Last week the Chicken piccata was a HUGE hit. I would make it on its own without the lentil salad. The lentil salad was better on its own than with the chicken piccata. That was my fault because I wanted to have both and thought to just combine. No bueno.
We're leaving for a week so this will be the last post for a while. I hope you enjoy!
French-styled Roasted Pork
Adapted from Sept. Cooks Illustrated Mag
Ingredients
2 tablespoons unsalted butter, cut into 2 pieces
6 garlic cloves, sliced thin
1 (2 1/2 pound) boneless pork loin roast (we used a sirloin roast)
1 teaspoon sugar
2 teaspoons herbes de provence
2 tablespoons vegetable oil
1 granny smith apple, peeled, cored and cut into 1/4 inch pieces
1 onion, chopped fine
1/2 cup dry white wine
2 sprigs fresh thyme (I have ground thyme, so I used 1 teaspoon)
1 1/4 cup chicken broth
1. Adjust oven rack to lower-middle position and head oven to 225 degrees. Melt 1 tablespoon butter in 8-in skillet over medium low heat. add half garlic and cook 5-7 min. Transfer to ramekin and refrigerate.
2. With roast fat side up, insert knife on-third of way up from bottom of roast along 1 long side and cut horizontally, stopping 1/2 inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about 1/2 inch from bottom of roast, keeping knife level with first cut and stopping about 1/2 inch before edge. Open up this flap.
3. Sprinkle 1 tbsp salt all over both sides of pork and rub in. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic misture. Starting from short side, fold roast back together like a business letter keeping fat on outside and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de provence and season with pepper.
4. Heat 1 tablespoon oil in dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (don't brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining tablespoon oil, apple and onion, cook until onion is soft and brown, 5 to 7 minutes.Stir in remining sliced garlic and cook 30 more seconds. teturn roast fat side up to pot, place large sheet of foil over pot and cover with lid. Cook 50-90 minutes.
5. When pork registeres 140 degrees, remove from pot and let sit under foil tent to rest. Put pot over medium heat on the stove and pour broth into pot over drippings/fond and bring to a simmer. Whisk 1 tablespoon butter and season with salt and pepper to taste. Serve as jus over pork. YUM!
Pecan Catfish with Bean and Corn Succotash
Adapted from CookingChannel.tv recipe
Ingredients
1 teaspoon olive oil
1 teaspoon minced garlic
1/2 cup diced red onion
1/2 cup diced red pepper
1 1/2 cups fresh or frozen yellow corn kernels (about 3 ears corn, see note)
1 cup cooked butter beans (you can use lima beans too)
1 cup cooked black rice (you can use arborio rice)
1 cup cooked fresh spinach, chopped and squeezed dry
3/4 cup chicken stock
1/2 cup stone ground cornmeal
1/2 cup pecans, roasted, ground (see note)
Salt and freshly ground black pepper, to taste
8 (6-ounce) catfish fillets
4 tablespoons peanut oil
1. Heat olive oil. Add garlic, red onion, red pepper and corn. Saute until softened. Add beans, rice, spinach to saute pan and cook another 2 minutes. Add stock and salt and pepper. Bring to boil. Reduce heat and simmer 2 minutes. Cool.
2. Mix cornmeal and pecans in bowl. Season catfish, dredge in pecan mix. Heat oil in 10-inch saute pan over high heat. Add catfish fillets and cook quickly, turning after 3 minutes (do this in batches if necessary, keeping cooked catfish warm until all fillets are done). Remove from heat and serve over succotash.
Note: To roast nuts, heat dry saute pan over medium high heat. Add nuts and roast, tossing or stirring nuts frequently. Do not walk away from pan as nuts burn in an instant. When nuts are browned, remove pan from heat and turn nuts out onto cool plate so they stop cooking immediately.
Curried Chicken Salad
Adapted from cookingchanneltv.com recipe
1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
5 ounces mixed greens (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1. Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice.
2. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
3. In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
4. In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Serve Chicken salad over greens and top with almonds.
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