What have you made lately that is really scrummy?
- twodales Jul 2, 2008 09:16 AM
Lately, I've been paging through recipe books and magazines in search of something new and really tasty. Haven't done too well but have found a few recipes that I would make again. Winners: Souvlaki, Chicken w/ capers, peppers & tomatoes, Green bean, corn & cherry tomato salad w/ fresh basil. Made a carribean-spiced chicken that I would not make again.
Have you stumbled on any winners lately?
I found a recipe for Chicken Scarpariello at the Almost Italian blog site and am making it for the second time tonight...it's That good.
2 - 3 Tbs. Olive oil
4 Links Italian sausage (I use Spicy chicken or turkey)
2 ½ — 3 Lb. Frying chicken cut into 8 pieces (or 8 chicken thighs, skin-on)
1 Medium yellow onion, finely diced
4 Cloves garlic, peeled, and sliced thinly
1 Cup dry white wine
2/3 Cup pickling liquid from the cherry peppers
6 to 8 hot cherry peppers, cored, seeded, and coarsely chopped
2 Tbs. Fresh oregano, finely chopped
4 Tbs. Flat-leaf Italian parsley, finely chopped
Salt & freshly ground black pepper, as you like
Juice and grated rind of 1 lemon
4 Tbs. Flat-leaf Italian parsley, finely chopped
The sausages are sauteed in a bit of EVOO till browned then removed and reserved.
Chicken is then sauteed for about 15 minutes or iuntil golden brown, turn occasionally.
Remove chicken to a platter and cover with foil.
Sautee the garlic & onion...
Raise the heat to high, add the wine and boil for about 2 minutes.
Lower the heat to a simmer, add the pickling liquid, the cherry peppers, the oregano, and parsley and S & P.
While the liquid is simmering, cut the sausages into rounds and return them and the chicken to the pan. Allow to simmer for about 12 minutes. Stir in the lemon juice and rind and simmer for another minute or two.
You can either put the meat on a platter with the sauce poured over top or serve individual plates...Garnish with the additional parsley.
Crusty bread to mop up the juices is a must. I serve this with a tossed salad with no other side dish.
I made my usual souvlaki recipe with grilled, very fresh swordfish. Added all the same stuff: tzatziki, a Greek salad, a sprinkle of oregano and a bit of red onion on the fish, fresh pita bread, the works.
I can't tell you how good that was!
My sweet shrimp, corn, and poblano soup is sufficiently de-bugged so I share it now:
48 ounce container chicken stock
16 oz. half and half or light cream
11/2 lbs. large Florida pink shrimp, shell on, bring to boil, remove from heat
5 ears fresh sweet corn, boiled 3 minutes, kernels cut away
3-5 poblano peppers, depending on size, roasted, sweated, peeled and cleaned, pureed
1 small vidalia onion and one sweet red pepper, chopped and lightly sauteed
cool and peel shrimp, add shells to chicken stock, bring to boil, remove from heat, strain away shells
cut shrimp lengthwise, fold into "fortified" chicken stock, add corn kernels, onion, red pepper, pureed poblanos, cream. Heat to comfortable eating temperature, don't overcook. Salt to taste. Serves 6 (at least it did last night, no leftovers -rats)
This is awesome, especially on a warm summer evening. It looks alot more involved then it is. Sometimes I cheat and mix it all with SoyVey Chinese Chicken Salad dressing, usually found at TJ's. Saves a lot of time.
Chinese Chicken Salad
The following recipe is taken/adapted from the June 2006 Gourmet magazine.
1/2 lb. snow peas, trimmed
1 lb. Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips
1 head of romaine, torn into bite-size pieces
1/4 cup soy sauce (Lite works well)
1/4 cup fresh lemon juice
2 Tablespoons sugar (I added a bit more)
1 tablespoon distilled white vinegar (I use rice wine vinegar)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Asian sesame oil
1/4 cup vegetable oil
(about) 6 cups chopped cooked chicken (from a rotisserie chicken)
1/2 cup chopped scallions (I use a bit less)
1/2 cup chopped fresh cilantro
1/2 cup sliced almonds, toasted
2 tablespoons sesame seeds, toasted
Cook snow peas in a 4-qt. pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop the cooking process. Then drain in a colander and pat dry. Cut diagonally into 1-inch wide pieces and put in a large bowl with cabbage and romaine.
Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl; then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/2 cup of the dressing in another large bowl. Whisk remaining dressing again and add to cabbage mixture along with the cilantro, almonds, sesame seeds and chicken mixture. Gently toss all the ingredients. This salad is best served immediately.
Note: The recipe also suggests serving the salad sprinkled with fried wonton wrappers. Instead, I serve it with sesame rice crackers. Serves 6-8 (main course)
Pistachio semifreddo! Recipe from epicurious. Similar to ice cream, but no special machines or gadgets needed. Just whip egg whites, whip some cream, combine and freeze. Possibly the best dessert I've ever made. Best to leave it in the freezer for a full day or overnight before serving.
Just one petty comment, as an aside. What's the meaning of "scrummy"? Is it common slang, because it calls to mind scum and crumminess. Not appetizing, but I suppose it's just my own word-association prejudice.