Recipe courtesy Tyler Florence

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1 1/4 hours to make + 5 hours to marinate

Serves 2

Chicken

1 cup extra-virgin olive oil

Zest of 1 lemon, peeled in big strips

4 garlic cloves, smashed

4 fresh thyme sprigs

2 fresh rosemary sprigs

2 bay leaves

2 tablespoons finely chopped fresh chives

2 tablespoons finely chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh tarragon

1 lemon, sliced in paper-thin circles

2 bone-in chicken breasts, 8 ounces each, skin on

Sea salt and freshly ground black pepper

1/2 cup low-sodium chicken stock

Juice of 1/2 lemon

1 tablespoon unsalted butter

Broccoli

2 tablespoons extra-virgin olive oil

Pinch of red pepper flakes

5 garlic cloves, coarsely chopped

1 bunch broccoli, about 1 pound, including stems, coarsely chopped

1 cup low-sodium chicken stock

1/4 cup plain yogurt

Sea salt and freshly ground black pepper

Start by marinating the chicken because it will take the longest. To infuse the oil with flavor and create a base for the marinade, combine the olive oil with the lemon zest, garlic, thyme, rosemary, and bay leaves in a small pot and place over very low heat. You don’t want to fry the herbs, just steep them like you’re making tea. When the oil begins to simmer, shut off the heat and let it stand for 10 minutes. Pour the fragrant oil, solid pieces and all, into a bowl and put it in the refrigerator to cool.

Combine the chopped chives, parsley, and tarragon in a small bowl. Stuff 2 lemon slices under the skin of each chicken breast, along with half of the mixed chopped herbs. Put the chicken in a resealable food storage bag and pour in the cool herb oil, turning to coat really well. Toss in the remaining half of the chopped herbs, seal the bag, and refrigerate at least 5 hours or as long as all day.

Remove the chicken from the refrigerator about 15 minutes before cooking so it won’t be too cold when it goes into the pan; cold chicken takes longer to cook. Preheat the oven to 350°F. Put a cast-iron (or regular ovenproof) skillet over medium heat. Drizzle the bottom of the pan with a 2-count of olive oil and heat until almost smoking; this will keep the chicken from sticking. Season the chicken with a fair amount of salt and pepper and put it in the pan, skin side down. Cook for 5 minutes or until the skin begins to set and crisp. Flip the chicken and brown another 5 minutes. Flip it yet again, so the skin side is down, and transfer the entire pan to the oven. You want the chicken to render its fat and the skin to crisp up. Roast the chicken for 20 to 25 minutes or until cooked through. While that’s in the oven, move on to the broccoli.

Heat the olive oil in a medium pot; add the red pepper flakes and garlic. Throw in the broccoli and toss to coat in the garlic and oil. Pour in the chicken stock, cover, and let the broccoli steam for 10 minutes. When it is quite soft, pulse the broccoli a few times in a food processor, or better yet, use a handheld blender if you have one. The broccoli should be partly smooth and partly chunky. Stir in the yogurt to give the broccoli some body and season with salt and pepper.

Transfer the chicken to a platter and keep it warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Add the chicken stock and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Stir in the butter to smooth out the sauce and turn off the heat.

Spoon the smashed broccoli onto 2 plates, lay the chicken on top, and drizzle with the pan sauce. This is comfort food!

MUSSELS WITH COCONUT GREEN CURRY AND LIME
Recipe courtesy Tyler Florence

Yield: serves 2-4

Time: 35 minutes

3 pounds mussels

1 (15oz) can coconut cream

2 tablespoons Thai green curry paste

1/2 lime, juice only

1 cup chopped cilantro

Kosher salt

2 shallots, finely sliced

1/4 cup flour

Vegetable oil for shallow frying

2 limes, cut into wedges

Fresh cilantro, for garnish

Rinse the mussels under cold running water while scrubbing with a brush.  Remove the stringy mussel beards with your thumb and index finger as you wash them.  Discard any mussels with broken shells.

Combine lime juice, curry paste, cilantro and 2 tablespoons of coconut cream in a blender. Process until smooth and you have a bright green puree.  Set aside.

Set a large pot over high heat.  Once it is hot dump in the mussels then add the plain coconut cream.  Cover and boil for 10 minutes until the mussels open.  When done remove the lid, add the green curry puree and mix well.

While the mussels are steaming prepare the shallot garnish.  Slice shallot into thin circles.  Toss in seasoned flour to lightly coat then shallow fry in oil until crispy.

Drain on paper towels and sprinkle on top of the mussels just before serving. Serve with fresh wedges of lime.

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THE BAJA FISH TACOS
Recipe courtesy Tyler Florence

Yield: serves 8-10

2 pounds of Mahi Mahi (skinned, boned and cleaned) cut into 1 ounce strips

1/2 cup all purpose flour

3 eggs, lightly beaten

2 cups of panko bread crumbs

kosher salt and freshly ground black pepper

vegetable oil for frying

12 soft flour tortillas

1/2 head of savoy cabbage, finely shredded

1 bunch chives, chopped

1 bunch cilantro, leaves picked

3 limes, cut into wedges for garnish

Pink Chile Mayo:

1 cup sour cream

1 cup mayonnaise

2 chipotles in adobo, plus 2 tablespoons of adobo sauce

1 tablespoon lemon juice

kosher salt and freshly ground black pepper

Mango-Radish Salsa:

2 limes

2 mangoes, diced

4 to 5 red radishes, diced

1 small red onion, diced

1 tablespoon chili powder

1/2 bunch fresh cilantro leaves, chopped

1/4 cup extra-virgin olive oil

Kosher salt

Prepare the fish.  Cut the pieces of fish into 1 ounce strips.  Set up a breading station of flour, lightly beaten eggs, and seasoned panko bread crumbs.  Dredge the pieces of fish in flour, egg then bread crumbs.

Once all the fish is breaded deep fry in small batches in hot oil (375 degrees F), drain on paper towels and season with salt.  Keep warm until ready to serve.

Prepare the pink-chile mayo.  Put the chipotles in a food processor and pulse to chop up.  Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy.  Season and refrigerate until ready to use.

Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these “supremes” into a bowl and squeeze over the juice from the membranes. Add the diced mango, radish, red onion and mix.  Season with chili powder, salt and extra-virgin olive oil.  Fold in chopped cilantro, refrigerate until ready to use.

To serve, set up the tacos “family-style”. Assemble the fish in a pile on a plate; the pink chile mayo in a bowl; and mango-radish salsa in another.  Set a pile of shredded savoy cabbage, cilantro leaves and chopped chives next to the fish.  Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

Yield: serves 2-4

Time: 50 minutes

2 sushi-quality tuna steaks, such as Ahi (6 to 8 ounces) each, about 1 inch thick

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 pint of vine cherry tomatoes

∏ cup extra virgin olive oil

4 sprigs of fresh thyme

2 sprigs of fresh rosemary

1 ∏ tablespoons dried red chili flakes

1 teaspoon fresh orange zest

2 cups fresh Israeli arugula leaves, for garnish

White Bean Puree:

2 cans (14 oz) white cannelini beans, drained

2 cloves garlic

2 anchovy filets

1/2 cup white chicken stock, heated

2 teaspoons white wine vinegar

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

Black Olive Tapenade:

1 cup pitted kalalmata olive

1 small garlic clove

pinch crushed red pepper flakes

small handful of fresh flat-leaf parsley

1 tablespoon of fresh tarrgaon

1 tablespoon red or white wine vinegar

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

Fresh mache, to serve on the side

Pre-heat oven to 375 degrees F.

Lay out cherry vine tomatoes in a single layer on a roasting tray.  Scatter with thyme, rosemary and red chile flakes.   Roast in the oven for 8-10 minutes until tomatoes are slightly burst and have given off their juices.  Remove from oven and whilst still warm sprinkle over fresh orange zest then set aside.

Make the olive tapenade.  Add tapenade ingredients to a food processor and process to a coarse puree.  Adjust seasoning with salt and pepper and set aside.

Make white bean puree. In a saucepan add a 2 count of extra-virgin olive oil over medium heat.  Add the garlic and anchovies and sweat for 1 minutes until fragrant.  Add the beans followed by the warm chicken stock and cook until heated through.

Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper.  Thin with extra stock if the puree is too thick.  Give it a final taste and adjust seasoning if necessary.  Set aside and keep warm until ready to serve.

Now prepare the tuna.  Heat your grill until it is smoking hot.  Drizzle the tuna with olive oil and season with salt and pepper.  Place on the hot grill for about 45 seconds and then turn over and do the same.  The tuna should be rare on the inside and have nice grill marks on the outside.

Serve tuna steaks with white bean puree, olive tapenade and top with some roasted tomatoes along with some of the oil.  Garnish with fresh Israeli arugula leaves.

This weeks winner is Spaghetti and we wanted to make sure you had ample time to review the recipe and gather the necessary ingredients…class will be the same time as always tomorrow 9am PST, 12pm EST…see you there!

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SPAGHETTI WITH SUMMER SQUASH AND TOMATOES
Recipe Courtesy Tyler Florence

Yield: 4 servings
Time: 45 minutes

Kosher salt

1 zucchini, sliced into thin rounds

1 summer squash, sliced into thin rounds

1 pint cherry tomatoes

1/2 onion finely, chopped

1 garlic clove, chopped

1 tablespoon chopped fresh oregano

1/4 cup extra-virgin olive oil

freshly ground black pepper

1 pound spaghetti

1 cup arugula leaves

3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Bring a large pot of salted water to a boil over high heat for the spaghetti.

Pre heat the oven to 400 degrees F.  Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl.  Add the olive oil, sprinkle with salt and pepper, and give it all a good toss.

Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized.  Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.

Your pasta water should be boiling by now.  Add the spaghetti and stir to separate the strands.  Cook for 8 to 9 minutes, until al dente.

To finish, scoop out about π cup of the pasta cooking water

THE ULTIMATE CHILI DOGS WITH CREAMY COLESLAW
Recipe Courtesy of Tyler Florence

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Time: 1 hour

Yields: 4 servings

Extra-virgin olive oil

1 medium onion, chopped

1 pound lean ground beef

1 cup ketchup

2 teaspoons chili powder

2 teaspoons prepared yellow mustard

Kosher salt and freshly ground black pepper

4 all-beef hot dogs

2-3 bay leaves

1/4 bunch fresh thyme

2 garlic cloves

4 hot dog rolls (plus extra-virgin olive oil and salt)

Creamy Coleslaw:

½ head of cabbage, washed and shredded

½ red onion, sliced

¼ cup sour cream

¼ cup mayonnaise

juice of 1 lemon

extra virgin olive oil

fresh chopped chives

kosher salt and freshly ground black pepper

Make the coleslaw by combining coleslaw ingredients and tossing together.  Cover and set aside in the refrigerator while you prepare the hot dogs and chili.

Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and cook, stirring, until it is soft and translucent, about 5 minutes.  Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, 1 bay leaf and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.

While the chili is cooking, get the grill going. Place a large grill pan on two burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square.  Blot a small amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.

Bring a pot of water with garlic cloves, thyme and bay leaves up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That’ll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty and season with salt. To serve, put a dog in each roll and top with the chili and a big scoop of the creamy coleslaw. Garnish with chives and serve with crispy potato chips

TOLAN’S MOM’S POTATO SALAD

Recipe courtesy Tyler Florence

Yield: 4 to 6 servings

Prep Time: 5 minutes

Cook Time: 25 minutes
2 pounds small Yukon Gold potatoes
Kosher salt
2 large eggs
1 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice
1 small red onion, chopped
2 tablespoons capers
2 tablespoons chopped fresh parsley
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Put the potatoes and the eggs into a big saucepan of cold, salted water. Cooking the potatoes with the skin on retains all the natural flavor which makes them taste amazing.

Bring to a simmer and cook until a paring knife poked into the potatoes goes in without resistance, about 15 minutes. Remove the eggs and let cool. Drain the potatoes in a colander and let them cool.

Meanwhile, stir together the mayonnaise, mustard, pickles with juice, onion, capers, parsley, and lemon juice in a bowl large enough to hold the potatoes.  Peel the cooled eggs and grate them in too.  (NB: The next step of peeling is optional) Stick a fork into the potatoes, one at a time, lift them out of the colander and peel with a paring knife.  Break up the potatoes by hand, put them in the bowl with the dressing and toss.  Season to taste with salt and freshly ground black pepper.

Yield: 6-8 servings
Recipe courtesy Tyler Florence

Kosher salt
1 pound elbow macaroni
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups warm milk
5 1/2 cups shredded sharp white cheddar cheese
freshly ground black pepper
1/4 cup chopped fresh flat leaf parsley

extra virgin olive oil
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
leaves from ¼ bunch fresh thyme
2 cups frozen peas, thawed in a colander under cool water

Bring a pot of salted water to a boil over high heat.  Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.


Preheat the oven to 400 degrees.

Melt the butter in a large, deep skillet over medium high heat.  Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps form forming.  Gradually whisk in the milk and, whisking vigorously, cook until the mixture is thick and smooth.

Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese.  Season with salt and pepper.

Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture.  Scrape into a 3-quart baking dish and sprinkle with the remaining 1 ½ cups cheese.  Bake for 30 minutes, or until hot and bubbly.

While thats going, heat a 2 count of olive oil in a sauté pan.  Add the bacon, onion, garlic and thyme and cook for about 5 minutes to soften the onion.  Fold in the peas and season with salt and pepper.

To serve, scatter the pea and bacon mixture over the mac and cheese.  Use a big spoon to scoop out servings, making sure you get some of the smoking pea mixture on each spoonful.

This weeks Twtlish cooking class will be Shrimp Scampi with Linguine.  Same Time Same place, Friday at 12 noon (est)…we’ve gotten a lot of requests to post the recipe the night before so people are able to get all necessary ingredients each week…here you go!

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Yield: 6-8 servings

Time: 50 minutes

2 lb linguini, fresh (or dried)
2 pound shrimp, peeled and deveined

4 tablespoons butter

1 cup all purpose flour, seasoned with salt and pepper

Extra virgin olive oil

4 cloves garlic, finely sliced

Pinch dried red pepper flakes

1 cup dry white wine

4 cups cherry tomatoes

Juice of 1 lemon

1/2 cup fresh basil leaves, finely sliced julienned

1/4 cup fresh parsley leaves, finely sliced julienned

Kosher salt and freshly ground black pepper

Fresh Arugula leaves for garnish

For the pasta, put a large pot of water on the stove to boil.  When it has come to the boil, add a couple of tablespoons of salt and the linguini.  Stir to make sure the pasta separates.

When the water returns to a boil, cook for about 6 to 8 minutes (for dried pasta) or until the pasta is not quite done (if cooking fresh pasta the cook time will be shorter.  Drain the pasta and set aside.

Place cherry tomatoes on a roasting tray and drizzle with olive oil and season with salt and pepper.  Place in a pre-heated 375 degree oven and roast until just bursting – about 7-10 minutes.  Remove from oven and set aside.

Finely slice garlic.  Peel and de-vein shrimp.

In a large flat dish add flour and season well with salt and pepper.  Toss shrimp in the seasoned flour while you heat 4 tablespoons of oil in a large skillet over medium heat.

Toast garlic in hot oil until golden brown then using a slotted spoon remove from the pan and drain on a paper towel.   Now turn the heat up to high and once smoking add coated shrimp to the pan.  Do not stir too much as you want the shrimp to have good contact time with the bottom of the pan.

Once golden remove the shrimp from the pan and set aside.

Fold shrimp back into the pan and add chile flakes, sliced basil and chile.  Toss well to coat everything evenly.

Place cooked linguine in a large dish and pour over the shrimp scampi.  Cover with roasted cherry tomatoes and sprinkle with cooked garlic flakes and garnich with fresh arugula leaves.

There’s nothing better than a rich, dense, moist brownie when you want to get your chocolate fix.  But, I can’t just leave it at that.  Add a touch of sweet almond flavored Amaretto for this “adult” brownie and you’ll love the results.

Recipe courtesy Tyler Florence

Yield: makes 12 brownies
Time: 1 hour 10 minutes

2 sticks unsalted butter
8 oz bittersweet chocolate chips
1 1/4 cups all-purpose flour
1 teaspoon baking powder
pinch of salt
2 cups sugar
4 large eggs
2 tablespoons amaretto liqueur

Preheat oven to 350 degrees F.

Grease a 9×9-inch square, deep baking dish and line with parchment paper.  Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny.  Remove off heat to cool slightly.

Sift together flour, baking powder, and salt and set aside.

Using a kitchen mixer, combine eggs, sugar and amaretto and mix until well combined, about 3 minutes.  Reduce the speed to low and slowly pour in melted chocolate to combine.  Gradually add flour mixture, and incorporate until just combined.

Transfer batter to baking pan and bake for 45-50 minutes –

a cake tester should come out clean in the middle when inserted.  Remove from the oven and carefully lift brownie out of dish using the parchment paper ends.

Serve with Cocoa Whipped Cream

COCOA WHIPPED CREAM
1 pint heavy whipping cream
2 tablespoons cocoa powder
2 tablespoons confectioners sugar

Combine ingredients and whisk until you have soft peaks. Refrigerate.