Joanne Chang's mother used to make this sweet-and-spicy shrimp stir-fry all the time. When she was old enough to cook, Chang asked her mom for the recipe. "She hemmed and hawed until she finally gave it to me, revealing her secret ingredient: ketchup."
Pairing: A Spanish rosé: 2008 Bodega Pirineos Mesache Rosado
Chef Way At Frontera Grill in Chicago, Rick Bayless serves this classic dish that combines grilled marinated steak, fried plantains, homemade black beans and fresh guacamole. To simplify the dish, trim it back to a simple duo of spice-marinated rib eye steaks and canned black beans served with avocado.
Pairing: Spicy, peppery Côtes-du-Rhône: 2007 J. Vidal-Fleury