Tag Archives: Garlic

Jerk Chicken with Coconut Saffron Rice and Black Beans

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The best jerk recipe I have ever tasted, delighted the senses, as it was fragrant, fiery hot and smoky all at once.The original recipe was developed by Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island. Making a few adjustments, I added  fresh ginger, dark brown sugar and apple cider vinegar to the marinade. For best results and maximum flavor, let the chicken marinate overnight, covered, in the refrigerator.

As side dishes goes, this saffron rice recipe cooks up pretty quickly, making it a great dish if you are in a hurry. Another added bonus is that is one of those rare dishes that gluten free and vegan. However, if you are allergic to coconut milk, soy milk is a suitable substitute.

Serves 8

Ingredients:
For the Chicken:
1 medium onion, coarsely chopped
3 medium scallions, chopped
2-3 Scotch bonnet chili peppers, stems removed, chopped (or Habaneros)
2-inch piece fresh ginger, peeled and coarsely chopped
2 garlic cloves, chopped
1 tablespoon five-spice powder
1 tablespoon allspice berries, coarsely ground
1 tablespoon coarsely ground pepper
1 teaspoon dried thyme, crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon Kosher salt
2 tablespoons dark brown sugar
1 tablespoon white or apple cider vinegar
1/2 cup soy sauce
1 tablespoon vegetable oil
Two 3 1/2- to 4-pound chickens, quartered

For the Saffron Coconut Rice and Beans:
1/4 teaspoon saffron threads
1 tablespoon plain water,at room temperature
2 cups uncooked white basmati rice (or any long grain rice)
2 teaspoons vegetable oil
1 shallot, chopped
1 clove garlic, chopped
1 3/4 cup coconut milk
2 cups water
1 teaspoon agave nectar, (or 1/2 teaspoon of sugar)
1/2 teaspoon turmeric
1/4 teaspoon cumin
1 teaspoon salt, or to taste
a pinch of ground nutmeg
One 15-ounce can of black beans, rinsed and drained
Lime wedges, for garnish

Special Equipment:
Latex gloves for handling the chilis and massaging the marinade under the chicken skin.

Directions:
For the chicken start preparing it a day or two ahead of actual cooking.

Pat chicken dry with paper towels.In a food processor, combine the onion, scallions, chiles, ginger, garlic, five-spice powder, allspice, black pepper, thyme, nutmeg, salt and brown sugar; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Put on latex gloves and pour the marinade into a large, shallow dish. Slather the marinade all over chicken, including under skin, and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before cooking and lightly sprinkle with more salt and ground allspice, before proceeding.

Prepare a charcoal grill: Clean and oil grates.Light a grill and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300°F. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (See Cook’s Notes) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 35 to 45 minutes.

Uncover the grill. The chicken will be golden and mahogany in some spots. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal as needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour.

While chicken is cooking, begin to prepare the rice.

In a small bowl, soak saffron threads in the water, at room temperature, for 5 minutes and set aside.

In a large saucepan, heat peanut oil over a medium heat until it begins to shimmer, about 2 minutes. Stir in chopped shallot and garlic, and cook until soft, about 3 minutes. Stir in rice, mixing with a wooden spoon until all of the grains are coated with peanut oil. Fry for 1 minute, stirring constantly.Gently stir in the coconut milk, water, saffron mixture, agave or sugar, turmeric, cumin taking care as the oil will splatter. Season with salt, and gently stir, making sure that nothing sticks to the bottom while everything comes to a boil.

Once liquid achieves a boil, reduce heat to low. Place lid on pot, slightly askew to allow some steam to escape. Stir occasionally to make sure rice does not stick to bottom of pan and the sugar in the coconut milk does not burn. Allow to simmer *very* gently for 15-20 minutes, or until rice is tender.

Stir in the black beans and cook for a few minutes more until hot. Remove from heat and cover the saucepan. Allow to stand for 5 minutes. Fluff with a fork when you are ready to serve.

When the chicken is done, transfer to a platter.Garnish with lime wedges and serve with the rice.

Cook’s Notes:
Pimento wood sticks and chips are available at www.pimentowood.com.

Alternatively you bake the chicken in the oven if a grill is not readily available.After marinating and you are ready to cook the chicken, heat oven to 350°F and bake chicken for 45-55 minutes, until done.

Also, if time is of the essence, you can first bake the chicken at 300°F in the oven then finished off on the grill. This will result in crispy skin, with perfect texture and flavor.

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Sopa seca de Fideo y Camarones

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Fideos (vermicelli) are much loved in Mexico, where they form the basis of thick, delicious soups. Usually the soups are served as a first course, but our hearty shrimp version is a meal in a bowl.

The name “sopa seca de fideo” translates to “dry soup with noodles”. It’s not soup, it’s called a “dry soup” because the noodles absorb all of the wonderful rich stock, making the noodles taste more delicious than you can possibly imagine.

Although it can be made with straight noodles, I have found if easier to make fideo with the twirled angel hair nests. It’s pretty, and easier to serve that way, one nest per individual  serving.

Serves 4

Ingredients:
2 dried ancho or pasilla chiles*
3 tablespoons olive oil
1/2 lb. dried angel hair nests or vemicelli
1/4 cup olive  oil
One medium yellow onion, chopped
2 large garlic cloves, minced
2 fresh tomatoes, peeled and chopped, or 1/2 cup crushed canned tomatoes
1/2 teaspoon cumin seeds
1 quart chicken broth
1 pound (30 to 35 per lb.) peeled, deveined shrimp, tails left intact
Kosher salt, to taste
1/4 cup chopped fresh cilantro, for garnish

For Serving:
1/2 cup sour cream
Queso Fresco
Diced avocado

Directions:
Break stems off chiles and shake out seeds. In a small bowl, cover chiles with hot water and let stand until softened, 5 to 10 minutes. Drain and coarsely chop.

Brown the angle hair nests: Choose a frying pan with a lid in which the angel hair nests will all tightly fit in a single layer (about 9 or 10-inches wide, depending on the brand of angel hair nests you use). In the pan, heat the oil until shimmering hot. Working in batches, fry the vermicelli angel hair nests on both sides in the hot oil until golden brown in color. Remove from pan.

Sauté onions and garlic, until lightly browned, about 5 minutes. Stir in chiles. Add tomatoes, cumin seeds and chicken broth. Season with salt and pepper to taste.

Reduce heat to a simmer and cook angel hair nests in the broth. When broth is simmering, place the browned angel hair nests or vermicelli in a single layer in the pan, nestled into the broth. The nests should cover the whole pan. Turn them over in the broth so that they get moistened on all sides. Cover and cook until the vermicelli has soaked up the liquid, about 5 minutes.

If after 5 minutes the top of the vermicelli is dry, flip over the individual angel hair nests and cook a minute longer. Remove from heat and let sit for 5 minutes before serving.

To serve, spoon soup into wide, shallow bowls. Top each serving with a spoonful of sour cream and some avocado, if you like, and sprinkle with cilantro.

Cook’s Notes:
Vermicelli usually comes in 1 pound packages, so about 1/2 a package can be used for this recipe. If you cannot find angel hair nests at the market, you can make fideo with straight vermicelli pasta. Just break up the pasta in 3 to 4 inch long segments and cook the same way as you would the nests, browning them first in hot oil.

*Good dried chiles are soft, flexible, and smell a bit like prunes. Avoid hard, brittle specimens—they’re old and less flavorful.

How Hot Is Your Chile? To assess a chile’s heat, slice off its top through the ribs and seeds, where the heat-producing compound capsaicin is concentrated. Touch the slice to your tongue. If you want your food to be milder, split the chile and scrape out all or some of the ribs and seeds. If your skin is sensitive, wear kitchen gloves or hold the chiles with a fork—and don’t touch your eyes.

The trick to a great sopa seca de fideo is the chicken broth. If you do not have the time to make your own homemade chicken stock, you can easily use bouillon, boxed broth, and canned chicken stock. While bouillon and the boxes work in a pinch, nothing beats homemade stock for this recipe. It brings a richness that can’t be had any other way. So if you try it, I strongly urge you to use homemade stock!

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Italian Sausages with Bell Peppers and Polenta

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This dish  offers the classic Italian-American combination of sausage and peppers on a bed of polenta enriched with Parmesan cheese. By putting the emphasis on the peppers and onions, it makes an indulgent meal a healthy one, as well, with 34 grams of protein and just 31 grams of fat.

Serves 2

Ingredients:
½ cup polenta
¼ cup grated Parmesan cheese
2 mild pork sausages
1 yellow onion, sliced
1 red bell pepper, cut into strips
2-3 Italian frying peppers, sliced, seeds discarded
1 garlic clove, peeled and minced
2-3 springs fresh rosemary, chopped
1/2 bunch Italian flat leaf parsley, chopped
1 tablespoon tomato paste
1/2 bunch fresh basil leaves, torn

Directions:
To cook the polenta,  add 4 cups of water to a 2-quart sauce pot over high heat and bring to a boil. Whisk in the polenta and let the water return to a boil, reduce to a simmer, and cook, stirring frequently, until the polenta thickens and absorbs most of the water, 25 to 30 minutes. Remove from the heat, stir in the parmesan and season with salt and pepper.
While the polenta cooks, prepare the sausage and peppers.

In a 12-inch frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sausages and cook until well browned, about 5 minutes on each side. Transfer to a plate. Do not wipe out the pan.

In the same pan used to cook the sausage, warm 1 tablespoon oil over medium high heat until hot but not smoking. Add the onions, season with salt, and cook until the onions begin to caramelize, about 15 minutes. Add the peppers, garlic, and rosemary, and continue cooking until the peppers start to soften, about 5 minutes. Add ¼ cup wine, if using and cook until the wine has almost completely evaporated. Stir in the tomato paste and 1½ cups water. Bring to a boil, reduce to simmer, and cook until the liquid has thickened, about 5 minutes. Slice the sausages and add them to the pan, turning once or twice until heated through, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and pepper.

To serve, transfer the polenta to serving bowls and top with the sausage and peppers. Garnish with torn fresh basil.

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Sweet Southern Tea-Brined Grilled Chicken

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Sweet Ice tea is basically the “House Wine” that graces every Southern Table and it is enjoyed throughout the year, not just as refreshing drink fir the summer. For the tastiest chicken ever, brine a whole cut-up chicken in the South’s signature beverage–sweet tea with lemon.  A brine will help make the meat more tender and juicy.Just a hint of tea, brown sugar, and rosemary makes an irresistible combination for the best grilled chicken you will find on this side of the Mason-Dixon Line.

 

Serves 6 to 8

Ingredients:
6 to 8 single Orange Pekoe tea bags*
1/2 cup firmly packed light brown sugar
1/4 cup kosher salt
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, halved
2 (6-inch) fresh rosemary sprigs
1 tablespoon freshly cracked pepper
2 cups ice cubes
One 3 1/2-to 4-pound cut-up whole chicken*
Olive oil, for grilling
Fresh rosemary, for garnish
Lemon wedges, for serving

Directions:
Bring 4 cups water to a boil in a 3-quart heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.

Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. Mixture should be cold before adding chicken.

Place tea mixture and chicken in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish and chill 24 hours.

On the next day,  prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

Remove the chicken from the brine, pat dry with paper towels, lightly coat with oil, and sprinkle with a little black pepper. Grill the chicken without moving it until grill marks form, 4 to 6 minutes. Flip and grill until just cooked through (160°F), 4 to 6 minutes more. Let rest for a few minutes before serving.

Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels.

Season the chicken with salt and pepper.

Light one side of grill, heating to 300° to 350° (medium) heat; leave other side unlit. Place chicken, skin side down, over unlit side, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 40 to 50 minutes or until done. Transfer chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is crispy. Let stand 5 minutes before serving.

*Cook’s Notes:
You can used 2 large family- style Lipton Tea bag in place of the Orange Pekoe Tea Bags

Six to eight bone-in chicken thighs with the skin on can be used in the place of a whole cut up chicken.

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Stuffed Chicken Breast a la Caprese

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Serves 4

Ingredients:
Four 7-ounce chicken breasts
Salt, to taste
Ground black pepper, to taste
1 teaspoon each of dried oregano and dried basil
2 roma tomatoes, sliced thinly
¼ cup sun dried tomato strips in oil
4 mozzarella cheese slices
12 basil leaves, divided

For the Sauce:
4 cloves garlic, minced or finely chopped
⅓ cup balsamic vinegar
2 tablespoons brown sugar

Directions:
Preheat the oven to 350°F. Using a sharp knife, cut a pocket about ¾ quarter of the way through on the thickest side of each breast, being careful not to cut all the way.

Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.

Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.

Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.

Heat 2 teaspoons of sun dried tomato oil (or olive oil) in a cast iron skillet or non stick pan over medium-high heat. Add the chicken and cook for 2 minutes on each side until golden brown.

While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small mixing cup. Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened, about 2-3 minutes.

Transfer pan to the preheated oven and continue to cook the chicken for a another 10-15 minutes, or until the chicken is cooked through and the cheese has melted.

Remove the chicken from the oven and allow to rest 8-10 minutes. Remove the  toothpicks.

To serve, slice the chicken breast in half and place on the center of a dinner plate. Drizzle with pan juices and garnish with basil.

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Coconut Braised Chicken

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This perfectly braised fragrant chicken stew is a cultural transformation of Asian, Central and South American ingredients—coconut, Mexican chorizo, cilantro and lime.

Serves  4

Ingredients:
2 Tablespoons canola oil
3 whole chicken legs
3 chicken thighs
Kosher salt, to taste
Freshly ground black pepper, to taste
½ pound fresh Mexican chorizo, casings removed
1 medium onion, thinly sliced
1 Tablespoon minced peeled fresh ginger
1 garlic clove, minced
1 dried chile de árbol, finely crushed
3 cups unsweetened coconut milk
1 pound baking potatoes, peeled and cut into 2-inch pieces
1 Tablespoon unsalted butter
2 Tablespoons fresh lime juice, plus lime wedges for serving
Cilantro sprigs, for garnish

Directions:
Preheat the oven to 425° F.

In a large enameled cast-iron casserole or Dutch oven, heat the oil.

Season the chicken with salt and pepper.

Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate, and set aside.

Add the chorizo and onion to the casserole or Dutch oven and cook, stirring to break up the meat, until the onion is translucent, cooking for about 5 minutes.

Stir in the ginger, garlic and chile and cook until fragrant, cooking for about 1 minute.

Add the coconut milk, potatoes and chicken to the casserole or Dutch oven and bring to a simmer.

Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter. Taste and adjust the seasoning with salt.

To serve, spoon the braised chicken and potatoes into shallow bowls. Garnish with cilantro sprigs and serve with lime wedges.

Note:
This recipe was featured on the NBC TODAY Food Club webpage in November 2015.

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Shrimp Pomodoro

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Poulet Basquaise

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Poulet Basquaise (Basque-Style Chicken)

When most people think of the Basque Country, they think of Spain.

Bilbao began the so-called Guggenheim effect. You see, the opening of the GuggenheimGuggenH.jpg Museum in Bilbao in northern Spain in 1997, shows how an imaginatively designed museum commissioned by an energetic mayor can help turn a city around. Visitors’ spending in Bilbao in the first three years after the museum opened raised over ($110m) in taxes for the regional government, enough to recoup the construction costs and leave something over.  In 2012, more than 1m people visited the museum, at least half of them from abroad. This was the third-highest number ever, so the building continues to attract visitors even though the collection on display is modest. Other cities without historic cultural centers now look to Bilbao as a model for what vision and imagination can achieve……hence the “Bilbao Guggenheim Effect”.  In addition, San Sebastián has all those Michelin star restaurants. And Pamplona, notoriously, lets bulls run through its streets once a year.week-pamplona_2611466b.jpg

The Basques are an ancient people who have inhabited this territory for thousands of tt2years.The Basque Country is made up of three distinct  administrative regions (the Autonomous Communities of the Basque Country and Navarre in Spain and the Northern Basque Country in France)  and  seven provinces, three of which are in southwestern France.

44MapBasquecolToday, the Spanish part is an autonomous region with a Basque government, while the French part answers to the central government in Paris. The Spanish side has had a strong independence movement, which has lately been eclipsed by Catalonia’s. At the height of its activity in the latter part of the last century, ETA, the Basque separatist group, did most of its fighting on the Spanish side, saving the French side as a hideout…….but I digress. That is another history lesson for another time.

Basque cuisine is influenced by the abundance of produce from the sea on one side and the fertile Ebro valley on the other. The great mountainous nature of the Basque Country has led to a difference between coastal cuisine dominated by fish and seafood, and inland cuisine with fresh and cured meats, many vegetables and legumes, and freshwater fish and salt cod. The French and Spanish influence is strong also, with a noted difference between the cuisine of either side of the modern border; even iconic Basque dishes and products, such as txakoli from the South, or Gâteau Basque (Biskotx) and Jambon de Bayonne from the North, are rarely seen on the other side.

Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques also embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina. And last but not least, in keeping with the Mediterranean diet, olive oil is more commonly used than butter in Basque cooking.

And with all of that local produce  available to the Basque, it is no wonder that Poulet Basquaise  or Chicken Basquise (or Basque Chicken)  is a local favorite. Chicken Basquaise is a dish that defines the simple elegance of French Basque cooking.

So, I know you are asking, “exactly what is Chicken Basquaise”?  Well, first of all, a basquaise is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers. Chicken Basquaise originated in the town of   Soule . Originally consisting of vegetables and bread, this dish typical consists of  browned chicken pieces, then cooked in a casserole with a Pipérade, which is a mixture of ripe tomatoes , red and green peppers, garlic, onions and Espelette pepper.

And before you start to  cook this dish, you will need to make the Pipérade before you begin.10987_piperade_3000

Pipérade trumpets the versatility of French Basque cuisine.  This simple sauté is enlivened with the local cured pork, Bayonne ham, and a spicy paprika known as piment d’Espelette. In my version of this dish, I added a little of bit of Creole smoked sausage and bacon, for smokiness. Pipérade  is  great over braised chicken and baked fish, but you can also heed Julia Child’s advice and use it to top a plain omelette. Simply divine!

Chicken Basquaise is guaranteed to make your heart sing and your belly cry out for more. This  is a dish where Espelette peppers and chicken go together like the French and kissing,…….. Chicken Basquaise is a dish to smooch over. So make it a date – Chicken  Basquaise is one meal you’ll want to enjoy and get up close and personal with!

Serves 4

Ingredients:
6 medium tomatoes
4 chicken quarters, leg and thigh portions, skin on
1 Tablespoon plus 2 teaspoons olive oil
4 ounces thinly sliced Bayonne ham, cut into 1/2-inch squares
4 ounces smoked sausage, sliced
4 ounces bacon, diced
4 medium yellow onions, halved and thinly sliced
3 medium garlic cloves, minced
2 Tablespoons fresh Italian parsley, coarsely chopped
1 Tablespoon fresh thyme leaves, coarsely chopped
1 Tablespoon fresh marjoram leaves, coarsely chopped.
1 medium dried bay leaf
2 medium red, yellow, or orange bell peppers, seeded and sliced lengthwise into 1/4-inch strips
2 medium green bell peppers, seeded and sliced lengthwise into 1/4-inch strips
Kosher salt, to taste
Ground black pepper, to taste
2 teaspoons piment d’Espelette
2/3 to 3/4 cups chicken stock
2 Tablespoons chopped fresh parsley, for garnish

Directions:
Bring a large saucepan of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place the tomatoes in the boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain and immediately immerse the tomatoes in the ice water bath. Using a small knife, peel the loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds, then core and coarsely chop the remaining flesh. Set aside.

Rinse chicken pieces and pat dry with paper towels. Season well with salt and freshly ground pepper. Heat oil over medium-high heat in a 3-1/2- or 5-quart casserole or large Dutch oven.

When oil shimmers, add chicken pieces in a single layer (do this in batches, if needed) and let cook until very brown, turn, and repeat until pieces are well-browned all over, about 10 minutes per batch. Remove browned pieces to a plate and set aside. Discard excess oil and wipe out the pot with paper towels.

To the same pot, add 1 tablespoon of the oil. When the oil shimmers, add the ham, smoked sausage and bacon and cook, stirring occasionally, until it’s golden brown, about 8 minutes. Using a slotted spoon, transfer the meat mixture to a plate and set aside.

Return the pan to heat, add the remaining 2 teaspoons oil, and, once heated, add the onion and garlic. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in the herbs and pepper slices and season well with salt and pepper. Cover and cook, stirring rarely, until the peppers are slightly softened, about 10 minutes.

Deglaze the pot with wine and scrape the bottom of the pan with a wooden spoon or spatula.

Add the chicken stock. Stir in the diced tomatoes, meat mixture, and piment d’Espelette. Return the chicken to the pot.  Reduce heat, cover with a lid and simmer until chicken is cooked through, about 45 minutes.

To serve, remove the bay leaf  and sprinkle fresh parsley over the chicken. Serve with rice or potatoes, on the side, if desired.

Suggested wine pairing: Domaine Ilarria Irouléguy Rouge, France.

Go all-in on the Basquaise with a not-well-known Basque wine. Made from a blend of Tannat, Cabernet Franc, and Cabernet Sauvignon, Irouléguy’s not a delicate wine, but nor is it as big as wines made with these varieties in the New World. Its smoky flavor and dark fruits will merge nicely with the rustic onions, garlic, and red Espelette peppers in the sauce!

Cook’s Notes:
The traditional recipe calls for 2 pounds fresh cubed tomatoes, but one 14-ounce can of whole peeled canned tomatoes can  also be used as a substitute, in this recipe.

It is also a tradition to use a  3- to 3-1/2-pound broiler chicken, cut into 8 pieces, for this dish. You can always  ask your butcher to cut up the chicken for you at your local grocery store.

Bayonne ham is a cured ham product from the French Basque country. If you can’t find it in your local area, you can always use prosciutto or bacon.

Piment d’Espelette is France’s only native pepper, and it is so highly revered that it is protected by AOC status. It has a nice heat and is worth seeking out at a gourmet grocery or online. If you have trouble finding it, you can substitute cayenne pepper or paprika.

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HOMARD EN CROÛTE

Juicy chunks of lobster in a sherry cream sauce, topped with crispy puff pastry crust. A rich and luxurious dish makes this lobster pot pie makes an ideal meal for a special dinner party.

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Serves 4

Ingredients:
3 tablespoons unsalted butter
3 cloves garlic, minced
1 medium yellow onion, minced
14 cup sherry
2 tablespoons flour, plus more
34 cups heavy cream
3 – 4 cups cooked lobster meat, cut in chunks (from four 1 1/4-pound lobsters)
18 teaspoon fresh thyme leaves
14 teaspoon paprika
A pinch of freshly grated nutmeg (optional)
Salt, to taste
Freshly ground black pepper, to taste
One 14 ounce package puff pastry
1 egg, beaten

Directions:
Preheat the oven to 425 ° F.

Melt butter in a 4-quart saucepan over medium-high heat. Add garlic and onion; cook until golden, 5–7 minutes. Add the sherry and  cook until reduced by half, 1–2 minutes. Whisk in flour and cook for 2 minutes. Add the cream and bring to a boil and continue to cook, stirring occasionally, until sauce is slightly thickened, 3–4 minutes. Stir in lobster, thyme, paprika, nutmeg, salt, and pepper. Taste and adjust seasoning with salt and pepper, if needed.

Divide lobster mixture between four 8-ounce ramekins set on a rimmed baking sheet. On a lightly floured work surface, roll pastry into a 14-inch square; cut out four 4 1 -inch circles. Brush edges of the ramekins with egg; place 1 circle over each and press to seal. Brush pastry with egg; bake until golden on top and filling is bubbly, 20–25 minutes.

Remove from the oven and serve immediately.

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Pommes de Terre Sarladaise (Sarlat Potatoes)

DSC07334 (2) pommes -otm@tk.jpg

Duck fat, which is something of a well-kept (and wildly delicious) secret to French chefs. This dish originated in the city of Sarlat in the Dordogne region in southern France, an area where duck and goose farming is so common, and the fat from those birds so ubiquitous in cookery, this preparation of potatoes comes as naturally as breathing. The original dish featured porcini mushrooms (cèpes). In this version of the recipe, the duck fat is used to enhance the earthy flavor of skillet-fried potatoes and gives them a gorgeous silkiness and golden-crisp edges. Showered with garlic and parsley, this is the type of rustic French potato side dish that everyone loves alone or as an ideal accompaniment for duck confit, roast chickens, dense and flavorful stews.

Serves 4

Ingredients:
3 tablespoons  duck fat*
4 large Yukon Gold potatoes,
8 medium cloves garlic, sliced thin
1 cup water
1 teaspoon kosher salt
1 tablespoon chopped flat leaf parsley
Freshly ground black pepper

Directions:
Cut potatoes into 1/2-inch slices. Add 3/4 cup water and salt to potatoes to a medium saucepan  and bring to boil. Cover and cook until potatoes are tender.

Transfer the potatoes to a large colander and shake vigorously to remove excess water. Using paper towels, pat the potatoes dry.

Add fat to cast iron skillet and heat over medium-high heat until shimmering. Add potatoes and cook, stirring occasionally until lightly browned, about 6 minutes. Add garlic and continue to cook stirring occasionally, until potatoes are deep golden brown.

Add parsley, season to taste with additional salt and black pepper, stir gently to combine, and serve immediately.

*Cook’s Notes:
The fat used in this dish is usually duck or goose fat, and they both can be  hard to find in most local grocery stores . Clarified butter, or ghee  that can be found in markets Indian is a great substitute .

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