Eye for a Recipe

I decided to make this recipe from the March 2011 issue of Cook’s Illustrated because I happen to have a vertical poultry roaster. It was a gift, and I had used it once before, with middling results. If you don’t have one, you can use a half-empty can of beer (yes, this is also how you make that famous barbecue dish known as beer-can chicken).

But there is no barbecue here at the apartment, so I am on the hunt for good oven-roasted chicken recipes. Boy, have I ever found one. This chicken is incredible. It has great flavour and the meat is tender and juicy, with crisp skin. The trick – aside from the vertical roaster – is marinating the chicken in a flavourful paste and then roasting it at two temperatures.

First, make the paste, spread it under the skin and all over the chicken, and marinate for several hours. Then put the chicken on the vertical roaster. Cook at 325 degrees for about an hour.

Marinate chicken in flavourful paste and place on vertical roaster

It looks like this when it comes out of the oven the first time.

Chicken after an hour at 325 degrees

Then crank up the oven to 500 degrees. When the oven is ready, put the chicken back in, making sure to add water to the pan under the roaster to prevent smoking. You will still get some smoke, but the finished product is worth it.

Finishing the chicken in a 500-degree oven crisps the skin

I have included the recipe for the spicy mayonnaise, but I didn’t go to all that work. I simply combined Hellman’s mayo with onion, garlic, lime juice, cilantro, mustard and pickled jalapeno and it was fine. To avoid additives and preservatives in this recipe, be sure your dried spices are 100-per-cent pure and use fresh lime juice.

Peruvian Roast Chicken with Garlic and Lime

Ingredients:

This recipe calls for a vertical poultry roaster. If you don’t have one, substitute a 12-ounce can of beer. Open the beer and pour out (or drink) about half of the liquid. Spray the can lightly with nonstick cooking spray and proceed with the recipe. If the top of the chicken is becoming too dark during the second roasting, place a 7-inch-square piece of foil over the neck and wingtips. If habanero chiles are unavailable, 1 tablespoon of minced serrano chile can be substituted. Wear gloves when working with hot chiles.

3 tablespoons extra-virgin olive oil

¼ cup lightly packed fresh mint leaves

2 tablespoons kosher salt

6 medium garlic cloves , peeled and roughly chopped

1 tablespoon ground black pepper

1 tablespoon ground cumin

1 tablespoon sugar

2 teaspoons smoked paprika

2 teaspoons dried oregano

2 teaspoons finely grated zest and 1/4 cup juice from 2 limes

1 teaspoon minced habanero chile (see note)

1 (3 1/2-to 4-pound) whole chicken

Preparation:

Process all ingredients except chicken in blender until smooth paste forms, 10 to 20 seconds. Using fingers or handle of wooden spoon, carefully loosen skin over thighs and breast and remove any excess fat. Rub half of paste beneath skin of chicken. Spread entire exterior surface of chicken with remaining paste. Tuck wingtips underneath chicken. Place chicken in gallon-size zipper-lock bag and refrigerate at least 6 hours and up to 24 hours.

Adjust oven rack to lowest position and heat oven to 325 degrees. Place vertical roaster on rimmed baking sheet. Slide chicken onto vertical roaster so chicken stands upright and breast is perpendicular to bottom of pan. Roast until skin just begins to turn golden and instant-read thermometer inserted into thickest part of breast registers 140 degrees, 45 to 55 minutes. Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees.

When oven is heated to 500 degrees, place 1 cup water in bottom of pan and return pan to oven. Roast until entire skin is browned and crisp and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, about 20 minutes (replenish water as necessary to keep pan from smoking), rotating bird 180 degrees halfway through cooking.

Carefully remove chicken from oven and let rest, still on vertical roaster, 20 minutes. Using kitchen towel, carefully lift chicken off vertical roaster and onto platter or cutting board. Carve chicken and serve, passing Spicy Mayonnaise separately.

Spicy Mayonnaise

If you have concerns about consuming raw eggs, 1/4 cup of an egg substitute can be used in place of the egg.

Ingredients:

1 large egg (see note)

2 tablespoons water

1 tablespoon minced onion

1 tablespoon juice from 1 lime

1 tablespoon minced fresh cilantro

1 tablespoon canned pickled jalapeño pepper, minced

1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)

1 teaspoon yellow mustard

½ teaspoons kosher salt

1 cup vegetable oil

Preparation:

Process all ingredients except oil in food processor until finely chopped, about 5 seconds. With machine running, slowly drizzle in oil in steady stream until mayonnaise-like consistency is reached, scraping down bowl as necessary.

From the March 2011 issue of Cook’s Illustrated

This recipe from the January/February issue of Everyday Food is quick, light and tasty. Simply steam rice with scallions and ginger and then add frozen peas.

Add peas to rice steamed with scallions and ginger

While the rice is standing, toss shrimp with spices and then quickly sear.

Toss shrimp with spices

Sear the shrimp quickly

Dinner will be on the table in 30 minutes.

Spiced shrimp with ginger rice and peas

To avoid additives and preservatives in this recipe, make sure the shrimp and spices are free of chemicals and artificial colour.

Ingredients:

4 tsp vegetable oil
2 scallions, white and green parts separated and thinly sliced
1 Tbsp. minced peeled fresh ginger
1 cup long-grain white rice
coarse salt and ground pepper
1 cup frozen peas
1 pound large shrimp, peeled and deveined
½ tsp ground cumin
½ tsp ground coriander
lime wedges, for serving

Preparation:

In a medium saucepan, heat 2 tsp oil over med-high heat. Add scallion whites and ginger and cook, stirring often, until soft, 3 minutes.

Add rice and 1½  cups water and season with salt and pepper. Bring to a boil; cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with peas. Let stand, covered, 5 minutes, then add scallion greens and fluff rice with a fork.

Meanwhile, in a medium bowl, toss shrimp with cumin and coriander and season with salt and pepper. In a large skillet, heat 2 tsp oil over med-high heat. Add shrimp and cook, stirring occasionally, until opaque throughout, about 4 minutes. Serve shrimp with rice and lime wedges. Serves 4.

From the January/February issue of Everyday Food

The March 2011 issue of Food and Wine includes a number of recipes by Sanjeev Kapoor, author of How to Cook Indian. I’m not sure I need a 600+ page Indian cookbook, but I did enjoy this Dhaba Chicken Curry recipe that was featured in the article.

First, bloom the spices in warm oil and then add finely chopped onion and garlic.

Bloom the spices in warm oil

Add onions and garlic

Add tomato sauce and turmeric. Finally, add chicken breasts or thighs and simmer until done. As usual, I find it takes longer than 10 minutes to cook a chicken breast or thigh. I suggest you cook them for 15 minutes and then cut in to make sure they are cooked.

Sprinkle with garam masala and cilantro and serve. I served this curry with Indian-spiced potatoes, peas and cauliflower (see January 30, 2011 Eye for a Recipe posting for the recipe). We also found some additive-free Patak’s Original Pappadums, which you just microwave for 30 seconds.

We served the Dhaba Chicken Curry with Indian-spiced vegetables and pappadums

To avoid additives and preservatives in this recipe, make sure your spices are 100% pure.

Ingredients:

3 onions, coarsely chopped

2 garlic cloves

One 1-inch piece of fresh ginger, peeled and chopped

1/4 cup vegetable oil

1 tablespoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/4 teaspoon cinnamon

Pinch of ground cloves

Pinch of ground cardamom

1/4 teaspoon turmeric

1 cup tomato sauce

Four 6-ounce chicken breast halves on the bone, skinned

Salt

1 cup water

Garam masala, for sprinkling

2 tablespoons chopped cilantro

Directions:

In a food processor, chop the onions. Add the garlic and ginger and process until they are finely chopped.

In a medium, enameled cast-iron casserole, heat the vegetable oil. Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute. Add the onion mixture and cook over high heat, stirring occasionally, until the mixture is golden brown, about 6 minutes. Add the turmeric and tomato sauce and simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes.

Season the chicken breasts with salt and add them to the casserole. Coat the chicken with the sauce. Add the water, cover and bring to a boil. Simmer over low heat, turning a few times, until the chicken is white throughout, about 10 minutes. Season the chicken curry with salt.

Transfer the chicken and sauce to a serving bowl. Sprinkle garam masala on top, garnish with the cilantro and serve. Serves 4. Serve with Basmati rice or naan.

From the March 2011 issue of Food and Wine

This new find from the January 2011 issue of Bon Appetit combines apricot preserves and miso to make a tangy and elegant sauce for pork tenderloin. The sauce, which is quick and easy to make, is brushed over the tenderloin before it goes into the oven and once while it is cooking.

Apricot-miso glaze

While the pork is resting, add a little chicken stock to the sauce, reduce it and then spoon it over the sliced pork.

Roast pork tenderloin with apricot-miso glaze

Miso paste is an all-natural ingredient that adds great depth of flavour to many dishes. It is available at most good supermarkets keeps for months in the fridge. To avoid additives and preservatives in this recipe, look for apricot jam or preserves that are all-natural. I used Greaves Pure Apricot Jam. I couldn’t find Champagne vinegar with no sulfites added, so I substituted Eden Organic Red Wine Vinegar and it worked fine. Also be sure to use an all-natural chicken stock, such as Imagine brand.

Ingredients:

Nonstick vegetable oil spray

5 tablespoons apricot preserves

¼ cup red miso

¼ cup Champagne vinegar

2 teaspoons finely grated orange peel

1 large garlic clove, chopped

2 pork tenderloins (1 pound each)

½ cup low-salt chicken broth

Preparation:

Preheat oven to 425°F. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.

Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 150°F, 8 to 10 minutes longer.

Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper.

Slice pork crosswise into ½- to ¾- inch-thick slices and arrange on platter. Spoon sauce over and serve. Serves 6.

From the January 2011 issue of Bon Appetit

The other night we felt like having baked fish and chips, so I perused the Internet for a recipe for oven-baked fries. I tried this one from shockinglydelicious.com and, I must say, they were delicious. The fries bake for 30 minutes before being tossed with salt, Parmesan cheese and garlic. After another 10 minutes in the oven they are tossed with chopped parsley.

The fries are tossed with Parmesan, garlic and salt

To avoid additives and preservatives in this recipe, make sure your Parmesan cheese does not contain colour.

The fries are tossed with chopped parsley before serving

Ingredients:

4 large potatoes, keep skin on (about 2 pounds)
1-2 tablespoons olive oil
1 1/2 teaspoons ground thyme (or use poultry seasoning or dried oregano)
A few grinds of fresh black pepper
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
1/2 teaspoon crushed fresh garlic
1/4 cup finely minced fresh Italian parsley

Preparation:

Heat oven to 425 degrees.

Wash and dry potatoes, and cut them into French fry-size strips. Place in large bowl and drizzle oil over. Toss until coated. Sprinkle with thyme and pepper and toss well until evenly coated.

Place on ungreased baking sheet in a single layer and bake for 30 minutes. While potatoes are baking, rinse out bowl and dry. In same bowl, stir together salt, cheese and garlic. Set aside.

Remove potatoes from oven and scrape into bowl with cheese. Using two spoons, toss potatoes until garlicky cheese coats them. Scrape potatoes back onto baking sheet in a single layer, and bake another 10 minutes. Make sure all cheese mixture is on potatoes. (Do not wash bowl yet.)

Remove from oven and return to same bowl. Add parsley and toss until hot fries are coated with parsley. Makes 4 servings.

From shockinglydelicious.com

The February issue of Bon Appetit has a great article on braising that includes this delicious one-pot chicken dish. Chicken pieces are dredged in seasoned flour and browned, then slowly braised with tomatoes prosciutto, roasted peppers, pearl onions, garlic, parsley, bay leaves, wine and Port.

Chicken pieces are braised with prosciutto, vegetables and Port

I made this a day ahead to allow the flavours to blend. While the recipe includes directions on how to thicken the sauce, I left it as is and it was great.

Portuguese Chicken

Ingredients in this recipe that may include additives and preservatives include the canned tomatoes, roasted peppers, prosciutto, white wine, Dijon mustard and butter. I used Unico tomatoes and roasted peppers, President’s Choice grainy Dijon mustard and Gay Lea unsalted butter. Ask your butcher or the person at the deli counter to check the ingredients for the prosciutto; you should be able to find a brand with just pork and salt. Use a wine with no sulfites added or substitute water or organic chicken broth.

Look for prosciutto without artificial preservatives

Ingredients:

1 cup all purpose flour
1 tablespoon plus 1/4 teaspoon Hungarian sweet paprika
1 3- to 3 1/4-pound chicken, cut into 8 pieces
2 tablespoons extra-virgin olive oil
1 14.5-ounce can diced tomatoes in juice
4 ounces thinly sliced prosciutto, chopped
12 cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled
2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips
6 large garlic cloves, pressed
4 large fresh Italian parsley sprigs
4 large fresh bay leaves, bruised
1/2 cup dry white wine
1/2 cup tawny Port
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 tablespoon butter, room temperature (optional)

Preparation:

Preheat oven to 350°F. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper in large bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in heavy large skillet over medium-high heat.

Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side. Transfer chicken to large ovenproof pot and arrange in a single layer; reserve skillet.

Top chicken with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika. Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to oven.

Braise chicken until very tender, about 1 1/2 hours. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until smooth paste forms. Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consistency, whisking often. Season sauce to taste with salt and pepper. Spoon over chicken and serve. Serves 4.

From the February 2011 issue of Bon Appetit