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The Daily Dish: Best Ever Lamb Tacos with Chile-Tzatziki

 Lamb Tacos with Chile-Tzatziki

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Who doesn’t love tacos? Beef, chicken, tuna, duck, even veggie. For today’s Daily Dish I want to share a recipe for tacos. But with a Greek twist!

Ingredients
1 tablespoon minced garlic
1 red onion, minced
1 minced jalapeno
1/2 teaspoon ground cumin
1 pound ground lamb
Juice and zest of 1 lemon
1 tablespoon sriracha
1 cup plain, non-fat Greek yogurt
6 mint leaves, fine ribbon
1 cup 1/4-inch diced cucumbers
1/2 head iceberg, finely shredded
Kosher salt and freshly ground black pepper to taste
1 package small corn tortillas, heated up on grill
extra virgin olive oil for cooking

Directions
In a large skillet or saute pan coated lightly with oil, sautee the garlic, onion, jalapeno and cumin until lightly caramelized.

Add in the lamb, season and cook through, about 5 minutes.

Fold in lemon juice and check for flavor.

Meanwhile, mix the sriracha, yogurt, mint, cukes and lemon zest, season.

Warm tortillas, make tacos.
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chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming.

The Daily Dish: Chicken Scarpariello

chicken

Pollo Scarpariello

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Makes 6 servings

Ingredients
2 small broiler chickens (about 2 ½ pounds each and preferably free-range)
Freshly ground pepper
¼ cup olive oil
½ pound sweet Italian sausage (preferably without fennel seeds) cut into 1-inch pieces
10 garlic cloves, peeled and chopped fine
4 pickled cherry peppers, cut in half and stemmed
¼ cup red wine vinegar
½ cup dry white wine
1 cup chicken stock or canned reduced-sodium chicken broth
¼ cup chopped fresh Italian parsley
Salt

Directions
Cut each chicken into 12 pieces. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat oven to 475F.

Heat 2 tablespoons of the olive oil in a large skillet. Add as many pieces of chicken, skin side down and starting with the leg, thigh and wing pieces, to the skillet as fit without touching. Cook the chicken, turning as necessary, until golden brown on all sides, about 8 minutes.

Remove the chicken pieces as they brown and drain them briefly on paper towels. Place the drained chicken pieces in a roasting pan large enough to hold all of them in a single layer. Repeat with the remaining chicken, adding more oil to the pan as necessary and adjusting the heat to prevent the bits that stick to the pan from overbrowning. As room becomes available in the skillet after all the chicken has been added, tuck in pieces of sausage and cook, turning until browned on all sides.

Remove all chicken and sausage from the pan, add the garlic and cook until golden, being careful not to burn it. Scatter the cherry peppers into the skillet, season with salt and pepper and stir for a minute. Pour in the vinegar and bring to boil, scraping the browned bits that stick to the skillet into the liquid and cook until the vinegar is reduced by half. Add the white wine, bring to a boil and boil until reduced by half, about 3 minutes.

Pour in the stock and bring to a boil. Pour the sauce over the chicken in the roasting pan and stir to coat. Place the chicken in the oven and roast, stirring occasionally, until the sauce is thick and sticky, like molasses, about 10 minutes. If the sauce is still too thin, place the roasting pan directly over medium-high heat on the stovetop and cook, stirring, until it is reduced, about a minute or two. Once the sauce is thickened, toss in parsley and serve.
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lidia bastianichLidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

The Daily Dish: Black Pepper Teriyaki Chicken and Pineapple Satay

Black Pepper Teriyaki Chicken and Pineapple Satays

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I used to make my own soy syrup, but it was very delicate and had a tendency to break like an aioli. But one day my Indonesian sous chef Budi introduced me to Kechap Manis, a great sweet soy syrup from his country. I said, “Wow, Budi, you just saved me a lot of steps!” And now I use Kechap Manis all the time as a base for glazes and sauces… like my Black Pepper-Teriyaki Chicken and Pineapple Satays, a terrific grilled appetizer you can serve any time you’re looking for tasty finger food.

Serves 4 as an appetizer

Ingredients
3 boneless, skinless chicken breasts, cut into 1-inch cubes
1 small pineapple, cut into 1-inch cubes
2/3 cup kechap manis
2 oranges, zested and juiced, minced zest for garnish
1 tablespoon minced ginger
1 tablespoon coarse ground black pepper
1 bunch scallions sliced thinly, separate white and green
Bamboo skewers, soaked in water for at least 1 hour
Kosher salt and freshly ground black pepper to taste
Cooking spray

Directions
Assemble satays by alternating chicken and pineapple. In a large bowl, combine kechap manis, orange juice, ginger, black pepper and scallion whites. Add satays and marinate for 15 minutes.

Prepare a hot grill, sprayed slick. Remove satays from marinade, reserving marinade. Grill satays until chicken is cooked through, about 3-4 minutes per side.

Meanwhile, boil marinade for a dipping sauce and use some of it to brush onto satays while cooking.

Serve in bamboo satay plate with dipping sauce garnished with scallion greens.

Garnish satays with orange zest and scallion greens.
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chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming.

The Daily Dish: French Toast

french toast

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Today we’re talking about French toast. This morning stalwart most likely got its name from the French dish, pain perdu or “lost bread”—a poetic way to say stale bread. And slightly stale bread is one of the keys to French toast that has a crunchy exterior with light and airy insides. Essentially this is bread, soaked in custard, and pan fried; perhaps the precursor to bread pudding.

Preparation Time: 25 minutes
Start to Finish Time: 30 minutes
Yield: 4 to 6 servings

Ingredients
1 cup milk
6 large eggs
1 tablespoon brown sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
12 (1/2-inch) slices slightly stale country loaf, brioche, or challah bread
6 tablespoons unsalted butter, divided
Maple syrup

Directions
Heat oven to 350°. In a medium mixing bowl, whisk together milk, eggs, brown sugar, vanilla, and salt. Pour into a shallow pan (a pie pan works well).

Dip bread into mixture and let soak about 30 seconds on each side.

Remove to a cooling rack sitting on a sheet pan. Let sit at least 2 minutes, but not more than 3.

In a large sauté pan over medium heat, melt approximately 2 tablespoons butter (you want a thin layer coating the pan). Lay two or three bread slices into the pan and cook until golden brown, about 3 minutes on each side.

Remove from the pan, lay on a baking sheet, and place in oven about 5 minutes. Repeat with remaining bread. Serve immediately with maple syrup.

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Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine’s food coverage, both as an editor and as a contributor of feature stories and columns.

The Daily Drink: Shredded Potato Cake with Leeks and Cheese

Ah, leeks. Their history goes back to the Egyptians (the pyramid-builders ate them) and ancient Welsh soldiers (they wore bits of leeks in their helmets to distinguish them from their Saxon foes). These days, we turn to leeks as a source of vitamin C, iron, and fiber. Leeks are often paired with potatoes, as they are in today’s recipe, or in a classic chilled vichyssoise. Sauvignon blanc is often recommended as a pairing partner for the soup, and it works for today’s recipe too — even more so when you consider how its crispness will cut the richness of the added cheese. Try a French Sauvignon Blanc from the Loire such as Pascal Jolivet Sauvignon Blanc ($14).

Cathy Huyghe writes for the WGBH Daily Dish blog. Read new WGBH Daily Dish posts every weekday, where you can explore myriad ways and places to experience good food and wine.

The Daily Dish: Shredded Potato Cake with Leeks and Cheese

potato cakes

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Who doesn’t love a potato? Who doesn’t love cheese? So how about potatoes and cheese in a crispy pancake? I snagged this recipe for a Shredded Potato Cake with Leeks and Cheese from the good people of Shelburne Farms. Right on Lake Champlain in central Vermont, this special place is a working farm, cheese maker, inn, and great restaurant.

Ingredients
6 tablespoons olive oil, divided
2 small leeks, white and light-green parts only, cut in half lengthwise, thinly sliced
1-1/2 pounds russet or Yukon Gold potatoes
3/4 cup grated Alpine-style cheese (such as Gruyère)
Freshly ground black pepper
Kosher or sea salt

Directions
In a medium-size cast-iron frying pan, heat 2 tablespoons olive oil over medium-low heat. Add leeks and a big pinch of salt. Cook, stirring often, until leeks are silky and lightly browned, about 20 minutes. Remove to a plate. Wipe frying pan clean.

Rinse potatoes well, but don’t peel. Shred on a box grater. Place shredded potatoes on a clean dish towel and sprinkle with another generous pinch of salt and a few grinds of pepper. Toss potatoes with your hands to season. Gather towel corners together and twist (over a bowl or sink) to remove as much moisture as possible.

In the still-warm frying pan, heat 2 tablespoons olive oil over medium heat. Add half of the shredded potatoes in an even layer; press them into the pan. Add leeks and cheese in even layers. Add remaining potatoes, pressing them into the pan.

Cover the pan and cook until potatoes are golden brown on the bottom (peek with a spatula), 8 to 10 minutes. Turn a plate (larger than the pan) over on top of the potatoes. Place your hand firmly on top of the plate and carefully flip the pan so the potato cake is on the plate.

Heat remaining oil until shimmering. Slide potato cake back into pan, raw side down; cover, and cook 8 to 10 minutes. Slide from pan and let rest 3 to 5 minutes before serving.

Recipe adapted from Cooking with Shelburne Farms: Food and Stories from Vermont by Melissa Pasanen with Rick Gencarelli.

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Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine’s food coverage, both as an editor and as a contributor of feature stories and columns.

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