Dinner | Saveur

Dibi Hausa (Senegalese Grilled Beef Kebabs)

Pierre Thiam — Tue, 20 Jul 2021 21:18:40 +0000

Belle Morizio. Belle Morizio

This recipe, which appeared in Adrian Miller’s book, Black Smoke, is adapted from beef kebabs made by chef Pierre Thiam, a Senegal native, who is doing much to educate Americans about the food of his native country. It’s also a great way to get a taste of West African barbecue in a short period of time. Though this recipe calls for beef, you can use any other meat or vegetable to achieve delicious results. If using bamboo skewers, soak them in water for an hour before using. The tankora spice mix will last up to two months stored in an airtight container at room temperature.

Featured in “The Real Star Of West African-Style Grilling? This DIY-Friendly Seasoning” by Adrian Miller.

Yield: 4

Time: 45 minutes

Ingredients

For the tankora powder:

1 cup roasted, unsalted peanuts, crushed to a fine powder
1 tsp. ground ginger
1 tsp. kosher salt
1 tsp. freshly ground white pepper
½ tsp. ground cayenne pepper

For the kebabs:

1 lb. round steak, sliced into strips about 1½ by 2 by ⅜ in.
2 Tbsp. plus 1½ tsp. finely grated white or yellow onion
1 Tbsp. tomato paste
½ tsp. finely chopped garlic
¼ tsp. finely grated fresh ginger
1 chicken bouillon cube, crumbled (optional)
1 Tbsp. peanut or vegetable oil
1 tsp. freshly ground white pepper
½ tsp. cayenne pepper
½ tsp. kosher salt

Instructions

Make the tankora powder: In a small bowl, stir together the peanuts, ginger, salt, white pepper, and cayenne; set aside.
Prepare the kebabs: Heat a charcoal or gas grill to high. To a large bowl, add the steak, onion, tomato paste, garlic, ginger, and bouillon cube (if desired); toss to combine. Add the oil, white pepper, cayenne, and salt and toss to coat the meat evenly in the seasonings. Set aside to marinate for 10–15 minutes.
Thread a few slices of meat onto eight 6-inch skewers. Pour the reserved tankora powder onto a wide plate and roll each skewer in it, evenly coating all sides and shaking off any excess. Using a pastry brush, brush a bit more of the remaining marinade over each skewer. Transfer to the grill and cook, turning occasionally and basting with the marinade, until the meat is seared and browned all over and cooked through, 12–14 minutes. Serve hot or warm.

The post Dibi Hausa (Senegalese Grilled Beef Kebabs) appeared first on Saveur.

Miso-Glazed Salmon

Kathleen Brennan — Thu, 18 Mar 2021 04:21:15 +0000

Maura McEvoy

Given a choice between, say, a hot dog and a piece of tuna, most kids will take the hot dog, preferably smothered in ketchup. Writer Kathleen Brennan’s son, James, however, loved eating fish, even as a toddler. “I think my Japanese mother, who took care of him while I worked, had a lot to do with that,” Brennan recalls. “She taught me how to make miso-glazed salmon when I was little, and it was one of the first recipes James and I cooked together.” This slightly Americanized version, adapted from Brennan’s book Keepers, replaces sake and mirin with white wine and sugar, but the miso still caramelizes into a delectable salty-sweet coating when broiled. Though the dish is incredibly easy to prepare (literal child’s play), it’s best when the salmon marinates for at least 8 hours, so plan accordingly.

Featured In: “The Boy Who Ate the World,” by Kathleen Brennan.

Yield: 4

Time: 8 hours 20 minutes

¹⁄₂ cup white miso
2 Tbsp. dry white wine
3 Tbsp. sugar
Four 6-oz. skin-on salmon fillets, about 1 in. thick
Vegetable oil, for greasing

Instructions

Place a gallon-size resealable freezer bag inside a medium bowl to hold it steady. Pour the miso, wine, and sugar into the bag and, holding the bag upright, mash together until smooth by massaging the bag with your hands. Add the salmon fillets, then seal the bag, pressing out any excess air. Turn it over a few times to coat the fish, and refrigerate for at least 8 hours and up to 2 days.
Position a rack in the center of the oven and preheat to 400°F. Line a large rimmed baking sheet with foil and grease lightly with oil. Remove the fillets from the bag, letting any excess marinade drip off, and lay the fillets skin-side down on the baking sheet. Bake until very rare (the fish should be very squishy when prodded with a finger), 5–7 minutes.
Remove the baking sheet from the oven and preheat the broiler. Flip the fillets over, and broil until the miso starts to char and the fish is nearly cooked through, about 2 minutes. (If you want to cook the fillets a bit longer without burning the miso, tent them loosely with foil.) Set aside to rest for 2–3 minutes before serving.

The post Miso-Glazed Salmon appeared first on Saveur.

Mum’s Red Prawn Curry

Meher Mirza — Thu, 02 Sep 2021 17:45:00 +0000

Meher Mirza

Meher Mirza’s mother’s burnished Parsi curry is thickened and enriched with poppy seeds and gram flour. The gravy’s sourness is coaxed from tomatoes and tamarind rather than the more popular kokum fruit, while cashews, pounded to a paste, add a creaminess that slakes the scald of fresh and dried chiles. This prawn curry is always served with fresh lime and kachumber—a salad of fresh onions, cucumber, and tomato jounced with vinegar and salt and scalpel-sharp green chile.

Featured in: “Indian Curry is Largely “Unmappable”—But This Writer Found Her Way Home Through One Recipe.”

Yield: serves 4

Time: 2 hours 15 minutes

1 lb. fresh prawns, shell on (15 pieces)
1 tbsp. turmeric powder
1 tbsp. Indian red chile powder
Kosher salt
½ cups plus 1 Tbsp. canola oil, divided
2 tbsp. plus 1½ tsp. coriander seeds
1½ tsp. cumin seeds
1½ tsp. sesame seeds
1 tsp. poppy seeds
½ tsp. fenugreek seeds
1½ cups freshly grated coconut, or substitute frozen, thawed grated coconut
12 almonds, unroasted (¼ cup)
2 large garlic cloves, peeled
1 tbsp. chickpea flour, lightly toasted
2 large plum tomatoes, coarsely grated (1 cup)
2 cups coconut milk
1 tbsp. tamarind pulp, soaked in boiling water till soft, and strained (1 Tbsp. plus 1½ tsp.), divided
2 large red onions, finely minced (3 cups)
4 small curry leaves
2 small green bird’s eye chiles, thinly sliced
2 tbsp. coconut cream
15 dried Kashmiri red chiles, seeds removed
Steamed basmati rice, for serving
Lime wedges, for serving

Instructions

Remove the head and the shell of the prawns, reserving for a stock. In a medium bowl combine the prawns, turmeric, chile powder and 1 teaspoon of salt. Refrigerate for at least 1 (and up to 24) hours.
Meanwhile, make the prawn stock: In a large skillet over medium high heat, add 3 tablespoons of oil. Once hot, add the prawn shells and fry until aromatic and the shells are pink. Transfer to the bowl of a food processor and grind until the shells are broken up. To a medium pot, add the shells and 2 quarts of water and bring to a boil over medium heat. Lower the heat to simmer, skim and discard any foam that has formed along the surface, and cook until concentrated and flavorful, about 1 hour. Set a fine mesh sieve in a large, heatproof bowl, strain the stock; discard the shells.
In a small skillet, individually dry roast the coriander, cumin, sesame, poppy seeds and fenugreek, stirring frequently until aromatic, around 2–3 minute each. Transfer each spice to a mortar as you work, and then use a pestle to grind them all together to a fine powder.
In a large deep skillet over medium heat, heat 3 tablespoons of oil. Add the prawns and lightly fry them on both sides until they have just turned color and the spices have slightly darkened, 1½ minute on each side. Transfer to a bowl and set aside. In the same skillet, over medium heat, add 3 more tablespoons of oil and the grated coconut. Cook, stirring frequently, until the coconut is fragrant and golden, 3–4 minutes. Transfer to the bowl of a food processor along with the almonds, garlic, and the reserved ground spices and process, adding cool water, a tablespoon at a time (up to a half a cup), to create a fine and creamy paste. Set aside.
Return the skillet to medium heat, then add the remaining 3 tablespoons of oil. When hot, add the onions and cook, stirring occasionally, until golden brown, 14–15 minutes. Add the tomatoes and continue cooking until the mixture is evenly dark red, 7–8 minutes. Add the reserved coconut-spice paste, the chickpea flour, and the kashmiri chiles and cook, stirring occasionally until the mixture is oily and very fragrant, about 5 minutes. Add the prawns, then stir in 1½ cup of the reserved prawn stock, the coconut milk, and 1 teaspoon tamarind paste. Add the curry leaves and the green chiles, bring to a simmer, then cover and cook until thickened slightly, 8–9 minutes. Remove from heat, stir in the coconut cream, season to taste with salt, and set aside for a couple of hours or overnight to let the flavours meld. Serve at room temperature with basmati rice and lime wedges for squeezing.

Chicken and Prawn Curry

Photography by Crookes & Jackson

Characteristic of the region’s curries, this intensely spicy one from chef Kevin Joseph of Durban’s The Oyster Box hotel gets its heat not from chiles, but pastes made of fresh garlic, ginger, and onions, plus lots of curry powder. Get the recipe for Chicken and Prawn Curry »

The post Mum’s Red Prawn Curry appeared first on Saveur.

Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese)

Marcella Hazan — Thu, 02 Sep 2021 20:50:47 +0000

The lamb chops in this recipe—adapted from one by the legendary Italian cookbook author Marcella Hazan—should be cooked only briefly, to a still-vibrant, warm pink. If cooked for too long, the meat loses its juice and turns an unappetizing gray.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Equipment

Yield: serves 4

Time: 1 hour

1 large red bell pepper
Eight 1-inch-thick lamb rib chops (2–2½ lb.)
Fine sea salt
2 tbsp. extra-virgin olive oil
¹⁄₂ cup coarsely chopped yellow onion
2 cups peeled, coarsely chopped, ripe plum tomatoes or canned San Marzano tomatoes, with their juices
3 tbsp. coarsely chopped fresh flat-leaf parsley
¹⁄₄ cup green olives in brine, pitted and coarsely chopped
Freshly ground black pepper

Instructions

Cut the pepper lengthwise along the creases, remove the stem, seeds, pithy core, and skin with a vegetable peeler. Cut into approximately 1½-inch squares.
Sprinkle the lamb chops on both sides with a little salt.
To a 12-inch skillet set over high heat, add the oil. When the oil is hot, add the lamb chops and cook, turning once, until thoroughly browned on both sides, about 3 minutes per side. Transfer to a plate.
Turn the heat down to medium-high, add the onion to the skillet, and cook, stirring frequently, until deep golden, 18–22 minutes. Add the tomatoes with their juices and cook, stirring occasionally, until the juices begin to thicken, 5–8 minutes. Add the peppers, parsley, and olives; season with salt and pepper. Turn the heat to medium and cook, stirring occasionally, until the peppers are just tender, about 8 minutes more.
Season the chops with black pepper, then return them to the skillet . Turn several times until coated, then transfer to a platter and serve.

The post Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese) appeared first on Saveur.

Khao Khluk Kapi (Bangkok Rice with Shrimp Paste and Sweet Pork)

Austin Bush — Tue, 31 Aug 2021 03:01:45 +0000

Austin Bush

While pad Thai was invented in Thailand, it has palpable Chinese influences; khao khluk kapi, on the other hand, could be considered an even more emblematically Thai dish. In this version, from Apavinee “Taew” Indaransi, owner of Bangkok’s Baan Varnakovida, long-grain rice is seasoned and topped with ingredients that speak to the region’s bright and diverse flavors, aromas, and textures, from sweet braised pork to tart green mango to bracing raw shallot to crispy dried shrimp. Find Thai-style shrimp paste, black soy sauce, and palm sugar at your local Asian grocery store, or order them online from Kalustyan’s.

Featured in: “This Under-the-Radar Bangkok Classic Is Worth The Trip to Thailand.”

Yield: serves 4

Time: 1 hour 45 minutes

Ingredients

For the sweet pork:

2 large cilantro roots (including a bit of green stem), finely chopped (2 Tbsp.)
2 medium garlic cloves, thinly sliced
1 tbsp. lard
6 small shallots, peeled and thinly sliced (1½ cups)
¼ cups (3½ oz.) soft palm sugar
10½ oz. pork neck, cubed
1 tsp. kosher salt
½ tsp. Thai black soy sauce

For the rice:

1 cup Thai long-grained rice
1 tbsp. lard
2 medium garlic cloves, finely chopped
1½ oz. ground pork
2 tbsp. Thai shrimp paste
¼ cups vegetable oil

For the crispy shrimp and the egg ribbons:

⅓ cups (1 oz.) small dried shrimp
2 large eggs, beaten

For serving:

1 small green (unripe) mango
24 very small bird’s eye chilies, thinly sliced (1 Tbsp.)
8 small shallots, peeled and thinly sliced (2 cups)
Lime wedges

Instructions

Up to 3 days before you plan to serve the dish, make the sweet pork: Using a mortar and pestle, pound the cilantro roots and garlic to a coarse paste. Set aside. In a medium pot over low heat, heat the lard. Add the reserved cilantro root and garlic paste, and cook, stirring frequently, just until fragrant, about 1 minute. Add the shallots and continue cooking, stirring frequently, until translucent, 2–4 minutes more. Add the palm sugar and continue cooking until the sugar has melted and is beginning to caramelize, about 5 minutes. Add the pork neck, 1 cup of water, the black soy sauce, and the salt. Turn the heat to medium high, bring to boil, then lower the heat to simmer and cook, stirring occasionally, until nearly all the water has evaporated, and the mixture is dark, syrupy and fragrant, around 45 minutes. Remove from heat and set aside to cool to room temperature.
At least a couple hours before serving, make the rice: Place the grains in a small pot and rinse well until the water runs clear. Strain off the water, then measure 1 cup of fresh water into the pot. Over high heat, bring the mixture to a rapid boil for 2 or 3 seconds, then turn the heat as low as possible, cover, and cook the rice for 20 minutes. Remove from the heat and remove the lid for a few seconds to let the excess heat and moisture escape. Return the lid and let the rice rest until it has soaked up any residual heat and moisture and is starting to separate into distinct grains, about 10 minutes. Stir gently and set aside, covered, at room temperature.
To a wok or large skillet over medium heat, add the lard. When hot, add the garlic and stir-fry until golden, about 30 seconds. Add the ground pork and continue stir-frying until just cooked through, about 1 minute more. Add the shrimp paste, and continue stir-frying until fragrant, about 2 minutes. Add ¼ cup of water, lower the heat to simmer and and cook, stirring occasionally, until the mixture has reduced to the the consistency of a chunky pasta sauce, about 5minutes. Gently stir in the reserved rice to combine, then transfer to a medium bowl and set aside to cool to room temperature.
Meanwhile, make the crispy shrimp and the egg ribbons: Line a heatproof plate with paper towels and set it by the stove. Wipe out the wok and set over medium-high heat; add the vegetable oil and, when the oil is hot, add the shrimp and fry, stirring occasionally, until crispy, golden and very fragrant, about 30 seconds. Using a spider skimmer or slotted metal spoon, transfer the shrimp to the lined plate and set aside. Pour any excess oil off into a heatproof jar and reserve for another use. Return the wok to the stove, turn the heat to low and add the eggs, tilting and swirling the wok to distribute in a very thin, even layer. Fry, shifting the wok to ensure that the omelet cooks evenly, around 1 minute. Using a thin spatula, flip the omelet and continue cooking on the opposite side, around 15 seconds. Remove from heat. When the omelet is cool enough to handle, roll it into a tight cylinder, then slice into thin ribbons. Set aside to cool to room temperature.
Shred the mango: Using a vegetable peeler, peel the mango, then, using a sharp knife, make shallow, lengthwise incisions on one side of the fruit. Then, turn the knife crosswise and shave down along the surface of the mango, resulting in thin, irregular strands. Repeat with the remaining mango.
To serve, divide the reserved rice among four medium plates. Around each mound of rice, arrange ¼ of the sweet pork, ¼ of the omelet ribbons, ¼ of the shredded mango, ¼ of the sliced chiles, and ¼ of the sliced shallots; top each rice mound with crispy shrimp and a lime wedge and serve at room temperature.

The post Khao Khluk Kapi (Bangkok Rice with Shrimp Paste and Sweet Pork) appeared first on Saveur.

Grilled Leeks with Red Chile Sauce

Jorgelina Mandarina — Thu, 29 Jul 2021 14:00:00 +0000

In meat-focused Argentina, Mandarina is flipping the script of asado, instead focusing on indigenous ingredients like river fish and produce. Kevin Vaughn

This vegetable side dish from Argentine cook Jorgelina Mandarina is the ideal accompaniment for any barbecue. Leeks are cooked down over the intense heat of a wood fire until they are soft and tender whilst still holding on to just the right measure of acidity. Peruvian chile panka, jalapeño, and curry leaves provide a welcome punch of fragrant heat that departs from the mild flavors of a traditional Argentine asado. Find chile panka at your local Latin grocery store, or online from Kalustyan’s; if unavailable, a small ancho chile is an acceptable substitute.

Featured in: “The Pescatarian Asado: Reframing Argentina’s Native Bounty.”

Yield: serves 4

Time: 1 hour

Ingredients

For the leeks:

4 large leeks (3 lb.)
1 tbsp. extra-virgin olive oil
Fine sea salt
2 medium garlic cloves, peeled and smashed
4 rosemary sprigs
4 fresh curry leaves

For the salsa:

1 medium jalapeño
1 dried Peruvian chile panka
3 pink peppercorns
Fine sea salt

Instructions

Preheat a grill to cook over medium-high heat.
Prepare the leeks: Leaving the root ends attached, remove the tough, dark green leek tops, leaving about 2 inches of light green. Insert a paring knife halfway into each leek, just above the root and cut lengthwise, stopping just below the green portion. Gently spread open and thoroughly rinse.
On a clean work surface, place a large sheet of aluminum foil. Position the leeks on one end of the aluminum foil and drizzle evenly with the olive oil. Sprinkle with salt, then gently rub the leeks with your fingers to distribute the salt and oil evenly, inside and out. Stuff each leek with a sprig of rosemary and a curry leaf. Top with the garlic, then fold over the edges of the foil to create a tightly sealed packet. Place the packet on the grill and cook until the white parts of the leeks are fork tender, 40–45 minutes.
Meanwhile, make the salsa: Place the jalapeño over the grill and cook, turning frequently, until charred all over, 7–8 minutes. Set aside until cool enough to handle, then use a sharp paring knife to scrape away and discard the charred skin. Remove and discard the stem and seeds, then coarsely chop.
Bring a small pot of water to a boil. In a small dry skillet over medium heat, toast the ají panka until aromatic, flipping frequently to avoid burning, 4–5 minutes. Transfer the toasted chile to the boiling water and cook until rehydrated and pliable, about 7 minutes. Remove and discard the stem, seeds, veins and any loose outer skin, then transfer to a mortar and pestle. Add the peppercorns and the roasted garlic from the leeks and grind to a fine paste. Stir in a tablespoon of the drippings from the cooked leeks to create a chunky salsa.
To serve, transfer the leeks to a platter and spread them gently apart . Spoon the salsa over the leeks, then serve hot or warm.

The post Grilled Leeks with Red Chile Sauce appeared first on Saveur.

Whole Grilled Fish Stuffed with Brussels Sprouts and Lemon

Jorgelina Mandarina — Thu, 29 Jul 2021 14:00:00 +0000

Kevin Vaughn

Sábalo is a fresh river fish native to the Paraná River and it is amongst these water’s most prized catches. Found from Paraguay down to the river’s end in the Argentine province of Entre Ríos, this bottom feeder prefers deeper waters that can elude even the most dedicated fisherman. To replicate the flavor, look for river fish with pink flesh and high fat content. The faint earthiness of the fish is punctuated by bittersweet Brussels sprouts. Cooking times can vary based on distance from coals and insulation from wind. Argentine grills, such as those made by Ñuke, are often built with height adjustable grates and insulated side walls.

Featured in: “The Pescatarian Asado: Reframing Argentina’s Native Bounty.”

Yield: serves 4

Time: 1 hour

Ingredients

For the leeks:

4 large leeks (3 lb.)
1 tbsp. extra-virgin olive oil
Fine sea salt
2 medium garlic cloves, peeled and smashed
4 rosemary sprigs
4 fresh curry leaves

For the salsa:

1 medium jalapeño
1 dried Peruvian chile panka
3 pink peppercorns
Fine sea salt

Instructions

Preheat a grill to cook over medium-high heat.
Prepare the leeks: Leaving the root ends attached, remove the tough, dark green leek tops, leaving about 2 inches of light green. Insert a paring knife halfway into each leek, just above the root and cut lengthwise, stopping just below the green portion. Gently spread open and thoroughly rinse.
On a clean work surface, place a large sheet of aluminum foil. Position the leeks on one end of the aluminum foil and drizzle evenly with the olive oil. Sprinkle with salt, then gently rub the leeks with your fingers to distribute the salt and oil evenly, inside and out. Stuff each leek with a sprig of rosemary and a curry leaf. Top with the garlic, then fold over the edges of the foil to create a tightly sealed packet. Place the packet on the grill and cook until the white parts of the leeks are fork tender, 40–45 minutes.
Meanwhile, make the salsa: Place the jalapeño over the grill and cook, turning frequently, until charred all over, 7–8 minutes. Set aside until cool enough to handle, then use a sharp paring knife to scrape away and discard the charred skin. Remove and discard the stem and seeds, then coarsely chop.
Bring a small pot of water to a boil. In a small dry skillet over medium heat, toast the ají panka until aromatic, flipping frequently to avoid burning, 4–5 minutes. Transfer the toasted chile to the boiling water and cook until rehydrated and pliable, about 7 minutes. Remove and discard the stem, seeds, veins and any loose outer skin, then transfer to a mortar and pestle. Add the peppercorns and the roasted garlic from the leeks and grind to a fine paste. Stir in a tablespoon of the drippings from the cooked leeks to create a chunky salsa.
To serve, transfer the leeks to a platter and spread them gently apart . Spoon the salsa over the leeks, then serve hot or warm.

The post Whole Grilled Fish Stuffed with Brussels Sprouts and Lemon appeared first on Saveur.

Kai Kawlae (Southern Thai-Style Grilled Chicken)

Austin Bush — Thu, 22 Jul 2021 21:00:00 +0000

Austin Bush

This southern Thai grilled chicken is quite possibly this area’s most famous dish. When it comes to ethnicity, culture, and religion, Thailand’s deep south has little to do with the rest of the country. Most of its residents are ethnic Malays—Muslims who speak a Malay dialect known as Yawi. Not surprisingly, the region’s food also has a lot in common with what you might find south of the border, in Malaysia. Rich, often sweet flavors dominate, and dried spices make frequent appearances.

Chicken, seasoned and grilled over coals, is a staple across Thailand, but a couple elements make this southern variant unique. Most notably, its marinade is essentially a curry, which is painted over the meat in layers as it cooks, resulting in a grilled bird that’s rich, extremely fragrant, and smoky.

This version is adapted from one by Aisamaae Tokoi, a chef and teacher at Luukrieang, a non-governmental organization that provides a home and education for orphaned children.

Dried asam fruit can be found in some Southeast Asian markets, or in a pinch, tamarind pulp may be substituted. While local vendors typically grill the dish on bamboo skewers for ease of service, when grilling at home, it’s also possible to cook the pieces unskewered, turning them with tongs.

Featured in: “This Smoky Grilled Chicken is a Taste of Thailand’s Deep South.”

Brush on the marinade when cooking the Thai grilled chicken to build layers of flavor. Austin Bush

Yield: serves 6

Time: 1 hour 20 minutes

Ingredients

For the curry marinade:

5 medium mild dried chilies (such as guajillo chiles)
10 small hot dried chilies (such as chiles de arbol)
2 tsp. fennel seed
1 tsp. fenugreek seed
3 medium lemongrass stalks, exterior tough layers peeled, green section discarded, pale section thinly sliced thinly (about ¼ cup)
1 oz. galangal, peeled and thinly sliced
1 oz. ginger, peeled and sliced thinly
1 tsp. kosher salt
12 medium garlic cloves, peeled and thinly sliced
4 medium shallots, peeled and thinly sliced
1 tbsp. Thai shrimp paste
1 tbsp. coconut oil or vegetable oil
2¼ cups fresh coconut milk, or substitute 1¼ cups boxed (“UHT”) coconut milk diluted with 1 cups water (do not substitute canned coconut milk), divided
4 slices dried asam fruit, or substitute 1 Tbsp. tamarind pulp

For the chicken:

2¼ lb. bone-in chicken thighs (6 medium thighs)
1 tsp. ground turmeric
1 tsp. kosher salt
Long-grained or sticky white rice, for serving (optional)

Instructions

Prepare the curry marinade: To a small pot, add the chiles and enough water to cover by an inch; then bring to a boil over high heat. Remove from heat, cover, and set aside to rehydrate until softened, about 15 minutes. Drain, discarding the water. When cool enough to handle, remove and discard the chiles’ seeds and stringy membranes, then thinly slice and set aside in a colander in the sink to drip-dry for 15 minutes more.
In a wok over medium heat, dry roast the fennel seeds, stirring frequently, until toasted and fragrant, around 3 minutes. Remove and set aside. Add the fenugreek, dry roast until toasted and fragrant, around 2 minutes. Remove and set aside. Finally, add the reserved chiles and dry roast until toasted and fragrant, about 10 minutes. Remove and set aside.
Using a mortar and pestle, pound and grind the lemongrass, galangal, ginger, and salt to a coarse paste. Add the garlic and shallots and continue grinding to a coarse paste. Add the shrimp paste and reserved toasted spices and chiles, and continue pounding and grinding to a fine paste. (Alternatively, if using a food processor or blender, combine all the ingredients and blend to a fine paste.)
To a wok or medium pot over medium-high heat, add the coconut oil and the curry paste. Cook, stirring frequently, until fragrant, about 1 minute. Add ½ cup of the coconut milk and the dried asam fruit or tamarind paste, stirring continuously to combine. When the mixture is reduced and almost dry (about 5 minutes) stir in another ½ cup coconut milk. Repeat this process, using up a total of 2 cups of the coconut milk, until the mixture has the consistency of a rich, saucey curry. Remove from heat, remove and discard the dried asam fruit (or the tamarind seeds and/or stems), and set aside to cool. Measure ¼ cup of the marinade and set aside for serving.
Preheat the grill to cook over medium heat and position the grate about 3 inches above the coals or gas flame.
Prepare the chicken: Remove and discard the bones from the chicken thighs. In a large bowl, combine the chicken, turmeric powder, salt, 1 cup of the curry marinade and the remaining ¼ cup coconut milk; set aside to marinate for 30 minutes.
When the grill is hot, add the chicken and cook until seared and fragrant on one side, about 5 minutes, then flip. Using a brush, apply some of the remaining marinade. Repeat this process, flipping and applying new layers of marinade, until each skewer has several layers of slightly reduced, slightly charred paste, and the chicken is cooked through but still tender, a total of around 15 minutes.
Once cooked, transfer to a serving platter and drizzle with the reserved ¼ cup of marinade. Serve warm or at room temperature, with long-grained or sticky rice, if desired.

The post Kai Kawlae (Southern Thai-Style Grilled Chicken) appeared first on Saveur.

Satay Jamur (Javanese Oyster Mushroom Satay)

Vanja Van Der Leeden — Sat, 17 Jul 2021 03:59:16 +0000

Photography by Remko Kraaijeveld

In this classic Indonesian street food from the island of Java, marinated oyster mushroom satay, grilled over a charcoal fire, takes on a satisfying meaty taste and texture. This version, from Netherlands-based cookbook author and satay expert Vanja Van der Leeden, incorporates two nontraditional ingredients—miso paste and dried porcini—which lend the dish a shroomy-savory boost. A final roll in peanut sauce before cooking provides a touch of fatty richness. Look to the author’s recipe for a homemade version, or, in a pinch, use the storebought stuff.

Tearing the mushrooms into thin strips—which are then threaded onto bamboo skewers—results in a crunchy, ruffled effect. Skewer the strips tightly, keeping them compact and making sure the tip is covered so that the bamboo doesn’t catch over the hot grill.

This recipe is adapted from Van der Leeden’s cookbook, INDOSTOK.

Featured in: “Making Indonesia-Style Satay Is All About Finding Your Grill Groove.”

Yield: makes 15 skewers

Time: 1 hour

Ingredients

For the satay:

Ten 10-in. bamboo skewers, soaked in water for at least half an hour
14 oz. oyster mushrooms

For the bumbu:

2 small shallots (3 oz.), coarsely chopped
3 medium garlic cloves, peeled
3 candlenuts
1 tbsp. coriander seeds
¹⁄₂ tsp. kosher salt
¹⁄₄ oz. dried porcini mushrooms, ground in a mortar and pestle to a fine powder (2 Tbsp.)
2 tbsp. kecap manis (Indonesian sweet soy sauce), plus extra for glazing
2 tbsp. vegetable oil, plus more for oiling
1 tbsp. red miso
¹⁄₄ tsp. ground white pepper
2 tbsp. peanut sauce, plus more for serving
Fried shallots, for garnish

Instructions

To a wide container, add the skewers and enough hot water to cover. Set aside for at least half an hour while you prepare the mushrooms and bumbu.
Tear the mushrooms into long strips and place them in a large bowl.
To a mortar and pestle, add the shallots, garlic, candlenuts, coriander seeds, and salt. Pound the ingredients, pressing and turning in a grinding, circular motion with the pestle, to make a coarse paste. Add the porcini powder, kecap manis, oil, and miso and continue pounding to combine into a thick marinade. Pour the marinade over the mushrooms and, using your hands, gently mix, massaging the marinade into the pieces. Set aside to marinate at room temperature for 30–60 minutes. Add the peanut sauce and toss to coat.
Drain the skewers and assemble the satay: Thread the mushrooms over and under and making folds, all the way to the tip of the skewers; keep the pieces compact on one end, leaving several inches exposed on the other end.
Build a medium-hot fire in one side of a charcoal grill, then arrange the coals for two-zone cooking. Alternatively, preheat a gas or electric grill to cook over 2-zone cooking with one side set to medium-high and the other set to medium-low heat.
Once your grill is hot, lightly oil the grates, then position the satay over the medium-high heat, allowing the exposed ends of the skewers to extend outside the grill, away from the flame. Cook, without turning, until the mushrooms are charred one one side, 2–3 minutes, then rotate, and continue cooking, turning every 2–3 minutes, until lightly charred all over, about 6 minutes more.
Meanwhile, pour the kecap manis over a large plate. When the satay comes off the grill, transfer them to the plate and turn a few times to coat lightly in the sauce. Return the skewers to the cooler side of the grill and continue cooking until the glaze begins to caramelize and the mushrooms are crispy and lightly scorched all over, 4–6 minutes. Return the satay to the platter, top with fried shallots, and serve with additional peanut sauce on the side.

The post Satay Jamur (Javanese Oyster Mushroom Satay) appeared first on Saveur.

Sweet and Sour Eggplant Satay

Vanja Van Der Leeden — Sat, 17 Jul 2021 03:59:05 +0000

Photography by Remko Kraaijeveld

Long, slender, Asian eggplant are preferable than the globe type for this vegetarian satay from chef and cookbook author Vanja Van der Leeden. The bite-sized pieces should be soft on the inside and slightly crispy and charred on the outside. Serve with a spicy and aromatic condiment, such as Sambal Tempeh with Lemon Basil or classic peanut sauce (Bumbu kacang).

This recipe is adapted from Van der Leeden’s cookbook INDOSTOK.

Featured in: “Making Indonesia-Style Satay Is All About Finding Your Grill Groove.”

Yield: makes 15 skewers

Time: 1 hour

Ingredients

For the satay:

Ten 10-in. bamboo skewers, soaked in water for at least half an hour
14 oz. oyster mushrooms

For the bumbu:

2 small shallots (3 oz.), coarsely chopped
3 medium garlic cloves, peeled
3 candlenuts
1 tbsp. coriander seeds
¹⁄₂ tsp. kosher salt
¹⁄₄ oz. dried porcini mushrooms, ground in a mortar and pestle to a fine powder (2 Tbsp.)
2 tbsp. kecap manis (Indonesian sweet soy sauce), plus extra for glazing
2 tbsp. vegetable oil, plus more for oiling
1 tbsp. red miso
¹⁄₄ tsp. ground white pepper
2 tbsp. peanut sauce, plus more for serving
Fried shallots, for garnish

Instructions

To a wide container, add the skewers and enough hot water to cover. Set aside for at least half an hour while you prepare the mushrooms and bumbu.
Tear the mushrooms into long strips and place them in a large bowl.
To a mortar and pestle, add the shallots, garlic, candlenuts, coriander seeds, and salt. Pound the ingredients, pressing and turning in a grinding, circular motion with the pestle, to make a coarse paste. Add the porcini powder, kecap manis, oil, and miso and continue pounding to combine into a thick marinade. Pour the marinade over the mushrooms and, using your hands, gently mix, massaging the marinade into the pieces. Set aside to marinate at room temperature for 30–60 minutes. Add the peanut sauce and toss to coat.
Drain the skewers and assemble the satay: Thread the mushrooms over and under and making folds, all the way to the tip of the skewers; keep the pieces compact on one end, leaving several inches exposed on the other end.
Build a medium-hot fire in one side of a charcoal grill, then arrange the coals for two-zone cooking. Alternatively, preheat a gas or electric grill to cook over 2-zone cooking with one side set to medium-high and the other set to medium-low heat.
Once your grill is hot, lightly oil the grates, then position the satay over the medium-high heat, allowing the exposed ends of the skewers to extend outside the grill, away from the flame. Cook, without turning, until the mushrooms are charred one one side, 2–3 minutes, then rotate, and continue cooking, turning every 2–3 minutes, until lightly charred all over, about 6 minutes more.
Meanwhile, pour the kecap manis over a large plate. When the satay comes off the grill, transfer them to the plate and turn a few times to coat lightly in the sauce. Return the skewers to the cooler side of the grill and continue cooking until the glaze begins to caramelize and the mushrooms are crispy and lightly scorched all over, 4–6 minutes. Return the satay to the platter, top with fried shallots, and serve with additional peanut sauce on the side.

The post Sweet and Sour Eggplant Satay appeared first on Saveur.

Tagliata di Manzo al Balsamico (Grilled Ribeye with Balsamic Vinegar, Parmesan, and Arugula)

Agostini Petroni — Tue, 08 Jun 2021 23:32:04 +0000

Thomas Payne

This beloved Italian steak recipe, which comes to us from journalist Agostino Petroni, is traditionally made using boneless rib steaks. Like most easy everyday dishes, when prepared using super-premium ingredients, tagliata di manzo transcends to the sublime. Petroni’s father, who lives in Emilia-Romagna, marinates the meat in a robust, organic Coratina olive oil before cooking over a wood fire. He then douses the steaks with a generous pour of traditional balsamic vinegar, and tops them with a handful of shaved Parmigiano-Reggiano and a tangle of fresh arugula.

Featured in “You Call It Balsamic Vinegar. In Emilia-Romagna, It’s Black Gold.”

Yield: serves 4

Time: 40 minutes

Three ¾-in. thick boneless ribeye steaks (about 1¾ lb.)
Extra-virgin olive oil
Flaky sea salt and coarsely ground black pepper
Good-quality balsamic vinegar (preferably DOP)
½ cups arugula
⅓ cups coarsely grated Parmigiano-Reggiano

Instructions

To a wide baking dish or large plastic container, add the steaks and enough olive oil just to coat by a thin layer. Turn the meat a few times to distribute the oil and set aside at room temperature while you prepare the grill.
Set up a wood or charcoal grill for direct cooking, or preheat a gas grill to cook over medium-high heat. Place the meat over the flame and cook, turning once, until the surface is browned and sizzling on both sides and the interior reaches 125°F for medium-rare (the meat will continue cooking as it rests), 2–4 minutes per side. Transfer the steaks to a cutting board, season both sides with sea salt and black pepper, and set aside to rest for 5 minutes.
Once the meat has rested, thinly slice crosswise and on the diagonal against the grain. Transfer to a warm platter, drizzle with more olive oil and a liberal pour of balsamic vinegar, and top with Parmigiano-Reggiano and arugula. Season with additional salt and pepper and serve hot.

The post Tagliata di Manzo al Balsamico (Grilled Ribeye with Balsamic Vinegar, Parmesan, and Arugula) appeared first on Saveur.