Tag Archives: main dish

Crispy Braised Chicken with White Beans and Spinach

Uncategorized, , , , ,

Picture a pot of creamy white beans, silky spinach, and sweet, slow-melted vegetables, with golden chicken thighs nestled right in the middle, their skin crowning the stew, shattering-crisp and burnished to a deep mahogany. That’s the dream here, and it’s easier to pull off than you’d think.

The secret is a two-part cooking method. First, sear the thighs skin-side-down until the skin turns deeply golden and starts to crackle. Then set them into the stew with the skin held above the liquid, and slide the pot into a gentle oven. Below, the meat braises until it’s spoon-tender and practically falling off the bone. Above, the skin keeps roasting, growing crisper and more lacquered by the minute. The result is chicken that’s juicy, deeply savory, and topped with skin that out-crunches any roast chicken you’ve ever had.

Resist the urge to crank the heat. Fat is a fantastic insulator, so even in a screaming-hot pan, it takes time for heat to work its way through the skin and render that fat. Plan on about eight minutes, but let your eyes and nose guide you more than the clock. You’re looking for deep golden brown (never pale!) with the skin just starting to blister. Since it will keep darkening in the oven, flip the chicken when it’s a shade or two lighter than your final goal.

When the chicken is tender, the skin is crackling, and the broth has reduced to a rich, spoonable sauce, finish with a bright drizzle of minced rosemary, lemon juice, and good olive oil. It’s a small flourish that makes the whole pot sing.

NOTE: If you would like the finished dish to be less soupy, only use the liquid from one can of beans instead of two.

Crispy Braised Chicken with White Beans and Spinach

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

For the chicken and beans:

  • 6 bone-in, skin-on chicken thighs, about 2 1/2 lbs.
  • Kosher salt and freshly ground black pepper
  • MSG, to taste (optional)
  • 1 Tbsp. olive oil
  • 1/2 large onion, finely diced
  • 1 medium carrot, finely diced
  • 1 large celery stalk, finely diced
  • 3 sprigs fresh rosemary
  • 4 medium garlic cloves, roughly minced
  • 5 oz. baby spinach
  • 2 (15 oz.) cans white beans, such as cannellini or great northern, with their liquid (see head note)
  • About 1 cup chicken stock or water, plus more as needed

For the lemon–rosemary oil:

  • 2 tsp. very finely minced fresh rosemary leaves
  • 1 tsp. finely grated lemon zest
  • 2 Tbsp. fresh lemon juice
  • 5 Tbsp. extra-virgin olive oil, plus more for serving if desired
  • Kosher salt and freshly ground black pepper
  • A pinch of MSG (optional)

Directions

  1. Heat the oven and season the chicken. Adjust an oven rack to the lower-middle position and preheat the oven to 325°F (160°C). For a countertop oven, use the lower rack, with adequate clearance above the pan. Pat the chicken dry and season on both sides with salt, pepper, and a little MSG, if using.
  2. Brown the chicken. Heat the olive oil in a wide, oven-safe braiser or deep sauté pan over medium-high heat until shimmering. Add the chicken skin-side down in a single layer. Cook, adjusting the heat as necessary, until the skin is deep golden brown and some of its fat has rendered, about 8 to 12 minutes. Flip and cook until lightly browned on the second side, about 1 to 2 minutes. (It may be necessary to brown the chicken in two batches.) Transfer to a plate, skin-side up, leaving the rendered fat in the pan. If there is an unusually large amount of fat, spoon off the excess, leaving about 2 tablespoons.
  3. Sweat the vegetables. Reduce the heat to medium. Add the onion, carrot, celery, and rosemary sprigs. Cook, stirring frequently, until the vegetables have softened without taking on much color, about 5 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  4. Build the braise. Add the spinach and cook, stirring, until wilted. Add the beans with their liquid and enough stock to make a brothy stew, scraping up any browned bits from the bottom of the pan. Bring to a simmer. Taste and season lightly with salt and pepper, leaving the liquid slightly less salty than you want the finished dish.
  5. Add the chicken and braise. Return the chicken and any accumulated juices to the pan. Nestle the thighs into the beans skin-side up, keeping their skin above the liquid. Add a little more stock if needed, or spoon some liquid out if it covers the skin. Transfer to the oven and cook uncovered until the chicken is very tender and the skin is crisp, about 45 minutes. Check the pan during cooking; if the beans begin to dry out, add a little stock or water around the chicken.
  6. Make the finishing oil. Meanwhile, while the chicken rests briefly, stir together the minced rosemary, lemon zest, lemon juice, and olive oil in a small bowl. Season to taste with salt, pepper, and MSG, if using.
  7. Finish and serve. Remove the three rosemary stems from the beans (or leave them in and let your guests pick them out themselves, the lazy ingrates). Taste the broth and adjust the seasoning. Drizzle the lemon–rosemary oil over the beans and around the chicken. Serve in shallow bowls with the chicken skin-side up on top of the beans and spinach. Add another drizzle of good olive oil if you like.

http://www.lynnandruss.com

Adapted from a recipe by J. Kenji-Alt

Meat and Potato Skillet Gratin

American, , , , ,

Here’s a hearty, cool weather dish that is a cross between a shepherd’s pie and potato gratin, if you will. Lean ground beef is browned until deeply savory, then layered with golden onions, silky wilted spinach, and overlapping rounds of russet and sweet potatoes (which were a substitute from the original recipe with rutabagas.) Cremini mushrooms were our additional ingredient.

Two kinds of potato give you the best of both worlds: the earthy, starchy backbone of the russet and the gentle caramel sweetness of the sweet potato. Everything is blanketed in nutty, melty Gruyère and finished with a spoonful of herb-infused reduced cream. It all bakes together in a single cast-iron skillet, so the flavors meld and the cleanup stays easy.

And although it qualifies as a one-pan meal (with meat, green vegetable and starch altogether), a fresh and tangy green salad on the side rounds things out nicely. It was amazingly good with a lot of flavor.

Meat and Potato Skillet Gratin

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 4 garlic cloves, peeled and chopped
  • 1 cup heavy cream
  • 2 thyme branches
  • 2 Tbsp. finely chopped fresh sage
  • 1 Tbsp. extra-virgin olive oil, more as needed
  • 1 lb. ground lean beef
  • ¾ tsp. kosher salt, more as needed
  • Black pepper, as needed
  • 1 cup thinly sliced onion
  • 6 oz. cremini mushrooms, cleaned and cut into large chunks
  • 3½ oz. baby spinach
  • 2 tsp. Worcestershire sauce
  • ½ lb. sweet potatoes, peeled and cut in half
  • ½ lb. russet potatoes, peeled and cut in half
  • 6 oz. Gruyère, grated and divided

Directions

  1. Crush and peel 2 garlic cloves. In a small pot over medium heat, combine cream, the crushed garlic, the thyme and ½ tablespoon sage. Bring to a simmer; cook until reduced to ½ cup, about 30 minutes. Strain and cool.
  2. While cream cools, heat oil in an ovenproof 10-inch skillet (preferably cast iron) over medium-high heat. Add half the beef and brown well, crumbling with a fork as it cooks. Season with ¼ teaspoon salt and a few grinds of pepper; transfer meat to a paper-towel-lined plate. Repeat with remaining meat, ¼ teaspoon salt and the pepper.
  3. Add mushrooms to pan drippings (drizzle with oil if pan seems dry). Cook, stirring occasionally until mushrooms are browned and the moisture has evaporated, about 6-8 minutes. Remove to a bowl for later.
  4. Add more oil to dry pan and when heated add sliced onions, stirring occasionally until tender and golden, about 10 minutes.
  5. Peel and chop remaining 2 garlic cloves; add to pan with remaining sage. Return meat and mushrooms to skillet. Toss in spinach, a handful at a time, until wilted. Season with ¼ teaspoon salt, the Worcestershire and pepper to taste.
  6. Heat oven to 350 degrees. Slice all potato halves crosswise into ¼-inch-thick rounds. Layer half the sweet potato and russet potato slices over meat, alternating between sweet potato and russet potato, with slices overlapping one another. Season lightly with salt and pepper; top with half the cheese. Repeat with remaining vegetables and cheese. Spoon reduced cream evenly over top.
  7. Cover pan tightly with foil and bake until vegetables are very tender, 60 to 75 minutes. Uncover and cook until golden brown, about 10 minutes more. Cool 10 minutes before serving.

http://www.lynnandruss.com

Adapted from a recipe by Melissa Clark for NYTimes Cooking

Dirty Cabbage

Cajun/Creole, , , ,

Let’s clear something up right away: this cabbage isn’t dirty in the way your mind might swerve to the gutter. It’s “dirty” the way New Orleans dirty rice is dirty — deeply savory, packed with browned meat, and seasoned with enough Cajun swagger to make plain old cabbage blush.

Ground beef and andouille sausage team up here to do some serious heavy lifting, laying down layers of smoky, spicy flavor before the cabbage even enters the chat. By the time everything simmers together, that humble head of cabbage has soaked up so much andouille-scented goodness it barely remembers its wallflower days at the produce stand.

“Zesty” really is the word for it — there’s heat from the Cajun seasoning, a little tang from the vinegar at the end, and just enough broth to make it saucy without turning it into soup. If you’re feeling extra hungry, ladle it over hot egg noodles garnished with scallions, and enjoy a dish that’s proof positive that “dirty” can be a compliment.

Dirty Cabbage

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbsp. olive oil
  • 1 lb. lean ground sirloin beef
  • 1 (12 oz.) package andouille sausage, sliced into rounds
  • 3 scallions, thinly sliced, plus more for garnish
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1 celery rib, chopped
  • 3 cloves garlic, finely chopped
  • 2 Tbsp. tomato paste
  • 2 Tbsp. Cajun seasoning, such as McCormick®
  • 1 small green cabbage, sliced 1/4-inch-thick
  • 1 cup chicken broth
  • 3 Tbsp. cider vinegar
  • 3/4 tsp. kosher salt
  • 8 oz. cooked egg noodles (optional)

Directions

  1. Heat oil in a large Dutch oven over medium-high. Add ground beef; cook, stirring to crumble, until browned, about 7 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
  2. Add andouille sausage; cook, stirring often, until browned, about 5 minutes. Transfer to plate with beef.
  3. Reduce heat to medium; add scallions, red pepper, green pepper, and celery. Cook, stirring often, until softened, 5 minutes. Add garlic, tomato paste, and Cajun seasoning; cook, stirring constantly, until fragrant, about 1 minute. Stir in cabbage, ground beef, and sausage until fully incorporated. Stir in chicken broth and bring to a simmer over medium-high heat. Reduce heat to medium-low. Cover; cook, stirring occasionally, until cabbage is tender, 25 to 30 minutes. 
  4. Stir in vinegar and salt. Serve over hot egg noodles (optional) and garnish with scallions.

http://www.lynnandruss.com

Adapted from a recipe for allrecipes.com

Lamb Shanks with Red Wine and Tomatoes

Australian, , ,

Tender, fall-off-the-bone lamb shanks braised in a deeply rich, savory sauce make a dinner that feels like a special occasion, although it doesn’t have to be. After hours of slow, gentle cooking, the meat becomes so tender it slides right off the bone with the nudge of a fork, which is exactly what you want from a proper braise.

The flavor starts with a solid foundation. Trimmed lamb shanks are seasoned with coarse salt and cracked pepper and seared in olive oil until golden brown, building a caramelized crust that gives the sauce its depth. A base of diced white onion, minced garlic, and sliced carrots adds natural sweetness and body as it softens in the same pan.

The braising liquid is where the dish really comes together. Beef stock, passata, and a dollop of tomato paste create a thick, velvety tomato sauce, while a generous pour of red wine, such as Merlot, Pinot Noir, or Chianti, adds richness and a subtle tang. (If you’d rather skip the alcohol, extra beef stock works as an easy substitute without sacrificing flavor.) Crushed beef bouillon cubes give the sauce an extra savory boost, and fresh rosemary, parsley, and bay leaves infuse the whole pot with a fragrant, earthy aroma that fills your kitchen as it simmers.

By the time the shanks are done, the sauce has reduced into a glossy, full-bodied gravy that clings to the meat and is made for spooning over whatever you serve alongside. Creamy mashed potatoes, buttery polenta, or a pile of egg noodles are all excellent choices, and a few slices of crusty bread will make sure not a drop goes to waste. A scattering of fresh parsley just before serving adds a bright, fresh finish.

This is hearty, comforting, crowd-pleasing food that earns its place as a new family favorite, whether it’s a Sunday supper, a cozy holiday meal, or a dinner party where you want to impress without spending the whole time at the stove. And it was a super wet and windy Sunday when we made this feast, served with a side of Creamy Potato and Parsnip Mash.

Braises are almost always even better the following day, so go ahead and make the dish the day before your dinner party and just reheat it the day of. Dinner done.

*Instead of 4, we used 2 very large shanks weighing in at nearly 4 1/2 pounds; enough leftovers for 2 to 3 more servings.

Lamb Shanks with Red Wine and Tomatoes

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 Tbsp. extra-virgin olive oil divided
  • 4 lamb shanks* trimmed of excess fat
  • 1 white onion large, diced
  • 6 cloves garlic minced
  • 3 large carrots sliced 1/2-inch thick
  • 1 pinch coarse salt
  • 1 pinch cracked pepper
  • 1/4 cup flour
  • 2 cups beef stock
  • 1 1/2 cups red wine like Merlot, Pinot Noir, or a Chianti – optional. Substitute with extra stock
  • 14 oz. passata (tomato puree or American tomato sauce)
  • 2 Tbsp. tomato paste
  • 2 beef bouillon cubes crushed
  • 1 Tbsp. fresh rosemary finely chopped
  • 2 Tbsp. fresh parsley finely chopped (divided)
  • 2 bay leaves
  • 1 pinch salt to season
  • 1 pinch pepper to season

Directions

  1. Preheat oven to 325°F.
  2. Wash and pat dry lamb shanks with paper towel.
  3. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil. Transfer to a plate, set aside.
  4. To the pan juices, sauté the carrots and diced onions until softened, (about 7-8 minutes), then add garlic and cook for 1 minute.
  5. Season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
  6. Add stock, wine, puree, tomato paste, bouillon and herbs. Bring to a simmer on the stove. Return the shanks back into the pot.
  7. Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
  8. Gently transfer the shanks onto a plate; tent to keep warm.
  9. Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. OPTIONAL: skim off any additional fat which rises to the surface.
  10. You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
  11. Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
  12. Garnish with parsley and serve with mashed potatoes, rice or pasta.
  13. To serve the following day, allow the casserole to cool completely, cover and refrigerate.
The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 – 15 minutes, basting the shanks and vegetables with the sauce.

http://www.lynnandruss.com

Adapted from a recipe by Karina Carrel for cafedelites.com

Slow Cooker Buffalo Chicken Chili

American, , , , ,

Game day called, and this chili answered. It’s everything you love about buffalo wings (the tang, the heat, the ranch-y goodness) minus the napkin avalanche and the sticky fingers. Tender chicken, creamy white beans, and green chiles simmer in a spicy buffalo broth while you do literally anything else. Your slow cooker does the heavy lifting, and you just show up at the end with a bowl and a spoon.

Top it with sour cream or crème fraîche, Cheddar, and green onions, then give it a final drizzle of hot sauce for those who like to live dangerously. It’s the cozy bowl of comfort that makes you the hero of every potluck, with almost no effort required. Wings who?

A few solid options for serving depending on the vibe you’re going for:

Classic pairings

  • Cornbread or cornbread muffins — the slight sweetness balances the Cajun heat nicely
  • Crusty bread or a warm baguette for dipping
  • White or brown rice spooned right into the bowl (turns it into more of a stew)

Toppings to serve alongside

  • Shredded cheese (Monterey Jack or cheddar)
  • Sliced avocado or a dollop of sour cream or crème fraîche to cool things down
  • Fresh cilantro and a squeeze of lime
  • Sliced jalapeños or a dash of hot sauce for those who want more heat
  • Crushed tortilla chips for crunch

Our differences from the original recipe included eliminating the 8-ounce brick of cream cheese, reducing the hot sauce by 50%, and adding a diced jalapeño.

TIP: For a thicker chili: mash 1 cup of the beans before stirring in.

Slow Cooker Buffalo Chicken Chili

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. skinless, boneless chicken breasts
  • 1 lb. skinless, boneless chicken thighs
  • 1 cup diced onion
  • 1 cup buffalo wing sauce, (such as Frank’s® RedHot Buffalo sauce), plus more for serving
  • 1 (14.5 oz. can) fire roasted diced tomatoes
  • 2 (4 oz.) cans green chiles
  • 1 jalapeño, diced
  • 1 (1 oz.) packet ranch seasoning mix
  • 1 Tbsp. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 2 1/2 cups chicken broth
  • 2 (15.5 oz.) cans white beans, drained and rinsed
  • Sour cream or crème fraîche, shredded Cheddar cheese, and sliced green onions, for garnish

Directions

  1. Add chicken breasts, chicken thighs, onion, wing sauce, tomatoes, green chiles, jalapeño, ranch seasoning, chili powder, paprika, cumin, and chicken broth to a slow cooker. Cook on High for 2 hours or Low for 3 to 4 hours. 
  2. Remove chicken from slow cooker and shred into bite-sized pieces. (It may not be fully cooked yet.) Return chicken to slow cooker and stir in beans. Cover and cook about 15-30 minutes more. Add additional stock if desired for a thinner chili.
  3. Serve topped with sour cream or crème fraîche, shredded Cheddar cheese, and green onions. Drizzle with more hot sauce to taste.

http://www.lynnandruss.com

Adapted from a recipe by Nicole McLaughlin for allrecipes.com

Panang Curry

Asian, Thai, , , , ,

This Panang curry is a rich, Thai coconut curry built around a homemade paste and quick-cooked chicken. The paste starts with whole coriander and cumin seeds, toasted just until fragrant and ground to a powder — this gives it a deeper, more aromatic backbone than a paste made with pre-ground spices.

Finely ground dry-roasted peanuts are worked in next, adding the nutty richness and body that’s a signature of Panang curry (as opposed to other Thai red curries). Store-bought red curry paste is then stirred in as the flavor base, so you’re essentially doctoring a shortcut paste into something more complex and specific.

The curry itself is built the traditional Thai way, by “breaking” the coconut cream: the thick cream skimmed from the top of an unshaken can is fried down in a hot pan until it separates and releases its oil, then the curry paste is fried directly in that fat until fragrant and darkened. This step is what gives the final dish its glossy, oil-slicked surface and concentrated flavor rather than a thin, soupy texture. Torn makrut lime leaves and a modest amount of sugar are simmered in next for floral, citrusy perfume and a rounded (not sweet) finish, before the remaining coconut milk goes in to loosen the sauce back out into a clingy, spoon-coating consistency.

Thin strips of chicken cook directly in the finished sauce for just a few minutes, along with thin slices of a mild pepper (Fresno, Anaheim, or red bell) for color, gentle heat, and a little crunch. The whole dish is finished with a fresh hit of sliced lime leaves or Thai basil and reserved raw pepper, then served over rice.

The overall effect: a thick, nutty, deeply aromatic curry with citrusy lift, a savory-forward profile (fish sauce doing the heavy lifting, sugar only as a background note), and gentle, adjustable heat — closer to a rich sauce clinging to chicken than a brothy soup.

A Word to the Wise: If you are expecting 4 adult-sized portions, you’ll be disappointed. We highly suggest doubling, or at least increasing all ingredients by 50%.

Because we had a small red bell pepper begging to be used from our garden, we included that along wth a fresno. Serve with a side salad with Asian dressing for additional vegetables.

Tip: Different brands of curry paste vary in spice levels. Taste a little first and determine how much to use based on your personal preference.

Panang Curry

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

FOR THE PANANG CURRY PASTE

  • ½ tsp. coriander seeds
  • ½ tsp. cumin seeds
  • ¼ cup/1 oz. dry-roasted, unsalted peanuts; more for garnish
  • 2 to 4 Tbsp. red curry paste, to taste (see Tip)

FOR THE CURRY

  • 1 lb. boneless, skinless chicken breasts or thighs 
  • 2 tsp. fish sauce, plus more as needed
  • 1 (13.5-oz.) can full-fat coconut milk (do not shake)
  • 8 makrut lime leaves, deveined, 6 torn and 2 thinly sliced, OR 1 teaspoon grated lime zest, for serving
  • 1 ½ tsp. palm, granulated or brown sugar, plus more as needed
  • 1 small, mild, thin-skinned pepper, such as a Fresno, Anaheim or banana pepper, or ½ small red bell pepper, thinly sliced 
  • Thai basil, thinly sliced, for serving (optional, if makrut lime leaves are not used)
  • Rice and lime wedges, for serving

Directions

  1. Prepare the curry paste: Heat a medium sauté pan over medium. Add the coriander and cumin. Swirl the pan around, or toss the seeds with a wooden spoon, and gently toast until fragrant, about 1 minute, taking care not to burn the spices. Transfer to a small plate and cool, then place in a spice grinder or mortar and pestle, and grind to a fine powder.
  2. Finely grind the peanuts until smooth. Transfer the ground peanuts and spices to a small bowl, add the red curry paste and stir until mixed.
  3. Thinly slice the chicken into 1 ½-inch-long pieces. Place in a medium bowl, drizzle with the fish sauce and mix until coated.
  4. Heat the same pan over medium-high. Scoop 4 tablespoons of the thick cream off the top of the coconut milk and add it to the pan; it will immediately sizzle. Stir until thickened and bubbling on the sides, about 30 seconds. Stir in the curry paste, to taste. Reduce to medium, and cook the paste, continuously stirring, until a thick paste forms and the coconut oil separates (the sauce “breaks”), 2 to 3 minutes. If it starts sticking, add a splash of coconut milk and scrape up anything from the bottom of the pan.
  5. Add the torn lime leaves or zest and sugar. Cook, continuously stirring, to dissolve the sugar and infuse the flavors, about 2 minutes. Add the remaining coconut milk, increase to medium-high, bring to a boil and cook, continuously stirring, until the curry has thickened enough to coat the back of a spoon and has a layer of bright red oil on top, 4 to 8 minutes. The curry should be at a lively simmer; adjust the heat as necessary.
  6. Add the chicken and cook, stirring frequently, until cooked through, 3 to 4 minutes. If using, stir in the peppers, saving a few for serving, and cook until just incorporated, about 1 minute. Taste and add more fish sauce and sugar, if needed. (Be mindful, this is not a sweet curry; the sweetness should hit a back note, not lead with it.)
  7. Garnish with the sliced lime leaves or Thai basil and reserved peppers. Sprinkle on more peanuts if desired. Serve alongside rice with lime wedges.

http://www.lynnandruss.com

Adapted from a recipe Naz Deravian for NYTimes Cooking

Sheet-Pan Harissa and Orange Chicken with Chickpeas

At home meals, Moroccan, North African, , , , , , , ,

Look, I don’t make the rules, but I do make this chicken, and it’s a top contender for Best Chicken Recipe Alive. The marinade—harissa, honey, orange, warm spices—does all the heavy lifting while you do basically nothing except dirty one pan. Harissa, a North African spice, is the ringleader: smoky, fiery, and completely unwilling to be subtle (unless you use a mild version).

There’s something undeniably satisfying about a sheet-pan meal: the ease, the minimal cleanup, and the way flavors meld together on just one pan in the oven to create something so much more flavorful than the sum of its parts.

This recipe is a perfect example of this. It’s vibrant, bold, and aromatic from a flavorful marinade of harissa, fresh orange zest and juice, and warm spices, including cumin, coriander, turmeric, and ginger, which coats every element of the meal. It takes just a few minutes to prepare before cooking completely hands-off in the oven.

The spicy harissa balanced with the sweet orange juice and honey brings layers of heat and complexity to the dish. Bone-in, skin-on chicken thighs are ideal here, as they stay juicy and tender while the skin crisps up in the oven. Meanwhile, the chickpeas roast underneath the thighs, soaking up all the flavorful chicken juices as the chickpeas turn golden and slightly crispy on the edges.

Generously coating everything in the marinade creates this dish’s bold, bright flavor, which sets it apart from other basic weeknight sheet-pan chicken dinners. The addition of red onion and garlic further deepens the dish’s flavor, creating a meal that’s both comforting and exciting to eat.

Adaptability? You bet! You can adjust the spice level by choosing a mild or spicy harissa and using less or more as desired, swap chickpeas for small potato chunks or cauliflower, or even add a handful of olives for a briny punch.

Because the marinade is like liquid gold, you may want to add another can of chickpeas or serve over steamed rice to help sop up all that lusciousness.

Sheet-Pan Harissa and Orange Chicken with Chickpeas

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 1/2 lbs. bone-in, skin-on chicken thighs (about 8 chicken thighs)
  • 2 tsp. kosher salt, divided; for table salt use half as much by volume
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup homemade chicken stock
  • Zest of 2 oranges plus 1/2 cup freshly squeezed orange juice
  • 3 Tbsp. extra-virgin olive oil
  • 1 to 2 Tbsp. harissa paste, according to taste
  • 1 1/2 Tbsp. honey
  • 3 cloves garlic, minced or pressed
  • 2 Tbsp. chopped fresh cilantro, plus more for garnish
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 1 tsp. ground ginger
  • 1 tsp. ground cumin
  • 1 lb. red onions (about 2 medium), thinly sliced
  • 1 15-oz. can chickpeas, drained and rinsed
  • 1 cup briny pitted olives (optional)

Directions

  1. Adjust oven rack to upper middle position and preheat oven to 425°F (220°C). Pat chicken dry with paper towels and season all over with 1 teaspoon salt and 1/4 teaspoon pepper; set aside.
  2. For the Marinade: In a large bowl whisk to combine stock, orange zest, orange juice, oil, 1 tablespoon harissa, honey, garlic, cilantro, coriander, turmeric, ginger, cumin, and remaining 1 teaspoon salt. Taste marinade and add up to 1 tablespoon more harissa if needed for desired heat level.
  3. To a rimmed baking sheet, add onions, chickpeas and olives (if using), pour half of marinade over top, and use hands or a large spoon to toss to coat and spread into an even layer.
  4. In bowl with remaining marinade, add chicken and use hands or a large spoon to thoroughly coat chicken with marinade. Place chicken, skin side up, on top of onions and chickpeas. Pour leftover marinade around the chicken in the sheet-pan. Roast until onions are tender, chicken skin is browned and crispy, and a thermometer inserted into thickest part of chicken registers 175°F, about 40-45 minutes.
  5. Garnish chicken and chickpeas with cilantro and serve immediately.

http://www.lynnandruss.com

Adapted from a recipe by Nargisse Benkabbou for Serious Eats

Salisbury Steak with Mushroom Gravy

American, , , , ,

Most of us (of a certain age) remember Salisbury steak as a foil-wrapped frozen TV dinner that spent a little too long in the heat of an oven. But made from scratch, it’s an entirely different animal — tender beef patties, blanketed in a glossy gravy built on just the right balance of Worcestershire sauce and ketchup (we omitted the brown sugar).

Mix the patties gently. Ground beef, breadcrumbs, egg, a little grated onion, salt and pepper, brought together with a light hand rather than a workout. Overmix and they turn springy and dense — nobody’s ideal texture, and certainly not Salisbury steak’s.

Sear hard, then step back. Two or three minutes a side in a hot pan, undisturbed, until a deep brown crust forms. The inside doesn’t need to be fully cooked yet; it’ll finish in the gravy later, like a nap before the big finale. Pull the patties and leave the pan exactly as messy as it is.

The trick worth caring about is the fond. All that browned, stuck-on stuff left behind after searing the patties is concentrated flavor doing its best impression of a stubborn stain — and deglazing it is basically flavor archaeology. A splash of stock, a determined scrape with a wooden spoon, and suddenly the pan is speaking in beef and mushroom instead of just sitting there looking scorched.

Mushrooms go in next, spread out and left alone until they stop steaming and start browning — mushrooms in a hurry never get any color, so don’t rush them. Onions follow, then a flurry of flour to thicken things, then beef stock, a little Worcestershire, and a good grind of pepper, whisked until smooth and glossy.

Nestle the patties back into the gravy, spoon it over the top like you’re tucking them in, and let everything simmer together for ten minutes or so, until the patties finish cooking and the gravy clings to the spoon. Serve over mashed potatoes (or rice), which exist mainly so this gravy has somewhere to go. The gravy is sooo good, you may want to double it!

We were a little skeptical that one pound of ground beef would produce up to six servings, but with mashed potatoes and a side veggie, one per person was plenty when made into 6 patties. If serving 4 adults, create either 4 larger or 8 smaller patties. (And we didn’t miss the brown sugar one bit!)

Salisbury Steak with Mushroom Gravy

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

FOR THE STEAKS

  • 1 medium yellow onion
  • 3 Tbsp. Worcestershire sauce
  • 3 Tbsp. ketchup
  • 1 tsp. packed dark brown sugar (if using)
  • 1 large egg
  • Salt and black pepper
  • 1 lb. ground beef
  • ½ cup panko bread crumbs
  • Olive oil, for searing

FOR THE GRAVY

  • 8 oz. cremini mushrooms
  • Salt and black pepper
  • 1 Tbsp. all-purpose flour
  • 1 cup beef stock
  • ½ cup whole milk
  • Worcestershire sauce, ketchup and brown sugar, for seasoning (optional)
  • Finely chopped fresh chives, for sprinkling (optional)

Directions

  1. Prepare the steaks: Grate about a quarter of the onion into a medium bowl (you should have about ¼ cup of pulp). Set aside the remaining onion for the gravy. Add the Worcestershire sauce, ketchup, brown sugar (if using) and egg; season generously with salt and pepper and whisk to combine. Add the ground beef and panko, and with a spoon or fork, gently stir the mixture to combine without overmixing. Form into 6 to 8 small, oval-shaped patties about 1 inch thick, place on a plate and into the freezer for 5 to 10 minutes to firm up.
  2. Meanwhile, finely dice the remaining onion. Using a wet towel, wipe the mushrooms clean and thinly slice them.
  3. Cook the steaks: Heat a large skillet over medium and add enough olive oil to lightly coat the bottom. Remove the patties from the freezer, add them to the hot oil and cook until browned, 2 to 3 minutes per side. Transfer to a plate.
  4. Prepare the gravy: To the same skillet, add the onion and mushrooms, season with salt and raise the heat to medium-high. Cook, stirring occasionally until deeply browned but not burned, 8 to 10 minutes. The vegetables will release their water before starting to brown, so be patient. Add more oil if the pan looks dry.
  5. Sprinkle over the flour and cook, stirring, until you can no longer see streaks of white and the raw flour taste cooks out, about 30 seconds.
  6. Stir in the beef stock and milk. Season generously with salt and pepper and bring to a simmer over medium-high. Taste the sauce and season to taste with ½ to 1 teaspoon Worcestershire if you’d like more savoriness, 1 tablespoon ketchup for tanginess and a pinch of brown sugar for a little sweetness. Add the seared steaks to the gravy and reduce the heat to continue simmering, basting the steaks once or twice, until the gravy is thicker and reduced to your liking, 4 to 5 minutes. Serve immediately and sprinkle with chives, if you’d like.

http://www.lynnandruss.com

Adapted from a recipe by Eric Kim for NYTimes Cooking

Skillet Chicken with Peppers and Tomatoes

Uncategorized, ,

This one-pan dinner is coated in a sauce anchored by onion and garlic and a summery mix of bell peppers. A splash of sherry vinegar and squeeze of honey balance the mild flavors of the peppers with a little acidity and sweetness, while cherry tomatoes simmered into the sauce at the end add bright, tangy pops to the meal.

A shower of fresh herbs is optional, but go with basil if you’d like a more assertive aroma. Serve everything over steamed rice or orzo for soaking up the sauce; or with crusty bread for dipping.

One issue we found was that the garlic was not cooked enough. We suggest adding the smashed cloves back with the chicken before it’s covered and simmered as noted in Step 4.

Skillet Chicken with Peppers and Tomatoes

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 lbs. skin-on, bone-in chicken thighs (4 to 8 thighs)
  • Salt
  • 2 Tbsp. extra virgin olive oil, plus more for drizzling
  • 1 small onion, diced
  • 2 medium bell peppers (any color or a mix of colors), diced
  • 5 garlic cloves, smashed and peeled
  • ½ to ¾ tsp. red-pepper flakes
  • ¼ cup chicken stock
  • ¼ cup sherry vinegar
  • 1 Tbsp. honey
  • 1 pint cherry tomatoes
  • ¼ cup chopped fresh basil or parsley (optional)

Directions

  1. Pat the chicken dry and season generously with salt.
  2. Heat 1 tablespoon oil in a large skillet over medium. Add the onions and cook, stirring frequently until just starting to soften, 2 minutes. Add the peppers and cook until just beginning to soften, 1 minute. Add the garlic and red-pepper flakes and season lightly with salt. Cook, stirring, until the garlic is fragrant and the onions are beginning to brown slightly, 2 minutes. Move the cooked vegetables to a plate.
  3. Add 1 tablespoon oil to the skillet. Place the chicken skin-side down and sear without moving until the skin is golden brown, 6 to 10 minutes. Turn and cook the other side until lightly browned, about 3 minutes. Pour out all but 1 tablespoon fat from the pan.
  4. Add ½ cup chicken stock to the skillet and stir and scrape to loosen any stuck bits. Stir in the sherry vinegar and honey. Place the garlic cloves back in the pan and cover with a lid or foil, turn the heat down to medium-low and cook until the meat is cooked through, about 8 minutes. Uncover, raise the heat to medium-high and cook until the sauce is thickened, 2 to 3 minutes.
  5. Add the cherry tomatoes and cook until they begin to soften and burst, 3 to 4 minutes, smashing open if needed. Return the onion-pepper mixture to the skillet, stir to coat in the pan sauce and cook, uncovered, until warmed through. Taste and add more salt if needed and remove from heat. Drizzle more olive oil over the top and garnish with a shower of basil or parsley, if using.

http://www.lynnandruss.com

Adapted from a recipe by Yewande Komolafe for NYTimes Cooking

Goulash

Uncategorized, , , , , ,

For some, it’s pure nostalgia — a bubbling pot on the stove, the smell of paprika drifting through the house. For others, it conjures up a school-cafeteria flashback best left in the past. Either way, if it has been years since goulash made an appearance on your table, this recipe is worth the reunion.

Today’s American goulash shares little more than a name with its Hungarian ancestor, yet it has carved out its own beloved place for many at the dinner table: a humble, stick-to-your-ribs meal that comes together in a single pot with minimal fuss.

This version leans into ground beef, sweet bell peppers, diced tomatoes, and tender macaroni, landing somewhere in the delicious overlap between a hearty beef chili and a comforting bowl of meaty pasta. Warm spices like paprika, oregano, and thyme build a deep, savory backbone, while a generous handful of sharp Cheddar—stirred in right at the end—melts into the sauce, lending it a silky thickness and an extra layer of richness.

It’s the kind of dish that fills the kitchen with good smells and asks very little of the cook in return: brown the meat, simmer everything together, and let the pot do the work. Simple, satisfying, and endlessly adaptable, this goulash is just as good eaten on its own as it is rounded out with a green vegetable on the side or a wedge of buttery cornbread for soaking up the extra sauce. It’s weeknight cooking at its most comforting—unfussy, filling, and guaranteed to please a crowd.

Goulash: the dish that divides dinner tables. Feast or forget-it, we’re betting this version wins you back.

In the end, we felt that 1 1/4 cups of elbow macaroni was not enough, due to the fact that the finish was a bit soupy, even simmered for the full 20 minutes. We suggest increasing the amount to at least 1 1/2 cups as noted below.

Goulash

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 2 Tbsp. olive oil
  • 1 green or red bell pepper, cut into ½-inch pieces
  • 1 large yellow onion, chopped
  • 2 Tbsp. minced garlic (about 5 cloves)
  • 2 tsp. fresh thyme leaves, or 1 teaspoon dried thyme
  • 1 ½ tsp. sweet paprika
  • 1 ½ tsp. dried oregano
  • 1 tsp. kosher salt
  • Black pepper
  • 1 lb. ground beef (at least 85-percent lean)
  • 1 Tbsp. tomato paste
  • 3 cups low-sodium beef broth, plus more as needed
  • 1 (14-oz.) can crushed tomatoes
  • 1 (14-oz.) can diced tomatoes
  • 2 Tbsp. Worcestershire sauce 
  • 1 ½ cups uncooked macaroni 
  • 1 cup (4 oz.) shredded sharp Cheddar, more for serving
  • Chopped fresh parsley, for serving 

Directions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Add the garlic, thyme, paprika, oregano, salt and pepper and cook for 30 seconds, until the garlic is fragrant.
  2. Add the ground beef and cook, stirring often and breaking up the meat with a spoon, until no longer pink, 3 to 5 minutes. Add the tomato paste and cook for 1 minute.
  3. Pour in the broth, crushed and diced tomatoes and Worcestershire sauce; bring to a boil. Stir in the macaroni, reduce the heat to medium-low and cook, stirring occasionally and scraping the bottom of the pot, until the pasta is cooked and the liquid in the pan has thickened considerably, 18 to 20 minutes.
  4. Remove from the heat and stir in the Cheddar. Taste for seasonings and add salt and pepper, if needed. Serve in bowls, topped with fresh parsley. (The goulash will continue to thicken as it sits. If desired, add a splash of beef broth when reheating.)

http://www.lynnandruss.com

Adapted from a recipe Lidey Heuck for NYTimes Cooking

Chicken and Mushroom Stir-Fry

Uncategorized, , , ,

For a superfast dinner that relies heavily on pantry staples, look no further than this deeply savory, scallion-studded stir-fry. Chicken pieces and torn bits of meaty mushrooms team up to form the base, well browned separately to maximize color and flavor.

The sauce, thickened with a smidge of potato starch or cornstarch, is built with aromatics (ginger and garlic, the classics), soy sauce, sesame oil, and honey, as well as one addition that may surprise you: balsamic vinegar. In the mix, it plays a bit like Chinese black vinegar, providing depth, complexity, and a touch of sweetness.

While you could omit the starch in this recipe, it works in two ways to nail the textures you’re looking for in a stir-fry. First, it coats the chicken pieces to aid in their browning, and also provides a protective barrier, ensuring they stay tender and moist without overcooking (easy to do with such small pieces). Second, it thickens the sauce, to create the sticky, viscous texture you expect alongside a scoop of steamed rice.

Chicken and Mushroom Stir-Fry

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1½ lb. skinless, boneless chicken breasts (about 4–6), cut into 1½” pieces
  • 3 Tbsp. soy sauce, divided
  • 1 Tbsp. plus ½ tsp. cornstarch or potato starch
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. toasted sesame oil
  • 1 tsp. honey
  • ¼ cup plus 2 Tbsp. extra-virgin olive oil
  • 10 oz. mixed mushrooms (such as cremini, oyster, and/or king trumpet), torn into bite-size pieces
  • Kosher salt
  • 1 3″ piece ginger, peeled, finely grated
  • 4 garlic cloves, finely grated
  • ½ tsp. crushed red pepper flakes; plus more for serving (optional)
  • 1 bunch scallions, cut into 1½” pieces
  • Steamed rice (for serving)

Directions

  1. Vigorously stir skinless, boneless chicken breasts (about 4–6), cut into 1½” pieces, 1 tablespoons soy sauce, and 1 tablespoon cornstarch in a large bowl until starch is dissolved into soy sauce (you want to create a sticky coating, which will help ensure the meat stays tender). Set aside.
  2. Stir 3 tablespoons balsamic vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon honey, remaining 2 tablespoons soy sauce, remaining ½ teaspoon cornstarch, and ⅓ cup water in a small bowl or measuring glass to combine and set sauce aside.
  3. Heat ¼ cup extra-virgin olive oil in a large nonstick skillet over medium-high. Add mixed mushrooms, torn into bite-size pieces, and cook, stirring often, until softened, about 5 minutes. Stir in a pinch of kosher salt and continue to cook, stirring often, until mushrooms release their moisture and it evaporates and mushrooms are deeply browned, about 3 minutes. Transfer to a plate.
  4. Heat remaining 2 tablespoons extra-virgin olive oil in same pan over medium-high. Arrange reserved chicken in pan in an even layer and cook, undisturbed, until lightly browned underneath, about 2 minutes. Add ginger, garlic cloves, and crushed red pepper flakes and cook, stirring often, until combined and fragrant, about 1 minute. Add reserved sauce and cook, stirring often, until thickened, about 3 minutes. Add 1 bunch scallions, cut into 1½” pieces, and return mushrooms to pan; cook, stirring often, until combined and chicken is cooked through, 1–2 minutes.
  5. Transfer stir-fry to a platter and top with more red pepper flakes if desired. Serve with steamed rice.

http://www.lynnandruss.com

Recipe by Kendra Vaculin for Bon Appétit

Braised Chicken with Marinated Artichoke Hearts

Uncategorized, , , , , , ,

This Food & Wine recipe pairs crispy-skinned chicken thighs and drumsticks with a briny, sun-bright mix of buttery olives, marinated artichokes, and lemon. The pan sauce does the heavy lifting: sherry, fish sauce, thyme, and garlic simmer together into a savory, herb-flecked broth that’s begging to be mopped up. Pure magic in the mouth!

A few keys to get there: pat the chicken bone-dry before it hits the pan, so the skin actually browns instead of steaming. Weighing it down with a heavy lid or grill press (or a smaller cast-iron skillet, if that’s what you’ve got) keeps the skin flush against the heat for a deeper, more even crust. Then braise covered for most of the cooking time to keep the meat fall-apart tender, and uncover it for the last 15 minutes to let the skin crisp back up.

Serve it with crusty bread, couscous, or orzo for sauce-sopping duty. Turn it into a full one-pan dinner by tucking halved baby potatoes and/or sliced fennel (our choice) into the dish before it goes in the oven.

SUBSTITUTES: If you don’t have dry sherry, substitute dry white wine and add 1 to 2 teaspoons of honey to mimic sherry’s subtle sweetness. If you don’t have fish sauce, replace it with 1 to 2 teaspoons of soy sauce for a similarly savory, umami-rich finish. Cerignola olives are buttery and mild, manzanilla olives add a brinier bite, and kalamata olives contribute a deeper, more robust flavor. Any of these will work well, so use your favorite.

Braised Chicken with Marinated Artichoke Hearts

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 8 bone-in, skin-on chicken drumsticks and thighs (about 2 1/2 lbs.)
  • 1/2 tsp. black pepper
  • 2 1/2 tsp. kosher salt, divided
  • 1 Tbsp. extra-virgin olive oil
  • 1 cup Castelvetrano olives
  • 6 Thyme sprigs
  • 1 large garlic head, halved crosswise
  • 1 Lemon, thinly sliced
  • 1 small fennel bulb, halved lengthwise, cored, sliced into thin wedges
  • 3 cups drained marinated artichoke hearts, plus 1/4 cup brine from jar, divided
  • 1 cup chicken stock
  • 1/2 cup (4 oz.) dry sherry
  • 1 Tbsp. fish sauce

Directions

  1. Preheat oven to 375°F. Sprinkle both sides of chicken evenly with pepper and 1 1/2 teaspoons salt. Heat oil in a large cast-iron skillet or black carbon steel skillet over medium-high. Add half of the chicken, skin sides down; place a heavy pot lid on top of chicken pieces to weigh them down. (Do not cover skillet.) Cook, undisturbed, until browned and crisp, 10 to 12 minutes. Remove lid; transfer chicken, skin sides up, to a 12- x 9-inch oval baking dish or a 13- x 9-inch baking dish. Repeat cooking process with remaining chicken. Scatter olives, thyme, garlic (cut sides down), lemon, fennel slices and artichoke hearts around chicken in baking dish.
  2. Brown the fennel wedges in hot empty skillet for about 2 minutes per side. Move to casserole dish with chicken.
  3. Add stock, sherry, fish sauce, and artichoke brine to skillet; bring to a boil over medium-high, scraping up browned bits from bottom of pan. Stir in remaining 1 teaspoon salt; pour mixture around chicken in baking dish. Cover tightly with aluminum foil; braise until chicken is very tender, about 1 hour.
  4. Remove foil from baking dish; increase oven temperature to 400°F. Turn garlic halves cut sides up. Roast chicken until skin is crisp, about 15 minutes.
  5. Discard thyme sprigs. Either discard garlic (not us!), or remove cloves from skins and mash into sauce. Transfer to individual plates, and serve in shallow bowls.

http://www.lynnandruss.com

Adapted from a recipe by Naomi Pomeroy for Food & Wine

Thai-Style Grilled Chicken (Gai Yang)

Uncategorized, , , , ,

Gai yang — Thailand’s iconic grilled chicken from the northeastern Isan region — is one of those dishes so irresistible it has swept across the entire country and well beyond. Butterflied, skewered, and slow-grilled over charcoal (or a gas grill), the chicken emerges with gloriously crisp, golden skin wrapped in a richly charred crust of toasted spices, cilantro, white pepper, and fish sauce — one of the tastiest things you’ll ever pull off your grill.

We paired ours with a Thai cucumber salad and coconut rice.

It’s extraordinary on its own. But dipped into a sweet and spicy chile sauce? Absolutely mind-blowing. That sauce is what we’re here for — the bright, punchy, perfectly balanced counterpart that takes every bite of that smoky, savory chicken to another level entirely.

A butterflied bird has all of its skin on one side, in more or less a single plane. This makes crisping it evenly much easier, and, with plenty of space for rendering fat to escape, it gets crisper than it ever could were the bird left whole. This flat shape also makes it easier to maneuver and flip as it cooks on the grill.

NOTES: Because we were unable to source a few of the ingredients, we made a few substitutions, specifically, red pepper flakes in lieu of Thai Chiles and lemon grass paste instead of the stalks.

Thai-Style Grilled Chicken (Gai Yang)

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 6 cloves garlic
  • 12 sprigs cilantro, including thick stalks
  • 3 Tbsp. palm or light brown sugar
  • 2 tsp. ground white pepper
  • 1 tsp. ground coriander
  • 2 Tbsp. fish sauce
  • 2 tsp. dark soy sauce
  • 2 3-inch segments lemongrass (see above note)
  • 1 whole chicken, spine removed, split in half along the breastbone
  • 1 recipe Thai-style sweet chile dipping sauce (see below)

Directions

  1. Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.
  2. Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.
  3. When ready to cook, light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
  4. Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F, about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F, about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.
  5. Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chile dipping sauce.

Thai-Style Sweet Chili Dipping Sauce Recipe

Ingredients

  • 10 to 12 red Thai bird chiles, finely minced, OR 1 tsp. Red Pepper Flakes
  • 4 cloves garlic, finely minced (about 4 tsp.)
  • 1/4 cup Asian fish sauce
  • 1/2 cup palm or light brown sugar
  • 3 Tbsp. distilled white vinegar
  • 2 Tbsp. fresh lime juice

Directions

  1. Combine all ingredients in a small sealable container. Shake well, set aside, and allow sugar to dissolve, shaking every 10 minutes or so. When sugar is fully dissolved, store in refrigerator until ready to use. Sauce will keep in the refrigerator for up to 3 weeks.

http://www.lynnandruss.com

Adapted from a recipe by J. Kenji Lopez-Alt for Serious Eats

Puerto Rican-Style Rice with Pigeon Peas and Ham

Uncategorized, , , , , ,

Normally, “burnt rice” is a kitchen crime you cover up and never speak of again. Here, it’s the whole point. If your arroz con gandules comes out with pegao—that toasty, golden, slightly crackly crust stuck to the bottom of the pan—congratulations, you nailed it. Scorched rice has never been such an achievement.

This one-pot classic shows up at every Puerto Rican celebration worth attending, and no Christmas table is complete without it. Quick disclaimer on the name: pigeon peas aren’t peas, aren’t pigeons, and honestly seem to be hiding their true identity as shelling beans. We’re using the canned kind here because life is short and dried beans are a commitment.

Grab green pigeon peas if you can; brown works in a pinch, and black-eyed peas will cover for them in an emergency. The one rule you can’t bend: medium-grain rice only. Long-grain will give up and turn to mush before it ever earns its crust, and a mushy pot of rice with no pegao is just… sad rice. Serve it straight from the skillet, scraped-up crust and all—no fancy plating required.

TIP: Don’t forget to rinse and drain the rice. Removing excess starch prevents the rice from cooking up heavy and gloppy. Also, don’t hand-chop the aromatics. The point of using a food processor is to really break them down so they integrate like a sauce into the rice and peas.

We increased a few of the ingredients starting with the ham steak, which typically comes in 8 ounce packages, so we decided to use the entire steak instead of just 4 ounces. Next, who uses just half of a bell pepper? Not us, so we included the entire thing; same with the onion. Finally, we may have snuck in more pimento stuffed olives than called for… just sayin’…

Puerto Rican-Style Rice with Pigeon Peas and Ham

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1/2 small yellow onion, very roughly chopped
  • 1/2 medium green or red bell pepper, stemmed, seeded and very roughly chopped
  • 4 medium garlic cloves, smashed and peeled
  • 1 cup lightly packed fresh cilantro, plus roughly chopped cilantro to serve
  • 2 Tbsp. tomato paste
  • 2 tsp. sweet paprika
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • Kosher salt and ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 4 oz. boneless ham steak, cut into ½-inch cubes
  • 15½ oz. can green or brown pigeon peas (see headnote), rinsed and drained
  • 1½ cups medium-grain white rice, rinsed and drained
  • 1 cup low-sodium chicken broth
  • 1/2 cup pimento-stuffed green olives, chopped

Directions

  1. In a food processor, combine the onion, bell pepper, garlic, cilantro, tomato paste, paprika, cumin, oregano and ½ teaspoon each salt and pepper. Process to a pulpy, slushy puree, about 1 minute, scraping the bowl as needed.
  2. In a 12-inch skillet over medium, heat the oil until shimmering. Add the ham and cook, stirring occasionally, until browned on all sides, about 5 minutes. Add the puree and cook, stirring often, until fragrant and most of the moisture has evaporated, 2 to 3 minutes.
  3. Add the pigeon peas and rice; cook, stirring often, until the mixture begins to stick to the pan bottom, about 2 minutes. Stir in the broth and 1¼ cups water, then bring to a simmer over medium-high. Cover, reduce to low and cook, undisturbed, until the liquid is absorbed, 23 to 25 minutes.
  4. Remove the skillet from the heat. Scatter on the olives, then re-cover and let rest for 10 minutes. Using a fork, fluff the rice, stirring in the olives without disturbing the bottom crust. Taste and season with salt and pepper. Sprinkle with chopped cilantro and serve from the skillet, using a spatula to scrape up the crust.

http://www.lynnandruss.com

Adapted from a recipe by Hisham Ali Hassan for Milk Street

Chinese Eggplant Stir-Fry with Chicken

Uncategorized, , , , , ,

This Cantonese-style Eggplant Stir-Fry with Chicken lets the eggplant take center stage, its silky texture soaking up all the savory goodness of garlic, scallions, and ginger, while tender velveted chicken rounds out the dish into a satisfying, one-pan meal. It’s quickly become our favorite way to cook Chinese eggplant, and once you try it, I think it’ll become one of yours too.

If you’ve only ever cooked with the big, glossy globe eggplants from the grocery store, Chinese eggplant is worth seeking out. Slender and lavender-streaked, these eggplants have noticeably fewer seeds, thinner skins, and a more tender bite—which means they also cook faster and never turn bitter or spongy the way globe eggplant can. Summer is peak season for them, so farmers markets and Asian grocery stores alike tend to be overflowing with these beautiful eggplants right now, making it the perfect time to put them to good use.

The technique here follows classic Cantonese stir-fry logic: velvet the chicken first in a quick cornstarch-and-oyster-sauce marinade so it stays juicy and tender through the cook, then stir-fry the eggplant in batches so it browns and softens without turning greasy or waterlogged. A fragrant hit of ginger, garlic, and scallion whites builds the aromatic base, and a savory sauce of oyster sauce, soy sauce, and Shaoxing wine ties everything together into something deeply comforting yet simple enough for a weeknight.

A couple of issues we had with the original recipe from Woks of Life included the amount of sauce. We decided to double it and glad that we did. The ingredients list below is altered to reflect the increased amounts. Additionally, we barely got three servings from the dish. If you are counting on four portions, be prepared to serve another course along with it.

Chinese Eggplant Stir-Fry with Chicken

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

For the chicken:

  • 12 oz. chicken breast
  • 2 Tbsp. water
  • 2 tsp. cornstarch
  • 2 tsp. oil (any neutral oil, such as vegetable or canola oil)
  • 2 tsp. oyster sauce

For the rest of the dish:

  • 1 pound Chinese eggplant (2-3 eggplants)
  • 4 Tbsp. neutral oil (such as canola, vegetable, or avocado oil, divided)
  • 3 Tbsp. oyster sauce
  • 2 Tbsp. light soy sauce
  • 1⁄2 tsp. sesame oil
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. white pepper
  • 3 thin slices ginger
  • 3 cloves garlic, chopped
  • 3 scallions, whites cut into 1-inch lengths; green parts sliced thin on a diagonal, divided
  • 4 Tbsp. Shaoxing wine 
  • 2 Tbsp. water

Directions

  1. Thinly slice the chicken breast against the grain. Transfer to a small bowl and toss with the water, cornstarch, oil, and oyster sauce until the chicken has absorbed all the liquid. Set aside while you prepare the other ingredients.
  2. Cut the Chinese eggplant on a sharp angle into chunks, turning the eggplant a quarter turn with each cut, so you end up with triangular shapes.
  3. Premix the sauce: the oyster sauce, light soy sauce, sesame oil, salt, and white pepper. Set aside.
  4. Heat your wok over medium-high heat until it’s lightly smoking. If you’re using a skillet, use a stainless steel skillet and preheat it until a drop of water beads on the surface.
  5. Add 3 tablespoons of oil and the eggplant. Stir immediately to coat the eggplant (it absorbs oil quickly). Cook over medium heat for 5-6 minutes. Don’t turn the heat too high, as it can scorch the eggplant. When the eggplant is slightly softened but not so soft that you can mash it, transfer it to a dish.
  6. Next, wash the wok/pan. (This step may not be necessary.) You can use water to cool it down before you scrub. The goal is to remove any eggplant residue and moisture from the wok that could burn or cause sticking when you sear the chicken next.
  7. Place the wok over medium-high heat until all the water has evaporated and the wok is lightly smoking once again. Add the remaining tablespoon of oil to the wok and swirl to coat. Add the chicken in a single layer. Let it sear undisturbed for about 2 minutes. Flip and cook for another minute. Stir-fry until the chicken is about 80% cooked. Transfer back to the marinating bowl.
  8. Add the ginger, garlic, and white parts of the scallions. Stir-fry until fragrant. Add the wine around the perimeter of the wok to deglaze. Then return the eggplant and chicken back to the pan, along with the premixed sauce and the green parts of the scallions. If the wok seems dry, add 2 tablespoons of water. Stir-fry to coat the chicken and eggplant in the sauce. Serve immediately with steamed rice garnished with scallion greens

http://www.lynnandruss.com

Adapted from a recipe for Woks of life