Easy Bistro Chicken

Ingredients

  • 2 tablespoons olive oil, divided
  • 4 (6-ounce) chicken breast halves, skinned
  • 4 chicken thighs (about 1 pound), skinned
  • 4 chicken drumsticks (about1 pound), skinned
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 1 cup chopped celery
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup red wine vinegar
  • 1/4 cup sliced green olives
  • 1/4 cup capers
  • 1 tablespoon sugar
  • Dash of ground red pepper
  • 2 bay leaves 1 (28-ounce) can Italian-style tomatoes, undrained and chopped
  • 8 cups hot cooked macaroni or cavatappi Parsley sprigs (optional)
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King Trumpet Yakitori

Ingredients

  • 1 scallion, thinly sliced
  • ⅓ cup mirin
  • ⅓ cup sake
  • ⅓ cup soy sauce
  • ⅓ cup zarame sugar or raw sugar
  • 4 small king trumpet mushrooms, trimmed, halved lengthwise, cut crosswise into 2-inch pieces
  • 1 teaspoon vegetable oil
  • Kosher salt
Special Equipment
  • Eight 6-inch bamboo skewers, soaked at least 15 minutes

Upside-Down Orange-Cranberry Cake

Ingredients

  • 1 1/2 c. all-purpose flour, spooned and leveled
  • 1/4 c. yellow cornmeal
  • 1 tsp. baking powder
  • 1 tsp. Kosher salt
  • 1/2 tsp. baking soda
  • 2 tsp. orange zest, plus 1 orange peeled and cut into rounds
  • 3/4 c. Buttermilk
  • 2 large eggs
  • 3/4 c. packed light brown sugar
  • 3/4 c. unsalted butter, divided
  • 2 tsp. grated fresh ginger
  • 1 (10-oz.) package fresh or frozen cranberries
  • 3/4 c. granulated sugar
  • 1 tsp. pure vanilla extract

Rocky Road Ice Cream II

Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 1 can sweetened condensed milk
  • 1/2 cup whole milk
  • 3 cups heavy whipping cream
  • 1 tbs pure vanilla extract
  • 1/3 cup chopped cashews
  • 1/2 cup mini white marshmallows
  • 1/2 cup pink marshmallows
  • 1/3 cup chocolate chips
  • 1/4 cup dessicated coconut

Beer Braised Pot Roast

Ingredients

  • 3 lbs. Chuck Roast
  • 2 large carrots
  • 1 onion
  • 2 parsnips
  • 4-5 medium potatoes
  • 2 Tbsp. olive oil
  • 1 clove garlic, minced
  • 3 ½ oz. can chipotle peppers in adobo sauce (control heat by using less chipotle peppers)
  • 2 cups beef stock
  • 1 pint beer (preferably pilsner)
  • 2 bay leaves
  • Kosher salt