Brazilian Meat, Pumpkin, and Black Bean Biscuits

                Serves 4

                ¼ cup extra-virgin olive oil, divided

                1 onion, divided, half chopped and half finely chopped

                1½ cans (15.5 oz. each) black beans, rinsed

                1 bunch collard greens (about 12 oz.), stems and ribs discarded, leaves cut into ½-inch strips

                4 oz. thick-sliced smoked bacon, cut into 1-inch pieces

                ¾ lb pork tenderloin, cut into 1-inch pieces

                Salt and pepper

                2 oz. cured chorizo, thinly sliced

                4 cloves garlic, chopped

                2 tablespoons grated parmesan cheese

                ¾ lb. meatloaf mix (¼ lb. each ground beef, pork, and veal)

                1 bay leaf

                ¼ teaspoon salt

                ⅛ teaspoon pepper

                2 medium eggs

                ¼ cup canned pure pumpkin puree

                2 tablespoons milk

                1 tablespoon dry milk powder

                10 tablespoons torn white bread

                1¼ cups white or whole wheat flour

                1 teaspoon water

                2 cups marinara sauce

                1 tablespoon chopped fresh parsley

                Orange slices, for serving

1.       Preheat the oven to 350°.  In a large dutch oven, heat 2 tablespoons olive oil over medium-low heat.  Add the chopped onion and cook, stirring occasionally, about 10 minutes.  Increase heat to medium and add ½ tablespoon olive oil.  Add finely chopped onion and cook until tender, 5 minutes.  Meanwhile, mash ½ cup beans in a bowl with the back of a fork.  Stir into the onion; set aside.

2.       In a large pot of boiling, salted water, cook the collards for 10 minutes.  Drain well and set aside.

3.       Meanwhile, add the bacon to the dutch oven and cook until the fat is rendered and the bacon is browned but not crisp, about 7 minutes; transfer the meat to a plate.  Pour out all but 1 tablespoon of the bacon fat from the pot and reserve.  Increase the heat to medium-high.  Season the pork with salt and pepper.  Working in batches, add the pork to the pan in a single layer and brown on all sides, about 5 minutes per batch.  Transfer to a plate.

4.       Add the chorizo to the dutch oven and cook, stirring, for 1 minute.  Stir in half of the garlic for 15 seconds.  Stir in the pork, bacon, onion mixture, remaining beans, cheese, meatloaf mixture, bay leaf, salt, and pepper.  Pour in the broth and simmer until the pork is just cooked through and the mixture has thickened, about 15 minutes.  Discard the bay leaf.  Let cool completely.

5.       In a bowl, beat together the eggs, pumpkin puree, milk, and milk powder.  Add the bread and the flour; let stand for 5 minutes.  Add just enough of the water for the dough to just come together.  Mix in broth mixture.  On a lightly floured surface, roll out the dough ½ inch thick.  Cut into shapes with 1½-inch cookie cutters.  Gather the scraps, combine, roll, and form more biscuits; repeat until all the dough is used.

6.       In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat.  Add half of the biscuits and cook 3½ minutes.  Transfer to a plate; repeat with the remaining olive oil and balls.

7.       Place biscuits 1 inch apart on an ungreased baking sheet.  Bake for 10 minutes, then turn over and bake another 10 minutes.

8.        Meanwhile, heat the reserved bacon fat in the large pot over medium-high heat.  Add marinara sauce and bring to a simmer.  Add the biscuits, cover and cook until firm, 5 minutes.  Add the cooked collards and remaining garlic; season with salt and pepper.  Heat through.  Divide biscuits evenly among 4 plates; top with the sauce, collards, parsley, and orange slices.

Indian/New Orleans Chana and Red Bean Masala with Rice Roti

Serves 5

2 tablespoons vegetable oil, divided

1½ tablespoons extra-virgin olive oil

6 oz. cajun-style andouille sausage, cut crosswise into ¾-inch chunks

1 large onion, chopped, divided

½ stalk celery, chopped, plus celery leaves for garnish

½ bay leaf

½ teaspoon dried thyme

Pinch cayenne pepper or a few dashes hot sauce

Salt and pepper

2 cloves garlic, chopped

1½ cans (15 oz. each) kidney beans, rinsed

½ cup chicken stock

1 fresh green chile, such as serrano, chopped

2 cloves garlic, finely chopped

½ teaspoon grated fresh ginger

1 teaspoon garam masala

1 large tomato, chopped (about 1½ cups)

1½ tablespoons chopped cilantro, divided

1 tablespoon salt, divided

1 15-oz. can chickpeas, rinsed

½ tablespoon fresh lemon or lime juice, plus 2 lemon or lime wedges

1 cup long-grain rice, rinsed

1¼ cups water, divided

1 cup flour

1. In a dutch oven, heat 1 tablespoon vegetable oil and all of the olive oil over medium heat. Add the sausage, half of the onion, celery, bay leaf, thyme, and cayenne; season with salt and pepper. Cook, stirring occasionally, 5 minutes. Add remaining onion and cook, stirring occasionally, 5 to 7 minutes. Stir in the chopped garlic and cook for another 30 seconds.
2. Using a fork, mash ¼ cup beans and add them to the pot. Add the remaining beans and the stock; bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, 5 minutes. Add the chile, finely chopped garlic, ginger, and garam masala and cook for 30 seconds. Add the tomato, half of the cilantro, and ½ tablespoon salt and simmer gently until saucy, about 5 minutes. Stir in the chickpeas and simmer for 10 minutes. Stir in the lemon juice. Cover and set aside to keep warm.
3. Meanwhile, in a medium saucepan, combine the rice and 1 cup water. Cover and cook over medium-low heat until the water is absorbed and the rice is cooked through, 20 to 22 minutes. Remove from the heat and cover for 5 minutes; mix with flour and remaining salt in a large bowl. In a small skillet, heat the remaining vegetable oil over high heat until very hot, about 1 minute. Drizzle it over the rice/flour mixture. Pour in remaining water in a slow stream, mixing with a wooden spoon. Add up to 1 tablespoon more water, ½ tablespoon at a time, until the dough holds together when pinched. Working by hand or using a standing mixture fitted with a dough hook, knead the dough until smooth and firm, about 10 minutes by hand or 5 minutes by mixer. Cover and let rest for 10 minutes.
4. Divide the dough evenly into 8 balls. Roll each ball into a 6-inch round (about ¹/₁₆-inch thick). Cover with a damp cloth or plastic wrap.
5. Meanwhile, wipe the inside of a medium nonstick skillet with an oiled paper towel and heat over medium heat until hot but not smoking. Working with 1 dough round at a time, place the dough into the pan and cook until brown in spots, gently pressing the air bubbles with the back of a spatula to expel the air, about 30 seconds. Flip and continue pressing for about 15 seconds. Transfer to a plate and brush with some of the butter. Repeat with the remaining rounds and butter.
6. To serve, spoon the masala evenly into individual bowls. Top with the remaining cilantro, the celery leaves, and the lemon wedges. Serve with the bread.

Red-and-White Spicy Hummus-Roasted Chicken Legs

                Serves 4

                1 tablespoon paprika, divided

                ½ 15-oz. can cannellini beans

                1 tablespoon brown sugar

                ½ 15-oz. can kidney beans

                ¼ lemon, juiced

                ½ tablespoon garlic powder

                2 cloves garlic

                ¾ teaspoon ground cumin

                ½ teaspoon salt

                ½ tablespoon chili powder

                ¼ teaspoon pepper

                ¼ cup extra-virgin olive oil, plus more for drizzling

1.       Pulse ¾ tablespoon paprika and next 10 ingredients in food processor.  With machine on, stream in ¼ cup oil and puree.  Make 4 deep scores on each leg; place in plastic bag with mixture and marinate in refrigerator 15 minutes.  Bake in mixture on lined baking sheet at 375° for 35 minutes.  Sprinkle with remaining paprika and drizzle with remaining oil.

Grilled Cheese, Salmon, and Pear Sandwiches

                Serves 4

                1 tablespoon butter, divided

                ½ small onion, finely chopped

                Salt and pepper to taste

                ¾ pound store-bought cooked salmon fillet, skinned and chilled

                1½ cups panko (Japanese breadcrumbs), divided

                3 scallions, green and white parts chopped separately

                3 ounces shredded smoked gouda cheese

                1 small rib celery, finely chopped

                2 tablespoons chopped flat-leaf parsley

                ¹/₃ cup plus ¼ cup mayonnaise, divided

                ¾ teaspoon salt

                ½ Comice or Anjou pear, halved and thinly sliced lengthwise

                Pinch black pepper

                ¹/₈ teaspoon cayenne pepper

                8 slices pumpernickel bread

                2 large eggs, beaten

                3 tablespoons extra-virgin olive oil

                ½ tablespoon white wine vinegar

1.       In a small skillet, melt ½ tablespoon butter over medium heat.  Add the onion, season with salt and pepper to taste and cook, stirring occasionally, until caramelized, about 15 minutes.  Set aside.

2.       Flake the salmon into a large bowl.  Using a fork, mix in ¼ cup panko, the scallion whites, the cheese, the celery, the parsley, reserved onions, ¹/₃ cup mayonnaise, ¼ teaspoon salt, the pear, pinch black pepper, and cayenne.  Refrigerate for 30 minutes.

3.       Heat a griddle or 2 large skillets over medium heat.  Form mixture into 4 equal-sized patties; top 4 bread slices with a patty each.  Cover with the remaining 4 bread slices.  In a bowl, mix the remaining panko with the remaining salt.  Coat the sandwiches with the panko, then the eggs, then the panko again.

4.       Melt the remaining butter on the griddle with the olive oil, add the sandwiches and cook over medium heat until golden and melted, about 3 minutes per side.  Drain on paper towels and cut in half

5.       Combine remaining mayonnaise, the vinegar, and 8 teaspoons scallion greens; season with salt and pepper to taste.  Serve with sauce alongside.