Ingredients

5 kumquats, cut into 1/4-inch slices and seeded, juices reserved
1/2 cup plus 1 tablespoon ( 4 1/2 ounces/127 grams) heavy whipping cream
1/8 teaspoon of salt
8 1/4 ounces (233 grams) bittersweet chocolate, finely chopped
1 large egg yolk
1 tablespoon Grand Marnier
1 tablespoon unsalted butter, softened
Thirty-six 5-inch square spring roll wrappers
1 large egg, lightly beaten
Canola, vegetable, or other neutral oil for deep-frying

Directions

1. Put the kumquat slices and their juices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan. Remove from the heat.
2. Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over it. Let sit for 2 minutes, then process until the mixture becomes smooth and shiny.
3. Add the egg yolk, Grand Marnier, and butter and process to combine.
4. Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap. Pour the chocolate mixture into the pan and transfer to the freezer. Freeze, uncovered, until completely hard.
5. Unmold the chocolate bar and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices. You should have 36 chocolate bars.
6. Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg. Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle. Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation. Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed. Set on a baking sheet. Repeat with the remaining wrappers and chocolate.
7. Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them.
8. Fill a saucepan with oil to a depth of 2 inches and heat to 350°F. When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes. Drain on paper towels and cook the remaining rolls. Serve warm.

Makes 3 dozen spring rolls.

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Ingredients

For the stock:
2-1/2 lb. shrimp, with heads attached
1 yellow onion, roughly chopped
1 garlic clove, roughly chopped
1 celery stalk, roughly chopped
8 cups water
For the gumbo:
1/2 cup corn or vegetable oil
1/2 cup all-purpose flour
2 yellow onions, cut into 1/2-inch pieces
2 celery stalks, cut into 1/2-inch pieces
1 green bell pepper, seeded and cut into 1/2-inch pieces
Salt and freshly ground black pepper, to taste
3/4 lb. andouille sausage, cut into 1/2-inch rounds
5 garlic cloves, finely minced
1/4 tsp. cayenne pepper, plus more, to taste
1/2 tsp. dried thyme
3 cups peeled, seeded and diced tomatoes
1 lb. okra, trimmed and cut into 1/2-inch rounds
3 bay leaves
12 oysters, shucked with their liquor (optional)
1/2 lb. lump crabmeat
6 green onions, white and green portions, chopped
Steamed white rice for serving

Directions

1. To make the stock, peel and devein the shrimp and remove the heads; reserve the shells and heads. Place the shrimp in a small bowl and refrigerate until ready to use. Rinse the shells and heads with cold water, drain in a colander and transfer to a large stockpot. Add the onion, garlic, celery and water. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, for 2 hours. Strain the stock through a fine-mesh sieve, discarding the solids. You will need 6 cups stock; add more water, if needed. Return the stock to the pot and keep warm until ready to use.
2. To make the gumbo, in a large Dutch oven over medium-high heat, warm the oil. Slowly whisk in the flour and cook, whisking constantly, until the roux turns a deep brown, 2 to 3 minutes; do not allow it to burn. Add the onions, celery, bell pepper, salt and black pepper and stir to coat evenly. Cook, stirring constantly, until the vegetables are tender and lightly browned, 5 to 7 minutes. Add the sausage and cook until lightly browned and warmed through, 3 to 4 minutes. Add the garlic, the 1/4 tsp. cayenne and the thyme and cook for 1 minute. Add the tomatoes, okra and bay leaves and stir to combine.
3. Slowly add the stock, stirring constantly and scraping up the browned bits from the pan bottom. Bring to a boil, then reduce the heat to medium-low, partially cover the pan and simmer for 30 minutes. Skim the stock occasionally to remove any excess oil.
4. Add the shrimp and oysters and cook until they turn opaque throughout, 2 to 3 minutes. Add the crabmeat and green onions and cook for 2 minutes. Remove the bay leaves and discard. Adjust the seasonings with salt, black pepper and cayenne. Spoon the steamed rice into individual bowls and ladle the gumbo on top.

Serves 8 to 12.

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Ingredients

1/2 pound sliced bacon, diced
2 stalks celery, sliced (1 1/2 cups)
1 medium onion, sliced (1 cup)
1 green pepper, chopped (1 1/2 cups)
2 garlic cloves, minced
2 cups chicken broth
1 14-ounce can diced tomatoes
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon dried thyme leaves
1 pound large raw shrimp, cleaned
1 pound fresh or frozen crabmeat
1 10-ounce box frozen okra, thawed and sliced crosswise into 1/2-inch pieces

Directions

1. Cook the bacon over medium heat in a heavy saucepan until crisp, stirring frequently. Remove with a slotted spoon and drain on a paper towel.
2. Discard all but 2 tablespoons of the fat, then add the vegetables (except the okra), 4 cups of broth, Worcestershire, salt, and thyme. Cover and simmer over medium heat for 1 hour, stirring occasionally.
3. Add the okra and cook 10 minutes longer.
4. Stir in the shellfish and cook 5 minutes more, or until the shrimp curl and turn pink.

Serves 6.

Nutritional information per serving: Calories 273, Carbohydrate 11g, Cholesterol 204mg, Fat 8g, Fiber 2g, Sat Fat 2g, Sodium 1757mg

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Ingredients

1 poblano chile
4 teaspoons vegetable oil
1 large white onion, halved and thinly sliced lengthwise
Coarse salt and ground pepper
1 1/4 pounds ground chicken breast
4 slices sharp yellow cheddar
2 teaspoons butter, room temperature
4 whole-wheat burger buns, split

Directions

1. Over a low gas flame or under the broiler, roast chile until charred, about 6 minutes, turning frequently. Place in a bowl and cover bowl tightly with plastic wrap. Let chile steam 20 minutes, then rub with a paper towel to remove skin. Remove stem and seeds. Slice chile into 2-inch strips and return to bowl.
2. In a large skillet, heat 2 teaspoons oil over medium-high. Add onion and season with salt and pepper. Cook until onion is soft and translucent, about 10 minutes. Add onion to bowl with chile and stir to combine.
3. Form ground chicken into four 4-inch-wide patties and season with salt and pepper.
4. Heat a large nonstick skillet over medium-high. Add 2 teaspoons oil and swirl to coat. Working in batches, cook burgers 2 minutes. Flip, top each with cheese, and cook until cooked through, about 4 minutes more.
5. Meanwhile, heat broiler. Butter inside of buns and place on a baking sheet, buttered side up. Toast under broiler. Place burgers on buns and top with onion-and-chile mixture.

Serves 4.

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Ingredients

2 Tbs. canola oil
1 small onion, quartered and thinly sliced (1/2 cup)
1 small red bell pepper, coarsely chopped (1/2 cup)
¾ cup hot mango chutney, such as Patak’s
1 medium tomato, coarsely chopped (3/4 cup)
2 16-oz. pkgs. extra-firm tofu, drained and patted dry
2 12-oz. bunches mustard greens, thick stems removed

Directions

1. Heat oil in medium-size saucepan over medium heat. Add onion and bell pepper, cover, and cook 10 to 15 minutes, or until vegetables are soft, stirring occasionally.
2. Stir in mango chutney and tomato. Cover, and simmer 5 minutes more. Keep warm.
3. Preheat oven to broil, and place oven rack in highest position. Coat baking sheet with nonstick cooking spray.
4. Halve each tofu block crosswise to make pieces the size and thickness of sandwich bread. Cut each tofu piece into 4 triangles. Brush each tofu triangle on both sides with mango mixture (it’s OK if some bell pepper and onion bits stick to tofu); season with salt and pepper, if desired; and place on prepared baking sheet. Broil 4 to 5 minutes. Flip triangles, and brush with more mango mixture. Broil 4 to 5 minutes more, or until browned and crispy.
5. Meanwhile, bring 1 cup water to a boil in large pot. Add mustard greens, cover, and steam 5 to 7 minutes or until greens are crisp-tender, turning occasionally with tongs to make sure greens cook evenly.
6. Divide mustard greens among serving plates. Top each serving with 2 tofu triangles, and drizzle with1/4 cup mango sauce.

Serves 8.

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Ingredients

1 2-pound whole fish, such as sea bass or sole, cleaned and descaled
3 tablespoons canola or other vegetable oil, plus more for rubbing the fish
8 1-inch slices of ginger root, plus about 1/4 cup ginger cut in matchsticks for garnish
6 tablespoons Chinese Shaoxing rice wine, divided
2 scallions, dark greens removed, sliced in half, plus 1/4 cup scallions, dark greens removed, cut into matchsticks
1/4 cup cilantro, loosely chopped, for garnish
1 jalapeño, seeded and cut into matchsticks
3 tablespoons soy sauce
1/2 teaspoon granulated sugar
Salt, to taste

Directions

1. Preheat oven to 400ºF.
2. Rinse the fish with water, and pat dry with a paper towel.
3. Rub both sides of the fish with salt and oil.
4. Place half of the ginger root and sliced scallions in an oven-safe platter or glass baking dish. Lay the fish on top and cover with the remaining ginger and scallions. Pour 3 tablespoons of rice wine over the fish, scallions, and ginger. Score the fish with a sharp knife by creating two incisions in the fish's flesh deep enough to reach the bone.
5. Wrap the entire fish, including the oven-safe platter, in parchment paper, making sure to twist the parchment paper up tightly to prevent the fish from drying out. Bake at 400ºF for about 25 to 30 minutes (depending on the size of the fish), or until a chopstick inserted into the thickest part of the fish comes out easily.
6. Meanwhile, in a bowl, combine soy sauce, remaining rice wine, and sugar. Set aside.
7. When the fish is cooked through, open the parchment paper, and pour away whatever juice comes out; it will be fishy. Remove and discard the scallions and ginger root that are on top of the fish. Tilt the fish up with a spatula and remove and discard the bed of scallion and ginger root. Set the fish back down and cover with the fresh, julienned ginger root, scallions, jalapeño, and cilantro. It should be in layers on top of the fish. Pour the soy sauce over the aromatics.
8. Heat the 3 tablespoons oil on the stove in a small saucepan over medium heat until aromatic. (It's heated through when a damp, but not wet, chopstick sizzles when it touches the oil.) Once it's heated through, pour the oil over the fish; you should hear a sizzling sound. Serve immediately.

Serves 4-6.

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