Recipe of the Day

Cod with Potatoes and Preserved Lemon Relish

 

Cod with Potatoes and Preserved Lemon Relish recipe

yield
Makes 6 servings

For this rustic interpretation of brandade, Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn’t dare change a thing.

ingredients

  • 1/2 medium onion, unpeeled, halved
  • 1/2 head garlic (halved crosswise)
  • 1 lemongrass stalk, trimmed, tough outer layers removed, finely chopped
  • 4 sprigs thyme
  • 1 tablespoon black peppercorns
  • 4 cups low-fat milk
  • 1 1/4 pounds Yukon Gold potatoes (about 4 large), scrubbed
  • Flaky grey sea salt or kosher salt
  • 1/4 cup plus 3 tablespoons olive oil
  • 1 1/2 pounds skinless cod fillet, cut into 2″ pieces
  • 1/2 preserved lemon, finely chopped
  • 1/2 cup finely chopped chives (from about 1 large bunch)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon hot smoked Spanish paprika

preparation

Bring onion, garlic, lemongrass, thyme, peppercorns, and milk to a boil in a large saucepan. Reduce heat to low and simmer 20 minutes. Strain infused milk into a medium saucepan. Discard solids.

Meanwhile, cook potatoes in a large pot of boiling salted water until tender, 25–30 minutes. Drain, then peel potatoes and coarsely mash in a large bowl with 1/4 cup oil; season with salt.

Bring infused milk just to a boil. Add cod, reduce heat, and simmer until flesh begins to flake and is cooked through, about 5 minutes. Remove cod with a SLOTTED spoon and transfer to a plate.

Combine preserved lemon, chives, lemon juice, paprika, and remaining 3 tablespoons oil in a small bowl; season relish with salt.

Mix 1/4 cup infused milk into potatoes. Place cod over potatoes; spoon relish over.

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

Recipe of the Day

Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw

 

Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw  recipe

yield
Makes 6 tacos

active time
25 Minutes

total time
45 minutes

The following is a slightly-NSFW recipe from the brilliant minds behind the popular cooking blog Thug Kitchen. To learn more about them, read our profile.—Epicurious EditorsGrab beer and get to work. Just don’t get sloppy ’til you’re done cooking.

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 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 THEcoals 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

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

Lamb Pot Roast with Oranges and Olives

 

Lamb Pot Roast with Oranges and Olives recipe

yield
Makes 8 servings

This meltingly tender and richly flavored roast has true star appeal. Show off even more by making your own beef stock .

ingredients

  • 1 4–5-pound boneless lamb shoulder
  • Kosher salt, freshly ground pepper
  • 6 garlic cloves, thinly sliced
  • 2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds
  • 1 cup Taggiasca or other fruity, brine-cured black olives, pitted, coarsely chopped
  • 2 tablespoons chopped fresh savory or rosemary
  • 1 teaspoon crushed red pepper flakes
  • 1 1/2 cups beef stock or low-sodium chicken broth
  • 1 1/2 cups dry red wine
  • 1 cup tomato purée

preparation

Holding knife parallel to work surface, cut lamb lengthwise, following seam where bone was removed and stopping about 1/2″ before you get all the way through. Open lamb like a BOOK and season all over with salt and pepper. Close, wrap tightly in plastic, and chill at least 8 hours.

Preheat oven to 400°F. Open lamb and arrange garlic on bottom half, leaving a 1″ border. Top with orange slices and olives. Sprinkle with savory and red pepper flakes. Close lamb and tie at 1″ intervals with kitchen twine.

Place lamb on a wire rack set inside a large rimmed baking sheet. Roast until nicely browned, 30–40 minutes. Remove lamb from oven.

Reduce oven temperature to 300°F. Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato purée. Cover and braise lamb, basting with braising liquid every 30 minutes, until golden brown and fork-tender, 2 1/2–3 hours. Season with salt and pepper, if needed.

Transfer lamb to a cutting board and let rest at least 30 minutes before slicing. Serve with braising liquid.

Recipe of the Day

Porterhouse Steak with Herbed Butter

 

Porterhouse Steak with Herbed Butter recipe

yield
Makes 6 to 8 servings

active time
20 minutes

total time
40 minutes

ingredients

For the herbed butter:

  • 1/4 cup mixed fresh herbs, such as chives, thyme leaves, and marjoram leaves, finely chopped
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • Kosher salt
  • Freshly ground black pepper

For the steak:

  • 2 porterhouse steaks, (2-inch thick), about 4 pounds
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • Kosher salt
  • Freshly ground black pepper

preparation

Make the herbed butter:
In a bowl, using a wooden spoon, stir together the herbs and butter. Season to taste with salt and pepper. Spoon mixture generously into ramekins and use the back of a butter knife to smooth the surface, removing any extra. Cover with plastic wrap and place in the refrigerator.

Cook the steak:
Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.

Pat steaks dry and season generously with salt and pepper. Heat a large skillet over medium-high heat, and add 1 tablespoon oil to pan. When oil begins to smoke, add the first steak and cook until brown and crusted, 3 to 4 minutes per side. Melt 1 tablespoon of butter in pan and spoon over steak to baste. Remove steak from HEAT AND set aside. Wipe out the skillet and repeat with the second steak.

Place both steaks on a rimmed baking sheet fitted with a wire rack and place in oven to cook until an instant-read thermometer inserted into the center of the steak REGISTERS 120°F for medium-rare, about 5 minutes (or 125°F for medium, about 10 minutes). Transfer steaks to a wooden board to rest, about 10 minutes.

To serve: Cut meat off both sides of the bone, leaving you with two pieces of steak. Slice each steak across the grain, then rearrange the slices around the bone on a platter. Serve with herbed butter.

Recipe of the Day

Fennel-Crusted Pork Chops with Potatoes and Shallots

 

Fennel-Crusted Pork Chops with Potatoes and Shallots recipe

yield
Makes 4 servings

active time
20 minutes

total time
1 hour 10 minutes (includes marinating time)

Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce included—can be made in one pan.

ingredients

  • 1 1/2 tablespoons fennel seeds
  • 2 garlic cloves, finely grated
  • 1 teaspoon hot smoked Spanish paprika
  • 3 tablespoons vegetable oil, divided
  • 2 1″-thick bone-in pork loin chops (about 1 1/4 pounds total)
  • Kosher salt, freshly ground pepper
  • 1 pound small Yukon Gold potatoes, quartered
  • 2 large shallots, cut into quarters with some root attached
  • 1/2 cup fresh flat-leaf parsley leaves
  • 2 teaspoons red wine vinegar

preparation

Preheat oven to 450°F. Toast fennel seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 4 minutes. Let cool.

Combine fennel seeds, garlic, paprika, and 2 tablespoons oil in a small bowl. Season pork with salt and pepper and place in a resealable plastic bag. Add spice mixture; seal bag and turn to coat. Let sit at least 30 minutes.

Heat remaining 1 tablespoon oil in a large ovenproof skillet, preferably cast iron, over medium-high heat. Cook pork chops until golden brown on 1 side, about 4 minutes; turn. Add potatoes and shallots to skillet; season with salt and pepper and toss to coat in pan drippings. Cook, tossing potatoes and shallots occasionally, until pork is golden brown on second side, about 4 minutes.

Transfer to oven and roast until potatoes are tender and an instant-read thermometer inserted into thickest part of chops registers 135°F, 10–15 minutes. (If potatoes need more time, transfer chops to a plate and CONTINUE to roast potatoes until tender; transfer chops back to skillet when potatoes are done.) Remove skillet from oven and mix in parsley and vinegar. Let pork chops rest 5 minutes in skillet.

Transfer chops to a cutting board; cut meat from bones and slice against the grain. Serve with potatoes, shallots, and any pan juices.

DO AHEAD: Pork chops can be marinated 1 day ahead. Keep chilled.

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