Turkey chili

Olive oil	3 tablespoons
Turkey, ground	1 ½ pounds
Taco seasoning mix	1 ounce pack
Coriander, ground	1 teaspoon
Oregano, dried	1 teaspoon
Chili pepper flakes	1 teaspoon
Tomato paste	2 tablespoons
Beef broth	14.5 ounces
Salsa	7 ounces
Tomatoes, crushed in puree	14.5 ounces
Green chili peppers, chopped	7 ounces
Onion, medium, finely chopped	1
Bell pepper, green, chopped	1
Zucchini, medium, halved, chopped	3
Green onions, chopped	1 bunch
Sour cream	1 cup
Cheddar cheese, shredded	1 cup

1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat.
2. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible.
3. Add taco season, coriander, oregano, chili flakes, and tomato paste; mix until meat is evenly coated, and continue until turkey is well browned.
4. Add broth, and simmer to reduce liquid slightly, about 5 minutes.
5. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for 10 minutes. Adjust the thickness at any time by adding water.
6. While chili is simmering, heat 1 tablespoon of oil in a large skillet over medium-high heat.
7. Cook onion and bell peppers, stirring occasionally for 5 minutes, or until the onion is translucent and the bell pepper is lightly browned.
8. Add to the chili, and reduce to a low simmer.
9. In the same skillet, heat 1 tablespoon oil over medium-high heat.
10. Add zucchini, and cook stirring occasionally for 5 minutes, or until lightly browned.
11. Add zucchini to the chili, and continue cooking for 15 minutes more, adding water as needed to adjust thickness.

Ladle chili into serving bowls, and top with sour cream, green onions, and cheese.

Roasted salmon with whole grain mustard crust

Mustard, whole grain	¼ cup
Olive oil, extra virgin	1 tablespoon
Chives, minced	1 ½ tablespoons
Salmon fillets, wild, skin-on	4 8-ounce
Salt
Black pepper, freshly ground

1. Preheat oven to 400°F, and line a baking sheet with aluminum foil.
2. In a small bowl, stir together the mustard, olive oil, and chives.
3. Season salmon fillets with salt and pepper, and place skin-side down on the foil.
4. Spread the mustard mixture over the tops of the fillets.
5. Roast for 6 minutes, and remove from oven.
6. Preheat the broiler.
7. Broil the salmon 6 inches from the heat for about 4 minutes, until the mustard crust is browned, and the salmon is cooked through.
8. Using a spatula, carefully slide the salmon fillets off their skins, and transfer to plates.

Recipe published in Food & Wine, February 2012.

Garlicky potatoes, green beans, & cauliflower

Potatoes, fingerling, scrubbed, not peeled	1 pound
Salt
Cauliflower florets	3 cups
Green beans	1 pound
Olive oil, extra-virgin	3 tablespoons
Garlic cloves, finely chopped	5
Pimentón de la Vera	½ teaspoon
Sherry vinegar	1 tablespoon

1. In a large pot, cover the potatoes with 2 inches of salted water, and bring to a boil.
2. Reduce the heat to moderate, and cook until the potatoes are almost tender, about 8 minutes.
3. Add the cauliflower and green beans, and simmer until tender, about 5 minutes.
4. In a small skillet, heat the olive oil.
5. Add the garlic, and cook over low heat until browned, about 1 minute.
6. Add the pimento, and a large pinch of salt, and then remove from the heat.
7. Sprinkle with vinegar, toss with vegetables, and serve.

Recipe by José Andrés, published in Food & Wine, February 2012.

North African fish stew

Olive oil, extra-virgin	¼ cup
Onions, red, medium size, thinly sliced	2
Raisins, golden	2 tablespoons
Cashews, salted, roasted	¼ cup
Bell pepper, thinly sliced	1 red 1 yellow
Tomatoes, medium size, peeled, seeded, sliced crosswise 1-inch thick	4
Ras el hanout (Moroccan spice blend)	1 tablespoon
Vegetable stock	1 ½ cups
Catfish or tilapia fillets, cut into 1 ½-inch cubes	1 ½ pounds
Salt
Black pepper, freshly ground
Couscous	2 cups
Cinnamon, ground	½ teaspoon
Cumin, ground	½ teaspoon
Butter, unsalted	1 tablespoon
Water, boiling	2 cups
Scallions, thinly sliced	2

1. In a large, deep skillet, heat 2 tablespoons of the oil.
2. Add half of the onions, and cook over moderate heat, stirring, until browned; about 8 minutes.
3. With a slotted spoon, transfer to a bowl.
4. Add the raisins and cashews to the skillet, and cook for 1 minute; transfer to the bowl.
5. Add the remaining oil to the skillet, and then the remaining onions with the bell peppers.
6. Cook until softened, about 7 minutes.
7. Add the tomatoes, ras el hanout (recipe follows), and stock; cover and cook for 10 minutes.
8. Season fish with salt and pepper, and add to the skillet.
9. Cook over moderately high heat until the fish is cooked, about 5 minutes.
10. Place the couscous in a bowl, and toss with cinnamon and cumin.
11. Add hot water, cover, and let stand for 10 minutes.
12. Stir in butter, salt, and freshly ground pepper.
13. Spoon couscous into bowls, top with stew, and then garnish with cashew-raisin mixture and scallions.

Recipe by Cat Cora, published in Food & Wine, February 2012.
Ras el hanout

Ginger, ground	2 teaspoons
Cardamom, ground	2 teaspoons
Mace, ground	2 teaspoons
Cinnamon, ground	1 teaspoon
Coriander seeds, ground	1 teaspoon
Allspice, ground	1 teaspoon
Nutmeg, ground	1 teaspoon
Turmeric, ground	1 teaspoon
Black pepper, freshly ground	½ teaspoon
White pepper, freshly ground	½ teaspoon
Cayenne pepper, ground	½ teaspoon
Anise seeds, ground	½ teaspoon
Cloves, ground	¼ teaspoon

1. Blend all the spices together in a bowl.
2. Store in a glass, air-tight jar in a dry, dark place.

Coconut shrimp soup

Vegetable oil	1 tablespoon
Onion, chopped	½ cup
Fish or chicken stock	2 cups
Lemongrass, fresh inner stalk, minced	12-inch stalk
Garlic, minced	2 cloves
Ginger, freshly grated	2 teaspoons
Serrano or jalapeño chile, minced	1
Cilantro, freshly chopped	¼ cup
Coconut milk	2 cups
Shrimp, raw, shelled, deveined	1 pound
Salt
Pepper, freshly ground
Green onions, chopped	¼ cup

1. Heat the oil in a large saucepan, add the onion, and sauté until it starts to turn golden, about 15 minutes.
2. Add the stock, lemongrass, garlic, ginger, chile (include seeds if a spicier soup is desired), and 2 tablespoons cilantro.
3. Bring to a boil, and then lower the heat to a simmer for 10 minutes.
4. Add coconut milk, and heat to just below boiling.
5. Add the shrimp, and continue cooking until they turn white and curl tightly, about 2 minutes.
6. Season to taste with salt and pepper.
7. Garnish with green onions and cilantro.

Source: Recipes from the Pacific Rim by Marjie Lambert