The One Recipe

This week is all about fun, food, and family Summer celebrations. First, we raise a glass to summer with the bar consultant and author Natasha David and talk about some of her favorite summer traditions and low-alcohol cocktails to keep in your back pocket, like her No Bad Days punch and Adult Supervision. Her latest book is called Drink Lightly. Esteban Castillo, the author of Chicano Eats, talks about the asadas he throws down with his family and the must-have dishes at the cookout, like his Michelada ribs. Then we head to Houston to talk with the city’s newest food columnist Bao Ong about ideas for summer party take-out and we spend some time on the patio with Houston chef and restaurant owner Chris Williams and talk about the food and family tradition that inspires his restaurant, the Houston classic Lucille’s.

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This week is all about fun, food, and family Summer celebrations. First, we raise a glass to summer with the bar consultant and author Natasha David and talk about some of her favorite summer traditions and low-alcohol cocktails to keep in your back pocket, like her No Bad Days punch and Adult Supervision. Her latest book is called Drink Lightly. Esteban Castillo, the author of Chicano Eats, talks about the asadas he throws down with his family and the must-have dishes at the cookout, like his Michelada ribs. Then we head to Houston to talk with the city’s newest food columnist Bao Ong about ideas for summer party take-out and we spend some time on the patio with Houston chef and restaurant owner Chris Williams and talk about the food and family tradition that inspires his restaurant, the Houston classic Lucille’s.

If you like our show, don’t forget to hit like and subscribe and leave us a review!

Help support The One Recipe with a donation of any amount today.

Some things are worth fighting for; that includes Dan Souza’s recipe for Butterscotch Pudding. This week, Dan talks to Jesse about his career trajectory, including a summer he spent working in a graveyard, and then explains the science and story behind his hard-earned recipe for Butterscotch Pudding. Dan Souza is the editor-in-chief of Cooks Illustrated and a chef at America’s Test Kitchen. You can follow him on Instagram @testcook. 

If you like our show, don’t forget to hit like and subscribe and leave us a review!

Help support The One Recipe with a donation of any amount today.

Some things are worth fighting for; that includes Dan Souza’s recipe for Butterscotch Pudding. This week, Dan talks to Jesse about his career trajectory, including a summer he spent working in a graveyard, and then explains the science and story behind his hard-earned recipe for Butterscotch Pudding. Dan Souza is the editor-in-chief of Cooks Illustrated and a chef at America’s Test Kitchen. You can follow him on Instagram @testcook. 

If you like our show, don’t forget to hit like and subscribe and leave us a review!

Help support The One Recipe with a donation of any amount today.

When Pierre Thiam brought his then-girlfriend, now-wife, Lisa, to Senegal for the first time, he knew she was going to meet his aunt Marie. What he didn’t know was what aunt Marie was going to be cooking when they got to her house, or how Lisa would feel about the food that was so different from the Japanese cuisine she’d been raised on. Enter Pierre’s one recipe: Sauce Feuille, a hearty and nourishing leafy beef stew that he heralds as a true representation of his roots. Pierre Thiam is an award-winning chef, cookbook author and activist. You can follow him on Instagram @chefpierrethiam.

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Help support The One Recipe with a donation of any amount today.

When Pierre Thiam brought his then-girlfriend, now-wife, Lisa, to Senegal for the first time, he knew she was going to meet his aunt Marie. What he didn’t know was what aunt Marie was going to be cooking when they got to her house, or how Lisa would feel about the food that was so different from the Japanese cuisine she’d been raised on. Enter Pierre’s one recipe: Sauce Feuille, a hearty and nourishing leafy beef stew that he heralds as a true representation of his roots. Pierre Thiam is an award-winning chef, cookbook author and activist. You can follow him on Instagram @chefpierrethiam.

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Help support The One Recipe with a donation of any amount today.

Forget Scream Queens, this week, we’re checking in with a Greens Queen, NY Times critic-at-large Tejal Rao. First, she laughs about the knife-throwing hobby she’s always kept sharp. Then, she gives a behind-the-scenes look at the often-unglamorous cooking habits of a food writer and critic, which led her to the recipe that ended her self-described slobby cooking era: Twice-Cooked Broccoli Rabe, inspired by Alice Waters and Tejal’s own adoration of all things leafy and green. Tejal Rao is a critic at large for The New York Times, recipe developer, and writer.

If you like our show, don’t forget to hit like and subscribe and leave us a review!

Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Forget Scream Queens, this week, we’re checking in with a Greens Queen, NY Times critic-at-large Tejal Rao. First, she laughs about the knife-throwing hobby she’s always kept sharp. Then, she gives a behind-the-scenes look at the often-unglamorous cooking habits of a food writer and critic, which led her to the recipe that ended her self-described slobby cooking era: Twice-Cooked Broccoli Rabe, inspired by Alice Waters and Tejal’s own adoration of all things leafy and green. Tejal Rao is a critic at large for The New York Times, recipe developer, and writer.

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Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Feeds 4-6 people  

This recipe is a summer favorite from Chef Chris Wiliams of Lucille’s Houston. Chris marinates a whole side of fish, (on the half shell means skin-on, scales-on) for 10 minutes and then quickly grills it skin-side down. His marinade is where the magic comes in. It’s elemental with freshly-squeezed lemon juice, thyme, garlic and the earthiness of smoked paprika. He serves it with coconut rice and a slightly wilted collard green salad. It’s summer eating at its best. 

Ingredients 

Marinade:

• Juice of 6 large lemons; reserve the lemon halves

• 5 sprigs thyme or a handful of chopped fresh parsley

• 2  cloves garlic, minced

• 2 t sugar

• 1 T smoked paprika

• Salt and pepper to taste

• 1 ½ c olive oil

• 30 oz or 1 side of  Red Fish or Salmon,  skin-on, scales on preferred 

Rice:

• 2 cups basmati rice

• 12oz can lite coconut milk 

Salad:

• 4 bunches of collard greens, chopped

• 1 red bell pepper, chopped  

• 1 shallot thinly sliced

• 1 clam of grape tomatoes halved

• 1 cup cooked black eyed peas (canned or frozen)  

Instructions:  

1. For the marinade/ vinaigrette: Combine lemon juice with thyme leaves or chopped  parsley, garlic, sugar, smoked paprika, cracked pepper and salt. Whisk together and slowly pour in olive oil while whisking to emulsify. Taste and adjust seasoning. 

2. Pour half of this mixture over the fish, and reserve the rest for the collards.

3. While the fish is marinating, start your fire and wait for the coals to go white or begin heating a grill pan over medium-high heat. 

4. While the grill  is heating, cook your rice, and use the simple 2-to-1 method subbing half the water with coconut milk.  

5. In a salad bowl, add your chopped collard greens, red bell pepper, thinly sliced shallot, tomatoes and black eyed peas .Pour the remainder of the marinade over and mix well. The acid will start to soften the salad. 

6. When the  grill is ready, remove the fish from the marinade and pat dry.  Place the fish skin- side down along with the reserved  squeezed lemon halves. Cover, but  leave the cover ajar . Occasionally check the lemons and turn them to char them as evenly as possible. Depending on the thickness of the fish, the cooking time should be between 10 to 15 minutes for a perfect medium. 

7. When done, place the whole fish on a serving platter, and garnish with the grilled lemons and some parsley, if desired. 

8. Serve with finished salad and coconut rice.

Ribs are one of the dishes that my parents ask me to make the most whenever I host family dinners . My parents loved going to BBQ joints for birthdays, and after spending hundreds year after year on dry mac and cheese and ribs with very little to no meat, I decided to make everything myself for half the cost . I like to braise the ribs in a mixture reminiscent of the flavors of a michelada—beer, Clamato, Worcestershire sauce—and braising them makes them really juicy and tender so the cooked meat just falls off the bone . I love deviled eggs, so along with the ribs I like to serve a creamy deviled egg macaroni salad, the cheesiest rajas con mac and cheese (mac and cheese with diced jalapeño and poblano chiles), and sweet and buttery corn bread muffins made with a mixture of cornmeal and masa harina to enhance the flavor of the corn . Recipes for those favorites follow so you can easily make your own BBQ-style dinner at home!

INGREDIENTS

• 4 pounds (1.8 kg) pork baby back ribs (avoid spare ribs)

• 4 tablespoons steak seasoning

• 12 ounces (355 ml) pilsner beer, such as Modelo Especial or Corona

• ½ cup (120 ml) Clamato juice

• ¼ cup (60 ml) Worcestershire sauce

• 1 tablespoon reduced-sodium soy sauce

• 1 teaspoon sugar

• 2½ cups (590 ml) Hibiscus BBQ Sauce

INSTRUCTIONS

Position racks in the top and bottom thirds of the oven and preheat the oven to 250°F (120°C). 

Break the ribs down into four 1-pound (455 g) racks to ensure they cook evenly. Place a large piece of foil on top of a baking sheet without tucking in the edges. Place one of the slabs of ribs on the foil, sprinkle on 1 tablespoon of the steak seasoning, and use your hands to pat it into the meat. Seal up the ribs in an individual foil packet, leaving one end open to pour in the braising liquid. Repeat this process with the remaining slabs of ribs. 

In a large measuring cup, whisk together the beer, Clamato juice, Worcestershire, soy sauce, and sugar to make a braising liquid. 

Dividing evenly, pour the braising liquid into the open end of each one of the rib packets, then seal them completely. Arrange the ribs on two baking sheets. 

Braise the ribs in the oven for 2 hours 45 minutes, switching the baking sheets from rack to rack at the 1½-hour mark.

Remove the baking sheets from the oven and turn the broiler to high. Drain the braising liquid, discard the foil, and place the ribs back onto your pan. (If your broiler is small, you’ll have to slice your racks in half and work in batches.) Brush some BBQ sauce onto both sides of the ribs and broil until the sauce caramelizes, about 4 minutes. Remove from the oven, brush on more of the BBQ sauce, and broil for another 4 minutes for the sauce to finish caramelizing, then remove and brush on a generous third coat. Repeat with the remaining slabs of ribs. 

To serve: Let the ribs cool for a few minutes, then cut into individual- sized portions and serve with extra BBQ sauce on the side. Accompany the ribs with the muffins, macaroni salad, and mac and cheese.

From the book Chicano Eats by Esteban Castillo. Copyright © 2020 by Esteban Castillo. Published by Harper, an imprint of HarperCollins Publishers. Reprinted by permission. 

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