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.
This sounds pretty fancy however it can come together in 35 minutes. You can even make this a one-pan meal if you want, though two skillets are necessary to hit less than 30 minutes.
An agrodolce is an Italian sweet and sour sauce. I’ve added a flavor boost with some anchovy paste and a bit of sriracha. Neither is really noticeable with all the vinegar and sugar. They’d be missed if they weren’t there though.
Pan Roasted Cod Agrodolce
Prep time: 15 minutes
Total time: 30-40 minutes
1 red bell pepper, cut into 1/4″ strips
1 red onion, cut int 1/4″ strips
2 Tbsp. olive oil, divided
3 Tbsp. balsamic vinegar
1 Tbsp. rice wine vinegar
2 Tbsp. dark brown sugar
1 tsp. anchovy paste
1 tsp. sriracha sauce
2 – 4 cod fillets (between 1/2″ and 1″ thick)
kosher salt and black pepper
Heat 1 tablespoon olive oil in a non-stick over medium heat. Add the peppers and onions, sprinkle with salt and pepper, toss with the oil and allow to cook for 5 minutes.
While the peppers cook combine the vinegars, sugar, anchovy and sriracha in a small bowl and stir until the sugar is dissolved.
Stir the sauce into the skillet until the onions and pepper are coated. Reduce the heat to low and allow the sauce to reduce and thicken, about 10 minutes.
When the sauce is reduce transfer it to a clean bowl and cover it with a plate (or plastic wrap) to keep warm. Wipe on the skillet as best you can and return the skillet to medium heat.
Add the remaining tablespoon of olive oil and heat until shimmering. Pat dry the cod fillets, sprinkle with salt and pepper and add to the skillet. Cook for 4 minutes on the first side, carefully flip to the uncooked side and cook for another 2-3 minutes. The fillets should be opaque all the way through. An instant read thermometer will hit 140°F when the fish is done.
To serve spoon the onion/pepper mixture onto your plate and place a piece of cooked cod on top. Tilt the pan and gather a spoonful of sauce, drizzle this over the fish. A bit of freshly cracked black pepper and a sprinkling from on high of sea salt will add a nice finish. I served it with a rice/quinoa I found in the grocery freezer section.
If you want to dirty an extra pan you can cook the fish in a second skillet when the sauce has reduced for 5 minutes.
I have a small squeeze tube of anchovy paste that I use in dishes such as this. I picked it up in the Italian food section of my local grocery store and keep it in the fridge along with a tube of tomato paste. The great thing about paste in a tube is it will last longer because there is little to no air in contact with the unused portion. Plus it had a “good until” date of two years into the future so I don’t have to find 17 uses for anchovy paste in one week.
I made this on a whim after looking for appetizer ideas for our family Easter lunch. I decided to make Bacon Jam and Brie Phyllo Cups however their bacon jam was nothing more than bacon added to apricot jam. I knew I could make something better.
This has a bit of a kick to it; adjust the sriracha to your taste. Heck, leave it out if spicy isn’t your thing.
I’m already picturing some of this jam on a slice of toast with some apple slices and cheddar cheese.
Servings: about 2 cups
Prep time: 5 minutes
Total time: 2 hours
1/4 cup grade B (now called Grade A Dark/Robust) maple syrup
In a glass 2-cup measuring cup combine the coffee, brown sugar, sriracha, vinegar and maple syrup. Stir until the sugar is dissolved. Set aside.
Chop bacon into 1″ pieces. Place a large, heavy-bottomed pot, such as a dutch oven, over medium-high heat. Add the bacon and cook until the bacon is lightly browned and starting to crisp. Move the bacon to a paper-towel-lined bowl and pour off the rendered bacon fat.
Return 1 tablespoon of the bacon fat to the pan and add the caramelized onions and garlic. Stir into the bacon fat and cook until you start to smell the garlic. Add the liquid ingredients and combine. Scrap the bottom of the pan to release any bacon fond that may have been created at the beginning.
Bring the mixture to a simmer and return the bacon to the pan. Simmer over low heat for about 2 hours, stirring periodically.
Allow the mixture to cool, in the pan, for 20-30 minutes. Reserve about a 1/2 cup and set it aside. Transfer the rest into a food processor and process until smooth. Add the reserved bacon mixture and give it 1 or 2 pulses just to combine.
Taste and season with salt, pepper, sriracha or vinegar to your own taste.
Store in an air-tight container and enjoy.
I use caramelized onions because I had them on hand. You could also thinly slice enough yellow or sweet onions so you have about 3 cups and cook them in step 3 with a generous pinch of salt for 10-15 minutes over low heat. Then add the garlic and continue from there.
This recipe is heavily influenced by this one I found on Pop Sugar along with 4 or 5 others I looked over that had similar combinations.
I made this for our Saturday night gathering recently and it was a hit. It is based on a recipe I found in Moosewood Restaurant Celebrates. I adjusted a couple of ingredients and written the recipe up in my own words.
Combine the tomatoes, lemon juice, soy sauce, Sriracha and paprika in a blender. Puree until smooth and set aside.
Heat the oil in a medium size sauce pan over medium heat until shimmering. Add the onions and a generous pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the onions are softened.
Add the tomato mixture and the chickpeas. Stir to combine and heat for about 10 minutes. You want the chickpeas to be warmed through.
Taste, adjust seasoning as desired, and serve.
I used Meyer lemons on my first attempt at this dish. It look 7 Meyer lemons to make 1/2 cup of juice. For regular sized lemons I’d normally need 2-3. Since regular lemons are more acidic than Meyer lemons I might add a tablespoon of honey to the puree mixture.
I prepped the tomato mixture an hour or more before cooking the dish and stashed it in the fridge. It made things less hectic at dinner time and, I suspect, gave the components in the sauce a chance to mingle.
I subscribe to a number of food company’s e-mail lists in the hopes of the occasional coupon. Mostly they send recipes using their products; there’s nothing wrong with that. This dish was inspired by a recipe from Campbell’s for what they called Asian Shrimp Stir-fry.
I took their recipe as a guide, replaced an ingredient or two I didn’t have on hand and reduced the sodium a lot. It was quite good over plain white rice.
Shrimp, peppers and onions with an Asian flavor profile.