Cooking Method: Marinating
Spicy Lightly Pickled Cucumbers
These Spicy Lightly Pickled Cucumbers are simple and quick to make. They are spicy, sweet and crunchy. What more could you want in a pickle?
By - Prep: 5 mins
- Yields: 8 Servings
Buttermilk-Marinated Roast Chicken
I made everything from Samin Nosrat's, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Netflix episode 4 - Heat. I woke up and just cooked. Actually, I had to marinate this chicken the day before and also, I made her focaccia, which I started the day before. Anyway, it was my idea of fun and relaxing. Her Buttermilk-Marinated Roast Chicken, which is the epitome of tender and delicious. It's so simple, just chicken, salt and buttermilk. The buttermilk helps to tenderize the chicken and it does just that!
- Prep: 5 mins
- Cook: 1 hrs
- Yields: 6 Servings
Kung Pao Chicken
This Kung Pao Chicken is a copycat version from Panda Express. I love Chinese takeout food, but I know that it’s very high in sodium and fat. This is classic Chinese dish is easy to recreate at home.
- Prep: 20 mins
- Cook: 10 mins
- Yields: 4 Servings
Zucchini Marinated with Lemon & Mint
Zucchini is transformed when it’s sliced very thinly and it marinated in a lemony vinaigrette. You should assemble this dish at least four hours before you wish to serve it so that the zucchini has time to soak up the lemony marinade.
- Prep: 20 mins
- Yields: 4 Servings
Basic Bulgogi
We were invited to our friends Kim and Scott's house in Pacific Palisades for dinner on Saturday night. Their home sits at 1,500 feet overlooking the Pacific ocean on a clear day. The had a Lodge Hibachi grill on a table outside. It was magical! They cooked this Basic Bulgogli marinade beef, which was probably some of the best I have ever had. The marinade is out of this world good. I don't even like Korean food. I will be making this very soon, though the setting at our house is missing a lot of the magic! What's better than sharing a meal with great friends under the stars? Nothing! Oh, and one looks a tad younger among the glowing fire at night! The meal was topped off with gourmet chocolate (that's a whole other blog post!) S'mores. What a great evening!
Bulgogi, literally "fire meat", is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish.
- Prep: 20 mins
- Cook: 5 mins
- Yields: 4 Servings
Harissa Chicken
My friend Jessica gave me a tube of Harissa. Harissa is a hot chili pepper paste, which is the basic flavoring agent in Tunisian and Moroccan cuisine, it's extremely versatile. This Harissa Chicken is incredibly easy to make on a sheet pan. You can adjust the amount of Harissa you use, depending on how spicy you like it. My husband calls it the ketchup of Morocco.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 3 - 4 Servings
Ottolenghi’s Simple: Chicken Marbella
In the early '80s, Chicken Marbella, became a staple of New York dinner parties, especially for Passover Seders. It is so easy and incredibly delicious. The quintessential recipe came from The Silver Palate Cookbook, which was one of the most popular books in the '80s. This version of Chicken Marbella is from Yotam Ottolenghi's new cookbook Simple. Instead of prunes he uses dates, molasses instead of brown sugar and replaces the parsley with fresh oregano.
- Prep: 20 mins
- Cook: 55 mins
- Yields: 4 - 6 Servings
Japanese Deviled Eggs
I created these Japanese Deviled Eggs yesterday for a dinner party we went to. The eggs are marinated in soy sauce, mirin, garlic, and ginger. I love experimenting with new versions of a classic dish.
- Prep: 25 mins
- Yields: Makes 12 eggs
Za’atar Roast Chicken with Green Tahini Sauce
This Za'atar Roast Chicken is marinated overnight in lots of spices, onions and lemon. It makes the chicken super juicy and moist on the inside. It’s then topped off with Za’atar right before roasting. Za’atar is a Middle Eastern herb blend typically made from dried thyme, marjoram, oregano, sumac, toasted sesame seeds and salt. Variations of this herb and spice blend go back to medieval times and it's common in all the countries of the Middle East. Serve with Green Tahini Sauce.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 6 Servings
Grilled Fairy Tale Eggplant with Rosemary
Fairy Tale eggplant offers a delicious, delicate flavor and delightfully creamy bite. They are smaller than regular eggplant at mere two to four inches, this variety is less seedy and less bitter, too. It gets tender quickly when cooked. This Grilled Fairy Tale Eggplant with Rosemary is quick to grill or roast in the oven.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 6 Servings
