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bestkate-blog · 8 years ago

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Slow Cooker Southwest Stuffed Peppers

This super simple slow cooker Southwest stuffed pepper recipe is more than just a slick example of alliteration; it packs a punch of flavor. This is just what you’re looking for in a slow cooker recipe — minimal chopping and no cooking in advance. If you have a smaller slow cooker, half this recipe and use three bell peppers instead of six.

You can also switch this recipe up to Indian-inspired stuffed peppers by subbing in a can of chickpeas for the black beans and curry powder for the chili powder. Get ready to stuff your way to meal prep glory!

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Slow Cooker Southwest Stuffed Peppers

Ingredients

6 large sweet bell peppers (I like using a mix or red, orange and yellow)

1 cup uncooked quinoa

2 cups salsa (mild, medium or hot – you choose!)

1 cup canned crushed tomatoes

1 425/15 oz can of black beans, drained and rinsed

1 cup frozen corn

1 Tbsp chili powder

1 Tbsp ground cumin

1 Tbsp garlic powder

1 tsp cayenne, optional

2 tsp salt

Instructions

Slice off the top of the peppers, remove ribs and seeds. Rinse the peppers well and place to the side.

Rinse quinoa and add to a bowl with all other ingredients.

Pour 1/2 a cup of water into your slow cooker to ensure that your peppers don’t stick.

Stuff your peppers all the way to the top and place arrange them carefully in your slow cooker.

Cover and cook on high for three hours.

Eat one fresh out of the slow cooker and save the rest for packed lunches. Enjoy topped with your favorite Southwest toppings!

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bestkate-blog · 8 years ago

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Sticky Miso Chicken Wings

I awoke to the sound of chirping birds yesterday morning, which was a surprising and exciting sign that spring is right around the corner. It has been a long and particularly wintery winter this year; we’ve had a highly unusual amount of snowfall in a city that barely gets two inches a year. It’s been a dark, dreary winter, and while I love winter, it’s about time it packed up its bags and left.

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Sticky Miso Chicken Wings

Ingredients

12 chicken wings, split with tips removed

2 Tbsp olive oil

Salt & pepper

1/4 cup white miso paste

2 tsp lime juice

1 tsp grated fresh ginger

1 tsp rice wine vinegar

1 Tbsp brown sugar

Cilantro, to serve

Limes, to serve

Sesame seeds, to serve

Instructions

Preheat oven to 400°F. Line a baking sheet with aluminum foil and lightly grease; set aside.

Toss wings with olive oil. Season with salt and pepper, then bake for 40 minutes until cooked through. Remove from heat and transfer wings to a large bowl.

In a small saucepan over medium heat, combine the miso paste, lime juice, ginger, vinegar, sugar, and 3 Tbsp water. Bring to a low simmer and cook for 3-5 minutes until thickened. Pour miso mixture over top of the wings and toss to coat.

Transfer wings back to baking sheet and cook for another 10 minutes.

Serve immediately with cilantro, lime wedges, and a sprinkling of sesame seeds.

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bestkate-blog · 8 years ago

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Healthy nachos

Healthy nachos.

Delight the family with these healthy turkey mince nachos.

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Healthy nachos

Ingredients

8 wholegrain tortillas, cut into 8 triangles

1 tablespoon olive oil

1 brown onion, finely chopped

500g turkey mince

1 tablespoon ground cumin

2 teaspoons ground coriander

1/2 teaspoon ground chilli

500ml Campbell's Real Stock Beef

400g can red kidney beans

2 tablespoons tomato paste

1 cup no-fat Greek-style yoghurt

1 garlic clove, crushed

1 teaspoon finely grated lime rind

1 tablespoon lime juice

1 avocado, finely chopped

2 tomatoes, finely chopped

1/2 cup coriander leaves

2/3 cup grated light mozzarella

Instructions

Preheat oven to 200C (180C fan-forced). Lightly spray 2 baking trays with oil. Arrange tortilla triangles in a single layer on trays. Lightly spray with oil. Bake for 5-6 minutes or until golden. Cool on a wire rack.

Meanwhile, heat oil in a large frying pan. Cook onion, stirring, for 5 minutes or until soft. Increase heat to high. Add turkey mince and cook, stirring to break up any lumps, for 3 minutes or until browned. Add ground cumin, coriander and chilli and cook, stirring, for 1 minute. Stir in beef stock, beans and tomato paste and bring to the boil. Gently boil for 10 minutes or until thickened.

Meanwhile, combine yoghurt, garlic, rind and juice in a small bowl. Season. Combine avocado, tomato and coriander in a small bowl.

To serve, arrange tortilla chips on a platter. Spoon over turkey mixture. Sprinkle with cheese. Cook under a preheated grill for 1-2 minutes or until cheese melts. Sprinkle with avocado mixture and serve with a dollop of lime yoghurt.

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bestkate-blog · 8 years ago

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Cameroonian Chicken Roasted in Kraft Paper

Senegal, the westernmost country on the African Continent, boasts a history as varied and colorful as a bustling street market. The nation’s capitol, Dakar, became a hub for European traders in the 15th century, who brought with them the influences of Portugal, France, Great Britain, and the Netherlands. By the mid-1600s, Senegal had been colonized by the French and remained under French rule until it regained independence in 1960. While French is still the official language, walk down any street and you’re likely to hear several ethnic languages, including Portuguese Creole.

Nowhere is this cultural diversity better reflected than in Senegal’s cuisine, a literal melting pot of all things good, whether indigenous or imported. Chef and author, Pierre Thiam, was born and raised in Senegal, but has lived half his life New York, and his recipes, while firmly grounded in his heritage, are sensitive to the cook who may not have access to all the original ingredients. He offers alternatives without altering flavors, and we are transported to an exotic yet familiar place.

Thiam’s recipe for Camaroonian Chicken is an ideal example of several influences coming together to make one perfect dish. From the Dijon mustard and thyme reminiscent of French cuisine, to the eastern influence of ginger and cayenne, all cooked in brown paper and tucked into a crispy baguette with a side of super-powered hot sauce, your palate is in for a delightful surprise. Every recipe has its own story, and you won’t want this one to end.

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Cameroonian Chicken Roasted in Kraft Paper

Ingredients

1 large red or yellow onion, thickly sliced

3 garlic cloves, minced

1 tablespoon peeled, minced fresh ginger

1 tablespoon chopped fresh thyme leaves

1 tablespoon Dijon mustard

1 tablespoon peanut oil or other light vegetable oil

1 tablespoon fine sea salt

1 teaspoon freshly ground black pepper

1 teaspoon cayenne pepper

2 tablespoons white vinegar

1 (3 to 4-pound) free-range chicken, cut into 8 pieces

2 tablespoons water

Baguettes, for serving

Raw Kani Sauce (recipe follows), for serving

Instructions

Combine the onion, garlic, ginger, thyme, mustard, oil, salt, black pepper, cayenne, and vinegar in a large bowl. Add the chicken pieces and combine to coat. Cover with plastic wrap and let marinate overnight in the refrigerator.

Preheat the oven to 350°F with a rack in the center position.

Line a baking sheet with a piece of kraft paper large enough to enclose the chicken and onions. Spread the onions in a layer in the center of the paper and place the chicken on top. Carefully pour on the marinade and water. Fold the paper tightly around the chicken and onions, enclosing them in a completely sealed package. Place the chicken on the baking sheet in the oven and bake for 1 hour and 30 minutes, until the chicken is cooked through.

Serve the chicken and onions directly from the paper or transfer them to a platter and pour the juices over them. Have some baguettes nearby for the juices, and a side of kani sauce, too.

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bestkate-blog · 8 years ago

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Strawberry and Raspberry Tart with Mint

But when I read any of Nick Malgieri‘s many baking books, I feel immediately like a jumpy student just dying to become the teacher’s pet. His recipes make me want to do everything by the book, follow his instructions to a perfectly frosted T, have someone (him) gaze approvingly at my flawless finished fruit tart and move me to the head of the class. His latest book, Nick Malgieri’s Pastry, is no different; and this tart recipe jumped out at me for several reasons.

It’s beautiful. I mean, Wow. 2. It’s doable. It’s not beautiful in that intimidating, I’d-have-to-study-pastry-in-Europe-to-make-something-that-looks-like-this kind of way. Plus, Malgieri, former executive pastry chef at Windows on the World and current pastry savant, explains everything so even a rogue baker like me can follow directions. 3. Berries were in abundance at the farmers market on Saturday; and despite the fall chill in the air these mornings, I’m not ready to let go of summer just yet. Finally, I happen to have a motherlode of mint on my back deck and want to be able to say I used it in something besides cocktails. Sort of.

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Strawberry and Raspberry Tart with Mint

Ingredients

One 10-inch tart crust made from French-Style Cookie Dough spread with (almond) nut biscuit batter (recipe below), fully baked

Pastry cream

3/4 cup whole milk

1/4 cup heavy whipping cream

1/4 cup sugar

3 large egg yolks

2 tablespoons unbleached all-purpose flour

1 teaspoon vanilla extract

1 pint tiny height-of-season strawberries, rinsed and hulled

2 half-pint baskets fresh raspberries, picked over but not washed

3 tablespoons tiny mint leaves or larger leaves stacked and cut into thin ribbons

Confectioners’ sugar for finishing

Instructions

For the pastry cream, combine the milk, cream, and half of the sugar in a small saucepan and whisk. Place the pan over low heat and bring it to a full boil. Meanwhile, in a bowl, whisk the yolks and then whisk in the remaining sugar. Sift the flour over the yolk mixture and whisk it in.

When the milk mixture boils, whisk it into the yolk mixture. Strain it back into the pan and place it over medium heat. Use a small, pointed-end whisk to stir constantly, being sure to reach into the corners of the pan, until the cream comes to a full boil and thickens. Continue to cook, whisking constantly, for 30 seconds. Remove the pan from the heat and whisk in the vanilla.

Scrape the cream into a glass or stainless-steel bowl and press plastic wrap directly against the surface. Chill it thoroughly.

No more than 4 hours before you intend to serve the tart, unmold the cooled, baked tart crust and slide it onto a platter. Spread the cold pastry cream into the crust.

Arrange the strawberries and raspberries on the pastry cream in concentric rings, gently pressing them so they adhere, and covering the cream completely.

Immediately before serving, sprinkle the tart with the mint leaves, followed by a light dusting of confectioners’ sugar.

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bestkate-blog · 8 years ago

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Rack of Lamb with Spicy Cranberry Relish

Every fall, we try to jump on the cranberry bandwagon. Too many memories of cloyingly sweet, jiggly jelly make it hard, though. Once we discovered no-cook, chunky cranberry relishes, autumn holidays became a lot more festive.

The addition of jalapeño makes this ruby-red relish all the more appealing (for us, at least). Is a little heat ever a bad thing? We thought not.

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Rack of Lamb with Spicy Cranberry Relish

Ingredients

1/2 cup (4 fl oz/125 ml) fresh tangerine juice

1/4 cup (2 fl oz/60 ml) canola or grapeseed oil

Kosher salt and freshly ground pepper

3 racks of lamb, about 21/2 lb (1.25 kg) each, trimmed and frenched

For the relish:

2 tangerines

1 cup (4 oz/125 g) fresh or frozen cranberries

1/2 large white onion, coarsely chopped

1/3 cup (3 fl oz/80 ml) rice vinegar

1/4 cup (1/4 oz/7 g) packed fresh mint leaves

1 small jalape?o chile, coarsely chopped

3 tablespoons sugar, or to taste

Pinch of kosher salt

Instructions

In a large, shallow dish, combine the tangerine juice and oil and season with salt and pepper. Add the lamb and turn to coat the racks on all sides. Let stand at room temperature for about 1 hour, turning occasionally.

Meanwhile, make the relish: Juice 1 of the tangerines and chop the other coarsely, skin and all, and remove any seeds. In a blender or food processor, combine the tangerine juice, chopped tangerine, cranberries, onion, vinegar, mint, and jalape?o and pur?e until smooth. Pour the mixture into a bowl and add the sugar and kosher salt. Let stand at room temperature for at least 30 minutes or up to 2 hours.

Preheat the oven to 450°F (230°C).

If desired, wrap the ends of the bones with aluminum foil to keep them from burning. Arrange the lamb racks, bone side down, in a roasting pan. Roast until an instant-read thermometer inserted into the center of the lamb away from the bone registers 130°F (54°C) for medium-rare, 15–20 minutes, or until done to your liking. Transfer the racks to a carving board and tent with aluminum foil. Let rest for 10–15 minutes.

Cut the racks between the bones into individual chops. Arrange 2 or 3 chops per person on warmed individual plates, with the relish alongside. Serve right away.

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bestkate-blog · 8 years ago

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Rack of Lamb with Spicy Cranberry Relish

Every fall, we try to jump on the cranberry bandwagon. Too many memories of cloyingly sweet, jiggly jelly make it hard, though. Once we discovered no-cook, chunky cranberry relishes, autumn holidays became a lot more festive.

The addition of jalapeño makes this ruby-red relish all the more appealing (for us, at least). Is a little heat ever a bad thing? We thought not.

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Rack of Lamb with Spicy Cranberry Relish

Ingredients

1/2 cup (4 fl oz/125 ml) fresh tangerine juice

1/4 cup (2 fl oz/60 ml) canola or grapeseed oil

Kosher salt and freshly ground pepper

3 racks of lamb, about 21/2 lb (1.25 kg) each, trimmed and frenched

For the relish:

2 tangerines

1 cup (4 oz/125 g) fresh or frozen cranberries

1/2 large white onion, coarsely chopped

1/3 cup (3 fl oz/80 ml) rice vinegar

1/4 cup (1/4 oz/7 g) packed fresh mint leaves

1 small jalape?o chile, coarsely chopped

3 tablespoons sugar, or to taste

Pinch of kosher salt

Instructions

In a large, shallow dish, combine the tangerine juice and oil and season with salt and pepper. Add the lamb and turn to coat the racks on all sides. Let stand at room temperature for about 1 hour, turning occasionally.

Meanwhile, make the relish: Juice 1 of the tangerines and chop the other coarsely, skin and all, and remove any seeds. In a blender or food processor, combine the tangerine juice, chopped tangerine, cranberries, onion, vinegar, mint, and jalape?o and pur?e until smooth. Pour the mixture into a bowl and add the sugar and kosher salt. Let stand at room temperature for at least 30 minutes or up to 2 hours.

Preheat the oven to 450°F (230°C).

If desired, wrap the ends of the bones with aluminum foil to keep them from burning. Arrange the lamb racks, bone side down, in a roasting pan. Roast until an instant-read thermometer inserted into the center of the lamb away from the bone registers 130°F (54°C) for medium-rare, 15–20 minutes, or until done to your liking. Transfer the racks to a carving board and tent with aluminum foil. Let rest for 10–15 minutes.

Cut the racks between the bones into individual chops. Arrange 2 or 3 chops per person on warmed individual plates, with the relish alongside. Serve right away.

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bestkate-blog · 8 years ago

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Green Olives with Spicy Bread Crumbs

Michele Scicolone’s description of family meals has us ready to book a seat on the next flight to Rome.

Failing that, we’ll make these olives, chill a summery rosé, and clear our dance cards in advance of a long, lazy weekend lunch. We suspect we won’t be the only ones.

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Green Olives with Spicy Bread Crumbs

Ingredients

1/4 cup extra-virgin olive oil

2 tablespoons chopped fresh parsley

1 garlic clove, finely chopped

Pinch of crushed red pepper

2 cups imported green olives such as Sicilian, drained, rinsed, and patted dry

1 tablespoon red or white wine vinegar

1/2 cup plain dry bread crumbs

Instructions

In a medium skillet over medium heat, heat the oil with the parsley, garlic, and red pepper over medium heat until fragrant. Add the olives to the pan, along with the vinegar, and cook, stirring, until the olives are warm and the vinegar has evaporated, about 3 minutes.

With a slotted spoon, transfer the olives to a serving bowl.

Add the bread crumbs to the pan and cook, stirring constantly, until evenly toasted, about 3 minutes more. Toss the olives with the bread crumbs and serve warm.

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bestkate-blog · 8 years ago

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Chicken Salad with Dried Cranberries

Have I mentioned that I love lunch? I’m sure I have. Maybe a million times. I’ve written about it before, and my close friends are probably tired of hearing about it. But just to refresh, “special lunchtime” is important to me. (Those quotes are because my husband dubbed it special lunchtime–though I’ve come to like the term more than I want to admit. To him.)

There’s still a fair amount left in the refrigerator, meaning the aforementioned husband can have his own special lunch. He loves chicken salad. And I hate making lunch for anyone else. Even he can manage to put together a sandwich on his own. The words win-win come to mind.

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Chicken Salad with Dried Cranberries

Ingredients

4 cups chopped roasted chicken (about the amount from a whole chicken)

1/4 cup dried cranberries

1/4 cup diced fennel bulb

1/4 cup sliced almonds, toasted

1/2 cup mayonnaise

1 tablespoon freshly squeezed lemon juice

1 teaspoon chopped fresh flat-leaf parsley

1/8 teaspoon freshly ground black pepper

Instructions

Place the chicken, cranberries, fennel, almonds, mayonnaise, lemon juice, parsley, and pepper in a medium bowl and stir with a fork until well combined. Use in a sandwich or on some mixed greens for a nice lunch salad, or store in an airtight container in the refrigerator for up to 5 days.

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bestkate-blog · 8 years ago

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Chicken with Mustard

Many years ago, when prices were ridiculously low, I bought an enormous copper pan at E. Dehillerin, the famed cookware shop in Les Halles. This one-pan meal is a perfect fit for your largest, most extravagant pot.

This dish requires you to brown the thighs and legs. Unless you have a very large skillet or a Dutch oven, fry the chicken in batches—you want them to have room to brown, not steam, which overcrowding creates.

This dish is best served with a tangle of herbed fresh pasta, which is exactly the right vehicle for sopping up the delicious sauce, or celery root puree.

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Chicken with Mustard

Ingredients

1/2 cup (135g), plus 3 tablespoons Dijon mustard ? teaspoon sweet or smoked paprika

Freshly ground black pepper

3/4 teaspoon sea salt or kosher salt

4 chicken thighs and 4 legs (8 pieces, total)

1 cup (100g) diced smoked thick-cut bacon

1 small onion, peeled and finely diced

1 teaspoon fresh thyme leaves, or ? teaspoon dried

1 cup (250ml) white wine

1 tablespoon whole mustard seeds or grainy mustard

2 to 3 tablespoons cr?me fra?che or heavy cream

Warm water (optional)

Chopped fresh flat-leaf parsley or chives, for garnish

Instructions

Mix 1/2 cup (135g) of the Dijon mustard in a bowl with the paprika, a few generous grinds of the peppermill, and the salt. Toss the chicken pieces in the mustard mixture, lifting the skin and rubbing some of it underneath.

Heat a wide skillet with a cover or a Dutch oven over medium high heat and add the bacon. Cook the bacon, stirring frequently, until it’s cooked through and just starting to brown. Remove the bacon from the pan and drain on paper towels. Leave about 1 tablespoon of bacon fat in the pan, discarding the rest. Add the onion and cook for about 5 minutes, until soft and translucent. Stir in the thyme, and let cook for another few minutes, and then scrape the cooked onion into a bowl.

Add a little bit of olive oil to the pan, if necessary, and place the chicken pieces in the pan in a single layer. (If they don’t all fit, cook them in two batches.) Cook over medium-high heat, browning them well on one side, then flip them over and brown them on the other side. It’s important to get the chicken nicely colored as the coloring—as well as the darkened bits on the bottom of the pan, called the fond—will give the finished sauce its delicious flavor.

Remove the chicken pieces and put them in the bowl with the onions. Add the wine to the hot pan, scraping the darkened bits off the bottom with a sturdy flat utensil. Return the chicken pieces to the pan along with the bacon and onions. Cover and cook over low to medium heat, turning the chicken in the sauce a few times during cooking, until the chicken is cooked through, about 15 minutes. Check doneness by sticking a knife into the meat next to the thigh bone; if it’s red, continue cooking for a few more minutes.

Remove the pot from the heat and stir in the 3 tablespoons Dijon mustard, the mustard seeds, and the cr?me fra?che. If the sauce has reduced and is quite thick, you can thin it with a little warm water. Sprinkle chopped parsley over the top and serve.

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bestkate-blog · 8 years ago

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Steak Bomb

We’ve all been there (haven’t we??): a late night out that turns into an early morning out. Maybe a few beers were involved. Maybe not. Either way, it’s been a long time since dinner, and you’re suddenly ravenous. A slice of piping hot pizza was generally my go-to fourth (or maybe fifth) meal. Who knew putting an all-hours pizza joint smack in the middle of a nightlife zone was such a good business plan? Apparently a lot of people did, Fran.

Chef Kerry Altiero has an even better idea than pizza for filling your post-revelry belly. Altiero serves this aptly named Steak Bomb at his revered Cafe Miranda in Rockland, Maine, though presumably not in the wee morning hours. He does, however, offer up the recipe in his new book so you can make your own. With dishes like Hot. Dressed. Salad., 50 MPH Tomatoes, and Woo Tang Clam, Adventures in Comfort Food brings Altiero’s much-loved and wackily named dishes to those of us not lucky enough to live within striking distance of his home turf.

The Steak Bomb is not for Meatless Monday, nor for the faint of heart or obsessively neat. This is meaty, messy eating at its best.

“A good drippy, elbow-wetting, finger-licking, chin-shining, greasy, moist sandwich is a sensual pleasure,” Altiero says. “This is a sort-of-sub, and it has everything a sub needs, in my opinion: steak, peppers, mushrooms, onions, cheese. It’s especially perfect after a night out. This is not to be consumed behind the wheel. Officer, the olive oil . . .”

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Steak Bomb

Ingredients

2 tbsp/9 g mushrooms, smashed

1/4 cup/42 g poblano pepper, seeded and ripped into 1"/2.5 cm pieces

1/4 cup/42 g red bell pepper, seeded and ripped into 1"/2.5 cm pieces Coupons

1/4 cup/30 g red onion, sliced

5 oz/142 g shaved steak, chopped roughly

4 leaves basil

2 tsp/6 g garlic, minced

1/2 cup/60 ml marinara

1/4 cup/33 g mozzarella cheese, shredded

2 tbsp/22 g Romano cheese, grated

Focaccia

2 tbsp/20 g hot pickled banana pepper rings

Instructions

Preheat your oven to 400°F/204°C.

Toss the mushrooms, peppers and onion in olive oil and spread them out on a cookie sheet in a single layer. Roast for about 20 minutes. Add the steak and cook for 5 minutes more, until cooked through.

Add the basil and garlic to the vegetables. Top with the Latex, then the cheeses. Return to the oven to brown the cheese well.

Take your piece of focaccia and cut off a corner (or edge, if it’s round) piece, about 8 inches/20 cm long and 3? inches/9 cm wide. Split the soft part down the middle, leaving the edge intact. Shovel the filling into the bun and top with banana rings.

Arm yourself with multiple napkins. Resist the fork and knife. Chianti in an old jelly glass would be the traditional bev.

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bestkate-blog · 8 years ago

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Vietnamese Lemongrass And Chili Grilled Chicken

We love how the spike of chili offers a welcome warm up on cold winter nights. This simple dish is found at many restaurants and street stalls and captures the fresh and vibrant flavors of the cooking in that part of the world.

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Vietnamese Lemongrass And Chili Grilled Chicken

Ingredients

2 large boneless, skinless chicken breasts or thighs

2 medium lemongrass stalks, tender white parts only, crushed and very finely chopped

2 teaspoons chili garlic sauce, or to taste

2 teaspoons brown sugar

2 teaspoons soy sauce

2 teaspoons fish sauce Coupons

2 tablespoons lime juice

3 tablespoons peanut or vegetable oil

Accompaniments: mint leaves, Thai or Vietnamese basil, cilantro, sliced cucumbers, chopped dry roasted peanuts, steamed jasmine rice

Instructions

Butterfly the chicken breasts by slitting each one horizontally so that it is still joined in one side, and then open it out. Place the butterflied breasts on a cutting board or flat countertop, cover them with plastic wrap, and gently pound flat with a meat mallet or a rolling pin.

Combine the lemongrass, chili garlic sauce, sugar, soy and fish sauces, lime juice, and oil in a large bowl. Mix thoroughly, and then add the chicken, turning to coat. Cover and leave to marinate for at least 1 hour and up to 6 hours.

Place the chicken on a hot grill and cook for about 3 to 4 minutes on each side, until cooked through. Slice and serve with the suggested accompaniments.

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bestkate-blog · 8 years ago

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Vietnamese Lemongrass And Chili Grilled Chicken

We love how the spike of chili offers a welcome warm up on cold winter nights. This simple dish is found at many restaurants and street stalls and captures the fresh and vibrant flavors of the cooking in that part of the world.

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Vietnamese Lemongrass And Chili Grilled Chicken

Ingredients

2 large boneless, skinless chicken breasts or thighs

2 medium lemongrass stalks, tender white parts only, crushed and very finely chopped

2 teaspoons chili garlic sauce, or to taste

2 teaspoons brown sugar

2 teaspoons soy sauce

2 teaspoons fish sauce Coupons

2 tablespoons lime juice

3 tablespoons peanut or vegetable oil

Accompaniments: mint leaves, Thai or Vietnamese basil, cilantro, sliced cucumbers, chopped dry roasted peanuts, steamed jasmine rice

Instructions

Butterfly the chicken breasts by slitting each one horizontally so that it is still joined in one side, and then open it out. Place the butterflied breasts on a cutting board or flat countertop, cover them with plastic wrap, and gently pound flat with a meat mallet or a rolling pin.

Combine the lemongrass, chili garlic sauce, sugar, soy and fish sauces, lime juice, and oil in a large bowl. Mix thoroughly, and then add the chicken, turning to coat. Cover and leave to marinate for at least 1 hour and up to 6 hours.

Place the chicken on a hot grill and cook for about 3 to 4 minutes on each side, until cooked through. Slice and serve with the suggested accompaniments.

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bestkate-blog · 8 years ago

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Hushed Puppy Hot Dogs

Hush puppies are a staple at fish fries all over the South, y’all, and for good reason—the little balls of fried cornmeal batter are crunchy and delicious, write the authors of Wieners Gone Wild (which may be the best cookbook name we’ve ever heard).

Here, we dip hot dogs into hush puppy batter, fry them up, and cover them with a blanket of spicy-sweet collard green relish, which is the perfect foil for the salty, smoky meat.

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Hushed Puppy Hot Dogs

Ingredients

1/2 cup all-purpose flour

1/2 cup cornmeal

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon freshly ground black pepper

1 large egg Coupons

1/2 cup buttermilk

1/4 cup minced onion (from about ? of a small onion)

4 cups peanut or vegetable oil

8 hot dogs

8 hot dog buns

2 cups Collard Green Relish (recipe follows)

Instructions

In a large bowl, whisk together the flour, cornmeal, salt, baking soda, and pepper. Add the egg and buttermilk and stir until just combined. Add the onion. Heat the oil in a large, deep pot to 375°F. (You must have a frying thermometer for this. You can buy one in any grocery store.) Dip the hot dogs in the batter and place them in the oil, two at a time. Cook the dogs until the batter is brown and crisp, about 4 to 5 minutes. Transfer the fried hotdogs to a paper towel–lined plate and repeat with the remaining dogs. Place the hot dogs in the buns and top each with 1/4 cup of relish.

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bestkate-blog · 8 years ago

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Slow-Roasted Turkey with Simple Gravy

At one point during my college years I lived in a rambling 1930’s bungalow with a lot of roommates. Communal dinners were the norm. These were our post-ramen, pre-recipe days. We didn’t own cookbooks and we didn’t have the internet. We improvised, and with all the pitching in and youthful enthusiasm, we ate quite well.

Our first Thanksgiving together we divied up cooking assignments. Who’s making the pie? How about the potatoes? And on it went until the turkey. No one else was much interested, so I volunteered, picturing myself presenting a glowing Norman Rockwell scene that would impress the hell out of everyone. How hard could it be? Over the phone my mother assured me it was not that hard. Butter, she said. And salt and rosemary, lots of ground pepper. She’d talk me through it in real time.

On Thanksgiving day she did exactly that. Phone tucked under my chin, with the cord stretched across the kitchen, she guided me step by step, right up to carving time. “Now to lift it out of the pan,” Mom said, “Get a wad of paper towels in each hand and just grip it hard, lift it to the cutting board.” I followed her directions, but somehow (I can still see this happening in slow motion) it slipped out of my grip and shot, buttery slick and piping hot, across the kitchen floor, under the dinner table, before skidding to a stop against a far wall.

There was a moment of startled silence, my mom still on the line. “Five second rule!”, someone finally shouted, and before you could say ‘Amen’ the lot of us pounced on that bird and wrestled it up to the cutting board, too stunned to speak.

“How’s it going, Hon?”, Mom finally asked. “Everything OK?” Fine. Perfect…Classic, actually.

Since then I’ve roasted a lot of turkeys. I’ve learned that it isn’t hard but it’s still impressive, and a traditional classic approach works best. That’s why this year, we’ll be making this slow-roasted turkey from Boston chef Jeremy Sewall. If we want to really host an authentic Thanksgiving, then a New England recipe is exactly what we need. This one calls for a brine, which does indeed make for a moister turkey (but hopefully not one that flies out of your hands). Jeremy suggests spending a little extra on a quality bird from a local farm – the taste is well worth it.

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Slow-Roasted Turkey with Simple Gravy

Ingredients

1 (12-pound) turkey, innards removed, wings removed and reserved for the gravy (below)

1 recipe (about 1 gallon) Brine (see below)

2 sprigs fresh rosemary

2 garlic cloves, crushed

1/2 cup (1 stick) unsalted butter

6 fresh sage leaves

Kosher salt and freshly

ground black pepper

Simple Gravy (recipe follows)

Instructions

In a container large enough to hold the turkey snugly, pour the brine over the bird and let sit for at least 2 hours or up to 6 hours. (If brining longer than 2 hours, place the container in the refrigerator. Bring the turkey to room temperature before roasting.) Drain the turkey well and pat it dry. Discard the brine.

Preheat the oven to 450°F.

Fill the turkey breast cavity with the rosemary and garlic and truss the turkey. Place it on a roasting rack in a roasting pan. Melt the butter with the sage leaves and brush it all over the outside of the turkey. Season the turkey aggressively with salt and pepper and place it in the oven.

Roast the turkey for 5 minutes, then rotate the pan 180 degrees and cook for another 5 minutes. Brush the outside with more of the sage butter and lower the oven temperature to 300°F. Roast for 90 more minutes; every 20 minutes or so, brush a little more butter on the turkey. Check the internal temperature with a meat thermometer and remove from the oven when the thickest part of the breast meat registers 155°F. Cover loosely with foil and let rest for 30 minutes.

To serve, slice the turkey breast off by cutting down the middle of the backbone, starting with the blade against the bone. Remove both breasts from the rib cage, doing your best to keep the skin intact. Cut both breasts into slices and arrange on a large platter. Remove the legs, separate the thighs and drumsticks, and place on the platter. Serve with the gravy alongside.

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bestkate-blog · 8 years ago

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Mark Romano’s Highland Kitchen Fried Chicken

Plan ahead for the two-day brining process, and this Fried & True recipe will make your holiday weekend (or any) meal as good as it gets.

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Mark Romano’s Highland Kitchen Fried Chicken

Ingredients

For the Brine

1/2 cup kosher salt

1 whole chicken, cut into 10 pieces

4 cups buttermilk

For the Dredge

4 cups all-purpose flour

1 3/4 cups cornstarch

1 cup Maseca (instant Mexican corn flour) or masa harina

2 tablespoons kosher salt

1 tablespoon paprika

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon ground coriander

1 tablespoon celery salt

1 1/2 teaspoons freshly ground black pepper

Vegetable oil, for frying

Instructions

BRINE THE CHICKEN: In a large bowl, whisk the salt with 8 cups cold water. Add the chicken, cover, and refrigerate overnight or up to 24 hours. Drain and discard the brine, pour the buttermilk over the chicken, cover, and refrigerate overnight or up to 24 hours.

MAKE THE DREDGE: In a large bowl, whisk together the flour, cornstarch, Maseca, salt, paprika, onion powder, garlic powder, coriander, celery salt, and pepper.

FRY THE CHICKEN: Fill a large pot halfway with oil and heat to 350°F. Set a wire rack on top of a rimmed baking sheet and set aside. Remove the chicken from the buttermilk (don’t rinse it!) and dredge the chicken in the flour mixture. Working in batches, fry the chicken until the internal temperature of the white pieces reaches 160°F, and the dark pieces reach 165°F, on a deep-fry thermometer (13 to 14 minutes for breasts and 16 to 17 minutes for thighs). Rest the chicken on a rack briefly before serving with your favorite biscuits.

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bestkate-blog · 8 years ago

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Slow Cooker Kalua Pig

“Once or twice a year, our family decamps to Hawaii—our home away from home,” writes Michelle Tam in Nom Nom Paleo.

“I love everything about the islands: the people, the pace, the climate, the beaches, the sunsets, the food.

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Slow Cooker Kalua Pig

Ingredients

3 slices bacon

1 (5-pound) pork shoulder roast, bone-in or out (it doesn’t matter)

5 garlic cloves (optional)

1 1/2 tablespoons coarse Alaea Hawaiian sea salt

Instructions

Line the bottom of a slow cooker with bacon slices. (No bacon? No worries. You can replicate the smoky flavor with 2 teaspoons of smoked paprika rubbed over the surface of the pork. Bacon does make it better, though.)

If desired, make 5 small incisions in the pork roast and tuck the garlic cloves inside.

Season the pork with the sea salt, making sure to get it in all the nooks and crannies.

Place the roast in the slow cooker on top of the bacon, skin-side up.

Cover and cook on low for 16 hours or until the meat is tender and easily shreds with a fork.

When the pork’s done, transfer the roast to a separate platter before shredding. Don’t shred the pork directly in the slow cooker; the cooking liquid can render the meat too salty.

Season to taste with some of the remaining cooking liquid before serving.

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NOTES

ALAEA WHAT? Coarse and unrefined, Alaea sea salt gets its deep terra-cotta hue from alae, a purified red volcanic clay that originated on the island of Kauai. The red clay is more mineral-rich than most salts, and imparts a subtle earthiness to dishes. I stock up on Alaea salt whenever I visit Hawaii, but you don’t need to fly to paradise to get your hands on this wondrous ingredient—it’s widely available for purchase online. Even if you don’t have any Alaea salt on hand, don’t fret. There’s nothing quite like the real thing, but in a pinch, any coarse salt will work.

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