Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Spaghetti Puttanesca

1/4 cup olive oil
1.5 cups grape tomatoes
2 tbsp capers, rinsed, drained, chopped
3 anchovy fillets, minced
1/3 cup kalamata olives (or other black)
2 garlic cloves
1.5 cups tomato puree (about 15oz)
1 pound spaghetti

In a large skillet, heat oil over medium high. Add tomatoes, capers, anchovies, olives, and garlic. Cook until fragrant and softened. Add puree and season. Simmer.

Cook pasta. Reserve 1 cup water, drain rest. Add sauce, and replace enough water for sauce to be thin-ish.

Serve immediately.

Spinach Stuffed, Rolled Flank Steak

From “Everyday Food: Fresh Flavor Fast”


  • 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


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.

Lemon Caper Chicken

From Cook’s Illustrated: Sep & Oct ’07

This goes nicely with something like bow-tie pasta or rice.

Saute 4 chicken cutlets (half a chicken breast, halved) in vegatable
oil until browned, then set aside. Reuse pan with the little browned
bits sticking to it.

2 teaspoons vegatable oil
1 medium shallot, minced, about 3 tablespoons
1 teaspoon all purpose flour
3/4 cup low sodium chicken broth
2 teaspoons lemon juice
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped parsley leaves
1 tablespoon cold unsalted butter
salt and pepper to taste

Add oil to used skillet, heat on low.
Add shallot and cook until softened 1-1.5 minutes
Add flour and cook 30 seconds
Add broth, increase heat to boil and scrape pan bottom to free browned
bits. Continue to simmer until reduced to about 1/2 cup. 2-3 minutes.
Stir in chicken juices that accumulated in the set aside chicken cutlets
cook 30 seconds.

Add capers, parsley and butter. Add lemon juice last. add salt and
pepper to taste. Spoon sauce over cutlets and pasta/rice.

Grilled Swordfish with Caper Sauce

  • 1/2 c Dry white wine
  • 5 Cloves garlic; minced
  • 2 ts Chopped fresh rosemary; divided
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 4 (4oz) swordfish steaks
  • Pam spray
  • 1/3 c Lemon juice
  • 3 tb Basil or lemon flavored Olive oil or extra virgin olive oil
  • 1 tb Capers
  • 3 tb Bread crumbs

Marinate fish in combined wine, garlic and 1
teaspoon rosemary, sprinkled with salt and pepper,
covered, 1 hour in the fridge. Remove fish and
discard marinade.

Grill or broil fish over hot coals 4-5 minutes
each side.

Combine remaining rosemary, lemon juice, oil,
capers and breadcrumbs. Spoon over fish and serve
at once.


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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