27 essential Western dishes
Taste local flavor in every bite of these star recipes that define the West
Recipe: Gabriel's Guacamole
Recipe: Caramelized Maui Onion Dip
- 1 1/2 lbs. sashimi-grade ahi tuna steaks, cut into 1/2-in. dice
- 1 tbsp. each minced fresh ginger and Asian (toasted) sesame oil
- 1/3 cup sliced green onions
- 3 tbsp. low-sodium soy sauce 2 tsp. sesame seeds, toasted
Combine all ingredients in a medium bowl. Serve immediately.
Classic Crabcakes recipe:
- 1 lb. shelled cooked crab (about 2 3/4 cups)
- 1 3/4 cups panko (Japanese-style bread crumbs) or other fine dried bread crumbs, divided
- 1/2 cup finely chopped green onions
- Tarragon Aioli (recipe below)
- About 1/2 cup vegetable oil, divided
1. Combine crab, 3/4 cup panko, and the onions in a bowl. Gently mix in 1/2 cup aioli.
2. Press mixture firmly into 8 patties about 3 in. wide; set, separated, on waxed paper or foil. Pour remaining 1 cup panko into a shallow bowl.
3. Preheat oven to 200°. Pour 1/3 cup oil into a large frying pan over medium-high heat. When hot, set each crabcake in panko; using a slotted spatula, turn, pressing gently to coat. Cook in small batches, adding more oil as needed, until golden brown on bottom, 3 to 4 minutes; turn gently and cook until browned on other side, 3 to 4 minutes longer. Transfer to a baking sheet and keep warm in oven. Serve with aioli.
Tarragon Aoili recipe: Blend 2 egg yolks*, 3 peeled garlic cloves, 1/3 cup lemon juice, and 1/2 tsp. salt in a blender until smooth. With machine running, gradually pour in 1 cup vegetable oil and 1/2 cup extra-virgin olive oil in a slow stream until smooth, 1 to 1 1/2 minutes. Stir in 1/4 cup chopped tarragon, 1/4 to 1/2 tsp. hot sauce, and more lemon juice and salt to taste.
- 3 1/2 cups baby spinach
- 3 ruby grapefruit (1 lb. each), cut into segments, juice reserved
- 1 firm-ripe avocado (about 1/2 lb.), pitted, peeled, and thinly sliced
- 2 tbsp. each unseasoned rice vinegar and Vietnamese fish sauce
- 2 tsp. minced fresh ginger
- 2 1/2 tsp. sugar
1. Arrange spinach, grapefruit segments, and avocado slices on salad plates.
2. Measure 3 tbsp. grapefruit juice (save any extra for other uses) into a small bowl and whisk with vinegar, fish sauce, ginger, and sugar to blend. Spoon dressing over salads.
Deviled Crab Louis recipe:
- 8 romaine or iceberg lettuce leaves (10 in. long)
- 1 head Belgian endive (white or red; 3 oz.), leaves separated
- 2 qts. finely shredded romaine or iceberg lettuce, or a combination
- 1/4 cup chopped flat-leaf parsley
- Deviled Louis Dressing (recipe below)
- 1 lb. shelled cooked Dungeness or Alaska king crab
- 2 firm-ripe tomatoes (3/4 lb. total), cored and each cut into 8 wedges
- 2 hard-cooked eggs, peeled and each cut into 4 wedges
- Salt and pepper
- 2 tbsp. chopped chives
- Lemon wedges
1. Line dinner plates or wide bowls with whole lettuce leaves, and then Belgian endive leaves.
2. In a large bowl, combine shredded lettuce and parsley. Add 2/3 cup deviled Louis dressing and mix gently. Divide among lettuce-lined plates.
3. Mound crab in center of shredded lettuce mixture; arrange tomato and egg wedges around edges. Sprinkle salads with salt, pepper, and chopped chives. Serve with lemon wedges and remaining dressing.
Deviled Louis dressing recipe: Purée 1 cup tomato salsa (medium to hot) and 3 to 4 tsp. chopped canned chipotle chiles in a blender until smooth. Pour into a bowl and stir in 2 cups mayonnaise, 6 tbsp. lemon juice, and 1 tbsp. sugar. Season with salt and pepper to taste. Makes 3 1/2 cups.
- 1/2 cup thinly sliced fresh ginger
- 1 cup thinly sliced shallots
- 3 star anise pods (or 2 tsp. pieces) or 1 tsp. anise seeds
- 1 cinnamon stick (3 in. long)
- 1 1/2 lbs. boned beef chuck, fat trimmed
- 2 1/2 qts. beef broth
- About 1/4 cup Thai or Vietnamese fish sauce
- 1 tbsp. sugar
- 2 cups bean sprouts (5 to 6 oz.), rinsed
- 1/4 cup very thinly sliced red or green chiles, such as Thai, serrano, or jalapeño
- 1/2 cup Thai or small regular basil leaves
- 1/2 cup cilantro leaves
- 3 limes, cut into wedges
- 1/2 lb. boned beef sirloin steak, fat trimmed and very thinly sliced
- 6 cups cooked rice noodles
- 1/2 cup thinly sliced yellow onion
- 3/4 cup thinly sliced green onions
- Hoisin sauce and Asian red chili paste or sauce (optional)
1. Wrap ginger, shallots, star anise, and cinnamon stick in two layers of cheesecloth (about 17 in. square); tie with heavy cotton string. Combine beef chuck, broth, 2 1/2 qts. water, 1/4 cup fish sauce, sugar, and spice bundle in a large pot. Cover and bring to a boil over high heat; uncover, reduce heat, and simmer until beef is tender when pierced, 1 1/2 to 1 3/4 hours.
2. Transfer meat to a board with a slotted spoon. Remove and discard spice bundle. Skim and discard fat from broth. Add salt and more fish sauce to taste. Return broth to a simmer.
3. Meanwhile, arrange bean sprouts, sliced chiles, basil, cilantro, and lime wedges on a platter. When beef chuck is cool enough to handle, thinly slice across the grain.
4. Immerse sliced sirloin in simmering broth (use a wire basket or strainer, if available) and cook just until brown on the outside but still pink in the center, 30 seconds to 1 minute; lift out (with basket or a slotted spoon).
5. Mound hot noodles in deep bowls (at least 3-cup capacity). Top with beef chuck, sirloin, and onions. Ladle broth over portions to cover generously.
6. Serve with platter of accompaniments and hoisin sauce and chili paste (if using) to add to taste.
Recipe: Tortilla Soup
Recipe: California Roll
Recipe: Delfina’s Broccoli Rabe Pizza
Recipe: Baja Fish Tacos
Recipe: Chorizo-Beef Dinner Nachos
Recipe: Cedar-planked Salmon
Recipe: Green Chile Chicken Enchiladas
- 3/4 cup flour
- 2 tbsp. granulated sugar
- 3/4 cup milk
- 3 large eggs
- 1/4 tsp. salt
- 1/4 cup butter
- 2 cups pitted sweet cherries
- Powdered sugar
- Lemon wedges
1. Preheat oven to 425°. In a blender, blend flour, granulated sugar, milk, eggs, and salt until smooth.
2. Melt butter in a 12-in. ovenproof frying pan over high heat. Add cherries; cook until warm, about 2 minutes. Pour in batter. Bake until golden brown and puffed, about 20 minutes. Serve with a dusting of powdered sugar and a squeeze of lemon juice.
Recipe: Nanaimo Bars
Recipe: Keoke Coffee
Recipe: Classic Tiki Mai Tai