Read The Epicurious Cookbook Online
Authors: Tanya Steel
The Epicurious Cookbook (23 page)
1.
Prepare a grill to medium-high heat.
Prepare a grill to medium-high heat.
2.
Whisk the peanut butter, sugar, vinegar, soy sauce, chile paste, and 5 tablespoons of the nectar until smooth; season sauce with pepper.
Whisk the peanut butter, sugar, vinegar, soy sauce, chile paste, and 5 tablespoons of the nectar until smooth; season sauce with pepper.
3.
Arrange the peaches, shrimp, and bok choy on the grill. Brush with the remaining 4 tablespoons nectar; brush lightly with ¼ cup sauce. Sprinkle with salt and pepper. Grill until the peaches are slightly charred, the shrimp are just opaque in the center, and the bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
Arrange the peaches, shrimp, and bok choy on the grill. Brush with the remaining 4 tablespoons nectar; brush lightly with ¼ cup sauce. Sprinkle with salt and pepper. Grill until the peaches are slightly charred, the shrimp are just opaque in the center, and the bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
4.
Mound the shrimp, bok choy, and peaches on a platter. Drizzle with some sauce. Serve with the remaining sauce.
Mound the shrimp, bok choy, and peaches on a platter. Drizzle with some sauce. Serve with the remaining sauce.
“Nice, really quick dinner. We didn’t do the bok choy but instead served with some sautéed snow peas and jasmine rice, and it was a great combination.”
A cook, Apex, North Carolina
shrimp tikka
with fresh mango chutney
with fresh mango chutney
Tossed in a dynamic spice paste, these little shrimp aren’t shy: assertive heat from ginger, jalapeño, and garlic is balanced by the pungency of garam masala. Try sautéing or steaming the shrimp if you don’t own a grill. To make a heartier meal, place the shrimp on a bed of basmati rice and boil the marinade for 5 minutes to pour over the top.
YIELD: MAKES 6 SERVINGS
FOR SHRIMP
¼ cup vegetable oil
2 tablespoons fresh lime juice
1 (1-inch) piece fresh jalapeño chile, chopped (about 2 teaspoons)
1 (1-inch) piece peeled fresh ginger, chopped
1 large garlic clove, smashed
2 teaspoons garam masala
¾ teaspoon ground turmeric
⅛ teaspoon grated nutmeg
½ teaspoon salt
2 pounds large shrimp in shell, peeled, leaving tail fan attached
FOR CHUTNEY
1 teaspoon ground cumin
¼ teaspoon salt
1 large (¾-pound) unripe mango, peeled and chopped
⅓ seedless cucumber, peeled and chopped (¾ cup)
½ cup chopped red onion
1 to 2 teaspoons minced fresh jalapeño chile with seeds
3 tablespoons fresh lime juice
3 tablespoons thinly sliced mint leaves
3 tablespoons chopped fresh cilantro
Lime wedges, for serving
Special equipment: 10 (12-inch) wooden skewers; gas or charcoal grill
MARINATE SHRIMP
Purée the oil, lime juice, jalapeño, ginger, garlic, and spices in a blender until smooth. Pour into a sealable bag, then add the shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Soak the wooden skewers in water for 30 minutes.
MAKE CHUTNEY
Toast the cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir together the remaining chutney ingredients, then sprinkle with the toasted cumin.
MAKE KEBABS
1.
Prepare the grill for direct-heat cooking over hot charcoal or preheat to medium-high heat for gas.
Prepare the grill for direct-heat cooking over hot charcoal or preheat to medium-high heat for gas.
2.
Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
3.
Oil the grill rack, then grill the skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with the chutney and lime wedges.
Oil the grill rack, then grill the skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with the chutney and lime wedges.
“My family inhaled them! I doubled the marinade to use again with chicken later in the week.”
Kmacbeth1, Los Gatos, California
fish
taco platter
taco platter
Crispy, crunchy, spicy, and best of all, easy, from chefs Bruce Aidells and Nancy Oakes. Fill a few bowls with lime cream, tangy tomatillo salsa, and quick-pickled toppings (all of which can be made in advance) for a make-your-own taco buffet. Baja purists, feel free to insist on mahimahi for the fish, but sea bass, tilapia, cod, and catfish all stand up equally well to the buttermilk batter.
YIELD: MAKES 6 TO 8 SERVINGS
FOR PICKLED RED ONION AND JALAPEÑOS
1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
5 small jalapeño chiles
2 cups seasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon coarse kosher salt
FOR BAJA CREAM
½ cup mayonnaise
½ cup sour cream
2 tablespoons fresh lime juice
1 teaspoon finely grated lime peel
Pinch of salt
FOR TOMATILLO SALSA VERDE
12 ounces tomatillos, husked and stemmed
4 green onions, white and green parts separated
1 jalapeño chile
2 garlic cloves, unpeeled
1¼ cups (packed) fresh cilantro leaves
1 tablespoon fresh lime juice, or more as needed
FOR TACOS
2 cups buttermilk
½ cup chopped fresh cilantro leaves
3 tablespoons hot pepper sauce
3 teaspoons kosher or other coarse salt
1 tablespoon fresh lime juice
2 pounds skinless halibut, sea bass, or striped bass fillets, cut into ½-inch strips
16 (6-inch) corn tortillas
2 cups self-rising flour
Vegetable oil, for frying
Fresh salsa and guacamole, for serving
MAKE PICKLED RED ONION AND JALAPEÑOS
Place the onion and jalapeños in a heatproof medium bowl. Mix the vinegar, lime juice, and salt in a small saucepan. Bring just to boil, stirring until salt dissolves. Pour over the onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours.
MAKE BAJA CREAM
Whisk all ingredients in a small bowl.
MAKE TOMATILLO SALSA VERDE
1.
Preheat the oven to 375°F. Lightly oil a medium roasting pan. Char half of the tomatillos, white parts of the green onions, and the jalapeño directly over a gas flame or in the broiler. Transfer the charred vegetables to the roasting pan. Add the remaining tomatillos and the garlic cloves to the pan. Roast until all the vegetables are soft, about 12 minutes. Cool.
Preheat the oven to 375°F. Lightly oil a medium roasting pan. Char half of the tomatillos, white parts of the green onions, and the jalapeño directly over a gas flame or in the broiler. Transfer the charred vegetables to the roasting pan. Add the remaining tomatillos and the garlic cloves to the pan. Roast until all the vegetables are soft, about 12 minutes. Cool.
2.
Stem and seed the jalapeño. Place all the roasted vegetables, green onion tops, the cilantro, and 1 tablespoon lime juice in a blender. Purée until smooth, stopping to push vegetables down into blades several times. Transfer to a medium bowl. Season with salt and more lime juice, if desired.
Stem and seed the jalapeño. Place all the roasted vegetables, green onion tops, the cilantro, and 1 tablespoon lime juice in a blender. Purée until smooth, stopping to push vegetables down into blades several times. Transfer to a medium bowl. Season with salt and more lime juice, if desired.
MAKE TACOS
1.
Mix the buttermilk, cilantro, hot pepper sauce, 1 teaspoon salt, and the lime juice in a large bowl. Add the fish; toss. Cover; chill at least 1 hour and up to 3 hours.
Mix the buttermilk, cilantro, hot pepper sauce, 1 teaspoon salt, and the lime juice in a large bowl. Add the fish; toss. Cover; chill at least 1 hour and up to 3 hours.
2.
Preheat the oven to 300°F. Wrap the tortillas in foil; place in the oven to warm. Whisk the flour and remaining 2 teaspoons salt in a medium bowl. Add enough oil to a large skillet to reach a depth of 1 inch. Heat the oil until a thermometer registers 350°F.
Preheat the oven to 300°F. Wrap the tortillas in foil; place in the oven to warm. Whisk the flour and remaining 2 teaspoons salt in a medium bowl. Add enough oil to a large skillet to reach a depth of 1 inch. Heat the oil until a thermometer registers 350°F.
3.
Working in batches, remove the fish from the marinade and dredge in the flour. Carefully add the fish to the skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer fish to a paper-towel–lined baking sheet to drain, then place in the oven to keep warm.
Working in batches, remove the fish from the marinade and dredge in the flour. Carefully add the fish to the skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer fish to a paper-towel–lined baking sheet to drain, then place in the oven to keep warm.
4.
Set up a buffet with all the taco fixings, along with fresh salsa and guacamole.
Set up a buffet with all the taco fixings, along with fresh salsa and guacamole.
“I suggest making all of the toppings the day before—and make extra so you can use them on everything you eat that week. I especially love the pickled onions, which just get better with time.”
Sthomp, Boston, Massachusetts
do ahead:
The
PICKLED RED ONION AND JALAPEÑOS
can be made 1 week ahead. Cover and refrigerate.
The
BAJA CREAM
can be made 3 days ahead. Cover and refrigerate.
peruvian grilled chicken
The classic recipe easily serves four, but the Peruvian tradition is to serve each person a half chicken, so feel free to offer more generous portions. Pair this enticing dish with Peru’s beloved Pisco Sour cocktail for an authentic South American experience.
YIELD: MAKES 2 TO 4 SERVINGS
⅓ cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon black pepper
1 tablespoon vegetable oil
1 whole chicken (about 3½ pounds), quartered
Lime wedges, for serving
Special equipment: Gas or charcoal grill (optional; see Note)
MARINATE CHICKEN
Blend the soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil in a blender. Put the chicken in a large sealable bag and add the marinade. Seal the bag and marinate, chilled, 8 to 24 hours.
GRILL CHICKEN
1.
If using a charcoal grill, open the vents on the bottom and in lid of grill. Light a large chimney starter full of charcoal, preferably hardwood. When the coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot. If using a gas grill, preheat all burners on high, then reduce the heat to medium-high.
If using a charcoal grill, open the vents on the bottom and in lid of grill. Light a large chimney starter full of charcoal, preferably hardwood. When the coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot. If using a gas grill, preheat all burners on high, then reduce the heat to medium-high.
2.
Drain the chicken. Discard the marinade, then pat the chicken dry. Oil the grill rack, then grill the chicken over the area with no coals, skin side down first, covered, then turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat). Serve with lime wedges.
Drain the chicken. Discard the marinade, then pat the chicken dry. Oil the grill rack, then grill the chicken over the area with no coals, skin side down first, covered, then turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat). Serve with lime wedges.
“A lot of flavor for a little effort … My eleven-year-old son, who usually barely notices his food, made a special point of asking me to add it to the regular rotation. Makes very tasty quesadillas later.”
Laurena, San Francisco Bay Area, California
cook’s note:
If you aren’t able to grill outdoors, the quartered
CHICKEN
can be roasted in the middle of a 500°F oven in a 13 by 9-inch roasting pan with 1 cup water for 30 minutes; then tented with foil and roasted until browned and cooked through, about 15 minutes more.
grilled citrus chicken under a brick
Cooking with a brick might sound strange, but it is the key step in this Tuscan chicken dish. The brick flattens the butterflied chicken so it cooks faster and more evenly, keeping the bird moist and tender. Orange slices placed under the chicken’s skin and a zesty herb marinade give this dish a smoky citrus flavor. Serve with a light salad for lunch, or pair it with a hearty potato dish and crunchy green vegetables for dinner.
YIELD: MAKES 4 SERVINGS
1 cup fresh orange juice
⅓ cup fresh lime juice
¼ cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon finely chopped fresh oregano
3 teaspoons salt
2 teaspoons finely chopped fresh rosemary
1 garlic clove, chopped
1 chicken (about 3¾ pounds), neck and giblets removed, butterflied
1 teaspoon Hungarian sweet paprika
1 teaspoon black pepper
Nonstick vegetable-oil spray
1½ oranges
Special equipment: 2 foil-wrapped bricks (or cast-iron skillet); gas or charcoal grill
1.
Whisk the juices, oil, oregano, 1 teaspoon salt, the rosemary, and garlic in a glass baking dish. Add the chicken to marinade, turning to coat. Chill 2 hours, turning occasionally.
Whisk the juices, oil, oregano, 1 teaspoon salt, the rosemary, and garlic in a glass baking dish. Add the chicken to marinade, turning to coat. Chill 2 hours, turning occasionally.
2.
Mix the remaining 2 teaspoons salt, the paprika, and pepper in small bowl.
Mix the remaining 2 teaspoons salt, the paprika, and pepper in small bowl.
3.
Spray a grill rack with nonstick spray. Prepare a grill to medium heat. Cut ½ orange into ¼- to ⅛-inch-thick slices.
Spray a grill rack with nonstick spray. Prepare a grill to medium heat. Cut ½ orange into ¼- to ⅛-inch-thick slices.
4.
Remove the chicken from the marinade; pat dry. Loosen the skin from the chicken breast and slide 1 to 2 orange slices between the skin and breast. Loosen the skin from the thighs and slide 1 to 2 orange slices between skin and thighs. Rub the paprika mixture over both sides of the chicken.
Remove the chicken from the marinade; pat dry. Loosen the skin from the chicken breast and slide 1 to 2 orange slices between the skin and breast. Loosen the skin from the thighs and slide 1 to 2 orange slices between skin and thighs. Rub the paprika mixture over both sides of the chicken.
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