Recipe of the Day

ZUCCHINI KEFTEDES WITH FETA AND DILL

YIELD: Makes 12

ACTIVE TIME: 1 hour

TOTAL TIME: 3 hours 30 minutes

INGREDIENTS

  • 1 1/3 pounds medium zucchini, trimmed
  • 1 teaspoon coarse kosher salt
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons chopped fresh mint
  • 2 garlic cloves, minced
  • 1 teaspoon finely grated lemon peel
  • 1 cup panko (japanese breadcrumbs)
  • 1 large egg, beaten to blend
  • 1 cup coarsely crumbled feta cheese
  • Canola oil (for frying)
  • Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)
  • Additional chopped fresh dill (for garnish)
  • Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets. Greek-style yogurt is a thick yogurt that’s sold at some supermarkets and at specialty foods stores.

PREPARATION

Grate zucchini on large holes of box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.

Line rimmed baking sheet with parchment or foil. Wrap zucchini in towel; squeeze out as much liquid as possible. Place zucchini in medium bowl. Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and egg, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour. DO AHEAD: can be made 4 hours ahead. Keep chilled.

Pour enough canola oil into heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using slotted metal spoon, transfer to paper towels.

Arrange keftedes on platter. Top each with dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.

Recipe of the Day

SHEET-PAN CHICKEN SALTIMBOCCA WITH ROASTED POTATOES AND CRISPY KALE

YIELD: 4 Servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 30 minutes

INGREDIENTS

  • 8 boneless, skinless chicken breast cutlets (about 2 pounds total)
  • 1 1/4 teaspoons freshly ground black pepper, divided
  • 12 small fresh sage leaves, divided
  • 8 thin slices prosciutto (about 6 ounces)
  • 1 pound baby new potatoes, sliced in half lengthwise, quartered if large
  • 1 garlic clove, finely chopped
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 3 oil-packed anchovy fillets, drained, finely chopped
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey
  • 1 bunch curly kale (about 8 ounces), ribs and stems removed, coarsely chopped

Special equipment:

  • 2 (18×13″) rimmed baking sheets

PREPARATION

Position racks in upper and lower thirds of oven and preheat to 425°F. Arrange chicken cutlets in a single layer on rimmed baking sheet and season with 1/2 tsp. pepper. Place 1 sage leaf on top of each cutlet, then wrap each in 1 slice of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat.

Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on second rimmed baking sheet.

Cook chicken in upper third of oven and potatoes in lower third until prosciutto is crisp and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, 12-14 minutes.

Meanwhile, whisk anchovies, vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale and toss to coat.

Remove both baking sheets from oven; let chicken rest. Spread kale evenly over potatoes and return to upper third of oven. Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.

Divide chicken among 4 plates. Serve potatoes and kale alongside.

Recipe of the Day

GRILLED CHICKEN BREASTS WITH HONEYDEW SALSA

YIELD: Makes 4 servings

INGREDIENTS

  • 1 1/3 cups finely diced peeled seeded honeydew or other melon
  • 1/4 cup finely chopped fresh cilantro plus 1/4 cup cilantro leaves
  • 1/4 cup finely diced red onion
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons finely grated lime peel
  • 1 teaspoon finely chopped seeded serrano chile
  • Nonstick vegetable oil spray
  • 4 boneless chicken breast halves with skin

PREPARATION

Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt and pepper.

Spray grill with nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts with salt and pepper. Grill chicken breasts until skin is crisp and brown and chicken is cooked through, about 5 minutes per side.

Slice chicken breasts and arrange on plates. Top with melon salsa and cilantro leaves and serve.

Recipe of the Day

ROASTED BEER AND LIME CAULIFLOWER TACOS WITH CILANTRO COLESLAW

YIELD: Makes 6 tacos

ACTIVE TIME: 25 Minutes

TOTAL TIME: 45 minutes

INGREDIENTS

For the slaw:

  • 1/2 head of green cabbage (about 1/2 pound)
  • 1 small carrot
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1/3 cup chopped cilantro

For the tacos:

  • 1 head cauliflower (about 1 pound)
  • 3/4 cup beer
  • 1/4 cup vegetable broth
  • 1 tablespoon lime juice
  • 11/2 teaspoons tamari or soy sauce
  • 11/2 tablespoons chipotle hot sauce
  • 1 to 2 garlic cloves, sliced
  • 11/2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped
  • 6 corn tortillas
  • 1 avocado, sliced
  • Tomato salsa, for serving

PREPARATION

Make the slaw:
Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f**king lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that s**t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that s**t well. Fold in the cilantro just before serving.

Make the tacos:
Crank your oven to 400°F. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.

In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir ’til those f**kers are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.

To assemble the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and top with plenty of salsa.

Recipe of the Day

GRILLED SPLIT LOBSTER

YIELD: 2 Servings

INGREDIENTS

  • 2 (1 1/2-pounds) live lobsters
  • 2 tablespoons oil
  • Salt
  • Pepper
  • Butter, hot sauce, lemon wedges, for serving

PREPARATION

Prepare grill for medium-high heat; oil grate. Chill two 1 1/2-pounds live lobsters in freezer 15 minutes (this will slow down their nervous system—helpful for what comes next). Working one at a time, transfer to a cutting board, belly side down, with head facing you. Using a kitchen towel, hold tail (it shouldn’t be very active now) and, starting where the tail meets the body, bisect body and head lengthwise in one fell swoop. Turn lobster around and cut lengthwise through tail. Remove any tomalley or eggs (reserving, if you’d like).

Immediately rub cut side of lobsters with 2 tablespoons oil total; season with salt and pepper. Grill, cut side down, pressing claws against grill, until meat is nearly cooked through, 6–8 minutes. Turn and grill until shells are lightly charred and meat is cooked through (tail meat will look opaque and be firm), about 3 minutes. Remove lobsters from grill and serve with melted butter, hot sauce, and lemon wedges for squeezing over.

Recipe of the Day

FLANK STEAK WITH BLOODY MARY TOMATO SALAD

YIELD: Makes 8 to 10 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 1 hour 40 minutes

INGREDIENTS

Steak:

  • 2 1 1/2 pounds flank steaks
  • Kosher salt
  • 2 teaspoons (packed) light brown sugar
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • Vegetable oil (for brushing)

Salad:

  • 1 cup finely chopped red onion
  • 3 tablespoons Sherry vinegar, divided
  • 2 pound cherry or grape tomatoes, halved
  • 1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
  • 1/2 cup chopped brined green olives plus 2 tablespoons olive brine
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon celery seeds
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

PREPARATION

For steak:
Place steaks on a large rimmed baking sheet; season with salt. Mix sugar and next 3 ingredients in a small bowl; rub all over steaks. Cover; refrigerate 1-3 hours.

Let steaks stand at room temperature for 1 hour. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare. Let rest for 10 minutes. DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.

For salad:
Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.

Whisk remaining 2 tablespoon vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl. Slowly whisk in oil. Add to bowl with tomato mixture; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover; chill.

Cut steak crosswise into 1/4″-thick slices. Serve salad with steak.

Recipe of the Day

SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES

YIELD: Serves 6

INGREDIENTS

  • 1 pint cherry tomatoes (preferably Sun Gold), halved
  • 6 ounces olive oil-packed Italian or Spanish tuna, drained
  • 1/2 cup black olives, pitted, torn (about 2 ounces)
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, plus more to taste
  • 1 teaspoon kosher salt, plus more to taste
  • 1 pound thin spaghetti
  • 1 tablespoon fresh lemon juice

PREPARATION

Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.

Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.

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