Salmon, Richly Spiced (Mark Bittman)

Recipe: Salmon with Yogurt-Curry Sauce

1½ cups plain yogurt
1 small cucumber, peeled
Salt and pepper
10 cardamom pods, seeds removed and hulls discarded (see note)
1 3-inch cinnamon stick
1 teaspoon cloves
½ teaspoon nutmeg pieces (smack a whole nutmeg with a hammer)
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon black peppercorns
2 tablespoons neutral oil, like corn or grapeseed, if necessary
4 6-ounce salmon fillets
Lime wedges.

1. If yogurt is very thin, put it in a cheesecloth-lined strainer over a bowl. Cut cucumber in half lengthwise and scoop out seeds. Chop flesh, sprinkle it with salt and put in a strainer over a bowl.

2. If making spice mix (see note), combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes. Grind to a coarse powder in a spice mill.

3. Put a skillet over medium heat; if it is other than nonstick, add oil. Season fish with salt and pepper and add it to pan; raise heat to medium high. Combine cucumber with yogurt and one tablespoon of spice mix in a bowl; taste and adjust seasoning.

4. After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes. Serve, browned side up, with sauce and lime on the side.

Yield: 4 servings.

Note: You may substitute one tablespoon of store-bought curry powder for the mix.

Recipe: Braised Pork With Red Wine - New York Times

Recipe: Braised Pork With Red Wine - New York Times

2 pounds boneless pork shoulder, cut into large chunks
Salt and pepper 2 cups fruity red wine, like Beaujolais or Burgundy (pinot noir)
1 cup good stock, or water
1 pound fat carrots, peeled and cut into large chunks
10 cloves garlic, more or less, peeled
2 tablespoons butter
Cooked egg noodles for serving
Chopped fresh parsley leaves for garnish.

1. Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to "high" and let cook for at least three hours.)

2. Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.

3. Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.

Winter Ribs

http://www.nytimes.com/2006/03/08/dining/081mrex.html

½ tablespoon salt
2 tablespoons sugar
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper
1 tablespoon paprika
About 4 pounds spareribs.

1. Preheat oven to 275 degrees. Mix seasonings together and rub ribs all over with this mixture. Put them in a roasting pan in one layer. Bake, pouring off accumulated fat every 30 minutes or so, for 2 hours or longer, or until ribs are cooked through and very tender. (If you are in a hurry, cover roasting pan with aluminum foil, which will shorten the cooking time by about a third.)

2. When you are ready to eat, roast ribs at 500 degrees for about 10 minutes (or grill them or run them under a broiler), until nicely browned; watch carefully for burning.