Double Chocolate Chunk Fudge Brownies

Yield: Yields 12 brownies.

If you use a metal pan, the edges of these brownies will be flat and the texture will be even. If you use a Pyrex baking pan, your brownies will have puffier, drier edges, but it will be easier to get the brownies out of the pan.

Ingredients

• 6 oz. (3/4 cup) unsalted butter, cut into six pieces; more for the pan

• 2 oz. (2/3 cup) unsweetened cocoa powder (natural or Dutch-processed)

• 1-2/3 cups granulated sugar

• 1/4 tsp. table salt

• 2 large eggs

• 1 tsp. pure vanilla extract

• 4-1/2 oz. (1 cup) unbleached all-purpose flour

• 4 oz. very coarsely chopped semisweet or bittersweet chocolate (3/4 cup)

• 2 oz. (1/2 cup) coarsely chopped walnuts or pecans (optional)

Preparation

• Position a rack in the middle of the oven and heat the oven to 350°F. Generously butter the bottom and sides of an 8-inch-square Pyrex or metal baking pan.

• Melt the butter in a medium saucepan over medium heat, stirring occasionally. Off the heat, add the cocoa. Whisk until smooth. Add the sugar and salt and whisk until blended. Add 1 egg and whisk until just blended. Whisk in the vanilla and the second egg until just blended. Sprinkle the flour over the mixture and stir with a rubber spatula until just blended. Add the chopped chocolate and stir until combined.

• Scrape the batter into the prepared baking pan and spread evenly. Scatter the nuts evenly over the batter, if using. Bake until a toothpick inserted in the center comes out with small, gooey clumps of brownie sticking to it, 33 to 38 min. Don’t overbake or the brownies won’t be fudgy. Transfer the baking dish to a rack and let cool completely.

• Run a knife around the edges of the brownie and then pry it from the pan in one piece. Using a sharp knife, cut the cooled brownie into three equal strips and cut each strip into four equal pieces. Or, use a bench scraper to cut the brownie in the baking pan and then use a spatula to lift out the cut brownies. The cooler the brownie is, the cleaner the cutting will be, but these fudgy brownies will always leave some sticky crumbs on the knife.

Red-Roast Chicken or Duck with Sweet Potatoes

Eating a whole chicken or duck for Chinese New Year symbolizes happiness and prosperity. The red-roast technique used here imparts a reddish-brown hue to the bird; red is the color of joy and helps to ensure happiness throughout the year ahead.

Ingredients

• 1 4-1/2- to 5-lb. whole chicken or duck, preferably organic

• 3-1/2 cups dry red wine

• 3 cups soy sauce

• 1 cup black soy sauce, such as Koon Chun

• 2-3/4 lb. rock sugar, or 2 cups dark brown sugar

• 2 bunches scallions, sliced into 2-inch segments (about 4 cups), plus more thinly sliced, for garnish

• 1 5-inch piece peeled ginger, cut into 1/4-inch slices

• 1 whole head garlic, unpeeled and halved horizontally

• 4 bird’s eye chiles

• 2 star anise

• 2 cinnamon sticks

• 3 lb. sweet potatoes, peeled and chopped (about 8 cups)

• 4 oz. watercress (about 4 lightly packed cups)

Preparation

• Tie the bird’s legs together with kitchen twine, tuck the wings behind the back, and set aside. In a large deep pot (8 or 9 qt.), combine the wine, soy sauces, sugar, scallions, ginger, garlic, chiles, star anise, cinnamon sticks, and 4 cups water. Bring to a boil over high heat, stirring to make sure all the sugar has dissolved and the aromatics have softened, about 15 minutes. Taste the liquid; it should be pleasantly sweet-salty.

• Add the bird to the poaching liquid, breast side down. If liquid does not cover the bird, add 1 to 1-1/2 cups more water. It’s okay if the back of the bird is not completely submerged. Bring to a boil again, then reduce the heat to a simmer.

• Place a second pot (or stainless-steel bowl half-filled with water) on top to use as a weight to keep the bird submerged in the liquid. (Be sure the bowl is large enough to fit securely over the pot without tipping into the liquid.) Simmer until the bird is very tender, about 1 hour. Carefully remove the water-filled bowl. Remove the pot from the heat, and let the bird cool in the liquid, 1 to 1-1/2 hours. Carefully remove the bird from the liquid, and tent tightly to keep warm. Remove the aromatics from the liquid with a slotted spoon, and reserve. Skim the excess fat from the liquid as needed.

• Add the potatoes to the liquid. Bring to a boil, reduce to a simmer, and cook until the potatoes are tender but still retain their shape, 12 to 13 minutes. Remove from the liquid with a slotted spoon.

• Put the watercress in a large bowl, and toss with 4 to 5 Tbs. of the poaching liquid. Add the potatoes, and gently toss to combine. Transfer the watercress-potato mixture to a large pIatter, and top with the bird. Garnish with the sliced scallions.

• If you like, strain the sauce through a fine-mesh strainer. This sauce can be reserved and frozen for future use.

Barbecue Tri- Tip French Dip Sadwich

Servings : 12

Invented by French chef Phillipe Mathieu in sunny southern California in the early part of the 20th century, this sandwich gets the Adam Perry Lang treatment with the addition of smoky barbecued beef.

Ingredients

For the dipping jus

• 3 Tbs. unsalted butter

• 1 lb. cubed beef stew meat

• 1 large sweet onion (about 12 oz.), sliced

• 2 cloves garlic, smashed

• 2 cups red wine

• 2 qt. lower-salt beef broth

• 1 vegetable bouillon cube

• 2 sprigs fresh thyme

• 1-1/2 tsp. kosher salt

For the flavor paste

• 1/4 cup mild chile powder, preferably Chimayo, ancho, or Hatch

• 2 Tbs. yellow mustard

• 1 Tbs. Worcestershire sauce

• 1 Tbs. soy sauce

For the seasoning blend

• 1 Tbs. garlic salt

• 1 Tbs. lemon pepper

• 1 Tbs. freshly ground black pepper

• 1 tsp. cayenne pepper

For the honey-garlic glaze

• 2 Tbs. apple-cider vinegar

• 1 tsp. crushed red pepper flakes

• 1/2 cup honey

• 1/4 cup apple juice

• 1 Tbs. Worcestershire sauce

• 5 cloves garlic, grated

• 2 oz. (4 Tbs.) unsalted butter, melted

For the sandwich

• 1 tri-tip steak (about 3 lb.)

• 2 Tbs. sunflower oil

• 2 or 3 large French baguettes

Preparation

Make the dipping jus

• In a medium Dutch oven, melt the butter over medium-high heat. When bubbling, add the beef and cook, stirring, until browned all over, about 6 minutes. Add the onion and cook until caramelized, about 8 minutes. Add the garlic, reduce the heat to medium low, and cook for 2 minutes. Pour in the wine, and cook until reduced by half, about 12 minutes. Add the broth, bouillon, and thyme. Simmer on low for 1 hour. Season to taste with salt. Add small amounts of water to thin the jus, if necessary. Place a fine-mesh strainer over a large pot or bowl, and strain the jus, discarding the solids. Set aside. The jus can be made up to 3 days in advance. Store in an airtight container in the refrigerator. Reheat before serving.

Make the flavor paste

• In a small bowl, stir together the chile powder, mustard, Worcestershire, and soy sauce. Set aside. The paste can be made up to 2 days in advance. Store in an airtight container in the refrigerator.

Make the seasoning blend

• In a small bowl, stir together the garlic salt, lemon pepper, black pepper, and cayenne. Set aside. The seasoning blend can be made up to 1 month in advance. Store in an airtight container at room temperature.

Make the honey-garlic glaze

• In a resealable pint-size jar, combine the vinegar and pepper flakes, and let sit for 2 minutes. Add the honey, apple juice, Worcestershire, and garlic to the jar, and then add the butter. Shake well to combine. Set aside. The glaze can be made up to 2 days in advance and refrigerated. If made in advance, warm before using to remelt the butter.

Make the sandwich

• Heat one side of a well-oiled charcoal or gas grill to high and the other to low for a mix of direct and indirect cooking.

• Pat the steak dry with paper towels. Coat the steak all over with the flavor paste, and then coat all over with oil. Sprinkle the steak all over with the seasoning blend.

• Put the steak on the grate heated to high. With the lid open, cook the steak, undisturbed, until well marked and lightly charred, about 3 minutes. Flip the steak, and grill for another 3 minutes. Transfer the steak to the grate heated to low, close the lid, and cook until an instant-read thermometer registers 110°F, about 15 minutes. Meanwhile, position a rack in the center of the oven, and heat the oven to 375°F.

• Shake the glaze, and then brush it all over the steak, reserving some glaze to brush the bread. Continue to brush the steak with the glaze until cooked to your desired doneness, about 5 more minutes for rare, about 6 minutes for medium, and about 8 minutes for well done. Transfer to a cutting board. Let rest for 10 minutes before slicing against the grain into 1/8-inch-thick slices. (Alternatively, cook the steak in the oven. See Tip, below.)

• Cut the baguettes into 5-inch lengths and slice through lengthwise, leaving one side attached so that they open like a book. Lightly toast in the oven for about 5 minutes, then brush the remaining honey-garlic glaze all over the inside of the bread. Divide the steak and caramelized onions among the baguettes. Serve with the warmed dipping jus.

Tip

To cook the steak in the oven, position a rack in the centre of the oven, and heat the oven to 425°F. Put the steak on a rack set over a rimmed baking sheet. Roast for 15 minutes. Lower the heat to 300°F, and cook for 10 minutes. Generously brush with the glaze, return to the oven, and cook about 7 minutes for medium rare, brushing with the glaze once or twice more