Grilled Lobster with Cilantro-Chile Butter

SERVES 2–4

INGREDIENTS:

4 oz. unsalted butter, softened

3 tbsp. minced cilantro

4 Fresno or Holland chiles, stemmed, seeded, and minced

1 lime, zested and quartered

2 2-lb. live lobsters

¼ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS:

1. In a small bowl, stir together butter, cilantro, chiles, and lime zest; set aside. Using a heavy cleaver, split each lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green innards and cut off the claws. Transfer the lobster halves, shell side down, to a baking sheet; crack the lobster claws and transfer them to the baking sheet. Drizzle lobster halves and claws with oil and season with salt and pepper.

2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a 12" cast-iron grill pan over medium-high heat.) Place lobster halves (flesh side down) and claws on grill and cook for 5 minutes. Turn over lobster halves and claws and spread each with some of the cilantro–chile butter; continue cooking until cooked through, about 3 minutes more. Serve with lime wedges.

Cauliflower, Cabbage, and Carrot Achar (Malaysian-Style Pickle)

MAKES 5 CUPS

INGREDIENTS

• 1½ lbs. cabbage, about ½ a small head
• 12 oz. carrots, cut into sticks 2½” long and ⅓” thick
• 10 oz. cauliflower, cut into 1” pieces
• 2¼ oz. fresh turmeric, peeled and roughly chopped
• ½ cup roasted peanuts
• ¼ cup tamarind paste, soaked in ¼ cup boiling water, seeds and pods removed
• 3 tbsp. fish sauce
• 2 tbsp. vegetable oil
• 2 tsp. chile sauce
• 5 large garlic cloves, roughly chopped
• 1 2” piece ginger, peeled and roughly chopped
• ¾ cup white vinegar
• 2 tbsp. light brown sugar
• ½ tsp. salt
• ⅓ cup toasted sesame seeds

INSTRUCTIONS

1. Heat oven to 200°. Bring a medium pot of salted water to a boil over high heat. Put cabbage into a sieve and blanch for 1 minute; transfer to a large bowl of ice water to stop it from cooking further, then gently shake sieve to remove excess water. Transfer to a bowl and set aside. Repeat with carrots and cauliflower, blanching for 2 minutes instead of 1. Divide the vegetables between two racks over two baking sheets in a single layer. Dry in oven 1–2 hours until dry to the touch.

2. Meanwhile, make the spice paste. In the bowl of a food processor, combine the turmeric, peanuts, tamarind, fish sauce, oil, chile sauce, garlic, and ginger and puree, scraping down the sides as necessary. Fry the paste in the bottom of a 6-qt. saucepan, stirring frequently, over medium heat for about 7 minutes until fragrant. Add the vinegar, brown sugar, salt, and 1 cup water and stir until the paste dissolves into the brine. Add all of the dried vegetables and stir to coat. Remove from heat and cover; allow to sit for 1 hour. Stir in sesame seeds. This recipe is not suitable for canning, but it will last in the refrigerator for at least a month.

Gulai Sayur (Indonesian-Style Collard Greens Curry)

SERVES 4–6 

INGREDIENTS

1½ tsp. ground turmeric 
7 shallots, roughly chopped 
4 cloves garlic, roughly chopped 
2 red or green Thai chiles, minced 
1 3" piece ginger, peeled and thinly sliced 
2 large fresh stalks lemongrass 
3 tbsp. peanut oil 
2 tsp. sugar 
1 tsp. kosher salt, plus more to taste 
1 14-oz. can unsweetened coconut milk 
2 lbs. collard greens, stemmed and cut crosswise into ½"-wide strips 
Freshly ground black pepper, to taste 

INSTRUCTIONS

1. Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to flatten and tie into a knot. 

2. Heat oil in a 6-qt. pot over medium-low heat; add reserved paste and lemongrass; cook, stirring often, until very fragrant, 10–12 minutes. Add sugar, salt, and coconut milk; bring to a simmer over medium heat. Add collards; cook, stirring occasionally, until just tender, 40 minutes. Remove lemongrass; season with salt and pepper and serve warm.

Bacon Caprese Salad

MAKES 2 CUPS
 

INGREDIENTS

FOR THE VINAIGRETTE:
¾ lb. bacon, diced and crisped, fat reserved
½ cup chopped celery
½ cup honey
½ cup rice vinegar
½ cup sliced shallots
¼ cup roasted garlic
1¼ tbsp. lemon juice
½ tbsp. dijon mustard
¼ cup canola oil
Kosher salt and freshly ground black pepper, to taste

FOR THE SALAD:
1 lb. fresh mozzarella, halved crosswise and thinly sliced
4 heirloom tomatoes, cut into wedges
1 tbsp. fresh marjoram leaves
 

INSTRUCTIONS

1. Make the vinaigrette: In a large food processor, process ½ lb. bacon, celery, honey, vinegar, shallots, garlic, lemon juice, and mustard until smooth. With the processor running, slowly add oil and the reserved bacon fat; season with salt and pepper.

2. Make the salad: Combine mozzarella, tomatoes, and marjoram; season with salt and pepper and drizzle with vinaigrette. Garnish with remaining bacon.