Recipe of the Day

Fried Chicken

 

 Fried Chicken  recipe

yield
Makes 4 servings

Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.

ingredients

  • 1 quart buttermilk
  • 3 1/2 pound chicken parts (bone-in, skin-on; if using breasts, halve)
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • Freshly ground pepper
  • Peanut oil, for frying

Special Equipment:

  • Deep-fry thermometer

preparation

Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.

Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.

Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.

Pour 3/4″ peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.

Recipe of the Day

Grilled Butterflied Prawns with Sriracha-Lemongrass Butter

 

Grilled Butterflied Prawns with Sriracha-Lemongrass Butter recipe

yield
Makes 4 servings

active time
30 MIN

total time
40 MIN

These shrimp are so big and sweet you¿d never know they weren¿t lobster. Hinged grill baskets make turning them super easy.

ingredients

  • 16 prawns or jumbo shrimp (size U-15) in the shells, preferably with heads on
  • 8 tablespoons unsalted butter (1 stick), softened
  • 1 tablespoon sriracha
  • 2 tablespoons minced lemongrass (inner bulb only, from 2 stalks)
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon minced Serrano chile
  • 1 teaspoon ground turmeric
  • 1 teaspoon fish sauce
  • 1 tablespoon lime juice, plus wedges for garnish
  • Pinch of salt
  • Canola oil for brushing
  • Grilled naan, lime wedges and cilantro for serving

preparation

On a cutting board, using a pair of kitchen scissors, or sharp paring knife, cut the shrimp lengthwise through the shell, along the top side about 1 inch below the head and press to flatten. Pull out and discard the intestinal vein that runs lengthwise.

In a small microwave safe bowl, combine the softened butter with the sriracha, lemongrass, garlic, ginger, turmeric, fish sauce and lime juice and season with the salt. Microwave on high power just until soft enough to brush but not melted, about 5 seconds.

Light a grill and oil the grates. Arrange the butterflied shrimp in a hinged grill basket, shell-side down, brush with oil and season with salt. Brush very lightly with some of the butter. Grill the shrimp, shell side down until lightly charred, about 2 minutes. Brush the shrimp with more of the butter, turn and grill until lightly charred and cooked through, about 2 minutes longer. Transfer the shrimp to plates and serve with the remaining butter, naan, lime wedges and cilantro. Serve right away.

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

Linguine with Grilled Tuna, Capers and Parsley

 

Linguine with Grilled Tuna, Capers and Parsley recipe

yield
Makes 4 servings

In addition to the tuna, the leeks and garlic are also grilled, giving this simple Mediterranean-inspired pasta sauce complex flavor.

ingredients

  • 2 unpeeled garlic cloves
  • 1 large leek, halved and well-rinsed
  • 1 pound fresh tuna, such as yellowfin
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • Salt
  • Freshly ground black pepper
  • 2 teaspoons finely chopped rosemary
  • 12 ounces linguine
  • 2 cups parsley leaves, roughly chopped
  • 1 tablespoon capers, roughly chopped
  • Juice of 1 lemon
  • Crushed red pepper

preparation

Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so about half cooks over high heat and the other half to cook over moderately low heat.

Thread the garlic cloves onto skewers. Brush both sides of the leek and the tuna with olive oil and season with salt and pepper. Rub the tuna with the rosemary.

Oil the grill grates, then grill the leek cut side down and the tuna over high heat until grill marks form, 2 to 3 minutes. Flip the tuna and leek and move to the cooler part of the grill. Cook until the tuna is just slightly pink within and the leeks are tender, about 8 minutes for the tuna and 15 minutes for the leeks. Transfer to a work surface and let cool slightly.

Grill the garlic on the skewer over high heat, turning a few times, until blistered and slightly softened, about 2 minutes.

Remove the outer layer of the leek and discard; thinly slice the leek crosswise, discarding any pieces that are tough, and transfer to a large bowl. Peel the garlic and finely chop. Flake the tuna and add the garlic and tuna to the leek.

Meanwhile, cook the linguine until al dente; drain, reserving 1/2 cup of the cooking water. Add the hot pasta, parsley, capers, lemon juice and the 1/4 cup of olive oil to the bowl and toss. Add the cooking water, little by little, if necessary, to loosen the sauce. Season with salt, pepper and crushed red pepper, then serve immediately.

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 the coals 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

Mackerel with Crushed Potatoes and Oregano

 

Mackerel with Crushed Potatoes and Oregano recipe

yield
Makes 4 servings

If you think mackerel is too fishy, this is the recipe that will change your mind. The fish’s assertive, slightly oily character is tempered by the brightness of lemon juice and creamy richness of yogurt.

ingredients

  • 2 pounds small waxy potatoes (such as baby Yukon Gold)
  • Kosher salt
  • 1 cup plain whole-milk Greek yogurt
  • 1 teaspoon (or more) fresh lemon juice
  • 1 teaspoon white wine vinegar
  • Freshly ground black pepper
  • 4 garlic cloves, peeled, crushed
  • 5 tablespoons olive oil, divided
  • 4 6-ounce skin-on mackerel fillets
  • 2 tablespoons fresh oregano leaves
  • 1 teaspoon finely grated lemon zest
  • Flaky sea salt (such as Maldon)

preparation

Place potatoes in a large pot, add water to cover, and season with kosher salt. Bring to a boil, reduce heat, and simmer until tender, 10–12 minutes. Drain; let cool slightly.

Meanwhile, preheat broiler. Whisk yogurt, lemon juice, and vinegar in a small bowl; season with kosher salt and pepper. Set yogurt sauce aside.

Place potatoes on a broiler-proof rimmed baking sheet and, using the bottom of a small bowl or measuring cup, press potatoes to flatten slightly. Add garlic, drizzle with 4 tablespoons oil, and toss to coat; season with kosher salt and pepper. Broil potatoes until golden brown, 10–12 minutes.

Rub skin side of mackerel with remaining 1 tablespoon oil; season with kosher salt and pepper. Place, skin side up, on top of potatoes and broil until fish is opaque throughout and skin is crisp, 10–12 minutes. Remove from oven and top with oregano and lemon zest.

Spoon yogurt sauce onto each plate and top with potatoes and fish; sprinkle with sea salt.

Recipe of the Day

Summer Vegetable Stir-Fry

 

Summer Vegetable Stir-Fry recipe

yield
Makes 4 servings

This recipe is a template, open to endless riffs depending on what vegetables you have on hand. No matter what seasonal produce you use, remember to keep an eye out for a mix of colors.

ingredients

  • 3 cups mixed tender herbs (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves), divided
  • 1/2 cup thinly sliced scallions, divided
  • 1 1/2″ piece peeled ginger, sliced
  • 1 garlic clove
  • 7 tablespoons vegetable oil, divided
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons sesame seeds
  • Kosher salt and freshly ground black pepper
  • 2 cups cooked, cooled wheat berries, farro, or brown rice
  • 4 cups chopped mixed summer vegetables (such as bell peppers, eggplant, chiles, zucchini, summer squash, carrots, celery, radishes, and cherry tomatoes)

preparation

Combine 2 cups herbs, 1/4 cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 tablespoons oil, vinegar, and 1/4 cup water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper. DO AHEAD: Herb sauce can be made 2 hours ahead. Cover and chill.

Heat 1 tablespoon oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining 1/4 cup scallions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide wheat berries among bowls.

Return skillet to medium-high heat and add remaining 2 tablespoons oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.

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