Best Recipe You Acquired This Year
- Sam D. Dec 10, 2004 02:38 AM
For me it was the recipe for "Balzano Apple Cake" featured in the NY Times 9/22/04. I've made it five or six times already and it has turned out to be one of my best desserts. Of course it also helped that there was a splendid crop of apples this year.
Anyway, just wondering what was your single best recipe that you acquired and used this past year?
3 come to mind in order of appearance:
- Finally figuring out how to do Fried chicken easy and right (none of that buttermilk nonsense - just the good old fashioned way) from my grandfather (January)
- One of many recipes in a Thai cookbook unfortunately no longer printed that I got for X-mas last year (big hit: Thai basil chicken with the deep fried basil leaves)
- Very recently all the different things I've been doing with pork tenderloins. There was a baking recipe using soy sauce, ginger and garlic I got from this board recently that was nice; there was figuring out how to do breaded tenderloin sandwiches; and then there is a great guide through the link below, which is more than a recipe, it's a guide on the factors that go into a great stuffed tenderloin.
I tried 2 recipes from the same episode of Tyler Florence's How to Boil Water on The Food Network. One was a pan roasted chicken with prosciutto and a rosemary/lemon reduction. The other was a warm spinach salad with honey and red wine vinegar.
My wife just about licked the plate clean.
re: Tracy L.
Shepardic Lemon Chicken
8 to 9 small red potatoes, par-boiled and quartered 3-lbs. chicken, cut-up; marinate for 1 to 24 hours
Marinade: 1/2 cup extra-virgin olive oil, 1/4 cup red wine vinegar, 1 Tbl. minced garlic, 1 Tbl. dill, 1 Tbl. oregano, 1 Tbl. Italian flat-leaf parsley (double amounts if using fresh herbs), 1 tsp. each salt and pepper, juice of one fresh lemon
Bake chicken and marinade for 25 minutes at 400°. Add potatoes and continue to bake for an additional 15 minutes.
The oven-braised ribs from Alton Brown's book (Food + Heat something something). Sadly unable to own a smoker (apartment laws), this recipe made for moist and flavorful, if not smoky, ribs.
The outline is:
Salt and then rub the ribs (at least a few hours before cooking) in your favorite dry rub (the one I use is brown sugar, chili powder, garlic powder, cayenne and thyme).
Wrap the ribs in heavy duty foil, in such a way that a seam is on "top" and one end is easily opened.
Pour a cup of liquid (e.g. OJ, lime or lemon juice, beer, margarita mix) into the foil and swish around.
Cook at 325 for 45 minutes then 250 for two more hours (you can look inside and tug at the bones to see if it's to your preferred level of doneness - this took a couple of times for me to get right with my oven).
When they're cooked, drain the juices from the foil and add to a mixture of honey, ketchup, coffee powder and cayenne (I think that's all). Heat it all up and reduce until it's a delicious and thick BBQ sauce. Then brush it on the ribs and BROIL for a minute or two (it burns quickly) until you get a nice bark (may require a couple of brush-broil cycles).
No fewer than four friends have said "best ribs I've ever had." I prefer the smoky ones sometimes, but these are really, really good.
In fact, that Alton Brown book is quite good overall - I'd highly recommend it (if you like his schtick). I think he has a new one out too, about baking.
And I've posted before about Marcella Hazan's Roast Chicken with Two Lemons. Jeebus.
Although not of this year, an allied (and perhaps even easier) recipe for oven ribs comes from Pino Luongo's book "A Tuscan in the Kitchen".
Anoint a slab of baby backs with olive oil and s&p, place in a foil wrapper. Bake at 250F for five or six hours. Unwrap and eat.
I've made this dozens of times to hurrahs.
The specific rub is definitely a matter of taste. I keep meaning to try a simple one like this, but we always have guests so I feel like I need to bring a little spice.
As for the temps, I suspect the difference is just Alton getting the liquid to boil quickly, then lowering it to simmer temps. Anyway, that does sound great, and I heartily encourage other city-hounds to discover in-house 'cue if they haven't already.