Grilled Shrimp Burrito Bowls

1 cup medium-grain white rice
1 lime, juiced
1 15 ounce can black beans, rinsed
1 teaspoon dried oregano
Salt and pepper
1 red onion, sliced into thin rings
5 scallions, trimmed and sliced into 1-inch pieces
1 pound thawed frozen shrimp, peeled and deveined
2 tablespoons EVOO
1 tablespoon chili powder
1 avocado

In a medium saucepan, boil 2 cups water. Add the rice, lower the heat to low, cover and cook until tender, about 15 minutes. Stir in half the lime juice.

In a small saucepan, mash half the beans with 1/2 cup water over medium heat. Add the remaining beans and the oregano. Simmer for 8 minutes. Season with salt and pepper, turn off the heat and cover to keep warm.

Preheat a grill pan over medium-high heat. In a bowl, toss the onion, scallions and shrimp with the EVOO and chili powder; season. Grill the onions and scallion whites for 7 minutes, then the scallion greens and shrimp, turning once, for 4 minutes. Transfer to a plate.

In a small bowl, mash the avocado with the remaining lime juice. Divide the rice, beans, veggies and shrimp among 4 bowls and dollop with the avocado mash.

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Smoky Tex-Mex Sloppy Joses

EVOO or vegetable oil, for drizzling
4 slices bacon, chopped
1 pound ground beef sirloin
Salt and black pepper
1 onion, chopped
2 serrano or jalapeno chile peppers, finely chopped
3 – 4 cloves garlic, chopped
1 tablespoon chili powder (about a palmful)
1 1/2 teaspoons ground cumin (about 1/2 palmful)
1 1/2 teaspoons ground coriander (about 1/2 palmful)
1 cup lager beer, at room temperature
1 cup tomato sauce
1 tablespoon light brown sugar
21 tablespoons worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon hot sauce, such as Frank’s RedHot
4 burger rolls, toasted
Toppings: crushed Fritos corn chips, pickled jalapeno rings and sweet red pepper relish

In a large skillet, heat a drizzle of EVOO (or vegetable oil) over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel to drain. Add the ground beef to the pan and cook, stirring with a spoon to crumble it, until browned; season with a little salt and black pepper. Return the cooked bacon to the pan and add the onion, chiles, garlic, chili powder, cumin and coriander. Cook, stirring, until the onion is softened, about 5 minutes.

In a medium bowl, stir together the beer, tomato sauce, brown sugar, worcestershire, vinegar and hot sauce. Pour the mixture over the meat, lower the heat and simmer for 5 minutes or until ready to serve.

Using a large ice cream scoop, spoon the sloppy jose mixture onto the roll bottoms. Layer with the crushed corn chips, pickled jalapenos, red pepper relish and roll tops.

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Lamb Meatballs with Toasted Orzo

1 quart chicken stock
2 slices white bread, crusts trimmed
Milk, for soaking
1 pound ground lamb
1 egg, lightly beaten
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint
3 tablespoons grated onion
2 large cloves garlic, grated or finely chopped
1 lemon, juiced, plus 2 tsp zest
1 teaspoon dried oregano or marjoram
Salt and pepper
EVOO, for drizzling
3 tablespoons butter
1 1/2 cups orzo
1 10 ounce box thawed frozen chopped spinach, squeezed dry
1 cup crumbled feta

Preheat the oven to 400 degrees . In a medium saucepan, heat the chicken stock over low heat; keep warm. On a rimmed plate, soak the bread in the milk.

In a large bowl,combine the lamb and egg.Wring out any excess milk from the soaked bread and crumble the bread into the meat. Stir in 1/4 cup parsley, the mint, onion, garlic, lemon zest, oregano (or marjoram), 1/2 tsp. salt and 1/4 tsp. pepper. Drizzle with EVOO; mix. Roll the mixture into 20 meatballs and arrange on a nonstick or parchment-lined baking sheet. Bake until browned, 15 to 18 minutes.

Meanwhile,in a medium saucepan, melt the butter over medium heat. Add the orzo and cook until golden, about 5 minutes. Stir in a few ladlefuls of the warm stock and allow it to absorb before adding more. Keep adding stock a little at a time and cook until the orzo is al dente, about 20 minutes. Stir in the spinach to heat through in the last minute of cooking. Remove from the heat. Stir in the lemon juice and feta.

Serve the orzo in shallow bowls. Top with the meatballs and remaining 1/4 cup parsley.

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Cheesesteak “Whiz Wit”

2 tablespoons EVOO, plus more for coating
1 pound onions, thinly sliced
8 ounces Cheese Whiz
2 pounds boneless ribeye steak, frozen for 30 minutes, then thinly sliced
Salt and pepper
4 hoagie rolls (10-inch), such as amoroso, split lengthwise without cutting all the way through and lightly toasted

In a large skillet, heat 2 tbsp. EVOO over medium heat. Add the onions and cook, stirring occasionally, until softened and golden, 15 to 20 minutes.

Meanwhile, in a small saucepan, warm the Cheese Whiz over low heat. Preheat a griddle or cast-iron skillet over medium- high heat. Lightly coat the griddle or pan with EVOO. Throw the steak down on the griddle and cook for about 45 seconds. Flip, season with salt and pepper and cook, turning occasionally, until cooked through. Stir the sauteed onions into the beef, then transfer to a cutting board and coarsely chop together.

Smear the melted Cheese Whiz on both open faces of the rolls. Pile in the beef and onions. Cut the cheesesteaks in half and eat right away.

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Red Tomato Salsa

8 plum tomatoes
10 small red jalapeno or 8 small red serrano chiles
1/4 onion
1 clove garlc
Coarse salt
Chopped cilantro, for garnish

In a medium saucepan, bring about 2 qt. water to a boil. Lower the heat to medium, add the tomatoes and jalapenos and simmer for 25 minutes. Drain, reserving the cooking liquid. Transfer the tomatoes and jalapenos to a blender.

Add the onion and garlic to the blender and pulse on high until slightly chunky. Add 1/4 cup of the reserved cooking liquid and blend to your liking; season with coarse salt. Transfer to a serving bowl and top with cilantro. Serve with tacos or tortilla chips.

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Vietnamese Noodle Bowl with Glazed Pork

1/4 cup plus 2 tbsp fish sauce
2 tablespoons (packed) brown sugar
1/2 teaspoon grated garlic
4 boneless pork cutlets or chops (1 lb total), pounded 1/4 inch thick
1/2 cup fresh lime juice
1/4 cup granulated sugar
1/2 small red chile (optional)
2/3 pound dried rice vermicelli
2 teaspoons vegetable oil
3 cucumbers, cut into cubes
5 carrots, shredded
1/2 head green-leaf lettuce, thinly sliced
1 bunch cilantro, chopped
1 bunch mint, chopped

In a bowl, mix 2 tbsp. fish sauce, the brown sugar, garlic and 2 tbsp. water, stirring until the sugar dissolves. Put the pork in a resealable bag, pour in the fish sauce mixture and massage to coat the pork. Let the pork marinate at room temperature for at least 1 hour, or refrigerate overnight.

Bring a large pot of water to a boil. Meanwhile, in a small jar or plastic container with a lid, shake the lime juice, remaining 1/4 cup fish sauce, the granulated sugar and chile, if using, to make the dressing.

Add the vermicelli to the boiling water and cook until tender, about 5 minutes. Rinse under cold water; drain well.

In a large, heavy skillet, heat the oil over high heat until smoking. Add the pork, reserving the marinade. Cook, turning once, until the meat is golden-brown, 2 to 3 minutes. Pour the marinade into the skillet and cook, turning the pork once, until the marinade is thickened to a glaze, about 30 seconds. Transfer the pork to a cutting board; let rest for 5 minutes. Thinly slice against the grain.

Divide the noodles among bowls. Arrange the pork, cucumbers, carrots, lettuce, cilantro and mint on top. Pour on the dressing before eating.

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Sour Cream Crumb Cake

4 1/2 cups flour
2 1/4 cups granulated sugar
1 cup packed dark brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 (1 lb) unsalted butter, softened
3 eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
1 cup sour cream or whole-milk yogurt, at room temperature
Confectioners’ sugar, for dusting

In a large bowl, combine 2 cups flour, 1/4 cup granulated sugar, the brown sugar, 1/2 tsp. salt, the cinnamon and allspice; mix well. Using your fingers, mix in 2 sticks butter until the mixture is crumbly; set aside. (The crumb topping can be made, covered and refrigerated up to 1 day ahead.)

Position a rack in the lower third of the oven and preheat to 350 degrees . Lightly grease a foil-lined 10-by-15-inch baking pan. In a large bowl, using an electric mixer, cream the remaining 2 sticks butter at high speed for 2 minutes. Gradually sprinkle in the remaining 2 cups granulated sugar; beat until fluffy, about 5 minutes. Increase the mixer speed to high and beat in the eggs 1 at a time, stopping to scrape down the sides of the bowl as needed. Beat in the vanilla, baking soda and remaining 1/2 tsp. salt.

Lower the mixer speed to low; gradually beat in 1 1/4 cups flour, mixing until just incorporated. Mix in 1/2 cup sour cream. Repeat with the remaining 1 1/4 cups flour and 1/2 cup sour cream.

Transfer the batter to the prepared pan, spreading evenly and making sure to fill the corners. Crumble the topping evenly over the batter. Bake until the cake feels springy to the touch and a toothpick inserted in the center comes out clean, about 40 minutes.
Transfer the cake to a rack and let it cool completely, at least 1 hour. Dust generously with confectioners’ sugar.

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