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Recipes
Roman-Style Braised Chicken with Roasted Peppers
By CBarile
This lush, homey Roman favorite is a simple braise of chicken with white wine, tomatoes, garlic and a colorful mix ...
- 2 tablespoons extra-virgin olive oil
- One 4-pound chicken—cut into 8 pieces, breasts halved
- Salt and freshly ground black pepper
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- 1 cup dry white wine
- 2 1/2 pounds tomatoes, peeled and coarsely chopped
- 1 red bell pepper
- 1 green bell peppe.
- 1 yellow bell pepper
- Crusty bread, for serving
Pork Confit Tacos with Grilled Pineapple Salsa
By CBarile
"At taquerias all over Mexico and Latin America, I devour bundles of braised and griddled small intestines," says A...
- 1/4 cup kosher salt, plus more for seasoning
- 3 tablespoons sugar
- 2 tablespoons juniper berries, crushed
- 1 tablespoon coarsely ground white pepper
- 10 garlic cloves, minced
- 8 thyme sprigs
- 6 tablespoons chopped cilantro
- 2 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
- 2 cups vegetable oil, plus more for brushing
- 12 ounces sliced fresh pineapple ( 1/2 inch thick)
- 1 yellow onion, sliced 1/2 inch thick
- 4 plum tomatoes, halved lengthwise
- 3 tablespoons chopped mint
- 2 tablespoons minced red onion
- 2 canned chipotle chiles, chopped
- Juice of 1 lime
- Warm corn tortillas, for serving
Grilled Flank Steak with Corn, Tomato and Asparagus Salad
By CBarile
Mark Fuller prepares this steak in the spring and summer to showcase the Pacific Northwest's iconic Walla Walla oni...
- 1 1/2 cups dry red wine
- 1/2 cup Dijon mustard
- 1/4 cup packed dark brown sugar
- 8 garlic cloves, crushed and peeled
- 3 large shallots, coarsely chopped
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped thyme
- Kosher salt and freshly ground pepper
- One 1 1/2-pound flank steak
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- 6 ounces cherry tomatoes, preferably Sweet 100 tomatoes, quartered (about 1 1/2 cups)
- 1/4 small sweet onion, such as Walla Walla, thinly sliced
- 6 ounces thin asparagus
- 2 ears of corn, shucked
- 1 tablespoon extra-virgin olive oil
- 6 basil leaves, finely shredded
- 1 tablespoon unsalted butter
- 6 ounces fresh morel mushrooms, cleaned and halved if large, or a scant 1/2 ounce dried morels, reconstituted in boiling water for 10 minutes
Grilled Quail with Spinach Pomegranate Salad
By CBarile
Quail seems intimidating to cook, but it's actually quite easy and fast
- 1/2 tablespoon fresh lemon juice
- 1/2 tablespoon pomegranate molasses
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 teaspoon coarsely chopped mint
- Salt
- 8 semiboneless quail
- Freshly ground black pepper
- 1 packed cup spinach leaves, sliced 2/3 inch thick
- 2/3 cup pomegranate seeds
Watermelon Salad with Feta and Mint
By CBarile
Salad Jacques Pépin's friends Faith Middleton (host of NPR's The Food Schmooze) and veteran publicist Fern Berman...
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon Tabasco
- 1/2 teaspoon freshly ground pepper
- One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
- 1/2 pound feta cheese, crumbled (2 cups)
- 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
- 1 small sweet onion, cut into 1/2-inch dice
- 1 cup coarsely chopped mint leaves
Crispy Buttermilk Fried Chicken
By CBarile
Our Pairing Suggestion Wine or Beer Sparkling wine and fried chicken work well together
- BUTTERMILK SOAK
- 3 cups buttermilk
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons cayenne pepper
- 4 pounds medium chicken wings, thighs and drumsticks
- FLOUR DREDGE
- 2 cups all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable oil, for frying
Asparagus Pesto
By CBarile
Side Veggie
- 1/2 packed cup basil leaves
- 1/2 pound asparagus, trimmed and coarsely chopped (1 cup)
- 1/4 cup pine nuts
- 2 tablespoons lemon juice
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 6 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
Fall Harvest Salad
By CBarile
This salad epitomizes fall flavors, with its chunks of butternut squash, pumpkin seeds, pecans and greens
- 1/4 cup plus 3 tablespoons vegetable oil, preferably peanut
- 2 cups peeled butternut squash (10 ounces), cut into 1-inch cubes
- Salt and freshly ground pepper
- 2 tablespoons sherry vinegar
- 1 tablespoon coarsely chopped tarragon
- 1 tablespoon chopped flat-leaf parsley
- 10 ounces mixed salad greens or mesclun
- 1 cup coarsely chopped pecans
- 1/2 cup roasted pumpkin seeds
Maduros: Sweet Plantains
By CBarile
When plantains turn dark brown, it means they are superripe and ready to be turned into maduros
- 2 cups vegetable oil, for frying
- 3 very ripe, black sweet plantains
Four-Cheese Ravioli
By CBarile
Our Pairing Suggestion Minerally, full-bodied Italian white
- 7 ounces sheep's-milk ricotta or well-drained fresh whole cow's-milk ricotta (3/4 cup)
- 3 ounces Italian Fontina cheese, shredded (2/3 cup)
- 3 ounces fresh mozzarella, cut into 1/4-inch dice (1/2 cup)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 1 large egg, lightly beaten