CutandBaste.com

For marinade:

• 2-3 shallots, chopped
• 2-3 tablespoons red Thai curry paste
• 2-3 cloves of garlic, minced
• 1-2 tablespoons ginger, chopped
• 1 tablespoon sugar
• Soy sauce, teriyaki, etc
• White wine
• Chicken stock

• 1-lb decent quality steak, sirloin or other
• 10 (or more) hot peppers (red chili, serrano, jalapeno, etc)
• 2 large cloves garlic, sliced crosswise very thin
• 1 tbsp sugar
• 5 tbsp fish sauce
• 5 tbsp fresh squeezed lime juice (1 medium size lime)
• 1 head Bibb or Boston; or 1 heart of Romaine lettuce.
• 12 sprigs fresh mint (optional), remove the leaves and discard the stems
• 1/2 hot house cucumber or 1 small cucumber (seeds removed), peeled and sliced thin
• 2 to 3 shallots, sliced crosswise very thin or 1 small red onion, sliced very thin
• 3-4 radishes, thinly sliced
• 1 chopped mango

Preparation

Saute shallot until translucent. Add curry paste, garlic, and ginger. Saute for a minute or two and add liquids. Bring to a boil and remove from heat. Add to steak in shallow dish and refrigerate.

Grill or broil the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.

Mix garlic, chilies, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce if desired.

Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro. Serves 2 to 3 as an appetizer or as part of a meal.

• 2 tablespoons vegetable oil
• 1 1/2 pounds boneless pork loin, cut into 3-inch chunks
• Salt and freshly ground pepper
• 2 large celery ribs, finely diced
• 1 small red onion, finely diced
• 1 Anaheim chile, seeded and finely diced
• 2 garlic cloves, minced
• 2 teaspoons mild chile powder
• 1 tablespoon ground cumin
• Pinch of dried oregano
• 2 cups chicken stock or low-sodium broth
• 1 cup 1/2-inch-diced carrots
• Two 6-ounce russet potatoes, peeled and cut into 1-inch dice
• One 28-ounce can diced tomatoes
• 1 pound tomatillos—husked, rinsed and cut into 1-inch dice
• Hot sauce
• Chopped cilantro, for garnish
• Corn tortilla chips, for serving

1. In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.

2. Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.

WINE Côte-Rôtie (“roasted slope”) is also the name of Andrew Murray’s peppery 2005 blend of Syrah and Viognier, an excellent match with spicy pork stew.

Serves 4.