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.

Poulet tchoupitoulas

Active: 45 minutes; Total: 2 hours 30 minutes; Yield: 4 to 6

Butter, unsalted	1 tablespoon + 2 tablespoons
Onions, yellow; julienned	3 cups
Bell pepper, red; chopped	½ cup
Salt	2 teaspoons + 1 tablespoon
Cayenne	¼ teaspoon + ⅛ teaspoon + ½ tablespoon
Pepper, freshly ground	1 tablespoon +
Andouille sausage	½ pound
Garlic; chopped	1 tablespoon
Sweet corn; kernels removed	1 ear
Eggs	5 large
Heavy cream	2 cups
Tabasco	¼ teaspoon
Worcestershire sauce	1 teaspoon
Crusty bread; cubed	4 cups
Parmigiano-Reggiano; grated	½ cup
Paprika	3 ¾ teaspoons
Garlic powder	1 tablespoon
Onion powder	½ tablespoon
Oregano, dried	½ tablespoon
Thyme, dried	½ tablespoon
Vegetable oil	½ cup +
Chicken thighs	6 pounds

1. Preheat oven to 350°F; grease a 2-quart glass rectangular baking dish with 1-tablespoon butter. 
2. In a large sauté pan over medium-high heat, melt 2-tablespoons butter, then add the onions, bell pepper, 1-teaspoon salt, and ¼-teaspoon cayenne. 
3. Season generously with pepper, and sauté until the onions are soft and start to brown, about 6 minutes. 
4. Add the sausage, and continue to cook for 3 minutes. 
5. Add the garlic and corn, and cook for 1 minute; remove from heat and set aside. 
6. In a mixing bowl, whisk the eggs for 30 seconds. 
7. Add the cream, 1-teaspoon salt, ⅛-teaspoon cayenne, Tabasco, and Worcestershire; whisk until fully incorporated. 
8. Stir in the sautéed sausage mixture, and then add the bread cubes; mix well. 
9. Transfer the filling to the prepared dish, and sprinkle with cheese. 
10. Bake until golden brown and set, about 55 minutes. 
11. In a small bowl, combine paprika, 1-tablespoon salt, garlic powder, ½-tablespoon pepper, onion powder, ½-tablespoon cayenne, oregano, and thyme with the oil; mix well. 
12. Smear the mixture evenly over each piece of chicken. 
13. Heat a large oven-safe sauté pan over medium-high heat. 
14. When hot, add enough oil to coat the bottom of the pan. 
15. Place the chicken in the pan skin side down, and sear until a deep golden brown, about 6 to 8 minutes. 
16. Turn the chicken, and place in the oven, roasting until the juices run clear, about 25 to 30 minutes. 
17. Remove from the oven, and rest for 5 minutes before serving. 

Recipe mildly adapted from Emeril Lagasse’s recipe featured in The Last Holiday.

Lemony shrimp with bean stew

Active: 30 minutes; Total: 30 minutes; Serves: 4

Lemon zest	1 teaspoon
Lemon juice	2 tablespoons
Paprika, smoked	½ teaspoon
Garlic, grated	2 cloves
Salt, kosher	¾ teaspoon +
Pepper, freshly ground	¾ teaspoon +
Shrimp, deveined, peeled	1 pound
Butter, unsalted	4 tablespoons
Leeks, trimmed, halved lengthwise, white and light green parts sliced crosswise ½-inch thick strips	2 large
Cannellini beans, rinsed	15 ounces
Chicken stock, low sodium	2 cups
Parsley, fresh, finely chopped	2 tablespoons
Bread, toasted

1. In a medium bowl, combine the zest, paprika, garlic, ¾-teaspoon salt, and ¾-teaspoon pepper; add the shrimp, tossing to coat. 
2. In a large pot, melt the butter over medium-high heat. 
3. When the butter is foaming, add the shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. 
4. Using a slotted spoon, transfer the shrimp to a plate; set aside. 
5. Add the leeks, season with salt and pepper, and cook over medium heat until the leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. 
6. Add the beans and chicken broth, and bring to a boil over high heat. 
7. Lower the heat and simmer about 8 to 10 minutes. 
8. Stir in the reserved shrimp and any juices from the plate, parsley, and lemon juice; season with salt and pepper. 
9. Serve with toasted bread. 

Recipe from nytimes.com.

Roasted turkey legs

Active: 10 minutes; Total: 1 hour 10 minutes; Serves: 4

Oil spray, avocado
Turkey drumsticks, bone in, skin on	4 10-ounce each
Butter, melted	¼ cup
Salt, sea	1 teaspoon
Pepper, freshly ground	¼ teaspoon
Garlic powder	1 teaspoon
Thyme, dried	1 teaspoon
Paprika	1 teaspoon

1. Preheat your oven to 450°F; set a rack in the middle position. 
2. Spray a rack with oil, and place in a baking sheet lined with foil. 
3. Combine the seasonings in a small bowl. 
4. Pat the legs with paper towels. 
5. Brush them with butter, and sprinkle with the seasoning mix, pressing to make it adhere. 
6. Spray the legs with oil to prevent the seasonings from burning. 
7. Roast for 20 minutes uncovered, then cover loosely with foil and roast 15 to 30 minutes more. 
8. Let rest covered in foil for 10 minutes before serving.

Recipe from Healthy Recipes.

Slow-roasted salmon with walnut-olive vinaigrette

Active: 20 minutes; Total 50 minutes; Serves: 6

Olive oil, extra virgin	½ cup + ¼ cup
Paprika, smoked	1 tablespoon
Lemon, zest and juice	1 tablespoon zest + 3 tablespoons juice
Salmon	2 ½ pounds
Salt, kosher	2 ½ teaspoon + ¼ teaspoon
Pepper, freshly ground	½ teaspoon + ¼ teaspoon
Parsley, flat leaf, finely chopped	½ cup
Walnuts, toasted, finely chopped	¼ cup
Vinegar, champagne or white wine	¼ cup
Olives, kalamata, pitted, chopped	¼ cup
Olives, Castelvetrano, pitted, chopped	¼ cup

1. Preheat your oven to 325°F; set a rack in the middle position. 
2. Whisk ½-cup oil and paprika in a small bowl; set aside 1 tablespoon of the oil mixture, and then stir the lemon zest and juice into the oil mixture in the small bowl. 
3. Place the salmon in a large baking dish; sprinkle both sides with 2 ½-teaspoons salt and ½-teaspoon pepper (tuck the tapered end of the salmon under if needed to fit in the dish). 
4. Pour the lemon-paprika mixture over the salmon; bake until the thickest party of the salmon flakes easily with a fork, about 30 to 35 minutes, spooning lemon-paprika mixture in the baking dish over the salmon every 10 minutes. 
5. Remove from the oven; let rest 5 minutes. 
6. Whisk together parsley, walnuts, vinegar, olives, and ¼-cup oil in a small bowl; season with ¼-teaspoon salt and ¼-teaspoon pepper. 
7. Using two large spatulas, carefully lift the salmon from the baking dish, and transfer to a large platter; discard remaining lemon-paprika mixture in the baking dish. 
8. Spoon the walnut-olive vinaigrette on the salmon. 
9. Drizzle the salmon with the reserved oil mixture. 
10. Serve warm or at room temperature. 

Recipe from Food&Wine, by Justin Chapple.

Chicken korma

Active: 30 minutes; Total: 45 minutes + marinade; Serves: 2 to 4

Chicken, bone-in, skinless	1.2 pounds
Yogurt, plain	3 tablespoons + ¼ cup
Garlic, grate with microplane	2 cloves
Ginger, grate with microplane	1-inch piece
Turmeric, ground	¼ teaspoon
Paprika	1 teaspoon
Garam masala	1 teaspoon + ½ teaspoon
Salt	½ teaspoon + ¼ teaspoon
Oil	1 ½ tablespoons + 1 tablespoon
Cardamom, green, whole	5 pods + 1 pod
Onions, red, sliced	2 medium
Almonds, whole	4
Cashews, whole	6
Water	½ cup
Bayleaf	1 leaf
Cloves	3
Cinnamon	2-inch stick
Serrano chili, slit	1
Coriander powder	1 ½ teaspoon
Cilantro	Garnish
Rice, cooked

1. In a mixing bowl, combine the chicken, 3-tablespoons yogurt, garlic, and ginger. 
2. Add the turmeric, paprika, 1-teaspoon garam masala, and ½-teaspoon salt. 
3. Mix together; set aside in the refrigerator up to overnight. 
4. Heat 1 ½-tablespoons oil in a pan, then add 3 to 5 cardamom pods. 
5. Add the onions; sauté, stirring often, until golden brown and caramelized. 
6. Turn off the stove, and add the almonds and cashews; cool completely. 
7. Blend the onion mixture with ¼-cup yogurt until smooth; set aside. 
8. In the same pan, heat 1-tablespoon oil, then add the bayleaf, cloves, cardamom pod, and cinnamon; sauté for a minute. 
9. Add the chicken and chili. 
10. Sauté on medium heat until the smell of raw garlic and ginger goes away; about 5 to 7 minutes. 
11. Add the onion paste and water, then ¼-teaspoon salt. 
12. Add ½-teaspoon garam masala and coriander powder, mix well.
13. Cover and cook on medium heat until the chicken turns tender and is soft cooked; adjust salt as needed, and add more water if it is too thick.
14. Sprinkle with cilantro, serve with rice. 

Recipe from Swasthi’s Recipes, June 2020.