Roasted Boneless Chicken Breast with Banana-Orange Relish
- 1 pound Boneless Chicken Breast (See Tip)
- 1/2 teaspoon ground coriander
- 1/4 teaspoon kosher salt
- 2 ripe bananas, diced
- 1/2 teaspoon freshly grated orange zest
- 2 oranges, peeled, segmented and chopped (see Tips)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon ground coriander
- 1/4 teaspoon kosher salt
- To prepare chicken: Preheat oven to 450°F. Lightly coat a baking sheet with cooking spray.
- Cut breast into 2 portions if large. Mix coriander and salt in a small bowl and sprinkle evenly on both sides of the fish. Place on the prepared baking sheet.
- Bake the chicken until it is juicy when pressed with a knife, 8 to 12 minutes, depending on thickness.
- To prepare relish: Meanwhile, stir together bananas, orange zest, chopped oranges, cilantro, lime juice, coriander and salt in a medium bowl. To serve, spoon the relish over the roasted chicken.
Tip: To segment or (suprême) an orange: 1. Slice both ends off the fruit. 2. With a sharp knife, remove the peel and white pith; discard. 3. Cut the segments from the surrounding membranes.
Look for U.S. wild-caught Pacific halibut, U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterrey Bay Aquarium Seafood Watch at seafoodwatch.org.
Tonight I’m serving with shoe-peg corn, green garden salad and fresh fruit compote.
Moroccan-Flavored Pork Ragu – (Ragu is an Italian term for meat-based sauce)
- 2 lemons
- 2 1/2 teaspoons extra-virgin olive oil, divided
- 2 teaspoons paprika, preferably Hungarian
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon ground ginger, plus 1 pinch, divided
- 1 1/2 pounds boneless pork chops, (1 inch thick), trimmed of fat, cut into 1-inch cubes
- 1 14-ounce can reduced-sodium chicken broth
- 1 cup butternut squash, diced (1/2-inch dice)
- 1 cup carrots, sliced (1/2 inch thick)
- 1 cup canned chickpeas, rinsed
- 1/2 cup onion, chopped
- 1/2 cup canned diced tomatoes
- 2 tablespoons preserved lemon, chopped rinsed, (see Note; optional)
- 1 tablespoon tomato paste
- 2 teaspoons minced garlic
- 1/4 teaspoon hot sauce, such as Tabasco
- 1 Pinch ground cinnamon
- 1 Pinch ground allspice
- Zest and juice the lemon(s) to get 1 tablespoon zest and 2 tablespoons juice; reserve the zest. Combine the juice, 1/2 teaspoon oil, paprika, turmeric, coriander, cumin, pepper and 1/4 teaspoon ginger in a medium bowl. Add pork; stir to coat. Marinate in the refrigerator for 30 minutes or up to 4 hours.
- Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook, stirring, until no longer pink on the outside and beginning to brown, 2 to 3 minutes. Transfer the pork to a plate.
- Add broth, squash, carrots, chickpeas, onion, tomatoes, preserved lemon (if using), tomato paste, garlic, hot sauce, cinnamon, allspice, the reserved lemon zest and the remaining pinch of ginger to the pan. Bring to a boil, stirring occasionally; reduce heat to a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 30 minutes. Stir in the pork, return to a simmer and cook, stirring, until the pork is just cooked through, 2 to 5 minutes more.
Tonight, I’m serving over couscous, with a fresh garden salad and fruit compote.
Note: Although entirely optional, preserved lemons make this ragu more authentic. A signature flavor in Moroccan dishes, lemons that are preserved in a salt-lemon juice mixture for at least 30 days have a salty, sweet taste and tender texture. Find them at specialty food stores or online at surlatable.com.
Flank Steak with Coffee-Peppercorn Marinade
- 3 tablespoons strong brewed coffee
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon whole black peppercorns, crushed
- 1/2 teaspoon salt
- 1 pound NY Strip steak, trimmed of fat
Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
Heat grill to high.
Remove steak from marinade (discard marinade). Lightly oil grill rack (see Tip). Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.
Tonight, I’m plating the steak with fries, green salad and fruit compote.
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack.
Note to self: Do not use cooking spray on a hot grill.
Quick Chicken Sauté with Blackberries
- 4 4-ounce boneless chicken breast, 1/2 inch thick, trimmed
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper
- 3 teaspoons extra-virgin olive oil, divided
- 1/3 cup finely chopped shallot, (1 large)
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 1/2 cup port, or brewed black tea
- 1/2 cup black currant nectar, blackberry or blueberry juice (see Ingredient note)
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons water
- 1 cup fresh or frozen and thawed blackberries, (see Tip)
- 2 teaspoons butter
- Season pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate. (Do not wash skillet.)
- Add remaining 1 teaspoon oil to the pan. Add shallot and thyme; cook, stirring, for 30 seconds. Add port (or tea), black currant nectar (or blackberry or blueberry juice), broth and vinegar; bring to a boil, scraping up any browned bits. Cook, stirring occasionally, for 5 minutes to reduce sauce and intensify flavor.
- Mix cornstarch and water in a small bowl. Add to the sauce and stir until lightly thickened. Reduce heat to low. Add blackberries and butter. Simmer, stirring, just until the butter has melted. Return the pork chops and any accumulated juices to the pan; turn to coat with sauce. Serve immediately.
Tonight I’m serving with field salad, Jasmine rice and mixed fruit compote
Ingredient Note: You can find a variety of berry juices and nectars in natural-foods stores or the natural-foods section of your supermarket.
Enjoy some in a refreshing spritzer.
Look for black currant liqueur (cassis) at a liquor store.
Tip: To freeze fresh berries: Wash berries and pat dry. Spread in a single layer on a tray, cover with plastic wrap and freeze until solid. Pack frozen fruit into ziplock bags, taking care to remove air from the bags. Freeze for up to 1 year.