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"<a class=\"internal-link\" href=\"06.02 Investments/Helium creates an open source, decentralized future for the web.md\"> Helium creates an open source, decentralized future for the web </a>",
"<a class=\"internal-link\" href=\"06.02 Investments/Helium creates an open source, decentralized future for the web.md\"> Helium creates an open source, decentralized future for the web </a>",
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@ -2652,7 +2677,10 @@
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Sauce can be made 3 days ahead. Let cool; transfer to an airtight container and chill.
```
 
##### Step 1
Heat oil in a large saucepan over medium-high. Cook onion and garlic, stirring often, until golden brown and tender, 8–10 minutes. Add tomato paste and cook, stirring constantly, until darkened, about 2 minutes. Add guajillo and ancho chiles and broth. Bring to a simmer, cover, and cook, reducing heat as needed to keep at a simmer, until chiles are very tender, 30–40 minutes.
 
##### Step 2
Let cool slightly, then purée in a blender. Transfer to a large bowl, stir in vinegar, and season with salt.
 
#### Assembly
##### Step 1
Preheat oven to 375°. Heat oil in a medium skillet over medium-high. Cook sausage, breaking up with a spoon, until browned and nearly cooked through, 6–8 minutes. Add hominy and cook, stirring occasionally, until posole is beginning to crisp around the edges and chorizo is cooked through, about 4 minutes. Spread about 1 cup sauce in an even layer across the bottom of a 3-qt. baking dish. Add a layer of tostadas, followed by another cup or so of sauce, 1 cup cheese, 2 Tbsp. onion, and one-quarter of chorizo. Repeat layering process until you’ve used remaining tostadas, sauce, cheese, onion, and chorizo. You should have 3–4 layers depending on your dish. Transfer to oven and bake until cheese is melted and sauce is bubbling around the edges, 30–40 minutes.
 
##### Step 2
While casserole is baking, place radishes and cabbage in a large bowl, season with a couple of generous pinches of salt, and toss to combine. Let sit until vegetables are beginning to soften, about 5 minutes. Squeeze vegetables with your hands to expel excess water. Drain off as much liquid from vegetables as possible. Add vinegar and toss to coat; season with more salt to taste.
 
##### Step 3
Mix sour cream and lime juice in a small bowl; season with salt.
 
##### Step 4
To serve, spoon dollops of lime sour cream over casserole and scatter cabbage slaw and cilantro on top.
Pastitsio can be assembled 1 day ahead. Cover and chill.
```
 
#### sauce
 
```ad-tip
title: **Do ahead:**
Sauce can be made 3 days ahead. Transfer to an airtight container; cover and chill. Reheat slightly (it will heat through when baked), adding a little broth or water to loosen just enough to make it spreadable.
```
 
##### Step 1
Heat **2 Tbsp. extra-virgin olive oil** in a large Dutch oven or other heavy pot over medium-high. Cook **2 finely chopped large red onions**, **4 thinly sliced garlic cloves**, and **2 lb. ground beef**, breaking up meat with a wooden spoon and stirring occasionally, until onions are softened and beef is browned, 10–15 minutes.
 
##### Step 2
Add **2 bay leaves**, **3 Tbsp. double-concentrated tomato paste**, **2 tsp. Diamond Crystal** or **1¼ tsp. Morton kosher salt**, **¾ tsp. ground cumin**, **¾ tsp. ground cinnamon**, and **¼ tsp. ground cloves** to pot; season with **freshly ground black pepper**. Cook, stirring often, until tomato paste and spices are evenly distributed, about 4 minutes. Add **¾ cup red wine**, scraping up any browned bits, and cook, stirring occasionally, until almost completely evaporated, about 3 minutes. Add **one 28-oz. can crushed tomatoes** and **2 cups low-sodium beef broth** and stir to combine. Bring to a boil, then reduce heat and simmer, stirring occasionally, until sauce is thick and meaty (most of the liquid should have cooked off), 45–60 minutes. Taste and season with salt. Let cool until almost room temperature, about 30 minutes.
 
#### Béchamelle and assembly
##### Step 1
Preheat oven to 350°. Cook **1 lb. pastitsio noodles** or **12 oz. bucatini** in a large pot of boiling salted water until very al dente, about 2 minutes less than package directions. Drain and rinse under cold running water to cool. Transfer to a 13x9" baking dish.
 
##### Step 2
Working one at a time, separate yolks from **2 room-temperature large eggs** over a small bowl to catch egg whites. Place yolks in another small bowl; set aside. Beat egg whites to blend well. Add egg whites to noodles and toss to coat (this will help the noodles form a sliceable layer in the final dish). Arrange noodles in straight lines, all facing the same direction, as best you can.
 
##### Step 3
Melt **5 Tbsp. unsalted butter** in a medium saucepan over medium heat. Add **5 Tbsp. all-purpose flour** and whisk until flour is combined and mixture is light and frothy, about 3 minutes. Add **3 cups room-temperature milk** in a slow, steady stream, whisking constantly to combine. Cook, whisking constantly, until thick enough to coat a spoon, 6–8 minutes. Remove from heat and whisk in **5 oz. finely grated kasseri** or **Romano cheese**. Taste and season with salt and **freshly ground black pepper** (be sure to taste after whisking in the cheese; depending on the kind of cheese you use, you may not need to add any salt). Beat reserved egg yolks to blend, then whisk into béchamel.
 
##### Step 4
Spoon meat sauce over noodles in baking dish, then top with béchamel, smoothing into an even layer. Sprinkle remaining **2 oz. finely grated kasseri or Romano cheese** on top. Bake pastitsio until starting to brown around the edges and top is set (it will still be a little jiggly, but will continue to firm up as it cools), 35–40 minutes.
 
##### Step 5
Heat broiler. Broil until top of pastitsio is browned in spots, about 4 minutes. Let sit at least 30 minutes before slicing.
Preheat oven to 425°. Sprinkle chicken thighs all over with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. pepper. Coat a large cast-iron skillet with 1 Tbsp. oil. Arrange chicken thighs, skin side down, in pan and place over medium heat. Cook, undisturbed, until skin underneath is browned, 14–16 minutes.
 
#### Step 2
Meanwhile, toss potatoes, peperoncini, garlic, oregano, remaining 2 Tbsp. oil, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. pepper in a large bowl. Set aside.
 
#### Step 3
Turn chicken over. Add potato mixture to pan, arranging snugly around thighs. Pour peperoncini brine around edges of pan and give pan a shake to evenly distribute. Transfer skillet to oven and roast until chicken is cooked through and potatoes are tender, 40–45 minutes.
 
#### Step 4
Remove skillet from oven and transfer chicken and peperoncini to a plate. Place skillet over high heat and cook potatoes, stirring often, until coated in drippings and glossy, about 4 minutes. Remove from heat and stir in red onion, sliced celery, and parsley.
 
#### Step 5
Place chicken and peperoncini on top of vegetables and scatter some celery leaves over.
iOS
3 years ago