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

Strip Steak with Japanese Dipping Sauce

 

Strip Steak with Japanese Dipping Sauce recipe

yield
Makes 4 servings

active time
30 minutes

total time
30 minutes

To give steaks a boost, Myers makes an herb rub (he likes to dry the herbs himself; if you don’t have a microwave, sub in 1 teaspoon of each dried herb) and pairs the meat with a tart ponzu sauce (ponzu is available at Asian markets and some supermarkets).

ingredients

  • 2 sprigs rosemary plus leaves for serving
  • 2 sprigs thyme plus leaves for serving
  • 2 strip steaks (about 1″ thick; 1 1/2 pounds total), cut in half crosswise, room temperature
  • 1 tablespoon olive oil
  • Kosher salt, freshly ground pepper
  • 1/2 cup ponzu
  • 1/4 cup finely grated carrot
  • 1/4 cup finely grated daikon (Japanese white radish)

preparation

Prepare grill for medium-high heat. Place rosemary and thyme sprigs on a plate and microwave on high until brittle, about 2 minutes.

Rub steaks with oil, season with salt and pepper, and sprinkle with herbs, crushing gently and pressing to adhere. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Let rest 5 minutes.

Meanwhile, mix ponzu, carrot, and daikon in a small bowl. Top steaks with rosemary and thyme leaves; serve with dipping sauce.

Recipe of the Day

Korean Steak Tacos

 

Korean Steak Tacos recipe

yield
Serves 6

time
Prep Time: 10 minutes, plus at least 20 minutes marinating time
Cook Time: 10 minutes

Koreans celebrate the first one hundred days of life, so for my son, Hudson’s, hundredth-day party, we had a bash with lots of Korean food. The next day, with my taste buds toned and thinking of the great Korean tacos I’ve devoured at food trucks in Los Angeles, I created this version. The marinade for the steak is to die for. I guarantee you’ll want to try it with Korean-style short ribs, pork tenderloin, and grilled chicken.

A little planning and prep a day ahead is a great way to save time on hurried weeknights. This steak gets even better with an overnight marinade, so you could marinate it on Monday, and it’s ready to grill on Tuesday night. If you’re doing it all on the same night, use the marinating time to multitask—prep your vegetables and whip up the guacamole. You’ll be surprised how quickly it comes together.

ingredients

Steak

  • 1/2 cup finely chopped fresh cilantro
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons canola oil
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 large garlic cloves, minced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground coriander
  • One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed

Tacos

  • 1/2 head napa cabbage, halved lengthwise and shredded crosswise (about 3 cups)
  • 1 large carrot, cut into 2-inch-long matchstick-size strips
  • 8 scallions (white and green parts), thinly sliced on a sharp diagonal
  • 1/2 cup lightly packed fresh cilantro sprigs
  • Twelve 6-inch corn tortillas
  • Guacamole for Lindsay

preparation

1. To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.

2. Prepare an outdoor grill for medium-high cooking over direct heat.

3. Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.

4. Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.

5. Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.

6. To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Let each guest fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.

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.

Recipe of the Day

Grilled Rib Pork Chops with Sweet and Tangy Peach Relish

 

Grilled Rib Pork Chops with Sweet and Tangy Peach Relish recipe

yield
Makes 6 servings

active time
30 minutes

total time
1 1/2 hours

A 1-inch-thick rib pork chop is big enough to take a commanding spot on the plate but not so big as to overwhelm it, or turn into a belly-bomb once consumed. Although you don’t have to brine the chops, this brine works quickly and it’s worth it for the juiciness and flavor it imparts to the meat. And nothing telegraphs summer and celebrations like peaches. Their fruity tang, along with the colorful strips of red onion, helps deliver porcine satisfaction. You need nothing more than some steamed green beans or sugar snap peas and a big green salad.

Editor’s Note: This recipe is part of Gourmet’s Modern Menu for A Father’s Day Feast. Menu also includes Pretzel Bites with Quick Cheddar Dip and The Ultimate Brownie Sundae.

ingredients

Brine:

  • 8 cups water
  • 1 cup coarse kosher salt
  • 1 cup sugar

Pork Chops:

  • 6 (1-inch-thick) bone-in rib pork chops
  • Freshly ground black pepper
  • Vegetable oil for grill rack
  • 1/3 cup liquid from Sweet and Tangy Peach Relish

Accompaniment:

  • Sweet and Tangy Peach Relish

preparation

Make Brine:
In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.

Add pork chops to brine and let stand at room temperature for 1 hour.

Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).

Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.

Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.

Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.

Transfer chops to a platter and let stand for 5 minutes before serving.

Serve chops with peach relish.

grilling procedureCharcoal Grilling Instructions:
•Open vents on bottom of grill: Light a large chimney starter full of charcoal (preferably hardwood).
For Direct-heat Cooking:
•When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
•When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds.
Gas Grilling Instructions:
•Preheat all burners on high covered, 10 minutes, then adjust heat according to recipe.

Recipe of the Day

Salmon Panzanella with Green Beans

 

Salmon Panzanella with Green Beans recipe

yield
Makes 4 servings

A hearty Italian bread salad serves up good-for-you omega-3 fatty acids (thank you, salmon!) along with vitamin C–rich green beans.

ingredients

  • Vegetable oil cooking spray
  • 1 pound salmon fillet, skin removed
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1/2 pound green beans, cut into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon plus 1 teasoon red wine vinegar
  • 2 cups cherry tomatoes, halved
  • 1 cup thinly sliced red onion
  • 8 ounce whole-wheat baguette, cut into 1-inch cubes
  • 1/2 cup fresh basil, cut into thin strips

preparation

Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side; let cool. Bring water to a boil in a small saucepan; cook beans until bright green and crisp-tender, about 3 minutes; drain and set aside. Whisk oil, vinegar, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper in a serving bowl; add beans, tomatoes, onion, bread cubes and basil, then toss. Flake salmon and add to salad; toss gently. Let sit 10 minutes before serving.

Recipe of the Day

Moroccan Chicken Brochettes

 

Moroccan Chicken Brochettes recipe

yield
Makes 8 servings

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won’t dry out.

ingredients

Garlic Sauce:

  • 4 garlic cloves, finely chopped
  • Kosher salt
  • 1/3 cup olive oil
  • 3 tablespoons plain yogurt

Chicken:

  • 2 pounds skinless, boneless chicken thighs, cut into 2″ pieces
  • 2 garlic cloves, chopped
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt
  • Vegetable oil (for grilling)
  • Warm pita bread, labneh (Lebanese strained yogurt),chopped tomatoes, and fresh mint leaves (for serving)
  • special equipment: Sixteen 8″ bamboo or metal skewers

preparation

Garlic Sauce:
Place garlic in a mortar; season with salt and pound to a very fine paste. (Alternatively, place garlic on a cutting board, season with salt, and mash with the side of a chef’s knife.) Transfer garlic paste to a small bowl and gradually whisk in oil.

Very gradually whisk yogurt into garlic mixture until emulsified. (Add too fast and sauce will break. If it does break, gradually whisk in 1 teaspoon water just before serving.)

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

Chicken:
Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.

Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8-12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.

Do ahead: Chicken can be marinated 12 hours ahead. Keep chilled.

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