Archive for the 'Williams-Sonoma' Category

07
Jul
15

Grilled Chicken Skewers With Habanero Chile and Allspice


From Williams Sonoma New Flavors For Chickens – Classic Recipes Redefined, by Rick Rodgers and photography by Tucker + Hossler:GrillChickSkew

Grilled Chicken Skewers With Habanero Chile and Allspice

Allspice tastes of cloves, cinnamon and nutmeg combined. Its warm flavor blends with the fiery heat of habanero chile in this rendition of Jamaican jerk seasoning. The heat is tempered by fresh-tasting green onions, salty soy sauce, and sharp vinegar.

Ingredients

  • habanero chile, 1
  • garlic, 2 cloves
  • green onions, 6, coarsely chopped
  • cider vinegar, 2 tablespoons
  • soy sauce, 1 tablespoon
  • ground allspice, 1 tablespoon
  • dried thyme, 1 teaspoon
  • kosher salt, 1/2 teaspoon
  • canola oil, 1/2 cup, plus oil for grilling
  • boneless, skinless chicken breast halves, 3 (about 7 ounces each)
  • red bell pepper,1 large, cut into 1-inch squares

Directions

Cut the chile in half and remove and discard the seeds. Reserve half of the chilew for another use (or both halves if you like your food very spicy).

Turn on a food processor and drop the garlic and chile half through the feed tube to chop them. Stop the motor, add the green onions, vinegar, soy sauce, allspice, thyme, and salt. Pulse a few times to finely chop the green onions. With the motor running, add the oil in a slow, steady stream and process until the mixture is smooth.

Cut each chicken breast into 8 pieces each about 1 inch square, to make a total of 24 pieces. Transfer the pieces to a nonreactive bowl. Pour in the marinade and stir to coat evenly. Cover and refrigerate for at least 4 hours and up to 6 hours.

Soak 6 bamboo skewers in water to cover for at least 30 minutes.

Prepare a charcoal or gas grill direct-heat cooking over medium-high heat. * Replace the grill grate and lightly oil it.

While the grill heats, drain the skewers. Remove the chicken from the marinade and discard the marinade. Thread 4 chicken pieces, alternating with 3 red pepper pieces, onto each skewer.

Place the skewers on the grill, cover, and cook, turning the skewers occasionally, until the chicken feels firm when pressed with a fingertip, 10-12 minute total.

Transfer the skewers to a warm platter and serve right away.

Makes 3 – 4 Servings

* Direct-heat grilling over medium-high heat

Preparing a charcoal grill

Ignite about 2 1/2 pounds of coals and let the coals burn until covered with a layer of white ash. Spread the coals in an even layer on the fire bed and then let the coals burn until medium-hot 20 – 30 minutes.

Preparing a gas grill

Make sure there is enough propane in the tank. Turn all the burners to high heat. Close the cover and preheat the grill for 10 – 20 minutes, then reduce the heat to medium-high.

Enjoy, gentle reader. Enjoy!

CS

05
Aug
13

Beef Salad with Mango


While you may not always have the time to prepare a hearty meal for the family, you can plan ahead thereby serving a nice feast that only took a short time to heat and serve. The following recipe is adapted from: Williams-Sonoma‘s FoodMadeFast: Make Ahead

Beef Salad with Mango

Detail of photo by: Bill Bettencourt, from Williams-Sonoma's FoodMadeFast: Make Ahead

Detail of photo by: Bill Bettencourt, from Williams-Sonoma‘s FoodMadeFast: Make Ahead, on page 68-69

Serves 4

Prepare a large roast and you’ll have enough extra beef for at least two more meals. The roast has a smokiness that enhances the flavor of a sweet and spicy salad, a beef hash and a spicy Thai curry.

Ingredients

  • 6 pounds shoulder roast, trimmed of excess fat
  • Salt and ground black pepper
  • 1 tablespoon soy sauce
  • Lime juice from 1 lime
  • 1/3 cup canola oil
  • 1 tablespoon sesame oil
  • 2 mangos, peeled, pitted and sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 large shallot, thinly sliced
  • 4 cups (4 ounces) mixed greens
  • 2 tablespoons fresh mint, slivered

Directions

  1. Roast the beef – Preheat the oven to 350 F. Season the beef generously with salt and pepper and place in a shallow roasting pan just large enough to hold it comfortably. Roast, tuning occasionally, until an instant-read thermometer inserted into the center of the beef reads 130 F. for medium rare (about 80 minutes), or until the desired level of doneness. Transfer to a carving board and allow to rest for 10-15 minutes before carving.
  2. Assemble the salad – Thinly slice 4 portions of the beef, reserving the remaining beef for other meals .* Cut each slice into strips. In a large bowl, whisk together the soy sauce, lime zest, and juice. Whisk in the canola and sesame oils. Add the beef, mango, bell pepper, and shallot and toss evenly with the vinaigrette. Divide the greens among individual plates and top with the beef-mango mixture. Sprinkle with mint and serve.

Makes about 4 1/2 pounds of sliced or shredded beef total.

* Storage Tip

To store the remaining beef, let the roast cool to room temperature, wrap tightly in aluminum foil or plastic wrap, and refrigerate for up to 3 days. For the most succulent and tender results, do not slice the chilled beef until ready to serve. To slice, use a chef’s or other large, sharp knife, and thinly slice against the grain.

Enjoy, gentle reader, enjoy!

CS




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