Recipe of the Day

FRIED FISH SANDWICH WITH PEPPER SLAW

ACTIVE TIME: 45 minutes

TOTAL TIME: 50 minutes

INGREDIENTS

For the slaw:

  • 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
  • 1 tablespoon plus 1 1/2 teaspoons fresh lime juice
  • 1 tablespoon hot sauce
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 medium white onion, thinly sliced
  • 1 large jalapeño, thinly sliced, seeds removed
  • 1/2 medium poblano chile, thinly sliced, seeds removed

For the tartar sauce:

  • 6–7 cornichons, thinly sliced into 1/4″ coins
  • 1/2 cup mayonnaise
  • 1/4 cup coarsely chopped fresh parsley
  • 3 teaspoons coarsely chopped capers
  • 2 teaspoons tomato powder (optional)
  • 1 1/2 teaspoons distilled white vinegar
  • Large pinch chili powder
  • Large pinch kosher salt

For the fish:

  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 3 teaspoons dried oregano
  • 2 teaspoons onion powder
  • 2 teaspoons tomato powder (optional)
  • 1 teaspoon garlic powder
  • 3 teaspoons kosher salt, plus more
  • 1 1/2 cups club soda
  • Canola oil (for frying)
  • 4 (4 1/2-ounce) skinless black bass fillets
  • 4 sesame seed potato buns, split, toasted
  • 8 slices ripe tomato

PREPARATION

Make the slaw:
Combine lemon and lime juice, hot sauce, olive oil, oregano, and salt in a large bowl. Add onion, jalapeño, and poblano chile and toss to combine. Let marinate at least 30 minutes and up to 1 hour while you prepare the rest of the dish.

Make the tartar sauce:
Combine cornichons, mayonnaise, parsley, capers, tomato powder (if using), vinegar, chili powder, and salt in a small bowl.

Make the fish:
Whisk flour, cornstarch, oregano, onion powder, tomato powder (if using), garlic powder, and 3 tsp. salt in a large bowl. Add club soda and quickly whisk to incorporate.

Pour canola oil into a large skillet to a depth of 1/4″. Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Dip fish into batter to coat, shake off excess, then fry until golden, crispy, and cooked through, about 4 minutes per side. Work in batches if necessary and adjust the heat as needed to keep oil at 350°F. Transfer to paper towels and season with salt.

Assemble the sandwiches:
Strain the slaw and discard liquid. Transfer slaw to a medium bowl.

Spread 1 Tbsp. tartar sauce on both sides of each bun and place tomato slices on bottom halves. Divide fried fish and slaw among sandwiches and add top halves of buns.

Recipe of the Day

GRILLED MOROCCAN SPICED PORK TENDERLOIN

YIELD: Makes 6 servings

ACTIVE TIME: 30 MIN

TOTAL TIME: 1 HR 45 MIN

INGREDIENTS

  • 1 1/2 tablespoons ground coriander
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 tablespoons ground chile powder, preferably ancho
  • 2 tablespoons light brown sugar
  • 1 1/2 teaspoons Kosher salt (Diamond crystal)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground caraway
  • 1/2 teaspoon ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 2 pork tenderloins, about 1 1/4 pounds each, butterflied and lightly pounded to 1/2-inch thickness
  • Grilled naan, grilled haloumi and plain yogurt for serving

PREPARATION

In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.

Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135°, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yogurt.

Recipe of the Day

RADISH AND CARROT SALAD WITH TUNA AND CAPERS

YIELD: Serves 4

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

INGREDIENTS

  • 1 bunch radishes (about 1/2 pound)
  • 2–3 medium carrots (about 1/2 pound)
  • 2 1/4 teaspoons kosher salt, divided
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons white wine or Champagne vinegar
  • 3/4 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper, plus more
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons capers
  • 4 ounces drained oil-packed canned flaked tuna (about 3/4 cup)
  • 2 tablespoons parsley leaves

PREPARATION

Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.

Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.

Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.

Recipe of the Day

PASTA WITH PEAS, ASPARAGUS, BUTTER LETTUCE, AND PROSCIUTTO

YIELD: Makes 6 to 8 servings

INGREDIENTS

  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons extra-virgin olive oil plus additional for drizzling
  • 1/2 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices
  • 2 tablespoons minced shallot
  • Coarse kosher salt
  • 1/2 cup dry white wine
  • 1/2 cup low-salt chicken broth
  • 1 1/2 pounds asparagus, cut crosswise into 3/4-inch pieces
  • 2 cups shelled fresh peas (from about 2 pounds peas in pods)
  • 1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
  • 1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices
  • 1 cup finely grated Parmesan cheese plus additional for sprinkling
  • 1/2 cup chopped fresh Italian parsley
  • 4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

PREPARATION

Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.

Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus. Using skimmer or slotted spoon, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.

Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.

Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.

Recipe of the Day

PISTACHIO-CRUSTED SCALLOPS

YIELD: Makes 2 servings

INGREDIENTS

  • 2 tablespoon unsalted butter
  • 2 tablespoons unsalted, shelled raw natural pistachios
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh thyme
  • 8 large sea scallops (side muscle removed)
  • kosher salt
  • freshly ground black pepper
  • 1 teaspoon grapeseed oil

PREPARATION

Melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add 2 tablespoons unsalted, shelled raw natural pistachios and cook, stirring often, until nuts are deeply toasted, about 2 minutes. Let cool. Chop pistachios. Place in a small bowl; toss with 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh tarragon, and 1 tablespoon chopped fresh thyme. Season 8 large sea scallops (side muscle removed) with kosher salt and freshly ground black pepper. Heat 1 tablespoon unsalted butter and 1 teaspoon grapeseed oil in a large nonstick skillet over high heat. Add scallops; sear until crusty brown, about 2 minutes per side. Roll scallops in pistachio mixture.

Recipe of the Day

CRUNCHY CRAB SALAD

INGREDIENTS

  • 200g fresh crabmeat
  • 1 avocado, peeled, stoned and cut into small cubes
  • 2 celery sticks, cut into small pieces
  • 1 pink grapefruit, peeled and cut into segments, retain the juice
  • 1 bunch of radishes, topped and tailed then cut into small sticks with a mandoline
  • 1 Granny Smith apple, cored and cut into sticks with a mandoline
  • 1 tsp fresh root ginger, peeled and cut into thin sticks (you can also juice and add to the dressing if you prefer)
  • A handful of fresh coriander leaves
  • Half that amount of fresh mint leaves, cut into fine strips

For the dressing:

  • 2 tbsp pink grapefruit juice
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp fresh ginger juice
  • 2 tbsp extra virgin olive oil
  • 1 tsp coriander seeds, slightly toasted and crushed into a powder (ground coriander is fine if you don’t have time)
  • Freshly cracked black pepper

PREPARATION

To make the dressing, put the ginger and citrus juices into a bowl, add the salt and stir until dissolved. Add the ground coriander and pepper, then while whisking, slowly pour in the olive oil until combined.

Mix all the salad ingredients together in a large bowl, pour over the dressing and serve.

Recipe of the Day

ROASTED CHICKEN THIGHS WITH WHITE BEANS, LEMON, AND CAPERS

YIELD: Serves 4

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour

INGREDIENTS

  • 2 (15-ounce) cans white beans, drained and rinsed
  • 2 tablespoons capers with brine
  • 8 teaspoons Dijon mustard
  • 8 skin-on bone-in chicken thighs (about 2 pounds)
  • 1 large lemon, thinly sliced, seeds removed
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons coarsely chopped fresh parsley

PREPARATION

Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13×9″ baking dish and spread out evenly on bottom of pan. Spread 1 tsp. mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers. Arrange lemon slices under and around chicken and add enough water (about 1/3 cup) to come up sides of chicken by 1/2″. Drizzle chicken with oil and season whole dish with salt and pepper.

Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.

Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.

Related Posts with Thumbnails