We have a new favorite chili in our house! It may double as a new favorite Super Bowl meal too. 😉 I was a little concerned about using sausage as such a primary ingredient but the end result was very balanced. It was hearty, full-flavored, and a perfect compliment to our mandatory guacamole appetizer. I also loved that it could be prepared in advance.
I was initially drawn to the recipe because it was titled “BLT Chili” which sounded intriguing and delicious. After reading further, I realized that it was not related to a BLT but was created by chef Laurent Tourondel of BLT Burger in Las Vegas. Funny.
- In a large, enameled cast-iron Dutch oven or casserole, heat the oil.
- Add the sausage and cook over high heat, breaking it up, until browned, about 15 minutes.
- Add the onions, bell pepper and garlic; cook over moderately high heat, stirring, until the onion is translucent, 8 minutes.
- Add the tomato paste and cook for 3 minutes.
- Add the chili powder, paprika, cumin and oregano and cook for 1 minute.
- Add the tomatoes, beans, corn and water and cook over moderately low heat, stirring occasionally, until thickened, about 1 hour.
- Season with salt and pepper.
- Serve the chili over rice, if desired, with shredded sharp cheddar cheese, sour cream, chopped red onion, pickled jalapeños, cilantro and hot sauce as optional toppings.
Posted in Holiday, Pork, Recipes, Soups, Stews, & Chowders
Tags: chili, corn, cumin seeds, dinner, kidney beans, paprika, pork sausage, red bell pepper, Super Bowl, sweet Italian pork sausage, sweet paprika, tomatoes
Compared to my last post, this pressure cooker biryani is an even faster version of this full-flavored Indian dish- very tasty but possibly a little less authentic.
There are a couple points to note in order for this dish to be a success. It is very important to use the largest shrimp available to prevent over-cooking. Secondly, when adding the water to the pot, it must be boiling in order for the rice to cook in the allotted time frame.
This recipe was adapted from The Complete Indian Instant Pot Cookbook by Chandra Ram via The New York Times, contributed by Melissa Clark. I increased the amount of garlic, omitted the curry leaves, and used a stove-top pressure cooker instead of an Instant Pot. Nice.
Yield: Serves 6
- 2 cups Basmati rice
- 2 teaspoons vegetable oil
- 1 yellow onion, chopped
- 1 Serrano chile, minced
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic (I used 4 large cloves)
- 2 teaspoons kosher salt
- 1 teaspoon Chile powder, preferably Kashmiri (I used Ancho)
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 10 fresh curry leaves, torn into pieces, optional (if available)(can substitute curry powder, to taste)
- 1 ½ cups boiling water
- 1 ½ pounds jumbo shrimp (16 to 20 or fewer per pound, see note), peeled and deveined
- 1 (15-ounce) can diced tomatoes, with juice
- 2 teaspoons freshly squeezed lime juice, plus more wedges for serving
- ½ cup chopped fresh cilantro
- Place the rice in a bowl and cover with 2 cups water. Let stand for 20 minutes, then drain and rinse.
- Heat oil in the pot of a pressure cooker (set to the sauté function set on high in an electric pot), until oil is shimmering.
- Add onion; cook for about 4 minutes, until softened.
- Stir in Serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves (if using); cook for about 1 minute, until fragrant.
- Stir in boiling water; using a wooden spoon, stir, scraping up any browned bits on the bottom of the pot.
- Stir in soaked rice, shrimp and tomatoes (with juice).
- Secure the lid and cook on high pressure for 3 minutes. Quick-release the pressure (on my pot, I rotate the release valve 90 degrees), stir lime juice into the rice, then cover the pressure cooker with a kitchen towel and the lid; let it sit for 5 minutes.
- Give rice another stir, then taste and add more salt, if needed.
- Transfer to a platter, garnish with cilantro and serve with lime wedges on the side.
Note: Make sure to use jumbo shrimp or larger for this recipe. Look for “16/20” or “U/15” on the package; this indicates how many shrimp there are per pound.
Posted in Pressure Cooker, Quick, Recipes, Seafood, Shrimp
Tags: Basmati rice, biryani, cilantro, curry leaves, dinner, ginger, grains, Indian, Instant Pot, jumbo shrimp, paprika, pressure cooker, serrano, shrimp, turmeric
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I have already made this fabulous, full-flavored grilled chicken twice this summer. We loved it!
The recipe was adapted from The Barbecue Bible by Steven Raichlen. I used boneless, skinless chicken thighs instead of a whole chicken and coarse grain mustard instead of regular Dijon. On the first occasion, I served it with tzatziki and arugula-basil salad with peaches. Recently, I served it again with roasted potatoes, a raw zucchini salad, and sautéed fresh corn with shallots. All delicious. The original recipe suggests serving it with rice and beans. Next time!
Yield: Serves 4 to 6
- 12 to 16 oz beer (I used a Brooklyn lager)
- 1/2 cup vegetable oil (I used canola)
- 1/2 cup whole grain Dijon mustard or Dijon mustard
- 1 T sweet paprika
- 1 tsp freshly ground black pepper
- 1 medium yellow onion, thinly sliced
- 12 cloves garlic, thinly sliced
- 2 bay leaves
- 9 to 10 boneless, skinless chicken thighs or 1 (3 1/2 to 4 pound) whole chicken, quartered
- coarse salt
- parsley, for garnish, optional
- Combine the beer, oil, mustard, paprika, and pepper in a bowl with a spout. Whisk throughly to blend.
- Stir in the onion, garlic, and bay leaves.
- Place a ziplock bag in a pyrex dish. (I used a 1 gallon bag.) Place the chicken pieces in the ziplock bag.
- Pour the marinade over the chicken in the bag. Seal the top and squeeze out excess air.
- Turn to coat all of the meat. Lay bag horizontally in the pyrex dish. Let marinate in the refrigerator for 6 hours or up to 2 days, turning occasionally.
- Preheat the grill.
- When ready to cook, remove the chicken pieces from the marinade and blot dry with paper towels. Season generously with salt.
- Oil the grill and cook the chicken, marinating occasionally, until lightly browned and cooked though.
- Garnish with parsley, if desired, and serve immediately.
Posted in Chicken (Poultry), Grilling, Recipes
Tags: 4th of July, beer, boneless skinless chicken thighs, Brazil, chicken, chicken thighs, Dijon, grilled, July 4th, mustard, paprika, South American, summer, whole grain mustard
This version of Indian butter chicken was lusciously creamy and subtly spicy. My entire house smelled like butter while it cooked- wonderful! According to the article, butter chicken was created in the early 20th century as a way to soften leftover tandoori chicken with tomatoes, butter, and cream. Genius.
I served it over brown Basmati rice along with warm naan on the side to soak up all of the sauce. We also had roasted asparagus.
The recipe was adapted from Bon Appétit, contributed by Rick Martinez. I marinated the meat for 3 hours, reduced the number of cardamom pods, and used the fenugreek leaves but omitted the fenugreek seeds.
For the Marinade:
½ cup whole-milk Greek yogurt
4 garlic cloves, grated
1 tablespoon fenugreek leaves, optional
1 tablespoon finely grated ginger
2 teaspoons kosher salt
2 pounds boneless, skinless chicken thighs
½ cup (1 stick) cultured or unsalted butter, divided
1 3-inch cinnamon stick
3 to 5 green cardamom pods
1 whole clove
2 teaspoons fenugreek seeds, optional
2 medium onions, sliced
2 serrano chiles, split lengthwise (seeded, if desired)
4 garlic cloves, grated
1 tablespoon finely grated ginger
1 tablespoon fenugreek leaves, optional
1 tablespoon garam masala
1 teaspoon paprika
½ teaspoon ground turmeric
2 28-ounce cans whole peeled tomatoes
½ cup heavy cream
chopped cilantro, Brown basmati rice, and naan, for serving
To Make the Marinade:
- Whisk yogurt, garlic, fenugreek leaves, if using, ginger, and salt in a medium bowl.
- Add chicken and toss to coat.
- Cover and chill at least 1 hour and up to 3 hours.
For the Sauce and to Serve:
- Melt 4 T butter in a large wide pot over medium heat.
- Cook cinnamon, cardamom pods, clove, and fenugreek seeds, if using, stirring, until slightly darker and fragrant, 1–2 minutes.
- Add onion and chiles, season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes.
- Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes.
- Add fenugreek leaves, if using, garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute.
- Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute.
- Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes.
- Discard cinnamon stick (leave other whole spices).
- Transfer mixture to a blender and purée until smooth. (I used a Vitamix.)
- Cut remaining 4 T butter into pieces. Add butter and cream to blender and purée until creamy; season with salt.
- Return sauce to pot and bring to a simmer. Meanwhile, preheat broiler.
- Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet.
- Broil until chicken starts to brown in spots (it will not be cooked through), 7–8 minutes per side.
- When cool enough to handle, cut into ¾” pieces.
- Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.
- Top chicken and sauce with cilantro. Serve with rice and naan alongside.
Note: Butter chicken can be made 3 days ahead. Let cool; cover and chill.
Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: boneless skinless chicken thighs, butter, cardamom, chicken, chicken thighs, cilantro, cinnamon, cream, fenugreek leaves, garam masala, ginger, Greek yogurt, Indian, paprika, serrano chiles, stew, tomatoes, Vitamix
I have another saucy chicken dish to share. 🙂 My husband has very fond memories of eating Chicken Paprikash during his childhood, so I jumped at trying this version. The cream perfectly balances the spice in the sauce. It’s a great comfort food dish.
This recipe was adapted from Bon Appétit, contributed by Claire Saffitz. I used boneless, skinless chicken thighs, increased the garlic, and used crème fraîche instead of sour cream in the sauce. I also incorporated some smoked paprika. We ate it with roasted asparagus on the side.
- Preheat oven to 300°, preferably on convection. (I roasted the asparagus first and then reduced the temperature.)
- Take creme fraiche (or sour cream or yogurt) out of fridge—it needs to come to room temperature.
- Place chicken thighs on a plate and pat dry with paper towels. Season both sides with salt and pepper. Set aside.
- Peel and chop the onion. Smash the garlic cloves with the flat side of your knife and peel.
- Heat a large ovenproof skillet over medium-high. Add 1 T butter and 1 T olive oil, swirl to melt.
- Using tongs, add chicken “skin side” down and cook, lifting up thighs once or twice to let rendered hot fat run underneath, until golden brown and crisp, 6-7 minutes. Transfer chicken skin side up to a plate.
- Reduce heat to low. Add onion and garlic; season with salt and pepper. Cook, stirring often to dissolve browned bits on bottom of skillet, until onions are translucent, 6–8 minutes.
- Add paprika and cayenne. Cook, stirring constantly, just until onions are evenly coated and spices are fragrant, about 30 seconds (the spices burn very easily, turning them bitter and chalky, so make sure to keep them moving in skillet and have can of tomatoes close at hand).
- Add tomatoes to skillet. Add 3/4 cup water and add to skillet. Stir until incorporated, season with several pinches of salt, and bring to a simmer.
- Using tongs, arrange thighs skin side up back in skillet (along with any accumulated juices), nestling into liquid but not submerging (you want the “skin side” to be exposed so it stays crispy).
- Transfer skillet to oven and roast until chicken is fully cooked and tender enough to release from the bone when prodded with a fork, 15-20 minutes, or until center of thickest part of the meat reaches 165 degrees.
- About halfway through chicken cook time in the oven, bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions, stirring occasionally with tongs. Drain noodles in a colander.
- Transfer noodles to a large bowl, add remaining 2 T butter, and toss to coat until butter is melted and noodles are coated. Season with salt and pepper.
- Add half of the finely chopped parsley to noodles; toss to coat.
- Carefully remove skillet from oven (handle will be hot!). Using tongs, transfer chicken skin side up to a clean plate.
- Taste sauce and season with more salt and pepper, if needed.
- Spoon about ¼ cup sauce into a small bowl and stir in creme fraiche (sour cream or yogurt) until smooth (this slowly brings up the temperature of the sour cream so it doesn’t split when it hits the hot skillet). Pour back into skillet and stir to combine.
- Arrange chicken thighs and juices back in skillet and top with remaining chopped parsley. Serve over noodles. (I arranged the chicken and sauce over the noodles in a serving bowl and garnished with parsley.)
Posted in Chicken (Poultry), Pasta, Recipes, Sauces
Tags: boneless skinless chicken thighs, chicken, chicken thighs, creme fraiche, crushed tomatoes, dinner, egg noodles, Hungarian, Hungarian paprika, paprika, paprikash, pasta, smoked paprika, sour cream, tomatoes
The freshly mixed masala spice blend in this recipe was wonderful. I absolutely love full-flavored vegetarian meals like this traditional dish- and this is such a delicious version. It was heavenly and rich served with a dollop of whole milk Greek yogurt on top.
This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (another successful dish!) We ate it with brown Basmati rice and warm naan.
Yield: Serves 4
- 1 large red onion
- 4 T sunflower, canola, grapeseed or other neutral oil, divided
- 1 1/2 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp sweet paprika
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp freshly ground nutmeg
- 1/8 tsp cayenne pepper
- coarse salt and freshly ground black pepper
- 1 tsp cumin seeds
- 3/4 pound russet potatoes (about 2 medium potatoes), peeled and cut into 1/2-inch cubes
- 1 T finely grated fresh ginger
- 3 garlic cloves, finely grated
- 1 T tomato paste
- 1 1/2 cups water
- two 15 1/2 oz cans chickpeas, drained
- 1 T lime juice, plus lime wedges, to serve
- 1/4 cup coarsely chopped cilantro leaves, plus more to garnish
- chopped fresh tomatoes, thinly sliced Serrano chilies, and whole-milk Greek-style yogurt, for serving, as desired
- Using a food processor or the large holes of a box grater, grate the onion, then transfer to a mesh strain and drain.
- In a small bowl, stir together 1 tablespoon of the oil with the coriander, cardamom, paprika, cinnamon, cloves, nutmeg, cayenne, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper.
- In a 12-inch skillet over medium-high, heat the remaining 3 tablespoons of oil. Add the cumin seeds and cook, shaking the pan, until the seeds are fragrant and darken, 30 to 60 seconds.
- Add the drained onion and cook, stirring frequently, until the moisture has evaporated, 1 to 3 minutes.
- Add the potatoes, reduce heat to medium and cook, stirring frequently, until the onions begin to brown and a fond forms on the bottom of the pan, 6 to 8 minutes.
- Add the ginger, garlic, and tomato paste, then cook for 1 minute, stirring constantly.
- Clear the center of the pan, then add the spice paste tot he clearing and cook, mashing and stirring until fragrant, about 15 seconds.
- Stir in the vegetables.
- Add the water and bring to a boil, scraping up all of the browned bits.
- Add the chickpeas and return to a boil, then cover, reduce heat to low and cook until the potatoes are tender and the oil separates from the sauce at the edges of the pan, 13 to 15 minutes.
- Off the heat, stir in the lime juice and cilantro.
- Taste and season with salt and pepper.
- Serve with lime wedges, chopped tomatoes, chiles, and yogurt, as desired.
Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: cardamom, chana masala, chickpeas, chole, cilantro, coriander, garbanzo beans, garbanzos, ginger, Greek yogurt, Indian, legumes, Milk Street, paprika, potatoes, serrano chiles, vegan, vegetarian
My husband is not partial to brothy soups. Making this one required some convincing, but I was able to win him over by the inclusion of pasta and potatoes. By the way, he loved it. 🙂
This wonderful soup recipe was adapted from The New York Times, contributed by David Tanis. I increased the onions, garlic, and kale, and added fresh lemon juice. I also used my homemade turkey stock. We ate it with a green salad, of course, and sliced sourdough baguette. It was surprisingly filling! Absolutely delicious too.
- 3 tablespoons extra-virgin olive oil, more for garnish
- 2 cups+ diced onion (I used 1 1/2 large onions)
- 1 cup diced carrot
- 1 cup diced fennel or celery
- coarse salt and freshly ground black pepper
- 1 bay leaf
- 1 large thyme sprig or 1/2 tsp dried thyme
- 5 large garlic cloves, minced
- 2 teaspoons paprika
- 2 tablespoons tomato paste
- parmesan rind, optional
- 3 quarts/12 cups chicken broth, vegetable broth or water (I used 2 quarts of homemade turkey stock and 1 quart of chicken stock)
- 2 pounds medium-size starchy potatoes, such as Yukon Golds or russets, peeled (if desired) and cut in 1-inch chunks (I skipped peeling the potatoes)
- 6 to 8 ounces kale or chard, stems removed, leaves sliced across into 1/2-inch ribbons (about 6-7 cups total)
- ½ pound dried pennette, orecchiette or other small pasta
- juice of 1 lemon
- 1 tablespoon finely chopped fresh rosemary or marjoram, for garnish
- freshly grated Parmesan cheese, for garnish
- In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
- Stir in bay leaf, thyme sprig, garlic, paprika tomato paste, and parmesan rind (if using), and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.
- Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
- Add the fresh lemon juice and stir to incorporate.
- Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil, if desired. Pass extra Parmesan at the table.
Note: If making ahead of time, do not add the pasta until reheating.
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Posted in Greens, Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: chard, dinner, escarole, Italian, kale, orecchiette, paprika, parmesan, pasta, potatoes, rosemary, russet potatoes, soup, thyme, vegetarian, yukon gold potatoes