|
Note from Bon Appétit: Before you throw side-eye at us about the 10 habanero chiles we call for, give us a chance to explain. The seeds are removed and then they're soaked in alcohol to chill out the spiciness. The longer they sit, the milder they will be. Estimate 30 minutes for spicy, 1 hour for medium, and 2 hours for mild.
4 ½-inch-thick pork shoulder (Boston butt) steaks (about 9 ounces each) Kosher salt 8–10 large habanero and/or aji dulce chiles, seeded, chopped (WEAR GLOVES!) ½ cup 80-proof clear liquor, such as tequila, vodka or rum 1 orange 4 tablespoons extra-virgin olive oil, divided 1 3-inch cinnamon stick 2 whole star anise (optional) 3 large sprigs thyme, divided ½ large red onion, finely chopped 3 garlic cloves, finely grated 1 cup pure maple syrup ¾ cup plus 1 tablespoon white wine vinegar Generously season both sides of pork steaks with salt. Let sit on a wire rack set inside a sheet tray at least 30 minutes and up to 1 hour. Meanwhile, stir chiles and liquor in a small bowl or glass measuring cup and let sit at least 30 minutes and up to 2 hours. Peel 4 wide strips of zest from orange with a vegetable peeler, leaving white pith behind. Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over high until it begins to smoke, about 3 minutes. Add pork, cinnamon stick, and 1 thyme sprig to pan and cook, turning pork once, until steaks are browned on both sides but still pink in the center, 3–4 minutes per side. Transfer steaks to a plate, reserving cinnamon stick in skillet; discard thyme. Reduce heat to medium-high. Cook onion and remaining 2 Tbsp. oil in skillet, stirring occasionally, until onion is translucent, tender, and just beginning to brown, 5–7 minutes. Strain chiles through a fine-mesh sieve into a small bowl (reserve liquor for a spicy cocktail). Add chiles, garlic, orange zest, and remaining 2 thyme sprigs to skillet and cook, stirring occasionally, until chiles are tender and just beginning to brown, about 4 minutes. Add syrup and vinegar, season with ¾ tsp. salt, and increase heat to high. Cook, stirring occasionally, until mixture is thick and syrupy, 6–8 minutes. Transfer steaks and any accumulated juices to skillet and cook, basting steaks with maple glaze, until syrup is thickened and steaks are glazed over, 2–3 minutes. Discard cinnamon stick, orange zest, and thyme sprigs. Divide steaks among plates and pour pan juices over. 1 lb. ground lamb
1 onion, diced 3 garlic cloves, minced 2 carrots, grated 2 sticks of celery, finely chopped 3 tomatoes, diced 1 cup red wine ½ cup golden raisins 1 TBSP smoked paprika ½ cup fresh parsley, chopped 2-3 cups cooked rice 6 large bell peppers, tops and seeds removed Heat a large nonstick skillet over medium-high heat and add two tablespoons olive oil. Add the lamb and season with salt and pepper. Cook until brown, about 5-8 minutes, breaking it up into small bits with the back of a wooden spoon as it cooks. Add the onion, garlic, carrots, celery, garlic, raisins and paprika. Continue to cook until the onions start to get tender, about 3-4 minutes. Deglaze the pan with the red wine, stirring to get any brown bits off the bottom of the skillet. Add the chopped tomatoes and cook until most of the liquid has evaporated. Turn off the heat and add the parsley and cooked rice to the pot. Stir to combine. Pour 1 cup of water or vegetable broth into an oven-safe baking dish for additional liquid to create a bed for the peppers to sit on. Fill each pepper up with the rice and lamb mixture. Set in the baking dish and bake, uncovered, for 20-30 minutes. 1 pound boneless, skinless chicken breast, cut across the grain in 1/4-inch thick slices
1 tablespoon egg white, lightly beaten 2 teaspoons cornstarch 1 ½ teaspoons plus 1 tablespoon rice wine or dry sherry ½ teaspoon sugar 2 tablespoons hoisin sauce 1 teaspoon low sodium soy sauce 2 tablespoons peanut oil or canola oil 1 tablespoon minced ginger 2 fat garlic cloves, minced 1 pound bell peppers, seeded and thinly sliced ¼ cup roasted cashew pieces In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes. Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok. Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don’t clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles. 4 cups finely chopped sweet bell pepper
1/4 cup finely chopped hot pepper (if desired!) 1 cup apple cider vinegar 1 (1.75 ounce) package SURE-JELL powder pectin* 5 cups white sugar Place the red bell peppers, green bell peppers, and jalapeño peppers into a large saucepan over high heat. Mix in the apple cider vinegar and Sure-Jell pectin. Bring the mixture to a rolling boil while stirring constantly. Then, quickly stir in the sugar. Return to a boil and boil for one minute. Remove from the heat and skim off any foam. Store in the refrigerator up to 3 months or can for long term storage. 1 lb. any color bell peppers, halved, seeds and ribs removed
½ head of garlic ½ cup extra-virgin olive oil ¾ tsp. kosher salt 1 Tbsp. balsamic vinegar 2 mozzarella balls, sliced Fresh basil, for garnish Place a rack in middle of oven and preheat to 350°. Toss bell peppers, garlic, oil, and salt in a shallow 2-qt. baking dish to combine. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges are crisp, 80–90 minutes. Let cool slightly, then add vinegar and toss to coat. Place sliced mozzarella onto a serving plate, top with peppers, and drizzle with the oil and vinegar in the baking dish. Serve with fresh basil. 1 large egg
1/3 cup milk 2 cups dry bread crumbs 3 cups frying oil 1 pound okra, rinsed and cut into 1/2-inch pieces Salt and pepper In a large bowl, whisk together egg and milk. Place bread crumbs in a second large bowl. Heat oil in a heavy 12-inch skillet over medium-high heat until oil is hot enough to toast a bread crumb in 30 seconds. Toss half the okra in the egg mixture until thoroughly coated (use your hands or, if you must, a spoon). Pick up large handfuls (or slotted spoonfuls) of the okra pieces, letting the excess liquid drip back into the bowl. Transfer okra to the bowl with bread crumbs and toss until coated. Add okra to hot oil and cook until well browned, about 5 minutes. Remove okra with a slotted spoon and drain on paper towels. Repeat with remaining okra. Season with salt and pepper and serve hot. Use the leftover sauce as you would ranch: on EVERYTHING.
Okra: Okra, rinsed and dried, tops removed 2 TBSP olive oil Salt and pepper, to taste Sauce: 1 cup mayonnaise ¼ cup apple cider vinegar 1 TBSP Worcestershire sauce 1 tsp celery seeds 1 clove of garlic, minced 1 TBSP chile paste (such as Sambal Oelek, or your own roasted chiles) 1 tsp pepper Salt to taste Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated. Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees. For the sauce, blend all ingredients together, adjust seasonings to taste. Remove okra from the heat, toss with freshly ground pepper. Transfer to a platter. Serve hot with sauce. 1 teaspoon cumin seeds
1/2 teaspoon coriander seeds 1/2 teaspoon caraway seeds 2 teaspoons paprika or pimentón Pinch of cayenne 4 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon cider vinegar or white wine vinegar Salt and pepper 1 1/2 pounds okra, left whole 1/2 cup oil-cured black olives, for garnish 1/2 cup roughly chopped cilantro leaves, plus additional sprigs, for garnish Make the dressing: Put cumin, coriander and caraway seeds in a small dry skillet over medium-high heat. Shake pan and toast seeds until fragrant and lightly browned, about 2 minutes. Let seeds cool, then grind to a coarse powder in a mortar or electric spice mill. Transfer to a small bowl and add paprika and cayenne. Whisk in olive oil, lemon juice and vinegar. Season with salt and pepper. Bring a large saucepan of well-salted water to a boil. Add okra and cook for 2 minutes, until firm-tender. Drain and rinse with cool water, then blot with a kitchen towel. Set aside. To serve, place okra in a serving bowl. Season lightly with salt and toss with dressing. (Leave to marinate for up to 1 hour if desired.) Garnish with olives, chopped cilantro and some cilantro sprigs. A delicious addition to a Bloody Mary, pickled okra is also a great snack on a Southern inspired cheese board, with pimento cheese and Smithfield ham. To reduce the spiciness, either reduce or omit the peppers.
1 1/2 pounds fresh whole okra 3 fresh jalapeño peppers, cut into 1/4-inch slices 9 dried red chile peppers 3 garlic cloves, peeled 1 cup water 2 cups cider vinegar 1 tablespoon mustard seeds 1/2 cup sugar Kosher salt Divide the okra and jalapeno peppers pieces evenly between 3 sterile canning pint jars. Place 3 dried chiles and 1 clove of garlic into each jar. In a small saucepan over medium-high heat, combine the water, vinegar, mustard seeds, peppercorns, sugar, and 2 tablespoons of kosher salt for the brine. Stir until the sugar and salt are dissolved. Once the mixture has reached a rolling boil, pour the brine as evenly as possible into the jars. Seal the jars in a hot water bath according to the jars' package instructions and store in a cool, dry place for at least a week. You can use 1 ½ cups of leftover tomato juices from your roasted tomatoes for this in place of the cherry tomatoes.
10 oz. cherry tomatoes or 1½ cups chopped heirloom or beefsteak tomatoes 1 garlic clove, smashed 3 Tbsp. red wine vinegar ⅓ cup extra-virgin olive oil, plus more for drizzling Kosher salt Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and ⅓ cup oil; season with salt. Let sit 15–20 minutes, then pluck out garlic. |
CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
August 2021
Categories
All
|
RSS Feed