Pat the chicken dry and season with salt and black pepper.
Mix the yogurt, scallions, onion powder and a dash of salt and black pepper together in a bowl large enough to hold the chicken. Add the chicken and mix to coat it with the marinade. Refrigerate for at least 2 hours.
Bring chicken to room temperature. Scrape off any excess marinade and press the chicken into the breadcrumbs, coating both sides. Allow the breaded cutlets 20 minutes to rest before frying.
Heat the oil to medium-high and fry the cutlets until lightly browned – about 5 minutes per side. Cook in batches so you don’t crowd the pan. Drain them on paper towels and serve with lemon slices.
I’ve heard about this method of cooking a steak and decided to give it a try. The standard for a thick steak is, sear the steak and finish cooking it in the oven. As the name implies, this reverses that. Don’t try this unless you steak is at least 1 ½ inches thick. I’m using a 2-inch rib eye.
1 steak (at least 1 ½ in. thick and your choice of cut)
Salt and black pepper
1 tbsp. olive oil
3 tbsp. butter
1 crushed clove garlic – optional
1 sprig of rosemary – optional
Season the steak with salt and pepper, the edges too. Place it on a wire rack set in a rimmed baking sheet. Place it uncovered in the refrigerator overnight to dry out. This step is optional but do it if you have time.
Preheat the oven to anywhere between 200 and 275°F (93 and 135°C). The lower you go, the more evenly the meat will cook.
Put the baking sheet, rack, and room temperature steak in the oven, and roast until it reaches an internal temperature about 10 to 15°F below the final temperature at which you’d like to serve the meat. Time in the oven is about 20 minutes for rare.
When you take the steak out of the oven, add a tablespoon of olive oil to a frying pan on a very high heat. When the pan is hot begin searing the steak. Holding it with tongs, start with the the edges. Lay the steak down and add the butter (and garlic/rosemary, if using). Tilt the pan and spoon the melted butter over the steak. Flip the steak and do the other side. This should take only about 35-40 seconds per side for a good sear.
Slice and serve the steak. It’s not necessary to rest the steak before cutting if you’re using the reverse sear method.
I saw this on a YouTube video by Emmy Cho and it looked interesting. It’s a different and maybe a little strange combination of ingredients but the result is great and it’s very easy easy to put together.
1 2-3 lb. chuck roast
1 pack au jus gravy mix
1 pack ranch dressing
½ 12 oz. jar of pepperoncini and brine
1 stick of butter
Salt and black pepper
Place the chuck roast in the slow cooker. Sprinkle the packets of au jus and ranch on top of it. Pour half the brine and half the jar of peppers into the cooker. Season with salt and pepper. Put in a stick of butter and cook on low for 8 hours.
Pull it apart with two forks and serve with potatoes, noodles or rice.
Here’s another tinned fish recipe. I think this one might be a family recipe since I’ve never seen anything like it except when my friend Vinnie’s Sicilian grandmother made it. The first time I had it I was in my teens and eating dinner at Vinnie’s . It seemed strange to me then compared to my mother’s tomato sauce. But as I grew older, I often asked Vinnie’s grandmother to make it. There are some intense flavors here and even if you aren’t crazy about anchovies (anciova in Siciliànu), you should give this a try.
Heat two tablespoons of olive oil over medium low heat. Empty the cans of anchovies with the oil they’re packed in, into the pan. Add the sliced garlic, stir, and simmer on low for 8 minutes. The anchovies will eventually dissolve so don’t worry about breaking them up.
Add the tomato paste, raise the heat, stir and cook for 5 minutes. Add 1 ½ cups of water and half of the parsley, blend, cover and simmer on low for 30 minutes stirring occasionally.
While the sauce is simmering cook the pasta until almost done. Using tongs put the pasta in the sauce to finish cooking. Stir in the rest of the parsley and serve. Pass the toasted breadcrumbs to be sprinkled on the pasta.
It’s been around for a long time but suddenly it’s become a thing – tinned fish. When I was growing up if I wanted a snack, I could always open a can of sardines, squid, or tuna. It’s a very old way of preserving food. It doesn’t need to be refrigerated, and isn’t perishable until it’s opened.
The Can of Food That Makes Dinner Parties Delicious, Easy, and Insanely Fast
The easiest dinner party you’ll ever throw is the one where all you do is make a few salads, open a few tins of fish and put out a few baguettes. The reason you aren’t throwing this party already is because you think that tinned fish is cheap, acrid, odorous stuff that you’d never serve to company, much less yourself. But that line of thinking stops now.
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Tinned Fish Pasta
Here’s a recipe that works with almost any type of tinned fish. I used sardines.
Lightly sauté the garlic in olive oil in a small pan until it’s fragrant. Don’t let it brown.
Put the garlic and oil it cooked in, sardines, lemon zest and juice, capers, salt, and pepper in a heat proof bowl. Place the bowl on top of a pot of boiling water to gently heat the ingredients. Remove the bowl and cook the pasta in the same boiling water.
When the pasta is done add it to the bowl with 1 cup of the pasta water and the parsley. Mix and serve with a sprinkling of the toasted breadcrumbs.
Pat chicken dry and season with salt and pepper. Heat the oil in a large pan and cook the chicken until browned on both sides. Remove the chicken and all but 4 tablespoons of the fat and oil.
There’s nothing like the bottom of a Coca Cola bottle for smashing olives to remove the pit.
Add the garlic and anchovies to the pan and cook for 3-4 minutes. Add the tomato paste, olives, capers, bay leaves, lemon zest and red pepper. Blend and cook for 5 minutes. Add the wine and water, mix well.
Return the chicken to the pan. Spoon some of the sauce over the chicken and place the pan the pre-heated oven for 30 minutes.
Remove the chicken to a serving dish. Check the sauce for seasoning and remove the lemon zest and bay leaves. Pour the sauce over the chicken and serve.
Simple ingredients and an easy preparation – this one is a classic. Whoever first put this combination together deserves a medal. You can get this in almost any Italian restaurant, hero shop and even in some pizzerias.
2 bunches broccoli rabe
Salt, black and red pepper
3 garlic cloves, sliced
4 Italian sausages (sweet or hot) cut into 1 inch pieces
Boil it in the pasta water for 8 – 10 minutes until tender. Remove and drain. Add 2 tablespoons more salt to the water and cook the pasta in the same pot until almost done.
Fry the sausage in 2 tablespoons of olive oil until browned. Add garlic, salt, red, and black pepper and lower the heat so the garlic doesn’t burn. Cook for 5 minutes and add a half cup of pasta water and deglaze the pan.
Add the prepared broccoli rabe and another half cup of pasta water. Blend and cook for 8 minutes. Add the drained pasta to the sausage and broccoli to finish cooking. Serve with grated Parmigiana cheese.
When I was a little kid shrimp was the only seafood that I would eat. As I got older my tastes broadened but shrimp remained one of my favorites. Here’s a simple and quick recipe that tastes a lot more complicated than it is. I adapted this in the New York Times where they give credit to Kris Yenbamroong and Ali Slagle.
1 lb. medium to large cleaned, shelled shrimp
Salt and black pepper
1 tbsp. Asian fish sauce or coloratura di alici
1 tbsp. white vinegar
1 tbsp. vegetable oil
1 tbsp. brown sugar
3 tbsp. finely chopped roasted salted peanuts
1 tbsp. lime juice
3 scallions, thinly sliced green and white
Red pepper flakes
Dry the shrimp and sprinkle with salt and black pepper. Mix the fish sauce, vinegar, oil, and brown sugar in a small bowl. Heat a frying pan to medium high and add the mix. When it begins to simmer, add the shrimp, and cook until it begins to color on both sides.
Add the peanuts, lime juice, scallions, and red pepper. Stir to combine and serve.
Wet the rim of a coupe glass with lemon juice and dip it into sugar sprinkled on a plate. Shake off excess and set it aside. Put the lemon juice, brandy, and Cointreau into a cocktail shaker. Add ice, and shake. Strain into the sugared glass.
2 oz. Bourbon
1oz. sweet vermouth
Lemon twist garnish
Pour the Bourbon, Campari, and vermouth into a rocks glass filled with ice. Stir and garnish with lemon twist.
1 ½ oz. white rum
¾ oz. orange Cointreau or curaçao
¾ oz. lime juice, freshly squeezed
½ oz. orzata or orgeat
½ oz. dark rum
Lime wheel and mint sprig for garnish
Add the white rum, Cointreau, lime juice and orzata to a shaker with ice. Shake and pour into a rocks glass. Float the dark rum over the top. Garnish with a lime wheel and mint sprig.
A problem that sometimes comes up with fried chicken is this – If you just fry it until the crust is the perfect golden color the chicken might be left under done, and if you fry it so that the chicken is thoroughly cooked, the crust might burn. The milk fried chicken cooking method solves that problem. The chicken is almost completely cooked in the milk and after that it only takes a few minutes to brown the crust.
Bring the milk to a boil in a pan and add the chicken in one layer. Cover and boil it for 8 minutes (medium heat so it doesn’t boil over). Turn the chicken and cook for another 8 minutes, remove and let it cool.
Thoroughly coat the chicken with the spice rub and then dredge in the flour. Let rest for 20 minutes before frying.
Fry in batches until golden brown. Do not crowd the pan. Drain it on paper towels and serve.