Recipes from August 28, 2013

From Herald news servicesAugust 28, 2013 

Weekly recipes for August 28, 2013

Cilantro Oil

Prep: 15 minutes. Makes: 1/2 cup (strained).

1 bunch fresh cilantro with stems, roots trimmed
1/3 cup water
1/4 teaspoon salt
1/2 cup olive or peanut oil

Process the cilantro with water and salt in a minichopper or blender until pureed. Transfer the puree to a saucepan; heat to a boil. Immediately remove from the heat.

When the purée has cooled, pour it into a jar with a tight-fitting lid. Add the oil, cover and shake well. Refrigerate for at least 2 hours to develop the flavor.

Use the oil within a few days, refrigerating it between uses.

In Essential Pepin, Jacques Pepin suggests drizzling the oil over poached fish or grilled chicken, whisking it into a vinaigrette or using it to create an herb mayonnaise.

Miso-Lime Marinated Chicken Strips

Start to finish: 6 to 8 hours (30 minutes active). Servings: 4.

2 tablespoons white miso
2 tablespoons lime juice
Zest of 1 lime
1 teaspoon black pepper
1 tablespoon honey
1 teaspoon chili-garlic paste
2 boneless, skinless chicken breasts, cut into strips

In a zip-close plastic bag, combine the miso, lime juice, lime zest, black pepper, honey and chili-garlic paste. Squish around in the bag until well combined. Place the chicken strips into the bag and squeeze out any air. Refrigerate for 6 to 8 hours.

When ready to cook, heat the oven to 450 degrees or heat the grill to medium-high. If using the oven, place a wire rack over a baking sheet and mist with cooking spray.

Drain the chicken, discarding the marinade. Arrange the chicken strips over the rack-baking sheet or on the grates of the heated grill. Grill for 2 minutes or roast for 4 to 5 minutes, or until the chicken reaches an internal temperature of 160 degrees. Let rest for 5 minutes.

Sticky Orange-Cilantro Smothered Chicken

Start to finish: 30 minutes. Servings: 4.

2 boneless, skinless chicken breasts, cut into 2-inch chunks
1/2 cup low-sodium chicken broth
1/2 cup orange marmalade
2 tablespoons brown sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup chopped fresh cilantro

Heat the oven to 400 degrees.

In a large, oven-safe skillet, mix together chicken broth, marmalade, brown sugar, red pepper flakes, salt, black pepper and cilantro. Bring to a boil and cook until reduced by half. Add the chicken, turning to coat, then place the skillet in the oven and cook for 20 to 25 minutes, or until the chicken reaches 160 degrees.

Spice-Rubbed Chicken Breasts

Start to finish: 30 minutes. Servings: 4.

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sweet paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground allspice

Set the chicken breasts on a cutting board and slice horizontally across the piece to create 2 thinner halves. One at a time, cover each half with plastic wrap, then use a meat mallet to pound to an even thickness. Drizzle the pounded halves with the olive oil and rub all over.

In a small bowl, combine the brown sugar, cumin, garlic powder, onion powder, paprika, thyme, salt, pepper and allspice. Rub the mixture over both sides of each of the 4 pieces of meat.

If cooking on the grill, heat to medium heat. Cook for 2 minutes per side. If cooking on the stovetop, in a large skillet heat 1 tablespoon of canola oil over medium-high. Cook for 2 to 3 minutes per side, or until the chicken reaches an internal temperature of 160 degrees. Let rest for 5 minutes.

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