Buttermilk Brined Roasted Chicken

Ingredients

Ingredient Checklist

• Kosher salt
  10 garlic cloves, smashed
  2 tablespoons sugar
  2 tablespoons chopped rosemary 
  1 bay leaf
  1/2 cup dried porcini mushrooms
  1 quart buttermilk
  One 3 1/2-pound whole chicken
  1 teaspoon unsalted butter, softened
  2 tablespoons extra-virgin olive oil 
• In a medium saucepan, combine 1/4 cup of salt with the smashed garlic, the sugar, rosemary, bay leaf and 2 cups of water. Bring to a simmer, stirring to dissolve the salt and sugar. Transfer the mixture to a very large bowl and stir in 2 cups of cold water.

• In a spice grinder, grind the mushrooms to a powder. (You should have about 3 tablespoons.) Whisk the porcini powder and buttermilk into the salt mixture. Place the chicken in the buttermilk brine, cover with plastic wrap and refrigerate for at least 6 hours or up to 12 hours.

• Preheat the oven to 425°. Remove the chicken from the brine and pat dry; discard the brine. Tuck the wing tips behind the breasts, tie the legs with kitchen twine and set the chicken, breast side up, in a rack over a roasting pan. Season all over with salt.

• Roast the chicken for 15 minutes. Brush the butter all over the chicken, then return it to the oven and roast for about 45 minutes longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 165°. Transfer to a cutting board and let rest for 15 minutes before serving.

Korean Pork Lettuce Wraps

Ingredients

1 teaspoon ground ginger
3 tablespoons light brown sugar, divided
1 (2-lb.) trimmed boneless pork shoulder roast (about 2 1/2 to 3 lb. before trimming)
2 1/2 tablespoons toasted sesame oil, divided
1/2 cup unsalted chicken stock
6 garlic cloves, crushed
1 1/2 teaspoons kosher salt, divided
1 1/4 cups rice vinegar
1 1/4 cups water
1 1/2 cups precut matchstick-cut carrots
1 1/2 cups matchstick-cut daikon radish
6 tablespoons white miso
1 tablespoon Sriracha chili sauce
24 red leaf lettuce leaves

Heat a medium skillet over medium-high. Combine ginger and 1 tablespoon sugar; rub evenly over all sides of pork. Add 1 tablespoon oil to pan; swirl to coat. Add pork; cook, turning until charred on all sides, about 8 minutes. Place pork in a 5- to 6-quart slow cooker; add stock and garlic. Cover and cook on low until pork shreds easily with a fork, 7 1/2 to 8 hours. Remove pork from slow cooker, reserving 1/4 cup cooking liquid. Shred meat with 2 forks, and place in a large bowl. Add reserved 1/4 cup cooking liquid and 3/4 teaspoon salt; toss well to combine.

Meanwhile, combine vinegar, 1 1/4 cups water, remaining 2 tablespoons sugar, and remaining 3/4 teaspoon salt in a saucepan; bring to a boil over medium-high, stirring to dissolve sugar. Add carrots and radish. Remove from heat; cool completely, about 30 minutes or up to 7 hours. Drain well.

Combine miso, Sriracha, and remaining 1 1/2 tablespoons oil. Spread about 1 teaspoon sauce over each lettuce leaf; top each with about 1 ounce pork and 2 tablespoons pickled vegetables. 

Chicken Cassoulet

Ingredients

1 pound dried Great Northern beans
3 bay leaves
3 1/2 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
12 ounces fully cooked Italian chicken sausage, sliced
2 cups chopped white onion
1 1/4 cups chopped carrots
1 cup chopped celery
2 tablespoons chopped fresh thyme
2 tablespoons unsalted tomato paste
6 garlic cloves, minced
2/3 cup dry white wine
1 (14-oz.) can unsalted diced tomatoes, undrained
1 cup unsalted chicken stock
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
2 ounces multigrain baguette, torn into small pieces
2 ounces Parmesan cheese, grated (about 1/2 cup)
2 tablespoons chopped fresh flat-leaf parsley

Place beans in a Dutch oven. Add water to cover by 2 inches; stir in bay leaves. Bring to a boil; boil 1 minute. Remove from heat; cover and let stand 1 hour. Return pan to heat over high (do not drain beans or refresh water); bring to a boil. Reduce heat to medium-low; simmer until beans are almost tender, about 30 minutes. Drain beans; discard bay leaves. Wipe pan dry.

Preheat oven to 300°F.

Heat 1 1/2 tablespoons oil in pan over medium-high. Add chicken; cook, stirring occasionally, until browned, about 8 minutes. Add sausage; cook, stirring occasionally, until browned, about 5 minutes. Remove chicken and sausage. Add onion, carrots, and celery; sauté 5 minutes. Add thyme, tomato paste, and garlic; sauté 2 minutes. Add wine; cook 1 minute, scraping bottom of pan to loosen browned bits.

Add tomatoes, stock, salt, pepper, beans, chicken, and sausage to pan; stir gently to combine. Cover and bake at 300°F 1 hour. Remove pan. Increase oven temperature to 425°F.

Scoop out 1 cup bean mixture, avoiding chicken or sausage. Mash with a fork; stir into chicken mixture.

Place baguette in a food processor; process until coarse crumbs form. Add cheese, parsley, and remaining 2 tablespoons oil; pulse to combine. Sprinkle breadcrumbs over cassoulet. Bake, uncovered, at 425°F until topping is crusty, 15 to 20 minutes. Let stand 5 minutes before serving.

Loaded Cauliflower Soup (Better than Potato soup)

Ingredients

6 bacon slices, chopped
1 cup chopped leek
1/2 cup chopped celery
4 garlic cloves, minced
8 cups chopped cauliflower florets and stems (from 1 [2 1/2-lb.] head)
3 cups unsalted chicken stock
1 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup half-and-half
2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
3 tablespoons chopped fresh chives

Cook bacon in a Dutch oven over medium, stirring often, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon drippings in pan; discard remaining drippings.

Increase heat to medium-high. Add leek, celery, and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 minutes. Add cauliflower, stock, salt, and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 minutes.

Remove 1 cup vegetables with a slotted spoon; finely chop.

Pour remaining mixture into a blender; add half-and-half. Remove center piece of blender lid (to allow steam to escape); attach lid, and place a clean towel over opening in lid. Process, starting slowly and increasing speed, until very smooth, 1 minute and 30 seconds to 2 minutes. Return mixture to pan with chopped vegetables; cook over medium until warmed through, about 2 minutes. Ladle soup into bowls; top with bacon, cheese, and chives.

Steak Fajita Chili

Ingredients

1 tablespoon olive oil

1 1/2 pounds beef chuck-eye steak, cut into 1-inch pieces

1 medium white onion, thinly vertically sliced, slices halved

8 garlic cloves, minced

2 tablespoons chili powder

1 tablespoon chopped canned chipotle chile in adobo sauce

2 teaspoons ground cumin

2 (15-oz.) cans unsalted kidney beans, drained and rinsed

1 (28-oz.) can unsalted diced tomatoes, undrained

2 cups unsalted chicken stock

1 (15-oz.) can unsalted pinto beans, drained and rinsed

1 1/2 teaspoons kosher salt

2 cups yellow bell pepper strips, halved crosswise

2 cups red bell pepper strips, halved crosswise

1 ripe avocado, diced

1/2 cup plain 2% reduced-fat Greek yogurt or sour cream

1/2 cup chopped scallions

1/2 cup fresh cilantro leaves

½ cup shredded cheddar cheese

 

Heat oil in a large Dutch oven over medium-high. Add half of steak; cook, stirring occasionally, until browned, about 6 minutes. Remove steak from pan. Repeat procedure with remaining steak. Set steak aside. Add onion and garlic to pan; cook, stirring occasionally, until onion is tender, about 6 minutes.

Stir in chili powder, chipotle chile, and cumin; cook, stirring constantly, 1 minute. Add kidney beans, tomatoes, stock, pinto beans, and salt; bring to a boil. Return steak to pan; cover, reduce heat to low, and simmer at least 1 hour or all day if you have the time. Stir in bell peppers and continue to cook for at least 30 minutes so the peppers have a chance to tenderize.  Ladle chili into bowls; top with avocado, yogurt, scallions, cilantro, and cheese.

Grilled Shrimp with Comeback Sauce

 

Ingredients

Ingredient Checklist

• 1 cup vegetable oil
• 6 whole garlic cloves plus 1 grated garlic clove, divided
• 2 tablespoons Old Bay Seasoning
• 2 pounds shell-on raw medium-size wild Gulf shrimp, butterflied
• 1 cup mayonnaise (preferably Duke’s)
• 1/2 cup ketchup
• 1 celery stalk, peeled and minced
• 1 tablespoon prepared horseradish
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced fresh flat-leaf parsley
• 1 tablespoon minced cornichon
• 1 1/2 teaspoons minced shallot
• 1 1/2 teaspoons minced capers
• 1/2 teaspoon celery seeds
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon cayenne pepper, plus more to taste

Instructions Checklist

• Step 1

  Combine oil, 6 whole garlic cloves, and Old Bay in a food processor. Process until smooth, about 30 seconds.

• Step 2

  Place shrimp in large bowl, and add garlic marinade. Cover and chill until ready to grill, at least 1 hour and up to 1 day.

• Step 3

  Stir together mayonnaise, ketchup, celery, horseradish, Dijon, Worcestershire, parsley, cornichon, shallot, capers, celery seeds, salt, black pepper, lemon zest, lemon juice, cayenne, and grated garlic in a medium bowl. If desired, add additional cayenne to taste.

• Step 4

  Remove shrimp from marinade. Preheat a gas grill to high (450°F to 550°F). Grill shrimp, uncovered, until lightly charred and cooked through, about 1 minute and 30 seconds per side. Transfer grilled shrimp to a platter and serve with Comeback Sauce.

Make Ahead

Comeback Sauce can be prepared up to 3 days ahead. Store in an airtight container in the refrigerator.

Roasted Carrot and Coconut Soup

 

Ingredients

1 1/4 pounds carrots, roughly chopped (about 3 1/2 cups)

1 tablespoon olive oil, divided

1/2 teaspoon plus 1/8 tsp. kosher salt, divided

2 cups chopped yellow onion

2 tablespoons red curry paste

2 teaspoons grated peeled fresh ginger

1 teaspoon crushed red pepper

1 (15-oz.) can unsalted cannellini beans, drained

3 cups unsalted vegetable stock

1 (15-oz.) can light coconut milk

3 tablespoons fresh lime juice

1/2 teaspoon black pepper

1 cup chopped fresh cilantro

2 ripe avocados, thinly sliced

1 cup cooked lentils

 

Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.

 

Meanwhile, heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.

 

Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.

 

Pour mixture into a blender. Remove center of blender lid to allow steam to escape; secure lid on blender. Place a clean kitchen towel over opening in blender lid. Process until smooth, about 1 minute.

 

Stir in lime juice and black pepper. Divide soup among 6 bowls; top evenly with cilantro, avocado, and lentils.