a large mixing bowl. Strain the cream mixture through a fine-mesh sieve into the bowl and discard the vanilla pod, cherries and lemon peel. Whisk until the goat cheese is fully incorporated and the mixture is smooth. Distribute evenly among the ramekins, cover each with plastic wrap and refrigerate until they are set, 4 to 6 hours or overnight.

4. Make the cherry soup: In a medium saucepan, heat the cherries, wine and sugar over medium heat until simmering. Add the water, reduce the heat, cover and simmer for about 10 minutes, until the cherries are tender. Whisk in the cardamom. Strain the soup into a liquid measuring cup, reserving the cherries, and allow to cool. Once cool, refrigerate until chilled.

5. When the panna cotta is set, run a paring knife around the inner edge of each ramekin and carefully invert into shallow bowls. Pour about ¼ cup of