Tag Archives: Onions

Salmon Ravigote

 

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Poach delicious salmon steaks or fillets in only 15 minutes!

Salmon fillets are poached briefly, then served with a ravigote sauce. Ravigote means “to invigorate” in French, and this sauce, containing tomatoes, scallions, garlic, parsley, lemon juice, and olive oil, awakens the taste buds and complements the salmon. Pickled capers lend wonderful piquancy to the sauce.

Serves 4

Ingredients:
For the Sauce:
2 plum tomatoes  halved, seeded, and diced
1 tablespoon drained capers
2–3 scallions, trimmed  and sliced
1/3 cup chopped onion
2 garlic cloves, minced
1/3 cup coarsely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice

For the Salmon:
Four 5 ounce skinless salmon fillets, about 1 1/2 inches thick
3 cups of water
Kosher salt, to taste

Directions:
To make the sauce, mix all the ingredients together in a small bowl. Set aside.

To poach the salmons, bring 3 cups of salted water to a boil in a large stainless steel saucepan. Add the salmon to the pan and bring the water back to a boil over high heat for 2 minutes. Immediately turn off the heat, or slide the pan off the heat and let the salmon steep in the hot liquid for 5 minutes. Note that your fillets will be slightly underdone in the center at this point and you may have to adjust the cooking time to accommodate thicker or thinner fillets, depending on your personal taste preference.

Remove the fillets from the poaching liquid with a large spatula, drain them well, and place on four warm plates. Absorb any liquid that collects around the fillets with paper towels, then spoon the sauce over and around the steaks and serve.

Cook’s Notes:
Alternatively,  for the poaching liquid, you can substitute 1½ cup dry white wine, like a good Sauvignon Blanc added to  1½ cups of water, for a different flavor profile.

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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.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

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Poulet en Cocotte Bonne Femme

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2000px-Picardie_in_France.svgThis simple French country dish hails from the Picardy region of France. Picardy is a French region stretching north from the suburbs of Paris and vineyards of Champagne to the beaches of the Bay of Somme on the English Channel. Regional capital Amiens is a university city known for its Gothic cathedral, the floating gardens on its canals and Jules Verne’s former home, which is now a museum.

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The Picardy region definitely knows how to take the most of its landscapes; offering a hearty, varied food thanks to local crops. Markets in Picardy are really popular and attract the foodies from Paris who look for gourmet products like the pâté de canard (pâté en croute) from Amiens or the Flamiche leek pie. The delicious gâteau battu or the famous “chantilly” whipped cream is from the town of Chantilly.

Poulet en Cocotte Bonne Femme is loosely translated as Good Woman Chicken Casserole .It is basically  a casserole that features roasted chicken with bacon, onions,  and potatoes. Occasionally, mushroom and carrots can be added as a variation. This recipe is also suitable for either a whole chicken or chicken portions, but I opted to use Cornish Hens. For a special occasion, a dry white wine can be substituted for the chicken stock, or half wine, half stock could be used. Traditionally, this dish is served with Petits Pois a la Francaise.

This recipe is perfect for a Sunday dinner with the family.

Enjoy !

Serves 4 to 6

Ingredients:
1/2 pound bacon
4 Tablespoons butter
Three  1 ¼-pound Cornish Hens
15 to 25 peeled white pearl onions
1 to 1 1/2 pounds boiling potatoes
1/2 pound button mushrooms, sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
3 to  4 carrots, peeled and thinly sliced
1 cup chicken stock
1 bouquet garni (made with 4 parsley sprigs, 1/2 bay leaf, and 1/4 teaspoon thyme tied in washed cheesecloth)

 

Directions: 
Preheat an oven to 400 º F.

In a oven-proof casserole, saute the bacon for 2 to 3 minutes until browned. Transfer to a dish and set aside.

Add the mushrooms to the same casserole and saute the mushrooms for 2 to 3 minutes in 1 tablespoon of the butter until lightly browned. Transfer to a dish and set aside.

Rub olive oil on the outside of the hens and season with salt and pepper.Place the hens in a roasting pan and cover with foil and roast for 30 to 35 minutes.Remove the hens from the oven and pour the fat out of the pan into a measuring cup and set aside.

Reduce the oven at 350 º F.

In a separate saucepan add water and a pinch of salt and bring to a boil.Drop the onions into boiling, salted water and boil slowly for 5 minutes. Drain and set aside.

Next , peel the potatoes and cut them into uniform ovals about 2 inches long and 1 inch in diameter. Cover with cold water and bring to a boil. Drain immediately.

In the casserole, heat the remaining 3 tablespoons butter until foaming. Add the potatoes and roll them around over moderate heat for 2 minutes to evaporate their moisture; this will prevent them for sticking to the bottom of the casserole. Spread potatoes in the pan. Add the hens placing them breast side up in the casserole. Add some of the pan juices and pour in the stock and stir to blend .Add the bacon and onions on top of the potatoes and hens; add the bouquet garni and carrots. Baste all the ingredients with the butter and juices in the casserole, lay a piece of foil over the chicken, and cover the casserole.

Transfer the casserole to the oven and roast for an additional 3o to 35 minutes , basting the hens every and 10 minutes with butter until the juices run clear and the thickest part of the hens legs registers 165 to 170 degrees on an instant-read thermometer. If using mushrooms, add these 10 minutes before the end of cooking time.Baste once or twice with the juices.

Discard the bouquet garni and adjust the sauce for seasoning.Removed the hens from the casserole, cut into serving portions and arranged on a hot serving platter, surrounded by potatoes and sauteed vegetables

The sauce can either be poured over the chicken and the whole dish sprinkled with parsley, or the hens can be sprinkled with parsley and the sauce served separately on the side.

TODAY.com Parenting Team FC Contributor

Truffled Lobster Macaroni and Cheese

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This is the perfect dish for when you want to indulge and eat like royalty! This Truffle Lobster Mac n’ Cheese is filled with succulent chunks of lobster meat, black  truffle butter, and packed with an assortment of cheeses.This is the pinnacle of elevated comfort food. It’s sophisticated, yet  laid back; a grown up mac n’ cheese!

Serves 6 to 8

Ingredients:
1 pound dried macaroni pasta
2 cups chicken broth
2 cups water
2 Tablespoons olive oil
1/2 cup chopped white onion
2 medium leeks, thinly sliced
1/2 teaspoon fresh thyme leaves
1 pound  cooked lobster meat, chopped*
8 ounces Gruyere cheese, cubed
½ cup Mozzarella cheese, cubed
1/3 cup Fontina cheese, cubed
1/3 cup grated Parmesan cheese
1/3 cup smoked Gouda cheese, cubed
1/2 cup heavy cream
½ cup D’artagnan Black Truffle Butter
All-purpose flour, if needed
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
Salt, to taste
1/4 cup chopped fresh parsley

Directions:
Preheat oven to 350 º F.

Grease a 3-quart baking dish and set aside.

In a large stockpot, bring the water  and chicken broth to a  boil.Add  the  pasta  to the  boiling liquids and cook 12 to 15 minutes, or to desired tenderness.Drain pasta, return to the same pot and set aside.

Meanwhile,  add  the oil to a large skillet and heat on medium heat. Add the  onions,leek, thyme and a pinch salt and cook for about 5 minutes or until the onions are translucent and the leeks are tender. Remove from  heat and set aside.

Heat a large  saucepan over medium heat, and add the cook pasta. Stir in the onion and leek  mixture, lobster meat, the cheeses, heavy cream, truffle butter,salt, white pepper, cayenne pepper and parsley into the cooked pasta. If the mixture is loose or too soupy stir in the flour if needed. Stir gently and transfer the mixture to the prepared baking dish.

Bake, covered, for 20 minutes, or until mixture is heated through. Let stand for 10 minutes before serving.

*Cook’s Notes:

For 8 ounces cooked lobster meat, start with two 8-ounce fresh or frozen lobster tails. Thaw lobster, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the tail halves apart. Place lobster tails, meat sides up, on the unheated rack of a broiler pan. Broil 4 inches from the heat for 12 to 14 minutes or until lobster meat is opaque. Remove meat from shells.

TODAY.com Parenting Team FC Contributor

Shrimp In Thai Coconut Sauce

 

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Coconut milk flavored with peanut butter makes a classic Thai inspired, creamy sauce with bell peppers and sautéed shrimp for an easy dinner.

Serves 4

Ingredients:

1 pound jumbo shrimp
4 Tablespoons vegetable oil, divided
2 gloves garlic, minced or pressed
¼ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
½ onion, peeled and sliced
½ red bell pepper, seeded and sliced
½ orange bell pepper, seeded and sliced
½ yellow bell pepper, seeded and sliced
1 ½cups coconut milk
4 to 6 Tablespoons  fish sauce, or to taste
2 Tablespoons peanut butter
2 Tablespoons fresh lime juice
1 Tablespoon brown sugar
2 teaspoons ground ginger
1 teaspoon ground turmeric
2 Tablespoons purple Thai basil leaves, torn
2 Tablespoons cilantro, chopped
1 scallion, sliced,  for granish
1 red hot Thai chile pepper, thinly sliced , for granish

Directions:

Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and  crushed red pepper flakes. Toss to coat and let marinade for 10 minutes.

Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.

In another bowl  mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar, ginger and turmeric and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil,  scallion and Thai chile peppers.

TODAY.com Parenting Team FC Contributor

Honey Cashew Chicken

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Forget takeout and cook in, with a super-fast Honey Cashew Chicken with Rice dish. A flavorful and sweet sauce is tossed with the chicken mixture with a splash of Sriracha added for flavor.

For this recipe, I used what I had on hand: chicken thighs, broccoli red and yellow bell peppers and served it over brown rice. The dish turned out just fine with that little improvisation.

Enjoy!

Serves 2

Ingredients:
1 cup instant rice
2 (6-ounce) skinless,boneless chicken breast halves, cut into 1-inch cubes
2 Tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon canola oil
1 Tablespoon dark sesame oil
2 cups broccoli florets
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted
1 Tablespoon rice vinegar
3 Tablespoons honey
2 Tablespoons lower-sodium soy sauce
1 Tablespoon Sriracha
1 Tablespoon Thai chile sauce

 

Directions:
Cook rice according to package directions, omitting salt and fat.

Combine chicken, cornstarch, salt and pepper in a bowl; toss to coat.

Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli, garlic, onions and  red bell pepper. Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.

Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

 

TODAY.com Parenting Team FC Contributor

Beet Soup with Crispy Potato Croutons

 

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A gorgeous, healthy, and very tasty beet soup that is elegant, yet simple to make. Beets and sauteed onions and garlic simmer in vegetable stock before being finished with a swirl of coconut milk. Velvety smooth, impress your guests with this soup as a first course, as it t goes great with crusty bread and champagne.

Serves 4 to 6

Ingredients:
For the Potato Croutons:
2  /2 pounds potatoes, peeled and diced
1 teaspoon vinegar
2 Tablespoons olive oil
1 teaspoon dried thyme
Kosher salt, to taste
Ground black pepper, to taste

For the Beet Soup:
2 Tablespoons olive  oil
1 medium yellow onion, chopped
2 garlic cloves, minced
Kosher salt, to  taste
Ground black pepper, to taste
2½ pounds beets, peeled and coarsely chopped
6 cups vegetable stock
Juice of 1 lemon
One 13-ounce can of coconut milk
Chopped fresh dill, for garnish (optional)
Sliced scallions, for garnish (optional)

Directions:
For the Potato Croutons:
Preheat the oven to 400°F.

Place the potatoes in a large saucepan of water, add the vinegar and salt to taste and boil until very soft. Drain the potatoes, and return them to the saucepan. Holding the lid on tightly, shake the pan to fluff up the edges of the potatoes.

Transfer the potatoes to a baking tray, and toss in a generous amount of  olive oil. Spread them out into a single layer. Season with salt,black pepper thyme and toss to coat.

Roast the potatoes for about 25 minutes, then turn each piece of potato over. Return to the oven for  another 20 minutes, or until the potatoes are golden brown and crispy. Remove from the oven and set aside.

For the Beet Soup:
Put the oil in a large pot over medium heat. When the oil is shimmering, add the onion and garlic and season with salt and pepper. Cook, stirring frequently, until softened, 5 to 7 minutes. Add the beets and cook, stirring constantly, for 2 minutes, then add the stock.

Bring to a boil, then cover and reduce the heat so the mixture simmers gently. Cook until the vegetables are fully soft and tender, 35 to 40 minutes. Add the lemon juice  the coconut milk and purée with a blender.Blend until smooth – if you find th too thick at this point then add water until you reached your desired consistency.Taste and adjust the seasoning,with salt and pepper.

Place the soup into a saucepan and let it heat up to the perfect eating temperature.

To serve, pour the soup into bowls and sprinkle each bowl with the roast potato croutons.

Garnished with the  dill or scallions, if desired.

The soup can be served cold as well. Store leftover soup in an airtight container in the refrigerator for up to several days.

 

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TODAY.com Parenting Team FC Contributor

Poulet Yassa (Yassa Chicken)

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A traditional chicken dish from the Casamance region of Senegal, Poulet Yassa (Yassa Chicken ), is one of the most famous African recipes and is found in Senegalese restaurants the world over. For best results let the chicken marinate overnight; in Africa, this is essential to tenderize the sometimes tougher African fowl. It is also very good when made with fish, see: Poisson Yassa. For the simplest yassa, make the marinade from just oil, lemon juice, onions, and a little mustard.

Serves 4 to 6

Ingredients:
1/2 cup peanut oil (or any cooking oil)
one chicken, cut into serving-sized pieces
4 to 6 onions, sliced
8 Tablespoons lemon juice
8 Tablespoons apple cider vinegar
1 bay leaf
4 cloves minced garlic
2 Tablespoons Dijon mustard
2 Tablespoons Arome Maggi® sauce or soy sauce
1 chile pepper, seeded and finely chopped
Cayenne pepper, to taste
Ground black pepper, to taste
Kosher salt, to taste
1 small cabbage, cut into chunks
2 carrots, cut into chunks

Directions:
One day before: Cut the onions into thin slices. To make the marinade, combine onions, mustard, lemon juice, chile pepper, salt, and pepper in a  large non-metallic  bowl. Place the pieces of chicken into the marinade, cover tightly with plastic wrap, and refrigerate over night for the best results.

The next day, remove the chicken  from the marinade. Reserve the marinade to make the sauce.

Cook  the chicken using on the following methods:

  • Cooking method 1: Grill chicken over a charcoal fire (or bake
    it in a hot oven preheated to 375 F) until chicken is lightly browned but not done.
  • Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a cast iron skillet.

While chicken is browning, remove onions from marinade and sauté them in a large Dutch oven until translucent. Add  the reserved marinade and the vegetables and bring to a slow boil and cook at a boil for ten minutes. Next, add the chicken  to the sauce, cover and simmer over medium heat until chicken is tender, about 30-40 minutes. Use a meat thermometer to check for doneness.

To serve, spoon the vegetables into a soup platter and top with the chicken and ladle the sauce over the chicken.

This dish is also best served with sides like  rice, couscous  or fufu. For a more authenitc meal, Yassa Chicken is also served with  ginger beer or green tea with mint with or after the meal.

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TODAY.com Parenting Team FC Contributor

Persian Chicken with Pomegranate and Walnuts

Persian Chicken with Pomegranate and Walnuts
Photo Credit: Scott Phillips

The slow cooker makes this classic Middle Eastern dish a breeze, mostly because the spices mellow slowly into a sweet, aromatic sauce. The walnuts should be finely chopped into bits smaller than grains of rice, or even ground if you want a somewhat smoother sauce. Serve the chicken over long-grain saffron rice.

 

Serves 4 to 6

Ingredients:
1 1/2 Tablespoons granulated sugar
1 teaspoon  ground cinnamon
1 teaspoon  ground turmeric
1/4  teaspoon freshly grated nutmeg
1/4 teaspoon  ground allspice
Kosher salt
Freshly ground black pepper
2 1/2 pounds boneless skinless chicken thighs, halved
4 Tablespoons unsalted butter
2 large yellow onions, thinly sliced
2 cups toasted walnut pieces, very finely chopped or ground
1/4 cup pomegranate molasses
Fresh pomegranate seeds, for garnish
Long grain rice, for serving

Directions:
Mix the sugar, cinnamon, turmeric, nutmeg, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add the chicken and coat evenly. Set aside.

Melt the butter in a large skillet set over medium heat. Add the onion; cook, stirring often, until softened, about 5 minutes. Stir in the walnuts and continue cooking, stirring almost constantly, for 2 minutes, until the nuts are lightly browned.

Stir in the pomegranate molasses, then scrape the contents of the skillet into a 6-quart slow cooker. Spoon the spiced chicken on top of the cooked onion mixture, scraping any spices that cling to the bowl into the slow cooker.

Cover and cook on low until the chicken is tender and cooked through, 3 1/2 to 5 hours. Season to taste with salt, stir in half of the pomegranate seeds, and garnish with the remainder.

Serve family style.

TODAY.com Parenting Team FC Contributor

Crawfish Étouffée

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Crawfish Etouffee

 

Being on the Gulf Coast, there is a abundance of seafood and there is no place better than the State of  Louisiana, and there’s nothing better than this classic Southern Creole dish during crawfish season.

Crawfish season varies from one year to the next, based on how cold (or mild) the weather was during the Gulf Coast winter. It also depends on the amount of rain, and the water levels in the swamps and bayous.

Generally, the crawfish season in Louisiana runs from mid-January through early-July for crawfish caught in the wild, with the peak months being March, April and May. Crawfish from farms are available over a longer period of the year. When out of season, you can switch to  cooked crawfish that are available in the seafood section of your local super market. This is a great alternative, and if cooked correctly, tastes exactly like the live crawfish.

There are hundreds if not thousands of recipes for Crawfish Étouffée, just as there  are many cooks and chefs in the world. This is the old fashion Creole way to cook Crawfish Etouffee, with a blonde roux. Very simple yet very flavorful.But this recipe is easy and adaptable with ingredients you may have on hand. The important thing is to have celery, green bell pepper and onions to make the ‘trinity”, which is so common in Southern Cuisine. I used red onions, which will give you very different taste if you used white or yellow onions. The crawfish can be substituted with shrimp when crawfish are out of season. Even better when served with hot corn bread or a crusty French bread. Start cooking the rice first since this is a quick and easy dish. To keep the dish a bit more healthy, I used steamed brown rice for this recipe, but you can use whatever you like.

Enjoy!

Serves 4

Ingredients:
1 stick (1/4 pound) butter
2 cups chopped  red onions
1 cup chopped celery
½ cup chopped bell peppers
1 clove garlic, minced
1 pound peeled crawfish tails
2 bay leaves
1 Tablespoon flour
1 cup  chicken stock
1 teaspoon salt
¼ teaspoon cayenne
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons chopped parsley
3 Tablespoons chopped green onions
Cooked rice, for serving

Directions:

Melt the butter in a large Dutch oven over medium-high heat. Add the onions, celery, and bell peppers and sauté until soft and golden, 10 to 12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.

Dissolve the flour in the water. Add to the crawfish mixture and season with salt, cayenne, black pepper and white pepper. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes.

Remove the bay leaves.

To serve, ladle the etouffée into shallow soup bowls and top of with a scoop of cooked rice. Serve immediately.
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