Sunday, January 6, 2013

Oven Fried Chicken


(serves 4)
  • 1/2 cup nonfat buttermilk, (see Tip)
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon hot sauce
  • 2 1/2-3 pounds whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks
  • 1/2 cup whole-wheat flour
  • 2 tablespoons sesame seeds
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • Olive oil cooking spray


Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes.

Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. Spray the chicken pieces with cooking spray.

Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.


(serves 4)
  • 2/3 cup sun-dried tomatoes, (not packed in oil)
  • 2 cups boiling water
  • 1 pound flank steak, trimmed of fat
  • 1 clove garlic, minced
  • 3 tablespoons light herbed cheese spread, such as Boursin (see Variation)
  • 1 cup baby spinach
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper


Preheat grill to high.
Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.

Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.

Rub garlic all over one side of the steak. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.

Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.

Oil the grill rack. Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. Remove the skewers; let the pinwheels rest for 5 minutes before serving.

Barbecued Pork Sandwiches


(serves 2)
  • 1 small yellow onion, cut into 1/2-inch-thick rounds
  • 1 teaspoon canola oil
  • 2 whole-wheat buns, split horizontally
  • Chipotle-Marinated Pork Tenderloin, grilled (see recipe), thinly sliced
  • 1/3 cup prepared barbecue sauce


Preheat grill to high or heat a large indoor grill pan over high heat. Lightly brush onion with oil and grill (after the pork is done) until lightly browned and soft, turning once, 4 to 5 minutes. Let cool on a cutting board.

Lightly toast buns cut side down on the grill or in the pan.

Chop the onion; transfer to a large bowl. Shred pork using two forks; add to the bowl. Add barbecue sauce; stir to combine. Serve the pork filling on the toasted buns.

Inside-Out Cheeseburgers


(4 servings)
  • 1/4 cup shredded Cheddar cheese
  • 1/4 cup shredded Gruyere cheese
  • 1 pound 90%-lean ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon freshly ground pepper


Preheat grill to medium-high or preheat the broiler.

Combine Cheddar and Gruyere in a small bowl.

Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

Lightly oil the grill rack . Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.

Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Sunday, December 30, 2012

Herb-Brined Pork Prime Rib Roast



  • 6 quarts cold water, divided
  • 1 1/2 cups sugar
  • 3/4 cup fine sea salt
  • 8 large fresh thyme sprigs
  • 6 Turkish bay leaves, crumbled
  • 4 juniper berries*
  • 2 teaspoons whole black peppercorns

Shrimp Wrapped in Bacon


  • 10 bacon strips
  • 20 large fresh basil leaves
  • 20 uncooked medium shrimp, peeled and deveined
  • 1/4 cup barbecue sauce
  • 1/2 cup finely crumbled goat cheese

Saturday, December 22, 2012

Pasteis de Nata (Portuguese Custard Tarts)


(12 tartlets Units)


  • 2 cups all-purpose flour, plus more for rolling
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 10 tablespoons chilled unsalted butter, cut into 1/4 inch cubes
  • 5 -7 tablespoons ice water

Sunday, December 16, 2012

Portuguese Honey Bread


  • 1 14 cups unsalted butter (softened plus additional for buttering pans)
  • 34 cup dried cranberries (sour cherries)
  • 34 cup candied fruit (chopped mixed, pear citron and candied orange peel not a supermarket brand; 14 lb)
  • 14 cup port
  • 1 14 cups walnuts (4 14 oz)
  • 4 12 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 12 tsp ground ginger
  • 12 tsp ground cinnamon
  • 14 tsp ground cloves
  • 1 cup sugar
  • 3 eggs
  • 3 tsps active dry yeast (two 14 oz packages)
  • 14 cup warm water
  • 34 cup molasses (blackstrap)
  • 12 cup honey (mild)
  • 12 cup honey (mild)


Put oven rack in middle position and preheat oven to 325°F. Butter loaf pans.

Bring cranberries, candied fruit, and Port to a simmer in a small saucepan. Remove from heat and set aside, covered.

Pulse walnuts in a food processor until just coarsely chopped. Add flour, salt, baking soda, and spices and pulse to combine.

Beat together butter (2 1/2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes in a stand mixer or 6 with a handheld. Add eggs 1 at a time, beating well after each addition.

Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Add one third of flour mixture to butter mixture and mix at low speed until combined, then add molasses and mix until incorporated. Add half of remaining flour mixture and mix until combined, then add honey and mix until incorporated. Add yeast mixture and remaining flour mixture and mix until combined, then stir in candied-fruit mixture.

Divide batter among pans, smoothing tops. (Do not let batter rise.) Bake until a wooden pick or skewer inserted in centers of loaves comes out clean, 50 to 60 minutes. Cool in pans on a rack 10 minutes, then remove loaves from pans and cool completely on rack.

Linzertorte (Austrian jam tart)


(6 to 8 servings)
  • Hazelnuts or almonds -- 1 1/2 cups
  • Sugar -- 2/3 cup
  • Flour -- 1 1/2 cups
  • Cinnamon -- 1/2 teaspoon
  • Cloves -- pinch
  • Salt -- 1/4 teaspoon
  • Unsalted butter, cut into small pieces -- 14 tablespoons
  • Egg -- 1
  • Red currant or raspberry jam -- 150g 1 cup
  • Egg yolk -- 1