Ingredients

2 cups fresh or canned pineapple juice
3/4 cup cream of coconut, such as Coco Lopez
1 cup light rum
3 cups crushed ice
4 fresh pineapple spears, for garnish

Directions

1. Combine all ingredients except garnish in a blender.
2. Pour into tumblers, garnish with pineapple spears, and serve immediately.

Serves 4.

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Ingredients

1 1/2 pounds new potatoes
kosher salt and black pepper
3/4 cup creme fraiche or sour cream
2 tablespoons fresh lemon juice
1 small fennel bulb, thinly sliced
4 6-ounce salmon fillets, skin removed
1/4 cup fresh dill, chopped
3 tablespoons Dijon mustard

Directions

1. Adjust oven rack to 6 inches below heat source; heat broiler.
2. Place the potatoes in a medium pot, cover with cold water, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, about 15 minutes. Drain, run under cold water to cool, then cut into quarters.
3. Meanwhile, in a large bowl, combine the crème fraîche or sour cream, 1 tablespoon of the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in the potatoes and fennel; set aside.
4. Place the salmon on a parchment- or foil-lined baking sheet. In a small bowl, combine the mustard and the remaining lemon juice. Spread over the top of the salmon.
5. Broil until the salmon is the same color throughout, 6 to 8 minutes, depending on the thickness.
6. Divide the salmon and salad among individual plates and sprinkle with the dill.

Serves 4.

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Ingredients

1 medium onion, thinly sliced
3 cloves garlic, roughly chopped
1 teaspoon ketchup
1 teaspoon coriander seeds
1 tablespoon honey
1 teaspoon soy sauce
1/4 cup cachaça
1/2 cup canola or olive oil (not extra-virgin)
Kosher salt and freshly ground black pepper, to taste
1 (approx. 1 lb) hanger steak (also known as butcher's steak)
Equipment (optional): meat thermometer

Directions

1. In a large bowl, whisk all first nine ingredients for the marinade. Place the meat in a large zip-lock bag and pour the marinade into the bag. Rub the marinade around the meat until it is well distributed. Remove all the air from the plastic bag and seal it well. Place the meat in the refrigerator in such a position so that it is covered by the marinade, and let it rest for at least 12 hours, preferably for 2 to 3 days.
2. Preheat the grill on high heat for at least 10 minutes before cooking. Remove the meat from the marinade and wipe off the remaining specks of onion, garlic, and coriander.
3. Season the meat with salt and pepper on both sides and place it on the hot grill. If you want to create an attractive crosshatch grill mark, grill for 2 minutes, and rotate the meat 45 degrees from its original position, then grill for another 2 minutes; do this on each side. Depending on the thickness of the meat, close the grill and leave it cooking for 4 to 5 minutes on each side, turning sides once. If you like your meat rare (125ºF) or well done (170ºF), adjust the cooking time according to your taste.
4. Allow meat to sit for 15 minutes, to allow the meat's juices to redistribute themselves. Slice thinly against the grain, and serve.

Makes 2 to 4 servings.

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