Type what you have

Ingredients

• ✓ fresno chile
• apple cider vinegar
• olive oil
• lemon juice
• red onion
• lemon
• garlic
• bay leaf
• caper
• celery seed
• lemon zest
• seafood seasoning
• shrimp

Instructions

1. 1 Combine vinegar, olive oil, lemon juice, onion, lemon slices, Fresno chile, garlic, crushed bay leaves, capers, celery seed, and lemon zest in a large bowl; stir until well combined. Place in the refrigerator while you prepare the shrimp.
2. 2 Combine 3 quarts of water and seafood seasoning in a large saucepan; bring to a boil. Add shrimp and cook for exactly 2 minutes. Drain well and add to chilled onion mixture. Cover and refrigerate 8 hours to overnight, or up to 4 days.
3. 3 Serve chilled.

By Nicole McLaughlin

Ingredients

• ✓ fresno chile
• green onion
• pepper jack cheese
• lemon
• water
• pinto bean
• salt
• oregano
• cumin
• green onion
• bacon
• cayenne pepper
• black pepper
• salt
• lemon zest
• garlic
• olive oil
• swiss chard
• olive oil
• bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Drizzle olive oil on both sides of the bread.
3. 3 Bake in the preheated oven until light golden brown, about 20 minutes.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add Swiss chard and cook for 2 minutes. Transfer chard to a bowl of cold water to stop the cooking process. Drain and squeeze out as much excess water from the chard as possible using your hands. Roughly chop.
5. 5 Heat olive oil in a skillet over medium-heat and add garlic. Cook and stir until fragrant, about 20 seconds. Add chard and stir to combine. Turn off heat, and season with lemon zest, salt, pepper, and cayenne; stir to combine. Remove from stove and set aside until needed.
6. 6 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until well browned and crisp, about 10 minutes. Turn off heat and remove bacon with a slotted spoon. Drain bacon slices on paper towels. Crumble once cool enough to handle.
7. 7 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
8. 8 Remove all but 1 to 2 tablespoons of bacon fat from the skillet. Heat skillet over medium-high heat and add green onions. Cook onions for 1 minute. Stir in cumin, oregano, and salt. Add beans, and stir to combine. Add water, and bring to a simmer. Once beans are simmering, use a potato masher to mash beans as smooth as you want. Add more water of you like to achieve desired texture. Taste and adjust for salt.
9. 9 Spread bean mixture evenly amongst the 4 pieces of toast. Top with chard, followed by crumbled bacon. Drizzle with lemon juice, and top with freshly grated pepper Jack cheese.
10. 10 Bake in the preheated oven until cheese starts to brown and the tartines are heated through, about 12 minutes.
11. 11 Serve topped with Fresno chile pepper slices and green onions.

By John Mitzewich

Ingredients

• ✓ fresno chile
• beef chuck roast
• cornstarch
• kosher salt
• black pepper
• canola oil
• massaman curry paste
• beef broth
• coconut cream
• potato
• water
• lime
• jasmine rice
• cashew
• cilantro
• lime wedge

Instructions

1. 1 Pat beef dry with paper towels, trim, and cut into 1 1/2- to 2-inch pieces. Place in a bowl with 2 tablespoons cornstarch, salt, and pepper; toss to coat beef evenly.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add half of the beef and cook, turning often, until beef is browned on all sides, about 6 minutes (do not overcrowd the skillet to ensure browning). Repeat process with remaining beef, using any residual oil in the skillet. (Do not wipe skillet clean.) Place browned beef in an ungreased 6-quart slow cooker.
3. 3 Once all beef has been browned, lower heat to medium and add curry paste, stirring to release any browned bits from the skillet. Add beef broth and coconut cream to skillet, stirring to combine ingredients. Pour mixture over beef in slow cooker. Add potatoes to slow cooker; cover and cook on HIGH for 4 hours, or LOW for 6 hours, or until beef is very tender when pierced with a fork.
4. 4 Remove beef and potatoes to a large bowl, and carefully pour liquid from slow cooker into a heatproof glass measuring cup or bowl and allow to stand until fat settles on top of liquid, about 2 minutes. Remove fat from the surface of the liquid with a ladle and discard.
5. 5 Pour remaining liquid into a saucepan and bring to a boil, undisturbed, over medium-high heat. Whisk remaining 1 1/2 tablespoons cornstarch with 2 tablespoons cold water together in a small bowl; add to boiling liquid in saucepan, whisking until mixture thickens, 2 to 5 minutes. Return meat and potatoes to thickened sauce; stir in lime zest and juice.
6. 6 Serve family-style, or place 1/2 cup rice into each of 6 bowls, spoon 1 1/3 cups beef, potatoes, and sauce mixture over rice, and garnish each portion with cashews, cilantro, sliced chile, and a lime wedge.

By Karen Rankin