Sun 10 Nov 2024

Gingery Meatballs in Tomato Sauce

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These pork meatballs from NYT Cooking make a tasty weeknight supper. Mix ginger, garlic, spices, cilantro, panko and pork together and form into meatballs. Brown the meatballs and then add more ginger, tomatoes, fish or soy sauce and salt. Simmer for a few minutes, add scallions and lime juice, mix together and serve.

Avoiding Additives and Preservatives

Check the dried spices and panko to make sure they don’t contain colour or anti-caking agents. Use tamari instead of soy sauce or use a fish sauce without additives, such as Cock brand. Use freshly squeezed lime juice.

Make the meatballs

Brown the meatballs and add tomatoes and other ingredients

Gingery meatballs in tomato sauce

Ingredients:

2 tablespoons (30 ml) finely grated or minced fresh ginger

3 garlic cloves, finely grated or minced

1 teaspoon (5 ml) round cumin, more for serving

1 teaspoon (5 ml) fine sea or table salt, more as needed

½ teaspoon (2.5 ml) ground coriander

1 pound (454 g) ground pork (or turkey, chicken, beef, lamb or vegan meat)

½ cup (125 ml) panko breadcrumbs (or use plain)

2 tablespoons (30 ml) finely chopped fresh cilantro leaves and tender stems, more for serving

2 tablespoons (30 ml) extra-virgin olive oil

2 cups (500 ml) diced fresh ripe or overripe tomatoes

1 teaspoon (5 ml) fish sauce or soy sauce

4 scallions, thinly sliced

1 lime, halved

Preparation:

In a large bowl, mix together 1 tablespoon (15 ml) ginger, the garlic, cumin, salt and coriander. Add pork, panko and cilantro. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1- ¼ inch (3.18-cm) balls.

Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.

Move meatballs to one side of the pan, scraping up any browned bits. Add the remaining 1 tablespoon (15 ml) ginger to the empty side of the pan and sauté for 1 minute. Add tomatoes, fish or soy sauce and a pinch of salt to the empty side of the pan. When tomatoes are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at the center, about 5 to 8 minutes longer.

Uncover the pan. Mix the scallions into the sauce. Squeeze lime juice all over everything, then stir together. Taste and add salt and lime juice as needed. Serve the meatballs sprinkled with more cumin and topped with cilantro. Serves 4.

From NYT Cooking

 

Sun 3 Nov 2024

Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)

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This meatless dish from NYT Cooking combines seared paneer—a cheese used in South Asian cuisine—with onion, spices, tomatoes and peas. Brown the paneer and set aside. Cook the onion, ginger and garlic, add the spices, tomatoes and water and simmer for a few minutes. Add peas and the seared paneer and heat through. Top with a swirl of cream and a sprinkling of garam masala and serve with rice or flatbread. Cook’s note: I used canola oil and made my own cashew butter; the recipe is below.

Avoiding Additives and Preservative

Check the paneer to make sure it does not contain additives. Make sure the spices do not contain colour or anti-caking agents. To make cashew butter, whirl ¼ cup (60 ml) raw cashews in a food processor for several minutes until smooth and creamy.

Brown the paneer

Simmer the tomatoes and spices

Return paneer to pan, add peas and simmer until heated through

Ingredients:

¼ cup (60 ml) ghee or neutral oil

½ pound (227 g) paneer or extra-firm tofu, cut into 1-inch (2.54-cm) cubes and patted very dry

1 medium yellow onion, finely chopped

½ teaspoon (2.5 ml) ginger paste or freshly grated ginger

½ teaspoon (2.5 ml) garlic paste or freshly grated garlic

1 teaspoon (5 ml) cumin seeds

¾ teaspoon (3.75 ml) kashmiri or other red chile powder

¼ teaspoon (1.25 ml) turmeric powder

3 medium plum tomatoes, finely chopped

1 teaspoon (5 ml) fine sea salt

2 tablespoons (30 ml) cashew butter

8 ounces (227 g) frozen (no need to thaw) or fresh green peas (about 1¾ cups)

3 tablespoons (45 ml) heavy cream or cashew cream (optional)

½ teaspoon (2.5 ml) garam masala

Rice or flatbread, for serving

Preparation:

Heat ghee or oil in a large frying pan or medium wok on high for 30 seconds, or until it is melted/hot. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.

In the same frying pan or wok, add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.

Add cumin seeds, chile powder and turmeric, and stir until fragrant, about 30 seconds to 1 minute. Stir in tomatoes and salt. Add ¾ cup (187.5 ml) water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.

Lower the heat to medium-low and stir in cashew butter. Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice or roti. Serves 4.

From NYT Cooking

 

Sun 27 Oct 2024

Puttanesca-Style Sheet-Pan Salmon

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I love Yotam Ottolenghi’s cookbooks and his new one, Ottolenghi Comfort, is a great addition to the collection. The first recipe I tried was this delicious sheet-pan salmon, baked and topped with a puttanesca-style oil and salsa. Ottolenghi’s recipes are often labour-intensive and require many (and sometimes hard-to-find) ingredients, but the results are worth it. Most of the ingredients called for in this collection are easier to find than the ones in earlier books. Cook’s note: I used broccoli instead of green beans.

Avoiding Additives and Preservatives

Make sure the dried spices don’t contain colour or anti-caking agents. It is difficult to find preserved lemons without additives, so I make my own by rinsing three lemons, slicing them thinly crosswise and tossing them with 3 tbsp (45 ml) sugar, 3 tbsp (45 ml) table salt and ¾ cup (187 ml) olive oil. Place in bowl or jar, cover and refrigerate for at least 24 hours or up to two weeks. I used pure maple syrup, Jesse Tree olives, Unico capers and freshly squeezed lemon juice.

After roasting the vegetables for a few minutes, add the salmon and top with the tomato anchovy oil

While the salmon bakes, make the salsa

Puttanesca-style sheet-pan salmon

Ingredients:

Salmon and vegetables

7 oz (200 g) green beans

7 green onions

7 oz (200 g) cherry tomatoes, halved

6 salmon fillets, skin on (about 1 lb 9 oz/720 g)

Tomato anchovy oil

1/3 cup (70ml) olive oil

8 anchovy fillets in oil, drained and finely chopped

2½ tbsp (37.5 ml) tomato paste

1½ tsp (7.5 ml) chilli flakes

2 tsp (10 ml) coriander seeds, lightly bashed in a mortar

8 garlic cloves, peeled and very thinly sliced

2 preserved lemons, flesh scooped out and discarded, rind finely chopped (2 oz/60g net)

2 tsp (10 ml) maple syrup

For the salsa

½ cup (125 ml) pitted kalamata olives

½ cup (125 ml) baby capers (or regular capers, roughly chopped)

1 preserved lemon, flesh scooped out and discarded, rind thinly sliced (1 oz/30g)

½ cup (125 ml) basil leaves, roughly chopped

½ (125 ml) cup flat-leaf parsley leaves, roughly chopped

2 tbsp (30 ml) olive oil

2 tsp (10 ml) lemon juice

Preparation:

First make the oil. Put the oil, anchovies and tomato paste in a small sauté pan on a medium heat and cook, stirring, for five minutes. Add the chilli flakes and coriander seeds, cook for another minute, until fragrant, then take off the heat and add the garlic, preserved lemon and maple syrup. Stir to combine, then leave to cool for about 15 minutes.

Meanwhile, heat the oven to 450 F (232 C) and place the beans, green onion and tomatoes on large lined baking sheet. Drizzle 3 tbsp (45 ml) of the tomato anchovy oil, along with ¼ tsp (1.25 ml) salt and a good grind of pepper. Toss to combine and place in the oven for 12-13 minutes, until the beans and tomatoes are starting to soften and taking on little colour.

Meanwhile, arrange the salmon fillets on a plate and, using a spoon, drizzle the remaining tomato anchovy oil as well as all the solids evenly over the fillets. Once the beans and tomatoes have done their time in the oven, nestle the salmon fillets among them and bake for 12 minutes Set aside for 5 minutes out of the oven to rest.

While the salmon is baking, make the salsa. Mix the olives, capers, preserved lemon, basil and parsley leaves, olive oil and lemon juice in a small bowl, then 1/8 teaspoon (0.6 ml) of salt  and mix again. Scatter half the salsa over the salmon and serve the fish warm or at room temperature with the rest of the salsa in a bowl on the side. Serves 4.

From Ottolenghi Comfort

 

Sun 20 Oct 2024

No-Bake Pumpkin Cheesecakes

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If you are looking for an easy and delicious fall dessert, try these no-bake pumpkin cheesecakes from Canadian Living. Beat together cream cheese, sugar, pumpkin purée, cream and pumpkin pie spice. Spoon into individual serving dishes and chill for an hour. Just before the hour is up, whip cream and sugar until soft peaks form. Spoon the whipped cream over the cheesecakes and refrigerate for up to 24 hours before serving. Cook’s note: This recipe makes two servings, but I tripled it to serve 6 and it worked fine. I sprinkled a little pumpkin pie spice on top of the whipped cream.

Avoiding Additives and Preservatives

I used Tre Stelle cream cheese and Eden 100% pumpkin purée. I made my own pie spice; see the recipe below. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

No-bake pumpkin cheesecakes

Ingredients:

Pumpkin cheesecake

3 oz (85 g) cream cheese, softened

3 tablespoons (45 ml) granulated sugar

1/3 cup (85 ml) pumpkin purée

2 tablespoons (30 ml) whipping cream (35%)

¼ teaspoon (1.25 ml) pumpkin pie spice

Whipped cream

¼ cup (60 ml) whipping cream (35%)

½ teaspoon (2.5 ml) granulated sugar

Pumpkin pie spice

¾ tsp (3.75 ml) cinnamon

½ tsp (2.5 ml) ground ginger

¼ tsp (1.25 ml) nutmeg

¼ tsp (1.25 ml) ground cloves

Preparation:

Pumpkin pie spice: Whisk the spices together.

Pumpkin cheesecake: In large bowl, beat cream cheese until smooth; beat in sugar for about 2 minutes. Beat in pumpkin, cream and pumpkin pie spice. Scrape into two 6-oz (175 ml) ramekins or glasses, smoothing tops. Refrigerate until chilled, about 1 hour.

Whipped cream: In bowl, beat cream with sugar until soft peaks form. Spoon over cheesecakes. (Make-ahead: Cover and refrigerate for up to 24 hours.) Serves 2.

From Canadian Living

 

Sun 13 Oct 2024

Halloumi Couscous Salad with Lemon

Posted by Recipe Sleuth under New Finds
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This salad from Evergreen Kitchen is light and delicious. Warm spices and garlic in oil and add chickpeas. Cook for a few minutes and remove from heat. Prepare couscous, add lemon juice and add the chickpea mixture. Add cucumber, tomatoes, red onion, parsley, basil, and mint and toss everything together. Sear the halloumi until golden brown, tear into pieces and serve over the couscous.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Blue Menu chickpeas, President’s Choice couscous and Saputo halloumi. All are additive-free.

Halloumi couscous salad with lemon

Ingredients:

½ cup (125 ml) extra-virgin olive oil

4 cloves garlic, finely grated (ideally on a microplane, otherwise minced)

2 teaspoons (10 ml) ground cumin

1½ teaspoons (7.5 ml) ground coriander

1½ teaspoons (7.5 ml) fine sea salt

¼ to ½ (1.25 to 2.5 ml) teaspoon red pepper flakes

1 15 oz (398 ml) can chickpeas, rinsed

1½ cup (375 ml) couscous

1½ cup (375 ml) boiling water (from kettle or stove)

½ cup (125 ml) fresh lemon juice

1 English cucumber, thinly sliced

12 oz (340 g) cherry tomatoes, halved

1 cup (250 ml) thinly sliced red onion

1 cup (250 ml) chopped flat-leaf parsley

1 cup (250 ml) chopped fresh basil

½ cup (125 ml) chopped fresh mint

8.8 oz (250 g) halloumi cheese, sliced ¼-inch (0.5-cm thick)

Preparation:

Warm spices and chickpeas: In a large nonstick skillet, combine olive oil, garlic, cumin, coriander, salt, and red pepper flakes. Warm over low heat until the spices begin to sizzle, about 1 minute. Add chickpeas and cook, stirring frequently, until warmed through, about 3 minutes. Remove skillet from heat.

Prep couscous: Meanwhile, add couscous to a large bowl and pour the boiling water over top. Immediately cover the bowl with a baking sheet or plate, to trap in the steam. Let steam for 5 minutes undisturbed, or until water is fully absorbed and couscous is tender. Pour in lemon juice. Use a fork to gently fluff the couscous.

Combine: Pour the oil and chickpea mixture over the lemony couscous (scrape as much oil as you can into the bowl, then set aside the skillet without wiping it down). Toss to mix. Add cucumber, tomatoes, red onion, parsley, basil, and mint. Toss again, to mix. Taste and season with more salt if needed.

Sear halloumi: Reheat the nonstick skillet over medium heat. Arrange the halloumi in the skillet and cook until both sides are golden-brown, 1 to 2 minutes per side. Tear halloumi into bite-sized pieces and sprinkle over the salad, then serve. Serves 6.

From Evergreen Kitchen

 

Sun 6 Oct 2024

Spicy Sweet-and-Sour Pork with Mango

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This recipe from Food and Drink rivals any takeout dish. Make the sauce and set aside. Toss pork with egg and cornstarch. Fry the pork for a few minutes on each side and set aside. Cook the onions, ginger, garlic and chili. Add sauce and when it begins to simmer, return the pork to the pan and add the mango. Serve over rice and garnish with cilantro. Cook’s note: I used parsley instead of cilantro for the garnish.

Avoiding Additives and Preservatives

I used Heinz ketchup, Allen’s cider vinegar, tamari instead of soy sauce and Nature Value sriracha. All are additive-free. Use freshly minced garlic and ginger.

Fry the dredged pork until browned

Stir fry onions, pepper, garlic and ginger

Spicy sweet-and-sour pork with mango

Ingredients:

Sauce

¼ cup (60 ml) ketchup

¼ cup (60 ml) cider vinegar

3 tbsp (45 ml) packed light brown sugar

2 tbsp (30 ml) water

1 tbsp (15 ml) soy sauce

1 tbsp (15 ml) sriracha sauce

1 ½ tsp (7.5 ml) cornstarch

Stir-fry

1 lb (455 g) trimmed pork loin from rib end or tenderloin, cut into 1-inch (2.5-cm) chunks

Salt to taste

1 large egg, lightly beaten

½ cup (125 ml) cornstarch, divided

½ cup + 1 tbsp (125 + 15 ml) canola oil, divided

1 bunch green onions, trimmed, cut into 1-inch (2.5-cm) pieces

2 tsp (10 ml) minced garlic

2 tsp (10 ml) minced ginger

1 fresh red finger chili, thinly sliced into rounds

1 firm-ripe Ataulfo mango, cut into chunks, about 1 cup (250 ml)

Cilantro leaves to garnish

Steamed jasmine rice for serving

Preparation:

For the sauce, whisk all ingredients in a bowl until smooth. Set aside.

For the stir-fry, place pork in a mixing bowl and season with salt. Mix in egg then mix in ¼ cup (60 ml) cornstarch with your hands until meat is coated with a sticky batter. Place remaining ¼ cup (60 ml) cornstarch in a large freezer bag.

Add pork, seal and shake, squishing to separate the pieces, until coated. (Don’t worry about them looking uneven or ugly. It won’t matter once they’re cooked and covered with sauce.)

Heat ½ cup (125 ml) oil in a large, heavy-duty, nonstick frying pan over high heat. Quickly but carefully, add pork one piece at a time. Cook, flipping once, until brown, crisp and slightly underdone, 2 to 3 minutes per side. Lower heat as necessary, probably at the time you flip. Transfer to a plate lined with paper towel.

Carefully drain off oil and wipe pan clean. Add remaining 1 tbsp (15 ml) oil and return pan to medium-high. Add green onions, garlic, ginger and chili. Stir-fry for 30 seconds. Add sauce. When it comes to a simmer, reduce heat to medium. Add pork. Stir until coated with sauce then stir in mango. Cook until mango is just heated through, about 1 minute. Transfer to a serving dish. Sprinkle with cilantro and serve with rice. Serves 4.

From Food and Drink

 

Sun 29 Sep 2024

Beef and Broccoli Stir-Fry

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This recipe from Greta Podleski’s Yum & Yummer is a healthy rendition of this popular take-out dish. Marinate the beef while you prepare the sauce and vegetables. Brown the beef and remove from heat. Steam the broccoli, return the beef to the pan, add the onions and add the sauce. Let it bubble for a few minutes and serve, garnished with sesame seeds.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, as it is preserved with alcohol instead of sodium benzoate. I have not been able to find additive-free hoisin sauce, so I make my own; find the recipe here. I used Better Than Bouillon chicken paste instead of beef broth and Lee Kum Kee sesame oil. Both are additive-free. Check the hot pepper flakes and sesame seeds to make sure they don’t contain colour, preservatives or anti-caking agents.

Marinate beef

Brown beef and set aside

Cook vegetables, return beef to pan and add sauce

Ingredients:

Marinade

1 tbsp (15 ml) reduced-sodium soy sauce

1 tbsp (15 ml) hoisin sauce

2 tsp (10 ml) grated fresh gingerroot

1 tsp (5 ml) minced garlic

1 tsp (5 ml) cornstarch

1 lb (454 g) sirloin or flank steak, thinly sliced against the grain

Sauce

½ cup (125 ml) reduced-sodium beef broth

2 tbsp (30 ml) hoisin sauce

1 tbsp (15 ml) reduced-sodium soy sauce

2 tsp (10 ml) grated fresh gingerroot

1 tsp (5 ml) minced garlic

1 tsp (5 ml) dark sesame oil

Pinch crushed red pepper flakes

1 tbsp (15 ml) peanut oil

4 cups (1 L) broccoli florets

¼ cup (60 ml) chopped green onions

Toasted sesame seeds for garnish

Preparation:

In a medium bowl, whisk together all marinade ingredients until well blended. Add beef and toss to coat evenly with marinade. Let beef stand at room temperature for 20 minutes while you prepare the sauce and chop vegetables.

Whisk together all the sauce ingredients in a small bowl or measuring cup and set aside until ready to use.

Heat peanut oil in a non-stick wok or skillet over medium-high heat. Add beef. Cook and stir until lightly browned, about 3 to 4 minutes. Remove beef from wok and keep warm.

Add vegetables and ½ cup (125 ml) of water to wok. Cook and stir until vegetables are tender-crisp, about 4 minutes, or cooked to your liking (the water helps steam the vegetables. If your wok has a lid use it!).

Return beef to wok, stir in onions and make a well in the centre. Add sauce. Let it bubble a bit, then give everything a good stir and cook until sauce has thickened. Top with toasted sesame seed before serving. Serves 4.

From Yum & Yummer

 

Sun 22 Sep 2024

Sheet-Pan Chicken with Apple, Fennel and Onion

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This recipe from NYT Cooking is a quick and easy fall sheet-pan supper. Toss chicken with oil, crushed fennel seed, salt and pepper. Toss apple, fennel and onion in oil, season with salt and arrange on sheet pan. Top with the chicken and rosemary sprigs. Roast for about 30 minutes or until chicken is done. Remove rosemary sprigs and broil for a few minutes to brown and crisp the chicken.

Avoiding Additives and Preservatives

Make sure the fennel seed does not contain colour or anti-caking agents.

Arrange the apple, fennel and onion on the sheet pan and top with the chicken and rosemary

Sheet-pan chicken with apple, fennel and onion

Ingredients:

2 teaspoons (10 ml) fennel seeds

2½ to 3 pounds (1.1 to 1.4 kg) bone-in, skin-on chicken thighs, patted dry

3 tablespoons (45 ml) olive oil

Kosher salt and black pepper

1 medium yellow onion, thinly sliced (about 1½ cups/375 ml)

1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup/250 ml)

1 tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges

4 sprigs rosemary

Flaky salt, for serving

Preparation:

Heat oven to 425 F (218 C) In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon (15 ml) olive oil and the fennel seeds and season well with salt and pepper.

Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.

Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt. Serves 4-6.

From NYT Cooking

 

Sun 15 Sep 2024

Greek Potato Salad with Roasted Red Peppers

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This potato salad from Chatelaine was a big hit with the family this summer. Boil mini potatoes until tender. Combine oil, lemon juice, garlic, oregano and salt in a large bowl and add peppers, tomatoes and olives. Add the potatoes and toss. Arrange greens on a platter and top with warm potato mixture. Sprinkle with feta before serving. Cook’s note: I used multi-coloured mini potatoes and omitted the greens.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice. I used Unico roasted red peppers, Savor sun-dried tomatoes, Jesse Tree olives and Krinos feta—all are additive-free.

Greek potato salad with roasted red pepper

Ingredients:

1.5 lb (680 g) mini yellow potatoes

3 tbsp (45 ml) extra-virgin olive oil

3 tbsp (45 ml) lemon juice

1 garlic clove, minced

1 tsp (5 ml) dried Greek oregano

½ tsp (2.5 ml) salt

½ cup (125 ml) jarred roasted red peppers, drained and thinly sliced

¼ cup (60 ml) oil-packed sun-dried tomatoes, drained and thinly sliced

1/3 cup (83 ml) pitted kalamata olives, halved

1 5-oz (142-g) package spring mix

1/3 cup (83 ml) crumbled feta cheese

Preparation:

Add potatoes to a large pot of cold salted water. Bring to a boil and cook until tender, 15 minutes. Drain and run under cold water for 30 seconds, until cool enough to handle but still warm. Halve or quarter larger potatoes and set aside.

Whisk oil, lemon juice, garlic, oregano and salt in a large bowl. Stir in peppers, tomatoes and olives.

Add potatoes to dressing and toss to coat. Arrange spring mix on a platter. Top with warm potato mixture. Sprinkle with feta. Serves 4.

From Chatelaine

 

Sun 8 Sep 2024

Dijonnaise Grilled Chicken Breasts

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This recipe from NYT Cooking produces juicy chicken breasts that don’t stick to the grill. Combine mayonnaise, Dijon mustard, garlic, salt, pepper and thyme to make the Dijonnaise. Marinate the chicken in half of the Dijonnaise. Grill the chicken until done and serve with reserved Dijonnaise.

Avoiding Additives and Preservatives

I used Hellmann’s original mayonnaise, President’s Choice Old-Fashioned Dijon mustard and fresh thyme leaves.

Marinate the chicken in the Dijonnaise

Grill the chicken, turning once

Dijonnaise grilled chicken breasts

Ingredients:

½ cup (125 ml) mayonnaise

½ cup (125 ml) Dijon mustard

2 garlic cloves, finely grated

Salt and black pepper

1 teaspoon (5 ml) thyme leaves or dried thyme

1½ to 2 pounds (680 to 907 g) boneless, skinless chicken breasts or thighs, patted dry

Preparation:

Heat a grill to medium-high (you can also cook the chicken on the stovetop over medium-high heat, following the same timing). Meanwhile, in a medium bowl, stir together the mayonnaise, mustard and garlic and season to taste with salt and pepper. Transfer half to a small bowl and refrigerate until serving.

To the medium bowl with the reserved Dijonnaise, stir in the thyme leaves. Season the chicken all over with salt and pepper, then transfer to the medium bowl and toss to coat. Let sit at least 15 minutes or refrigerate up to overnight (let it come to room temperature before cooking).

Clean the grill grates (no need to grease; the mayonnaise keeps the chicken from sticking). Scrape excess marinade off the chicken, then grill over direct heat until the chicken unsticks from the grates and is deep golden and cooked through, 4 to 6 minutes per side. If using a gas grill, cover grill between flips. Discard the chicken marinade. Serve with the small bowl of reserved Dijonnaise alongside. Serves 4.

From NYT Cooking

 

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