Greek Chicken

We found this recipe for Greek Chicken. It is a winner! We liked the flavors, this is a good recipe. We want to make it again. You should try it!

Greek Chicken

Cooks Country

 

We found inspiration for this super flavorful Greek chicken at Johnny’s Restaurant in Homewood, Alabama, where the menu reflects the chef’s Greek heritage and Alabama upbringing. The chicken there is tender and juicy, marinated and roasted to perfection and flavored with tons of herbs and lemon. To re-create this simple yet complex-tasting dish for the home cook, we first tested our way to the perfect marinade: a blend of olive oil, fresh and dried herbs and spices, and lemon. To make sure the marinade penetrated past the surface of the chicken, we cut ½-inch-deep slashes in each piece. To achieve the lovely browning we remembered from the chicken at Johnny’s, we roasted our chicken at a relatively hot 425 degrees and gave it a blast of heat from the broiler at the end of cooking. 

 

Ingredients

 

¼      cup extra-virgin olive oil

2       tablespoons chopped fresh rosemary 

2       tablespoons chopped fresh thyme 

5       garlic cloves, chopped

6       (3-inch) strips lemon zest, chopped, plus 1 tablespoon juice

1       tablespoon kosher salt

1½    teaspoons  dried oregano

1       teaspoon ground coriander 

½      teaspoon red pepper flakes 

½      teaspoon pepper 

3       pounds bone-in chicken pieces (2 split breasts, 2 drumsticks, 2      thighs, and 2 wings, wingtips discarded)

 

Before You Begin

Use a vegetable peeler to remove six strips of zest from the lemon. If you have a rasp-style grater and prefer to use it to zest the lemon, you will need about 1 tablespoon of zest. Make sure to use kosher salt here; we developed this recipe using Diamond Crystal Kosher Salt.

 

Instructions

 

1.            Combine oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, pepper flakes, and pepper in large bowl. Cut three ½-inch-deep slits in skin side of each chicken breast, two ½-inch-deep slits in skin side of each thigh, and two ½-inch-deep slits in each drumstick; leave wings whole. Transfer chicken to bowl with marinade and turn to thoroughly coat, making sure marinade gets into slits. Cover and refrigerate for at least 30 minutes or up to 2 hours.

2.            Adjust oven rack 6 inches from broiler element and heat oven to 425 degrees. Place chicken, skin side up, in 12-inch ovensafe skillet. Using rubber spatula, scrape any remaining marinade from bowl over chicken. Roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 35 minutes.

3.            Remove skillet from oven and spoon pan juices over top of chicken to wet skin. Heat broiler. Broil chicken until skin is lightly browned, about 3 minutes, rotating skillet as necessary for even browning. Let chicken rest in skillet for 10 minutes. Transfer chicken to shallow platter. Stir lemon juice into pan juices, then spoon over chicken. Serve.

Thanksgiving

 

Brussels Sprouts Steeped in Olive Oil and Fish Sauce

All our friends contributed to the Thanksgiving dinner. This was a special Thanksgiving since we hadn't one since the Pandemic. It was great to everyone together again. We reheated a great smoke Turkey from Willie Bird. Why cook a turkey if you can just reheat a very good, moist smokey Turkey? We started with an appetizer that we made and everyone loved. We will make again: Brussels Sprouts Steeped in Olive Oil and Fish Sauce. It easy very good! You should try it! You can find the recipe on our Thanksgiving Blog: November 23, 2017. Click the date to get the recipe.

Prime Rib and Roasted Green Beans

What a beautiful hunk of meat!

We are suckers for Prime Rib. We always get it shipped to us from Flannery Beef in San Francisco. We think they have the best Dry-Aged Beef anywhere. We used to get meat from their Father when we lived in San Fransico. We made a fantastic recipe for Green Beans: Roasted Green Beans with Pancetta and Lemon Zest. We loved it and will definitely make it again.

Roasted Green Beans with Pancetta and Lemon Zest

New York Times

 

This simple, bright green bean dish is as welcome alongside weeknight salmon as it is a Thanksgiving turkey. Green beans are delicious roasted at a high temperature and take just 15 minutes to cook, which particularly important on Thanksgiving when oven space is precious. Trim the green beans ahead of time, and this dish will come together in a flash. Many grocery stores sell packages of diced pancetta, a shortcut that makes this recipe a cinch. If you’re dicing the pancetta yourself, make sure to chop it very finely so it roasts in time with the green beans. (This recipe is easily halved: Simply cut the quantities in half and roast all the green beans on one sheet pan. The cooking time will remain the same.)

 

Ingredients

 

2-½  pounds green beans, trimmed

1       (4-ounce) package diced pancetta

4       tablespoons olive oil

1       teaspoon kosher salt, plus more to taste

1       teaspoon black pepper

Zest and juice of 1 lemon

 

Preparation

 

1.            Heat the oven to 400 degrees and position the oven racks in the lower and top thirds of the oven. Divide the green beans and pancetta evenly between two sheet pans. Drizzle each sheet pan with 2 tablespoons olive oil, and sprinkle each with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss well, and roast for 10 minutes. Toss, switch racks, and roast for 5 to 10 more minutes, until cooked to your liking.

2.            Sprinkle with the lemon juice. Season with salt to taste, toss, and transfer to a serving platter. Garnish with the lemon zest and serve hot or warm.

 

Cheesy Baked Pasta With Sausage and Ricotta

Cheesy Baked Pasta With Sausage and Ricotta was a great dish on a cold night. We purchased the Sausage at Cookbook. I liked this dish (how couldn't I with Cheese, Pasta and Sausage)? Highly recommend it. We started with a Radicchio Salad.

 

Cheesy Baked Pasta With Sausage and Ricotta

New York Times

 

Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes — and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.

 

Ingredients

 

3        tablespoons extra-virgin olive oil

¾       pound bulk hot or mild Italian sausage (pork, chicken or turkey)

4        garlic cloves, thinly sliced

1        teaspoon dried oregano

½       teaspoon fennel seeds, coarsely crushed

Pinch of red-pepper flakes, plus more for serving (optional)

1        (28-ounce) can whole peeled tomatoes with their juices

1        (14-ounce) can crushed or strained tomatoes

2        bay leaves

Kosher salt

12      ounces dried pasta, such as small shells, farfalle or other shaped pasta

8        ounces fresh mozzarella, torn into bite-size pieces

6        ounces whole-milk ricotta (about 3/4 cup)

⅓       cup grated Parmesan

¼       cup basil leaves

Black pepper, for serving

 

Preparation

 

1.   Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.

2.   Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.

3.   Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.

4.   Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

 

Whole Roasted Cauliflower

 

We purchased this exceptional Cauliflower from Cookbook in Echo Park. We used the exceptionally good recipe for Whole Roasted Cauliflower by Eyal Shani and Miri Hanoch. It was delicious. You can find the recipe on our blog: Feb 27, 2017. Click the date to get the recipe.

Marinated Pork Chop Paella

Mise en place for making the Paella

Completed Pork Chop Paella

We made Marinated Pork Chop Paella. We still think the best recipe is the Chicken Paella. You can find the recipe on our blog of: October 27, 2021. Click the date to get the recipe. Its not that this is a bad recipe, but rather we liked the Chicken one better.

Marinated Pork Chop Paella

(Arroz con Costillas Adobadas)

Paella – Penelope Casas

 

Start the preparation one day in advance.

 

Marinating pork in olive oil, garlic, paprika, and herbs is an age-old method once used to preserve pork and today a popular way to season it. In this tasty paella the marinade not only flavors the pieces of pork but lends a unique flavor to the rice.

Serves 5 to 6

 

Marinade

 

4           tablespoons olive oil

2           tablespoon dry white wine

1           tablespoon paprika, preferably Spanish smoked

6           cloves garlic, crushed to a paste in a mortar or garlic press

1           bay leat

2           teaspoon thyme leaves or 1/4 teaspoon dried

1-1/4    teaspoon dried oregano

Salt

Freshly ground pepper

 

1           pound rib pork chops, 1 inch thick, trimmed of fat and hacked into 1½-inch pieces with a heavy knife or by a butcher

6           cloves garlic, peeled

¼          teaspoon crumbled thread saffron

2           tablespoons minced parsley

Kosher or sea salt

¼          cup dry white wine

4-3/4    cups chicken broth, canned or homemade

5           tablespoons olive oil

2           large red bell peppers cut in strips

1           medium tomato grated

1           medium onion grated

2           teaspoons sweet paprika, preferably Spanish smoked

3           cups imported Spanish or Arborio short-grain rice

2/3        cup frozen or fresh peas

 

Combine all marinade ingrediants in a large bowl. Add the pork and stir to coat well. Cover and refrigerate overnight.

 

Mash to a paste in a mortar or mini-processor the 6 garlic cloves , toasted saffron, parsley and ¼ teaspoon salt. Stir in the wine. Keep the broth hot over the lowest heat. Remove the pork from the marinade and pat dry with paper towels. Add the remaining marinade to the broth. 

 

Preheat the oven to 400° F for gas oven, 450°F for electric.

 

Heat the oil in a paella pan measuring 17-18 inches at its widest point (or in a shallow casserole of a similar size), over 2 burners if necessary. Sauté the pork until lightly browned over medium-high heat (it should not be fully cooked). Remove to a warm platter. Add the red peppers and sauté until slightly softened. 

 

Add the tomato and onion to the pan, cook 1-2 minutes, then stir in the paprika. Add the rice and stir to coat well with the pan mixture. Pour in all the hot broth and bring to a boil. Taste for salt, add the peas, and boil about 5 minutes more, until the nice is no longer soupy but sufficient liquid remains to continue cooking the rice.

 

Stir in the pork pieces and any juices from the platter, transfer to the oven, and cook, uncovered, until the rice is almost al dente, 10-12 minutes in a gas oven, 15-20 minutes electric.

Remove to a warm spot, cover with foil, and letsit 5-10 minutes more. To "fry" the bottom layer of the rice, uncover the paella and place over high heat for about 2 minutes, until the rice begins to stick to the pan (be careful not to burn it).

Butter Chicken

 

We wanted to make Butter Chicken and Cathy decided to modify the original New York Times recipe. Cathy substituted Ghee for Butter and used Floyd Cordoz Green Tikka Masala. He was a great New York Indian Chef who unfortunately died too young of Covid. Cathy's modifications definitely improved this classic dish. 

Butter Chicken (modified by Cathy)

New York Times

 

Butter chicken is the General Tso’s of Indian food, a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from one a young kitchen hand at the restaurant Attica, in Melbourne, Australia, made for staff meal, and that the photographer Per-Anders Jorgensen included in "Eating With the Chefs," his collection of photographs of top restaurants around the world. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.

 

Ingredients

 

1-1/2   cups full-fat Greek yogurt

2         tablespoons lemon juice

½        tablespoons ground turmeric

2         tablespoons garam masala

3         tablespoons Floyd Cardoza Green Tikka Masala

3         pounds chicken thighs, on the bone

¼        pound unsalted butter

4         teaspoons Ghee

2         medium-size yellow onions, peeled and diced

4         cloves garlic, peeled and minced

3         tablespoons fresh ginger, peeled and grated or finely diced

1         tablespoon cumin seeds

1         cinnamon stick

2         medium-size tomatoes, diced

2         red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced  Kosher salt to taste

⅔        cup chicken stock, low-sodium or homemade

1         cup cream

3         tablespoons ground almonds, or finely chopped almonds

½        bunch cilantro leaves, stems removed.

 

Preparation

1   Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).

2   In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.

3.  Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.

4   Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.

5.  Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.

6   Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

Shaken Beef

Shaken Beef is a favorite dinner for us. We first had it at my favorite Chinese Restaurant: Newport Seafood. The quality of the meat will obviously influence the dish. We used Top Sirloin from Snake River Farms. You can get the recipe on our blog of: April 22, 2019. Click the date to get the recipe.

Pork and Pomegranate Paella

 

For our 2nd attempt making a Paella on our Paella Grill, we decided to make a Pork and Pomegranate Paella. The Paella was unusually sweet/sour taste do to the Watercress. Who knew? This is the first Paella where we actually got a Crispy Crust at the bottom. You don't stir the Paella once you add the liquid. The perfect Paella has a Crust of Rice on the bottom. Inspire of the crust called socarrat in Spanish we preferred the Chicken Paella we previously had made. Nothing wrong with this one, but our tastes preferred the Chicken. You can find the recipe for the Chicken Paella on our blog of: October 27, 2021. Click the date to get the recipe. We look forward to our trip to Spain and especially the city of Valencia where supposedly they have the best Paella in Spain.

Pork and Pomegranate Paella

(Paella de Magra y Granadina)

Paella – Penelope Casas

 

Pomegranates are closely associated with Spanish history and are a legacy of centuries of Moorish domination in Spain. The Moors were fond of sweet and sour flavors, and they planted pomegranate trees in Andalucía. in fact the Andalusian ditsy of Granada bears the same name as the pomegranate (granada in Spanish, perhaps in reference to the ruddy colored brick used to build the Alhambra, the ethereal Moorish palace. Today the pomegranate remains the symbol of Granada, and its image appears as well in Spain's national coat of arms.

 

This is an outstanding paella of captivating flavor. The pork is marinated in a mixture of fresh pomegranate juice boiled down to a syrup, herbs, and spices, giving the meat and the paella a wonderful hint of sweetness, while the watercress with its slightly bitter edge is a perfect foil.

 

Buy pomegranates in the fall and freeze the seeds if you would like to have them on hand anytime. Bottled grenadine syrup, although ostensibly made from pomegranates, is more likely to be a mix of corn syrup, fruit flavors, and food coloring, but if you cannot find the real thing, substitute it for the fresh juice.

Serves 4 to 6

 

1/2       cup pomegranates molasses

1          bay leaf, crumbled

1          tablespoon rosemary leaves or ½ teaspoon dried

4          tablespoons minced parsley

1½       teaspoons ground cumin

8          cloves garlic, minced

Kosher or sea salt

Freshly ground pepper

¼         cup dry white wine

1          pound pork loin, cut in 1/2-inch cubes

About 5¾ cups chicken broth, canned or homemade

¼         teaspoon crumbled thread of saffron - toasted

8          tablespoons olive oil

1          medium onion grated

1          tomato Grated

1½       cups finely chopped watercress (mostly leaves)

3          cups imported Spanish or Arborio short-grain rice

 

In a bowl, combine, combine the pomegranate molasses, bay leaf, half of the rosemary, 2 tablespoons of the parsley, 3/4 teaspoon of the cumin, half of the minced garlic, salt and pepper to taste, and the wine. Stir in the pork, cover, and marinate for 1 hour

Remove the meat from the marinade, dry on paper towels, then sprinkle with salt. Combine the marinade in a large saucepan with the saffron and enough broth to make 6 cups. Keep hot over the lowest heat. 

Preheat the oven to 400° F for gas oven, 450° F for electric.

Heat the oil in a paella pan measuring 17-18 inches at its widest point (or in a shallow casserole of a similar size), over 2 burners if necessary. Sauté the pork over high heat until lightly browned (it should not be fully cooked). Remove to a warm platter,

Add the onion, tomato, garlic to compote, stir in the watercress, the remaining rosemary, the remaining 2 tablespoons parsley, and 1/4 teaspoon cumin, and cook 1 minute more. Add the rice and coat well with the pan mixture. Pour in all the hot broth and bring to a boil, stirring and rotating the pan occasionally. Taste for salt, continue to boil for about 3 minutes, then return the pork to the pan and boil about 2 minutes more, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice.

Transfer to the oven and cook, uncovered, until the rice is almost al dente, 10-12 minutes in a gas oven, 15-20 minutes electric. Remove to a warm spot, cover with foil, and let sit 5 – 10 minutes, until the rice is cooked to taste.

Miso and Maple Salmon

Miso and Maple Salmon is a delicious recipe to make when Salmon is in season. Our friend Trina had cooked salmon for  us. She didn't cook all of her Salmon, so we bought Salmon and also used Trina's to make this wonderful dish. We started with a Persimmon Salad with Spec and Almonds. A delicious dinner! Who would think Miso and Maple would blend so well together with Salmon?

Miso and Maple Make a Good Match with Salmon

New York Times

This sheet-pan supper of salmon with green beans is salty, sweet and earthy.

 

For a weeknight salmon that’s impressive enough for entertaining, look no further. Salty miso paste and sweet maple syrup are the backbone of this simple, flavor-packed marinade, which is about as involved as this uncomplicated recipe gets. Here, the fish soaks up the sauce as the oven gets hot, and the snappy green beans roast in the same amount of time as the fillets. Start some rice when you walk in the door and you’ll have dinner on the table in under a half hour.

 

Ingredients

 

4       (6-ounce) skin-on salmon fillets, about 1-inch thick

 Kosher salt

Freshly ground black pepper

4       teaspoons maple syrup

1       tablespoon white or brown miso

1       tablespoon rice wine vinegar

2       teaspoons soy sauce

1       garlic clove, grated

1       pound green beans, trimmed

2       tablespoons olive oil

Pinch of red-pepper flakes(optional)

¼      teaspoon toasted sesame oil(optional)

¼      cup roughly chopped cilantro, both leaves and tender stems

4       lime wedges, for serving

Flaky sea salt, for serving (optional)

Cooked white rice, for serving (optional)

 

Preparation

1.   Heat oven to 400 degrees and line a sheet pan with parchment paper or foil. Season the salmon fillets well with salt and pepper, and place them on a plate or in a large shallow bowl.

2.   In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature.

3.   Meanwhile, in a medium bowl, toss together the green beans with the olive oil, red-pepper flakes and sesame oil (if using) and season generously with salt and pepper. Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.

4.   Arrange the salmon skin side down on the sheet pan and bake until the salmon is opaque and the green beans are cooked through, about 12 minutes. Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.