Recipe of the Day

ALMOND-CRUSTED TROUT WITH WHITE GRITS AND SWISS CHARD

YIELD: 4 Servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

INGREDIENTS

  • 1 cup white grits (not instant)
  • Kosher salt, freshly ground pepper
  • 1 cup whole skin-on almonds
  • 1 large egg, beaten to blend
  • 4 6-ounce trout fillets
  • 2 tablespoons vegetable oil
  • 1 bunch Swiss chard, thick ribs and stems removed, torn into pieces
  • 1 small shallot, finely chopped
  • Lemon wedges (for serving)

PREPARATION

Bring grits and 4 cups water to a boil in a medium pot. Reduce heat to medium-low and gently simmer, whisking occasionally, until liquid is absorbed and grits are tender and creamy, 20–25 minutes. Season with salt and pepper.

Meanwhile, pulse almonds in a food processor until texture of coarse breadcrumbs. Transfer to a shallow baking dish; season with salt and pepper.

Place egg in another shallow baking dish. Season trout with salt and pepper. Working one at a time, dip skin side of fillets into egg, then in almonds, pressing to adhere. Transfer to a plate as you go.

Heat oil in a large skillet over mediumhigh until very hot but not smoking. Cook 2 fillets, almond side down, pressing with a spatula occasionally to ensure contact with skillet, until almonds are well toasted and fish is nearly cooked through, about 3 minutes. Turn and cook until opaque throughout, about 1 minute more. Transfer to a plate. Repeat with remaining fillets.

Wipe out skillet. Add chard and shallot and season with salt and pepper. Cook, tossing, until chard is wilted, about 2 minutes. Serve chard and trout over grits with lemon wedges.

Recipe of the Day

EGGS IN A SPICY MINTED TOMATO SAUCE

YIELD: Serves 2 as a main dish, or 4 as an appetizer

TOTAL TIME: 45-60 minutes

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 to 4 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • One 28 ounce can crushed tomatoes
  • Sriracha or other hot sauce to taste
  • 1 bay leaf
  • 1 tablespoon chopped fresh mint
  • Salt and pepper to taste
  • 4 large eggs
  • Crusty bread, for serving

PREPARATION

In a large, deep-sided skillet or frying pan with a tight-fitting lid, heat butter and olive oil over medium heat. When the butter melts, add onion and sauté for about 5 minutes, or until translucent. Add garlic and jalapeño and sauté for 1 more minute.

Add crushed tomatoes, hot sauce, and bay leaf. Bring the mixture to a boil, then reduce the heat to keep it at a steady simmer. Simmer, uncovered, for 20 to 30 minutes, or until the sauce has thickened and coalesced. Stir in mint.

Use a spoon or spatula to make four depressions in the sauce, spacing them evenly throughout the pan. Gently crack an egg into each depression. Season the tops of the eggs with salt and pepper, then cover the pan and cook until the whites are set and the yolks are done to your liking.

Serve the eggs straight from the pan, with plenty of crusty bread for mopping up the yolks and sauce.

Recipe of the Day

CHICKEN GYROS WITH CUCUMBER SALSA AND TSATSIKI

YIELD: Makes 4 servings

ACTIVE TIME: 40 min

TOTAL TIME: 40 min

INGREDIENTS

  • 2 Kirby cucumbers, divided
  • 1 1/2 cups Greek yogurt (3/4 pounds)
  • 1 teaspoon fresh lemon juice, divided
  • 5 garlic cloves, minced, divided
  • 1 pint grape tomatoes, quartered
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup chopped flat-leaf parsley
  • 1/4 cup chopped mint
  • 1/4 cup extra-virgin olive oil
  • 1 rounded teaspoon dried oregano
  • 1 rounded teaspoon dried rosemary, crumbled
  • 1 (12-ounces) package naan bread (four 8-inch pieces) or 4 (8-inch) pocketless pita rounds
  • 1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
  • 1/2 head iceberg lettuce, thinly sliced

PREPARATION

Preheat broiler.

Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tsatsiki.

Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, mint, remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.

Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.

Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.

Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.

Recipe of the Day

MUSHROOM-LENTIL TACOS WITH TAHINI YOGURT SAUCE

INGREDIENTS

For the filling:

  • 1 cup cooked lentils
  • 2 1/2 cups chopped mushrooms (about 2 packages; I used a mix of farmers market shiitake and button ‘shrooms)
  • 2 medium cloves garlic, minced
  • Olive oil
  • 1 1/2 teaspoons cumin
  • Salt and pepper
  • Pinch paprika

For the sauce and assembly:

  • 1 1/2 tablespoons lemon juice
  • 1/4 cup tahini
  • 2 teaspoons olive oil
  • 1 individual container Greek yogurt (6 ounces)
  • Salt and pepper
  • 2 big handfuls of arugula
  • 6 vessels (I had tortillas, so these are “tacos.” Were you to use pita, maybe these would be mushroom lentil pita sandwiches. All good. You just need something structurally sound and portable. Stuffable, foldable, bite-able, on sale at Trader Joe’s, whateve

PREPARATION

Heat 2 tablespoons olive oil in a large pan over medium heat. Add mushrooms, season with salt and pepper, and cook down until brown and fragrant, stirring occasionally, about 8 minutes.

While the mushrooms are cooking, mix the yogurt sauce. Add the lemon juice, tahini, yogurt, and olive oil to a bowl and stir to combine. For a thinner sauce, add more olive oil or water or a mixture of the two until you have reached your desired consistency. I liked it a little thicker. This will make more than enough for your tacos, but it’s the easiest to assemble with one personal cup of yogurt as the base; put the leftovers in a small container and bring it to work tomorrow with carrots and sliced bell peppers. BAM, snacks.

Remove ‘shrooms from pan and set aside. Pour 2 more tablespoons olive oil into the same large pan and reduce heat to very low. Add cooked lentils, garlic, cumin, and a sprinkle each of salt, pepper, and paprika and stir, heating the grains through. Add the mushrooms back to the pan and mix to combine.

TACOS, ASSEMBLE! For each one, you need: a warmed tortilla (or convenient other vessel), a small spread of yogurt sauce, a few spoonfuls of the mushroom and lentil mixture, a pile of arugula, and then a real dollop of sauce. Fin.

Recipe of the Day

SMOKED SWORDFISH TOSTADITAS

  • 1 morita chile, seeds removed
  • 2 plum tomatoes, divided
  • 2 tablespoons finely chopped hoja santa or 1 tablespoon finely chopped fresh basil with 1 tablespoon finely chopped fennel fronds
  • 1 leek, white and pale-green parts only, halved lengthwise, divided
  • 1/3 cup olive oil
  • 1 small onion, finely chopped
  • 1 large carrot, finely chopped
  • Kosher salt
  • 1 garlic clove, finely chopped
  • 8 ounces smoked swordfish, shredded
  • 2 teaspoons Sherry vinegar or red wine vinegar
  • 8 corn tortillas, preferably blue
  • 1 cup vegetable oil
  • Avocado Cream

Special equipment:

  • A 2 1/2″ cookie cutter

PREPARATION

Place chile and 1 tomato in a small saucepan and add water to cover. Bring to a simmer over medium heat and cook until tomato is burst and chile is soft, about 5 minutes. Remove from heat and add hoja santa. Let cool slightly, then blend tomato, chile, and hoja santa with 1 cup cooking liquid until smooth.

Halve remaining tomato, squeeze or scoop out seeds, and chop flesh. Finely chop half of leek and add to tomato; slice other half lengthwise into thin strips about 1 1/2″ long.

Heat olive oil in a large skillet over medium-low and cook onion, carrot, and chopped leek and tomato. Cook, stirring often and reducing heat if vegetables start to take on any color, until tomato is falling apart and vegetables cook down, 25-30 minutes.

Season vegetable mixture with salt and increase heat to medium-high; add garlic. Cook, stirring, until garlic is golden brown, about 2 minutes.

Add swordfish and tomato puree. Bring to a gentle simmer and cook, stirring often, until liquid is almost completely absorbed, 8-12 minutes. Stir in vinegar; taste and adjust with salt and more vinegar if needed. Let cool.

Meanwhile, use cutter to punch out circles from tortillas (you should have about 24). Heat vegetable oil in a medium skillet over medium-high. Working in batches, fry tortilla rounds until puffed and crisp, about 30 seconds per side. Transfer to paper towels to drain; season with salt.

Working in batches, cook leek strips in same oil until golden brown and crisp, about 2 minutes. Transfer to paper towels; season with salt.

To serve, top each tostadita with a dollop of avocado cream and a small spoonful of swordfish mixture. Garnish with fried leeks.

Do Ahead: Swordfish mixture can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.

Recipe of the Day

ROAST LAMB WITH ARTICHOKES AND LEMONS

INGREDIENTS

Lamb and artichokes:

  • 1/4 cup olive oil
  • 1 5–7-pound bone-in lamb shoulder
  • Kosher salt, freshly ground pepper
  • 2 cups dry white wine
  • 1 14-ounces can whole peeled tomatoes
  • 1 head garlic, halved crosswise
  • 1/4 teaspoon crushed red pepper flakes
  • 2 lemons, halved crosswise
  • 6 baby artichokes

Anchovy-Herb oil and assembly:

  • 1/2 cup olive oil
  • 4 anchovy fillets, packed in oil, drained
  • 1 garlic clove, finely chopped
  • 1/4 cup fresh flat-leaf parsley leaves
  • 2 tablespoons fresh mint leaves
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt

PREPARATION

Lamb and artichokes:
Preheat oven to 325°. Heat oil in a large skillet over medium high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12–15 minutes. Transfer lamb and oil to a roasting pan.

Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.

Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1″ from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1 1/2–2 hours. (Remove artichokes if they become too soft before meat is done.)

Anchovy-herb oil and assembly:
Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.

When done, place lamb in a large bowl and transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour anchovy-herb oil over; tent with foil. Transfer pan juices to a glass measuring cup. Let sit a few minutes, then spoon off fat from surface. Serve lamb with artichoke mixture and pan juices.

Recipe of the Day

ROASTED CHICKEN WITH LEMON, RAMPS, AND GREEN OLIVES

  • 4 tablespoons olive oil
  • 1 lemon, thinly sliced, seeds discarded
  • 2 chickens (about 3 pounds each), quartered, or 4 bone-in, skin-on legs (drumsticks and thighs) and 4 bone-in, skin-on breasts
  • Kosher salt and freshly ground pepper
  • 1 large bunch ramps or scallions, trimmed and halved lengthwise
  • 4 garlic cloves, thinly sliced
  • 3 shallots, halved lengthwise and thinly sliced
  • 1/3 cup pitted mild green olives (such as Castelvetrano), quartered lengthwise
  • 1 tablespoon chopped fresh thyme
  • 1/2 cup dry white wine
  • Fresh parsley leaves (for serving)

PREPARATION

Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Fry lemon slices until just beginning to brown, 2-3 minutes. Transfer to a plate and reserve oil in pan.

Season chicken with salt and pepper. Return pan to medium-high heat. Working in batches to avoid crowding the pan, cook chicken, without turning, until skin is nicely browned and crisped, 7-8 minutes per batch. Transfer chicken, skin-side up, to a large roasting pan; repeat with remaining chicken. Reserve skillet (do not wash).

Arrange reserved lemon slices and ramps around chicken pieces. Transfer roasting pan to oven and cook until chicken is cooked through (it should reach an internal temperature of 165°F), 25-30 minutes. Transfer chicken, lemon slices, and ramps to a serving platter, reserving pan juices.

Heat reserved skillet over medium; add garlic and shallots and cook until softened, about 5 minutes. Add olives and thyme and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until reduced by about half, 2-3 minutes. Using a spoon, transfer chicken juices from roasting pan to skillet and cook until thickened, 3-5 minutes; season with salt and pepper. Spoon sauce around chicken and garnish with fresh parsley.

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