Grilled Asparagus with Parsley-Tarragon Chimichurri

Chimichurri—a garlicky Argentinian herb sauce—is traditionally made with parsley as the primary herb. Here, the addition of fresh tarragon makes it an ideal partner for meaty grilled asparagus. Throw some steaks on the grill while you make the sauce, and dinner is done.

• 
  
  2 lb. asparagus, trimmed of tough, woody stems
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1 cup loosely packed fresh parsley leaves and tender stems
  
  


• 
  
  1/3 cup extra-virgin olive oil
  
  


• 
  
  1/4 cup loosely packed fresh tarragon leaves
  
  


• 
  
  1 Tbs. Champagne vinegar
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  

Prepare a high gas grill or charcoal fire.

In a large bowl, toss the asparagus with the olive oil and 1/2 tsp. salt. Grill, turning once, until just tender, about about 4 minutes total; return to the bowl.

In a food-processor, chop the garlic. Add the parsley, olive oil,
tarragon, vinegar, red pepper flakes, and 1/4 tsp. salt and purée. Toss
with the asparagus and serve.

Southwestern Rice Pilaf

This dish makes a delicious accompaniment to steak or chicken fajitas.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium onion, medium diced (1-1/2 cups)
  
  


• 
  
  1 medium poblano, stemmed, seeded, and finely diced (1/2 cup)
  
  


• 
  
  4 large cloves garlic, minced (2 Tbs.)
  
  


• 
  
  1-1/2 tsp. chili powder
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1-1/2 cups long-grain white rice
  
  


• 
  
  1 tsp. kosher salt; more as needed
  
  


• 
  
  2-1/2 cups low-salt chicken broth
  
  


• 
  
  1 14-oz. can diced tomatoes, drained well
  
  


• 
  
  1 lime
  
  


• 
  
  1/2 cup coarsely chopped fresh cilantro
  
  


• 
  
  1 jalapeño, stemmed, seeded, and minced
  
  

In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Add the onion, poblano, and garlic, and reduce the heat to medium low. Cook for 3 minutes, stirring occasionally. Add the chili powder and cumin and cook, stirring frequently, until the onion is softened and the spices are very fragrant, about 3 minutes.

Add the rice and salt, and stir well to coat each grain with oil. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching.

Tip:

Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add the chicken broth and tomatoes, stir once, and bring to a boil over medium heat.  Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let the pilaf sit, still covered, for 5 minutes. Meanwhile, finely grate 1 Tbs. zest from the lime, and then cut the lime into wedges.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the cilantro, jalapeño, and lime zest. Season to taste with salt. Serve with the lime wedges for spritzing over the rice.

Yuca Fries with Garlic Mojo

Mojo (mo-ho) is the Caribbean word for “sauce,” and this garlic mojo is the perfect accompaniment to fried yuca. Peeled frozen yuca chunks can be substituted for fresh (don’t defrost before boiling).

• 
  
  Kosher salt
  
  


• 
  
  1 large fresh yuca (about 1-1/2 lb.)
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/4 cup finely chopped garlic (about 8 large cloves)
  
  


• 
  
  1/4 cup finely chopped red onion
  
  


• 
  
  1/4 cup fresh lemon juice
  
  


• 
  
  4 to 5 cups vegetable oil for frying
  
  

Fill a 4- to 5-quart pot halfway with well-salted water and bring to a boil over high heat.

Completely remove the yuca’s brown skin and the purple layer under it with a vegetable peeler. Cut crosswise into 3-inch cylinders and halve the cylinders lengthwise.

Boil the yuca, covered, until tender when pierced with a fork, 30 to 45 minutes. Drain the yuca and transfer to a cutting board. Remove any hard, fibrous cores with a fork. Cut the yuca into 1/2-inch-thick sticks and let cool and dry.

Meanwhile, position a rack in the center of the oven and heat the oven to 200°F. Line a baking sheet with paper towels. Combine the olive oil, garlic, onion, lemon juice, and 2 tsp. salt in a 1-quart saucepan and set aside.

Heat 1/2 inch of vegetable oil in an 11- to 12-inch straight-sided sauté pan or skillet over medium-high heat until shimmering hot. Working in batches of 12 to 15, cook the yuca, turning occasionally and separating the pieces as needed, until golden, about 6 minutes. Transfer the fries to the lined baking sheet to drain, sprinkle with salt, then transfer to another rimmed baking sheet and keep warm in the oven while cooking more batches. They’ll stay crisp in the oven for about 45 minutes.

Heat the olive oil mixture over medium heat, whisking occasionally, until fragrant and the garlic and onion are soft, about 4 minutes. Transfer to a dipping bowl and serve with the fries.

Jícama Slaw with Carrots and Red Peppers

Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.

• 
  
  1 medium jícama (about 2 lb.)
  
  


• 
  
  4 medium carrots
  
  


• 
  
  1/2 medium red bell pepper
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  1  tsp. celery seed
  
  


• 
  
  Sea salt
  
  


• 
  
  Cilantro leaves for garnish (optional)
  
  

With a chef's knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.

Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.

Grilled Asparagus with Parsley-Tarragon Chimichurri

Chimichurri—a garlicky Argentinian herb sauce—is traditionally made with parsley as the primary herb. Here, the addition of fresh tarragon makes it an ideal partner for meaty grilled asparagus. Throw some steaks on the grill while you make the sauce, and dinner is done.

• 
  
  2 lb. asparagus, trimmed of tough, woody stems
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1 cup loosely packed fresh parsley leaves and tender stems
  
  


• 
  
  1/3 cup extra-virgin olive oil
  
  


• 
  
  1/4 cup loosely packed fresh tarragon leaves
  
  


• 
  
  1 Tbs. Champagne vinegar
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  

Prepare a high gas grill or charcoal fire.

In a large bowl, toss the asparagus with the olive oil and 1/2 tsp. salt. Grill, turning once, until just tender, about about 4 minutes total; return to the bowl.

In a food-processor, chop the garlic. Add the parsley, olive oil,
tarragon, vinegar, red pepper flakes, and 1/4 tsp. salt and purée. Toss
with the asparagus and serve.

Tequila-Grapefruit Cocktails

This cocktail is a riff on the classic combination of tequila and grapefruit soda known as a Paloma. Here, fresh grapefruit juice and grapefruit-infused tequila add bright, citrusy flavor to the drink, while elderflower liqueur adds a touch of sweetness.

• 
  
  4 fl. oz. (1/2 cup) grapefruit-infused silver (blanco) tequila (see note below), preferably Partida (or Don Julio Blanco or El Mejor)
  
  


• 
  
  2 fl. oz. (1/4 cup) fresh grapefruit juice
  
  


• 
  
  1-1/2 fl. oz. (3 Tbs.) St-Germain elderflower liqueur
  
  


• 
  
  1 fl. oz. (2 Tbs.) fresh lime juice
  
  


• 
  
  Club soda
  
  


• 
  
  Grapefruit twists or lime wedges, for garnish
  
  

Put the tequila, grapefruit juice, St-Germain, and lime juice in a cocktail shaker filled with ice. Cover and shake vigorously for 10 seconds. Strain into 2 double old fashioned glasses filled with fresh ice, and top with a splash of club soda. Garnish with a twist or a wedge of lime.

Note: To make the grapefruit-infused tequila, shave the zest from 2 grapefruits with a vegetable peeler. Add the zest to a 750-ml bottle of silver tequila (pour off enough tequila to make room for the zest). Chill in the refrigerator for at least 3 days and up to 2 weeks. Remove the zest after 2 weeks. The tequila will keep indefinitely once the zest is removed.

Queen Bee Mojito

Camper English uses honey to flavor this combination of three classic cocktails in one glass: the Air Mail (rum, honey, citrus, and Champagne), the Champagne Cocktail, and the Mojito.
Look for the classic mojito recipe as well as dozens more classic cocktails on our Drinks & Entertaining page.

• 
  
  1 fl. oz. (2 Tbs.) honey syrup
  
  


• 
  
  1/2 fl. oz. (1 Tbs.) fresh lime juice
  
  


• 
  
  4 large mint leaves; plus sprigs for garnish
  
  


• 
  
  1 fl. oz. (2 Tbs.) aged dark rum, such as Matusalem Classico or Cruzan Single Barrel
  
  


• 
  
  1 dash Angostura bitters
  
  


• 
  
  1 fl. oz. (2 Tbs.) chilled sparkling dry wine, such as Chandon California Brut Classic
  
  

Put the honey syrup, lime juice, and mint in a chilled cocktail shaker. Press (don’t pulverize) the mint with a muddler or wooden spoon until fragrant. Add the rum and bitters and fill the shaker with ice. Put the lid on the shaker and make sure you have a tight seal. Shake as hard as you can for about 10 seconds and then strain into a chilled small coupe. Add the sparkling wine and garnish with a mint sprig.

To make honey syrup

Combine equal parts of your favorite honey and boiling water and stir to dissolve. Let cool completely before using. Store in the refrigerator between uses for up to 1 month.

Bunk’s Pork Belly Cubano Sandwich

At
first glance, this sandwich from Portland’s Bunk Sandwiches looks like a
straight-up reprise of the Cuban working man’s ham and cheese sandwich. But one
substitution alone earned it national acclaim: switching molasses-rubbed, flavor-rich
pork belly for the conventional roast pork. Bunk’s plan includes an overnight
marinade, a three-hour oven roasting, and a final ride in a panini press for
that full-on crispy finish.

For the pork belly

• 
  
  1 cup
  kosher salt
  
  


• 
  
  1 cup
  sugar
  
  


• 
  
  1 tsp. ground fennel seeds
  
  


• 
  
  1 tsp. ground chile flakes
  
  


• 
  
  1 tsp. ground nutmeg
  
  


• 
  
  1
  large garlic clove, peeled and halved
  
  


• 
  
  One
  3-lb. slab pork belly, skin removed
  
  


• 
  
  1⁄4
  cup molasses
  
  

For the sandwiches

• 
  
  Six
  6-inch French buns, halved lengthwise
  
  


• 
  
  1⁄4
  cup plus 2 Tbs. high-quality mayonnaise
  
  


• 
  
  1⁄4
  cup American yellow mustard
  
  


• 
  
  2 tsp.
  hot sauce
  
  


• 
  
  Kosher
  salt
  
  


• 
  
  10 oz.
  Swiss cheese, thinly sliced
  
  


• 
  
  10 oz. smoked ham, thinly sliced
  
  


• 
  
  3 garlic-dill
  pickles, thinly sliced lengthwise
  
  


• 
  
  1⁄4
  cup melted butter
  
  

Make the pork belly

In a
medium bowl, combine the salt, sugar, fennel seeds, chile flakes, and nutmeg.
Rub the raw garlic halves over the pork and discard. Sprinkle the spice mixture
over the pork to coat well. Transfer to a large sealable bag (or a covered roasting
dish) to marinate in the refrigerator overnight or up to 24 hours.

An
hour before roasting, remove the pork belly from the refrigerator to bring up
to room temperature.

Preheat the oven to 275°F.

Place
the belly in a shallow roasting pan, meat-side down, and brush the top with the
molasses. Place a piece of parchment paper over the meat and cover the pan
tightly with foil. Roast until fork-tender, about 3 hours.

Make the sandwiches

Heat
a panini grill or large cast-iron skillet until hot. Using a sharp knife, cut
the pork crosswise into six 1⁄4-inch-thick slices, then cut each slice in half,
reserving the remaining pork belly for another use.

Open
the buns and spread or squirt about 1-1⁄2 tsp. mayonnaise and 1 tsp. mustard
over each half. Drizzle with a few dashes of hot sauce and sprinkle with salt.
On each bottom half, layer slices of cheese, ham, pork belly, and pickles. Cover
with the tops and brush the outside of each bun with melted butter.

In
batches, place the filled buns in the panini grill, pressing down to flatten
them slightly. If using a cast-iron skillet, put another heavy skillet or
weight on top to flatten them and turn them over after 2 or 3 minutes. Grill
until golden brown. Serve immediately.

Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 
  
  1 clove garlic, pounded to a smooth paste with a pinch of salt
  
  


• 
  
  2 Tbs. freshly squeezed lime juice; more as needed
  
  


• 
  
  1 Tbs. red-wine vinegar; more as needed
  
  


• 
  
  1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
  
  


• 
  
  1⁄2 tsp. sweet paprika
  
  


• 
  
  Kosher salt
  
  


• 
  
  9 Tbs. extra-virgin olive oil
  
  


• 
  
  1 shallot, thinly sliced
  
  


• 
  
  1⁄2 cup pumpkin seeds (pepitas)
  
  


• 
  
  One 1-1⁄4-lb. skirt steak, cold
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 ripe avocados
  
  


• 
  
  4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
  
  


• 
  
  2 medium-size carrots, very thinly sliced
  
  


• 
  
  3 radishes, such as French breakfast, very thinly sliced
  
  


• 
  
  Aleppo pepper, for sprinkling (optional)
  
  

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Shrimp Tacos with Spicy Cabbage Slaw

Packaged coleslaw mix saves prep time for this fresh-tasting taco. Buying peeled shrimp, if you can find them, would save a step, too.

• 
  
  1/4 cup mayonnaise
  
  


• 
  
  1 Tbs. plus 2 tsp. fresh lime juice
  
  


• 
  
  1 tsp. minced chipotles in adobo
  
  


• 
  
  5 oz. packaged classic coleslaw mix (about 2-1/2 cups)
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  4 6- to 7-inch corn tortillas
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  10 oz. deveined, easy-peel medium shrimp (41 to 50 per lb.), peeled
  
  


• 
  
  Kosher salt
  
  


• 
  
  Lime wedges, for serving
  
  

In a medium bowl, mix the mayonnaise, 2 tsp. of the lime juice, and the chipotles in adobo. Stir in the coleslaw mix and cilantro.

Heat a heavy-duty 12-inch skillet over medium heat. One at a time, heat the tortillas, flipping once, until softened, about 30 seconds per side. Wrap in a clean dishtowel to keep warm.

Heat the oil in the skillet over medium heat until shimmering hot. Add the shrimp, season with salt, and cook, stirring, until just opaque throughout, about 2 minutes. Remove from the heat and drizzle with the remaining 1 Tbs. lime juice. Wrap the shrimp and slaw in the warm tortillas. Serve with lime wedges on the side.

Grilled Chicken with Curried Couscous, Spinach, and Mango

It’s amazing how just a teaspoon of curry powder can make a dish so aromatic. Dressing both the couscous and the spinach with curry vinaigrette disperses its flavor throughout. Serve the chicken breasts whole or slice them thinly for a pretty presentation.

• 
  
  5 Tbs. plus 1 tsp. extra-virgin olive oil
  
  


• 
  
  1 Tbs. thinly sliced shallot
  
  


• 
  
  1 tsp. curry powder
  
  


• 
  
  3 Tbs. white balsamic vinegar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 boneless, skinless chicken breast halves (6 to 7 oz. each)
  
  


• 
  
  1 cup whole-wheat couscous
  
  


• 
  
  1 small firm-ripe mango, cut into 1/2-inch dice
  
  


• 
  
  1/4 cup slivered almonds, toasted
  
  


• 
  
  1 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  2 oz. baby spinach (2 lightly packed cups)
  
  

Prepare a medium (375°F) gas or charcoal grill fire.

Heat 1 Tbs. of the olive oil in an 8-inch skillet over low heat. Add the shallot and cook, stirring, until translucent, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 15 seconds. Stir in the vinegar and 3 Tbs. of the olive oil. Remove from the heat and season to taste with salt and pepper.

Coat the chicken with 1 Tbs. of the olive oil and season with 1/4 tsp. salt and a few grinds of pepper. Grill the chicken, flipping once, until well marked and cooked through (165°F), 10 to 12 minutes. Transfer to a plate and let rest.

Meanwhile, bring 1 cup water with 1/2 tsp. salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl. Add the remaining 1 tsp. olive oil and toss with your hands to coat the couscous. Pour the boiling water over the couscous, stir, and cover. Let stand 5 minutes and then fluff with a fork. Toss with 3 Tbs. of the vinaigrette, the mango, almonds, and parsley. Season to taste with salt and pepper.

Toss the spinach with just enough of the vinaigrette to coat lightly. Divide the couscous among 4 plates. Top with the spinach, the chicken, and a drizzle of the remaining vinaigrette.

Quick Shrimp Tacos

Made with quick-cooking shrimp and simply topped with cabbage and cilantro, these tacos come together in minutes. Round out the meal with rice and black beans or a chopped salad.

• 
  
  8 taco-size (6-inch) flour tortillas
  
  


• 
  
  1 medium lime
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/3 cup finely diced red onion
  
  


• 
  
  1 lb. medium shrimp (41 to 50 per lb.), peeled and deveined
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Pinch of crushed red pepper flakes
  
  


• 
  
  1 cup finely shredded green cabbage
  
  


• 
  
  1 cup loosely packed fresh cilantro
  
  

Heat the oven to 350°F. Wrap the tortillas in foil and bake until heated through, about 10 minutes. Turn off the oven; leave the tortillas in the oven until ready to serve.

Meanwhile, finely grate 3/4 tsp. zest from half of the lime. Cut the lime in half and squeeze the zested half to yield 1 Tbs. juice. Cut the other half into 4 wedges.

In a small bowl, stir the sour cream, 1/2 tsp. of the lime zest, 1/4 tsp. of the coriander, and a large pinch of salt; set aside.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, 2 to 3 minutes. Raise the heat to medium high and add the shrimp, the remaining 3/4 tsp. coriander, the cumin, pepper flakes, and 1/4 tsp. salt and cook, stirring constantly, until the shrimp are cooked through, about 2 minutes. Add the lime juice and remaining zest and stir to coat. Remove from the heat.

Put some of the cabbage, cilantro, and sour cream on each tortilla and top with the shrimp. Fold in half and serve immediately with the lime wedges on the side.

Mexican Turkey Drumstick Mole

In this classic Mexican stew, turkey legs are poached until falling-apart tender, then the meat is teased off the bones and simmered in the rich, spicy sauce flavored with bittersweet chocolate, ground almonds, and three varieties of dried Mexican chiles.

For the poached drumsticks

• 
  
  6 cups lower-salt chicken broth; more as needed
  
  


• 
  
  2 medium yellow onions, peeled and each studded with 4 whole cloves
  
  


• 
  
  6 medium unpeeled cloves garlic
  
  


• 
  
  6 whole allspice berries
  
  


• 
  
  4 fresh or dried bay leaves
  
  


• 
  
  2 tsp. cumin seeds
  
  


• 
  
  2 tsp. black peppercorns
  
  


• 
  
  2 tsp. coriander seeds
  
  


• 
  
  2 tsp. dried oregano
  
  


• 
  
  1 tsp. fennel or aniseed
  
  


• 
  
  One 4-inch cinnamon stick
  
  


• 
  
  4 large turkey drumsticks (about 3 lb. total)
  
  

For the mole sauce

• 
  
  3 ancho chiles
  
  


• 
  
  3 mulato chiles
  
  


• 
  
  3 guajillo chiles
  
  


• 
  
  1/3 cup raisins
  
  


• 
  
  3/4 cup whole toasted almonds
  
  


• 
  
  2 oz. bittersweet chocolate, chopped (about 1/2 cup)
  
  


• 
  
  3 medium ripe tomatoes, peeled and seeded (about 1 cup), or 1 cup canned seeded tomatoes, preferably Muir Glen
  
  


• 
  
  2 corn tortillas, cut into 6-inch strips
  
  


• 
  
  1 cup chopped yellow onion
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1 tsp. dried oregano, preferably Mexican
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground fennel or aniseed
  
  


• 
  
  1/8 tsp. ground allspice
  
  


• 
  
  1/8 tsp. ground cinnamon
  
  


• 
  
  Pinch of ground cloves
  
  


• 
  
  3 Tbs. olive oil or vegetable oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup toasted sesame seeds
  
  

Poach the drumsticks

In a large (8-quart) Dutch oven or other heavy-duty pot, combine the broth, onions, garlic, and spices. Add the drumsticks and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pot, and cook until the meat is tender, about 1-1/2 hours. During cooking, add broth as needed to keep the drumsticks submerged, and turn them over from time to time. Transfer the drumsticks to a rimmed baking sheet and let cool. Strain the broth and save. Discard any solids.


When the legs are cool enough to handle, remove the skin and discard. Pull the meat from the bones and remove any sinews. Leave the meat in the largest chunks possible and set aside in a large bowl.

Make the mole sauce

Tear the chiles into large pieces, discarding the stems and seeds.


In a large (12-inch), dry, heavy-duty skillet over medium-high heat, toast the chiles, turning them frequently, for 10 to 15 seconds. Transfer the chiles to a bowl, add the raisins, cover with 3 cups boiling water, and soak for at least 30 minutes or until soft.

Drain the chiles and raisins. Set aside 1/2 cup of the soaking liquid and combine the remaining liquid with the turkey broth.


Put the almonds and chocolate in a food processor and pulse several times to finely grind them. Add the chiles and raisins, the reserved 1/2 cup of chile liquid, and the tomatoes, tortillas, onion, garlic, oregano, cumin, fennel, allspice, cinnamon, and cloves. Process until smooth.


In a large (8-quart) Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the chile mixture and cook, stirring frequently, until it darkens and becomes quite thick, about 8 minutes. Add 4 cups of the turkey broth and season with a pinch of salt and pepper. Cover, reduce the heat to maintain a gentle simmer, and cook until the sauce is thick but still pourable, about 40 minutes. Add more turkey broth if it becomes too thick.

Stir in the turkey meat and cook for 10 minutes over low heat so the turkey can absorb the flavors of the mole sauce. Season to taste with salt and pepper. Spoon the turkey and sauce into a shallow serving bowl and sprinkle with the toasted sesame seeds.

Grilled Tamarind Chicken Tacos

In these tacos, chicken thighs are marinated in sweet-sour tamarind soda, garlic, and soy sauce, and then rubbed with a coriander-chile spice rub. The tacos are great garnished with chopped red onion, avocado slices, and a squeeze of fresh lime juice.

• 
  
  8 boneless, skinless chicken thighs (about 2 lb.)
  
  


• 
  
  1 12.5-oz. bottle tamarind soda (such as Jarritos brand)
  
  


• 
  
  1/2 cup soy sauce
  
  


• 
  
  3 medium cloves garlic, crushed
  
  


• 
  
  1 Tbs. ground coriander
  
  


• 
  
  2 tsp. pure chile powder, such as ancho
  
  


• 
  
  Sea salt
  
  

Tip:

If you can’t find tamarind soda, use lemon, orange, or ginger soda, preferably made with real cane sugar.

Put the chicken in a large bowl and cover with the tamarind soda. Add the soy sauce and garlic and mix well. Refrigerate overnight.

Prepare a high charcoal or gas grill fire for indirect grilling.

Remove the chicken from the marinade and pat it dry. In a small bowl, combine the coriander, chile powder, and a pinch of salt. Dust the thighs on both sides with the spice rub. Cook on the hot part of the grill until grill marks form on the bottom, 3 to 5 minutes. Turn and mark the other side, about 2 minutes more. Move the chicken to the cooler side of the grill and grill until cooked through, 7 to 10 minutes. Let the chicken rest on a cutting board for 5 minutes and then cut the meat into strips and serve.

Jícama Slaw with Carrots and Red Peppers

Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.

• 
  
  1 medium jícama (about 2 lb.)
  
  


• 
  
  4 medium carrots
  
  


• 
  
  1/2 medium red bell pepper
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  1  tsp. celery seed
  
  


• 
  
  Sea salt
  
  


• 
  
  Cilantro leaves for garnish (optional)
  
  

With a chef's knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.

Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.

Mango-Honey-Mint Sorbet

Here, honey replaces the sugar syrup that usually sweetens sorbet, lending it a deeper flavor. Be sure to purée the sorbet mixture until completely smooth for the best texture. 

• 
  
  1 or 2 large oranges, zest finely grated to yield 1/2 tsp. and squeezed to yield 1/2 cup juice
  
   
  
  


• 
  
  4 cups chopped, peeled, very ripe mango (from about 3 large)
  
  
   
  
  


• 
  
  
  

  1/2 cup mild honey (like clover)

  
  
  
  


• 
  
  2 tsp. chopped fresh mint
   
  
  


• 
  
  1/2 tsp. kosher salt
  
  

Combine all of the ingredients with 1/2 cup water in a blender and purée until completely smooth. Freeze in an ice cream maker according to the manufacturer’s instructions.

 

Serve immediately or transfer to an airtight container and freeze for a firmer texture. 
 

Guacamole with Roasted Chile, Cumin, and Feta

Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well.

• 
  
  1 small fresh green New Mexico or poblano chile
  
  


• 
  
  1 medium lime
  
  


• 
  
  3 medium firm-ripe avocados (6 to 7 oz. each), pitted and peeled
  
  


• 
  
  3 medium scallions, white and light-green parts only, chopped
  
  


• 
  
  5 Tbs. chopped fresh cilantro
  
  


• 
  
  1/4 tsp. ground cumin, preferably freshly ground
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup medium-diced fresh tomato
  
  


• 
  
  2 radishes, slivered (about 2 Tbs.)
  
  


• 
  
  1 Tbs. crumbled feta
  
  


• 
  
  Store bought or homemade corn tortilla chips, for serving
  
  

On a gas stove, turn a burner to high and set the chile directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the chile on a baking sheet placed directly under the broiler. Put the chile in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and finely chop.


Finely grate the zest from the lime and then squeeze the juice. Put the avocado in a bowl and coarsely mash with a potato masher. Stir in the lime zest and 2 Tbs. of the lime juice along with the scallions, cilantro, cumin, and 1/2 tsp. salt. Season to taste with salt and lime juice, and then fold in the chile and tomato.


Heap the guacamole into a bowl and garnish it with the radishes and feta. Serve with tortilla chips.

Broiled Chicken Thighs with Chipotle Sauce

Roasted red peppers and spicy, smoky ground chipotle chiles make this sauce a knockout.

• 
  
  1-1/2 tsp. ground cumin
  
  


• 
  
  1 tsp. packed light brown sugar
  
  


• 
  
  3/4 tsp. ground chipotle chile
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 boneless, skinless chicken thighs (about 1-3/4 lb.), trimmed
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  1 large or 2 small jarred roasted red peppers, drained
  
  


• 
  
  1 Tbs. coarsely chopped fresh cilantro
  
  

Position a rack about 6 inches from the broiler and heat the broiler on high. In a small bowl, combine 1 tsp. of the cumin, the sugar, 1/4 tsp. of the chipotle, the cinnamon, and 1 tsp. salt. In a medium bowl, toss the chicken with 1 Tbs. of the oil, and then toss with the spice mixture.

Arrange the chicken on a rack set over a rimmed baking sheet lined with foil and broil until the chicken browns lightly on top, about 5 minutes. Flip the chicken and continue to broil until browned and cooked through, about 5 minutes more.

Meanwhile, coarsely chop the garlic and sprinkle it with 1/4 tsp. salt. Using the flat side of a chef’s knife, smear and mash the garlic and salt together to form a coarse paste. Transfer the garlic paste to a food processor and add the roasted red pepper, the remaining 2 Tbs. oil, the remaining 1/2 tsp. each of cumin and chipotle, and 1/2 tsp. salt. Purée into a smooth sauce.

Garnish the chicken with the cilantro and serve with the sauce.

Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 
  
  1 lime wheel, with a slit cut at the center
  
  


• 
  
  Kosher salt (optional)
  
  


• 
  
  1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
  
  


• 
  
  1-1/2 fl. oz. (3 Tbs.) fresh lime juice
  
  


• 
  
  3/4 fl. oz. (1-1/2 Tbs.) light agave nectar
  
  

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Jícama Slaw with Carrots and Red Peppers

Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.

• 
  
  1 medium jícama (about 2 lb.)
  
  


• 
  
  4 medium carrots
  
  


• 
  
  1/2 medium red bell pepper
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  1  tsp. celery seed
  
  


• 
  
  Sea salt
  
  


• 
  
  Cilantro leaves for garnish (optional)
  
  

With a chef's knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.

Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.