Rachael Ray's Big Orange Book (13 page)

Stir in the onions and garlic, season with the pepper, paprika, and cumin, then cook until the onions are tender, 5 to 6 minutes more. Stir in the sherry or wine, stir for 1 minute, then add the vegetable juice, 2 cups of the stock, the parsley, and the peppers. Simmer for a couple of minutes more to combine the flavors, then taste for salt or hot sauce. Add more stock if you like your chili thinner. Serve the chili garnished with the cheese and almonds.

My take on romesco sauce—a classic from Catalonia—has a smoky twist. It is also delicious with strong-flavored fish or pork.

SERVES 4

Heat 2 tablespoons of the EVOO in a medium skillet over medium to medium-high heat. Add the garlic and lightly brown for 2 to 3 minutes, then add the bread cubes and toss occasionally until toasted, 10 minutes.

While the bread toasts, place the potatoes in a large pot and cover with water. Bring to a boil, season with salt, and cook for 15 minutes, or until tender. In a medium pot simmer the kale in salted water for 10 minutes; drain the kale and potatoes and return the potatoes to the pot.

Once the bread is toasted, scoot it off to the side and warm the nuts (Marconas come toasted) for a couple of minutes. Place the garlic, croutons, and nuts in a food processor and add the peppers, tomatoes, sherry vinegar, and salt and pepper. Turn the processor on and stream in
1
⁄
3
cup of the EVOO. Return the sauce to the skillet and keep it warm over low heat.

Cut the chicken breasts or thighs into 3 chunks apiece, then season with the citrus zest, smoked paprika, salt and pepper, and parsley. Heat a tablespoon of the EVOO in a nonstick skillet over medium-high heat. Add the chorizo and cook it for 1 minute to render the fat, then add the chicken and cook for 8 to 10 minutes, turning occasionally, until browned and cooked through.

When you are ready to serve, mash the potatoes with the stock and cheese. Fold in the kale, and adjust the salt and pepper.

Pour a pool of romesco sauce onto a dinner plate and top with a mound of potatoes and kale and chunks of chicken and chorizo. Olé!

When your gang gathers at your place to watch the next big game, hit them with this one. It's definitely not your average chili. It tastes like chicken enchiladas Suizas, a mild recipe developed by Swiss immigrants living in Mexico. Traditionally that dish consists of pulled, stewed chicken rolled in tortillas and topped with tomatillo sauce, Mexican cream, and Swiss cheese. This version is simple to make and faster than the original but is every bit as flavorful.

SERVES 6

Heat the broiler to high. Place the poblanos under the hot broiler and char until blackened on all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Place the peppers in a bowl and cover it tightly with plastic wrap. Allow the peppers to steam until they are cool enough to handle. Leave the oven on broil.

While the peppers char, heat the EVOO in a high-sided ovenproof skillet over medium-high heat. Add the chicken and brown lightly, 3 to 4 minutes, then stir in the onions, jalapeño, and garlic. Cook for 5 minutes to soften the onions. While the mixture cooks, place the tomatillos and cilantro in a food processor and process until smooth. Pour the tomatillos into the chicken mixture and stir to combine. Stir in the chicken stock and honey, season with salt and pepper, and simmer the chili for 10 minutes.

When the poblano peppers have cooled, remove the seeds, chop the peppers, and stir into the chili. Remove the chili from the heat and stir in the lime juice. Spoon dollops of crème frâiche onto the chili, spacing them evenly across the pan. Cover the surface with a layer of crushed chips and top with the Swiss and Monterey Jack cheeses. Place under the broiler just until brown and bubbly, 30 seconds to 1 minute. Serve directly from the hot skillet, spooning the chili and topping into shallow dinner bowls. Touchdown!

Brazilian Chicken Cutlets with Raw Tropical Sauce

I came up with this Brazilian-style chicken cutlet with raw sauce, a twist on the classic Milanese, for Helio Castroneves, the Indy 500 and
Dancing with the Stars
champ. I am such a sucker for
DWTS.
This chicken is so delish, it makes your stomach dance with excitement.

SERVES 4

Preheat the oven to 250ºF.

Prepare the raw sauce by combining the mango, plum tomatoes, red onion, cilantro, lime juice, hot sauce, salt, and pepper in a medium mixing bowl. Stir gently to combine.

Flatten the chicken breasts into cutlets by butterflying each piece open then pounding it out ¼ inch thick.

Set up three shallow dishes on the counter. To one dish add the flour, to the second add the eggs and beat with a splash of water, and to the third add the bread crumbs, grated Parmigiano-Reggiano, granulated garlic, and lemon zest.

Bread the cutlets by first tossing them in the flour, then dipping them in the beaten egg, then coating them in the bread crumb mixture.

Heat 2 tablespoons of EVOO in a large skillet over medium-high heat. Once the oil is hot, cook the cutlets in batches until golden brown on each side and cooked through, 4 to 5 minutes per side, adding more oil to the pan as needed between batches. As each cutlet finishes cooking, transfer it to a baking sheet and keep warm in the oven while the others cook.

Serve the cutlets with the raw sauce on top and lemon wedges to squeeze over the cutlets if desired.

Here's another take on tenders paired with the flavor of ranch dressing. But you have to eat your broccoli, too.