Green Bean Salad with Mustard Seeds and Tarragon

Source

Serves 10 as a side

Some information about Nigella Seeds

Ingredients

2 1/2 cups green beans, trimmed
4 1/2 cups snow peas, trimmed
3 1/4 cups green peas (fresh or frozen)
4 tsp coriander seeds, roughly crushed with a mortar and pestle
2 tsp mustard seeds
6 Tablespoons olive oil
2 teaspoon nigella seeds
1 small red onion, finely chopped
2 mild fresh red chiles, seeded and finely diced
2 garlic cloves, crushed
grated zest of 2 lemons
1/4 cup chopped tarragon
coarse sea salt
2 cups baby chard leaves (optional)

Method

Fill a medium saucepan with cold water and bring to the boil. Blanch the green beans for 4 minutes, then immediately lift them out of the pan and into the iced water to refresh. Drain and dry. 

Bring a fresh pan of water to the boil and blanch the snow peas for 1 minute only. Refresh, drain and dry. Use the same boiling water to blanch the peas for 20 seconds. Refresh, drain and dry. Combine the beans, snow peas and peas in a large mixing bowl. 

Put the coriander seeds, mustard seeds and oil in a small saucepan and heat up. When the seeds begin to pop, pour the contents of the pan over the beans and peas. Toss together, then add the nigella seeds, red onion, chile, garlic, lemon zest and tarragon. Mix well and season with salt to taste. 

Just before serving, gently fold the chard leaves, if using, in with the beans and peas, and spoon the salad onto serving dish.

Golden Chicken Thighs with Charred Lemon Salsa Verde

Source - Nancy Silverton

Serves 10

The salsa verde can be made ahead and refrigerated.  The chicken should be seasoned and marinated for 2 to 24 hours.

Ingredients

Chicken

15 bone-in skin-on chicken thighs
30 sage leaves
18 garlic cloves—8 cut into 4 slices each, the rest gently smashed and peeled
5 tablespoons unsalted butter, cut into 15 slices
Strips of zest from 3 lemons
1/4 cup extra-virgin olive oil
1.5 tablespoon chopped thyme
1.5 tablespoon chopped oregano
1.5 tablespoon chopped parsley
1.5 teaspoon crushed red pepper

Kosher salt

16 fresh bay leaves (optional)

Salsa Verde
4 garlic cloves, chopped
2 anchovy fillet (can use anchovy paste - 1 tsp = 1 fillet)
1 teaspoon chopped drained capers
2 teaspoon kosher salt
1/2 cup chopped mint
2 lemons, cut into 1/2-inch slices and seeded
2 tablespoons plus 1 cup extra-virgin olive oil
1/2 cup chopped oregano

Method

Prepare the chicken

Run your fingers under the skin of each chicken thigh to create a pocket. Stuff each pocket with 2 sage leaves, 2 slices of garlic and 1 slice of butter. Transfer the stuffed thighs to a large bowl. In a small bowl, stir the lemon zest strips with the smashed garlic, olive oil, chopped herbs and crushed red pepper. Pour the mixture over the chicken and turn to coat. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Meanwhile, make the salsa verde

Preheat the oven to 450°. On a baking sheet, toss the lemon slices with 2 tablespoon of the olive oil. Spread the lemon slices in an even layer and bake for 16 to 18 minutes, until charred on the bottom. Transfer to a cutting board and let cool for 5 minutes. Chop the slices into 1/4 -inch pieces. Leave the oven on.

In a mortar, mash the oregano and mint with the chopped garlic, anchovy, capers and the 1 teaspoon of salt until a smooth paste forms (alternatively use a blender to form a paste). Slowly drizzle in the remaining 1 cup of olive oil, stirring to create a sauce. Stir in the chopped lemon.

Cook the chicken

Heat a very large ovenproof skillet. Season the chicken thighs evenly with 5 teaspoons of salt; reserve the lemon zest and smashed garlic from the marinade. Arrange the chicken thighs skin side down in the skillet and cover with another large skillet or pot weighted down with a few heavy cans. Cook the chicken over moderate heat until the skin is golden brown and crisp, about 15 minutes.

Remove the weight and turn the chicken. Scatter the reserved lemon zest and garlic and the bay leaves, if using, among the thighs. Roast in the oven for about 30 minutes, until the chicken is golden brown and cooked through. Discard the bay leaves. Transfer the chicken to a platter and serve with the salsa verde.

Make Ahead

The salsa verde can be refrigerated overnight. Serve at room temperature.

Bittersweet Chocolate and Pear Cake

Source

Yield: 9 inch cake

Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs, at room-temperature
4 ounces (1 stick) unsalted butter
3/4 cup sugar
3 pears, peeled, in a small dice (a soft varieyt, like Bosc is good here) 
3/4 cup bittersweet chocolate chunks

Method

Preheat the oven to 350°F. Butter a 9-inch springform pan and dust with breadcrumbs or flour, set aside.

Sift the flour, baking powder and salt together, set aside.

Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick. 

While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Remove from the flame but keep in a warm spot (so it stays liquid).

Add the sugar to the eggs and whip a few minutes more.

Just as the egg-sugar mixture is starting to lose volume, turn the mixer down to stir, and alternate adding the flour mixture and brown butter. Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume.

Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes, or until a tester comes out clean (wait until it is done - doneness is more important than time).

Serve with softly whipped whipped cream 

Falling Tacos

 

Appetizer:

• Chips and Salsa (J and K, feel free to bring your favorite salsa, the host will provide chips!)

Mains:

• Chorizo, Potato and Mushroom Tacos (Tacos de Chorizo con Papas y Hongos) - B and A
• Birria de Res Tacos (Beef Birria Tacos) - L and T
• Shrimp Tacos with Cilantro-Lime Crema - Z and K
• Rice and beans - J and K

Dessert:

• Margarita Pie - T and J

Margarita Pie

Source: Southern Living

Yield - 1 9 inch pie 

Ingredients:

• 1 1/2 cups finely crushed saltine crackers (from 2 sleeves; about 56 crackers)
• 6 Tbsp. (3 oz.) unsalted butter, melted
• 3 Tbsp. granulated sugar
• 1 large egg white, lightly beaten
• 2 cups heavy whipping cream
• 1 (14-oz.) can sweetened condensed milk
• 1 1/2 Tbsp. blanco tequila
• 1 Tbsp. orange liqueur (such as Triple Sec, Grand Marnier, or Gran Gala)
• 4 tsp. grated lime zest, plus 1/2 cup fresh juice (from 4 limes), divided
• 2 Tbsp. flaked sea salt
• Lime wheels, to garnish

Method:

Bake pie crust:

Preheat oven to 350°F. Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined. Transfer mixture to a 9-inch deep-dish pie plate; press firmly into bottom and up sides of pie plate. Bake in preheated oven until crust is lightly browned, about 10 minutes. Transfer to a wire rack; cool completely, about 30 minutes.

Make pie filling:

Beat heavy cream in a large bowl with an electric mixer on medium-high speed until soft peaks, about 2 minutes.

Stir together sweetened condensed milk, tequila, orange liqueur, lime juice, and 3 teaspoons of the lime zest in a separate large bowl until well combined.

Gently fold the whipped cream into the condensed milk mixture just until combined.

Pour filling into cooled crust. Freeze, uncovered, until filling is set, at least 6 hours or up to 12 hours.

Make lime zest-salt topping:

Meanwhile, use your hands to gently rub together salt and remaining 1 teaspoon lime zest in a small bowl to release oils. Spread in an even layer on a plate. Let stand at room temperature, uncovered, to dry out, at least 6 hours or up to 12 hours.

Serve:

Let pie stand at room temperature 10 minutes before slicing. Garnish with lime wheels and sprinkle with 2 teaspoons lime salt, reserving remaining salt for other uses, such as rimming margarita glasses.

Shrimp Tacos with Cilantro-Lime Crema

 Source: All recipes

Yield - 20 tacos

Ingredients:

• 2 pounds large frozen peeled and deveined shrimp, thawed
• 1 1/2 teaspoons chili powder
• 1 teaspoon freshly minced garlic
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground coriander
• 1/4 teaspoon grated Valencia orange zest
• 2 tablespoons olive oil, or more as needed
• 2 tablespoons sour cream
• 1 lime, zested and juiced
• 1 teaspoon chopped fresh cilantro
• 1/4 teaspoon garlic powder
• 1 pinch salt and ground black pepper

Method:

Rinse defrosted shrimp under cold water, drain, and pat dry.  Combine shrimp, chili powder, garlic paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl.  Mix well.

Heat olive oil in nonstick frying pan over medium-high heat.  Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.

While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.

Chorizo, Potato and Mushroom Tacos (Tacos de Chorizo con Papas y Hongos)

Source: Rick Bayless - Mexican Everyday

Makes enough filling for12 tacos

Ingredients:

• 12 ounces fresh Mexican chorizo sausage, casing removed (about 1 1/2 cups)
• About 1 tablespoon vegetable oil, if needed
• 1 medium white onion, slides 1/4 inch thick
• 6 ounces mushrooms (shiitake or oyster mushrooms are good), stemmed and sliced about 1/2 inch thick (you'll have about 2 cups)
• 3 medium (12 ounces total) red-skin boiling or Yukon Gold potatoes, grated through your grater's largest holes
• Salt
• 1/2 cup (loosely packed) chopped cilantro

Method:

Lay the chorizo in a very large (12-inch) skillet (preferably nonstick) and set over medium heat.  Cook, stirring frequently and breaking up clumps, until some of the fat starts to render and the sausage looks about half-cooked, about 4 minutes.

Increase the heat to medium-high.  If the chorizo hasn't rendered any fat, add about 1 tablespoon vegetable oil to the skillet.  Add the onion and mushrooms and cook, stirring almost constantly, until they begin to soften, about 3 minutes.

Sprinkle the grated potatoes over the mixture.  Cook, continuing to stir frequently before they're soft, reduce the temperature a little.  Taste and season with salt if you think the mixture needs it - some chorizo is so highly seasoned little additional salt will be needed.

Scrape the mixture into a deep bowl and sprinkle with the cilantro.