Crispy Baked Chicken

Crispy Baked Chicken was a recipe we had to make! It was delicious and looked beautiful. We Roasted Potatoes with it. For a vegetable we sautéed Snap Peas. It was a delicious dinner with lots of leftovers! We had read that Whole Foods has the best Ice Cream Sandwich. I popped over and bought a box. We shared one for dessert. I was immediately transported back to my youth. The Whole Foods Ice Cream Sandwich tasted exactly as I remembered it! 

Crispy Baked Chicken

New York Times

 

For pull-apart tender chicken with crisp, deeply spiced skin, rub it with a spicy-sweet mix and roast it low and slow while you’re doing something else. Because this chicken is cooked at a moderately low temperature, the spices will bloom but not burn, and the chicken fat will render slowly and completely (which means you don’t need any oil). The smoky rub in this recipe will turn the chicken skin into what tastes like a barbecue potato chip, but you can use other spice blends, too, like garam masala or Montreal steak seasoning. Just be sure your mix includes sugar for browning and salt for accentuating flavors. Whole chicken legs (with the thigh and drumstick attached) provide a more generous portion of juicy meat and skin that shatters, but a mix of drumsticks and bone-in thighs work, too.

 

INGREDIENTS

Yield:4 servings

 

4       teaspoons dark brown sugar

2       teaspoons smoked paprika

1½    teaspoons kosher salt (Diamond Crystal)

½      teaspoon black pepper

A heaping ¼ teaspoon ground cayenne

4       chicken leg quarters (2½ to 3 pounds), patted dry

 

PREPARATION

 

1.            Heat the oven to 325 degrees. In a small bowl, stir together the brown sugar, paprika, salt, black pepper and cayenne with a fork or your fingers. Rub the spice mix all over the chicken. (You can do this step 1 to 12 hours ahead. Refrigerate uncovered, then bring to room temperature before cooking.)

2.            Place the chicken on a parchment-lined baking sheet, skin side up. Bake, without flipping, until the chicken is cooked through and the skin is crisp, 1 hour to 1 hour 15 minutes. Eat the chicken with pan drippings spooned over top.

Creamy Pasta and Green and Steak

We love steak. At a steak house it is often served with creamed spinach. This is even better! I really liked One-Pot Creamy Pasta and Greens as a side. Highly recommend you try this dish.

We started with a Melon and Spec. I don't know why but the melons at the market this year are exceptional. Maybe Climate change has a positive effect in the Melon industry.

One-Pot Creamy Pasta and Greens

New York Times

 

In this recipe, frozen spinach, pasta and a whole lot of milk come together to create a satisfying pasta dish that will remind you of the best creamed spinach you’ve ever had. Stir the mixture often and vigorously to help the pasta release its starch and create a rich sauce. The lemon peel provides a bright citrus flavor, but you can leave it out. If you’d like a spicy version, add a dash of red-pepper flakes along with the shallot and garlic. You can also substitute different greens: Instead of frozen spinach, you can use 2 cups of chopped dark leafy greens, like chard or kale.

 

INGREDIENTS

Yield: 4 servings

 

2       tablespoons unsalted butter

3       arlic cloves, finely chopped

1       shallot, finely chopped

Kosher salt and black pepper

5       cups whole milk, plus more as needed

10     ounces frozen chopped spinach

2       wide lemon peel strips

10     ounces ditalini, orzo or pearl couscous

½      cup finely grated Parmesan, plus more for serving

 

PREPARATION

 

1.            In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot, season with salt and pepper, and cook, stirring, until softened, 2 to 4 minutes.

2.            Add the 5 cups milk, spinach, lemon peel and 2 teaspoons salt. Cook, stirring occasionally and breaking up the frozen spinach with your spoon, until the spinach is softened and the milk is just simmering, 5 to 10 minutes.

3.            Add the pasta and cook, stirring often and vigorously, until the pasta is al dente, 20 to 25 minutes, adjusting the heat as needed to maintain a gentle simmer. If it looks dry at any point, add more milk. The mixture will continue to thicken as it sits, so it’s OK if the sauce looks a little soupy.

4.            Once the pasta is cooked, turn off the heat, discard the lemon peels, and stir in the Parmesan until melted. Season to taste with salt and pepper, and serve with more Parmesan.

One-Pan Salmon Niçoise with Orzo

 

We really liked One-Pan Salmon Niçoise with Orzo. The recipe combines Salmon which we love and tops it with a Salad Niçoise. It combines great tastes. We will make this recipe again. We served it with an Indian Eggplan dish made with yogurt  by our friend Kashmera. It was a perfect accompinement. Wonderful dinner. 

One-Pan Salmon Niçoise with Orzo
New York Times
 
This one-skillet dinner has the bright flavors of a salade Niçoise but is more substantial, so you can eat it all year long, even on a chilly evening. For a happy mix of exciting textures — tender salmon and orzo, snappy green beans, juicy tomatoes — cook the orzo with shallots and olives, then in the last few minutes of cooking, nestle in the green beans and salmon fillets to cook. Meanwhile, stir together a vinaigrette that’s punchy with fresh tomatoes, vinegar, Dijon mustard and raw shallot to spoon over the finished dish. Adapt this rendition further as you like, adding anchovies with the sautéed or raw shallots, swapping the salmon for canned tuna, or adding capers or sliced cucumbers to the tomato vinaigrette.
 
INGREDIENTS
Yield:4 servings
 
1       large shallot, coarsely chopped
2       tablespoons extra-virgin olive oil
1       cup orzo
Kosher salt (such as Diamond Crystal) and pepper
½      cup pitted kalamata olives
1       pint cherry or other small tomatoes, halved (8 to 10 ounces)
2       tablespoons red wine vinegar
1       tablespoon Dijon mustard
Handful of basil leaves or pinch of thyme leaves (optional)
4       (4- to 5-ounce) salmon fillets, skin on or off
8       ounces green beans, trimmed and cut into 1-inch lengths
 
PREPARATION
1. Transfer 1 tablespoon of the chopped shallot to a medium bowl, then add the remaining shallot to a large (12-inch) skillet. Add 1 tablespoon oil to the skillet and heat over medium high. When the oil is sizzling, add the orzo, season with ½ teaspoon each salt and pepper, and stir constantly until light golden, 2 to 4 minutes.

2. Add the olives plus 2¼ cups water; bring to a boil, then cover the skillet with a lid, baking sheet or foil. Reduce heat to medium-low and cook according to package directions until the orzo is al dente.

3. Meanwhile, add the tomatoes, red wine vinegar, mustard, herbs (if using) and the remaining 1 tablespoon oil to the reserved shallots in the bowl; season to taste with salt and pepper then set aside. Season the salmon with salt and pepper.

4. When the orzo is al dente, add the green beans and stir to combine. If orzo looks dry, add ¼ cup water; you want it to be wet but not soupy. Nestle the salmon in a single layer into the orzo, skin-side up if applicable. Cover and cook until the salmon and orzo are cooked through, 6 to 8 minutes. Remove from heat and let sit, covered, for 2 minutes. If your salmon has skin, peel it off and discard. Top the orzo and salmon with the tomatoes and vinaigrette.
 
 

Lai Thao (Roast Pork)

We love Pork, this recipe for Lai Thao (Roast Pork) was a new one for us. We highly recommend it. Just look at the crispy skin! Definitely try this recipe!

We started with a White Nectarine Salad with Spec and Fresh Cherries. 
 

Lai Thao (Roast Pork)

New York Times

 

INGREDIENTS

Yield:Six to eight servings

 

THE SPICE MIXTURE

2       tablespoons minced garlic

1       tablespoon minced fresh ginger

2       teaspoons ground cinnamon

2       teaspoons mustard seeds, crushed

½      teaspoon ground clove

1       teaspoon turmeric

1½    teaspoons cayenne pepper

½      teaspoon black pepper

2       teaspoons salt

2       tablespoons red-wine vinegar

 

THE PORK

13-pound boneless pork loin roast, tied at 1-inch intervals

2       tablespoons ghee (clarified butter)

2½    tablespoons unsulfured molasses

1       teaspoon cornstarch, dissolved in 1 tablespoon water

1       teaspoon lemon juice

 

PREPARATION

 

1.            Combine all the spices in a bowl.

2.            Place the pork in a shallow dish and prick all over with a fork. Spread the spice mixture evenly over the pork. Cover and marinate for two hours (it may be refigerated for up to 2 days but should be taken out at least 30 minutes before cooking).

3.            Preheat the oven to 500 degrees.

4.            Place the pork, fat side up, on a rack set in a baking pan. Roast, uncovered, on the middle shelf of the oven for 15 minutes. Reduce the heat to 350 degrees, baste the pork with the clarified butter and roast for one hour. Dribble two teaspoons of molasses over the roast and continue cooking for a half hour longer until a meat thermometer inserted in the center registers 160 degrees. Remove the roast from the oven and let it rest 15 minutes for the juices to settle. Meanwhile, make the gravy.

5.            Pour three-quarters of a cup of water into the baking pan and heat it, scraping the bottom of the pan to loosen drippings. Boil for two minutes, then thicken the gravy with the cornstarch solution. Stir in the remaining molasses and the lemon juice. To serve, remove and discard the trussing strings, cut the meat into thin slices and arrange on a heated serving platter. Accompany with gravy on the side.

 

White Necterine Salad

White Necterines are at their peak in the Spring. They make a wonderful Salad with Spec, Burrata and Olive Oil. Sprinkle some Almonds over the Salad. The taste of Spring!

Peruvian Roasted Chicken with Spicy Cilantro Sauce

Peruvian Roasted Chicken with Spicy Cilantro Sauce is a new recipe for us and we will make it again! It requires two Peruvian Sauces that wefound in a South American grocery. The woman at the counter was surprised to see two Gringos buying the Sauce. The Chicken Skin gets extra crispy and tasty with the rotisserie and sauces. We loved it!

We Started with a White Nectarine Salad. I added fresh Cherries to the Salad. It was delicious. The chicken is great!
 

Peruvian Roasted Chicken with Spicy Cilantro Sauce

New York Times

 

Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarillo and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.

 

INGREDIENTS

Yield:4 servings

 

FOR THE CHICKEN

 

6           garlic cloves, finely grated or minced

3           tablespoons soy sauce

1           tablespoon aji amarillo paste or another chile paste such as sriracha or sambal

1           tablespoon lime juice

1           teaspoon aji panca paste or 1 teaspoon pasilla chile powder

1           teaspoon Dijon mustard

1           teaspoon ground cumin

1           teaspoon freshly ground black pepper

½          teaspoon fine sea salt

1(3½- to 4½-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts

Extra-virgin olive oil, as needed

 

FOR THE SAUCE

 

1          cup cilantro leaves and tender stems

3 to 4   jalapeños, seeded and diced

¼         cup/1 ounce crumbled feta cheese

1          garlic clove, chopped

1½       tablespoons lime juice, more to taste

2          teaspoons chopped fresh oregano or basil

¾         teaspoon fine sea salt, more to taste

½         teaspoon Dijon mustard

½         tablespoon aji amarillo or other chile paste (see headnote)

½         teaspoon honey

½         teaspoon ground cumin

½         cup extra-virgin olive oil

Lime wedges, for garnish

 

PREPARATION

1.            For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.

2.            Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.

3.            Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.

4.            Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.

5.            While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.

6.            Carve the chicken and serve with the sauce and lime wedges on the side.

 

TIP

To cut a chicken in half, use a sturdy pair of poultry shears to cut lengthwise through the breastbone. Turn over and cut again, along the backbone. If desired, cut along the other side of the backbone and remove it.

 

Our Favorite Asparagus

We love Asparagus in the Spring. We made a great variation based on the preparation at Bar Muruno in Silverlake, which uses Chopped Egg salad under the Asparagus. We tossed in some Croutons and sprinkled with Olive Oil, and for added texture we add some Pistachios. It was delicious and a new favorite for us. Highly recommend you try this!

Zucchini Pasta

This is one of our favorite summer dishes. Zucchini Pasta. Actually to be clear the pasta isn't made from Zucchini, the sauce is. It is sautéed until it is a rich dark mass.

The browned zucchini almost tastes like a meat sauce. It is a delicious pasta especially appropriate for you vegetarians. The zucchini is sliced very thin and sautéed until dark and crisp. They cook down to very little, so start with a lot of zucks. You can find the recipe for this simple and delicious pasta in our blog of: June 19, 2009. Click the date to get the recipe. This is one of those dishes that makes me realize I could be a vegetarian (theoretically speaking - I will never give up my love a great steak!).

Roasted Salmon With Asparagus, Lemon and Brown Butter

Roasted Salmon With Asparagus, Lemon and Brown Butter is an excellent easy recipe. Obviously it is best in the Spring when Asparagus is at its peak flavor.

We started with a White Nectarine Salad with Spec and Almonds. 

Roasted Salmon With Asparagus, Lemon and Brown Butter

New York Times

 

Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.

 

Ingredients

 

4       (6-ounce) skin-on salmon fillets

2       tablespoons extra-virgin olive oil

Kosher salt and pepper

1       pound asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)

4       tablespoons unsalted butter

1       tablespoon fresh lemon juice, plus wedges for serving

2       tablespoons drained capers

½      cup thawed frozen peas

¼      cup coarsely chopped parsley, plus more for garnish

 

Preparation

 

1.            Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.

2.            While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.

3.            Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.

4.            Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

 

Fennel Rubbed Pork Chops

We love Pork, and Fennel Rubbed Pork Chops is a great recipe. Not only is the Pork rubbed with Fennel but Fennel is cooked as an accompaniment. When we removed the Fennel from the pan, which is then deglazed with Sambuca,  an anise tasting liquor. It made for a fabulous sauce. I made Focaccia to go with the dinner. I love the hot bread which is crispy and tasty. We started with a Caesar Salad. It was my kind of dinner! You can get the recipe for the Fennel Rubbed Pork Chops on our blog of January 12, 2021. Click the date to get the recipe.