Boyd Recipes

Mussel and Chicken Paella

– 4.5 cups low sodium chicken broth
– 1/2 tsp crushed saffron
– 1 tsp smoked or sweet paprika
– 1 tbsp, olive oil
– 1 pound (about) skin-on chicken thighs
– 6 oz dried chorizo (sliced 1/4″)
– 1/2 medium onion
– 3 garlic cloves
– 2 large tomatoes, diced
– 1.5 cups arborio rice
– 12 mussels
– half pound anduille sausage

Preheat oven to 350.

In a saucepan, combine broth, saffron and paprika. Bring to simmer, then keep warm.

Use either a large oven safe skillet or a dutch oven, either at least 12″.

Heat oil over medium. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is golden. Flip, spoon off all but 1 tsp fat, push chicken to side.

Add chorizo to skillet and cook until browned. Add onion and garlic and cook until softened. Add tomatoes and cook, until thickened

Add rice. Stir to coat thoroughly with mixture. Stir in the hot broth and salt. Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook rice for 8 minutes (stirring occasionally). Nestle mussels in liquid and cook 2 minutes more. Arrange andoulle on top.

Place skillet in oven, and bake until liquid is absorbed, about 10-12 minutes. Let stand 10 minutes before serving.

January 16, 2011 0

Pan-Fried Chorizo w/ Sherry Vinegar

Heat a large skillet over medium heat.

Add 8 oz, dried chorizo, sliced about 1/4″.

Cook until browned. Remove pan and add 2 tbsp sherry vinegar. Swirl to combine.

Serve with cheese and bread.

January 16, 2011 0

Spinach Stuffed, Rolled Flank Steak

From “Everyday Food: Fresh Flavor Fast”

Ingredients

1 pound flank steak
2 bunches fresh spinach, steamed, drained and squeezed
1/4 cup packed fresh flat- leaf parsley leaves, coarsely chopped
1/4 cup grated Asiago (or Parm) cheese (2 ounces)
2 tablespoons capers, drained and rinsed
2 tablespoons balsamic vinegar
1/4 teaspoon crushed red- pepper flakes
2 teaspoons olive oil
1 garlic clove, minced
Coarse salt and freshly ground pepper

Preparation

Heat broiler, with rack set 4 inches from heat source. Line a rimmed baking sheet with aluminum foil. Squeeze spinach in a clean kitchen towel (or a double layer of paper towels) to remove as much liquid as possible. Combine spinach, parsley, cheese, capers, vinegar, garlic, and red-pepper flakes in a bowl. Season with salt and pepper; toss to combine.

To butterfly steak, lay it on a cutting board with a short side facing you. Using a long knife, slice steak horizontally, leaving one side intact; open up like a book.

Cut several 12-inch pieces of kitchen twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact filling; tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet; rub with oil, dividing evenly, and season with salt and pepper.

Broil steak until browned on all sides, turning as needed with tongs, 8 to 10 minutes formedium-rare; let rest, covered loosely with aluminum foil, 10 minutes. Remove string; slice steak 1/2 inch thick.

January 9, 2011 0

Bacon Wrapped Chicken Tenders

Wrap raw bacon around raw chicken tenders with sage leaf. Cook in pan on stove.

January 8, 2011 0

Orange & Cumin Pork Loin

Everyday Food, Dec 2010

– 3 pounds boneless pork loin, tied at 2″ intervals
– 2 tbsp olive oil
– 1.5 tsp ground cumin
– Coarse salt and ground pepper
– 1/2 cup fresh orange join (about 1 large orange)
– 1/4 cup white-wine vinegar
– 2 tbsp orange marmalade
– 2 tbsp chopped cilantro

Preheat over to 400.

Dry pork with paper towels. Rub with oil, salt, pepper, and cumin.

Over high, brown pork on all sides.

In a small bowl, whisk orange juice, marmalade, and vinegar.

Move pork to snug baking dish, drizzle with orange mixture.

Roast pork, basting, until cooked through (160), about 45 minutes.

Rest for 10 minutes, serve with cilantro and au jus.

January 8, 2011 0

Pappardelle with Caramelized Onions

– 2 tbsp unsalted butter
– 5 medium yellow onions, halved, then sliced under 1/4 in.
– 1 tsp coarse salt
– 1 tsp sugar

– 8-9 oz. wide egg noodles (or pappardelle)
– 2 tbsp olive oil
– 1/4 cup lemon juice
– 1/2 cup parsley.

In a heavy (but not too large) pot, melt butter over medium high. Add onions and salt. Cook until softened and just beginning to brown.

Reduce heat to medium. Add sugar and cook, stirring often, until deep golden brown with a jam like consistency. Let cool completely.

Cook pasta.

In a large skillet over medium high, heat oil. Add onions and garlic and cook until garlic is fragrant.

Remove 1.5 cups of pasta water and add to skillet. Cook, tossing occasionally, until liquid reduces to create a sauce to coat pasta.

Add lemon juice and toss with pasta. Serve topped with parsley.

January 8, 2011 0

Asian Turkey Meatballs with Carrot Rice

Everyday Food, Nov 2010.

– Coarse salt
– 1 cup long grain white rice
– 1 carrot, shredded
– 3/4 cup bread crumbs
– 1.5 pounds ground turkey or pork
– 3 scallions, white separated from green, both thinly sliced
– 1/4 cup chopped cilantro
– 4 tsp fish sauce
– 4 tsp sriracha
– 4 tsp sugar
– 1 large garlic clove, minced
– 2 tsp vegatable oil
– lime wedges

Preheat oven to 450.

In a medium bowl, combine breadcrumbs and 3tbsp water. Let sit 5 minutes. Add meat, scallion whites, cilantro, fish sauce, sriracha, sugar, garlic, and 1.5 tsp salt. Gently mix to combine and form into 12 meatballs.

In a medium sauce pan, bring 1.5 cups of salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook about 15 minutes. Remove from heat and top with carrot, recover. Let stand 6 minutes, then stir.

While the rice is cooking, in a nonstick skillet, heat 1 tsp oil over medium-high. In batches, brown meatballs on all side (don’t fully cook!). Transfer to a baking sheet and bake until cool through, about 10 minutes.

Serve meatballs with rice, scallion greens, and lime wedges.

January 8, 2011 0

Roast Brussel Sprouts

Ingredients

2 pounds brussel sprouts, trimmed and split in half length wise
1 tsp curry powder
2 tbsp oil
1 tsp salt
2 tsp lemon zest
2 tbsp lemon juice

Directions

Toss brussel sprouts with curry powder, oil, and salt.
Roast in oven. Rotate after 10 minutes. Roast until a little browned and tender.
Toss with lemon juice and zest.

January 7, 2011 0

Spice Rubbed Fish with Lemony Rice

from http://www.muddy-creek-creations.com/2011/01/spice-rubbed-fish-with-lemony-rice.html
and Everyday Food, Jan/Feb 2011

Serves 4

1 tablespoon unsalted butter
1 small onion minced
1 garlic clove minced
1 cup basmati (or white) rice
1 tablespoon lemon juice
Zest from 1 lemon
2 cups chicken broth
1 pounds of a firm white fish (cod) cut into 4 pieces
2 teaspoons of spice rub

In a medium skillet (yes, skillet, fish will later be added) heat butter over medium heat, add in onion and garlic cook and stir until softened. Stir in rice and cook for another minute, then add in lemon juice, lemon zest, and water, bring to a boil then cover and simmer for about 13 minutes.

While rice is cooking prepare spice rub for fish
2 tsp coriander
1/2 tsp ginger
1/2 tsp paprika
1/4 tsp ground cumin
dash ground pepper

rub onto one side of fish, set aside until ready to cook

After 13 minutes lay fish close together on top of rice put the lid back on and cook for another 7 minutes until rice is tender and fish is opaque.

January 6, 2011 0