Pinchos Morunos: Spanish Spice-Crusted Pork Tenderloin Bites

Pinchos Morunos: Spanish Spice-Crusted Pork Tenderloin Bites

Yield: Serves 6

• 1 T ground coriander
• 1 T ground cumin
• 1 T smoked paprika
• 2 tsp coarse salt
• 2 tsp freshly ground black pepper
• 2 one-pound pork tenderloin, trimmed and cut into 1 1/2-inch pieces
• 2 T lemon juice, plus lemon wedges for serving
• 2 T honey
• 3 large garlic cloves, finely grated
• 2-3 T extra-virgin olive oil, divided
• 1-2 T chopped fresh oregano

1. In a medium bowl, combine the coriander, cumin, paprika, salt and pepper.
2. Add the pork and toss to coat evenly, massaging the spices into the meat until no dry rub remains.
3. Let the meat sit at room temperature for at least 30 minutes and up to 1 hour.
4. Meanwhile, in another small bowl, combine the lemon juice, honey, and garlic. Set aside.
5. In a large skillet (I used a 14-inch skillet) over medium-high, heat 2 T of the oil until just smoking. Add the meat in a single layer and cook without moving until deeply browned on one side, about 3 minutes.
6. Using tongs, flip the pork and cook, turning occasionally, until cooked through and browned all over, another 2 to 3 minutes, or until the internal temperature is 140 degrees.
7. Off the heat, pour the lemon juice-garlic mixture over the meat and toss to evenly coat, then transfer to a serving dish. (I tossed the sauce with the meat in my serving dish.)
8. Sprinkle the oregano over the pork and drizzle with the remaining 1 T of oil, if desired. (I omitted the additional oil.)
9. Serve with lemon wedges.

Liu Shaokun's Spicy Buckwheat Noodles with Chicken

YIELD

4 lunch main-course or side-dish servings

INGREDIENTS

1. • 3 cups chicken broth or water (24 fl oz)
   • 1 lb skinless boneless chicken breast halves (2)
   • 1/2 lb dried buckwheat noodles such as soba noodles
   • 1 tablespoon peanut oil
   • 3 tablespoons Chinese black vinegar
   • 1 tablespoon light soy sauce
   • 1 tablespoon dark soy sauce
   • 1 tablespoon chile oil containing sesame oil (such as Chiu Chow Chili Oil from Lee Kum Kee) plus some of sediment from jar
   • 2 garlic cloves, minced
   • 1/2 teaspoon sugar
   • 1/8 teaspoon salt
   • 3 scallions (green parts only), thinly sliced
   • 2 tablespoons soy nuts (roasted salted soybeans)

PREPARATION

1. 1. Bring broth to a simmer in a 3-quart saucepan, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool at least 10 minutes, reserving broth for another use.
   2. While chicken is poaching, bring 4 quarts salted cold water to a boil in a 5- to 6-quart saucepan over moderately high heat. Stir in noodles, then 1/2 cup cold water. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, stirring, then repeat once more, or until noodles are just tender but still firm and chewy throughout.
   3. Drain noodles in a colander and rinse well under cold water to cool, then drain well. Toss noodles with peanut oil in a large bowl.
   4. Stir together vinegar, soy sauces, chile oil with sediment, garlic, sugar, and salt in another bowl until sugar is dissolved, then add to noodles and toss until coated.
   5. Shred chicken with your fingers into 1/4-inch-wide strips and add to noodles, tossing to combine. Sprinkle with scallions and soy nuts.
   6. From Epicurious

Bacon and Cheddar Toasts

YIELD

Makes 56 hors d'oeuvres

ACTIVE TIME

25 minutes

TOTAL TIME

1 hour

INGREDIENTS

1. • 1/2 lb extra-sharp white Cheddar, coarsely grated (2 cups)
   • 1/2 lb cold sliced lean bacon, finely chopped
   • 1 small onion, finely chopped (1/3 cup)
   • 1 1/2 tablespoons drained bottled horseradish
   • 1/2 teaspoon salt
   • 1/4 teaspoon black pepper
   • 14 very thin slices firm white sandwich bread

PREPARATION

1. 1. Put oven rack in middle position and preheat oven to 375°F.
   2. Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well.
   3. Spread about 1 1/2 tablespoons mixture evenly to edges of each slice of bread with a small offset spatula or butter knife. Arrange slices in 1 layer on a large baking sheet and freeze, covered with wax paper, until firm, about 15 minutes.
   4. Trim crusts off bread and reserve for another use (see cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes.

Cooks' Note

• Reserved crusts (with some of topping still on them) can be baked at 375°F until lightly browned, about 10 minutes, then cooled. Break up crusts and sprinkle over salads.
• Toasts can be prepared and cut 2 weeks ahead and frozen, layered between sheets of wax paper in an airtight container. Thaw before baking.

 From Epicurious

Parmesan Chicken

Parmesan Chicken (Barefoot Contessa)

• 6 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 extra-large eggs
• 1-1/4 cups seasoned dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• Unsalted butter
• Good olive oil
• Salad greens for 6, washed and spun dry
• Lemon Vinaigrette (see recipe)

Pound the chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette (Makes 3/4 Cup)

• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Kung Pao Chicken

Kung Pao Chicken

SERVES4

PREP TIME:30 minutes

COOKING TIME:20 minutes

INGREDIENTS

For the chicken and sauce:

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1/4 cup tamari or soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon cornstarch
• 1 1/2 teaspoons toasted sesame oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground white or black pepper
• 1 tablespoon Chinese black or rice vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon sambal oelek or chile-garlic paste

For the stir-fry:

• 3 tablespoons vegetable oil, divided
• 2 medium bell peppers, large dice
• 2 medium celery stalks, thinly sliced on a slight diagonal
• Kosher salt
• 2 cloves garlic, minced
• 1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
• 1/2 cup roasted peanuts
• 2 medium scallions, thinly sliced (optional)
• Steamed rice, for serving (optional)

EQUIPMENT

• Measuring cups and spoons
• Whisk
• Flat-bottomed wok or large frying pan
• Cutting board
• Knife
• Mixing bowls
• Metal spatula

INSTRUCTIONS

1. Marinate the chicken. Place the chicken in a medium bowl. Place the tamari or soy sauce, wine or sherry, cornstarch, sesame oil, salt, and pepper in a small bowl and whisk until the cornstarch is dissolved. Drizzle 2 tablespoons of the mixture over the chicken and toss to combine; set the chicken aside.
2. Make the sauce. Add the vinegar, sugar, and sambal to the remaining marinade and whisk until the sugar is dissolved; set this sauce aside.
3. Stir-fry the vegetables and aromatics. Heat a flat-bottomed wok or large frying pan over medium-high heat until very hot (a flick of water should sizzle and evaporate right away), about 2 minutes. Drizzle in 1 tablespoon of the oil, add the bell peppers and celery, and season with salt. Stir-fry with a metal spatula until crisp-tender and browned in spots, about 4 minutes. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Transfer to a plate.
4. Stir-fry the chicken. Drizzle the remaining 2 tablespoons oil into the pan. Add the chicken and spread into an even layer. Let cook undisturbed until golden-brown and seared on the bottom, 3 to 4 minutes. Stir-fry until just cooked through, 2 to 3 minutes more.
5. Return the vegetables to the pan and stir-fry with the sauce. Add the reserved vegetables and peanuts to the pan. Rewhisk the reserved sauce to dissolve the cornstarch. Pour into the pan and stir-fry until the sauce thickens, is glossy, and evenly coats everything in the pan, about 1 minute more. Sprinkle with the scallions if using and serve immediately with rice.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Easy Chicken Tikka Masala

Easy Chicken Tikka Masala

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 1 cup basmati rice
• 1 1/2 tablespoons canola oil
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1/2 medium sweet onion, diced
• 3 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground turmeric
• 1 (15-ounce) can tomato sauce
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh cilantro leaves

Directions:

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
3. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
4. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
5. Stir in heavy cream until heated through, about 1 minute.
6. Serve immediately with rice, garnished with cilantro, if desired.

Creamy Tortellini Soup

Creamy Tortellini Soup

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 medium sweet onion, diced
• 2 teaspoons Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour
• 4 cups chicken stock
• 1 (8-ounce) can tomato sauce
• 1 (9-ounce) package refrigerated three cheese tortellini
• 1/2 bunch kale, stems removed and leaves chopped
• 1/3 cup heavy cream
• 3 tablespoons chopped fresh basil

Directions:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
2. Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
3. Whisk in flour until lightly browned, about 1 minute.
4. Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
5. Stir in tortellini; cover and cook until tender, about 5-7 minutes.
6. Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.
7. Serve immediately.

VIJ’S FAMILY’S CHICKEN CURRY

Ingredients

1/4 cup canola oil (original calls for 1/2 cup—I also like using ghee)

1 large onion, finely chopped

1 cinnamon stick

4-5 garlic cloves, crushed

2 Tbsp grated fresh ginger

2 large chopped tomatoes (or a similar quantity of diced canned tomatoes)

1 tsp salt, plus more to taste

1/2 tsp ground black pepper

1 Tbsp ground cumin

1 Tbsp ground coriander

1 Tbsp garam masala

1 tsp turmeric

1/2 tsp cayenne (or to taste)

2-3 lbs chicken thighs, with skin and bone

1 cup sour cream (not low fat)

1/2 cup chopped cilantro (including stems)

Directions

Set a large, heavy skillet or braising dish over medium-high heat and add the oil; heat for a minute or two before adding the onions and cinnamon stick; sauté for about 4 minutes. Add the garlic, ginger, tomatoes, salt, pepper, cumin, coriander, garam masala, turmeric and cayenne. Cook the masala for 5 minutes, or until the oil separates from the masala. (I like adding a bunch of chopped cilantro stems here too.)

Remove and discard the chicken skin and add the bone-in thighs to the masala. Stir to coat them well and cook for 10 minutes, until the chicken looks cooked on the outside. Add the sour cream and a cup of water and bring to a simmer, stirring well. Reduce the heat to medium, cover and cook for 15 minutes, stirring once or twice, until the chicken is cooked through. Remove the cinnamon stick and set aside to cool slightly.

When the chicken is cool enough to handle, peel the meat off the bones, discard the bones and stir the chicken back into the curry. Refrigerate or reheat right away, stirring in the cilantro just before serving. Serves 6.