Turmeric Grilled Chicken

Turmeric Grilled Chicken

Kai Yang Khamin

Yields: 4 servings

• 1 teaspoon white peppercorns or ground white pepper
• 1 teaspoon coriander seeds or ground coriander
• 1 packed tablespoon light or dark brown sugar
• 1 1/2 teaspoons ground turmeric
• 5 large cloves garlic, roughly chopped
• 3 tablespoons roughly chopped cilantro stems
• 1 1/2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 1/3 to 1 1/2 pounds (600 to 675g) boneless chicken thighs (with or without skin)
• 1 lime, quartered (optional)

Method

1. Grind the peppercorns and coriander seeds in a small food processor to a coarse texture. Add the sugar to grind it a little finer. Visible bits remaining are okay. Add the turmeric, garlic, cilantro, fish sauce, and oyster sauce. Process into a relatively smooth marinade.
2. Transfer to a bowl. Add the chicken and use your fingers to rub the marinade into the chicken, getting some under the skin if you kept it on the chicken. Cover and refrigerate for 1 to 2 hours.
3. About 30 minutes before heating, remove the chicken from the fridge and let sit at room temperature to remove the chill.
4. Heat a gas grill to medium-high or light a charcoal fire, leaving one side free of coals. The grill is ready when you can hold your hand 6 inches (15 cm) over the grill for 4 to 5 seconds.
5. Cook the chicken for 12 to 15 minutes, turning frequently, until cooked through. Check for doneness by nicking with the tip of a knife. Transfer to a plate and serve with lime wedges.

Adapted from Simple Thai Food by Leela Punyaratabandhu.

Lentil Sausage Soup

Recipe courtesy of Ina Garten

SHOW:

Barefoot Contessa

EPISODE:

Tale of Two Soups

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Lentil Sausage Soup

Total Time:

2 hr

Prep:

15 min

Inactive:

15 min

Cook:

1 hr 30 min

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Yield:

4 quarts; 8 to 10 servings

Level:

Easy

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Total Time:

2 hr

Prep:

15 min

Inactive:

15 min

Cook:

1 hr 30 min

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Yield:

4 quarts; 8 to 10 servings

Level:

Easy

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Ingredients

• 1 pound French green lentils (recommended: du Puy)
• 1/4 cup olive oil, plus extra for serving
• 4 cups diced yellow onions (3 large)
• 4 cups chopped leeks, white and light green parts only (2 leeks)
• 1 tablespoon minced garlic (2 large cloves)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon ground cumin
• 3 cups medium diced celery (8 stalks)
• 3 cups medium diced carrots (4 to 6 carrots)
• 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
• 1/4 cup tomato paste
• 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
• 2 tablespoons dry red wine or red wine vinegar
• Freshly grated Parmesan, for serving
• Homemade Chicken Stock:
• 3 (5-pound) chickens
• 3 large onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 celery stalks with leaves, cut in thirds
• 4 parsnips, unpeeled and cut in 1/2, optional
• 20 sprigs fresh flat-leaf parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
Homemade Chicken Stock:Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
Yield: 6 quarts

2004, Barefoot in Paris, All Rights Reserved

Spicy Glass Noodles with Crispy Pork (Yum Woon Sen)

Spicy Glass Noodles with Crispy Pork (Yum Woon Sen)

Serves 4 to 6 as a side dish

1/2 pound ground pork
1 6-ounce package glass noodles (also called bean threads or saifun)
3 green onions, sliced into thin rounds
2 tablespoons roughly chopped cilantro
1 bird's eye chili, ribs and seeds removed, minced (substitute 1/4 teaspoon dried chili flakes)
2 tablespoons peanuts, roughly chopped
2 tablespoon soy sauce
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lime juice (from 1 lime)
Extra chopped peanuts for garnishing

Warm a teaspoon of canola oil in a skillet over medium-high heat. Add the pork and cook for 5 minutes, stirring frequently to break the pork into tiny crumbles. Cook for another 3 to 5 minutes, stirring less frequently, until the pork turns deeply golden and crispy. Set aside.

While the pork is cooking, set the noodles in a bowl and cover them with hot water to soak. Let them sit until softened, about 10 minutes or until the pork has finished cooking.

Bring a pot of water to a boil. Drop in the noodles and cook for 1 to 2 minutes, until the noodles are stretchy and tender. Drain and rinse under cool water. Use a pair of kitchen shears to cut the mass of noodles 3 or 4 times — this makes the long noodles easier to eat.

Combine the noodles, pork, green onions, cilantro, chili, and peanuts in a large bowl. Whisk together the soy sauce, fish sauce, sugar, and lime juice in a small bowl. Taste and add more of any of the ingredients to suit your tastes, then pour the sauce over the noodles. Use tongs or clean hands to lift the noodles, fold them over, and gradually work the ingredients into the noodles. Let stand at least 15 minutes before serving or refrigerate until serving. Garnish each dish with extra peanuts.

This dish is best on the day that it's made. For serving leftovers, make an extra batch of the sauce and add it to the noodles a few teaspoons a time, stirring the noodles until they loosen and become slippery again.