This chicken and noodle stir-fry dish, tallarín saltado, is a classic Peruvian dish. According to Milk Street, simple stir-fry dishes like this are a staple of the Chinese-influenced cuisine known as chifa. Chifa cuisine combines South American and East Asian flavors and ingredients.
This recipe was adapted from Milk Street, contributed by Malcolm Jackson. Jackson uses balsamic vinegar in place of the more traditional red wine vinegar and substitutes a jalapeño or Fresno chile for the ají amarillo chile that would be used in Peru. The dish was fresh, fast and fabulous. We loved it!
We ate the stir-fry with roasted broccoli- a strange combination- but it was ultimately a nice compliment. 🙂
Yield: Serves 6
12 ounces spaghetti (I used whole wheat)
kosher salt and freshly ground black pepper
4 1/2 T oyster sauce
3 T light soy sauce
3 T balsamic vinegar
4 T grapeseed oil or other neutral oil
1 1/2 pounds boneless, skinless chicken thighs (about 5), trimmed and cut into 3/4 strips
1 large red onion, halved and sliced into 1/2-inch wedges
6-7 garlic cloves, thinly sliced
1 large red, yellow, or orange bell pepper, stemmed, seeded, and thinly sliced
1 Fresno or jalapeño chile, stemmed, halved, and thinly sliced lengthwise
freshly squeezed juice of 1 lime, plus wedges to serve
1/4 cup plus 2 T lightly packed fresh cilantro leaves
In a large saucepan, bring 2 quarts water to a boil. Meanwhile, prep all remaining ingredients.
Add the pasta and 1 tablespoon salt to the boiling water; cook, stirring occasionally, until just shy of al dente. Reserve about 1 cup of the cooking water, then drain. (I cooked my pasta for 5 minutes.)
In a small bowl, stir together the oyster sauce, soy sauce and vinegar; set aside.
In a 14-inch skillet over medium-high, heat the oil until barely smoking. (I used a stainless steel skillet.)
Add the chicken, onion, and garlic, distributing the ingredients evenly, then sprinkle with salt and pepper. Cook, without stirring, until the chicken is well browned on the bottom and releases easily from the pan, about 4 to 5 minutes. (See Tip)
Add the oyster sauce mixture and cook, stirring and scraping up any browned bits, until the sauce is syrupy, 2 to 3 minutes.
Add the bell pepper and chile; cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes.
Add the pasta and stir to combine. Add 1/2 cup of the reserved pasta water and cook, tossing constantly, until the noodles are al dente, 2 to 3 minutes.
Off heat, stir in the lime juice. Taste and season with salt and pepper.
Place half of the stir-fry in a serving bowl and sprinkle with half of the cilantro. Repeat with the remaining stir-fry and cilantro. Serve with lime wedges on the side, as desired.
Tip: Don’t stir the chicken too soon after adding it to the skillet. Left undisturbed, it forms a fond, or browned bits that stick to the skillet. The dish’s flavor develops when the oyster sauce mixture deglazes that fond. After adding the pasta water, stir vigorously; this helps the sauce come together.
Oh my… this silky side can be prepared dangerously easily. We loved it too.
The recipe was adapted from Bon Appétit, contributed by Julia Langbein. I modified the proportions. Although it was fabulously creamy, I would incorporate less crème fraîche next time.
The original recipe notes that heavy cream and fresh lemon juice could be substituted for the crème fraîche for a similar flavor profile. I personally loved the tanginess from the crème fraîche.
Yield: about 6 servings
3 T extra-virgin olive oil
10 garlic cloves, thinly sliced
1 pound (16 oz) spinach (mature or baby spinach)
kosher salt and freshly ground black pepper
freshly grated nutmeg, optional
1/2 to 3/4 cup crème fraîche (I used 3/4 cup but would start with 1/2 cup next time)
Heat olive oil in a large skillet over medium. (I used a stainless steel sauté pan.)
Cook the garlic cloves, stirring occasionally, until golden around edges and very fragrant, about 3 minutes.
Increase heat to medium-high and add spinach, by the handful, stirring and letting it wilt slightly after each addition. Season with kosher salt and freshly ground pepper. Add freshly grated nutmeg, to taste, if desired.
Cook spinach, stirring often, until mostly wilted, about 1 minute. Remove from heat.
Add 1/2 cup crème fraîche; stir until spinach is saucy and coated. Add more, as desired.
Taste and season with more salt and pepper, if needed.
This is a quick and delicious- lemony and garlicky- one-pan dish. I now realize that I prefer pan-seared gnocchi over boiled. It was crispy on the outside and tender on the inside. Great.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a 12-inch cast iron skillet, modified the method, and doubled the garlic. It was a perfect meal served with a big green salad. We didn’t have any leftovers!
Yield: Serves 3 to 4
3 T extra-virgin olive oil, divided, plus more for serving
1 pound gnocchi (fresh, frozen or shelf-stable) (I used Trader Joe’s shelf-stable)
2 T unsalted butter
4 to 8 garlic cloves, finely grated or minced
1/2 cup cup dry white wine, clam juice, or stock (I used chicken stock)
Kosher salt and freshly ground black pepper
1/8 tsp red-pepper flakes, plus more for serving
1 pound large or extra-large shrimp, shelled (I used tail-on 21-25 count)
1 cup flat-leaf parsley, chopped (about 1/2 cup chopped)
In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high. (I used a 12-inch cast iron skillet.)
Add gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 12 minutes, tossing every 1 to 2 minutes, so they get golden and crispy all over. Transfer to a bowl or plate. (I reduced the heat to medium half-way through this step.)
In the same skillet over medium-high, add remaining 1 tablespoon oil and all of the butter, letting it melt for a few seconds.
Add the minced garlic and sauté until fragrant, 30 seconds to 1 minute.
Add wine/stock/clam juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and all of the red-pepper flakes. Bring to a simmer, and let the liquid reduce by half, about 2 minutes.
Add shrimp and sauté until they just start to turn pink, 2 to 3 minutes, depending on their size.
Return gnocchi to the pan and add another 1/4 teaspoon salt. Using a Microplane or other fine grater, quickly grate the zest from the lemon into the pan.
Add chopped parsley, tossing well. If your pan looks dry, add a splash of water, 1 tablespoon at a time, tossing to combine, then remove pan from the heat. (I didn’t have to add any additional liquid.)
Cut the zested lemon in half and squeeze in the juice from one half, gently tossing to combine. Taste and add more salt if you like. Cut the remaining lemon half into wedges for serving.
Drizzle with more olive oil and more red-pepper flakes, if desired, and serve with lemon wedges on the side.
I planned our Super Bowl menu around this dip. Thankfully, it was very well received! I served it in the skillet and we scooped it out onto individual plates to gobble up with tortilla chips. Some chips may have also been dipped directly into the pan. 😉
The recipe was adapted from a Bon Appétit “healthyish” recipe, contributed by Shilpa Uskokovic. The original recipe convinced me to use American cheese slices in the queso layer to help it emulsify and to keep the cheese layer from solidifying.
1 large yellow onion, finely chopped (I used a food processor)
6 garlic cloves, finely chopped (I used a food processor)
1 1/2 tsp ground cumin
3 canned chipotle chiles in adobo, finely chopped (I used a food processor)
2 (15 oz) cans pinto beans, rinsed and drained
1 T Diamond Crystal or 1 3/4 tsp Morton kosher salt
1 T apple cider vinegar
For the Queso & Assembly:
2 tsp adobo from a can of chipotle chiles in adobo
1/2 tsp ground cumin
1/4 tsp Diamond Crystal or Morton kosher salt, plus more
4 oz yellow American cheese, coarsely grated or chopped or torn if using singles (about 1 cup) (I used 6 Trader Joe’s singles)
3 oz Monterey Jack or pepper Jack cheese, coarsely grated (about 3/4 cup)
2 ripe avocados, cut into 1/4-inch pieces
freshly squeezed juice from half a lime
1/4 cup (4 T) sour cream
1/2 cup good-quality salsa, drained if watery (I used Trader Joe’s Garlic Chipotle salsa)
1 (4 oz) can fire-roasted, diced green chilies or 1/4 cup sliced pickled jalapeños
4 scallions, green parts only, thinly sliced
1/4 cup (packed) coarsely chopped cilantro
tortilla chips, for serving
To Make the Beans:
Melt the butter, cut into pieces, in a medium deep skillet over medium heat. (I used a 10-inch cast iron skillet.)
Add the chopped onion, stirring often, until tender and translucent, about 8 minutes. Monitor the heaat, and continue to cook, stirring often, until onion is pale golden brown, 3 to 4 minutes more.
With the pan over medium heat, and add the chopped garlic cloves and cumin. Cook, stirring, until garlic is fragrant, about 1 minute.
Add chopped chipotle chiles, pinto beans, rinsed, and salt. Pour in 1 cup water and bring to a simmer, mashing beans with a potato masher until mostly smooth.
Cook, stirring often, until most of liquid is absorbed, about 2 minutes. (Beans should be risotto-like in consistency, loose enough to fall off a spoon.)
Remove from heat and stir in apple cider vinegar. Cover and keep warm.
To Make the Queso & To Assemble the Dip:
Whisk adobo, cumin, salt, and 1/2 cup water in a small saucepan and bring to a simmer over medium heat.
Add chopped/grated American cheese and cook, whisking vigorously, just until cheese is melted and mixture is smooth, about 1 minute.
Remove from heat and add grated Monterey Jack; whisk until cheese is melted and queso is smooth (return to low heat briefly if needed). (I cooked it over low for about 2 minutes to melt the additional cheese.)
Using your hands to avoid bruising, toss the avocados pieces with lime juice and a large pinch of salt in a medium bowl.
Uncover beans and pour queso over.
Top with dollops of sour cream, followed by salsa, diced chilies, and then avocados.
Scatter sliced scallions and chopped cilantro over the top.
Serve dip warm in skillet with tortilla chips.
Do ahead: Beans can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water and seasoning with salt as needed.
4 long green bell peppers (CSA), poblano, or Anaheim chiles (10 to 12 oz)
10 to 12 shishito peppers (6 to 8 oz)
1 bunch scallions, trimmed
1/2 cup hot pepper jelly
Basmati rice, for serving
Preheat a grill to medium-high (400°F to 450°F).
Cut limes in half. Squeeze 1 lime into a small bowl to equal 2 tablespoons juice; set juice aside and discard juiced lime halves.
Sprinkle chicken all over with coriander, 1 1/2 teaspoons salt, and red pepper flakes; rub evenly with 2 tablespoons oil. Set aside.
Brush long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and cut sides of remaining 4 lime halves evenly with remaining 2 tablespoons oil. Sprinkle evenly with remaining 1 teaspoon salt.
Whisk together pepper jelly and reserved 2 tablespoons lime juice in a small bowl.
Arrange long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and limes, cut side down, on un-oiled grill grates. Grill, uncovered, turning scallions often, chiles and peppers occasionally, and leaving limes undisturbed, until gently charred, 3 to 4 minutes for scallions and limes, 4 to 5 minutes for shishito peppers, and 6 to 8 minutes for chiles. (It took even longer on my grill to char the vegetables.)
Transfer charred chiles, peppers, scallions, and limes to a baking sheet, and cover with aluminum foil to keep warm.
Arrange chicken thighs on un-oiled grates; grill, covered, until nicely browned and a thermometer inserted in thickest portion of meat registers 165°F, 4 to 5 minutes per side.
Brush tops of chicken thighs generously with some of the pepper jelly glaze, and grill, uncovered, until glaze is sizzling, about 1 minute.
Flip chicken, and repeat with second side. Remove chicken from grill.
Place grilled chicken and vegetables on a platter over a bed of cooked Basmati rice.
Squeeze grilled lime halves over chicken, chiles, peppers, and scallions.
We may have a new favorite pasta dish in my house! I have already made this dish a couple of times. We didn’t even miss the garlic. 😉 It is an incredible version of the classic- a perfect weeknight dish.
The recipe was adapted from a Food and Wine “staff favorite” recipe, inspired by sommelier Arjav Ezekiel, co-owner of Birdie’s in Austin, contributed by Anna Theoktisto. We ate it with our favorite garlic bread and green salad, of course.
Yield: Serves 4 to 5
2 T olive oil
1 medium or large yellow onion, finely chopped (about 1 1/2 cups)
1 (4 oz) package chopped pancetta
1/4 teaspoon crushed red pepper
1 (28 oz) can whole plum tomatoes (I used San Marzano)
1/4 teaspoon kosher salt
1 pound uncooked rigatoni pasta
1 1/2 ounces Parmigiano-Reggiano cheese, finely shredded (about 2/3 cup), plus more for serving
3/4 ounces pecorino Romano cheese, finely shredded (about 1/4 cup), plus more for serving
2 T unsalted butter
finely chopped fresh flat-leaf parsley, for garnish
Heat oil in a large, deep skillet over medium. (I used a large enameled cast iron pan.)
Add onion, and cook, stirring often, until softened, about 4 minutes.
Stir in pancetta; cook, stirring often, until pancetta begins to render, about 4 to 5 minutes.
Stir in crushed red pepper.
Using your hands or a wooden spoon, crush tomatoes; add tomatoes and their juices to skillet. Bring to a boil over medium; reduce heat to medium-low, and simmer, stirring often, until flavors meld and mixture thickens, about 20 minutes.
Stir in salt. Remove from heat.
While sauce cooks, bring a large pot of salted water to a boil over high. Add rigatoni, and cook according to package instructions for al dente, about 13 minutes. Drain, reserving 1 cup cooking liquid.
Add rigatoni, 1/2 cup of the reserved cooking liquid, Parmigiano-Reggiano, pecorino Romano, and butter to sauce in skillet.
Cook over medium, stirring constantly, until sauce thickens and coats pasta, about 2 minutes.
Remove from heat, and garnish with parsley. Serve with additional Parmigiano-Reggiano and pecorino Romano cheeses, as desired.
Oh my- We were late to the party on this one. Ted Lasso is such an uplifting show! (I know that everyone else saw it years ago…) I must say that watching it makes you crave shortbread. 😉
Apple TV released the recipe for Ted Lasso’s special biscuits. This recipe was adapted from Apple TV via food52.com, contributed by Kelly Vaughan. I modified the method. I also sprinkled the top with turbinado sugar before and after baking- just like Ted.
Yield: about 18 biscuits
1 cup (2 sticks or 8 oz or 227 g) salted butter (I used Kerry Gold)
98 g (3/4 cup) confectioners’ sugar
240 g (2 cups) all-purpose flour
sanding or turbinado sugar, for sprinkling
Preheat the oven to 300℉, preferably on convection. Line an 8-inch square metal baking pan with a parchment paper sling.
Using a stand mixer with a paddle attachment (or hand mixer), beat the butter for about three minutes, until it’s light and fluffy.
Slowly add the powdered sugar, being careful not to get sugar all over your countertops and yourself.
Add the flour, mixing about 90 seconds, or until the dough comes together.
Transfer the dough to the prepared pan and flatten it using your hands or the base of a metal measuring cup to ensure that it’s spread evenly.
Chill the dough in the refrigerator for 30 minutes.
Sprinkle the top of the dough with sugar, if desired.
Bake for 45 to 50 minutes on convection or up to 60 minutes in a standard oven, or until it looks golden-brown but is still a little soft to the touch.
Once the biscuits have finished baking, remove from the oven and sprinkle with additional sugar, if desired.
Immediately cut into pieces. I trimmed the edges and then sliced the square into 18 rectangles.
Let it cool completely before serving (in a pink cardboard box, of course).