Herb & Lemon–Roasted Chicken with Smashed Broccoli and Garlic

Friday, September 11th, 2009

Herb & Lemon–Roasted Chicken with Smashed Broccoli and Garlic


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

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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.

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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.

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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.

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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.

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


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This Weeks Twtlish lesson – CRISPY SESAME CHICKEN SALAD WITH SPINACH, CUCUMBERS, AND CILANTRO

Thursday, August 20th, 2009

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CRISPY SESAME CHICKEN SALAD WITH SPINACH, CUCUMBERS, AND CILANTRO
Recipe courtesy of Tyler Florence

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Vinaigrette:
¼ cup soy sauce
Juice of half a lemon
1 tablespoon rice wine vinegar
1/3 cup extra-virgin olive oil
1-inch knob fresh ginger, peeled and chopped
1 teaspoon sugar

4 boneless, skinless chicken breasts (about 1.5 lb), cut crosswise into 1-inch-wide finger strips
1 ½  cups panko breadcrumbs
¼ cup sesame seeds
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
A couple good handfuls of stemmed spinach leaves (about 4 cups)
1 cucumber, peeled, and cut into thin strips with a vegetable peeler
Handful fresh cilantro leaves
1 tablespoon sesame seeds toasted in a dry skillet over low heat, plus extra for garnish
Cracked black pepper

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In a bowl, whisk together the soy sauce, lemon juice, vinegar, olive oil, ginger, and sugar. Rinse the chicken and pat dry with paper towels. Put it in another bowl large enough to hold it, pour over half of the vinaigrette and toss. Cover and let the chicken marinate in the fridge for about 2 hours if you have the time, or until you’ve got the rest of the dish ready to go. Set the rest of the vinaigrette aside.

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When you’re ready to cook, put the panko and sesame seeds in a shallow platter and season with a little salt and pepper. Mix with your fingers so that the seasoning is incorporated and then taste it – the panko should be well seasoned. Roll the chicken pieces in the seasoned crumbs, patting gently so that the crumbs adhere, until well coated.

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Heat 1/3 cup olive oil in a large skillet over medium-high heat. Line a platter with paper towels and set that to the side of the stove. Add about half of the chicken pieces to the pan and cook 2 to 3 minutes on each side until golden brown and crispy. Remove the chicken to the platter to drain. Do the same to cook the rest of the chicken.

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Put the spinach in bowl with the cucumber strips. Add the rest of the vinaigrette and the toasted sesame seeds, season with salt and pepper, and give it a good toss. To serve, divide the chicken strips between four plates. Put a handful of dressed spinach on top, shower with more toasted sesame seeds and cracked black pepper.

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This Weeks TWTLISH class: THE BAJA FISH TACOS

Thursday, July 30th, 2009

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To follow us online be sure to end all of your questions on twitter with “#twtlish”
also be sure to join our twibe which makes it much easier to follow the class online
CLICK HERE or go to http://TWIBES.COM/TWITTERLICIOUS
then click the green ‘join’ button to become a member

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:

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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

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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.

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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.

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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.

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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.

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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.

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This Weeks TWTLISH lesson: SPAGHETTI WITH SUMMER SQUASH AND TOMATOES

Thursday, July 16th, 2009

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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!

To follow us online be sure to end all of your questions on twitter with “#twtlish”
also be sure to join our twibe which makes it much easier to follow the class online
CLICK HERE or go to http://TWIBES.COM/TWITTERLICIOUS
then click the green ‘join’ button to become a member

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

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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.

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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

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This weeks TWTLISH: CALIFORNIA ARTICHOKES WITH ANCHOVY MAYONNAISE

Friday, July 10th, 2009

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We’ll be posting step by step photos shortly for today’s class…here is the recipe so you can prepare ingredients.

To follow us online be sure to end all of your questions on twitter with “#twtlish”
also be sure to join our twibe which makes it much easier to follow the class online
CLICK HERE or go to http://TWIBES.COM/TWITTERLICIOUS
then click the green ‘join’ button to become a member

CALIFORNIA ARTICHOKES WITH ANCHOVY MAYONNAISE

Recipe courtesy Tyler Florence

Yield: serves: 4-6

Time: 40 minutes

4 globe artichokes

2 lemons cut in half

1 cup white wine

4 garlic cloves

2 bay leaves

4 sprigs of fresh thyme

1 quart low-sodium chicken broth

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

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Put the wine, chicken broth, garlic, thyme, bay leaves, lemon, thyme, and oil in a large pot over medium heat and bring to a boil.  Season with salt and pepper.

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Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base.  Pull off the lower petals that are small and tough.

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Place the artichokes in the steaming liquid.

Cover and simmer for about 30 minutes.  The artichokes are done when a knife goes into the base without resistance.  Serve hot or cold with anchovy mayo.

ANCHOVY MAYONNAISE

2 egg yolks
2 tablespoons white wine vinegar
squeeze of fresh lemon juice
1 tablespoon Dijon mustard
Kosher salt
1 1/2 cups extra-virgin olive oil
4 anchovy fillets, finely minced
1 clove of garlic, minced
chopped fresh parsley

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Make the fresh mayonnaise.  Place the egg yolks in a large mixing bowl and add the vinegar and mustard. Season with salt, to taste. Start whisking as you drizzle in the oil.  Continue to drizzle and whisk until the mixture starts to emulsify and increase in volume.

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You can adda few drops of water if it becomes too thick.  Finish by folding in the minced anchovies, garlic and parsley.  Place in the refrigerator for 30 minutes to allow the flavors to come together.

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This weeks twitterlicious class: SHRIMP SCAMPI WITH LINGUINE

Thursday, June 18th, 2009

SHRIMP SCAMPI WITH LINGUINE
Recipe courtesy Tyler Florence

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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!

To follow us online be sure to end all of your questions on twitter with “#twtlish”

also be sure to join our twibe which makes it much easier to follow the class online

CLICK HERE or go to http://TWIBES.COM/TWITTERLICIOUS

then click the green ‘join’ button to become a member

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Yield: 6-8 servings

Time: 50 minutes

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

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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

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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.

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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.

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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.

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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.

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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.

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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.

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THIS WEEKS TWITLISH: AMARETTO CHOCOLATE BROWNIES

Friday, June 12th, 2009

AMARETTO CHOCOLATE BROWNIES
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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.
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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.

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

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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.

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

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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.

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Serve with Cocoa Whipped Cream

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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.

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