Stir-Fried Chicken and Bok Choy

YIELD     Serves 2 to 3

TIME       30 minutes

Evan Sung for The New York Times

No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you’ll have a reliable and delicious alternative to takeout.

Featured in: The Ease Of Stir Fry. 

INGREDIENTS

• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 ½ tablespoons sesame oil
• 2 teaspoons light brown sugar
• ¾ pound boneless chicken thighs, cut into 1/2-inch strips
• 2 tablespoons finely chopped gingerroot
• 2 cloves garlic, finely chopped
• 3 tablespoons peanut or vegetable oil
• ½ pound bok choy (1 head), trimmed and thinly sliced
• 2 leeks (1/2 pound), halved lengthwise and thinly sliced
•  Pinch chile flakes
•  Salt, as needed
•  Cooked rice, for serving

PREPARATION

In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.

Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.

Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Barbecued Chicken Thighs

Total:    4 hrs 30 mins
Prep:     4 hrs
Cook:    30 mins
Yield:    4 to 6 servings

Ingredients

3 lbs./1 1/2 kg. chicken thighs

For the Marinade

1/2 cup/120 mL. olive oil

3 tbsp./45 mL. white vinegar

1 tbsp. salt

1 tbsp. white sugar

1 tsp. red pepper flakes

2 tsp. sea salt

For the Barbecue Sauce

1 cup/240 mL. ketchup

1/4 cup/60 mL. white vinegar

1/4 cup/55 g. packed brown sugar

2 tbsp. sweet paprika

1 tbsp./15 mL. olive oil

1 tbsp. chili powder

1 tsp. garlic powder

Optional: 1 tsp. cayenne pepper

1/2 tsp. sea salt

Steps to Make It

Note: while there are multiple steps to this recipe, these bbq chicken thighs are broken down into workable categories to help you better plan for cooking.

Make the Marinade

Gather the ingredients.

Pat the chicken thighs dry with a paper towel.

In a large bowl, whisk together 1/2 cup olive oil, 3 tablespoons white vinegar, 1 tablespoon salt, white sugar, red pepper flakes, and 2 teaspoons sea salt.

Place chicken thighs in a resealable plastic bag.

Pour marinade over top, seal bag, and turn to coat. Refrigerate for two to six hours.

Make the Barbecue Sauce

Gather the ingredients.

Prepare the sauce by combining ketchup, 1/4 cup white vinegar, brown sugar, sweet paprika, 1 tablespoon olive oil, chili powder, garlic powder, optional cayenne pepper, and 1/2 teaspoon sea salt in a saucepan.

Simmer over low heat for 15 minutes stirring occasionally.

Remove sauce from heat and allow to cool for 10 minutes and then cover and set aside. If making the sauce a day in advance, cool completely and store in an airtight container in the refrigerator. Bring the sauce back to room temperature before finishing the recipe, but do not boil or overheat it.

Grill the Chicken

Heat a grill over medium-low heat (about 300 F/150 C).

Remove chicken from marinade, discard remaining marinade, and place chicken thighs on heated grill.

Cook for about 30 minutes with the lid down, turning occasionally.

As the chicken nears doneness, begin brushing sauce over the surface every 5 minutes until chicken is done and the sauce has cooked down to a sticky consistency. Remember, chicken is done when the meat has reached an internal temperature of 165 F/74 C. Make sure to test more than one piece for consistency.

Once cooked through, remove from heat and place onto a large platter. Tent with aluminum foil and let rest for 10 minutes.  

Serve with your favorite sides.  

Stir-Fried Beef and Bok Choy with Ginger

Prep Time: 20 minutes   Cook Time: 10 minutes   Servings: 4

Winter produces the crispest, crunchiest cabbages of the year, and bok choy is no exception. Pair it with thinly sliced flank steak, and season with a few simple but bold seasonings. Serve this quick and hearty stir-fry with wide rice noodles or steamed brown rice, if you like.

Ingredients:

2 Tbs. dry sherry

1 Tbs. soy sauce

1/2 tsp. Asian chile paste

1 lb. (500 g) baby bok choy

2 tsp. peanut oil

2 garlic cloves, minced

1 Tbs. grated peeled fresh ginger

1 lb. (500 g) flank steak, thinly sliced across the grain

Directions:

In a small bowl, stir together the sherry, soy sauce and chile paste. Cut the bok choy lengthwise into halves or quarters, depending on size.

In a wok or a large fry pan over high heat, warm 1 1/2 tsp. of the oil. Add the bok choy and stir-fry just until crisp-tender, 3 to 4 minutes. Transfer to a bowl.

Warm the remaining 1/2 tsp. oil in the wok. Add the garlic and ginger and stir-fry until fragrant but not browned, 15 to 30 seconds. Add the beef and cook, stirring, just until no longer pink, about 2 minutes.

Return the bok choy to the wok, add the sherry mixture and cook until heated through, about 1 minute. Serve immediately. Serves 4.

Recipe on williams-sonoma.com

Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).

Lemon Herb Couscous Salad

PREP 10mins COOK 10mins TOTAL 20mins           Makes approximately 8 (1 cup) servings

We love this light couscous salad — it doubles as a side, can be the main event or works well topped with grilled chicken or shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts, and raisins, this is certainly one of our favorites. You can even make it ahead of time.  

YOU WILL NEED

·         1 1/2 cups dried Israeli couscous, also called pearl couscous

·         Salt and fresh ground black pepper

·         1/4 cup extra-virgin olive oil

·         1 teaspoon Dijon mustard

·         1/2 teaspoon honey

·         1 teaspoon finely grated lemon zest

·         2 to 4 tablespoons fresh squeezed lemon juice, depending on taste

·         1 medium English cucumber, diced

·         1 large tomato, diced

·         1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint

·         1/4 cup chopped walnuts, toasted

·         1/4 cup raisins, we love golden raisins

DIRECTIONS

Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.

While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.

Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

ADAM AND JOANNE'S TIPS

·         If you cannot find Israeli Couscous, you may substitute with a small pasta shape such as orzo or use regular couscous.

·         To toast walnuts, add to a dry pan over medium heat. Cook, stirring frequently until the nuts turn golden brown and become fragrant, 5 to 10 minutes.

·         Make-Ahead: This salad is delicious when eaten straight away, but you can also make the salad, cover it and refrigerate for up to 4 hours. This way all the flavors marry and mingle, making for an even more delicious salad. If you are planning to make a day or two ahead of time, keep the tomatoes and walnuts separate until you’re ready to serve. This way they will remain crisp.

NUTRITION PER SERVING: Serving Size 1 cup / Calories 219 / Protein 5 g / Carbohydrate 29 g / Dietary Fiber 2 g / Total Sugars 4 g / Total Fat 9 g / Saturated Fat 1 g / Cholesterol 0 mg / Sodium 160 mg

Bourbon Smash

https://minimalistbaker.com/winter-bourbon-smash/

2.22.19 Ravel was not just the bolero

I am listening to Ravel, Trio in A minor for piano, violin, cello Yan Pascal Tortelier, conductor, Solomon Trio.  Wow. He entered the Paris Conservatory of a 14 years old. His parents were of Swiss and Basque descent.

Santa Maria-Style Pot Roast

Pot roast is a holiday staple, and this rendition—heartily seasoned with traditional spices—makes for a flavorful centerpiece for your meals this season.

Serves 4 to 6

Ingredients

• 
  
  2 tablespoons (30 g) sea salt
• 
  
  1 teaspoon black pepper
• 
  
  1 teaspoon garlic powder
• 
  
  1 teaspoon dried parsley
• 
  
  ½ teaspoon sugar
• 
  
  3 pounds (1.5 kg) boneless chuck roast
• 
  
  2 tablespoons (29 ml) olive oil
• 
  
  3 carrots, peeled and cut into 1-inch (25-mm) pieces
• 
  
  3 to 4 medium potatoes, peeled and cut in half and then quartered
• 
  
  2 cups (473 ml) beef broth

Instructions:

1. Mix together the salt, pepper, garlic powder, parsley, and sugar, and rub over both sides of the roast.
2. Heat the olive oil in a pan large enough for the pot roast, over medium heat, and then sear the roast on both sides for about 3 to 4 minutes, or until browned.
3. Place the carrots and potatoes in a 6-quart (6-L) slow cooker, and place the roast on top. Add the beef broth, being careful not to pour it over the top of the roast and wash off the seasonings.
4. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until the meat is tender and falling apart.

Cover and book design by Page Street Publishing Co. Photography by Erica Allen

Reprinted with permission from Holiday Slow Cooker by Leigh Anne Wilkes, Page Street Publishing Co. 2017.

Lemon Drop Cocktail

Scotch Winter Warmer Cocktail

Combine in a mixing glass over ice:

• 1 1/2 oz scotch
• 3/4 oz sweet vermouth
• 3/4 oz salted maple syrup*

Strain into lowball glasses over ice.  Garnish with a sprig of fresh rosemary.

* salted maple syrup: combine 2 oz maple syrup with 2 oz hot water and a dash of sea salt.

Garlicky Kale and Bacon Pizza

Kale, meet bacon. Bacon, meet kale. Now that everyone has been introduced, I can let you in on a little secret. Those crispy kale chips piled on the pizza dough up above are tossed in bacon fat. I repeat: bacon fat. It all happened so quickly. There was kale. And there was leftover bacon grease.  

PREP 20 MINUTES      |     COOK 15 MINUTES     |     YIELD 6 SERVINGS

Ingredients

• 1 pound store-bought or homemade pizza dough
• Cornmeal, for dusting baking sheet
• 4 slices thick-cut bacon, cut into 1/4-inch pieces
• 2 1/2 cups curly kale leaves, torn into 1-inch pieces
• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 6 ounces mozzarella, thinly sliced
• 1/3 cup thinly sliced red onions
• Shredded Parmesan cheese, for garnish

Instructions

1. Preheat the oven to 500ºF.
2. Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. (See Kelly's Notes.)
3. Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet.
4. Cook the diced bacon in a medium sauté pan set over medium-low heat until a majority of the fat has rendered. Remove the bacon pieces with a slotted spoon to a large bowl, along with 2 teaspoons of the bacon drippings. Add the kale, olive oil and garlic to the bowl, tossing to combine.
5. Arrange the mozzarella slices in a single layer on the pizza dough, leaving a 1/2-inch border around the edges. Evenly scatter the kale-bacon mixture on top of the cheese then top the kale with the sliced red onions. Brush the border of the pizza dough with the reserved bacon drippings.
6. Bake the pizza for 10 to 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, sprinkle it with Parmesan cheese, and slice and serve.

Kelly's Notes:

1. The pizza dough can be rolled into any desired shape, including round, rectangular or free-form, for a more rustic look.
2. You can use a pizza stone in place of the inverted baking sheet.
3. Oven temperatures and positions may vary, so make sure you are baking your pizza on the middle rack and check it frequently.
4. The kale leaves must be well coated in the bacon drippings and olive oil or they will burn before the dough is fully baked. And it may seem like a large amount of kale, but pile it high atop the dough, as it'll cook down significantly once baked.

https://www.justataste.com/best-garlicky-kale-and-bacon-pizza-recipe/

Sweet Onion Dip ("Crack Dip")

SWEET ONION DIP - AKA "CRACK DIP"

COURSE: DIPS

TOTAL TIME: 1 HOUR 15 MINUTES

 SERVINGS: 6 SERVINGS

https://whiteonricecouple.com/recipes/sweet-onion-dip-recipe/ 

We first shared this recipe in 2008 and it's so popular that we wanted to also share it again in our cookbook, Bountiful. This dip was dubbed "crack dip" by friends who were over for an evening feast due to it's addictive nature. The name stuck and we've been calling that ever since. We've traditionally have served the dip with crackers or charred sliced of bread, however, with several friends needing gluten-free options, we've started serving it with crunchy vegetables such as radishes, jicama, celery, and carrots instead. We actually like the way the veggies help balance the richness of the dip better than that of the crackers or bread. It is also great to serve with heirloom tomatoes in the summertime. We'll also often make big batches, and then just dish out the un-baked dip into baking containers and then bake it whenever we need to serve it over a week or two span.

Mayo Substitution NOTE #1: Greek Yogurt is not a good substitution for mayo. There is a huge fat content difference between yogurt and mayo. Greek yogurt makes the dip dry. This dip is decadent and not meant to be healthy, so only possible substitution for mayo we can think of that might work is sour cream.

Oily Dip? Note #2: Each brand of mayo is different and some may result in an oily dip. We use Best Foods Brand, also similar to Hellmann's Mayo. Also, do not use more than 1 cup of mayo and don't pack it in the cup when measuring. Loosely fill the cup so you don't end up with too much. If you pack the mayo tightly in the measuring cup, it will be too much. Another reason for oily dip is because you're using the powdered parmesan cheese product in the green containers. Treat yourself to good freshly grated parmesean from the parmesan wedge and you will definitely taste a difference.

INGREDIENTS

• 1 (8-ounce / 225-g) package cream cheese (at room temperature)
• 1 cup (240ml) mayonnaise (preferably Best Foods brand)
• 1 cup (100g) freshly grated Parmesan cheese (not the powdered cheese stuff in the green containers)
• 1 cup (160g) diced sweet onion (sometimes we like to add extra 1/2 cup for more flavor and texture)
• 2 teaspoons freshly cracked black pepper

DIRECTIONS

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix together the cream cheese, mayonnaise, Parmesan, onion, and black pepper and until everything is thoroughly combined.
3. Pour the mixture into a 6-inch (15-cm) baking dish or any oven-safe dish. Bake for 50 minutes to one hour, till everything is melted together. When the top crust is brown and almost burnt-looking, the dip is ready. The darker brown the crust becomes, the better the flavors are.
4. Serve with your favorite crusty bread, crackers, slices of tomatoes, or crunchy vegetables such as radishes, jicama, carrots, and celery.

Lemon drop martini

Lemon Drop Martini

https://www.geniuskitchen.com/recipe/lemon-drop-martini-88364

INGREDIENTSNutrition

• 1 1⁄2ounces vodka
• 1⁄2ounce triple sec
• 1teaspoon superfine sugar
• 3⁄4ounce fresh lemon juice
• 4 -5ice cubes
• superfine sugar, for the martini glass rim
• lemon twist

DIRECTIONS

1. Chill martini glasses in freezer for at least 10 minutes prior to serving.
2. Place Vodka, Triple Sec, lemon juice and sugar into a cocktail shaker with 4-5 ice cubes and shake vigorously for 30 seconds.
3. Run the lemon twist around the edge of the chilled martini glass and dunk in a small amount of sugar for a coated rim.
4. Pour the strained martini into the chilled glasses and serve.

Perfect Hard Boiled Eggs

From Martha Stewart

https://www.marthastewart.com/354061/perfect-hard-boiled-eggs

One Dozen Eggs

1.  Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.

2. Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.