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ROAST CHICKEN WITH AVGOLEMONO SAUCE

ROAST CHICKEN WITH AVGOLEMONO SAUCE

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By Michael Simmon of the Chew Tip: be careful not to boil the sauce and scramble the eggs

  • 1/4 cup olive oil
  • 1 4 pound chicken (halved, backbone removed)
  • 1 cup chicken stock
  • 2 large eggs
  • 2 lemons (zested and juiced)
  • 1 tablespoon fresh dill (plus additional to serve)
  • kosher salt and freshly ground black pepper (to taste)
4.3/5 (9 Votes)

Texas Tostadas

Texas Tostadas

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The night before, place all of the dry-rub marinade ingredients into a large ziptop bag and shake up

  • PULLED PORK
  • 6 pounds pork shoulder
  • 1 cup chicken broth
  • 1 sweet onion (thickly sliced)
  • PORK DRY RUB
  • 1 tablespoon black pepper
  • 2 teaspoons cayenne pepper
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoons dark brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • COLESLAW
  • 1 bag precut slaw mix (about 16 ounces)
  • 1/2 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 1 tablespoon light brown sugar
  • 2 teaspoons paprika
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon garlic powder
  • CORN CAKES
  • 2 tablespoons extra-virgin olive oil
  • 1 cup sweet corn kernels (frozen, defrosted)
  • 2 tablespoons shallot (minced)
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 eggs (large)
  • 1 cup heavy cream
  • 3/4 cup yellow cornmeal
  • 1/2 cup flour
  • 1/2 cup masa farina flour
  • 2 teaspoons baking powder
  • 1 teaspoon white sugar
  • 1/8 teaspoon cayenne
  • 3/4 cup water
  • creole seasoning (to taste)
  • vegetable oil
  • GARNISH
  • BBQ sauce of choice
  • white onion (sliced)
  • dill pickle slices
  • pickled whole jalapeño peppers
  • step-by-step directions
4.2/5 (5 Votes)

Chicken Fajita Kebabs

Chicken Fajita Kebabs

By

1/4th of recipe (1 skewer): 165 calories, 1

  • 1 lb. raw boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp. fajita seasoning mix
  • 1 red bell pepper, cut into 1-inch strips
  • 1 green bell pepper, cut into 1-inch strips
  • 1 medium onion, cut into 1-inch chunks
  • 1 lime, cut into 4 wedges
4.6/5 (14 Votes)

Peppers and Mozzarella, Marinated

Peppers and Mozzarella, Marinated

By

Julianna Grimes, Cooking Light SEPTEMBER 2011

  • 4 cups baby sweet peppers
  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves, crushed
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 3 ounces fresh baby mozzarella balls
  • 1/4 cup fresh small basil leaves
  • 1 teaspoon fresh lemon juice
4.5/5 (6 Votes)

Frosting: Vanilla Buttercream

Frosting: Vanilla Buttercream

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In a small bowl, whisk the sugar and egg whites

  • 2 cups sugar
  • 2 large egg whites
  • 1/2 cupunsalted butter, at room temperature, cut into pieces
  • 1/4 teaspoons pure vanilla
  • pinch kosher salt
4.7/5 (7 Votes)

Seafood: Spaghetti alle Vongole (Spaghetti with clams)

Seafood: Spaghetti alle Vongole (Spaghetti with clams)

By

Wash Clams carfeully Bring a large pot of salted water to boil

  • 48 Manila (or little neck) clams
  • 9 oz. spaghetti
  • 2 garlic cloves, thinly sliced
  • 5 tbsp extra virgin olive oil, divided
  • Pinch of crushed red pepper
  • 1 cup white wine
  • 1/2 cup cherry tomatoes, quartered
  • 2 tbsp. fresh parsley, coarsley chopped
4.3/5 (7 Votes)

Sauce with Ribs, Chicken & Sausage

Sauce with Ribs, Chicken & Sausage

By

- Substitute the meat to your preference

  • 1/4 cup extra-virgin olive oil (plus 2 tablespoons)
  • 1 pound sweet Italian fennel sausage (6 links)
  • 12 pork spare ribs (cut into 2-inch pieces)
  • 6 chicken thighs (skin-on, bone-in)
  • 1 red onion (finely chopped)
  • 4 cloves garlic (sliced)
  • 1/2 bottle dry red wine
  • 2 (28 ounce) cans whole, peeled, San Marzano tomatoes (crushed by hand)
  • pinch red chili flakes
  • pecorino romano (freshly grated, to serve, if desired)
  • 1 head escarole (cored and chopped)
  • 1/2 lemon (juiced)
  • 1/2 cup pine nuts (toasted)
  • kosher salt and freshly ground black pepper (to taste)
  • PICI
  • 2 cups semolina flour
  • 2 cups all-purpose flour
  • 1-1 1/4 cups tepid water
4/5 (4 Votes)

Beef: Filet Salteado

Beef: Filet Salteado

By

Sauté diced tenderloin in hot olive oil

  • 1 lb. tenderloin filet, cut in 1-inch cubes
  • 1 Spanish onion, chopped
  • 2 garlic cloves, chopped
  • 1/4 cup extra-virgin olive oil
  • 1 chorizo (Spanish sausage), sliced
  • 1/2 cup sliced mushrooms
  • Salt and pepper to taste
  • 2 potatoes, peeled and diced
  • Vegetable or peanut oil for frying
  • 1/3 cup red wine
  • 1 green pepper, chopped
5/5 (1 Votes)

Spicy Chicken Scarpariello

Spicy Chicken Scarpariello

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Preheat the oven to 450 degrees F

  • 2 stalks broccoli (about 1 1/4 pounds), florets and tender stems chopped
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 4 skinless, boneless chicken breasts (about 8 ounces each)
  • 1 red bell pepper, chopped
  • 4 cloves garlic, smashed
  • 1 1/2 teaspoons chopped fresh oregano
  • 1/2 cup dry white wine
  • 1 to 3 jarred large hot cherry peppers, roughly chopped, plus 2 tablespoons brine
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley
4.3/5 (3 Votes)

Beef: Beef-and-Mashed-Potato-Stuffed Peppers with Garlicky Bread Crumbs

Beef: Beef-and-Mashed-Potato-Stuffed Peppers with Garlicky Bread Crumbs

By

1. Preheat the oven to 400°

  • 3 Tbsp extra-virgin olive oil, plus more for drizzling
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 pound lean ground beef
  • Salt and pepper
  • 2 pounds potatoes, boiled and mashed (seasoned with salt and pepper)
  • 1 1/2 cup freshly grated Parmesan cheese
  • 2 Tbsp chopped flat-leaf parsley
  • 1/2 cup bread crumbs
  • 4 large red and green bell peppers, caps removed and reserved, seeds and white membranes discarded
4.5/5 (11 Votes)