Chicken and Figs

Chicken with Figs is a fabulous recipe that we love. We always serve it with Couscous. Fresh figs are available twice in the year. This is an absolute favorite recipe for us. You can get the recipe on our blog of: June 27, 2007. The recipe is from the Zuni Cafe Cookbook. Click the date to get the recipe.

Roasted Chicken Thighs with Peaches, Basil and Ginger

Roasted Chicken Thighs with Peaches, Basil and Ginger has potential. The way recipe turned out we thought the sauce was too thin. The taste was great sort of like duck a l'Orange. If we make it again we adapt it to create a thicker sauce.

Roasted Chicken Thighs with Peaches, Basil and Ginger

New York Times

 

A ripe, succulent peach is one of nature’s greatest gifts. But a hard peach? It, too, is a gift, especially in this simple recipe from Melissa Clark. A roast in a 400-degree oven cooks the peaches alongside boneless, skinless chicken thighs, drawing out their flavor and softening them as they meld with those flavorful drippings. Speaking of those pan juices, don’t cast them aside: Sop them up instead with crusty bread. You won’t regret it.

 

INGREDIENTS

Yield:3 servings

 

½      pound hard peaches (about 1 large or 2 to 3 small ones, see note)

1       pound boneless, skinless chicken thighs, cut into 1-inch strips

2       tablespoons extra-virgin olive oil

2       tablespoons dry (fino) sherry, or use white wine or dry vermouth

2       tablespoons chopped fresh basil

2       garlic cloves, minced

1       (1-inch) piece fresh ginger root, grated

½      teaspoon kosher salt

½      teaspoon black pepper

Crusty bread or rice, for serving

 

 

PREPARATION

 

1.            Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit ½ inch thick.

2.            In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

 

TIP

Peaches can be any stage of ripeness, but firmer ones are easier to work with.

 

Sautéed Chicken Breasts With Corn and Shallots

Sautéed Chicken Breasts With Corn and Shallots was a new recipe for us. Corn being excellent this year, we have been making many recipes featuring Corn. This was another good one. We liked it very much.

Sautéed Chicken Breasts With Corn and Shallots

New York Times

 

When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It's a fresh yet luxurious weeknight meal you're going to make all season long.

 

INGREDIENTS

Yield:4 servings

 

4       skinless, boneless chicken breasts

Salt to taste

Freshly ground pepper to taste

2       large ears of corn

2       tablespoons butter

¼      cup finely chopped shallots

½      cup dry white wine

2       tablespoons Dijon mustard

⅔      cup heavy cream

¼      cup coarsely chopped fresh chervil or parsley

 

 

PREPARATION

 

1.            Sprinkle chicken breasts on both sides with salt and pepper.

2.            Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.

3.            Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.

4.            Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.

5.            Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.

Pork and Sautéed Corn

We started with Melon and Speck. We had leftover Charshu Pork we also had Corn which we sautéed with the grilled Jimmy Nardello Peppers. The Corn Mixture was great.

Japanese Style Chashu Pork

We love Pork, Japanese Chashu Pork is a tasty preparation. We served it with Corn on the Cob and Jimmy Nardello Peppers that are so sweet and good. We salted Yellow Beans on the grill as a side dish. Japanese Style Chashu Pork is a great recipe. We used a boneless Pork Shoulder that was a little too fatty. Next time we will use a less fatty cut. Will need to consult the butcher. None the less it was great and the leftovers made great Pork Sandwiches. You can find the recipe on our blog of April 2, 2020. Click the date to get the recipe. 

Sheet-Pan Roasted Salmon Niçoise Salad

How is this for a beautiful Salmon Niçoise Salad? What a wonderful summer dinner it makes. You can find the recipe for Sheet-Pan Roasted Salmon Niçoise Salad on our blog of July 18, 2023. Click the date to get the recipe. 

Sweet and Salty Grilled Pork With Citrus and Herbs

Sweet and Salty Grilled Pork With Citrus and Herbs is excellent. It has a Vietnamese flavor and I love it. Corn on the cob made a perfect accompiment to this wonderful recipe. We highly recommend it. You can find this recipe on our blog of October 12, 2018. Click the date to get the recipe. This is a recipe you should make!
 

Melon Salad with Nectarines, Tomatoes and Basil

Combining three ingredients that have been exceptional this year - Melon Salad with Nectarines, Tomatoes and Basil is a unique and delicious Salad. We will make it again. We served it with our leftover Salmon and Corn. This very unusual Salad is a keeper. I wouldn't have thought to combine these ingredients in a salad. It is worth your while to make.

Melon Salad with Nectarines, Tomatoes and Basil 
New York Times
 
The principle behind this summer salad is “take what is great from what is right around you and do very little to it,” Hannah Shizgal-Paris, the chef of Roman’s, in Brooklyn, says. The recipe showcases cantaloupe and nectarines, but any firm-fleshed melon and vivid stone fruit will do. Everything depends on the quality of the produce at hand and the stage it’s in: If the melon is crunchy, you cut it thin; if starting to soften, cut it thick. Contrast comes from capers, pecorino, chile (less for heat than punctuation), and a pucker of lemon to finish. Be sure to season each ingredient separately and build the salad in layers, rather than dumping everything in all at once. Taste as you go, and keep it all nice and cool. It’s a dish only for this sun-drunk time. Eat it while you can.
 
INGREDIENTS
Yield:4 servings
 
¼      medium sweet onion (such as Vidalia) or red onion
Ice water
7       ounces peeled and seeded firm-fleshed melon, such as cantaloupe or honeydew (from ¼ medium melon)
2       firm-ripe yellow nectarines (or plums or peaches)
¾      cup cherry tomatoes (preferably Sungold)
Sea salt, to taste
¼      cup extra-virgin olive oil 
1       tablespoon chardonnay vinegar
1       lemon, juiced
Pinch of crushed red pepper
Small handful of caper leaves, torn in half, plus a spoonful of their oil, or salted capers, cut in half (optional)
Generous handful of basil leaves
2       ounces Pecorino Toscano or other hard, shaveable Italian cheese (such as ricotta salata or Parmesan)
Freshly ground black pepper
Crusty bread, for serving
 
PREPARATION
 
1. Cut the onion into ⅛-inch-thick slices. Transfer to a small bowl with enough ice water to cover and let stand for at least 5 minutes while you prepare the other ingredients.

2. Cut the melon into ¼-inch-thick slices. Pit the nectarines and cut into 8 wedges each. Halve the cherry tomatoes.

3. Arrange the sliced melon on a large serving platter or in a wide shallow bowl. Tuck the nectarines and tomatoes into the gaps.

4. Generously season the fruit with sea salt, then drizzle with most of the olive oil, the vinegar and about two-thirds of the lemon juice. Sprinkle with the crushed red pepper.

5. If using the caper leaves or salted capers, scatter them across the fruit. If using caper leaves, spoon over a little of the oil that the leaves are stored in.

6. Drain the onion well. Return the onion slices to the bowl, aggressively season with salt and the remaining lemon juice, then scatter the onion across the fruit. In the same bowl, gently toss the basil leaves to just barely coat them in lemon juice, then arrange on top of the salad.

7. Using a vegetable peeler, shave ribbons of Pecorino Toscano over the platter. Drizzle with the remaining olive oil and finish with a few cracks of black pepper. Serve with crusty bread.
 

Coconut-Poached Salmon with Corn and Dill

Coconut-Poached Salmon with Corn and Dill was a an excellent summer fish presentation. With the Tumeric and Cumin it has the flavors of India, without overpowering the Salmon. We have been getting great Corn this year. This recipe was a good use for it. We started with a Tomato Salad with Burrata and Pesto.

Coconut-Poached Salmon with Corn and Dill
Food & Wine

A rich and indulgent turmeric-infused coconut sauce envelops salmon, corn, and tomatoes in this quick summery dinner.

Total Time: 30 mins
Servings: 4 
 
INGREDIENTS
 
2       tablespoons unsalted butter
3       garlic cloves, peeled and smashed
1       1-inch) piece fresh ginger, cut into coins (about 1-1/2 tablespoons)
1       1/2 teaspoons kosher salt
1       teaspoon coriander seeds
1       teaspoon cumin seeds
¼      teaspoon ground turmeric
1/8    teaspoon cayenne pepper
1       cup (8 ounces) dry white wine
1       13.5-ounce) can coconut milk, well shaken and stirred
4       (6- to 7-ounce) skin-on, center-cut (3/4 inch thick) wild king, coho, or sockeye salmon fillets
1       cup halved cherry tomatoes
1       cup fresh corn kernels (from 2 ears)
2       tablespoons chopped fresh fresh dill, plus more for serving
 
 
DIRECTIONS
 
1. Heat butter in a large high-sided skillet over medium until melted. Add garlic, ginger, salt, coriander seeds, cumin seeds, turmeric, and cayenne. Cook, stirring constantly, until fragrant, about 30 seconds. Add white wine, and bring to a rolling simmer over medium-high; cook for 1 minute. Stir in coconut milk, and return to a simmer. Once simmering, reduce heat to medium-low.

2. Gently place salmon, skin side up, in poaching liquid in skillet. Simmer, flipping once halfway through, until just cooked through and a thermometer inserted into center of fillets registers 110°F to 115°F, 6 to 8 minutes depending on thickness, adjusting heat as necessary to maintain a bare simmer. Carefully transfer salmon to a plate, and tent with foil to keep warm.

3. Remove and discard ginger and garlic from skillet using a slotted spoon. Increase heat to medium-high, and cook until coconut poaching liquid is reduced by half, about 8 minutes. Stir in tomatoes, corn, and dill, and cook for 1 more minute. Serve salmon with coconut sauce and additional dill.

 

Skillet Chicken Thighs with Schmaltzy Tomatoes

 

How could I resist a recipe with the word Schmaltzy in it?Skillet Chicken Thighs with Schmaltzy Tomatoes is a perfect summer recipe, taking advantage of the wonderful Tomatoes available at the market. We really like this recipe. The Schmaltzy sauce at the end is fabulous.

Check out how crispy the Chicken is. Since Tomatoes are at their peak we also had a Tomato Salad. Melons are great this also great this year  - in addition we had Melon with Speck.

Skillet Chicken Thighs with Schmaltzy Tomatoes
New York Times
 
Golden pan drippings star in this simple dish of roasted chicken thighs, seasoning a juicy tomato and red onion salad with their caramelized, salty flavors. There’s minimal prep involved, just the slicing of an onion and halving of some cherry tomatoes, which can be done as the chicken roasts. Red-pepper flakes and lemon zest add bright, fiery notes, and fresh basil or mint sprinkled on at the end give this verdant freshness. Be sure to serve the chicken with crusty bread to catch all the sweet, earthy juices.
 
INGREDIENTS
Yield:4 to 6 servings
 
1            teaspoon fennel seeds (or cumin or coriander seeds)
1            teaspoon finely grated lemon zest
1            teaspoon fine sea salt, more to taste
2 to 2¼  pounds bone-in, skin-on chicken thighs
2            cups cherry tomatoes, halved
1            small red onion, halved and thinly sliced
Pinch of red-pepper flakes, plus more for serving
Olive oil, for drizzling
½      cup torn fresh basil or mint leaves
 
PREPARATION

1. Heat oven to 375 degrees. Place the fennel seeds in a mortar and pound lightly with a pestle until the seeds are broken up (you don’t have to grind them to a powder). Alternatively, lay the seeds on a cutting board and use the flat side of a knife to crush them, pressing on the knife with your hand.

2. Combine the crushed seeds with lemon zest and salt, mixing well. Rub the chicken all over and underneath the skin with the salt mixture.

3.  Heat an ovenproof skillet over medium-high. Once hot, add the chicken, skin side down, and let it cook until the fat renders and the skin turns dark golden brown, 6 to 10 minutes. Flip the chicken pieces and put the skillet in the oven. Cook until chicken is cooked through, about 25 minutes.
4.            While the chicken cooks, in a medium bowl, combine the tomatoes, red onion, pinch of salt and red-pepper flakes, tossing to combine.

5.  Remove the chicken from the oven and place the thighs on a platter. Carefully pour all (or just some) of the chicken fat from the skillet into the tomato mixture. Stir to combine and season with more salt, if needed. Pour tomatoes over the chicken on the platter, drizzle with olive oil, and top with fresh basil or mint, and more red-pepper flakes to serve.

Steak and the Best Creamed Corn

Corn has been terrific this year. We decided to make Nancy Silverton's recipe for Creamed Corn it was the best. As we read the recipe she talked about a device that is used to scrape corn: Lee's Corn Cutter. You can use it either to remove whole kernels or to produced creamed corn. It sounded so funky we bought one on Amazon. It does make perfect Creamed Corn when used with the Creamed Summer Corn recipe. The recipe is wonderful! Once again a Steak. We don't usually grill steak now but rather first char one side at high heat in a cast-iron skillet then transfer to a very hot oven. It works perfectly. You can get the Steak recipe on our blog of: Feb 17, 2018. Click the date to get the recipe.

Chi Spacca Cookbook
Serves 4
 
This simple side dish of creamed corn is not to be confused with cream corn. There is no cream in it; the creaminess comes from the liquid extracted from the corn kernels. We started making this when Chi Spacca's original chef, Chad Colby, was making regular trips to Chino Family Farm in San Diego County. The Chino family is known for growing a lot of wonderful vegetables, but they're most famous for their corn. If you're going to make this recipe, you need to start with really delicious corn-taste it before you buy it. You can use yellow or white corn, but I prefer yellow. White corn can be too sugary for me, sweet but lacking in corn flavor.
On one of Chad's trips to Chino's, the Chino family gave him a gadget called Lee's Corn Cutter and Creamer, a simple, inexpensive, two-task tool made specifically for cutting corn off the cob and for "creaming," or grating, it. You can find them online or use a box grater to grate the kernels instead. The advantage of the corn creamer is that it shaves the corn smaller than a box grater does, and it's boat-shaped to accommodate the shape of an ear of corn, so you're surer to get all the corn off the cob, and with fewer turns.
You will need a medium bowl to serve the corn.
 
Using a corn creamer or the large holes on a box grater, grate the kernels off the corncobs into a large saucepan.
Place the saucepan over medium heat and cook the corn for 10 to 12 minutes, stirring often to prevent it from burning, until it releases liquid and the liquid is cooked off to resemble a thick pudding. Add the butter and cook, stirring often, to melt it. Remove the corn from the heat.
Add the salt and several turns of pepper and stir to combine. Add more salt or pepper to taste.
 
 
To serve, transfer the corn to a medium bowl, drizzle the finishing-quality olive oil, and grind a few turns of pepper over the top.
 
6        ears of corn (preferably yellow corn), shucked
4        tablespoons (½ stick) unsalted butter, cut into 1-inch cubes
2        teaspoons kosher salt, plus more to taste
Fresh coarsely ground black pepper
1        tablespoon finishing-quality

 

Slow-Roasted Cherry Tomatoes

 

Cherry Tomatoes are great this summer. We found this recipe for the Cherry Tomatoes and made a Burrata Salad like we would get a ChiSpacca. We felt that it was a tribute to Nancy Silverton. Great Sourdough Toast using bread from Friends and Family, Mozzarella Cheese and then topped with the Roasted Cherry Tomatoes. It was delicious!

  

Slow-Roasted Cherry Tomatoes

Once Upon a Chef

 

Inspired by Ina Garten’s Roasted Tomato Caprese Salad, in which she roasts halved plum tomatoes in a vinaigrette mixture to concentrate their flavor, I decided to slow-roast them. Doused in a mixture of olive oil, balsamic vinegar and garlic, and cooked in a low-temperature oven for 2 hours, cherry tomatoes take on an intense, almost sun-dried tomato flavor while retaining their juicy texture. They taste like tomato candy! What’s more, they burst when you cut into them, creating a flavorful sauce for whatever you serve them with.

 

INGREDIENTS

 

2       lbs (3 pints) cherry tomatoes

¼      cup extra-virgin olive oil

1½    tablespoons balsamic vinegar

2       teaspoons sugar

1       teaspoon salt

½      teaspoon freshly ground black pepper

2       cloves garlic, minced

 

1.            Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with wide heavy-duty aluminum foil.

2.            Put the tomatoes on the lined baking sheet and add the olive oil, vinegar, sugar, salt, pepper, and garlic.

3.            Using a rubber spatula, toss everything together.

4.            Roast for 2 hours, until the tomatoes are soft and beginning to burst.

5.            Serve hot or at room temperature. The tomatoes will keep in a covered container in the refrigerator for 4-5 days.