Rachael Ray's Big Orange Book (41 page)

Preheat the oven to 450°F. Halve each potato lengthwise, then cut each half into 3 fat wedges, 12 wedges total. Arrange the wedges on a rimmed baking sheet and coat them with a couple tablespoons of the EVOO. Finely chop the rosemary and thyme and reserve 1 teaspoon of each. Sprinkle the rest of the chopped herbs over the potatoes, then season them liberally with the grill seasoning. Roast the potatoes for 25 minutes.

Set out the steaks and let them come to room temperature. Season the meat with grill seasoning. Preheat an outdoor grill or heat a grill pan or cast-iron skillet over high heat.

Place the olives and yellow onion in a food processor and pulse until finely chopped and almost paste-like. Transfer to a small bowl. Grate 2 cloves of garlic into the olives and stir in the reserved rosemary, about 1 tablespoon of finely chopped red bell pepper, and about
1
⁄
3
cup of the EVOO. Set the olive chimichurri aside.

Chop the remaining piece of red bell pepper and place in a bowl. Add the chopped green bell pepper; the chopped red onion; hot pickled peppers; the remaining 2 cloves of garlic, grated or finely chopped; the chopped tomato; reserved chopped thyme; the juice of ½ lime; the red wine vinegar; and about
1
⁄
3
cup of the EVOO. Season the salsa with salt and pepper and set aside.

Grill the steaks for 3 to 4 minutes on each side, then set on the upper shelf of the grill for another 5 minutes for medium rare, 7 to 8 minutes for medium-well. If you are cooking on the stovetop, caramelize the meat in the hot pan for 3 to 4 minutes on each side, then transfer the pan to the oven for 8 to 12 minutes for medium-rare to medium-well doneness. Let the meat rest for 5 minutes.

While the meat cooks, place the sliced tomatoes in a bowl. Halve the avocado, remove the pit, then scoop the avocado from the skin. Quarter the avocado lengthwise and slice it thin, then add it to the tomatoes.
Add the thinly sliced red onions to the bowl. Thinly slice the drained hearts of palm on an angle and add them to the salad as well. Scatter in the arugula and dress the salad with the juice of 1½ limes, a few tablespoons of EVOO, and salt and pepper.

Serve the steaks with 3 potato wedges and the salad alongside and pass the chimichurri and salsa at the tale to dollop liberally on the steaks.

Who's not happy to find a new way to enjoy warm-weather faves: burgers and chicken-breast sammies? This tangy chicken sammie is topped with a spicy-cool combo of pico de gallo salsa and guacamole.

SERVES 4

Heat an outdoor grill or stovetop grill pan to medium-high heat.

In a shallow dish, combine half the cilantro with the scallions, thyme, the zest and juice of 1 lime, the hot sauce, grill seasoning, and EVOO. Coat the chicken and let it marinate for 10 minutes, then grill the chicken for 12 minutes, 6 minutes on each side. Rest the chicken on a cutting board for a few minutes, then slice the breasts on an angle.

Split the avocados by halving them all the way around the pit. Scoop out the pit, then scoop the flesh into a bowl with a large spoon. Mash the avocados with the garlic and the juice of 1 lime and the lemon. Add the red onions, jalapeños, tomatoes, the reserved cilantro, and salt to taste, and mix well.

Place a couple of lettuce leaves on each bun bottom, top with sliced chicken breast, and spoon on a mound of pico-guac. Serve extra pico-guac with some chips for dipping.

One year for the holidays my mom, brother, husband, and I visited Vienna, where menu items that say “Holstein” come topped with fried eggs. We all had our fill of schnitzel. Back home, I combined elements from a few versions with a twist or two of my own, for the best of both worlds (old and new!). This dish can be made with veal or chicken.

SERVES 4

Preheat the oven to 200°F. Place a baking sheet in the oven to keep the cooked cutlets crisp.

Pressing the breast against the cutting board with the flat of your hand, cut horizontally into each chicken piece to butterfly it. Open the meat up like a book and place it between 2 sheets of plastic wrap. Gently pound out each piece into very thin, large cutlets. Pile the cutlets on a plate and season with salt and pepper.

Arrange a station for breading, putting the flour in one shallow bowl, 2 beaten eggs in a second, and the bread crumbs with the paprika, parsley, and lemon zest in a third.

Heat just enough EVOO to coat the bottom of a large nonstick skillet over medium to medium-high heat.

Dredge 2 of the cutlets in flour, then egg, and then bread crumbs. Cook for 2 to 3 minutes on each side and transfer to the oven to keep warm. Repeat with the remaining cutlets, adding a bit more oil to the pan if necessary. Wipe the pan clean, add 1 tablespoon of the EVOO, and heat over medium-high heat. Add the bell peppers and onions, season with salt and pepper, and cook until the peppers are wilted, 4 to 5 minutes.

While the peppers and onions are cooking up, heat 1 tablespoon of EVOO in a medium skillet over medium heat. Add the remaining 4 eggs and fry to desired doneness; season with salt and pepper.

Arrange some lettuce on each dinner plate, top with a cutlet, and squeeze the juice of ¼ lemon over each. Top each cutlet with some fried peppers and onions, a fried egg, 2 anchovy fillets, and 1 tablespoon of capers.

Apricot and chicken is a combo that I return to again and again. Here, little onions really sweeten the deal.

SERVES 4

Bring a medium pot of water to a boil. Add the onions and blanch for 1 minute, then drain. Use a paper towel to wipe off the skins. Trim the root ends and leave the onions whole.

Heat a Dutch oven over medium-high heat. Add about 2 tablespoons of the EVOO. Season the chicken liberally with salt and pepper. Working in batches if necessary, brown the chicken in the hot oil, skin side first, until golden, about 5 minutes per side. Remove and reserve. Add another 2 tablespoons of the EVOO to the pan, along with the onions, thyme, garlic, and red pepper flakes. Season the mixture with salt and pepper, spread the onions in an even layer, and cook, stirring and flipping them over every now and then, until browned on all sides, about 10 minutes. Add the white grape juice, scraping up all the brown bits on the bottom of the pan with a wooden spoon. Add 3 cups of the chicken stock and the apricots and bring up to a bubble.

When the sauce is simmering, return the chicken to the pan, nestling it down into the liquid. Cover the pot, turn the heat down to medium, and simmer for about 15 minutes, flipping the chicken over in the sauce about halfway through. When the chicken is no longer pink inside, remove it to a plate and tent with foil to keep warm. Turn the heat under the pot to high and simmer the sauce until it thickens up slightly, 4 to 5 minutes.

Combine the lemon and orange zests and chopped parsley in a bowl.

When the chicken is about 10 minutes away from being done, bring the remaining 1½ cups of chicken stock to a boil in a sauce pot with a lid. Add a little salt and pepper and a small drizzle of EVOO, then stir in the couscous. Cover, turn off the heat, and let the couscous sit for 5 minutes.

For the salad, combine the lemon and orange juices in the bottom of a salad bowl. Add the mustard and whisk in about
1
⁄
3
cup of EVOO. Just before you are ready to serve, toss the escarole in the dressing.

Fluff the couscous with a fork, divide it among 4 serving plates, and top with a piece of braised chicken. Spoon some of the onions, apricots, and sauce over the chicken and sprinkle with some of the zest and parsley mixture. Serve the escarole salad alongside.