hacked by Trenggalek g3tar
One-pan supper? Now you have my attention. I love a dish you can prepare, shove into the oven, and then forget about for a little while. Just remember to set a timer!
This particular one-pan meal starts with tossing chicken and vegetables in an easy sauce while the oven heats, and ends with everyone sitting down to dinner an hour later.
I like to give the chicken a quick marinade in the sauce – a mix of paprika, mustard, lemon juice, and olive oil – while chopping up the vegetables. It doesn’t need to marinate for long, but I find it makes the chicken just that much more flavorful and tender.
Chicken, vegetables, and sauce all go into the baking dish, and then the real action happens in the oven. All the flavors mingle while the chicken and vegetables roast.
To keep the tomatoes from cooking down too much, add them about halfway through the baking time. This gives them enough time to warm through, but they still retain some of their fresh flavor and bright color viagra est efficace.
One-Pan Paprika Chicken with Potatoes and Tomatoes Recipe
Small red or yellow potatoes can be substituted for the baby potatoes; cut them into bite-sized pieces before baking.
- 6 to 8 chicken thighs (about 3 pounds, bone-in and skin-on)
- 2 tablespoons Dijon mustard
- Juice of 1 lemon
- 2 teaspoons paprika
- 4 tablespoons olive oil
- 1 1/2 pounds baby potatoes
- 1 red onion, cut into 8 wedges
- 6 garlic cloves, unpeeled
- 1/2 pint cherry tomatoes
- Handful of thyme sprigs
- Leaves from 3 to 4 parsley sprigs, for garnish
1 Heat the oven to 400 degrees. Place a rack in the middle position.
2 Prepare the chicken: With scissors or a sharp knife, trim the excess chicken skin and fat from the thighs. Sprinkle all over with salt and pepper.
3 Marinate the chicken in the sauce: In a large bowl, stir together the mustard, lemon juice, paprika, 2 tablespoons of the oil, and additional salt and pepper to taste. Add the chicken thighs and toss to coat. Set aside while you chop the vegetables.
4 Prepare the vegetables: Cut the baby potatoes into halves. Peel the red onion and cut it into 8 wedges through the root end. Smash the garlic cloves lightly with the flat of a knife, just to break the skin. Cut the cherry tomatoes in half, but keep them separate from the other vegetables.
5 Bake the chicken and vegetables: In a large baking dish (9×13-inch pan, 3-quart dish, or other similar sized baking dish), toss the potatoes, onion, and garlic with salt, pepper, and the remaining 2 tablespoons of olive oil. Spread them evenly in the pan and top with thyme sprigs. Nestle the chicken into the vegetables and scrape any extra sauce over top. Bake for 30 minutes.
6 Add the tomatoes: Remove the pan from the oven, scatter the cherry tomatoes on top, and return the pan to the oven.
7 Bake for another 20 to 25 minutes, or until the vegetables are tender and an instant-read thermometer inserted into the middle of a thigh registers 165F. Serve with a salad or crusty bread.
In every family, there is a pride of history and lineage. This is no different for poultry or livestock. Heritage turkeys are the progeny of poultry that was bred for flavor.
Norman Kardosh, Frank Reese’s mentor, spent his life teaching Frank how to raise heritage turkeys responsibly. He knew he was leaving his legacy to Frank, and he stressed the importance of pure genetics. Norman said, “If you mess them up it will take fifteen years to straighten out… if it’s even possible.”
The Standard Bronze is the perfect heritage turkey — flavorful, healthy, and robust — and represents not just a line of genetics, but the farmer’s love and care in breeding the best heritage turkeys in the world.
By the early 1970s, factory farming would take over, and turkeys were most commonly bred for traits that would genetically deform them and destroy their flavor, namely how fast and how big they could grow. Within twenty years, turkeys shot up with chemicals to keep them alive and so top heavy they could not walk were the norm. In fact, they were growing so fast that turkeys became so inexpensive as to nearly bankrupt the industry.
The American Poultry Association is America’s oldest agricultural association and the keeper of the standards for poultry breed identification. Frank is the first farmer to receive accreditation by the APA certifying his heritage turkeysas purebred to the standards set in 1873.
Patrick Martins, Founder of Heritage Foods USA explains, “In 2001, when I was running Slow Food USA, I put the Standard Bronze turkey on the Slow Food “Ark of Taste” — a metaphoric vessel designed to highlight agriculture on the verge of extinction — and suddenly I found myself in the turkey business, launching Heritage Foods USA to help Frank expand and successfully deliver his flock of heritage turkeys, now numbering around 10,000 birds per year.
Frank’s birds are not only a model of responsible farming but also delicious. They bring a character of flavor and juiciness that could never be found in anything produced by Big Agriculture. They do cost more, but the price reflects the true cost of raising a free-range bird that has not been genetically redesigned to flatter the bottom line rather than the taste buds.
Modern, industrially raised adult turkey’s breasts are so unnaturally large that they cannot reproduce without assistance, and need to be artificially inseminated, which is why cheap turkey meat is available in the supermarket all year long. Frank’s turkeys mate naturally and are only ready to be harvested for Thanksgiving.
Frank Reese’s heritage turkeys are now available for pre-order for Thanksgiving directly from Heritage Foods USA, including the Standard Bronze as well as Bourbon Red, White Holland, Black Narragansett, Royal Palm, Jersey Buff, and Slate breeds.
2016 Heritage Turkeys
Delivered fresh November 22nd with neck and giblets
8-10lb turkey … $99
10-12lb turkey … $119
12-14lb turkey … $139
14-16lb turkey … $159
16-18lb turkey … $179
18-20lb turkey … $199
We were doing some cocktail-napkin math and figured that we were about to sell The Meatball Shop their one millionth pound of pork, and that was worth some kind of award — so we gave them a couple of pens and a tote bag. But what we really want to do is have a meatball parade, because they deserve it: meatballs are going to save the earth.
New York City’s Meatball Shop has become a fixture in the world’s most volatile dining landscape, where restaurants open and close every day. Seven years after opening their first location, proprietors Dan Holzman, Michael Chernow, and Daniel Sharpe can now boast six locations (with a new locale opening soon), and in the coming weeks will purchase their one-millionth pound of pasture-raised, antibiotic-free Heritage pork for use in their signature product.
Each pig generates about twenty pounds of trim — the art of butchery naturally creates leftovers — a bit of rib, a bit of sirloin, some of the best loin. And every unsold piece, every ounce of it, goes into the trim pile to be used as ground meat.
The Meatball Shop moves more Heritage breed pork than almost anyone in the country, every ounce is sourced from rare and Heritage breeds including Gloucestershire Old Spot, Red Wattle, Tamworth, and Berkshire. These are the best pigs on earth. It’s crazy because dinner at the Meatball Shop costs around ten bucks. It’s the very definition of affordable sustainability.
The Meatball Shop was founded by Chef Dan Holzman — whose resume boasts a James Beard Scholarship and tenures at some of the West Coast’s best restaurants including The Campton Place, A16, and Jardiniere — and his long-time friend Mike Chernow, a legendary New York bartender who graduated from the French Culinary Institute with honors. They were soon joined by Executive Chef Dan Sharp, whose official bio claims that he was both a Mexican drug lord and a truffle smuggler before joining The Meatball Shop team. Their mix-and-match menu of meatballs, served in a warm and convivial environment, was an instant hit.
“Using family-farmed, Heritage meat is better on every level,” says Holzman. “From the very beginning we’ve sold only the best sourced meatballs in the world. Good, clean, humanely sourced meat is the key to a great meatball. First, it tastes better, and then there is the environmental impact. Our customers care about that as well. Knowing that we are responsible is important to them.”
Making meatballs creates job. Meatballs protect the environment —a lot of land that might otherwise be developed is being farmed cleanly and traditionally — and promotes bio-diversity. We breed only Heritage breeds of pork that would be extinct if every restaurant relied solely on industrially farmed meat.
The Meatball Shop in many ways is the solution to the dilemma posed by Michael Pollan – Can we eat meat sustainably, and can it be accessible for everyone? The answer is yes. The meatball is such a populist food, it is inexpensive and delicious – the meatball is the food of the people! Truly, from every angle, MEATBALLS WILL SAVE THE WORLD!!!!
Pasture-raised chicken breasts deboned and stuffed with award-winning cheese, our “Chick-etta” is the perfect storm of taste and earthy sophistication. Cordon Bleu-meets-porchetta in master butcher Thomas Odermatt’s newest creation.
This legend-in-the-making begins with gorgeous, pasture-raised chickens and the very finest blue cheese from one of the most decorated dairies in America, <a href="http://www internet viagra india.jasperhillfarm.com/” target=”_blank”>Jasper Hill Farm. It is then seasoned, rolled and tied by hand in the Old-World style. The result is a towering feat of gastronomic art, a truly impressive centerpiece that Heritage Foods USA is proud to help shepherd from farm and dairy direct to your table. This sweet and tangy roast is delivered perfect and ready for your oven.
READY TO ROAST:
In the Oven:
The “Chick-etta” is so easy to prepare: just season liberally with salt and pepper, and cook in a 325 degree oven until the internal temp reaches 165 degrees. We recommend pulling your roast from the oven five degrees before as the internal temperature of your roast will continue to rise even after coming out of the oven. Don’t forget, always let your roast rest before carving to allow the juices to redistribute.
To Ensure Perfect Browning, start on the stovetop:
Start the “Chick-etta” on the stovetop and transfer to the oven: drizzle a tablespoon of cooking oil into a hot pan and let it roll around in the pan until it creates a thin coat. Season the Chick-etta liberally with salt and pepper, and sear it in in the pan until all sides are golden brown. This will take about five minutes. Cook it in a 325 degree oven until the internal temp reaches 165 degrees. We recommend pulling your roast from the oven five degrees before as the internal temperature of your roast will continue to rise even after coming out of the oven. Don’t forget, always let your roast rest before carving to allow the juices to redistribute.
Our good friend Mary O’Grady has been an invaluable resource for cooking tips and recipes since we first met in the early days of Slow Food USA. Most recently Mary shared a recipe she developed for Chicharrones Guisados (stewed pork skin) using the extra bits of skin and fat trimmed from a holiday porchetta.
The perfect recipe for anyone who likes a little spicy kick!
For the sauce:
2 Tablespoons lard or olive oil
1 medium onion, peeled and chopped
4-6 medium cloves of garlic, peeled and chopped finely
2 Teaspoons dried oregano
10 small tomatillos, husks removed and quartered
½ a can of peeled, chopped tomatoes, preferably unsalted
2-5 canned chipotle peppers in adobo sauce (These are very spicy!)
4 cups water or stock
For the chicharrones:
Visible fat and skin saved from half a lovely porchetta roast
Any leftover pork meat cut into one-half inch dice
(This recipe can also be made with a 5-ounce bag of fried pork skins.)
To make the chicharrones:
Put the pork skin and fat into a heavy frying pan with a lid. Heat over a low flame, stirring occasionally, for about 3 hours. The proteins in the pork skin will eventually release the fat.
Drain the fat through a sieve or colander into a non-reactive heatproof vessel. The fat may be saved and used in other recipes.
Allow the chicharrones in the sieve or colander to cool, then cut them into pieces of approximately 1-inch square. They may be stored in a closed container, refrigerated, for some days if you do not want to make the sauce right away.
To make the sauce:
Heat the lard or olive oil over low heat in a medium saucepan with a lid.
Add the onions and garlic and cover the pan. Cook for about 10 minutes.
Add the quartered tomatillos, the canned tomatoes, and the oregano, and stir. Cook on low heat for 15-20 minutes, until the tomatillos have turned a light olive color.
Add the canned chipotles, stir, and cook, covered, for about 5 minutes.
Add the water or stock, bring to a boil, and reduce heat to simmer. Simmer for 30 minutes.
Cool the sauce to room temperature and puree in a food processor or blender until it is the consistency of thin cooked oatmeal.
(This sauce may be used with other meats, such as roast pork or beef. It keeps well, refrigerated, and also freezes well)
To assemble the dish, add the pieces of chicharrones and heat through.
Serves 4-6. Warm corn tortillas and/or pinto beans are good as accompaniments.
This recipe comes from Danny, a long time customer, adventurous cook and charcutier. If you like this recipe check out his Three Day Cured Sweet Pork.
We love hearing about the different recipes and technique you use generic viagra vendre. Share them with us and we’ll post them here on our Blog!
3 skin-on heritage pork shanks, 6 to 8 lbs total
3 oz Sapori d’a Mare anchovy fillets
4 cloves garlic, smashed
1 large onion, chopped
2 medium tomatoes, chopped
1/2 teaspoon red pepper flakes
2 Tablespoons vegetable oil
2 cups hot water
Optional garnish: 1 chopped green onion and 2 Thai chili peppers
1. Heat the oil in a large heavy-bottomed Dutch oven over medium heat.
2. Saute the garlic for 1 minute.
3. Add the onions and cook until soft, about 6 minutes.
4. Stir in the red pepper flakes, then add the tomatoes. Cover and cook for 3 minutes.
5. Stir the onions/tomatoes mixture and distribute evenly at the bottom of the pot.
Arrange the pork shanks on top and add 2 cups of hot water.
Bring to a boil, reduce heat, cover and simmer for 2 1/2 to 3 hours until the bones
start to loosen from the meat (turn over and re-arrange the shanks every 30 minutes).
6. Using tongs and a dull knife, make a single cut thru the skin and muscle (lengthwise)
on each side to expose the bones.
7. Scatter the anchovies on top of the shanks. Cover and cook 30 to 45 minutes more.
8. Pull out the bones and discard. Increase the heat to thicken the sauce; stir frequently
and scrape the bottom of the pot to prevent forming a crust, about 20 minutes.
9. Turn off the heat. When cool enough, transfer the meat and skin to a large platter.
Strain the sauce; discard the solids.
10. Chop the bigger pieces of meat/skin into 2-inch pieces. Return to the pot, add the
strained sauce and stir over medium heat for 2 to 3 minutes.
11. Transfer to a serving dish, add the garnish if using.
12. Serve with white rice or warm tortillas or ice-cold Beer.
Happy Goatober! To celebrate the versatility of goat, we whipped up a bowl of Dan Dan Noodles, a Sichuan dish more commonly served with ground pork. The result was a leaner, more flavorful dish with a bit of a kick from the Chinese five spice powder. Go ahead and add your favorite vegetables to create this tasty and easy dish.
Adapted from Marley Spoon
1 oz. fresh ginger, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
4 oz. chopped veggies, such as pepper, broccoli or greens
12 oz. ground goat
¼ tsp Chinese five spice powder
3 tbsp tamari
3 tbsp mirin
2 tbsp tahini
10 oz. fresh ramen noodles
vegetable, safflower, or canola oil
Bring a large pot of water to boil. Combine goat, five spice powder, and ½ tsp salt in a medium bowl and mix well. Combine tamari and mirin in a small bowl.
Heat 1 tbsp oil in a medium skillet over high. Add veggies, season with salt, and sauté until starting to brown, 2-3 minutes. Transfer to a plate.
Add 3 tbsp oil to the same skillet over high heat. Add seasoned goat in one layer and cook, breaking up pieces with a wooden spoon until crispy and brown, 4-6 minutes.
Add ginger and garlic to the skillet and cook until fragrant, stirring about 1 minute. Reduce heat to medium-high and stir in tamari and mirin, scraping up the browned bits from the bottom of the skillet. Stir in tahini and ¾ cup water. Cook until reduced and just a little sauce remains — about 2 minutes. Remove from heat.
Add ramen noodles to boiling water and cook until tender but still chewy, 2/3 minutes. Drain. Divide between bowls. Top ramen noodles with the sautéed vegetables and goat sauce. Mix well to combine and coat the noodles.