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The Ultimate Beef Wellington with Green Peppercorn Sauce

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It’s the holidays, so not only do you dress to impress, but you dazzle with the ultimate in decadence when it comes to the star of the show, your entrée. This Beef Wellington recipe is not for culinary novices, so perhaps engage a more knowledgeable foodie to assist in the preparation.

That being said, it’s definitely a special-occasion meal, so plan on giving it your all, and neither you, nor your guests, will be disappointed. In fact it was exclaimed the “BEST Christmas dinner ever” by a few at the table, and we couldn’t disagree.

We decided to prep much of the work ahead, so we made the duxelles and the green peppercorn sauce the day before. The beef tenderloin had dry-aged overnight in the refrigerator the day before and got the wrap treatment after we finished making the duxelles, then again went into the fridge overnight. The puff pastry exterior was accomplished slightly before it made it’s way into the oven to roast.

And of course being a designer/artist, I couldn’t just wrap the beef in puff pastry without adding some sort of embellishment, in this case, various sized stars.

The Ultimate Beef Wellington with Green Peppercorn Sauce

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

For the Duxelles:

  • 3 pints (1 1/2 lbs.) white button mushrooms
  • 2 shallots, peeled and roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 2 sprigs fresh thyme, leaves only
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the Beef:

  • One 3-lb. center cut beef tenderloin (filet mignon), trimmed
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 12 thin slices prosciutto
  • 6 sprigs of fresh thyme, leaves only
  • 2 Tbsp. Dijon mustard
  • Flour, for rolling out puff pastry
  • 1 lb. puff pastry, thawed if using frozen
  • 2 large eggs, lightly beaten
  • 1/2 tsp. coarse sea salt
  • Minced chives, for garnish
  • Green Peppercorn Sauce, recipe follows
  • Roasted Fingerling Potatoes with Fresh Herbs and Garlic, recipe follows

Green Peppercorn Sauce:

  • 2 Tbsp. olive oil
  • 2 shallots, sliced
  • 2 cloves garlic, peeled and smashed
  • 3 sprigs fresh thyme, leaves only
  • 1 cup brandy
  • 1 box beef stock
  • 2 cups cream
  • 2 Tbsp. grainy mustard
  • 1/2 cup green peppercorns in brine, drained, brine reserved

Roasted Fingerling Potatoes with Fresh Herbs and Garlic: 4-6 servings, 25 minutes.

  • 2 lbs. fingerling potatoes, cut in half horizontally
  • 2 sprigs fresh rosemary, leaves removed and coarsely chopped
  • 3 sprigs fresh sage, leaves removed and chopped
  • 3 sprigs fresh thyme, leaves removed and chopped
  • 6 cloves garlic, left unpeeled
  • 2 tsp. whole-grain mustard, (optional)
  • 3 Tbsp. extra-virgin olive oil, plus more for sheet pan
  • Salt and pepper, to taste

Directions

  1. To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
  2. To prepare the beef: Tie the tenderloin in 4 or more places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil – about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes, up to overnight, to ensure it maintains its shape.
  3. Preheat oven to 425 degrees F.
  4. On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef – saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
  5. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife—this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce and Roasted Fingerling Potatoes with Fresh Herbs and Garlic.
  6. For the Green Peppercorn Sauce: Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; sauté for 1 to 2 minutes, then, off heat, add brandy and flambé using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns. Can be made ahead, covered and put into the refrigerator. Reheat slowly in a saucepan when ready to eat.
  7. Roasted Fingerling Potatoes with Fresh Herbs and Garlic: Preheat oven to 500 degrees F and place a baking sheet inside to heat. Add potatoes, rosemary, sage, thyme, garlic, and mustard (if using) to a medium bowl. Drizzle with the olive oil, season to taste with salt and pepper, and toss well.
  8. Remove sheet pan from oven, lightly coat it with olive oil, and pour potatoes onto pan, reserving the bowl. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
  9. Place roasted potatoes in the bowl. Remove the garlic cloves from their peels and place in a small bowl. Mash the garlic, then return it to the bowl and blend it well with the potatoes. Serve.

http://www.lynnandruss.com

Adapted from recipes by Tyler Florence

Orange Beef

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Many years ago when we were first dating, there was this local Chinese restaurant that had a wonderful Orange Beef on their menu. Once they closed down, we never found another satisfactory restaurant nearby with a version that quite measured up. Recently we saw this home cook’s recipe in the NYTimes Cooking by Sam Sifton that certainly looked fantastic, and tasted phenomenal.

This recipe for takeout-style orange beef, has a more intense orange-flavored sauce than many. It is important to use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious.

And make it a few times because what appears difficult, and a lot of prep, the first time through — the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef — is in fact, fast and easy work, and much, much better than takeout.

As suggested, we served with steamed broccoli and white rice. But there is no way that you get 4 decent servings* out of it—between 2 and 3 is more realistic. Based on some reviewer’s comments on the longish prep time, go ahead and make the sauce the night before while cooking something else, then throw it in the fridge. This will certainly expedite the prep time.

One suggestion: *Throw in some veggies and cook them for 3-5 min in a hot wok/sauté pan. Some examples are snap peas, red and yellow peppers and some mushrooms. It would be a more balanced and substantial meal.

Orange Beef

  • Servings: 2-3
  • Difficulty: moderately easy
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Ingredients

For the Sauce

  • 1 Tbsp. neutral oil
  • 1 1½-inch piece fresh ginger, peeled and minced
  • 1 jalapeño pepper, seeded and minced
  • 2 Tbsp. orange zest, plus the juice of one orange
  • 3 garlic cloves, peeled and minced
  • ¼ cup light brown sugar
  • ¼ cup rice vinegar (do not use seasoned rice vinegar)
  • ¼ cup soy sauce
  • 1 Tbsp. fish sauce

For the Beef

  • 1 large egg white
  • 1 Tbsp. cornstarch
  • 1 pinch kosher salt
  • 1 boneless rib-eye steak, approximately 1 to 1½ lbs, cut into 1-inch pieces
  • ¼ cup neutral oil
  • 6 scallions, white and green parts cut into inchlong pieces and separated
  • 2 to 4 dried red chiles, or to taste

Directions

  1. Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
  2. Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
  3. Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
  4. In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
  5. Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.

http://www.lynnandruss.com

Recipe by Sam Sifton for the NYTimes Cooking

Double Mushroom and Sherry Meatloaf

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Way back in the Winter of 2011, Fine Cooking Magazine ran an article on their favorite meatloaf recipes. I made a copy of the 6-page story and it came in handy when we recently had a hankering for a different flavor profile meatloaf.

The beauty of the composed piece was that it not only gave you 8 different meatloaf recipes, but also how and what to throw together if you wanted to make your own combination. We chose the Double Mushroom and Sherry Meatloaf option this time, and pretty much followed it to a tee.

The end result was so moist and loose, not tight and densely packed. While it did take a good 15 minutes longer to come to temperature in the oven, it was well worth the wait. If you’d prefer the topping a little less sweet, switch out the ketchup for tomato sauce.

Double Mushroom and Sherry Meatloaf

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 large garlic cloves, finely chopped
  • 1 cup fresh cremini mushrooms, chopped
  • 1/4 cup dried porcini mushrooms, rehydrated and chopped
  • 3/4 cup dry sherry
  • 4 oz. sliced white bread
  • 1 cup whole milk
  • 1 lb. ground veal
  • 1 lb. ground pork
  • 2 large eggs, slightly beaten
  • 1 Tbsp. Worcestershire sauce
  • 2 1/2 tsp. salt
  • 1/2 tsp.pepper
  • 1 Tbsp. mix of chopped thyme and sage
  • 3 Tbsp. ketchup

Directions

  1. Position a rack in the center of the oven and preheat to 375°F.
  2. Heat oil in a 12″ skillet over medium-low heat.Cook the aromatics (onion, garlic, mushrooms), stirring frequently until softened and just beginning too brown, 6 to 8 minutes.
  3. Add the sherry and simmer briskly until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
  4. In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes. Lightly squeeze a handful of bread a a time to remove some of the milk. Finely chop and add to the bowl with the cooked aromatics.
  5. Add the ground meats, 2 beaten eggs, chopped fresh herbs, 1 tablespoon of Worcestershire, 2 1/2 teaspoons salt and 1/2 teaspoon ground pepper. Use your hands to gently combine the meat mixture without overworking it.
  6. Line the bottom of a 9 x 13-inch loaf pan with parchment. Transfer the meatloaf mixture to the pan and level out the meat to fill the rectangular block. Top with the ketchup.
  7. Bake until an instant-read thermometer in the middle of the loaf registers 160°F, 45 to 60 minutes.
  8. When done, pull from oven and let rest for 10 minutes. With a large spatula, transfer to a cutting board or serving platter and cut into 3/4- to 1-inch slices. Serve with more ketchup on the side, if desired.

http://www.lynnandruss.com

Cheese Enchiladas

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According to the NYTimes Cooking article where we found this recipe, enchiladas are an essential component of Houston’s ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each enchilada recipe is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City.

But from enchilada to enchilada, the common denominator is deliciousness. In “The Enchilada Queen Cookbook,” Sylvia Casares notes, “for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice” yielding “the quintessential Tex-Mex enchilada.” 

Options: Buy a rotisserie chicken, shred it and add a quarter cup meat to each tortilla along with the cheese. To make it vegetarian, swap out the beef broth for vegetable broth, Better Than Bullion is a good brand. As an extra topping, add pickled jalapeños.

Puritans implore you NOT to use flour tortillas. Well, that was our only option at the supermarket (surprisingly), so instead of the listed corn tortillas, we went with the flour ones. They don’t crack like the corn versions, and turned out fine. Just saying, use what you feel comfortable doing. Ours was only a package of 8 instead of 10, but they fit the casserole dish just fine, and we had extra cheese to top them with.

NOTE: You want ground dried chiles, not chili powder, which includes other spices and salt. The choice of mild, medium or hot chile powder is up to you, but avoid using chipotle chile powder, which can end up bitter.

Cheese Enchiladas

  • Servings: 4-5
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. neutral oil, such as canola, plus more for greasing
  • 3 Tbsp. all-purpose flour
  • 4 garlic cloves, minced
  • 2 Tbsp. ground red chile powder (see Tip)
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • ½ tsp. ground black pepper, plus more for sprinkling
  • 2 cups beef broth
  • Salt
  • 10 corn tortillas
  • 1 lb. shredded cheddar (5 cups)
  • ½ cup finely diced white onion
  • Fresh parsley or cilantro, for garnish (optional)

Directions

  1.  Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
  2. Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
  3. Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
  4. While whisking constantly, add beef broth ¼ cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
  5. Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You’re softening each tortilla to prevent them from cracking as they’re filled and folded.
  6. Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.
  7. Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
  8. Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
  9. Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.

http://www.lynnandruss.com

Recipe from Bryan Washington for NYTimes Cooking

Cantonese Sweet-and-Sour Pork

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Hands down. THE. BEST. Sweet-and-Sour Pork ever! As The Hubs said “Finally a grown-up version that’s not all gloppy sweet.” In Hong Kong, a true Cantonese sweet-and-sour pork was the predecessor of the overly sweet versions served today in many Chinese-American restaurants (I’m sure you’ve had one or two?). Milk Street created this recipe by combining the attributes of the best ones.

Though the pork typically is deep-fried, it is kept lighter by pan-frying it in just ¼ cup of oil to crisp a thin cornstarch coating. Traditional versions are flavored with hawthorn berries, a crabapple-like fruit. To approximate the flavor of hawthorn berries, use apple jelly—it provides fruitiness, sweetness and a little body to the glaze-like sauce.

Finally, a little MSG amplifies the savoriness, but it’s optional. A 12- to 14-inch wok is the best pan to use, but a 12-inch skillet works, too. If using a skillet, cook the pork in a single batch instead of two.

Don’t use canned pineapple. Milk Street tasted versions in Hong Kong made with canned fruit and they claim the flavor and texture fell flat. Also, be sure the sauce is adequately reduced and thickened before returning the pork to the pan. If it is too thin, its flavor will be diluted and it won’t cling properly to the pork and vegetables.

We were definitely a little skeptical of the level of sweetness with ketchup, sugar and pineapple, but while there was a hint of sweetness, it was by no means cloying. A few changes that we made? Instead of a small red onion, we used a large one; and the amount of fresh pineapple chunks* was more like 3 cups worth.

We both love stir-fries because they are usually quick and contain a lot of vegetables. This recipe has now earned a well-deserved spot in the top ten best of all stir-fries!

Cantonese Sweet-and-Sour Pork

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 – 1¼ lbs. boneless country-style pork spareribs, cut into ¾- to 1-inch pieces
  • 4 Tbsp. white sugar, divided
  • 3 Tbsp. soy sauce, divided
  • 3/4 tsp. MSG, divided (optional)
  • Kosher salt and ground black pepper
  • 1/2 cup unseasoned rice vinegar
  • 1/4 cup apple jelly
  • 2 Tbsp. ketchup
  • 1/4 cup cornstarch
  • 1/4 cup grapeseed or other neutral oil
  • 1½ cups fresh pineapple chunks* (¾- to 1-inch pieces)
  • 1 small red onion, cut into 1-inch pieces
  • 1 medium red, orange, yellow or green bell pepper, stemmed, seeded and cut into 1-inch pieces

Directions

  1. In a medium bowl, combine the pork, 1 tablespoon of the sugar, 1 tablespoon of the soy sauce, ½ teaspoon of the MSG (if using), ¼ teaspoon salt and ¾ teaspoon pepper. Mix until the pork is thoroughly coated; set aside at room temperature for 30 minutes (for longer storage, cover and refrigerate for up to 2 hours).
  2. Meanwhile, in a small bowl, whisk together the remaining 3 tablespoons sugar, remaining 2 tablespoons soy sauce, remaining ¼ teaspoon MSG (if using), vinegar, apple jelly, ketchup, ¼ teaspoon salt and ½ teaspoon pepper; set aside until ready to use.
  3. When you are ready to cook, sprinkle the cornstarch over the pork and mix until evenly coated. In a 12- to 14-inch wok over high, heat the oil until barely smoking. Add half of the pork, separating the pieces and distributing them in an even layer. Cook, undisturbed, for 1 minute. Stir, then cook, stirring occasionally, until crisp and deeply browned on all sides, 5 to 7 minutes. Using a slotted spoon, transfer to a large plate and set aside. Using the oil remaining in the wok, cook the remaining pork in the same way and transfer to the plate. Pour off and discard all but 1 tablespoon of the oil.
  4. Return the wok to high and heat the oil until barely smoking. Add the pineapple, onion and bell pepper; cook, stirring once or twice, until spottily charred but still crisp, about 2 minutes. Transfer to another plate and set aside.
  5. Pour the sauce mixture into the wok and bring to a boil over medium-high. Cook, whisking to combine and to scrape up any browned bits, until the sauce is thick and syrupy and forms large bubbles across the entire surface, 5 to 7 minutes.
  6. Return the pork to the pan and cook, stirring and tossing, until well glazed, 2 to 3 minutes. Return the vegetable mixture and cook, tossing, until well coated, 1 to 2 minutes. Off heat, taste and season with salt and pepper.

http://www.lynnandruss.com

Recipe adapted by Courtney Hill for Milk Street

Haitian Chicken in Sauce (Poul Nan Sos)

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For this ultra-flavorful dish, the chicken is marinated overnight with onions, garlic, thyme, chiles, and citrus before it’s stewed with loads of bell peppers. The meltingly tender puddle of bell peppers collapses into a nest of lusciousness as they simmer under the chicken pieces.

According to Chef/Author Gregory Gourdet “The meat is marinated overnight with onions, garlic, thyme, and chiles along with citrus, which is rubbed forcefully onto the chicken to access the fragrant oils. After the meat takes on all that flavor, it’s stewed with the marinade and loads of bell peppers for a satisfying, thrilling stew.”

About the hot pepper choice: The heat level of any given pepper can vary widely, but Scotch bonnet and habanero peppers both generally register between 100,000 and 350,000 Scoville units. Scotch bonnets, which tend to be sweeter and have distinct citrus notes, are the traditional choice for Haitian chicken stew, but the closely related habanero makes a fine substitution. In the end, there was barely any heat from these peppers, but they added a nice subtle nuance of flavor.

While this dish isn’t particularly difficult or time-consuming to prepare, the chicken does require a long marination, so you’ll need to plan ahead. Allow anywhere from 12 to 48 hours for the chicken to absorb all those flavors in the fridge. When it comes time to cook the meat, be sure to reserve both the marinade’s liquid and solids, which will be incorporated back in later.

You definitely need a bed of rice or something to help soak up all of the liquid (we served with a side of rice and beans). In fact, it may be wise to reduce the amount of chicken broth from 2 cups down to 1 cup, which is indicated below*. After all, more liquid comes from the marinade, and moisture that comes from the peppers and chicken.

So unbelievably good!!

Haitian Chicken in Sauce (Poul Nan Sos)

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

Marinade

  • 3 lbs. bone-in chicken thighs (drumsticks optional), patted dry (we used all thighs)
  • 3 Tbsp. kosher salt
  • 1 juicy orange, halved
  • 1 juicy lime, halved
  • 1 juicy lemon, halved
  • 2 medium yellow onions, halved and thinly sliced
  • 8 garlic cloves, sliced
  • 2 Scotch bonnet or habanero chiles, cut in half and sliced thin
  • 1/4 cup fresh thyme leaves

Stew

  • 1/3 cup extra-virgin olive oil
  • 1/2 cup tomato paste
  • 1 Tbsp kosher salt
  • 2 red bell peppers, seeded and deveined, cut into long, thin slices
  • 2 yellow bell peppers, seeded and deveined, cut into long, thin slices
  • 1 cup chicken stock*, salted homemade or store-bought
  • Small handful roughly chopped parsley sprigs, for serving

Directions

  1. Put the chicken pieces in a large bowl and season with the salt. Squeeze the citrus halves over the chicken, then spend a minute or so rubbing the cut sides of the citrus against the chicken. Add the onions, garlic, chile, and thyme and toss well, rubbing the chicken as you do. Cover and marinate in the fridge for at least 12 hours or up to 48 hours. (We marinated 27 hours.)
  2. Preheat the oven to 375°F. Remove the chicken from the marinade, guiding any stuck-on aromatics back into the bowl. Set a strainer over a small mixing bowl. Pour the marinade through the strainer, reserving the solids and liquid. Pat the chicken very dry with paper towels.
  3. Heat the oil in a wide, heavy ovenproof pot (such as a 3 1/2-quart braiser) over medium-high heat just until shimmery. Cook the chicken, skin-side down, occasionally turning the drumsticks but not the thighs, until the skin is deep brown, about 8 minutes. (It may take two batches so that the chicken browns instead of steams.) Transfer the chicken pieces to a plate.
  4. Reduce the heat to medium-low, add the tomato paste and salt, and cook, stirring often, until it turns several shades darker, about 3 minutes. Add the bell peppers and the reserved solids from the marinade; cook, stirring occasionally, until the peppers soften slightly and take on a little color, about 8 to 10 minutes.
  5. Return the chicken to the pan, skin side up and in a single layer nestled into the peppers, arranging the pile of peppers, onions, and other aromatics around the chicken. Then evenly pour in the reserved liquid from the marinade along with the stock. Cook in the oven, basting every 15 minutes to coat the chicken with the peppers and sauce, until the sauce has thickened slightly and the meat pulls off the bone with a gentle tug from a fork, about 1 hour. Garnish with the parsley and serve over rice and beans.

http://www.lynnandruss.com

Adapted fro a recipe by Gregory Gourdet for Food & Wine

Beef Tagine with Green Beans and Olives

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Even though it is labeled a tagine, it’s not cooked in one. This hearty tagine is a staple family meal in many Moroccan homes, cooked in the traditional m’qualli style with garlic, ground ginger and ground turmeric. The comforting, earthy flavors of the meat, spices and green beans create a satisfying dinner perfect for sharing or meal prepping.

The cozy, fragrant stew is packed with pops of flavor from tangy preserved lemon and briny olives. The green beans are added towards the end when the meat is almost cooked. For a variation, consider substituting or adding peas and/or chopped carrots (see Tip). We added both peas and carrots.

This dish is supposed to take 2 1/4 hours from start to finish. *We decided to use our pressure cooker and therefore cut the total time down to one hour. What we neglected to do was reduce the amount of liquid, because when you use a pressure cooker, none of the moisture evaporates. Next time we will add less liquid to start with, then remove the ingredients with a slotted spoon to another bowl. Add a cornstarch slurry to thicken the sauce and pour it over the meat and vegetables in the bowl.

In addition, we would brown the seasoned (salt and pepper) meat chunks on all sides in shimmering oil in the Dutch oven first; in batches so as not to steam the beef. Remove the beef to a side plate, turn the heat to medium-low and add the onions, garlic and seasoning…

TIP: If making a variation on this recipe using peas and carrots, add the carrots about the same time as the green beans, and add the peas when the other vegetables are tender, cooking them for a few minutes.

To enhance the Moroccan profile, serve over couscous, We decided on garlicky mashed potatoes, because we needed to use up our spud supply. All of our changes are noted in the recipe below.

Beef Tagine with Green Beans and Olives

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. olive oil
  • 2 medium onions, diced (about 3 cups)
  • 3 garlic cloves, minced or pressed
  • 1 tsp. ground turmeric
  • 1 tsp. ground ginger
  • 1 small pinch saffron (optional)
  • Fine sea salt and black pepper
  • 2½ lbs. boneless beef chuck or other stewing beef, trimmed of excess fat and cut into 2-inch pieces
  • ¾ cup vegetable or beef stock, or water, plus more if needed
  • 1 cup cilantro leaves and tender stems, finely chopped, plus more for serving
  • 1½ lbs. green beans, trimmed
  • 2 carrots peeled and cut into 1/2-inch rounds
  • 2 to 3 Tbsp. seeded and finely chopped preserved lemon (about ½ lemon), plus more to taste
  • ½ cup pitted Castelvetrano or Kalamata olives, and peas (if using)
  • Bread, for serving

Directions

  1. Heat oil in a large Dutch oven over medium. Add the beef, cook, stirring occasionally, until the meat is lightly browned on all sides, about 7-8 minutes. Remove to a plate.
  2. Add onions, garlic, turmeric, ginger, saffron (if using), ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring frequently, until the onions begin to soften, 5 to 7 minutes.
  3. Return meat to pot, add stock (or water) and cilantro, and bring to a boil over high heat.
  4. Cover the pot, adjust heat to low and simmer for about 1½ hours, until the beef has partially softened (when pressed with a fork it should feel soft but not fall apart).
  5. Stir in the green beans, carrots and preserved lemon, adjust heat to high and bring to a boil. The green beans should be partially submerged in the liquid; add stock or water as needed. Turn down to low, cover and simmer until the green beans and carrots are tender, 15 to 20 minutes. Stir occasionally to make sure the beans cook evenly.
  6. Taste and add more preserved lemon or salt as necessary. Garnish with olives and more cilantro, and serve with bread.

http://www.lynnandruss.com

Recipe by Nargisse Benkabbou for NYTimes Cooking

Vegan Dan Dan Noodles With Eggplant

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Sichuan dan dan noodles are traditionally made with ground pork, a spicy sauce and sui mi ya cai, or pickled vegetables, but this vegan version features pan-fried eggplant in place of the meat.

Cutting the eggplant into relatively chunky pieces and covering the pot with a lid while cooking is the key to achieving the right texture: It locks in moisture, ensures that the pieces don’t fall apart, and allows the flesh to become tender and smoky. Once tossed with the noodles and sauce, the eggplant breaks up and becomes creamy. If you don’t have tahini, you can substitute it with smooth peanut butter (our choice) or almond butter.

NOTE: You can also use egg noodles but the dish will no longer be vegan.

Vegan Dan Dan Noodles With Eggplant

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the Sauce

  • 3 Tbsp. soy sauce
  • 3 Tbsp. black or rice vinegar
  • ¼ cup tahini (or Chinese/Japanese sesame paste)
  • 2 garlic cloves, peeled and finely grated or chopped
  • 1 (1-inch) piece of ginger, peeled and finely grated or chopped (about 1 Tbsp.)
  • 2 to 3 Tbsp. chile oil, chile crisp or doubanjiang
  • 2 tsp. granulated sugar

For the Noodles

  • 1 large eggplant (about 1¼lbs.), trimmed
  • Kosher salt (such as Diamond Crystal)
  • 12 oz. dried thin wheat noodles (see Note)
  • Neutral oil, such as canola or vegetable
  • 1 Tbsp. soy sauce
  • Black pepper
  • ½ tsp. ground Sichuan peppercorns (optional)
  • 2 scallions, white and green parts separated and finely sliced
  • A generous pinch of granulated sugar
  • Handful of cilantro leaves
  • 1 cup dry, unsalted roasted peanuts, roughly chopped
  • Chile oil or chile crisp, for serving

Directions

  1. Make the sauce: Combine the soy sauce, black or rice vinegar, tahini, garlic, ginger, chile oil and granulated sugar in a bowl, and whisk to combine. Set aside.
  2. Slice the eggplant crosswise into ¾-inch-thick circles, then cut each circle into 1½- to 2-inch pieces. (They should be quite chunky.)
  3. Bring a large pot of salted water to boil. Add the noodles and cook according to package instructions until al dente. Reserve ½ cup of the cooking water, then drain the noodles, rinse just for a few seconds to remove some of the starchy water (they should still be hot), and allow them to drain.
  4. Meanwhile, cook the eggplant: Heat a wok or large, deep-sided skillet over medium-high. When hot, add 2 tablespoons of neutral oil along with the eggplant, soy sauce, 1 teaspoon of salt and a pinch of black pepper, and toss well to combine. Cover with a lid and cook for 6 to 7 minutes, tossing every 60 seconds. If it starts to burn, reduce the heat to medium. The eggplant is ready when it is caramelized and cooked all the way through but still intact. (Don’t let it get mushy.) Remove the lid, sprinkle with the ground Sichuan peppercorns (if using), the white parts of the scallions and the sugar, and season with ½ teaspoon of salt and a pinch of black pepper. Toss for 30 seconds and then turn off the heat.
  5. Add the reserved noodle cooking water to the bowl of sauce and whisk to combine. Divide the sauce among four serving bowls.
  6. Divide the noodles among the four bowls, on top of the sauce. Finish each bowl with eggplant, scallion greens, a few cilantro leaves and some peanuts.
  7. To eat, toss everything together so that the noodles and eggplant are well coated in the sauce. Serve topped with chile oil or crisp.

http://www.lynnandruss.com

Recipe by Hetty Lui McKinnon for NYTimes Cooking

Colima-Style Shredded Braised Pork

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OK, this is definitely a keeper! If shredded pork is your thing, than this recipe needs to get on your short list ASAP. Milk Street Magazine cites: “The state of Colima on the western coast of Mexico is home to the pork dish called tatemado de Colima. Dried chilies, spices and aromatics, all blended to a smooth puree, are key flavorings, but a defining ingredient, other than the pork itself, is vinegar. In chef Paola Briseño-González’s version, her recipe uses a generous amount of smooth-tasting, subtly sweet coconut vinegar, a common ingredient in the coconut-producing region of Colima, and after slow-cooking the pork, she shreds the meat and mixes it with the braising liquid.”

The flavors are rich and porky but deliciously balanced by the tangy vinegar and fresh ginger, whose sharpness disappears into the mix. Milk Street adapts González’s recipe, and in doing so, found widely available rice vinegar to be a decent alternative to coconut vinegar. Braise in the oven, where the heat is steady and all-encompassing; the meat will do a fine job of soaking up the seasonings after it is shredded. The pork is briefly broiled after braising to develop deep browning, so you will need a broiler-safe Dutch oven for this recipe.

Pungent, flavorful, enticing, and delicious—this “tatemado de Colima” makes for a huge batch of succulent, juicy meat perfect on its own with a fork—or on top of some tortillas, tostada style. Now you have a dish that blows past everyday barbecue. Serve the shredded pork with rice and beans, or make tacos with it, offering shredded cabbage, chopped onion and lime wedges alongside. It’s low-carb if eaten without tortillas.

Word to the Wise: Don’t use an uncoated cast-iron Dutch oven, even if it is well seasoned. The acidity of the vinegar may react with the metal, resulting in a tinny, “off” flavor. However, an enamel-coated Dutch oven is fine.

Colima-Style Shredded Braised Pork

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

  • 4 large (1¼ oz.) guajillo chilies, stemmed and seeded
  • 5-7 lb. bone-in pork butt or pork shoulder roast
  • 2 cups coconut vinegar or unseasoned rice vinegar
  • 1 cup coconut milk
  • 1/3 cup roughly chopped peeled fresh ginger
  • 9 medium garlic cloves, smashed and peeled
  • 3 bay leaves
  • 1 Tbsp. tomato paste
  • 1/2 tsp. coriander seeds
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. white sugar
  • Kosher salt and ground black pepper

Directions

  1. In a small saucepan, combine the chilies and enough water to cover by about 1 inch. Bring to a boil over medium-high, pressing on the chilies to submerge them. Remove from the heat, cover and let stand until the chilies are fully softened, 15 to 20 minutes. Meanwhile, using a sharp knife, score the fat side of the pork roast with a 1-inch crosshatch pattern. Set the pork scored side up in a large enamel-coated Dutch oven.
  2. Using a slotted spoon, transfer the chilies to a blender; discard the soaking water. Add the vinegar, coconut milk, ginger, garlic, bay, tomato paste, coriander, cumin, sugar, 1 tablespoon salt and 1 teaspoon pepper. Blend until smooth, about 1 minute. Pour the puree over the pork and rub it into the meat, then cover the pot.
  3. Heat the oven to 325°F with a rack in the lower-middle position. When the oven comes up to temperature, place the pot in the oven and cook until a skewer inserted into the center of the pork meets no resistance, 4½ to 5½ hours.
  4. Remove the pot from the oven and heat the broiler. Return the pot, uncovered, to the oven and broil until the surface of the pork is deeply browned, 2 to 4 minutes. Transfer the pork to a large bowl and set aside. Tilt the pot to pool the braising liquid to one side, then use a wide spoon to skim off and discard fat from the surface, leaving just a couple tablespoons for flavor. You should have between 2 and 4 cups defatted braising liquid; if you have more than 2 cups, set the pot over medium-high, bring the liquid to a rapid simmer and cook, stirring occasionally, until reduced to about 2 cups. Meanwhile, shred the pork into large bite-size pieces, discarding the bone and excess fat.
  5. Return the shredded pork to the pot and stir to combine with the braising liquid. Cover and cook over medium-low, stirring occasionally, just until heated through, 5 to 8 minutes, then taste and season with salt and pepper.

http://www.lynnandruss.com

Recipe adapted by Courtney Hill for Milk Street

Spaghetti with Fresh Soppressata

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One look at the long list of ingredients and you may well just thumb past this recipe. But we’ll tell you it was well worth the effort and time.

Store-bought Italian sausage gets a wine and fennel infusion to make fresh soppressata, which is the base for this pasta’s fresh and flavorful tomato sauce. The sauce is robust with a savory, fresh acidity, and the meat is tender and juicy.

You might associate soppressata with a charcuterie board (that was my initial reaction) but this comforting pasta is inspired by a family tradition of fresh sausage-making. In this recipe, store-bought Italian sausages are marinated in white wine to make fresh soppressata, which is the base for this pasta’s fresh and flavorful tomato sauce. A heap of spaghetti clings to the garlicky, sausage-laden sauce in an easy and impressive meal made to serve a small crowd. 

Most soppressata you’ll encounter is a dry, cured pork-based salami from southern Italy that is often — but not always — a little spicy. In this recipe, fresh soppressata is made by marinating uncooked sweet Italian sausage in white wine and adding spices like fennel, black pepper, and crushed red pepper.

We allowed 6 hours for the meat mixture to marinade, ensuring those flavors would have enough chance to meld.

Spaghetti with Fresh Soppressata

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 4 garlic cloves, grated (about 1 Tbsp.)
  • 1 1/3 cups dry white wine, divided
  • 1 lb. sweet Italian sausage, casings removed
  • 1 tsp. ground fennel
  • 1/2 tsp. black pepper
  • 1/2 tsp. crushed red pepper
  • 1/4 cup extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 28-oz. can whole peeled tomatoes, undrained and crushed
  • 1 14.5-oz. can whole peeled tomatoes, undrained and crushed
  • 1/8 tsp. kosher salt
  • 1 lb. uncooked spaghetti
  • 2 oz. Parmigiano-Reggiano cheese, grated
  • 1/4 cup chopped fresh basil, plus small leaves for garnish
  • 1 cup chopped fresh flat-leaf parsley, plus more for garnish

Directions

  1. Stir together garlic and 1/3 cup wine in a large bowl. Add sausage, fennel, black pepper, and crushed red pepper; stir well to combine. Cover and refrigerate for at least 1 hour or up to 12 hours.
  2. Heat oil in a large, deep, 12″ or larger skillet over medium until shimmering. Increase heat to high, and add sausage mixture; cook, stirring occasionally to break up clumps, until lightly browned, 6 to 7 minutes.
  3. Stir in onion, carrot, and celery; cook, stirring often, until softened, about 4 minutes. Add remaining 1 cup wine; cook, scraping up any browned bits on bottom of the skillet, until wine is nearly evaporated, 5 to 6 minutes.
  4. Stir in crushed tomatoes with juices and salt. Bring mixture to a simmer over high; reduce heat to medium-low, and simmer, stirring occasionally, until thickened and reduced by about half, 30 to 35 minutes.
  5. Bring a large pot of salted water to a boil over high. Add spaghetti; cook according to package directions for al dente, about 8 minutes. Drain pasta, reserving 1/2 cup cooking liquid. Stir spaghetti into sauce in skillet; stir in cheese, basil, and parsley.
  6. Add reserved cooking liquid, 1/4 cup at a time, if needed to thin sauce to desired consistency. Increase heat to medium-high; cook, stirring often, until sauce clings to pasta, about 2 minutes. Garnish with additional basil and parsley. Serve hot.

http://www.lynnandruss.com

Recipe by Andrew Carmellini for Food & Wine

Roman-Style Chicken Cacciatore

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Cacciatore without tomatoes? As it turns out, it is not always a chunky, tomato-heavy braise. At Piatto Romano in Rome, Milk Street learned how to make the Roman version—an elegant, minimalist dish bright with the acidity of white wine and vinegar and heady with rosemary, garlic and anchovies, not a tomato in sight. (And you would never know there were anchovies in it.)

With so few ingredients, deeply searing the bone-in, skin-on pieces is necessary for developing rich flavor. A quick sauté of aromatics followed by a deglazing with a full bottle of a light, dry white wine forms the cooking liquid that becomes the fabulous sauce.

To preserve the chicken’s browning during braising, the pieces are only partially submerged in liquid and cooked, uncovered, to completion in a 450°F oven; the dry heat keeps the skin crisp and caramelized even as the liquid simmers in the bottom of the pan. (You will need an oven-safe 12-inch skillet for this recipe.)

A good measure of white wine vinegar and minced rosemary finishes the dish, adding a surge of tartness and herbal notes to keep the flavors vibrant. This cacciatore is best with a starchy side, such as crusty bread, polenta or mashed potatoes. We served ours with garlic and rosemary-infused mashed potatoes, and a side of roasted carrots and Brussels sprouts.

What a tremendous weeknight meal that can just as well be the feature of an intimate dinner party. Adding the final zip of vinegar is just the right balance of acid.

Don’t forget to lower the heat before adding the wine. This helps prevent fiery flare-ups if the wine splashes out of the skillet.

Instead of chicken pieces, we used a whole chicken, cut it up and saved the remaining body parts (neck, back, heart, etc.) to add to our “body bag” of frozen chicken parts for future homemade stock.

Roman-Style Chicken Cacciatore

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

Ingredients

  • 3-4 lb. bone-in, skin-on chicken thighs or breasts, trimmed and patted dry
  • Kosher salt and ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 6 – 8 oil-packed anchovy fillets, patted dry
  • 6 medium garlic cloves, minced
  • 3 5-inch rosemary sprigs, plus 1 tsp. minced fresh rosemary, reserved separately
  • 1/4 tsp. red pepper flakes
  • 750 mL bottle dry white wine, such as pinot grigio or frascati
  • 1/4 cup white wine vinegar

Directions

  1. Heat the oven to 450°F with a rack in the middle position. If the chicken breasts are larger than about 12 ounces each, cut them in half crosswise. Season the chicken all over with salt and pepper.
  2. In a 12-inch oven-safe skillet over medium-high, heat the oil until shimmering. Add the chicken skin-side down and cook until golden brown on both sides, 8 to 10 minutes, flipping the pieces halfway through. Transfer to a large plate; set aside.
  3. To the skillet over medium, add the anchovies, garlic, rosemary sprigs and pepper flakes. Cook, stirring, until the anchovies have broken down and the mixture is fragrant, about 1 minute. Reduce to low, then slowly add the wine. Bring to a simmer over medium-high and cook, scraping up the browned bits, until the wine has reduced by about half, 8 to 10 minutes.
  4. Return the chicken skin-side up to the pan and add the accumulated juices. Transfer to the oven and cook until a skewer inserted into the thickest part of the chicken meets no resistance, 12 to 15 minutes.
  5. Remove the skillet from the oven (the handle will be hot) and set it on the stovetop. Transfer the chicken, skin side up, to a deep platter. Remove and discard the rosemary sprigs from the skillet. Add the minced rosemary and vinegar to the liquid in the skillet; bring to a simmer over medium-high. Cook, stirring, until reduced by about half, about 5 minutes. Remove from the heat, then taste and season with salt and black pepper. Spoon the sauce over and around the chicken.

http://www.lynnandruss.com

Adapted from a recipe from Courtney Hill for Milk Street

Pork and Porcini Meatballs

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When the cooler weather starts hanging around for good, we gravitate away from al fresco dining and grilled fare to comfort food meals such as braises, casseroles, and roasted meats with sides of mashed potatoes and gravy.

Then there are meatballs. Those round succulent tasty balls of ground meat packed with a variety of herbs and spices. This Pork and Porcini Meatballs recipe was by Nancy Oakes for a recent Food & Wine magazine.

Her original recipe called for fresh or frozen porcini mushrooms, neither of which we have ever seen in our plethora of local supermarkets. Therefore, we went with dried porcinis that had to be reconstituted. That liquid was then used in place of the 1/4 cup of water*. You can buy a half (.5) ounce clamshell package of the funghi which is the perfect amount. Porcini mushrooms are a type of seasonal mushroom known for their meatier texture and rich, nutty flavor. They pop up from late summer into late autumn, peaking between September and October.

Also, the meatballs are supposed to be covered and refrigerated for 1, or up to 24 hours. We didn’t have that time, so we placed the rimmed baking sheet in the **freezer for 12-15 minutes. Then popped them directly into the heated oven.

The Hubs said that he liked the meatballs so much that they will now be our default meatballs, and are very versatile as to what you can do with them.

One recipe reviewer commented “These meatballs have a lingering savoriness, a heady aroma, and a juicy center. The porcini mushrooms add in a nuanced savoriness, and the cheeses add to that. The meat is so tender.”

Pork and Porcini Meatballs

  • Servings: 28 meatballs
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. plus 2 tsp. olive oil, divided, plus more for serving
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 1/4 cup chopped fresh or frozen porcini mushrooms
  • 1 garlic clove, finely chopped
  • 3/4 cup panko
  • 2 oz. Parmesan cheese, grated (about 1/2 cup), plus more for serving 
  • 2 oz. Pecorino Romano cheese, grated (about 1/2 cup)
  • 2 Tbsp. chopped fresh flat-leaf parsley, plus more for garnish
  • 2 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh mint
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 lb. ground pork
  • 1 large egg, beaten
  • 1/4 cup water* or use some of the liquid from the reconstituted porcinis
  • Cooked polenta or orzo, for serving

Directions

  1. Preheat oven to 400°F. Heat 1 tablespoon oil in a medium skillet over medium-low. Add onion, mushrooms, and garlic; cook, stirring often, until onion is softened, 5 to 6 minutes. Remove from heat; let cool 5 minutes.
  2. Stir together panko, Parmesan, Pecorino Romano, parsley, rosemary, mint, salt, and pepper in a large bowl until combined. Stir in pork, egg, and cooled onion mixture until thoroughly combined. Slowly add 1/4 cup water, stirring until incorporated. Cover mixture, and refrigerate at least 1 hour or up to 24 hours. **We didn’t have the time, so we put the sheet pan of meatballs in the freezer for about 12 minutes.
  3. Line a large rimmed baking sheet with aluminum foil; coat with remaining 2 teaspoons oil. Shape pork mixture into 28 (1-ounce) meatballs; transfer to baking sheet. Bake in preheated oven until an instant-read thermometer inserted in center of meatball registers 160°F, 15 to 17 minutes.
  4. Serve meatballs over polenta; drizzle with additional olive oil. Sprinkle with Parmesan and parsley; serve hot.

http://www.lynnandruss.com

Adapted from a recipe by Nancy Oakes for Food & Wine Magazine

One-Pot Chicken and Rice with Caramelized Lemon

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There are so many fabulous chicken recipes out there, and this is yet another winner to add to the list. This simple one-pot chicken and rice dish is topped with caramelized lemon slices that add sweet flavor and texture.

Thin slices of lemon are cooked in chicken fat and oil until their pulp dissolves, their pith sweetens and their rind softens to the point of being edible. Briny Castelvetrano olives and herby dried oregano are wrapped up in creamy rice and topped with juicy chicken thighs. Fresh parsley and a squeeze of fresh lemon juice on top before serving add brightness and crunch. 

What did we do differently? Increased the number of thighs from 4 to 6; cut 1 and 1/2 lemons into quarter-inch slices, and flipped those slices for an additional minute to caramelize both sides. Added about 1/2 cup more of the olives. Finally, we decreased the amount of rice to 1 1⁄2 cups, and reduced the chicken broth to 3 cups. And if at all possible, try to use homemade chicken stock which adds so much more chickeny flavor.

All of the prep and cooking time added 15 to 20 minutes longer than the noted 55* minutes, so keep that in mind when starting the dish.

One-Pot Chicken and Rice with Caramelized Lemon

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 6 bone-in, skin-on chicken thighs, trimmed of extra skin
  • Salt and black pepper
  • 2 tsp. dried oregano
  • Crushed red pepper
  • 2 Tbsp. extra-virgin olive oil
  • 2 lemons, divided
  • 1 cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped
  • 6 garlic cloves, minced
  • 1 medium shallot or ½ medium onion, minced
  • 1 1⁄2 cups long-grain white rice, rinsed
  • 3 cups chicken broth, preferably homemade
  • ¼ cup roughly chopped fresh parsley, for serving

Directions

  1. Heat the oven to 400 degrees. Use paper towels to pat the chicken thighs until dry on all sides. Season the chicken with 1 teaspoon each salt, pepper and dried oregano and a pinch of crushed red pepper.
  2. Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add oil. Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes. Remove from the pot and set aside.
  3. Cut 1 1⁄2 lemons into ¼-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes. Flip over, and caramelize the other side for 1 minute. Remove from the pot and set aside.
  4. Add the olives, garlic, shallot and 1 teaspoon each salt, pepper and dried oregano to the pot. Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2 to 3 minutes. Turn the heat up to high, add the rice and broth to the pot, stir to combine and cover until it comes to a boil, about 5 minutes.
  5. Remove the pot from heat, add the browned chicken thighs on top of the rice, skin side up, then cover the chicken thighs with the lemon slices. Place the pot, covered, into the oven and bake until the rice and chicken are fully cooked, 25 to 30 minutes. Serve topped with fresh parsley and a squeeze of lemon juice.

http://www.lynnandruss.com

Adapted from a recipe by Dan Pelosi for NYTimes Cooking

Grilled Soy-Basted Chicken Thighs with Spicy Cashews

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The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It’s terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for Sriracha-roasted cashews (we are glad that we did!). They are addictive, and for them you will find many delicious uses.

This dish was so packed with flavor, we couldn’t stop moaning with each bite we took. And we were thrilled to have leftovers for lunch the next day.

Grilled Soy-Basted Chicken Thighs with Spicy Cashews

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

Ingredients

  • ½ cup unsalted cashews
  • 2 Tbsp. Sriracha sauce
  • 3 Tbsp. toasted sesame oil
  • ½ cup plus 3 Tbsp. soy sauce
  • 2 Tbsp. hoisin sauce
  • 1 Tbsp. cracked black pepper
  • Hot sauce, to taste
  • 2½ lbs. skinless, boneless chicken thighs
  • ¼ cup brown sugar (light or dark) or molasses
  • 2 Tbsp. peeled and minced ginger
  • 4 scallions, sliced thin
  • 5 or 6 springs cilantro, tough stems removed and roughly chopped (approximately 2 Tbsp.)

Directions

  1. Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated. Line a small baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, approximately 20 minutes. Carefully remove the nuts from the foil and let cool, then chop roughly and set aside in a small bowl.
  2. Meanwhile, in a large bowl, whisk together sesame oil, ½ cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate until ready to cook.
  3. For the basting sauce, combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
  4. When you are ready to cook the chicken, build a fire in a charcoal grill, leaving about ⅓ of the cooking space free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one burner to high, leaving the others off, then lower cover and heat for 15 minutes.)
  5. Using tongs, remove chicken thighs from marinade and cook, directly over the coals, turning every few minutes, until they are well-browned but not crusty, approximately 8 to 10 minutes. Then, using a pastry brush, begin to baste them with the soy, ginger and sugar mixture, until they develop a lacquer, an additional 8 to 10 minutes, again turning every few minutes. (If chicken threatens to burn, place it over the part of the grill without coals.)
  6. Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve.

http://www.lynnandruss.com

Recipe from Sam Sifton for NYTimes Cooking

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

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The inspiration for a Spanish spin on pork and apples comes from “Tapas: A Taste of Spain in America” by José Andrés. Milk Street’s version 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 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. You will need a 12-inch oven-safe skillet for this recipe. And don’t forget to use an oven mitt or potholder when handling the skillet after removing it from the oven; the handle will be hot.

Nearly all previous reviewers of this recipe said they had, or will next time, double the apple/onion mixture (perhaps even triple it?). That made culinary sense to us, so we went ahead and doubled the sauce from the get-go. And the increased amounts are list under ingredients below.

As to doubling the ingredients for the apple/onion mixture, the recipe indicates to “Add the remaining 2 tablespoons butter and stir until melted” in Step 5. We completely forgot to do so, and that sauce was still divine; although the additional butter would lend more silkiness to the bottom line. Your call…

Serving suggestion: Spoon over mashed garlicky potatoes, parsnip and potato purée or wide egg noodles. We agree it is a company-worthy dish!

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

  • Servings: 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
  • 4 Tbsp. salted butter, divided
  • 2 large, or 3 small yellow onions, halved and thinly sliced
  • 2 Granny Smith apples, peeled, halved, cored and cut into ½-inch-thick wedges
  • 5-7 sprigs thyme
  • 1 cup dry sherry
  • 1/2 cup 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 2 tablespoons 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 2 tablespoons 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

Recipe from Milk Street