Tag Archives: entrée

Butter-Lemon Roasted Chicken with Herbs

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A whole roasted chicken with citrus and fresh herbs always brings me back to my childhood when Mom would make Sunday dinner and serve her Orange Juice Chicken/Turkey. To this day, whenever The Hubs and I cook a similar recipe, those warm memories come flooding back.

This simple roasted chicken recipe from Milk Street makes a buttery yet bright sauce. Tucking fresh herbs and lemon halves in the cavity flavors the juices for the incredible sauce; cooking mellows the lemon’s acidity. We used a mix of rosemary and tarragon sprigs for the cavity, and chopped for a garnish.

Roasting on a flat wire rack in a rimmed baking sheet allows for improved circulation, resulting in better browning and even cooking. Resulting in a super-juicy chicken with crispy skin.

With just a handful of ingredients, and a mostly hands-off approach, this dish comes together quickly. While the bird roasts in the oven, you can attend to your guests, and/or prepare any sides you wish to serve.

Butter-Lemon Roasted Chicken with Herbs

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4-lb. whole chicken, patted ry, fat near the cavity removed and discarded
  • 6 tarragon OR rosemary OR thyme OR flat-leaf parsley sprigs, plus 1 Tbsp. chopped
  • 1 lemon, halved crosswise
  • 1 Tbsp.extra-virgin olive oil
  • Kosher salt and ground pepper
  • 3/4 cup dry wine
  • 4 Tbsp. salted butter, cut into 4 pieces

Directions

  1. Heat the oven to 425°F. Place the chicken on a wire rack set in a rimmed baking sheet.
  2. Place the lemon halves and the herb sprigs in the cavity, tie the legs together with kitchen twine, and tuck the wings back.
  3. Brush the bird with olive oil and season with salt and pepper. Roast until the thighs reach 175°F, about 1 hour, 15 minutes. tilt the chicken so the juices run out of the cavity into the pan, transfer to a cutting board; let rest.
  4. Meanwhile remove the rack and pour half of the wine onto the baking sheet. Scrape up any browned bits, then pour the mixture into a medium suace pan; add the remaining wine. Simmer over medium until reduced by half, about 10 minutes.
  5. Remove from the heat, untie the chicken, remove and reserve the lemon halves. Carve the chicken, transfer to a platter and pour on any accumulated juices. Return the sauce to simmer, then remove from the heat and whisk in the butter until melted.
  6. Add chopped herbs, then squeeze in 2 tablespoon juice from the lemon halves. Season to taste. Serve the sauce with the chicken.

http://www.lynnandruss.com

Recipe from Milk Street

Spicy Black Bean, Twice-Cooked Potatoes

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Admittedly, we have never stir-fried potatoes before. So our first foray was this vegetarian/vegan dish based on a favorite Chinese dish called “Twice-Cooked Pork”. In lieu of meat, this dish features potatoes roasted in the oven and then stir-fried with a spicy black sauce. You can adjust the heat to cater to your own preferences.

When the potatoes come out of the oven after 30 minutes or so, they are fabulous to eat as they are, without the additional ingredients and stir-frying. So if you have a picky eater, push a small portion aside for them (reheat briefly in microwave if necessary).

Spicy Black Bean, Twice-Cooked Potatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4-5 medium Yukon gold potatoes; scrubbed and cut into bite-sized chunks
  • 1 Tbsp. salt
  • 1/4 tsp. white pepper
  • 1/4 tsp. five-spice powder
  • Neutral oil
  • 4 cloves garlic (smashed and coarsely chopped)
  • 1-6 dried red chilies, chopped and de-seeded; depending on your tolerance for heat
  • 2 Tbsp. fermented black beans; soaked in hot water for 15 minutes; do not discard water
  • 1 Tbsp. Shaoxing wine
  • 1 tsp. light soy sauce
  • 1 tsp. dark soy sauce
  • ½ tsp. sesame oil
  • 2 Tbsp. black bean soaking water
  • 1 cup leeks; sliced on the diagonal into thin strips

Directions

  1. Preheat the oven to 375 degrees F, and spread the potatoes on a parchment-lined baking sheet. Toss with salt to taste, white pepper, and five-spice powder. Drizzle with olive oil and roast for about 30 minutes, or until fork tender. (Ours took 10 minutes longer.)
  2. Once the potatoes are done roasting, heat a couple tablespoons of oil in a wok over medium heat. Add the garlic, chili, and black beans. Cook for 30 seconds, and be careful not to burn the ingredients.
  3. Turn heat to high and add the sliced leeks. Stir-fry for 2 minutes.
  4. Add the wine, soy sauces, sesame oil, and water. Stir everything together and add the roasted potatoes. Stir-fry for another 2 minutes. Serve immediately.

http://www.lynnandruss.com

Adapted from a recipe by Judy Leung in The Woks of Life

Peruvian Arroz con Pollo (Rice with Chicken)

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Arroz con pollo is classic comfort food throughout Latin America. A staple in many Latin American kitchens, arroz con pollo combines inexpensive ingredients—chicken, rice, and spices—in a filling one-pot meal.

To make this Cook’s Illustrated version, choose moist chicken thighs, which are browned in a Dutch oven to build flavor and render fat. Use a food processor to transform onion, cilantro, Cubanelle pepper, garlic, and cumin into a flavorful sofrito that serves as the backbone for the dish. Medium-grain rice to long- and short-grain varieties are preferred because it gives the dish a creamy, cohesive texture. Sazón seasoning does double duty here, adding both savory flavor and vibrant color.

A staple of many cuisines, including Puerto Rican, Dominican and Mexican cooking, sazón is a blend of spices, and when translated from Spanish, it means simply “seasoning.” It can be found with the other Latin American foods in most supermarkets. It was easily sourced at our local supermarket, but if you can’t find sazón, a decent substitute would be smoked paprika.

All of the ingredients in sazón will add a warm, earthy taste to your dish, but the main reason you use sazón is to give your dish a pop of orange color. You can use sazón in a myriad of applications since it plays well with acidic foods and dishes such as in a vibrant tomato dish, as a seasoning on French fries and popcorn, and as a dry rub for pork belly.

If necessary, substitute 3/4 cup of chopped green bell pepper for the Cubanelle pepper. Allow the rice to rest for the full 15 minutes before lifting the lid to check it. Long-grain rice may be substituted for medium-grain, but the rice will be slightly less creamy. 

These photos were taken when beta testing the recipe for America’s Test Kitchen. Once revised and published six months later, the ingredients and instructions were altered and those revisions are reflected in the recipe below.

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 cup fresh cilantro leaves, and stems, chopped
  • 1 onion, chopped (1 cup)
  • 1 Cubanelle pepper, stemmed, seeded, and chopped (3/4 cup)
  • 5 garlic cloves, chopped coarse
  • 1 tsp. ground cumin
  • ½ cup mayonnaise
  • 3 ½ Tbsp. lemon juice, (2 lemons), plus lemon wedges for serving
  • Salt and pepper
  • 6 (5- to 7-oz.) bone in chicken thighs, trimmed
  • 1 Tbsp. vegetable oil
  • 2 cups medium-grain rice, rinsed
  • 1 Tbsp. Goya Sazón with Coriander and Annatto; OR smoked paprika
  • 2 ½ cups chicken broth
  • ¼ cup pimento-stuffed green olives, halved
  • 2 Tbsp. capers, rinsed
  • 2 bay leaves
  • ½ cup frozen peas, thawed (optional)

Directions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Process cilantro, 1/2 cup onion, Cubanelle, garlic, and cumin in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer sofrito to bowl.
  2. Process mayonnaise, 1 1/2 tablespoons lemon juice, 1/8 teaspoon salt, and 2 tablespoons sofrito in now-empty processor until almost smooth, about 30 seconds. Transfer mayonnaise-herb sauce to small bowl, cover, and refrigerate until ready to serve.
  3. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in Dutch oven over medium heat until shimmering. Add chicken to pot skin side down and cook without moving it until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate; discard skin.
  4. Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice and Sazón and cook until edges of rice begin to turn translucent, about 2 minutes.
  5. Stir in broth, olives, capers, bay leaves, remaining sofrito, remaining 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to vigorous simmer. Cover, transfer to oven, and bake for 20 minutes.
  6. Transfer pot to wire rack and let stand, covered, for 15 minutes. Fluff rice with fork and stir in peas, if using. Discard bay leaves. Serve with mayonnaise-herb sauce and lemon wedges.

http://www.lynnandruss.com

Recipe from Cook’s Illustrated

Cumin-Seared Flank Steak with Lime

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WOW, what a weeknight treat! This Cumin-Seared Flank Steak dish was fantastic, with so much flavor, and a minimal amount of ingredients in under 45 minutes!

To make the Cuban classic bistec de palomilla, thin-cut steak is marinated in garlic and lime juice before it is pan-fried, and it is served under a pile of sautéed onions. Though sirloin or top round is commonly the choice of meat, here, flank steak is used instead and the process allows to skip any marination.

Instead, the surface of the meat is scored with shallow crosshatched cuts before cooking. The grooves not only grip the seasoning mix of crushed cumin, dried oregano, salt and pepper so they stay on the meat instead of winding up in the pan, they also help produce better flavor-boosting caramelization.

In just eight minutes, the steak was perfectly medium rare, removed to a platter so that the remaining ingredients can be cooked along with browned bits left in the skillet.

Typical side dishes might be rice or beans. We decided on a simple skillet potato dish. The Yukon Golds were first microwaved until just barely fork tender. Once they cooled slightly they were cut into 1/2″ slices; browned in olive oil and butter with some minced shallots, salt and pepper.

Cumin-Seared Flank Steak with Lime

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tsp. cumin seeds, lightly crushed
  • 3/4 tsp. dried oregano, divided
  • Kosher salt and ground black pepper
  • 1½ lbs. flank steak
  • 1 Tbsp. grapeseed or other neutral oil
  • 3 Tbsp. salted butter, cut into 3 pieces
  • 1 large yellow onion, halved and thinly sliced
  • 1 ripe medium tomato, cored and chopped
  • 4 medium garlic cloves, minced
  • 1/4 cup lime juice, plus lime wedges to serve
  • 2 Tbsp. chopped fresh flat-leaf parsley

Directions

  1. In a small bowl, stir together the cumin, ¼ teaspoon of the oregano and 1 teaspoon each salt and pepper. Using a sharp knife, score shallow cuts into the steak, perpendicular to the grain and spaced ½ inch apart. Now crosshatch at a 45-degree angle to the first cuts. Flip the steak and crosshatch the second side.
  2. Rub the cumin mixture into the cuts on both sides, then cut the steak into 2 or 3 pieces with the grain. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the steak and cook, flipping once, until well browned and the center reaches 125°F (for medium-rare), 6 to 8 minutes. Transfer to a plate and tent with foil.
  3. In the same skillet over medium, melt the butter. Add the onion, tomato, garlic, remaining ½ teaspoon oregano and ½ teaspoon salt; cook, stirring, until the onion is wilted, 6 to 8 minutes.
  4. Add the lime juice and accumulated steak juices; cook, stirring, until slightly reduced, about 1 minute.
  5. Off heat, stir in the parsley. Taste and season with salt and pepper. Transfer the onion mixture to a platter. Thinly slice the steak against the grain and place on the platter. Serve with lime wedges.

http://www.lynnandruss.com

Recipe by Courtney Hill for Milk Street

Pork Pot Roast with Apricots, Cardamom and Ginger

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In a word, ASTOUNDING! Also, elegant, classic and simple. It’s a one-pot meal that’s perfect for Sunday night. Yes it takes a while to make, but most of it will be the time spent in the oven. Pork and fruit are the perfect pairing, as we’ve seen time and again with recipes like holiday ham with pineapple rings, or applesauce spooned over pork chops. It’s that pleasure of sweet-tart-savory combinations.

In this version, chef-author Molly Stevens uses dried apricots because their pale orange flesh collapses into the sauce, which comes out every bit as pretty as it is tasty. The cardamom lends the whole dish its exotic perfume, while being backed up by a gang of other compatible flavors—ginger, turmeric, cayenne, garlic and orange.

This company-worthy dinner can be served over couscous, wild rice, or as in our case, garlicky mashed potatoes which became the perfect vehicle to hold that lovely sauce! If you care to pair the meal with wine, off-dry Riesling or Pinot Gris make good companions.

Pork Pot Roast with Apricots, Cardamom and Ginger

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • One 4 1/2 to 5-lb. boneless pork shoulder roast, preferably Boston butt
  • Coarse salt and freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 medium leek, white and pale green part only, coarsely chopped (about 1 cup)
  • 2 carrots, coarsely chopped
  • 1 medium yellow onion (about 6 oz.), coarsely chopped
  • 6 cardamom pods, husks split and discarded, seeds lightly crushed
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. cayenne
  • 1 Tbsp. minced or grated fresh ginger
  • 2 large garlic cloves, peeled and bruised
  • 3 strips orange zest, removed with a vegetable peeler (each about 3 inches by 3/4 inch)
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • 1 cup dried apricots (about 6 1/2 oz.)

Directions

  1. Heat the oven to 325 degrees
  2. Trim any especially thick bits of fat from the pork, but do be sure to leave some. Roll and tie the pork (or have your butcher do it for you).
  3. Pat the pork dry with paper towels. Season all over with salt and pepper. Pour the oil into a Dutch oven that will hold the pork snugly (4 to 5 quart works well), and heat over medium heat. Sear the pork on all sides, until deeply browned but not at all burnt, 15 to 20 minutes total. Transfer the pork to a plate.
  4. Discard all but 1 tablespoon of the fat, and return the pot to medium heat. Add the leek, carrots, and onions, stir in the crushed cardamom, turmeric, and cayenne, and cook, stirring once or twice, until the vegetables begin to soften but do not take on much color, about 5 minutes. Add the ginger, garlic, orange zest, and bay leaf and cook until the spices are quite fragrant, another 2 minutes.
  5. Add the wine and let it boil for 4 minutes, scraping the sides and bottom of the pot. Pour in the stock and bring to a boil. Add the apricots and boil for another 2 minutes.
  6. Place the pork on top of the vegetables and fruit. Add any accumulated juices from the plate. bring the liquid to a simmer and spoon some over the pork. Cover the meat with sheet of parchment paper, pressing down so that it almost touches the meat and the edges extend over the sides of the pot about an inch. Cover and slide the pot onto a shelf in the lower third of the oven to braise. Check that the liquid is simmering gently, every 30 minutes and give the pork a turn. If the liquid is simmering too aggressively, lower the oven heat 10 or 15 degrees. Continue to braise gently until the pork is fork-tender, about 2 hours in all.
  7. Remove the pork from the pot and set it on a carving board or platter to catch the juices. Cover loosely with foil, and let rest for 10 minutes.
  8. Return the pot to the top of the stove and skim off as much surface fat as you can with a wide spoon. If the sauce is very thin reduce it by boiling over medium-high heat for about 5 minutes. It should be the consistency of a thick vinaigrette. Taste for salt and pepper. Pour any juices that have accumulated under the pork into the sauce, and stir.
  9. Remove the strings from the pork, and carve into 1/2-inch-thick slices. Serve with sauce and apricots.

http://www.lynnandruss.com

Recipe from Molly Stevens book “All About Braising”

Roast Duck with Orange and Ginger

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For a festive occasion, a burnished whole duck makes quite an impression — fancier than chicken and more elegant than turkey. When I was growing up, Mom roasted duck a few times a year, a favorite for most of the family.

I remember as a young teen going out to eat at a Chinese restaurant for the first time because it was my sister’s birthday and that was her venue of choice. Picky as I was, I was not a happy camper as I walked in, but was a convert when I walked out because I had ordered Wor Shu Opp (pressed almond duck).

Roasting the duck is not so difficult to do. Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume. We paired ours with a Kobocha-Cauliflower Mash.

The ingredient list is minimal, and the hands-on prep doesn’t take long—most of the time the duck is either in the refrigerator or the oven. Because the bird gets glazed often, the skin will be a gorgeous burnished tawny color, but the skin won’t be extra crispy.

Keep in mind when serving more than 4 people, you will need two ducks. Of course there is no need to wait until a special occasion…

Roast Duck with Orange and Ginger

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the Duck:

  • 1 Pekin (Long Island) duck, 5- to 6-lb.
  • 3 Tbsp. kosher salt
  • 1 Tbsp. five-spice powder
  • 1 large orange, zested and cut into 6 wedges
  • 1 Tbsp. grated ginger
  • 1 Tbsp. grated garlic

For the Glaze:

  • 2 cups orange juice
  • 1 Tbsp. honey
  • 2 Tbsp. Demerara sugar
  • 2 Tbsp. soy sauce
  • 1 piece ginger, (2-inch) thickly sliced
  • 3 star anise

Directions

  1. Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
  2. Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over).
  3. Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
  4. Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
  5. Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast for another 30 minutes (2 1/2 hours in all). Tent with foil if the glaze begins to get too dark. Duck is done when the temperature at the thickest part of the leg reads 165 degrees.
  6. Paint the duck once more, keep it warm and let rest for 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast.

http://www.lynnandruss.com

Recipe by Dave Tanis for NYTimes Cooking

Salmon Traybake with Harissa-Roasted Pepper Sauce

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The inspiration for this colorful traybake is Moroccan-style red chermoula: a bold, warmly spiced sauce, often served with fish. This weeknight-friendly version from Milk Street calls on smoky harissa, a North African chili and spice paste, plus sweet roasted peppers, earthy cumin, bright lemon juice and fresh garlic and parsley, all whirred together in the blender.

Harissa spiciness varies by brand, so a range is suggested. To make the most of the mixture, use it three ways: as a salmon marinade, a seasoning for roasted zucchini and as a sauce for the finished dish. Serve with couscous, rice or warmed flatbreads.

The original recipe called for 1 1/2 pounds of salmon, but we purchased a one-pound piece and cut it in half allowing for 2 servings. If using 1 1/2 pounds, cut the filet into 3 or 4 pieces, or buy them already cut down to 6 ounce servings.

Don’t use large zucchini for this. They tend to contain many seeds and will turn soft and mushy with cooking. Instead, look for medium to small zucchini.

Salmon Traybake with Harissa-Roasted Pepper Sauce

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1/2 cup drained roasted red peppers, chopped
  • 1/2 cup lightly packed fresh flat-leaf parsley, plus chopped parsley to serve
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. lemon juice, plus lemon wedges to serve
  • 1-2 Tbsp. harissa paste
  • 1 medium garlic clove, smashed and peeled
  • 1/2 tsp. ground cumin
  • Kosher salt
  • 4 6-oz. center-cut salmon fillets, patted dry
  • 3 medium zucchini (about 1½ lbs. total), cut into ¼-inch cubes
  • 1 ripe medium tomato, cored, seeded and chopped
  • 1/2 cup pitted green olives, chopped

Directions

  1. Heat the oven to 425°F with a rack in the middle position. In a blender, combine the roasted peppers, parsley, oil, lemon juice, harissa, garlic, cumin and ½ teaspoon salt. Puree until smooth, about 30 seconds. Measure out 2 tablespoons, then spread it onto the flesh side of the salmon fillets.
  2. On a rimmed baking sheet, toss the zucchini with ¼ cup of the remaining puree; transfer the rest of the puree to a small bowl for serving. Roast until the zucchini is tender, 20 to 25 minutes, stirring halfway through. Remove the baking sheet from the oven and sprinkle the tomato and olives over the zucchini. Scrape up and stir the zucchini and push it to the edges.
  3. Place the salmon, skin side down, in the center of the baking sheet. Roast until the flesh flakes easily and the zucchini is lightly charred, and registers 135°F, about 10 to 14 minutes. Transfer to a platter and sprinkle with additional parsley. Serve with lemon wedges and the remaining sauce on the side.

http://www.lynnandruss.com

Recipe by Rose Hattabaugh for Milk Street

Oven-Braised Pork Chops with Red Onion and Pears

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Oh, what a wonderful cool-weather meal. Here’s where you want to get thick, bone-in chops, and take the temperature starting after they’ve been roasting in the oven for 10 minutes. The chops will be ready at 135 F. If they have not reached that temperature, return the skillet to the oven and check the chops’ internal temperature every 5 minutes until they reach the desired temperature. You definitely don’t want them to dry out.

Once the chops are done, remove them to a platter and cover them with aluminum foil. Give the pears and onions a stir, return them to the oven, and cook them until they are tender and the juices are syrupy and dark brown, this could be anywhere from 10-20 minutes depending on how long it took the pork to reach temperature.

The sugar in the honey helps to caramelize the pork, onion, and pears as they oven-braise. It is a technique that works well with other roasted meats and birds as well. Just mix a little honey with the pan juices and baste or brush the roast with that during the last 10 minutes or so of roasting.

For some dishes, you want the onions cut fine, so they almost disappear. Here, cut the onions large—and the pears, too—so they keep their shape and don’t fall apart. Even when ripe, Bosc pears stay firmer than most, making them just right for this dish.

To ensure juicy results with today’s very lean pork products, use a dry brine before cooking them. For this recipe, pat the pork chops dry with a paper towel. Season the pork chops generously on all sides with sugar, a total of one tablespoon divided between all four. Then season them generously with salt to taste. Place them on a wire rack set in a rimmed baking sheet and refrigerate them, uncovered, for at least 8 hours and up to 24.

Oven-Braised Pork Chops with Red Onion and Pears

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 cups balsamic vinegar
  • 4 Tbsp. extra virgin olive oil
  • 6 garlic cloves, peeled
  • 4 center-cut pork rib chops, each about 12 oz. and 1 1/4″ inch” thick
  • 1 large red onion (about 12 oz.), cut into 8 wedges
  • Salt
  • Freshly ground pepper
  • 2 ripe but firm bosc pears, peeled, cored and cut into 8 wedges
  • 1/4 cup red wine vinegar
  • 2 Tbsp. honey

Directions

  1. In a small saucepan, bring the balsamic vinegar to a boil over high heat. Adjust the heat to a gentle boil and boil until the vinegar is syrupy and reduced to about 1/2 cup. Set aside.
  2. Preheat oven to 425 degrees F. Season the chops well with salt and pepper on both sides. Heat the oil in a large, heavy skillet with a flameproof handle over medium-high heat. Whack the garlic cloves with the flat side of a knife and scatter them over the oil. Cook, shaking the skillet, until brown, about 2 minutes. Remove the garlic cloves and reserve.
  3. Lay the pork chops in and cook until the undersides are browned, about 5 minutes. Turn the chops and continue cooking them until the second side of the chops has browned, about 5 minutes. Remove the chops to a platter.
  4. Place the onion and pear wedges in the skillet with the cut side down. Once they are lightly browned, turn them over and brown the other side. Stir the red wine vinegar and honey together in a small bowl until the honey is dissolved. Pour the vinegar/honey mixture into the skillet and bring to a vigorous boil. Return the garlic cloves to the skillet.
  5. Return the chops to the skillet, placing them on top of the pears and onions. Place the skillet in the oven and roast for 10 minutes, then check the internal temperature of the pork chops. The chops will be ready at 135 F. If they have not reached that temperature, return the skillet to the oven and check the chops’ internal temperature every 5 minutes until they reach the desired temperature. Once the chops are done, remove them to a platter and cover them with aluminum foil. Give the pears and onions a stir, return them to the oven, and cook them until they are tender and the juices are syrupy and dark brown, this could be anywhere from 10-20 minutes depending on how long it took the pork to reach temperature.
  6. Remove the skillet from the oven. Return the chops to the skillet and turn to cover them in the pan juices. Place a chop in the center of each warmed serving plate. Check the seasoning of the onion-pear mixture, adding salt and pepper if necessary. Spoon the pears, onion, and pan juices around the chops. Drizzle the balsamic vinegar reduction around the edge of the plate.

http://www.lynnandruss.com

Recipe courtesy of Lidia Bastianich

Slow-Roasted Pork Shoulder with Fennel, Garlic and Rosemary

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Often a pork roast can be dried out when it’s done cooking. But this lovely recipe from Milk Street is extremely simple to make and uses just over a handful of ingredients. The lefotovers were still juicy and full of flavor.

This recipe takes inspiration from porchetta, a Tuscan-style pork roast seasoned with garlic, herbs and spices. A simple fragrant seasoning paste rub is made and the mixture is massaged into shallow cuts in the meat’s fat cap so it clings to the roast.

Roasting meat on a baking sheet, rather than in a roasting pan, promotes better air circulation, accelerating cooking and boosting browning. Use the time while the meat rests to throw together a zingy-fresh parsley-caper sauce that’s a perfect foil to the richness of the meat.

One noted difference that we made was to tie the pork with kitchen twine 3 or 4 times around the girth of the roast. And as ours didn’t have much of a fat cap, we made the cuts directly into the top of the meat. Butter-Roasted Carrots with Za’atar and Pomegranate Molasses, and garlicky mashed potatoes with gravy rounded out the meal.

Slow-Roasted Pork Shoulder with Fennel, Garlic and Rosemary

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. fennel seeds
  • ½ cup extra-virgin olive oil, divided
  • ⅔ cup lightly packed fresh rosemary
  • 9 medium garlic cloves, 8 smashed and peeled, 1 finely grated, reserved separately
  • Kosher salt and ground black pepper
  • 5 lb. boneless pork shoulder roast, untrimmed
  • 2 cups lightly packed fresh, flat-leaf parsley, chopped
  • ¼ cup drained capers, plus 3 Tbsp. caper brine

Directions

  1. Heat the oven to 300°F with a rack in the middle position. In a food processor, process the fennel seeds to a mixture of finely ground and coarsely cracked seeds, about 2 minutes. Add ¼ cup of the oil, the rosemary, smashed garlic cloves, 1 tablespoon salt and 2 teaspoons pepper. Process to form a paste, about 30 seconds, scraping the bowl as needed.
  2. With a knife, score a crosshatch pattern into the surface fat on top of the roast. Using your hands, rub the paste onto all sides of the roast and into the cuts. Place the pork fat side up on a rimmed baking sheet and roast until the center reaches 195°F, about 4 hours. (Ours took 4 1/2 hours to come to temp.)
  3. When the roast is done, tent with foil and let rest for about 15 minutes. Meanwhile, in a small bowl, stir together the remaining ¼ cup oil, grated garlic, parsley, capers and brine and ¼ teaspoon pepper. Transfer the roast to a cutting board. Cut into slices, then transfer to a platter. Serve with the sauce.

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Recipe by Dimitri Demopolous for Milk Street

Pan-Seared Scallops With Chorizo and Corn

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We recently made another dish that featured scallops and chorizo—an odd, but very successful combination it seems. That first Scallops and Chorizo in Tomato Sauce dish was a real hit in our house, so we thought we’d give this recipe highlighting both of those same proteins an equal chance. Oh, so glad we did. Fantabulous! Is that a word?

Large sea scallops are treated to the flavorful oil left behind when you cook the chorizo—and we agree with the description from Bon Appétit, “it’s basically liquid gold!”

There is no doubt, we’ll be making this again! Of course, fresh corn on the cob is a must, so you want to be making this dish during the peak of corn season, if at all possible.

Four portions seemed a little miserly to us, allowing only three scallops per diner. Split three ways, each person gets four scallops, a more reasonable quantity. You could easily use a total of 16 scallops, instead of 12, without changing the amounts of the other ingredients.

The melded flavors are fantastic with a bright note from the squeeze of fresh lime juice. We practically licked our plates clean.

Pan-Seared Scallops with Chorizo and Corn

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 3 ears of corn, husked
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 oz. smoked Spanish chorizo, finely chopped
  • 12 scallions, white and pale green parts only, thinly sliced
  • 4 garlic cloves, thinly sliced
  • ½–1 serrano chile (depending on heat), finely chopped
  • ¾ tsp. kosher salt, plus more
  • 1 cup buttermilk
  • ⅓ cup chopped cilantro
  • 12 large sea scallops (about 1 lb.), side muscle removed, patted dry
  • 2 Tbsp. unsalted butter
  • 1 lime, halved
  • Lime wedges (for serving)

Directions

  1. Cut kernels from corncobs and place in a medium bowl. Using the back of a chef’s knife, scrape milk from cobs into the bowl; discard cobs.
  2. Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside.
  3. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and ¾ tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes.
  4. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5–7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.
  5. Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.
  6. Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over.
  7. Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.

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Recipe by Molly Baz for Bon Appétit

Colombian-Style Asado Pork Chops

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The flavor, a bold blend of sweet and savory, with herbs and onions most obvious, but sugar and brine almost as pronounced. The thick pork chops are drenchingly moist and wildly flavorful. Each bite has briny and spicy and rich and savory.

This recipe is an attempt to recreate a Bogotá asado mix. Instead of a mix of meats, this option is for easy-to-cook, richly flavorful bone-in pork chops. Typically it includes achiote, a seed that adds vivid red-orange color and mild, earthy notes. Easier-to-source sweet paprika is substituted here, and cider vinegar is a stand-in for apple wine (a beverage similar to dry hard cider) to bring tart, fruity notes that balance the spices and herbs.

A blender makes quick work of the seasoning paste, half of which coats the chops for marinating; the rest is brushed onto the pork midway through cooking. If desired, serve with roasted potatoes and/or fried plantains, as asado is served in Bogotá. We paired ours with grilled broccoli and pickled shallots.

Don’t scrape the seasoning paste off the chops before grilling. The paste aids with browning and develops a rich, heady aroma along with depth of flavor on the grill.

Colombian-Style Asado Pork Chops

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/4 cup sweet paprika
  • 2 scallions, roughly chopped
  • 2 bay leaves
  • 1 1/2 tsp. ground cumin
  • 1 tsp. dried thyme
  • 1 tsp. ground allspice
  • 2 medium garlic cloves, smashed and peeled
  • 3 Tbsp. cider vinegar
  • 2 Tbsp. packed brown sugar
  • 2 Tbsp. grapeseed or other neutral oil
  • Kosher salt and ground black pepper
  • 4 10- to 12-oz. bone-in pork loin chops (each ¾ to 1 inch thick), patted dry
  • Lime wedges, to serve (optional)

Directions

  1. In a blender, combine the paprika, scallions, bay, cumin, thyme, allspice, garlic, vinegar, sugar, oil, ¼ cup plus 2 tablespoons water, 2 teaspoons salt and 1 teaspoon pepper. Blend, scraping the jar as needed, until smooth, about 30 seconds. Measure ⅓ cup of the paste into a small bowl, then stir in 2 tablespoons water; cover and set aside or cover and refrigerate if you will be marinating the chops for more than 2 hours. It is preferable to marinate a full 24 hours if possible.
  2. Coat the chops on all sides with the remaining seasoning paste, rubbing it into the meat. Set on a large plate or baking dish, cover and refrigerate for at least 1 hour or up to 24 hours.
  3. When you are ready to cook the chops, remove from the refrigerator (along with the reserved seasoning paste, if refrigerated) and let stand at room temperature while you prepare a charcoal or gas grill.
  4. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate.
  5. Without scraping off the seasoning paste, place the chops on the grill (on the hot side, if using charcoal). Cook, uncovered, until nicely charred on the bottoms, 5 to 7 minutes.
  6. Brush the chops with about half of the reserved seasoning paste, then flip the chops and brush with the remaining reserved seasoning paste. Cook, uncovered, until the second sides are well charred and the centers near the bone reach 135°F or are just barely pink when cut into, another 5 to 7 minutes.
  7. Flip the chops once again and cook for about 1 minute to heat the newly applied seasoning paste. Transfer to a platter and tent with foil; let rest for 10 minutes. Serve with lime wedges (if using).

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Recipe from an adaptation by Diane Unger for Milk Street

Huli Huli Chicken

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To transport yourself back to the tropics, try this grilled Huli Huli Chicken dinner, made with a minimum of everyday pantry ingredients.

Aloha my friends! As the story goes: “In 1955, Ernest Morgado, a Honolulu businessman, served a group of farmers grilled chicken that had been marinated in his mother’s teriyaki-style sauce. It was such a hit that he decided to market it with the name “huli huli.” Huli means “turn” in Hawaiian and refers to how it’s prepared: grilled between two racks and turned halfway through cooking.”

This simplified version from NY Times Cooking calls for chicken pieces and a standard grill. The original recipe is a trade secret, but you can find many slightly different variations on the internet, most all containing ginger, garlic, soy sauce, something sweet (honey, brown sugar or maple syrup) and something acidic (vinegar, white wine, lime juice or pineapple juice).

This recipe is adapted from “Aloha Kitchen: Recipes from Hawai‘i” by Alana Kysar. It also works beautifully with boneless chicken thighs, but adjust your cooking time accordingly.

We deconstructed a whole chicken, ending up with unused body parts (back, neck, etc.) for our “body bag” of poultry pieces kept in the freezer for making homemade chicken stock. To add another layer of flavor, grill some pineapple slices. Buy them already sliced, and grill for about 3-4 minutes each side with a bit of the marinade brushed on.

To complete the meal, spoon some warmed baked beans onto your plate.

Huli Huli Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ½ cup ketchup
  • ½ cup soy sauce
  • ½ cup packed light or dark brown sugar
  • ¼ cup rice vinegar or apple cider vinegar
  • 1 (1-inch) piece fresh ginger, peeled and finely grated
  • 2 to 3 garlic cloves, peeled and finely grated
  • 3½ to 4 lbs. bone-in, skin-on chicken pieces
  • Grapeseed or canola oil, for brushing the grill grate

Directions

  1. In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate ½ cup of the mixture for basting the chicken later.
  2. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.
  3. When you’re ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.)
  4. When the chicken is pretty much to temperature, move the meat to the indirect side of the grill, and place the pineapple slices over the direct heat. Baste with the marinade and cook for 3 minutes each side to show char marks. Plate with the grilled chicken.
  5. Serve immediately.

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Recipe adapted from Alana Kysar for NYTimes Cooking

Skirt Steak Saltimbocca

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This company-worthy recipe puts a tasty spin on traditional Italian Saltimbocca with thinly pounded skirt steak, wrapped in sage and prosciutto for a delicious variation. Typically, this dish is usually made with veal, but if desired, you could also make this recipe with chicken breasts or pork tenderloin.

Instead of veal, this classic Italian dish uses thinly pounded skirt steak (or in our case, flat iron steak) to create a remarkably tender and flavorful variation that cooks in just minutes. The prosciutto’s crispy and salty flavor pairs nicely with the tender and juicy steak, while the sage provides an earthy and slightly peppery flavor.

The sauce, made with chicken broth, white wine, and butter, is rich and creamy, making it an ideal match for the savory steak. And it was also wonderful poured over our side of orzo.

We cut a 12-ounce piece of flat iron in half crosswise; and pounded each half to a 1/4 inch thick. After which, we seasoned the steak and laid 3 sage leaves across each one. Then 3 ultra-thin slices of prosciutto were wrapped around front and back.

Skirt Steak Saltimbocca

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 1 (12-oz.) skirt steak (about 1 inch thick), trimmed
  • 3/4 tsp. kosher salt, divided
  • 1/2 tsp. black pepper, divided
  • 12 fresh sage leaves, divided
  • 6 thin slices prosciutto 
  • 1/4 cup extra-virgin olive oil (or 2 oz. if searing only two pieces of steak)
  • 4 medium garlic cloves (unpeeled to prevent burning), crushed
  • 1/3 cup chicken broth
  • 1/3 cup white wine
  • 2 Tbsp. cold unsalted butter

Directions

  1. Cut steak crosswise into 4 (3-ounce) pieces; lightly pound each piece between 2 pieces of plastic wrap using a meat mallet or rolling pin until each piece is about 1/4 inch thick. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over steaks. Place 2 sage leaves on each steak. Wrap 1 piece of prosciutto around each steak, pressing to adhere. (Prosciutto should cover the sage leaves.)
  2. Heat olive oil in a large skillet over medium-high. Add garlic cloves and remaining 4 sage leaves; cook, stirring often, until garlic is lightly browned and sage is crispy, about 2 minutes.
  3. Transfer to paper towels to drain; remove garlic peels, and set garlic cloves and sage aside. Pour half of oil in skillet into a heatproof bowl, and set aside; reserve remaining half of oil in skillet.
  4. Transfer to paper towels to drain; remove garlic peels, and set garlic cloves and sage aside. Pour half of oil in skillet into a heatproof bowl, and set aside; reserve remaining half of oil in skillet.
  5. Reheat oil in skillet over medium-high. Add 2 steak pieces, and cook, undisturbed, until prosciutto is browned and crispy, 1 to 2 minutes. Flip steaks, and cook until prosciutto is crispy and steaks are cooked to desired degree of doneness, about 2 minutes for medium-rare.
  6. Transfer  to a plate, and let rest. Discard oil in skillet. Add reserved oil to skillet, and repeat cooking process with remaining 2 steaks. Transfer to plate with reserved steaks. Do not wipe skillet clean.
  7. Add broth and wine to skillet, and cook over medium-high, stirring occasionally and scraping up any browned bits from bottom of skillet using a wooden spoon, until reduced by half, about 3 minutes.
  8. Remove from heat, and gradually whisk in butter until emulsified and creamy, about 1 minute. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve steaks immediately with sauce, and garnish with reserved crispy sage and garlic cloves.

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Adapted from a recipe by Justin Chapple for Food & Wine

Pan-Seared Pork Chops with Beer and Grainy Mustard

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The original recipe called for chicken thighs, but we had been eating a lot of meals using chicken thighs, so we opted to use pork rib chops instead. The sauce was just fantastic on the meat as well as a great companion for our side of roasted Brussels sprouts!

With no lager readily available, we substituted a canned beer which didn’t seem to noticeably alter the flavor profile. It is always preferable to use a homemade chicken stock, but in a pinch, the Better Than Boullion brand is a decent choice.

Pan-Seared Pork Chops with Beer and Grainy Mustard

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 pork rib chops, 2 to 2 1⁄2 lbs. total
  • Kosher salt and freshly ground black pepper
  • 2 tsp. vegetable oil
  • 2 medium shallots, minced
  • 1 1⁄2 tsp. all-purpose flour
  • 1 cup amber lager beer
  • 1⁄2 cup chicken broth
  • 1 1⁄2 Tbsp. pure maple syrup
  • 1 tsp. chopped fresh thyme, more for garnish
  • 1 Tbsp. whole-grain mustard
  • 1 oz. (2 Tbsp.) unsalted butter

Directions

  1. Preheat the oven to 475°F. Season the pork chops all over with salt and pepper.
  2. Heat the oil in a heavy-duty ovenproof 12-inch skillet (such as cast iron) over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Arrange the chops in the pan in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one) and cook until they are deep golden-brown, about 6 minutes.
  3. Turn the pork and transfer the skillet and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the chops registers 145°F, 5 to 6 minutes. Transfer to a plate and cover with foil to keep warm.
  4. Pour off all but 1 tablespoon fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon.
  5. Simmer vigorously until reduced to about 1 cup, about 3-4 minutes. Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper.
  6. Arrange rib chops on a platter, drizzle pan sauce over, and garnish with the thyme. Serve immediately.

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Adapted from a recipe in Make-It-Tonite for Fine Cooking

Roasted Sweet Vidalia Pork Loin

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For quite a fancy spread, this elegant dinner comes together in not much more than an hour. The sweet Vidalia onions break down into luxurious softness, while the apple slices (we used Ruby Frost) and garlic render down and provide additional layers of flavor to the onion mixture.

Served with garlicky mashed potatoes and steamed broccoli, it was a complete and satisfying meal. We had plenty leftover so we plan to get two additional meals from it. One, a pork fried rice dish, and the other we’ll just simply reheat the leftovers as they are, and enjoy the meal all over again!

Roasted Sweet Vidalia Pork Loin

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 center-cut pork loin, (3 lbs.)
  • Kosher salt and freshly cracked black pepper
  • 3 Tbsp. olive oil
  • 3 Vidalia onions, sliced into thin half-moons
  • 1 apple, sliced thick
  • 1 tsp. caraway seeds
  • 1 tsp. dried thyme
  • 4 cloves garlic
  • 3/4 cup chicken stock
  • 1/2 cup hard apple cider, or beer
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. unsalted butter
  • 1/4 cup fresh flat-leaf parsley, chopped

Directions

  1. Preheat the oven to 375 degrees F.
  2. Generously sprinkle all sides of the pork loin with salt and pepper. Place a braiser or shallow Dutch oven over medium-high heat. Add 2 tablespoons of the oil and heat until shimmering. Carefully put the pork in the pan. Sear until deeply golden on all sides, 1 to 2 minutes per side. Remove from the pan.
  3. Put the onions and apple in a large mixing bowl. Add the caraway seeds, dried thyme, remaining 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Transfer the mixture to the bottom of the braiser and nestle in the garlic cloves. Pour in 1/4 cup of the chicken stock and place the pork back on top. Put in the oven.
  4. About 20 minutes into the roasting time, turn the apple and onion mixture, leaving the pork loin alone. Continuing cooking the roast until the pork reaches an internal temperature of 145 degrees F, about 30 minutes. (Ours took 40 minutes to come to temperature.)
  5. Transfer the pork to a cutting board to rest while you make a pan sauce. Remove the apple and onion mixture to a platter
  6. Return the braiser to the stove over medium-high heat. Pour in the hard cider and remaining 1/2 cup chicken stock. Cook, scraping with a spatula to remove any brown bits from the bottom of the pan. Whisk in the mustard. Allow the sauce to simmer until reduced slightly, a couple of minutes. Add the butter, whisking until melted. Cook just until the sauce is shiny and slightly thickened, about 5 minutes. Taste and season with more salt and pepper if needed.
  7. Slice the pork and arrange the slices over the onion and apple mixture. Top with sauce and chopped parsley.

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Adapted from a recipe by Trisha Yearwood