Chicken Diavolo from Ruth Reichl

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Chicken Diavolo

Kim Severson

• Yield3 to 4 servings

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Melina Hammer for The New York Times

Ruth Reichl developed this crispy, spicy chicken after eating pollo alla diavola at Lupa restaurant in New York. The actual cooking time is short, but the recipe does require making the chile oil in advance and marinating the chicken. She suggests buying hot chile oil if you are in a hurry. Be careful; the chicken can produce a lot of smoke in cooking.

Featured in: Ruth Reichl Recharges In The Kitchen. 

Chicken

17 ratings

Delicious!

Ingredients

• 2 large jalapeño chiles
• 2 serrano chiles
• ¾ cup olive oil, plus more for sautéing
• 2 tablespoons hot paprika (or equal parts cayenne and sweet paprika)
• Ground black pepper
• 2 ½ lemons
• Salt
• 1 small chicken, quartered and backbone removed

• 
  

  Nutritional Information

  • Nutritional analysis per serving (3 servings)

    1228 calories; 105 grams fat; 21 grams saturated fat; 0 grams trans fat; 60 grams monounsaturated fat; 16 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 63 grams protein; 250 milligrams cholesterol; 240 milligrams sodium
  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by Edamam

Preparation

1. Make the chile oil: Chop jalapeño and serrano chiles and put them in a small saucepan with 3/4 cup olive oil. Add hot paprika and grind in a fair amount of black pepper. Steep over medium heat for about 15 minutes. Let sit overnight, or all day.
2. Strain chile oil into a large bowl. Slice 2 lemons and add them to the bowl. Season with salt. Coat chicken with the oil, put in a zip-top bag and let it sit in the refrigerator for at least 4 hours or up to a day.
3. Heat oven to 500. Heat a cast-iron skillet until it’s quite hot (about 5 minutes). Meanwhile, remove the chicken from the chile oil and pat it dry. Sprinkle it with salt and shower it with pepper; you need a lot. Slick the bottom of the pan with olive oil and put the chicken, skin-side down, in the hot skillet. Cook until the skin is crisp and golden, 8 to 10 minutes. Turn the chicken skin-side up.
4. Put the skillet in the oven and roast about 20 minutes, or until a thermometer registers 170 degrees in the thickest part of the thigh. Sprinkle with juice from half a lemon, shower with more pepper and allow to rest 10 minutes before serving.

Breakfast Strata

This is the recipe my friend Dwayne Heisler makes every year for the Bloomsburg Early Music Workshop, a cool 3-day event he hosts at his house.  Dwayne ships in three top-notch early music instructors and invites about 30 singers and instrumentalists, many of whom stay at his house or with other members of the Bloomsburg Early Music Ensemble. And then we practice and play in his garage!  It's the weirdest garage band you'll ever see.




Sliced White Bread (or any kind you wish that you can cut into a circle)
Cooper Sharp Cheese Shredded (enough to generously layer the pan)


Chopped Green Onion
Cooked Ham in small cubes (optional)
Broccoli or Asparagus


One egg for each “circle” of bread (you can have more but no less)
Milk


Salt, Pepper and other seasonings like Crushed Rosemary, Fresh Cilantro or Dill

Directions

Cut the circles out of the bread (or any shape using cookie cutter or glass) and line them in the pan to make sure you have enough. They should be close to or just touching. Remove the circles from the pan and spray the bottom and sides well. Take scraps of bread and the ends if needed for the crust. Break these into small pieces and create your first layer.


Spread your shredded Cooper Sharp Cheese layer over the bread


Slightly steam your broccoli OR asparagus and cool in an ice bath for color. Chop and mix together your green onion, broccoli OR asparagus, cooked ham cubes. Spread this mixture over the cheese.


Place your cut out bread circles on top.


Using one egg per circle – beat with milk – like making scrambled eggs with a little more milk. Add salt, pepper and other seasonings to the egg mixture. Spoon this mixture over the bread circles to wet them then pour in the rest of the mixture evenly. Grind some fresh pepper over each of the circles.


Cover with plastic wrap and allow to set in the refrigerator over night or at least 4 hours.


Remove plastic wrap and bake at 350 for between 1 to 1 ½ hours until brown on top and eggs are set (test with a knife in the center to come out clean).

Daniel Boulud's Chicken Tagine

Lifted from the New York Times Magazine, Nov. 16, 2014

This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France. Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock. Preserved lemons and olives added at the end provide bite. Tagines are often cooked with root vegetables and dried fruits. Boulud, who famously grew up on a farm, in Lyon, uses cauliflower. ‘‘It is maybe a little more French approach to the tagine,’’ he said. Blanching the cauliflower and tomatoes before cooking them may cause some cooks to blanch themselves. But the effort is worth it.

Featured in: Marrakesh Express. 

French, Moroccan

619 ratings

Really Good

Ingredients

For the spice mix

• 3 ½ tablespoons sweet paprika
• 1 teaspoon garlic powder
• 2 teaspoons cinnamon
• 3 tablespoons ground coriander
• 1 tablespoon plus 1 teaspoon ground turmeric
• 1 tablespoon ginger powder
• ½ tablespoon ground cardamom
• 2 ½ teaspoons ground allspice

For the tagine

• 8 chicken thighs, approximately 3 pounds
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons spice mix
• ⅓ cup extra-virgin olive oil
• 3 Roma tomatoes
• 1 head cauliflower, cut into bite-size florets
• 1 large white onion, diced
• 3 cloves garlic, diced
• 1 tablespoon grated fresh ginger
• 1 pinch saffron
• 1 tablespoon tomato paste
• 2 cups chicken stock, homemade or low-sodium
• 3 tablespoons preserved lemons, approximately 2 lemons, roughly chopped
• 1 cup green olives, like Castelvetranos
• ½ bunch cilantro, leaves picked and stems discarded.

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1136 calories; 83 grams fat; 19 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 15 grams polyunsaturated fat; 35 grams carbohydrates; 12 grams dietary fiber; 10 grams sugars; 66 grams protein; 336 milligrams cholesterol; 1023 milligrams sodium
  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by Edamam

Preparation

1. Combine the spices in a dry sauté pan set over low heat, and toast them gently until they release their fragrance, 2 minutes or so. Transfer to a bowl, and allow to cool.
2. Preheat oven to 350. Season the chicken thighs with the salt, pepper and 2 tablespoons of the spice mix, along with 2 tablespoons of the olive oil.
3. Bring a large pot of salted water to a boil over high heat, and set a large bowl of ice water to the side. Core the tomatoes, and score an X on their bottoms. Boil the cauliflower florets in the water for 3 minutes, then submerge them in the ice water. Boil the tomatoes for 20 seconds, and chill them in the ice water as well. Remove the cauliflower when it is cold, and pat the florets dry. Peel the skin off the tomatoes, then cut them into quarters lengthwise. Trim away the seeds to make petals.
4. Heat the remaining olive oil in a large sauté pan set over medium heat, and sear the chicken in batches, starting skin-side down, until the thighs are browned. Remove the chicken to a large Dutch oven or tagine pot. Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add to the chicken.
5. Reduce heat below the pan, and add the onion, garlic, ginger and saffron. Cook, stirring, until the onions are translucent, approximately 5 minutes. Add tomato paste and chicken stock, and simmer until reduced by 1/3.
6. Pour sauce over the chicken and cauliflower, cover the pot and transfer to oven for 20 minutes. Remove, stir in the tomatoes, preserved lemon and olives, then cover the pot again and cook for an additional 20 minutes or until the chicken is cooked through. Serve the chicken in the pot, garnished with the cilantro leaves, with couscous. Reserve remaining spice mix for the next batch or another use. It keeps well in a sealed container.

Blistered Corn Salad

From The Press Enterprise, July 15, 2015

Grilling fresh corn until the kernels are blistered and the natural sugars are caramelized makes this salad burst with flavor. This little bit of effort makes all the difference in this colorful summer recipe.
Sometimes cutting the kernels off the cob can be awkward, and I have tried all of the gadgets for doing this without much success.

The easiest and safest way I have found is to first cut the corn cob into two pieces. Cut the cob straight across the middle, then stand each half cut side down on your cutting board. Make sure your cutting board is anchored with a wet paper towel or skid-proof sheet. The flat-cut surface will be much sturdier than the top or bottom of the cob.

Now imagine that the cob is a square instead of round, and slice from the top down on four sides.

You should use a knife with a sharp non-serrated blade that is long enough to get a good “slice.”

I prefer a 6- or 8-inch santuko knife for this purpose, but use whatever knife you are comfortable with.

You can go back and slice off the remaining strip of kernels once you have cut four “square” sides... Or enjoy them yourself as the cook’s bounty.
• • •

Blistered Corn Salad
Start to finish: 30 minutes
Servings: 8

1/3 cup red wine vinegar
1 tablespoon Dijon mustard
2/3 cup olive oil, plus 2 tablespoons, divided
Kosher salt and ground pepper
8 ears of corn
1/2 cup diced Spanish onion
1/2 cup finely chopped scallions (about 1 bunch)
1/2 cup minced jalapeno peppers
1 cup chopped heirloom tomatoes or quartered cherry tomatoes
 1 to 2 tablespoons mixed minced fresh herbs, such as chives, basil, cilantro and parsley

1. Heat the grill to medium-high.

2. In a small bowl, whisk together the vinegar and mustard.  While whisking, slowly drizzle in the 2/3 cup of oil until the mixture is smooth and emulsified.  Season with salt and pepper. Set aside.

3. Husk the ears of corn, then brush them all over with the 2 tablespoons of olive oil.

4. Set the ears directly over the heat on the grill and cook, turning occasionally, until all sides are blistered and lightly charred, 15 to 20 minutes.  Set the corn aside until cool enough to be easily handled.

5. Cut the kernels from the ears of corn.  To do this, one at a time cut each ear in half across the center.  Stand each piece on its wide, cut end and use a very sharp knife to cut down the length of the cob, cutting just deep enough to remove the kernels.  Rotate and continue cutting until all of the kernels have been removed.

6. In a large bowl, toss the warm corn kernels with the vinaigrette.  Add the remaining ingredients, mix well, then set aside to cool to room temperature.

7. Before serving, taste and season with salt and pepper, if needed.

Recipe from Elizabeth Karmel for the Associated Press.
Nutritional information per serving: 300 calories; 210 calories from fat (70 percent of total calories); 24 g fat (3 g saturated; 0 g trans fats); 0 mg cholesterol; 170 mg sodium; 22 g carbohydrate; 3 g fiber; 7 g sugar; and 5 g protein.

Grilled Red Onions and Shishito Peppers with Peanut Sauce

From the Press Enterprise, July 15, 2015

These peppers and onions are ideal as a finger food to nibble on while the rest of the meal hits the grill.

Grilled Red Onions and Shishito Peppers with Peanut Sauce
Start to finish: 15 minutes
Servings: 6

1/2 cup smooth natural peanut butter
1/2 cup red wine vinegar
2 cloves garlic
1-inch chunk fresh ginger
1 tablespoon soy sauce
1 tablespoon sugar
Splash hot sauce
1 pound shishito peppers
2 large red onions, cut into 1/2-inch rounds
2 tablespoons sesame oil
Kosher or other coarse salt

1. Heat the grill to medium-high.

2. In a blender, combine the peanut butter, vinegar, garlic, ginger, soy sauce, sugar and hot sauce.
Puree until smooth.  Taste and adjust soy sauce, vinegar and hot sauce to desired taste. The sauce should be thin enough to drizzle easily. If not, add water 1 tablespoon at a time and blend. Set aside.

3. On a large serving platter, combine the peppers and onion slices.  Drizzle with the oil, then toss gently until evenly coated.  Try not to break apart the onion rings.

4. Arrange the peppers and onions on the grill and cook, turning often, until evenly browned and tender, 5 to 7 minutes. Return the peppers and onions to the platter.  This time, let the onion slices separate into individual rings.

5. Sprinkle the onions and peppers with salt, then drizzle with a bit of the peanut sauce.
Serve with the remaining peanut sauce on the side for dipping.

Recipe from J.M. Hirsch, Associated Press Food Editor.
Nutritional information per serving: 240 calories; 140 calories from fat (58 percent of total calories); 15 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 420 mg sodium; 18 g carbohydrate; 4 g fiber; 8 g sugar; and 7 g protein.

Grilled Green Beans with Honey, Feta and Dill

This is a quick dish. It’s do-ahead easy. And it’s versatile.

Don’t care for green beans? No worry.

Substitute broccoli, cauliflower or asparagus. They all work just as well in this simple, yet delicious dish.

If you do it ahead of time (no more than a day), be sure to let it come to room temperature before serving.

Grilled Green Beans with Honey, Feta and Dill
Start to finish: 15 minutes
Servings: 6

2 pounds green beans, trimmed
Olive oil
3 tablespoons honey
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup crumbled feta
Fresh dill
Kosher salt and ground black pepper

1. Heat the grill to high.

2. In a large bowl, toss the green beans with just enough olive oil to lightly coat.
Lay the green beans across the grate of the grill horizontally so that they don’t fall through.
Grill, turning once or twice, for 6 to 8 minutes, or until lightly charred and tender.

3. While the beans grill, in small bowl mix together the honey, garlic and red pepper flakes.

4. When the beans are done, pile them onto a serving plate.

5. Drizzle the honey mixture over the beans, then sprinkle with feta cheese.

6. Top with sprigs of fresh dill and sprinkle with salt and pepper.

Recipe from Alison Ladman, Associated Press writer.
Nutritional information per serving: 130 calories; 40 calories from fat (31 percent of total calories); 4.5 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 125 mg sodium; 20 g carbohydrate; 4 g fiber; 15 g sugar; and 5 g protein.

Goat Cheese-Stuffed Grilled Sweet Potatoes

If you’d like to get a bit of crisp on the edges of your sweet potatoes, just open the foil on the top of each after about 10 minutes of cooking.

These sweet potatoes also are easily prepped ahead of time. Just slice, smear and wrap them up to a day ahead, then refrigerate until ready to grill.

Goat Cheese-Stuffed Grilled Sweet Potatoes
Start to finish: 40 minutes
Servings: 4

4-ounce log goat cheese
2 tablespoons butter, softened
Zest of 1 orange
1 teaspoon kosher salt, divided
1 teaspoon ground black pepper
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
4 medium sweet potatoes
Olive oil
Kosher salt

1. Heat one side of the grill to medium.

2. In a small bowl, mix together the goat cheese, butter, orange zest, 1/2 teaspoon of the salt, the pepper, thyme and garlic. Set aside.

3. One at a time, cut deep slits crosswise into each sweet potato. The slits should be spaced about 1/2 inch apart and cut down to within about 1/4 inch of the base of the potatoes. Don’t cut all the way through; you want the potato slices to remain attached at the bottom.

4. Microwave the potatoes for 5 minutes on high.

5. Use a thin spreading knife to carefully spread a small amount of the goat cheese mixture between each of the slices in the potatoes.  Brush each sweet potato all over with olive oil and sprinkle with the remaining 1/2 teaspoon of salt.

6. Wrap each potato in foil, then place on the cooler side of the grill.  Cook, moving them occasionally to prevent burning, for 25 to 35 minutes, or until the potatoes are tender all the way through.

7.  Allow to remain wrapped and rest for 10 minutes before serving.

Recipe from Alison Ladman, Associated Press writer.
Nutritional information per serving: 260 calories; 130 calories from fat (50 percent of total calories); 14 g fat (8 g saturated; 0 g trans fats); 30 mg cholesterol; 680 mg sodium; 27 g carbohydrate; 4 g fiber; 5 g sugar; and 8 g protein.