Pássarito’s bacalhau

Active: 30 minutes; Total: 1 hour 10 minutes + desalination; Yield: 4 servings 

Salt cod, preferably Norwegian; desalinate 24-hours; drain	600 grams
Wine, dry white	250 milliliters
Milk, whole	250 milliliters
Bay leaf	1
Piquillo peppers, roasted	3
Olive oil	200 milliliters + 100 milliliters +
Garlic; half minced	2 cloves + 2 cloves
Paprika	Pinch
Cayenne	Pinch
Cilantro; roughly chopped	3 or 4 sprigs
Onion; thinly sliced	1 medium
Eggs; lightly beaten	4
Green onions; thinly sliced
Lemon	1

1. Combine the wine, milk, and bay leaf in a large saucepan half-filled with boiling water; plunge in the cod. 
2. After the liquid returns to a boil, cook for 10 minutes, then turn off the heat; drain and set aside. 
3. Combine the peppers, 200ml-oil, two-cloves garlic, paprika, and cayenne; blend until smooth, adding more oil, if necessary, to form a smooth sauce; set aside. 
4. Flake the cod, removing and discarding the skin and bones. 
5. Combine the cod in a medium bowl with 100ml-oil and cilantro. 
6. In a frying pan with a little oil, sweat the onion and remaining minced garlic. 
7. Add the flaked cod, cook for 2 to 3 minutes, then stir in the eggs; turn off the heat: the eggs should remain fairly runny. 
8. Arrange the cod and eggs on a plate, the pour the pepper sauce on top, and garnish with green onions and a squeeze of lemon. 
9. Serve with additional lemon wedges and a green salad. 

Recipe mildly adapted from Portugal Recipes & Ingredients by Anaïs Bourny Delon.

Black pepper beef & cabbage stir-fry

Active: 20 minutes; Total: 20 minutes; Yield: 2 to 4 servings

Peppercorns, black; coarsely crushed	1 tablespoon
Garlic; grated	3 cloves
Sugar, light brown	1 teaspoon
Cornstarch	1 teaspoon
Salt, kosher	1 teaspoon +
Beef tenderloin; thinly sliced crosswise	¾ pounds
Oil, sunflower or other neutral	3 tablespoons
Soy sauce	2 tablespoons
Green cabbage; thinly sliced	½ small head
Vinegar, sherry	1 tablespoon
Sesame seeds; toasted, crushed	1 tablespoon
Scallions; thinly sliced	2
Rice, cooked

1. Add peppercorns, garlic, sugar, cornstarch, and salt to a medium bowl; stir to combine. 
2. Add the beef, and toss to coat. 
3. Heat the oil in a large wok over medium-high. 
4. Add the beef and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes. 
5. Add soy sauce and toss beef to coat, about 1 minute. 
6. Using a slotted spoon, transfer the beef to a bowl. 
7. Add the cabbage to the wok, spread in an even layer, and let cook, undisturbed, for 1 minute or so that some pieces caramelize in the pan. 
8. Toss and cook the cabbage, stirring occasionally, until tender-crisp, 4 to 6 minutes. 
9. Stir in the vinegar, and season with salt. 
10. Return the beef and any juices back to the wok, and stir until well combined with the cabbage and warmed through, about 1 minute. 
11. Top with sesame seeds and scallions; serve with rice. 

Recipe mildly adapted from The New York Times Cooking by Sue Li.