If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.

COOK’S NOTE: Have oven preheating to 450 F when starting.

Serves 4-6 as a main and 8-10 as an appetizer

INSTRUCTIONS

For the Fish:
Preheat oven to 450. Mix all marinade ingredients in a small mixing bowl and set aside. Place fish filets on a foil lined baking sheet and pour marinade over the fish. Let marinade at least 15 minutes and up to one hour. Place fish in oven and bake until just cooked through. This can range anywhere from 8 to 20 minutes, depending on the thickness of fish. Remove from oven and keep warm until ready to assemble.

For the Sopes:
In a medium mixing bowl add the maseca, salt and hot tap water and stir with a fork or spoon until the mixture turns into a ball. Knead the ball in the bowl to get it to adhere. Cover with plastic wrap and set aside.

To form the sopes, make a golf ball size ball. Place the ball between a large gallon size resealable bag and flatten with your palm until it is about 1/4 – 1/8 inch thick, about twice the thickness of a tortilla. Lift the sope off the bag and gently crimp the edges to make a ridged tortilla.

To cook, place a medium to large size skillet over medium to medium high heat and add oil. When hot, add the sopes and fry until golden brown and crispy on one side. Gently flip over and cook the other side for approximately 4 minutes. Remove from the pan and drain on a
paper towel lined plate.

For the Charred Tomato Salsa:
Place a large non-stick sauté pan over high heat. When hot, add the tomatoes, onion and garlic and cook moving slightly until lightly burned all around. Once charred, transfer to a blender or food processor and add cilantro, salt and lime juice and puree to chunky salsa consistency.

To Assemble:
Take the warm sopes (can reheat in oven while cooking fish) and using a spoon, flake apart the fish and place on a sope. Drizzle with charred tomato salsa and top with avocado and shredded lettuce.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

COOK’S NOTE: You may replace the 1/2 cup wine with 1/3 cup water plus 1 tablespoon lemon juice. Preheat oven to 375 degrees.

Makes 2 servings

INSTRUCTIONS

Pre-heat oven to 375 degrees F.

Place a large, heavy oven-safe skillet over medium-high heat and add the bacon pieces- the pan does not need to be preheated. Cook until crisp and brown, turning once halfway through, 1-2 minutes per side. Remove bacon to a dish and set aside, leaving the bacon fat in the pan.

Season chicken thighs on all sides with kosher salt.

Adjust heat to medium and add chicken to the hot pan, skin side down. Cook until skin is crispy and deeply golden in color, about 5-7 minutes. Remove to a plate, skin side up, and set aside (only the skin side has been browned).

Add cauliflower and shallots to the pan, season with salt and cook, turning occasionally using tongs, to brown all sides, about 3-4 minutes. If the pan seems dry, add a bit of olive oil. Be patient here, color is important. Add dried figs to soften slightly, another 2 minutes, and season with ½ teaspoon of kosher salt and black pepper.

Add the white wine to the pan and scrape to remove the bits from the bottom of the pan. Add the stock, balsamic, honey and thyme. Taste and season accordingly. Nestle the chicken thighs back into the pan, skin side up.

Transfer the pan to the oven and roast until the chicken thighs are cooked through, about 15 minutes (or a thermometer inserted into the thickest part reaches at least 160 degrees- it will carry over to 165 degrees). Carefully remove from the oven, add the butter and stir into the sauce to slightly thicken.

Turn off heat, add the crispy bacon pieces over the top and serve immediately.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

Makes 2-3 servings

INSTRUCTIONS

For the Tomatillo Pico de Gallo:

Place onion, jalapeno and garlic in a medium size mixing bowl and generously salt. Add the lime juice and stir to combine. Let sit for at least a few minutes. Add the tomatillos, cilantro, cumin and hot sauce, if using, and set aside.

For the Greek Yogurt ‘Crema’:

Place avocado, lime juice, cumin, Greek yogurt, salt and pepper in the bowl of a food processor or blender and puree to combine until smooth. Set aside until ready to use.

For the Migas:

If using a cast iron or stainless skillet, place over high heat and char the corn tortillas on both sides. Set aside until cool enough to handle and cut into strips.

Turn on stove, if using, and individually char the tortillas on both sides over the flame.

Place a large nonstick skillet over medium high heat, add chorizo. Cook, while breaking up with the back of a wooden spoon, until brown, crumbly and cooked through.

Add a few spoonfuls of the tomatillo pico de gallo to the chorizo and cook for a few minutes. Using your spoon or spatula, make a well in the middle of the mixture and add the eggs to the middle of the pan. Gently stir as they start to scramble in the pan.

Once the eggs are almost cooked, add the charred and chopped tortillas to the pan and gently fold in the mixture.

Add the cheese and top with a lid or gently cover with foil to help the cheese melt.

To plate, place a portion of the egg mixture on a plate and top with some of the raw tomatillo pico de gallo mixture, scallion, pickled jalapenos and a dollop of the avocado Greek yogurt.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

COOK’S NOTE: To hear how to make Chef Zach’s Avocado Labneh, fast forward ahead to 40:00. Also, check out CookTracks.com to see Chef Zach’s tehina recipe.

Makes 4 servings

For the Tunisian Curry:
Put the 3/4 cup of canola oil in a medium saucepot and bring to medium heat. Add the minced garlic, turn heat to low and cook until lightly toasted and fragrant, stirring often with a whisk. It should be slightly golden brown and fully cooked through, about 4-5 minutes.

Pull the pot off the heat and add the paprika, cayenne, caraway, cumin and coriander and whisk continuously for a couple minutes. Add the tomato paste and whisk to combine. Place the pot back on low heat and mix to ensure nothing sticks to the bottom of the pot. Cook to allow the flavors to come together, continuing to whisk every now and then, about 10 minutes. It will look like a thick paste and have a deep reddish brown color.

Add the water and salt, whisk and cook until the mixture has thickened, about 10 minutes more, or until it resembles the consistency of ketchup.

For the fish dredge:
In a medium mixing bowl or shallow dish, whisk to combine the flour, cornstarch, cornmeal, salt, sugar and turmeric. Set aside.
Heat a large frying pan with the 2 cups of canola oil over medium heat, until oil reaches 350-375 degrees F. Season the fish with salt and pepper, toss in the dry dredge mixture (six or so pieces at a time), gently shake off the excess and gently drop into the oil. With a slotted spoon or tongs, move them around so they don’t stick to the bottom of the pan. Cook, turning occasionally if necessary, until lightly golden brown and cooked through, about 3-5 minutes. Remove using the slotted spoon or tongs and place on a paper towel lined plate to absorb excess oil. Sprinkle the fish right as it comes out of the oil with a little salt.

Serve the fish immediately with the Tunisian Curry and Avocado Labneh (if made). Garnish with some fresh herbs and a few wedges of lemon.

For the Avocado Labneh:
In a blender, add the labneh, lemon juice, preserved lemon and avocados. Puree until it is all smooth, season with salt and puree again until it is as smooth as possible. You may need to scrape the sides of the blender to puree it all together. Transfer to a small bowl and place a piece of plastic wrap directly over the top so it is touching the surface of the sauce. This will prevent it from discoloring. Refrigerate until needed.

For the Tehina:
Crush the garlic cloves on a cutting board with the side of a large knife and add to a small bowl of lemon juice. Let sit for 30 minutes. After 30 minutes, puree the garlic, lemon and salt mixture for 2-3 minutes, or until smooth. Pass through a fine mesh strainer and refrigerate. In a stand mixer fitted with a whip attachment, whip the raw tahini for about 5 minutes on high speed. Decrease the speed to medium and slowly drizzle in the garlic-lemon juice. The tehina will get very grainy and tight in texture but will get smooth immediately after. Slowly add the ice cold water in a steady stream. Once all the water is incorporated, turn the speed on high for 5 minutes. You’ll see the tehina become smooth and glossy and become very airy like an aioli
or a mousse.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

COOK’S NOTE: Have water boiling when you start cooking.

Makes 4 servings

INSTRUCTIONS

Boil a large pot of water with the salt. Add the orecchiette and cook for two minutes less than the pasta package calls for, then drain (without discarding the pasta water).

While the pasta is cooking, place a large skillet over high heat and add extra virgin olive oil. Add Italian sausage to the pan in large, bite-sized pieces and turn heat down to medium/medium high. Let sausage brown on each side while letting the fat render. If you want smaller pieces, you can break up with a wooden spoon. Once the sausage is fully browned, turn heat to low and transfer the sausage to a small plate or bowl. Drain off most of the rendered fat, leaving just a thin layer in the pan, about 1 tablespoon.

Return pan to the stove and turn heat to medium high. Add the red onion, season with salt and stir. Add in the olives, pepperoncini and liquid and stir. Cook for one minute and add canned cherry tomatoes. Stir and stir and stir, letting the liquid reduce slightly. Add a pinch of chili flakes and stir.

When the pasta is cooked, add to the sauce skillet along with the cooked sausage and 1 cup of the pasta cooking water. The orecchiette should still be firm in the center. Begin marrying the pasta and sauce together. With the heat on low, gently stir continuously, adding more water if necessary, until the pasta is al dente and the sauce is thick.

Add the basil, lemon zest and juice and stir to wilt the basil. Add in the Pecorino cheese and stir. Finish with a generous pour of extra virgin olive oil.

When the pasta is cooked to your liking, turn off the heat and serve immediately.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

COOK’S NOTES: Pan-frying method is used for this episode. Roasting method is available at www.CookTracks.com. Serve with your choice of pasta (such as thin spaghetti), zoodles (zucchini noodles) or chickpea pasta. You may replace the ground beef, pork and veal with 1 1/2 pounds of Meatball/Meatloaf Mix.

Makes 6 servings

INSTRUCTIONS

For the Marinara Sauce:
In a saucepot, heat the olive oil over medium-high to high heat. Add the garlic and onion and cook until the garlic is tender and the onion is translucent, about 2-3 minutes. Add the tomato paste and cook for 30 seconds.

Add the crushed tomatoes, tomato puree, chicken stock, and water to the pot and stir to combine. Bring to a simmer, adjust heat and add a pinch of red pepper flakes. Season with salt and pepper and simmer for 15 to 20 minutes. If the sauce is too thin, simmer uncovered for 2 to 3 minutes. If the sauce is too thick, add a little water. The sauce should be fairly thin and
very smooth, but not watery. Turn off heat or place on low until you are ready to add the meatballs.

For the Meatballs:
If roasting the meatballs, preheat the oven to 400 degrees F and coat a sheet pan with cooking spray. Place the ground beef, pork and veal in a large mixing bowl. In a food processor or blender, combine the onion, garlic, parsley and chicken stock and puree. Transfer the mixture to the large bowl of ground meats and add the crisps, eggs, pepper flakes, Parmigiano (if using) and salt. Mix with your hands until just combined, being careful not to overmix. Grease your hands with olive oil and form the mixture into balls a little smaller than golf balls.

You can also use an ice cream scoop. This will make about 12-15 balls. If pan searing: Place a large skillet over medium high heat with 1/4 – 1/2” oil. When the oil is hot, add the meatballs to the pan (working in batches, if necessary) and brown the meatballs well on all sides. This will take a few minutes per side. When they are brown, lift out with a slotted spoon
and gently place in the marinara sauce to ensure they are almost fully submerged. Bring the saucepot back to a simmer and at that point, they are just about done. If you want to make sure they are cooked through, a thermometer inserted in the middle should read 140 degrees F. You
can also break one open and make sure it is cooked through.

If Roasting:
Arrange the meatballs on the sheet pan and bake until browned, at least 18 and up to 20 minutes. Transfer the finished meatballs to the marinara sauce and bring back to a simmer. Simmer for another minute or two until the meatballs are cooked through. Garnish with grated cheese, red pepper flakes and/or parsley, if desired.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

For 2-4 people to share

INSTRUCTIONS

Place the pan over high heat and add 1⁄4 cup of the olive oil. While the pan is heating up, season the sweet potatoes with salt. When the oil is hot, add the sweet potatoes and turn down heat to medium. Cook for 6-8 minutes, stirring often, until they are well-browned all over.

Once the sweet potatoes are cooked, remove them to a paper towel lined plate. Wipe the pan clean, if needed, and add the remaining olive oil- enough to fill the pan 1/4 inch. Over high heat, add the cherry tomatoes and turn heat down to medium making sure not to touch them for one minute. They’ll burst so be careful of splattering oil. Gently stir and season with salt. Add the onions and peppers, season with salt and stir every now and then for 2-3 minutes to caramelize, until they become opaque. If the pan seems dry, add a bit more oil.

Turn heat down to low and add the garlic. Stir for 10-15 seconds to cook and prevent from burning and add the crushed tomatoes. Gently stir everything around and let lightly simmer. Add the sweet potatoes back into the sauce and cook until the mixture is reduced and thickened, about 5-10 minutes, or until it is more of a custardy, jam-like consistency.

Using the back of a spoon, make four little divots or wells in the sauce. Crack the eggs into each divot/well, cover and turn the heat to low. Cook until the whites are solid and cooked through, but the yolks are still runny, about 2-3 minutes. Turn off the heat. Garnish each egg yolk with flaky sea salt and sprinkle the herbs and green onions over the entire pan. Add avocado and feta, if using.

Serve immediately with hot sauce and bread to soak everything up!