Tuscan-style garlic-rosemary roast pork loin with jus

From Cook's Illustrated

Serves 6 to 8. Published September 1, 2002.

The roasting time is determined in part by the shape of the roast; a long, thin roast will cook faster than a roast with a large circumference. Though not traditionally served, the ribs are rich with flavor. If you'd like to serve them or enjoy them for yourself, increase the oven temperature to 375 degrees, untie the roast and remove the loin as directed, then scrape off the excess garlic-rosemary paste from the ribs, set them on a rimmed baking sheet, and return them to the oven for about 20 minutes, until they are brown and crisp. Slice in between bones and serve.

Ingredients

Roast
2	cups kosher salt or 1 cup table salt
2 1/3	cups packed dark brown sugar (16 ounces)
10	large cloves garlic , lightly crushed and peeled
5	sprigs fresh rosemary (each about 6 inches long)
1	bone-in, center-cut, 4-pound pork rib roast , prepared according to first two illustrations below
Garlic-Rosemary Paste
8 - 10	cloves garlic , pressed through garlic press or minced to paste (1 1/2 tablespoons)
1 1/2	tablespoons minced fresh rosemary
1	teaspoon ground black pepper
1	tablespoon extra-virgin olive oil
1/8	teaspoon kosher salt or pinch table salt
Jus
1	cup dry white wine
1	teaspoon ground black pepper
1	medium shallot , minced (about 3 tablespoons)
1 1/2	teaspoons minced fresh rosemary
1 3/4	cups low-sodium chicken broth
2	tablespoons unsalted butter , cut into 4 pieces and softened

Instructions

1. 1. TO BRINE THE ROAST: Dissolve salt and brown sugar in 1 1/2 quarts hot tap water in large stockpot or clean bucket. Stir in garlic and rosemary; add 2 1/2 quarts cold water and submerge meat and bones in brine. Refrigerate until fully seasoned, about 3 hours. Rinse meat and ribs under cold water and dry thoroughly with paper towels.

2. 2. FOR THE GARLIC-ROSEMARY RUB: While roast brines, mix together garlic, rosemary, pepper, olive oil, and salt in small bowl to form paste; set aside.

3. 3. TO PREPARE THE ROAST: When roast is done brining, adjust oven rack to middle position and heat oven to 325 degrees. Heat heavy-bottomed 12-inch nonreactive skillet over medium heat until hot, about 4 minutes. Place roast fat-side down in skillet and cook until well-browned, about 8 minutes. Transfer roast browned-side up to cutting board and set aside to cool. Pour off fat from skillet and add wine; increase heat to high and bring to boil, scraping skillet with wooden spoon until browned bits are loosened, about 1 minute. Set skillet with wine aside.

4. 4. Following "Adding the Paste" illustrations below, make lengthwise incision in pork loin, rub with one-third of garlic-rosemary paste, rub remaining paste on cut side of ribs, and tie meat back to ribs. Sprinkle browned side of roast with 1 teaspoon pepper and set roast rib-side down in flameproof roasting pan. Pour reserved wine and browned bits from skillet in roasting pan. Roast, basting loin with pan drippings every 20 minutes, until center of loin registers about 135 degrees on instant-read thermometer, 65 to 80 minutes. (If wine evaporates, add about 1/2 cup water to roasting pan to prevent scorching.) Transfer roast to carving board and tent loosely with foil; let stand until center of loin registers about 145 degrees on instant-read thermometer, about 15 minutes.

5. 5. While roast rests, spoon off most of fat from roasting pan and place over 2 burners at high heat. Add shallot and rosemary; using wooden spoon, scrape up browned bits and boil liquid until reduced by half and shallot has softened, about 2 minutes. Add chicken broth and continue to cook, stirring occasionally, until reduced by half, about 8 minutes. Add any accumulated pork juices and cook 1 minute longer. Off heat, whisk in butter; strain jus into gravy boat.

6. 6. Cut twine on roast and remove meat from bones. Set meat browned-side up on board and cut into 1/4-inch-thick slices. Serve immediately, passing jus separately.

Variation: Tuscan-style garlic-rosemary roast pork loin with fennel
2 medium bulbs fennel
1 tablespoon olive oil
Table salt and ground black pepper

2. PREPARE THE FENNEL: Trim fennel bulbs of stalks and fronds; finely chop 2 teaspoons fronds. Cut each bulb lengthwise into eighths. Toss fennel with 1 tablespoon olive oil in medium bowl and season generously with salt and pepper.
3. FOR THE GARLIC-ROSEMARY RUB: While roast brines, mix together garlic, rosemary, fennel seeds, chopped fennel fronds, pepper, olive oil, and salt in small bowl to form paste; set aside.

Variation: Tuscan-style garlic-rosemary roast pork loin with roasted potatoes

3/4	cup dry white wine
2	pounds medium red potatoes , 2 1/2-inch diameter, (about 14 potatoes total), quartered
2	tablespoons olive oil
	Table salt and ground black pepper

5. When pork has roasted 15 minutes, toss potatoes with olive oil in medium bowl and season generously with salt and pepper. Baste pork. After pork has roasted 30 minutes, add potatoes to roasting pan; stir to coat potatoes with pan juices. Continue to roast pork (basting every 20 minutes) until center of loin registers about 135 degrees on instant-read thermometer, 65 to 80 minutes. (If wine evaporates, add about 1/2 cup water to roasting pan to prevent scorching.) Transfer roast to carving board and tent loosely with foil; let stand until center of loin registers about 145 degrees on instant-read thermometer, about 15 minutes. Turn potato pieces with wide metal spatula and spread them in even layer. Increase oven temperature to 400 degrees and return potatoes to oven; continue to roast until tender and browned, 5 to 15 minutes longer.

Preparing the Roast and Adding the Paste

Position roast so bones are perpendicular to cutting board. Starting from far end and working toward you make series of small, easy strokes with boning knife.

Gradually cut along curved rib bones down to backbone until meat is free of bones.

Adding the Paste #1: With fat side of roast down, slice through center of entire length of meat, stopping 1 inch shy of edge. Spread meat flat.

Adding the Paste #2: Rub one-third of rosemary mixture in even layer on one side of cut, leaving 1/2 inch on each end bare.

Adding the Paste #3: Spread remaining rosemary mixture evenly along bones from where meat was cut, leaving 1/2 inch on each end bare.

Adding the Paste #4: Fold meat back together and tie meat on bones exactly from where it was cut with 7 individual lengths of twine.

Lime-cumin dressing

Adapted from Cook's Illustrated

Serves 4 to 6. Published January 1, 2000. From Cook's Illustrated.

Ingredients
1/4 cup lime juice from 2 limes
2 small cloves garlic , minced
1 medium jalapeño chile , minced (about 1 tablespoon)
1 teaspoon cumin seed , toasted in small dry skillet over medium heat until fragrant and golden, about 4 minutes
1 teaspoon grated orange zest
1/4 cup olive oil
Table salt and ground black pepper

Instructions
1. Whisk lime juice, garlic, jalapeño, cumin, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.

Pasta with tomato and almond pesto (pesto alla trapanese)

From Cook's Illustrated

Serves 4 to 6. Published July 1, 2009. From Cook's Illustrated.

A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don’t have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.

Ingredients

1/4	cup slivered almonds
12	ounces cherry or grape tomatoes (about 2 1/2 cups)
1/2	cup packed fresh basil leaves
1	medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1	small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note)
	Table salt
	Pinch red pepper flakes (optional)
1/3	cup extra-virgin olive oil
1	pound pasta , preferably linguine or spaghetti
1	ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving

Instructions

1. 1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.

2. 2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.

3. 3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.

4. 4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.

Eastern North Carolina-style barbecue sauce

From Cook's Illustrated

Makes 2 cups. Published July 1, 1997.

This is a classic pepper-spiked vinegar sauce, without tomatoes.

Ingredients

1	cup distilled white vinegar
1	cup cider vinegar
1	tablespoon granulated sugar
1	tablespoon crushed red pepper flakes
1	tablespoon hot pepper sauce
	Table salt and ground black pepper

Instructions

1. Mix all ingredients, including salt and pepper to taste, in medium bowl.

Western South Carolina-style barbecue sauce

From Cook's Illustrated

Makes 2 cups. Published July 1, 1997.

Ingredients

1	tablespoon vegetable oil
1/2	medium onion , minced
2	medium cloves garlic , minced
1/2	cup cider vinegar
1/2	cup Worcestershire sauce
1	tablespoon dry mustard
1	tablespoon dark brown sugar
1	tablespoon paprika
1	teaspoon table salt
1	teaspoon cayenne pepper
1	cup ketchup

Instructions

Heat oil in 2-quart saucepan over medium heat. Add onion and garlic; sauté until softened, 4 to 5 minutes. Stir in all the remaining ingredients except ketchup; bring to boil. Reduce heat to low, then add ketchup. Cook, stirring occasionally, until thickened, about 15 minutes.

Mustard sauce with vermouth and thyme

From Cook's Illustrated

The Dijon mustard lends a creaminess to this sauce, while the whole-grain mustard adds texture and visual appeal.

Ingredients

1 1/2	cups chicken stock or canned low-sodium chicken broth
2	tablespoons cornstarch
2	tablespoons unsalted butter
3	medium shallots , chopped fine
2	cups dry vermouth
1	tablespoon brown sugar
1/2	cup Dijon mustard
1/4	cup whole grain mustard
1	tablespoon chopped fresh thyme leaves
	Table salt and ground black pepper

Instructions

Whisk together chicken stock and cornstarch; set aside. Heat butter in 12-inch skillet over medium heat until foaming; add shallots and sauté until softened, about 3 minutes. Stir in vermouth and sugar; increase heat to medium-high and simmer until alcohol vapors have cooked off, about 4 minutes. Whisk chicken stock and cornstarch mixture to recombine, then gradually whisk into simmering liquid; return sauce to simmer until thickened, stirring occasionally. Off heat, whisk in Dijon and whole-grain mustards and thyme; season to taste with salt and pepper. (Can be cooled to room temperature and refrigerated up to 2 days. Reheat in medium saucepan over medium-low heat.) Serve with ham.

Mid-South Carolina mustard sauce

From Cook's Illustrated

The pulled pork tossed in this mustard sauce was the hands-down favorite at a recent party. Though we prefer the flavor of Dijon mustard in this sauce, feel free to substitute other mustards to suit your taste.

Ingredients

1	cup cider vinegar
6	tablespoons Dijon mustard
2	tablespoons maple syrup or honey
4	teaspoons Worcestershire sauce
1	teaspoon hot pepper sauce
1	cup vegetable oil
2	teaspoons table salt
	Ground black pepper

Instructions

Mix all ingredients, including pepper to taste, in medium bowl.

Honey-mustard vinaigrette

Adapted from Cook's Illustrated

Ingredients
2 tablespoons red wine vinegar
3 medium shallots , minced (about 1/4 cup)
1 tablespoon Dijon mustard
2 teaspoons honey
2 teaspoons grated orange zest
1/4 cup olive oil
Table salt and ground black pepper

Instructions
Whisk vinegar, shallots, mustard, honey, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.

Chicken fajitas indoors

From Cook's Illustrated

Variations: Chicken fajitas for charcoal grill and Chicken fajitas for gas grill

Serves 4 to 6. Published September 1, 2005.

The chicken and vegetables in these fajitas are only mildly spicy. For more heat, include the jalapeño seeds and ribs when mincing. Although the chicken and vegetables have enough flavor to stand on their own, accompaniments (guacamole, salsa, sour cream, shredded cheddar or Monterey Jack cheese, and/or lime wedges) can be offered at the table. The chicken tenderloins can be reserved for another use or marinated and cooked along with the breasts.

Ingredients

1/3	cup lime juice (from 2 to 3 limes)
6	tablespoons vegetable oil
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1	tablespoon Worcestershire sauce
1 1/2	teaspoons brown sugar
1	jalapeño chile , seeds and ribs removed, chile minced
1 1/2	tablespoons minced fresh cilantro leaves
	Table salt and ground black pepper
3	boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of fat, tenderloins removed, breasts pounded to 1/2-inch thickness
1	large red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings)
1	large red bell pepper (about 10 ounces), quartered, stemmed, and seeded
1	large green bell pepper (about 10 ounces), quartered, stemmed, and seeded
8 - 12	plain flour tortillas (6-inch)

Instructions

1. 1. In medium bowl, whisk together lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeño, cilantro, 1 teaspoon salt, and 3/4 teaspoon pepper. Reserve 1/4 cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes.

2. 2. Adjust one oven rack to upper-middle position (about 8 inches from heating element) and second rack to lower-middle position; heat broiler.

3. 3. Brush both sides of onion rounds and peppers with 2 tablespoons oil and season with salt and pepper. Arrange onion rounds and peppers (skin sides up) in single layer on rimmed baking sheet. Wrap tortillas securely in foil in two packets, each containing half of tortillas.

4. 4. Remove chicken from marinade and pat dry with paper towels; discard marinade. Heat remaining 2 teaspoons oil in 12-inch nonstick or cast-iron skillet over medium-high heat until just beginning to smoke. Swirl oil to coat skillet, then arrange chicken smooth side down in skillet in single layer; cook without moving chicken, until well browned, about 3 minutes. Using tongs, flip chicken; continue to cook until second sides are well browned, about 2 minutes. Reduce heat to medium and continue to cook, turning chicken once or twice, until chicken is no longer pink when cut into with paring knife or instant-read thermometer inserted in thickest part registers 160 degrees, 3 to 5 minutes longer. Transfer chicken to large plate and let rest 5 minutes.

5. 5. While chicken is cooking, place baking sheet with vegetables in oven on upper rack; place tortilla packets on lower rack. Broil vegetables until spottily charred and peppers are crisp-tender, 6 to 8 minutes. Using tongs, transfer peppers to cutting board. Flip onion rounds and continue to broil until charred and tender, 2 to 4 minutes longer. Turn off broiler and remove vegetables, leaving tortillas in oven until needed.

6. 6. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into 1/4-inch strips and place in bowl with onions. Add 2 tablespoons reserved unused marinade to vegetables and toss well to combine. Slice chicken into 1/4-inch strips and toss with remaining 2 tablespoons reserved marinade in separate bowl; arrange chicken and vegetables on large platter and serve with warmed tortillas.

Steak tacos

From Cook's Illustrated

Serves 4 to 6. Published September 1, 2008. From Cook's Illustrated.

For a less spicy dish, remove some or all of the ribs and seeds from the jalapeños before chopping them for the marinade. In addition to the toppings suggested below, try serving the tacos with Sweet and Spicy Pickled Onions (see related recipe), thinly sliced radishes or cucumber, or salsa.

Ingredients

Herb Paste
1/2	cup packed fresh cilantro leaves
3	medium garlic cloves , roughly chopped
3	medium scallions , roughly chopped (about 1/3 cup)
1	medium jalapeño chile , stemmed and roughly chopped (see note)
1/2	teaspoon ground cumin
1/4	cup vegetable oil
1	tablespoon fresh lime juice
Steak
1	flank steak (1 1/2 to 1 3/4 pounds), trimmed of excess fat and cut lengthwise (with grain) into 4 equal pieces (see below)
1	tablespoon kosher salt or 1 1/2 teaspoons table salt
1/2	teaspoon sugar
1/2	teaspoon ground black pepper
2	tablespoons vegetable oil
Tacos
12	(6-inch) corn tortillas , warmed (see note)
	Fresh cilantro leaves
	Minced white or red onion
	Lime wedges

Instructions

1. 1. FOR THE HERB PASTE: Pulse cilantro, garlic, scallions, jalapeño, and cumin in food processor until finely chopped, ten to twelve 1-second pulses, scraping down sides as necessary. Add oil and process until mixture is smooth and resembles pesto, about 15 seconds, scraping down sides of workbowl as necessary. Transfer 2 tablespoons herb paste to medium bowl; whisk in lime juice and set aside.

2. 2. FOR THE STEAK: Using dinner fork, poke each piece of steak 10 to 12 times on each side. Place in large baking dish; rub all sides of steak pieces
   evenly with salt and then coat with remaining herb paste. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour.

3. 3. Scrape herb paste off steak and sprinkle all sides of pieces evenly with sugar and pepper. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until smoking. Place steak in skillet and cook until well browned, about 3 minutes. Flip steak and sear until second side is well browned, 2 to 3 minutes. Using tongs, stand each piece on a cut side and cook, turning as necessary, until all cut sides are well browned and internal temperature registers 125 to 130 degrees on an instant-read thermometer, 2 to 7 minutes. Transfer steak to cutting board and let rest 5 minutes.

4. 4. FOR THE TACOS: Using sharp chef’s knife or carving knife, slice steak pieces across grain into 1/8-inch-thick pieces. Transfer sliced steak to bowl with herb paste-lime juice mixture and toss to coat. Season with salt. Spoon small amount of sliced steak into center of each warm tortilla and serve immediately, passing toppings separately.

How to Warm Tortillas Our preferred method for warming tortillas is to place each one over the medium flame of a gas burner until slightly charred, about 30 seconds per side. We also like toasting them in a dry skillet over medium-high heat until softened and speckled with brown spots, 20 to 30 seconds per side. You can also use the oven: Divide the tortillas into 2 stacks and wrap each stack in foil. Heat the tortillas on the middle rack of a 350-degree oven for 5 minutes.

Keep the warmed tortillas wrapped in foil or a kitchen towel until ready to use or they will dry out. (If your tortillas are very dry, pat each with a little water before warming.)

Keys to Tender, Flavorful Beef
1. Cut: Slice flank steak into strips that can be browned on all sides.
2. Poke: Pierce steak pieces with fork to allow herb paste to penetrate.
3. Salt: Season meat and coat with herb paste; let stand at least 30 minutes.
4. Sear: Cook steak in generous 2 tablespoons oil to promote browning.
5. Slice: Cut steak thinly across grain to ensure tenderness.
6. Toss: Mix steak with more herb paste and lime juice to brighten flavors.

Corn Tortillas for Tacos The rule of thumb when buying tortillas is to buy a brand made with nothing more than ground corn treated with lime (an alkali that removes the germ and hull) and water. Look for brands sold in the refrigerator case of the supermarket, as these have few, if any, preservatives and tend to be more moist and flavorful.

Chili con carne

From Cook's Illustrated

Serves 6. Published March 1, 1998.

To ensure the best chile flavor, I recommend toasting whole dried chiles and grinding them in a mini-chopper or spice-dedicated coffee grinder, all of which takes only ten (very well-spent) minutes. Select dried chiles that are moist and pliant, like dried fruit. Count on trimming one-half to a full pound of waste from your chuck roast, so start with a four-pound roast to end up with three to three-and-a-half pounds of beef cubes. For hotter chili, boost the heat with a pinch of cayenne, a dash of hot pepper sauce, or crumbled pequin chiles near the end of cooking. Serve the chili with any of the following side dishes: warm pinto or kidney beans, corn bread or chips, corn tortillas or tamales, rice, biscuits, or just plain crackers, and top with any of the following garnishes: chopped fresh cilantro leaves, minced white onion, diced avocado, shredded cheddar or jack cheese, or sour cream.

Ingredients

3	tablespoons ancho chili powder or 3 medium pods (about 1/2 ounce), toasted and ground (see illustrations below)
3	tablespoons New Mexico chili powder or 3 medium pods (about 3/4 ounce), toasted and ground
2	tablespoons cumin seeds , toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground
2	teaspoons dried oregano , preferably Mexican
7 1/2	cups water , divided
1	beef chuck roast (4-pounds), trimmed of excess fat and cut into 1-inch cubes
2	teaspoons table salt , plus extra for seasoning
8	ounces bacon (7 or 8 slices), cut into 1/4-inch pieces
1	medium onion , minced (about 1 cup)
5	medium cloves garlic , minced
4 - 5	small jalapeño chiles , cored, seeded, and minced
1	cup crushed tomatoes (canned), or plain tomato sauce
2	tablespoons lime juice from 1 medium lime
5	tablespoons masa harina or 3 tablespoons cornstarch
	Ground black pepper

Instructions

1. 1. Mix chili powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with salt; set aside.
   
   

2. 2. Fry bacon in large, heavy soup kettle or Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding additional 2 teaspoons bacon fat to pot as necessary. Reduce heat to medium, add 3 tablespoons bacon fat to now-empty pan. Add onion; sauté until softened, 5 to 6 minutes. Add garlic and jalapeño; sauté until fragrant, about 1 minute. Add chili paste; sauté until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice, and 7 cups water; bring to simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
   
   

3. 3. Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in a small bowl to form smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Adjust seasoning generously with salt and ground black pepper. Serve immediately, or preferably, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.

Toasting and Preparing the Chiles

1. Dried chile pods toasted in a 350-degree oven for about 6 minutes become fragrant and puffed.

2. When cool enough to handle, remove stems and seeds from the pods, rip them into pieces, and process until powdery, 30 to 45 seconds.

Chunky guacamole

From Cook's Illustrated

Makes 2 1/2 to 3 cups. Published May 1, 1999.

To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.

Ingredients

3	medium avocados , ripe, (preferably Hass)
2	tablespoons minced onion
1	medium clove garlic , minced
1	small jalapeño chile , minced (1 to 1 1/2 teaspoons)
1/4	cup minced fresh cilantro leaves
1/4	teaspoon table salt
1/2	teaspoon ground cumin (optional)
2	tablespoons lime juice

Instructions

1. 1. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, salt, and cumin (if using) with tines of a fork until just combined.

2. 2. Halve and pit remaining two avocados, and prepare. Gently scoop out avocado into bowl with mashed avocado mixture.

3. 3. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving).

Cochinita or puerco pibil

I've edited this for clarity's sake.

From I Can Write!

5 tbsp annatto, whole
2 tsp cumin, whole
8 allspice, whole
1/2 tsp cloves, whole
1 tbsp black pepper, whole
2 habanero peppers
1/2 cup orange juice
1/2 cup white vinegar
2 tbsp salt
8 cloves garlic, minced
5 lemons, juiced
splash of tequila
5 lbs pork butt
banana leaves

Directions:

1. Make achiote paste by grinding annato, cumin, allspice, cloves, and black pepper in a clean coffee grinder.

2. De-vein and de-seed the habanero pepper, and dice.

3. Put achiote paste, habanero, orange juice, white vinegar, salt, garlic, lemon juice, and tequila in a blender, and blend until you have a smooth paste.

4. Cut the pork into 2 inch pieces, and let marinate for 4-24 hours in the achiote mixture in a large bowl or freezer bag.

5. Line a 13x9x2 pan with banana leaves (or foil if you cannot find any, although the flavour won't be the same), pour in the pork-achiote mixture, and cover with banana leaves. Seal with a lid or more foil.

6. Bake at 325'F for 4 hours, until the pork is fall-apart tender. Serve over white or Spanish rice.

Prime rib roast beef with jus

From Cook's Illustrated

Serve with Individual Yorkshire puddings.

Serves 10 to 12.

Ask the butcher to cut the meat off the ribs, but make sure to keep the ribs because the meat is tied back onto them for roasting. Letting the roast stand at room temperature for 2 hours before roasting helps it cook evenly. Plan on removing the roast from the refrigerator about 5 1/2 hours before serving.

Ingredients

1	first-cut beef rib roast (ribs 9 through 12, about 8 pounds), meat removed from bone, ribs reserved, patted dry
1 1/2	pounds oxtails
1	tablespoon tomato paste
3	medium onions , cut into eigths
3	tablespoons vegetable oil
	kosher salt (preferably) or table salt
2	tablespoons ground black pepper
1	cup red wine , medium-bodied, such as Côtes du Rhône
1 3/4	cups low-sodium beef broth
1 3/4	cups low-sodium chicken broth
2	sprigs fresh thyme

Instructions

1. 1. Remove roast and ribs from refrigerator and let stand at room temperature 2 hours. After an hour, adjust oven rack to lowest position and heat oven to 400 degrees. Rub oxtails with tomato paste and place in heavy-bottomed, burner-safe roasting pan. Toss onions with 1 tablespoon oil, then scatter onions in roasting pan. Roast until oxtails and onions are browned, about 45 minutes, flipping oxtails halfway through cooking time. Remove from oven and set roasting pan with oxtails aside; reduce oven temperature to 250 degrees.

2. 2. When roast has stood at room temperature 2 hours, heat heavy-bottomed 12-inch skillet over medium heat until hot, about 4 minutes. Meanwhile, rub ends and fat-side of roast with remaining 2 tablespoons oil, then sprinkle with 1 1/2 teaspoons kosher salt (or 3/4 teaspoon table salt) and pepper. Place roast fat-side down in skillet and cook until well-browned, 12 to 15 minutes; using tongs, stand roast on end and cook until well-browned, about 4 minutes. Repeat with other end. Do not brown side where ribs were attached. Place roast browned-side up on cutting board and cool 10 minutes. Following illustration 1 below, tie browned roast to ribs. Set roast bone-side down in roasting pan (see illustration 2), pushing oxtails and onions to sides of pan. Roast 1 hour, then remove from oven and check internal temperature; center of roast should register about 70 degrees on instant-read thermometer. (If internal temperature is higher or lower, adjust total cooking time.) Return roast to oven, and prepare Yorkshire pudding batter now (if making), and cook 1 1/4 to 1 3/4 hours longer, until center of meat registers about 122 degrees for rare to medium-rare or about 130 degrees for medium-rare to medium (see illustration 3) . Transfer roast to cutting board and tent loosely with foil. Increase oven temperature to 450 degrees for Yorkshire pudding.

3. 3. While roast rests, spoon off fat from roasting pan, reserving 3 tablespoons for Yorkshire puddings; set roasting pan aside while preparing puddings for baking. While puddings bake, set roasting pan over 2 burners at high heat. Add wine to roasting pan; using wooden spoon, scrape up browned bits and boil until reduced by half, about 3 minutes. Add beef broth, chicken broth, and thyme. Cut twine on roast and remove meat from ribs; re-tent meat. Add ribs, meaty side down, to roasting pan and continue to cook, stirring occasionally, until liquid is reduced by two-thirds (to about 2 cups), 16 to 20 minutes. Add any accumulated beef juices from meat and cook to heat through, about 1 minute longer. Discard ribs and oxtails; strain jus through mesh strainer into gravy boat, pressing on onions to extract as much liquid as possible.

4. 4. Set meat browned-side up on board and cut into 3/8 -inch-thick slices; sprinkle lightly with salt. Serve immediately, passing jus separately.

Key Steps When Preparing Roast Beef

1. Position browned meat back on bones. Using four lengths of twine, tie meat back onto bones, exactly from where it was cut.

2. Place roast, bone-side down, (seared-side up) in center of roasting pan, pushing oxtails and onions to sides of pan.

3. To check temperature, insert thermometer through top of roast until you reach center.

Curry-yogurt glaze

From Cook's Illustrated

Makes about 1 cup. Published July 1, 2008. From Cook's Illustrated.

Ingredients

3/4	cup plain yogurt
2	medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
2	teaspoons grated fresh ginger
2	teaspoons minced fresh cilantro leaves
1/2	teaspoon grated zest from 1 lemon
1 1/2	teaspoons curry powder
1/2	teaspoon sugar
	Salt and pepper

Instructions

1. Whisk ingredients together in small bowl; season to taste with salt and pepper. Reserve half of glaze for serving and use other half for brushing on chicken while grilling.

Honey-mustard dipping sauce

From Cook's Illustrated

About 1 cup. Published May 9, 2006.

If you like your honey-mustard sweeter or spicier, increase the amount of honey or mustard, respectively.

Ingredients

1/2	cup Dijon mustard
6	tablespoons honey
	Table salt and ground black pepper

Instructions

1. Mix the mustard and honey together until smooth, then season with salt and pepper to taste.

2. To Make Ahead: The sauce can be refrigerated in an airtight container for up to 1 week.

Steak tips with mushroom-onion gravy

From Cook's Illustrated

Serves 4 to 6. Published September 1, 2009. From Cook's Illustrated.

Steak tips, also known as flap meat, are sold as whole steak, cubes, and strips. To ensure evenly sized chunks, we prefer to purchase whole steak tips and cut them ourselves. If you can only find cubes or strips, reduce the cooking time slightly to avoid overcooking any smaller or thinner pieces. Cremini mushrooms can be used in place of the white mushrooms. Our preferred brand of beef broth is Pacific. Serve over rice or egg noodles.

Ingredients

1	tablespoon soy sauce
1	teaspoon sugar
1 1/2	pounds sirloin steak tips , trimmed of excess fat and cut into 1 1/2-inch chunks (see note)
1/4	ounce dried porcini mushrooms , rinsed well
1 3/4	cups low-sodium beef broth (see note)
	Table salt and ground black pepper
2	tablespoons vegetable oil
1	pound white mushrooms , stems trimmed, caps wiped clean and cut into 1/4-inch slices (see note)
1	large onion , halved and sliced thin (about 1 1/2 cups)
1	medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1/2	teaspoon minced fresh thyme leaves
4	teaspoons unbleached all-purpose flour
1	tablespoon chopped fresh parsley leaves

Instructions

1. 1. Combine soy sauce and sugar in medium bowl. Add beef, toss well, and marinate at least 30 minutes or up to 1 hour, tossing once.

2. 2. Meanwhile, cover porcini mushrooms with ¼ cup broth in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and mince (you should have about 1½ tablespoons). Strain liquid through fine-mesh strainer lined with paper towel into medium bowl. Set mushrooms and liquid aside.

3. 3. Sprinkle meat with 1/2 teaspoon pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Add meat and cook until well browned on all sides, 6 to 8 minutes. Transfer to large plate and set aside.

4. 4. Return skillet to medium-high heat and add remaining tablespoon oil, white mushrooms, minced porcinis, and ¼ teaspoon salt; cook, stirring frequently, until all liquid has evaporated and mushrooms start to brown, 7 to 9 minutes. Scrape pan to loosen fond. Add onion and ¼ teaspoon salt; continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, 6 to 8 minutes longer. Add garlic, thyme, and flour; cook, stirring constantly, until vegetables are coated with flour, about 1 minute. Stir in remaining 1½ cups beef broth and porcini soaking liquid, scraping bottom of pan with wooden spoon to loosen browned bits, and bring to boil.

5. 5. Nestle steak pieces into mushroom and onion mixture and add any accumulated juices to skillet. Reduce heat to medium-low and simmer until steak registers 130 degrees on instant-read thermometer, 3 to 5 minutes, turning beef over several times. Season with salt and pepper, sprinkle with parsley, and serve.

The Right Steak Tips
Steak tips (also called “flap meat” or “sirloin tips”) have a big beefy flavor and tender texture (when sliced properly against the grain) that make this cut one of our favorite inexpensive steaks. But since “steak tips” is a catch-all phrase for almost any type of beef cut into strips, it can be tricky to identify. The easiest way is to look at the grain: Flap meat has a large-grained texture that is distinct from other beef cuts, which tend to have a finer, tighter grain. And be sure to buy a whole steak, not strips or cubes.

Bouillabaisse style fish stew

From Cook's Illustrated

Serves 8 to 10. Published September 1, 2001.

If you decide to make the fish stock ahead, it must be used within 2 days or frozen and defrosted. Use only the freshest fish. Monkfish, sea bass, and ocean perch or red snapper make up our favorite combination, but you can create your own according to the related tasting, "Choosing Seafood for Bouillabaisse". The chopped vegetables for the stock must be fairly small (no larger than 1 inch in diameter) and evenly cut. The rouille must be made the day you are planning to serve the bouillabaisse.

Ingredients

Fish and Shellfish Marinade
8	ounces shell-on shrimp (small) (41/45), peeled and shells reserved for fish stock
8	ounces large sea scallops , side muscles removed and each scallop halved
1 1/2	pounds fish fillets , cut into 1- to 1 1/2-inch cubes (see note or related tasting for suggestions)
2	teaspoons sea salt or table salt
1/4	teaspoon red pepper flakes
3	cloves garlic , minced or pressed through garlic press
1/2	teaspoon saffron threads
1/3	cup shredded fresh basil leaves
4	tablespoons olive oil
3	tablespoons Pernod
Fish Stock
1	bulb fennel , chopped medium (about 2 cups)
1	large carrot , chopped medium (about 1 cup)
2	medium onions , chopped medium (about 2 cups)
4	tablespoons olive oil
3	garlic heads, outer papery skin removed, but heads intact
1	bottle dry white wine (750ml) (preferably white Côtes de Provence)
	2 (28-ounce) cans diced tomatoes with juice
2	large leeks (white and green parts included), split lengthwise, then chopped, washed thoroughly, and drained (about 4 cups)
3	pounds fish frames , gills removed and discarded, frames rinsed and cut into 6-inch pieces
	reserved shrimp shells
1	bunch fresh parsley leaves , stems only
5	sprigs fresh thyme
2	bay leaves
2	teaspoons whole black peppercorns
2	teaspoons sea salt or table salt
	orange zest from two oranges, removed in large strips with vegetable peeler
1/2	teaspoon saffron threads
Stew
2	pounds mussels , shells scrubbed and beards removed
	Table salt and ground black pepper

Instructions

1. 1. Combine all fish and shellfish marinade ingredients in large nonreactive bowl; toss well, cover flush with plastic wrap, and refrigerate 4 hours.

2. 2. Meanwhile, stir fennel, carrot, onions, and oil together in 8-quart heavy-bottomed stockpot or Dutch oven. Cover pot and set over medium-low heat; cook, stirring frequently, until vegetables are fragrant, about 15 minutes. Place garlic in large heavy-duty plastic bag and seal. Smash garlic with rolling pin or meat pounder until flattened. Add smashed garlic to vegetables and continue to cook, stirring frequently, until vegetables are dry and just beginning to stick, about 15 minutes more. (Take care not to let garlic burn.) Add wine and stir to scrape pot bottom, then add tomatoes and their juices, leeks, fish frames, shrimp shells, parsley stems, thyme, bay leaves, peppercorns, salt, and 4 cups water. Bring to simmer over medium-high heat, reduce heat to medium-low, and simmer, pressing down on fish bones occasionally with wooden spoon to submerge, until stock is rich and flavorful, about 1 hour.

3. 3. Strain stock through large fine-mesh strainer or chinois into large bowl or container (you should have about 9 cups); rinse and wipe out stockpot and return strained stock to pot. Bring stock to boil over high heat and simmer briskly until reduced to 8 cups, about 10 minutes. Off heat, add orange zest and saffron. Let stand 10 minutes to infuse flavors. Strain stock through mesh strainer and set aside.

4. 4. Return fish broth to clean 8-quart stockpot and bring to rolling boil over high heat. Stir in marinated fish and shellfish along with mussels, cover pot, and return to simmer; simmer for 7 minutes, stirring a few times to ensure even cooking. Remove pot from heat, cover, and let stand until fish is cooked through and mussels have opened, about 2 minutes. Season to taste with salt and pepper; ladle into bowls, and float one garlic-rubbed crouton topped with dollop of rouille in each bowl (see related recipes). Serve immediately.

Beef burgundy

From Cook's Illustrated

Serves 6. Published January 1, 2001.

If you cannot find salt pork, thick-cut bacon can be substituted. Cut it crosswise into 1/4-inch pieces and treat it just as you would salt pork, but note that you will have no rind to include in the vegetable and herb bouquet. To make this dish a day or two in advance, see “Advance Preparation of Beef Burgundy,” below. Boiled potatoes are the traditional accompaniment, but mashed potatoes or buttered noodles are nice as well.

Ingredients

Beef Braise
6	ounces salt pork , trimmed of rind (see Step 1 below), rind reserved, and salt pork cut into 1/4 inch by 1/4 inch by 1-inch pieces
10	sprigs fresh parsley leaves , torn into quarters
6	sprigs fresh thyme
2	medium onions , chopped coarse
2	medium carrots , chopped coarse
1	medium head garlic , cloves separated and crushed but unpeeled
2	bay leaves , crumbled
1/2	teaspoon whole black peppercorns
1/2	ounce dried porcini mushrooms , rinsed (optional)
4 - 4 1/4	pounds beef chuck roast , prepared as described in Steps 2, 3, and 4 below
	Table salt and ground black pepper
4	tablespoons unsalted butter , cut into 4 pieces
1/3	cup unbleached all-purpose flour
1 3/4	cups canned low-sodium chicken broth
1	bottle red burgundy wine (750 ml) or Pinot Noir
1	teaspoon tomato paste
Onion and Mushroom Garnish
36	frozen pearl onions (about 7 ounces)
1	tablespoon unsalted butter
1	tablespoon granulated sugar
1/2	teaspoon table salt
10	ounces white mushrooms , whole if small, halved if medium, quartered if large
2	tablespoons brandy
3	tablespoons minced fresh parsley leaves

Instructions

1. 1. Bring salt pork, reserved salt pork rind, and 3 cups water to boil in medium saucepan over high heat. Boil 2 minutes, then drain well.

2. 2. Cut two 22-inch lengths cheesecloth. Following "Making The Vegetable and Herb Bouquet," below, wrap parsley, thyme, onions, carrots, garlic, bay leaves, peppercorns, porcini mushrooms, and blanched salt pork rind in cheesecloth and set in 8-quart nonreactive Dutch oven. Adjust oven rack to lower-middle position and heat oven to 300 degrees.

3. 3. Set 12-inch skillet with salt pork over medium heat; sauté until lightly brown and crisp, about 12 minutes. Remove with slotted spoon to Dutch oven; pour off all but 2 teaspoons fat and reserve. Season beef with salt and pepper. Increase heat to high and brown half of beef in single layer, turning once or twice, until deep brown, about 7 minutes; transfer browned beef to Dutch oven. Pour 1/2 cup water into skillet and scrape pan with wooden spoon to loosen browned bits; when pan bottom is clean, pour liquid into Dutch oven.

4. 4. Return skillet to high heat and add 2 teaspoons reserved pork fat; swirl to coat pan bottom. When fat begins to smoke, brown remaining beef in single layer, turning once or twice, until deep brown, about 7 minutes; transfer browned beef to Dutch oven. Pour 1/2 cup water into skillet and scrape pan with wooden spoon to loosen browned bits; when pan bottom is clean, pour liquid into Dutch oven.

5. 5. Set now-empty skillet over medium heat; add butter. When foaming subsides, whisk in flour until evenly moistened and pasty. Cook, whisking constantly, until mixture has toasty aroma and resembles light-colored peanut butter, about 5 minutes. Gradually whisk in chicken broth and 1 1/2 cups water; increase heat to medium-high and bring to simmer, stirring frequently, until thickened. Pour mixture into Dutch oven. Add 3 cups wine, tomato paste, and salt and pepper to taste to Dutch oven and stir to combine. Set Dutch oven over high heat and bring to boil. Cover and set pot in oven; cook until meat is tender, 2 1/2 to 3 hours.

6. 6. Remove Dutch oven from oven and, using tongs, transfer vegetable and herb bouquet to strainer set over pot. Press out liquid into pot and discard bouquet. With slotted spoon, remove beef to medium bowl; set aside. Allow braising liquid to settle about 15 minutes, then, with wide shallow spoon, skim fat off surface and discard.

7. 7. Bring liquid in Dutch oven to boil over medium-high heat. Simmer briskly, stirring occasionally to ensure that bottom is not burning, until sauce is reduced to about 3 cups and thickened to the consistency of heavy cream, 15 to 25 minutes.

8. 8. While sauce is reducing, bring pearl onions, butter, sugar, 1/4 teaspoon salt, and 1/2 cup water to boil in medium skillet over high heat; cover and reduce heat to medium-low and simmer, shaking pan occasionally, until onions are tender, about 5 minutes. Uncover, increase heat to high, and simmer until all liquid evaporates, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring occasionally, until liquid released by mushrooms evaporates and vegetables are browned and glazed, about 5 minutes. Transfer vegetables to large plate and set aside. Add 1/4 cup water to skillet and stir with wooden spoon to loosen browned bits. When pan bottom and sides are clean, add liquid to reducing sauce.

9. 9. When sauce has reduced to about 3 cups and thickened to the consistency of heavy cream, reduce heat to medium-low; stir in beef, mushrooms and onions (and any accumulated juices), remaining wine from bottle, and brandy into Dutch oven. Cover pot and cook until just heated through, 5 to 8 minutes. Adjust seasonings with salt and pepper and serve, sprinkling individual servings with minced parsley.

10. Advanced Preparation

11. Follow recipe for beef Burgundy through step 5. Using tongs, transfer vegetable and herb bouquet to mesh strainer set over Dutch oven. Press out liquid back into pot and discard bouquet. Let beef cool to room temperature in braising liquid in dutch oven, then cover and refrigerate 1 to 2 days.

12. With slotted spoon, skim congealed fat off top and discard. Set pot over medium-high heat and bring to simmer; with slotted spoon remove beef to medium bowl and set aside. Simmer sauce briskly, stirring occasionally to ensure that bottom is not burning, until reduced to about 3 cups and thickened to the consistency of heavy cream.

13. Continue with recipe from step 8.

The Greek burger

From Washingtonian.com

How To Build a Better Burger, part 7

The Greek Burger

By Natalina Koropoulos of Mourayo

1 pound ground lamb
1 pound ground beef
1 tablespoon chopped shallots
4 teaspoons chopped fresh mint
1/3 of a cucumber, grated with the skin on, then drained in a cheesecloth
2 cloves garlic, finely chopped
1 teaspoon chopped fresh dill
1 cup Greek yogurt
2 tomatoes, sliced
1/3 red onion, sliced
1 teaspoon fresh oregano
1 teaspoon olive oil
Salt and pepper to taste
1 cup feta cheese, crumbled
4 rounds pita bread, brushed with olive oil, sprinkled with oregano, and toasted or grilled

In a bowl, mix the lamb, beef, shallots, and mint until just combined. Season to taste with salt and pepper. Divide into 4 patties.

Preheat the grill to a medium-high flame and cook the burgers to desired temperature.

Make a tzatziki by combining the cucumber, garlic, dill, and yogurt.

In a separate bowl, toss the tomato, red onion, oregano, and olive oil. Season to taste with salt and pepper.

Spread each pita round with tzatziki and top with a burger, the tomato-onion mixture, and feta.