But our recipe today focusses on tarragon, an herb that gets less attention than it deserves. While less adaptable than say basil or cilantro, it has the benefit of standing up beautifully to heat, conveying a subtle yet distinct note of anise to sauces and braises.
Our tarragon chicken recipe complements the distinct flavor of tarragon with lemon zest and a splash of cream, creating a sauce that lightly envelopes the chicken and can be spooned over mashed potatoes or daubed with crusty French bread. Give it a try before the season lets out, and let us know what you think.
]]>Total time: 1 hour
Active time: 30-40 minutes
Serves 4 to 6 people
You'll need:
Dry the chicken pieces, season with salt and pepper, and set out at room temperature while dicing and chopping other ingredients. (At room temperature the chicken will be less likely to stick to the frying pan, and will also cook more quickly and evenly.)
Heat skillet over medium-high heat, add the clarified butter or oil, and set Frywall in place. Add the chicken pieces skin-side down in a single layer. Pan fry for 8-10 minutes, or until skin is nicely browned and releases easily from the pan. Flip the chicken and brown the other side for 5-7 minutes. Remove the chicken to a plate, turn off the heat, and scoop out all but 1 tbsp. of the rendered fat.
Set the skillet back over medium heat, add the shallots, and cook for about 2 minutes, or until the shallots begin to soften and turn translucent. Add garlic and saute for 30 seconds, then add chopped tarragon and saute for a few seconds more. Increase heat to medium-high and add the wine. Scrape the bottom of the pan to deglaze the crystalized pan juices. When the wine has lost half its volume to evaporation, add the chicken stock. Return the chicken pieces to the pan, skin-side up. Reduce heat to low, cover tightly, and let simmer for 20 minutes.
Remove chicken pieces to a clean plate. To the liquid remaining in the skillet, add the heavy cream and lemon zest. Simmer over medium-high heat until the sauce begins to thicken, usually 3-4 minutes. Return chicken to the pan. Turn off heat. To finish dish, spoon sauce over each piece of chicken and garnish generously with whole tarragon leaves and chopped chives.
]]>Once barely known outside the Korean community, kimchi's popularity has soared of late. And no wonder. Spicy, tangy, and brimming with umami, it's a culinary MacGyver in a jar. A pickle to your sandwich. A salsa to your taco. A pre-chopped veggie and spice packet for your instant fried rice. To boot, it's actually good for you, providing a rich source of both fiber and gut-fortifying probiotics.
Kimchi's growing popularity means it can now be found in many regular grocery stores and bodegas. We even know a Costco that carries two different brands, one of which is actually pretty good. Still, there's nothing like the homemade variety, in which you've used the finest ingredients and fermented the concoction to your exact taste.
Yes, fermentation can be intimidating at first, and goodness knows we had a few hiccups zeroing in on the master recipe below. But at this point, it's pretty much foolproof. The key, as we underscore, is in the salting, brining, and rinsing. Get that part right, and you can tweak the flavorings to your heart's content.
Give it a try, and feel free to email us with your kimchi questions and photos.
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Total time: 30 minutes active time
You'll need:
Start by cutting the cabbage into inch-wide strips. Cut the scallions into segments just slightly larger than an inch. Peel the daikon and cut into batons that are about 2" long and 1/3" thick.
Put on your gloves and place the chopped veggies into a very large bowl. Pour about half the salt on top of the veggies, then use your hands to thoroughly work all of the salt into all the folds and leaves. After about 30 seconds of mixing, add the rest of the salt and continue to work it in to the mixture. Add half a cup of water, and give the salted veggies another 30 seconds of hand turning.
Let the salted veggies sit for about two hours, optionally mixing them every 30 minutes.
After the two-hour brining period, fill the bowl with cold water, give everything a quick mix with your hands, then drain the vegetables in a colander. Return the veggies to the bowl, and rinse and drain then again. Taste the vegetables. Their saltiness should resemble that of a good pickle – salty but not too salty. If the vegetables are still too briny, give them another rinse and re-taste. Repeat until the saltiness is just right, then return drained veggies to the mixing bowl.
Add in the gochugaru, fish sauce, brown sugar, garlic, and ginger. Using gloves, mix everything together to incorporate. Adding about 1/3 cup of water and give everything a final mix.
Transfer the kimchi into the jar, packing it down tightly to remove any air pockets. Top the jar off with remaining liquid from the bowl and press the veggies again, so they are all submerged in the liquid. Place a small plate on top of the jar; it's not necessary to seal it.
You can enjoy the kimchi right away, or let it ferment in the jar for two to six days. I recommend tasting it every day or two until the degree of fermentation and sourness suits your pallet. Be ready for the kimchi to go through an awkward, teenage moment around days 3-4, before finding renewed balance in the final day or two of maturation. After the room temperature fermentation is done, the kimchi will keep in the fridge for 2-3 weeks and continue to ferment, though at a slower pace.
Kimchi is great as a condiment, a snack, or a super charged flavor packet for fried rice or fried eggs!
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Kimchi, the once obscure Korean condiment of spicy fermented cabbage, is having a moment. Celebrated as much for its rich flavor as its vaunted contribution to gut health, kimchi can now be found in many ordinary grocery stores and even many Costcos. Get a jar and you'll wonder how you ever lived without this culinary Swiss Army knife, which depending on the moment, can serve as condiment, snack food, or stir fry super fuel. (If you want to make kimchi at home, keep your eyes peeled for our next episode of Frywall Fridays, when we'll share our home brew formula.)
Apart from the kimchi, all you'll need for this week's recipe is some leftover rice, a couple of eggs, and few peas. And heck, if you had to, you can even skip those last two ingredients and add some more kimchi. Enjoy!
]]>Total time: 10 minutes
Serves 3 as a meal or 6 as a side dish
You'll need:
Heat a skillet on medium high, add a tablespoon of vegetable oil, and place the Frywall into position. Crack and scramble the eggs until well done, stirring for about a minute. Remove the eggs from the pan into a small bowl.
Add another tablespoon of oil to the pan, then stir in the rice. Use a large spoon to break up the clumps, stir-frying constantly for about four minutes, or until the grains are mostly separated and well heated. Add the kimchi and peas to the pan, stirring for about two minutes to cook the peas.
Add the soy sauce to the pan, then stir in the cooked eggs, mixing all the ingredients well. Taste the fried rice and add a little more salt if you want it saltier.
Bon appétit and have a delicious weekend.
]]>Frywall Fridays are back and we're kicking thing off again with one of our favorite brunch foods, huevos ahogados, or drowned eggs. The idea here is simple: pour salsa into a smoking hot pan, crack in a few eggs, let cook.
The trick, as you might have guessed, is finding the salsa that makes your heart sing. If that's Tostitos, or you simply haven't got the time to make a fresh salsa, that's fine. There's no shame. Eggs and salsa marry so well, a salsa of convenience won't spoil the fireworks.
Still, if you've got fifteen minutes to spare, you can take things to a whole other level. And if you've been tempted but never quite had the courage to approach those dried peppers in the Mexican section of your supermarket this is your chance.
Our pepper of choice here is the guajillo, a deep, beautifully red chile with a rich, earthy flavor and only a hint of heat. Blitz it with fresh cilantro and charred tomatoes, onion, and garlic, and you'll have a salsa that both satisfies and transports. Drown a few eggs in that elixir and you might find yourself asking, where have you been all my life.
Give it a try and let us know what you think.
We'll see you in a few weeks with our next recipe.
]]>Total time: 1.5 - 2 hours
Active time: 30 minutes
Serves 2 to 4 for breakfast or brunch
You'll need:
Start by making the salsa. Remove and discard the stems and seeds from the dried chiles and tear them apart into small pieces. Place the seeded chiles into a small bowl and cover with 11/2 cups of boiling water. Let soak for an hour or two.
Near the end of the soaking process, set the oven to broil. Place the tomatoes, garlic, and onion on a cast-iron skillet or baking tray, and place under broiler. After three minutes, remove the garlic, and flip the remaining vegetables. After three more minutes, remove the onion, which should be slightly charred on both sides. Broil the tomatoes for another three minutes, or until slightly charred most of the way around.
Remove the skin from the onion and garlic. Place the charred tomatoes, onion, garlic, bouillon, chiles, most of the cilantro, and about half of the chile soaking liquid into a blender. Blend until liquefied and add salt to taste. Add more chile liquid if needed.
Heat a large skillet on medium-high on the stovetop. Add a tablespoon of olive oil and place the Frywall into position. Pour in the blended salsa, then carefully crack the eggs into the pan. It helps to create little troughs in the bubbling salsa with a spoon. Be sure to leave some space between the eggs. Turn the heat to medium.
Let simmer for about 12 minutes, until the egg whites are thoroughly cooked and the yolks are cooked "easy". Turn off the heat, remove the Frywall, and top with fresh cilantro, as well as raw onions and cotijo cheese, if you're so inclined. Serve with tortillas, rice, or bread.
]]>Adapted from Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij
Total time: 35 minutes
Serves 4
You'll need:
Dipping Sauce:
Vegetables:
Batter:
For deep frying:
Start by making the dipping sauce. Combine the vinegar and cilantro in a small bowl and set aside.
To make the batter, combine all of the batter ingredients in a large bowl and mix until smooth and thick. Set aside for 20 minutes.
Cut the vegetables into strips as specified above, then use a sieve or fine mesh strainer to dust both sides of all the veggies with rice flour. Keep the various veggie types separated, since you'll be frying one type of vegetable at a time.
Heat the cooking oil in the skillet to 375 degrees and place the Frywall into position. Make sure the bottom of the Frywall is at least 1/2" above the oil line. Place the bowl of batter near the stovetop.
Starting with the largest vegetable type, dip individual veggie pieces into the batter, tap excess batter back into the bowl, and gently lower into the hot oil. When the bottom of fritters are a rich golden brown, flip and fry the other side. Total fry time will vary between 1-5 minutes depending on the veggies. Using a slotted spoon, remove the fritters to a paper towel-lined baking sheet and repeat with the next smallest vegetable.
When all the batches are done, serve on a plate with a ramekin of dipping sauce in the center.
Bon appétit and have a delicious weekend.
Active Time: 45 minutes
Total time: 2 hours, 30 minutes
Serves 6
You'll need:
You'll need:
Saute Ingredients
Sauce Ingredients
Bring a large pot of water with a pinch of salt to a boil.
In a mixing bowl, combine the sauce ingredients and stir until the corn starch and sugar are fully dissolved.
Place the tofu on a cutting board and use a knife to cut through the middle to divide the block in half. Gently press on both halves with a clean towel to remove excess moisture. Cut the tofu into half-inch cubes and set aside.
Boil the green beans for about 4 minutes; they should still be firm and a touch under-cooked. Drain in a colander and rinse with cold water to stop cooking.
In a skillet, heat the vegetable oil on high heat until it just begins to smoke. Place the Frywall into position, and add the tofu. Stir and flip occasionally, allowing the tofu cubes to brown on three or four sides. This will take about 10 minutes total. Use a spatula to carefully remove the tofu from the skillet.
Put the green beans into the hot skillet and stir-fry on high heat until the beans begin to char in spots, about 2 to 3 minutes. Add the garlic to the pan and stir-fry for another 30 seconds. Put the tofu back into the pan, then stir in the sauce and sprinkle on the sesame seeds. The sauce will thicken almost immediately. If it becomes too thick, you can add additional water, one tablespoon at a time. Give everything a final turn and turn off the heat.
Serve hot, over a plate of white rice. Bon appétit and have a delicious weekend.
You'll need:
In a mixing bowl, combine the turkey with the chopped onion, bread crumbs, black pepper, and ketchup. Mix together by hand until all the ingredients are incorporated. Separate the turkey mixture into three equally-sized patties, and let rest on a plate for about 10 minutes.
Heat the vegetable oil in a skillet until it just begins to smoke, then place the Frywall into position. Add the burgers to the pan. The temperature of the pan and the cooking oil will drop, and the oil will stop smoking. Cook the burgers for about 3 minutes, lowering the temperature if the oil starts to smoke again. Use a thin spatula to flip the burgers onto the other side, and top each with a slice of cheese. Cook for another 6 minutes on medium-high heat, making sure that the patties are cooked all the way through. When the burgers have a springy feel when touched, they're ready to serve.
On a lettuce leaf, add a dollop of thousand island dressing, then place the turkey patty, tomato slice, red onions, more dressing, and a pinch of sprouts. Wrap tightly and put a toothpick through the whole thing.
You'll need:
Trim the ends off the lemongrass, cut into thin strips, and mince finely. Combine in a bowl with the garlic, soy sauce, sesame oil, brown sugar, and black pepper. This is your marinade.
Pour in the marinade into a sealable plastic bag. Add the chicken and work it around so all sides are covered by the sauce. Press out as much air as possible from the bag and seal. Let the chicken rest in the refrigerator for 1-2 hours, or overnight if possible.
In a skillet, heat the vegetable oil on high heat. When the oil begins to smoke, place the Frywall into position. Use tongs to place the chicken into the hot skillet, then lower the heat to medium-high. The heat should be hot enough to keep the outside of the chicken seared rather than soggy, but not so hot that the chicken burns before it's cooked. Cook for 3-4 minutes, then flip the chicken to cook on the other side for another 3-4 minutes. The chicken is done when it's springy to the touch. If it has give, it needs more time.
Turn off the heat and remove the chicken to a cutting board. Slice into 1/2-inch thick strips and serve hot, over a bed of white rice. Garnish with a generous pinch of sesame seeds and a few leaves of cilantro.
You'll need:
Peel the potatoes and place in a bowl of cold water to prevent browning. Grate the potatoes into a separate bowl of water, using the large holes in your grater. You can also do this step using a food processor.
Cut off the tough, dark green parts of the leek. (Set these aside; they're great for stock). Cut the leek down the middle to within a half inch of the base, so all the inner leaves are exposed but are held together at the bottom. Thoroughly wash under cold water. Slice the leek into thin ribbons and place in a large bowl.
Lift the shredded potatoes out of the bowl of water and into a strainer or colander. Don't throw away the water that held the grated potatoes. Take a generous handful of potatoes and place into a clean cloth. Bundle the cloth tightly and thoroughly squeeze the liquid out into the bowl with the soaking liquid. Place the dry, squeezed potatoes into the bowl with the chopped leeks. Repeat this step until all the potatoes are squeezed dry.
Carefully pour off the liquid from the liquid bowl. At the bottom you'll find about 2 tbsp. of potato starch. Spoon it into the bowl with the potatoes and leeks. Crack in three eggs, the salt, and few grinds of black pepper and mix thoroughly. If you've squeezed your potatoes well, the batter will be relatively dry, though it will render some liquid in the next 20-30 minutes while you fry.
Heat 3/4" inch of oil in your frying pan to 350 degrees and place the Frywall into position. To form each latke, spoon in a compact but heaping tablespoon of potato-leek mix into the hot oil. Fry about five latkes at a time for about 4 to 5 minutes, until the bottom is golden brown. Carefully flip the latkes and fry for another 2 to 3 minutes and remove to drain on a paper towel. Work in batches, taking care not to crowd the pan.
Serve warm with apple sauce and sour cream. Happy Hanukkah and Happy New Year to you and your family!
You'll need:
For Chimichurri
Start by making the chimichurri. Add all the chimichurri ingredients to a food processor and blitz until the mixture is uniform, with no large chunks. (You can also use an immersion blender).
Heat about a tablespoon of olive oil in the skillet over high heat. When the oil just begins to smoke, place the Frywall into position. Add the white tube parts of the squid (the mantle) and cook on high for about a minute, stirring occasionally. The squid is ready to come out as soon as it begins to firm up and take on a tube shape. Allow any rendered liquid in the pan to cook off, then add the tentacle pieces. Cook for another minute, then add the mantle pieces back in, along with the balsamic vinegar. Continue cooking on high heat until the liquid thickens to a syrup and begins to coat the squid, about two minutes.
Serve over a bowl of white beans and drizzle generously with the chimichurri sauce. Enjoy.
You'll need:
Place the chicken on a plate and spoon two tablespoons of soy sauce over both sides. Let the chicken marinate while you prepare the other ingredients.
Remove the skins from the garlic and slice each clove finely. (See the video for a great trick for doing this quickly.) Slice the jalapeños and scallions and set aside.
In the Dutch oven, heat the oil over high heat until it is very hot and shimmering. Place the Frywall into position. Use tongs to put the chicken in the pot, skin-side down, taking care not to crowd the cooking surface. Cook uncovered for about 10 minutes, until the skin is brown, crisp, and releases easily. Flip the chicken and cook on the other side for another five minutes. Remove the browned chicken to a plate, and spoon out all but a tablespoon or two of the rendered fat.
To the pot, add the soy sauce, white vinegar, bay leaves, brown sugar, garlic, and half the jalapeños. Stir, then place the chicken back in skin-side up. When the liquid boils, turn the heat down to low and cook, covered, for 45 minutes.
Serve over unsalted white rice, and top with scallions, the remaining jalapeño slices, and a few tablespoons of the sauce.
You'll need:
* The tortillas should be taco-size, approximately 5" across, not the wrap-size tortillas used for burritos.
Heat each corn tortilla directly over a medium-low gas flame, for about 10 seconds on each side. If you don't have a gas stove, heat them in a hot, dry skillet. Stack the warmed tortillas on a plate, covered with a damp paper towel. This process helps build flavor and also makes the tortillas pliable enough to roll. (This step can be skipped if using flour tortillas.)
To roll the flautas, add about two tablespoons of your preferred filling into each tortilla and gently roll it up just tightly enough to keep the filling securely in place. Don't overfill your flautas. Stick a toothpick through the rolled tortilla near the seam.
Heat about a half inch of vegetable oil in your skillet on medium-high heat until it's very hot and shimmering. Place the Frywall into position. Use tongs to gently lower 4 to 6 of the flautas into the oil. Cook for 4 to 5 minutes on the first side. Once the flautas are golden brown on the bottom, turn them over and cook on the opposite side for another few minutes. At this point, the flautas will have firmed up and will no longer need to toothpick to stay rolled. Use tongs to remove the toothpick and fry for another minute on any side that looks undercooked.
When all sides are crisp and golden brown, remove the flautas to a paper towel-lined tray and begin your next batch.
Plate the flautas on a bed of shredded lettuce and garnish with your favorite Mexican toppings. Serve with any combination of sour cream, salsa, guacamole, or hot sauce. Enjoy.
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.
]]>
You'll need:
Trim the tips from the wings using a sharp knife or heavy duty shears. (Set the tips aside for the next time you make stock). Cut each wing at the joint to separate the drumettes from the wingettes. Pat the chicken pieces dry with a paper towel and season generously with salt and pepper.
For the sauce, begin by blitzing the chipotles in adobo, garlic, and vinegar with an immersion blender or in a food processor. Place the mixture in a large stock pot or Dutch oven, add the butter and honey, turn on a low flame and stir until the butter is just melted. Turn off heat immediately.
In a large skillet, heat about a half-inch of vegetable oil to 350 degrees, then place the Frywall into position. Use tongs to carefully place half the chicken into the hot oil. Fry for 7 minutes, or until the underside of each piece is golden brown. Use tongs to turn the chicken and cook for another 5 to 6 minutes. The pieces should now be crisp and golden brown all the way around. Remove the fried chicken to a metal rack and repeat the process with the second batch.
Once all the chicken is fried, reheat the sauce over medium heat for about 2 minutes, toss in the fried chicken turn up the heat, and gently stir for another 2 to 3 minutes. This will reheat the wings and slightly caramelize the sauce. Remove to a serving plate and top with a pinch of flaky salt. Serve hot, with or without dipping sauce.
Have a delicious weekend, whether your team wins, loses, or didn't even make the playoffs.
You'll need:
Trim the chicken thighs of any excess fat. Pat the chicken dry with a paper towel and season on both sides with salt and pepper.
Heat the olive oil on medium-high, then place the Frywall into position. When the oil just begins to smoke, place the chicken thighs into the pan skin-side down in a single layer. Let the chicken cook undisturbed for 7 to 8 minutes, or until the skin has browned and releases easily from the pan. Use tongs to flip and cook the chicken for another 5 minutes on the other side.
Remove the chicken to a plate and turn off the heat. Use a large spoon to remove all but a tablespoon or two of fat from the pan. Turn the heat back on medium low and add the onions; cook for 4-5 minutes, stirring occasionally, until the onions are soft and slightly browned. Stir in the garlic and cook for another minute. Add the wine, and use a spoon to scrape loose any crystalized juices from the bottom of the pan. Continue cooking until the wine has reduced to half its original volume. Stir in the tomatoes.
Return the chicken to the pan and baste a spoonful of sauce onto each piece. Let the chicken simmer, partially covered, for 40 minutes, flipping the chicken every 10 minutes or so. The chicken is fully cooked when the meat pulls away easily from the bone. Now remove the lid and turn up the heat to help the sauce reduce and thicken. The dish is ready when the sauce has the consistency of light cream.
Serve hot over a bed of warm polenta or buttered pasta, and garnish with parsley. Buon appetito and have a delicious weekend.
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You'll need:
Preheat the oven to 425℉.
Begin by preparing the dredging components. In a medium bowl, combine the lemon juice, melted butter, and 2 tablespoons of the olive oil. In a separate bowl or big plate, combine the flour, salt, and paprika. One by one, dip each fillet into the butter lemon mix, then dredge it in the flour mixture. Press the mixture into fish so it adheres securely and shake off any excess. Move the fillet to a fresh plate to await frying.
When all the fish has been dredged, add the chopped garlic to the remaining lemon, butter, olive oil mix.
Heat the remaining 2 tablespoons of olive oil in an oven-proof skillet on medium-high heat until it's very hot and shimmering. Place the Frywall into position. Use tongs to lower the fillets into the pan, making sure they do not overlap. Cook on high heat for about 5 minutes, until the bottom of the fish begins to brown and crisp up.
Flip the fish and turn off the heat. Dribble the garlic, butter, and olive oil mix evenly over the fish, remove the Frywall, and put the skillet into the oven. Roast for 20 minutes.
Garnish with parsley and serve with rice (preferably with pine nuts) or roasted fingerling potatoes.
Total time: 15 minutes
Serves 4 for light meal
You'll need:
For the dressing:
Thoroughly rinse the kale and pat dry. Use a sharp knife to remove the leafy greens from the stems. Chop the greens into two-inch strips and set aside.
In a large skillet, heat two tablespoons of olive oil on medium-high and place the Frywall into position. When the oil is hot, sauté the chickpeas for about four minutes, stirring constantly. Add the paprika and cook for another 30 seconds, then turn off the heat.
Prepare the dressing in a large wooden bowl. Start by smashing a clove of garlic and the anchovies with a pestle. Once a paste-like consistency is reached, whisk in the lemon juice and mustard. Next, add the egg yolks and whisk thoroughly for about a minute. Slowly pour in the olive oil and whisk to emulsify, for about another minute. Toss in the grated parmesan and give a final whisk.
Add the kale to the wooden bowl and use tongs to mix and incorporate the dressing, so that it covers all of the greens. Finally, add the chickpeas to the salad and gently mix with the tongs. Enjoy.
Total time: 25 minutes
Serves 4 for dinner
You'll need:
Marinade for the chicken:
Sauté ingredients:
For the sauce
Cut the chicken in 1/2" cubes. Prepare the marinade by mixing the corn starch, rice wine, and soy sauce in a bowl. Place the cubed chicken in the bowl and mix so that the pieces are evenly coated. Set aside and allow to marinate 15-20 minutes while you prepare the sauté ingredients and sauce.
Cut the garlic into thin slices. Chop the ginger into fine matchsticks. Combine the ginger and garlic into a single small bowl. Cut the scallions into 1/2" pieces and place in small bowl along with the peanuts. Remove the seeds from the chiles and place in a bowl along with the Sichuan peppercorns. Next, prepare the sauce by mixing the sauce ingredients (honey, cornstarch, vinegar, rice wine, and soy sauce).
Heat a cast-iron skillet or wok over high heat. As the pan begins to heat, use a paper towel or brush to wipe a thin coating of oil onto the cooking surface. Place the Frywall into position. After a few minutes, the oil will begin to smoke.
Align all your ingredients and prep bowls within easy reach of your stovetop. Once hot, add 3 tablespoons of oil and then toss in the peppercorns and chiles. Cook for about 20 seconds and then add the chicken and cook on high heat for 3 to 4 minutes, stirring constantly. When the chicken has turned white on all sides, add the ginger and garlic, and stir-fry for or 30 seconds; add the peanuts and scallions and cook for another minute.
Next, add the sauce and stir-fry for another minute, making sure the chicken is thoroughly coated. Turn off the heat, remove the Frywall, and serve hot with white rice. Enjoy.
Total time: 15 minutes
Serves: 4
You'll need:
Mix together the flour, salt, and paprika on a plate. Dredge a cutlet in the flour mixture, then the eggs, then the bread crumbs. Make sure both sides of the cutlet are completely and evenly coated. Set on plate. Repeat for remaining cutlets.
In a large skillet, place the Frywall into position and heat the oil and butter on high heat for about a minute. When the butter is melted, drop a bread crumb into the pan; if it sizzles, the temperature is hot enough for frying. Using tongs, place two or three cutlets at a time into the pan, making sure not to crowd it. Work in batches if needed.
Fry for about two to three minutes, occasionally basting the oil and butter mixture over the cutlets with a spoon. When the first side has browned – usually after about three minutes of cooking – flip the cutlets and cook the other side for about the same amount of time.
Serve the schnitzel hot, with mashed potatoes or slaw, a slice of lemon, and a pickle. A beer would be nice, too, or a dry riesling for that matter.
Guten Appetit und schönes Wochenende!
Total time: 10 minutes
Serves: 1 for brunch
You'll need:
On the stovetop, heat the oil over medium-high heat and place the Frywall into position. Sauté the kimchi for a minute or two, or until it begins to soften and darken slightly. Reduce heat to medium and pour the eggs into the pan.
Cook for about four minutes or until the egg whites are set. The edges of the eggs should be medium-brown and crisp. If the edges are darkening too quickly, reduce the heat. Slide the eggs onto a plate and garnish with the sliced scallions and soy sauce. Serve accompanied with rice (preferably short-grain) or crusty French bread.
Where the latke layers on more neutral ingredients like egg and corn starch, this pakora recipe hits the pedal with chilies, cilantro, ginger, a half dozen spices, and eggplant and then binds them all together with earthy chickpea flour. That might sound a little complicated but unlike latkes, pakoras don't require you to squeeze out excess water from the vegetables, which significantly reduced the overall prep-time and mess. The first pakoras will start emerging from the oil 15-20 minutes after you begin. And the result: a herbaceous, spicy wonder of a mouthful that will make you feel very accomplished without much effort. If Indian cooking has a gateway drug this, my friends, is it.
]]>Total time: 25 minutes
Serves: 4-6 as appetizer or snack
Based on a recipe by Hari Ghotra
You'll need:
In a large mixing bowl, add the potatoes, onion, eggplant, ginger, chilies, and cilantro. Add the spices and chickpea flour to the bowl and use your hands to thoroughly incorporate all the ingredients together. Continue mixing and add a few tablespoons of water so that the mix is moist and batter-like.
Heat a half inch of oil on the stovetop, then place the Frywall into position.* Drop a tiny amount of batter into the oil; if it immediately sizzles and rises to the surface, the oil is hot enough to fry – about 350 degrees Fahrenheit. Make a tablespoon-sized clump of pakora batter in your hand, then carefully fry five to six at a time. Work in batches and do not crowd the pan.
Using a slotted spoon or spider, keep the fritters moving in the oil so they don't stick together. Fry for about two minutes on each side, until medium-brown and crisp. Remove and let rest on a paper towel for a minute or two.
Serve hot or warm with your favorite chutney or raita, a yogurt-based Indian dipping sauce. Enjoy.
(*) To avoid excessive foaming when deep frying, ensure that the bottom of the Frywall is resting at least a 1/2" above the oil line.
Prep time: 10 minutes
Serves: 4
You'll need:
Cook the pasta according to the instructions on the box; drain and set aside. De-seed the tomatoes and chop into small cubes. In a large bowl, combine the tomatoes with the chopped herbs.
Heat the oil in the skillet until it begins to smoke, then place the Frywall into position. Stir in the herbs and tomatoes, then stir in the cooked pasta after about a minute. Turn off the heat, serve, and enjoy. Feel free to top with additional drizzled olive oil, grated parmesan, black pepper, or all three.
Prep time: 25 minutes
Serves: 2
You'll need:
Start by making the dressing. Dice the chilis into small pieces, then combine them with the fish sauce, lime juice, garlic, and brown sugar in a small bowl. Stir the dressing to mix, then set it aside so the sugar has time to dissolve. Next, combine the greens, cucumbers, onion, and carrots in a larger serving bowl.
Crack an egg into a cup or ramekin. On the stovetop, heat about a half-inch of oil to just over 400 degrees Fahrenheit, or until it just barely begins to smoke. Place the Frywall into position(*). Carefully pour the egg into the hot oil; it will instantly puff up and begin to splatter. Using a metal spoon, constantly baste the oil onto the top of the egg, until it turns golden brown. After 2 to 3 minutes of frying, when the bottom and edges of the egg have browned and become crispy, flip the egg and allow it to cook on the other side for another minute.
Remove the egg onto a paper towel. Repeat the process with a second or even more eggs. We find that frying one egg at a time ensures crispness on the outside and an evenly-cooked yolk.
Once the eggs are cool enough to handle, cut them into bite-sized pieces with a sharp knife. Add them to the salad, then toss with the dressing.
Serve as a light lunch or as an appetizer with Pad Thai.
(*) Make sure the bottom of the Frywall is at least 1/2" above the oil line, otherwise the oil may foam when the eggs is added.
For the fries:
For the sauce:
(Click to see the recipe for Marcella Hazan's tomato sauce, to which we've added the capers, parsley, and lemon juice)
Butter an 11x7" or similarly-sized baking pan. Prepare 2 cups of grits on the stovetop in a saucepan according to the instructions on the package. With most types of grits, this involves bringing 2 cups of water to a boil, sifting in 1/2 cup of grits while stirring, and cooking on medium heat for 5 to 7 minutes, or until the grits thicken and begin to pull away from the side of the pan.
Once the grits are done cooking, turn off the heat and stir in the Old Bay, parmesan, and salt. Spoon the mixture into the buttered baking pan and smooth to an even thickness. Let cool for 30 minutes, then refrigerate uncovered overnight.
Next, make the sauce: reduce a 28-oz. can of crushed tomatoes with a halved onion and 5 tablespoons of butter for about 45 minutes. While the tomato and onion reduction is still warm, spoon it into a food processor along with the capers, lemon juice, and parsley. Blitz for about 45 seconds, until the parsley is completely chopped. (Use the leftover sauce, of which there will be plenty, over pasta, preferably with some good tuna, or serve it a salsa with your favorite chips.)
Use a spatula to gently free up the hardened cake of grits from the edges of the baking pan. Flip upside down onto a cutting board, and cut into strips that are 1/2" wide and 4" inches long.
Fill the skillet with about half an inch of oil, and heat to 350 degrees. Place the Frywall into position, then use tongs to place about a dozen of the fries into the oil. Don't overcrowd the pan. Working in batches, fry for about 5 minutes, then use the tongs to turn them over and cook for another 2 minutes, or until golden-brown.
Remove the fries to a plate to let them cool for about a minute. If they've stuck together, gently break them apart by hand. Season with a little more Old Bay, and serve warm with the dipping sauce.
Bon appétit and have a delicious weekend. And next time you're in the Charleston, SC area, visit The Obstinate Daughter on Sullivan's Island. Their "Geechie Frites" were the inspiration for this recipe!
Total time: 45 minutes
Active cooking time: 15 minutes
Makes 4 servings
You’ll need:
For the marinade:
In a large bowl, thoroughly mix the steak strips with the marinade ingredients. Transfer to a sealable plastic bag and let marinate for 30 minutes on your countertop or up to 12 hours in the fridge.
While the steak is marinating, prepare your favorite salsas and taco fillings. We made a salsa of finely chopped onion and cilantro and a crema of sour cream with lime juice and salt. Grated cheese and crumbled queso fresco are perfect too.
Preheat the skillet over high heat and place the Frywall into position. Using tongs, remove the steak from the marinade and cook for 3-4 minutes on each side for medium rare doneness. You may need a little more time if the steak is coming right out of the fridge. Turn off the heat and remove to a plate to rest for around 5 minutes.
Warm the tortillas for a few seconds on each side directly over a gas flame, or heat them in the microwave.
Using a sharp knife, cut the steak against the gain into 1/2-inch strips. Fill each taco with 2 or 3 pieces. Add your other fillings but don't overstuff.
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Chraimeh
Total time: 30 minutes
Makes 4 servings
Adapted from a recipe in the cookbook Jerusalem by Yotam Ottolenghi
You’ll need:
A large cast-iron or steel skillet
A Frywall that fits (see our sizing guide)
1/4 cup vegetable oil
3 tbsp. all-purpose flour
4 fish steaks (such as salmon, halibut, or swordfish), about 1 1/2 lb.
6 cloves garlic
2 tsp. sweet paprika
1 tbsp. ground caraway seeds
1 1/2 tsp. ground cumin
1/4 tsp. red chili flakes
1/4 tsp. cinnamon
1 jalapeño chile, seeded and deveined
2/3 cup water
3 tbsp. tomato paste
1 1/2 tsp. sugar
2 tbsp. lemon juice
2 tbsp. chopped cilantro or mint
salt and pepper to taste
In a food processor combine the garlic, jalapeño, spices, and 2 tablespoons of the oil. Blitz until the mixture turns into a paste, adding a bit more oil if needed to bring the ingredients together.
Place the flour in a shallow dish and mix in the salt and pepper. Dredge the fish steaks, shaking off any excess flour.
Heat two tablespoons of oil in the skillet over high heat and place the Frywall into position. When the oil begins to shimmer, place the fish steaks into the pan and sear on medium-high heat for a minute or two on each side. The fish should be golden-brown on both sides but not cooked through. Remove to a plate.
Add the spice paste into the still-hot pan, and stirring constantly, cook for about 30 seconds. The paste will sizzle and spit and emit an amazing odor, but don't get so mesmerized that you let it burn. As the paste starts to change color, arrest the frying by the adding tomato paste and water. Once incorporated, add the sugar, lemon juice, and a teaspoon of salt. Bring the sauce to a boil. (If dinner is a couple of hours away, pause here and resume the recipe 15 minutes before dinnertime.)
Place the fish back into the pan, cover with a lid, and reduce the heat to medium-low. Cook for 4 to 5 minutes, then flip the fish, recover the pan and cook for an additional 4 to 5 minutes. The fish is ready when it feels slightly springy to the touch.
You can serve the chraimeh right away, or a bit later at room temperature. Serve with crusty bread or rice.
Total time: 45 minutes
Makes 4 servings
You’ll need:
Preheat the skillet on medium high, then place the Frywall into position. Add the oil to coat the bottom of the pan, then stir in the onions, coating them in oil. Add the bell peppers, and stirring occasionally, cook for about 10 minutes, or until the onions have begun to caramelize and the peppers have started to soften and brown.
Toss in the spices and mix until the vegetables are evenly coated. Pour in the canned tomatoes, give a stir, lower the heat to medium-low and cook for about 15 minutes, stirring occasionally.
Give the mixture a taste and adjust salt and pepper as desired. (If cooking ahead, let the sauce cool and then refrigerate for up three days. As meal time approaches, reheat the sauce in a pan and resume the recipe.)
It's now time to add the eggs.
Using a spoon or spatula, make a little trough in the sauce and crack an egg into the indentation. Do this for the remaining eggs, spacing them evenly so they don't run together.
With the Frywall still in position, place a lid over the pan and let the eggs poach in the tomato mixture for 10 to 15 minutes. Carefully lift the pan to check on the progress every few minutes. The eggs are done when the whites have set.
Turn off the heat and garnish with cilantro. Serve with warm pita or crusty French bread.
Bon appétit and have a delicious weekend.
Variations: For added richness, top with crumbled feta cheese as the eggs finish setting. And for handsome individual servings, distribute the sauce into six single-serve fireproof dishes, crack one or two eggs into each, and execute the poaching in a 350°F oven.
Total time: 45 minutes
Makes 4 servings
You’ll need:
· A large skillet or wide-bottomed Dutch oven
· A Frywall that fits: https://frywall.com/pages/sizing-guide
· 2 lbs. bone-in chicken thighs
· 1 medium onion, chopped medium
· 3 medium garlic cloves, diced fine
· 6 cups shredded green cabbage
· 3 cups sauerkraut
· 1 ½ tbsp. sweet paprika
· salt and pepper to taste
· 1 ½ tbsp. vegetable or olive oil
Lightly salt and pepper chicken on both sides. Preheat skillet on medium-high and place Frywall into position. Add oil to the pan and spread it so it covers the bottom of the pan evenly. When the oil beginning to shimmer, add the chicken pieces skin side down. If the pan can’t accommodate all the pieces in one layer, work in batches. Cook the chicken 4-5 minutes, until nicely browned, then flip and brown the other side for an additional 4-5 minutes. Reduce the heat to medium and remove the chicken to a plate, leaving the oil and rendered chicken fat in the pan.
Add the chopped onion to the pan and cook for 3-4 minutes, or until the onions have softened and begun to brown. Add the garlic and cook for another minute. Add the paprika, then the cabbage, then the sauerkraut, mixing thoroughly after each ingredient. Return the chicken to the pan, nesting the pieces inside the cabbage mix. Add ¾ cup water, cover tightly with a lid, and reduce heat to medium-low.
Cook covered for 30 minutes, checking in every 5-10 minutes to gently rotate the chicken and turn the cabbage. The dish is ready when the chicken is fork tender and the cabbage has lost all signs of crunch. If there’s more than 3/4” of liquid at the bottom of the pan, cook uncovered over high heat to reduce the sauce slightly. Check seasoning for salt and pepper. This is crucial since different brands of sauerkraut will have lent different levels of base saltiness to the dish.
Serve immediately or refrigerate and serve the following day (even better!). Accompany with boiled potatoes, egg noodles, or rice. And don’t forget the pickles!