Peperoncini Chicken

Peperoncini Chicken

This is adapted from a recipe created by Grant Melton that I found in Bon Appetit. It’s something like a sheet pan roast but with a couple of extra steps. The chicken retains its crisp skin and the vegetables cook in olive oil, brine, and chicken fat. 
Peperoncini  Chicken – Ingredients:
  • 4 skin on, bone in chicken thighs
  • Salt and black pepper
  • 4 tbsp. olive oil divided
  • 1 lb. fingerling potatoes, halved lengthwise
  • 10 peperoncini and ½ cup brine
  • 2 finely grated garlic cloves
  • 1 tsp. dried oregano
  • ½ medium red onion thinly sliced
  • 1 celery stalk thinly sliced
  • 2 tbsp. chopped parsley
Preheat the oven to 425o.
Season the room temperature chicken with salt and pepper. Heat 2 tablespoons of oil in a large pan, Place chicken in the pan and cook for 13-15 minutes without turning.

In the meantime, toss the potatoes, peperoncini, garlic, oregano, the remaining 2 tablespoons of oil and salt and pepper in a large bowl. Set aside.


Turn the chicken skin side up and arrange the potato mixture around it. Pour the peperoncini liquid around it and give the pan a shake to distribute it. Put the pan in the oven and cook for 40 minutes.

When it’s done transfer the chicken and peperoncini to a serving dish Place the pan with the potatoes on a burner – medium/high heat. Add the onion, celery, and parsley. Blend and cook for 5 minutes. Pour it over the chicken and potatoes and serve.

Click here for updated GALLERY
Portfolio and Yelp

Fried Green Tomatoes

Fried Green Tomatoes

The last time I had fried green tomatoes in a restaurant was over two years ago in Hot Springs, Arkansas. They’re not too common in New York restaurants so we have to make our own. It’s really very simple recipe but the hard part is finding firm, unripe green tomatoes. 

 

Fried Green Tomatoes

Ingredients:
  • 3 or 4 large unripe tomatoes cut crosswise into ½-inch slices
  • ¼ cup all-purpose flour
  • 1 large egg
  • ¼ cup corn meal
  • ¼ cup plain breadcrumbs
  • 1 tbsp. Cajun Spice Mix
  • Salt and black pepper
  • vegetable oil for frying
Fried Green TomatoesPut the flour in one dish, the beaten egg and milk in a bowl and the corn meal/breadcrumbs/Cajun seasoning, salt and black pepper in another dish.
Fried Green TomatoesPut  a half inch of vegetable oil in a large frying pan over medium-high heat. After patting them dry, dip each tomato slice first in the flour, then in the egg, and finally in the breadcrumbs, letting any excess coating drip off. Fry them in batches and don’t let them touch in the pan.
Fried Green Tomatoes
Cook until golden brown, about 3 to 5 minutes on each other side. Drain on paper towels and serve.
Fried Green Tomatoes

Click here for updated GALLERY
Portfolio and Yelp

Sheet Pan Chicken with Tomatoes and Parmigiano

Sheet-Pan Chicken with Tomatoes and Parmigiano

I adapted this from a Melissa Clark recipe in the New York Times. Everything cooks in the same pan and the same amount of time keeping preparation simple. 
 
Sheet-Pan Chicken with Tomatoes and Parmigiano
Ingredients:
  • 4 bone-in, skin-on chicken thighs
  •  Kosher salt & black pepper
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 ½ tablespoons apple cider vinegar, plus more for serving
  • 2 garlic cloves, finely grated
  • 1 tablespoon sweet paprika
  • 1 teaspoon dried oregano
  • 1 pint cherry tomatoes halved
  • 1 poblano pepper, thinly sliced
  • 1 red bell pepper thinly sliced
  • ¼ cup grated Parmigiano
  • ¼ cup chopped fresh parsley
Heat oven to 425 degrees.
Season room temperature chicken with salt and black pepper and place it on an oiled, rimmed baking sheet.
In a small bowl, stir together olive oil, vinegar, garlic, paprika, and oregano. Pour over chicken, tossing to coat.
Add tomatoes, poblano and bell pepper to baking sheet, spread vegetables around the chicken.  Sheet-Pan Chicken with Tomatoes and Parmigiano

Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmigiano all over the vegetables and some on the chicken.  Sheet-Pan Chicken with Tomatoes and Parmigiano

Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don’t disturb the chicken. Transfer chicken to plates. Stir vegetables around in pan. Stir in the parsley Taste and adjust seasoning if necessary. Spoon vegetables over the chicken to serve. Sheet-Pan Chicken with Tomatoes and Parmigiano

Click here for updated GALLERY
Portfolio and Yelp

Breaded Flounder Filets

Breaded Flounder Filets

 

I grew up with a kid named Vinny. We’d eat with each other’s families  often. This was as close as I could come to his grandmother’s recipe for breaded flounder filet. I think I did it justice.
Ingredients:
  • 1 lb founder fillets
  • Salt and black pepper
  • 1 cup flour
  • 2 eggs
  • 2 cups plain breadcrumbs
  • 3 cloves of finely minced garlic
  • 2 tbsp. chopped parsley
  • 1 tsp. oregano
  • Olive oil for frying
  • Lemon for serving
Cut the filets into portion sizes. Season with salt and pepper and set aside to come to room temperature.
Prepare three dishes – one with flour, one with the beaten eggs and one with the breadcrumb mixture containing the garlic, parsley, and oregano.
First dredge the filet in the flour, shaking off any excess. Then coat it with the beaten egg letting any excess drip away. Dredge the filet in the breadcrumbs, pressing it so it sticks. Put the filets aside for 20 minutes to let the coating stick.

Add about ¼ inch of oil to a frying pan and heat to medium. Fry each side until golden brown. Don’t crowd the pan. Drain the filets and paper towels and serve with sliced lemons.

If there’s any egg wash and breadcrumbs left over make a breadcrumb polpette.

Click here for updated GALLERY
Portfolio and Yelp

Marmite Roast Potatoes

 

A while back I did a post on umami and at the time, I had never tasted Marmite and didn’t include it. Their advertising slogan is “Love it or hate it,” and I wondered which way I’d go. I tried it in a recipe that I adapted from Karen William’s Marmite Roast Potatoes on Delish – a British cooking site. Maybe I don’t love it yet, but it works for me.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

MARMITE ROAST POTATOES“Vegans, Love It or Hate It, You’re Going to Need It”


 

MARMITE ROAST POTATOES“New ways with Marmite: top cooking tips”


 

Marmite Roast Potatoes

MARMITE ROAST POTATOESIngredients:
  • 2 lb white potatoes
  • 2 oz. butter
  • 1 tbsp. Marmite
  • 1 tbsp. bourbon
  • Thyme leaves (optional)
Preheat the oven to 400o.
Bring a pot of water to boil. Place the peeled and cut into 2 inch potatoes and boil for 10 mins. Drain, shake well to rough-up the edges and leave them in the pot, covered, for 10 minutes.
Melt the butter in a small pot and whisk in the marmite and bourbon until blended.MARMITE ROAST POTATOES

Put the potatoes into a baking tray and pour the marmite over them. Turn potatoes to coat. Cook for 20 minutes, turn the potatoes, and cook for another 20 minutes.MARMITE ROAST POTATOES

Sprinkle with black pepper, thyme leaves and serve.MARMITE ROAST POTATOES

MARMITE ROAST POTATOESMARMITE ROAST POTATOESBased on Melissa Clark’s suggestion. I tried Marmite on a scrambled egg sandwich.  Very good but if you try it, don’t add any additional salt.

Click here for updated GALLERY
Portfolio and Yelp

Corn Chowder

Corn Chowder

Chowder comes from the Latin word calderia, which meant ‘cooking pot.’ or  ‘cauldron.’ Vegetables or fish stewed in a cauldron became known as chowder.

Corn Chowder

Ingredients:
  • 2 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • ½ red bell pepper, finely diced
  • Fresh kernels from 3 – 4 ears of corn
  • 1 tsp. sweet paprika
  • 2 – 3 cups diced potatoes
  • 4 cups chicken broth
  • ¼ cup finely chopped parsley
  • 1 ½ cups whole milk
  • Salt and black pepper
  • Chopped scallions, for garnish (optional)
Corn ChowderHeat the olive oil in a large pot over medium heat. Add the onion and season with salt and pepper. Cook until its soft, then add the red bell pepper and cook for another five minutes.
Remove the kernels from the corn and add to the pot. Add the paprika and diced potatoes and blend. Cook for five minutes. Then add the chicken broth and parsley.Corn ChowderBring to a boil, cover, and simmer until the potatoes are tender, about 15 – 20 minutes.  Put one cup of the soup into a blender and blend until creamy then return it to the pot and stir. Pour in the milk and simmer for five minutes.
Taste and adjust seasonings. Serve with a sprinkling of chopped scallions.Corn Chowder
Two variations –
  1. Replace the chicken broth with vegetable broth for a vegetarian dish.
  2. Replace two cups of the chicken broth with clam broth and add canned or fresh clams for corn clam chowder. Also add a tablespoon of Worcestershire sauce and a teaspoon of Tobassco.

Click here for updated GALLERY
Portfolio and Yelp

Greek Yogurt Chicken Cutlets

Greek Yogurt Chicken Cutlets

This is a different take on breaded chicken cutlets. Instead of an egg wash for the breading you use yogurt and the scallions and onion powder give it a nice tang.
Greek Yogurt Chicken CutletsIngredients:
  • 1 lb. chicken cutlets or chicken breasts cut into cutlets
  • Salt and black pepper
  • 8 oz. Greek yogurt
  • ¼ cup chopped scallions
  • 1 tsp. onion powder
  • 2 cups plain breadcrumbs
  • Olive oil as needed for frying
  • lemon for serving
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.Greek Yogurt Chicken Cutlets

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.Greek Yogurt Chicken Cutlets

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.

. . .  and a chicken cutlet  sandwich.

Click here for updated GALLERY
Portfolio and Yelp



Reverse Seared Steak

Reverse Seared Steak

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.
Reverse Seared Steak
Ingredients:
  • 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. 
Reverse Seared Steak
After 20 minutes in a 250 degree F. oven.


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.
Reverse Seared Steak
Reverse Seared Steak

Slice and serve the steak. It’s not necessary to rest the steak before cutting if you’re using the reverse sear method.Reverse Seared Steak

Steak Internal Cooking Temperatures
Reverse Seared Steak
Some other steak cooking methods here

Click here for updated GALLERY
Portfolio and Yelp

Mississippi Pot Roast

Mississippi Pot Roast

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. 

Mississippi Pot Roast

Ingredients:
  • 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.Mississippi Pot Roast


Mississippi Pot Roast


Pull it apart with two forks and serve with potatoes, noodles or rice. Mississippi Pot Roast


Here’s the New York Times article on the  origin  of Mississippi Pot Roast. Mississippi Pot Roast


. . .  and here’s Emmy Cho’s video. Mississippi Pot Roast

Click here for updated GALLERY
Portfolio and Yelp

 

Pasta cu Anciova

 

Pasta cu Anciova

Pasta cu Anciova

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.
Pasta cu Anciova
Ingredients:
  • 2 tbsp. olive oil
  • 2 cans of anchovies packed in olive oil
  • 4 cloves of garlic thinly sliced
  • Red pepper to taste
  • 1 can of tomato paste
  • 1 ½ cups of water
  • ½ cup chopped parsley divided
  • 1 cup unseasoned toasted breadcrumbs
  • 1 lb. pasta – perciatelli, bucatini,  or spaghetti

Start a pot of water for the pasta.

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.
Pasta cu Anciova

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.
Pasta cu Anciova

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.Pasta cu Anciova

Click here for updated GALLERY
Portfolio and Yelp