Momofuku ginger scallion noodles

2 12 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
12 cup finely minced peeled fresh ginger
14 cup grapeseed or other neutral oil
1 12 tsp. usukuchi (light soy sauce)
34 tsp. sherry vinegar
34 tsp. kosher salt, or more to taste

Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

Hot Fudge Sundae, Add Flaky Salt

1 1/2cups  heavy whipping cream
1
/3c up Lyle’s Golden Syrup or corn syrup
tablespoons dark brown sugar

  • 1/4 cup (20 grams) cocoa powder
  • ounces (170 grams) bittersweet chocolate, roughly chopped
  • tablespoons unsalted butter
  • 1/4 teaspoon kosher salt
  • 1teaspoon vanilla extract
  • 1teaspoon flaky vanilla salt (regular flaky salt is fine, too)
  • 1 1/2 tablespoons toasted sesame seeds
  • 1 1/2 tablespoons turbinado sugar
  1. In a saucepan, combine the cream, syrup, sugar, and cocoa powder. Bring to a boil, reduce the heat, and let simmer for 5 minutes, stirring occasionally.
  2. Remove the pan from the heat and stir in the chocolate, butter, salt, and vanilla. Once the chocolate and the butter have melted, strain the entire mixture to ensure that no pesky cocoa powder clumps remain.
  3. Let cool to room temperature. If you are making this in advance, refrigerate until ready to use and then gently reheat on the stove or in the microwave until the hot fudge is pourable. Store in the fridge for up to 2 weeks.
  4. For the salty sprinkles: Combine everything in a small bowl and mix well. Store in a small jar and sprinkle on ice cream, sugar cookies just before baking, puddings, hot cocoa, milkshakes, etc.

Shawarma sauce from NY Times

2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

Prepare a marinade. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

Real Caramel Sauce

Makes 3 to 4 cups

  • cup golden syrup or light corn syrup
  • cups sugar
  • 3/8 teaspoon salt
  • cups heavy cream
  • tablespoons unsalted butter, cut into chunks
  • tablespoon plus 1 teaspoon vanilla extract
  • Equipment:
  • Candy thermometer
  • A long-handled silicone spatula or wooden spoon
  1. Combine the syrup, sugar, and salt in a heavy 3-quart saucepan. Cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture simmers around the edges.
  2. Wash the sugar and syrup from the sides of the pan with a wet pastry brush. Cover and cook for 3 minutes. (Meanwhile, rinse the spatula or spoon for use again later.) Uncover the pan and wash down the sides once more.
  3. Attach the candy thermometer to the saucepan, without letting it touch the bottom of the pan, and cook, uncovered, without stirring until the mixture reaches 305° F. Meanwhile, heat the cream in a small saucepan until tiny bubbles form around the edges of the pan. Remove the pan from the heat and cover it to keep the cream hot. When the sugar mixture is at 305° F, remove it from the heat and stir in the butter chunks.
  4. Gradually stir in the hot cream; it will bubble up and steam dramatically. Put the pan back on the burner and adjust the heat so that the mixture boils energetically but not violently. Stir until smooth. Continue to cook, stirring occasionally, to about 225° F (or 228° F for a sauce that thickens like fudge when poured over ice cream). Remove the pan from the heat and stir in the vanilla.
  5. Serve the sauce warm or hot. Store in the refrigerator (it keeps for ages) and reheat it gently in the microwave or a saucepan just until hot and flowing. You can stir in rum or brandy to taste. If the sauce (after reheating) becomes too thick or stiff to serve over ice cream, it can always be thinned with a little water or cream.

 

” Lupo’s ” Spiedie marinade

  • 1cup olive oil
  • 1cup lemon juice
  • 1cup white vinegar*
  • 2 garlic cloves (finely chopped or pressed)
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1teaspoon dried oregano
  • 1teaspoon garlic salt
  • 1teaspoon salt
  • 1teaspoon cracked black pepper
*use cider vinegar per Jack Reed
  1. Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don’t think this is necessary).

Spaghetti Puttanesca from seriouseats.com

  • 20160221-puttanesca-pasta-week-221/2 pound (225g) dried spaghetti
  • Kosher salt
  • 6 tablespoons (90ml) extra-virgin olive oil, divided
  • 4 medium cloves garlic, thinly sliced or finely chopped by hand (see note above)
  • 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons; 20–30ml chopped anchovy)
  • Large pinch red pepper flakes
  • 1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note above)
  • 1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note above)
  • 1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14 ounce can)
  • Small handful minced fresh parsley leaves
  • 1 ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving
  • Freshly ground black pepper
  • 1 (5-ounce; 140g) can oil-packed tuna (optional)

 

  • Place spaghetti in a large skillet, sauté pan, or saucepan and cover with water. Add a small pinch of salt. Bring to a boil over high heat, stirring occasionally to prevent pasta from sticking.

  • 2.Meanwhile, in a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.
  • 3.Add tomatoes, stir to combine, and bring to a bare simmer. Continue to simmer until pasta is cooked to just under al dente (about 1 minute less than the package recommends).
  • 4.Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.
  • 5.Add a few tablespoons of pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.) Stir in remaining olive oil, parsley, and cheese.
  • 6.Season with salt and pepper. (Be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients.) If using, stir in canned tuna and break it up with a fork. Serve immediately with more grated cheese at the table.

 

General Tso’s sauce from purewow.com

purewow_general_tsos_12 teaspoons sesame oil
6 scallions, white part finely sliced, green part chopped into 1-inch pieces
3 cloves garlic, minced
1 tablespoon minced ginger
5 small dried chiles (optional)
¼ cup vegetable broth
¼ cup soy sauce
3 tablespoons rice vinegar
2 tablespoons mirin
3 tablespoons sugar
1 tablespoon cornstarch
Sesame seeds, for garnish (optional)

In a medium pot, heat the sesame oil over medium heat. Add the finely-chopped white scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes.

Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.

In a small bowl, whisk the sugar and cornstarch to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer. Stir in the large pieces of green scallion.

Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.

Grilled Swordfish Steaks with Basil-Caper Butter from food & wine

  • download6 tablespoons unsalted butter, softened
  • 2 tablespoons chopped basil
  • 2 teaspoons drained capers, chopped
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • Four 8-ounce swordfish steaks, cut 1 inch thick
  1. Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.
  2. In a large, shallow dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.
  3. Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side. Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away.