Green Chicken Masala (by Vikram Sunderam)

Ingredients:

2 cups cilantro leaves
1 cup mint leaves
1 jalapeno, coarsely chopped
4 garlic cloves, crushed
1/4 cup fresh lemon juice
1/2 cup water
2 tablespoons canola oil
1 onion, finely chopped
8 skinless, boneless chicken thighs (1 3/4 lbs) cut into 1" pieces
1 1/2 teaspoons turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 cup unsweetened coconut milk
Kosher salt
Basmati rice, for serving

In a blender, combine the cilantro, mint, jalapeno, garlic, lemon juice and water and puree until smooth.

In a large, deep skillet, heat the oil. Add the onion and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the chicken and turmeric and cook, stirring occasionally, until golden in spots, about 7 minutes. Add the cinnamon, cardamom and cloves and cook for 1 minute. Add the cilantro puree and coconut milk, season with salt and bring to a boil. Simmer over low heat until the sauce is slightly reduced and the chicken is tender, about 15 minutes. Serve with basmati rice.

Wine pairing suggestion: Gewurztraminer ("Super cold" Coors Light works well too...just sayin')

Recipe from: "Chef Recipes Made Easy: 50 of America's Favorite Restaurant Dishes" (on shelves until 12/30/11 but it looks like they may be publishing something like this in February)

"Rich Grits"

For the grits:


2 cups medium ground grits, fine cornmeal, or white polenta
3 tablespoons butter
1 cup freshly grated Cheddar cheese
sea salt and freshly ground black pepper

For the shrimp and sausage:


6 good quality pork sausage
olive oil
3/4 lb raw shrimp, shells off
2 cloves garlic, peeled and minced
1/2 teaspoon smoked paprika
pat of butter
1 lemon
small bunch of Italian parsley, finely chopped

Bring a quart of water to a boil in a large saucepan. Pour in your grits or cornmeal and cook following the package instructions. Be sure to stand over the pan and stir constantly to make sure there are no lumps and it doesn't catch. When your grits are ready, add the butter and grated cheese, and stir and beat in really well. Have a taste and add some seasoning to the point where it's delicious. Pop the lid on the pan to keep the grits warm.

Get a large frying pan on a medium heat. Squeeze the sausages out of their skins bit by bit and roll the meat into little balls. Don't go getting fancy, just pack them into roundish shapes. once you've done that with all your sausages, turn the heat up under the pan and add the meatballs to the pan with a few lugs of olive oil.

Shake the pan every now and the, and after 4 or 5 minutes the meatballs should be looking gorgeous all over. Add your shrimp and minced garlic and sprinkle in your smoked paprika. Give everything a good shake and within about 2 minutes the shrimp will be perfectly cooked, so add a pat of butter and cook for another minute or two, shaking and stirring every 10 seconds or so. Take the pan off the heat, squeeze in the juice of your lemon, add your chopped parsley, and season to tasted with a pinch of salt and pepper. Let everything mix together, and stir around to pick up any flavors from the bottom of the pan. Have a taste and check you're happy with it. Stir a splash of boiling water into your grits to bring them back to life, and divide between your plates. Spoon over the lovely meat and shrimp, drizzle over any leftover juices, and serve right away.

Wine pairing: Italian red - Dolcetto d'Alba (I found a good one for $10 at Total Wine)

Recipe from: Jamie's America: Easy Twists on Great American Classics, and More

Fiery Dan Dan Noodles

According to Joel these should be called John John noodles but I'll give credit to the Chinese.

Ingredients:

1 beef or chicken boullon cube
1.25 pounds ground beef
2 tablespoons honey
10 oz Chinese wheat noodles
4 handfuls of mixed greens (bok choy, broccolini, spinach, Napa cabbage)
4 cloves garlic, peeled and minced
3 tablespoons dark soy sauce
2 teaspoons freshly ground Szechuan pepper (I've used Szechuan seasoning and it works out)
5 tablespoons good-quality chile oil
2 scallions, trimmed and thinly sliced
1 lime, quartered for serving

Directions:

Crumble your bouillon cube into a large saucepan of water and get it on the heat.

Add the beef to a dry frying pan and, on a medium to high heat, keep moving it around until it's golden and crunchy, which will take about 10 to 15 minutes. Pour away any excess fat, then add the honey and toss until all the beef is nicely coated. Cook for about 30 seconds, then take the pan off the heat.

Stir your noodles into the boiling broth and move them about a bit so they don't stick together. Cook following the package instructions. Shred your cabbage into 1/2 inch strips, quarter your bok choy, and snap up the broccolini spears. When the noodles have 1 minute to go, throw in the prepared greens to blanch them. Drain the whole lot in a colander, reserving a mugful of the cooking water. Tip your noodles, veggies, and the mugful of water back into the hot pan.

Add your garlic, soy sauce, Szechuan pepper and chile oil. Give it a good mix with tongs and divide between 4 bowls. Sprinkle over the crunchy beef (you can reheat this at the last minute if you like), finish with a scattering of scallions, and serve each dish with a lime quarter to squeeze over. A serious noodle dish!

Recipe from: Jamie's America: Easy Twists on Great American Classics, and More

Coq au Vin

This recipe takes a couple hours of cooking time but it's definitely worth the wait. I was in too much of a rush to eat to make time for pictures of the final product but the next time I make it I'll be sure to post a picture. Don't be intimidated by having to "butcher" your chicken. It's really pretty easy once you figure out where the joints are located and will save you money in the end. Be sure to get 2 bottles of wine when you're at the store, one for cooking and one for drinking with the meal. It's a sure way to make sure you've got a great pairing!

Ingredients:
1 whole chicken, approx 3 to 4 pounds, cut into 8 pieces
- fine sea salt and freshly ground black pepper
1 tablespoon all-purpose flour plus more for dusting
1/4 cup canola oil
1 slice smoked bacon (optional...but be honest, you're gonna use it)
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced peeled carrot
3 ounces button mushrooms, washed and diced
2 garlic cloves, sliced
1/2 cup brandy
1 750ml bottle dry red wine (I used a Cote du Rhone but there's plenty of options)
1 tablespoon tomato paste
2 thyme sprigs
1 cup reduced chicken stock
egg noodles

Directions

Lay the chicken pieces on a cutting board or baking sheet, then season the chicken with salt and pepper and lightly dust with flour. Heat the canola oil in a heavy stock pot over medium heat. In batches, add the chicken pieces and cook until golden brown and crispy. Turn the chicken pieces over and continue cooking until golden brown. Remove the chicken from the pot and discard all but 1 tablespoon of oil. Cook the bacon int he pot (if using it) until it is crisp. Add the celery, onion, carrot, mushrooms and garlic and cook until the vegetables are lightly caramelized, 5 - 7 minutes.

Deglaze the pan with the brandy and return the browned chicken to the pot. Stir in 1 tablespoon of flour, then the red wine, tomato paste, thyme and chicken stock. Bring the liquid to a boil, then reduce the heat to low and simmer for about 2 hours or until the chicken is very tender and starts falling off the bone.

Carefully transfer the chicken pieces to a bowl and cover to keep warm. Simmer the braising liquid until it is reduced by half and thickened slightly, about 10 minutes. Return the chicken to the sauce and season to taste with salt and pepper.

Meanwhile, cook the noodles in a large pot of boiling salted water until tender but still firm to the bite. Drain the noodles and divide them among 4 plates. Top with the chicken and sauce and serve.

Recipe from: Avec Eric: A Culinary Journey with Eric Ripert

Risotto with Bay Scallops

Ingredients:

2 tablespoons olive oil
1 medium yellow onion, minced
2 garlic cloves, minced
1/2 cup diced prosciutto
1 cup Arborio rice
1 generous pinch of saffron
1/2 cup dry white wine
3-4 cups chicken stock, warmed
1/2 pound bay scallops
1/4 cup sliced fresh flat-leaf parsley leaves
1 tablespoon unsalted butter
2 tablespoons grated parmesan

Heat the olive oil in a 4 quart saucepan over medium heat. Add the onion and sweat it for 2 minutes. Add the garlic and sweat it for 2 minutes more. Add the prosciutto and cook it until it crisps, about 1 minute. Add the rice and let it toast slightly in the hot fat, about 1 minute, stirring with a wooden spoon.

Reduce the heat to low, add the saffron and wine and stir continuously until most of the wine has cooked off. Add 1 cup of the stock and stir continuously until the liquid has cooked off, about 3 minutes. Add another cup of stock and repeat the process. Taste the rice. Continue to add stock in 1/4 cup increments until the rice is tender and the risotto is creamy.

Add the scallops and continue to stir for 2 minutes, or until the scallops are heated through. Remove the pan from the heat and stir in the parsley, butter and cheese and serve immediately.

Recipe from: Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen

Slash-and-Burn Grouper

Ingredients:

6 6-ounce skin-on black grouper fillets
2 tablespoons Busha Browne's Jamaican Authentic Jerk Seasoning (or other jerk seasoning)
1 teaspoon olive oil
Kosher salt
1/2 cup shrimp stock (see Shrimp in Dill Vinaigrette recipe)
Juice of 2 limes
4 tablespoons unsalted butter, cut into pieces
1 roasted red bell pepper, peeled, seeded, and finely diced
1/2 cup fresh cilantro leaves

Preheat the oven to 375 degrees F.

Cut a pocket horizontally through the fish about 2 inches wide and 2 inches deep, and spread about a tablespoon of jerk seasoning in each fillet. Heat an ovenproof sauté pan over medium heat and when it's hot, add the olive oil. Pat the fillets dry with a paper towel (so they won't stick to the pan), season lightly with salt and lay them in the hot pan. Let the fish brown for 3 minutes and then gently turn them. Place the pan in the oven for 3 to 5 minutes, until the fish has reached an internal temperature of 140 degrees F.

Remove the pan from the oven and transfer the fillets to warm plates. Add the stock and lime juice to the pan, bring to a simmer and reduce by half, 2 to 3 minutes. Remove from the heat and whisk in the butter and then the bell pepper. Pour over the fillets and garnish with cilantro leaves.

Recipe from: Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen

Mushroom-Stuffed Brick-Roasted Chicken with Red Potatoes and Arugula

For the Chicken:


4  2 1/2-pound chickens, halved and boned, or 4  8-oz skin-on, boneless breast halves
1/2 recipe Seared Wiled Mushrooms (recipe to follow)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

For the Mushrooms:


1 lb wild mushrooms, preferably a mixture of oyster, chanterelle and lobster (I just used a pre packed mix and cooked each type separately)
Olive oil or canola oil, for sautéing
Kosher salt
Small bunch of fresh thyme
2 shallots, thinly sliced
2 garlic cloves, thinly sliced
1 teaspoon unsalted butter

For the Potatoes:


2 pounds 2-inch red potatoes
Kosher salt
1/2 cup heavy cream
1/2 cup chicken stock
2 tablespoons whole grain Dijon mustard
2 tablespoons unsalted butter
fresh ground black pepper
1/4 - 1/2 pound arugula

Potatoes:

Put the potatoes in a large pot and add enough water to cover by 2 inches. Season the water well with salt and bring to a boil. Cook until the potatoes are tender when pierced with a knife, 30 - 40 minutes.
Drain them and let the moisture steam off. When they're cool enough to handle, peel them if you wish. Cut into 1/2 inch thick slices.

In a medium sauté pan, whisk together the cream, stock and mustard. Reduce by one-third over high heat, about 5 minutes. Add the potatoes and toss to coat. Stir in the butter and season with salt and pepper to taste. When the cream comes to a simmer, add the arugula. Continue to cook until the arugula is completely wilted, about 45 seconds.


Mushrooms:


Slice the oyster mushrooms to 1/4 inch thick. Quarter or  halve chanterelles lengthwise to make pieces of a similar size. Slice lobster mushrooms 1/8 inch thick.

Heat a large sauté pan over medium-high heat for 20 to 30 seconds. Glaze the bottom of the pan wiht oil. Lay in the oyster mushrooms, taking care not to crowd the pan. Sprinkle the mushrooms with salt and add a few sprigs of thyme. Sauté, turning the mushrooms to brown them on both sides, about 6 minutes. Remove the mushrooms from the pan and set aside on a plate. check the pan to see if you need to add another glaze of oil. Repeat the sautéing of the mushrooms, cooking each variety independently, and seasoning each batch with salt and thyme.

When you're finished sautéing all of the mushrooms, add another glaze of oil to the pan if needed and add the shallot sand a sprinkle of salt. Cook for 30 seconds, then add the garlic and cook for another 30 seconds. Add all of the mushrooms and the butter, stirring. When the butter has melted, the mushrooms are ready to serve.

Chicken:


Preheat the oven to 425 degrees F. Wrap 4 bricks in aluminum foil and place them in the oven.

Arrange a bone chicken half flesh side up on your cutting board. Lift the tenderloin from the breast and deepen the crease where it rests by pushing on it with your index finger. Stuff this area with some mushrooms, then fold the tenderloin back over the stuffing. (If using chicken breast halves instead, the process is the same.) Stuff the thigh and leg meat with mushrooms. Repeat with the other three chicken halves. Season them all liberally with salt and pepper.

Heat 2 large oven proof skillets over medium-high heat and add a tablespoon of oil to each. Put the chickens into the hot pans skin side down, top each with a brick, and cook for 7 - 10 minutes. Remove the bricks, flip the chickens, and roast in the oven until the temperature in the thickest part of the thigh reaches 160 degrees F, 7-10 minutes. Remove the birds from the oven, (place them over a bed of the potatoes and arugula) and let the chickens rest for 5 minutes before serving.

Recipe from: Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen

Shrimp with Dill Vinaigrette

Ingredients:

For the shrimp:

1/2 onion, thinly sliced

1/2 carrot, thinly sliced

1 teaspoon canola oil

2 slices peeled fresh ginger, each the size of a quarter

1 teaspoon coriander seeds, toasted

1/2 bay leaf

1 lb large shrimp, peeled and deveined, shells reserved

2 tablespoons olive oil

kosher salt

2 garlic cloves, sliced

1/4 cup white wine

1 tablespoon salt packed capers, rinsed and drained

For the vinaigrette:

1 shallot, minced

kosher salt

grated zest and juice of 2 lemons

2 tablespoons chopped fresh dill

1/2 cup extra-virgin olive oil

In a small sauce pan over medium heat, sweat the onion and carrot in the canola oil until softened, 2 minutes. Add the ginger, coriander, bay leaf, and shrimp shells and cook until the shrimp shells are pink. Add 2 cups water and bring to a simmer. Simmer on low for 15 to 20 minutes while you prepare the dill vinaigrette. When you're ready to cook the shrimp, strain the stock through a fine mesh strainer into a measuring cup. You'll need 1/2 cup.

To make the vinaigrette, combine the shallot in a bowl with a pinch of salt. Add the lemon zest and jice and the dill. Whisk in the extra-virgin olive oil and add more salt if needed. 

To cook the shrimp, heat the 2 tablespoons of olive oil in a large sauté pan over medium heat. Season the shrimp with salt, add them to the pan, and cook for about 2 minutes per side. Add the garlic and cook for 1 minute. Deglaze the pan with the white wine. Add the 1/2 cup stock, bring it to a simmer - making sure to scrape any particles off the bottom of the pan with a wooden spoon - and let it reduce for 1 minute. 

Divide the shrimp among plates. Add the capers to the pan, whisk in the vinaigrette just to heat through, and pour the pan sauce over the shrimp.

Recipe from: Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen