Taste of St. Louis: Pork steak, spinach, warm potato salad

Combine first four ingredients, rub steaks and marinate overnight. Combine the ginger, garlic and water in a pot for braising the pork steaks. In a fry pan brown off both sides of each pork steak in canola oil remove and place in the braising liquid. Simmer until tender, approximately 2 1/2 hours.

Heat oil in frying pan.

Add the cashew pieces, brown lightly and remove from oil.

Add the raisins to the same oil, sauté until they brown and plump up a bit, remove from the oil.

Add the yellow onions, ginger and garlic to the oil. Sauté for a couple of minutes.

Add the baby spinach and sauté for a couple of minutes until wilted.

Season with salt and pepper.

When you are putting the spinach on the plate you can add the cashew and raisins to garnish. If you are having a buffet, mix them into the dish.

Peel and cube to bite-size pieces the Yukon gold potatoes. Then cook them until just tender in salted boiling water. Drain and cool.

Heat the canola oil in large frying pan.

Add the cumin seeds, frying until they crackle and are fragrant.

Add the ginger, garlic and turmeric to the pan, frying for a couple of minutes.

Add the potatoes to the pan, frying until warmed through.

Stir in the lime juice, kosher salt and cilantro.

Taste and adjust seasoning as needed.

Wash and soak the dal for 15 minutes, then drain water.

Heat the first oil in a pan, add the dal and fry until it browns lightly.

Add the onion, sautéing for a few minutes.

Add the lime juice, cayenne pepper and salt.

Remove from heat and let cool for five minutes.

In a blender, process the dal onion mixture and the cilantro until a coarse paste by adding 1/4 cup of water.

Heat the second oil in a pan, adding the mustard seeds and frying until they crackle. Pour over the chutney.

Mix well and adjust the seasoning.

May be kept refrigerated for five days.