Step Two: Combine kewpie mayo, lime, Sriracha and apple cider vinegar in a small bowl the night before
Step Three: Remove the tuna from the marinade. Sear the tuna on high heat on a grill or stove for two minutes per side. The goal is to keep the inside of the fish filet raw
Step Four: Assemble the burger. Toast to hamburger buns. Add spinach to the bottom bun. Add the tuna. Add the sauce on top. Add avocado on top of the sauce. And add the top bun
4 ½ cups Corn (cooked, about 5 cobs of corn, see notes)
¼ cup sour cream
6 Garlic Cloves (minced)
1 Lime Zested
2 ½ tablespoons Lime Juice (freshly squeezed)
1 ½ teaspoons Kosher Salt
½ teaspoon Chili Powder
½ teaspoon Paprika
1/8 teaspoon Cayenne Pepper (optional)
5 tablespoons Cotija Cheese (crumbled)
3 tablespoons Cilantro (finely chopped)
Add Kosher Salt
Add Black Pepper
Instructions:
Step One: On a cutting board, season the chicken all over with salt and pepper
Step Two: Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated. Refrigerate for at least 2 hours, up to overnight
Step Three: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 4 minutes per side
Step Four: Remove the chicken from the pan with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces
Step Five: Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned
Now on to the elite
Step Six: In a small bowl, whisk together all of the ingredients except the Cotija cheese and cilantro. Make sure the sauce is nice and smooth. Pour the sauce over the corn and give everything a nice stir. If it isn’t creamy enough to your liking, add another 1-2 tablespoons of mayonnaise
Step Seven: Sprinkle with Cotija cheese and cilantro. Taste for additional salt and pepper. Serve warm with tortilla chips or as a side dish
Notes: I also like adding black beans and white rice for this burrito.
3 tablespoons Walnuts (or pine nuts, if nut-free, try sunflower seeds!)
3 large cloves Garlic (peeled)
2 tablespoons Lemon Juice
4 tablespoons Nutritional Yeast
¼ teaspoonSea Salt (plus more to taste)
3 tablespoons Extra Virgin Olive Oil
6 tablespoons Water (plus more as needed)
Instructions
Step One: To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms
Step Two: Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water)
Step Three: Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity
Notes: This sauce will be good in the fridge for up to a week.
Step One: Preheat oven to 325°. With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey
Step Two: Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish
Step Three: Bake, uncovered, until a thermometer reads 170°, 2 to 2-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving
1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
4 Tbsp. unsalted butter, divided
1 medium shallot, finely chopped
3 garlic cloves, finely chopped
½ cup dry white wine
½ tsp. crushed red pepper flakes
Freshly ground pepper
1 cup heavy cream
10 oz. pappardelle
¼ cup finely grated Parmesan, plus more for serving
Basil leaves (for serving)
Instructions:
Step One: Place ¾ tsp. crushed saffron threads in a small bowl. Bring a large pot of water to a boil. Scoop out ¼ cup and pour over saffron; set aside. Generously season water in pot with kosher salt and keep at a boil (you’ll use it for the pasta)
Step Two: Melt 3 Tbsp. unsalted butter in a large skillet over medium heat. Add 1 medium shallot, finely chopped, 3 garlic cloves, finely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring occasionally, until shallot is slightly softened, about 2 minutes. Pour in ½ cup dry white wine and cook, stirring occasionally, until slightly reduced, about 2 minutes. Add reserved saffron and soaking liquid, ½ tsp. crushed red pepper flakes, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season generously with freshly ground pepper. Cook, stirring often, until mixture is slightly reduced, about 2 minutes. Pour in 1 cup heavy cream and bring to a simmer, stirring to combine. Remove skillet from heat
Step Three: Cook 10 oz. pappardelle according to package instructions until al dente. Drain, reserving ¼ cup pasta cooking liquid
Step Four: Place skillet with sauce over medium-high heat. Add pappardelle, reserved pasta cooking liquid, ¼ cup finely grated Parmesan, and remaining 1 Tbsp. unsalted butter. Cook, tossing, until sauce is thickened and pasta is coated and glossy, about 2 minutes
Step Five: Divide pasta among shallow bowls. Top with more Parmesan and basil leaves
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
2 Tbsp. vegetable oil, plus more for grill
2 lb. skinless, boneless chicken thighs
½ cup cilantro leaves with tender stems
Lime wedges (for serving)
Instructions:
Step One: Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours
Step Two: Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes
Step Three: Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes
Step Four: Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside
1/2 lemon juiced (reserve the second half of the lemon)
1/3 cup quality olive oil
1/3 cup avocado oil
1 cup Parmigiano Reggiano, freshly grated with a microplane
1/4 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground pepper, plus more to taste
Kosher salt
Instructions:
Step One: In a mortar and pestle, add anchovies, smashed garlic, and a pinch of kosher salt. Pound the mixture to break up the garlic a bit, then grind until a paste forms. Scrape the sides to form the mixture then add 1 teaspoon of lemon juice (from the reserved lemon) this will help cut the sharpness of the garlic. Set aside for five minutes
Step Two: Transfer anchovy paste to a medium-sized bowl. Add the egg yolk, lemon zest, juice of 1/2 lemon, dijon mustard, and a generous pinch of salt. Whisk together
Step Three: Combine avocado oil and olive oil in a measuring cup. While whisking, slowly add oil until it is fully emulsified. Do not stop whisking as you add the oil. Once fully emulsified, add freshly grated Parmigiano Reggiano, black pepper, and Worcestershire sauce. Whisk to combine and adjust seasoning with salt and pepper
Step One: Make marinade: Combine hoisin sauce, garlic, soy sauce, ginger, red wine vinegar, rice vinegar, sherry vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly until combined
Step Two: Place pork chops in a resealable plastic freezer bag; pour slightly more than 1/2 of the marinade into the freezer bag over pork chops. Seal the bag and refrigerate for 6 to 8 hours. Reserve remaining marinade
Step Three: Preheat an outdoor grill for high heat. Lightly oil the grate
Step Four: Remove pork chops from marinade; pat dry with paper towels. Discard used marinade
Step Five: Cook pork chops on the preheated grill until brown grill marks appear, about 4 minutes per side
Step Six: Move pork chops to indirect medium heat and continue cooking, brushing reserved marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C)
