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Joshua D. Boyd

Tangy Chicken with Orzo Pilaf

  • 1 tbsp + 1 tsp vegatable oil
  • 4 checken leg quarters (about 3 pounds)
  • 3 bone-in chicken breast halves (~1.5 pounds)
  • coarse salt and pepper
  • 1 large white onion, minced
  • 3 garlic cloves, minced
  • 4 plum tomatoes, diced
  • 3/4 c. cidar vinegar
  • 2 medium carrots, diced
  • 1 1/4 C. orzo

Preheat over to 400 deg.  In a large dutch over or heavy pot, heat 1 tbsp oil over high.  Season chick on both sides with salt and pepper.  In batches add chicken, skin side down, and cook until skin is golden and crisp, about 7 minutes.  Flip chicken over and cook 3 minutes more.  Transfer chicken to plate.

Pour off all but 1 Tbsp fat from pot and reduce heat to medium-high.  Add onion and cook until translucer, about 5min.  Add garlic and cook, stirring, until fragrant, about 1 min.  Add tomatoes and season with salt and pepper.  Cook until beginning to break down, about 3 min.  Stir in vinegar and return chicken, skin side up to pot.  Bring liquid to a boil.  Transfer pot, uncovered, to oven and bake until chicken is cook thhrough, about 30 min.

Meanwhile in a medium saucepan, heat 1 teasp oil over medium high.  Add carrots and cook until slightly softened, about 3 minutes.  Add orzo, tossing to coat.  Add 1 3/4C water and bring to a boil.  Reduce heat to low and cover.  Cook until water is absorbed and orzo is tender, about 15 min.  Remove from heat, fluff pilaf with a fork.

Serve.

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Roasted Cabbage Wedges

From Everyday Food, April 2010.

Preheat over to 400 deg.

Brush a half sheet pan with 1 tbsp extra virgin olive oil.

place 1 medium head green cabbage, cut into 1 in. thick rounds, in a single layer on sheet and brush with 2 tbsp oil.

Season with coarse salt and ground pepper and sprinkle with 1 tsp caraway or fennel seeds.

Roast until cabbage is tender and edges are golder, 40-45 mins.

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White Bean Dip

From Everyday Food, April 2010.

In a food processor, combine:

  • 2 cans (15.5 oz ea.)cannellini beans, rinsed and drained,
  • 3 tbsp Extra virgin olive oil
  • 1-2 tbsp red-wine vinegar
  • 1/4 c. water.

Process until smooth, adding more water if needed.

Add 2 tsp finely chopped fresh rosemary and pulse until combined.

Season with coarse salt and ground pepper.

Transfer to a serving bowl and drizzle with a little oil.

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Grilled Pizza Dough


Makes six 6-1/2-ounce dough balls

Ingredients

  • 5 Cups (22 1/2 ounces) unbleached all-purpose flour
  • 1 tablespoon sugar
  • 2 tablespoons table salt or 3 teaspoons kosher salt
  • 1 teaspoon instant yeast
  • 3 1/2 tablespoons olive oil
  • 1 1/4 cups room-temperature water

Directions

  1. With a large metal spoon, stir together the flour, sugar, salt, yeast 1 tablespoons of the olive oil, and the water in a 4-quart bowl or the bowl of an electric stand mixer until combined.
  2. If mixing with an electric mixer, fit it with the dough hook and mix on low speed for about 4 minutes, or until the dough forms a coarse ball and clears the sides and the bottom of the bowl. Add more flour or water by the tablespoonful as needed.
  3. Let the dough rest for 15 minutes, then mix again on medium-low speed for an additional 2 to 4 minutes, or until the dough is smooth, supple and tacky but not sticky.
  4. Immediately divide the dough into 6 equal pieces. Gently round each piece into a ball and brush or rub each ball with olive oil. Place each ball inside its own zippered freezer bag. Using the remaining 2 tablespoons olive oil, drizzle 1 teaspoon olive oil over the ball in each bag and seal the bags closed. Let the balls sit at room temperature for about 30 minutes, then refrigerate the balls for at least 3 hours or preferably overnight.
  5. Remove the dough balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and to relax the gluten. At this point, you can hold any balls you don’t want to use right away in the refrigerator for up to 3 days

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Crockpot Jambalaya

  • 1 pound skinless/boneless chicken breast in 1 in. pieces
  • 1 pound andouille sausage, 1 in. pieces
  • 28 oz. can diced tomatoes with juice
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 2 tsp. dried oregano
  • 2 tsp. dried parsley
  • 2 tsp. Cajun seasoning
  • 1 tsp. Cayenne pepper
  • 1/2 tsp. dried thyme
  • 1 pound raw shrimp, peeled/deveined
  • 16 oz. frozen okra
  • 2 cups rice

DIRECTIONS

1. In a slow cooker, mix everything but okra and shrimp and cover.
2. Cook 7 to 8 hours on Low, or 3 to 4 hours on High.
3. Stir in okra during last hour of cook time. Stir in the shrimp
during the last 30 minutes of cook time.
4. Serve with crusty baget bread.

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Ginger Lime Beef with Cilantro

Ingredients

  • 1 broccoli, cut into half bite sized chunks
  • Carrots, cut into 1/4″ x 2″ strips
  • 1 pound boned beef top sirloin, fat trimmed
  • 1/2 teaspoon salad oil
  • 1/3 cup lime juice
  • 2 tablespoons honey
  • 2 tablespoons hoisin sauce
  • 2 teaspoons soy sauce
  • 2 tablespoons minced fresh ginger
  • 1/2 teaspoon hot chili flakes
  • 1/4 cup minced fresh cilantro

Preparation

1. Prepare vegatables you are looking for roughly 1:1 veggie/meat by
weight, skewed which every direction you prefer. Blanch the veggies. Or
just skip them altogether.

2. Rinse beef and pat dry. Cut across the grain into 1/16- to
1/8-inch-thick slices, then cut slices into bite-size pieces.

3. Pour oil into a 10- to 12-inch nonstick frying pan over high
heat. When oil is hot, add bell pepper and stir just until tender-crisp
to bite, about 3 minutes. Pour from pan into a bowl.

4. Add beef to pan and stir just until no longer pink, about 2
minutes. With a slotted spoon, transfer meat to bowl with pepper.

5. To meat juices in pan, add lime juice, honey, hoisin sauce, soy
sauce, ginger, and chili flakes. Boil over high heat, stirring often,
until mixture is reduced to about 1/3 cup, 5 to 6 minutes. Pour beef and
bell pepper back into pan and stir until hot, about 30 seconds.

6. Spoon beef stir-fry onto plates and sprinkle with cilantro.

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Artichoke Dip

Ingredients

  • 1 cup of mayo
  • 1 nine ounce box of frozen artichokes (We use Birds Eye brand.) cooked and diced
  • 2 cups of grated parmigiana cheese
  • 1 4.25 oz. can of diced green chilis
  • a dash of salt and pepper

Directions

Mix the ingredients together and place them in an oven safe dish.
Cook it all at 350 degrees for about 30 minutes (till golden on the
top). You can serve it with crackers or a good, chewy bread.

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Arroz Con Pollo

Originally from Cooks Illustrated Sep/Oct ’06

  • 6 medium garlic cloves, minced or pressed
  • table salt
  • 1/2 teaspoon dried oregano
  • 1 tablespoon plus 2 teaspoons distilled white vinegar
  • Groud black pepper
  • 8 bone-in, skin-on chicken thighs (3.5-4 pounds).
    Boneless skinless also work.
  • 2 tablespoons olive oil
  • 1 medium onion, choped fine (about 1 cup)
  • 1 small green pepper, stemmed seeded and chopped fine (about 1/4 cup)
  • 1/4 teaspoon hot red pepper flakes
  • 1/4 cup fresh minced cilantro leaves
  • 1 (oz.) can tomato sauce
  • 1 3/4 cups low sodium chicken broth
  • 1/4 cup water
  • 3 cups medium grain rice
  • 1/2 cup olives, pitted and halved (manzanilla, green recommended)
  • 1 tablespoon capers
  • 1/2 cup jarred pimentos, cut into 2 by 1/4″ strips (I skipped this)
  • lemon wedges for serving.

Oven rack in middle, preheat to 350 degrees.

In a large bowl place garlic and 1 teaspoon salt.  Mix to make a smooth paste.  Add oregano, 1 tablespoon vinegar and 1/2 teaspoon black pepper to garlic paste.  Stir to combine.  Place chicken in bowl with marinade.  Coat chicken pieces evenly with marinade.  Set aside for at least 15 minutes.

Heat 1 tablespoon oil in Dutch over over medium heat until shimmering (we used a small stock pot, this meant having to switch to a glass casserole dish later for the oven).  Add onion, green pepper, and pepper flakes.  Cook stirring until vegetables begin to soften, 4-8 minutes. Add 2 tablespoons cilantro; stir to combine.  Push vegetables to sides of pot and increase heat to medium-high.  Add chicken to clearing in
center of pot, skin side down, in even layer.  Cook, without moving chicken, until outer layer of meat becomes opaque, 2-4 minutes.  Flip chicken and cook on second side until opaque.  (note, fully done chicken here will mean overcooked chicken later, so don’t do it).  Add tomato sauce, broth, and water.  Sit.  Bring to simmer, cover, reduce to medium-low, and simmer for 20 minutes.

Add rice, olives, capers, and 3/4 tsp salt, stir well.  Bring to simmer, cover, then move to oven (here is where you switch to a glass casserole if using a non-oven safe pot).  After 10 minutes, stir chicken and rice once from bottom up.  Return to oven, wait 10 minutes, then repeat, adding 1/4 cup water it rice appears dry or pot is beginning to burn. Return to oven, cook until rice has absorbed all liquid and is
tender, but still holds its shape and temperature of chicken registers 175, about 10 minutes longer.

Using tongs, remove chicken from pot, replace lid, and set pot aside. Remove and discard the chicken skin.  Pull meat of bones in large chucks.  Remove fat or dark veins from chicken pieces.  Place chicken in a large bowl and toss with remaining tablespoon olive old and 2 teaspoons vinegar, 2 tables spoons cilantro and pimentos.  Season with salt and pepper to taste.  Place chicken on top of rice, cover and let stand until warmed again.  Serve.

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