Fish tacos al pastor

 

INGREDIENTS

Yield:8 to 10 servings

FOR THE FISH

• 8 to 10skin-on white fish fillets, such as branzino, snapper or sea bass, or 4 to 6 swordfish steaks (2 ½ to 3 pounds total)
• Kosher salt
• 1pineapple, trimmed, peeled and cored (or 2 pounds store-bought cut pineapple)
• 4plum tomatoes
• 1small white onion, cut into large chunks
• 4garlic cloves
• 5guajillo chiles (1 ounce); see Tip
• 5ancho chiles (3 ounces); see Tip
• Grapeseed or other neutral oil
• 2cinnamon sticks, preferably Mexican
• 5whole cloves
• 1teaspoon cumin seeds
• 1teaspoon black peppercorns

FOR THE PINEAPPLE PICO DE GALLO

• 1cup finely diced red onion
• ½cup finely chopped cilantro
• ½cup extra-virgin olive oil
• 1serrano chile, finely chopped
• Kosher salt

FOR SERVING

• Whole cilantro leaves and thinly sliced serrano chile, for garnish
• About 40 corn tortillas, warmed, for serving
• Lime wedges, for serving

• PREPARATION

  1. Step 1

     Prepare the fish: Season the fish on all sides with salt and refrigerate until ready to cook. Prepare an outdoor grill for direct high-heat cooking or heat an indoor grill or grill pan over medium-high.

  2. Step 2

     Make the pineapple adobo: Cut one-third of the trimmed pineapple into large chunks (about 2 ½ cups) and cut the remaining into ¼-inch-thick slabs. Place the pineapple slabs and chunks, tomatoes, onion, garlic and dried chiles on a large sheet pan.

  3. Step 3

     Grease the grill: Use tongs to grip a wadded paper towel dipped in oil and rub the grates. Using a grill basket if you have one, grill the pineapple, tomatoes, onion and garlic (cover if using a gas grill) and turn occasionally until charred in spots and tender. The garlic will take about 5 minutes; the pineapple slabs and onion 8 to 12 minutes; the pineapple chunks 12 to 15 minutes; and the tomatoes 20 to 25 minutes. Toast the dried chiles directly on the grill, turning once, until fragrant, just a few seconds to a minute. Turn off the heat.

  4. Step 4

     Wearing gloves, remove the stems and seeds from the dried chiles. Bring a medium pot of water to a boil, add the dried chiles and cook until softened, 3 to 5 minutes, then transfer to a plate. Save the cooking water.

  5. Step 5

     Meanwhile, toast the cinnamon sticks, cloves, cumin seeds and peppercorns in a skillet over medium heat, shaking the pan occasionally, until fragrant, about a minute.

  6. Step 6

     Add the grilled vegetables, pineapple chunks (save the slabs), rehydrated chiles, toasted spices and 2 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon coarse kosher salt and blend until very smooth, adding a splash or two of the chile water if needed to blend. Pass the adobo through a fine-mesh sieve. Taste and add salt as needed.

  7. Step 7

     In a large, deep pot or Dutch oven, heat ½ cup grapeseed oil over medium-high until wisps of smoke start to appear. Carefully add the adobo to the hot oil (watch out for splattering) and cook, stirring constantly, until fragrant and emulsified, 1 to 2 minutes. Remove from the heat.

  8. Step 8

     Make the pineapple pico de gallo: Finely dice the grilled pineapple slabs, then add to a bowl along with the red onion, cilantro, olive oil and serrano chile. Season to taste with salt and stir to combine.

  9. Step 9

     Cook the fish: Heat the grill or grill pan to medium-high. Grease the grates again. Generously brush both sides of the fish with the adobo. Grill the fish, skin side down, until the skin is slightly charred and comes off the grates easily, 4 to 7 minutes on the first side and 30 seconds on the second side. Grill swordfish for 4 to 5 minutes per side. Transfer to a large platter.

  10. Step 10

      To serve, top each fillet with some of the pineapple pico de gallo and garnish with the cilantro leaves and serrano chile slices. Serve with tortillas and lime wedges.

  TIP

  • Mild in heat with rich, Christmasy fruitiness, dried guajillo and ancho chiles can be found at many supermarkets, Mexican grocery stores and online. The bright red guajillos are non-negotiable, Mr. Herrera says, but if you really need to, in place of the dark, raisiny anchos, you can substitute the same weight of pasilla chiles or 2 tablespoons chipotle en adobo.

Zaalouk (Maroccan Dip) with Tahini

 

INGREDIENTS

Yield:6 servings

• 2large red bell peppers, halved lengthwise, stems and seeds removed
• ¼cup extra-virgin olive oil, plus more for drizzling
• 2large eggplants, pierced all over with a fork
• 4garlic cloves, minced
• 1tablespoon plus 2 teaspoons tomato paste
• 2teaspoons ground cumin
• 1teaspoon sweet paprika
• 1teaspoon Aleppo pepper flakes or ½ teaspoon red pepper flakes, plus extra to serve
• 2large ripe plum tomatoes (about 9 ounces), roughly chopped then puréed
• ¼cup finely chopped parsley leaves
• ¼cup finely chopped cilantro leaves, plus extra to serve
• ½teaspoon granulated sugar
• Fine sea salt and black pepper
• 2tablespoons fresh lemon juice
• Scant ¼ cup tahini
• Pitas, for serving

PREPARATION

1. Step 1

   Heat the oven to 450 degrees.

2. Step 2

   Place the halved bell peppers on a parchment-lined baking sheet, skin side up, and drizzle lightly with oil. Place the eggplants on a separate lined baking sheet. Transfer both baking sheets to the oven, setting the peppers on the top shelf. Roast the peppers for 25 to 30 minutes, until charred and softened, and the eggplants for about 50 minutes, until completely collapsed and softened through the middle.

3. Step 3

   Once cool enough to handle, peel and discard the skin of the peppers and finely chop the flesh; set aside.

4. Step 4

   Peel the eggplants, discarding the skins and stems, and place the flesh into a sieve set over a bowl. Leave to drain for at least 20 minutes, pushing down to squeeze out and discard any extra liquid. Roughly chop the eggplants.

5. Step 5

   Meanwhile, heat the ¼ cup oil in a medium skillet over medium-high. Once hot, add about three-quarters of the garlic plus the tomato paste, cumin, paprika and Aleppo pepper flakes; cook for about 1 minute, stirring occasionally, until fragrant. Add the blitzed tomatoes, parsley, cilantro, sugar and ¾ teaspoon salt. Bring to a simmer then turn the heat down to medium and cook for about 6 minutes, stirring occasionally, until slightly thickened and the oil has separated.

6. Step 6

   Add the chopped peppers and eggplants and cook, stirring, for 3 minutes. Off the heat, stir in 1 tablespoon lemon juice; set aside to cool slightly.

7. Step 7

   Meanwhile, make the tahini sauce: In a small bowl, whisk together the tahini with the remaining garlic, 1 tablespoon lemon juice, ⅛ teaspoon salt and 3 tablespoons water until easily pourable. Add a splash of more water if necessary.

8. Step 8

   Transfer the zaalouk to a wide, shallow bowl and drizzle with the tahini sauce. Sprinkle with extra Aleppo and cilantro and serve warm or at room temperature, with pitas to mop it all up.

Hoisin Instant Pot/BBQ Ribs

 

Ingredients 

• For the rub
• 1/4 cup dark brown sugar
• 2 tablespoons Kosher salt
• 1 tablespoon Chinese 5-spice powder
• 2 teaspoons ground Sichuan peppercorns
• 1 teaspoon ground white pepper
• 1 teaspoon granulated garlic
• 2 racks St. Louis-cut pork ribs

For the sauce

1/2 cup hoisin sauce

1/2 cup soy sauce

3 tbsp honey

5 cloves garlic minced

4 inches ginger grated

1 tsp five spice powder

Directions

1. To make the rub, mix together brown sugar, salt, 5-spice powder, Szechuan peppercorns, white pepper, and garlic in a small bowl.

   Remove the membrane from the back of the rack, and trim the ribs of excess fat. Cut each rack into 3 to 4 rib segments. Rub each rack liberally with the rub. Let sit for 2-8 hours

   Place on rack in pressure cooker with 1/2 cup water. Put ribs on rack. Pressure cook for 30 minutes and let natural pressure release. 

   In meantime, combine ingredients for sauce in small saucepan and cook until sauce coats back of a spoon.

   Take ribs out of pressure cooker and place on baking sheet. Coat ribs with sauce on both sides.

   Place ribs on oiled barbeque at medium direct heat for two minutes each side until grill marks have formed. Remove from heat and brush on remaining sauce. Optional sprinkle with chopped cilantro or sesame seeds. Serve immediately.

   
   

Chicken Milanese

 

INGREDIENTS

Yield: 4 servings

• 1teaspoon onion powder
• 1teaspoon garlic powder
• Kosher salt (such as Diamond Crystal) and black pepper
• 2boneless, skinless chicken breasts (about 10 ounces each)
• ½cup all-purpose flour
• 2large eggs, beaten
• 1¼cups panko bread crumbs
• ½cup finely grated Parmesan plus ½ cup shaved Parmesan
• About 1 cup olive oil (or neutral oil), for pan-frying, plus 3 tablespoons for the salad
• 1tablespoon fresh lemon juice, plus lemon wedges for serving
• 5ounces arugula (about 5 packed cups)
• 1cup cherry tomatoes (optional), halved

PREPARATION

1. Step 1

   Prepare the chicken: In a small bowl, stir together the onion powder, garlic powder, 2 teaspoons salt and 1 ½ teaspoons pepper.

2. Step 2

   Set each chicken breast on a cutting board. Set one palm on top of one breast to hold it still then use a chef’s knife with the other hand to slice the breast in half horizontally. Repeat with the second chicken breast, then, using a meat mallet or the bottom of a heavy skillet, pound each piece until no more than ⅓-inch thick. Season generously on both sides with half the seasoned salt.

3. Step 3

   Set the flour and eggs into two separate shallow bowls. To a third, add the panko, finely grated Parmesan and the remaining seasoned salt and stir to combine. Dip one piece of chicken into the flour to coat all over, then transfer to the eggs and turn to coat. Add to the panko mixture and turn, pressing panko into it until fully coated. Transfer to a baking sheet and repeat with the remaining chicken. (The breaded chicken will hold in the refrigerator for a few hours.)

4. Step 4

   In a medium nonstick skillet, heat a ½-inch layer of oil over medium-high. Working in two batches, add the breaded chicken and cook, undisturbed, until golden on both sides, about 3 minutes per side. (You could also cook them all at once in a large skillet, though you’ll need twice the amount of oil to do so.) Transfer to a wire rack and lightly sprinkle with additional salt, if desired.

5. Step 5

   While the chicken cooks, prepare the salad: In a large bowl, whisk to combine the olive oil and lemon juice; season to taste with salt and pepper. Add the arugula, cherry tomatoes (if using) and shaved Parmesan; toss to coat then season to taste again with salt and pepper.

6. Step 6

   Divide the chicken among plates and pile the salad on the side. Serve immediately, with lemon wedges for squeezing on top.