Tag Archives: weeknight

Cheesy, Spicy Black Bean Bake

Uncategorized, , , ,

This smoky and spiced, black bean bake has lots of melty cheese and offers different suggestions for adjusting the spiciness. In the original recipe, the enchilada sauce was an option. We found that without it, the dish was too dry. While it makes a great party dip, it became our main dish on a bed of rice with a side salad.

Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce.

We served ours with Red Hot Blue corn chips, a bit of fresh guacamole, and a smattering of scallion slices and chopped cilantro. Other serving options include tortillas, tortilla chips, rice, a baked potato or fried eggs.

OPTIONS: A main dish served with tortilla chips or used as a side with tacos, burritos or enchiladas. Blend whole beans with refried beans. Add sautéed jalapeno or serrano peppers. Sprinkle in a liberal dose of freshly cracked peppercorns, or pour a few squirts of habanero sauce on top. Add a chopped chipotle pepper, 1 teaspoon adobo sauce, and cream cheese to the bean mixture before popping in the oven. Use hot smoked paprika for more intense spice.

Cheesy, Spicy Black Bean Bake

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 5 garlic cloves, peeled and sliced
  • 1 small yellow onion, chopped small
  • ¼ cup tomato paste
  • 1 10-oz. can enchilada sauce
  • 1½ tsp. smoked paprika (or HOT smoked)
  • ¼ tsp. red-pepper flakes
  • 1 tsp. ground cumin
  • 2 (14-oz.) cans black beans, drained and rinsed
  • ½ cup boiling water
  • Kosher salt and black pepper
  • 2 cups grated Cheddar
  • Optional toppings: guacamole, chopped cilantro, sliced scallion greens, sour cream

Directions

  1. Heat the oven to 475 degrees.
  2. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute.
  3. Stir in the tomato paste, enchilada sauce, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  4. Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes. Add your toppings and serve immediately.

http://www.lynnandruss.com

Adapted from a recipe by Ali Slagle for NYTimes Cooking

Baked Cod with Lemon and Garlic

Uncategorized, , , ,

Not only is this one of the best fish recipes, you can make it in no time. Prepared Mediterranean-style with a few spices and a mixture of lemon juice, olive oil and lots of garlic, it bakes in only 15 minutes!

We paired our cod with another dish from Suzy Karadsheh, Mediterranean Chickpea Salad, a union made in heaven. You bet we’ll be making both of these real soon….

Baked Cod with Lemon and Garlic

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients
  • 1 1/2 lbs. cod fillet, cut into 4 pieces
  • 1/4 cup chopped fresh parsley leaves

Lemon Sauce:

  • 5 Tbsp. fresh lemon juice
  • 5 Tbsp. extra virgin olive oil
  • 2 Tbsp. melted butter
  • 5 cloves garlic, minced

For Coating:

  • 1/3 cup all-purpose flour
  • 1 tsp. ground coriander
  • 3/4 tsp. sweet Spanish smoked paprika
  • 3/4 tsp. ground cumin
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
  3. In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
  4. Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
  5. Heat 2 tablespoon olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
  6. To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
  7. Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.

http://www.lynnandruss.com

Recipe by Suzy Karadsheh

Mediterranean Chickpea Salad

Uncategorized, , , , , ,

This salad was a suggested side dish for a wonderful Baked Cod with Lemon and Garlic entrée we recently made, and what a perfect pairing it was!

This chickpea salad hits all the right notes—crunchy, briny, salty, tangy, and a little bit sweet from the bell pepper (which we used a whole, as opposed to just a half of). Think of it as a “kitchen sink” type of salad, because you can really throw in a variety of produce that’s hanging out in your fridge—grated carrots, chopped zucchini, different herbs.

And go ahead and roughly chop the celery leaves and toss them into the salad, too; they add a sharper celery flavor and another layer of texture. It makes a great side dish for grilled chicken or fish, but you can indulge straight as a light yet filling meal, too.

Mediterranean Chickpea Salad

  • Servings: 4-8
  • Difficulty: easy
  • Print

Ingredients

  • 2 cans chickpeas, (15.5-oz.) drained and rinsed
  • 4 stalks celery, cut into a small dice
  • 1/2 cup flat-leaf parsley, roughly chopped
  • 1/2 red onion, cut into a small dice
  • 1 red bell pepper, cut into a small dice
  • 1/2 cup kalamata olives, pitted and chopped
  • 1 1/2 tsp. cumin
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • Salt and freshly ground black pepper

Directions

In a large bowl, combine the chickpeas, celery, parsley, onion, red pepper, and olives. Combine cumin, olive oil, and lemon juice, mix well, and season to taste with salt and pepper. Toss with salad ingredients and serve.

http://www.lynnandruss.com

Adapted from a recipe by Maggie Shi for The Mediterranean Dish

Creamy Cucumber Salad with Radish, Lemon Zest and Dill

Uncategorized, , ,

With this cool, creamy, crunchy cucumber salad, two simple techniques help prevent a watery salad in which the onion thinks it’s boss. But it’s the end result which really WOWS!

It is a great companion to any chicken, steak, pork, lamb or other meaty entrée; or even by itself as a vegetarian option. Be sure to allow the cucumbers to sit the full 20 minutes before folding them into the dressing. Another perk? These salads can be made up to 24 hours in advance.

Creamy Cucumber Salad with Radish, Lemon Zest and Dill

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

Ingredients

  • 3 cucumbers, peeled, halved lengthwise, seeded, and sliced thin
  • ½ cup thinly sliced red or Spanish onion
  • 3 Tbsp. cider vinegar
  • ½ cup sour cream
  • 3 Tbsp. chopped fresh dill, (or mint if you prefer)
  • 1 tsp. grated lemon zest
  • ½ tsp. granulated sugar
  • Salt and pepper
  • 6 radishes, trimmed and sliced thin

Directions

  1. Spread cucumber slices in single layer on paper towel–lined baking sheet; refrigerate for 20 minutes. Combine onions and vinegar in bowl and let sit for 20 minutes.
  2. Whisk sour cream, dill, zest, sugar, and ½ teaspoon salt together in large bowl. Add cucumbers, radishes, and onion-vinegar mixture, and toss to combine.
  3. Season with salt and pepper to taste. Serve.

http://www.lynnandruss.com

Adapted from a recipe for Cook’s Country

Pan-Seared Scallops With Chorizo and Corn

Uncategorized, , , ,

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

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

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

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

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

Pan-Seared Scallops with Chorizo and Corn

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

Ingredients

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

Directions

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

http://www.lynnandruss.com

Recipe by Molly Baz for Bon Appétit

Smoky Chili-Garlic Pork Burgers

Uncategorized, , , ,

Here’s taking that ordinary burger and kickin’ it up a notch or ten. These burgers exude a spicy-sweet flavor and mild garlickiness, by mixing Asian chili-garlic sauce and a little brown sugar into the ground pork; and then add a smear on the buns with a chili-garlic mayonnaise. Woweee!!

Pillow-soft, subtly sweet buns are a particularly good match for the tender, juicy burgers—potato buns or rolls are the perfect match. Serve with lettuce, sliced tomato, pickles or any of your favorite burger toppings. They are so good, you don’t even mind the absence of cheese.

Smoky Chili-Garlic Pork Burgers

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • ⅓ cup mayonnaise
  • 5 tsp. plus 2 Tbsp. chili-garlic sauce, divided
  • 3 tsp. packed brown sugar, divided
  • 1 lb. ground pork
  • 2 tsp. smoked paprika
  • Kosher salt and ground black pepper
  • 1 Tbsp. neutral oil
  • 4 hamburger buns, preferably potato buns

Directions

  1. Mix the mayonnaise, 5 teaspoons chili-garlic sauce and 1 teaspoon sugar.
  2. In a medium bowl, mix the pork, paprika, the remaining 2 tablespoons chili-garlic sauce, the remaining 2 teaspoons sugar, 1 teaspoon salt and ½ teaspoon pepper.
  3. Form into 4 patties. In a 12-inch nonstick skillet, heat the oil until shimmering. Add the patties and cook, flipping once, until well browned on both sides and the centers reach 160°F, 8 to 10 minutes total.
  4. Serve in buns spread with the mayonnaise mixture.

http://www.lynnandruss.com

Recipe by Calvin Cox for Milk Street

Zucchini Carbonara

Uncategorized, , , , ,

A fantastic vegetarian riff on classic pasta carbonara, typically made with eggs, cured pork and cheese. The guanciale or pancetta traditionally used is replaced by garlicky, golden-brown zucchini that itself brings a meatiness to the dish. And there is no butter or cream used in making the satiny sauce.

The squash is sautéed and the pasta boiled, then the two are tossed with a mixture of umami-packed Parmesan, tangy pecorino Romano, rich eggs and starchy pasta cooking water. The resulting sauce is silky-smooth and creamy, yet light. Add lemon zest to the mix to bring fresh, zingy notes, as well as red pepper flakes for subtle heat.

Don’t add the egg-cheese mixture until the pot is off the heat. This will prevent the eggs from overcooking and ensure that the sauce’s texture is velvety smooth.

One major difference from the original recipe in Milk Street, was the sliced zucchini had to be portioned into 4 groups, each done separately in the 12-inch skillet, adding about 15 more minutes, bringing the total time to about one hour.

We also did not discard the cooked garlic (blasphemy!). Instead, we minced it and tossed it into the zucchini with the red pepper flakes. The Hubs mentioned at least three times that, for company, this would be a great first course to an Italian-themed dinner.

Zucchini Carbonara

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

Ingredients

  • 1 large egg plus 1 large egg yolk
  • 1 oz. pecorino Romano cheese, finely grated (½ cup), plus more to serve
  • 1 oz. Parmesan cheese, finely grated (½ cup), plus more to serve
  • 1 Tbsp. grated lemon zest
  • Kosher salt and ground black pepper
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 large garlic cloves, smashed and peeled
  • 1 1/2 lbs. small to medium zucchini, trimmed and sliced into ¼-inch rounds
  • 1/4-1/2 tsp. red pepper flakes
  • 1 lb. rigatoni, mezzi rigatoni or ziti

Directions

  1. In a small bowl, whisk together the whole egg plus yolk, both cheeses, the lemon zest and ½ teaspoon black pepper; set aside. In a 12-inch nonstick skillet over medium, combine 1½ tablespoons of the oil and the garlic. Cook, stirring occasionally, until the garlic is lightly browned, 2 to 3 minutes. Remove and discard the garlic, then add half the zucchini in an even layer and sprinkle lightly with salt. Cook, without stirring, until golden brown on the bottoms, 3 to 4 minutes.
  2. Stir the zucchini, flipping the slices, then redistribute in an even layer. Cook until golden brown on the second sides, another 3 to 4 minutes. Transfer to a plate. Add the remaining 1½ tablespoons oil to the skillet, then cook the remaining zucchini in the same way. (You may have to do this in more than two batches, it took us four.) Off heat, add the first batch of zucchini to second in the skillet. Stir in the pepper flakes and set aside.
  3. In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about 1 cup of the cooking water, then drain. Return the pasta to the pot, then add ½ cup of the reserved pasta water and the zucchini. Cook over medium-high, stirring, until heated through, about 1 minute.
  4. Off heat, add the egg mixture; stir until the sauce thickens slightly and clings to the pasta and zucchini, 2 to 3 minutes. If needed, add reserved pasta water 1 tablespoon at a time to adjust the consistency. Taste and season with salt and black pepper. Serve sprinkled with additional black pepper and cheeses.

http://www.lynnandruss.com

Recipe from Milk Street

Scallops and Chorizo in Tomato Sauce

Uncategorized, , , ,

We had our doubts as to whether or not tender scallops and bold Spanish chorizo would make good bedfellows. This unusual combination proves that spiced cured pork and delicate shellfish are a match made in one-skillet weeknight-dinner heaven.

The recipe from Bon Appétit starts with searing scallops on one side over high heat to develop a golden brown crust, then a sauce is built from salty chorizo, lots of garlic, and bright Sun Gold tomatoes (you can use any variety of cherry tomatoes, but that vibrant yellow hue can’t be beat). The scallops are nestled back into the sauce for the last few minutes to cook through. Serve with toast for a bright, satisfying meal that comes together in about 30 minutes.

It’s worth it to seek out Spanish chorizo—a firm, cured pork product like salami—for this dish, if you can. Unlike Mexican chorizo, which is raw spiced ground pork sold loose or in sausage casings, the Spanish variety is well-salted and already cooked, so it only requires a minute or two in the pan to crisp up and render out some flavorful fat to sizzle with your sauce’s aromatic base.

Don’t be fooled by the seemingly spare quantity in the skillet before serving. The entrée is very rich and filling. I only managed to eat 3 of the scallops. Of course, if you want to beef up the meal, serving over a Baked Rice dish (Arroz Al Horno) provides more heft.

Scallops and Chorizo in Tomato Sauce

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

Ingredients

  • 12 large dry sea scallops, side muscles removed, patted dry
  • Kosher salt, freshly ground pepper
  • ½ tsp. smoked paprika, plus more for serving
  • 2 Tbsp. extra-virgin olive oil
  • 6 oz. smoked Spanish chorizo, cut into small pieces
  • 1½ lb. Sun Gold and/or cherry tomatoes
  • 2 Tbsp. sherry vinegar or red wine vinegar
  • 1 shallot, finely chopped
  • 6 garlic cloves, thinly sliced
  • 2 Tbsp. unsalted butter
  • Chopped parsley (for serving)
  • 1 baguette, sliced, toasted

Directions

  1. Season 12 large dry sea scallops, side muscles removed, patted dry, with kosher salt and freshly ground pepper and sprinkle with ½ tsp. smoked paprika. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over high. Cook scallops until golden brown underneath, about 2 minutes (no need to brown on the other side). Transfer to a plate and arrange, browned side up.
  2. Reduce heat to medium-high and cook 6 oz. smoked Spanish chorizo, cut into small pieces, in pan, stirring occasionally, until slightly crisped, about 2 minutes. Using a slotted spoon, transfer chorizo to a bowl.
  3. Cook 1½ lb. Sun Gold and/or cherry tomatoes in same pan, undisturbed, until lightly blistered underneath, about 1 minute. Add 2 Tbsp. sherry vinegar or red wine vinegar and cook, stirring often, until tomatoes have burst and are falling apart, 2–3 minutes. Add 1 shallot, finely chopped, and 6 garlic cloves, thinly sliced, and season with salt and pepper; cook, stirring often, until slightly thickened and garlic has started to soften, about 5 minutes.
  4. Add ½ cup water and cook, stirring occasionally, until saucy, about 2 minutes. Reduce heat to medium; add chorizo and 2 Tbsp. unsalted butter and stir to melt butter. Add scallops, nestling into sauce browned side up, and cook until scallops are just cooked through, about 3 minutes.
  5. Divide scallops and sauce among shallow bowls; top each with chopped parsley and a pinch of paprika. Serve with 1 baguette, sliced, toasted.

http://www.lynnandruss.com

Recipe by Kendra Vaculin for Bon Appétit

Steak with Olive White-Wine Pan Sauce

Uncategorized, , , , , , ,

Craving a quick red meat meal? Rib-eye steaks are front and center here, while pimento-stuffed green olives and white wine provide a salty, briny component. With just the two of us for dinner, only one steak was necessary, but it was big and thick—we even had some leftovers. We did not cut back on the other ingredients, and intentionally used more than a half cup of the olives.

Oh, an addition to the recipe was dry-aging our steak. Dry-aging, improves flavor and texture while making cuts easier to cook simply and beautifully. Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. A well-aged steak should be noticeably more tender than a fresh steak.

As you are well aware, dry-aged meat at a restaurant or grocery store can cost twice as much as its younger counterparts, but you can do it at home, better—and for free. Exposing meat to cold, circulating air for an extended period of time gently dehydrates it, concentrating flavor and increasing the ratio of fat to muscle. It’s best to dry-age a steak on a rack, uncovered, overnight and up to several days.

Don’t slice the steaks until they have rested for 10 minutes. Resting not only permits the meat to finish cooking with residual heat, it gives the muscle fibers a chance to relax, thereby allowing the juices forced to the surface during cooking to redistribute throughout meat. This results in less moisture loss during slicing.

A little history behind this recipe: This is a riff on a dish from the new edition of “Spain: The Cookbook” written by Simone Ortega and first published in Spain in 1972. The 1,080-recipe tome has since become a bible of Spanish home cooking. We use pimento-stuffed green olives to add pops of bright color and flavor to the white wine pan sauce. Serve with warm, crusty bread to soak up any sauce left on the plate.

Steak with Olive White-Wine Pan Sauce

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

Ingredients

  • 2 1-lb. boneless ribeye steaks, each about 1 inch thick, trimmed and patted dry
  • Kosher salt and ground black pepper
  • 1 Tbsp. grapeseed or other neutral oil
  • 3 Tbsp. salted butter, cut into 1-Tbsp. pieces, divided
  • 1 medium garlic clove, smashed and peeled
  • ½ cup pimento-stuffed green olives, finely chopped, plus 1 Tbsp. olive brine
  • ½ cup dry white wine
  • 1 Tbsp. sherry vinegar

Directions

  1. Season the steaks on both sides with salt and pepper. If possible, dry age the steak on a rack, uncovered, overnight and up to several days.
  2. In a 12-inch skillet over medium-high, heat the oil until barely smoking.Add the steaks, reduce to medium and cook until well browned on the bottoms, 5 to 7 minutes.
  3. Flip and cook for 3 minutes, then add 1 tablespoon of butter and the garlic. Swirl the pan to distribute the butter and continue to cook until the second sides of the steaks are well browned, another 3 to 4 minutes. Transfer to a serving platter, tent with foil and let rest for 10 minutes.
  4. While the steaks rest, remove and discard the garlic, then set the pan over medium-high. Add the olives and cook, stirring, until fragrant, 30 to 60 seconds. Add the wine, bring to a simmer and cook, scraping up any browned bits, until the liquid has almost evaporated, about 3 minutes.
  5. Remove from the heat, stir in the olive brine, vinegar and remaining 2 tablespoons butter, then stir until melted. Remove from the heat, then taste and season with salt and pepper. Cover and set aside.
  6. After the steaks have rested, cut them on the diagonal into ¼- to ½-inch-thick slices. Transfer to a platter, pour over any accumulated juices and spoon on the sauce.

http://www.lynnandruss.com

Adapted from a recipe for Milk Street

Salmon with Avocado Sauce and Tomato-Cilantro Salsa

Uncategorized, , , , ,

Milk Street borrows from Colombia’s take on guacamole—spiked with both lime juice and vinegar as well as fresh chilies—to create an easy, no-cook sauce for salmon fillets. A fresh tomato-cilantro salsa finishes the dish, adding a bright, acidic note to balance the rich, savory fish.

Don’t shy away from using the habañero chili. Its fruity flavor pairs perfectly with the avocado. It does give bold spiciness to the sauce, but the richness of the salmon keeps the heat in check. The recipe makes enough avocado salsa, so you could easily by 2-pounds* of salmon or more to feed more dinner guests.

For just the two of us, we purchased a one-pound piece of organic salmon and split it into two filets. Fresh corn on the cob and a hefty side salad rounded out the healthy, flavorful meal.

Seared Salmon with Avocado Sauce and Tomato-Cilantro Salsa

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 1/2 cups cherry or grape tomatoes, roughly chopped
  • 5 Tbsp. lime juice, divided, plus lime wedges, to serve
  • Kosher salt
  • 2 scallions, cut into 1-inch lengths
  • 1 Anaheim chili, stemmed, seeded, cut into rough 1-inch pieces
  • 1 habañero chili, stemmed and seeded
  • 2 Tbsp. white vinegar
  • 1 1/2 cups fresh cilantro leaves and tender stems, divided
  • 1 ripe avocado, halved, pitted, peeled and chopped
  • 4 6-oz. center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry
  • 1 Tbsp. grapeseed or other neutral oil
  • 2 Tbsp. salted butter

Directions

  1. In a medium bowl, toss the tomatoes with 1 tablespoon of the lime juice and a pinch of salt. Set aside.
  2. In a blender, combine the scallions, both chilies, vinegar, 2 tablespoons of the remaining lime juice and ½ teaspoon salt. Blend until smooth, about 30 seconds. Add ¾ cup of the cilantro and the peeled avocado.
  3. With the blender running, stream in 3 tablespoons water and blend until smooth and creamy, about 1 minute, scraping the blender jar as needed; if needed, add up to 1 tablespoon more water to achieve the correct consistency. Set aside.
  4. Season the salmon on both sides with salt. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the fillets flesh side down, reduce to medium and cook until golden, about 4 minutes.
  5. Using a wide metal spatula, flip the fillets, add the butter and increase to medium-high. Once the butter stops foaming, spoon it over the fillets, adjusting the heat to prevent the butter from burning.
  6. Cook and baste the fish until the thickest parts reach 115°F to 120°F, or are nearly opaque when cut into, 2 to 3 minutes. Pour the remaining 2 tablespoons lime juice into the pan and baste the fillets once or twice more.
  7. With a wide metal spatula, transfer the fillets to individual plates. Spoon about 2 tablespoons avocado sauce over each fillet.
  8. Add the remaining ¾ cup cilantro to the tomatoes and toss, then spoon over the salmon. Serve the remaining avocado sauce on the side, along with lime wedges.

http://www.lynnandruss.com

Recipe from Milk Street

Laotian Grilled Chicken (Ping Gai)

Uncategorized, , , , , , ,

During grilling season (or all year for those in more temperate climates), it’s good to have several chicken recipes in waiting. This one bursts with flavor, and only takes about 40 minutes once the poultry has marinated for 4-12 hours.

“This particular ping gai (Laotian for ‘grilled chicken’) recipe seems to have originated from the Queen Mother Cafe in Toronto, so some North-Americanization may have occurred. But rest assured, this is at least twice as good as your average grilled chicken, North American or otherwise. Generous amounts of freshly ground pepper and chopped cilantro are the main players in the marinade, while a sweet, garlicky dipping sauce is the perfect accompaniment.”

We chose to cook just six chicken thighs for the two of us, but kept the amount of other ingredients the same. It would have fed three, with two breasts per diner. Feel free to increase the number up to ten, depending how many guests will be eating.

Fresh corn is king at this time of year, and our garden was bursting with string beans. They paired wonderfully with the grilled chicken.

Laotian Grilled Chicken (Ping Gai)

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

Ingredients

For the Marinade:

  • 1 Tbsp. whole black peppercorns, or more to taste
  • 1 large bunch fresh cilantro stems and leaves
  • 3 Tbsp. oyster sauce
  • 2 Tbsp. soy sauce
  • Tbsp. fish sauce
  • 2 Tbsp. vegetable oil
  • 2 pinches cayenne pepper
  • 6-10 boneless, skinless chicken thighs

For the Dipping Sauce:

  • ⅔ cup seasoned rice vinegar
  • 1 lime, juiced
  • 4 cloves garlic, crushed
  • 1 Tbsp. sambal oelek (chile paste)
  • 1 Tbsp. fish sauce
  • ¼ cup freshly chopped cilantro
  • 2 Tbsp. honey, or more to taste

Directions

  1. Grind peppercorns coarsely using a mortar and pestle, electric grinder, or spice mill.
  2. Chop cilantro finely and transfer to a mixing bowl. Stir in the freshly ground pepper, oyster sauce, soy sauce, fish sauce, oil, and cayenne. Add chicken thighs and toss by hand until completely coated. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
  3. Combine rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey to make the dipping sauce. Refrigerate until ready to use.
  4. Preheat grill for medium- to medium-high heat and lightly oil the grate.
  5. Place chicken thighs on the grill, discarding any excess marinade. Cover and grill until thighs spring back to the touch, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Slice and serve with the dipping sauce.

http://www.lynnandruss.com

Recipe from Chef John for All Recipes

Braised Cauliflower with Garlic and Scallions

Uncategorized, , , ,

Looking for a unique and tasty side dish? Cauliflower tends to be quite bland on its own, but perks up when seasoned with any number of different flavorings. Known as the chameleon of the culinary world, cauliflower adapts well to everything from “rice” to pizza crusts. But no matter how you use it, the key is pairing it with high impact ingredients.

Here, salty, smoky bacon and lightly toasted garlic bring loads of flavor to cauliflower simmered in chicken broth. At the end of cooking, the broth is thickened with a cornstarch slurry to create a velvety sauce. A full bunch of scallions, thinly sliced and stirred in to finish, adds punchy allium flavor.

According to Milk Street, this method gently—and quickly—cooks the chopped veggie, ensuring the pieces are toothsomely tender. As the ingredients mingle, complex layers of savory, sweet and vegetal permeate all the nooks and crannies of the florets. To finish the dish, a smattering of chopped scallions rounds out the flavors, balancing the savory notes with oniony freshness.

In the end, while the flavor profile was spot on, we both thought that it was too liquidy, more soupy if you will. The ingredients list below is adjusted to reflect cutting back the amount of broth and corn starch by half. This should give the cauliflower more of a glaze than a broth.

Braised Cauliflower with Garlic and Scallions

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4-6 oz. thick-cut bacon, cut crosswise into ½-inch pieces
  • 3 medium garlic cloves, thinly sliced
  • 1 2- to 2½-lb. head cauliflower, trimmed and cut into 1-inch florets
  • 1 cups chicken broth, preferably homemade
  • 1 Tbsp. cornstarch
  • Kosher salt and ground black pepper
  • 1 bunch scallions, thinly sliced on the diagonal
  • Optional garnish: Chili oil OR hot sauce

Directions

  1. In a 12-inch skillet, cook the bacon, stirring occasionally, until browned and crisp. Add the garlic and cook, stirring, until lightly browned.
  2. Stir in the cauliflower and broth. Cover, bring to a simmer and cook until the florets are tender.
  3. In a small bowl, whisk together the cornstarch and 1 tablespoon water. Stir the cornstarch slurry into the cauliflower mixture and cook, stirring, until the sauce returns to a simmer and has thickened.
  4. Season with salt and pepper, then stir in the scallions.

http://www.lynnandruss.com

Recipe by Calvin Cox for Milk Street

Greek Tomato Salad

Uncategorized, , , , , ,

This was a last minute decision after realizing our leaf lettuce had seen better days. Not in the mood to run to the food store, The Hubs did a quick online search to find a salad that would utilize on-hand ingredients. We were after a vibrant salad full of ripe, juicy tomatoes; crisp cucumbers; and lots of herbs. To prevent the cukes and tomatoes from getting soggy, the trick is to salt the vegetables in a colander, which helps draw out excess moisture and seasons them at the same time.

Sliced pepperoncini and shallot were briefly marinated in a pungent vinaigrette before tossing in the seasoned vegetables, torn fresh mint, and chopped fresh oregano. A sprinkling of salty, briny feta is the perfect finishing touch. 

Feeling that the finished salad was a bit too mint-forward, we reduced the amount of mint and increased the amount of oregano. Use your own judgement as to how much of each herb to use based on your family’s preferences.

Greek Tomato Salad

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

Ingredients

  • 1 ½ lbs. ripe tomatoes, cored
  • ½ English cucumber, halved lengthwise and sliced crosswise ⅛ inch thick
  • 1 ½ tsp. table salt, divided
  • 5 Tbsp. extra-virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. lemon juice
  • ½ tsp. pepper
  • ⅓ cup thinly sliced pepperoncini
  • 1 shallot, sliced into thin rings
  • 1 Tbsp. fresh mint leaves, torn
  • ¼ cup chopped fresh oregano
  • 4 oz. feta cheese, crumbled (1 cup)

Directions

  1. Cut tomatoes into ½-inch-thick wedges, then cut wedges in half crosswise. Toss tomatoes, cucumber, and 1 teaspoon salt together in bowl; transfer to colander and let drain for 30 minutes.
  2. While vegetables drain, whisk oil, vinegar, lemon juice, pepper, and remaining ½ teaspoon salt together in large bowl. Add pepperoncini and shallot and let sit until slightly softened, about 15 minutes.
  3. Add mint, oregano, and drained vegetables to bowl with dressing and toss to combine. Season with salt and pepper to taste. Transfer to platter and sprinkle with feta. Serve.

http://www.lynnandruss.com

Recipe by America’s Test Kitchen

Jerk Shrimp with Pineapple Salad

Uncategorized, , , , , ,

If you have ever been to the Caribbean islands, then you must have had an encounter with jerk seasoning. Commonly recognized as a hallmark of Caribbean cuisine, jerk shrimp stands alongside jerk chicken as one of Jamaica’s signature dishes.

According to the Bon Appétit article, many recipes for this bright, summery grilled shrimp dinner start with a homemade jerk seasoning marinade (a mixture of puréed Scotch bonnet peppers, allspice, ginger, and a host of other aromatics that might include bell peppers, habaneros, soy sauce, jalapeños, brown sugar, fresh thyme, and more).

Others may rely on a premade spice blend with an equally long list, including cayenne pepper, garlic powder, and paprika. This Jamaican jerk shrimp recipe, however, comes together quickly thanks to a scoop of store-bought jerk seasoning paste, which acts as an instant flavor enhancer for the seafood. Not able to source the paste easily, we bought a liquid jerk marinade, and reduced it down to a thicker consistency.

You can use fresh (highly recommended) or frozen shrimp for this dish; if buying fresh, look for large or jumbo deveined shrimp, and if using frozen, thaw the shrimp in the refrigerator overnight. Marinate the raw shrimp for at least 30 minutes (and up to 8 hours; any longer and the shrimp will start to get mushy).

To balance the heat, pair the jerk shrimp with a citrusy, herbaceous pineapple salad. No fresh pineapples to be found? Opt for a mango salsa. Serve as is, or tuck everything into tortillas for shrimp tacos, or pile onto a plate with grilled vegetables. Add a colorful salad to round out the meal, and you have one fancy, flavorful, nutritious healthy dinner!

OK, let’s talk about the elephant in the room. That would be cilantro in this case, and the recipe calls for a full cup. According to recent statistics, a whopping 10% of the population can’t stand and/or tolerate cilantro. So the obvious switch out is fresh basil.

And while it is visually more attractive to leave the shrimp tails on, they are a bit of mess to remove once they are grilled and on your plate. So we say, just get rid of them before you throw the shrimp in with the jerk seasoning.

Jerk Shrimp with Pineapple Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • ¼ cup mild jerk seasoning paste
  • 1 Tbsp. vegetable oil, plus more for grill
  • 2 lb. large shrimp, peeled, deveined
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
  • Freshly ground pepper
  • 1 medium pineapple, peeled, cored, sliced into ½”-thick rounds
  • ½ medium red onion, thinly sliced
  • 1 Persian cucumber, halved, thinly sliced
  • 1 cup finely chopped cilantro; or fresh basil
  • ⅓ cup fresh lime juice, about 3 limes

Directions

  1. Whisk ¼ cup mild jerk seasoning paste and 1 Tbsp. vegetable oil in a medium bowl. Add 2 lb. large shrimp, peeled, deveined, and lightly season with kosher salt and freshly ground pepper; toss to coat. Cover and chill at least 30 minutes and up to 8 hours.
  2. Meanwhile, prepare a grill for medium heat; oil grate. Grill 1 medium pineapple, peeled, cored, sliced into ½”-thick rounds, turning halfway through, until tender and there are deep brown marks on both sides, about 4 minutes. Transfer to a cutting board and let cool slightly.
  3. Cut pineapple into ¼” pieces; place in a large bowl. Add ½ medium red onion, thinly sliced, 1 Persian cucumber, halved, thinly sliced, 1 cup finely chopped cilantro, ⅓ cup fresh lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss well.
  4. Thread shrimp onto skewers. Cook shrimp on grill until opaque and lightly charred, 3–4 minutes per side.
  5. Spoon pineapple salad onto plates with a slotted spoon, then top with shrimp. Spoon any juices left in bowl over shrimp.

To make without a grill: Heat broiler. Spread marinated shrimp out on one side of a rimmed baking sheet (do not skewer); arrange pineapple on other side. Broil, turning halfway through, until shrimp are opaque and pineapple is blistered in spots, about 5 minutes.

http://www.lynnandruss.com

Recipe by Inés Anguiano for Bon Appétit

Steak with Preserved-Lemon-Marinated Tomatoes

Uncategorized, , , ,

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
  • Print

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.

http://www.lynnandruss.com

Recipe by Zaynab Issa for Bon Appétit