Ring in the New, Celebrate the Old: Tinga, Roasted Sweet Potato Salad, Ginger Scallion Dipping Sauce

Newspapers and magazines are full of 2009 best-of lists. Here (in no particular order) are my top ten blog recipes of the year:

Quinoa with lime and fresh tomatoes

Pan-roasted sea bass with warm tomato vinaigrette

Tuna Provençal: (Tuna sautéed with garlic, olives, & tomatoes)

Garbanzos and swiss chard stew

Pan-roasted corn and tomato Salad

Pasta with beets or swiss chard and Parmesan

Boeuf bourguignon

Chicken & roasted pepper lavash sandwiches

Chimichurri

Chicken posole with poblanos

While we're reminiscing, here are some of my 2009 highlights: the Obama inauguration, "Julie and Julia", "Avatar", "Slumdog Millionaire", lobster dinner in San Diego with the Fosters, the Knoxville Quilt Expo, Bob Dylan's "Together Through Life", Beyonce's "Single Ladies", "Big Love", "Mad Men", David Brooks, the surprise that was Susan Boyle, our new undercounter lighting, GInny's Tinga pork stew, dinners at Cuidad and the Dahlia, tacos in LA's Grand Central Market, pupusas at the Des Moines, IA Farmer's Market, Claes Oldenburg's "Spoonbridge and Cherry" at the Walker Art Museum, finally leaving Rapid CIty, SD, the Richard Nuetra house in Los Angeles, and breakfast with the sweetie.

Got any highlights of your own?

Des Moines Iowa Farmers' Market

Claus Oldenburg's "Spoonbridge and Cherry"

Richard Nuetra's house in Los Angeles

And here are a few new favorites that didn't get into the blog this year:

Cut pork shoulder in 1-1 1/2" cubes. Pat pieces dry and season with salt & pepper. Heat oil and brown pieces slowly. Add chopped onion, minced garlic, oregano, and thyme to browned pork pieces and sauté for 1-2 minutes.

Peel casing from chorizo and cook the chorizo in a dry skillet until brown, about eight minutes. Drain the chorizo and add to pork pieces.

Puree the tomatoes in a blender with the chipotle peppers in adobo and add to pork/onion/chorizo mixture. Add tomatillos and 2 cups chicken stock. Bring to a boil and then cover and simmer in a 325 degree oven for 3-4 hours. Add salt to taste.

Serve with corn tortillas or tortilla chips, sour cream, lime wedges, and guacamole or sliced avocado. Garnish with grated cotija cheese and chopped cilantro.

Roasted Sweet Potato Salad

• 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks

• 1 large onion, preferably red, chopped

• 1/2 cup extra virgin olive oil

• Salt and freshly ground black pepper

• 1 to 2 tablespoons minced fresh hot chili, like jalapeño

• 1 clove garlic, peeled

• Juice of 2 limes

• 2 cups cooked black beans, drained (canned are fine)

• 1 red or yellow bell pepper, seeded and finely diced

• 1 cup chopped fresh cilantro.

Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.

Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.

Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

David Chang's Ginger Scallion Sauce (makes about 3 cups)

• 2½ cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)

• ½ cup finely minced peeled fresh ginger

• ¼ cup grapeseed or other neutral oil

• 1½ teaspoons soy sauce, preferably usukuchi (light soy sauce), found in Asian markets

• ¾ teaspoon rice wine or sherry vinegar

• ¾ teaspoon kosher salt, or more to taste

Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge.