This recipe is brought to you by rainy weather which ruined my plans for grilled chicken. A couple hours in a soy sauce based marinade turned “boring” old chicken thighs into something very flavorful.
Soy-glazed Chicken Thighs
Prep time: 10 minutes
Total time: 4 hours (includes time for marination)
- 3/4 cup dark soy sauce
- 3/4 cup dry sherry
- 3 Tbsp. Dijon mustard
- 2 Tbsp. Sriracha sauce
- 1/4 cup vegetable oil plus additional oil for browning the thighs
- 12-16 bonless, skinless chicken thighs, trimmed of excess fat
- In a large measuring cup or bowl combine the first 5 ingredients and whisk them together until combined.
- Place the trimmed chicken thighs in a large zip top bag or sealable container. Add the marinade, coating the thighs. Stash in the fridge for a minimum of 2-3 hours, Give the bag/container a shake every hour or so to recoat the thighs.
- Place the oven rack in the middle position and preheat the oven to 350°F.
- Heat a tablespoon of vegetable oil in a non-stick skillet over medium-high heat until shimmering. Add 4 chicken thighs, “skin” side down and brown for 3 minutes. Flip the thighs and brown the second side for an additional 3 minutes. Transfer to a foil lined sheet tray.
- Repeat browning of the remaining thighs, heating additional oil as needed.
- When all the thighs are browned cover the tray with foil and transfer it to the heated oven for 20-25 minutes. The chicken should register 165°F on an instant-read thermometer before removing.
- Transfer to a platter and serve.
A 1-quart measuring cup is ideal for mixing the marinade.
Inspiration provided by the Joy of Cooking cookbook recipe for Deviled Boneless, Skinless Chicken Breasts.
Rummaging through the freezer I came across a bag of peeled, uncooked shrimp waiting for inspiration. After looking through a couple of cookbooks and scavenging the Interwebs I came across a recipe similar to the one below. I made a few modifications and, presto, dinner was served.
Lemony Shrimp with Garlic Rice
Prep time: 5 minutes
Total time: 25 minutes
- 1 Tbsp. olive oil
- 1 cup basmati rice
- 2 cloves garlic, grated
- 2 cups water
- 1 tsp. kosher salt (plus more for seasoning the shrimp)
- 1 cup chicken stock (unsalted if you can find it)
- 2 lemons, sliced into rings
- 1/2 tsp. smoked paprika
- 2 Tbsp. unsalted butter, cut into cubes
- 2 Tbsp. finely chopped fresh parsley
- black pepper
- Heat oil in a saucepan over medium heat until shimmering. Add the rice and toss to coat with oil. Toast the rice for about 5 minutes, stirring frequently to prevent burning.
- Remove the pan from the heat and stir in the water, garlic and 1 teaspoon of salt. Cover, return to heat and reduce to low. Cook for 15 minutes.
- Pat the shrimp dry and season both sides with salt and pepper.
- While the rice cooks heat the chicken stock, lemon rings and paprika in a non-stick skillet over low heat until it is simmering; about 5 minutes. Add the shrimp and cook for about 2 minutes.
- Add the butter and swirl it among the shrimp to create a slightly creamy sauce. Remove from the heat, add the parsley and taste. Adjust salt and pepper as desired.
- Serve shrimp over a generous helping of garlicky rice.
Like many things we try we first saw this dish prepared on a cooking show. Best I can recall it was America’s Test Kitchen however their website tells me it was Cook’s Country. They attribute the dish to Syracuse, NY. The idea is you cook small, whole, potatoes in briny water and the result is a perfectly seasoned potato. Despite the name, and the amount of salt used in preparing this dish, these potatoes taste no more salty than my regular boiled potatoes. In part that comes from the “whole potato” nature of the recipe.
I call for “baby” red potatoes here. My local megamart sells 1 1/2 pound bags of these as gourmet potatoes. I just know that they are all similarly sized and that’s a key to this recipe being a success.
Salt “Crust” Potatoes
Prep time: 5 minutes
Total time: 35 minutes
- 12 cups water
- 2 1/4 cups kosher salt (see note)
- 4 1/2 lbs. “baby” red potatoes
- 1/2 stick (4 Tbsp.) unsalted butter
- 1 tsp. freshly ground black pepper
- 2 tbsp. finely chopped parsley
- Combine the water and salt in a Dutch oven and stir until the bulk of the salt is combined. Place over high heat until boiling. While the water comes to a boil give the potatoes a rinse and set them aside.
- Add the potatoes to the boiling water. Cook them until they are easily pierced with a fork, which for me is 20-25 minutes.
- Drain the potatoes in a colander and allow them to rest. Return the unrinsed pot to the cook top and add the butter. Once the butter melts turn off the heat and add the pepper and parsley. Swirl to combine then return the potatoes to the pot.
- Toss the potatoes in the pot until the flavored butter has a chance to coat all the spuds. Transfer to a bowl and serve.
I use Morton’s Kosher Salt (you know, the one with the girl holding the umbrella on the box). I vaguely remember that the original recipe suggested that different brands of kosher salt yield a different amount of salt by volume. 2 1/4 cups of Morton’s kosher salt weighs in at 130 grams, give or take a gram. If you are using a different salt then try 130 grams of it the first go around.
This recipe is based on a couple of sources including an article in The New York Times and the brief access I had to it on Cook’s Country when the episode first aired.
Despite having hosted our friends for dinner for many of the Saturday nights over the past 20+ years I still find myself stumped fair to regularly on what to make for dinner. As a result I will often add “2 vegetables” to my grocery list with no real plan and hope for inspiration while in the produce section. Here are the results from such a recent inspiration.
Seared Zucchini with Beans
Prep time: 10 minutes
Total time: 30 minutes
- 2 Tbsp. olive oil, divided
- 1/2 red onion, 1/4″ dice
- 1 Tbsp. chopped garlic
- 3 zucchini, 1/4″ dice
- 1 28 oz. can kidney beans, drained
- 2 tsp. Penzey’s Mural of Flavor spice blend
- 1/2 cup water.
- kosher salt and black pepper
- Heat 1 tablespoon of oil in a non-stick skillet over medium heat until the oil shimmers. Add the onion, sprinkle with salt and toss to coat. Cook, stirring occasionally, until the onion is translucent; about 5 minutes.
- Add the garlic, stirring it into the onions and cook until fragrant, which should be less than a minute. Push the onions and garlic to the edge of the skillet.
- Add the remaining tablespoon of oil and increase the heat to medium high. Add the zucchini and spread it out into a single layer. Allow it to brown on this side, untouched for 3-4 minutes. Now sprinkle the zucchini with salt and stir it to redistribute the pieces. Cook for another minute.
- Add the beans, spice blend and water. Stir everything together and cover. Reduce the heat to low and allow it to cook until the beans are warmed through, about 5 minutes.
- Taste and adjust the seasoning to taste.
You can really use any type of bean here that you like. Hominy probably wouldn’t be my first choice but if you rinsed it then it would work.
If you don’t have the Mural of Flavors spice blend you can mix together 1 tsp. dried thyme, 1 tsp. ground black pepper, 1/2 tsp. dried rosemary, 1/2 tsp. ground coriander and the zest from a lemon or orange. Use 1 teaspoon of that and save the rest.
Searching for a suitable dessert to make for Easter Dinner at my mom’s house is a delicious challenge. While most of us enjoy a chocolate whatever-you-bake special dinners are a chance do something different. I had some cherries in the freezer that I wanted to do something with. An hour lost to the Internet provided several options. In the end I opted for this lovely creation on the right.
Notes under the cut
There are times when an improvisation turns into something you want to repeat again and again. This dish is one of the successes that I will continue to make once a month or so because it’s just that tasty.
It’s “origin story” isn’t very glamorous though. I realized I had some cooked farro slowly wasting away in the fridge as I was putting together the menu for one of our mostly weekly Saturday night gatherings. Since I hadn’t actually planned on making it part of dinner I didn’t pickup the additional ingredients necessary to make Farro with Mushrooms and Thyme. Luckily, a handful of pantry staples turned this from a bland grain into a flavorful side dish.
Prep time: 5 minutes (if you have precooked your farro)
Total time: 20 minutes
- Heat oil in a Dutch oven over medium heat until just shimmering. Add the diced onions and sprinkle with salt and pepper. Toss with oil and saute until translucent, 5-8 minutes.
- Add the butter. When it is fully melted add the farro, paprika and spice blend. Toss until the farro is coated with butter and the spices are well distributed.
- Heat for about 5 minutes so that the farro is heated through. Adjust seasoning with salt and pepper as desired. Serve.
If you have fresh herbs such as parsley or chives on hand you could added a 1/4 to 1/2 cup of chopped fresh herbs at the end of cooking.
Occasionally I plan to make a pan sauce after browning meat and find that the fond in the bottom of the skillet is just too blackened to make a good sauce. I came up with this “gravy” after a recent meal featuring skillet seared pork chops. The chops were nicely browned however the fond in the bottom of the pan was too far gone to use. Luckily pork and mustard have an affinity for one another so this recipe did the trick. It was also tasty on the roasted broccoli we served.
Servings: 1 1/2 cups
Prep time: 5 minutes
Total time: 15 minutes
- 6 Tbsp. Worcestershire sauce
- 6 Tbsp. water
- 1/4 cup Dijon mustard
- 2 Tbsp. whole grain mustard
- 1 cup hearvy cream
- 1 Tbsp. flour
- 1 Tbsp. rendered bacon fat (or other softened solid fat, such as butter)
- salt and pepper
- Combine the flour and fat in a small bowl to form a paste. This is called a beurre manié and it will be used later to thicken the sauce. If you don’t have bacon fat then unsalted butter could also be used.
- Add the Worcestershire and water in a sauce pan and bring to a simmer. Add the mustards, whisk to combine and simmer over medium-low heat for 5 minutes. The mixture will reduce slightly in volume.
- Stir in the heavy cream. Allow the mixture to return to a simmer and add the burre manié you made in the first step. Whisk the sauce until it is fully melted and incorporated.
- Allow the sauce to simmer for another minute; it should thicken into a nice sauce.
Don’t be scared off by the beurre manié. You can use any softened solid fat, such as butter or even the odd tablespoon of Crisco. Use a fork, or the back of the spoon, to press the fat into the flour until it is well combined. The idea is that the fat-coated flour particles will melt and help thicken the sauce as it simmers. Additionally the fat added at the end will add a soft sheen, similar to the effect of finishing a sauce by whisking in cold butter.