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Adapted from The Complete Meat Cookbook

Ingredients:
3 pork tenderloins
5 cups hot water
2 cups apple cider
2 cups maple syrup
2 tbsps cracked black peppercorns
salt

1. Stir the hot water and salt together until the salt is dissolved. Add the apple cider, syrup and pepper. Cool in the refrigerator for about 20 minutes.
2. Trim any excess external fat from the meat. Submerge the pork in the brine in a large bowl. Make sure the meat stays under the surface. Refrigerate the pork in the cure for 3 hours.
3. When ready to cook, remove meat from the cure and pat dry. Place meat on a roasting pan and broil close to the fire for about 10 minutes per side.

Adapted from Mediterranean Light

Ingredients:
1 large can plum tomatoes with juice
1 bunch of cilantro, washed and tied with kitchen twine
1 large onion, chopped
2 garlic cloves, minced
1 tbsp ground cumin
2 tsps paprika
juice of 1 lime
plain yogurt

1. Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring, until softened. Add garlic, cumin and paprika, and cook 1 minute, stirring. Add tomatoes, 1 quart water, cilantro and season salt. Bring to a simmer, cover, and simmer 30 minutes.
2. Turn off heat, remove and discard cilantro, and blend with hand blender until smooth. Season to taste with salt, pepper and lime juice. Serve hot or cold, with spoonful of yogurt in each bowl.

Adapted from a delicious. magazine recipe using shiitake

Ingredients:
3 large portobello mushrooms, cleaned and stalks trimmed
1 small bag of sugar snap peas, ends trimmed
4 tbsps rice vinegar
2 tbsps soy sauce
1 tbsp brown sugar
1 tsp chili sauce
1 tbsp sesame oil

1. Preheat oven to 350º. Whisk all the liquid together with the sugar and chili. Brush mushrooms with dressing and bake for about 10 minutes, turning once. Slice into small pieces when cool.
2. Toss with the snap peas and sprinkle with remaining dressing.

Adapted from Mr. Tang’s, Chinatown, New York

1 flounder, cleaned, rinsed, patted dry
1 ginger, julienned
4 stalks of scallions, sliced
1/2 cup sake
2 tbsps soy sauce
1 tbsp peanut oil
red chili flakes
salt and pepper

1. Preheat oven at 375º. Scatter half of the ginger and scallions in a baking dish large enough to accommodate the whole flounder. Place the flounder and top with the rest of the ginger and scallions. Add all the liquid and season with the chili flakes plus the salt and pepper.
2. Bake fish for about 20 minutes, adding a little water after 10 if the dish seems to be dry.

Adapted from Noodletown, Chinatown, New York

6 soft-shell crabs, rinsed under cold running water, apron and gills removed, patted dry
1 cup flour, sifted
2 tbsps paprika
vegetable oil
salt and pepper

1. On a plate, combine all ingredients except crabs and oil. Coat each crab with flour mixture, shake off excess and transfer to a plate.
2. In a heated deep skillet, add oil. Deep-fry crabs, turning over halfway through frying (watch out for popping) until golden brown, 3 to 5 minutes. Drain crabs on paper towels and serve with tartar sauce.