• 5 tomatoes
• 1 dried ancho chile
• 1 Tbs. chipotle chile
• ¼ c. butter
• 1 onion, finely chopped
• 2 T. minced garlic
• ¼ c. red wine vinegar
• 1 c. chicken stock
• heavy cream
• 2 T. chopped fresh oregano
• 1 T. chopped fresh thyme

Char tomatoes under broiler or on grill until skin begins to blacken. Chop coarsely. Toast chile over burner or in heavy skillet until skin darkens. Remove seeds. 

Sauté onion and garlic in 2 T. butter. Add vinegar and boil until liquids are reduced by half—five minutes. Add charred, chopped tomatoes, chilies and stock. Simmer until sauce thickens—15 minutes. 

Puree in blender until almost smooth. Return to pan, add heavy cream and reduce.

Add fresh chopped herbs.

Now is the time to get out those hanger or T-bone steaks. Season with salt and black pepper and grill—rare-medium rare. Bring cowboy sauce to simmer, whisk in 2 T. cold butter

Serve with garlic mashed potatoes.

Momofuku's Crack Pie

Servings: Makes 2 pies (6 to 8 servings each)

Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.

Cookie for crust

• 2/3 cup plus 1 tablespoon (3 ounces) flour
• Scant 1/8 teaspoon baking powder
• Scant 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) softened butter
• 1/3 cup (2 1/2 ounces) light brown sugar
• 3 tablespoons (1 1/4 ounces) sugar
• 1 egg
• Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.

4. Whisk the egg into the butter mixture until fully incorporated.

5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust

• Crumbled cookie for crust
• 1/4 cup (1/2 stick) butter
• 1 1/2 tablespoons (3/4 ounce) brown sugar
• 1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Filling

• 1 1/2 cups (10 1/2 ounces) sugar
• 3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
• 1/4 teaspoon salt
• 1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
• 1 cup (2 sticks) butter, melted
• 3/4 cup plus a scant 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 8 egg yolks
• 2 prepared crusts
• Powdered sugar, garnish

1. Heat the oven to 350 degrees.

2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.

4. Divide the filling evenly between the 2 prepared pie shells.

5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.

6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

Ham and collard greens

• 1 tablespoon olive oil
• 1 smoked ham hock 
• 5 cups water
• 2 tsp. crushed red pepper flakes
• 1 tsp. kosher salt
• 1 bunch collard greens, ribbed, washed, and cut into 1-inch-wide strips

1. Pour the oil into an 8-quart stockpot over medium-high heat and swirl it around so it covers the bottom. Score the ham hock with a small sharp knife, and when the oil begins to shimmer, set it in the pot. Sear the hock all over as best you can and allow it to render some fat, about 6 minutes.

2. Pour the water into the pot; it will hiss and pop for a few seconds. Add the chiles and salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 2 hrs., until the stock is deeply flavored and ham falls off the bone.

3. Add a few handfuls of the collards to the pot. The greens will float on the surface, so stir them frequently, submerging them with the spoon, until they have turned a bright green. Continue adding handfuls of collards, stirring and submerging them, until all the greens are in the pot (6 to 10 minutes). Turn the heat to low and simmer very gently for 2 more hours. The greens will be a dark green and completely tender.