Serves 6.
Note: From Melissa Clark.
• 1 1/2 c. heavy cream
• 1/2 c. whole milk
• 6 oz. bittersweet chocolate (preferably 60 to 65 percent), chopped
• 5 egg yolks
• 1/3 c. light brown sugar
• 2 tsp. vanilla extract, or 1 tbsp. dark rum or bourbon
• 1/4 tsp. ground cardamom or cinnamon, optional
• 1/8 tsp. kosher salt
• Crème fraîche, or whipped cream, for serving
• Chocolate shavings, for serving, optional
Directions
In a heavy saucepan, bring cream and milk to a simmer. Remove from heat; whisk in chocolate until melted and smooth.
In a large bowl, whisk together yolks, sugar, vanilla, rum or bourbon, cardamom or cinnamon (if using) and salt. Whisking constantly, pour hot chocolate into yolk mixture. Strain through a very fine mesh sieve into a large measuring cup or bowl. This can be made up to 2 days ahead and stored in the refrigerator.
Pour into a 1-quart, 7-inch soufflé dish, or divide chocolate mixture among 6 (4- to 6-ounce) custard cups, espresso cups or small ramekins. Cover with foil.
Place steamer rack in pressure cooker, and fill cooker with 1 1/2 cups water. If baking the larger pudding, place dish on top of rack. Cook on low pressure for 18 minutes. Wait 5 minutes, then manually release pressure. If making the individual servings, place 3 custard cups on top of rack. Cook for 5 minutes on low pressure, then manually release pressure. Repeat with remaining 3 cups.
After cooking puddings, remove foil covers to allow the steam to evaporate, and cool to room temperature. Cover puddings with plastic wrap, and chill at least 3 hours and up to 3 days before serving with crème fraîche and chocolate shavings, if you like.
Nutrition information per serving:
Calories430Fat34 gSodium90 mg
Carbohydrates26 gSaturated fat20 gTotal sugars21 g
Protein6 gCholesterol220 mgDietary fiber2 g
Exchanges per serving: 2 carb, 1 medium-fat protein, 6 fat.
Serves 10.
Note: From Melissa Clark.
For the pork:
• 5 garlic cloves, grated on a Microplane or minced
• 2 tbsp. brown sugar or honey
• 1 tbsp. Korean chili flakes (gochugaru) or other chili flakes (Aleppo or crushed red pepper)
• 1 tbsp. kosher salt, more to taste
• 1 tsp. freshly ground black pepper
• 5 lb. boneless pork shoulder, cut into 2 or 3 pieces
For the sauce:
• 1 tbsp. peanut oil
• 4 garlic cloves, grated on a microplane
• 2 tbsp. grated fresh ginger root
• 1/3 c. gochujang (Korean chili paste) or other chili paste or sauce such as Sriracha
• 1/4 c. soy sauce
• 2 tbsp. ketchup
• 2 tbsp. mirin
• 2 tbsp. honey
• 1 tbsp. rice wine vinegar
• 1 tsp. Asian fish sauce
• 1 tsp. sesame oil
For the sesame pickled cucumbers:
• 6 Persian cucumbers, thinly sliced (or about 4 c. sliced cucumbers)
• 1 1/2 tbsp. rice vinegar
• 2 tsp. sesame oil
• 2 tsp. brown sugar
• 1/2 tsp. fine sea salt
• 1/4 c. thinly sliced red onion
• 2 tsp. sesame seeds
For serving:
• Cooked rice or toasted slider rolls
• Kimchi, optional
Directions
To prepare pork: Combine 5 cloves grated garlic, 2 tablespoons brown sugar, chili flakes, 1 tablespoon kosher salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
Set electric pressure cooker or slow cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure or 5 to 7 hours on high in a slow cooker.
To prepare sauce: In a small pot, warm peanut oil over medium heat. Add 4 cloves grated garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add gochujang, soy sauce, ketchup, mirin, honey, 1 tablespoon vinegar, fish sauce and 1 teaspoon sesame oil. Bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to a week ahead and stored in the refrigerator.)
To finish pork: If using a pressure cooker for pork, manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
To prepare cucumbers: In a small bowl, combine cucumbers, 1 1/2 tablespoons vinegar, 2 teaspoons sesame oil, 2 teaspoons brown sugar, sea salt and onion. Let sit, tossing once or twice, for at least 20 minutes. Stir in sesame seeds.
To serve: Heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid — just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that's fine.
Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.
Nutrition information per serving:
Calories420Fat23 gSodium1,410 mg
Carbohydrates13 gSaturated fat8 gTotal sugars9 g
Protein37 gCholesterol110 mgDietary fiber1 g
Exchanges per serving: 1 carb, 5 medium-fat protein.
Serves 6.
Note: From Melissa Clark.
• 2 tsp. kosher salt, more as needed
• 1 tsp. coriander powder
• 1 tsp. freshly ground black pepper
• 3 to 4 lb. bone-in beef short ribs
• 1 tbsp. olive oil or other fat (like bacon fat or duck fat), more as needed
• 3 leeks, whites only, chopped
• 2 large fennel bulbs, diced
• Pinch of salt
• 4 garlic cloves, minced
• 1 tbsp. chipotle chili powder
• 1 tbsp. tomato paste
• 1 c. dry red wine
• 1/2 c. pitted prunes, diced
• Fennel fronds or sliced green onions, or both, for serving
Directions
If time permits, rub salt, coriander and pepper all over beef, and let marinate in refrigerator for 1 hour, or, ideally, overnight.
Set electric pressure cooker to sauté function and add oil (or use a large skillet on the stove over medium-high heat). Sear beef until evenly browned on all sides, about 2 minutes per side. You'll probably have to do this in batches. Transfer to a plate as the pieces brown. Or if using a skillet, transfer them to pressure cooker or slow cooker.
Add leeks, fennel and pinch of salt to hot pan and cook until soft, about 8 minutes, then add garlic, chili powder and tomato paste; cook until fragrant, 1 to 2 minutes. Pour in wine. Add prunes and beef (or add prunes and fennel-wine mixture to the meat in the pot).
Cover, then cook for 35 minutes on high pressure. Manually release pressure. If sauce seems thin, pull out beef pieces and reduce sauce using sauté function. Serve with fennel fronds or green onions, or both, for garnish.
Nutrition information per serving:
Calories300Fat15 gSodium800 mg
Carbohydrates24 gSaturated fat5 gTotal sugars11 g
Protein18 gCholesterol60 mgDietary fiber5 g
Exchanges per serving: 2 vegetable, ½ fruit, ½ carb, 2 medium-fat protein, 1 fat.
Serves 10.
Note: From Melissa Clark.
For the pork:
• 5 garlic cloves, divided
• 2 tbsp. honey
• Finely grated zest of 2 limes
• 2 1/2 tsp. kosher salt, more to taste
•1 tsp. freshly ground black pepper
• 4 lb. boneless pork shoulder, cut into 2 or 3 pieces
• 1 tbsp. peanut oil, more as needed
• 1 bunch of cilantro, leaves and stems separated
• 3/4 cup water
• 3 tbsp. Asian fish sauce
• 1 tbsp. rice wine vinegar
• 1 small red or green chili, sliced
For the salad:
• 1 pomelo or 3 grapefruits
• 1 1/2 tsp. fresh lime juice
• 1/4 tsp. honey
• 6 Persian cucumbers, thinly sliced (about 4 c.)
• Leaves from 1 bunch fresh cilantro
• Leaves from 1 bunch fresh mint
• 1 to 2 jalapeños, thinly sliced, seeds removed or not, to taste
• Fine sea salt, to taste
• Cooked rice or rice noodles, for serving (optional)
Directions
Grate 1 garlic clove into a small bowl, then stir in honey, lime zest, salt and pepper.
Cut 1-inch deep slits all over pork. Rub marinade all over, and into slits, and let sit at least 30 minutes at room temperature, or even better, cover and refrigerate for up to 24 hours.
Slice remaining 4 garlic cloves. Set electric pressure cooker to sauté (or use a large skillet), and add oil. Once it's hot, add half the garlic and cook until golden brown, about 5 minutes. Transfer with slotted spoon to plate lined with a paper towel and sprinkle liberally with salt. Repeat with remaining garlic, adding more oil if needed.
Add pork to pot and sear until browned all over, about 2 minutes per side.
Add cilantro stems to pot with pork (reserve leaves for salad). Add 3/4 cup water, fish sauce, vinegar and chili to pot. Set to cook for 90 minutes on high pressure. Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces while still warm. Pork can be made up until this point up to 3 days ahead (store it in the refrigerator).
While pork cools, strain liquid from bottom of pot. Pour off fat, or chill liquid and scoop off fat.
When ready to serve, heat the broiler. Transfer pork to a rimmed baking sheet, and toss with a tablespoon or two of the reserved cooking liquid (just enough to coat it without making it soggy). Broil until crisped on top, 2 to 3 minutes; it will char in some places, and that's fine.
Cut top and bottom off pomelo or grapefruit. Stand fruit up on cutting board on a flat end, then slice off the peel and pith, letting your knife follow curve of fruit. Working over a large bowl to catch the juices, slice the segments away from the membranes, letting fruit fall into the bowl.
In a small bowl, whisk together 1/3 cup reserved pork cooking liquid, lime juice and honey. Add mixture to bowl with pomelo or grapefruit and toss in cucumbers, cilantro leaves from the two bunches, mint and sliced jalapeño. Season with salt to taste.
In a large bowl, toss shredded pork with more cooking liquid to taste. Serve pork with salad topped with garlic chips, with rice or rice noodles if you like.
Nutrition information per serving:
Calories340Fat17 gSodium950 mg
Carbohydrates16 gSaturated fat6 gTotal sugars10 g
Protein30 gCholesterol85 mgDietary fiber2 g
Exchanges per serving: ½ fruit, ½ carb, 4 medium-fat protein.
It’s too soon to tell how much the immigration crackdown is to blame.
