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Pickle Potato Salad

INGREDIENTS

  • 4 medium russet potatoes (about 2½ lb.), peeled, cut into 2″ pieces
  • 1 large or 2 medium carrots (about 8 oz.), peeled, cut into 1″ pieces
  • 3 Tbsp. vegetable oil
  • 3 Tbsp. Pickle Brine Spice Rub
  • 1½ tsp. kosher salt, divided
  • ½ small red onion, thinly sliced
  • 4 celery stalks, thinly sliced on a diagonal
  • 2 tsp. white wine vinegar
  • 3 Tbsp. extra-virgin olive oil
  • 3 Tbsp. mayonnaise
  • 1 tsp. Dijon mustard
  • 3 cups shredded rotisserie or leftover cooked chicken
  • 4 kosher dill pickle spears, sliced ¼” thick
  • ¾ cup parsley leaves with tender stems

DIRECTIONS

  1. Preheat oven to 400°F. Toss potatoes and carrots with vegetable oil on a rimmed baking sheet to coat. Sprinkle evenly with spice rub and ½ tsp. salt. Roast until vegetables are deeply browned, tender, and crisp on the exterior, about 30 minutes.
  2. Meanwhile, toss onion, celery, vinegar, and remaining 1 tsp. salt in a large bowl to combine. Let sit 10 minutes
  3. Meanwhile, whisk olive oil, mayonnaise, and mustard in a small bowl to combine. Mix in chicken; set aside.
  4. Add pickles, parsley, and hot roasted potatoes and carrots to bowl with onion mixture and toss to combine. Gently mix in reserved dressed chicken just to distribute.

from Epicurious.com

Pickle Brine Rub

INGREDIENTS

  • 4 Tbsp. coriander seeds
  • 6 Tbsp. vinegar powder
  • 4 Tbsp. dried dill
  • 2 Tbsp. kosher salt
  • 4 tsp. celery seeds
  • 1 tsp. mustard powder

DIRECTIONS

Toast coriander seeds in a small skillet over medium-high heat, tossing occasionally, until fragrant and slightly darkened in color, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; coarsely grind. Transfer to an airtight container and mix in vinegar powder, dried dill, salt, celery seeds, and mustard powder; cover.

From Epicurious.com

Zucchini Stuffed with Eggplant and Mint

from Lacucinaitaliana.com

Ingredients

  • 26 OZ. or 3 zucchinis
  • 12 OZ. or 1 eggplant
  • 3 Plum tomatoes
  • Grated Grana Padano cheese
  • Black olives
  • Salt packed capers
  • Mint
  • Extra virgin olive oil
  • Salt
  • Pepper

Directions

Trim the zucchini and halve them lengthwise; empty the central part with the seeds, salt lightly and place in a freshly greased baking pan.  Pit a dozen olives and chop coarsely.  Wash a teaspoon of capers from the salt and chop them too.

Hollow out the eggplant and, with the knife, chop the pulp with some mint leaves; then mix it with the capers and olives and freshly ground pepper and portion it out into the zucchini (salt is not necessary because the capers will provide the right flavor).

Thinly slice the tomatoes, arrange the slices on the filling, oil them lightly and sprinkle with Grana Padano cheese.  Bake at 355°F for 8 minutes; take the zucchini out of the oven and serve hot, warm or at room temperature.

Salsa Verde Chicken

Salsa Verde Chicken

Ingredients

  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 ½ cups jarred salsa verde
  • 1 (4-ounce) can chopped mild green chiles
  • 8 garlic cloves, finely chopped
  • 1 jalapeño, stemmed, seeded and diced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 3 scallions (green and white parts), thinly sliced
  • 1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
  •  Kosher salt, to taste
  •  Fresh lime juice, to taste
  •  Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

 

Directions

  1. Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
  2. Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.
from Cooking.NYTimes.com

Baked Rigatoni with Chicken and Leek Puree

Baked Rigatoni with Chicken and Leek Puree

Ingredients

  • 1 chicken thigh
  • 1 LB. of rigatoni pasta
  • 1 LB. of leeks, trimmed
  • 1 C. of cow’s milk ricotta cheese
  • 5.5 OZ. of fava beans, boiled and shelled
  • Grated cheese
  • Dry white wine
  • Vegetable broth
  • Butter
  • Extra virgin olive oil
  • Pepper
  • Salt

Directions

Boil the chicken thigh in vegetable broth for about 1 hour. Drain, saving the chicken stock. Let the chicken cool and shred the meat.

Cut the leeks in half lengthwise, then slice them but not too thinly. Sauté them in a saucepan with a bit of oil and a pat of butter for 2-3 minutes. Then add 1/2 cup of wine and two ladlefuls of the chicken stock and continue cooking for at least for 10-12 minutes.

Turn off the heat and add salt if needed. Set aside a generous tablespoon of the sautéed leeks. Blend the rest of the leeks with 1/2 cup of ricotta, salt and pepper. Boil the rigatoni and strain once al dente. Drizzle with olive oil and mix with the leek puree.

Place the rigatoni in a baking dish, then add the shredded chicken, the remaining ricotta, the fava beans, the sautéed leeks set aside, a few pats of butter, and some grated cheese. Stir gently, then bake at 400°F for 10-15 minutes. Remove the baked rigatoni from the oven and top with freshly ground pepper and thin slices of sautéed leek to taste. Serve immediately.

Tomatoes in Carrozza

TOMATOES IN CARROZZA

Ingredients

  • 4 round tomatoes
  • 4 slices of cooked prosciutto (about 4 oz.)
  • 1 small mozzarella
  • 3 eggs
  • Flour
  • Breadcrumbs
  • Oil for frying
  • Salt
from Lacucinaitaliana.com

Directions

Cut each tomato into 4 round slices. Make 8 “sandwiches” using 2 circles of prosciutto and 1 circle of mozzarella between 2 slices of tomato. Dip the sandwiches in flour, then in the beaten eggs, the bread crumbs, then again in the eggs and bread crumbs (double breading). Fry them in plenty of hot oil. Cut them in half, sprinkle with salt and serve immediately.

Roast Fish with Cannellini Beans and Green Olives

INGREDIENTS

4 sprigs oregano

2 (15.5-oz.) cans cannellini (white kidney) beans, rinsed

1/2 cup Castelvetrano olives, pitted, torn

Kosher salt

1 1/2 lb. whole skinless whitefish fillet (such as cod, haddock, or halibut)

2 small shallots, thinly sliced into rings

1 Fresno chile, very thinly sliced into rings

2 lemons, divided

5 Tbsp. extra-virgin olive oil

DIRECTIONS

Preheat oven to 300°F. Combine oregano, beans, olives, and 1/2 cup water in a shallow 3-qt. baking dish; season lightly with salt. Place fish on top and nestle into beans; season fish generously with salt. Scatter shallots and chile over fish and beans. Very thinly slice 1 lemon and wriggle out seeds. Arrange slices, slightly overlapping, over surface of fish. Drizzle everything with oil and roast until fish is opaque throughout and flesh in the center flakes when gently pressed, 25–35 minutes, depending on the type and thickness of the fish. Let rest, occasionally pressing beans down into the liquid so they don’t dry out, 5–10 minutes.

Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.

from Bon Appetit