Brochette de frango com ervas

Ingredientes:
400 g de peito de frango
1 cálice de azeite de oliva
suco de 1 limão
2 colheres (sopa) de manjerona, tomilho e estragão picados
2 fatias de pão italiano
2 laranjas
2 limões
200 g de pancetta defumada em fatias
sal e pimenta-do-reino a gosto

Modo de Preparo:
Lave o peito de frango, enxugue e corte-o em cubos de cerca de 3 cm de lado. Coloque-os numa tigela e regue com o azeite e o suco de limão. Adicione 1 colher (sopa) das ervas picadas, tempere levemente com sal e pimenta-do-reino e misture com uma colher para espalhar bem o tempero. Cubra e deixe marinar por pelo menos 20 minutos em local fresco. Enquanto isso, corte as fatisa de pão em cubos irregulares, toste levemente no forno e reserve. Corte 1 laranja e 1 limão em fatias de cerca de 1 cm de espessura e, em seguida, corte em pedaços menores. Envolva os cubos de frango na pancetta e distribua-os em 8 espetinhos, alternando com pedaços de pão e de laranja e limão. Coloque os espetinhos em uma assadeira forrada com papel-manteiga, polvilhe com uma pitada de pimenta-do-reino e leve ao grill do forno por 15 minutos, girando de vez em quando para dourar de modo uniforme. Corte a laranja e o limão restantes em fatias finas, distribua sobre uma travessa e polvilhe com as ervas aromáticas restantes e com 1 pitada de pimenta-do-reino. Coloque por cima os espetinhos e sirva a seguir. Se preferir, acompanhe com um vinagrete à base de azeite de oliva, mostarda, suco de limão e tomilho.

Picadinho com Tartar de Banana

sopa de camarão & erva doce

serve 8 porções
450 gr de camarões gigantes crus e na casca
4 colheres de sopa de azeite de oliva
1 cebola grande picada
1 bulbo grande de erva doce picado, reserve os raminhos
2 cenouras picadas
150 ml de vinho branco seco
1 colher de sopa de brandy
1 lata de 400 gr de tomate picado
[ou 400gr de tomates maduros frescos]
1 litro de caldo de peixe [*usei somente água]
2 pitadas generosas de páprica
para servir—opcional
150 ml de creme de leite fresco [*omiti]
8 camarões gigantes
raminhos de erva doce fresca

Remova os camarões da casca e reserve. Numa panela frite as cascas do camarão no azeite por uns 5 minutos. Adicione a cebola, erva doce e cenoura picadas e refogue por mais uns 10 minutos, até os legumes começarem a amolecer. Junte o vinho e o brandy. Adicione os tomates, o caldo ou água e a páprica. Tampe a panela e deixe cozinhar por 30 minutos.

Enquanto isso pique os camarões descascados. Bata a sopa em partes no liquidificador [*COM CUIDADO!] e passe pela peneira fina. Vá passando o caldo pela peneira e apertando com uma espátula, tentando remover o máximo do liquido.

Volte a sopa para a penela, adicione os camarões picados e cozinhe por mais 10 minutos, Bata tudo no liquidificador novamente ou use o mixer de mão, como eu fiz.

Frite os camarões restante num pouquinho de manteiga, salpique com sal e sirva decorando a sopa, junto com raminhos da erva doce picadinhos. Se quiser misture creme de leite, mas eu não quis. Como usei água ao invés de caldo de peixe, adicionei sal à sopa. Teste para ver qual o seu gosto de sal, não precisa por muito. Essa sopa pode ser feita com antecedência e reaquecida. Também pode ser congelada por até um mês.

sopa de ervilha e edamame [com molho cremoso de limão]

serve 6 porções
1 cebola picadinha
1 talo de salsão picadinho
2 colheres de sopa de azeite
3 xícaras de  edamames—soja verde sem casca [*usei a congelada]
1 xícara de ervilhas verdes [*use a congelada, não a de lata]
4 xícaras de caldo de legumes
Sal a gosto

Aqueça o azeite numa panela em fogo médio. Adicione a cebola e o salsão e cozinhe por 10 minutos. Junte as edamames e as ervilhas [que podem estar ainda congeladas], o caldo de legumes. Aumente o fogo e deixe ferver. Abaixe o fogo e cozinhe por 20 minutos. Remova a sopa do fogo e deixe esfriar uns minutos. Bata tudo no liquidificador [COM CUIDADO!] ou use o mixer de mão como eu fiz—fazendo assim a sopa vai ficar mais pedaçuda e menos cremosa. Coloque a sopa novamente na panela e reaqueça, se necessário. Sirva com colheradas do creme de limão.

creme de limão e ervas
1/2 xícara de sour cream ou creme fraiche [*usei creme fraiche]
1 colher de sopa de folhas de dill/endro fresco picadas
1 colher de sopa de hortelá fresco picado [*omiti]
Raspinhas da casca e suco de 1/2 limão
Misture todos os ingredientes, bata bem e refrigere por 30 minutos antes de servir.

Shallot-Tarragon Jam Recipe

In this jam, shallot pairs with tarragon to create a savory spread that’s great on roasted turkey or chicken sandwiches. It’s also fabulous as an instant appetizer when spooned over a log of fresh goat cheese and served with crackers or flatbread.

INGREDIENTS

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 1/2 pounds shallots, peeled, halved, and sliced 1/4-inch thick
• 1/2 teaspoon kosher salt
• 6 tablespoons white wine–tarragon vinegar
• 1/4 cup granulated sugar
• 2 tablespoons chopped tarragon

INSTRUCTIONS

1. Heat oil and butter in a medium saucepan over medium heat.
2. When butter foams, add shallots and salt. Cook, stirring occasionally, until shallots are softened and just beginning to brown, about 10 minutes. Season with freshly ground black pepper.
3. Stir in 4 tablespoons of the vinegar and the sugar and cook, stirring occasionally, until the shallots are completely soft and caramelized and the jam is thick and syrupy, about 20 to 25 minutes.
4. Remove from heat and stir in remaining 2 tablespoons vinegar. Allow jam to cool for 20 minutes. Stir in chopped tarragon.

Guinness Stout Marinade Recipe

The inspiration for this marinade came from one of my sorbets. I’ve always liked the relationship of stout and lime. The lime zest cuts the bitterness of the beer, and people rave about the flavor that they somehow can’t place.

Timetable: Beef filets, rib eye, beef kabobs, sirloin, porterhouse, New York strip, or tri tips: 6 to 8 hours.

London broil, skirt steak, flank steak, beef brisket, prime rib, or rib roast: 8 to 12 hours.

INGREDIENTS

• 1 (12-ounce) bottle Guinness Stout or any stout or porter
• Grated zest and juice of 2 limes (about 1/4 cup)
• 1/4 cup finely chopped fresh basil
• 2 tablespoons finely chopped fresh tarragon
• 1 tablespoon finely chopped fresh thyme
• 1/4 cup chopped shallots
• 3 cloves garlic, pressed
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon coarse-grain salt
• 1/3 cup extra virgin olive oil

INSTRUCTIONS

1. Combine the beer, lime zest and juice, basil, tarragon, thyme, shallots, garlic, pepper, and salt in a blender or a food processor and process until all the ingredients are blended. While the motor is running, drizzle in the oil a little at a time. Stored in a clean, airtight container, this will keep in the refrigerator for 1 week.

Thousand Island Dressing Recipe

At its worst, Thousand Island looks Pepto-Bismol pink and tastes like a pack of artificial sweetener. But at its best, it’s a tangy dressing loaded with olives, peppers, and hard-cooked egg. Try this recipe, and you’ll find it definitely belongs in the latter category.

INGREDIENTS

• 1 cup Basic Mayonnaise or store-bought mayonnaise
• 1/4 cup ketchup
• 1 large hard-cooked egg, peeled and finely chopped
• 1 tablespoon finely chopped black olives
• 1 tablespoon finely chopped green bell pepper
• 1 tablespoon finely chopped white onion
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped chives

INSTRUCTIONS

1. Combine all ingredients in a bowl and fold together until well mixed. Season well with salt and freshly ground black pepper, and serve.

Basic Tomato Sauce Recipe

f you have never made your own tomato sauce, this is a great starter recipe. But even if you’re a pro, this sauce is a great base on which to riff.

Game plan: If you’ve canned your own tomatoes, they can be used here. Just put the tomatoes and juices in a food processor and pulse until they are evenly broken up and incorporated, then proceed with the recipe below.

If you can, make this sauce up to 24 hours in advance (keep it covered in the refrigerator and rewarm as needed), because the flavors improve with time.

INGREDIENTS

• 3 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 5 medium garlic cloves, thinly sliced
• 2 (28-ounce) cans high-quality crushed tomatoes, with juices

INSTRUCTIONS

1. Heat oil in a medium saucepan over medium heat. When it shimmers, add onion and season with salt. Cook until onion is softened and just beginning to brown, about 7 to 9 minutes. Add garlic and cook until golden brown, about 5 minutes more.
2. Add tomatoes and juices and bring mixture to a boil. Reduce heat to medium low and bring mixture to a simmer. Cook until sauce is slightly thickened, about 20 minutes. Taste and, if necessary, season with more salt or add a pinch of sugar if the sauce is too acidic.

Tandoori-Style Marinade Recipe

The acidity in yogurt acts as a tenderizer, making it a perfect ingredient in marinades for grilled foods. For chicken or lamb, season with salt and pepper, coat evenly in the marinade, and place in a nonreactive container. Cover and refrigerate at least 8 hours or overnight. For fish, do not marinate more than 30 minutes.

What to buy: Use plain, natural, organic whole-milk yogurt like Stonyfield Farm. It’s tangier and less thick than other brands.

INGREDIENTS

• 1 cup plain whole-milk yogurt
• 4 teaspoons curry powder
• 2 garlic cloves, minced
• 1/2 teaspoon minced ginger
• 1 tablespoon coarsely chopped cilantro
• 1 1/2 teaspoons kosher salt
• Pinch cayenne pepper
• 2 teaspoons freshly squeezed lemon juice

INSTRUCTIONS

1. Place all ingredients in a blender or food processor. Blend until smooth.
2. Cover and refrigerate until ready to use.

Ersatz Papalote Salsa Recipe

San Francisco’s Papalote makes such a great salsa that we had to get the recipe. They weren’t willing to reveal their secret, so we spent some time in our kitchen to uncover their magic. We reverse-engineered the recipe and discovered just what roasted tomatoes and pumpkin seeds can do for a salsa.

Special equipment: Whenever a recipe calls for a blender, we turn to this powerhouse by Waring.

Note: This salsa stays good for seven days when stored refrigerated in an airtight container.

This recipe was featured in the Build Your Own Burrito Bar story.

INGREDIENTS

• 5 medium roma tomatoes, cored and halved
• 10 dried chiles de arbol, stemmed, halved, and seeded
• 2 teaspoons ground dried pasilla peppers
• 1 tablespoon kosher salt
• 1 teaspoon sugar
• 1 1/2 cups water
• 2 tablespoons unsalted hulled pumpkin seeds
• 3 tablespoons white vinegar
• 1/4 cup minced scallions
• 1/4 cup coarsely chopped cilantro

INSTRUCTIONS

1. Heat the broiler. Line a baking sheet with aluminum foil, then place tomatoes skin side up on the baking sheet. When the broiler is hot, char tomatoes until skins are slightly burned. Turn off the broiler.
2. Remove tomatoes from the oven and place them in a stainless steel pot. Add chiles de arbol, pasilla peppers, salt, sugar, and water. Bring to a boil, then reduce to a simmer. Cook for 20 minutes, stirring often.
3. While tomato mixture is cooking, heat oven to 350°F and toast pumpkin seeds on a rimmed baking sheet until just browned. Remove seeds from the tray and cool.
4. After the 20 minutes, add vinegar to tomato mixture and cook for 1 minute. Add toasted pumpkin seeds. Place mixture in a blender, and blend until smooth.
5. Pour salsa into a container and stir in scallions and cilantro. Refrigerate for several hours before serving.