These fluffy pieces of shredded tofu are like soft, tiny dumplings and cook up in no time at all. Here, ground chicken gives them a meaty depth and a caramelized flavor while edamame adds texture and a vegetable to the mix. If you want to make this vegetarian, leave out the meat, and instead sauté 4 ounces of chopped fresh shiitake or cremini mushrooms with the scallions and ginger. Make sure to get the shiitakes nice and golden; you need the extra flavor that caramelization provides. Serve this by itself or with a simple salad of baby spinach dressed with a little sesame oil, salt, and lime juice.
You can easily ask a butcher to butterfly the chicken for you, but it isn’t difficult to do at home and can be curiously pleasurable. Just sit the chicken, breast-side down, on a board and press down a little until you hear a gratifying crunch. With a good pair of kitchen scissors or poultry shears, cut along each side of the backbone. Remove the backbone, then flip the chicken over and press down on the breast, to flatten it a little. The marinade infuses the chicken overnight with a deep and musky saltiness, but not spikily so; intense though miso most definitely is, it works subtly, bringing its caramelly saltiness to the meat.
Chef Omar Allibhoy's friends and family say his is one of the very best seafood paellas they have tasted. The intensity of flavour in the stock you make will be the most important thing, as well as how wide your paella pan is. Believe it or not, it makes all the difference.
Who doesn’t like slow-cooked, soft pork belly? And if, to something this scrumptious, you add the Mojo Dulce sauce that hundreds of customers in my tapas bars have asked me to bottle and sell, then I think we have a winner.
For this unusual sauced, or “dipped,” fried chicken, we started by brining chicken parts in a solution of salt, sugar, and water. We coated the chicken pieces in a seasoned flour mixture and let them sit in the refrigerator to ensure that the coating adhered. We then deep-fried them in 350-degree peanut oil until the coating was crispy. For the sauce, we combined Texas Pete Original Hot Sauce (a North Carolina specialty) with Worcestershire sauce, oil, molasses (to balance out the heat), and cider vinegar. We let the chicken cool for 10 minutes (to let steam escape) and then spooned the tangy-spicy sauce over top, which proved to be easier and less messy than dipping. The coating absorbed the lip-tingling sauce and still retained its crispy, craggy texture.
For flavorful ribs from the slow cooker, we cut the St. Louis-style ribs in half crosswise, coated each half liberally in a spice rub (a mix of paprika, brown sugar, salt, pepper, onion powder, and granulated garlic), arranged them on end (exposed rib side down) around the rim of the cooking insert, and let them slowly cook until tender. To get that signature shiny, sticky finish, we made an easy barbecue sauce that we brushed onto to the ribs before broiling them.
Steak turned sweet and caramelized from the honey, sharp from the lime, and with a sting from the chiles. This is a simple-to-make recipe with a profoundly complex taste.
This version of perfect cold weather food incorporates ground annatto seeds to perfume the soup with a musky aroma and splash the potatoes with a sunny disposition.
To infuse smashed potatoes with savory chicken drippings, we butterfly a chicken and roast it on top of a bed of potatoes.
My version of Polla alla Diavola