Tag Archives: keto-friendly

Ground Turkey Unstuffed Cabbage Roll Goulash

We try as often as possible to include super foods, and in this recipe it’s cabbage. In fact, according to Wiki studies, cabbage has protective effects against colon cancer amongst many other diseases. Cabbage is also an excellent source of vitamin C, vitamin K, dietary fiber, vitamin B6 and folate. That sounded like good enough reason to try this recipe.

It’s best to season the mixture with what you and your family prefer. I made the cumin and red pepper flakes as part of the ingredients and NOT optional. But if you feel on the adventurous side, you may want to consider including a little brown sugar, celery seed and/or add 1 tablespoon of Worcestershire sauce.

Another one-pot wonder… The original recipe called for a small head of cabbage, but after making it, we both felt it could use a large head for a better meat to veggie ratio. A slice of toasted crusty bread with a garlic-butter sauce was a perfect compliment to the goulash.

Note: It may seem like you don’t have enough liquid at first but when the cabbage cooks down it will be perfect.

Ground Turkey Unstuffed Cabbage Roll Goulash

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 lbs. ground turkey, (or pork, or lamb, or beef)
  • 1 large yellow onion, chopped
  • 1 head cabbage, chopped
  • 2 14.5 oz. cans diced fire roasted tomatoes
  • 1 6 oz. can tomato paste
  • 6 oz. vegetable or chicken broth, preferably homemade
  • 2 cloves garlic, minced
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1⁄2 to 1 tsp. crushed red pepper
  • 1 tsp. cumin
  • A few leaves of chopped fresh basil

Directions

  1. Heat a Dutch oven or extra large skillet over medium-high heat.
  2. Drizzle a teaspoon of olive oil and cook the onions until translucent. Cook beef or turkey meat and onion in the hot Dutch oven until browned.
  3. Drain and discard grease.
  4. Add the chopped cabbage, tomatoes, tomato paste, water, garlic, salt, pepper, crushed red pepper, cumin, and fresh basil. Use fire roasted or flavored diced tomatoes for more flavor.
  5. Bring the ingredients to a boil.
  6. Cover Dutch oven, reduce heat and simmer until cabbage is tender. This will take about 30 minutes.

http://www.lynnandruss.com

Loosely adapted from a recipe on isavea2z.com

Greek Spinach Salad with Grilled Flap Steak and Marinated Feta

As grilling weather will begin its hibernation not too far down the road, at least for many of us, it’s time to take advantage of that weather and grill al fresco as often as we can. This wonderful Greek salad incorporates flap meat as one of its ingredients. We like that cut of meat for it’s beefiness and loose grain for the marinade to seep into.

Here, grilled steak turns a Greek salad into a substantial dish, while marinating the feta in a mixture of spicy chile flakes, briny capers, bright lemon, and herbs adds a big punch of flavor. For a heftier meal, serve with grilled pita or crusty bread rubbed with fresh garlic.

As far as amount of beef, we happened to have 2 pounds of flap meat in the freezer, so even though that is double the amount listed, we used it all. Therefore our salad was a little more meat-forward than the original.

Unable to source mini cucumbers, we opted for a seedless Persian variety and used about half of it sliced into small rounds. Additionally, there was very little dressing left after draining the feta from its marinade, so we increased the amount of a few of those ingredients which are noted below.

Greek Spinach Salad with Grilled Flap Steak and Marinated Feta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 9 Tbsp. extra-virgin olive oil, divided
  • 3 cloves garlic, minced
  • 1 Tbsp. chopped fresh oregano or 1 tsp. dried
  • 2 tsp. red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1 1b. beef flap meat, cut into pieces of even thickness, if necessary
  • 2 Tbsp. chopped fresh flat-leaf parsley
  • 1 Tbsp. capers, rinsed and chopped
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. chopped fresh thyme
  • 1/4 tsp. crushed red chile flakes
  • 7 oz. feta (preferably Greek), cut into small cubes (about 1-1/2 cups)
  • 5 oz. baby spinach, (about 5 lightly packed cups)
  • 2 mini cucumbers, halved lengthwise and thinly sliced crosswise
  • 1 1/2 cups cherry tomatoes (preferably a mix of colors and shapes), halved
  • 1/2 cup pitted Kalamata olives, halved

Directions

  1. In a medium bowl, whisk 3 Tbs. of the oil with the garlic, oregano, vinegar, 1/4 tsp. salt, and a few grinds pepper. Add the steaks and turn to coat. Cover and marinate in the refrigerator for up to 4 to 6 hours.
  2. Meanwhile, in a medium bowl, whisk the remaining 6 Tbs. oil, the parsley, capers, lemon juice, thyme, and chile flakes. Add the feta and stir gently to coat. Marinate at room temperature for up to 1 hour, or in the refrigerator for up to 6 hours. Remove from the fridge one hour before using.
  3. Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Remove the steaks from the marinade and pat dry. Grill, turning every 2 minutes, until cooked to your liking, 6 to 8 minutes for medium (140°F).
  4. Transfer to a cutting board, cover loosely with foil, and let rest for 5 to 10 minutes. Thinly slice the steak against the grain, then season lightly with salt.
  5. Put the spinach, cucumbers, tomatoes, and olives in a large bowl. Drizzle all of the marinade from the feta over the salad, using a spatula to hold back the feta (it’s OK if a few pieces fall in).
  6. Season with salt and pepper, and toss to coat. Arrange on a serving platter or divide among four dinner plates. Scatter the steak and feta over the salad, and serve.

http://www.lynnandruss.com

Original recipe from Fine Cooking

Tomato Salad with Tuna, Capers, and Black Olives

Local tomatoes are king this time of year so we try to use them in a variety of ways almost everyday during the season. Here’s a simple summer tomato salad recipe that makes the most of—and uses up—some of the tomato bounty from your garden or local farm market.

America’s Test Kitchen (ATK) discovered that salting the tomatoes before mixing them into the salad brings out their juices, which make a great base for the dressing. Another discovery was there’s no need to peel homegrown tomatoes for a tomato salad recipe, because their skins are usually thin and unobtrusive.

The amounts of the ingredients are subjective to your own preferences. If you prefer tuna packed in oil, go ahead and use it; in fact, save the drained oil from the tuna and use it instead of, or with, the remaining olive oil. No blanching or cooking needed here!

The olives, red onions and capers are boldly flavored Mediterranean standbys, typically a healthy diet to follow. It’s a great option to bring on a picnic or to enjoy lunch at your community pool.

While we are on the subject of great tomato recipes, I have to give a shout out to the Heirloom Tomato Tart (shown above) that I blogged about 4 years ago. If you are also interested in that recipe just click on the link. The tomato salad recipe is below.

Tomato Salad with Tuna, Capers, and Black Olives

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 1/2 lbs. vine-ripened tomatoes
  • ½ tsp. table salt
  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. lemon juice from 1 lemon
  • 3 Tbsp. capers, chopped
  • 12 large black olives, such as Kalamata or other brine-cured variety, pitted and chopped
  • ¼ cup red onion, chopped fine
  • 2 Tbsp. chopped fresh parsley leaves
  • Ground black pepper
  • 1 6-oz. can solid white tuna in water, or oil-packed if preferred

Directions

  1. Core and halve tomatoes, then cut each half into 1/2″ thick wedges. Toss wedges with salt in large bowl; let rest until small pool of liquid accumulates, 15 to 20 minutes.
  2. Meanwhile, whisk oil, lemon juice, capers, olives, onion, parsley, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
  3. Crumble tuna over tomatoes; toss to combine. Adjust seasonings and serve immediately.

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Caprese Salad with a Twist

Large, juicy, ripe heirloom or beefsteak tomatoes and fresh picked corn on the cob are two heavy hitters that shine from mid- to late-summer in our neck of the woods. For those few fleeting months we try to take advantage of the produce preparing them in a myriad of different ways. Often, the simple approach is just as tasty as a more complicated recipe such as a corn sauté or an heirloom tomato tart.

You may have enjoyed Caprese Salad before, but have you ever topped it with some grated lemon zest? This twist on the preparations adds a wonderful bright note that compliments the other flavors. Sun-ripened farmers market tomatoes are layered with creamy mozzarella and topped with aromatic fresh basil, sweet and tangy balsamic vinegar, and that aforementioned floral lemon zest.

To complete the meal, we boiled fresh ears of corn, and grilled a cedar-planked salmon with a North African spice rub—both of which took about the same amount of time to cook. Deliscioso!

Caprese Salad with Lemon Zest

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2 large heirloom or beefsteak locally grown tomatoes
  • 6 oz. fresh mozzarella cheese, thinly sliced
  • Kosher salt
  • 1⁄4 cup packed fresh basil strips
  • 1 Tbsp. + 1 tsp. high quality extra-virgin olive oil
  • 1 Tbsp. balsamic vinegar
  • Zest from half a lemon
  • Cracked black pepper

Directions

  1. Cut tomatoes and mozzarella in even slices. Sprinkle evenly with kosher salt.
  2. Arrange tomato and mozzarella slices on a platter. Sprinkle evenly with basil strips.
  3. Drizzle with olive oil and balsamic vinegar.
  4. Using a microplane grater, grate lemon zest directly over tomato platter.
  5. Garnish with cracked black pepper.

http://www.lynnandruss.com

Strip Steak with Umami Butter Sauce

If you’re looking to add a bit of a kick to your usual steak routine, this creamy fusion of butter and Sriracha sauce starts with a base of caramelized miso, which deepens its savory-nutty flavor, and adds body to the finished dressing. It brings tang and a gentle pulse of heat from the vinegary Sriracha. 

Words to the wise: There was an abundance of sauce for the amount of steak. You may want to cook more steaks or cut the sauce ingredients by half. If you do have leftovers, it’s also fantastic on any other protein like tofu, chicken, or even fish. 

Strip Steak with Umami Butter Sauce

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 2 1″-thick New York strip steaks (about 12 oz. each)
  • Kosher salt
  • 2 Tbsp. extra-virgin olive oil or vegetable oil
  • 5 Tbsp. unsalted butter, cut into pieces, divided
  • 2 Tbsp. white or yellow miso
  • ½ cup Sriracha
  • ¼ cup water
  • 2 scallions, thinly sliced

Directions

  1. Heat a dry large heavy skillet, preferably cast iron, over medium-high. Season steaks generously with salt, then coat with oil. When skillet is very hot, cook steaks, turning every 2 minutes or so, until deeply browned and an instant-read thermometer inserted into thickest part registers 120° for medium-rare (internal temperature should climb to about 130° as steaks rest), 8–10 minutes.
  2. Transfer steaks to a wire rack set inside a rimmed baking sheet and let rest 10 minutes.
  3. Meanwhile, melt 1 Tbsp. butter in a small saucepan over medium heat. Add miso and cook, stirring and scraping bottom of pan constantly, until miso darkens a few shades and smells very toasty and nutty (it will stick to pan), about 4 minutes.
  4. Pour in ¼ cup water and whisk until incorporated, scraping bottom of pan to release any browned bits. Add Sriracha and remaining 4 Tbsp. butter; cook, whisking constantly, until butter is melted and sauce is smooth. Season with salt.
  5. Transfer steaks to a cutting board and slice against the grain. Arrange on a platter and spoon some butter sauce over; top with scallions. Serve remaining butter sauce alongside.

http://www.lynnandruss.com

Adapted from a recipe by Chris Morocco for Bon Appétit

I Betcha You’ll Enjoy Thecha

“Spicy, garlicky thecha is a green-(or red)-chile-based condiment that hails from Maharashtra in western India. You can use it to complement seared skirt steak, as well as chicken, eggplant, cauliflower, or any other ingredient that longs for massive flavor.” — Bon Appétit

Since we had some flap meat in the freezer, and actually prefer it over skirt steak, it became the foundation for our meal. Because flap steak is thicker than skirt, we sliced the thicker portions and adjusted the times slightly. However, the Skirt Steak with Scallion Thecha recipe below mimics the original from Bon Appétit.

NOTE: To save a step, grind the peanuts in the mini-food processor before using it to make the thecha.

Our choice of sides was roasted butternut squash and red onions, plus a side salad; but you could also serve the steak with rice, roasted potatoes, and/or a salad for a full meal. Our Thai chiles were red, so the thecha is more red than one made with green serrano chiles, as is typical.

Skirt Steak with Scallion Thecha

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 small bunch cilantro, tough stems removed, leaves and tender stems coarsely chopped
  • 4 scallions, coarsely chopped
  • 3 green Thai or serrano chiles, stemmed and seeded
  • 4 garlic cloves, coarsest chopped
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
  • ⅓ cup vegetable oil, plus more for steak
  • 1 tsp. cumin seeds
  • ¼ cup salted or unsalted roasted peanuts, crushed
  • 1½ lb. ½”-thick skirt steak, cut into 5”-long pieces
  • Flaky sea salt

Directions

  1. Pulse cilantro, scallions, chiles, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor (a mini processor works well here) until a coarse paste forms. Transfer to a small heatproof bowl.
  2. Heat ⅓ cup oil in a small skillet over medium-high. Cook cumin until fragrant, about 10 seconds. Transfer to bowl with paste; add peanuts and mix well. Set scallion thecha aside for serving.
  3. Pat steaks dry with paper towels and season on both sides with kosher salt. Rub a little oil over steaks to coat lightly.
  4. Heat a large cast-iron skillet over medium-high. Add half of the steak, arranging in a single layer, and cook, undisturbed, until a golden brown crust forms, 2–3 minutes. Turn steak over and cook until second side forms a golden brown crust, 2–3 minutes. (We had a large enough grill pan to cook all of the steak at once.)
  5. Transfer steak to a cutting board and repeat process with remaining steak, if necessary. Let rest 10 minutes.
  6. Slice steak against the grain and arrange on a platter. Top with reserved scallion thecha and sprinkle with sea salt.

http://www.lynnandruss.com

Recipe by Rachel Gurjar for Bon Appétit

Portuguese Salad

In a sense, this salad is glorified gazpacho, but chunkier—and it paired wonderfully with our Cataplana (Portugal’s Simple Seafood Stew) entrée. As it only feeds 3 to 4, we doubled the amounts to feed the party of 6.

As I’ve mentioned in the past, our gas oven broiler doesn’t do the best job. When I walked into the kitchen and saw The Hubs down on his knees with his arm stuck into the oven rotating the peppers with tongs, I gently told him that it might be much easier to char them directly over a gas burner. Smart man that he is, he took the hint, because when I walked back in, he was searing the plum tomatoes, two at a time, directly on the grates.

When it comes to hosting, we like to do as much as possible the day prior to the event. For this side dish, he blackened and peeled the tomatoes and bell peppers, then salted the peeled cucumber slices. About half an hour before the feast was served, the salad was finished with the dressing.

Portuguese Salad

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 red bell pepper
  • 1 green bell pepper
  • 3 plum tomatoes
  • 1/4 cup olive oil
  • 1 cucumber, peeled
  • 1/4 cup cilantro, chopped
  • 2 Tbsp. red wine vinegar
  • 1 tsp. chili paste
  • Salt and pepper

Directions

  1. Turn the broiler on, and set the red and green bell peppers underneath. Cook, turning occasionally, until lightly blackened on all sides. When done, place in a small plastic bag and let steam for a few minutes. Repeat with the tomatoes, but first lightly coat in olive oil. They will cook much quicker. Remove when lightly blackened all over and let cool on a tray.
  2. While the bell peppers and tomatoes cool, slice the cucumber into 1/2 inch inch thick slices. Set on a rack or on a paper towel, and sprinkle lightly with salt. Let those hang out for 20 minutes or so until they release some water. Dry with paper towels.
  3. Remove the bell peppers from the plastic bags when cooled. Peel off the skin, remove the stems, and chop into 1-inch squares. Repeat this process with the tomatoes, discarding most of the pulp.
  4. Toss the chopped bell peppers, tomato, and cucumbers in a large bowl. Add the chopped cilantro, olive oil, red wine vinegar, and chili paste. Season to taste with salt and pepper. Eat right away, or let sit in the fridge for 30 minutes for the flavors to really marry.

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Adapted from a recipe on Serious Eats by Nick Kindelsperger

Strip Steaks with Spicy Tomato-Basil Sauce

In a recent Milk Street article we found this Strip Steaks with Spicy Tomato-Basil Sauce recipe which pairs a meaty steak with the sort of tomato sauce that might typically be used on pizza. There are many ways to prepare the dish, but this simple version is perfect for a weeknight meal.

The sauce is made with canned tomatoes, a punchiness from garlic and pepper flakes, and the umami quotient gets a kick up with a few anchovy fillets (in case you’re worried, the sauce won’t taste fishy at all). Slice and sauce the seared strip steaks, then finish the dish with torn fresh basil and fruity olive oil.

Our steaks were actually grilled because we wanted to take advantage of the nice weather, but either stovetop or hot grill sears the meat nicely. We served ours with orzo treated with olive oil and parsley; another option is thick slices of warm, crusty bread to dip in the sauce. And if you are lucky enough to have any of that fabulous sauce leftover, use it on pasta.

NOTE: Don’t use extra-virgin olive oil to sear the steaks; its smoke point is too low. Use grapeseed or another neutral oil to achieve a deep sear and to avoid the off flavor of overheated olive oil.

Keep in mind, the original recipe from Milk Street indicated this recipe would serve 4 to 6. The portions would be rather paltry if trying to feed six people. Our two strip steaks were smaller and a bit thinner, weighing in at just over a pound for two of them which rendered three servings.

Strip Steaks with Spicy Tomato-Basil Sauce

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. extra-virgin olive oil, plus more to serve
  • 2 medium garlic cloves, thinly sliced
  • 2-3 oil-packed anchovy fillets, chopped
  • 1/2-3/4 tsp. red pepper flakes
  • 28 oz. can whole peeled tomatoes, crushed by hand
  • 1/3 cup lightly packed fresh basil
  • Kosher salt and ground black pepper
  • 2 1-lb. beef strip steaks, each about 1 inch thick, trimmed and patted dry
  • 1 Tbsp. grapeseed or other neutral oil

Directions

  1. In a 12-inch skillet over medium-high, heat the olive oil until shimmering. Add the garlic and cook, stirring, until beginning to turn golden, 30 to 60 seconds.
  2. Add the anchovies and pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
  3. Stir in the tomatoes with juices, a few basil leaves and ¼ teaspoon salt. Bring to a simmer, then simmer, stirring occasionally, until a spatula drawn through the sauce leaves a trail, 12 to 14 minutes. Transfer to a small bowl, cover and set aside; wipe out the skillet.
  4. Season the steaks on both sides with salt and black pepper. In the same skillet over medium-high, heat the neutral oil until barely smoking. Add the steaks, reduce to medium and cook until well browned on the bottoms, 5 to 7 minutes.
  5. Using tongs, flip the steaks and cook until the second sides are well browned and the centers register 120°F for medium-rare, another 5 to 7 minutes.
  6. Transfer to a platter, tent with foil and let rest for about 10 minutes.
  7. Transfer the steaks to a cutting board and slice them on the diagonal ¼ to ½ inch thick. Return to the platter and spoon on some of the sauce.
  8. Tear the remaining basil and sprinkle it over the top, then drizzle with additional olive oil. Serve the remaining sauce on the side.

http://www.lynnandruss.com

Recipe by Calvin Cox for Milk Street

Flank Steak with Tomato-Eggplant Ragù 

This dish borrows some of the flavors of Greek moussaka for a quick-one pan meal. Seared flank steak is finished with a wonderful rustic sauce-like side of eggplant, tomatoes, garlic and herbs. Crumbled feta cheese adds briny notes that contrast nicely with the sweetness of the vegetables and the richness of the beef.

We paired ours with rice pilaf doctored with herbs and olive oil.

Prep is pretty easy because there is no need to peel the eggplant, canned tomatoes are used, and the feta cheese is already crumbled; not to mention it all happens in one skillet.

To keep the eggplant from drying out so that the pieces become silky-soft, don’t drain the juices from the tomatoes—the liquid helps form the sauce. When slicing the flank steak for serving, make sure to slice it against the grain for the tenderest texture.

Flank Steak with Tomato-Eggplant Ragù

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1½ lbs. flank steak, trimmed, halved lengthwise, then crosswise
  • Kosher salt and ground black pepper
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 lb. eggplant, cut into 1-inch chunks
  • 14½ oz. can diced tomatoes, (don’t drain, save the juices)
  • 4 medium garlic cloves, minced
  • 2 tsp. dried oregano
  • ¾ tsp. ground cinnamon
  • ½ cup lightly packed fresh mint, chopped
  • 1½ oz. feta cheese, crumbled (about ⅓ cup)

Directions

  • Season the steak with salt and pepper. In a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the steak and brown on both sides, 6 to 8 minutes total, flipping the pieces once. Transfer to a plate.
  • In the same pan over medium-high, combine the remaining 2 tablespoons oil, the eggplant and 1 teaspoon salt. Cook, stirring occasionally, until browned and softened, 5 to 6 minutes. Reduce to medium and add the tomatoes with juices, the garlic, oregano and cinnamon. Cook, stirring occasionally, until thickened and the eggplant has begun to break down, about 5 minutes.
  • Off heat, stir in any accumulated beef juices and half the mint. Taste and season with salt and pepper. Thinly slice the steak against the grain and place on a platter. Spoon the eggplant mixture on and around the steak, then sprinkle with feta and the remaining mint.

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Recipe by Julia Rackow for Milk Street

Pan-Roasted Pork Tenderloins with Apple, Sherry and Smoked Paprika

The inspiration for this Spanish spin on pork and apples comes from “Tapas: A Taste of Spain in America” by José Andrés. This version from Milk Street uses pork tenderloins that get a stovetop sear and finish in the oven on a bed of lightly sautéed onion and Granny Smith apple. The onion-apple mixture softens to a jammy relish-like accompaniment that is accented with smoked paprika and dry sherry. It’s a rich, woodsy complement to slices of the mild, meaty tenderloin.

We cooked only one tenderloin for the two of us which provided three servings of meat. The amount of ingredients for the sauce was kept the same because we prefer things saucy. Our accompaniments were roasted butternut squash cubes and a simple side salad. The flavors of the meal were outstanding!

Pan-Roasted Pork Tenderloins with Apple, Sherry and Smoked Paprika

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 tsp. smoked paprika, divided
  • Kosher salt and ground black pepper
  • 2 1¼-lb. pork tenderloins, trimmed of silver skin and halved crosswise
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. salted butter, divided
  • 1 medium yellow onion, halved and thinly sliced
  • 1 Granny Smith apple, peeled, halved, cored and cut into ½-inch-thick wedges
  • 5 sprigs thyme
  • ½ cup dry sherry
  • ¼ cup low-sodium chicken broth
  • 1 Tbsp. finely chopped fresh chives

Directions

  1. Heat the oven to 450°F with a rack in the middle position. In a small bowl, mix together 1 teaspoon of paprika and 1½ teaspoons salt. Rub the mixture onto all sides of the pork.
  2. In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Place the pork in the skillet. Cook, turning occasionally, until lightly browned on all sides, about 4 minutes total. Transfer to a large plate.
  3. Add 1 tablespoon of butter, the onion and apple to the skillet. Cook over medium-high, stirring occasionally, until softened and golden brown, about 8 minutes. Distribute the mixture in an even layer, then scatter on the thyme. Place the pork on top, add any accumulated juices and transfer to the oven. Roast until the center of the thickest piece of tenderloin reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes.
  4. Remove the skillet from the oven; the handle will be hot. Using tongs, transfer the pork to a cutting board and tent with foil. Add the sherry, broth and the remaining 1 teaspoon paprika to the pan, then cook over medium-high, stirring occasionally, until the liquid is slightly reduced and thickened, about 4 minutes.
  5. Remove the pan from the heat, then remove and discard the thyme. Add the remaining 1 tablespoon butter and stir until melted. Taste and season with salt and pepper. Using a slotted spoon, transfer the onion-apple mixture to a serving platter, leaving the liquid in the pan. Thinly slice the pork and arrange over the onion-apple mixture. Drizzle the pan liquid over the meat and sprinkle with the chives.

http://www.lynnandruss.com

Tsitsila Tabaka

Motivation for this Crispy Chicken Under A Brick recipe was inspired from the European nation of Georgia, which borders Western Asia. The technique of employing Tsitsila Tabaka is a regional tradition that often calls for foiled-wrapped bricks and starting the bird on the stovetop. However it’s done, the rendered fat in the pan typically serves as a base for a simple garlic sauce that brims with flavor.

The chicken is spatchcocked, which puts thighs and breasts on the same plane for even cooking. Georgian cooks use a brick to keep their chickens truly flat. The weight presses the chicken down, ensuring the bird makes full contact with the pan’s hot surface, which renders the fat and ensures even browning. If crisp skin is what you’re after, this is the way to get it.

For the “brick,” we used a second heavy skillet ; it’s easier and works just as well. However, if you have them on hand, you instead could use one or two clean bricks wrapped in heavy-duty foil. Don’t use a chicken much larger than 4 pounds, as it may not fit comfortably in the skillet. Don’t forget to pat the chicken dry before searing. The drier the skin, the better it crisps. After searing, make sure to drain the fat in the pan before putting the bird in the oven; this reduces splatter.

Instead of simply seasoning the meat, you build flavor by marinating it in lemon juice, olive oil, garlic and herbs, such as rosemary, then searing the chicken, skin side down, with bricks (or heavy skillet) on top. Then flip it and finish it in the oven. An easy pan sauce with garlic, lemon and cilantro perfectly complements the chicken.

After roasting, use the same skillet to create the easy pan sauce. Cook garlic in butter, then deglazed the pan with chicken broth, scraping up the flavorful brown bits. Off heat, stir in cayenne pepper, lemon juice and fresh cilantro. Spooned over the crispy chicken, the cilantro and garlic in the sauce reinforced the coriander and garlic in the spice rub.

We paired our chicken with the most silky Braised Asparagus and crispy/creamy Paprika-Parmesan Smashed Potatoes. We were practically licking the plate when done. I’ll post those blogs in the near future.

Crispy Chicken Under a Brick

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 tsp. ground coriander
  • 1/2 tsp. granulated garlic
  • Kosher salt and ground black pepper
  • 1 4-lb. whole chicken
  • 1 Tbsp. grapeseed or other neutral oil
  • 2 Tbsp. salted butter
  • 8 medium garlic cloves, peeled and chopped
  • 2 cups low-sodium chicken broth
  • 1/8 to ¼ teaspoon cayenne pepper
  • 2 Tbsp. lemon juice
  • 1/4 cup lightly packed fresh cilantro, chopped

Directions

  1. In a small bowl, stir together the coriander, granulated garlic, 1½ teaspoons salt and ½ teaspoon black pepper. Place the chicken breast down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, end to end. Remove and discard the backbone (or save it to make broth). Spread open the chicken, then turn it breast up. Use the heel of your hand to press down firmly on the thickest part of the breast, until the wishbone snaps. Season all over with the spice mixture, rubbing it into the skin. Let stand, uncovered, at room temperature for 30 to 45 minutes.
  2. Heat the oven to 450°F with a rack in the lowest position. Thoroughly pat the chicken dry with paper towels. In a 12-inch oven-safe skillet over medium-high, heat the oil until just smoking. Place the chicken breast down in the pan. Lay a small sheet of foil over the chicken, then place a second heavy skillet or pot on top. Reduce to medium and cook until the skin is golden brown, 10 to 15 minutes, removing the weight and foil and checking every 4 to 5 minutes to ensure even browning.
  3. Using tongs, carefully transfer the chicken to a large plate, turning it breast up. Pour off and discard the fat in the skillet. Slide the chicken breast up back into the pan and place in the oven. Roast until the thickest part of the breast reaches 160°F, 25 to 35 minutes. Carefully transfer the chicken to a cutting board and let rest while you make the sauce.
  4. Set the skillet (the handle will be hot) over medium-high and cook the butter and garlic, stirring occasionally, until the garlic is lightly browned, about 2 minutes. Add the broth and bring to a simmer, scraping up any browned bits, then cook until the garlic is softened and the mixture is lightly thickened and reduced to about ¾ cup, 10 to 15 minutes. Using a silicone spatula, mash the garlic until almost smooth and mix it into the sauce.
  5. Off heat, stir in the cayenne, lemon juice and cilantro, then transfer to a serving bowl. Carve, then serve with the sauce.

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Recipe from Courtney Hill for Milk Street Magazine

Roasted Lamb Loin Chops with Charmoula

Charmoula may be best described as Middle Eastern pesto. Chef-author Molly Stevens version is packed with fresh herbs like parsley, mint and cilantro and enhanced with smoky paprika, toasted cumin, and plenty of garlic. Some of it is used to marinate the lamb, and the remainder is served at the table as a finishing sauce.

While the lamb chops cook in a high heated oven for only 11 minutes, they need to marinate in the charmoula for at least 4 hours (up to 24 hours) and sit at room temperature for an hour before roasting.

This recipe paired the lamb with asparagus and shallot, however we had kale and red onions on hand and therefore opted to make a roasted side dish out of them instead.

Roasted Lamb Loin Chops with Charmoula

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

CHARMOULA

  • 1 Tbsp. cumin seeds
  • 1 1/2 cups (lightly packed) fresh Italian parsley leaves
  • 1/2 cup (lightly packed) fresh mint leaves
  • 1/2 cup (lightly packed) fresh cilantro leaves
  • 2 large garlic cloves
  • 3 sweet smoked paprika (pimentón dulce); or sweet Hungarian paprika
  • 1 tsp. coarse kosher salt
  • 1/4 tsp. cayenne pepper
  • 6 Tbsp. extra-virgin olive oil, divided
  • 1 Tbsp. fresh lemon juice

LAMB

  • 8 1 1/4- to 1 1/2-inch-thick lamb loin chops (about 2 2/3 lbs.)
  • 1 Tbsp. butter
  • 1 Tbsp. extra-virgin olive oil

Directions

FOR CHARMOULA

  1. Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor.
  2. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil.
  3. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil.
  4. Cover and chill to serve with lamb.

FOR LAMB

  1. Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
  2. Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
  3. Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.
  4. Place 2 lamb chops on each of 4 plates. Drizzle lamb with charmoula sauce, passing remaining sauce alongside.

http://www.lynnandruss.com

Original recipe from All About Roasting by Molly Stevens

Shawarma Roast Chicken with Shallots and Lemons

Yogurt is a common marinade throughout the Levant region, a large area in the Eastern Mediterranean region of Western Asia. Not only does it act as a tenderizer, but it also creates a crust on the meat and carries the flavor of the spices (here those are the shawarma heavy-hitters like cumin, coriander, and turmeric).

The chicken can marinate for as little as 30 minutes, or up to 12 hours in the fridge if you’re not in a rush, making it quite doable without tons of planning. Roasting the bird alongside halved shallots and sliced lemons means you get jammy and crispy accompanying bites built right in, cooked in the rich chicken juices.

The original recipe called for 3 shallots, but we more than doubled them to 7 (noted below), all their jammy goodness paired wonderfully with the seasoned chicken, as did the lemon. As sides, we prepared a Warm Farro with Lemon and Herbs dish, and some charred broccoli.

Shawarma Roast Chicken with Shallots and Lemons

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. coriander seeds
  • 1½ tsp. cumin seeds
  • 1½ tsp. black peppercorns
  • 1½ tsp. smoked paprika
  • ¾ tsp. ground turmeric
  • 4 garlic cloves, finely grated
  • ¼ cup whole-milk plain Greek yogurt or sour cream
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 3½–4-lb. whole chicken, patted dry
  • Kosher salt
  • 6-7 medium shallots, halved lengthwise
  • 1 lemon, sliced into ¼”-thick rounds, seeds removed
  • 1⁄2 cup water
  • 4 oregano or thyme sprigs, plus leaves for serving
  • Flaky sea salt (for serving)

Directions

  1. Finely grind coriander seeds, cumin seeds, peppercorns, paprika, and turmeric in a spice mill. Transfer spice mixture to a small bowl; whisk in garlic, yogurt, and 2 Tbsp. oil.
  2. Generously season chicken with salt, then smear yogurt mixture all over. Let sit on a rimmed baking sheet at room temperature at least 30 minutes, or chill, uncovered, up to 12 hours. If chilling, let chicken sit at room temperature 30 minutes before roasting.
  3. Preheat oven to 425°. Heat remaining 2 Tbsp. oil in a large skillet over medium-high. Place chicken, breast side up, in pan, then nestle shallots, cut side down, and lemon slices around. Season shallots and lemon with salt. Tuck in oregano sprigs and cook, undisturbed, until shallots are starting to brown, about 3 minutes.
  4. Pour ½ cup water into pan; transfer skillet to oven, arranging so legs are pointing toward back of oven. Roast until skin has taken on some color, 10–15 minutes. Reduce heat to 325°; continue to roast until chicken is cooked through and tender (an instant-read thermometer inserted into thickest part of breast should register 155°; it will climb to 165° as the chicken rests) and shallots are jammy, 60–70 minutes. Let rest 15 minutes.
  5. Transfer chicken to a cutting board and carve as desired. Arrange on a platter; tuck shallots and lemon slices around. Spoon juices in pan over, top with oregano leaves, and sprinkle with sea salt.

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Recipe by Andy Baraghani for Bon Appétit

Bacon-Wrapped Roast Lamb with Anchovy and Garlic

So elegant, yet so simple, this roasted leg of lamb is truly company-worthy. It originally calls for a 4-pound roast, but we had a 2 1⁄2 pounder on hand, so we used that—though we did not cut back on the anchovy-garlic-herbs mixture which lends it so much umami goodness. Even if you are not an anchovy fan, you’d never know they were in the dish because their flavor just melds so perfectly with the other ingredients. DON’T leave them out.

And the icing on the cake so to speak? The bacon slices overlap each other across the top of the roast which create a beautiful crusty and golden exterior. And because our lamb was smaller in size, it took less strips of bacon to cover it.

Paired with baked sweet potatoes and roasted Brussels sprouts, all of which cook at the same 425°F temperature as the lamb—just different lengths of time—everything can be done in just one oven at the same time. Dinner done!

Bacon-Wrapped Roast Lamb with Anchovy and Garlic

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

  • 4 anchovy fillets
  • 2 large cloves garlic, coarsely chopped
  • 2 Tbsp. herbes de Provence
  • 4 Tbsp. olive oil
  • 4 lbs. leg of lamb, rolled and boneless
  • 12 slices bacon
  • Salt and freshly ground pepper

Directions

  1. Heat oven to 425 degrees. Place anchovy fillets, garlic and herbs in food processor, and process until finely chopped. With machine running, add olive oil in a thin stream, and process until mixture forms an oily paste. Transfer paste to a small bowl and set aside.
  2. Dry the lamb well with paper towels and open flat on work surface. Sprinkle inside of lamb with salt and pepper and spread paste evenly over it. Roll lamb up tightly. Arrange bacon in overlapping slices on top of lamb, and tie roast as snugly as possible with butcher’s twine.
  3. Heat an oven-proof, 10-12 inch wide skillet over high heat 5 minutes. Sear lamb, bacon side down, until brown, about 4 minutes. Turn lamb with tongs and continue searing until all sides are browned, about 12 minutes total.
  4. Transfer skillet to oven and roast until lamb registers 130 degrees on instant-read meat thermometer, about 40 to 45 minutes. Remove lamb from oven and let rest, covered loosely with foil, at least 10 minutes before slicing.
  5. Make a pan sauce if desired.

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Recipe from NY Times Cooking

Chicken alla Diavolo with Broccoli

Here’s a one-pan meal that has risen to the top of our list—pretty much after one bite! The chicken was amazingly moist and juicy, the broccoli florets cooked just right, and the hot, sour and vinegary peperonicini-garlic topping was a WOW factor!

The chicken for Italian pollo alla diavola, or devil’s-style chicken, usually is spatchcocked and grilled. The name is a reference to cooking the chicken over flames and/or the seasonings that make the bird diabolically spicy.

For this easy weeknight version, Milk Street quick-cooks chicken parts instead of a whole bird, seasons them generously with both red pepper flakes and black pepper, then roasts them on a baking sheet in a very hot oven. The broccoli florets also get tossed onto the baking sheet for a complete one-pan dinner. A simple garlic-lemon pan sauce spiked with peperoncini finishes the dish and adds another layer of piquancy.

We used a whole 4-pound-plus chicken. First because, we both prefer different meat options; and secondly because we like to have the extra parts, neck, back, gizards, ect. for our “body bag” which we store in the freezer until such time we need to make homemade chicken stock again. And a whole chicken is typically cheaper than buying the sum of its parts separately. But, yes it is a bit more work. If you prefer to buy already cut up thighs, and or breasts, by all means, do so.

About that broccoli. Don’t cut the crowns into small florets. Keep them in largish 3-inch pieces so they don’t overcook. The baking sheet will be crowded after the broccoli is added, but both the chicken and broccoli reduce in size during cooking.

Two steps not mentioned in the original directions, but that we think are necessary is to, first, massage the chicken parts with oil so that the rub will adhere to the skin. Second, oil the center of the rimmed baking sheet where the garlic cloves will be, and then drizzle a bit more oil over the cloves.

Chicken alla Diavolo with Broccoli

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. dried thyme
  • 1¼ tsp. red pepper flakes
  • Kosher salt and ground black pepper
  • 4 12-oz. bone-in, skin-on chicken breasts or 3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry
  • ¼ cup plus Tbsp. extra-virgin olive oil, divided
  • 2 lbs. broccoli crowns, cut into 3-inch florets
  • 8 medium garlic cloves, peeled
  • 1 Tbsp. grated lemon zest, plus lemon wedges to serve
  • ½ cup chopped drained peperonicini
  • ¼ cup lightly packed fresh oregano, chopped

Directions

  1. Heat the oven to 475°F with a rack in the middle position.
  2. In a large bowl, stir together the thyme, pepper flakes and 2 teaspoons each salt and black pepper. Sprinkle 2 tablespoons of the mix onto all sides of the chicken. To the remaining seasoning mix in the bowl, add the ¼ cup oil and the broccoli, then toss to coat.
  3. Place the garlic in the center of a rimmed baking sheet, then arrange the chicken, skin up, around the garlic; this placement helps prevent the garlic from scorching during roasting. Arrange the broccoli in an even layer around the chicken. Roast until the thickest part of the breasts (if using) reaches 160°F and the thickest part of the thighs (if using) reaches 175°F, about 30 minutes.
  4. Using tongs, transfer the chicken and broccoli to a serving platter. Transfer the garlic to a medium bowl and, using a fork, mash to a rough paste.
  5. Carefully pour ¼ cup water onto the baking sheet and scrape up any browned bits. Pour the pan juices over the garlic and add the lemon zest and peperoncini, then whisk in the remaining 2 tablespoons oil. Taste and season with salt and pepper.
  6. Pour the sauce over the chicken and broccoli, then sprinkle with oregano. Serve with lemon wedges.

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Recipe by Rose Hattabaugh for Milk Street