Adapted from Gourmet Magazine
For those of us who will not deep fry for love or money, this is a terrific alternative. It is still not crazy healthy because you are, after all, still eating the calorie laden skin. But, if you really care, you can always eat a little bit of this crusty yummy skin and toss the rest. The chicken itself will be very moist. You can serve it with rice or potatoes and a salad.
2 c Panko (available at Ralphs OR Trader Joes)
1/2 t cayenne
1 stick butter, melted in the microwave (you can probably get away with 1/2 a stick)
1 chicken, cut up (I'm lazy, I bought it already cut up from TJs)
salt and pepper
Preheat oven to 450 degrees with the rack in the middle
Stir together the panko, cayenne, 1/2 t salt, 1/4 t pepper in a shallow wide bowl.
Stir together the butter, 1/2 t salt, 1/4 t pepper in a small bowl and brush all over the chicken pieces. Press each piece into the panko mixture on both sides and place on a foil covered baking sheet.
Cook for 40 min or so, then let sit 10 min to crisp up.
Wednesday, September 30, 2009
Tuesday, September 15, 2009
Lamb Chops with Mint Chutney
Adapted from Mark Bittman's Quick and Easy Recipes from the NYTimes
Ok, the great thing about this dish (assuming you like lamb, which I realize, not everyone does), is that is it lickety split quick and that you can make the sauce whilst the chops are on the grill. Leftover sauce actually tastes quite good on salad, too. Ooh, versatility!
Juice of 1 lime
1 peeled garlic clove
1/2 piece fresh ginger, peeled and chopped a bit
fresh or dried chile de arbol
1/2 c whole milk yogurt (I used 2%, it was fine)
1 1/2 t sugar
1 cup fresh mint leaves
Salt and pepper
4 shoulder or leg lamb chops or 12 rib or loin chops (about 1 lb.)...I got mine from T.J.s.
Preheat grill (or broiler) to moderately hot.
Make chutney: throw lime juice, garlic, ginger, chile, yogurt, sugar and mint leaves into a food processor or blender and blitz it (Bittman's original recipe says to blitz everything but the mint and then stir it in, but I am a bit lazy and I don't like big chunks o'mint.)
Grill/Broil chops (which you have already seasoned with salt and pepper, right?) for 3-4 min per side. Serve with the sauce on the side.
Really yummy with rice or roasted potatoes and some veg if you must.
Ok, the great thing about this dish (assuming you like lamb, which I realize, not everyone does), is that is it lickety split quick and that you can make the sauce whilst the chops are on the grill. Leftover sauce actually tastes quite good on salad, too. Ooh, versatility!
Juice of 1 lime
1 peeled garlic clove
1/2 piece fresh ginger, peeled and chopped a bit
fresh or dried chile de arbol
1/2 c whole milk yogurt (I used 2%, it was fine)
1 1/2 t sugar
1 cup fresh mint leaves
Salt and pepper
4 shoulder or leg lamb chops or 12 rib or loin chops (about 1 lb.)...I got mine from T.J.s.
Preheat grill (or broiler) to moderately hot.
Make chutney: throw lime juice, garlic, ginger, chile, yogurt, sugar and mint leaves into a food processor or blender and blitz it (Bittman's original recipe says to blitz everything but the mint and then stir it in, but I am a bit lazy and I don't like big chunks o'mint.)
Grill/Broil chops (which you have already seasoned with salt and pepper, right?) for 3-4 min per side. Serve with the sauce on the side.
Really yummy with rice or roasted potatoes and some veg if you must.
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