Thai-Curried Prime Beef (Gaeng Pannang Nua)

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This signature but simple Thai dish is delicious with prime rib meat. Note the name, which shows the influence of Malaysia’s Penang Island. Serve this curry over jasmine rice accompanied with grilled eggplant. Look for kaffir lime leaves, curry paste, fish sauce and coconut milk in Asian markets and gourmet food stores.

Ingredients

•    3 dried kaffir lime leaves
•    1/2 cup hot water
•    3 cups coconut milk
•    1/4 cup red curry paste
•    2 pounds prime rib meat, diced
•    1 teaspoon sugar (optional)
•    1 teaspoon fish sauce (nam pla)
•    1 cup water
•    5 large potatoes, diced
•    Salt to taste

Instructions

Soak the kaffir leaves in hot water for 10 minutes, then drain.

In a large saucepan, heat one cup coconut milk over low heat, stir in the red curry paste and the lime leaves, and simmer for 2 minutes.

Add the beef, stir, and cook, covered, for about 30 minutes over low heat. Add the sugar (if using), fish sauce, the remaining coconut milk, the water, potatoes and salt. Cook, covered, over low heat for 30 minutes. Remove the lime leaves before serving.

Dr Pepper Barbecue Sauce

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Also unique to Texas barbecue is the combination of two Texas favorites — brisket and Dr Pepper soft drink. Dr Pepper was created by German pharmacist Charles Alderton in Waco in 1885 and was nationally introduced at the 1904 Louisiana Purchase Exposition.

Ingredients

  • 2 1/2 cups Dr Pepper
  • 1 cup ketchup
  • 1/2 cup vegetable oil
  • 1/2 cup fresh lemon juice
  • 1/4 cup dry minced onion
  • 2 teaspoons kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes

Instructions

Combine all of the ingredients in a blender or food processor. Blend for two minutes. Store the sauce, refrigerated, in a covered container. Shake well before using. (The sauce will keep refrigerated for several weeks.)

Brisket Rub

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Brisket rubs vary from cook to cook with each having their special blend. This is a basic recipe that can be adapted by adding or eliminating ingredients.

Ingredients

  • 1/4 cup coarse kosher salt
  • 1/4 cup granulated sugar
  • 1/4 cup freshly ground black pepper
  • 3/4 cup sweet paprika
  • 2 tablespoons granulated garlic
  • 2 tablespoons garlic salt
  • 2 tablespoons onion powder
  • 2 tablespoons chili powder
  • 2 teaspoons ground red pepper

Instructions

Combine the ingredients in a bowl and stir well to incorporate. (This rub will keep stored in a covered container for two months.)

Pork and red chile Tamales

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These are some of the most common tamales in the Southwest. They can be found in restaurants, cafes and in the coolers toted by strolling vendors. Everybody loves them, so make a bunch and freeze any leftovers. This recipe makes enough pork filling to make another batch of tamales, but you can always just use the extra pork for burritos.

Ingredients

•    1 recipe Basic Masa (recipe follows)
•    2 1/2 pounds boneless pork butt, trimmed of excess fat
•    6 cloves garlic, peeled
•    1 teaspoon black peppercorns
•    2 bay leaves
•    1 teaspoon salt
•    1 recipe New Mexico Red Chile Sauce (recipe follows)
•    At least 36 softened corn husks, plus 36 strips for tying

Instructions

Arrange the pork butt in a large Dutch oven or heavy-bottomed stockpot. Add the garlic, peppercorns, bay leaves and salt. Pour over it enough cold water to cover by several inches. Turn the heat to high and bring the liquid to a boil, then reduce the heat and simmer, partially covered, about 2 hours.

Transfer the pork to a cutting board and allow it to rest 20 minutes. Using 2 forks, shred the meat. In a bowl, combine 2 cups of the shredded pork with enough red chile sauce to thoroughly moisten the meat.

To assemble the tamales, spread about 1/3 cup dough onto the center of each corn husk. Spoon several tablespoons of the shredded pork filling down the center of the dough. Fold and tie the tamale; repeat with the remaining ingredients and husks.

Steam the tamales for 1 hour and serve with the remaining New Mexico Red Chile Sauce.

New Mexico Red Chile sauce

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This is my version of New Mexico’s famous red chile sauce. Mixed with shredded pork, it is used as a tamale filling, but it is also ladled over the tamales as well as enchiladas, huevos rancheros, breakfast burritos, stuffed sopaipillas, chiles rellenos and almost anything else you can think of. You may not need four cups of the sauce for your recipe, but you might as well make the whole batch; freeze extra portions in small resealable plastic containers.

Ingredients

•    24 dried red New Mexico chile pods
•    5 cups beef stock, chicken stock or water
•    2 tablespoons bacon grease, lard or vegetable oil
•    2 cloves garlic, minced
•    2 tablespoons flour
•    1 teaspoon dried Mexican oregano
•    Salt, to taste
•    1 teaspoon honey, or to taste (optional)

Instructions

In a large cast-iron skillet over medium heat, toast the chiles on both sides (you’ll have to do this in batches) until they soften slightly and become aromatic. When the chiles are cool enough to handle, remove the stems and seeds.

Transfer the chiles to a deep saucepan and pour over them about 4 cups water (or enough to just barely cover. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes. Remove the pan from the heat and allow the chiles to rest, about 15 minutes.

Working in batches, puree the chiles with their soaking liquid.

In the cast-iron skillet, over medium heat, melt the bacon grease. Add the garlic and flour and cook, stirring, until the mixture becomes golden. Add the pureed chiles and stir quickly while the sauce bubbles and spatters. Reduce the heat, add the oregano and simmer 5 minutes. Season to taste with salt. If the sauce is a little bitter, mellow it with the honey.