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My cooking schedule was light last week, but I did manage to try two new recipes. One was for Chicken Puttanesca by Colu Henry and Garlic Butter Steak Bites by Yasmin Fahr, both from The New York Times/NYT Cooking website.
For the chicken recipe you’ll need bone-in skin on chicken thighs, kosher salt, black pepper, neutral oil, red or yellow onion, fresh garlic cloves, anchovies, red-pepper flakes, tomato paste, 28-ounce can of whole tomatoes, pitted black or green olives, capers, fresh Italian parsley and fresh oregano leaves. For this recipe I used bone-in chicken breasts and Castelvetrano olives. The chicken is seasoned with salt and pepper, placed in a deep skillet with some oil and cooks over medium high heat until the skin is golden brown. It’s removed and set aside. In the same pan, a thinly sliced onion is sautéed until softened followed by thinly sliced garlic, anchovies and red pepper flakes. This cooks until fragrant and the anchovies dissolve. The tomato paste is added and incorporated into the ingredients followed by the tomatoes. Lastly, the olives and capers are mixed in with the chicken nestled into the sauce to finish cooking through. To serve, garnish with chopped parsley and oregano leaves. What a wonderful meal this was. It takes approximately 40 minutes to prepare. The chicken was very flavorful from cooking in the sauce. I served the chicken alongside some leftover pasta I had and dressed with the puttanesca sauce. You can also serve the chicken atop some orzo. There was plenty of sauce leftover to use another time. I saw the recipe for Garlic Butter Steak Bites on line and it quickly caught my attention. It received a lot of great reviews from other cooks; besides with so few ingredients it makes for a quick meal. For the recipe you’ll need olive oil, soy sauce, sirloin or flank steak, unsalted butter, minced garlic, kosher salt, freshly cracked black pepper and fresh parsley leaves. For the steak, I wanted to revisit a butcher shop in Manasquan that I hadn’t been to for a very long while, Mr. Prime Old Tyme Butcher. The original owner, Nick LoVarco, passed away last year and his son is now the new owner and carrying on the family tradition. I selected a boneless sirloin steak which was cut into 1-inch cubes then marinated in a mixture of olive oil and soy sauce for several hours. When it came time to cook, I preheated a cast iron skillet until it was very hot. Using a spider, I added half the meat to the pan and cooked until it was browned on all sides then removed. I did a second batch then removed the pan from the heat. I added a tablespoon of butter, the minced garlic and the rest of the meat and stirred until all the pieces were well coated. To serve, I placed a portion on both my husband and mine’s dish and drizzled the remaining butter sauce over each plate. My goodness, the steak was to die for! The meat was tender, juicy and succulent. The sauce really enhanced the meat with notes of garlic. It was one of the best pieces of meat I ever had. It was quite pricey, about $30 per pound, but I had just about three quarters of a pound to serve two people. Upcoming recipes on my agenda are Asian Beef Rollups, Porchetta-Spiced Roasted Potatoes and One Pot Roman Chicken Cacciatore with Potatoes to name a few. By the way, Asbury Fresh Market in Asbury Park is open for the season. I visited Benchmark Breads of Little Silver and picked up a loaf of deli rye, great old fashion flavor. Pickle Licious was there and I secured a container of pickled artichoke hearts. Rolling Hills Farms is another favorite. They had an assortment of radishes, including French radishes. I picked up a bunch to enjoy with the goat butter I had from Beach Plum Farm in Cape May. A new vendor is Jersey Artisan Co who produces both fresh and aged cheeses made with milk from New Jersey. I tried their burrata that was heavenly. The center was creamy and luscious, a must try for anyone. This week begins our Dreyer Farms CSA program. While there are more convenient groups in my area, this one is located near my daughter’s home and we do a medium share between us. In our inaugural box this week is a pack of lettuce plants, asparagus, romaine lettuce, mushrooms, parsley, spinach, leeks, radish and dandelion greens.
Chicken Puttanesca
By Colu Henry The New York Times/NYT Cooking Total Time: 40 minutes Servings: 4 Ingredients 1½ to 2pounds bone-in, skin-on chicken thighs Kosher salt and black pepper 1 tablespoon grapeseed or canola oil 1 medium red or yellow onion, thinly sliced 3 garlic cloves, thinly sliced 4 to 5anchovies, roughly chopped ½ teaspoon red-pepper flakes 1 tablespoon tomato paste 1 (28-ounce) can whole tomatoes, gently crushed with your hand or a spoon ½ cup roughly chopped pitted black or green olives 2 tablespoons capers, rinsed well if in salt 2 tablespoons roughly chopped Italian parsley 1 tablespoon fresh oregano leaves (optional) Preparation
Garlic Butter Steak Bites
By Yasmin Fahr The New York Times/NYT Cooking Total Time: 1 hour Prep Time: 10 minutes Cook Time: 15, minutes, plus at least 30 minutes marinating Serving: 4 Ingredients ¼ cup olive oil 3 tablespoons soy sauce 1½ pounds sirloin or flank steak, excess fat trimmed, cut into 1-inch pieces 1 tablespoon unsalted butter 2 large garlic cloves, minced or grated Chopped fresh parsley leaves and tender stems Flaky salt and freshly cracked black pepper Preparation
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