Chicken, okra & andouille sausage gumbo

Active: 1 hour 30 minutes; Total: 3 hours; Yield: 8 servings

Oil, peanut	1 cup
Flour, all-purpose	1 cup
Onion, chopped	2 large
Celery, chopped	1 cup
Garlic, minced	5 cloves
Okra	12 ounces
Sausage, andouille; sliced	20 ounces
Tomato paste	6 ounces
Bay leaves	2
Salt	1 teaspoon
Water	2 quarts
Rice, cooked
Chicken, roasted, shredded	1 pound

1. Heat the oil in a large heavy pot over medium heat. 
2. Add the flour and cook for 40 to 50 minutes, stirring constantly, to make a dark roux. 
3. Add the onion, celery, and garlic, stir to coat, and cook for 5 minutes. 
4. Add the okra, and cook for 5 minutes, stirring to coat the vegetables with the roux. 
5. Add the sausage, tomato paste, bay leaves, salt, and water; stir, bring to a simmer, cover and cook for 2 hours. 
6. Add the chicken, and cook for 5 minutes longer. 
7. Serve with rice.

Recipe generously adapted from In a Cajun Kitchen by Terri Pischoff Wuerthner.

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.

The Blue Pig

Active: 30 minutes; Total: 4 hours; Serves: 12

Pork tenderloin	2  1-pound tenderloins
Pepper, freshly ground	2 teaspoon
Salt	2 teaspoon + ¼ teaspoon
Garlic powder	4 teaspoons
Blueberries, fresh	1 cup
Garlic; smashed,  minced	4 + 2 teaspoons
Thyme	7 to 8 sprigs
Honey	1 tablespoon
Balsamic vinegar	½ cup
Rice, rinsed	1 cup
Water	1 ½ cup
Butterfly-pea flowers	6 blossoms
Lemongrass purée	1 tablespoon
Pansy, fresh picked	Garnish

The Blue Pig:

1. Pat the tenderloin dry with paper towels.
2. Combine the pepper, 2-teaspoons salt, and garlic powder in a small bowl; rub the mixture all over the tenderloin.
3. Using a sous vide, preheat the water to 145°F; place each tenderloin in a separate foodsaver bag with two smashed garlic cloves and several thyme sprigs, seal, then cook them both for 3 to 4 hours. Let rest 15 minutes, then brown on all sides in a skillet over medium-high heat with oil.
4. Using an oven, preheat to 375°F; line a rimmed baking sheet with aluminum foil. Place the tenderloin on the baking sheet, and onto the center rack of the oven; bake for 20 to 30 minutes, until an internal thermometer reads 140°F to 150°F; rest for 15 minutes before cutting. 

Blueberry balsamic sauce: 

1. Combine the blueberries, garlic, honey in a small saucepan over medium heat. 
2. Mash the berries with the back of a wooden spoon to release the juices. 
3. Simmer 3 to 4 minutes, until the berries are softened. 
4. Add the balsamic vinegar, and simmer for an additional 10 to 15 minutes, or until the mixture is reduced and thickened. 

Blue rice: 

1. Beat the lemongrass stalk with a mallet, then tied it in an overhand knot. 
2. Place the rice, lemongrass, and butterfly-pea flowers in a small pot, add the water; bring to a boil, cover, and cook for 20 minutes. 
3. Let the rice rest for 15 minutes, fluff with a fork, and remove the lemongrass. 

Gussying up the pig:

1. Shape the rice onto a large serving platter with a crater in the center for the tenderloin. 
2. Slice the tenderloin into ¾- to 1-inch slices, and arrange in the center of the rice. 
3. Drizzle some of the blueberry balsamic sauce over the tenderloin, and serve the remaining with the dish. 
4. Garnish with flowers, and serve! 

Note: This is a work-in-progress for an upcoming color-themed dinner party. First attempt had the flavors but lacked the textures; might have been the meat thickness. Also, tried to dye the tenderloin in the sous vide by adding butterfly-pea flowers but was unsuccessful; it was a speckled sow. The sauce is addictive. Lastly, the forget-me-not flowers lacked any plate appeal as garnish. Second attempt: we baked one and used the sous vide on another tenderloin. I thought the baked was overcooked and was bland, and the sous vide was juicy and flavorful; however, James thought the baked was what his tastebuds expects, and suspects the sous vide version was undercooked. Non-jasmine rice worked better, and beware of overcooking the sauce.

Recipe from me having to figure out a “blue” dish for a color-themed dinner party.

Thai salmon bake

Active: 10 minutes; Total: 45 minutes; Serves: 4

Garlic, crushed	2 cloves
Ginger, peeled, finely chopped	¾-inch piece
Coconut milk,	14 ounces
Sugar, coconut	1 tablespoon
Thai 7 Spice seasoning	1 ½ teaspoon
Fish sauce	2 tablespoons
Lime juice, freshly squeezed	1 tablespoon
Shallots, finely chopped	3 large
Cilantro, finely chopped	2 tablespoons
Salmon fillets, skin on	20 ounces
Asparagus, cut into ¾-inch piece	9 ounces
Rice, basmati, cooked

1. Preheat your oven to 400°F. 
2. Place the garlic, ginger, coconut milk, sugar, seasoning, fish sauce, and lime juice in a medium-sized bowl, and mix together; then add the shallots and cilantro. 
3. Place the salmon, skin side down, and the asparagus on a sheet pan; pour the sauce over the top. 
4. Cover with foil, and bake for 35 minutes; serve with rice. 

Recipe from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

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.

Seared scallops with basil risotto

Active: 1 hour; Serves: 4

Pineapple juice	2 cups
Vegetable broth	1 ½ cups
Butter, unsalted	3 tablespoons
Onions, yellow, minced	1/3 cup
Garlic, minced	1 tablespoon
Rice, arborio, uncooked	1 ¼ cups
Parmesan, freshly grated	3/4 cups
Salt	½ teaspoon +
Pepper, freshly ground	¼ teaspoon +
Basil, fresh, minced	3 tablespoons
Sea scallops	1 pound
Vegetable oil	2 tablespoons +
Microgreens	½ cup

1. Combine the juice and broth in a medium saucepan set over medium heat. 
2. Bring the mixture to a simmer, then cover with a lid and remove from the heat. 
3. Heat the butter in a large saucepan set over medium-low heat. 
4. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. 
5. Add the rice and cook, stirring, for 1 minute. 
6. Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. 
7. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunch, about 30 minutes. 
8. Stir in the cheese, salt, and pepper, then turn off the heat and stir in the basil; set aside, covered, while you cook the scallops. 
9. Pat the scallops dry, then season with salt and pepper. 
10. Heat the oil in a medium skillet set over medium-high heat. 
11. Once the oil is hot, add half of the scallops and cook undisturbed for 2 minutes. 
12. Flip the scallops once, then tilt the skillet and baste them with the oil. 
13. Continue cooking the scallops an additional 1 minute, until no longer translucent. 
14. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed. 
15. Divide the risotto among serving plates and top with the scallops. 
16. Garnish with the microgreens and serve. 

Recipe from The Secret Ingredient Cookbook, July 2021.