3-course Dinner Recipe

Roast and char vegetables

Preheat a grill or broiler to high. Toss corn kernels with 1 tablespoon neutral oil and a pinch of salt. Spread on a rimmed sheet pan and roast until kernels are blistered and browned in spots, about 8–10 minutes, turning once. Meanwhile, char the poblano peppers whole over a gas flame or under the broiler, rotating until skin is blistered and blackened all over, about 8–10 minutes. Transfer poblanos to a bowl and cover with plastic wrap for 10 minutes to steam (this loosens skin).

Prepare aromatics

While still warm, peel and seed the poblanos; dice into 1/2-inch pieces. Finely mince the shallot and mince the garlic. Place roasted corn, diced poblano, shallot and garlic in a mixing bowl.

Make the dressing by whisking together mayonnaise (or crema), lime juice, smoked paprika, ground cumin, remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust acidity or salt.

Fold dressing into the corn mixture until evenly coated. Stir in chopped cilantro and 1/2 cup crumbled cotija. Sprinkle toasted pepitas if using. Plate warm or at room temperature and finish with an extra squeeze of lime.

Season and sear short ribs

Preheat oven to 325°F (160°C). Pat short ribs dry and season both sides with 2 teaspoons kosher salt and 1 teaspoon black pepper. Lightly dust with 2 tablespoons flour, shaking off excess. Heat 2 tablespoons vegetable oil in a large heavy ovenproof Dutch oven over medium-high heat. Sear short ribs in batches until richly browned on all sides, about 3–4 minutes per side. Transfer seared ribs to a plate.

Sauté aromatics and build braising liquid

Reduce heat to medium. Add diced onion, carrot and celery to the pot; cook until softened, about 6 minutes. Add smashed garlic, 2 tablespoons ancho chile powder, 1 teaspoon ground cumin, and 1 teaspoon oregano; stir until fragrant, about 1 minute. Add 2 tablespoons tomato paste and cook 1–2 minutes to caramelize. Deglaze with 1/2 cup dark lager or stout, scraping browned bits from the bottom. Let alcohol reduce by half (2–3 minutes).

Return short ribs to the pot. Pour in 3 cups beef stock to nearly cover meat. Add bay leaf and the zest and juice of 1 orange. Bring to a gentle simmer on the stovetop, then cover and transfer to oven. Braise until meat is fork-tender, about 2.5–3 hours.

Make pineapple-citrus salsa

While ribs braise, combine diced pineapple, finely diced red onion, minced jalapeño, 1 tablespoon lime juice, 1 teaspoon brown sugar, 1/4 cup chopped cilantro and a pinch of salt in a bowl. If you prefer a charred flavor, briefly grill pineapple pieces until char marks appear before dicing. Refrigerate salsa until service.

Finish braise

When ribs are done, remove from oven. Transfer ribs to a serving dish and tent with foil. Skim fat from the surface of the braising liquid, then strain solids and return liquid to pan. Reduce sauce over medium-high heat until it coats the back of a spoon, about 8–10 minutes. Adjust seasoning with salt and a squeeze of orange if needed. Spoon sauce over short ribs before serving.

Cilantro-lime rice

Rinse 1.5 cups rice under cold water until water runs clear. In a medium saucepan, melt 1 tablespoon butter, add rice and stir to coat for 1 minute. Add 2.5 cups water and a pinch of salt, bring to a boil, then reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest 10 minutes. Fluff with fork and stir in 2 tablespoons chopped cilantro and 1/2 teaspoon lime zest. Keep warm.

Plate: spoon a bed of cilantro-lime rice, place short rib atop, drizzle with reduced ancho sauce and finish with a generous spoonful of pineapple-citrus salsa. Garnish with extra cilantro.

Prepare ovens and chocolate

Preheat oven to 325°F (160°C) for the water bath. Finely chop 6 oz bittersweet chocolate and place in a heatproof bowl.

Heat milk and cream

In a small saucepan, combine 1 cup whole milk and 1 cup heavy cream with 1/2 teaspoon ground cinnamon and 1/8 teaspoon cayenne (if using). Heat over medium until just steaming—do not boil.

Temper eggs and combine

Whisk 5 egg yolks with 1/2 cup granulated sugar in a bowl until slightly thickened. Slowly stream about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Then pour tempered yolks back into the saucepan with remaining milk, stirring to combine. Remove from heat and immediately pour mixture over chopped chocolate. Let sit 1–2 minutes, then whisk until smooth. Stir in 1 teaspoon vanilla and 1/4 teaspoon salt.

Bake in a water bath

Divide custard among 6 small ramekins (about 4–5 oz capacity). Place ramekins in a roasting pan and pour hot water into the pan to reach halfway up the sides of ramekins. Carefully transfer to oven and bake until custards are set but slightly jiggly in center, about 25–30 minutes. Remove ramekins from water bath and cool to room temperature, then chill at least 2 hours (or overnight).

Make toasted cinnamon crumble

While custards chill, melt 2 tablespoons butter in a skillet over medium heat. Add 1/4 cup flour, 2 tablespoons light brown sugar, and 2 tablespoons chopped toasted almonds or pepitas. Cook, stirring, until mixture browns lightly and becomes fragrant, about 4–5 minutes. Remove from heat and let cool—the mixture will crisp further.

To serve, sprinkle each chilled pot de crème with a tablespoon of toasted cinnamon crumble and, if desired, an extra dusting of cinnamon. Serve chilled.

Mezcal Negroni (smoky riff on classic)

Build in a mixing glass filled with ice: 2 oz reposado tequila, 1 oz mezcal, 1 oz Campari and 1 oz sweet vermouth. Stir for 20–30 seconds until well chilled and slightly diluted. Strain into a rocks glass over a large ice cube. Express an orange twist over the glass, rub the rim with the twist and drop it in as garnish. Optional: briefly smoke the glass with a small piece of wood or dried mesquite for added aroma before pouring.

Espadín Paloma

Rim a highball glass with lime and a pinch of salt or Tajín. Fill glass with ice. In a shaker with ice, add 2 oz Espadín mezcal, 3 oz fresh grapefruit juice, 0.5 oz fresh lime juice and 0.5 oz agave syrup. Shake briefly (5 seconds) to chill and combine. Strain into the prepared glass, top with 2 oz club soda, and gently stir once. Garnish with a grapefruit wedge or lime wheel.

Serve cocktails alongside the courses. Provide ice and garnishes. Adjust sweetness and smoky intensity to guests' preference by varying mezcal proportion or agave syrup.