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

Chicken and Mushroom Risotto

Serves 6 - 8

Ingredients:

1 pound boneless, skinless chicken thighs, cut into bite size pieces
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
6 tablespoons olive oil
1 shallot, thinly sliced
1 pound shiitake mushrooms, wiped clean, stemmed, and sliced
2 cups Arborio rice
1/4 cup balsamic vinegar
3/4 cup red wine (I've used Sangiovese but I'm sure any red will do)
6 cups chicken stock, or canned, low-sodium chicken broth, heated
2 tablespoons butter
1/2 cup finely grated parmigiano-reggiano cheese
1 tablespoon fresh thyme leaves

1. Season the chicken with salt and pepper, and set aside

2. Heat 4 tablespoons of olive oil in a 14 inch saute pan over medium-high heat. Add the shallot and cook, stirring with a heat-resistant rubber spatula or a wooden spoon, until fragrant and soft, about 1 minute. Add the mushrooms and cook until nicely browned, 3 minutes

3. Move the mushrooms and shallots to the edge of the pan, and add the remaining 2 tablespoons olive oil. Add the chicken and cook without stirring until browned on one side, 2 minutes. Add the rice and cook, stirring, until the grains are opaque, about 2 minutes.

4. Add the balsamic vinegar and the wine, and continue cooking, stirring frequently, until nearly all of the liquid has been absorbed, 1 minute. Reduce the heat to medium, stir in 3/4 cup of the hot broth, simmer, and stir until nearly all of the liquid has been absorbed, about 3 minutes. Continue in this manner, adding more broth 3/4 cup at a time, and not adding more until the previous addition is absorbed, until all the broth has been added and the risotto is tender and creamy, 20-25 minutes.

5. Fold in the butter, cheese and thyme. Remove from the heat, adjust the seasoning as necessary, and serve immediately.

Recipe from: Emeril 20-40-60: Fresh Food Fast

Spicy Citrus-Glazed Duck Breasts

No pictures for this one but it's worth the effort!

Ingredients:

For the glaze

1 cup fresh orange juice (from about 4 oranges)
juice of 1 lemon
1/4 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 tablespoon honey
1/2 fennel bulb, cored and finely chopped, a few fronds reserved for garnish
2 shallots, halved and thinly sliced
1 jalapeno or serrano chile, seeded and finely chopped
2 whole star anise
2 tablespoons sugar
2 tablespoons unsalted butter

For the duck

4 8-ounce skin-on boneless duck breasts
1 1/2 teaspoons kosher salt
1 teaspoon canola or grapeseed oil

Whisk together all of the glaze ingredients, except for the butter, in a medium bowl and set aside.

Score the duck skin on the diagonal in 1/2 inch intervals, and again in the opposite direction so it is marked with a diamond pattern. Season the meat with the salt.

Heat a large stainless skillet over medium-high heat for 2 minutes. Add the oil and place the duck breasts, skin side down, in the pan. Cook until the skin is browned and crisp, 5 to 7 minutes. Turn the duck breasts and cook the second side until browned, 2 to 3 minutes; transfer the duck to a plate and cover with aluminum foil to keep warm. Drain off all but 2 tablespoons of the fat in the pan.

Add the glaze mixture to the skillet and cook over medium-high heat until the liquid is thick and syrupy, 8 to 10 minutes. Swirl in the remaining butter, then return the duck to the skillet, turning to coat in the glaze. Serve immediately.

Recipe from: Two Dudes, One Pan: Maximum Flavor from a Minimalist Kitchen

Grilled Pork Chops with Broccoli and Beans

Ingredients:

7 oz purple sprouting broccoli (broccolini)
2 x 7oz thick boneless pork chops
1 garlic clove
1 medium fresh chile (for a spicier option use a serrano chile)
1 15 oz can cannellini beans
1 lemon
olive oil
sea salt
black pepper

1. Put a pan over high heat.
2. Trim the woody ends off of your broccoli stems then wash them in cold water and put to one side.
3. Drizzle the pork chops with olive oil, season them with salt and pepper, then rub this seasoning into the meat.
4. Place the pork chops in your screaming hot pan and cook, turning every 2 minutes with tongs, for 10 minutes total until cooked through and juicy in the middle.
5. Peel and finely slice the garlic. Deseed and finely chop the chile. Drain your cannellini beans.
6. Get some water boiling and put another fry pan over medium heat.
7. When your pork chops are done, transfer them to a plate and cover with aluminum foil to keep warm.
8. Add a lug of olive oil to your hot frying pan along with the chile and garlic. Cook for a minute until soft but not colored.
9. Add the broccoli to the boiling water and cook for 2-3 minutes until al dente. Drain in a colander and leave to steam dry.
10. Add the drained cannellini beans to the pan with the garlic and chile and stir well to coat the beans.
11. Toss the broccoli in a bowl with a lug of olive oil and the juice of half a lemon. Season with salt and pepper.
11. Divide the spicy beans between 2 plates, then top with the broccoli. Pop a pork chop on top of each portion and drizzle over any resting juices from the plate. Enjoy.

Recipe from: Jamie Oliver: 20 minute meals (iPhone app)

Chicken Tikka Masala

Ingredients:

For the Chicken Tikka


1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon salt
2 pounds boneless, skinless chicken breasts, trimmed
1 cup plain whole milk yogurt
2 tablespoons vegetable oil
2 garlic cloves, minced
1 tablespoon grated fresh ginger





For the Masala Sauce


3 tablespoons vegetable oil
1 onion, minced (about 1 cup)
2 garlic cloves, minced
2 teaspoons grated fresh ginger
1 serrano chile, ribs and seeds removed, chile minced
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
Salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro

For the chicken:

Combine the cumin, coriander, cayenne, and salt in a small bowl. Sprinkle both sides of the chicken with the spice mixture, pressing gently so that the mixture adheres. Place the chicken on a plate, cover with plastic wrap and refrigerate 30-60 minutes. In a large bowl, whisk together the yogurt, oil and ginger. Set aside.

For the sauce:


Heat the oil in a large dutch oven over medium heat until shimmering. Add the onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add the garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add the tomatoes, sugar, and 1/2 teaspoon salt, bring to a boil. Reduce the heat to medium-low, cover and simmer 15 minutes, stirring occasionally. Stir in the cream and return to a simmer. Remove the pan from the heat and cover to keep warm.

While the sauce simmers, adjust an oven rack to the upper-middle position (about 6 inches from the heating element) and heat the broiler. Using tongs, dip the chicken into the yogurt mixture (the chicken should be coated with a thick layer of yogurt) and arrange on a wire rack set in a foil-lined rimmed baking sheet or broiler pan.  Discard the excess yogurt mixture. Broil the chicken until the thickest parts register 160 degrees on an instant-read thermometer and the exterior is lightly charred in spots, 10-18 minutes, flipping the chicken halfway through cooking.

Let the chicken rest 5 minutes, then cut into 1 inch chunks and stir into the warm sauce (do not simmer the chicken in the sauce). Stir in the cilantro, season with salt to taste, and serve.

Recipe from: America's Test Kitchen: Best-Ever Recipes