Somewhat Asian in flavor, this dish can be enhanced by cilantro, sesame seeds or both.
1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
3 tablespoons soy sauce
2 tablespoons brown sugar
3 tablespoons orange juice
2 garlic cloves, minced
grated zest of one well washed orange
1 teaspoon minced fresh ginger root
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon canola or soy oil
Place the chicken, soy sauce, brown sugar, orange juice, garlic and ginger root in a large non-reactive shallow bowl and stir to combine. Cover and place in the refrigerator for at least ½ hour and not more than two hours.
Remove and discard the marinade. Sprinkle the chicken with the salt and pepper. Place a large cast iron or non stick skillet over high heat and when it is hot, add the oil. Add the chicken breasts, skinned side down, one at a time, waiting about 30 seconds between additions. Cook until well browned and cooked throughout, about 5- 7 minutes per side.
Transfer the chicken to a platter and serve immediately.
TESTED For ease I have used boneless skinless breasts but the sauce is especially good on wings or drumetttes, served either hot or cold. The chicken can also be grilled.
Roasted chicken always seems like a long cooking luxury fit only for weekends but with this method, of cooking at a very high heat, roasted chicken can be yours in less time than it takes to order one for take-out. If you want to serve four, buy two chickens rather than one larger one.
If you let the leeks and cauliflower cook long and slow, the combination is heavenly when paired with cheese and eggs. Serve alone or with a green salad for lunch or a late night dinner.
These eggs can be served for breakfast, lunch or dinner, alone or with a fruit salad. Of course, you can even supplement with home fries or toast.
You can’t get more basic than this sandwich but when paired with tomato or butternut squash soup it becomes a heavenly dinner for a cold winter night.
adapted from Paul Gregory’s Roulade of Beef and Asparagus
For the pastry:
¾ plus 2 tablespoons all purpose white flour
¼ teaspoon kosher salt
½ teaspoon white sugar
6 tablespoons unsalted butter, chilled and sliced
1 tablespoon plus 1 teaspoon ice water
For the filling:
1 tablespoon Dijon mustard
¼ pound mozzarella cheese, thinly sliced or grated
½ cup ricotta cheese
3 – 4 large ripe tomatoes, thinly sliced
1 garlic clove, minced
1 teaspoon dried Greek oregano
1/8 teaspoon black pepper
2 tablespoons chopped fresh basil leaves
To make the dough, place the flour, salt and sugar in a food processor fitted with a steel blade, and pulse to blend. Add the butter, one slice at a time, and mix until crumbly and there are no clumps of butter left. Add the water and mix until a ball forms, about 30 seconds. Cover and refrigerate until firm, at least one hour.
Preheat the oven to 325 degrees.
Sprinkle flour on the countertop, place the dough on it and with a rolling pin, roll it out into a 10 inch circle. If you are using a pie pan, crimp the edges about ½ way up the sides: this is a shallow tart. Line the pan with the dough and cover with aluminum foil or wax paper and fill with pie weights or beans. Bake for 10 minutes. Remove the foil and weights and bake for 1- 12 additional minutes.
Increase the temperature to 400 degrees.
Line the dough with the mustard and then with the ricotta. Sprinkle with the mozzarella and place the tomato slices in circular pattern. Drizzle the tomatoes with the garlic, oregano and pepper. Place in the oven and bake for 45 minutes. Sprinkle with the basil as soon as it comes out of the oven.
Although this recipe calls for cooking chicken, you can use leftover grilled chicken or steak. You can also vary the fruit and use mango, grapefruit or peach instead of orange and vary the cheese and use feta or goat instead of the blue. Serve this with a hunk of bread
Although this 5 minute salad is perfect just as it is, it is also wonderful with slivers of leftover grilled chicken or steak mixed in.