Grilled Chicken with Kumquat Lemongrass DressingMakes 4 servings

An incredibly flavorful version of grilled chicken breast. First, you make a dry rub marinade; this is followed by a generous spice mix coating, and it is all topped off by a bright, refreshing sauce.

Ingredients:Kumquat-Lemongrass Dressing:1/4 cup fresh lime juice2 tablespoons rice vinegar2 tablespoons sugar1 lemongrass stalk, trimmed, smashed, and chopped4 Kaffir lime leaves, chopped3 ounces kumquats1 1/2 teaspoons grape seed, corn, or other neutral oil1 shallot, minced1 1-inch piece fresh ginger, peeled and minced1/2 teaspoon sliced red finger chile1/2 teaspoon salt

2 teaspoons ground chile powder2 teaspoons ground turmeric1/4 teaspoon salt, plus more to taste1 1/2 tablespoons sugar4 boneless, skinless chicken breasts2 candlenuts, shelled and chopped, or use Brazil or macadamia nuts 2 fresh red chiles, stemmed, seeded, and chopped4 dried chilies, soaked in hot water until softened and drained2 garlic cloves, chopped1 1/2-inch piece fresh ginger, peeled and chopped1 1/2-inch piece fresh galangal, peeled and chopped2 shallots, chopped2 lemongrass stalks, trimmed, smashed, and chopped1 1/2 teaspoons tamarind pulp, soaked in 1/2 cup hot water and drained2 teaspoons grape seed, corn, or other neutral oil3/4 cup coconut milk1/4 cup chopped fresh cilantro

Method:1. To make the dressing: put the lime juice, rice vinegar, and sugar in a small saucepan and bring to a boil, stirring occasionally. Remove from the heat, add the lemongrass and lime leaves and steep until the mixture is cool to the touch. Strain through a fine mesh sieve and set aside.2. Cut the kumquats crosswise into 1/4-inch slices and pick out the seeds in each of the slices. Put the oil in a medium skillet and set over medium heat. Add the shallots and ginger and cook, stirring, until almost tender, 30 seconds, then add the kumquat slices and reserved lime juice infusion. Bring the mixture to a steady simmer and cook for 30 seconds. Remove from the heat, add the chili and salt and cool to room temperature. Use immediately or cover and refrigerate until ready to use.

3. Stir together the chili powder, turmeric, salt, and 1 tablespoon sugar. Rub this mixture all over the chicken, cover, and refrigerate for at least 2 hours and as long as overnight.

4. Meanwhile, put the candlenuts, chiles, garlic, ginger, galangal, shallots, lemongrass, and tamarind in the bowl of blender and puree until smooth. Put the oil in a large saucepan and set over medium heat. Add the spice mix paste and cook, stirring, until fragrant, 1 minute, then add the coconut milk, 1/2 tablespoon sugar, and 1/2 cup water. Cook, stirring constantly, for 20 minutes, then remove from the heat and cool completely.

5. Preheat the oven to 450°F. Start a charcoal or gas grill or broiler; the fire should be hot, and the grill rack should be about 4 inches from the heat source.

6. Season the chicken lightly with salt, then brush the spice mix sauce on the smooth side of the meat. Grill until nicely browned, turning once, then transfer to the oven and cook until the meat is cooked through, 10 minutes. Cut the chicken breasts into 4 pieces each and arrange on serving plates. Spoon the dressing on top, garnish with cilantro, and serve.

Steamed Lobster with Garlic-Ginger-Basil SauceMakes 4 servings

Here, the classic steamed lobster is completely transformed by a simple condiment of clarified butter with garlic, basil, and spices. This quite elegant dish can be made in less than an hour, even if you must begin by clarifying the butter.

Ingredients:4 1 1/2-pound lobsters, claws separated8 cups pea shoots and leaves1/2 cup clarified butter1/4 cup thinly sliced garlic1 4-inch piece fresh ginger, peeled and julienned1 teaspoon crushed red chili flakes1 teaspoon salt, plus more to taste1 cup chopped fresh Thai basil leaves4 lemon wedges

Method:1. Fill a large bowl with water and ice and set aside. Bring a large pot of water to a rolling boil.

2. Add the claws and cook for 5 minutes, then transfer to the ice water bath. When cool, remove the meat completely from the shells and set aside. Add the remaining parts of the lobster to the boiling water and cook for 1 minute. Transfer to the ice water bath. When cool, remove the heads from the bodies. Split the tails lengthwise in half, keeping the shells on (you can remove the vein from the tail if you like).

3. Put the butter in a large skillet over medium-high heat. Add the garlic and simmer in the butter, shaking the skillet occasionally, until golden brown, 5 to 10 minutes. Then, add the ginger, chile, and 1 teaspoon salt and cook until fragrant, shaking the skillet occasionally. Add the basil and cook, shaking the skillet, just until wilted, about 30 seconds. Remove from the heat.

4. Meanwhile, put the claws and tails in a large steamer, topped with the pea shoots and a sprinkling of salt. Cook just until the lobster is heated through and the pea shoots wilted, about 3 minutes.

5. Mound the pea shoots in the middle of your serving plate and top with the lobster claw meat and tails. Spoon the basil sauce over the lobster and serve immediately, with the lemon wedges.

Black Pepper Shrimp with “Sun-Dried” PineappleMakes 4 servings

The distinctive saltiness of black bean and black pepper stir-fries is given a twist here with the addition of chewy, sweet pineapples. Dried in the oven until the sweetness is intensified and the texture like that of candy, the pineapple is an amazing addition here. Don’t skip it.

Ingredients1/2 pineapple, peeled, cored, and cut into 1-inch chunks3 tablespoons grape seed, corn, or other neutral oil3 scallions, trimmed and sliced1 tablespoon minced fresh ginger1 tablespoon minced garlic1 3/4 teaspoons black peppercorns, crushed1 3/4 teaspoons fermented black beans, rinsed, squeezed dry, and chopped3 tablespoons sweet soy sauce1 tablespoon soy sauce1 tablespoon fresh lime juice1 1/2 tablespoons sugar1/2 teaspoon salt12 large shrimp, peeled, deveined, and halved crosswise1/2 cup diced jicama1/2 cup baby pea shoots, thinly sliced

Method:1. Preheat the oven to 200°F. Put a rack on top of a rimmed baking sheet and line the rack with a Silpat.

2. Put the pineapple pieces on the mat in a single, even layer. Bake until the pineapple is dried, shriveled, and chewy, about 2 hours. Remove from the Silpat and cool completely on a rack.

3. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add the scallions, ginger, and garlic and cook, stirring, until softened and golden. Add the crushed pepper and cook until fragrant, then add the black beans, soy sauces, lime juice, sugar, and salt and bring the mixture to a boil, stirring occasionally. Turn the heat to medium and simmer for 2 minutes. Transfer to a blender and puree until coarsely blended. Set aside.

4. Heat the remaining 2 tablespoons oil in a wok or large skillet over high heat. When the oil is just about smoking, add the shrimp and cook, turning the pieces once, until crisp and browned. Remove the oil from the wok, then add the black pepper sauce and 2 tablespoons water. Cook, stirring, until the shrimp is well-coated, then stir in the dried pineapple. Decoratively arrange on your serving plate, garnish with the jicama and pea shoots, and serve.

Charred Chili Rubbed Beef Skewers, Thai Basil Dipping Sauce

Beef SkewersCut beef sirloin across the grain into thin strips and skewer with sticks that have been soaked overnight in cold water.

Marinade6 cloves garlic sliced thin6 Thai chilies sliced thin

1 tbs. Brown sugar4 tbs. Orange zest pith removed3 oz cilantro washed and dried2 tsp. Oil1 c. soy sauce2 tbs. Nam pla

Puree in blender.

Dipping Sauce2 oz Thai basil picked8 oz grape seed oil4 tbs. Lime juice2 tsp. Nam pla2 egg yolks8 tbs. Water1 tsp. Salt

Blanch and shock basil, squeeze dry and puree with oil and 1 tsp. salt until bright green, then shock in a bowl over ice. Strain through chinois. Blend eggs in Robo Coupe with lime juice, nam pla and water then make mayonnaise with basil oil. Adjust salt if necessary.

To Serve

Dip beef skewers in marinade for 1 minute and grill immediately. Cook on a hot grill until charred. Serve 5 sticking on the grill. Serve Thai basil dip alongside skewers.

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