This very easy recipe from the May 2015 issue of Bon Appetit yields great results. Marinate chicken thighs in vinegar, brown and bake. Meanwhile, sauté radishes and mustard greens in butter, dress with vinegar and garnish with fresh tarragon. Cook’s note: if you can’t find mustard greens, use kale or Swiss chard.
Avoiding Additives and Preservatives
Make sure you use butter with only one ingredient: Cream.
Sauteed radishes have a mellow flavour
Wilt the greens slightly
Vinegar-marinated chicken with buttered greens and radishes
Ingredients:
2 pounds (900 g) skin-on bone-in chicken thighs
Kosher salt and freshly ground black pepper
¼ cup (60 ml) plus 1 tablespoon (15 ml) distilled white vinegar
1 tablespoon (15 ml) vegetable oil
2 tablespoons (30 ml) unsalted butter
8 radishes, quartered, halved if small
1 bunch mustard greens, leaves torn
4 tablespoons (60 ml) tarragon leaves, divided
Preparation:
Season chicken with salt and pepper and place in a large baking dish. Pour ¼ cup vinegar over chicken and let sit 15–20 minutes. Remove chicken from marinade and pat skin dry. Reserve baking dish (no need to wipe it out).
Preheat oven to 400°F (204°C) Heat oil in a large skillet over medium. Working in batches, cook chicken, skin side down, until skin is golden brown and crisp, 8–10 minutes; turn and cook until other side is just browned, about 4 minutes. Transfer chicken to reserved baking dish; reserve skillet. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°F (74°C), 10–12 minutes.
Meanwhile, heat butter in same skillet over medium-high. Add radishes, season with salt and pepper, and cook, stirring occasionally, until radishes are browned and tender, about 5 minutes. Add mustard greens and toss to coat; season with salt and pepper. Cook, stirring occasionally, until mustard greens are just wilted, about 2 minutes (they should still have some spring in their step). Add 2 Tbsp. (30 ml) tarragon and remaining 1 Tbsp. (15 ml) vinegar; toss to combine.
Serve greens and radishes with chicken topped with remaining 2 Tbsp. (30 ml) tarragon. Serves 4.
From the May 2015 issue of Bon Appetit
Pork and sweet potatoes go well together and this recipe from the July 2014 issue of Canadian Living combines them on the grill. Steam or microwave sweet potatoes and then grill the slices. Meanwhile, grill skewers of pork and red onion, brushing with mustard-honey-garlic glaze. I added some snow peas to my kebabs. Cook’s note: Instead of steaming the potatoes, you can pierce them with a fork and microwave on high, turning once, until tender-crisp, about 4 minutes. Let them cool slightly, then peel, slice and grill as directed. Also, if you are using wooden skewers, soak them in water before using so they don’t burn up on the grill.
Avoiding Additives and Preservatives
Mustard may contain sulfites or sodium benzoate. Look for an organic brand; I use President’s Choice Old-Fashioned Dijon.
Thread pork and veggies on skewers and brush with glaze
Steam or microwave yam before grilling
Grill skewers and yam until cooked through and tender
Mustard-glazed pork skewers with grilled sweet potatoes
Ingredients:
2 medium sweet potatoes, (about 800 g), peeled and cut crosswise in ½ -inch (1 cm) slices
1 tbsp (15 ml) olive oil
1 tsp (5 ml) chopped fresh thyme
1/4 tsp (1 ml) each salt and pepper
2 tbsp (30 ml) grainy mustard
1 tbsp (15 ml) hot mustard
2 tsp (10 ml) liquid honey
1 clove garlic, minced
450 g pork tenderloin, trimmed and cut in 3/4-inch (2 cm) cubes
Half red onions, cut in 1-inch (2.5 cm) chunks
Preparation:
In shallow saucepan, pour enough water to come 1 inch (2.5 cm) up side of pan; bring to gentle simmer. Place sweet potato in steamer insert; set in saucepan. Cover and steam until tender, about 10 minutes. Transfer sweet potatoes to rimmed baking sheet. Brush with 2 tsp (10 ml) of the oil; sprinkle with thyme and half each of the salt and pepper. Set aside.
Meanwhile, stir together grainy mustard, hot mustard, honey and garlic; set aside.
In bowl, toss pork with onion, 1 tbsp (15 ml) of the mustard mixture and the remaining oil, salt and pepper. Alternating pork and onion, thread onto metal or soaked wooden skewers.
Place skewers and sweet potatoes on greased grill over medium-high heat; close lid and grill, turning once and brushing skewers with remaining mustard mixture, until potatoes are tender and juices run clear when pork is pierced, about 10 minutes. Serves 4.
From the July 2014 issue of Canadian Living
