Recipe of the Day

Butter-Roasted Turkey Breasts

 

Butter-Roasted Turkey Breasts recipe

yield

Makes 8 servings

ingredients

  • 2 skin-on, bone-in turkey breasts (3 1/2–4 pounds)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • Kosher salt, freshly ground pepper
  • 6 sprigs thyme
  • 4 sprigs rosemary
  • 1 head of garlic, cloves peeled, crushed

preparation

Preheat oven to 425°F. Gently loosen skin from turkey breasts and rub butter under skin and all over outside of breasts; season with salt and pepper.

Scatter thyme sprigs, rosemary sprigs, and garlic over a large rimmed baking sheet and arrange turkey breasts, skin side up, on top. Roast turkey breasts, turning halfway through, until skin is crisp and golden brown and an instant-read thermometer inserted into the thickest part of breasts REGISTERS 160°F (for optimal moistness, you will want to cook the white meat of the turkey breasts to a lower internal temperature than you would if cooking a whole bird), 45–55 minutes.

Transfer turkey breasts to a platter and let rest 10 minutes before carving.

Serve turkey breasts with pan drippings alongside.

Recipe of the Day

Tuna Tostadas, Contramar Style

 

Tuna Tostadas, Contramar Style recipe

yield
Makes 12 tostadas; serves 6

The first time we dined at Contramar, Mexico City’s lauded seafood restaurant, we had an awakening. Suddenly Mexican food wasn’t just the delicious, homey, “authentic” food of our previous travels (authentic being a nebulous word at best), but something sophisticated yet casual, urban, and exciting. And this signature dish of Contramar’s—a heavenly fusion of Asian and Mexican—is the ultimate example of that. To get it right, we even flew Telmo down to DF to stage (the culinary term for intern) in the Contramar kitchen.

ingredients

Chipotle Aioli:

  • 1 egg yolk, chilled
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1/2 cup vegetable oil
  • 1/4 cup drained, chopped chipotle chiles in adobo sauce
  • 1 teaspoon kosher salt

Tostadas:

  • Vegetable oil, for deep-frying
  • 12 (4- to 5-inch) corn tortillas (purchased this size or cut to size with scissors)
  • 3 large leeks, white and light green part only, halved lengthwise, then cut crosswise into 1/4-incht hick half-moons (3 cups)
  • 1/2 cup soy sauce
  • 1/2 cup freshly squeezed lime juice (from about 4 limes)
  • 1 pound sashimi-grade skinned tuna fillet, cut into 1/8-inch-thick slices
  • 2 avocados, halved, pitted, peeled, and cut into 24 slices each 1/8 inch thick
  • Kosher salt
  • 12 lime wedges (about 2 limes)

preparation

To make the aioli, combine the egg yolk, lemon juice, and garlic in a blender and blend for 30 to 45 seconds, until smooth. With the blender running, pour in the oil in a very SLOW, thin, steady stream until the mixture emulsifies and thickens. (If the aioli begins to break, try alternating the oil with drops of ice water until the mixture has emulsified.)

Add the chiles and salt and process for an additional 30 seconds, until the chiles are fully incorporated. Transfer to a covered container and refrigerate until needed; it will keep for up to 3 days. To make the tostadas, pour the oil to a depth of 1 inch into a large, deep, heavy skillet and heat to 375°F on a deep-frying thermometer. Line a large plate with paper towels. Add the tortillas, one or two at a time (depending on the size of the pan), to the hot oil and cook, turning once with tongs, for 1 to 1 1/2 minutes on each side, until a uniformly deep golden color and crisp. Transfer to the towel-lined plate to absorb the excess oil. Fry the remaining tortillas the same way. Set aside.

Remove the pan from the heat, reserving the oil in the pan to fry the leeks.

Put the leeks and just enough water to cover in a small saucepan and bring to a boil over high heat. Remove from the heat, drain into a colander, and place under cold running water for about 30 seconds, until completely cool. Press gently on the leeks to remove any excess water, then press between paper towels to wick away excess moisture.

Line a small plate with paper towels. If the tortillas have absorbed some of the oil in the skillet, add more oil until it is again 1 inch deep. Place the skillet over medium-low heat and heat the oil to 325°F. Carefully add the leeks to the hot oil and fry, stirring once about halfway through the frying, for about 5 minutes, until golden brown and crispy but still a little green. Be careful not to let them burn. Using a SLOTTEDspoon, transfer the leeks to the towel-lined plate to drain.

Stir together the soy sauce and lime juice in a glass or ceramic bowl. Add the tuna slices and stir gently, coating all of slices with the marinade. Let marinate for 5 minutes, then pour off the excess marinade.

To assemble the tostadas, place the tostadas on a flat work surface and spread about 2 teaspoons of the chipotle aioli on each tostada. Place 3 tuna slices on top of the aioli, then top each portion of tuna with about 2 teaspoons of the leeks. Finally, top each tostada with 2 avocado slices, then season the avocado with a tiny pinch of salt.

Serve the tostadas immediately, accompanied with the lime wedges.

Recipe of the Day

Roast Pork Tenderloin with Carrot Romesco

 

Roast Pork Tenderloin with Carrot Romesco recipe

yield
Makes 4 servings

Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.

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

Cod with Potatoes and Preserved Lemon Relish

 

Cod with Potatoes and Preserved Lemon Relish recipe

yield
Makes 6 servings

For this rustic interpretation of brandade, Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn’t dare change a thing.

ingredients

  • 1/2 medium onion, unpeeled, halved
  • 1/2 head garlic (halved crosswise)
  • 1 lemongrass stalk, trimmed, tough outer layers removed, finely chopped
  • 4 sprigs thyme
  • 1 tablespoon black peppercorns
  • 4 cups low-fat milk
  • 1 1/4 pounds Yukon Gold potatoes (about 4 large), scrubbed
  • Flaky grey sea salt or kosher salt
  • 1/4 cup plus 3 tablespoons olive oil
  • 1 1/2 pounds skinless cod fillet, cut into 2″ pieces
  • 1/2 preserved lemon, finely chopped
  • 1/2 cup finely chopped chives (from about 1 large bunch)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon hot smoked Spanish paprika

preparation

Bring onion, garlic, lemongrass, thyme, peppercorns, and milk to a boil in a large saucepan. Reduce heat to low and simmer 20 minutes. Strain infused milk into a medium saucepan. Discard solids.

Meanwhile, cook potatoes in a large pot of boiling salted water until tender, 25–30 minutes. Drain, then peel potatoes and coarsely mash in a large bowl with 1/4 cup oil; season with salt.

Bring infused milk just to a boil. Add cod, reduce heat, and simmer until flesh begins to flake and is cooked through, about 5 minutes. Remove cod with a SLOTTED spoon and transfer to a plate.

Combine preserved lemon, chives, lemon juice, paprika, and remaining 3 tablespoons oil in a small bowl; season relish with salt.

Mix 1/4 cup infused milk into potatoes. Place cod over potatoes; spoon relish over.

DO AHEAD: Relish can be made 2 days ahead. Cover and chill.

Recipe of the Day

Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw

 

Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw  recipe

yield
Makes 6 tacos

active time
25 Minutes

total time
45 minutes

The following is a slightly-NSFW recipe from the brilliant minds behind the popular cooking blog Thug Kitchen. To learn more about them, read our profile.—Epicurious EditorsGrab beer and get to work. Just don’t get sloppy ’til you’re done cooking.

ingredients

For the slaw:

  • 1/2 head of green cabbage (about 1/2 pound)
  • 1 small carrot
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1/3 cup chopped cilantro

For the tacos:

  • 1 head cauliflower (about 1 pound)
  • 3/4 cup beer
  • 1/4 cup vegetable broth
  • 1 tablespoon lime juice
  • 11/2 teaspoons tamari or soy sauce
  • 11/2 tablespoons chipotle hot sauce
  • 1 to 2 garlic cloves, sliced
  • 11/2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped
  • 6 corn tortillas
  • 1 avocado, sliced
  • Tomato salsa, for serving

preparation

Make the slaw:
Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f**king lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that s**t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that s**t well. Fold in the cilantro just before serving.

Make the tacos:
Crank your oven to 400°F. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.

In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir ’til those f**kers are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.

To assemble the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and top with plenty of salsa.

Recipe of the Day

Grilled Chicken with Arugula and Warm Chickpeas

 

Grilled Chicken with Arugula and Warm Chickpeas recipe

yield
Makes 4 servings

Chicken thighs are appealingly fatty, but this can sometimes cause flareups when grilling. BANK THEcoals before igniting so that you have a cooler side, and move the chicken there if needed.

ingredients

  • 6 tablespoons olive oil, divided, plus more
  • 1 15-ounces can chickpeas, rinsed
  • 4 sprigs thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 8 small skin-on, bone-in chicken thighs (about 2 1/2 pounds total)
  • Kosher salt, freshly ground pepper
  • 3 cups arugula with tender stems
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • Flaky sea salt (such as Maldon)

preparation

Heat 2 tablespoons oil in a medium skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.

Prepare a grill for medium heat; oil grill grate. Brush chicken with 4 tablespoons oil; season with salt and pepper. Grill chicken, skin side down, until golden brown and lightly charred, 8–10 minutes. Turn and grill until cooked through, 4 minutes longer.

Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.

Recipe of the Day

Shrimp with Fresh Corn Grits

 

Shrimp with Fresh Corn Grits recipe

yield
Makes 4 servings

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

ingredients

  • 3 ears of corn, husked
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 3/4 cup grits (not instant)
  • 2 tablespoons unsalted butter
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon hot smoked Spanish paprika or 1/2 teaspoon smoked paprika and a pinch of cayenne pepper
  • 1 1/2 pounds large shrimp, peeled, deveined, tails left intact
  • Chopped fresh chives (for serving)

preparation

Grate 2 ears of corn on the large holes of a box grater over a medium bowl, catching as much juice as possible; set aside. Cut kernels from remaining ear of corn into another medium bowl; set aside.

Bring broth, milk, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat so liquid is at a simmer and gradually whisk in grits. Simmer, whisking often, until grits are very tender, 20–25 minutes. Mix in butter and reserved grated corn; season with salt and pepper.

Fifteen minutes after you have added grits to saucepan, HEAT OIL in a large skillet over medium-high heat. Cook garlic, oregano, and paprika, stirring, until fragrant, about 30 seconds. Add reserved kernels and cook,stirring occasionally, until golden brown and beginning to pop, about 3 minutes. Add shrimp and cook, tossing occasionally, until cooked through, about 4 minutes.

Serve shrimp and corn over grits topped with chives.

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