Recipe of the Day

Vietnamese “Banh Mi” Chicken Burger

 

Vietnamese

yield
Makes 4 servings

Pickled veggies give this burger low-cal crunch and sweet-and-sour zing.

ingredients

  • 1 small cucumber, thinly sliced
  • 1 medium carrot, peeled and sliced into ribbons
  • 3 radishes, thinly sliced
  • 1 cup white vinegar
  • 2 1/2 teaspoon salt, divided
  • 1 teaspoon sugar
  • 6 ounces firm tofu
  • 1 egg
  • 1/4 cup scallions, chopped
  • 1/2 teaspoon black pepper, divided
  • 1 1/4 pounds ground chicken
  • 1 tablespoon olive oil
  • 2 teaspoons sesame oil
  • 1/2 pound shiitake mushrooms
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon brown sugar
  • 1 cup bean sprouts
  • 1 bunch cilantro, chopped
  • 4 whole-wheat hamburger buns

preparation

In a glass bowl, combine cucumber, carrot and radishes. In a small pot, bring white vinegar, 1 1/2 teaspoon salt, sugar and 1 cup water to a boil; pour over vegetables and refrigerate until pickled, 1 hour. Heat oven to 400°F. In a food processor, pulse tofu, egg, scallions, 1/4 teaspoon pepper and remaining 1 teaspoon salt until combined, 30 seconds. In a bowl, fold tofu mixture into chicken; form into 4 patties. Grease a 12″ x 12″ baking sheet with olive oil. Bake burgers until internal temperature reaches 165°F, 20 minutes. In a medium skillet, heat sesame oil. Sauté shiitakes, 2 minutes. Add soy sauce, apple cider vinegar, cumin, brown sugar and remaining 1/4 teaspoon pepper; cook 2 minutes. Divide burgers, mushrooms, pickled salad, bean sprouts and cilantro among buns.

Per serving: 467 calories, 15 g fat, 3 g saturated fat, 38 g carbohydrate, 8 g fiber, 46 g protein

Recipe of the Day

Butter-Basted Salmon with Hazelnut Relish

 

Butter-Basted Salmon with Hazelnut Relish recipe

Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.

ingredients

  • 1/2 cup blanched hazelnuts
  • 1 garlic clove, chopped
  • 1 cup (packed) fresh cilantro leaves with tender stems
  • 1/2 cup (packed) fresh flat-leaf parsley leaves with tender stems
  • 1 tablespoon capers
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup olive oil
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 4 6-ounce pieces skin-on salmon fillets
  • 2 tablespoons unsalted butter, cut into pieces
  • 2 heads Little Gem or other small lettuce, leaves separated

preparation

Preheat oven to 400°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes. Let cool.

Pulse garlic, cilantro, parsley, capers, lemon zest, and 1/4 cup hazelnuts in a food processor until finely chopped. With machine running, gradually add olive oil; season relish with salt. Coarsely chop remaining hazelnuts.

Heat vegetable oil in a large ovenproof skillet over medium-high heat. Season salmon with salt and cook, skin side down, until skin is crisp (do not disturb), about 4 minutes. Add butter and cook, basting constantly, 1 minute. Transfer to oven and roast salmon, basting once, until medium-rare (mostly opaque but still slightly translucent in the center), about 3 minutes.

Serve salmon, skin side up, with lettuce, topped with relish and chopped hazelnuts.

Do ahead: Relish can be made 6 hours ahead. Cover and chill.

Recipe of the Day

Turkey Spinach Sliders

 

Turkey Spinach Sliders recipe

yield
Makes 4 servings

active time
30 minutes

total time
30 minutes

To keep the burgers juicy, don’t pack the meat too tightly.

ingredients

  • 1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (about 4 cups)
  • 4 scallions, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 pound ground turkey
  • 3/4 teaspoon ground cumin
  • Kosher salt, freshly ground pepper
  • 3 tablespoons olive oil
  • 12 slider buns or small dinner rolls, split, lightly toasted (for serving)
  • Mayonnaise, sliced red onion, and pickle slices (for serving)

preparation

Combine spinach, scallions, garlic, turkey, and cumin in a medium bowl; season with salt and pepper. Using a fork, mix gently just to combine. Form turkey mixture into twelve 1/2″-thick patties.

Heat oil in a large skillet over medium-high heat. Working in 2 batches, cook patties until golden brown and cooked through (resist the temptation to press down on patties with your spatula while cooking), about 5 minutes per side. Transfer to a plate.

Serve turkey-spinach patties on buns with mayonnaise, onion, and pickles.

DO AHEAD: Patties can be formed 1 day ahead. Cover and chill. Bring to room temperature before cooking.

Recipe of the Day

Chicken Under a Brick

 

Chicken Under a Brick recipe

yield
Makes 4 servings

Remember: Spatchcock is not a dirty word. In fact, it’s the speediest, easiest way to grill a whole bird. Also known as butterflying, the technique (see above) exposes lots of skin directly to the heat, guaranteeing thorough browning and crisping— coaxed further by pressing with bricks. Spatchcocked chicken, delicious on its own, is also great Garlicky Mayonnaise , Charred Tomatillo Salsa Verde , or Zingy Red Sauce .

ingredients

  • 1 3 1/2- to 4-pound chicken, backbone removed
  • 2 tablespoons vegetable oil
  • Kosher salt, freshly ground pepper
  • Special equipment:2 bricks wrapped in foil

preparation

Prepare grill for high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).

Place chicken on work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast.

Rub chicken with oil; season with salt and pepper. Tuck wings slightly under breast. Place chicken, skin side down, over indirect heat, set bricks on top, and grill, covered, until skin is golden and crisp, 25-30 minutes. Using tongs, remove bricks; turn chicken, skin side up. Replace bricks and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 25-30 minutes longer.

how to spatchcock:Using kitchen shears, cut chicken along both sides of backbone to remove it. Flip chicken over. Press down on the breastbone until you hear it crack. Too chicken? Ask your butcher to do it for you.

Recipe of the Day

Massaman Chicken

Massaman Chicken recipe

yield
Makes 8 servings

active time
45 minutes

total time
2 hours 45 minutes

Prepared curry paste speeds up this nuanced dish.

ingredients

  • 1 tablespoon vegetable oil
  • 1 4–4 1/2-pound chicken, cut into 10 pieces
  • Kosher salt
  • 4 medium Yukon Gold potatoes (about 1 1/2 pounds), quartered
  • 2 medium red onions, cut into wedges
  • 3/4 cup prepared massaman curry paste
  • 12 ounces Belgian-style wheat beer
  • 4 13.5-ounce cans unsweetened coconut milk
  • 2 cups low-sodium chicken broth
  • 1/2 cup fish sauce
  • 1/4 cup fresh lime juice
  • 1 tablespoon palm or light brown sugar
  • 1 teaspoon red chile powder
  • Freshly ground black pepper
  • Cilantro sprigs, fried shallots, and cooked rice (for serving)

preparation

Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and cook in batches, skin side down, until golden brown (do not turn), 8–10 minutes; transfer to a plate.

Cook potatoes in same pot, turning occasionally, until brown, 8–10 minutes; transfer to another plate. Cook onions in pot, stirring occasionally, until golden brown, 5–8 minutes; transfer to plate with potatoes.

Add curry paste to pot and cook, stirring, until fragrant, about 4 minutes. Add beer. Bring to a boil, reduce heat, and simmer until reduced by half, 5–7 minutes. Add chicken, coconut milk, and broth. Bring to a boil, reduce heat, and simmer until chicken is very tender, 1–1 1/2 hours.

Return potatoes and onions to pot and cook until potatoes are soft, about 30 minutes. Remove from heat and mix in fish sauce, lime juice, palm sugar, and chile powder; season with salt and pepper. Top with cilantro and shallots. Serve with rice.

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

Recipe of the Day

Gochujang Pork Shoulder Steaks

 

Gochujang Pork Shoulder Steaks recipe

yield
Makes 4 servings

Keep an eye on the edge of the meat where it touches the grill: When it’s browned, turn the pork over.

ingredients

  • 8 garlic cloves, peeled, crushed
  • 1 2″ piece ginger, peeled, sliced
  • 1/2 cup dry sake
  • 1/2 cup gochujang (Korean hot pepper paste)
  • 1/2 cup mirin (sweet Japanese rice wine)
  • 1/4 cup vegetable oil, plus more for grilling
  • 1 1/2 pounds skinless, boneless pork shoulder (Boston butt), sliced 3/4″ thick

preparation

Purée garlic, ginger, sake, gochujang, mirin, and 1/4 cup oil in a blender. Set 1/4 cup marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, at least 2 hours.

Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8-10 minutes for medium-rare.

Transfer pork to a cutting board and let rest 5 minutes before thinly slicing against the grain.

Do ahead: Pork can be marinated 1 day ahead. Keep chilled.

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.

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