Serious Eats: Recipes - Sunday Supper

Low-Country Shrimp Boil with Spicy Remoulade

2012-05-12T18:45:00Z

A spicy, finger-licking shrimp boil has the makings of a bib-requisite backyard bash. [Photograph: Jennifer Olvera]

Note: Timing is everything when it comes to a seafood boil, but the time ingredients will take depend largely on factors like potato size and whether or not shrimp are frozen. In other words, visual cues are key. So are napkins aplenty.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Special equipment: Large stockpot, large metal strainer

Ingredients

serves serves 6, active time 45 minutes, total time 1 hour

For the Sauce:
2 tablespoons prepared horseradish
1 teaspoon red wine vinegar
6 tablespoons ketchup
½ cup mayonnaise
1 ½ tablespoons Sriracha
For the Boil:
1 gallon water
1 (12 ounce) can beer
½ cup Old Bay seasoning, plus additional for serving
2 tablespoons cayenne pepper
2 bay leaves
Kosher salt
2 whole lemons, split in half and juiced, juiced lemon halves reserved
4 garlic cloves, roughly sliced
12 small red potatoes (about 1 ½" in diameter)
1 ½ pounds smoked sausage (such as andouille), cut into 2-inch pieces
3 ears fresh corn, shucked and snapped in half
2 pounds large shell-on shrimp
Tabasco sauce for serving

Procedures

Combine horseradish, vinegar, ketchup, mayonnaise and Sriracha in a small bowl. Cover and refrigerate until ready to use.
Bring water, beer, Old Bay, cayenne, bay leaves, ½ tablespoon kosher salt, lemon juice, reserved lemon halves, and garlic to a boil in large stockpot over high heat. Skim foam from top. Add potatoes, cover and cook 10 minutes. Add smoked sausage and boil for another 4 minutes before adding corn. Cook for 7 more minutes, then add shrimp and cook until shrimp just turns pink and is no longer translucent, about 3 minutes.
Immediately drain cooking liquid and discard lemons and bay leaves. Pour contents of pot into large serving bowl, platter, or on top of a paper-covered table. Sprinkle with additional Old Bay, if desired, and serve with prepared sauce, Tabasco and napkins.

Grilled Spaghetti and Meatballs

2012-05-05T18:45:00Z

There's something so... cowboy about cooking spaghetti over an open flame. Fortunately, it's tasty, too. [Photograph: Jennifer Olvera]

Note: This recipe calls for a disposable grill pan—the kind of perforated pan designed to fit over your grill to allow you to cook small items without them falling through the grates. If you can't find one, you can use a disposable aluminum pan with holes poked into it using a metal skewer.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Large, oven-safe pot, diisposable grill grate

Ingredients

serves serves 6, active time 45 minutes, total time 2 ½ hours

For the Gravy:
2 tablespoons olive oil, divided
5 slices (about 4 ounces) thick-cut bacon, chopped
1 medium carrot, peeled and finely chopped (about 1/2 cup)
1 medium stalk celery, finely chopped (about 1/2 cup)
½ small onion, finely chopped (about 1/4 cup)
1 medium jalapeno, stemmed, seeded, and finely diced (about 1 tablespoon)
1 medium clove garlic, minced (about 1 teaspoon)
2 sprigs fresh thyme
1 ¼ cups dry red wine
3 tablespoons cider vinegar
2 tablespoons backed light brown sugar
3 tablespoons tomato paste
1 minced chipotle, from a can of chipotles en adobo
2 (28-ounce) cans whole San Marzano tomatoes, broken up by hand into 1/2-inch chunks by hand
1 (14-ounce) can diced tomatoes, preferably fire roasted (such as Muir Glen)
Kosher salt and freshly ground black pepper
For the Meatballs:
3/4 pound ground beef (80/20, preferably chuck)
¼ pound ground pork
1 large egg
1 tablespoon Worcestershire sauce
2 tablespoons diced, mild green chiles from a drained, 4-ounce can
2 tablespoons grated Romano cheese
½ teaspoon dried oregano
½ teaspoon fresh thyme leaves
2 tablespoons coarsely grated onion (about ½ a medium onion)
1 medium clove garlic, minced (about 1 teaspoon)
½ cup panko breadcrumbs
For the Spaghetti:
1 pound dry spaghetti

Procedures

Heat a large, non-stick, oven-safe stockpot over medium-high heat. Add 1 tablespoon olive oil and heat until shimmering. Add the bacon and render, stirring occasionally, until crisped and golden-brown (about 7 minutes). Reduce heat to medium and add carrot, celery, onion, jalapeno and garlic. Sauté, stirring occasionally, until softened (about 10 minutes).
Meanwhile, preheat grill to medium-high.
Returning to the sauce, add the thyme sprigs, wine, vinegar and brown sugar to the pot. Stir and bring to a boil before adding the tomato paste, chipotle and tomatoes. Season lightly with salt and pepper. Transfer to grill and simmer, uncovered, for an hour, stirring occasionally.
Meanwhile, prepare the meatballs by combining all ingredients by hand in a large bowl. Do not over-mix. Form into 1 ½” balls. Reduce grill temperature to medium after an hour’s time. Add meatballs to sauce and simmer for 30 minutes, gently stirring from time to time.
As the sauce nears the finish line, bring water to boil in a medium saucepan. Remove pasta sauce from the grill and discard thyme. Set sauce aside and cover to keep warm. Add pasta to boiling water and cook for half the recommended time on the package (about 3 to 4 minutes) until just less than al dente. Drain and toss with remaining tablespoon of olive oil. Pour pasta onto grill pan and finish cooking on the grill, tossing until it has taken on smokiness and is very lightly charred (about 4 minutes).
Serve family-style, topping grilled spaghetti with meatballs and sauce and passing the Romano.

Red Wine-Braised Short Ribs With Lemon-Herb Gremolata

2012-04-21T18:45:00Z

Traditionally a cold-weather comfort dish, short ribs get a seasonal update when topped with a citrusy, herbaceous gremolata. [Photograph: Jennifer Olvera]

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago."

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Dutch oven

Ingredients

serves serves 4, active time 35 minutes, total time 3 ½ hours

For the Short Ribs:
4 (8-ounce) pieces bone-in short ribs
1 cup flour
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 cups dry red wine
1 (28-ounce) can whole peeled tomatoes, crushed between your fingers
2 tablespoons Worcestershire sauce
1 (15.4-ounce) jar roasted red peppers, drained and roughly chopped
3 bay leaves
1 medium onion, quartered
1 three-inch strip of orange zest
2 medium cloves peeled garlic, smashed
1 ½ teaspoons sugar
For the Gremolata:
2 tablespoons grated zest from 1 lemon
2 tablespoons minced fresh parsley leaves
1 medium clove garlic, minced (about 1 teaspoon)
½ teaspoon crushed red pepper flakes

Procedures

Adjust oven rack to lower-middle position and preheat oven to 325°F. Combine flour, 1½ teaspoons salt and 1 teaspoon pepper in a large, shallow dish. Dredge short ribs in flour mixture, coating all sides and shaking off excess.
Heat olive oil in a large Dutch oven over high heat until smoking. Brown short ribs two at a side, turning until well browned on all sides, about 8 minutes total per batch. Transfer seared ribs to a large plate.
Add red wine to pan, scraping browned bits off the bottom with a wooden spoon. Bring to a boil and allow to simmer for a minute before adding tomatoes, Worcestershire sauce, red peppers, bay leaves, onion, orange zest, garlic and sugar. Return to a boil, cover, place in oven and braise until meat is tender, 2 ½ to 3 hours, turning ribs half way through cooking. Season braising liquid to taste with salt and pepper.
While the short ribs are cooking, combine the lemon zest, parsley, garlic, and pepper flakes. Season to taste with salt.
When meat is finished, allow to rest for at least 10 minutes, or for better results, cool and reheat the next day. Discard bay leaves, onions, zest and garlic. Place short ribs on a platter, drizzle with braising liquid and top with a gentle shower of gremolata.

Spanish Roast Chicken with Romesco and Grilled Onions

2012-04-14T18:45:00Z

Few things in life are more satisfying than roast chicken. And when your bird is slathered with spicy, citrusy pimentón rub and served with tangy romesco? Resistance is futile. [Photograph: Jennifer Olvera]

Note: Smoked paprika can be found in the international or spice aisle of most high end supermarkets. It is also labeled pimentón de la vera. It comes in sweet (dulce), medium (agrodulce), and hot (picante) varieties. This recipe calls for hot.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago."

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Roasting pan, blender, grill

Ingredients

serves serves 4, active time 30 minutes, total time 2 1/2 hours

For the Chicken:
1 large chicken (4 to 5 pounds)
2 teaspoons hot smoked paprika (see note above)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup juice from 1 orange
8 medium cloves garlic
For the Romesco:
3 tablespoons slivered almonds, toasted
7 hazelnuts, toasted, with loose skins removed while warm
1 slice stale bread, roughly torn
1/2 cup roasted red peppers, drained
1 1/4 cup fire-roasted tomatoes (from a 14-ounce can), drained
1/4 cup sherry vinegar
1/4 tsp red pepper flakes
1/2 cup extra virgin olive oil
For the Onions:
12 gree onions or scallions, trimmed.
2 teaspoons olive oil

Procedures

Adjust oven rack to lower-middle position and preheat oven to 375°F. Pat chicken dry with paper towels and place on a v-rack in a roasting pan, tucking wing tips behind shoulder of the bird.
Mix smoked paprika, 2 teaspoons kosher salt and 1/2 teaspoon pepper in small bowl. Drizzle olive oil and orange juice over chicken, sprinkle with spice mixture and massage evenly over the bird until it’s an even, burnished red hue. Place garlic cloves in the bottom of the roasting pan.
Place chicken in oven to cook. Using tongs, remove garlic cloves and transfer to a small plate when tender, about 30 minutes. Continue to cook chicken basting with pan juices every 30 minutes after the first half-hour of cooking, until thermometer inserted into thickest part of thigh registers 175°F and the breast registers at least 145°F, 1 1/2 to 2 hours.
Meanwhile, prepare the Romesco. Combine roasted garlic, almonds, hazelnuts, bread, peppers, tomatoes, sherry vinegar, and pepper flakes, in a blender. Prepare romesco by adding all ingredients, except olive oil, to a blender. Pulse a few times to break up large chunks, then puree, adding olive oil in a slow, steady stream, about 30 seconds total. Season to taste with salt and pepper.
Remove chicken from oven, tent it lightly with foil and allow it to rest. Meanwhile, preheat a grill or grill pan on high. Toss onions with olive oil then grill until charred on first side, 2 to 3 minutes. Flip and cook until charred on second side and tender, another 2 minutes. Season to taste with salt and pepper.
Carve chicken or transfer to platter to carve tableside. Drizzle with pan drippings, scatter platter with grilled onions and serve with romesco sauce for passing.

Lamb Moussaka (Greek Lamb, Potato, and Eggplant Casserole)

2012-04-07T18:45:00Z

[Photograph: Sydney Oland]

Note: The moussaka can be made up to a day in advance. Proceed with recipe just until the beginning of step 6 before you add the cheese sauce. Cover the partially-constructed casserole with plastic wrap and transfer cheese sauce to a sealed container. Refrigerate both for up to three days until ready to serve. When ready, reheat cheese sauce in microwave or on stove, pour over lamb mixture, and bake according to directions.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Special equipment: 9- by 13-inch dish

Ingredients

serves Serves 8, active time 1 hour, total time 1 hour 45 minutes

1 tablespoon butter
1 medium onion, finely chopped, divided (about 1 cup)
1 large eggplant, peeled and sliced into 1 inch slices (about 1 pound)
2 russet potatoes, peeled (about 1 pound)
1 tablespoon salt
1 tablespoon olive oil
For the Lamb:
1 teaspoon olive oil
2 medium cloves garlic, finely chopped (about 2 teaspoons)
1 1/2 pounds ground lamb
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 bay leaf
1/3 cup red wine
1 (14.5-ounce) can whole peeled tomatoes, roughly crushed by hand
Kosher salt and freshly ground black pepper
For the Cheese Sauce:
1 tablespoon butter
1 tablespoon flour
1 cup milk
2 tablespoons grated parmesan cheese
1/2 cup Greek yogurt
2 eggs, beaten

Procedures

Adjust oven rack to middle position and preheat oven to 375°F. Butter the baking dish and scatter half the chopped onion along bottom. Toss the eggplant slices with salt and place in a colander. Let eggplant sit for 15 minutes, then rinse. Meanwhile, place peeled potato in a saucepan and cover with water, bring to a boil and cook until potato is just beginning to soften, about 5 minutes. Drain. When cool enough to handle slice into 1/2 inch slices. Place slices in bottom of baking dish.
Brush eggplant slices with olive oil and place on rack on a sheet tray and bake in at 375[°] oven for 15 minutes, or until eggplant begins to brown in spots. Layer eggplant over potato.
Begin lamb sauce while eggplant is roasting. Heat olive oil in a large skillet over medium high heat, when shimmering add remaining onion and garlic and cook, stirring frequently, until onions are translucent, about 7 minutes. Add ground lamb, breaking meat up with a wooden spoon. Add cinnamon, allspice and bay leaf and cook until lamb is no longer pink, about 8 minutes. Add red wine and cook until reduced by half, about 4 minutes. Add can of tomatoes and simmer until tomatoes have begun to break down, about 20 minutes. Season to taste with salt and pepper.
For the Cheese Sauce: In a small saucepan, melt the butter over medium heat. Once butter is fully melted add the flour and cook, stirring constantly until flour just begins to brown. Add milk slowly, whisking constantly until the flour is fully incorporated. Add grated parmesan cheese and cook until mixture just begins to bubble, then remove from heat. Season to taste with salt and pepper and set aside to cool.
In a bowl whisk together Greek yogurt and beaten egg. Once milk mixture has cooled to room temperature combine milk mixture with egg and yogurt and whisk until fully combined.
To Assemble:
Pour lamb mixture evenly over eggplant, then pour the cheese sauce over the lamb mixture. Place in oven and bake until moussaka begins to bubble and brown along the edges, about 35 minutes. Remove from oven, let cool ten minutes, then serve, garnished with chopped parsley.

Roast Chicken with Cornbread and Sausage Stuffing

2012-03-31T18:45:00Z

[Photograph: Sydney Oland]

Note: Store-bought cornbread can be used in place of the homemade. If using store-bought, skip step 2.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Special equipment: large roasting pan with rack, 8-inch by 8-inch baking pan, kitchen twine

Ingredients

serves serves 4 to 6, active time 30 minutes, total time 2 hours (plus overnight for the brine)

For the Brine:
2 quarts cold water
1/2 cup table salt or 3/4 cup kosher salt
2 tablespoons sugar
12 black peppercorns
2 bay leaves
1/2 lemon
1 chicken (about 4 pounds)
For the Cornbread: (see note above)
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup vegetable oil
1 cup milk
1 egg, beaten
For the Stuffing:
1 pound bulk sausage (casing removed if necessary)
1 shallot, finely chopped
1 1/2 cups low-sodium store-bought or homemade chicken stock
1/2 cup minced fresh parsley leaves
Kosher salt and freshly ground black pepper

Procedures

For the Brine: Bring a quarter of water, salt, sugar, black pepper, bay leaves and lemon to a simmer in a large stockpot. Add remaining cold water. Place chicken in a large pot or bowl and cover with chilled brine. Weight down with a plate to submerge. Refrigerate at least 8 hours or up to overnight.
For the Cornbread (see note above): Adjust oven rack to lower middle position and preheat oven to 425°F. Butter an 8-inch square baking pan. Combine cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl whisk together vegetable oil, milk and egg. Pour wet ingredients over dry ingredients and mix until well combined and pour into prepared baking pan. Bake until just beginning to brown, about 25 minutes. Turn oven down to 375[°].
Once cornbread is cooked carefully remove from pan and cool on a rack for 20 minutes. Cut into 2-inch cubes and spread on a baking sheet. Bake until dry and beginning to brown, about 15 to 20 minutes. Remove and set aside.
For the Stuffing: Crumble sausage and cook in a medium skillet over medium-high heat stirring frequently and breaking up sausage with a wooden spoon until no longer pink, about 8 minutes. Add shallot and continue to cook until shallots are beginning to soften, about 5 minutes longer. Remove from pan and reserve.
When ready to stuff the chicken remove from brine and rinse under cold water. Pat dry with paper towels. Adjust oven rack to lower-middle position and preheat oven to 400°F.
In a large bowl combine cornbread, sausage mixture, half of parsley and chicken stock and toss to combine. Season to taste with salt and pepper.
Stuff cornbread stuffing into chicken (it may not all fit—you can bake the rest separately). Using two pieces of kitchen twine truss chicken by tying bird once around the wings, and then once around legs securing the ends of the drumsticks together. Place on a rack in a baking sheet and roast until center of stuffing, as well as between leg and body reaches 155°F, 1 to 1 1/2 hours. Remove from oven and allow to rest for 15 minutes before serving. Sprinkle with remaining parsley

Traditional Sukiyaki (Japanese Beef Hot Pot)

2012-03-24T18:45:00Z

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Special equipment: tabletop butane burner or electric hot plate, low-sided thick bottomed skillet

Ingredients

serves serves 4, active time 20 minutes, total time 30 mintes

2/3 cup mirin
2/3 cup sake
2/3 cup soy sauce
1 1/3 cups dashi
1 tablespoon sugar
1 1/2 pounds sirloin beef, sliced into 1/4- to 1/8th-inch strips
8 ounces firm tofu, cut into 1-inch cubes
8 ounces mushrooms, sliced (shiitake, portabello, button, enoki or a variety)
1 yellow onion, sliced into thin rings
8 scallions, cut into 2 inch pieces
1 small head bok choy or napa cabbage, leaves cut into 1- to 2-inch segments
1 cup short grain rice
8 ounces shirataki or udon noodles
4 eggs (optional)

Procedures

Bring mirin, sake, dashi and sugar to a simmer and stir until sugar is dissolved. Remove from heat and reserve.
Arrange beef and tofu on separate platters (or dinner plates) cover with plastic wrap and refrigerate. Arrange mushrooms, onion, scallions, and bok choy on a serving platter and set aside.
Rinse rice in a fine mesh strainer until water runs clear. Place in a small pot and cover with 2 cups water, bring to a simmer then turn heat to low and cover with tight fitting lid. Steam until all the water is absorbed, about 30 minutes.
Set up butane burner or electric hot plate, and carefully ignite. Place a thick bottomed, low sided pan over burner and pour in sauce mixture. Bring to a simmer
Divide rice between 4 small bowls. Place platters of ingredients around burner and cook as you eat by transferring to simmering broth and cooking to desired doneness. If desired, break egg into separate bowl, beat and use to dip steaming hot ingredients into.

Crubeens and Cabbage

2012-03-17T18:45:00Z

[Photograph: Sydney Oland]

If you're having trouble finding caul fat, wrap the trotters with bacon instead. When roasting make sure to place them on the rack potato side up so that the filling doesn't fall out.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Special equipment: large stock pot, roasting pan and rack, cheese cloth

Ingredients

serves serves 4, active time 1 hour, total time 5 hours

Crubeens:
2 pigs trotters with hocks attached, split lengthwise
3 bay leaves
4 medium carrots, coarsely chopped (about 2 cups)
2 medium onions, coarsely chopped (about 2 cups)
5 medium garlic cloves, coarsely chopped (about 5 teaspoons)
12 black peppercorns
4 medium russet potatoes, peeled and cut into 2 inch pieces
1/4 cup cream
Kosher salt and freshly ground black pepper
1/2 pound caul fat
Cabbage:
4 strips thick cut bacon, chopped
1/2 small green cabbage, finely sliced (about 1 quart)

Procedures

Place the trotter halves together and wrap tightly with cheese cloth. Place trotters in a large stock pot with bay leaves, carrots, onions, garlic and peppercorns. Cover with water then bring to a simmer skimming foam off the top of the pot until trotters are tender (test with a knife) 2-3 hours. Remove trotters then strain liquid through a strainer. Reserve liquid.
Cover potatoes with water and bring to a simmer, cook until tender, then drain and mash. Add cream then season to taste with salt and pepper. Allow to cool to room temperature.
When trotters are still warm but cool enough to handle, unwrap the cheese cloth and gently separate the halves. Remove all the bones from the trotter, trying to keep each half as intact as possible. If any bits of trotter fall off, reserve them. Season both sides of each trotter half with salt and pepper.
Preheat oven to 425°F. Carefully unroll caul fat so that the thin sheets are separated and easy to handle. Place each trotter half skin side down on a cutting board then divide potatoes evenly between trotters. Roll trotter around potatoes, then gently wrap each trotter half with caul fat. Repeat with remaining trotters. Place wrapped trotter halves on rack in baking pan and roast until deep golden brown, about an hour.
In a large skillet cook bacon over medium high heat until fat is rendered and bacon is crisp, about 6 minutes. Add any bits of trotter that fell off while the bones were being removed and cook until beginning to brown. Add cabbage and cook until wilted, adding some of the pork stock leftover from cooking the trotters if anything begins to stick. Season to taste with salt and pepper. Once trotters are roasted serve alongside cabbage with plenty of dark beer.

Spinach and Goat Cheese Stuffed Pork Chops

2012-03-10T19:45:00Z

Pork chops are a mild, tender cut of pork that can sometimes lack flavor. But along with brines and marinades, a quick stuffing can bring added flavors that make a simple pork chop a Sunday Supper all-star. Spinach and goat cheese add just the right amount of flavor without overwhelming the mild pork chop. Goat cheese works especially well in this stuffing because it adds creaminess, but feel free to substitute other kinds of creamy cheese (a soft, mild blue cheese would be really nice).

Be careful when slicing the pocket in the pork chops; go slowly and use a small sharp knife and you should be fine. If you're on the good side of your butcher, they may do this step for you if you ask them nicely and explain what you're looking for. This is total Sunday comfort food, so simple sides like brown rice with toasted almonds and steamed broccoli round out the dinner perfectly.

Ingredients

serves serves 4, active time 30 minutes, total time 45 minutes

4 boneless pork chops (about 2 pounds)
Kosher salt and cracked black pepper
2 tablespoons butter, divided
2 cloves garlic, finely chopped
2/3 cups breadcrumbs
10 ounces frozen chopped spinach, thawed and excess water squeezed out
4 ounces goat cheese
1/2 small onion, finely chopped
1/2 cup white wine
1 teaspoon Dijon mustard

Procedures

Preheat oven to 375°F. Using a sharp knife, make an incision in the side of the pork chop so that each side is even. Cut almost all the way through the pork chop to create a pocket, repeat with remaining pork chops, and season each one with salt and pepper.
Melt 1 tablespoon butter in a sauté pan over medium high heat then add garlic and cook until garlic begins to soften, but not brown. Add breadcrumbs and toss with butter and garlic; toast breadcrumbs until golden brown, then remove from pan.
When breadcrumbs are cool, add drained spinach and mix until well combined. Crumble goat cheese into spinach mixture, being careful not to break up the goat cheese too much. Taste and season with salt and pepper. Fill each pork chop with an even amount of filling.
Melt remaining butter in a large sauté pan. Add pork chops and cook on each side until brown. Place browned pork chops on baking sheet and place in oven.
Add onion to sauté pan and cook until soft; add wine and mustard and bring to a simmer. Reduce until sauce has thickened and season to taste with salt and pepper. When pork chops are cooked through, remove from oven and let rest for 5 minutes. Drizzle sauce over pork chops and serve with brown rice and broccoli,and any remaining white wine.

Beer Braised Pork Shanks

2012-03-03T19:45:00Z

[Photograph: Sydney Oland]

Pork shanks are a delicious and inexpensive cut that, when treated right, can yield a memorable meal with little effort after a nice long time in a low oven. The pork shank has a good amount of flesh as well connective tissue that breaks down at low temperatures, yielding a tender piece of meat and a rich delicious braising liquid. Using a light beer gives the braising liquid good flavor without making the final product bitter.

Pork shanks can be tricky to find sometimes. Cut just above the hock, the shank will have a bit more meat and most commonly come without skin. Any proper butcher will either have them, or have no problem getting them for you.

Special equipment: Large flame-proof braising dish with lid

Ingredients

serves makes 4 servings, active time 45 minutes, total time 3 hours 45 minutes

4 pork shanks
Kosher salt and cracked black pepper
1 tablespoon vegetable oil
1 tablespoons butter
1 onion, finely chopped
2 ribs celery, finely chopped
1 small bunch of thyme
12 ounces beer
2 cups chicken stock

Procedures

Preheat oven to 300°F. Season pork shanks with salt and pepper. Place braising dish over medium high heat and add vegetable oil. Once oil is shimmering, brown shanks on all sides, then remove from pan and reserve.
Add butter to pan; once melted, add onion and celery and cook until soft and beginning to brown, about 6 minutes. Add thyme to vegetables and place shanks on top. Pour over beer, then add chicken stock until shanks are almost covered. Bring to a simmer, then place lid on braising dish and place in the oven; cook until shanks are tender, about 2 hours depending on size of shanks.
Once shanks are tender, remove from braising liquid and cover with foil. Strain braising liquid through a fine mesh strainer, pressing on vegetables to squeeze out all the liquid. Place braising liquid in a clean saucepan and simmer until reduced by about a third, then season to taste with salt and pepper. Pour sauce over shanks before serving and pass alongside; garnish with sautéed leeks and parsnips.

Curried Chicken Pot Pie

2012-02-25T18:45:00Z

There's nothing wrong with a classic, but once in a while a few simple changes of ingredients can liven up a tried and true dish. A few tablespoons of curry powder and a package of puff pastry is all it takes to breathe new life into pot pie. Finishing the curry with a couple tablespoons of cream is optional if you're watching your waistline, but it's encouraged to add richness to the final product. If you do add the cream, make sure to give it another taste for seasoning afterwards.

If you're planning on having a busy Sunday, the filling can be made a day or two ahead (or even made a week or two in advance and frozen) and then simply assembled ad baked. A nice chutney and a green salad alongside and this updated classic makes a satisfying Sunday supper.

Special equipment: 4 1 1/2-cup baking dishes or ramekins

Ingredients

serves serves 4 (makes 4 individual pot pies), active time 30 minutes, total time 1 hour 10 minutes

1 tablespoon butter
1 onion, finely chopped
2 carrots, finely chopped
8 chicken thighs (about 2 pounds) cut into 2 inch pieces
2 tablespoons curry powder
2 tablespoons flour
2 cups chicken stock
Kosher salt and cracked black pepper
2 tablespoons cream (optional)
1 pound puff pastry (thawed if frozen)
1 egg, beaten

Procedures

Melt butter in a large skillet over medium high heat, add onion and carrots, and cook until beginning to soften, about 4 minutes. Add chicken thighs to pan and sprinkle with curry powder; using a wooden spoon, toss chicken and vegetables in pan with curry powder until evenly coated. Continue until all sides of chicken have seared, and curry begins to smell toasted, about 6 minutes.
Sprinkle chicken mixture with flour and stir until chicken and vegetables are coated in flour, then add chicken stock and stir until liquid begins to simmer and thicken, about 7 minutes. Season to taste with salt and pepper, and add additional cream if using. Allow chicken to come to room temperature.
Preheat oven to 425°F. Divide chicken curry between baking dishes (allow at least an inch between the filling and the top of the dish; this should ensure that dishes do not overflow when baking). Cut pastry into sections long enough so that it drapes over side of dish by an inch or so, then brush each sheet with beaten egg, covering one side entirely.
Place puff pastry, egg side down, onto a baking dish and repeat with remaining dishes and pastry. Brush each dish with remaining egg, then cut steam vents in top of each pie.
Place pies on a baking sheet then into the oven, bake at 425°F for 20 minutes, then lower the oven to 400°F and bake for an additional 20 minutes, or until pastry is deep golden brown. Allow to cool for 10 minutes before serving; pass chutney alongside.

Cioppino

2012-02-18T18:45:00Z

[Photograph: Sydney Oland]

If you are in the mood for this seafood stew, and don't live near the ocean, just go to the fish counter and get a selection of whatever looks good. Generally you're looking for some sort of crab, another shellfish or two, and a firm-fleshed white fish. Although this recipe calls for chicken stock, if you are the sort who keeps leftover shrimp shells for a rainy day, substituting shrimp stock can add a depth and sweetness that's subtle but entirely worth the effort.

My favorite accompaniment to this dish is a loaf of sourdough, a green salad and a bottle of light red wine—but as always, use your own judgment and preference to guide you.

Special equipment: Large skillet with lid

Ingredients

serves serves 4, active time 40 minutes, total time 40 minutes

Drizzle of olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 small red pepper, finely chopped
pinch red pepper flakes
2 bay leaves
1 pound king crab legs (about 2 whole legs) , cut into 3-inch segments
1 cup chicken stock
28 ounce can whole tomatoes
Kosher salt and cracked black pepper
1/2 pound firm flesh white fish (pollock or flounder, for example), cut into 3 inch chunks
1/2 pound scallops
1/2 pound shrimp, peeled and deveined
1 1/2 pounds clams

Procedures

Heat olive oil in skillet over medium high heat. Add onion and cook until translucent, about 5 minutes, then add garlic, red pepper, red pepper flakes and bay leaves and cook until garlic is aromatic – about 4 minutes.
Add crab to pan and toss with vegetables. Pour stock and tomatoes over crab mixture and bring to a simmer, then season to taste with salt and pepper. Add fish, scallops, shrimp and clams to the pan and cover. Cook until clams are open, about 10 minutes. Serve with sliced scallions and toasted bread (ideally sourdough).

Roast Chicken with Apples, Thyme and Shallots

2012-02-11T19:45:00Z

There is no better end to a weekend than a simple roast chicken. And the addition of apples and shallots beneath the bird makes for a modest twist on the classic potato and onion. To me, one of the best parts of having a roast chicken for Sunday supper is the leftovers. And if you're on your way to the store to collect your ingredients, I recommend getting a crusty roll or two and some sharp aged cheddar for apple, chicken and cheddar sandwiches for lunch on Monday.

When picking out apples for this recipe, I try to use apples that hold their shape when cooked. Gala and Granny Smith are my favorites for this recipe, but using what you happen to have in your kitchen can yield delicious experiments. For more information on the flavor and consistency of apples read Kenji's apple pie post.

Special equipment: Large roasting pan

Ingredients

serves Serves 4, active time 15 minutes, total time 1 hour 45 minutes

2 apples, cored and quartered
12 shallots, peeled
1 bunch thyme
2 tablespoons olive oil, divided
1 3-4 pound chicken, rinsed and patted dry with paper towel
Kosher salt and cracked black pepper

Procedures

Preheat oven to 400°F. Place apples, 10 shallots and half the thyme in bottom of roasting pan; drizzle with 1 tablespoon olive oil and season with salt and pepper. Push apples and shallots to the edges of roasting pan.
Place remaining shallots and thyme in body of chicken and tie the legs together with kitchen twine. Place chicken in center of roasting pan and rub with remaining olive oil, and then season liberally with salt and pepper. Place in the oven and roast until internal temperature reaches 160°F, about 90 minutes.

Lobster Boil

2012-02-04T19:00:00Z

Quite simply, this is the indoor version of a clambake (without the hot rocks and seaweed). If you can't gain access to a beach and are craving a simple, but special treat, this lobster boil can evoke memories of evening by the ocean in a downtown apartment. The secret to getting everything to cook at the same time is to layer the seafood on top of the potato, corn and sausage. This version uses kielbasa, but a chorizo or even andouille could be a delicious addition to this recipe.

When serving, I split the lobsters and give each person a half. But if it's in your budget and you can find a large enough pot, by all means give everyone their own lobster. A few large shell-on shrimp thrown on top are an excellent addition to this meal as well. Serve with plenty of beer and hot cornbread.

Special equipment: Large pot

Ingredients

serves Serves 4, active time 15 minutes, total time 45 minutes

1 tablespoon butter
1 onion, finely chopped
8 small potatoes
13 ounces kielbasa, cut on the bias into 2-inch pieces
2 ears corn, cut into thirds
3 pounds clams
12 ounces beer
2 1 1/2 pound lobsters

Procedures

In a large stockpot, melt butter over medium high heat. Add chopped onion and sweat until translucent, about 6 minutes. Add potatoes and kielbasa and stir to combine. Add corn, clams and beer and bring to a simmer. Once beer is simmering, add lobsters to pot and cover tightly with a lid. Cook until clams are open and lobster is bright red, about 18 minutes.
Remove lobster from pot, crack claw and slice in half. Place potatoes, kielbasa, corn and clams in a large serving dish. Taste cooking liquid and season to taste with salt and pepper. Serve with cornbread, green salad and lemon wedges and drawn butter for dipping.

Calves Liver with Onions, Bacon and Potatoes

2012-01-28T19:45:00Z

Some people soak their liver in milk before cooking it. It's my opinion that if you get good quality fresh liver, that process is simply a waste of milk. Both the onions and the potatoes are cooked in leftover bacon fat and because of that, make sure you get very good quality bacon. If you can't locate good quality bacon that you trust, cook the bacon separately and cook the onions and potatoes in a few tablespoons of butter. Meals as simple as this are totally reliant on the quality of the ingredients that you use. It's especially important when cooking offal that you make the extra effort to get the best ingredients you can find.

Special equipment: Large skillet, baking sheet or roasting pan

Ingredients

serves Serves 4, active time 40 minutes, total time 40 minutes

6-8 small potatoes
8 strips bacon
4 onions, thinly sliced
2 sprigs thyme, leaves picked off
Kosher salt and cracked black pepper
1/2 cup all-purpose flour
2 tablespoons butter
2 pounds calves liver divided into 4 even pieces

Procedures

Place potatoes in a pot and cover with water. Bring to a boil and cook until potatoes are soft, about 15 minutes. Drain and when cool enough to handle, slice into 3/4 inch thick slices.
Preheat oven to 200°F and place a roasting pan or large baking sheet inside. Cook bacon in a large skillet; once fat has rendered and bacon is crisp, remove and drain on paper towels and place in oven. Pour off all but 1 tablespoon bacon fat and reserve the rest. Return pan to medium heat, add onion and thyme, and cook until onions are soft and brown, about 10 minutes. Season to taste with salt and pepper; remove from pan and place in oven along with cooked bacon. Return pan to medium-high heat; add 1 tablespoon of bacon fat back to the pan, then add half the sliced potatoes and cook until crisp. Repeat with remaining potatoes, adding additional bacon fat if needed. Season with salt and pepper.
Pat liver dry, then dredge in flour. Clean out skillet, then place back on medium heat and add butter. Once foam has subsided, add liver and cook until exterior has formed a light crust, but inside is still soft, about 4 minutes per side (depending on thickness). Divide potatoes, onion, bacon and liver evenly between four plates, and serve hot with an IPA.