Roasted Chicken with Fish Sauce Butter

Roasted Chicken with Fish-Sauce Butter is a great recipe. It reminds me Zuni Chicken in a way, because of the Toasted Bread. I liked this sheet pan recipe. We will make it again!
 

Roasted Chicken with Fish-Sauce ButterNew York Times

Roasting chicken thighs in a hot oven is a hands-off way to achieve two of life’s greatest pleasures: crispy skin and golden schmaltz. And you want that chicken fat because it will crisp hand-torn bread into croutons. This meal is made even more lovely thanks to a bold but balanced fish-sauce butter that you whip up on the stovetop while the rest of the meal takes care of itself in the oven. Be sure to start with cold butter; the gradual melting of the fat helps thicken the sauce without breaking it.

 

Ingredients

 

4       bone-in, skin-on chicken thighs (about 2 pounds)

Kosher salt and black pepper

2       tablespoons olive oil

¾      pound bread, crusts removed, bread torn into bite-size pieces (about 4 cups; see Tip)

1       tablespoon dark brown sugar

1       tablespoon fish sauce

1       tablespoon lemon juice

3       tablespoons cold unsalted butter, kept whole

Cilantro leaves with tender stems, for serving

Preparation

1.   Heat oven to 450 degrees. Pat the chicken dry with paper towels and season lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don’t overdo the salt here.) Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken fat, about 25 minutes.

2.    Take the sheet pan out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you’ll hear it), about 15 minutes.

3.    While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: Turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.

4.    To serve, scatter the cilantro all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh, reserving some to add to each plate for dipping the chicken and croutons while eating (which is divine).

Tip

 

Many breads will work here, especially stale loaves that you’re trying to use up. Crusty sourdough lends pleasurable tang for instance, while chewy tender milk bread tastes comfortingly sweet. 

Gochugaru Salmon With Crispy Rice

 

We made this Korean Style Salmon. I must have had a strong Martini, I don't remember if we liked it or not! Try Gochugaru Salmon With Crispy Rice and let me know what you think!

Gochugaru Salmon With Crispy Rice

The New York Times

 

Gochugaru, a mild, fragrant red-pepper powder, bedazzles this quick salmon dinner. As a key ingredient in Korean home cooking, gochugaru proves that some chiles provide not only heat but fruity sweetness as well. Here, that’s especially true once it’s bloomed in maple syrup, vinegar and butter. If you like shiny things, you may find great pleasure in watching this pan sauce transform into a mirrored, crimson glaze. Try to get long center-cut salmon fillets for uniform thickness and even cooking. Their crispy skin tastes wonderful with white rice, which toasts in the rendered salmon fat. To balance the richness of the fish, serve it with fresh, crunchy things, like cucumbers or pickles, or a big green salad.

 

Ingredients

 

4       skin-on salmon fillets (6 ounces each) 

Kosher salt (Diamond Crystal) and black pepper

1       tablespoon olive oil

4       cups cooked white rice, preferably leftovers

4       teaspoons gochugaru (see Tip)

2       tablespoons maple syrup

2       tablespoons rice vinegar

2       tablespoons cold unsalted butter, kept whole

Sliced cucumbers or pickles, for serving (optional)

 

Preparation

 

1.            Season the salmon on all sides with salt and pepper. Heat a large cast iron or nonstick skillet over medium-high heat. Add the olive oil and sear the salmon fillets skin side down until the skin is browned and crispy, 2 to 5 minutes. The salmon’s orange flesh will begin to turn pale coral as the heat slowly creeps up the sides of the fish; you want that coral color to come up about two-thirds of the way at this point for a nice medium-rare. Carefully flip the salmon and cook the second side until the flesh feels firm, another 1 to 2 minutes. When you press it, it should not feel wobbly. Transfer the salmon to a plate skin side down and keep the pan with the rendered fat over the heat.

2.            Add the rice to the fat in the pan and spread in an even layer, packing it down as if making a rice pancake. Reduce the heat to medium and cook until the bottom is lightly browned and toasted, about 5 minutes. You should hear it crackle. Flip the rice like a pancake, using a spatula if needed. You may not be able to flip it all in one piece, but that’s OK. Cook until lightly toasted on the second side, another 1 to 2 minutes. Go longer if you want crispier rice, but the trifecta of crispy-chewy-soft tastes wonderful.

3.            While the rice is cooking, stir together the gochugaru, maple syrup, rice vinegar and 1 teaspoon salt in a small bowl. When the rice is done, divide it evenly among the plates. In the now empty pan, add the gochugaru mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces significantly, 15 seconds to 1 minute. It should look pretty sticky. Turn off the heat and add the cold butter, stirring with a wooden spoon or tongs until fully melted and incorporated into the gochugaru mixture. Pour this glaze over the salmon and serve with cucumbers or pickles if you’d like.

 

Tip

 

You can find gochugaru, or red-pepper powder, at Korean or Asian supermarkets and at most grocery stores, as well as online. It sometimes comes in larger bags, which is not a problem because it freezes beautifully and tastes great dusted over just about anything.

 

 

Rishia Zimmern’s Chicken With Shallots

This is a go to dish. We really like Rishia Zimmern’s Chicken With Shallots. It is best when Cherry Tomatoes are at their best. It absolutely calls for a good hot crispy French Bread to dip in the sauce! We highly recommend it! You can find the recipe on our blog of: April 2, 2014. Click the date to get the recipe.

Asparagus Pasta

Once again we made Asparagus Pasta. It is an absolute spring favorite for us. We will make it many times till Asparagus season ends. You can get the recipe on our blog of April 17, 2007. Click the date to get the recipe. Add the to the list of dishes that could make me a vegetarian. It is an excellent and easy to make Pasta.

We started with a Necterine Salad with Toasted Almonds dressed with Olive Oil and Balsamic Vinegar.

Stir Fried Green Beans with Pork

 

Stir Fried Green Beans with Pork is another go to dinner for us. It is easy and delicious. We have made it many times. You can find the recipe on our blog of: November 9, 2018. Click the date to get the recipe. If you haven't made it you should give it a try.

Roast Cod with Black Bean Sauce

We are trying to eat more fish. Roast Cod with Black Bean Sauce was an excellent recipe with a Chinese twist. I like Cod, it is a very flaky fish. It is very bland and takes a spicy interesting sauce. You can get the recipe on our blog of: December 21, 2020. Click the date to get the recipe. We started with a Date Salad with Parmesan Cheese. 

Grilled Steak Salad with Chile and Brown Sugar

 

We had left over Steak. Grilled Steak Salad with Chile and Brown Sugar was a perfect summer dish, making best of use of the Steak and summer Greens.

Grilled Steak Salad with Chile and Brown Sugar

New York Times

 

In this summery beef salad, pieces of grilled, marinated flank steak and charred red onions are tossed with a mound of spicy greens, avocado and a tangy lime-spiked dressing. Keep the flank steak on the rare side — this lean cut is best when still very juicy — then slice it thinly against the grain for the most tender meat.

 

Ingredients

 

2        garlic cloves, finely grated or minced

1        tablespoon dark brown sugar

1        teaspoon kosher salt, plus more as needed

1        teaspoon ancho chile powder

1        teaspoon dried oregano, crumbled between fingers

¼       teaspoon toasted sesame oil

¼       teaspoon ground cumin

1-½   pounds flank steak

1        large red onion, sliced into 1/2-inch-thick rounds

1        tablespoon fresh lime juice

3        tablespoons extra-virgin olive oil

1        avocado, peeled, seeded and diced

5        ounces spicy greens, such as arugula, watercress, baby kale, tatsoi or a mix of greens (about 5 cups)

4        radishes, thinly sliced

1        scallion, thinly sliced

 

Preparation

 

1.     In a large bowl, whisk together half of the grated garlic (reserve the other half for the dressing), sugar, salt, chile powder, oregano, sesame oil and cumin. Add steak and thoroughly coat it with marinade; marinate for at least 1 hour and up to overnight.

2.    Heat the grill to medium-high, or heat the broiler. Grill or broil steak and onion slices, about 2 to 4 minutes per side for medium-rare. If onions aren’t charred, give them another minute or two while the steak rests.

3.    Transfer steak to a plate and let it rest for 5 minutes, then slice thinly against the grain (save the juices). Chop onions into bite-sized pieces.

4.            Meanwhile, in a medium bowl, whisk together lime juice, remaining garlic, a large pinch of salt, and oil. Drizzle a little of the juice from the rested steak into dressing.

5.            Sprinkle avocado with salt. In a large bowl, toss spicy greens, radishes and scallions with just enough dressing to coat it. Gently mix in avocado. Transfer to serving plates and top with the steak and onions.

 

Zucchini Pasta

Zucchini Pasta is a favorite of ours. It is another dish that makes me believe I could become a vegetarian. The key to the dish is too buy more Zucchinis than you think you need. They really shrink when sautéed. Brown them real well. It also helps if you have a Cuisinart to automate the slicing of the Zucchini into this slices. I love this dish. 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.

Orecchiette Carbonara with English Peas and Pea Shoots

Fresh Peas are in Season. We always make Orecchiette Carbonara with English Peas and Pea Shoots, this is a keeper of a recipe. It is just wonderful. You can get the recipe on our blog of April 28, 2009. Click the date to get the recipe. We highly recommend it!

Pork Fried Rice

Pork Fried Rice is another go to dish for us. When we have left over pork we always make it. You can get the recipe on our blog of: April 4, 2013. Click the date to get the recipe. What more can I say about Cherries when they come into season. So good!

Skillet Chicken with Black Beans, Rice and Chiles

We made Skillet Chicken with Black Beans, Rice and Chiles. Any recipe that creates Crispy Chicken Skin and as a bonus is a one skillet meal has to be a winner. This one was.

Skillet Chicken with Black Beans, Rice and Chiles

New York Times

 

Adapted from Diana Henry’s “From the Oven to the Table: Simple Dishes That Look After Themselves,” this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.

 

Ingredients

 

8       bone-in, skin-on chicken thighs

Flaky sea salt and black pepper

2       tablespoons extra-virgin olive oil or peanut oil

1       large yellow or white onion, chopped

2       green or red bell peppers, halved, seeded and sliced

2-½  cups chicken stock

2       red Fresno chiles or jalapeños, halved, seeded and chopped

1       (3-inch) cinnamon stick, broken in half

3       garlic cloves, finely grated

1       teaspoon ground cumin

1       (15-ounce) can black beans, rinsed

⅓      pound cherry tomatoes, halved

1       cup basmati rice, rinsed in a sieve until the water runs clear

3       tablespoons chopped cilantro leaves

Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving

 

 

Preparation

 

1.            Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.

2.            In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.

3.            Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).

 

Romain Ceasar Gratin

 We made a recipe for Romain Caesar Gratin. We didn't like it. Not publishing the recipe. Sometimes the magic works, sometimes it doesn't. This was one of them!

Spiced Salmon with Sugar Snap Peas

 

With fresh Snap Peas in season and Wild Salmon available it was the perfect season to make this dish. 

Spiced Salmon with Sugar Snap Peas and Red Onion

New York Times

 

Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.

 

Ingredients

 

4       tablespoons extra-virgin olive oil

2       garlic cloves, finely grated or minced

1       teaspoon baharat spice blend , or use another warm and earthy spice blend, such as garam masala

4       (6- to 8-ounce) salmon fillets

Kosher salt and black pepper

2       medium red onions

1       pound sugar snap peas (4 cups)

 Lime wedges

½      cup chopped fresh cilantro or mint leaves and tender stems

 

Preparation

 

1.            Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.

2.            Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.

3.            In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there’s skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don’t sear the other side; the salmon will finish cooking in the oven.)

4.            Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.

5.            Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.

 

Turmeric-Black Pepper Chicken with Asparagus

We made Turmeric-Black Pepper Chicken with Asparagus, a Chinese inspired dish from The New York Times. It wasn't all that special. Doubt we will make it again. But give it a try if you want. 

Turmeric-Black Pepper Chicken with Asparagus

New York Times

 

In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric’s delightfully earthy qualities. Thinly sliced asparagus doesn’t need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.

 

Ingredients

 

3       tablespoons honey

¾      teaspoon black pepper, plus more to taste

Kosher salt

2       tablespoons all-purpose flour

1-½  teaspoons ground turmeric

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

1       tablespoon coconut or canola oil

12     ounces asparagus, trimmed and thinly sliced on an angle

1       teaspoon unseasoned rice vinegar or soy sauce

1       lime, cut into wedges (optional)

 

Preparation

 

1.            In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.

2.            In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

3.            In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

4.            Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

5.            Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

 

 

 

Steak!

Black Hogg, a local restaurant, is selling meal kits. We couldn't resist this one: ChiSpacca inspired pepper steak - king natural farms ribeye steaks. ChiSpacca is one of our go to restaurants for meat! We served the steaks over Arugula drizzled with Balsamic Vinegar. With the Steaks we served Smash Roasted Marble Potatoes. This is a favorite way for us to roast Potatoes. You can get the recipe on our blog of: April 26, 2017. Click the date to get the recipe.

Korean BBQ

Black Hogg, a nearby restaurant is closed but each week they offer 2 meat or fish dishes to cook at home. They are always Korean Style, with great sauces included. We have used them many times during the pandemic. This recipe for Wagyu was wonderful. Since Asparagus is in season we made a delicious recipe again for Stir-Fried Spicy Asparagus. You can find the recipe on our blog of May 19, 2018. Click the date to get the recipe.

Fennel Rubbed Pork Chops

 

I love Pork Chops! This recipe for Fennel Rubbed Pork Chops is a keeper. It reminds me of the Tomahawk Pork Chops at ChiSpacca. You can find the recipe on our blog of: January 12, 2021. Click the date to get the recipe. With the Pork Chop we served Roast Potato Salad with Rosemary and Garlic. This is a delicious way to prepare potatoes.

The Rosemary and Garlic obviously enhance the flavors and make the potatoes shine! We have repeatedly make this recipe. Highly recommend it. The recipe can be found on our blog of: June 2, 2012. Click the date to get this recipe.

Porchetta Pork Chops

We grilled Pork Chops that were seasoned in Porchetta style. They were the weekly special from Black Hogg. They really prepare interesting and tasty meal kits. The Pork Chops were delicious.

Asparagus 2 ways

Spring gives us fresh Asparagus. We make it repeatedly. Here are two versions.

1. Asparagus with Brown Butter and Toasted Hazelnuts.

2. Steamed then Broiled Asparagus with Parmesan Cheese

Don't forget the recipes for Asparagus Pasta! Get the recipe on our blog of: April 17, 2007. Click the date to get the recipe.

Fava Bean Pasta

Another recipe not to be missed is Fava Bean Pasta. We make it several times every year. The Favas are best when they are young and not overly starchy. They need to be double peeled. It is enhanced by using great Bacon. This is keeper! If you have never made it you should! You can find the recipe on our blog of: April 30, 2008. Click the date to get the recipe.