Good Food Recipes  |  |
 Roman Style Chicken 4 skinless chicken breast halves, with ribs 2 skinless chicken thighs, with bones 1/2 teaspoon salt, plus 1 teaspoon 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon 1/4 cup olive oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 3 ounces prosciutto, chopped 2 cloves garlic, chopped 1 (15-ounce) can diced tomatoes 1/2 cup white wine 1 tablespoon fresh thyme leaves 1 teaspoon fresh oregano leaves 1/2 cup chicken stock 2 tablespoons capers 1/4 cup chopped fresh flat-leaf parsley leaves Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve. ________________________ Baby Back Ribs 2 racks baby back ribs (about 2 1/2 pounds) 1 recipe Barbecue Sauce, recipe follows Lemon wedges Fresh rosemary sprigs Preheat oven to 350 degrees F. Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly. Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. *Cook's Note: You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them. Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill; the sugar in the barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs. Barbecue Sauce: 1/2 cup olive oil 1/4 cup lemon juice 1/2 cup apple cider vinegar 3/4 cup water 3/4 chopped onion 3 tablespoons light brown sugar 1 teaspoon salt 3 tablespoons yellow prepared mustard 3/4 cup ketchup 2 tablespoons paprika Pinch garlic powder 3 tablespoons Worcestershire sauce Freshly ground black pepper Stir all ingredients together in a small saucepan. Bring to a simmer and cook until slightly thickened, about 10 minutes. The sauce will keep in the refrigerator, covered, for up to 2 weeks. Yield: 3 cups ________________________ Red Potato Salad 12 cups cubed red potatoes 1 cup chopped green bell pepper (about 1 medium) 1/2 cup minced red onion 1/2 cup extra-virgin olive oil 1/3 cup red wine vinegar 2 tablespoons Dijon mustard 2 tablespoons mayonnaise 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool. In a large bowl, combine potatoes, bell pepper and onion. In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate. ________________________ Chicken & Asparagus Crepes 2 tablespoons butter 1 can cream of mushroom soup 1/2 small onion, chopped 1/8 cup dry sherry 1/4 cup shredded fontina cheese 1 cup chopped cooked chicken 8 asparagus spears, steamed until crisp-tender Savory Crepes, recipe follows 1/2 cup shredded Swiss cheese Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish. In a large skillet, melt butter over medium heat. Add cream of mushroom soup and onion and cook for 2 minutes, Stir in sherry, fontina cheese and chicken. Cook until cheese is melted. Spoon 1/4 cup chicken mixture down center 1/3 of each crepe. Place 2 asparagus spears over chicken mixture. Fold edges of crepe over filling, and place, seam side up, in prepared baking dish. Sprinkle 1/2 cup Swiss cheese over crepes. Bake for 10 minutes, or until cheese is melted and crepes are hot. Savory Crepes: 3/4 cups all-purpose flour 1/2 teaspoon salt 1 1/4 cups milk 1 large eggs 1 egg yolk 1 tablespoons butter, melted In a medium bowl, combine flour and salt. In another medium bowl, whisk together milk, egg, egg yolk, and butter. Gradually add flour mixture to milk mixture, whisking until smooth. Heat an 8-inch nonstick skillet over medium-high heat. Spoon 2 1/2 tablespoons of batter into skillet; cook for 30 to 45 seconds. Loosen crepe with a spatula, and carefully turn over. Cook for 30 to 45 seconds; transfer to plate. Repeat procedure with remaining batter, stacking crepes on a plate. Yield: 4 servings  | |
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