Main Course

Course: 
  • 40 dried guajillo chiles
  • 20 dried ancho chiles
  • 20 dried pasilla negro chiles
  • 2½ cups fresh orange juice
  • Grated zest of I orange
  • ½ cup firmly packed dark brown
  • sugar
  • 9 cloves garlic
  • 1½ tablespoons cumin seed, roasted and ground (page 164)
  • 1½ tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1½ tablespoons distilled vinegar
  • 1 tablespoon fresh lime juice
  • 6 ounces cola
  • 8 ounces Mexican beer
  • 4 pounds pork shoulder, cut into ½-inch cubes
  • 3 tablespoons vegetable oil
  • 24 (5½-inch)soft white corn tortillas, for serving
  • Garnish: caramelized diced pineapple, Pineapple-Habanero Chile Salsa

Pineapple/Habanero Salsa:

  • 1 pineapple, about 3 ½ pounds, peeled, cored, and cut into ¼ inch rings
  • 1 orange or red habanero chile, dry-roasted, seeded, and minced
  • 1 sweet red bell pepper, cored, seeded, and dices
  • 1 tablespoon finely chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice

 

Tacos al Pastor

Tacos al Pastor

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Course: 
  • 1 pound lean ground beef
  • 1 cup finely chopped onion
  • ½ cup finely chopped celery
  • 16-ounce can tomato paste
  • ½ teaspoon oregano
  • 3 teaspoons salt in all
  • ¼ teaspoon black pepper
  • ¼ teaspoon cinnamon
  • 2 tablespoon chili powder 
  • 2 cloves garlic, minced
  • 2 tablespoon grated Parmesan cheese
  • 6½ cups water in all
  • 2 teaspoons salt
  • 4 eggs
  • ½ cup milk
  • 4 cups plain or seasoned breadcrumbs
  • oil for frying
  • 5 cups of cooked sticky rice

Arancini (Italian Rice Balls)

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Course: 
  • 4 tablespoons multicolored peppercorns
  • 2 teaspoons red chile flakes
  • 2 teaspoons kosher salt
  • 2 tablespoons honey
  • 4 Louisiana swordfish steaks about 1½-inch thick
  • Citrus Rum Sauce (recipe follows)

Citrus Rum Sauce

  • 1 cup dry white wine
  • ½ cup vegetable stock
  • 4 tablespoons dark rum
  • 4 tablespoons rice wine vinegar
  • 2 teaspoon fresh thyme or tarragon, minced
  • 2 lemons, zested and juiced

Swordfish Steak au Poivre

Swordfish Steak au Poivre

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Course: 
  • 2 tablespoons Lawry's Seasoned Salt 
  • 1 tablespoon onion powder 
  • 1 teaspoon garlic powder 
  • 1 teaspoon paprika 
  • Pepper 
  • 4 (8- to 10-ounce) bone-in blade-cut pork chops, ¾ to 1 inch thick, trimmed 
  • ¾ cup all-purpose flour 
  • 2 tablespoons vegetable oil 
  • 2 onions, quartered through root end and sliced thin crosswise 
  • 1¾ cups water 
  • 1 tablespoon cider vinegar 

Southern-Style Smothered Pork Chops

Southern-Style Smothered Pork Chops

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Course: 

For the chicken and marinade:

  • 4 boneless, skinless chicken breasts (2 pounds), cut lengthwise into ½-inch strips 
  • 2 cups buttermilk 
  • 1/4 cup hot sauce, or to taste 
  • 1/2 teaspoon cayenne pepper, or to taste 
  • Coarse kosher salt and freshly ground black pepper 

For the hot oil 

  • 1/4 cup canola oil 
  • 1 tablespoon cayenne pepper, or to taste 
  • 1 tablespoon firmly packed dark brown sugar 
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon smoked paprika 

Nashville Hot Grilled Chicken

Nashville Hot Grilled Chicken

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