Week 4
Meat - Chicken Adobo with Smashed Cucumbers
Meat - Beef Bulgogi, Asian Kale Salad
Fish - Baked Sole with Herbs
Shrimp - Southwestern Grilled Shrimp, Apple and Radish Salad
Vegetable- Chimichurri Grilled Vegetables and Halloumi
Week 4
Chicken Adobo with Rice and Smashed Cucumbers
By America’s Test Kitchen
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
⅓ cup soy sauce
1 (13 ½-ounce) can coconut milk
¾ cup cider vinegar
8 garlic cloves, peeled
4 bay leaves
2 teaspoons pepper
1 scallion, sliced thin
Toss chicken with soy sauce in large bowl. Refrigerate for at least 30 minutes and up to 1 hour.
Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin side down, to 12-inch nonstick skillet; set aside soy sauce.
Place skillet over medium-high heat and cook until chicken skin is browned, 7 to 10 minutes. While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves, and pepper into soy sauce.
Transfer chicken to plate and discard fat in skillet. Return chicken to skillet skin side down, add coconut milk mixture, and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and tent loosely with aluminum foil.
Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes. Pour sauce over chicken, sprinkle with scallion, and serve.
Smashed Cucumbers
1 lb cucumbers (4 medium or 2 long cucumbers
¾ teaspoon salt
2 tablespoon cilantro , roughly chopped
¼ cup green onions , sliced
DRESSING:
1.5 tablespoon rice vinegar
2 teaspoon sesame oil , toasted
1.5 teaspoon ginger , freshly grated
2 teaspoon soy sauce
½ teaspoon sugar
Bash the cucumbers until they split open on the sides (see video) using something heavy like the smooth side of a meat mallet, rolling pin, pestle or even a can.
Cut into 2.5cm/1" chunks then place in a bowl.
Sprinkle with salt, toss, leave for 20 minutes.
Drain excess liquid in the bowl.
Shake or mix Dressing well.
Drizzle over cucumbers, sprinkle with coriander and green onions. Toss and serve immediately.
Beef Bulgogi with Rice
1 ½ pounds boneless rib eye steak
½ small pear, peeled and coarsely grated
¼ cup reduced sodium soy sauce
2 tablespoons brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon gochujang, Korean red pepper paste
2 tablespoons vegetable oil, divided
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds
Serve with Kale Salad, recipe follows
Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into ¼-inch thick slices.
In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
Heat grill on high 7 minutes.
Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
Serve immediately, garnished with green onions and sesame seeds, if desired.
Serve with short grained rice and green onions.
Houston's-Style Kale Salad
For the Dressing:
1 tablespoon rice vinegar
1 tablespoon honey dijon mustard
1 teaspoon sugar
2 pinches cayenne pepper
Kosher salt and freshly ground black pepper
⅓ cup roasted peanut oil
For the Salad:
8 cups chopped curly kale leaves (from one 10-ounce bunch)
1 ½ cups finely shredded green cabbage (about ¼ small head)
¾ cup roasted salted peanuts, finely chopped
¾ cup fresh cilantro
4 scallions, sliced (green parts only)
Make the dressing: Whisk the vinegar, mustard, sugar, cayenne, ¼ teaspoon salt and a few grinds of black pepper in a large bowl. Slowly drizzle in the peanut oil, whisking constantly.
Make the salad: Add the kale and cabbage to the bowl; toss and massage with your hands until the kale softens, about 1 minute. Add the peanuts, cilantro and scallions and toss to combine. Season with salt and pepper.
BAKED SOLE WITH HERBS AND BREADCRUMBS
3 tablespoons minced fresh parsley
3 tablespoons minced fresh chives
1 tablespoon minced fresh tarragon
1 teaspoon grated lemon zest, plus lemon
wedges for serving
3 tablespoons unsalted butter
2 garlic cloves, minced
6 (6-ounce) skinless sole fillets
Salt and pepper
1 tablespoon Dijon mustard
½ cup panko bread crumbs
1lb Green Beans, trimmed
1. Adjust oven rack to middle position and
heat oven to 325 degrees. Combine parsley,
chives, and tarragon in small bowl. Measure out
1 tablespoon of herb mixture and set aside. Stir
lemon zest into remaining herbs.
2. Melt 2 tablespoons butter in 8-inch skil-
let over medium heat. Add 1 teaspoon garlic and
cook, stirring often, until fragrant, about 1 minute.
Set skillet aside.
3. Pat fillets dry with paper towels and season
with ⅓ teaspoon salt and ⅛ teaspoon pepper.
Turn fillets skinned side up with tail end point-
ing away from you. Spread ½ teaspoon mustard
on each fillet, sprinkle each evenly with 1 table-
spoon herb-lemon zest mixture, and drizzle
each with ½ teaspoon garlic butter. Tightly roll
fillets from thick end to form cylinders. Set fil-
lets seam side down in 13 by 9-inch baking dish.
Drizzle remaining garlic butter evenly over fil-
lets, cover baking dish with aluminum foil, and
bake for 25 minutes.
4. Meanwhile, wipe out skillet and melt
remaining 1 tablespoon butter over medium heat.
Add panko and cook, stirring often, until crumbs
are deep golden brown, 5 to 8 minutes. Reduce
heat to low, add remaining garlic, and cook, str-
ring constantly, until garlic is fragrant and evenly
distributed throughout panko, about 30 seconds.
Transfer to small bowl and stir in ¼ teaspoon salt
and pepper to taste. Let cool, then stir in reserved
1 tablespoon herb mixture.
5. Remove baking dish from oven. Baste fil-
lets with melted garlic butter from baking dish,
then sprinkle with all but 3 tablespoons of panko
mixture. Continue to bake, uncovered, until fish
flakes apart when gently prodded with paring
knife and registers 140 degrees, 6 to 10 minutes
longer. Using thin metal spatula, transfer fillets
to individual plates, sprinkle with remaining
3 tablespoons panko mixture, and serve with
lemon wedges and steamed green beans.
Grilled Shrimp and Southwestern Apple and Radish Salad
2lb Shrimp
¼ cup extra-virgin olive oil
2 tablespoons lime iuice
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 teaspoon ground cumin
1 garlic clove, minced
Salt and pepper
12 ounces radishes, trimmed, each cut into 6 wedges
1 Granny Smith apple, cored and cut into
2-inch-long matchsticks
½ cup thinly sliced red onion
2 avocados, halved, pitted, and cut into ¾-inch pieces
1 cup fresh cilantro leaves
4 ounces cotija cheese, crumbled (1 cup)
⅓ cup raw pepitas, toasted
Whisk oil, lime juice, vinegar, honey, cumin, garlic,
% teaspoon salt, and ¼ teaspoon pepper in large
bowl until combined. Add radishes, apple, and
onion and toss to coat. Gently fold in avocados,
cilantro, and cotija. Season with salt and pepper
to taste. Sprinkle with pepitas and serve.
Grilled Vegetables with Halloumi Cheese and Red Chimichurri
1 red bell pepper
1 onion
1 jalapeño
Cauliflower
Carrots
Cabbage
Olive oil salt and pepper
1 package of halloumi cheese
1 recipe of chimichurri
Flour tortillas optional
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3-4 garlic cloves, thinly sliced or finely chopped ½ cup red wine vinegar
1 tsp. kosher salt, plus more ½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
¾ cup extra-virgin olive oil
Combine shallot, chilie, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.
Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
Remove meat from marinade, pat dry, and grill.
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