The Martha Stewart Living Cookbook (55 page)

½ teaspoon crushed red pepper flakes

¾ cup extra-virgin olive oil

½ tablespoon coarse salt

Pinch of freshly ground black pepper

Whisk the molasses, garlic, chiles, ginger, red pepper flakes, and oil in a small bowl. Season with salt and pepper. Keep sealed at room temperature up to 1 week.

chipotle-marinated pork tenderloin with black bean salsa

SERVES 4

Make the chile-lime marinade the day before, and let the pork marinate overnight before cooking.

for the pork

1 canned chipotle chile in adobo sauce

3 garlic cloves

½ cup coarsely chopped white onion

2 tablespoons fresh lime juice

1 teaspoon sherry vinegar

1 teaspoon dried Mexican oregano

1 pound pork tenderloin, trimmed of fat

for the salsa

1 can (19 ounces) black beans, drained and rinsed

1 cup grape tomatoes, quartered

¼ cup finely chopped white onion

¼ cup finely chopped fresh cilantro

3 tablespoons fresh lime juice

2 teaspoons minced canned chipotle chile in adobo sauce

½ teaspoon ground cumin

1.
Make the pork marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth. Rub marinade all over the pork. Transfer pork to a dish, and cover with plastic wrap. Refrigerate overnight.

2.
Preheat the oven to 350°F. Heat a grill pan over high heat. Grill pork until seared on all sides, about 2 minutes per side. Transfer pan to the oven; cook until an instant read thermometer inserted into center of meat registers 145°F, 20 to 25 minutes. Let pork stand at room temperature 5 to 10 minutes before slicing.

3.
Meanwhile, make the salsa: Stir together the black beans, tomatoes, onion, cilantro, lime juice, chile, and cumin in a small bowl. Serve with the pork.

FIT TO EAT RECIPE
PER SERVING: 308 CALORIES, 8 G FAT, 75 MG CHOLESTEROL, 27 G CARBOHYDRATE, 572 MG SODIUM, 31 G PROTEIN, 9 G FIBER

choucroute garni

SERVES 8

1 teaspoon whole coriander seeds

1 teaspoon whole juniper berries

4 whole cloves

½ teaspoon whole black peppercorns

½ teaspoon whole caraway seeds

2 dried bay leaves

6 garlic cloves, crushed

3 tablespoons vegetable oil

2 medium onions, thinly sliced

½ teaspoon coarse salt

1 pound double-smoked bacon, cut into 1-inch-thick slices

½ pound fresh bacon or salt pork (in 1 piece)

1¼ pounds smoked pork butt, sliced crosswise into 1-inch-thick pieces

4 pounds fresh sauerkraut, rinsed and drained

1 bottle (750 ml) dry Riesling

8 medium red or Yukon Gold potatoes, or a combination (about 1½ pounds total), peeled if desired

8 small carrots, peeled

3 coarse-textured smoked pork sausages, such as Hungarian kielbasa, bauerwurst, or smoked bratwurst (12 ounces total)

3 fine-textured pork-and-beef sausages, such as knockwurst or frankfurters (12 ounces total)

3 mild-spiced fine-textured white veal-and-pork sausages, such as weisswurst or bockwurst (12 ounces total)

Fresh parsley sprigs, for garnish

Variety of mustards, for serving

1.
Make a spice bundle: Place spices, bay leaves, and garlic on a square of cheesecloth; tie into a bundle with kitchen twine.

2.
Heat oil in a very large Dutch oven over medium heat. Add onions and salt. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add bacon, pork butt, and spice bundle. Cover with sauerkraut. Add wine and enough water to come 1 inch below sauerkraut. Bring to a boil. Reduce heat to medium-low; cover, and simmer 45 minutes.

3.
Add potatoes and carrots. Cover; cook until almost tender, about 20 minutes.

4.
Using a skewer or the tip of a paring knife, poke a few holes into each sausage to prevent them from bursting. Place kielbasa in a dry skillet over medium heat. Cook, turning often, until browned, about 8 minutes. Put all sausages into the Dutch oven. Cover; cook until heated through, about 15 minutes.

5.
Using a slotted spoon, transfer sausages and vegetables to a plate. Drain sauerkraut, and arrange on a serving platter. Arrange sausages and vegetables on top. Garnish with parsley; serve with mustards.

crispy pork-stuffed anaheim chiles

SERVES 4 TO 6

4 pounds boneless pork shoulder, trimmed and cut in 2-inch pieces

1 tablespoon coarse salt

12 large Anaheim chiles

12 ounces Monterey Jack cheese, grated (about 3½ cups)

Quick Purple Tomatillo Sauce (recipe follows)

Fresh cilantro sprigs, for garnish

Flour tortillas, warmed, for serving

1.
Place pork in a large, heavy pot. Sprinkle with salt. Add water to cover. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until pork is brown, about 1½ hours (when water has evaporated, pork will brown in its fat). Set aside.

2.
Preheat the oven to 375°F. Place chiles directly over the flame of a gas-stove burner on high heat. Roast, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning, until skin has charred.) Transfer chiles to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel chiles; discard skins. With stems intact, slit each chile lengthwise; carefully remove seeds and veins. Place, slit side up, on a baking sheet.

3.
Spread 2 tablespoons cheese in bottom of each chile, then fill with
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cup pork. Sprinkle chiles with the remaining 2 cups cheese. Spoon 1 tablespoon tomatillo sauce over top of each chile. Bake 15 minutes. Garnish with cilantro; serve with tortillas and remaining tomatillo sauce.

quick purple tomatillo sauce

MAKES ABOUT 2 CUPS

10 small purple or green tomatillos (about 10 ounces total), husked and washed

½ small onion, coarsely chopped

2 jalapeño peppers, coarsely chopped

6 sprigs fresh cilantro, leaves only

1½ teaspoons coarse salt

1.
Put the tomatillos in a medium saucepan; cover with water by 1 inch. Bring to a boil, then reduce to a simmer. Cook 4 minutes. Drain, reserving ½ cup cooking liquid.

2.
Process tomatillos, onion, jalapeños, cilantro, salt, and ¼ cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed. Refrigerate in an airtight container up to 3 days.

sautéed pork cutlets

SERVES 4

8 pork cutlets (3 ounces each)

1 teaspoon coarse salt

½ teaspoon freshly ground pepper

2 to 4 tablespoons extra-virgin olive oil

Juice of 1 lemon, plus lemon wedges for serving

2 tablespoons finely grated Parmesan cheese, plus Parmesan curls shaved with a vegetable peeler for garnish (about 1 ounce total)

Fresh flat-leaf parsley for garnish

Grainy mustard for serving

1.
Place pork cutlets between two sheets of parchment paper; using a meat mallet or a small, heavy skillet, pound to
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inch thick. Season both sides of pork with salt and pepper.

2.
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1½ to 2 minutes per side. (If pan becomes dry, add more oil.) Transfer to a platter.

3.
Drizzle lemon juice over pork, and sprinkle with grated Parmesan. Garnish with Parmesan curls and parsley. Serve with lemon wedges and mustard.

barbecued baby-back ribs

SERVES 12

You can cook the ribs a day ahead and store them, wrapped in plastic, in the refrigerator; bring them to room temperature before grilling.

6 racks baby-back ribs

4 celery stalks, coarsely chopped

2 medium carrots, coarsely chopped

1 large onion, coarsely chopped

1 garlic clove, halved

Coarse salt and freshly ground pepper

2 recipes Pierre’s Barbecue Sauce (recipe follows)

1.
Divide ribs between 2 large pots. Cover with cold water. Bring to a boil. Reduce to a simmer, and cook 3 minutes, skimming any foam that rises to the surface. Drain; rinse under cold water. Cover ribs with cold water again.

2.
Divide celery, carrots, onion, and garlic between pots; add 1 tablespoon salt to each pot. Bring to a boil. Reduce to a simmer, and cook until ribs are tender, about 1 hour. Drain; discard vegetables.

3.
Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Season ribs generously with salt and pepper; brush with barbecue sauce. Grill, turning frequently and brushing with sauce occasionally, until heated through and marked by grill, about 15 minutes. Cut into servings of about 3 ribs each; brush with more sauce. Serve immediately.

pierre’s barbecue sauce

MAKES 2½ TO 3 CUPS

This sauce was created by chef Pierre Schaedelin.

2 red bell peppers

½ cup olive oil

4 large onions, coarsely chopped

3 garlic cloves, crushed

¼ teaspoon ground coriander

½ teaspoon ground chili powder

½ teaspoon cayenne pepper

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cup packed dark-brown sugar

5½ pounds tomatoes, cut into chunks

Coarse salt and freshly ground pepper

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cup white wine vinegar

¼ cup Dijon mustard

2 tablespoons honey

4 teaspoons Worcestershire sauce

1 tablespoon soy sauce

1.
Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into pieces. Set aside.

2.
Heat oil in a large pot over medium-high heat. Add onions, garlic, and roasted peppers; cook, stirring occasionally, until onions are dark golden brown on the edges, 8 to 10 minutes. Stir in coriander, chili powder, and cayenne pepper; cook 30 seconds. Add sugar; cook, stirring occasionally, 2 minutes. Add tomatoes, 2 teaspoons salt, and ½ teaspoon pepper; cook, stirring occasionally, until tomatoes have broken down and are very soft, about 20 minutes.

3.
Stir in the vinegar, mustard, honey, Worcestershire sauce, and soy sauce. Pour through a coarse sieve into a medium bowl, pressing out liquid with a spoon; discard solids. Return to stove, and bring to a boil. Reduce to a vigorous simmer, and cook, stirring occasionally, until reduced slightly and thickened, 15 to 20 minutes. Taste, and adjust for seasoning. The sauce can be refrigerated in an airtight container up to 3 days.

poultry

CHICKEN

breaded chicken cutlets with sage

SERVES 4

To fry the sage leaves for garnish, place them in hot oil until they start to curl, about 3 seconds; remove with a slotted spoon.

2 pounds boneless, skinless chicken cutlets (8 to 10 pieces), pounded about ¼ inch thick, if needed

Coarse salt and freshly ground pepper

1½ cups buttermilk

½ teaspoon hot sauce, such as Tabasco

2 cups plain dried bread crumbs (about 8 ounces)

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cup finely chopped fresh sage, plus fried leaves for garnish

Vegetable oil, for frying

1.
Preheat the oven to 200°F. Season the chicken with salt and pepper. Stir the buttermilk, hot sauce, 1½ teaspoons salt, and ¼ teaspoon pepper in a medium bowl. Add the chicken; turn to coat well. Let marinate for about 15 minutes. Stir the bread crumbs and sage in another bowl; set aside.

2.
Heat about 1 inch oil in a large skillet until it reaches 365°F on a deep-fry thermometer. Working with 1 cutlet at a time, transfer the chicken from the buttermilk mixture to the bread crumb mixture, coating both sides completely. Gently place in the hot oil. Cook, turning halfway through with tongs, until crisp and dark golden, about 5 minutes. Transfer to a rack or paper towels to drain. Transfer to a baking sheet, and put in the oven to keep warm. Remove any bits of coating from the skillet with a slotted spoon, and discard before adding more chicken. Repeat with the remaining chicken. Garnish with the fried leaves.

roasted herbed chicken with vermouth pan sauce

SERVES 4

Roasting the garlic in its skin mellows and sweetens its flavor; to remove the cloves, squeeze them with your fingers or press on the cloves with a butter knife.

1 whole chicken, rinsed, patted dry, and cut into 8 pieces

Coarse salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

1½ teaspoons finely chopped fresh tarragon

1 tablespoon finely chopped fresh thyme

1½ teaspoons finely chopped fresh flat-leaf parsley

8 garlic cloves, unpeeled

½ cup dry vermouth

¼ cup homemade or low-sodium store-bought chicken stock

1.
Preheat the oven to 400°F, with the rack in the center. Put the chicken in a large bowl; season with salt and pepper. Add the oil, tarragon, thyme, and parsley, and toss to coat. Transfer the chicken and herbs to a 15½ × 13-inch roasting pan; do not crowd. Scatter the garlic in the pan. Cook until the chicken skin is golden and crisp and the juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.

2.
Transfer the chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim the fat from the pan with a spoon, and discard. Set the roasting pan over medium-high heat on stove. Add the vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in the stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard the solids. Skim the fat with a spoon, and discard. Serve the sauce alongside the chicken and garlic.

chicken holy basil

SERVES 4 TO 6

10 garlic cloves, minced

6 fresh Thai chiles, thinly sliced crosswise

¼ cup plus 2 tablespoons vegetable oil

2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 tablespoon plus 1 teaspoon Asian fish sauce

2 teaspoons soy sauce

4½ teaspoons sugar

Freshly ground pepper

3 cups loosely packed fresh holy basil leaves, plus more for garnish

Sticky or steamed jasmine rice, for serving

1.
Mash together the garlic and chiles using a mortar and pestle or the flat side of a large knife. Heat the oil in a wok or large skillet over medium-high heat. Add the garlic mixture. Cook, stirring, until the garlic is just golden, about 20 seconds.

2.
Add the chicken; cook, stirring often, until the chicken is cooked through, about 4 minutes. Stir in the fish sauce, soy sauce, sugar, and 1½ teaspoons pepper. Add the basil; cook, stirring constantly, 1 minute. Season with more pepper, if desired. Serve over rice. Garnish with basil.

broiled yogurt-ginger chicken breasts

SERVES 4

For a side dish, try basmati rice cooked with a pinch of saffron.

1 container (32 ounces) plain yogurt

1 piece (5 inches) peeled fresh ginger, grated (about ¼ cup)

½ teaspoon ground cumin

½ teaspoon cayenne pepper

Coarse salt

4 boneless, skinless chicken breast halves (about 8 ounces each)

1 small red onion, thinly sliced

1 cucumber, peeled, seeded, and chopped

3 sprigs fresh cilantro, stems removed

Juice of 1 lime

1.
Stir together the yogurt, ginger, cumin, ¼ teaspoon cayenne, and ½ teaspoon salt in a 9 × 13-inch baking dish.

2.
Starting on one long side, cut each chicken piece almost in half horizontally (stop about ½ inch before reaching opposite side). Open each piece like a book.

3.
Add the chicken to the marinade in the dish; turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.

4.
Preheat the broiler. Toss together the red onion, cucumber, cilantro, lime juice, remaining ¼ teaspoon cayenne (or to taste), and a pinch of salt in a small bowl.

5.
Transfer the chicken to a broiler pan. Discard the marinade. Broil the chicken, rotating the pan once, until cooked through, about 10 minutes. Top with the cucumber mixture.

baked crisp parmesan-romano chicken

SERVES 4

Serve this dish with arugula, tomatoes, blanched green beans, and crumbled Parmesan cheese tossed with extra-virgin olive oil and vinegar.

¼ cup extra-virgin olive oil, plus more for the baking sheet

¼ cup plus 1 tablespoon red-wine vinegar

½ teaspoon coarse salt

¼ teaspoon crushed red pepper flakes

½ teaspoon dried oregano

1 garlic clove, minced

1 whole chicken (3½ to 4 pounds), rinsed well, patted dry, and cut into 8 pieces

1 cup fresh bread crumbs

¼ cup freshly grated Parmesan cheese

¼ cup freshly grated Pecorino Romano cheese

2 tablespoons finely chopped fresh flat-leaf parsley

¼ teaspoon freshly ground pepper

1.
Preheat the oven to 400°F. Whisk together the oil, vinegar, salt, red pepper flakes, oregano, and garlic in a 9 × 13-inch baking dish. Add the chicken to the marinade in the dish, turning each piece to coat. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.

2.
Stir together the bread crumbs, cheeses, parsley, and pepper in a medium bowl. Line a rimmed baking sheet with parchment paper. Oil the parchment.

3.
Dredge each chicken piece in the bread crumb mixture to coat; shake off excess. Transfer to the prepared baking sheet.

4.
Bake the chicken until the bread crumbs are golden and the chicken is cooked through, 45 to 50 minutes. Using a spatula, loosen the chicken from the sheet before serving.

lemon-tarragon roast chicken with vegetables

SERVES 4 TO 6

Red onions, cut at an angle, form a V-shaped roasting rack for the chicken.

1 whole chicken (3½ to 4 pounds), rinsed, trimmed of excess fat, and patted dry

1 garlic bulb, halved horizontally

2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves

3 tablespoons unsalted butter, softened

1 shallot, finely chopped

Coarse salt and freshly ground pepper

2 lemons (1 halved, 1 thinly sliced)

5 red onions (2 large and 3 small), peeled

4 long, thin carrots, peeled (halved or quartered lengthwise if large)

3 stalks celery

6 small red potatoes, halved (or 3 russet potatoes, cut into thirds)

½ cup dry white wine

½ cup homemade or low-sodium store-bought chicken stock

1.
Preheat the oven to 400°F. Rub the chicken inside and out with 1 garlic half. Place both garlic halves and the tarragon sprigs in the cavity. Stir together the butter, shallot, chopped tarragon, ½ teaspoon salt, and ¼ teaspoon pepper. Loosen the skin near the cavity with your hands; spread the butter mixture under the skin all over the flesh.

2.
Squeeze juice from the lemon halves over the chicken; place in cavity. Season the bird with 1 teaspoon salt and ½ teaspoon pepper.

3.
Halve the large onions horizontally at an angle. Arrange in the middle of a 9 × 13-inch roasting pan to form a square. Position halves so the slanted ends of each pair face each other, inward, and almost touch. Place the chicken, breast side up, on the onion rack.

4.
Quarter the small onions; arrange with the carrots, celery, and potatoes around bird. Tuck the lemon slices between the wings and breast and the legs and breast. Pour the wine and stock over the vegetables.

5.
Roast the chicken and vegetables, basting 2 or 3 times with the pan juices, until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°F and juices run clear, 1 to 1½ hours.

6.
Remove the pan from the oven, and let the chicken stand 10 minutes. Carve the chicken. Arrange the chicken and roasted vegetables (including rack onions) on a platter. Spoon the pan juices over the meat.

mini chicken potpies with herb dough

MAKES 8 4-INCH PIES

1 whole chicken (4 pounds), rinsed and patted dry

4 cups homemade or low-sodium store-bought chicken stock

1 large onion, halved

2 bay leaves

½ teaspoon whole black peppercorns

3 sprigs fresh thyme, plus 2 tablespoons thyme leaves

1 celery stalk, cut crosswise into thirds

5 tablespoons unsalted butter

9 ounces medium red potatoes, cut into ½-inch chunks

12 white, red, or yellow pearl onions (halved lengthwise if large)

1 medium leek, white and pale green parts only, cut into ¼-inch-thick rounds and rinsed well

2 medium carrots, peeled and cut into ¼-inch-thick rounds