Tag Archives: main dish

Steak with Preserved-Lemon-Marinated Tomatoes

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Toss peak heirloom tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear off a nice, well-marbled steak for a dinner for two in no time. The rich, fatty meat is just the right counterpoint to the punchy salad. Returning to this recipe off-season? Opt for cherry tomatoes instead of heirloom.

The Hubs used ghee instead of olive oil in the cast iron pan. Toward the end of searing the steak, he spooned the juices over the meat numerous times. An optional flavor booster was including one large smashed garlic glove and a sprig of fresh rosemary to the scalding skillet, discarding them when steak is ready.

OK, most home cooks are not going to have preserved lemons on hand. We pretty much always do. Preserved lemons are one of those ingredients that sound exotic and hard-to-find but are actually really easy to make. However they do take a few weeks, so if you don’t have the time, there are some good preserved lemon substitutes.

If you have a few hours, you can make a quick, substitute. Just squeeze the juice from a lemon, keeping it for another use. Then finely slice the lemon skins and toss in plenty of fine salt. The finer you slice, the quicker they will ‘preserve’. Stand for at least an hour (preferably longer) then use as per your recipe.

A little lemon zest will add a different type of lemony fragrance to your dish. It will be much milder but better than nothing. But plan ahead, and do try to have the real McCoy preserved lemons for the best results.

Steak with Preserved-Lemon-Marinated Tomatoes

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 1, 1-lb. New York strip steak (1″–1¼” thick)
  • Kosher salt, freshly ground pepper
  • 2 red Thai chiles or 1 red Fresno or jalapeño chile, halved
  • 2 Tbsp. soy sauce
  • 2 Tbsp. thinly sliced preserved lemon, plus 2 tsp. brine
  • 2 Tbsp. extra-virgin olive oil, divided
  • 2 lb. assorted heirloom tomatoes, halved, cut into wedges if large

Directions

  1. Season one 1-lb. New York strip steak (1”–1¼” thick) all over with kosher salt and freshly ground pepper and let sit 15 minutes.
  2. Meanwhile, whisk 2 red Thai chiles or 1 red Fresno or jalapeño chile, halved, 2 Tbsp. soy sauce, 2 Tbsp. thinly sliced preserved lemon, 2 tsp. lemon brine, and 1 Tbsp. extra-virgin olive oil in a large bowl to combine. Add 2 lb. assorted heirloom tomatoes, halved, quartered if large, and toss to coat. Chill tomato mixture until ready to use.
  3. Heat a dry large cast-iron skillet over medium-high until very hot. Drizzle remaining 1 Tbsp. extra-virgin olive oil over steak; rub all over to coat evenly. Cook, turning every 2 minutes or so, until deeply browned and an instant-read thermometer inserted into the thickest part registers 120°, 8–10 minutes for medium-rare. Transfer to a cutting board, tent with foil, and let rest 10 minutes.
  4. Slice steak against the grain ¼” thick. Add steak to marinated tomato mixture and toss to coat. Using a slotted spoon, transfer steak and tomatoes to a platter and drizzle some of the marinade remaining in bowl over (discard the rest). Season with pepper.

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Recipe by Zaynab Issa for Bon Appétit

Mustardy Grilled Cabbage and Kielbasa

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Mustard and sausage lovers, this one’s for you. Smoky kielbasa and charred-but-still-crisp cabbage, all drizzled with a bright mustardy dressing, become a full, bulked-up meal thanks to seasoned small potatoes.

When wrapped in a foil packet, the potatoes become perfectly tender in just under half an hour on the grill, making them a simple addition to any dinner you’re already lighting a fire for. Don’t be shy about showering on dill at the end—the herb brings some welcome freshness to the plate.

In place of kielbasa, we used Butifarra which we had on hand. In order not to burn items to a crisp, if you have a hot grill like we do, keep it at medium heat. We also increased mayo-mustard mixture by 50%, and flipped the potato package halfway through grilling.

*In the end, the cabbage was still a bit tough. For a softer experience, quarter the head of cabbage thru core. Put the quarters in a bowl with some water, cover and microwave on high for 3-4 minutes to soften. Then, cut into wedges…

Mustardy Grilled Cabbage and Kielbasa

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Vegetable oil (for grill)
  • 1 lb. small red potatoes, halved, quartered if larger
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
  • ½ tsp. garlic powder
  • ½ tsp. smoked paprika
  • 4 Tbsp. plus 1 tsp. extra-virgin olive oil, divided
  • Freshly ground pepper
  • 1 Tbsp. mayonnaise
  • 1 Tbsp. Dijon mustard
  • 3 Tbsp. whole grain mustard, divided
  • 1 small head of savoy cabbage, cut through core into 2”–3”-thick wedges (*see above head note)
  • 12-oz. kielbasa links, halved lengthwise
  • 3 Tbsp. apple cider vinegar
  • Torn dill (for serving)

Directions

  1. Prepare a grill for medium-high heat; oil grate with vegetable oil. Combine 1 lb. small red potatoes, halved, quartered if larger, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. garlic powder, ½ tsp. smoked paprika, and 3 Tbsp. extra-virgin olive oil in a medium bowl, season generously with freshly ground pepper, and toss to combine. Scrape out onto a large sheet of foil; reserve bowl. Bring foil edges together to make a packet; crimp to seal tightly. Place on grate; cook potatoes until tender, 25–28 minutes, turning halfway through.
  2. Whisk 1 Tbsp. mayonnaise, 1 Tbsp. Dijon mustard, 1 Tbsp. whole grain mustard, and 1 Tbsp. extra-virgin olive oil in reserved bowl to combine. (We suggest you increase this mixture by 50%) Rub mayonnaise mixture over 1 small head of savoy cabbage, cut through core into 2″–3″-thick wedges, working between leaves; reserve bowl. Grill cabbage, turning halfway through, until tender and both cut sides have deep brown marks, 7–9 minutes. Transfer to a platter.
  3. Grill kielbasa, turning halfway through, until charred in spots, about 10 minutes. Transfer to same platter.
  4. Whisk 3 Tbsp. apple cider vinegar, remaining 2 Tbsp. whole grain mustard, and remaining 1 tsp. extra-virgin olive oil in reserved bowl. Set dressing aside.
  5. Arrange potatoes on top of kielbasa and cabbage. Drizzle reserved dressing over. Scatter torn dill on top and season with more pepper.

To make without a grill: Preheat oven to 400°. Spread seasoned potatoes out on a foil-lined rimmed baking sheet; roast until just tender enough to pierce with a knife, 25–30 minutes. Remove from oven. Heat broiler. Add dressed cabbage and kielbasa to baking sheet with potatoes; broil, turning halfway through, until cabbage is tender and charred in spots and kielbasa is browned, 10–14 minutes.

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Adapted from a recipe by Kendra Vaculin for Bon Appétit

Sweet-and-Tangy Chicken Thighs and Couscous

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The perfect dinner, using the freshest garden ingredients, with a real WOW factor! We are talking the ultimate summer on a platter meal. We all could use a back-pocket chicken recipe, and this pantry-friendly version lives up to its name. The vinegary marinade leans on spice-cabinet stalwarts to make a quick brine that delivers juicy meat with a sweet-and-tangy finish in just 15 minutes (even better if you have time for an overnight soak).

You can get started on a simple seasonal Israeli couscous salad while the marinade does its thing. The grill takes care of both the corn and chicken here, but Bon Appétit says if you don’t have access to a grill (or would like to enjoy this year-round), your trusty broiler can achieve the same char for both ingredients. However you cook the chicken, be sure to give the thighs some time to rest before slicing.

As several reviewers claimed that the couscous was too bland, we added flavor by using homemade chicken stock in place of water. And a time saver during dinner prep, make marinade the night before and add the chicken to the marinade the morning of.

Sweet-and-Tangy Chicken Thighs and Couscous

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. sugar
  • ¼ cup plus 1 Tbsp. apple cider vinegar or red wine vinegar
  • 1 Tbsp. plus ½ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, divided, plus more
  • 1 Tbsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. paprika
  • 3 Tbsp. extra-virgin olive oil, divided, plus more for brushing
  • 1½ lb. skinless, boneless chicken thighs (about 6)
  • 1 cup Israeli couscous
  • 1 1⁄4 cups chicken or vegetable stock, preferably homemade
  • Vegetable oil (for grill)
  • 2-3 medium ears of corn, shucked
  • 12-15 oz. cherry tomatoes, halved
  • Freshly ground pepper
  • 1 lemon
  • Basil leaves, for serving

Directions

  1. Whisk 3 Tbsp. sugar, ¼ cup apple cider vinegar or red wine vinegar, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a small bowl until sugar and salt are mostly dissolved. Whisk in 1 Tbsp. onion powder, 2 tsp. garlic powder, 2 tsp. paprika, and 1 Tbsp. extra-virgin olive oil.
  2. Pour marinade into a large resealable plastic bag. Add 1½ lb. skinless, boneless chicken thighs (about 6), close bag, and turn to coat. Let sit at room temperature 15 minutes, or chill, turning occasionally, up to 12 hours.
  3. Meanwhile, heat 1 Tbsp. extra-virgin olive oil in a medium saucepan over medium-high. Add 1 cup Israeli couscous and cook, stirring to coat, until golden brown, 1–2 minutes. Carefully pour in 1¼ cups water (or preferably homemade chicken or vegetable stock) and add ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; stir well. Bring to a boil; immediately reduce heat to low and cover. Simmer until tender, 8–10 minutes. Remove lid, gently fluff, and let sit to allow excess moisture to evaporate.
  4. Meanwhile, prepare grill for medium-high heat; oil grate with vegetable oil. Brush 2 or 3 medium ears of corn, shucked, with olive oil; grill, turning often, until tender and charred in spots, 3 minutes per side turning 4 times total. Transfer to a cutting board and let cool. Cut kernels from corn cobs in a small rimmed baking sheet.
  5. Remove chicken from marinade, letting excess drip back into bag. Grill, reducing heat or moving to a cooler spot if charring too quickly, until cooked through and well browned, about 5 minutes per side. Each time you turn the chicken, brush with leftover marinade. Transfer to cutting board and let rest 10 minutes.
  6. Add cherry tomatoes, halved, and corn to pot with Israeli couscous and toss to combine. Drizzle in remaining 1 Tbsp. apple cider vinegar or red wine vinegar and 1 Tbsp. extra-virgin olive oil, season with salt and freshly ground pepper, and toss again. Transfer couscous salad to a platter. Finely grate zest from 1 lemon over, then cut lemon into wedges. Season salad with more pepper.
  7. Slice chicken and arrange over salad. Top with basil leaves and serve with lemon wedges.
  8. To make without a grill: Heat broiler. Place a wire rack inside a foil-lined rimmed baking sheet. Brush rack with vegetable oil. Place corn on rack; broil until tender and charred in spots, 8–10 minutes. Transfer to cutting board; let rest. Remove chicken from marinade, letting excess drip back into bag, and arrange, smoother side up, on same rack. Broil, turning once, until golden brown, 12–14 minutes.

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Adapted from a recipe by Hana Asbrink for Bon Appétit

Classic Pork Fried Rice

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Pork Fried Rice is usually a dish we make with leftovers from a pork loin (or tenderloin) dinner. Here, we changed things up a tad by trying this restaurant-quality version from The Woks of Life. The rendition, in contrast to our typical Pork Fried Rice uses only half the amount of eggs, two versus four.

The intended pork meat is supposed to be Chinese BBQ pork (char siu). Char siu originally comes from Cantonese cuisine, and it means “fork roasted”, which is a nod to the traditional cooking method of skewering seasoned pork with long forks, and placing them in an oven or over a fire. It is known for its vibrant red exterior.

If you’ve never had Char Siu before, it’s one of the most tender and juicy balances of savory, sweet pork you might ever have. It’s got umami from various ingredients (like fermented bean curd, hoisin, oyster sauce), a bit of zest from wines, and sweetness from brown sugar and honey. Five spice powder, a popular Chinese ingredient, ties it all together with a distinctive blend of spices. It’s absolutely delicious.

Alas, we did not have any Char Siu, but plan to either make some or buy it at our local Asian foodmart for the next go-around.

Classic Pork Fried Rice

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. hot water
  • 1 tsp. honey
  • 1 tsp. sesame oil
  • 1 tsp. Shaoxing wine (or dry cooking sherry)
  • 1 Tbsp. soy sauce
  • 1 tsp. dark soy sauce
  • 1/4 tsp. white pepper
  • 5 cups cooked Jasmine rice, (add 1 tsp. oil to rice when cooking)
  • 1 Tbsp. oil
  • 1 medium onion, diced
  • 1 Lb. Chinese BBQ pork (char siu), cut into 1/2 inch chunks
  • 1 tsp. salt
  • 1/2 cup bean sprouts
  • 2 eggs, scrambled
  • 2 scallions, sliced

Directions

  1. Start by combining the hot water, honey, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl. This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.
  2. Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). There shouldn’t be any big clumps!
  3. With the wok over medium heat, add a tablespoon of oil and sauté the onions until translucent and then stir in the roast pork. Add the rice and mix well. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. If the rice was made fresh, then you just need to mix until everything is incorporated.
  4. Add the sauce mixture and salt and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.
  5. Toss in your mung bean sprouts, scrambled eggs, and scallions. Mix thoroughly for another minute or two and serve!

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Recipe compliments of Bill from The Woks of Life

Grilled Tandoori Lamb with Cilantro Chutney

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Here, ‘tandoori’ refers to the yogurt-based, aromatically spiced marinade that can be used on grilled, broiled, or baked meat. You can adjust the spices to your own personal preferences. Serve with flatbread or rice and cilantro chutney (recipe below).

It becomes an easy weeknight meal if you prep the lamb in the marinade the night before.

As a side, you may want to pair the lamb with steamed rice, red onion slices, and or grape tomatoes for a pop of color. Since fresh corn was available, we opted for that as our starch. Although optional, the cilantro chutney also adds additional color and a welcome fresh, citrusy taste.

Grilled Tandoori Lamb with Cilantro Chutney

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 cup plain yogurt
  • ½ cup lemon juice
  • ¼ cup finely minced onion
  • 2 cloves crushed garlic
  • 1 Tbsp. freshly grated ginger
  • 2 tsp. garam masala
  • 2 tsp. paprika
  • 1 tsp. ground cumin
  • ½ tsp. turmeric powder
  • ½ tsp. cayenne pepper
  • 2 lbs. boneless lamb shoulder, cut into 2 inch pieces
  • 2 tsp. kosher salt, divided
  • 1 Tbsp. vegetable oil
  • ½ cup chopped cilantro
  • 4 small fresh lemon wedges

Directions

  1. Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.
  2. Toss lamb and salt into marinade; mix until lamb pieces are coated evenly. Cover mixture with plastic wrap and refrigerate overnight, or at least 4 hours.
  3. Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.
  4. Preheat grill for medium heat and lightly oil the grate.
  5. Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.
  6. Garnish with red onions, lemon wedges, and chopped cilantro as desired.

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Recipe courtesy of allrecipes.com

Spicy Cilantro Chutney

Spicy Cilantro Chutney

  • Servings: 2 cups
  • Difficulty: easy
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Ingredients

  • 1 bunch cilantro (about 2 cups), thick stems removed
  • 1 jalapeño, seeded, coarsely chopped
  • 1 garlic clove, smashed
  • 1 tablespoon fresh lime juice
  • 1 tablespoon vegetable oil
  • Kosher salt

Directions

Pulse cilantro, jalapeño, garlic, lime juice, and oil in a food processor until very finely chopped; season with salt. Chutney can be made 2 days ahead.

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Recipe courtesy of Bon Apétit

Flank Steak with Tomato-Eggplant Ragù

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

In Italian cuisine, the word “ragù” refers to a whole category of meat sauces. However, this recipe is a veggie-forward version as an accompaniment to the steak. The original directions instructs you to divide the flank steak into 4 sections and cook it in a pan. *We decided to grill it, about 9-10 minutes total for a medium-rare finish. The meat then sits, covered with foil, for another 10 minutes before slicing.

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

Paired with the first white sweet corn of the season, it was a fabulous meal!

Flank Steak with Tomato-Eggplant Ragù

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ lbs. flank steak, trimmed, halved lengthwise, then crosswise
  • Kosher salt and ground black pepper
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 lb. eggplant, cut into 1-inch chunks
  • 14½ oz. can diced tomatoes
  • 4 medium garlic cloves, minced
  • 2 tsp. dried oregano
  • ¾ tsp. ground cinnamon
  • ½ cup lightly packed fresh mint, chopped
  • 1½ oz. feta cheese, crumbled (about ⅓ cup)

Directions

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

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Recipe adapted from Julia Rackow for Milk Street

Sheet-Pan Chicken with Zucchini and Basil

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Some nights you just don’t feel like putting a whole lot of effort into a dinner, especially if it is for just 1 or 2 people. That’s where these one-pan wonder meals come in handy. In less than an hour, with a minimum of ingredients, you are enjoying juicy chicken with ultra-crispy skin full of flavor, accompanied by caramelized zucchini.

For this simple weeknight recipe, chicken thighs are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven’s heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth.

This recipe comfortably serves two, but if you’re feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you’ve got a summery meal that’s fresh, full of flavor and an absolute snap to make.

Our changes included amping up the amount of chicken from 1 3⁄4 to just over 2 pounds (4 bone-in thighs). The original recipe indicates there is no need to turn anything once in the oven. However, we found that the zucchini slices, especially those around the edges, became too charred on the one side, therefore we suggest you turn after 20 minutes. The 1⁄2 cup of fresh basil was overkill, and even though we love the herb, 1⁄4 cup seemed like plenty.

Sheet-Pan Chicken with Zucchini and Basil

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2 lbs. bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper
  • 1¼ lbs. zucchini, sliced into 1-inch chunks
  • 2 fat garlic cloves, finely grated, passed through a press or minced
  • 2 tsp. dried mint or oregano
  • 1 tsp. coriander seeds, cracked with a mortar and pestle or the flat side of a chef’s knife (optional)
  • ¼ tsp. red-pepper flakes, plus more for serving
  • 3 Tbsp. extra-virgin olive oil, plus more as needed
  • Lemon wedges, for serving
  • ¼-½ cup torn fresh basil leaves, for serving

Directions

  1. Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and ½ teaspoon black pepper.
  2. In a large bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken and zucchini to the same bowl and toss until well coated.
  3. Spread chicken, skin-side up and zucchini in a single layer onto a rimmed baking sheet, and roast until chicken is cooked through and zucchini is browned and caramelized, 35 to 40 minutes. Turn the zucchini slices after 20 minutes.
  4. Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.

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Adapted from a recipe by Melissa Clark for NYTimes

Shrimp with Ouzo, Orange and Oregano Over Orzo

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Here’s a lovely, bright, citrusy shrimp dinner that can be on your weeknight table in under an hour. This recipe borrows an ouzo-orange combination to make a delicious sauce for plump, briny-sweet shrimp, and finishes the dish with a little butter to round out the flavors.

If you don’t have ouzo, substitute ½ teaspoon aniseed, lightly crushed, stirred into ⅓ cup vodka. Serve the shrimp with orzo.

Warning: Don’t add the ouzo while the skillet is on the burner (if cooking with gas), as the alcohol may ignite. Either turn off the burner or slide the pan off the stovetop before pouring in the ouzo.

Shrimp with Ouzo, Orange and Oregano Over Orzo

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ lbs. extra-large (21/25 per pound) shrimp, peeled (tails removed), deveined and patted dry
  • Kosher salt and ground black pepper
  • 5 Tbsp. extra-virgin olive oil, divided
  • 2 medium shallots, halved and thinly sliced
  • 1 pint grape tomatoes, halved
  • ½ yellow, orange or red bell pepper, stemmed, seeded and chopped
  • ⅓ cup ouzo
  • 1 tsp. grated orange zest, plus ⅔ cup orange juice
  • 2 Tbsp. salted butter, cut into 2 pieces
  • 3 Tbsp. fresh oregano, chopped

Directions

  1. Season the shrimp with salt and pepper. In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add half the shrimp in an even layer and cook until well browned on the bottoms, about 3 minutes, then transfer to a large plate. Repeat, using 2 tablespoons of the remaining oil and the remaining shrimp.
  2. In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the shallots, tomatoes and bell pepper, then cook, stirring occasionally, until the shallots and tomatoes soften, 4 to 5 minutes.
  3. Remove the pan from the heat and add the ouzo. Return to medium-high and cook, scraping up any browned bits, until the liquid is reduced and syrupy, 1 to 2 minutes.
  4. Add the orange juice, bring to a simmer and cook, stirring, until once again reduced and syrupy, 4 to 5 minutes.
  5. Reduce to medium-low and return the shrimp with any accumulated juices to the pan. Cover and cook until the shrimp are opaque throughout, 3 to 4 minutes.
  6. Off heat, add the butter and stir until melted, then stir in the orange zest and oregano. Taste and season with salt and pepper, then transfer to a serving dish.

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Recipe taken from Milk Street’s Tuesday Night Mediterranean cookbook

Stir-Fried Orange Beef with Scallions

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For those home cooks who look forward to a short ingredient list and a quick cooking time, but demand great taste, this recipe is for you. This stir-fried spin on Chinese Orange Beef, a perennial favorite, typically calls for deep-frying the meat; plus using a myriad of spices and techniques. But you don’t have to worry about any of that here.

The recipe uses orange marmalade to add layers of sweetness, bitterness and citrusy brightness. Five-spice powder adds to the complexity with its warm spiciness. Then the stir-fry is finished with scallions or basil to accentuate the anise notes of the five-spice. Serve with steamed white or brown rice; and perhaps a side salad if you crave more veggies.

Stir-Fried Orange Beef with Scallions

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1½ lbs. beef flat-iron steak OR boneless beef short ribs OR flap meat, trimmed and sliced ¼ inch thick against the grain
  • 1½ tsp. Chinese five-spice powder
  • Ground black pepper OR ground white pepper
  • 1 Tbsp. neutral oil
  • 3 Tbsp. orange marmalade
  • 2 Tbsp. soy sauce
  • 1 bunch scallions, whites and light greens cut into 1-inch lengths, dark greens chopped for garnish OR 1 cup lightly packed fresh basil, torn if large
  • Juice from 1⁄2 orange, plus extra wedges to serve

Directions

  1. Toss the beef with the five-spice and ½ teaspoon pepper.
  2. In a 12-inch skillet, heat the oil until barely smoking. Add the beef in an even layer and cook without stirring until browned on the bottom, about 3 minutes.
  3. Stir, then add the marmalade and soy sauce. Cook, stirring, until the beef is lightly glazed. Off heat, stir in the scallions and orange juice. Season with pepper and additional orange juice.

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Adapted from a recipe by Courtney Hill for Milk Street

Fennel-Crusted Pork Tenderloins with Orange and Arugula Salad

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With this recipe, Milk Street’s intention was to evoke the flavor and aroma of Italian porchetta. Porchetta is a wonderfully fatty and delicious boneless pork roast hailing from Italy. Traditionally, porchetta is made with a whole, deboned suckling pig. But now it’s generally made with only the best part of the pig—rind on pork belly.

But here we use pork tenderloin which is remarkably lean and mild. To compensate for the lack of fat (and therefore flavor), complexity is introduced with a bright, citrusy sauce and salad to perfectly complement the fennel seed and black pepper spice mix that seasons the meat.

The two tenderloins are quickly seared on the stovetop and finished in the oven before they’re sliced and served atop the salad, so you will need an oven-safe 12-inch skillet, (a large cast iron one works well) for this recipe.

The weight of our single tenderloin was 1.5 lbs for just the two of us. All of the other ingredient amounts were kept the same, except the baby arugula, which we used about 3 ounces of the 5-ounce package. A truly delicious meal!

Fennel-Crusted Pork Tenderloins with Orange and Arugula Salad

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. fennel seeds
  • 2 tsp. black peppercorns
  • Kosher salt and ground black pepper
  • 2 1 1/4 lb. pork tenderloins, silver skin removed, patted dry
  • 2 oranges
  • 5 Tbsp. extra-virgin olive oil, divided
  • 1 Tbsp. white wine vinegar
  • 2 medium garlic cloves, thinly sliced
  • 1/4 cup dry vermouth
  • 1 container baby arugula, (5 oz.)
  • 1 small fennel bulb, trimmed, halved, cored and thinly sliced

Directions

  1. Heat the oven to 450°F with a rack in the middle position. In a spice grinder, pulse the fennel seeds and peppercorns until coarsely ground, 8 to 10 pulses. Transfer to a small bowl and stir in 1 teaspoon salt. Measure ½ teaspoon of the spice mix into a small bowl, then sprinkle the remainder all over the pork, rubbing it into the meat; set both the reserved spice mix and pork aside.
  2. Grate 1 teaspoon zest from 1 orange and add to a medium bowl. Using a sharp knife, slice off the top and bottom ½ inch from each orange. One at a time, stand the oranges on a cut end and cut from top to bottom following the contours of the fruit to remove the peel and white pith. Hold each orange over the bowl containing the zest and cut between the membranes to release the segments, allowing the juices to fall into the bowl; set the segments aside in a large bowl.
  3. Once all of the segments have been cut free, squeeze the membranes to collect their juice, then discard the membranes; you should have about 2 tablespoons juice. Into the zest-juice mixture, whisk 3 tablespoons oil, the vinegar and ¼ teaspoon each salt and pepper; set aside.
  4. In a 12-inch oven-safe skillet over medium-high, heat the remaining 2 tablespoons oil until barely smoking. Add the pork and cook, turning occasionally, until lightly browned on all sides, about 4 minutes. Transfer the skillet to the oven and roast until the center of the thickest piece reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes. Remove from the oven (the handle will be hot) and transfer the pork to a cutting board; let rest while you make the sauce and salad.
  5. Set the skillet over medium, add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the vermouth, bring to a simmer and cook, scraping up the browned bits, until reduced to about 3 tablespoons, 2 to 3 minutes. Stir in the orange juice mixture, then remove from the heat. To the bowl containing the orange segments, add the arugula, sliced fennel and 3 tablespoons of the sauce; toss to combine. Taste and season with salt and pepper.
  6. Arrange the salad in a bed on a serving platter. Thinly slice the pork, arrange on the salad and drizzle with a little of the remaining sauce, then sprinkle with the reserved spice mix. Serve the remaining sauce on the side.

http://www.lynnandruss.com

Adapted from a recipe from Milk Street

Slicked and Spicy Lamb Pappardelle

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This weeknight pasta by Zaynab Issa is all about creating deep flavor in as little time as possible. As in the classic Northern Chinese dish, this recipe deploys a similarly heavy hand of cumin, but complements it here with frizzled shallots and caramelized tomato paste for an added touch of sweetness.

To make things extra fast, use ground lamb and store-bought pappardelle, but any wide, long, flat pasta or other noodle will cling well to the spiced oil and saucy meat. To finish, top the whole thing with a little extra fresh mint to balance out the richness of the dish; and some shavings of parmesan or grana padano.

Our pappardelle cooked to al dente in 4 minutes, so keep timing in mind when making this meal. We also used the entire 2 cups of reserved pasta water. If you’d like the dish to be more meat-centric, use only 8 ounces of pasta (which of course will result in fewer servings). At the end, we added all of the pasta to the lamb mixture instead of doing it in two steps.

As to the amount of pasta, we were originally only going to cook up one 8.8 ounce package, but then decided to use two of them, totaling 17.6 ounces (a bit more than the recipe called for). In the end, we agreed that 8- to12-ounces would have made a better ratio with the one pound of meat. If preferred, ground beef, turkey or pork can be substituted in place of the lamb.

Slicked and Spicy Lamb Pappardelle

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. cumin seeds
  • ½ cup extra-virgin olive oil
  • 3 large shallots, thinly sliced
  • Kosher salt
  • 2 Tbsp. double-concentrated tomato paste
  • 1 Tbsp. smoked paprika
  • 1 tsp. crushed red pepper flakes
  • 1 lb. ground lamb
  • 1 lb. pappardelle (or less)
  • ½ cup coarsely chopped mint, plus more for serving
  • Shaved parmesan or grano padano for topping

SPECIAL EQUIPMENT

A mortar and pestle or a spice mill

Directions

  1. Coarsely grind 2 Tbsp. cumin seeds in mortar and pestle or spice mill. Set aside. 
  2. Heat ½ cup extra-virgin olive oil in a large (12-13″) high-sided skillet over medium-high. Add 3 large shallots, thinly sliced, and season with kosher salt. Cook, stirring occasionally, until shallots are softened and beginning to brown around the edges, 6–9 minutes.
  3. Add 2 Tbsp. double-concentrated tomato paste and stir to coat shallots. Cook, stirring often, until paste is darkened in color, about 3 minutes.
  4. Add 1 Tbsp. smoked paprika, 1 tsp. crushed red pepper flakes, and reserved cumin seeds. Cook, stirring, until spices are fragrant, about 30 seconds.
  5. Add 1 lb. ground lamb and break up into small pieces with a wooden spoon; season with salt. Cook, stirring occasionally, until lamb is cooked through, about 5 minutes. Reduce heat to low and keep warm. 
  6. Cook 1 lb. pappardelle or other wide noodle in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid. Return pasta to pot off heat. 
  7. Increase heat under lamb to medium and add 1 cup pasta cooking liquid; stir to combine. Add half of lamb and ½ cup coarsely chopped mint to the cooked pasta; cook over medium-low heat, tossing and adding more pasta cooking liquid if needed to loosen, until sauce coats pasta, about 2 minutes. Taste and season with more salt if needed.
  8. Divide pasta among bowls; top with remaining lamb in skillet, then with more mint. 

http://www.lynnandruss.com

Adapted from a recipe by Zaynab Issa for Bon Appétit

Spanish Rice and Beans

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Spanish rice and beans is a quick and easy vegetarian, vegan, and gluten-free weeknight dinner. Serve as a side dish, vegan main dish, or top with baked chicken or shrimp for a little extra protein. It’s ready in just 30-minutes and made with pantry staples like rice, kidney beans, and olives.

This dish is the definition of versatile: it’s flavorful enough to stand on its own, but mild enough to complement the flavors of a wide variety of dishes. Rice and beans are a complete protein: they’re high in nutritional value, essential vitamins, minerals, and fiber. Plus, they’re super filling, inexpensive, easy to store, and delicious! What more could you ask for in a vegan recipe?

Confession. Ours was not vegetarian because we used some of our homemade chicken stock and a 3-inch piece of Mexican chorizo that was finely minced. Both of them added another dimension of flavor.

As far as the timing, our rice was still a bit crunchy after 20 minutes, so we cooked it another 5 minutes, took it off the burner, left it covered, and let it sit for another 10 minutes, at which point it was perfect.

Spanish Rice and Beans

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 1 green bell pepper, cored and chopped
  • Kosher salt
  • 2 garlic cloves, minced
  • 1 tsp. smoked or sweet paprika
  • 1 tsp. ground cumin
  • ½ tsp. red pepper flakes, optional
  • 2 cups basmati rice or similar long grain rice, rinsed very well
  • 2 (15-oz.) cans kidney beans, drained and rinsed
  • 1 (15-oz.) can diced fire roasted tomatoes
  • 2 Tbsp. tomato paste
  • 2 ½ cups vegetable broth
  • ⅓ cup sliced green olives, optional, for garnish
  • ¼ cup chopped fresh cilantro or parsley, optional, for garnish

Directions

  1. Saute the onion and pepper: In a large, deep pan heat 2 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion, chopped bell pepper and season with a big pinch of kosher salt. Cook, tossing regularly until the vegetables soften a bit.
  2. Add the garlic and spices: Add the garlic, paprika, cumin, and red pepper flakes. Cook for about 30 more seconds.
  3. Add the rice, beans and tomatoes: Add the rice and season with another pinch of kosher salt. Toss to combine, then add the beans and fire roasted tomatoes. In a small bowl or liquid measuring cup, mix the tomato paste and broth together, then add it to the rice mixture.
  4. Boil then simmer: Raise the heat and bring the mixture to a boil, then reduce the heat to low. You want it to simmer gently. Cover with a tight fitting lid and allow the rice to cook until its tender and the liquid is fully absorbed, about 20 minutes.
  5. Garnish and serve: Garnish with the olives and parsley, if using, and serve.

http://www.lynnandruss.com

Recipe from Suzy Karadsheh

Glazed Black Cod with Baby Bok Choy and Scallions

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A flavor-packed marinade of salty soy sauce and sweet honey coats black cod for a quick but flavorful dinner. Black cod is a species of cod fish found in the North Pacific Ocean; also known as sablefish, butterfish, and blue cod, it is a rich white-flesh fish with a moist, succulent texture. It is not a true cod.

When it comes to home cooking, Alaskan black cod is an exceptional choice. Black cod has a meaty and flaky texture, making it incredibly versatile and pretty forgiving in the oven. In fact, it’s rather difficult to overcook this fish, making it a popular option for home chefs of all backgrounds.

The backbone of this simple, flavor-packed marinade is the salty soy sauce and sweet honey that permeate the fish, bok choy, and scallions while they cook together under the broiler—and all on the same baking sheet. Everything is ready in less than 15 minutes and the result is lightly charred vegetables and perfectly cooked fish that flakes easily with a fork.

The secret yet simple flavor-enhancing trick of this dish is the Sichuan peppercorns that are lightly toasted beforehand, and add tingling heat to the dish, making this meal even more of a stand-out.

Unable to source black cod at the time, salmon was noted as an acceptable substitution. And just for the 2 of us, we cooked a one-pound piece; but kept the amounts of marinating ingredients the same. To make the meal more vegetable-centric, we nearly doubled the baby bok choy.

Glazed Black Cod with Baby Bok Choy and Scallions

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 tsp. Szechuan peppercorns
  • 6 Tbsp. lower-sodium soy sauce
  • 1/4 cup honey
  • 6 garlic cloves, minced (about 2 Tbsp.)
  • 2 pieces fresh ginger, peeled and finely chopped (about 2 Tbsp.)
  • 2 Tbsp. rice wine vinegar
  • 1 1/2 Tbsp. toasted sesame seeds
  • 1 Tbsp. hot chile oil
  • 2 (1-lb.) skinless wild Alaskan black cod fillets (about 1 inch thick), pin bones removed
  • 6 heads baby bok choy, halved lengthwise or quartered if large (about 1 1/4 lbs.)
  • 12 medium scallions, halved crosswise
  • 2 Tbsp.s canola oil

Directions

  1. Toast peppercorns in a small skillet over medium, shaking pan often, until fragrant, 2 to 4 minutes. Transfer to a mortar, and let cool slightly, about 1 minute. Crush with pestle into a coarse powder; set aside.
  2. Stir together soy sauce, honey, garlic, ginger, rice vinegar, sesame seeds, chile oil, and crushed peppercorns in a medium bowl. Transfer to a large ziplock plastic bag. Add cod fillets, and seal bag, pressing out as much air as possible. Refrigerate 4 to 8 hours.
  3. Preheat broiler with oven rack 6 to 8 inches from heat. Toss together bok choy, scallions, and oil on a large rimmed baking sheet; spread in an even layer. Remove fish from marinade, reserving marinade. Place fish in center of baking sheet. Pour reserved marinade over fish, bok choy, and scallions, coating well.
  4. Broil in preheated oven until vegetables and fish are nicely charred and fish is just cooked through and flakes easily with a fork, 10 to 12 minutes, rotating baking sheet halfway through broiling time. Serve immediately.

http://www.lynnandruss.com

Adapted from a recipe by Justin Chappel for Food & Wine

Skirt Steak Saltimbocca

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

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

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

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

Skirt Steak Saltimbocca

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

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

Directions

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

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Adapted from a recipe by Justin Chapple for Food & Wine

Seared Salmon Paka

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Paka refers to a silky coconut-milk-based sauce popular in East African cuisine. In this take from Bon Apétit on machi paka—a classic fish curry—quickly seared salmon takes the place of the traditional charred, grilled white fish. Cooking the blended curry base down until the coconut milk breaks and the aromatics toast in its rich fat is key to developing deep flavor—don’t rush this part.

The curry base is wonderfully versatile; if fish isn’t your thing, sub in chicken or your favorite canned beans (adjust cooking times accordingly). Having a lot of rice and curry sauce left over, we browned some boneless chicken thigh pieces and added them to the sauce for another dinner a few days later.

Since no Thai chiles were available at the grocery store, we opted to incorporate jalapeños instead. The color of the paka may be a bit off-putting as it gives the appearance of pea soup, but don’t be fooled by that, the sauce is amazing!

Seared Salmon Paka

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. vegetable oil
  • 4 6-oz. boneless salmon fillets, preferably skin-on
  • 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
  • 1 medium onion
  • 2–3 green Thai chiles
  • 3 garlic cloves 
  • 1 1½” piece ginger, peeled 
  • 1 Tbsp. double-concentrated tomato paste,
  • ½ tsp. ground turmeric 
  • ¼ cup cilantro leaves with tender stems 
  • 2 13.5-oz. can unsweetened coconut milk
  • 1 Tbsp. fresh lime
  • Cooked basmati rice

Directions

  1. Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Season four 6-oz. boneless salmon fillets, preferably skin-on, with kosher salt and cook (skin side down if it has skin), pressing fillets gently with a spatula, until golden brown, about 4 minutes. Turn fillets over and cook until golden brown and just cooked through, about 3 minutes. Transfer to a plate. Wipe out skillet and reserve.
  2. Purée 1 medium onion, coarsely chopped, 2–3 green Thai chiles, depending on heat preference, 3 garlic cloves, one 1½” piece ginger, peeled, 1 Tbsp. double-concentrated tomato paste, ½ tsp. ground turmeric, ¼ cup cilantro leaves with tender stems, and one 13.5-oz. can unsweetened coconut milk in a blender on high speed until smooth. Pour onion mixture into reserved skillet and sprinkle with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Bring to a brisk simmer over medium-high heat, then reduce heat to medium and cook, stirring often with a wooden spoon, until mixture is reduced to a thick paste, fat separates from coconut milk (it will look broken), and aromatics are golden brown, 30–35 minutes.
  3. Pour in remaining one 13.5-oz. can unsweetened coconut milk and ¼ cup water and bring to a simmer, scraping up any browned bits.
  4. Gently break salmon fillets into 3″ pieces and return to skillet. Cook just until salmon is heated through, about 3 minutes. Stir 1 Tbsp. fresh lime juice into curry and remove from heat.
  5. Divide curry among shallow bowls and top with cilantro leaves with tender stems and halved green Thai chiles. Serve with cooked basmati rice or country-style bread and lime wedges alongside.

Do ahead: Curry base can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, adding water to thin as needed.

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Recipe from Bon Appétit