Thursday, June 21, 2012

Orange glazed Chicken Thighs



serve 4

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • Coarse salt and ground pepper
  • 1 cup thawed orange juice concentrate
  • 1 cup ketchup
  • 2 tablespoons light-brown sugar
  • 4 teaspoons white-wine vinegar
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce

Directions

  1. Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
  2. Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
  3. Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.

Quinoa Tabouleh Salad


Makes 6-8 Servings   Total Time: 45 mins
Quinoa (KEEN-wah) is well on its way to being dubbed supergrain of the millennium. High in fiber and a high-quality protein similar to that found in meat, this grain—a diet staple of the ancient Incas—cooks up like rice and has a mild flavor similar to couscous. Quinoa can be found in health-food stores and many supermarkets. 
This recipe uses quinoa instead of using bulgar like traditional tabouleh. This salad is perfect to summer - it's light, lemony, and refreshing. I like to serve tabouleh as a side to grilled meat and fish, or as a light vegetarian meal accompanied by pita bread and hummus. 
Salad Ingredients:
  • 1 cup dry quinoa (to yield 3 cups cooked quinoa)
  • 1 bunch green onions (about 6), finely chopped
  • 4 cups minced curly parsley leaves (about 2 bunches)
  • 1/4 cup minced fresh mint leaves
  • 1 1/2 pounds tomatoes, seeded and diced (3-4 medium)

Dressing Ingredients:
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1/4 cup extra virgin olive oil
  • 2 large cloves garlic, minced
  • 1 1/4 teaspoons kosher salt, or to taste

Directions:

  1. Rinse the quinoa in cold water and drain well.  Place in a medium saucepan with 2 cups of water.  
  2. Bring to a boil. Immediately reduce to a simmer, cover, and cook for 12 minutes, or until a white ring is visible around each grain of quinoa, and the water in the pan has been absorbed.  If the quinoa looks cooked, but there is still moisture in the pan, uncover the pan and cook the quinoa over medium heat, stirring frequently for about a minute.  Set the quinoa aside, uncovered, to cool to room temperature.
  3. Whisk the lemon juice, garlic,and salt together in a large bowl.  Allow to sit while you chop the remaining ingredients.  The lemon juice will mellow the garlic as it sits.  
  4. Seed the tomatoes by quatering them, then using a paring knife to cut out the seeds. Dice the tomatoes into small pieces.
  5. Place the cooled quinoa, chopped green onion, parsley, mint, and tomatoes in the large bowl with the lemon-garlic mixture.  Drizzle in the olive oil, and stir to combine.  Taste and adjust salt and lemon juice to taste.
  6. Serve at room temperature, or chill in the refrigerator.   Flavor will improve in the fridge overnight.

Thursday, June 14, 2012

Shanghai Shrimp Pasta

Serve 4           Start to Finish 30 mins

Ingredients:

  • ounces dried fusilli, linguine, or spaghetti
  • tablespoons soy sauce
  • tablespoon bottled plum sauce
  • teaspoon toasted sesame oil
  • 1/2 teaspoon red chili paste (optional)
  • tablespoon cooking oil
  • 1 medium red sweet pepper, cut into bite-size pieces
  • cup fresh or frozen green beans, cut into 1-inch pieces 
  • 12 oz.frozen peeled and deveined large shrimp without tails, thawed (26 to 30 shrimp per lb. count)
  • 2 cloves garlic, minced
  • teaspoon grated fresh ginger
  • 1/4 teaspoon ground black pepper
  • 2 green onions, bias sliced into 1-inch pieces
  • teaspoons sesame seeds, toasted
Directions:
  1. Cook pasta according to package directions. Drain. Set aside. Keep warm. For sauce, stir together soy sauce, plum sauce, sesame oil, and chili paste (if using). Set aside.
  2. Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Cook and stir sweet pepper and beans in hot oil for 5 minutes. Push from center of wok. Add shrimp, garlic, ginger, and black pepper to center of wok. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Stir in sauce and pea pods. Stir in pasta; heat through. To serve, top with onions and sesame seeds. Makes 4 main-dish servings.

Chicken Piccata




Serve 4  Prep: 15 min    Cook: 25 min


Ingredients:

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • 2 cups all purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped

Directions:

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  3. Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Wednesday, June 13, 2012

Asian Beef Roll Ups


Ingredients
  • 1 pound flank steak
  • Juice of two limes
  • 2 heaping tablespoons light brown sugar
  • 3 tablespoons soy sauce
  • 1 to 2 tablespoons Sriracha, or to taste (I used 2 because I like it spicy)
Preparation
Whisk the lime juice, sugar, soy and Sriracha until combined in a glass baking dish. Slice the steak against the grain into very thin strips and place in the marinade, tossing to coat. Cover with plastic wrap and let stand at room temperature for 15 minutes.
Heat a non-stick grill pan over high heat until very hot. Working in batches, using tongs, drain the excess marinade from the meat strips and quickly grill them, turning once until seared and cooked through, 1-2 minutes total.
Meanwhile, pour the marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced and thickened, about 5 minutes.
Transfer the cooked beef to a cutting board. Roll each strip lengthwise into a bundle and spear each roll with a toothpick.
Place the beef roll-ups on a platter and drizzle the thickened glaze over the meat. Serve immediately.
Serving Size
Makes 6 to 8 servings

Sunday, June 3, 2012

Slow Cooked Moroccan Chicken





Makes: 4 servings  Prep: 30 mins  Cook: 6 hrs 30 mins(low) or 3-1/2 hours (high)
Ingredients:
  • 4 carrots, peeled and sliced
  • large onions, halved and thinly sliced
  • 3 lbs chicken thighs, skinned
  • 1/3 cup raisins
  • 1/3 cup dried apricots, coarsely chopped
  • 14 oz. chicken broth
  • 3 Tbsp tomato paste
  • 2 Tbsp all-purpose flour
  • 2 Tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • fresh cilantro 
  • Pine nuts, toasted (optional)
  • Hot cooked couscous
Directions:
  1. In a 5- to 6-quart slow cooker place carrots and onions. Sprinkle chicken with 1/2 teaspoon salt.  Add to cooker; top chicken with raisins and apricots.
  2. In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and 3/4 teaspoon ground black pepper. Add to cooker. Cover; cook on low-heat setting for 6-1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours.
  3. Serve in bowls with couscous. Sprinkle with nuts. Garnish with cilantro. Serves 4.