Extra Schmaltz!

Holy moley it's been a long time since I've posted! It's not that I haven't been cooking, but that my recipes have been getting rather arcane and many not worth recording for posterity. I've posted so many recipes at this point, I really have to reach to come up with something I haven't done before. Anyhow, here's a really simple marinade, which is great on chicken breasts or thighs. I think it would also be good on a firm fish such as halibut, swordfish, or salmon. 1 lb chicken breast 3 Tbsp. yellow miso (you could probably use red or white instead) 1 Tbsp. mirin 2 tsp. sesame oil 1 tsp. sugar 1-2 Tbsp. grated ginger (a piece the size of a large-ish thumb) Butterfly the chicken breast and pound slightly so that it is even thickness ~1/2". Combine the marinade ingredients. Spread the marinade onto the chicken breast and allow to sit for at least one hour. Place onto a medium-hot grill, turn after about 7 minutes. Cook another 4-5 minute...

We had this wonderful, hearty dish during a brief stop for lunch in Mulhouse in the Alsace region during our Europe trip this year. Using a recipe from an actual Alsatian, Hubert Keller , we found that our version actually far surpassed the simple fare we had in Mulhouse. The principle of the Baeckeoffe is similar to the Jewish cholent tradition: make a casserole in a earthenware or enameled dish, seal tightly, and allow to cook untouched for several hours (traditionally, by leaving in a baker's oven Friday before sabbath, then retrieve Saturday after sundown, when you are allowed to pick things up again). I opted not to seal the pot with dough because my lid has no vent (see original if you want to try). The heavy cast iron lid provided a plenty good seal. This dish takes some pre-planning because it should marinate overnight, but it is well worth it. Also, amazingly, I was able to find Alsatian Riesling at Total Wine! Protective and delicious layer of potatoes. The fin...

 I cannot believe that I have not posted this recipe, even though I have probably made it a hundred times. Now you too can know the secret of how to make killer chicken kebabs, every time. This recipe will impress friends, endear you to in-laws, please picky eaters, and perhaps even make you more attractive. The key is using dark meat, i.e. chicken thighs. This is also good with lamb. Multiply the recipe to make more (I usually make about 12 thighs). Unfortunately I do not have any good pictures, but this captures how tightly you should pack the chicken onto the skewer for maximal juiciness. 6 boneless, skinless chicken thighs 2 cloves garlic, crushed 2 Tbsp. olive oil ~1/3. c. full-fat plain yogurt 1 Tbsp. salt additional seasonings* (optional) Cut the chicken thighs into large-ish chunks that will stay on your skewers. Combine the remaining ingredients in whatever container you want to marinate the chicken in, then and add the chicken thighs. There should be just ...

I wanted to try something different than my usual cooking adventures so I ventured into African cuisine. I already love to make sukuma wiki collard greens, and this recipe makes a great main course with the greens. I got the recipe from Kadirecipes . 2 lb grilling meat, such as tri-tip 1/4 c. raw peanuts 1 Tbsp. paprika  2 tsp. grated ginger 1 tsp. cayenne pepper 2 bouillon cubes 1 Tbsp salt or to taste Roast the peanuts and allow to cool. Chop in the food processor until fine sandy texture, but not peanut butter. Blend in the remaining seasonings. Cut the meat into chunks or strips. Press the seasoning blend onto the meat and allow it to marinate for at least an hour. Place onto skewers, brush lightly with oil (if you are using lean meat) and grill. I found that my meat needed a bit more flavor pop, so I have increased the seasoning amounts from the original recipe. This meat went perfectly with the sukuma wiki and pap (cornmeal mush) as a side dish. The peanuts adde...

This dish is like the mullet of Mexican food: it tempers the healthful protein of chicken breast with the decadent fattiness of chorizo. Everyone wins! I grilled the chicken, but you could cook it any way that works for you. Most restaurants drown this dish in cheese, but it really only needs a little bit to tie the dish together. Would also be delicious with a fried egg on top. From the left: yellow rice, pico de gallo, chori pollo, avocado, and black refried beans. 4 chicken breasts 2 links or ~1/2 pound loose chorizo 1 red bell pepper, sliced 1 onion, sliced 3 Tbsp. oil 2 Tbsp. lard 1 Tbsp. Mexican oregano 1 Tbsp. black pepper 1 tsp. garlic powder 1 tsp. Adobo seasoning 1/2 tsp. cayenne salt to taste 1/2 c. grated Queso de Oaxaca or Monterrey Jack, if desired If the chicken pieces are irregularly sized, pound until they are flat and uniform in thickness. Salt the chicken breasts to taste. Combine the oregano, black pepper, garlic powder, adobo, and cayene, then r...

Can also be made with chicken. 50% of the household thinks this would be better made with bone-in, fattier chops, and 50% of the household likes it lean. Either way it's got tons of flavor! 3-4 pork chops, whatever cut you enjoy 2 stalks lemongrass 5 cloves garlic 3 shallots 2-3 red chili peppers 3 Tbsp. fish sauce 3 Tbps. brown sugar 2 Tbsp. black soy sauce 1 Tbsp. oil 2-3 tsp. salt 1 tsp. black pepper Pat the pork chops dry, set them on a plate, and salt lightly. I find it's easiest to control the salt in the marinade if you salt the meat directly. Pound the base of the lemongrass stalks with something heavy to break them up a bit. Slice into 1/2" pieces and then chop in the food processor. Add the garlic, shallots, and chili peppers and chop until fine textured (will be a little fibrous from the lemongrass). Add in the remaining ingredients and process until well combined. Test the flavor and adjust if needed. The marinade should be the texture of ...

This is a wonderful salad made with cooked vegetables and a zingy dressing. It's great as a side dish and keeps well for several days. It's also colorful and well-suited to Minnesota vegetables! Try to cut everything into 1 cm cubes (except for the peas of course). I probably could have diced these better--but taste was outstanding! Vegetables 1 can beets (or 1-2 beets cooked and peeled) 2-3 red potatoes, skinned boiled just until cooked 2 carrots, boiled until tender 1/2 red onion 1/3 cup dill pickle or cornichons 1/3 cup frozen peas 3 green onions 1/4 cup finely chopped fresh dill Salt and pepper to tate Dressing 3 Tbsp. red wine vinegar (or pickle juice) 1 tsp. sugar 1 Tbsp. whole grain mustard 1/4 cup safflower oil or light olive oil Soak the diced red onions in cold water for 30 seconds and drain (to lessen the bite). Combine cooked, cubed vegetables with, peas and dill. Add dressing and salt and pepper, and toss gently. Let marinate for at least ...

Whenever I buy miso, I wonder if I could do anything with it other than making soup, especially since it often comes in absurdly large packages. Mysteriously, the package of miso I has some tantalizing tips about its use as a marinade, but no recipe. I poked around online, and the recipes range from crazy complex to just lame sounding, so I made my own version. I used it to marinate chicken prior to BBQing, but I think it'd probably be good with pork or even fish if you're into that sort of thing. It was really delicious, and I highly recommend it. The ingredients are given in approximate proportions, but you should mix it to taste before putting it on the meat. This made about enough to marinate an entire cut chicken. Ingredients 2 Tbsp miso (the kind you use will change the flavor of course) 1/3 c. warm water (enough to dissolve the miso) 2 Tbsp cider vinegar 1 tsp honey 1 tsp sugar 1 tsp sesame oil 1 tsp sesame seeds 1 tsp light soy sauce 1 tsp dark soy sauce I didn't ad...