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.

Corned beef & cabbage

Beef, brisket with corned spice packet	3 pounds
Water
Onion, quartered	1 large
Carrots, cut into large chunks	3 large
Celery, cut into 2-inch pieces	3 stalks
Salt	1 teaspoon
Potatoes, red, cut in half	2 pounds
Cabbage, cut into eights	1 small

1. In a large Dutch oven, combine the beef, spice packet, water, onion, carrots, celery, and salt. 
2. Bring to a simmer, skimming off any foam that rises to the surface (careful not to scoop out the spices). 
3. Cover the pot, reduce the heat to low, and simmer until the meal is almost fork-tender, about 3 hours. 
4. Add the potatoes, and simmer, uncovered, until the potatoes are almost tender, about 30 minutes. 
5. Place the cabbage on top of and around the meat, cover the pot, and simmer until the cabbage is tender, 20 to 30 minutes. 
6. Transfer the meat to a cutting board, and let rest for 10 to 15 minutes. 
7. Cut across the grain, and serve in a bowl with ladles of vegetables and broth over the top.

Steamed snapper with garlic-ginger sauce

1. TBD

Recipe to-be-provided, but it was from the Food & Wine Annual Cookbook 2017.

Lamb & vegetable broth

Lamb shoulder or breast on the bone, fat trimmed	1 ½ pounds
Onion, large, chopped	1
Bay leaves	2
Water	6 ¼ cups
Carrots, chopped	3
Turnip, white, diced	½
Cabbage, white, small, shredded	½
Leeks, large, thinly sliced	2
Tomato paste	1 tablespoon
Parsley, chopped	2 tablespoons
Salt
Pepper, freshly ground

1. In a Dutch oven, combine the lamb, onion, bay leaves, and water; bring to a boil. 
2. Skim off the foam and continue to boil for a few minutes. 
3. Reduce the heat, cover, and simmer gently for 1 ½ to 2 hours. 
4. Remove the lamb from the stock, and place on a chopping board; leave to cool. 
5. Remove the meat from the bone, and cut into small pieces, which are returned to the pot; discard the bone. 
6. Add the carrots, turnip, cabbage, leeks, and tomato paste, and stir well. 
7. Add the parsley, and season well with salt and pepper. 
8. Bring the stock gently back to a boil, and then reduce the heat and simmer, uncovered, for 30 minutes, until all the vegetables are tender. 

Recipe from 500 Slow Recipes.

Grilled salmon tacos with lime slaw and mango salsa

Salmon filet with skin	1 ½ pounds
Chile powder	1 teaspoon
Salt	¼ teaspoon
Sugar	¼ teaspoon
Cumin	¼ teaspoon
Tortillas, corn	8
Green onions, thinly sliced	4
Slaw
Cabbage, shredded	10 ounces
Cilantro, chopped	½ cup
Mayonnaise, light	½ cup
Lime, freshly squeezed	2
Sugar	1 teaspoon
Chile powder	1/8 teaspoon
Salt	1/8 teaspoon
Salsa
Mango, skinned, small dice	1
Onion, red, diced	¼ cup
Bell pepper, red, diced	¼ cup
Cilantro, chopped	½ cup
Olive oil	1 teaspoon
Jalapeño, seeded, minced	1
Lime, freshly squeezed	1
Salt	1/8 teaspoon

Rub

1. Pat the salmon dry.
2. In a small bowl, combine the chile powder, sugar, salt, and cumin.
3. Sprinkle over the surface of the flesh-side of the salmon.
4. Set aside.

Slaw

1. In a large bowl, whisk together the mayonnaise, lime juice, sugar, salt, and chile powder.
2. Add the cabbage, cilantro, and green onions, and toss well to coat.
3. Cover and refrigerate.

Salsa

1. In a medium bowl, combine all ingredients.
2. Taste and adjust seasonings as necessary.
3. Cover and refrigerate.

Grill

1. Spray your grill with cooking oil, and light a medium-hot flame.
2. Place the salmon skin-side down on the grill, cover, and cook for about 5 minutes.
   Depending on the thickness of the fish, cook about 10 minutes per inch of thickness.
3. Flip the salmon over, peel off the skin, and cook for 3 minutes more, or until the fish flakes easily with a fork.
4. Remove from heat, and place it on a plate.
5. Place the corn tortillas on the grill for a few seconds a side to warm.
6. Flake the fish, and divide evenly between the tortillas.
7. Top with lime cilantro slaw and mango salsa.
8. Serve immediately with lime wedges.