Sunday, December 29, 2019

Grilled Pork Chops with Pineapple-Turmeric Glaze

Vegetable oil (for grill)
½ cup pineapple juice (from a can)
¼ cup honey
¼ cup unseasoned rice vinegar
3 Tbsp. Dijon mustard
1 tsp. crushed red pepper flakes
½ tsp. toasted sesame oil
½ tsp. ground turmeric
4 1"-thick bone-in pork chops
Kosher salt

Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Bring pineapple juice, honey, vinegar, mustard, red pepper flakes, sesame oil, and turmeric to a simmer in a small saucepan over medium heat and cook, swirling occasionally, until reduced to ¾ cup, 10–15 minutes. Let cool. Transfer half of sauce to a small bowl and set aside for serving.

Season pork with salt. Grill over direct heat until browned all over, about 3 minutes per side. Continue to grill, turning several times and basting with remaining sauce, until charred and coated with a thick layer of glaze, about 4 minutes. Move to cooler part of grill and take internal temperature of pork. If needed, continue grilling over indirect heat until an instant-read thermometer inserted into chops near bone registers 130°, 1–4 minutes more. Transfer pork chops to a wire rack and let rest 10 minutes before slicing. Serve with reserved sauce alongside.

Grilled Pork Spareribs with Gochujang Barbecue Sauce

⅔ cup apple cider vinegar
½ cup (packed) dark brown sugar
6 Tbsp. gochujang (Korean hot pepper paste)
¼ cup adobo (from 1 can chipotle chiles in adobo)
2 racks St. Louis–style pork spareribs (about 4 lb.)
Kosher salt, freshly ground pepper
Vegetable oil (for grill)

Place a rack in middle of oven and preheat to 350°. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Transfer half of sauce to a small bowl and set aside for serving.

Season ribs all over with salt and pepper. Place each rack on a double layer of foil and wrap up. Set on a rimmed baking sheet; bake until very tender but not falling apart, 2½–3 hours. Let cool.

Prepare a grill for medium-high heat; oil grate. Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes. Transfer ribs to a cutting board and cut between bones into individual ribs. Serve with reserved sauce alongside.

Salmon with Cilantro and Garlic Yogurt Sauce

Vegetable oil (for grill)
2 serrano chiles
2 garlic cloves
1 cup cilantro leaves with tender stems
½ cup plain whole-milk Greek yogurt
1 Tbsp. extra-virgin olive oil
1 tsp. honey
Kosher salt
2 12-oz. bone-in salmon steaks

Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and ¼ cup water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.

Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.

Creamy Cucumber, Radish, & Tomato Chopped Salad

½ cup mayonnaise
½ cup crumbled feta cheese
1 tablespoon chopped fresh chives, plus more for garnish
1 tablespoon chopped fresh dill, plus more for garnish
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon ground pepper
1 large English cucumber, diced
1 pint cherry tomatoes, quartered
1 bunch radishes, diced
½ medium red onion, finely diced

Whisk mayonnaise, feta, chives, dill, lemon juice, salt and pepper in a large bowl. Add cucumber, tomatoes, radishes and onion and toss to coat. Garnish with more chives and dill, if desired.

Slow Cooker Sweet-and-Sour Chicken

1 1/4 pounds boneless, skinless chicken thighs
2 cups chopped red bell pepper
1 1/2 cups unsalted chicken stock
1 cup chopped yellow onion
1 cup thinly sliced carrots
1/4 cup lower-sodium soy sauce
2 tablespoons lower-sodium Worcestershire sauce
1 tablespoon sambal oelek (ground fresh chile paste)
3/4 cup unsalted ketchup, divided
1/4 cup pineapple juice
2 tablespoons cornstarch
3 cups cooked brown rice
1 1/2 teaspoons sesame seeds
1 1/2 teaspoons sliced scallions

Add chicken, bell pepper, chicken stock, onion, carrots, soy sauce, Worcestershire sauce, sambal oelek, and 1/2 cup ketchup to a 6-quart slow cooker. Cover and cook on low until chicken shreds easily with a fork, about 7 hours. Remove chicken from slow cooker. Shred chicken, and cover to keep warm.

Whisk together pineapple juice and cornstarch in a small bowl. Increase slow cooker heat to high; slowly stir in pineapple juice mixture and remaining 1/4 cup ketchup. Cook, uncovered, until sauce is thick enough to coat the back of a spoon, about 30 minutes. Stir in chicken. Serve over rice, and sprinkle with sesame seeds and scallions.

Skillet Enchiladas Suizas

2 tablespoons olive oil
1 medium-size yellow onion, chopped (2 cups)
3 garlic cloves, minced (1 1⁄2 Tbsp.)
1 1/2 teaspoons ground cumin
1 (14.5-oz.) can diced tomatoes, drained
1 1/4 cups salsa
4 cups shredded rotisserie chicken
1 cup crema or sour cream
6 (6-inch) corn tortillas, torn
8 ounces Monterey Jack cheese, shredded (about 2 cups), divided
1 small (6 oz.) avocado, diced
Torn fresh cilantro leaves

Preheat broiler to HIGH. Place oil in a medium-size cast-iron skillet, and heat over medium, swirling to coat. Add onion, and cook, stirring occasionally, until lightly browned, about 6 minutes. Add garlic and cumin. Cook, stirring often, until fragrant, 1 to 2 minutes. Reduce heat to medium-low. Stir in drained tomatoes and salsa. Simmer over medium-low, stirring often, until slightly thickened, about 2 minutes.

Remove skillet from heat. Stir in chicken, crema, tortillas, and 1⁄2 cup of the Monterey Jack cheese. Top evenly with remaining 1 1⁄2 cups cheese.

Transfer skillet to preheated oven, and broil until cheese is lightly browned, 8 to 10 minutes. Top with avocado, and sprinkle with cilantro leaves.

Seared Tenderloin with Creamy Horseradish-Mustard Sauce

4 4-oz. beef tenderloin steaks
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/4 cup whole-milk Greek yogurt
1 1/2 tablespoon Dijon mustard
1 tablespoon prepared horseradish
1/2 teaspoon chopped fresh thyme Thyme sprigs

Preheat oven to 350°F. Sprinkle steaks on both sides evenly with salt and pepper. Let stand 10 minutes.

Heat oil in a large cast-iron skillet over medium-high. Add steaks; cook until deep brown, about 4 minutes. Flip steaks; cook until browned on other side, about 3 minutes. Transfer skillet to preheated oven; bake until a thermometer inserted in thickest portion of steaks registers 145°F for medium doneness, about 5 minutes. Remove from oven. Transfer steaks to a plate; let rest 5 minutes.

Meanwhile, whisk together yogurt, mustard, horseradish, and chopped thyme until fully incorporated.

To serve, spoon yogurt sauce evenly among steaks. Garnish with thyme sprigs.

Miso-Ginger Noodle Bowls

3 center-cut bacon slices, chopped
8 cups stemmed, sliced collard greens or kale
3 garlic cloves, sliced
1 tablespoon canola oil
1 (6-oz.) pkg. shiitake mushroom caps, sliced
2 tablespoons white miso paste
2 teaspoons grated peeled fresh ginger
4 cups unsalted chicken stock
4 large eggs in shells, rinsed
4 ounces dried flat brown rice noodles (such as Annie Chun's Pad Thai noodles)
1 cup matchstick-cut carrot

Heat bacon in a large saucepan over medium-high; cook 5 minutes or until crisp. Add greens and garlic; sauté 6 minutes. Place greens in a bowl; keep warm.

Heat oil in pan over medium-high. Add mushrooms; cook 3 minutes or until slightly softened. Stir in miso and ginger; cook 30 seconds, stirring constantly. Add stock; bring to a boil.

Reduce heat to medium. Add eggs in shells; cover and cook 7 minutes. Remove eggs from pan with a slotted spoon; plunge into ice water. Let stand 3 minutes; drain. Peel and halve eggs.

Bring soup to a boil. Add noodles; cook 2 minutes or until tender. Divide stock mixture evenly among 4 bowls; top evenly with greens, eggs, and carrots.

Indian Spice-Rubbed Shrimp

1 pound raw jumbo or extra-large shrimp, peeled and deveined
2 tablespoons gin or water
1 tablespoon minced garlic
1 tablespoon grated peeled fresh ginger
1 1/2 teaspoons light brown sugar
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric, rounded
1/4 teaspoon ground cloves
2 tablespoons canola oil, divided
1/8 teaspoon fine sea salt
1 1/2 tablespoons fresh lemon juice, divided
2 1/2 ounces baby lettuce mix (about 5 loosely packed cups)

Pat shrimp dry with paper towels and place on a plate or shallow dish. Stir together gin, garlic, ginger, sugar, cayenne, black pepper, cumin, cinnamon, turmeric, and cloves in a bowl. Rub spice paste all over shrimp. Let stand at room temperature 30 minutes.

Heat a large well-seasoned carbon steel or cast-iron skillet over high. Add 2 teaspoons oil and swirl to coat. When shimmering, add half of the shrimp in a single layer. Cook, without stirring, until shrimp have curled and there are some rich browned spots underneath, about 2 minutes. Turn and cook, stirring often, until spices are fried and shrimp are cooked through, 1 to 2 minutes. Remove shrimp to a plate, scraping out all the spice bits from skillet. Quickly wash the skillet before repeating cooking process with 2 teaspoons oil and remaining shrimp. When done, sprinkle shrimp with salt and 1 tablespoon lemon juice.

Toss together lettuce mix, remaining 2 teaspoons oil, and remaining 1 1/2 teaspoons lemon juice in a bowl. Arrange on a platter. Top with the shrimp, and serve.

Stewed Chicken Legs and Thighs with Fresh Herbs and Olives

1 tablespoon coriander seeds
1 teaspoon fennel seeds
2 cups water
1 small (8-ounce) white onion, thinly sliced (about 1 1/2 cups)
1 medium garlic head, cloves smashed (about 1/2 cup)
3 tablespoons kosher salt
1 pound ice
4 skin-on chicken drumsticks
4 bone-in, skin-on chicken thighs
1/4 cup olive oil, divided
1/2 cup dry white wine, divided
4 garlic cloves, minced (about 2 tablespoons)
6 anchovy fillets, chopped (about 1 tablespoon)
2 small white onions (about 1 pounds), quartered, root bottoms attached
4 thyme sprigs
6 medium pitted Castelvetrano olives, chopped (about 1/4 cup)
1 tablespoon drained nonpareil capers
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons torn fresh basil

Combine coriander seeds and fennel seeds in a small skillet. Cook over medium-high, stirring often, until toasted and fragrant, about 1 minute and 30 seconds. Transfer seeds to a large pot. Add 2 cups water, onion, garlic, and salt. Bring to a boil over high; reduce heat to medium-low, and simmer until flavors meld, about 15 minutes. Remove from heat, and add ice. Let stand until ice is melted and brine has cooled completely, about 30 minutes.

Place chicken drumsticks and thighs in brine. Cover and chill at least 6 hours or up to 12 hours. Remove chicken from brine, and transfer to a paper towel–lined baking sheet; discard brine. Pat chicken dry.

Heat 2 tablespoons oil in a large (5-quart) Dutch oven over medium-high. Add 4 pieces of chicken, and cook, turning occasionally, until browned and fat is rendered, about 10 minutes. Transfer to a plate, and repeat with remaining 4 chicken pieces. Return all browned chicken to Dutch oven, and arrange in a single layer. Add 1/4 cup wine, garlic, and anchovies. Scatter onions over chicken. Cook until wine has mostly evaporated, 2 to 3 minutes, shaking Dutch oven occasionally to ensure chicken isn’t sticking. Add thyme sprigs and remaining 1/4 cup wine. Cover and reduce heat to medium-low. Cook until chicken is tender and an instant-read thermometer inserted in thickest portion registers 165°F, 30 to 40 minutes.

Remove chicken from heat, and top with olives, capers, and remaining 2 tablespoons olive oil. Cover and let stand 5 minutes. Place 1 drumstick and 1 thigh on each serving plate. Drizzle chicken with pan juices, and sprinkle with parsley and basil.

Chicken Liver Ragu Rigatoni

12 ounces uncooked rigatoni pasta
5 tablespoons cold unsalted butter (2 1/2 ounces), cut into 1/2-inch pieces, divided
1/4 cup finely chopped shallot (from 1 large shallot)
1 1/2 tablespoons (3/4 ounce) dry sherry
3/4 cup chicken stock
3 ounce chicken liver mousse (such as Fabrique Délices)
3/4 ounce Parmigiano-Reggiano cheese, finely grated (about 1/2 cup), plus more for garnish
2 teaspoons chopped fresh rosemary, plus more for garnish
1 teaspoon sherry vinegar
1/4 teaspoon black pepper

Cook pasta according to master technique (until very al dente, about 3 minutes shorter than package directions call for).

While pasta cooks, melt 2 tablespoons butter in a large skillet over medium. Cook, stirring often, until butter smells slightly nutty and turns light golden brown, 4 to 5 minutes. Add shallot; cook, stirring often, until softened, about 2 minutes. Add sherry; cook until slightly reduced, about 20 seconds. Add stock; bring to a simmer over medium-high. Gradually whisk in 2 tablespoons butter, one piece at a time, waiting until butter is nearly melted before adding the next piece. Return to a simmer over medium-high; simmer 1 minute.

Using tongs or a spider, transfer pasta to skillet, reserving cooking liquid in pot. Increase heat under skillet to high. Gradually stir in chicken liver mousse (about 2 tablespoons at a time), alternating with cooking liquid (about 1/4 cup at a time), stirring and shaking skillet constantly, until a creamy sauce forms and coats the pasta, making sure each addition of mousse is creamy and blended before the next addition, 4 to 5 minutes total.

Remove skillet from heat; stir in cheese, rosemary, vinegar, pepper, and remaining 1 tablespoon butter until blended. Divide among 4 bowls; garnish with additional cheese and rosemary.

Note: Homemade Chicken Liver Mousse in Freezer (Aug 2019)

Chicken Adobo

1 head of garlic
2 green chiles (such as serrano or jalapeño), divided
4 bone-in, skin-on chicken thighs and 4 drumsticks, or 4 whole chicken legs
1 tablespoon vegetable oil
¾ cup distilled white vinegar
¾ cup soy sauce (not low sodium)
5 dried bay leaves
1 tablespoon light or dark brown sugar
Freshly ground black pepper
1 cup uncooked white rice, preferably short grain

Without separating or peeling the cloves, cut entire head of garlic in half through the “equator” (it’s fine if some cloves become detached). Thinly slice 1 green chile, removing seeds if desired for less heat.

If you got whole chicken legs (if not, go to the next step), cover surface of cutting board with a double layer of plastic wrap and place legs skin side up on top (this is to protect your board from any possible contamination; if you have a cutting board that you use for raw meat, use that). You’re going to split the legs into thighs and drumsticks. Working one leg at at time, wiggle drumstick so you can see the joint connecting the thigh and drumstick. Slice down with your knife crosswise between the two, aiming for the joint, until you hit bone. Grasp leg with thigh in one hand and drumstick in the other and break the joint, then cut the rest of the way through with your knife. Repeat with remaining legs.

Heat 1 Tbsp. vegetable oil in a large Dutch oven over medium. Add chicken skin side down and cook, lifting pieces with tongs once or twice toward the end to let hot fat flow underneath, until fat is rendered and skin is crisp and golden brown, 7–10 minutes. Transfer skin side up to a plate. Because drumsticks are covered entirely in skin, you can brown both sides, but it’s not necessary.

Add ¾ cup vinegar, ¾ cup soy sauce, 1 Tbsp. brown sugar, 5 bay leaves, and reserved garlic and sliced chile to Dutch oven. Bring to a simmer, then reduce heat to low, stirring to dissolve sugar. Season generously with pepper.

Return chicken to pot skin side up. Cover and cook chicken very gently, adjusting heat to maintain a bare simmer and turning pieces once, until meat is very tender and pulling away from bone (but not so tender that it’s falling apart), 35–40 minutes.

While chicken is simmering, cook 1 cup rice in medium pot according to package directions.
Transfer chicken to a clean plate. Increase heat to medium-high and boil braising liquid, shaking pot often, until liquid has formed a rich sauce thick enough to coat the back of a spoon, about 5 minutes. Remove pot from heat and return chicken to pot, turning to coat in sauce.

Serve chicken and sauce over rice. Thinly slice remaining chile and scatter over, then season with more pepper.

Huli Huli Chicken Wings

1 cup unsweetened pineapple juice
1 cup chicken stock
1/2 cup soy sauce
1/2 cup packed light brown sugar
1/3 cup ketchup
2 teaspoons grated peeled fresh ginger (from 1 [2-inch] piece)
1 1/2 teaspoons finely chopped garlic
2 pounds whole chicken wings
1/2 teaspoon kosher salt
1 (3-pound) fresh pineapple, peeled and cut into 1/2-inch slices
Sliced scallions

Stir together pineapple juice, stock, soy sauce, brown sugar, ketchup, ginger, and garlic in a medium bowl. Reserve 1 cup marinade for basting and drizzling. Place chicken in a large ziplock plastic freezer bag; add remaining marinade. Seal bag, and refrigerate at least 3 hours or up to overnight.
Remove chicken from marinade; discard marinade. Sprinkle chicken with salt.

Preheat grill to medium (350°F to 400°F).

Place chicken on oiled grates; grill, turning and basting often with 1/2 cup of the reserved marinade, until crispy and a meat thermometer registers 160°F, about 25 to 35 minutes. Transfer chicken to a platter.

Baste pineapple slices with some of the remaining marinade; place on oiled grates, and grill, uncovered, until grill marks appear, about 4 minutes per side. Cut pineapple slices as desired. Add to platter, and garnish with scallions. Drizzle with remaining marinade.