Recipe of the Day

Grilled Steak with Parsley-Parmesan Salad

 

Grilled Steak with Parsley-Parmesan Salad recipe

yield
Makes 4 servings

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

ingredients

  • 1 1/2 pounds flatiron steak
  • 3 tablespoons olive oil, divided, plus more
  • Kosher salt, freshly ground pepper
  • 2 cups fresh flat-leaf parsley leaves
  • 2 ounces Parmesan, shaved
  • 1 tablespoon fresh lemon juice

preparation

Rub steak with 2 tablespoons oil; season generously with salt and pepper. Let sit at room temperature 30 minutes.

Prepare a grill for medium-high heat; oil grill grate. Grill steak to desired doneness, 5–7 minutes per side for medium-rare. Let rest 5 minutes before slicing against the grain.

Meanwhile, toss parsley, Parmesan, lemon juice, and remaining 1 tablespoon oil in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve steak topped with parsley-Parmesan salad.

Recipe of the Day

Pork Tenderloin with Date and Cilantro Relish

 

Pork Tenderloin with Date and Cilantro Relish recipe

yield
Makes 4 servings

active time
20 minutes

total time
35 minutes

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.

ingredients

  • 3 tablespoons olive oil, divided
  • 1 pork tenderloin (about 1 1/2 pounds)
  • Kosher salt, freshly ground pepper
  • 2/3 cup Medjool dates (about 4 ounces), cut into small pieces
  • 2 tablespoons fresh orange juice
  • 3 tablespoons chopped fresh cilantro plus leaves for serving

preparation

Preheat oven to 425°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork with salt and pepper and cook, turning, until browned on all sides, 6–8 minutes. Transfer skillet to oven and cook pork until an instant-read thermometer inserted in thickest part registers 140°F, 10–15 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing; set aside pan drippings.

Toss dates, orange juice, reserved pan drippings, 3 tablespoons chopped cilantro, and remaining 2 tablespoons oil in a small bowl; season with salt and pepper. Spoon relish over pork and top with cilantro leaves.

DO AHEAD: Relish (without pan drippings) can be made 4 hours ahead. Cover and chill. Add pan drippings just before serving.

Per serving: 360 calories, 14 g fat, 2 g fiber

Recipe of the Day

Chinese Orange Chicken

 

Chinese Orange Chicken recipe

yield
Makes 4 servings

active time
35 minutes

total time
35 minutes

Orange chicken is a Chinese-restaurant favorite for good reason. Think of it as a Chinese-American version of fried chicken nuggets coated in a savory citrus sauce punctuated with a light touch of chile heat. What’s not to love? Making it at home—instead of resorting to takeout—is much easier than you might think, and probably involves about as much time as it takes to find the menu online and wait, wait, wait for the delivery. And we guarantee you will be bowled over by the layers of flavor and texture!

For more about orange chicken, including tips on frying and making the sauce, see Takeout At Home: Chinese Orange Chicken.

ingredients

For the chicken:

  • 1 pound boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces
  • 1 teaspoon soy sauce
  • 1 teaspoon Chinese Shaoxing wine or dry sherry
  • 1/2 cup cornstarch
  • About 2 cups canola oil for frying

For the orange sauce:

  • 2 oranges
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 2 teaspoons minced peeled fresh ginger (from 1-inch piece)
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon Chinese Shaoxing wine or dry sherry
  • 1 teaspoon rice vinegar (not seasoned) or cider vinegar
  • 2 tablespoons sugar
  • Thinly sliced scallion greens, for garnish
  • Thinly sliced fresh red chile, for garnish (optional)
  • Cooked rice for serving
  • Equipment:10-inch cast-iron skillet or other high-sided skillet (at least 2 inches deep), deep-fry thermometer, Microplane (for optional garnish)

preparation

Start the chicken:
In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.

Make the orange sauce:
Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange—each strip should be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)

Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.

In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice–cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.

Fry the chicken:
Line a large rimmed baking sheet with paper towels.

In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.

Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.

To serve:
Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.

Recipe of the Day

Butternut Squash, Kale, and Crunchy Pepitas Taco

 

Butternut Squash, Kale, and Crunchy Pepitas Taco recipe

Makes about 12 tacos; serves 4 to 6

Drummed up by our intrepid recipe tester Lauren Godfrey, this nontraditional taco, sweet with squash, earthy and nutty with kale, and crunchy with fried PUMPKIN SEEDS (pepitas), is—shhhhh—vegan. Don’t tell anyone, but because it is so tasty, no one will care. The cashew crema can be replaced by store-bought crema or our Cumin-lime crema, but after polling both vegetarian and carnivorous friends, everyone preferred the nutty and rich nondairy cashew version (which must be made with raw cashews to work). To prepare the butternut squash, use a sharp peeler to remove the tough skin before slicing it in half and scooping out the seeds and fibers. Lazy cook’s tip: Some markets SELL butternut squash already peeled and seeded and ready to go.

ingredients

Cashew Crema:

  • 2/3 cup raw cashews
  • 1 teaspoon cumin seeds
  • 6 tablespoons freshly squeezed lime juice (from about 3 limes)
  • 1/4 cup water
  • 2 teaspoons kosher salt

PUMPKIN SEEDS:

  • 2 teaspoons vegetable oil
  • 1/3 cup raw hulled PUMPKIN SEEDS
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt

Filling:

  • 2 tablespoons vegetable oil
  • 3/4 cup finely chopped yellow onion
  • 1 clove garlic, minced
  • 3 cups 1/2-inch-diced butternut squash
  • 1 teaspoon chile powder
  • 2 teaspoons kosher salt
  • 4 cups finely chopped kale
  • Corn tortillas, warmed, for serving
  • Chopped white onion, chopped fresh cilantro, and salsa of choice, for serving (OPTIONAL)

preparation

To make the crema, soak the RAW CASHEWS in room-temperature water to cover for at least 1 hour. Drain and reserve.

Toast the cumin in a small, dry, heavy skillet over medium HEAT for about 1 MINUTE, until fragrant. Transfer to a spice grinder, let cool, and grind finely.

In a blender, combine the cashews, cumin, lime juice, water, and salt. START the blender on the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until a creamy consistency. Pour into a serving bowl and set aside.

To make the pumpkin seeds, heat the oil in a heavy skillet over medium heat. When the oil is hot, add the pumpkin seeds and sauté for about 2 minutes, taking care that they do not burn. The seeds will BEGINto puff up and pop. Once they appear toasted, immediately pour them into a bowl. Toss with the cayenne and salt and set aside.

To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt.

Add the kale and cook, stirring, for about 1 minute, until it BEGINS to wilt. Remove from the heat, taste, and adjust the seasoning with salt if needed.

Serve with the tortillas, crema, PUMPKIN SEEDS, onion, cilantro, and salsa. To assemble each taco, invite guests to spoon about 1/2 cup of the warm filling into a tortilla and top with some crema and pumpkin seeds. If guests want more toppings, they can finish off their tacos with onion, cilantro, and salsa.

Recipe of the Day

Slow-Roasted Pork Shoulder with Mustard and Sage

 

Slow-Roasted Pork Shoulder with Mustard and Sage recipe

yield
Makes 8 servings

Serve this over a bed of soft polenta for catching the juices, with a simply DRESSED salad on the side.

ingredients

  • 1 skinless, bone-in pork shoulder (Boston butt; 5–6 pounds)
  • Kosher salt, freshly ground pepper
  • 1/2 cup Dijon mustard
  • 1/4 cup finely chopped fresh SAGE
  • 2 tablespoons finely chopped fresh marjoram
  • 4 garlic cloves, finely chopped

preparation

Place a rack in lower third of oven; preheat to 325°F. Season pork with SALT AND PEPPER. Mix mustard, sage, marjoram, and garlic in a small bowl. Spread all over pork, working it into all the crevices.

Place pork, fat side up, on a rack set inside a ROASTING PAN and roast, basting with pan juices about every hour and tenting with foil if pork browns too quickly, until pork is well browned and very tender, 5–6 hours (depending on size of pork shoulder).

Let pork rest at least 10 minutes before serving (the meat should pull APART easily).

Recipe of the Day

Butterflied Turkey a la Parrilla with Chanterelles and Grilled Chicory

 

Butterflied Turkey a la Parrilla with Chanterelles and Grilled Chicory recipe

yield
Makes 8 to 10 servings

active time
35 minutes

total time
1 hour

A grilled split turkey, golden brown as it comes from the parrilla, is one of my favorite dishes. Salt and pepper are all it needs. Such a simple preparation wants an equally uncomplicated but flavorful side dish. Chicory, which I learned to love when I worked in Italy as a young man, does the trick for me every time. Brushed with olive oil, seasoned with salt and pepper, and grilled to crispness, it is as good as the turkey that it graces. If you are lucky enough to have acquired some chanterelles or other wild mushrooms to sauté, they make the crowning touch. Their color is like the caramelized crust of the chicken.

I butterfly my turkeys differently than most butchers: I split them through the breastbone instead of the back, leaving the backbone in instead of discarding it. I think you get a juicier turkey this way, and an extra fun bone to pick.

ingredients

  • One 10- to 12-pound turkey, giblets and neck reserved for another use, left at room temperature for 1 hour
  • Kosher salt
  • freshly ground black pepper
  • Vegetable oil, for grill grates
  • 2 bunches young chicory such as escarole or frisée, trimmed and cut in half lengthwise
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large shallot, finely chopped
  • 1 large garlic clove, minced
  • 1 pound chanterelles or other mushrooms, cleaned and trimmed, left whole if small and cut in half or into thirds if larger
  • 1/4 cup chopped fresh flat-leaf parsley

Special Equipment:

  • Gas or charcoal grill

preparation

With kitchen shears or a sharp knife, split the turkey through the breastbone (leaving the backbone intact) and press it out flat. Pat it dry on both sides with paper towels. Sprinkle with salt and pepper.

Heat an outdoor grill over medium heat. Brush the grate generously with oil. When the oil starts to smoke, add the turkey, bone-side down and grill, covered, until it browns and crisps on the first side, about 15 minutes. Turn the turkey skin-side-down, cover, and grill on the other side until the skin is dark golden brown, about 15 minutes more. Turn the turkey again, cover, and grill until a meat thermometer inserted into the thickest part of the thigh without touching bone REGISTERS 165°F, 10 to 15 minutes more. Transfer to a platter and let rest.

Meanwhile, prepare the mushrooms. In a large skillet over medium heat, heat 2 tablespoons butter and 1 tablespoon olive oil. Add the shallot, season lightly with salt, and sauté, stirring occasionally, until it softens, about 8 minutes. Add the garlic and sauté until the shallots are translucent, about 2 minutes, adjusting the heat as necessary so the garlic does not burn. Add the mushrooms, a pinch each of salt and pepper, and the remaining 2 tablespoons butter and 1 tablespoon oil and sauté until the mushrooms have released their liquid and it reduces into a light glaze, about 7 minutes. Stir in the parsley and season to taste with salt and pepper. Keep warm over low heat, stirring occasionally.

While the turkey rests, drizzle the chicory with a little oil, place it on the hottest part of the grill, and cook, turning once, until lightly charred, about 5 minutes. Cut the chicory into serving pieces and season to taste with salt and pepper.

Cut the turkey into serving pieces and serve with the mushrooms and chicory.

Recipe of the Day

Janet McCracken’s Rib Roast with Tapenade

yield

Makes 8 to 10 servings

Be sure to start one day ahead; the tapenade-coated roast needs to chill overnight for the seasonings to penetrate the meat. Serve this showstopper with a no-fuss seasonal side, like glazed carrots.

ingredients

Tapenade:

  • 1 cup brine-cured pitted black olives (such as Kalamata)
  • 1 cup brine-cured pitted green olives (such as Picholine)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons drained capers
  • 1 tablespoon chopped fresh rosemary
  • 3 garlic cloves, chopped
  • 1 anchovy fillet packed in oil, drained

Roast and sauce:

  • 1 four-bone standing beef rib-eye roast (about 11 pounds), chine bone removed, fat trimmed to 1/4″-1/2″ thick
  • 1 1/2 tablespoons kosher salt plus more
  • Freshly ground black pepper
  • 1 cup dry red wine (such as Merlot)
  • 2 cups reduced-sodium chicken or beef broth
  • 2 sprigs thyme
  • 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
  • 1 tablespoon all-purpose flour

preparation

For tapenade:
Pulse all ingredients in a food processor until a coarse purée forms. DO AHEAD: Tapenade can be made 1 week ahead. Place in a small bowl. Cover; chill.

For roast and sauce:
Line a rimmed baking sheet with plastic wrap, leaving a long overhang on both ends. Place roast on top. Season meat with salt and pepper, then rub tapenade all over roast. (If fat cap is thicker than 1/4″, cut in between fat and meat, starting on side of fat farthest from bones and CONTINUING to within about 1″ of bones; your butcher can do this for you. Peel back layer of fat, leaving attached; season meat and spread some of tapenade under fat. This will help seasoning penetrate the meat. Lay fat back over meat.)

Tie 2 pieces of kitchen twine crosswise and 2 pieces lengthwise around roast to secure. Wrap tightly with excess plastic wrap and chill overnight. Let roast stand at room temperature for 1 hour before cooking.

Preheat oven to 425°F. Unwrap roast; set on a rack inside a deep roasting pan. Pour 2 cups water into bottom of pan. Roast meat until deep brown, about 40 minutes. Reduce heat to 325°F and continue to roast until an instant-read thermometer inserted into the thickest part of meat REGISTERS 120°F for medium-rare (temperature will climb to 125°F after removed from oven), about 1 1/2 hours longer. Transfer rack with roast to a cutting board; let rest for at least 30 minutes.

Meanwhile, pour off fat from roasting pan; discard fat. Add wine to pan, set over medium heat, and cook, stirring to dissolve any browned bits from bottom of pan. Transfer liquid to a medium skillet and bring to a boil over medium-high heat. Reduce HEAT AND simmer until wine is reduced to 1/4 cup, 7-8 minutes. Add broth and thyme sprigs; cook until reduced to 3/4 cup, about 15 minutes.

Stir 1 tablespoon butter and flour in a small bowl until well blended. Whisk half of butter mixture into pan sauce. Return to a simmer and season to taste with salt and pepper. Sauce should be thick enough to coat a spoon but still runny. Whisk in remaining butter mixture to thicken more, if desired. Whisk in remaining 1 tablespoon butter.

Carve roast. Serve sauce alongside.

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