Modern Beef Stew

Courtesy of Cook’s Illustrated

Serves 6-8

1(4-lb) boneless beef chuck-eye roast, trimmed and cut into 1 1/2- to 2-inch pieces, scraps reserved

Salt and pepper

6 oz salt pork, cut into ¼-inch pieces

3 tbsp unsalted butter

1 lb cremini mushrooms, trimmed, halved if medium or quartered if large

1½ cups frozen pearl onions, thawed

1 tbsp sugar

1/3 cup all-purpose flour

4 cups beef broth

1 (750-ml) bottle red Burgundy or Pinot Noir

5 tsp unflavored gelatin

1 tbsp tomato paste

1 tsp anchovy paste

2 onions, chopped coarse

2 carrots, peeled and cut into 2-inch lengths

1 garlic head, cloves separated, unpeeled, and crushed

2 bay leaves

½ tsp black peppercorns

½ oz dried porcini mushrooms, rinsed

10 sprigs fresh parsley, plus 3 tablespoons minced

6 sprigs fresh thyme

Toss beef and 1½ teaspoons salt together in bowl and let stand at room temperature for 30 minutes.

Adjust oven racks to lower-middle and lowest positions and heat oven to 500 degrees. Place salt pork, beef scraps, and 2 tablespoons butter in large roasting pan. Roast on lower-middle rack until well browned and fat has rendered, 15 to 20 minutes.

While salt pork and beef scraps roast, toss cremini mushrooms, pearl onions, remaining 1 tablespoon butter, and sugar together on rimmed baking sheet. Roast on lowest rack, stirring occasionally, until moisture released by mushrooms evaporates and vegetables are lightly glazed, 15 to 20 minutes. Transfer vegetables to large bowl, cover, and refrigerate.

Remove roasting pan from oven and reduce temperature to 325 degrees. Sprinkle flour over rendered fat and whisk until no dry flour remains. Whisk in broth, 2 cups wine, gelatin, tomato paste, and anchovy paste until combined. Add onions, carrots, garlic, bay leaves, peppercorns, porcini mushrooms, parsley sprigs, and thyme to pan. Arrange beef in single layer on top of vegetables. Add water as needed to come three-quarters up side of beef (beef should not be submerged). Return roasting pan to oven and cook until meat is tender, 3 to 3 1/2 hours, stirring after 90 minutes and adding water to keep meat at least half-submerged.

By this point, your entire family will be hovering in the kitchen, or in my family’s case, attempting to lick the oven door.

Using slotted spoon, transfer beef to bowl with cremini mushrooms and pearl onions; cover and set aside. Strain braising liquid through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. Stir in remaining wine and let cooking liquid settle, 10 minutes. Using wide shallow spoon, skim fat off surface and discard.

Transfer liquid to Dutch oven and bring mixture to boil over medium-high heat. Simmer briskly, stirring occasionally, until sauce is thickened to consistency of heavy cream, 15 to 20 minutes. Reduce heat to medium-low, stir in beef and mushroom-onion garnish, cover, and cook until just heated through, 5 to 8 minutes. Season with salt and pepper to taste. Stir in minced parsley and serve. (Stew can be made up to 3 days in advance.)

Serve over buttered egg noodles or mashed potatoes. Dive in!

Lemony Chicken Burgers

Adapted from Suzanne Somers’ Eat, Cheat, and Melt the Fat Away

Serves 4 (6 if you serve them on a roll)        

1 pound ground chicken

½ large onion, finely chopped

4 cloves garlic, minced

1 egg, beaten

1 tbsp grated lemon zest

2 tbsp lemon juice

3 tbsp chopped fresh parsley

2 tbsp olive oil

1 tsp ground caraway seed (optional – you can substitute dill, ground cumin seed or fennel seed)

1¾ tsp salt

½ tsp black pepper

Peanut oil for frying

Lemon wedges, for garnish

Mix all the ingredients except peanut oil and lemon wedges in a bowl. Form the chicken mixture into 6 patties.

Heat peanut oil in a large skillet over medium heat. Fry the patties for 5-6 minutes on each side, until crispy and golden brown. (Drain on a paper towel if desired.) Serve with lemon wedges.

Stir-Fried Beef with Tangerines, Green Beans, and Chiles

Courtesy of Tyler Florence’s Real Kitchen

Serves 6

Marinade

1 egg white

½ tsp sesame oil

1 tsp Chinese five spice powder

1 tbsp cornstarch

Sea salt and ground white pepper

1 lb boneless beef top round, sliced paper-thin against the grain

3 cups peanut oil

1 tangerine, unpeeled, sliced in paper-thin circles

2 tbsp cornstarch

1-inch piece fresh ginger, minced

4 garlic cloves, minced

2 green onions, minced

4 dried red chiles

¾ lb green beans, halved on the bias

¼ cup Chicken Stock

2 tbsp low-sodium soy sauce

1 tbsp Chinese black vinegar or balsamic

1 tbsp sugar

2 tbsp toasted sesame seeds, for garnish

In a mixing bowl, whisk together the egg white, sesame oil, five spice powder, and cornstarch; season with salt and pepper. Add the beef, toss to coat in the marinade, and stick it in the refrigerator for 30 minutes. In the meantime …

Pour the peanut oil into a wok (or large sauté pan) and place over high heat. Heat the oil to 350°; this will take about 15 minutes. Toss the tangerine slices with 1 tablespoon of the cornstarch. When the oil is smoking hot, quickly fry the tangerine slices for about 4 minutes. Frying the tangerine first removes the bitterness from the skin and the slices become crispy so you can eat them whole. Carefully remove the tangerine slices with a strainer to drain on a paper-towel-lined platter; their shape should remain intact.

Bring the oil back up to the smoking point and add half of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes and then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but ¼ cup of the hot oil into a heat-proof container. Stir-fry the ginger, garlic, green onions, and chiles in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Mix the chicken stock with the remaining tablespoon of cornstarch and add it to the wok. Add the soy sauce, vinegar, and sugar. Simmer until the sauce is thick and the beans are tender, about 10 minutes. Return the beef and tangerines to the pan and coat. Scatter the sesame seeds on top. Serve with steamed rice.

Chicken and Spinach Casserole

Adapted from Martha Stewart Living

Serves 6

2 cups torn bread

2 tbsp extra-virgin olive oil

Coarse salt and ground pepper

4 lbs packed flat-leaf spinach, washed

1 medium yellow onion, finely chopped

1 garlic clove, minced

¼ cup white wine

2 tbsp all-purpose flour

1½ cups half-and-half

½ tsp fresh lemon juice

2 cups shredded rotisserie chicken

Preheat oven to 450˚. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1½ teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.

Wipe pot clean and heat 1½ teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.

Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.

Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

Editor’s Note: Assemble and refrigerate this, uncooked, a day ahead. Add bread before baking.

Grilled Curried Salmon

Serves 6-8

½ salmon (1 side), cut into 6-8 pieces

2 tsp garlic powder

1 tsp pepper

2 tsp curry powder

1 tsp salt

1 tsp lemon zest, finely grated

1 small onion, cut in half and sliced thinly

3-4 medium tomatoes, seeded and chopped

Combine the garlic powder, pepper, curry powder, salt and lemon zest in a small bowl. Let sit for 5 minutes.

Take heavy-duty foil and fold it in half to create a square or rectangle (about 12 x 12 inches). Pat salmon dry on both sides and place in center of foil, skin side down. Sprinkle the seasoning mixture over the flesh and top with onions and tomatoes.

Fold the foil over fish to form a packet and seal tightly.

Have your helpful husband grill the packets, covered, over medium heat for 10-15 minutes (depending on the size of your fillets) until fish flakes easily with a fork. Then allow him to open the packets so if anyone’s fingers get steamed, they’re his. Unless you need a facial.

Serve with sticky rice and vegetables.

Slow-Cooker Bolognese

Courtesy of Cook’s Country

Serves 8 to 12

3 tbsp unsalted butter

½ small onion, chopped fine

1 small carrot, peeled and chopped fine

½ rib celery, chopped fine

3 cloves garlic, minced

3 tbsp tomato paste

3 lbs meatloaf mix, or 1½ pounds ground chuck and 1½ pounds ground pork

Salt and pepper

3 cups whole milk

3 cups dry white wine

2 (28-oz) cans whole tomatoes, ground in blender until smooth

1 tsp chopped fresh thyme leaves

Heat butter in Dutch oven over medium-high heat until foaming. Add onion, carrot, and celery and cook until softened but not colored, about 6 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute.

Add meat, 1 teaspoon salt, and ½ teaspoon pepper and cook, breaking up meat, until crumbled into tiny pieces and lightly browned, about 5 minutes.

Add milk, bring to vigorous simmer, and cook until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine, tomatoes, and thyme; cover and bring to boil. Transfer mixture to slow cooker, cover, set temperature to high, and bring to boil.

Once mixture comes to boil, remove lid and simmer until sauce is very thick, 7 to 8 hours. Season with salt and pepper. Serve.

Make Ahead: This recipe can be partially made the night before so that it’s ready to place in the slow cooker in the morning. Complete steps 1 and 2 and refrigerate the mixture in the Dutch oven. The next morning, bring the mixture back to a boil, transfer it to the slow cooker, and proceed as directed.

Spicy Grilled Jalapeño and Lime Shrimp Skewers

Courtesy of Cook’s Country

Serves 4

Marinade

1 jalapeño chile, seeded and chopped (or more if desired)

3 tbsp olive oil

1 tsp grated lime zest, plus 5 tbsp juice from 3 limes

6 garlic cloves, minced

½ tsp ground cumin

¼ tsp cayenne pepper

½ tsp salt

Shrimp

1½ lbs extra-large shrimp, peeled and deveined

½ tsp sugar

1 tbsp minced fresh cilantro

For the marinade: Process all ingredients in food processor until smooth. Reserve 2 tablespoons marinade; transfer remaining marinade to medium bowl.

For the shrimp: Pat shrimp dry with paper towels and butterfly. Add to bowl with marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour.

Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until coals are covered with fine gray ash. Meanwhile, thread marinated shrimp on skewers and sprinkle one side of shrimp with sugar.

Pour coals into pile on one side of grill. Set cooking grate in place, cover, and let heat for 5 minutes. Grill shrimp sugar side down over the hot part of the grill until lightly charred, 3 to 4 minutes. Flip skewers and move them to cool side of grill. Close lid and let rest until other side of shrimp is no longer translucent, 1 to 2 minutes. Using tongs, slide shrimp into medium bowl and toss with reserved marinade. Sprinkle with cilantro and serve.

Port-Braised Short Ribs

Courtesy of Cook’s Country

Serves 4 to 6

5 lbs beef short ribs (6 to 8 English-style ribs)

Salt and pepper

1 onion, chopped

1 carrot, peeled and chopped

1 celery rib, chopped

4 garlic cloves, minced

1 tbsp tomato paste

3 cups low-sodium beef broth

1½ cups ruby port

¼ cup balsamic vinegar

¼ cup Minute Tapioca

1 sprig fresh rosemary

Adjust oven rack to middle position and heat oven to 375˚. Season ribs with salt and pepper and arrange bone-side up in roasting pan. Cover tightly with aluminum foil and roast until fat has rendered and ribs are browned, 1½ to 2 hours. Transfer ribs to paper towel-lined plate. Reserve 2 tablespoons rendered beef fat and discard remaining drippings.

Reduce oven temperature to 300˚. Heat reserved fat in large Dutch oven over medium-high heat until shimmering. Cook onion, carrot, and celery until lightly browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Add broth, port, vinegar, tapioca, rosemary, and ribs to pot and bring to simmer.

Cover pot and transfer to oven. Cook until sauce is slightly thickened and ribs are completely tender, about 2 hours. Transfer ribs to serving platter. Strain and skim sauce. Serve, passing sauce at table.

Make Ahead: Ribs and sauce can be refrigerated separately for up to 3 days. When ready to serve, heat sauce and ribs together over medium heat until ribs are warmed through.

Thai Peanut Chicken with Bean Thread Noodles

Adapted from Skinny Slow Cooker

Serves 6

4 chicken breasts, boneless, skinless

1 can light coconut milk

1 tbsp fresh ground lemongrass

2 Thai chiles, minced

1 tbsp all-natural peanut butter

1 lime, zested and juiced

2 tbsp chopped peanuts

8-12 ounces dried bean thread noodles

In a medium bowl, whisk the peanut butter into the coconut milk until dissolved. Add to slow cooker and stir in the lemongrass, chiles, lime juice and zest. Place the chicken breasts in the slow cooker and cook on low for 4 hours. Using two forks, shred the chicken and stir in the peanuts.

Cook the bean thread noodles according to package directions right before serving. Spoon the chicken over the noodles and serve immediately.

Editor’s Note: If the package says to soften in very hot tap water, we recommend bringing water to a simmer on the stove top, removing from heat and then adding the noodles until softened. “Very hot tap water,” at least in our little kitchen, wasn’t enough to soften the threads sufficiently.

Drunken Steak

Courtesy of Cook’s Country

Serves 4 (or 8-12 as hors d’oeuvres)

1 cup light rum

½ cup soy sauce (use Tamari Sauce for gluten-free)

1 tbsp dark brown sugar

1 tbsp grated fresh ginger

1 garlic clove, minced

1 scallion, minced

1 flank steak (about 1½ pounds), scored on both sides at 1½-inch intervals

Whisk rum, soy sauce, sugar, ginger, and garlic in bowl until sugar dissolves. Transfer ¼ cup rum mixture to small bowl and stir in scallion; set aside. Place remaining marinade and steak in gallon-size zipper-lock bag. Press air out of bag, seal, and refrigerate for at least 1 hour or up to 4 hours.

Remove steak from bag, pat dry with paper towels, and discard marinade. Grill steak over hot fire until well browned and cooked to desired doneness, 4 to 7 minutes per side.

Transfer steak to cutting board, tent with foil, and let rest 5 minutes. Slice thinly on bias and against grain. Drizzle with reserved rum mixture. Serve.

Korean Braised Short Ribs

Courtesy of America’s Test Kitchen’s Slow Cooker Revolution

Serves 4

2.5 lbs bone-in English-style short ribs, meat and bones separated

1 pear, peeled, cored, and chopped coarsely

½ cup soy sauce

6 garlic cloves, minced

3 scallions, sliced thin

4 tsp minced or grated fresh ginger

1 tbsp rice vinegar

1 cup low-sodium chicken broth

3 tbsp instant tapioca

Salt and pepper

2 tbsp minced, fresh cilantro

Arrange beef bones in a dish and microwave until well-browned, 10-15 minutes. Transfer to slow cooker.

Process pear, soy sauce, garlic, scallions, ginger and vinegar in food processor until smooth, about 1 minute, then transfer to slow cooker. Stir in broth and tapioca.

Season short ribs with salt and pepper and nestle in slow cooker. Cover and cook until tender, 9-11 hours on low, or 5-7 hours on high.

Transfer short ribs to serving platter and tent loosely with foil. Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon. Remove bones and season sauce with salt/pepper to taste. Stir in cilantro. Spoon sauce over ribs and serve.

Mozzarella and Spinach Stuffed Chicken Meatloaf

Courtesy of Bakin’ and Eggs

Serves 6 to 8

1 pound ground chicken (We tested this with ground beef and it was delicious. Try it with classic meatloaf mix, turkey, chicken etc.)

1 cup marinara sauce, divided

½ cup fresh bread crumbs

1 teaspoon Italian seasoning

1 tablespoon fresh parsley, diced

½ large onion, finely diced

2 garlic cloves, smashed and minced

2 eggs, lightly beaten

¼ cup grated parmesan cheese

½ teaspoon fennel seed, crushed (optional)

1 (10 ounce) package frozen chopped spinach, thawed and drained (squeeze all the water out)

1½ cups shredded mozzarella cheese, divided

Preheat oven to 350˚. Line a 9-inch loaf pan with foil, shiny side down.

In a large bowl, combine chicken, ¼ cup marinara sauce, bread crumbs, herbs, fennel, garlic, onion, eggs and parmesan cheese and mix well.

Press half of chicken mixture into loaf pan, creating a one-inch indentation down the center. Leave one-inch thickness on all sides. Mix together spinach and 3/4 cup mozzarella cheese and spoon into the indentation. Cover with remaining chicken mixture and seal edges.

Top with remaining ¾ cup marinara sauce and ¾ cup cheese and bake for 50-60 minutes, or until internal temperature reaches 160˚. Let stand for 10 minutes and then lift out of loaf pan using foil edges. Slice and serve with additional marinara sauce, if desired.

Thai Shrimp-and-Coconut Soup with Lemongrass

Courtesy of Food & Wine

Serves 4

5 Thai chiles, seeded and chopped (see Editor’s Note)

4 stalks of fresh lemongrass, tender inner bulb only, finely chopped

4 garlic cloves, coarsely chopped

1/3 cup coarsely chopped peeled fresh ginger

1 large shallot, coarsely chopped

1 tbsp coconut oil or vegetable oil

3½ cups unsweetened coconut milk

¼ cup plus 2 tbsp dark brown sugar

¼ cup Asian fish sauce

¼ cup tamarind concentrate

6 fresh kaffir lime leaves (I can’t find these where I live – so I sprinkle some lime zest from the lime I’m already using over the top of the soup when I serve it. It’s pretty and tasty!)

3 tbsp fresh lime juice

Salt and freshly ground pepper

¾ pound medium shrimp, shelled and deveined

Cooked rice vermicelli (optional)

Editor’s Note: Ok here’s the deal. Don’t waste time chopping stuff that is going into a blender or food processor. Just give it a whack and toss it in.

What? Oh, you want to save more time? Ok – instead of whacking at garlic, lemongrass and ginger, pick thy up some of these gems from Gourmet Garden. They’re in the produce section of the grocery. You’re welcome.

In a blender [or food processor], combine the chiles, lemongrass, garlic, ginger, shallot and ¼ cup of water and puree until smooth.

In a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves and 1½ cups of water and bring to a gentle boil. Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 minutes.

Stir the lime juice into the soup and season with salt and pepper. Add the shrimp and simmer until slightly curled and just cooked through, about 1 minute. Ladle the soup into bowls, add the rice noodles, sprinkle with lime zest if using, and serve with copious amounts of napkins.

Michael Symon's Mom's Lasagna

Courtesy of TheChew

Serves 8

½ cup olive oil

1 onion, finely chopped

4 garlic cloves, minced

Kosher salt

1 pound pork neck bones*

1 pound veal

1 pound beef

1 pound spicy Italian sausage (loose or removed from the casing)

½ cup dry white wine

4 cups chopped peeled tomatoes (or 1 - 28 ounce can San Marzano tomatoes) with their juice

3 bay leaves

1 pound dried lasagna noodles

2 pounds whole-milk ricotta cheese

¼ cup chopped fresh flat leaf parsley leaves

¼ cup chopped fresh basil leaves

¼ cup fresh oregano leaves

2 large eggs

1 pound fresh mozzarella cheese (grated)

½ cup grated parmesan cheese

* If you can’t find pork neck bones, don’t panic. I used 3 turkey necks I had stored in the freezer and the results were still fantastic. Use your imagination.

In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, about 2 minutes. Add the neck bones and let them brown, about 5 minutes. Add the ground veal, beef and sausage, and season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.

Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.

In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.

Preheat the oven to 350˚.

Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.

Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.

Shrimp and Ginger Siu Mai Dumplings

Courtesy of Tyler Florence’s Real Kitchen

Yields 36 dumplings

1 pound shrimp, shelled and deveined

½ pound ground pork

1 green onion, finely chopped

3 garlic cloves, minced

1 (2-inch) piece fresh ginger, grated

2 egg whites

2 teaspoons cornstarch

½ lemon, juiced

1 tablespoon low-sodium soy sauce, plus some for dipping

1 tablespoon sesame oil

¼ teaspoon salt

¼ teaspoon ground black pepper

For the Wrappers:

1 (10-ounce) package round wonton wrappers

Canola oil, for brushing the steamer

Savoy cabbage, for lining the steamer, optional

Micro Arugula, for garnish

For the Dipping Sauce:

½ cup mirin or sake

3 tbsp low-sodium soy sauce

3 tbsp rice wine vinegar

1 shallot, cut in paper-thin circles

1-inch piece of ginger, grated

Special equipment: wok, bamboo steamer

To make the shrimp filling: Pulse all the ingredients in a food processor until partly smooth but not completely pureed. It should have a little texture. Season with salt and pepper.

To assemble dumplings: Hold a wonton wrapper in your hand. Dip a spoon in cold water and then drop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Gather the edges of the wrapper up around the filling and squeeze the sides slightly with your fingers. The sides will naturally pleat, leaving the filling slightly exposed. Tap the dumpling on the table so the bottom is flat and it stands upright. Repeat with the remaining wrappers and filling. (You can freeze the leftover filling for 2 or 3 weeks.)

Lightly oil the bottom of a 10-inch bamboo steamer and line it with the whole cabbage leaves. Stand the dumplings in the steamer in a single layer and don't let them touch. You should be able to get 12 siu mai in the steamer at a time. Bring 1 to 2 inches of water to a boil in a pot. Set the bamboo steamer over the pot, then cover it with the bamboo lid. Steam for 10 to 12 minutes or until the filling feels firm and is cooked through.

Meanwhile, warm all the dipping sauce ingredients together in a pot for a couple of minutes until heated through.

Serve in the steamer basket and garnish with micro arugula and dipping sauce.

Balsamic Roast Chicken

Adapted from Suzanne Somers’ Get Skinny on Fabulous Food

Serves 4 to 6

1 5- to 6-lb whole chicken (organic, hormone-free is best)

2 tbsp fresh rosemary, chopped

2 tsp sea salt

3 garlic cloves, chopped

1 tbsp freshly ground black pepper

2 red onions, chopped

1/4 cup balsamic vinegar

1/4 cup red table wine (the better the wine, the better the flavor)

Preheat the oven to 350˚.

To clean the chicken, remove any fatty pieces. Pull out the neck, giblets, and liver and reserve. Rinse the bird and pat dry.

Editor’s Note: A little tip I learned from Ruth Reichl – place the excess fat under the skin of the chicken over the breasts – the chicken will self-baste!

In a small dish, combine the rosemary, sea salt, garlic, and pepper. Rub this mixture all over the raw chicken inside and out. Let sit for at least 1 hour. You can do this step up to 24 hours in advance so the flavors take hold. Cover the chicken and place in the refrigerator.

Place the neck, giblets, and liver on the bottom of a roasting pan. Sprinkle the chopped red onions on top. Then place the whole chicken on top of the onions. Pour the balsamic vinegar and wine over the chicken.

Roast the chicken in the oven for approximately 2 hours (20 minutes per pound).

Carve the chicken and serve with the balsamic and onion mixture from the bottom of the pan.

Spicy Chicken Breasts

Courtesy of Essential Pépin
Serves 4

½ tsp juniper berries
½ tsp coriander seeds
½ tsp mustard seeds
½ tsp salt
4 boneless, skinless chicken breasts (about 6 oz each)
1½ tbsp olive oil

Combine the juniper berries, coriander seeds, and mustard seeds in a small skillet and cook over medium-high heat for 2 minutes, or until lightly toasted and fragrant. Transfer the toasted spices to a spice grinder or coffee grinder, add the salt, and process for 20 to 30 seconds, until finely ground.

Sprinkle both sides of the chicken breasts with the spice mixture and rub it gently into the meat. Brush the breasts on both sides with the olive oil. (The recipe can be prepared to this point up to 12 hours ahead. Wrap the chicken in plastic wrap and refrigerate until ready to cook.)

Preheat the oven to 180˚.

Heat a very large nonstick skillet until it is hot. Add the chicken breasts and cook over medium-high heat for 3 minutes. Turn the breasts over and cook for 3 minutes on the other side.

Arrange the breasts on an ovenproof platter and place them in the oven for at least 10 minutes to finish cooking. (The chicken can be kept warm in the oven for up to 45 minutes.)

Chicken Fricassee (Fricassée de Poulet à L’Ancienne)

Courtesy of Martha Stewart Living

Serves 4

1 whole chicken (3½ to 4 lbs), cut into 11 pieces (Have your butcher cut the breasts in half, keeping the wings attached but removing the wing tips. Reserve back and wing tips for another use, such as stock.)

Coarse salt and freshly ground pepper

3 tbsp unsalted butter, softened, divided

1 tbsp extra-virgin olive oil

1 small yellow onion, cut into ¼-inch dice (1 cup)

1 carrot, cut into ¼-inch dice (1/2 cup)

1 celery stalk, cut into ¼-inch dice (1/3 cup)

8 oz cremini mushrooms, trimmed and quartered

2 tbsp all-purpose flour

2/3 cup dry white wine

4 cups chicken broth

2 sprigs fresh flat-leaf parsley

2 sprigs fresh thyme

1 bay leaf

2 large egg yolks, room temperature

¼ cup heavy cream

2 to 3 tbsp roughly chopped fresh tarragon leaves

2 tbsp fresh lemon juice

Season chicken on both sides with 1 tablespoon salt and ½ teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.

Reduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.

Add mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.

Add wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.

Place chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165˚, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.

To make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.

Return chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

Gluten-Free Shake and Bake

Courtesy of chefhanksnotes.blogspot.com

Serves 4-6

1 to 2 cup rice flour (1 cup for 6 or less pieces, 2 cups for up to 12 pieces)

¼ cup good-quality sweet paprika

½ tsp red pepper

½ tsp black pepper

1 tsp cumin

1 tsp granulated garlic

1 tsp toasted onion powder

1 tsp sea salt

4-12 chicken thighs or drumsticks

Preheat the oven to 375˚.

Add all the ingredients but the chicken into a plastic or brown bag. Add chicken pieces, 1-2 at a time, to bag and shake. Place onto a foil or parchment paper lined large baking sheet. Cook for 30-45 minutes or until the internal temperature of the chicken reaches 165˚.

Five Spice Roasted Chicken

Courtesy of skinnytaste.com

Serves 6

6 cloves of garlic

1 large shallot

1 tbsp grated fresh ginger

1 tbsp agave (or sugar)

¼ cup reduced sodium soy sauce (Tamari for gluten-free.)

½ tsp Chinese five-spice powder

Freshly ground black pepper

3 lbs (6) chicken legs (thighs and legs attached), fat trimmed or 12 chicken thighs

In a blender combine the marinade ingredients; blend until smooth.

Place the chicken in a large, resealable zip-top bag or container and pour in the marinade. Toss the chicken inside the bag to cover evenly with the marinade and refrigerate for 6-8 hours or as long as overnight.

Preheat oven to 400°. Place the chicken on a rack in a foil lined roasting pan. Create a loose tent over the chicken with foil.

Roast the chicken in the center of the oven 30 minutes; remove foil and continue to cook, basting occasionally until the internal temperature is 165°-170°, about 45 minutes longer (Insert thermometer between the leg and the thigh).

Slow-Cooker Chicken Black Bean Tacos

Courtesy of skinnytaste.com

Serves 4-6

12 oz raw skinless chicken tenders or breast

15 oz can low sodium black beans, drained and rinsed (I used Goya.)

10 oz can tomatoes with mild green chiles (I used Rotel.)

1 1/8 tsp chili powder

¾ tsp plus 1/8th tsp ground cumin

¼ tsp garlic powder

¼ tsp oregano

1 medium scallion, diced

1 tbsp chopped cilantro (optional)

For the Slaw:

1 1/3 cups shredded red cabbage

1 tsp red wine vinegar (or lime juice)

salt and black pepper, to taste

For the Taco:

12 crisp corn taco shells

Optional toppings: Pico de gallo, avocado, etc.

Season chicken with pinch of salt, garlic powder, oregano, 1/8 tsp of the chili powder and 1/8 tsp cumin.

Add the beans and tomatoes to the crock pot and season with the remaining chili powder and cumin. Place chicken in the crock pot and cover. Cook on high for 2 hours.

Meanwhile, combine shredded cabbage with vinegar (add more to taste), season with salt to taste; set aside.

Remove chicken from the crock pot and shred with two forks. Drain beans and transfer to a platter, or back to the crock pot to keep warm. Top with shredded chicken, scallions and cilantro.

To serve, warm the taco shells according to package directions. Fill with equal amounts of bean and chicken mixture. Top with cabbage and your favorite toppings.

Vietnamese Chicken Meatballs

Adapted from Joyce’sVietnamese Chicken Meatballs in Lettuce Wraps

Serves 4 (in my house these served 2)

1 pound skinless, boneless chicken thighs, trimmed of visible fat and cut into 1½ -inch pieces (or buy 1 lb ground chicken)

3 tbsp Asian fish sauce

2 shallots, finely chopped

3 garlic cloves, minced

1 stalk of fresh lemongrass, tender white inner bulb only, minced

3 tbsp chopped cilantro, plus more for serving

1 tbsp finely chopped mint, plus 1/3 cup leaves for serving

1½ tsp cornstarch

¼ tsp kosher salt

¼ tsp freshly ground pepper

¼ cup granulated sugar

Optional

7 oz rice stick noodles

Soy sauce

Garnish: Asian chili sauce, cilantro, Boston lettuce

Preheat the oven to 400°. Position a rack in the top third of the oven. If using chicken thighs, place them in a food processor and pulse the chicken until coarsely ground. Transfer ground chicken or thigh meat to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.

Line a large, rimmed baking sheet with parchment paper. Spread the sugar on a plate. Using slightly moistened hands, roll the chicken mixture into 1½ -inch balls. (For best results, refrigerate the meatballs at this point for 1 hour.)

Roll the meatballs in the sugar until they are evenly coated.

Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.

Meanwhile, prepare the rice noodles, if desired. Transfer the meatballs to the platter and serve with chili sauce and lettuce, rice noodles or rice.

Rice Noodles

Bring a large pot of water to a boil. Add a few shakes of soy sauce and turn off the heat. Add the rice noodles and let soak until ready to use, at least 10 minutes. Drain immediately before serving.

Roasted Poblanos in Cream Sauce (Rajas con Crema)

Courtesy of simplyrecipes.com

Serves 6-8

6 fresh poblano chiles

1 tbsp butter

½ white onion, sliced lengthwise (root to tip), 1/4-inch slices

½ tsp salt

½ cup Mexcian crema (Mexican sour cream) or crème fraîche

½ cup milk

½ cup grated Monterey Jack cheese

Char the whole poblano chile peppers on all sides. The best way to do this is over an open flame of a gas stove. Just place the raw whole chile peppers directly on the grate covering the flame and let the flame blacken the outside skin of the peppers. When one side has blackened, use tongs to turn the chile over a little so the flame can blacken another side. You can also use a broiler to blacken the chile peppers, but direct flame is the best way. Sometimes with a broiler the chiles end up cooking too much before they blacken. They should still be a little firm. This is easier to control when you cook them directly over flame. Once the peppers are blackened all over (you can still have a few green spots), place them in a paper bag or a thick plastic bag, close the bag, and let the chiles steam in their own heat for a few minutes.

When the chiles are cool to touch, remove them from the bag. Working over a sink (this part is messy) use your fingers or a damp towel to strip off the blackened parts. Try to avoid running the chiles themselves under water, as that may wash away some good flavor. But you may find it easier to rinse your hands with water as you are stripping the blackened bits off.

Editor’s Note: I don’t have a gas stove *cringe* so I roast the peppers in the oven on a foil-lined sheet or pan at 400˚. Turn them every 15 minutes until thoroughly charred. Then just fold the foil up and over them to let them steam a bit until cool to the touch. Peel.

Once the blackened outer skin is removed, open up the chiles and cut out and discard the stems, seeds, and inner veins. Cut the chiles into long strips, about an inch wide. Many recipes call for thin strips, about a half inch wide, which you can do if you want. I just like them with thicker strips. Set aside.

Heat the butter (can use vegetable oil instead if you want) in a large cast iron skillet on medium heat. Add the onions and cook until translucent, about 3 to 4 minutes.

Add the poblano chiles to the onions. Sprinkle the chiles with salt. Add the Mexican crema and the milk. Gently stir to coat the chiles. Let cook for several minutes, until the chiles are completely cooked through and the sauce is bubbly and a little reduced, then sprinkle in the grated jack cheese. Stir with the hot crema sauce until the cheese has melted and mixed in with the crema sauce.

Serve with warm corn or flour tortillas (or as a side dish).