If you typically eat squid as fried calamari, you may be surprised by how much flavor these critters attain when cooked quickly over high heat and coated in a vinegar reduction. We love deep fried calamari rings but squid have a whole other side to their flavor personality, and it's worth exploring. One other bonus with this recipe: you'll have plenty of left over chimichurri sauce for any grilled or roasted meats you might be having later in the week.
The result is magical, a concentrated flavor potion in which individual ingredients announce themselves clearly yet combine into a whole that's both more and distinct from the sum of the parts. We love, love, love this dish.
One word of caution. The sauce is on the salty side. So don't add any salt to the accompanying rice. The sodium level will be just right when you ladle the adobo sauce on top.
Sometimes known as taquitos here in the States, flautas – literally "flutes" – are a staple Mexican snack food that can be filled with just about anything. Traditionally, flautas are made with corn tortillas and filled with cooked chopped meats like beef, pork, or chicken. You can also use flour tortillas and stuff them with refried beans, cheese, or avocado.
Flautas are perfect for entertaining a crowd while watching the big game on TV, but they're also a fantastic way to make use of leftovers. We stuffed ours with last night's chopped carnitas, some refried beans, and a filling of ricotta with chopped cilantro.
A big game deserves big flavor, and boy, do these wings have it. Smoky, spicy, vinegary, and slightly sweet, they pack more excitement and intensity than many a Super Bowl. The key ingredient, as the title suggests, is chipotle chile, specifically the canned kind that comes enrobed in adobo sauce. It's intensely flavorful and quite spicy, but also nicely rounded once combined with other ingredients. If you've never cooked with it, let this be the opportunity.
Chipotle in adobo is available in most groceries (usually under the La Morena brand), and you probably already have the other ingredients you need, apart from the wings. I can almost guarantee these little suckers will be the best chicken wings you've ever tasted, at home or anywhere else.
But that doesn't mean it can't have its silver linings. In my family, we made a pact: to treat each other more kindly, to be more patient, to make our time together count, and to find ways to grow. In that spirit, my wife Nicole and I have started cooking together, which is harder than it sounds given how tyrannical I can be in the kitchen.
This bold, brightly flavored cod recipe is where we started. It was happy-dance delicious and for a moment transported us to a terrace overlooking the Mediterranean. We returned to our home, and the third week of lockdown, to do the dishes.
By the way, if you happen to live in Brooklyn, you should try our new favorite fish supplier, Pierless Fish. They use to distribute exclusive to high-end restaurants, but they're now delivering directly to people's doors. Some of the freshest, most delicious fish we've ever had. Be kind, be safe, and enjoy the small things.
The dish deserves better. We make ours with fresh ingredients and we thicken the sauce with tangy-sweet tomato paste instead of flour. The resulting sauce is a little thinner than traditional gravy but tangier and more dimensional, yet just as happy draped over mashed potatoes or sopped up by crusty bread. Yum. If there's a straighter, quicker path to flavor and comfort, I'd sure like to find it.
We like this salad served in generous portions as a complete light lunch, but it could work just as well as a course in a more elaborate meal.
Kung Pao Chicken is a staple of Chinese restaurants in America, but don't be fooled. It's the real deal that traces back to China. The heat in the dish comes from fiery dried red chiles and the singular, mentholated bite of Sichuan peppercorns. Throw in some soy sauce for saltiness, a hint of honey for sweetness, and black vinegar and rice wine for sourness, and you have a balanced and aromatic dish that's done in under 30 minutes. But how spicy is it? Well, you decide. Use five chiles for relatively mild, ten chiles for relatively painful, fifteen chiles for call the relatives, I'm dying.
If you prefer not to use veal, the same preparation can be made with thinly sliced and pounded chicken breast, pork, or another cut of beef. In the German-speaking world, this is called Schnitzel Wiener Art, or Viennese-style cutlets. But any way you cook it, it's a hearty and delicious main course to make at home.
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