Whole Wheat Sablés with Cacao Nibs

Modified from Orangette's recipe

Utilizing my new grain mill that Doran's folks gave us for Christmas, I used freshly stone ground whole wheat pastry flour (soft winter wheat berries), but you can also use a mixture of regular whole wheat flour and white flour. And I don’t see any reason why you couldn’t substitute white whole wheat flour for the regular whole wheat, if you have it. I roasted the cacao nibs for 15 minutes, since the ones I bought from the co-op were raw.

2 cups (9 oz.) whole wheat pastry flour, OR 1 cup (4.5 oz.) all-purpose flour plus 1 scant cup (4 oz.) whole wheat flour
14 Tbsp. (1 ¾ sticks) unsalted butter, softened
½ cup (3 ½ oz.) sugar
¼ tsp. salt
1 tsp. vanilla extract
1/3 cup (about 1 ¼ oz.) roasted cacao nibs

If using the two flours, combine them in a bowl, and mix with a whisk or fork.

In a medium bowl, with a large spoon or an electric mixer, beat the butter with the sugar, salt, and vanilla until smooth and creamy but not fluffy, about 1 minute (with the mixer). Scrape down the sides of the bowl with a spatula, and add the nibs. Beat briefly to incorporate. Add the flour, and mix until just incorporated. Scrap the dough into a mass and, if necessary, knead it a little with your hands to make sure that the flour is completely incorporated. Form the dough into a 12-by-2-inch log. Wrap and refrigerate for at least 2 hours, or overnight.

Set racks in the upper and lower thirds of the oven, and preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

Use a sharp knife to cut the cold dough log into ¼-inch-thick slices. Place the cookies at least 1 ½ inches apart on the prepared sheet pans.

Bake for 12 to 14 minutes, or until the cookies are light golden brown at the edges, rotating the pans from top to bottom and front to back halfway through the baking time. Cool the cookies for a minute on the pans, then transfer them (with or without their parchment) to a rack to cool completely. Repeat with remaining dough.

These cookies are good on the first day, but they’re best with a little age, after at least a day or two. Store in an airtight container at room temperature for up to a month.

Yield: about 48 cookies

Ham & Swiss Football Sandwiches

To make these addicting ham and cheese sliders, we take soft, squishy dinner rolls, smear them with bracing yellow mustard, and stuff them with smoky Black Forest Ham and Swiss cheese. Football Sandwiches are typically then brushed with a sauce that uses a whopping 12 tablespoons of butter as the base. We cut the fat down to 4 tablespoons and pumped up the flavor with finely chopped onion, Worcestershire sauce, garlic powder, and plenty of poppy seeds. Letting the sandwiches sit for 10 minutes before baking allows the rolls to absorb the sauce. After about 30 minutes in the oven (20 covered and 10 uncovered), the sandwiches are slightly crisp on the outside, soft inside, and loaded with oozing, melted cheese. We prefer the soft white dinner rolls found in the bakery section of your supermarket, but dinner-size potato rolls will also work in this recipe.

12 square, soft, white dinner rolls
6 tablespoons yellow mustard

12 thin deli slices Black Forest ham (8 ounces)
12 thin deli slices Swiss cheese (8 ounces)
4 tablespoons unsalted butter
2 tablespoons onion, finely chopped
1 tablespoon poppy seeds
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder

1. Adjust oven rack to middle position and heat oven to 350 degrees. Slice rolls in half horizontally. Spread 4 tablespoons mustard on cut sides of roll tops and bottoms. Arrange roll bottoms, cut side up and side by side, in 13 by 9-inch baking dish. Fold ham slices in thirds; place a slice on each roll bottom. Fold Swiss in thirds, then once in half, and place over ham. Season with pepper and cap with roll tops.

2. Combine butter, onion, and poppy seeds in bowl. Microwave until butter is melted and onion is softened, about 1 minute. Whisk Worcestershire, garlic powder, and remaining 2 tablespoons mustard into butter mixture until combined. Generously brush tops and edges of sandwiches with all of butter mixture. Spoon any remaining solids over sandwiches.

3. Cover dish with aluminum foil and let sit for 10 minutes to allow sandwiches to absorb sauce. Bake for 20 minutes. Uncover and continue to bake until cheese is melted around edges and tops are slightly firm, 7 to 9 minutes. Let cool for 10 minutes. Serve.

Enchiladas Verdes

To re-create the enchiladas verdes recipes found in good Mexican restaurants, we needed a recipe for moist, tender chicken with fresh, citrusy flavors wrapped in soft corn tortillas and topped with just the right amount of cheese. Poaching the breasts kept the meat moist, while dark green poblano chiles and fresh (as opposed to canned) tomatillos gave us the flavors we were looking for. Pepper Jack cheese both in the filling and on top gave our enchiladas gooeyness and a spicy kick, and spraying the tortillas with vegetable oil kept them pliable.

You can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. Halve large tomatillos (more than 2 inches in diameter) and place them skin-side up for broiling in step 2 to ensure even cooking and charring. If you can’t find poblanos, substitute 4 large jalapeño chiles (with seeds and ribs removed). To increase the spiciness of the sauce, reserve some of the chiles’ ribs and seeds and add them to the food processor in step 3. 

4 teaspoons vegetable oil
1 medium onion, chopped
3 medium garlic cloves , minced
1/2 teaspoon ground cumin
1 1/2 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts
1 1/2 pounds tomatillos, husks and stems removed
3 medium poblano chiles, halved lengthwise, stemmed and seeded
1 1/2 teaspoons sugar
1/2 cup coarsely chopped fresh cilantro leaves
8 ounces pepper or Monterey jack, grated
12 (6-inch) corn tortillas
2 medium scallions, sliced thin
radishes, thinly sliced
sour cream

1. Adjust oven racks to middle and highest positions and heat broiler. Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes. Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes. Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
 
2. Meanwhile, toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up. Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking. Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact). Transfer tomatillos and chiles to food processor. Decrease oven temperature to 350 degrees. Discard foil from baking sheet and set baking sheet aside for warming tortillas.
 
3. Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses. Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time. Set sauce aside (you should have about 3 cups).
 
4. When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces. Combine chicken with cilantro and 11/2 cups cheese; season with salt.

5. Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce. Place tortillas on 2 baking sheets. Spray both sides of tortillas lightly with cooking spray. Bake until tortillas are soft and pliable, 2 to 4 minutes. Increase oven temperature to 450 degrees. Place warm tortillas on counter-top and spread 1/3 cup filling down center of each tortilla. Roll each tortilla tightly and place in baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas. Use back of spoon to spread sauce so that it coats top of each tortilla. Sprinkle with remaining 1/2 cup cheese and cover baking dish with foil.
 
6. Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes. Uncover, sprinkle with scallions and serve immediately, passing radishes and sour cream separately.

Chicken Tikka Masala with Basmati Rice Pilaf

Our goal was to develop a simple chicken masala recipe with readily available ingredients. To get there, we rubbed the chicken with a mixture of salt, coriander, cumin, and cayenne, then dipped it in yogurt mixed with oil, garlic, and ginger. For a year-round tikka masala recipe, we chose the broiler rather than the grill and cooked the chicken in large pieces to prevent it from drying out.

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice pilaf.
 
FOR THE CHICKEN:
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 lbs boneless skinless chicken breasts, trimmed of fat
1 cup plain, whole-milk yogurt
2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 tablespoon fresh ginger, grated

FOR THE MASALA:
3 tablespoons vegetable oil
1 medium onion, diced fine
2 medium garlic cloves, minced
2 teaspoons fresh ginger, grated
1 serrano chilif, ribs and seeds removed, minced
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28 ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream 
1/4 cup fresh cilantro leaves, chopped

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

2. FOR THE MASALA: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve with basmati rice pilaf.

Basmati Rice Pilaf 
For a basmati rice pilaf recipe that produced light, fluffy, aromatic rice, we first rinsed the rice to remove excess starch. Adding water and then cooking the rice over low heat before removing it from the heat and allowing it to steam gave our basmati rice the fluffy texture we were looking for in our basmati rice recipe.

2 tablespoons butter
1 small onion, diced
1 1/2 cups basmati rice, thoroughly rinsed through a fine mesh strainer
2 1/4 cups water
 
Melt butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until onion is softened, about 5 to 6 minutes. Stir in rice and cook, stirring often, until the edges of the rice begin to turn translucent, about 2 minutes. Stir in the water and bring to a simmer. Reduce heat to low, cover, and continue to simmer until the water is absorbed and the rice is tender, about 20 minutes. Fluff rice with a fork, season with salt and pepper to taste, and serve.

Chicken & White Bean Panzanella Salad

The quality of the bread was fundamental to the success of Chicken and White Bean Panzanella Salad recipe, and after trying several varieties, we settled on a high-quality rustic loaf or baguette. Toasting the bread in a skillet with the browned chicken ensured that the chicken cooked through and the bread toasted nicely while absorbing the chicken’s juices. We used a Mediterranean-flavored vinaigrette to add moisture and flavor to our Chicken and White Bean Panzanella Salad recipe. We also used the dressing to marinate our recipe’s tomatoes and beans for even more flavor.
 

Be sure to use high-quality bread here—it is important for both flavor and texture in the salad. Do not discard the seeds or juice as you chop the tomatoes because they add important moisture to the recipe. 

6 ounces French or Italian bread cut into 1/2 to 1/4 inch cubes (4 cups)

1/2 cup extra-virgin olive oil

3 (6-ounce) boneless, skinless chicken breasts, trimmed and lightly pounded to uniform thickness

3 tablespoons red wine vinegar

1 1/2 pounds tomatoes, cored and chopped medium, seeds and juice reserved

1 (15-ounce) can cannellini beans, rinsed

1 small red onion, halved and sliced thin

1/4 cup chopped fresh basil

3 ounces baby arugula (3 cups)

2 ounces Parmesan cheese, shaved (1/2 cup)

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss bread with 1 tablespoon oil, 1/4 teaspoon salt, and a pinch of pepper.

2. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon more oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Carefully lay chicken in skillet and brown lightly on both sides, about 2 minutes per side, and then transfer to plate.

3. Off heat, spread bread cubes evenly in skillet. Lay chicken on top of bread and transfer to oven. Bake until breasts register 160 degrees and bread in browned in spots, 12 to 15 minutes.

4. Meanwhile, whisk reamining 6 tablespoons oil, vinegar, and 1/4 teaspoon salt together in large bowl. Stir in tomatoes with their seeds and juice, beans, onion, ans basil and set aside to allow flavors to develop.

5. Transfer chicken to carving board, let cool slightly, then cut into 1-inch pieces. Gently fold chicken, toasted bread cubes, and arugula into tomato mixture. Season with salt and pepper to taste, sprinkle with Parmesan, and let sit for 5 to 10 minutes before serving.

Manicotti with Meat Sauce

Fresh pasta was ideal for rolling up the manicotti tubes, but no-boil lasagna noodles worked almost as well with a fraction of the effort. Breaking down the meat in the food processor allowed its flavor to permeate the sauce. You will need 16 no-boil lasagna noodles. Our preferred brand is Barilla which comes 16 to a box while other brands contain only 12. It is important to let the dish cool for 15 minutes after baking.

FOR THE MEAT SAUCE
1 onion, chopped
6 ounces deli pepperoni, sliced thin
1 pound 85% lean ground beef 
1 tablespoon tomato paste 
5 cloves garlic, minced
1/4 teaspoon red pepper flakes 
2 (28 ounce) cans crushed tomatoes 

FOR THE MANICOTTI
3 cups whole milk ricotta cheese 
10 ounces mozzarella cheese, shredded
6 ounces provolone cheese, shredded
1 large egg, lightly beaten
1/2 teaspoon salt 
1/2 teaspoon pepper 
1/4 cup fresh basil, finely chopped
16 no-boil flat lasagna noodles

1. Adjust oven rack to upper-middle position and heat oven to 375F. Pulse onion and pepperoni in food processor until coarsely ground. Add beef and pulse until thoroughly combined, about 5 more pulses.

2. Transfer beef mixture to large saucepan and cook over medium heat, breaking up mixture with wooden spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer 1 cup beef mixture to paper-towel lined plate and reserve. Add tomato paste, garlic, and pepper flakes to pot with remaining meat mixture and cook until fragrant, about 1 minute. Stir in tomatoes and simmer until sauce is slightly thickened, about 20 minutes. Season with salt and pepper. (Sauce can be refrigerated in an airtight container for 3 days.) 

3. Combine ricotta, 2 cups mozzarella, 1 cup provolone, egg, salt, pepper, basil, and reserved meat mixture in large bowl. Pour 2 quarts boiling water into 13- by 9-inch baking dish. Add noodles to the water one at a time and soak until pliable, about 5 minutes. Drain noodles on kitchen towel. Pour off water and dry baking dish. 

4. Spread half of meat sauce over bottom of baking dish. Top each noodle with 1/4 cup cheese filling, roll, and arrange, seam-side down, over sauce in baking dish. Spread remaining sauce over manicotti. Cover with foil and bake until bubbling around edges, about 40 minutes. Remove foil and sprinkle with remaining mozzarella and provolone. Bake until cheese is melted, about 5 minutes. Let cool 15 minutes before serving.  

Chicken Cutlets with Porcini Sauce

1/2 ounce dried porcini mushrooms
1 cup low-sodium chicken broth
1/4 cup plus 1 teaspoon all-purpose flour
4 (6-8 ounce) boneless, skinless chicken cutlets
2 tablespoons plus 1 teaspoon vegetable oil
1 small shallot, minced
1/4 cup dry vermouth
1 teaspoon tomato paste
1 teaspoon soy sauce
1/2 teaspoon sugar
2 tablespoons unsalted butter, chilled
1/2 teaspoon fresh time, minced
1 teaspoon lemon juice

1. Rinse mushrooms in large bowl of cold water, agitating them with hands to release dirt and sand. Let dirt and sand settle in bottom of bowl, then lift mushrooms from water and transfer to microwave-safe 2-cup measuring cup. Add chicken broth, submerging mushrooms beneath surface of liquid. Microwave on high power 1 minute, until broth is steaming. Stand 10 minutes. Using tongs, gently lift porcini out of broth and transfer to cutting board, reserving broth. Chop porcini into ¾-inch pieces and transfer to medium bowl. Strain broth through fine-mesh strainer lined with large coffee filter into bowl with chopped porcini.

2. Combine ¼ cup flour, 1 teaspoon salt, and ½ teaspoon pepper in pie plate. Working one piece at a time, dredge chicken in flour, shaking gently to remove excess. Set aside on plate.

3. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Place 4 cutlets in skillet and cook without moving until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large plate. Add 1 tablespoon oil to now-empty skillet and repeat to cook remaining cutlets. Tent plate loosely with foil.

4. Add remaining teaspoon oil to now-empty skillet and return pan to medium heat. Add shallot and cook, stirring often, until softened, about 30 seconds. Add remaining teaspoon flour and cook, whisking constantly, 30 seconds. Increase heat to medium-high and whisk in vermouth, soaked porcini and their liquid, tomato paste, soy sauce, and sugar. Simmer until reduced to 1 cup, 3 to 5 minutes.

5. Transfer cutlets and any accumulated juices to skillet. Cover and simmer until cutlets are heated through, about 1 minute. Remove skillet from heat and transfer cutlets to serving platter. Whisk butter, thyme, and lemon juice into sauce and season with salt and pepper. Spoon sauce over chicken and serve immediately.

Hollywood-Style Chili

During the golden age of Hollywood, Chasen's restaurant hosted all manner of stars, from the Rat Pack to Alfred Hitchcock. When the restaurant closed in 1995, few recipes were more sadly mourned than its famous Hollywood-Style Chili. Chasen's original recipe started with a combination of beef chuck roast and pork butt. Because we lacked the special large-hold meat grinder employed at Chasen's, we opted for store-bought ground beef and coarsely chopped blade chops instead. Using canned beans, tomato sauce, and crushed tomatoes helped streamline the process, while chipotle chiles in adobo sauce added depth and heat.

3 pounds bone-in pork chops, about 1 1/2" thick   

4 tablespoons unsalted butter  

2 pounds 85% lean ground chuck  

3 green bell peppers, seeded and finely chopped  

2 onions, finely chopped  

4 cloves garlic, minced  

1/4 cup chili powder  

2 teaspoons ground cumin  

1 tablespoon minced chipotle chilis in adobo sauce  1 (29-oz) can tomato sauce  

2 (28-oz) cans crushed tomatoes   

3 (16-oz) cans pinto beans, drained and rinsed

1. Pat pork dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Add pork and cook until well browned on all sides, about 5 minutes per side. Transfer pork to plate. Add beef to pot and cook over medium-high heat, stirring occasionally, until no longer pink, about 5 minutes. Drain beef and set aside.

2. Return Dutch oven to medium heat and melt remaining butter. Add peppers and onions and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds.

3. Stir in chile, adobo sauce, tomato sauce, crushed tomatoes, and 1 cup water and bring to boil. Return pork and beef to pot, along with any accumulated juices. Reduce heat to low and simmer, covered, stirring occasionally, until pork is tender, about 1 hour.

4. Transfer pork to cutting board. When cool enough to handle, remove meat from bones, discarding fat, and chop coarsely. Use wide spoon to skim any fat from surface of chili. Stir chopped pork and pinto beans into pot, return to simmer, and cook, uncovered, stirring occasionally, for 30 minutes. Season with salt and pepper. Serve.

Creamy Tomato Tortellini Soup

2 garlic cloves, minced
2 tablespoons olive oil
2 cans condensed tomato soup
½ cup sun dried tomatoes, chopped
1 tablespoon tomato paste
1½ cup milk
2 cups half and half
2 cups low-sodium chicken broth
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
2 teaspoons Italian Seasoning
1 9-ounce package refrigerated tortellini
1/4 fresh basil, chopped
Shaved Parmesan 

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Add tomato soup, tomatoes, tomato paste, milk, half and half, chicken broth and spices. Bring to a simmer. Add tortellini to the soup and cook according to the package directions. Top with fresh basil and shaved Parmesan.

New England Bar Pizza

Bar pizza is baked in well-seasoned rimmed pans, with the dough forming a thin lip up the sides. The crust is tender yet crispy. Replicating this style of pizza required the use of all-purpose flour rather than the usual bread flour for the dough. Create the distinctive edges by rolling the pizza dough thin and baking the pies in 9-inch cake pans, pressing the dough 1/4 inch up the sides of the pan. Brushing the edges with tomato sauce and cheese gives the “laced” edges that New England pizzas are known for. Finishing the pies with a mixture of cheddar and mozzarella best imitated the classic version’s distinct tangy flavors. Clean the food processor in between making the dough and the pizza sauce. You will have some pizza sauce left over; reserve it for another use. One 14-ounce can of baked beans is enough for this recipe. Use sharp cheddar cheese, not extra-sharp (which makes the pizzas too greasy).

• DOUGH

• 1 2/3 cups (8 1/3 ounces) all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon instant or rapid-rise yeast
• 2/3 cup water
• 1 1/2 teaspoons extra-virgin olive oil
• 3/4 teaspoon salt

• SAUCE

• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon red pepper flakes

• TOPPING

• 4 ounces sharp cheddar cheese, shredded (1 cup)
• 4 ounces whole-milk mozzarella cheese, shredded (1 cup)
• 1 tablespoon extra-virgin olive oil

Instructions

1. FOR THE DOUGH: Process flour, sugar, and yeast in food processor until combined, about 3 seconds. With processor running, slowly add water; process dough until just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds.
2. Transfer dough to lightly oiled counter and knead until smooth, about 1 minute. Shape dough into tight ball and place in greased bowl. Cover with plastic wrap and let rise at room temperature until almost doubled in size, 2 to 2 1/2 hours.
3. FOR THE SAUCE: Process all ingredients in clean, dry food processor until smooth, about 30 seconds; set aside. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)
4. FOR THE TOPPING: Adjust oven rack to lowest position and heat oven to 500 degrees. Combine cheddar and mozzarella in bowl. Using pastry brush, grease bottom and sides of 2 dark-colored 9-inch round cake pans with 1 1/2 teaspoons oil each.
5. Transfer dough to lightly floured counter, divide in half, and shape into balls. Gently flatten 1 dough ball into 6-inch disk using your fingertips. Using rolling pin, roll disk into 10-inch round. Transfer dough to prepared pan and press into corners, forcing 1/4-inch lip of dough up sides of pan. Repeat with remaining dough ball.
6. Spread 1/3 cup sauce in thin layer over entire surface of 1 dough. Using pastry brush, brush sauce over lip of dough. Sprinkle 1 cup cheese mixture evenly over pizza, including lip. Repeat with second pan.
7. Bake until crust is browned and cheese is bubbly and beginning to brown, about 12 minutes, switching and rotating pans halfway through baking. To remove pizzas from pans, run offset spatula along top edge of pizza crust. Once loosened, slide spatula underneath pizza and slide pizza onto wire rack. Let cool for 5 minutes. Slice and serve.

Skillet Ziti with Sausage & Summer Squash

Cooking the pasta right in the sauce infuses it with flavor and restricts the cooking to one pan. You can substitute hot Italian sausage for the sweet.

12 oz. Italian sausage, casings removed
1 pound summer squash, cut into 1" pieces
2 cups low-sodium chicken broth
1 (14.5 ounce) can diced tomatoes
12 ounces of ziti 
1 cup freshly-grated Parmesan cheese
1/2 cup fresh basil, chopped

Cook the sausage in large nonstick skillet over medium until no longer pink, breaking up large pieces. Add the squash to the sausage and cook for an additional 5 minutes.
 
Add the broth, tomatoes with their juice, and the pasta.  Bring to a boil.  Reduce heat and simmer for about 15 minutes until the pasta is al dente.
 
Remove the pan from the heat.  Stir in 1/2 cup of the Parmesan cheese.  Season with salt and pepper to taste. Top with the remaining Parmesan cheese and sprinkle with basil.

Italian Beef Drip Sandwiches

3 pounds beef chuck roast 
1 can beef consomme
3 tablespoons Italian seasoning
1 teaspoon salt
1/4 cup water
1/2 jar (16 oz.) pepperoncini peppers with juice
6 slices of Fontina or Provolone cheese
Buttered, Toasted Deli Rolls

Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven for 5 to 6 hours, or until meat is fork-tender and falling apart. If meat is not yet tender, return to oven for 30 minute intervals till it's tender.

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve on buttered, toasted rolls with cheese and juices from the pot.

May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Catalan-Style Beef Stew with Mushrooms

Supremely beefy and complexly flavored, Spanish beef stew is a little different than its American counterpart. It starts with a sofrito, a slow-cooked mixture of onions, spices, and herbs that builds a flavor-packed base. Next we swapped out the normal chuck-eye roast for boneless beef short ribs, feeling that they gave us a beefier-tasting stew. We finished the stew with a mixture of toasted bread, toasted almonds, garlic, and parsley. This mixture, called a picada, brightened the stew’s flavor and thickened the broth. Remove the woody base of the oyster mushroom stem before cooking. An equal amount of quartered button mushrooms may be substituted for the oyster mushrooms; we used a mix of wild mushrooms like hen-of-the-woods and baby browns. Serve the stew with boiled or mashed potatoes or rice.

STEW
2 tablespoons olive oil
2 large onions, chopped fine
1/2 teaspoon sugar
2 plum tomatoes, halved lengthwise, pulp grated on large holes of box grater, and skins discarded
1 teaspoon smoked paprika
1 bay leaf
1 1/2 cups dry white wine
1 1/2 cups water
1 large sprig fresh thyme
1/4 teaspoon ground cinnamon
2 1/2 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes

PICADA
1/4 cup whole blanched almonds
2 tablespoons olive oil
1 slice hearty white sandwich bread, crust removed, torn into 1-inch pieces
2 garlic cloves, peeled
3 tablespoons minced fresh parsley
1/2 pound oyster mushrooms, trimmed
1 teaspoon sherry vinegar
 
1. FOR THE STEW: Adjust oven rack to middle position and heat oven to 300 degrees. Heat oil in Dutch oven over medium-low heat until shimmering. Add onions, sugar, and ½ teaspoon salt; cook, stirring often, until onions are deeply caramelized, 30 to 40 minutes. Add tomatoes, smoked paprika, and bay leaf; cook, stirring often, until darkened and thick, 5 to 10 minutes.
 
2. Add wine, water, thyme, and cinnamon to pot, scraping up any browned bits. Season beef with 1½ teaspoons salt and ½ teaspoon pepper and add to pot. Increase heat to high and bring to simmer. Transfer to oven and cook, uncovered. After 1 hour stir stew to redistribute meat, return to oven, and continue to cook uncovered until meat is tender, 1½ to 2 hours longer.
 
3. FOR THE PICADA: While stew is in oven, heat almonds and 1 tablespoon oil in 10-inch skillet over medium heat; cook, stirring often, until almonds are golden brown, 3 to 6 minutes. Using slotted spoon, transfer almonds to food processor. Return now-empty skillet to medium heat, add bread, and cook, stirring often, until toasted, 2 to 4 minutes; transfer to food processor with almonds. Add garlic and process until mixture is finely ground, about 20 seconds, scraping bowl as needed. Transfer mixture to bowl, stir in parsley, and set aside.
 
4. Return now-empty skillet to medium heat. Heat remaining 1 tablespoon oil until shimmering. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender, 5 to 7 minutes. Transfer to bowl and set aside.
 
5. Remove bay leaf. Stir picada, mushrooms, and vinegar into stew. Season with salt and pepper. Serve.
 
TO MAKE AHEAD: Follow recipe through step 2 and refrigerate for up to 3 days. To serve, add 1 cup water and reheat over medium heat. Proceed with step 3.

Grilled Chicken Souvlaki

Chicken souvlaki is almost always made with chunks of boneless skinless breasts, which have a marked tendency to dry out when grilled. To prevent this, we swap the traditional overnight soak in an acidic marinade for a quick 30-minute brine while the grill heats. We then toss the chunks of chicken in a flavorful mixture of lemon, olive oil, herbs, and honey right before grilling. To prevent the end pieces from overcooking, we protect the chicken by threading pepper and onion pieces on the ends. Once cooked, the chicken is tossed with reserved sauce to ensure that the exterior is brightly flavored and just as tender and moist as the interior.

This tzatziki is fairly mild; if you like a more assertive flavor, double the garlic. A rasp-style grater makes quick work of turning the garlic into a paste. We like the chicken as a wrap, but you may skip the pita and serve the chicken, vegetables, and tzatziki with rice. You will need four 12-inch metal skewers. For tips on wrapping the sandwich in foil, see related content.

Tzatziki Sauce
1 tablespoon lemon juice
1 small garlic clove, minced to paste
3/4 cup plain Greek yogurt
½ cucumber, peeled, halved lengthwise, seeded, and diced fine (about ½ cup)
3 tablespoons minced fresh mint
1 tablespoon minced fresh parsley
3/8 teaspoon salt

Chicken
1 1/2 pounds boneless skinless chicken breast, trimmed and cut into 1-inch pieces
1/3 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest plus 4 tablespoons juice
2 tablespoons minced fresh parsley
1 teaspoon honey
1 teaspoon dried oregano
1 small red onion, ends trimmed, peeled, halved lengthwise, each half cut into 4 chunks
1 red bell pepper, halved, stemmed, seeded, and cut into 1 1/2-inch pieces
4 (8-inch) pita breads

1. For the Tzatziki Sauce: Whisk lemon juice and garlic together in small bowl. Let stand 10 minutes. Stir in yogurt, cucumber, mint, parsley, and salt. Cover and set aside.

2. For the Chicken: Dissolve 2 tablespoons salt in 1 quart cold water. Submerge chicken in brine, cover, and refrigerate for 30 minutes. While chicken is brining, combine olive oil, lemon zest and juice, parsley, honey, oregano, and ½ teaspoon pepper in medium bowl. Transfer 4 tablespoons oil mixture to large bowl and set aside.

3. Remove chicken from brine and pat dry with paper towels. Toss chicken with remaining oil mixture. Thread 4 pieces of pepper, curved side up, onto skewer. Thread ¼ of chicken onto skewer. Thread 2 chunks of onion onto skewer, and place skewer on plate. Repeat skewering remaining chicken and vegetables on three more skewers. Lightly moisten 2 pita breads with water. Sandwich two un-moistened pita breads between moistened pita breads and wrap stack tightly in lightly greased heavy-duty foil.

4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

4B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

5. Clean and oil cooking grate. Place skewers over hot side, and cook, turning occasionally, until chicken and vegetables are well browned on all sides and chicken registers 160 degrees, 15 to 20 minutes. Using fork, push meat and vegetables off skewers into bowl of reserved olive oil mixture. Stir gently, breaking up onion chunks; cover with foil and set aside 5 minutes.

6. While chicken rests, place packet of pitas on cool side of grill. Flip occasionally to heat through, about 5 minutes.  

7. Lay warm pitas on work surface. Spread each with 2 tablespoons tzatziki. Place ¼ of chicken and vegetables in middle of each pita. Roll each pita into cylindrical shape, wrap individually in foil, and serve.

Rhode Island Johnnycakes with Maple Butter

These Rhode Island breakfast treats, made from little more than cornmeal and water, should be crispy on the outside and creamy in the middle. To avoid gritty or sandy cornmeal, we found that cooking the batter briefly softened the grains for a consistently smooth interior. Salt, butter, and a touch of sugar are the only flavorings the cakes need. To ensure that they don’t fall apart when flipped in the pan, we let the johnnycakes set completely on the first side before gently turning and flattening them so they’re evenly cooked throughout. Add sweet maple butter for serving and these authentic johnnycakes are ready for the table.

Johnnycakes are best served warm with maple butter (or maple syrup) for breakfast, or as a side dish for soups and stews. For authentic Rhode Island johnnycakes, we recommend using Kenyon’s Johnny Cake Corn Meal, made from stone-ground white flint corn and available by mail order. We used Hodgson Mill whole-grain stone-ground corn meal which can be found at any major grocery store. Do not try to turn the johnnycakes too soon or they will fall apart. If you prefer crispier johnnycakes, press the pancakes thinner in step 5.

1 cup johnnycake meal or stone-ground cornmeal

2 teaspoons sugar

3/4 teaspoon salt

2 3/4 cups water, plus extra hot water for thinning batter

2 tablespoons unsalted butter

2 tablespoons vegetable oil

1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet.

2. Whisk johnnycake meal, sugar, and salt together in bowl. Bring water to boil in large saucepan. Slowly whisk johnnycake meal mixture into boiling water until no lumps remain; continue to cook until thickened, about 30 seconds. Off heat, whisk in butter. Pour batter into bowl, cover with plastic wrap, and let sit until slightly firm, about 15 minutes.

3. Rewhisk batter until smooth. Batter should be consistency of ploppable mashed potatoes, if not, thin with 1 to 2 tablespoons extra hot water until mixture is able to drop easily from spoon.

4. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering (or heat nonstick griddle to 400 degrees). Using greased 1/4-cup dry measuring cup, drop 6 evenly spaced scoops of batter into skillet, using spoon to help release batter from cup as needed. Cook johnnycakes, without moving them, until edges appear crispy and golden brown, 6 to 8 minutes.

5. Carefully flip johnnycakes and press with spatula to flatten into 2 1/2 to 3 inch diameter pancakes. Continue to cook until well browned on second side, 5 to 7 minutes. Transfer johnnycakes to prepared wire rack and place in oven to keep warm. Whisk 2 to 4 tablespoons extra hot water into remaining batter, if needed, to return to correct consistency. Repeat cooking with remaining 1 tablespoon oil and remaining batter. Serve.

MAPLE BUTTER - makes 1/4 cup

4 tablespoons unsalted butter, softened

1 tablespoon pure maple syrup

1/2 teaspoon salt

Whisk butter, maple syrup, and salt together in bowl until combined. Maple butter will keep, covered and refrigerated, for one week. Also try it on roasted vegetables, corn bread, or pork chops, as well as johnnycakes.

Southeast Asian Grilled Chicken Sandwiches with Spicy Slaw

Store-bought coleslaw mix adds substance to this sandwich while saving on prep work. For a bit of extra heat, serve with Sriracha or your favorite hot sauce.

2 tablespoons plus 2 teaspoons fish sauce
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
4 teaspoons red curry paste
8 (3-4 ounce) chicken cutlets, 1/2" thick
1/2 cup mayonnaise
1 tablespoon lime juice
1 (11-ounce) bag green coleslaw mix
4 (6") Italian sub rolls, split lengthwise


1. Whisk 2 tablespoons fish sauce, oil, sugar, 2 teaspoons curry paste, and 1/4 teaspoon pepper together in bowl. Add cutlets and toss to coat.

2. Whisk mayonnaise, lime juice, remaining 2 teaspoons fish sauce, and remaining 2 teaspoons curry paste together in large bowl. Add coleslaw mix and toss to combine. Season with salt and pepper to taste.

3. Grill cutlets over hot fire until lightly charred and cooked through, about 4 minutes per side. Transfer to plate and tent loosely with foil. Grill rolls cut side down until toasted, about 1 minute. Divide cutlets and slaw evenly among rolls. Serve.

Jasmine Rice Cakes with Vegetable Thai Green Curry

Rice graduates from side dish to staring role in this fresh, summery recipe. We turn precooked Jasmine rice from the supermarket into cakes by combining it with egg, flour, and seasoning. Pulsing half of the rice in the food processor first helps these cakes hold together without turning them pasty, and browning them in a hot skillet gives them a great textural contrast. Once they are cooked and set aside, we use the same skillet to make a light, flavorful coconut curry sauce featuring peas and zucchini. It's critical for the rice to be hot before you form it into patties. Otherwise it will be too dry to hold shape.

2 (8.8 ounce) packages Uncle Ben's Jasmine Ready Rice

1 large egg

2 tablespoons all-purpose flour

3/4 teaspoon salt

1/2 teaspoon pepper

2 tablespoons vegetable oil

1 (14-ounce) can coconut milk

3 tablespoons Thai green curry paste

2 tablespoons fish sauce

1 tablespoon packed brown sugar

2 zucchini, cut into 3/4" pieces

1 cup frozen peas

4 teaspoons lime juice

chopped fresh basil, mint and/or cilantro

1. Cut slits in rice package and microwave until rice is hot, about 90 seconds. Pulse 1 package microwaved rice in food processor until coarsely ground, about 12 pulses. Transfer to bowl and mix with remaining rice, egg, flour, salt and pepper. With wet hands, form mixture into 4 patties.

2. Heat oil in 12" nonstick skillet over medium-high heat until shimmering. Add patties and cook until golden brown and crisp, about 3 minutes per side. Transfer to plate and tent loosely with aluminum foil.

3. Whisk coconut milk, curry paste, fish sauce and sugar in now-empty skillet and bring to simmer over medium heat. Add zucchini and peas and cook until vegetables are tender and sauce is thickened, about 6 minutes. Off heat, stir in lime juice. Serve curry with rice cakes garnished with chopped herbs.

Grilled Zucchini & Corn Salad

1/3 cup extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 ears corn, husks and silk removed
3 (8 oz) zucchini, sliced lengthwise into 1/2" thick planks
2 tablespoons chopped fresh basil
4 teaspoons lemon juice
2 ounces feta cheese, crumbled

1. Whisk oil, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper and pepper flakes together in large bowl. Brush corn with 1 tablespoon oil mixture. Add zucchini to remaining oil mixture in bowl and toss to coat.

2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover and open lid vent completely. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Turn all burners to high, cover and heat grill until hot, about 15 minutes. Turn all burners to medium high.

3. Clean and oil cooking grate. Place corn and zucchini on grill; reserve any oil mixture remaining in zucchini bowl. Grill, uncovered, turning corn every 2 to 3 minutes until kernels are lightly charred all over, 10 to 15 minutes total, and zucchini is well browned and tender (not mushy), 4 to 8 minutes per side.

4. Transfer grilled vegetables to cutting board. Cut kernels from cobs. Cut zucchini on bias into 1/2" thick slices. Add vegetables to bowl with reserved oil mixture. Add basil and lemon juice and toss to combine. Season with salt and pepper and taste. Transfer salad to platter and sprinkle with feta. Serve.

Low-Cal Serrano Chile & Watermelon Margaritas

3 cups fresh watermelon puree (about 8 cups cubed seedless watermelon)

2 serrano chilies, sliced

1 1/2 cups fresh lime juice

2 cups silver tequila

1 cup simple syrup (1 cup sugar dissolved in 

1  cup hot water, then cooled)

1 tablespoon Cointreau

Combine all ingredients in a large pitcher and stir well. Add ice just before serving.

6 servings. Per serving: 240 calories; 0g fat; 25g carbs, 0mg sodium; 1g fiber; 1g protein 

Skillet Roast Cicken & Potatoes

Emma prepared dinner the other night, and it was one of the best meals we've had in a long time! She slightly adapted the recipe from the Feb/Mar 2014 Cook's Country magazine.

3 T. olive oil
2 t. minced fresh thyme
1 1/2 t. smoked paprika
1 1/2 t. grated lemon zest
Salt & pepper
1 whole chicken
2 lbs. Yukon gold potatoes, peeled and sliced 1" thick rounds.

Preheat oven to 400 degrees. Combine 2 T. oil, thyme, paprika, zest, 1 t. salt and 1/2 t. pepper. Pat chicken dry and rub oil mixture all over chicken and underneath skin of breast. Truss chicken.

Toss potatoes with remaining oil, 1 1/2 t. salt and 1/2 t.  pepper. Arrange potatoes, flat sides down, in single layer in oven safe nonstick skillet. Place skillet over medium heat and cook potatoes, without moving them, until brown on bottom, 7 to 9 minutes (do not flip).

Place chicken, breast side up, on top of potatoes and transfer skillet to oven. Roast until breast registers 160 degrees and thighs 175 degrees. 60-75 minutes or so. Tent loosely with foil and let rest for 10 minutes.

If you want the complete experience, make this soft & sweet buttermilk honey bread and your favorite veg.

Heaven!

Carrot-Ginger Soup

Sometimes the simplest recipes get overcomplicated as more and more versions are made. For this carrot-ginger soup, we decided to go back to the basics. With a combination of cooked carrots and carrot juice, we were able to get well-rounded, fresh carrot flavor. Using a mixture of ginger products, we were able to get bright, refreshing ginger flavor with a moderate kick of heat. Finally, for a smooth texture without the fuss of straining, we added a touch of baking soda to help break down the carrots and ginger, producing a silken creamy result. In addition to sour cream and chives, serve the soup with homemade buttery croutons (recipe follows).

2 tablespoons unsalted butter
2 onions, chopped fine
1/4 cup minced crystallized ginger
1 tablespoon grated fresh ginger
2 garlic cloves, peeled and smashed
1 teaspoon sugar
2 pounds carrots, peeled and sliced 1/4" thick
1 1/2 cups carrot juice
2 sprigs fresh thyme
1/2 teaspoon baking soda
1 tablespoon cider vinegar
chopped chives
sour cream

1. Melt butter in a large saucepan over medium heat. Add onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons salt, and sugar; cook, stirring frequently, until onions are softened but not browned, 5 to 7 minutes.

2. Increase heat to high; add carrots, 4 cups of water, 3/4 cup carrot juice, thyme sprigs, and baking soda and bring to simmer. Reduce heat to medium-low and simmer, covered, until carrots are very tender, 20 to 25 minutes.

3. Discard thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes (or use an immersion blender). Return soup to clean pot and stir in vinegar and remaining 3/4 cup carrot juice. (Soup can be refrigerated for up to 4 days.) Return to simmer over medium heat and season with salt and pepper to taste. Serve with a sprinkle of chives and a dollop of sour cream.

Buttery Croutons
3 tablespoons unsalted butter
1 tablespoon olive oil
3 large slices hearty white sandwich bread, cut into 1/2" cubes

Heat butter and oil in 12-inch skillet over medium heat. When foaming subsides, add bread cubes and cook, stirring frequently, until golden brown, about 10 minutes. Transfer croutons to paper towel-lined plate and season with salt to taste.

Cuban-Style Black Beans & Rice

For our Cuban-Style Black Beans and Rice recipe, we sautéed the aromatics in a pan in which we had crisped some diced salt pork and rendered its fat; this gave the dish a rich backbone. Including onion, green pepper, garlic, and bay leaves in the pot with the rice as it precooked bumped up the flavor. Washing off the rice’s excess starch helped prevent the grains from sticking to one another, and using an oven-based cooking technique ensured that the rice cooked evenly from top to bottom.

 

Serve this recipe as a side dish or as a main course with a simple green salad. It is important to use lean—not fatty—salt pork. If you can’t find it, substitute six slices of bacon. If using bacon, decrease the cooking time in step 4 to eight minutes. For a vegetarian version of this recipe, use water instead of chicken broth, omit the salt pork, add 1 tablespoon of tomato paste with the vegetables in step 4, and increase the amount of salt in step 5 to 1½ teaspoons. 

 

1 cup dried black beans, rinse and picked over2 cups low-sodium chicken broth
2 large green bell peppers, halved and seeded
1 large onion, halved at the equator and peeled, root end left intact
1 head garlic; 5 medium cloves minced, remaining head halved with skin left intact
2 bay leaves
1 1/2 cups long-grain white rice
2 tablespoons extra-virgin olive oil
6 ounces lean salt pork, cut into 1/4 inch dice (see note)
1 tablespoon minced fresh oregano leaves
4 teaspoons ground cumin
2 tablespoons red wine vinegar
2 medium scallions, sliced thin
1 lime, cut into 8 wedges

1. Dissolve 1½ tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. 

2. In large Dutch oven with tight-fitting lid, stir together drained beans, broth, water, 1 pepper half, 1 onion half (with root end), halved garlic head, bay leaves, and 1 teaspoon salt. Bring to simmer over medium-high heat, cover, and reduce heat to low. Cook until beans are just soft, 30 to 40 minutes. Using tongs, remove and discard pepper, onion, garlic, and bay leaves. Drain beans in colander set over large bowl, reserving 2½ cups bean cooking liquid. (If you don’t have enough bean cooking liquid, add water to equal 2½ cups.) Do not wash out Dutch oven. 

3. Adjust oven rack to middle position and heat oven to 350 degrees. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1½ minutes. Shake strainer vigorously to remove all excess water; set rice aside. Cut remaining peppers and onion into 2-inch pieces and process in food processor until broken into rough ¼-inch pieces, about eight 1-second pulses, scraping down sides of bowl as necessary; set vegetables aside. 

4. In now-empty Dutch oven, heat 1 tablespoon oil and salt pork over medium-low heat; cook, stirring frequently, until lightly browned and rendered, 15 to 20 minutes. Add remaining tablespoon oil, chopped peppers and onion, oregano, and cumin. Increase heat to medium and continue to cook, stirring frequently, until vegetables are softened and beginning to brown, 10 to 15 minutes longer. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat, about 30 seconds. 

 5. Stir in beans, reserved bean cooking liquid, vinegar, and ½ teaspoon salt. Increase heat to medium-high and bring to simmer. Cover and transfer to oven. Bake until liquid is absorbed and rice is tender, about 30 minutes. Fluff with fork and let rest, uncovered, 5 minutes. Serve, passing scallion and lime wedges separately.