Recipe of the Day

CHIPOTLE CHICKEN TACOS WITH POTATOES AND GUACAMOLE

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

INGREDIENTS

  • 2 dried ancho chiles, stemmed, seeded, and torn into pieces
  • 1 cup boiling water
  • 1/2 pound small (about 2″ diameter) tomatoes
  • 1 (1/2″-thick) slice from middle of a large white onion
  • 3 garlic cloves, peeled
  • 1 tablespoon chopped canned chipotle chiles in adobo, including some of adobo
  • 1/2 teaspoon ground cumin
  • 2 tablespoons cold water
  • 12 fresh corn tortillas
  • 1 (1/2-pound) Yukon Gold potato, peeled and cut into 1/2″ cubes
  • 1 pound chilled skinless boneless chicken thighs, cut into roughly 1 1/2″ pieces
  • 2 tablespoons olive oil

Accompaniments:

  • guacamole (or use store-bought), crumbled queso fresco or ricotta salata, sliced radishes, lime wedges, cilantro sprigs, tomato salsa

PREPARATION

Begin filling:
Preheat broiler.

Soak ancho chiles in boiling water (1 cup), 5 minutes.

While chiles soak, broil tomatoes, onion slice, and garlic on a foil-lined rimmed baking sheet 3″-4″ from heat, turning once, until lightly charred, 5-7 minutes.

Drain chiles, discarding soaking liquid, and add to blender with tomatoes, onion, garlic, chipotles with sauce, cumin, 1/2 teaspoon salt, and cold water (2 tablespoons). Purée until smooth.

Heat Tortillas:
Preheat oven to 350°F. Wrap 2 stacks of tortillas in foil; warm in oven while finishing filling.

Boil potatoes:
Cook potatoes in a 3- to 4-quart pot of well-salted boiling water until just tender but not falling apart, 5-7 minutes. Drain.

Finish filling:
Coarsely grind chicken in a meat grinder or food processor (or use pre-ground meat).

Heat oil in a 12″ heavy skillet over medium-high heat until it shimmers. Add chile purée (it will splatter) and cook, stirring, 4 minutes (sauce will thicken).

Add ground chicken and cook, stirring and breaking up clumps, 1 minute. Cover skillet and reduce heat; simmer, stirring occasionally, until chicken is cooked through, about 4 minutes.

Gently stir in potatoes and reheat.

Serve chicken and potatoes with warm tortillas and accompaniments.

Recipe of the Day

HALIBUT CONFIT WITH LEEKS, CORIANDER, AND LEMON

YIELD: 12 servings

INGREDIENTS

  • 1 tablespoon coriander seeds, plus more very coarsely chopped for serving
  • 4 leeks, white and pale-green parts only, halved lengthwise, cut crosswise into 2″ pieces
  • 8 sprigs cilantro, cut into 2″ pieces, plus leaves for serving
  • 1 cup olive oil
  • 1 lemon, thinly sliced, seeds removed
  • Kosher salt
  • 1 3-pound skinless halibut fillet, halved lengthwise

PREPARATION

Preheat oven to 375°F. Coarsely grind 1 tablespoon coriander seeds in a spice mill or with a mortar and pestle. (Alternatively, you can coarsely chop with a knife.)

Toss leeks, cilantro sprigs, oil, half of lemon slices, and 2 teaspoons ground coriander in a large roasting pan; season with salt. Roast, tossing occasionally, until leeks are tender and starting to brown, 15-20 minutes. Remove roasting pan from oven and carefully pour infused oil into a large heatproof measuring cup.

Reduce oven temperature to 275°F. Season halibut with salt and arrange over leeks in roasting pan. Top with remaining lemon slices and ground coriander and pour infused oil over fish. Roast until halibut is just cooked through and starting to flake, 30-35 minutes.

Cut halibut into large pieces and serve with leeks and lemon topped with chopped coriander seeds and cilantro leaves.

Recipe of the Day

PEA, ASPARAGUS, AND FAVA BEAN SALAD

Pea, Asparagus, and Fava Bean Salad recipe

YIELD: Makes 6 Servings

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely grated Pecorino or Parmesan
  • 1 tablespoon (or more) fresh lemon juice
  • Kosher salt, freshly ground pepper
  • 2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed
  • 2 bunches asparagus, trimmed, stalks peeled if thick
  • 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
  • 1/2 cup vegetable oil
  • 1 shallot, thinly sliced
  • 4 slices bacon, cooked and crumbled

PREPARATION

Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.

Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.

If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.

Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.

Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.

Recipe of the Day

ROAST PORK TENDERLOIN WITH CARROT ROMESCO

YIELD: Makes 4 servings

INGREDIENTS

  • 1/4 cup pine nuts
  • 1 1/2 pounds small carrots, peeled, halved lengthwise if larger
  • 5 tablespoons olive oil, divided
  • Kosher salt
  • 1 large pork tenderloin (about 1 1/2 pounds)
  • 1 small garlic clove, finely grated
  • 1 teaspoon Aleppo pepper or 1/2 teaspoons crushed red pepper flakes
  • 2 tablespoons red wine vinegar, divided
  • 2 cups spicy greens (such as watercress or baby mustard)

PREPARATION

Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.

Increase temperature to 450°F. Toss carrots with 1 tablespoon oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 15–20 minutes; let cool slightly.

Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork with salt and black pepper and cook, turning occasionally, until golden brown, 10–15 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145°F, 8–10 minutes. Let rest 5 minutes before slicing.

Pulse pine nuts, garlic, and remaining 3 tablespoons oil in a food processor to a coarse paste. Add Aleppo pepper, one-fourth of carrots, 1 tablespoon vinegar, and 1 tablespoon water. Process, adding more water as needed, to a coarse purée; season romesco with salt, black pepper, and more vinegar, if desired.

Toss greens with remaining carrots and remaining 1 tablespoon vinegar in a large bowl; season with salt and black pepper. Serve pork with romesco and salad.

 

Recipe of the Day

LIME AND CHILLI FISH TACOS

YIELD: Serves 4

INGREDIENTS

  • 1/2 teaspoon dried chilli flakes
  • 1 tablespoon lime juice
  • 1 tablespoon vegetable oil
  • Sea salt and cracked black pepper
  • 8 x 80g pieces firm white fish fillets, skin on
  • 8 butter lettuce leaves
  • 8 tortillas, warmed
  • 1 quantity lime and coriander tofu mayonnaise , lime wedges, sliced pickled jalapeño chillies and coriander (cilantro) leaves, to serve

PREPARATION

Combine the chilli flakes, lime juice, oil, salt and pepper. Coat both sides of the fish with the mixture. Heat a large non-stick frying pan over high heat. Cook the fish, in batches, for 1-2 minutes each side or until cooked through. Divide the lettuce between the tortillas and top with the fish. Serve with the lime and coriander mayonnaise, lime wedges, jalapeños and coriander.

Recipe of the Day

TRUFFLED TALEGGIO AND MUSHROOM PIZZA

YIELD: Makes 4 servings

ACTIVE TIME: 10 min

TOTAL TIME: 30 min

INGREDIENTS

  • 1 pound pizza dough, thawed if frozen
  • 1/2 pound sliced mushrooms
  • 3/4 pound cold Taleggio or Italian Fontina, rind discarded and cheese sliced
  • 1 teaspoon white truffle oil (optional)

PREPARATION

Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.

Stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16- by 13-inch rectangle. Transfer to a tray lined with parchment paper. Lightly prick dough all over with a fork.

Slide dough (still on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes.

Remove from oven; prick any large bubbles with a fork and flatten. Scatter mushrooms over crust, then season with salt and pepper and lay cheese on top.

Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Drizzle with truffle oil (if using) and season with pepper. Serve immediately.

Recipe of the Day

SPICY LAMB AND LENTILS WITH HERBS

YIELD: 4 Servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1/2 pound ground lamb
  • Kosher salt, freshly ground pepper
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin seeds
  • 1 1/2 cups cooked brown or French green lentils (from 1 cup dried)
  • 1/2 English hothouse cucumber, chopped
  • 1/2 cup chopped fresh cilantro, plus leaves for serving
  • 1/4 cup chopped fresh parsley, plus leaves for serving
  • 3/4 cup plain whole-milk Greek yogurt
  • Flatbread and lemon wedges (for serving)

PREPARATION

Heat oil in a medium skillet over medium-high. Season lamb with salt and pepper and arrange in pan in an even patty about 1/4″ thick. Cook, pressing occasionally to help meat make contact with pan, until underside is browned and very crisp, about 5 minutes. Carefully turn, pouring off excess fat (reserve), and cook until other side is crisp, about 5 minutes.

Break up lamb into small pieces. Mix in garlic, red pepper flakes, and cumin. Cook, stirring occasionally, until spices are fragrant and lamb is cooked through but still juicy, about 2 minutes. Transfer lamb mixture to a bowl with a slotted spoon.

Place lentils and 2 tablespoons of reserved fat in same skillet, season with salt and pepper, and cook, tossing occasionally, until lentils start to brown and crisp, 5–8 minutes. Return lamb to skillet and toss to combine and warm through. Remove from heat and stir in cucumber, cilantro, and parsley.

Spoon yogurt onto plates and top with lamb mixture, then some more cilantro and parsley. Serve with flatbread and lemon wedges.

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