Recipes

Best Banana Bread

Recipes

Truly, I say to you, this is the best banana bread. Mango, dates, and a ginger and pistachio streusel topping.

Susan found this recipe. “Why don’t you make this for us? We have the ingredients.” And, I did.

You will be very happy you made this delicious and special banana bread.

Ingredients

2 cups all-purpose flour
1 ½ teaspoon baking powder
 ½ teaspoon baking soda 
¼ teaspoon salt 
1 teaspoon ground ginger
2 eggs, lightly beaten 
1 ½ cup mashed bananas
1 cup sugar
 ½ cup vegetable oil or melted butter 
¼ cup chopped dates 
½ cup chopped fresh mango 
1 tablespoon all-purpose flour 

Ginger Streusel-Nut Topping

 3 tablespoon packed brown sugar
 2 tablespoon all-purpose flour
 4 teaspoon butter
 ¼ cup chopped pistachios
1 tablespoon chopped crystallized ginger 

Directions 

  1. Preheat oven to 350°F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch pan; set aside. In a large bowl combine flour, baking powder, baking soda, salt, and ginger. Make a well in center of flour mixture; set aside.  
  1. In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Meanwhile, toss chopped mango in 1 Tbsp. flour. Fold dates and mango into batter. Spoon batter into prepared pan. Sprinkle Ginger Streusel-Nut Topping over batter.  
  1. Bake for about 70 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store overnight before slicing.  (I didn’t wait that long! It looked so delicious and it was delicious.)

Ginger Streusel-Nut Topping  

In a small bowl combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pistachios and crystallized ginger. 

Based on a recipe from Better Homes and Gardens Test Kitchen.

One-Pan Paprika Chicken with Lentils, Squash and Daga

Recipes

For one week, maybe two, Susan kept asking me to make this recipe. At first, I thought it might be a bit labor-intensive. How wrong I was. It was, in fact, fairly easy to make and so delicious!

Writing for The New York Times, Yotam Ottolenghi:

“This oven bake requires minimal effort and is very much a meal in itself. Daqa is a vinegar-based condiment, most commonly used when making the much-loved Egyptian koshari, a hearty dish of rice, pasta and lentils. Daqa is a nifty way to brighten stews, braises and anything that needs an acidic lift. Feel free to swap out the kabocha squash for root vegetables, such as sweet potato or celery root, and serve the whole thing with nothing more than a leafy green salad.”

INGREDIENTS

Yield: 6 servings

  • 6 bone-in, skin-on chicken thighs (about 2¼ pounds)
  • ¾ pound skin-on kabocha squash, seeds removed, cut into about 6 (1-inch-thick) wedges (I used butternut squash)
  • 1 tablespoon plus 2 teaspoons ground sweet paprika
  • 3 tablespoons olive oil
  • Fine sea salt
  • 2 small yellow onions, halved and thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon cumin seeds, lightly toasted
  • 8 ounces/1 heaping cup (uncooked) French green lentils, rinsed
  • 2 cups chicken stock
  • ¾ cup sour cream
  • ¼ cup finely chopped chives
  • 3 tablespoons finely chopped fresh dill, plus 1 tablespoon picked leaves for serving
  • 3 tablespoons apple cider vinegar
  • ½ teaspoon granulated sugar

PREPARATION

  1. Heat the oven to 450 degrees.
  2. In a large bowl, mix together the chicken, squash, 1 tablespoon paprika, 1 tablespoon oil and 1 teaspoon salt; set aside.
  3. Place the onions, 2 garlic cloves, ½ teaspoon cumin, 1 teaspoon salt and the remaining 2 tablespoons oil and 2 teaspoons paprika in a 9-by-13-inch baking dish and mix to combine. Roast for 10 minutes, stirring halfway, until the onions are lightly colored. Stir in the lentils, chicken stock and 1 cup of water. Arrange the squash wedges and the chicken, skin-side up, on top and roast for another 20 minutes, until the chicken skin is deeply golden. Turn the oven down to 350 degrees and cook for another 40 minutes, until the chicken is cooked through and the squash is nicely softened.
  4. Meanwhile, in a small bowl, combine the sour cream, chives and dill; set aside.
  5. To make the daqa, mix the remaining garlic and cumin with the vinegar, sugar, ¼ teaspoon salt and 2 tablespoons of water.
  6. When ready, remove the bake from the oven and top with spoonfuls of the sour cream mixture. Pour over the daqa and sprinkle with the extra dill. Serve hot, straight out of the baking dish.

Featured in: Yotam Ottolenghi’s Secret to Great Sheet-Pan Chicken

Saffron fish stew with potatoes and green beans

Recipes

This is simply delicious! And simple to make. I made a few changes which are noted below.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 1 teaspoon ground fennel
  • ½ teaspoon ground coriander
  • 2 garlic cloves, crushed
  • 1 thyme sprig
  • ½ teaspoon grated fresh orange rind
  • ¼ teaspoon saffron threads, crushed
  • 1 ½ cups water
  • 1 ½ cups clam juice
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • ⅛ teaspoon salt
  • 1 pound flounder fillet, cut into (2-inch) pieces (I used Cod.)
  • 1 (14-ounce) can great Northern beans, rinsed and drained (I used small and diced potatoes from The Little Potato Company and Chopped Green Beans; about 1 cup+.)

DIrections

  • Heat oil in a large Dutch oven over medium-high heat. Add onion, fennel, coriander, garlic, and thyme sprig; sauté 5 minutes. Stir in rind and saffron; add water, clam juice, tomatoes, potatoes and green beans. Bring to a boil; reduce heat, and simmer for 5 minutes. Stir in salt, fish; cook 5 minutes.

Found the recipe at Cooking Light and The Mediterranean Refresh.

Potato curry

Inspiration, Recipes

For days Susan pleaded with me to make this recipe–Potato Curry, also called Aloo Masala. I made a few changes to the recipe from Nosheen Babar and they are noted below. It is delicious!

I also made curried turkey meatballs and sauté bok choy in olive oil with garlic and red pepper flakes.

At first I was thinking the meatballs would be a side dish to the curry.

But Susan said why not add the meatballs and bok choy to the potato curry? And I did.

Ingredients

  • 6 potatoes
  • 4 tomatoes (I used a can of diced tomatoes.)
  • ¼ cup cooking oil
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp carom seeds (I substituted thyme.)
  • 1 tsp ginger paste (I ginger powder.)
  • 1 tsp garlic paste (I used garlic powder.)
  • 2 whole red dried chilies (I Used red pepper flakes.)
  • 2 tsp amchur powder (I used lemon juice.)
  • 1 tsp turmeric
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1 cup water
  • 10 curry leaves (I used lemon zest.)
  • ¼ cup chopped cilantro

Instructions

  • Boil the potatoes till they are cooked through (Knife slides in easily).
  • Cool them enough to peel them and then loosely break them into clumps with your hands.
  • Quarter the tomatoes and cook them with a little water till they are soft, then mash them to get a thick puree and set them aside for later.
  • Heat the oil and add the ginger and garlic and saute for about 30 seconds.
  • Add the cumin and carom seeds and saute them for about 30 seconds.
  • Add the potatoes and saute them for 1 minute.
  • Add the tomato puree, the salt, red chili powder, turmeric powder and coriander powder along with 1 cup of water and mix well together. Cover and cook on medium heat for 15 minutes.
  • Uncover, mash the potatoes a bit (you want some whole pieces of potato and some mashed)
  • Add the curry leaves, the whole dried red chilies and the amchur powder, cover and simmer for another 5-10 minutes (depending on your stove and how much water you have left.
  • Garnish with cilantro and serve.

Note: I didn’t follow the instructions word for word as I substituted many ingredients. I simply added most of the ingredients to the diced tomatoes.

Here are the turkey meatballs cooking. I added the same spice to them that I added to the potato curry.

My Sous Chef Sue Serves Brunch

Inspiration, Recipes

From baking to soap-making there is very little my Sous Chef Sue, my wife, cannot do.

Teacher. Reader. Giver. Lover. Designer. Gardener.

I am usually the cook in our home, busy in the kitchen making breakfast, lunch and dinner–or outside grilling salmon or steak or hamburgers, and she is the baker. (This thought reminds me of the song “Baking” by Aztec Two-Step (Their Homepage here.), who I saw perform at The Main Point (Other acts seen there listed below.) in Bryn Mawr, PA when I was a freshman at Villanova University. I was studying to be a teacher. I would have been a great teacher, or so I have been told, but I fell in love with Art History. My degree is in Art History and English from Manhattanville College. I have also been told I would have been a good minister, this after speaking frequently in church, but that story is for another time.)

My Sous Chef Sue made Chive Buttermilk Biscuits

Tarragon Chicken Salad

and Berry Cobbler

The first two from this great cookbook (Look for it and buy it; you won’t regret it.):

And the Cobbler from another great gardening and cookbook:

Here are the original recipes:

Bon Appetit!

Other artists seen at The Main Point include: Cat Stevens, Jerry Jeff Walker, David Bromberg, Livingston Taylor, and others. And larger acts at The Electric Factory–Dr. John, John Mayall, Savoy Brown, Johnny Winter and Procol Harum. I think I saw Black Sabbath–but it’s long ago and now a cloudy memory. And an even bigger venue–The Spectrum: Ten Years After, Jethro Tull, Chicago.

Spicy Pork Stir Fry with Bok Choy

Food Photography, Inspiration, Recipes

On a recent Sunday, I made a Pork Roast Smothered with Sauerkraut.

A few days later, I made Spicy Pork Fry with the leftover pork. So delicious.

Ingredients

-1 pound boneless pork shoulder (Boston butt), thinly sliced across the grain into 2-inch-long strips (I used the leftovers from a 3 pound pork roast; photo below.)
-1½ teaspoons cornstarch
-½ teaspoon crushed red pepper flakes
-Kosher salt
-3 tablespoons soy sauce, divided
-2 tablespoons seasoned rice vinegar
-2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry (I used Mirin.)
-2 tablespoons vegetable oil, divided
-6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal
-1 2-inch piece ginger, peeled, thinly sliced crosswise
-8 small or 4 large heads baby bok choy, halved lengthwise, quartered if large, or 1 head larger bok choy, cut crosswise into 2-inch pieces
-1 cup sliced mushrooms (My addition.)
-Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)

Directions

Step 1

Toss pork, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).

Step 2

Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add bok choy and a pinch of salt and cook, tossing often, until leaves are bright green and wilted and white parts are crisp-tender, 4–6 minutes. Transfer bok choy mixture to another medium bowl.

Step 3

Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add pork mixture and arrange pieces in a single layer in skillet. Cook, undisturbed, until pork is browned and caramelized on first side, about 1 minute. Toss and continue to cook until pork is no longer pink and is cooked through, about a minute or two longer. Pour in wine mixture and bok choy mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired. (Note: Because I used the leftover pork I quickly stir-fried it wok till crisp and then added bok choy and the other ingredients to wok.)

Step 4

Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.

~ Based on a recipe from Bon Appetit.

Chile-Crisp Shrimp and Green Beans

Recipes

The following recipe from Ali Slagle, a frequent contributor to The New York Times, is superb.

But first I ask are Crispy Shallots the new food trend? Lately, I can’t pick up a magazine or newspaper without reading about crispy shallots. I remember years ago Bran was the new food trend. And if my memory serves me well I was enjoying a blueberry muffin at my desk at Hearst Magazines and someone walked past my office, peaked in, and said “A blueberry muffin! How come you’re not having a bran muffin?” Egads. And not too long ago kale was king. I don’t really like kale except in this amazing soup. Do you remember the Roz Chast Kale Cartoon?

Ali Slagle writes:

This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It’s a deeply savory, spicy and satisfying dinner.

Ingredients

Yield: 4 servings

  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon red-pepper flakes
  • ¾ teaspoon ground cumin
  • 1 pound large shrimp, peeled and deveined
  • Kosher salt and black pepper
  • 6 tablespoons canola oil
  • 1 large shallot, halved lengthwise and thinly sliced through the root
  • 4 garlic cloves, thinly sliced crosswise
  • 1 cinnamon stick
  • 10 ounces green beans or asparagus, trimmed and cut into 1-inch pieces
  • ¼ cup roasted, salted peanuts, coarsely chopped (optional) (I used mixed nuts.)

Preparation

  1. In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
  2. 2Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside. (I didn’t do this. I spooned out the garlic and shallots and set aside on a paper towel–so I didn’t need to return the oil to the skillet.)
  3. Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.

I served this with Tabouli made with orzo and not rice.

Cheers!

Chicken and Shrimp Salad with Mandarin Oranges, Strawberries, and Wonton Strips

Food Photography, Inspiration, Recipes

I made this salad years ago but without the shrimp. We are experiencing a heat wave here and a special salad, and this salad is very special, seemed like a great dinner choice on a hot day–and the serve to our special guests; Julia and Daryl before they return to Colorado.

FYI: Daryl is my son and Julia is his girlfriend and they just hot engaged–in Capri, Italy where they were vacationing.

This salad is a favorite for lunch at the Harrison Hot Springs Resort & Spa.

Ingredients:

4 (5-ounce) chicken breasts
About 1/2 pound of shrimp, cleaned and deveined. (I used shrimp from Biloxi Shrimp Co.)
1 tablespoon olive oil (if not using grill method)
2/3 cup wonton strips
4 cups mesclun
1/2 cup julienned carrots (I didn’t use carrots)

1/2 cup julienned carrots (I didn’t add carrots.)
1/2 cup cashews (I was so busy getting everything ready, I forgot to add these!)
2 cups mandarin oranges (I used canned.)
Honey sage vinaigrette (see below)
Salt and pepper

Directions:

Preheat grill or oven to 350.

Season chicken with salt and pepper. If grilling (I didn’t because was nearly 100 degrees!), place on hot grill and cook on both sides for 5-6 minutes or until chicken is cooked through. If baking, heat a small saute pan over medium-high heat and add 1 tablespoon of olive oil. Carefully add the chicken and sear on both side for 3 to 4 minutes or until golden brown. Place in oven and bake until internal temperature is 165. Remove from heat and chill. Stir fry shrimp in hot and oiled Wok and cooked till done–about 6 to 8 minutes.

Place wonton strips on a baking sheet and place in oven for 8 minutes or until golden brown, turning occasionally. Remove from oven and reserve at room temperature.

Place all other ingredients, except vinaigrette and wontons, in a small bowl. Add 4 to 6 tablespoons of dressing and coat thoroughly.

Place on a plate or in a bowl. Slice chicken breasts and fan over the salad. Garnish with baked wontons.

Honey Sage Vinaigrette

2 tablespoons Dijon mustard
1 cup olive oil
1/4 cup champagne vinegar
1 1/2 teaspoon chopped fresh sage
1/6 cup honey
1/4 teaspoon salt

Combine all ingredients and mix thoroughly. Keep refrigerated until needed.

Serves 4.

From ”Pathways To Plate, Destinations And Dishes From Delaware North.” This cookbook is filled with so many great recipes—and photographs!

More about Delaware North.

We began our celebration with White Wine Spritzers with Mint from our garden.

We enjoyed bowls of Oven-roasted Gazpacho.

And Susan made a Strawberry Coconut Ice-Box Cake for dessert. YUM!

Abuelas Albondigas

Food Photography, Inspiration, Recipes

Last weekend, Susan and I watched a few episodes of The Great American Recipe on PBS.

One of the contestants, Silvia Martinez, made Abuelas Albondigas, also known as Mexican Meatballs. It looked so delicious. I turned to Susan and said, “I have to make this for our Sunday dinner.” And I did. And it was delicious!

Reading from Silvia’s statement on PBS:

“Spanish for meatballs and served in a broth, dry, or (as in this case) with a sauce, albondigas hold a special place in the hearts of many Mexicans. My grandma used to ask each of her grandchildren what their favorite dish was so she could make it for their birthdays. This is one I asked for often. Chipotle chiles are dried jalapeños. The most common way to buy them at the supermarket is canned in an adobo sauce, which gives them that classic smoky flavor. I added golden raisins at my husband’s suggestion, and their sweetness balances beautifully with the acid, spice, and salt in the sauce.”

This recipe is featured in the Love Language episode during Season 1 of The Great American Recipe.

Ingredients

  • 1 pound ground beef (85% lean) (I used Bison because it is what I had to fridge.)
  • 1½ teaspoons salt, divided
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • 2 medium eggs
  • ¼ cup bread crumbs
  • ¾ white onion, finely chopped
  • 4 garlic cloves, minced
  • ½ cup golden raisins (I did use raisins.)
  • 5 flat-leaf parsley sprigs, leaves picked and chopped, divided
  • 1 pound Roma tomatoes
  • 2 canned chipotle chiles in adobo sauce
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 8(5-to 8-inch) corn tortillas, warmed
  •  
  • Rice
  • 1½ cups white rice
  • 1 tablespoon olive oil
  • ¼ white onion, chopped
  • 1 garlic clove, minced
  • 3 cups water
  • 1 tablespoon chicken bouillon powder
  • ½ cup frozen peas
  • 1/2 cup frozen corn (My addition.)
  • 1 large carrot, peeled and chopped
  • Salt to taste

Directions

  1. In a medium bowl, mix together the ground beef, 1 teaspoon of the salt, pepper, thyme, marjoram, eggs, bread crumbs, half of the chopped onion, garlic, golden raisins, and half of the chopped parsley. With your hands, form 12 meatballs. Set aside.
  2. In a blender, blend the tomatoes, remaining chopped onion, chipotles, broth, and remaining ½ teaspoon salt until smooth. (I used frozen tomato sauce that I made last summer which had carrots, celery, garlic and japaleno in it.)
  3. Heat the oil in a medium saucepan over medium-high heat, pour in the sauce, and cook for 1 minute. Carefully submerge the meatballs in the sauce. Bring to a boil, then cover the pan, lower the temperature, and simmer for 25 minutes.
  4. Meanwhile, rinse the rice until the water runs clear, then strain. Heat the oil in a small saucepan over high heat, then add the onion and garlic. Sauté until softened, about 5 minutes, then add the rice and sauté for 5 more minutes. Add the water and chicken bouillon and stir until dissolved. Add the frozen peas, carrot, and salt if needed. Cover the pan and bring to a boil. Turn the temperature down and simmer until the liquid evaporates and the rice is tender, 17–20 minutes.
  5. Serve the albondigas with the rice and warm tortillas on the side. Garnish with the remaining chopped parsley.

This night, Saturday night, I made a pizza! I made the meatballs on Sunday

The pizza, too, was delicious! Whole Wheat Crust, BBQ Sauce, Grated Pepper Olive Cheese, Andouille Sausage from D’Artagnan, Mushrooms, Cherry Tomatoes (from our garden), Spinach, Corn Salsa. YUM!

Sesame-Ginger Potato Salad

Food Photography, Recipes

This is so delicious!

From Lizzy Briskin, Food Editor at Real Simple magazine.

Ingredients

  • 3 pounds red baby new potatoes
  • ¼ cup lower-sodium soy sauce
  • ¼ cup fresh lime juice (from 3 or 4 limes)
  • 2 tablespoons minced fresh ginger (from a 2-in. piece)
  • 1 tablespoon plus 1 tsp. toasted sesame oil
  • 1 tablespoon plus 1 tsp. honey
  • 1 tablespoon plus 1 tsp. fish sauce
  • 2 teaspoons Asian chili-garlic sauce, such as sambal oelek (optional)
  • 1 teaspoon kosher salt, plus more for cooking potatoes
  • 4 cups shredded red cabbage (from 1 head)
  • ¾ cup chopped fresh cilantro, plus more for serving
  • 4 scallions, thinly sliced (about 1/2 cup), plus more for serving
  • 3 tablespoons toasted white and/or black sesame seeds

Directions

  • Step 1 Place potatoes in a large pot and cover with cold, salted water. Bring to a simmer over medium-high. Reduce heat to low; simmer until fork-tender, 10 to 12 minutes (avoid overcooking). Drain and rinse under cold water. Let cool in colander for 10 minutes. Slice potatoes in half, or quarter if large.
  • Step 2 Meanwhile, whisk soy sauce, lime juice, ginger, sesame oil, honey, fish sauce, chili-garlic sauce (if using), and salt in a large bowl.
  • Step 3 Toss potatoes, cabbage, cilantro, and scallions with dressing in bowl. Cover and refrigerate until chilled, at least 30 minutes and up to 12 hours. Sprinkle with sesame seeds and top with more cilantro and scallions.

I served this with a grilled Strip Steak. I can’t wait to make it again!

Skillet Chicken with Mushrooms and Caramelized Onions

Food Photography, Inspiration, Recipes

This is one of the most delicious chicken dinners I have ever made. The recipe is by Yasmin Fahr , food writer and contributor to The New York Times Cooking. Did I say DELICIOUS!!!

Yasmin writes: “This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.”

Ingredients

  • 5 tablespoons olive oil
  • 2 tablespoons plus 2 teaspoons sherry vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon red-pepper flakes
  • Kosher salt and black pepper
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 3-inch pieces (I used breasts.)
  • 2 medium yellow onions, thinly sliced (about 4 cups)
  • ¾ pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
  • ½ cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
  • ¼ cup grated Parmesan or pecorino (optional)
  • Bread or cooked pasta, for serving

Preparation

  1. In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
  2. Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that’s OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
  3. Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
  4. Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
  5. Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

NOTE: I served with cooked Carolina Rice and Asparagus, which I add to wok during last few minutes of cooking.

Shrimp Scampi

Food Photography, Inspiration, Recipes

Simple and delicious!

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • ½ cup dry white wine or broth
  • ¾ teaspoon kosher salt, or to taste
  • ⅛ teaspoon crushed red pepper flakes, or to taste
  • Freshly ground black pepper
  • 1 ¾ pounds large or extra-large shrimp, shelled
  • ⅓ cup chopped parsley
  • Freshly squeezed juice of half a lemon
  • Cooked pasta or crusty bread

Preparation

  1. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
  2. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

I served the shrimp with mini farfalle.

Based on a recipe from The New York Times and All Recipes.