Serious Eats: Recipes

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Serious Eats: Recipes Apr 16th 2013, 08:15 tag:www.seriouseats.com,2013:/recipes//34 2013-04-15T19:06:24Z Our Favorite Recipes, Curated and Collected Movable Type Enterprise 4.34-en seriouseats/recipeshttp://feedburner.google.com tag:www.seriouseats.com,2013:/recipes//34.247691 2013-04-15T19:01:31Z 2013-04-15T19:06:24Z Something about the briny punch of the capers and the salty funk of the prosciutto sounded appealing when paired with the usually reserved and straight-laced green stalks. Nick Kindelsperger http://www.thepauperedchef.com <img src="http://www.seriouseats.com/recipes/images/2013/04/20130410-247691-dinner-tonight-pasta-asparagus-capers-prosciutto-primary.jpg" /> <p>[Photograph: Nick Kindelsperger]</p> <p><strong>About the author:</strong> Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.</p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <h2>Ingredients</h2> <p>serves serves 4, active time 10 minutes, total time 15 minutes</p> <ul> <li>1 1/2 pounds asparagus, ends trimmed, stalks and tips cut into 1-inch segments</li> <li>3/4 pound dried linguini </li> <li>3 tablespoons unsalted butter, divided </li> <li>4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips</li> <li>2 tablespoons capers, drained </li> <li>1 tablespoon juice and 1 teaspoon zest from 1 lemon</li> <li>Kosher salt and freshly ground black pepper</li> <li>Grated parmesan, for serving</li> </ul> <h2>Procedures</h2> <ol> <li><p>Bring a large pot of salted water to a boil and prepare an ice bath. Add asparagus and cook until bright green and tender, about 2 minutes. Remove with a wire mesh strainer and transfer to an ice bath. When cold, drain in a colander, and then dry on paper towels. Set aside.</p></li> <li><p>Bring water back to a boil and add pasta. Cook according to package instructions until al dente. Reserve 1/2 cup of pasta water. When done, drain pasta in a colander.</p></li> <li><p>Meanwhile, heat butter in a 12-inch skillet set over medium until melted. Add capers and cook until very fragrant, about 2 minutes. Add asparagus and cook with the capers, tossing occasionally, until warm. </p></li> <li><p>Pour pasta water into skillet and bring to a boil over high heat. Add pasta and stir continuously, until water has reduced to a creamy sauce. Turn off the heat and stir in the pieces of prosciutto, lemon juice, lemon zest, and remaining tablespoon of butter. Taste and season with salt. Serve with grated parmesan. </p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=XZKCq8EnDJQ:_6dNnfcAOVI:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=XZKCq8EnDJQ:_6dNnfcAOVI:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=XZKCq8EnDJQ:_6dNnfcAOVI:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=XZKCq8EnDJQ:_6dNnfcAOVI:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=XZKCq8EnDJQ:_6dNnfcAOVI:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=XZKCq8EnDJQ:_6dNnfcAOVI:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=XZKCq8EnDJQ:_6dNnfcAOVI:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=XZKCq8EnDJQ:_6dNnfcAOVI:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/XZKCq8EnDJQ" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/04/linguini-asparagus-prosciutto-capers-recipe.html tag:www.seriouseats.com,2013:/recipes//34.248292 2013-04-15T17:00:00Z 2013-04-15T17:18:03Z The yin and yang of chocolate and vanilla are united in several mediums under Le Dome. La Boulange: Cafe Cooking at Home combines chocolate and vanilla creme, chocolate shavings, meringue cookies and whipped cream; an assortment of textures making a delicious dessert. Emma Kobolakis <img src="http://www.seriouseats.com/recipes/images/2013/04/04132013-bakethebook-dome.jpg" /> <p>[Photograph: David Vergne]</p> <p>The yin and yang of chocolate and vanilla are united in several mediums under Le Dome. <em><strong>La Boulange: Cafe Cooking at Home</strong></em> combines chocolate and vanilla creme, chocolate shavings, meringue cookies and whipped cream; an assortment of textures making a delicious dessert.</p> <p>Reprinted with permission by Pascal Rigo. Copyright © 2013. Published by Chronicle Books. Available wherever books are sold. All rights reserved.</p> <h2>Ingredients</h2> <p>serves makes 12 to 15 domes, active time 30 minutes, total time 1 hour </p> <ul> <li><strong>For the Meringue</strong></li> <li>4 egg whites</li> <li>1 cup sugar</li> <li>1/2 cup hazelnut meal</li> <li>Two 3-ounce bars white chocolate for shaving</li> <li>Two 3-ounce bars dark chocolate for shaving</li> <li>&nbsp;</li> <li><strong>For the Chantilly</strong></li> <li>1 cup heavy cream</li> <li>1 tablespoon sugar</li> <li>&nbsp;</li> <li><strong>For the Vanilla Creme</strong></li> <li>1/2 cup Pastry Cream</li> <li>2 teaspoons vanilla extract</li> <li>seeds from 1/2 vanilla bean</li> <li>&nbsp;</li> <li><strong>For the Chocolate Creme</strong></li> <li>1/2 cup Pastry Cream</li> <li>1/2 cup bittersweet chocolate pieces for melting</li> <li>&nbsp;</li> <li><strong>For the Pastry Cream</strong></li> <li>2 cups milk</li> <li>1/4 cup white sugar</li> <li>2 egg yolks</li> <li>1 egg</li> <li>1/4 cup cornstarch</li> <li>1/3 cup white sugar</li> <li>2 tablespoons butter</li> <li>1 teaspoon vanilla extract</li> </ul> <h2>Procedures</h2> <ol> <li><p>Gather your ingredients. Preheat the oven to 200°F. </p></li> <li><p>To make the meringue, whip the egg whites on high speed with 1/2 cup of the sugar until soft peaks form. Add another 1/3 cup of the sugar and whip until stiff peaks form. Beat in the remaining 1/3 cup of sugar. Fold in the hazelnut meal. </p></li> <li><p>Using a pastry bag (or storage bag with the corners cut off) pipe twelve to fifteen flat meringues on one baking sheet. </p></li> <li><p>On a second baking sheet, pipe twelve to fifteen domed meringues. Bake for 1 hour and 30 minutes. Tap a meringue to see if it's dry and remove immediately. </p></li> <li><p>While the meringues are baking, with a peeler, shave 3/4 cup each from the white and dark chocolate bars and refrigerate. </p></li> <li><p>To make the chantilly (whipped cream), combine the heavy cream and sugar in a medium bowl and beat with an electric mixer until stiff peaks form. </p></li> <li><p>To make the pastry cream: In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.</p></li> <li><p>In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don't curdle or scorch at the bottom. </p></li> <li><p>When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. </p></li> <li><p>To make the vanilla creme, put the pastry cream in a large bowl and add the vanilla extract. Scrape the vanilla seeds into the bowl, and fold in half of the chantilly. For the chocolate creme, melt the chocolate over very low heat. </p></li> <li><p>Put the pastry cream in a large bowl and fold in the melted chocolate until combined. Fold in the remaining chantilly. Spread the vanilla creme over half the meringue bottom and top with domed meringue. Spread a layer of the creme over the domed tops. </p></li> <li><p>Repeat the process with the chocolate creme and the remaining meringue. Pour the dark and white chocolate shavings over the meringues. Serve right away or store in the refrigerator.</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=sCCbXGd1R5A:SLE0RGUMR9w:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=sCCbXGd1R5A:SLE0RGUMR9w:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=sCCbXGd1R5A:SLE0RGUMR9w:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=sCCbXGd1R5A:SLE0RGUMR9w:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=sCCbXGd1R5A:SLE0RGUMR9w:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=sCCbXGd1R5A:SLE0RGUMR9w:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=sCCbXGd1R5A:SLE0RGUMR9w:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=sCCbXGd1R5A:SLE0RGUMR9w:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/sCCbXGd1R5A" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/04/le-dome-boulange-recipe.html tag:www.seriouseats.com,2013:/recipes//34.248184 2013-04-15T15:05:12Z 2013-04-15T15:25:48Z Hear talk of New York street food, and the words "halal meat cart" will probably come up, followed by the words "white sauce" and "hot sauce." I'd heard these words more than a few times from friends in the city, but as a non-native, I had little idea what they were actually describing. In New York a la Cart, Alexandra Penfold and Siobhan Wallace highlight one particularly well-known halal cart called Kwik Meal. Kwik Meal's signature dish is a yogurt-y lamb (as opposed to the more typical chicken) marinated with mashed green papaya and a few choice spices. Served over rice with white sauce and hot sauce (Penfold and Wallace suggest cooking down spicy salsa verde for 10 minutes or so to replicate the hot sauce), this lamb is relatively mild in spice yet super tender, with a nice balance of acidity to rich meat. Kate Williams http://cookingwolves.wordpress.com <img src="http://www.seriouseats.com/recipes/images/2013/04/041513-248183-cook-the-book-kwik-meals-lamb.jpg" /> <p>[Photograph: Clay Williams]</p> <p>Kwik Meal's signature dish is lamb, as opposed to the more typical chicken, marinated in yogurt, mashed green papaya, and a few choice spices. Served over rice with white sauce and hot sauce (Penfold and Wallace suggest cooking down spicy salsa verde for 10 minutes or so to replicate the hot sauce), this lamb is relatively mild in spice yet super tender, with a nice balance of acidity to rich meat. </p> <p><strong>Why I picked this recipe:</strong> Not being a New Yorker, I'd never experienced halal cart meat with white sauce and hot sauce before. I figured I needed to fix that, stat.</p> <p><strong>What worked:</strong> The two-step cooking process worked great; the lamb was indeed tender inside with a crisp exterior. Yogurt and green papaya in the marinade lent welcome acidity to the rich, gamey meat.</p> <p><strong>What didn't:</strong> I wasn't totally sure how to mash a green papaya, so I chopped it into smallish bits and muddled it around in my mortar and pestle until it got a little broken up. I imagine a food processor would do a better job.</p> <p><strong>Suggested tweaks:</strong> The lamb makes a good entree over rice as well as stuffed into pita. If you can't find green papaya, you could try using pineapple instead. (It contains a different chemical with similar tenderizing properties.)</p> <p>Reprinted with permission from <em>New York a la Cart: Recipes and Stories from the Big Apple's Best Food Trucks</em> by Alexandra Penfold and Siobhan Wallace. Copyright 2013. Published by Running Press, an imprint of The Perseus Books Group. All rights reserved. Available wherever books are sold. </p> <h2>Ingredients</h2> <p>serves serves 4, active time 20 minutes, total time 12 hours</p> <ul> <li>1 pound boneless lamb shoulder roast, trimmed and cubed</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon onion powder</li> <li>1 teaspoon ground cumin</li> <li>1 teaspoon toasted and ground coriander</li> <li>1/2 cup plain yogurt</li> <li>1/4 cup green papaya, mashed</li> <li>1 teaspoon canola oil</li> <li>1 teaspoon salt</li> <li>1 teaspoon pepper</li> <li><a href="http://www.seriouseats.com/recipes/2013/04/kwik-meal-carts-white-sauce-from-new-york-a-l.html">White Sauce</a>, for serving</li> <li>Hot Sauce, for serving (see above)</li> </ul> <h2>Procedures</h2> <ol> <li><p>In a large nonreactive bowl mix everything together, coating the lamb well. Place in a plastic bag or cover the bowl with plastic wrap, and let marinate overnight in the fridge.</p></li> <li><p>When you're ready to cook the lamb, preheat your oven to 325°F. Place all of the lamb onto a foil-covered baking sheet and place in the oven for about 15 minutes. While the lamb is roasting, heat a skillet or cast iron pan over high heat. Once the lamb has released its juices, and the internal temperature reaches 135°F, take out the lamb and place in the hot pan for a quick sear, about 5 minutes on each side. When finished, the lamb will have a good char, yet still be tender.</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=BNuvC1H982I:EdoJLv_Lp7k:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=BNuvC1H982I:EdoJLv_Lp7k:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=BNuvC1H982I:EdoJLv_Lp7k:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=BNuvC1H982I:EdoJLv_Lp7k:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=BNuvC1H982I:EdoJLv_Lp7k:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=BNuvC1H982I:EdoJLv_Lp7k:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=BNuvC1H982I:EdoJLv_Lp7k:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=BNuvC1H982I:EdoJLv_Lp7k:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/BNuvC1H982I" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/04/kwik-meal-carts-lamb-from-new-york-a-la-cart.html tag:www.seriouseats.com,2013:/recipes//34.248185 2013-04-15T15:03:52Z 2013-04-15T15:26:13Z Use this tangy yogurt-based sauce for Kwik Meal's Lamb, featured in Alexandra Penfold and Siobhan Wallace's cookbook, New York a la Cart. Kate Williams http://cookingwolves.wordpress.com <img src="http://www.seriouseats.com/recipes/images/2013/04/041513-248183-cook-the-book-kwik-meals-lamb.jpg" /> <p>Use this tangy yogurt-based sauce for <strong>Kwik Meal's Lamb</strong>, featured in <strong>Alexandra Penfold</strong> and <strong>Siobhan Wallace's</strong> cookbook, <em>New York a la Cart</em>.</p> <p>Reprinted with permission from <em>New York a la Cart: Recipes and Stories from the Big Apple's Best Food Trucks</em> by Alexandra Penfold and Siobhan Wallace. Copyright 2013. Published by Running Press, an imprint of The Perseus Books Group. All rights reserved. Available wherever books are sold. </p> <h2>Ingredients</h2> <p>serves makes 1 cup, active time 10 minutes, total time 10 minutes</p> <ul> <li>1/2 of a medium-sized cucumber, peeled</li> <li>1/2 cup Greek yogurt</li> <li>1/4 cup sour cream</li> <li>1/4 cup cottage cheese</li> <li>1 teaspoon sugar</li> <li>1 tablespoon fresh lemon juice</li> <li>1 tablespoon white vinegar</li> <li>2 tablespoons water</li> </ul> <h2>Procedures</h2> <ol> <li><p>Place the cucumber in a food processor until pureed. Place in a medium bowl along with the rest of your ingredients. Whisk everything together until combined. If you find your sauce is too thick, add a bit more water to thin it out.</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=MHyWglSee6c:4t5pElQE8eo:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=MHyWglSee6c:4t5pElQE8eo:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=MHyWglSee6c:4t5pElQE8eo:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=MHyWglSee6c:4t5pElQE8eo:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=MHyWglSee6c:4t5pElQE8eo:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=MHyWglSee6c:4t5pElQE8eo:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=MHyWglSee6c:4t5pElQE8eo:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=MHyWglSee6c:4t5pElQE8eo:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/MHyWglSee6c" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/04/kwik-meal-carts-white-sauce-from-new-york-a-l.html tag:www.seriouseats.com,2013:/recipes//34.248102 2013-04-15T13:45:00Z 2013-04-15T13:27:17Z New York-style pizza with a sweet and savory bacon cherry pepper relish and coppa. J. Kenji López-Alt http://www.seriouseats.com <img src="http://www.seriouseats.com/recipes/images/2013/04/20130410-kettle-pizza-baking-steel-pizza-15.jpg" /> <p>[Photographs: J. Kenji Lopez-Alt]</p> <p><strong>About the author</strong>: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.</p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <p><strong>Special equipment:</strong> Food processor, baking stone or steel</p> <h2>Ingredients</h2> <p>serves Serves 4 to 6 (makes 3 pies), active time 30 minutes, total time 30 minutes (plus time to make dough and allow to rise)</p> <ul> <li>1 1/2 cups pickled cherry peppers, seeds and stems removed, roughly chopped</li> <li>1/2 pound bacon, cut into 1/2-inch pieces</li> <li>1/2 cup sugar</li> <li>1 recipe <a href="http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html">Basic New York Pizza Dough</a>, divided and risen at least 2 hours</li> <li>1 recipe <a href="http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html">New York Pizza Sauce</a></li> <li>1 pound grated full-fat dry mozzarella cheese (about 4 cups)</li> <li>6 ounces thinly sliced coppa</li> <li>12 to 16 basil leaves</li> <li>3 tablespoons extra-virgin olive oil</li> <li>Kosher salt</li> <li>3 ounces coarsely grated Parmesan cheese</li> </ul> <h2>Procedures</h2> <ol> <li><p>At least 45 minutes before baking, place a baking stone or steel on an oven rack set to the top position and preheat oven to 550°F. Place cherry peppers in the work bowl of a food processor. Pulse until finely chopped, 8 to 10 short pulses.</p></li> <li><p>Heat bacon in a 12-inch non-stick or cast iron skillet over medium heat. Cook, stirring, until crisp, about 8 minutes. Add sugar and chopped cherry peppers and their juices. Cook until juices are mostly evaporated and pepper-bacon mixture has a chunky, relish-like texture, about 8 minutes. Transfer to a bowl and set aside.</p></li> <li><p>Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.</p></li> <li><p>Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/3 of mozzarella over sauce. Dot cherry pepper-bacon relish in uneven spots around the surface of the pizza. Top with sliced coppa and a few basil leaves. Drizzle with 1 tablespoon extra-virgin olive oil and sprinkle with with salt. Slide pizza onto stone or steel and bake until cheese is melted, coppa has started to crisp, and crust underbelly is spotty brown, 6 to 12 minutes total. Remove from oven with metal pizza peel, sprinkle with 1 ounce Parmesan, transfer to cutting board, slice, and serve. Repeat steps 3 and 4 with remaining ingredients to make 2 additional pizzas.</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=EaI2vq2WqcE:d2AxwgRivHI:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=EaI2vq2WqcE:d2AxwgRivHI:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=EaI2vq2WqcE:d2AxwgRivHI:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=EaI2vq2WqcE:d2AxwgRivHI:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=EaI2vq2WqcE:d2AxwgRivHI:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=EaI2vq2WqcE:d2AxwgRivHI:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=EaI2vq2WqcE:d2AxwgRivHI:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=EaI2vq2WqcE:d2AxwgRivHI:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/EaI2vq2WqcE" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/04/new-york-style-pizza-bacon-cherry-pepper-relish-coppa-recipe.html tag:www.seriouseats.com,2013:/recipes//34.247309 2013-04-15T11:45:00Z 2013-04-12T17:02:07Z This tastes like butter, vanilla, and strawberries: a simple cake that's perfect for spring. Carrie Vasios http://twitter.com/carrievasios <img src="http://www.seriouseats.com/recipes/images/2013/04/20130408-wakeandbakestrawberrypoundcake.JPG" /> <p>[Photograph: Carrie Vasios]</p> <p>This tastes like butter, vanilla, and strawberries: a simple cake that's perfect for spring. I like to serve it plain for breakfast, but it also makes a lovely dessert whens sliced and topped with fresh whipped cream and berries. </p> <p><strong>About the author</strong>: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios</p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <p><strong>Special equipment:</strong> 4 1/2- by 8 1/2-inch loaf pan, electric mixer</p> <h2>Ingredients</h2> <p>serves makes 1 loaf, active time 15 minutes, total time 1 hour 15 minutes</p> <ul> <li>1 1/2 cups (about 7 1/2 ounces) all purpose flour</li> <li>1/2 teaspoon baking powder</li> <li>1/2 teaspoon salt</li> <li>8 tablespoons (1 stick) unsalted butter, at room temperature</li> <li>1 cup (about 7 ounces) sugar</li> <li>2 eggs plus 1 egg yolk</li> <li>1 teaspoon vanilla</li> <li>1/4 cup milk</li> <li>3 tablespoons heavy cream</li> <li>2 cups diced strawberries</li> </ul> <h2>Procedures</h2> <ol> <li><p>Adjust oven rack to middle position and preheat oven to 350&degF. Butter loaf pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. </p></li> <li><p>In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Add eggs, egg yolk, and vanilla. Add 1/2 dry ingredients, followed by milk. Add remaining dry ingredients, then cream, beating until just combined. Fold strawberries into batter with a spatula. </p></li> <li><p>Pour batter into prepared pan and smooth top. Bake until a tester inserted into the middle of the cake comes out clean, about 50 to 60 minutes. Let cool 15 minutes then turn out to a wire rack to finish cooling. Serve, garnishing with additional strawberries or whipped cream if desired. Leftover pound cake can be stored in a sealed container at room temperature for up to 1 week.</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=YMEehWUcL-w:GmIokDpZLc0:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=YMEehWUcL-w:GmIokDpZLc0:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=YMEehWUcL-w:GmIokDpZLc0:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=YMEehWUcL-w:GmIokDpZLc0:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=YMEehWUcL-w:GmIokDpZLc0:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=YMEehWUcL-w:GmIokDpZLc0:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=YMEehWUcL-w:GmIokDpZLc0:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=YMEehWUcL-w:GmIokDpZLc0:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/YMEehWUcL-w" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/04/strawberry-vanilla-pound-cake-recipe.html tag:www.seriouseats.com,2013:/recipes//34.247644 2013-04-13T18:45:00Z 2013-04-12T18:31:36Z Bacon-wrapped shrimp is glazed with an orange-ancho reduction, served atop corn tortillas, and drizzled with bright, spicy aji, a lime-licked Colombian onion relish. Jennifer Olvera http://web.mac.com/olverajennifer/Site/JENNIFER_OLVERA.html | via Twitter @olverajennifer <img src="http://www.seriouseats.com/recipes/images/2013/04/030913-247644-Serious-Eats-Sunday-Supper-Bacon-Wrapped-ShrimpB.jpg" /> <p>[Photograph: Jennifer Olvera]</p> <p>Be careful not to overcook the shrimp or they'll be rubbery. That said, you do want the bacon to achieve a light char and crispness. Achieve this by keeping shrimp just off of direct heat. Keep the grill heat moderate, and don't walk away when cooking, because bacon fat may cause flames to ignite. </p> <p><strong>About the author:</strong> Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.<br /> </p> <p><strong>Special equipment:</strong> Grill, bamboo skewers that have been soaked in water for 30 minutes</p> <h2>Ingredients</h2> <p>serves serves 4, active time 30 minutes, total time 1 hour</p> <ul> <li><strong>For the Aji Picante Relish:</strong></li> <li>3 tablespoons fresh lime juice from about 3 limes</li> <li>1 serrano pepper, minced (about 1 tablespoon)</li> <li>1/2 cup white vinegar</li> <li>1/4 cup water</li> <li>1/4 teaspoon kosher salt</li> <li>1/2 teaspoon sugar</li> <li>1 1/2 tablespoons vegetable oil</li> <li>1/2 cup chopped fresh cilantro leaves</li> <li>1/4 cup chopped flat-leaf parsley leaves</li> <li>1/2 cup red onion, finely diced (about 1/2 medium onion)</li> <li>&nbsp;</li> <li><strong>For the Glaze:</strong></li> <li>1/2 cup orange juice</li> <li>1 medium clove garlic, minced (about 1 teaspoon)</li> <li>1 teaspoon honey</li> <li>1/2 teaspoon ancho chili powder</li> <li>&nbsp;</li> <li><strong>For the Shrimp:</strong></li> <li>24 raw jumbo shrimp, shelled and deveined (1 to 1 1/2 pounds)</li> <li>8 slices thick-sliced hardwood-smoked bacon, each slice cut into 3 equal pieces.</li> <li>8 bamboo skewers soaked in water for 30 minutes, or 8 metal skewers</li> <li>12 soft corn tortillas</li> <li>5 ounces arugula, cleaned and dried</li> </ul> <h2>Procedures</h2> <ol> <li><p><strong>For the Relish:</strong> At least an hour before you're ready to cook, place the lime juice, serrano pepper, vinegar and water in a blender and puree until smooth, about 30 seconds. Pour into a small bowl, and add the salt, sugar, vegetable oil, cilantro, parsley and red onion. Stir to combine.</p></li> <li><p><strong>For the Glaze:</strong> Combine orange juice, garlic, honey and ancho powder in a small saucepan pan over medium-high heat. Bring to a simmer and allow to reduce slightly. Reserve.</p></li> <li><p><strong>For the Shrimp:</strong> Wrap shrimp in pre-cut pieces of bacon, and thread onto bamboo skewer so they may be placed flat on the grill. Continue the process, placing three wrapped shrimp per skewer.</p></li> <li><p>Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate, leaving an area without direct heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. </p></li> <li><p>Heat corn tortillas <a href="http://www.seriouseats.com/2011/10/video-the-right-way-to-warm-corn-tortillas.html">according to this method</a>. Transfer warmed tortillas to a plate lined with a clean kitchen towel and fold kitchen towel over tortillas to keep warm.</p></li> <li><p>Grill shrimp over indirect, medium-high heat until slightly charred and cooked through, about 5 minutes total, brushing with prepared sauce and flipping half-way through. Serve shrimp with warm tortillas, arugula, and ají.</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=11Xn9wJq1bU:7WpFEaGM5-c:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=11Xn9wJq1bU:7WpFEaGM5-c:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=11Xn9wJq1bU:7WpFEaGM5-c:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=11Xn9wJq1bU:7WpFEaGM5-c:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=11Xn9wJq1bU:7WpFEaGM5-c:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=11Xn9wJq1bU:7WpFEaGM5-c:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=11Xn9wJq1bU:7WpFEaGM5-c:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=11Xn9wJq1bU:7WpFEaGM5-c:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/11Xn9wJq1bU" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/04/grilled-bacon-wrapped-shrimp-arugula-red-onion-relish-recipe.html tag:www.seriouseats.com,2013:/recipes//34.247408 2013-04-13T16:45:00Z 2013-04-12T18:56:26Z Eggs wrapped in bacon, with optional additions of various vegetables&amp;mdash;as good a concept as it sounds. Sydney Oland http://www.eatingnosetotail.com <img src="http://www.seriouseats.com/recipes/images/2013/04/20130413-sunday-brunch-eggs-bacon-basket.JPG" /> <p>[Photograph: Sydney Oland]</p> <p><strong>About the author:</strong> Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)</p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <p><strong>Special equipment:</strong> Muffin tin</p> <h2>Ingredients</h2> <p>serves Serves 4, active time 10 minutes, total time 25 minutes</p> <ul> <li>8 eggs</li> <li>8 slices bacon</li> </ul> <h2>Procedures</h2> <ol> <li><p>Adjust oven rack to middle position and preheat to 425&deg;F. Place 3 pieces paper towel on a microwavable plate then lay bacon on paper towel, microwave on high power until bacon has just begun to cook and some of the fat has rendered out, 1 to 1 1/2 minutes.</p></li> <li><p>Coil each piece of bacon around each cup in a muffin tin, making sure the bottom of the cup is covered as well. Place any of the additional fillings in the bottom of the cup (see recipes below) then crack an egg into each cup on top of the fillings.</p></li> <li><p>Bake until the whites of the eggs are set but the yolk is still runny, about 10 minutes. Serve immediately.</p></li> <li><p><strong>Garlicky Spinach Filling:</strong><br /> 1 tablespoon butter<br /> 2 cloves garlic, finely chopped<br /> 4 cups baby spinach<br /> Kosher salt and freshly ground black pepper</p> <p>Melt the butter in a medium skillet over medium heat. When butter has melted add the garlic and cook until fragrant, about 30 seconds. Add spinach and cook until it has wilted and all the water has evaporated, about 2 minutes. Season to taste with salt and pepper.</p></li> <li><p><strong>Onion and Pepper Filling:</strong><br /> 1 teaspoon olive oil<br /> 1 onion, finely chopped<br /> 1 red pepper, finely chopped<br /> 1 green pepper, finely chopped<br /> Kosher salt and freshly ground black pepper</p> <p>Heat olive oil in a medium skillet over medium heat until shimmering. Add onion and cook until it just begins to soften, about 4 minutes. Add peppers and cook until peppers are just cooked through, about 5 minutes. Season to taste with salt and pepper.</p></li> <li><p><strong>Creamed Leek Filling:</strong><br /> 1 tablespoon butter<br /> 1 leek, finely sliced<br /> 1/3 cup cream<br /> Kosher salt and freshly ground black pepper</p> <p>Melt the butter in a skillet over medium high heat. Add the leek and cook until soft, about 8 minutes. Add cream and reduce heat to low. Cook until cream has just begun to thicken, about 10 minutes. Season to taste with salt and pepper.</p></li> <li><p><strong>Lemony Charred Brussels Sprouts Filling:</strong><br /> 1/4 cup olive oil<br /> 12 Brussels sprouts, leaves separated<br /> 1/4 teaspoon lemon zest<br /> Kosher salt and freshly ground black pepper</p> <p>Heat the olive oil in a skillet over high heat until it just begins to smoke. Add the brussel sprout leaves and cook, stirring constantly until the leaves are just beginning to char, about 1 minute. Remove from pan and toss with lemon zest. Season to taste with salt and pepper.</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=lNdPBSQ-FOg:H5vkPiwVAVU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=lNdPBSQ-FOg:H5vkPiwVAVU:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=lNdPBSQ-FOg:H5vkPiwVAVU:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=lNdPBSQ-FOg:H5vkPiwVAVU:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=lNdPBSQ-FOg:H5vkPiwVAVU:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=lNdPBSQ-FOg:H5vkPiwVAVU:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=lNdPBSQ-FOg:H5vkPiwVAVU:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=lNdPBSQ-FOg:H5vkPiwVAVU:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/lNdPBSQ-FOg" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/04/eggs-in-a-bacon-basket-recipe.html tag:www.seriouseats.com,2013:/recipes//34.247950 2013-04-12T18:12:49Z 2013-04-12T16:38:03Z Eggplant, peppers, onions, and tomatoes slow-roasted over the dying embers of a coal fire. Sounds romantic, tastes delicious. J. Kenji López-Alt http://www.seriouseats.com <img src="http://www.seriouseats.com/recipes/images/2013/04/20130410-escalivada-catalana-3.jpg" /> <p>[Photographs: J. Kenji Lopez-Alt]</p> <p><strong>About the author</strong>: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.</p> <p><strong>Special equipment:</strong> grill (optional)</p> <h2>Ingredients</h2> <p>serves Makes about 1 pint, serving 4 to 6 as an appetizer, active time 5 minutes, total time 2 hours</p> <ul> <li>1 medium eggplant</li> <li>1 large bell pepper</li> <li>1 small onion (unpeeled)</li> <li>3 to 4 roma tomatoes (optional)</li> <li>1/2 cup extra-virgin olive oil, divided</li> <li>Kosher salt and freshly ground black pepper</li> <li>2 tablespoons chopped fresh parsley leaves</li> <li>1 teaspoon sherry vinegar</li> </ul> <h2>Procedures</h2> <ol> <li><p>Toss eggplant, red pepper, onion, and tomatoes (if using) with half of olive oil, rubbing them with your hands to coat them evenly. Season with salt and pepper. Wrap each vegetable individually in foil.</p></li> <li><p><strong>To Finish on Grill</strong>: Build a fire out of 1 chimney full of coals and let it die out until only smoldering coals remain (you can cook on it while it is still hot). When ready, place foil-wrapped vegetable directly on coals, piling some of the coals on top. Place lid on grill and let cook until vegetables are completely tender, about 2 hours and up to overnight. Remove from coals, unwrap vegetables, and discard eggplant, pepper, onion, and tomato skins. Discard pepper and eggplant seeds. Roughly chop flesh and combine with remaining olive oil and parsley. Season to taste with salt and pepper. Serve, drizzling with sherry vinegar.</p></li> <li><p><strong>To Finish in Oven</strong>: Preheat oven to 350°F. Place foil packets on a rimmed baking sheet and bake until vegetables are completely tender, about 2 hours. Unwrap vegetables and discard eggplant, pepper, onion, and tomato skins. Discard pepper and eggplant seeds. Roughly chop flesh and combine with remaining olive oil and parsley. Season to taste with salt and pepper. Serve, drizzling with sherry vinegar.</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=Wzy28nVaF1U:HhjNQmPjPC8:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=Wzy28nVaF1U:HhjNQmPjPC8:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=Wzy28nVaF1U:HhjNQmPjPC8:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=Wzy28nVaF1U:HhjNQmPjPC8:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=Wzy28nVaF1U:HhjNQmPjPC8:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=Wzy28nVaF1U:HhjNQmPjPC8:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=Wzy28nVaF1U:HhjNQmPjPC8:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=Wzy28nVaF1U:HhjNQmPjPC8:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/Wzy28nVaF1U" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/04/catalan-ash-roasted-vegetables-escalivada-recipe.html tag:www.seriouseats.com,2013:/recipes//34.243181 2013-04-12T17:03:46Z 2013-04-12T15:45:16Z Chicken skewers are all too often dry and and flavorless, but a sweet and pungent marinade ensures this chicken satay is anything but. Joshua Bousel http://www.meatwave.com <img src="http://www.seriouseats.com/recipes/images/2013/03/20130304-243181-chicken-satay.jpg" /> <p>[ Photographs: Joshua Bousel ]</p> <p><strong>About the author:</strong> Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.</p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <p><strong>Special equipment:</strong> Blender, Grill</p> <h2>Ingredients</h2> <p>serves serves 4 to 6 as an appitizer, active time 30 minutes, total time 1 hour 30 minutes</p> <ul> <li>1 stalk lemongrass, roughly chopped</li> <li>2 tablespoons vegetable oil</li> <li>2 tablespoons fish sauce</li> <li>2 tablespoons palm sugar or light brown sugar</li> <li>1 tablespoon freshly squeezed lime juice from 1 lime</li> <li>1 tablespoon soy sauce</li> <li>2 teaspoons freshly minced garlic (about 2 medium cloves)</li> <li>1 teaspoon ground turmeric</li> <li>1 teaspoon ground coriander</li> <li>1 teaspoon Sriracha</li> <li>&nbsp;</li> <li>1 pound skinless, boneless chicken breasts, sliced into 1/2-inch strips lengthwise</li> <li>Bamboo skewers, soaked in water for 30 minutes prior to use</li> <li>1 recipe <a href="http://www.seriouseats.com/recipes/2013/04/spicy-peanut-sauce-recipe.html">Spicy Peanut Sauce</a></li> <li>&nbsp;</li> <li><strong>Type of fire: </strong><a href="http://www.seriouseats.com/2010/04/grilling-how-to-arrange-place-coals-for-direct-indirect-fire-grilling-cooking.html#direct">Direct</a></li> <li><strong>Grill heat: </strong><a href="http://www.seriouseats.com/2010/04/grilling-how-hot-heat-fire-temperature-for-food-meat-burgers-chicken-veggies-fish.html#mediumhigh">medium-high</a></li> </ul> <h2>Procedures</h2> <ol> <li><p>Place lemongrass, oil, fish sauce, sugar, lime juice, soy sauce, turmeric, garlic, coriander, and Sriracha in jar of a blender and blend on high speed until smooth, about 30 seconds, scraping down sides as necessary.</p></li> <li><p>Place chicken in a large resealable plastic bag and pour in marinade. Place in refrigerator and marinate 1 to 2 hours, turning bag occasionally to marinate evenly.</p></li> <li><p>Remove chicken from marinade and thread onto wooden skewers.</p></li> <li><p><a href="http://www.seriouseats.com/2009/04/grilling-lighting-the-fire-without-lighter-fluid.html">Light one chimney full of charcoal.</a> When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. <a href="http://www.seriouseats.com/2010/04/how-to-clean-your-grill-barbecue-oiling-thegrate-charcoal.html#cleaningthegrillgrate">Clean</a> and <a href="http://www.seriouseats.com/2010/04/how-to-clean-your-grill-barbecue-oiling-thegrate-charcoal.html#oilingthegrate">oil</a> the grilling grate. Grill chicken until browned on both sides and cooked through, about 3 minutes per side. Transfer to a platter, let rest for 5 minutes, then serve immediately with <a href="http://www.seriouseats.com/recipes/2013/04/spicy-peanut-sauce-recipe.html">Spicy Peanut Sauce</a></p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=km4RPzNrnXw:BHhU6GgFhvA:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=km4RPzNrnXw:BHhU6GgFhvA:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=km4RPzNrnXw:BHhU6GgFhvA:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=km4RPzNrnXw:BHhU6GgFhvA:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=km4RPzNrnXw:BHhU6GgFhvA:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=km4RPzNrnXw:BHhU6GgFhvA:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=km4RPzNrnXw:BHhU6GgFhvA:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=km4RPzNrnXw:BHhU6GgFhvA:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/km4RPzNrnXw" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/04/thai-chicken-satay-recipe.html tag:www.seriouseats.com,2013:/recipes//34.246983 2013-04-12T16:55:00Z 2013-04-12T01:00:33Z Grapefruit liqueur and mezcal give this funky spin on the Negroni by Mayahuel's Jeremy Oertel a smoky-tart twist. Jaclyn Einis <img src="http://www.seriouseats.com/recipes/images/2013/04/20130403-Mayahuel.Rosa.Final.jpg" /> <p>[Photograph: Linda Xiao]</p> <p>Grapefruit liqueur and mezcal give this funky spin on the Negroni by Mayahuel's Jeremy Oertel a smoky-tart twist. The grapefruit liqueur, Combier Pamplemousse Rose, is available online and at well-stocked liquor stores. </p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <p><strong>Special equipment:</strong> Mixing glass, stirrer</p> <h2>Ingredients</h2> <p>serves Makes 1 cocktail, active time 3 minutes, total time 3 minutes</p> <ul> <li>1 1/2 ounces Del Maguey Vida mezcal </li> <li>1/2 ounce Combier Pamplemousse Rose Liqueur</li> <li>1/2 ounce Dolin Blanc vermouth</li> <li>1/3 ounce Campari</li> <li>Grapefruit twist </li> </ul> <h2>Procedures</h2> <ol> <li><p>Fill a mixing glass with ice. Add mezcal, grapefruit liqueur, Dolin Blanc, and Campari. Stir until well chilled, about 20 seconds. Strain into chilled cocktail glass.</p></li> <li><p>Express grapefruit oils on top of the glass by twisting peel skin face-down over the drink and rubbing the peel along the glass's rim. Discard twist and serve.</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=7CGTESqY2lc:8Ml4I8ODHNc:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=7CGTESqY2lc:8Ml4I8ODHNc:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=7CGTESqY2lc:8Ml4I8ODHNc:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=7CGTESqY2lc:8Ml4I8ODHNc:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=7CGTESqY2lc:8Ml4I8ODHNc:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=7CGTESqY2lc:8Ml4I8ODHNc:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=7CGTESqY2lc:8Ml4I8ODHNc:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=7CGTESqY2lc:8Ml4I8ODHNc:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/7CGTESqY2lc" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/04/mezcal-negroni-rosa-amargo-mayahuel-recipe-nyc.html tag:www.seriouseats.com,2013:/recipes//34.247330 2013-04-12T14:26:39Z 2013-04-12T15:39:50Z You gotta love a cookbook author bold enough to use the words "hodgepodge" and "depending" in the same recipe title. Yet as Deborah Madison explains in her new book, Vegetable Literacy, "Depending is the operative word when there is a garden or good farmers' market." Indeed, when shopping seasonally, you'll never really know what'll look good until you see it. So, go ahead, embrace the hodgepodge of spring vegetables, and adapt Madison's gentle cooking technique and emphatic use of excellent butter to suit your spring haul. Kate Williams http://cookingwolves.wordpress.com <img src="http://www.seriouseats.com/recipes/images/2013/04/041213-247329-cook-the-book-spring-garden-hodgepodge.jpg" /> <p>[Photograph: Christopher Hirsheimer and Melissa Hamilton]</p> <p>You gotta love a cookbook author bold enough to use the words "hodgepodge" and "depending" in the same recipe title. Yet as <strong>Deborah Madison</strong> explains in her new book, <em>Vegetable Literacy</em>: "Depending is the operative word when there is a garden or good farmers' market." </p> <p>Indeed, when shopping seasonally, you'll never really know what'll look good until you see it. So, go ahead, embrace the hodgepodge of spring vegetables, and adapt Madison's gentle cooking technique and emphatic use of excellent butter to suit your spring haul.</p> <p><strong>Why I picked this recipe:</strong> There is little that is more satisfying than a bowl of spring vegetables at their peak, cooked properly and doused in sweet butter.</p> <p><strong>What worked:</strong> I used the proportions listed in the recipe and the result was perfectly balanced and full of variety.</p> <p><strong>What didn't:</strong> I needed to use the upper end of the broth amount because my skillet was very wide. Use your judgement and add more liquid as needed.</p> <p><strong>Suggested tweaks:</strong> If you're adapting the recipe, you'll probably need to adapt the cooking times as well. You want your vegetables completely cooked through, but to still retain their vibrancy. I finished the dish Vermont Creamery's lightly salted butter, so I seasoned the vegetables with a little less salt than usual. Use your best judgement.</p> <p>Reprinted with permission from <em>Vegetable Literacy: Cooking and Gardening with Twelve Familes from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes</em> by Deborah Madison. Copyright 2013. Published by Ten Speed Press, a division of Random House, Inc. All rights reserved. Available wherever books are sold. </p> <h2>Ingredients</h2> <p>serves serves 2, active time 45 minutes, total time 45 minutes</p> <ul> <li>Handful of radish thinnings, plus their greens</li> <li>3 thin leeks, white part plus a little of the pale green, sliced (about 1/2 cup)</li> <li>10 ounces pod peas, shucked (about 3/4 cup)</li> <li>3 thick asparagus spears, tough ends trimmed, peeled, and sliced on the diagonal</li> <li>Spring butter, made from the milk of grass-fed cows, or your favorite</li> <li>1/2 to 1 cup water or chicken stock</li> <li>Sea salt</li> <li>About 1 teaspoon finely chopped tarragon</li> <li>1 teaspoon lemon juice</li> </ul> <h2>Procedures</h2> <ol> <li><p>Prepare and wash all your vegetables. Trim the radishes and slice them lengthwise, making all the pieces more or less the same size. Also wash and dry the greens, and ready the leeks, peas, and asparagus. (If you wish, you can make a stock to use in this dish with the leek trimmings, pea pods, asparagus peels, some tarragon, and salt. You'll need only 1 cup or so.)</p></li> <li><p>When you are about ready to eat, melt a few teaspoons butter in a heavy skillet over medium heat. Add the leeks and 1/2 cup of the water and simmer for 5 minutes. Season with a few pinches of salt, add the radishes and asparagus, and simmer for 3 minutes. Next, add the peas and radish greens, making sure there is liquid in the pan as you go and adding more if needed. Continue cooking until the peas are bright green and the leaves are tender, about 2 minutes longer. The radish leaves will wilt and look a little funky, but they will taste mild and slightly nutty.</p></li> <li><p>When the vegetables are done, remove from the heat, add a heaping spoonful of butter, season with salt, and stir in the tarragon and lemon juice. Taste and adjust the seasonings, then serve and enjoy your garden in a bowl.</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=cIZWu2zCBRc:r6P2UtWKoM0:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=cIZWu2zCBRc:r6P2UtWKoM0:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=cIZWu2zCBRc:r6P2UtWKoM0:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=cIZWu2zCBRc:r6P2UtWKoM0:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=cIZWu2zCBRc:r6P2UtWKoM0:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=cIZWu2zCBRc:r6P2UtWKoM0:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=cIZWu2zCBRc:r6P2UtWKoM0:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=cIZWu2zCBRc:r6P2UtWKoM0:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/cIZWu2zCBRc" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/04/deborah-madisons-spring-garden-hodgepodge-of.html tag:www.seriouseats.com,2013:/recipes//34.247940 2013-04-12T11:45:00Z 2013-04-11T20:51:10Z Chocolate chip cookies get a salty crunch from potato chips. Alexandra Penfold http://blondieandbrownie.com/ <img src="http://www.seriouseats.com/recipes/images/2013/04/20130411-247932-potato-chip-cookies.jpg" /> <p>[Photograph: Alexandra Penfold]</p> <p>One of the best things about adding potato chips to cookies is that they can work in a lot of different contexts. Case in point, this recipe which is adapted from Coolhaus founder and CEO, Natasha Case's recipe for Butterscotch Potato Chip Cookies that appears in <em>New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks</em>, the cookbook I co-authored. I wanted to bring some cookies to a book signing event (and promised some friends that were attending that I would). The trouble was I didn't check my butterscotch chip stash in advance. Hours before I was due at the bookstore I discovered I had maybe a tablespoon of butterscotch chips. Uh, oh! </p> <p>Fortunately my freezer is always stocked with chocolate chips. I tweaked a few other variables, like browning the butter and adjusting the sugar. Butterscotch, milk chocolate, and peanut butter chips would all work well in the context of this recipe. Play with it according to your own taste!</p> <p><strong>Note:</strong> To get the most crunch factor from the potato chips, these cookies are best fresh.</p> <p><strong>About the author</strong>: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of the book <em>New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks</em>. You can follow her on Twitter at @blondiebrownie. </p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <p><strong>Special equipment:</strong> electric stand mixer, two large baking sheets, parchment paper</p> <h2>Ingredients</h2> <p>serves Makes about 3 dozen cookies, active time 30 minutes, total time 1 1/2 hours</p> <ul> <li>2 1/3 cups (10 1/2 ounces) all-purpose flour</li> <li> 1 teaspoon Kosher salt</li> <li>1 teaspoon baking soda</li> <li>10 tablespoons unsalted butter</li> <li>3/4 cup (about 6 1/2 ounces) packed light or dark brown sugar</li> <li>1/2 cup (about 3 1/2 ounces) sugar</li> <li>1 large egg plus 1 egg yolk</li> <li>2 teaspoons vanilla extract</li> <li>2 tablespoons whole milk</li> <li>2 cups chocolate chips</li> <li>1 cup crushed kettle-style potato chips</li> </ul> <h2>Procedures</h2> <ol> <li><p>Move oven rack to middle position and preheat the oven to 325°F. In a medium bowl whisk together the flour, salt, and baking soda. Set aside.</p></li> <li><p>In a medium saucepan add butter and melt it over medium heat, swirling it in the pan occasionally until it begins to brown. Be sure to keep a close eye on the butter because it can burn quickly. Remove butter from heat and transfer it into the bowl of a stand mixer fitted with the paddle attachment. Add brown sugar and white sugar and mix on low speed until smooth, scraping down sides of bowl as necessary.</p></li> <li><p>Add the egg, yolk, vanilla extract, and milk, mixing until thoroughly combined. Add the flour mixture, and mix on low speed until just combined, being careful not to overmix. Stir in chocolate chips.</p></li> <li><p>Prepare baking sheets with parchment paper. Scoop rounded tablespoons of dough, spacing them about 1 1/2 to 2 inches apart on the pan&mdash;you should be able to fit one dozen cookies per pan. Press down on dough balls to flatten, then lightly press 1 or 2 teaspoons of crushed potato chips on top of the cookie dough. Bake until edges are golden brown, 13 to 15 minutes. Remove from oven and let cookies cool on the pan for 5 to 10 minutes then move cookies to a wire rack to cool completely. Store in an airtight container up to 3 days. (See note above)</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=kcARBRvLQzI:ljGITBCQWiE:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=kcARBRvLQzI:ljGITBCQWiE:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=kcARBRvLQzI:ljGITBCQWiE:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=kcARBRvLQzI:ljGITBCQWiE:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=kcARBRvLQzI:ljGITBCQWiE:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=kcARBRvLQzI:ljGITBCQWiE:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=kcARBRvLQzI:ljGITBCQWiE:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=kcARBRvLQzI:ljGITBCQWiE:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/kcARBRvLQzI" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/04/chocolate-chip-cookies-with-potato-chips-recipe.html tag:www.seriouseats.com,2013:/recipes//34.247679 2013-04-12T11:40:00Z 2013-04-12T17:08:40Z DIY orange soda delivers the same satisfying combination of sweet and tart you get from the commercial version, but mixed in with the familiar sharpness and prickly joy of orange soda is a new and exciting flavor I wasn't used to tasting in my soda&amp;mdash;real oranges. Marcia Simmons http://www.diy-cocktails.com <img src="http://www.seriouseats.com/recipes/images/2013/04/20131212-247676-diyorangesoda.jpg" /> <p>[Photograph: Marcia Simmons]</p> <p>DIY orange soda delivers the same satisfying combination of sweet and tart you get from the commercial version, but mixed in with the familiar sharpness and prickly joy of orange soda is a new and exciting flavor I wasn't used to tasting in my soda&mdash;real oranges. </p> <p>This recipe suggests 1 part orange soda syrup to 3 parts seltzer, for a sweetness comparable to a commercial orange soda. You can adjust the amount of seltzer to taste. Mix syrup and seltzer on a glass-by-glass basis rather than mixing a large batch and storing it.</p> <p><strong>Notes:</strong> Citric acid powder, also known as sour salt, is easy to find at many markets, but you can order it online from Amazon, too.</p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <p><strong>Special equipment:</strong> zester or peeler, fine-mesh strainer</p> <h2>Ingredients</h2> <p>serves Makes about 1 3/4 cups of syrup , active time 20 minutes, total time 40 minutes</p> <ul> <li>Zest of 2 navel oranges</li> <li>1/2 cup fresh juice from about 1 navel orange</li> <li>1 cup sugar</li> <li>1 cup water</li> <li>1/4 teaspoon citric acid</li> <li>Seltzer</li> </ul> <h2>Procedures</h2> <ol> <li><p>Zest the oranges, making sure not to get any of the white pith. Juice one of the oranges to make 1/2 cup juice, then strain out the pulp.</p></li> <li><p>Add zest and juice to a saucepan along with sugar, water, and citric acid. Bring to a boil, then reduce heat to a bare simmer and cook for 15 minutes. Remove from heat and let cool.</p></li> <li><p>Bottle and refrigerate the cooled syrup. For each serving, mix 1 part syrup with 3 parts seltzer, adjusting to your personal taste. </p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=ho13IPsGpaU:srdEZtJJAdM:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=ho13IPsGpaU:srdEZtJJAdM:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=ho13IPsGpaU:srdEZtJJAdM:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=ho13IPsGpaU:srdEZtJJAdM:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=ho13IPsGpaU:srdEZtJJAdM:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=ho13IPsGpaU:srdEZtJJAdM:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=ho13IPsGpaU:srdEZtJJAdM:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=ho13IPsGpaU:srdEZtJJAdM:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/ho13IPsGpaU" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/04/diy-homemade-orange-soda-recipe.html tag:www.seriouseats.com,2013:/recipes//34.247362 2013-04-11T20:55:00Z 2013-04-16T03:45:17Z Rice studded with cilantro, olive, and sausage gets topped with flavorful tomato-y chickpea sauce. Yvonne Ruperti http://shophousecook.com/ <img src="http://www.seriouseats.com/recipes/images/2013/04/20130407-247362-one-pot-spanish-brown-rice-edit.jpg" /> <p> [Photograph: Yvonne Ruperti]</p> <p><strong>About the author:</strong> Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of <em>The Complete Idiot's Guide To Easy Artisan Bread</em>. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.</p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <h2>Ingredients</h2> <p>serves serves 4, active time 30 minutes, total time 1 hour</p> <ul> <li>6 tablespoons olive oil, divided</li> <li>8 ounces italian sausage, sliced into 1/2-inch thick pieces</li> <li>3 pound whole chicken, broken down into 8 pieces (or 1 1/2 pounds chicken legs, thighs)</li> <li>Kosher salt and freshly ground black pepper</li> <li>2 medium onions, finely chopped (about 2 cups)</li> <li>1 large green bell pepper, finely chopped (about 1 3/4 cup)</li> <li>5 cloves garlic, minced (about 5 teaspoons)</li> <li>1 tablespoon dried oregano, divided</li> <li>1 cup fresh cilantro, leaves chopped, tender stems finely chopped, divided</li> <li>2 cups long grain rice</li> <li>1 teaspoon adobo seasoning (optional)</li> <li>1/2 teaspoon saffron threads</li> <li>1 cup green olives</li> <li>3 cups homemade or store-bought low sodium chicken stock</li> <li>1 (14-ounce) can whole tomatoes, puréed</li> <li>1 (14-ounce) can garbanzo beans, drained and rinsed</li> <li>Pinch granulated sugar</li> </ul> <h2>Procedures</h2> <ol> <li><p>In large Dutch oven or 12-inch straight sided skillet, heat 1 tablespoon oil over medium heat until shimmering. Brown sausage pieces on both sides, about 4 minutes. Transfer to plate.</p></li> <li><p>Season chicken with salt and pepper and place skin side down in pot. Cook until both sides are well browned, 6 to 8 minutes total. Transfer to plate.</p></li> <li><p>Add 2 tablespoons oil, onion, bell pepper, teasp This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read the FAQ at fivefilters.org/content-only/faq.php#publishers. Five Filters recommends: Jousting With Toothpicks - The Case For Challenging Corporate Journalism http://www.medialens.org/index.php/alerts/alert-archive/alerts-2013/719-jousting-with-toothpicks-the-case-for-challenging-corporate-journalism.html.

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