Brined, Spiced Chicken Breasts

 Brined, Spiced Chicken Breasts

CHICKEN & BRINING INGREDIENTS:

• 2-3 pounds boneless, skinless chicken breasts

• 8 cups water

• 3 tablespoons salt

• 2 garlic cloves, whole

• 1/2 tablespoon coconut aminos or homemade substitute

• 1 bay leaf

• 1 teaspoon whole coriander seeds

• 1 teaspoon whole cumin seeds

• 1 teaspoon whole black peppercorns

• 2-3 pounds boneless, skinless chicken breasts

BRINING DIRECTIONS:

1

Put water in a large ziplock bag and add the salt, garlic, coconut aminos, bay leaf, coriander seeds, cumin seeds, and peppercorns. Let the salt dissolve.

2

Add the chicken breasts to the bag. This will look gross; ignore it.

3

Put the bag in the fridge and forget about it for 2 hours.

4

Remove the bag from the fridge; ignore that it looks even grosser.

5

Rinse the chicken well. Think about something else as you do this so as not to notice that you’re holding raw chicken.

6

Place in a sieve to drain/dry while you move on to Secret #2.

Secret #2: Spice Blend

There are commercial blends out there, and there are certainly other things you can mix together, but this one is a crowd-pleaser. Promise! This makes enough for about 2-2.5 lbs. of chicken—tastes good on pork, too. (Also makes a nice sprinkle for sweet potatoes, butternut squash, and acorn squash.)

SPICE BLEND INGREDIENTS:

• 1 tablespoon ground cumin

• 1 tablespoon curry powder

• 1 tablespoon chili powder

• 1/2 tablespoon ground allspice

• 1/2 teaspoon ground cinnamon

• 1 teaspoon ground black pepper

SPICE BLEND DIRECTIONS:

1

Combine all ingredients in a small bowl and mix well with a fork. Preheat a gas grill on high heat, with the lid closed, about 10 minutes.

2

Coat the chicken pieces with the mixture; massage and pat it on lovingly. You want the pieces pretty densely coated.

3

Place the chicken smooth side down on the preheated grill, close the lid, and cook for 4 minutes. Flip the chicken, cook for an additional 3-4 minutes with the lid closed, until the chicken is browned and cooked through.

Note: If you roll the meat in the mixture, you need to throw away any remaining spice blend. Don’t re-use it on vegetables or think you can save it for later. It’s once and done when raw chicken is involved.

Secret #3: Moroccan Dipping Sauce

Kinda like salad dressing, this is also very good drizzled on raw cucumbers, tomatoes, avocado, and onions. It really makes the chicken sing. It’s also great way to get an extra dose of healthy fats.

MOROCCAN DIPPING SAUCE INGREDIENTS:

• 1/4 cup lemon juice

• 1 medium clove garlic, crushed

• 1/2 teaspoon ground cumin

• 1/4 teaspoon paprika (sweet, hot, or smoked)

• pinch cayenne pepper

• 1/4 teaspoon salt

• 1/3 cup extra-virgin olive oil

• 2 tablespoons minced cilantro or parsley

• salt & pepper to taste

MOROCCAN DIPPING SAUCE DIRECTIONS:

1

Whisk the lemon juice, garlic, cumin, paprika, cayenne, and salt & pepper together in a small bowl. Inhale and rejoice that you have a nose.

2

Gradually whisk in the oil, then stir in the fresh chopped herbs.

3

Serve at room temperature.

 

Nancy's Chopped Salad

Ingredients 

• FOR THE VINAIGRETTE
• 2 1/2 tablespoons red wine vinegar
  
• 2 tablespoons dried oregano
  
• Freshly squeezed juice from 1/2 lemon (1 tablespoon), or more to taste
  
• 2 medium cloves garlic, 1 smashed flat and 1 grated
  
• 1/2 teaspoon kosher salt, plus more to taste
  
• 1/4 teaspoon freshly ground black pepper, plus more to taste
  
• 1 1/2 cups extra-virgin olive oil
  

• FOR THE SALAD
• 1/2 small red onion, cut in half from top to bottom
  
• 1 head (22 ounces) iceberg lettuce
  
• 1 head (11 ounces) radicchio
  
• 1 pint small, sweet cherry tomatoes, such as Sun Golds or Sweet 100s, cut into quarters
  
• Kosher salt
  
• 1 1/2 cups no-salt-added chickpeas, drained
  
• 1/4 pound aged provolone, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips
  
• 1/4 pound Genoa salami, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips
  
• 5 pepperoncini (stems discarded), cut into thin slices (about 1/4 cup)
  
• Freshly squeezed juice from 1/2 lemon (1 tablespoon), or more to taste
  
• Dried oregano (preferably Sicilian oregano on the branch), for sprinkling

Directions

1. FOR THE VINAIGRETTE
2. Whisk together the vinegar, oregano, lemon juice, the smashed garlic and grated garlic and the salt and pepper in a medium bowl. Let the mixture rest for 5 minutes (to marinate the oregano). Add the oil in a slow, steady stream, whisking constantly to form an emulsified vinaigrette. Taste for seasoning, and add salt or lemon juice as needed. The yield is a generous 1 1/2 cups; you'll use up to 1/2 cup for this salad, and the remainder can be refrigerated for another use (up to 3 days).

1. FOR THE SALAD
2. Separate the layers of the onion and stack two or three layers on top of one another, then cut them lengthwise into 1/16-inch-wide strips. Repeat with the remaining onion layers. Place the onion in a small bowl of ice water to sit while you prepare the rest of the ingredients. Drain the onion and pat dry with paper towels before adding to the salad.
3. Cut the iceberg lettuce in half through the core. Remove and discard the outer leaves, and discard the core. Separate the lettuce leaves, stack two or three leaves on top of one another, then cut them lengthwise into 1/4-inch-wide strips. Repeat with the remaining leaves; thinly slice the radicchio in the same way. Cut the tomatoes in half, season them with salt to taste, and toss gently.
4. Combine the lettuce, radicchio, tomatoes, chickpeas, provolone, salami, peperoncini and onion in a large, wide bowl. Season with salt to taste, and toss to thoroughly combine. Drizzle 6 tablespoons of the vinaigrette over the salad, then sprinkle with the lemon juice; toss gently to coat the salad evenly. Taste, and add the remaining 2 tablespoons of the vinaigrette, plus salt and/or lemon juice as needed.
5. Transfer the salad to a large platter or divide it among individual plates, piling it like a mountain. Sprinkle the dried oregano leaves on top and serve.

 

Spicy Korean-Style Gochujang Meatballs

• PREP TIME20 minutes
• COOK TIME15 minutes
• MAKES20 meatballs

Ingredients 

• Meatballs
• 3 green onions, very thinly sliced
  
• 2 garlic cloves, minced
  
• 1 egg, lightly beaten
  
• 1 pound ground beef
  
• 1/2 cup panko breadcrumbs
  
• 2 tablespoons gochujang (Korean chili paste)
  
• 1 tablespoon minced fresh ginger
  
• 1 teaspoon kosher salt
  
• 1/2 teaspoon ground white pepper
  
• 2 tablespoons canola oil, for pan-frying
  

• Glaze
• 1/3 cup apricot preserves
  
• 2 tablespoons gochujang (Korean chili paste)
  
• 1 1/2 tablespoons rice vinegar
  
• 1 tablespoon soy sauce
  
• Garnishes: sliced green onion and toasted sesame seeds

Directions

1. Preheat oven to 350° F. In large bowl, combine all meatball ingredients except oil. The key to good meatballs is not to over mix them. Just gently combine the ingredients until everything is evenly distributed. Form the mixture into golf-ball sized meatballs.
2. Heat oil in large skillet over medium-high heat. In batches (don't crowd the pan!), brown the meatballs on all sides. Transfer meatballs to rimmed baking pan and transfer to oven. Bake 10 minutes or until internal temperature reaches 160° F.
3. Meanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened.
4. To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds.

 

THAI STIR-FRIED CHICKEN WITH CASHEWS

Don't discard the marinade after draining the chicken. It's mixed with ¼ cup water and becomes a sauce that lightly coats the chicken and vegetables

INGREDIENTS

• 5

  MEDIUM GARLIC CLOVES, FINELY GRATED

• 3

  TABLESPOONS FISH SAUCE

• 2

  TABLESPOONS SOY SAUCE

• 2

  TEASPOONS WHITE SUGAR

• 2

  TEASPOONS CORNSTARCH

• ½

  TEASPOON RED PEPPER FLAKES

• GROUND WHITE PEPPER

• 2

  POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT INTO 1-INCH PIECES

• 2

  TABLESPOONS PEANUT OIL

• 1

  SMALL RED BELL PEPPER, STEMMED, SEEDED AND SLICED INTO THIN STRIPS

• 1

  BUNCH SCALLIONS, CUT INTO 1-INCH LENGTHS

• ½

  CUP ROASTED CASHEWS

DIRECTIONS

1. 01
   In a medium bowl, whisk together the garlic, fish sauce, soy sauce, sugar, cornstarch, pepper flakes and ¾ teaspoon white pepper. Stir in the chicken, then marinate at room temperature for 15 minutes.
   SEE DEMO

   

2. 02
   Drain the chicken in a fine mesh strainer set over a medium bowl, pressing the chicken to remove excess marinade. Stir ¼ cup water into the marinade and set aside.
   SEE DEMO

   

3. 03
   In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chicken in an even layer, then cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in the bell pepper, scallions and cashews. Stir the marinade mixture to recombine, add to the pan and bring to a simmer, scraping up any browned bits. Cook, stirring often, until the liquid thickens and clings to the chicken, about 2 minutes. Taste and season with white pepper.

Potato Salad with Bacon and Dill

 Potato Salad with Bacon and Dill

I make this salad on repeat all summer long. Sweet and tangy, herby and bright, it’s my favorite part of any cookout spread. If you omit the bacon, add an extra 3 tablespoons of olive oil to the dressing. (This recipe first appeared in my book How to Celebrate Everything.) Serves 6-8

3 pounds unpeeled small firm potatoes (red, white, Yukon Gold), quartered
5 slices bacon (optional)
⅓ cup white wine vinegar
1 heaping tablespoon whole-grain mustard
1 tablespoon sugar
kosher salt and freshly ground pepper
⅓ cup good-quality olive oil
2 tablespoons chopped fresh dill
1 bunch of scallions, white and light green parts only, chopped (about ¼ cup)

Add the potatoes to a large pot, cover with water, and generously salt the water. Bring to a boil and boil gently, until a knife slides through the potatoes easily, about 15 minutes.

While the potatoes are boiling, fry the bacon in a skillet until cooked. Drain on paper towels, reserving 2 tablespoons of the bacon grease. Crumble the bacon. Add the grease to a large bowl and let cool slightly. Whisk in the vinegar, mustard, sugar, salt and pepper, and olive oil. 

When the potatoes have finished cooking, drain, then immediately toss them in the dressing in the large bowl to allow them to absorb the dressing. Reserve a handful of the the bacon crumbles, dill, and scallions, then toss the rest with the potatoes to combine. Garnish with reserved goodies and another drizzle of olive oil if you’re feeling it.