Kurt’s Easy Paella
A Guatemalan tomatillo stew from the kitchen of Sandra Gutierrez, The Culinary Latinista™.
Here’s a streamlined version of Amma’s Rice, a beautiful, golden-hued biryani recipe from Pat Tanumihardja’s heartfelt The Asian Grandmothers Cookbook (Sasquatch Books). Any type of chutney is a good condiment with this rice dish; I enjoy it with tamarind.
I hesitate to call this 'oven-fried' chicken, because that title seems to demean it. The truth is, as much as I love a full-fledged fried affair once or twice a year, THIS is the chicken I crave several times a month. As brown and crispy and juicy and flavorful as fried, but not as greasy, and easy enough to do on a weeknight (and for lunch the rest of the week).
It's amazing what you can pull together when you've spent time creating tasty basics. Long-roasted duck legs with fall-of-the-bone meat can live in the freezer until you're ready for them, and lentils come together in a flash and can keep nearly all week. The result? One nourishing meal.
This recipe works wonders with the Valu-pak of frozen chicken thighs you bought last month at Costco (or was that me?). If you don't have smoked paprika on hand, just use a twist of freshly ground black pepper. Or experiment with other combinations of spices in your pantry.
This recipe is based on chopped liver--a k a “Jewish pate”--but combines liver with skinless, boneless chicken thighs and substitutes heart-healthy canola oil for traditional chicken fat in a version that’s much lower in saturated fat than my grandma’s specialty. I’ve also added a touch of brandy and toasted walnuts to take this a little upmarket. Spending a few minutes thoroughly cleaning and trimming the chicken of excess fat and sinew ensures a smooth pate; sharp kitchen shears make quick work of this task. Serve with crackers, toasted rye or French bread, along with cornichons, a robust mustard, and dry white wine.
This recipe, originally inspired by the Revisionist Confit of Duck Leg in Sarah Schneider’s A New Way to Cook, is one that has been repeated over and over again in our house. I normally kick off winter by cooking up a dozen and freezing them. Whole, they’re delicious crisped up in a frying pan or the oven. Or shred their meat into salads, soups, pasta--even dumplings or tacos.
Any Gewurztraminer left over from Thanksgiving will go beautifully with this creamy, spicy, aromatic pumpkin curry. If you have a lime tree, crumple up a leaf and throw it into the curry as it simmers (then discard)—it will perfume the dish much as kaffir lime leaves do.
Heritage turkeys give us a chance to connect to our country's history and the farmers dedicated to preserving their breeds . . . and to some tasty meat. The miso in this rub acts almost like a light brine, only without any of the mess.
I’ll admit it: I’m a lazy chicken roaster. I like to pop it in the oven and not think about it again (aside from swooning over the scent) until the timer goes off for good. And good—very good—is what we’ve found this bird to be.
To me there's something beguiling about a bronzed chicken leg fresh off the grill, and these most certainly fit that bill. Serve with fresh, creamy (easy) Romaine Slaw for a nice contrast of tastes and textures.
I find that finger food naturally slows down a meal and focuses attention. When you've got juice dripping down your wrist and have to reach over your neighbor for the lettuce platter, it's hard not to have the meal take on a different tenor.
Serve this flavorful filling with lettuce leaves and let everyone stuff their own to give a flavor of the communal nature of Thai meals.
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