Tonkatsu-Fried Pork and Zucchini Blossoms with Watermelon-Tomato Salad

4 servings

1 cup ¹/₂" cubes watermelon

1 cup cherry tomatoes, halved

1 cup (lightly packed) baby arugula

2 Tbsp. fresh flat-leaf parsley leaves

2 Tbsp. extra-virgin olive oil

1 Tbsp. Dijon mustard, divided

¹/₂ Tbsp. fresh lemon juice plus 4 lemon wedges

³/₄ tsp. kosher salt, divided, and ¹/₈ tsp. freshly ground black pepper plus more

Vegetable oil (for frying)

10 Tbsp. all-purpose flour

6 oz. chilled Pilsner, lager-style beer, or club soda

1 large egg

2 stiffly beaten egg whites

1 cup panko (Japanese breadcrumbs)

4 2-oz. boneless center-cut pork chops, pounded to ¹/₈" thickness

Zucchini blossoms (stamens removed; about 1 dozen)

Sea salt

INGREDIENT INFO: Zucchini blossoms are sold at farmers' markets, better supermarkets, and melissas.com. Panko can be found in better supermarkets and at Asian markets.

1. Combine first 4 ingredients in a large bowl. Whisk olive oil, ¹/₂ Tbsp. mustard, and juice in a small bowl. Season dressing with salt and pepper. Set salad and dressing aside.
2. In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350 degrees. Combine flour and ¹/₂ tsp. salt in a medium bowl, then whisk in beer, eggs, egg whites, and remaining ¹/₂ Tbsp. mustard until almost smooth (some small lumps are welcome -- don't overwhisk or you'll deflate the batter). Combine panko, remaining ¹/₄ tsp. salt, and ¹/₈ tsp. pepper on a large plate. Season pork and zucchini blossoms lightly with salt and pepper. Dredge pork and blossoms in egg mixture, shaking off the excess, then dip in panko, pressing to adhere; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon and adding ¹/₂ Tbsp. vegetable oil after turning, until pork is golden brown and cooked through, about 1¹/₂-1³/₄ minutes per side. Transfer to paper towels to drain. Sprinkle with sea salt.
3. Toss salad with dressing; season to taste with salt and pepper. Serve porks and blossoms with salad and lemon wedges for squeezing over.

Fig-Papaya-Almond Margarita Tart

6 servings

CRUST

1 large egg yolk

1 Tbsp. heavy cream

1¹/₃ cups all-purpose flour plus more

6 Tbsp. sugar

¹/₄ tsp. salt

1 cup (2 sticks) chilled unsalted butter, diced, plus more

FILLING

6 Tbsp. half-and-half

2 Tbsp. plus ¹/₂ cup plus ¹/₃ cup sugar, divided

2 medium eggs

¹/₂ Tbsp. all-purpose flour

¹/₂ tsp. vanilla extract

³/₄ tsp. minced fresh rosemary

¹/₄ large Mexican papaya or ¹/₂ large Hawai'ian papaya, halved, seeded

14 Tbsp. (scant) slivered almonds

¹/₄ cup (¹/₂ stick) unsalted butter, room temperature

6 Tbsp. tequila blanco

6 oz. fresh Mission figs (about 6 medium), stemmed, quartered

4 fresh orchid blossoms (optional)

SPECIAL EQUIPMENT: Use a 10"-diameter tart pan with a removable bottom.

CRUST: Whisk egg yolk and cream in a small bowl. Mix 1¹/₃ cups flour, sugar, and salt in a stand mixer fitted with a paddle attachment. Add 1 cup butter; mix on low speed until coarse meal forms. Add egg mixture. Blend just until moist clumps form. Gather into a ball, flatten into a disk, wrap in plastic, and chill for 1 hour.

Butter tart pan. Roll out dough to 13" round on a lightly floured surface. Transfer to pan. Press onto bottom and up sides. Trim excess dough. Chill 30 minutes.

FILLING: Bring half-and-half to a simmer in a small saucepan. Whisk 2 Tbsp. sugar, 1 egg, and flour in a small bowl. Gradually whisk in half-and-half. Return to saucepan. Whisk constantly over medium heat 1 minute. Add ¹/₂ cup sugar and ¹/₂ cup water. Continue whisking constantly over medium heat until mixture thickens and boils, about 2 minutes. Transfer to a small bowl. Stir in vanilla and rosemary; let steep 15 minutes. Add ¹/₄ cup cold water. Set over a bowl of ice water; stir pastry cream until cold. Remove from ice bath; set aside.

Scrape papaya flesh into a food processor; puree until smooth. Measure 6 Tbsp. puree (reserve remaining puree for another use, such as a smoothie); return to food processor. Add almonds and 8 tsp. sugar to food processor; finely grind (do not grind to a paste). Using an electric mixer, beat butter and remaining 8 tsp. sugar in a large bowl until smooth. Add remaining egg and beat well. Gradually beat almond-papaya mixture, then ¹/₄ cup reserved pastry cream (reserve remaining cream for another use), then tequila. Cover; chill until firm, about 4 hours.

Preheat oven to 375 degrees. Spread filling over crust. Arrange figs, cut side up, in concentric circle over filling. Place tart on a rimmed baking sheet. Bake until filling in center is golden and somewhat set, about 1 hour 15 minutes. Let tart cool completely in pan on a wire rack. Garnish with zest and orchids (if using).

Potato-Banana-Yam Sundaes with Bacon-Fudge-Spinach Sauce

5 servings

3 slices applewood-smoked bacon (about 3 ounces), cut crosswise into ½-inch pieces

½ large onion, chopped

2 garlic cloves, pressed

½ teaspoon dried thyme

½ 14.5-ounce can diced tomatoes in juice

1½ very ripe bananas, peeled, each cut crosswise into 4 pieces

1 5-ounce yam (red-skinned sweet potato), peeled, quartered lengthwise, cut crosswise into ¹/₃-inch-thick slices

1 medium Yukon Gold potato (about 5 ounces), quartered lengthwise, cut crosswise into ¹/₃-inch-thick slices

1 medium red-skinned potato (about 5 ounces), quartered lengthwise, cut crosswise into ¹/₃-inch-thick slices

½ 14-ounce can sweetened condensed milk, divided

½ cup half and half

2 to 2½ cups low-salt chicken broth

1 tablespoon light corn syrup

½ tablespoon fresh lemon juice

½ 5- to 6-ounce package baby spinach

¼ cup bittersweet chocolate chips

½ ripe banana, peeled, diced (for garnish)

Salt and pepper

1. Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels to drain.
2. Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all liquid evaporates, about 2 minutes. Add banana and all potatoes; stir to coat.
3. Add ¾ cup condensed milk, half and half, 2 cupsbroth, corn syrup, and lemon juice; bring to a boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes.
4. Puree broth mixture in processor until smooth. Transfer to ice cream maker; process according to manufacturer's instructions. Transfer to container. Freeze until firm, about 4 hours.
5. Heat ¼ cup sweetened condensed milk and ½ tablespoon broth in small saucepan over medium heat; add spinach, chocolate, and bacon. Stir until melted and smooth, adding more broth by teaspoonfuls if sauce is very thick.
6. Divide ice cream among bowls. Drizzle sauce over; top with diced banana, salt, and pepper.

March Menu

Course #3.5

1. Seeded Mustard-Cornmeal-Chive Biscuits

Course #4

1. Chinese Five-Spice Jalapeño-Wine-Corn Pudding
2. Fruity Sparkling Baked Beans

Course #4.5

1. Breakfast Dijon Rice “Pudding” and Chicken Bowls

Course #6

1. Potato-Banana-Yam Sundaes with Bacon-Chocolate-Spinach Sauce

Course #7

1. Cinnamon-Corn-Maple Applesauce (side)

Basic Course Structure

1. Drinks
2. Breads
3. Appetizers
4. Soups
5. Salads
6. Pastas
7. Main Courses & Side Dishes
8. Desserts

Chinese Five-Spice Jalapeño-Wine-Corn Pudding

8 servings

¼ cup water

¼ cup sugar

½ 750-mL bottle bold red wine (such as Zinfandel or Syrah)

½ cup ruby Port

3 cinnamon sticks

1 whole star anise

3 whole cloves

½ teaspoon fennel seeds

¼ teaspoon whole white peppercorns, cracked

1 tablespoon (¹/₈ stick) butter

½ cup chopped onion

½ cup fresh corn kernels cut from ½ large ear of corn

8 teaspoons finely chopped seeded jalapeño chiles

3 garlic cloves, chopped

½ cup cornmeal

¾ cup whole milk

¼ cup heavy whipping cream

½ cup chopped roasted red bell peppers from jar, drained

¼ cup chopped green onions

¼ cup chopped fresh cilantro

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 medium eggs, separated

½ cup Cognac or brandy

½ cup coarsely grated Manchego cheese or sharp cheddar cheese

1. Preheat oven to 350º F. Butter 2-quart shallow baking dish.
2. Bring water and sugar to boil in small saucepan, stirring until sugar dissolves. Remove syrup from heat; reserve.
3. Combine red wine and next 6 ingredients in heavy large saucepan. Bring mixture almost to a simmer. Reduce heat to medium-low; cook just below simmer for 4 minutes.
4. Add butter to red wine mixture; increase heat to medium-high. Add onion, corn, jalapeño, and garlic; sauté until soft, about 4 minutes. Stir in cornmeal. Add milk and cream; stir over medium heat until thick batter forms, about 2 minutes. Transfer to large bowl. Stir in red peppers, green onions, cilantro, salt, and pepper; cool 15 minutes. Stir in egg yolks.
5. Using mixer with clean, dry beaters, beat egg whites with Cognac and ¼ cup reserved syrup until soft peaks form. Fold whites into batter. Transfer to dish. Sprinkle with cheese.