Dōgon by Kwame Onwuachi

Monteverde Restaurant & Pastificio

Bungalow

Cote Miami

Zahav

Jon & Vinny's - Fairfax

The Grey

Le Bernardin

Carbone

Peel plantains and slice on a diagonal into 1/2‑inch thick pieces. Heat a large cast‑iron or heavy skillet over medium‑high heat until smoking slightly. Add 2 tbs vegetable oil and swirl. Arrange plantain slices in a single layer (work in batches to avoid crowding). Sear 2–3 minutes per side until deeply golden and charred at the edges. Transfer to a plate and while still warm sprinkle with 1 tsp kosher salt.

Prepare and Char Plantains

Roast or char the red bell pepper and scotch bonnet directly over a gas flame or under a broiler until skin is blackened, about 8–10 minutes, turning. Transfer to a bowl, cover with plastic wrap to steam 10 minutes, then peel and remove seeds (reserve some seeds if you want extra heat). Finely dice the peeled pepper and mince the half onion. In a small bowl whisk together 1 egg, 2 tbs lime juice, 1 tbs apple cider vinegar, 1 tsp sugar, 1/4 tsp black pepper and a pinch of salt until emulsified. Stir in the diced pepper and minced onion. Taste and adjust acid/heat. Chill briefly.

Make Pepper Relish

When ready to serve, spoon a small amount of pepper relish over or beside each stack of charred plantain so the bright, spicy-sour relish contrasts with the sweet char.

Core and roughly chop the fresh tomatoes and the red bell pepper (used for the sauce). In a blender pulse the tomatoes, bell pepper and 1 tbs of water until smooth. Set aside.

Prepare Tomatoes & Sauce

Heat 2 tbs oil in a wide heavy saucepan over medium heat. Add grated ginger and minced garlic, sauté 30 seconds until fragrant. Stir in tomato paste and cook 2–3 minutes, stirring, until it darkens and loses raw flavor. Pour in the blended tomato mixture carefully (it may sputter). Add diced carrot, smoked paprika, dried thyme and bay leaf. Cook over medium heat 6–8 minutes, stirring occasionally, until sauce thickens and oil begins to separate at the edges.

Build the Base

Rinse rice under cold water until water runs clear. Add rice to the pan and stir to coat each grain in the sauce for 1–2 minutes. Pour in 2 cups hot chicken or vegetable stock and add the whole scotch bonnet (if using for gentle background heat), 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low, cover tightly and cook 18–20 minutes until rice is tender and liquid absorbed.

Simmer the Rice

To impart a subtle smoky finish (optional but recommended): when rice is nearly done, heat a small piece of foil with a teaspoon of oil in a small dry skillet until smoking, place a small piece of lightly charred wood or a pinch of smoking chips on the foil, immediately cover with a lid to trap smoke for 2–3 minutes, then remove and continue resting the rice covered 5 minutes. Fluff rice with a fork before plating; discard whole scotch bonnet and bay leaf.

Pat fish fillets dry with paper towel. Rub both sides with 1 tbs olive oil, then season evenly with 3/4 tsp kosher salt, 1/2 tsp smoked paprika, 1/4 tsp garlic powder and 1/4 tsp freshly ground black pepper. Lightly score the skin side to help crisping.

Season the Fish

Heat a nonstick or well‑seasoned cast‑iron skillet over medium‑high heat until very hot. Add a thin film of oil. Place fillets skin‑side down and press gently with a spatula for 20–30 seconds to keep skin flat. Cook 3–4 minutes skin‑side down until skin is crisp and the fish is cooked about two thirds of the way through. Flip carefully and cook 1–2 minutes more until just cooked through (internal temperature ~ 130–135°F / 54–57°C for moist fish). Remove to a warm plate and rest 2 minutes.

Sear

If you prefer, finish the fish in a 400°F oven for 3–4 minutes after crisping the skin to avoid overbrowning on the stovetop.

In a blender combine 0.25 cup cilantro, 1 scallion (green part), 3 tbs neutral oil and a pinch of salt. Blitz until smooth and bright green. Taste and add a squeeze of lime if desired. Strain if you want an extra-silky oil.

Make Herb Oil

Spoon 3/4 to 1 cup of the smoked jollof rice onto each plate (this recipe yields about 2 generous portions). Fan or stack 4–6 pieces of charred plantain beside the rice. Place a seared snapper fillet on top or slightly leaning against the rice. Spoon a tablespoon of pepper relish over the plantain and a little at the edge of the fish. Drizzle herb oil lightly around the plate and dot some on the fish. Garnish with microgreens and serve with a lime wedge on the side.

Plate the Dish

Serve immediately so the plantain retains some crisp edges and the fish is hot. Leftover rice keeps well refrigerated for 2–3 days.

ripe plantains (slightly firm, not fully black)

vegetable oil (for searing)

kosher salt

red bell pepper

scotch bonnet or habanero (use 1/2–1 depending on heat tolerance)

small red onion

fresh lime juice

apple cider vinegar

eggs

sugar

black pepper

long‑grain parboiled rice

tomato paste

fresh plum tomatoes (or canned crushed)

red bell pepper (for sauce)

carrot (finely diced)

garlic cloves (minced)

ginger (fresh, grated)

smoked paprika

thyme (dried)

bay leaf

chicken or vegetable stock (hot)

scotch bonnet (optional, whole for gentle heat)

vegetable oil or palm oil

salt

skin-on snapper fillets (or other firm white fish)

olive oil

garlic powder

lemon zest

freshly ground black pepper

fresh cilantro (or parsley)

neutral oil (grapeseed or canola)

scallion (green part only)

fresh lime (wedges for serving)

microgreens (optional)

On a clean work surface mound the flour and make a well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1 teaspoon salt. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner rim until combined. When mixture becomes shaggy, use your hands to knead for about 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry add water by teaspoon; if too sticky add a little flour.

Make the dough

Shape and rest: Form the dough into a ball, wrap tightly in plastic wrap (or place in a bowl covered) and let rest at room temperature for 30 minutes to relax the gluten.

Roll and cut: After resting, divide dough into 4 pieces. Keep unused pieces covered. Roll each piece with a pasta machine to thin sheets (or use a rolling pin) to about 1–2 mm thickness. Lightly flour sheets and fold loosely, then cut into 1/4–3/8 inch (6–10 mm) wide tagliatelle. Unfold strips and hang or lay flat on a floured tray while you finish remaining dough.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add minced shallot and cook 1–2 minutes until translucent. Add chopped mushrooms and cook, stirring occasionally, until their moisture evaporates and they begin to brown, 6–8 minutes. Add minced garlic and thyme and cook 30–45 seconds until fragrant. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and let cool slightly.

Sauté mushrooms

In a bowl, combine whole-milk ricotta, 3/4 cup grated parmigiano, the cooled mushroom mixture, and 2 tablespoons chopped parsley. Taste and adjust seasoning — the filling should be well-seasoned but not salty. If the ricotta is very wet, drain in a fine sieve for 15 minutes before mixing or add 1–2 tablespoons of breadcrumbs to bind.

Combine filling

Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt per 4 liters of water). Add the fresh tagliatelle and cook 2–3 minutes until al dente (fresh pasta cooks quickly). Reserve 1 cup of pasta cooking water before draining.

Cook the tagliatelle

If you prefer stuffed pasta (ravioli style) rather than loose tagliatelle, use the dough sheets: place small mounds (about 1 teaspoon) of filling spaced on a pasta sheet, brush edges with water, cover with a second sheet, press out air, and cut into ravioli. Cook ravioli 3–4 minutes until they float. For this recipe as served at Monteverde, the tagliatelle is tossed with the ricotta-mushroom mixture rather than fully enclosed. To do that: in a large sauté pan warm 2 tablespoons of the brown butter sauce (see next section) and add the drained pasta and 1/2–3/4 cup ricotta-mushroom filling. Toss gently, adding reserved pasta water a few tablespoons at a time until a creamy coating forms.

Toss with filling (if using as filled pasta alternative)

In a medium skillet over medium heat, melt 6 tablespoons unsalted butter. Swirl the pan frequently as the butter foams, then begins to turn golden and develop a nutty aroma and brown solids — about 4–6 minutes. Watch carefully to avoid burning.

Make brown butter

Add the sage leaves to the browned butter and crisp them for 30–45 seconds until fragrant and slightly crisp. Remove the pan from heat and stir in lemon zest, 1 teaspoon lemon juice, pinch of nutmeg, 1/4 teaspoon coarse salt and 1/4 teaspoon black pepper. Keep warm.

If you cooked loose tagliatelle: return the drained pasta to the large sauté pan over low heat, add 2–3 tablespoons of the brown butter sage sauce and 1/2 cup ricotta-mushroom mixture. Toss gently to coat, adding reserved pasta water 1–2 tablespoons at a time until the sauce clings to the noodles and reaches a silky consistency (about 1/4–1/2 cup water). Taste and adjust seasoning with salt and pepper.

Combine and finish

Plate: Divide pasta among 4 warm plates. Spoon remaining brown butter and whole crisped sage leaves over each portion. Sprinkle with 1/2 cup shaved parmigiano-reggiano and 2 tablespoons chopped parsley. Scatter toasted pine nuts or walnuts if using and finish with a light pinch of coarse sea salt.

00 flour (or all-purpose flour)

large eggs

extra-virgin olive oil

fine salt

whole-milk ricotta

cremini or button mushrooms, finely chopped

parmigiano-reggiano, finely grated

shallot, minced

garlic clove, minced

unsalted butter

fresh thyme leaves

fresh parsley, finely chopped

fresh sage leaves

lemon, zested

lemon juice

pinch of nutmeg

coarse salt

parmigiano-reggiano, shaved or grated

toasted pine nuts or chopped toasted walnuts (optional)

coarse sea salt

Place a rocks glass or coupe in the freezer for a few minutes or fill it with ice water to chill while you prepare the drink. If using a rocks glass, reserve fresh ice for serving.

Prep glass

In a cocktail shaker, add 1.5 oz light rum, 0.5 oz gold rum, 0.75 oz fresh lime juice, 0.5 oz fresh grapefruit juice, 0.5 oz orange curaçao, 0.5 oz demerara or cane syrup, and 2 dashes Angostura bitters.

Combine ingredients

Fill the shaker with the indicated ice for shaking (about 1 cup) and securely cap it. Shake vigorously for 12–15 seconds until the outside of the shaker is very cold and well diluted.

Add ice and shake

If you chilled the glass with ice water, discard the ice/water. Add the reserved serving ice (about 1/2 cup) to a rocks glass if serving on the rocks; if serving up, leave the glass chilled and dry.

Prepare serving glass

Double-strain the shaken cocktail into the prepared glass using a Hawthorne strainer and a fine mesh strainer to remove small ice chips and pulp. For a rocks presentation, strain over fresh ice; for a coupe, strain neat.

Strain

Express the oils of a grapefruit twist over the drink by holding the twist skin-side down and giving it a quick squeeze, then rub the rim with the peel and drop it in or float a thin grapefruit wheel on top. Serve immediately.

Garnish and serve

light rum

gold rum

fresh grapefruit juice

orange curaçao (or triple sec)

demerara or cane syrup (1:1 simple)

Angostura bitters

ice (for shaking)

ice (for serving)

grapefruit twist or wheel (garnish)

Remove steaks from the refrigerator 45–60 minutes before cooking so they come to room temperature. Pat both sides dry with paper towels.

Prepare steaks

In a small bowl combine 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 2 tablespoons olive oil, minced garlic, 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Whisk to combine.

Make marinade

Brush or rub the marinade all over both sides of the steaks. Let rest at room temperature for 30–45 minutes to absorb flavors. Reserve any excess marinade for basting (discard if it has been on raw meat for more than 30 minutes).

Season steaks

Preheat a heavy cast-iron skillet or grill to very high heat (around 500°F / very hot). If using an oven-finish method, preheat oven to 400°F and heat skillet on stovetop until smoking hot.

Preheat

Lightly oil the skillet or grill grates. Place steaks on the hot surface and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Sear steaks

For medium-rare (about 130°F), continue cooking in the skillet or transfer skillet to the 400°F oven for 3–5 minutes depending on thickness. Use an instant-read thermometer: 120–125°F rare, 130–135°F medium-rare, 140–145°F medium.

Finish to temperature

Transfer steaks to a warm plate and rest 6–8 minutes. While resting, top each steak with 2 tablespoons of the prepared herb butter so it melts over the steak.

Rest and finish with herb butter

In a small bowl combine 4 tablespoons softened unsalted butter, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh parsley, 1/2 teaspoon lemon zest, 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Mash with a fork until fully mixed and smooth.

Make herb butter

Spoon or portion 2 tablespoons of the herb butter onto each finished steak just before serving so it melts and flavors the meat.

Place cubed potatoes and 2 whole garlic cloves in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Cook potatoes

While potatoes cook, warm 1/2 cup whole milk and 2 tablespoons butter in a small saucepan until butter melts and liquid is hot but not boiling.

Heat dairy

Drain potatoes and garlic well and return to the pot. Mash with a potato masher or ricer until mostly smooth. Add warm milk mixture and 2 tablespoons sour cream (if using). Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Adjust seasoning to taste.

Mash

Whisk or beat briefly for extra creaminess if desired. Transfer to a serving bowl and sprinkle with sliced chives.

Finish and garnish

Bring a medium pot of salted water to a boil. Add broccolini and blanch 30–45 seconds until bright green, then immediately transfer to an ice bath. Drain and pat dry. (Skip blanching if you prefer very crisp charred broccolini.)

Blanch (optional for tender stalks)

Heat a large skillet or grill pan over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl. Add broccolini in a single layer and cook, turning occasionally, until stems are charred in spots and tender-crisp, about 4–6 minutes.

Char

During the last minute add 1 clove minced garlic and 1/4 teaspoon crushed red pepper flakes (if using) and toss. Season with 1/2 teaspoon salt. Serve with lemon wedges to squeeze over the broccolini.

Flavor and serve

Plate one steak per person with a generous scoop of garlic mashed potatoes and a portion of charred broccolini. Spoon any resting juices from the steak onto the plate and ensure the herb butter has melted over the steak. Serve immediately with extra lemon wedges on the side.

Ribeye steaks (bone-in or boneless), 1–1.25 inch thick

Soy sauce (low-sodium preferred)

Worcestershire sauce

Olive oil

Kosher salt

Freshly ground black pepper

Garlic, minced

Unsalted butter, softened

Fresh thyme leaves, chopped

Fresh parsley, chopped

Lemon zest

Salt

Black pepper

Yukon Gold potatoes, peeled and cut into 1-inch cubes

Whole milk

Unsalted butter

Sour cream (optional for creaminess)

Garlic, peeled

Chives, thinly sliced (for garnish)

Broccolini, ends trimmed

Crushed red pepper flakes (optional)

Lemon wedges (for serving)

In a large bowl, combine harissa paste, 2 tbs olive oil, minced garlic, ground cumin, ground coriander, ground cinnamon, 2 tbs lemon juice, 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth. Add the lamb cubes and toss thoroughly to coat. Cover and refrigerate for at least 1 hour, preferably 4–6 hours or overnight for best flavor.

Marinate the lamb

Remove lamb from refrigerator 30 minutes before cooking to come toward room temperature. Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add a thin film of oil or brush pan lightly. Working in batches if needed, spread lamb cubes in a single layer and sear without crowding for 2–3 minutes per side until deeply browned and slightly charred. Reduce heat to medium and continue to cook until internal temperature reaches 145–160°F (63–71°C) depending on desired doneness, about 6–10 minutes total per batch. Transfer cooked lamb to a plate and tent with foil to rest 5 minutes. Season with remaining 1/2 tsp salt and a squeeze of lemon juice if desired.

Cook the lamb

Preheat broiler to high or heat a grill/charcoal pan until very hot. Lightly brush eggplant halves, red pepper quarters and halved tomatoes with 2 tbs olive oil and sprinkle with a pinch of salt. Place vegetables cut-side down on a hot grill or baking sheet under the broiler. Char until skins are blistered and flesh is soft, 8–12 minutes for eggplant and peppers (turn peppers if needed), and 6–8 minutes for tomatoes. Remove and let cool slightly.

Char the vegetables

Scoop the flesh from the charred eggplant into a blender or bowl, peel the blistered red pepper and chop, and add the roasted tomatoes. Add 1 tbs lemon juice, 1/4 cup tahini, 1/2 cup Greek yogurt, 1/2 tsp smoked paprika and 1/2 tsp salt. Blend or whisk to a coarse purée — you want a spreadable, slightly textured sauce. Taste and adjust seasoning (more lemon, salt, or tahini) as needed. If the mixture is too thick, thin with 1–2 tbs water or olive oil.

Prepare the roasted vegetable purée (optional)

Chop parsley and mint, toast pine nuts or almonds in a dry skillet until fragrant and golden (about 2–3 minutes), and drain or slice pickles. Warm pita or laffa bread in the oven wrapped in foil for 5–7 minutes at 350°F (175°C) or on a skillet until pliable.

Prepare garnishes

Spread a generous layer of the roasted vegetable-tahini-yogurt purée onto a serving platter or individual plates. Arrange the harissa-marinated lamb cubes on top of the sauce. Scatter pickles, chopped parsley and mint, pomegranate seeds and toasted nuts over the lamb. Drizzle with 1 tbs extra-virgin olive oil and sprinkle with 1 tsp sumac. Serve immediately with warm pita or laffa on the side for scooping.

Assemble the dish

Provide lemon wedges at the table for extra brightness. Leftover lamb can be refrigerated up to 3 days and reheated gently; the purée keeps 2–3 days refrigerated.

Dōgon By Kwame Onwuachi