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.

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The Daily Dish: Garlic Butter

garlic butter

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A quick, delicious, and useful recipe. With this recipe you can quickly make seared shrimp, scallops, or just toss with pieces of chicken breast and voilà! A beautiful dish!

Buon appetito!

Ingredients
2 sticks of unsalted butter
Garlic
Shallots
Extra virgin olive oil
White wine
Fresh parsley
Lemon juice

Directions
To make garlic butter simply heat some extra virgin olive oil in a pan, add a little finely chopped garlic, and a few chopped shallots. Cook these together over a low heat for 2-3 minutes.

Pour in some white wine, a little lemon juice, and bring all ingredients to a boil until almost evaporated.

Let this cool completely while the sticks of unsalted butter are softening, then blend it all together with some chopped parsley.

The flavored butter will keep in the refrigerator for a week or more. Just roll or cover it tightly in cellophane wrap.

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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: Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip

Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip
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If you asked the Japanese to name their most important cooking ingredient, they’d probably say ‘dashi,’ the briny stock they use as a foundation for so many dishes. And if you asked an American the same thing, the ubiquitous herb, parsley, would be right up there. So today I’m combining those two east-west workhorses to flavor a straightforward recipe that produces either an impressive appetizer or entrée…my Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip.

Serves 4

Ingredients
1 cup panko
5 cloves garlic
1 cup packed parsley leaves
3 tablespoons extra virgin olive oil, plus extra for drizzling
8 colossal shrimp, butterflied
2 cups dashi
2 tablespoon fresh yuzu juice
1 tablespoon naturally brewed soy sauce
Kosher salt and freshly ground black pepper to taste

Directions
Turn on broiler and place heat-proof plates under broiler to pre-heat. In a mini food processor fitted with blade, buzz the panko, garlic and parsley with pinch of salt and drizzle in extra virgin olive oil. Pack the shrimp with the mixture.

Remove hot plates from broiler and drizzle extra virgin olive oil on plate. Top with shrimp and broil until done, about 6-8 minutes.

Meanwhile, in a small bowl combine dashi, yuzu and naturally brewed soy sauce; taste and season, if necessary. Serve broiled shrimp with side of dashi dipping sauce.

Drink pairings
Remy Pannier Sancerre
—Sancerre, Loire Valley, France

Taste: Fresh, dry fruit and well-balanced with a long finish.
Aroma: Grapefruit and gooseberries

—100% Sauvignon Blanc
—Serve chilled; Pairs well with seafood, shellfish and goat cheese.

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chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming.

The Daily Dish: Creamy Garlic Sauce

spinach with creamy sauce

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Creamy garlic sauce makes a perfect complement to asparagus, leeks, and spinach. This simple reduction of garlic in a pan of milk creates a sauce that is surprisingly mild but unmistakenly garlic. Spoon over your favorite steamed vegetables, chicken, or fish.

Ingredients
2 heads of garlic
Pint of milk
4 bay leaves
1 tablespoon olive oil
Kosher salt to taste

Directions
Pour a pint of milk into a 2-quart sauce pan.

Add two heads of peeled garlic cloves, four bay leaves, and a pinch of salt.

Bring it all to boil.

Then cook slowly for 30 minutes gradually reducing the contents of the pot to one cup.

Then pour and scrape everything into a wire sieve. Set over a bowl.

Remove the bay leaves and press and scrape the soft garlic making sure you get every bit of the creamy puree into the bowl.

Whisk the sauce until smooth and then whisk in one tablespoon of olive oil and a pinch of salt to taste.

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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: Bored with Beans?

green beans with gorgonzola and nuts

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Getting bored with your green beans? Add some creamy Gorgonzola cheese to add a gorgeous complexity.

Let’s face it, green beans are delicious, but they can get boring. So let’s give them some new life by melting a little Gorgonzola into the beans for a spicy appetizer or a side dish that goes perfectly with grilled or sauteed meats.

Ingredients
Green beans
1/4 cup olive oil
Gorgonzola cheese
Garlic
Kosher salt

Directions
First, simply rinse and dry the beans and trim off both ends.

Set a large skillet over medium heat.

Pour in 1/4 cup olive oil and toss in 5-6 mashed garlic cloves.

Cook all for about 4 minutes or until the garlic is lightly colored.

Add the beans to the skillet, shake a few times, pour in a 1/4 cup of water and cover.

Lower the heat, cook for 15 minutes until the beans are tender to the bite and lightly caramelized.

When they are done, salt lightly.

Raise the heat and drop bits of crumbled Gorgonzola into the beans and cook with no cover until the cheese melts. It will take just over a minute.

When the cheese has melted and coated the beans, but before it coats the bottom of the pan, remove beans and cheese from the pan and place on a plate and serve immediately.

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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: Soba Noodle-Shrimp Pancakes

Soba Noodle-Shrimp Pancakes

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You may think that pasta is only as flavorful as its sauce, but that would mean you haven’t tried Japanese soba noodles. Made of buckwheat, they have an earthy, nutty flavor that evokes the countryside, which is why I’ve paired them with an Italian ingredient that has the same effect, pancetta. And this east-west pair is going to be the platform for today’s all in one dish: my Soba Noodle Shrimp Pancakes.

Serves 4

Ingredients
2 eggs
1 pound shrimp
1/4 cup chopped parsley, plus some leaves for garnish
2 tablespoons yuzu or fresh lemon juice
1 cup diced, rendered pancetta, cooled
2 cups blanched soba noodles (leave a pinhole of rawness in center)
Chopped parsley, for garnish (optional)
Canola oil for frying
Kosher salt and freshly ground black pepper to taste

Directions
In a food processor fitted with blade, add the eggs and shrimp and pulse until chopped into a chunky mousse. Season with salt and pepper. Have soba noodles in a large bowl and pour mousse over noodles. Fold in parsley, yuzu and pancetta. Check flavor by cooking a small portion and season if necessary. Spread noodle pancake mixture in an even layer in a sauté pan over high heat coated with oil. Shallow fry pancakes until golden, brown and delicious, both sides, about 6 minutes. Cut into wedges and garnish with parsley.

Drink pairings
Sapporo Beer
—From Japan

A lager, quite refreshing with a moderately light body. Pairs very nicely with the Soba Noodle-Shrimp Pancakes.

Jean Luc Colombo Rose
—Provence, France
Taste:
Surprisingly complex, with intriguing notes of raspberry, cherry and black olive
Aroma: Subtle hints of peach, rose petals and pepper on the nose

Colombo is hailed as “the winemaking wizard of the Rhone” for introducing innovative methods in his vineyards and throughout the production process while making well-regarded, original wines. He believes good wine relies on 3 key elements: terroir, human endeavor and modern winemaking techniques.

—Enjoy on its own or with a wide range of appetizers, fish, poultry dishes and vegetarian fare. This wines pairs equally well with Michel Richard’s Beet Soba Bolognese and Ming’s Soba Noodle Carbonara.

—40% Syrah, 40% Mourvedre, 20% Counoise

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chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the country.

The Daily Dish: Creamy Risotto with Baby Shrimp and Bok Choy

By Ming Tsai of Simply Ming

Serves 4

Ingredients

1 tablespoon minced garlic
2 minced shallots
2 tablespoons minced lemongrass
2 cups koshi hikari or similar sushi rice (or Arborio rice)
1 cup white wine
2-3 cups chicken stock, hot
1 pound baby Contessa shrimp
3 heads baby bok choy, shredded
4 tablespoons room temperature cream cheese
Minced chives, for garnish
Olive oil to cook
Kosher salt and freshly ground black pepper to taste

Directions

Coat a skillet over medium heat lightly with olive oil and saute the garlic, shallots, and lemongrass for about 2 minutes. Add the rice, stir to coat with oil and season. Deglaze with white wine and reduce by 75%. Slowly add stock a ladle at a time, stirring rice until each ladle of liquid is absorbed. When just beyond al dente, add the shrimp and bok choy to heat through. Add cream cheese to melt, check again for flavor and garnish with chives. Serve.
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Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the country.