Preheat the oven to 450 degrees. Coat the chicken quarter with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Arrange the chicken quarters, skin-side up, in a large roasting pan. Toss the cubes of butternut squash with the remaining 2 tablespoons of oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper, and the sage. Add the cubes of the squash to the roasting pan. Cook, stirring the squash occasionally, until the chicken breast are just done, about 20 minutes. Remove the pan from the oven and remove the breast from the pan.
Now I finally understand why this is Julia’s signature dish because her method and recipe really works. You really have to dry the meat before browning it otherwise the meat does not brown. Her technical advise from peeling of onions to slicing of mushrooms was very useful.
Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste.
f you don’t have a grill, you can definitely use a cast iron skillet. This process can be done with a stove top and an oven. You need the burner to heat the skillet and start the steak cooking and the oven to complete the process. The oven needs to be preheated to a high temperature around 500 degrees F.
Easy and quick polenta recipe. Great flavor and so creamy. One of the best polenta I have ever made. Now I know I can serve polenta as a side dish for fish. I use Kosher salt and did not add 1 tablespoon, if you are unsure on the amount salt start by using 1 teaspoon at a time and taste as you go along.
Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
Raisins and apple juice contribute a slightly sweet fruitiness to this dish, contrasting with the cardamom. A California chardonnay that’s oak aged—as most of them are—will provide a similar juxtaposition of sweet fruitiness and spice.The chicken is perfectly matched by the raisin-studded rice pilaf that’s also flavored with cardamom.
America’s Test Kitchen also suggested to place salted pork in the freezer for 15 minutes so that it will be easy to slice the pork. I found the technique to be true and the pork was easy to handle making it easy to slice. I also added 2 tablespoons reserved fat in Pecorino and it did not clump up….it really works.
I’ve made chicken and pork adobo before and when I watch an episode of America’s Test Kitchen Chris Kimbal and his associate prepared a very popular Filipino dish and was surprise to see the use of coconut milk in chicken adobo
It turned out crispy on the outside, moist on the inside, delicious flavor! Don’t skip the brining. So much flavor and juiciness comes from that step. Now I see why Tyler calls it the Ultimate Fried Chicken. I’ll be making this fried chicken again…it is so worth it!
I always like a simple salad dressing over some beautiful greens. I am so excited to taste the combination of kale, Brussels and radicchio something different from what I usually mix. Another winner for me.
Great side dish and I used Yukon Gold potatoes. They are buttery and complement the bite from the mustard and sweetness of the onion.