We tried this recipe from Mayada Anjari’s The Bread and Salt Between Us cookbook, available here: https://www.amazon.com/dp/1891105639/ref=cm_sw_r_cp_api_4SZ-BbXE65WQZ The basic recipe is as follows: first, make several small incisions into 3 lb skinless, bone-in chicken pieces (we used drumsticks and 2 breasts, cut in half) and marinate in ¼ cup white vinegar, ¼ cup olive oil,… Continue reading Syrian roast cumin-marinated chicken and potatoes
Tag: marinade
Trinidadian-style chicken stew
Recipe here: http://caribbeanpot.com/tasty-trinidad-style-stew-chicken-recipe/ We marinated the chicken overnight. For the ¼ hot pepper, ee used one medium frozen jalapeño, cut into ½" penny slides. We were unsuccessful in creating a brown sugar crust, but this dish was quite tasty. We served this with jasmine rice and Jamaican-style kale. (Oct. 2018)
Sheet-pan za’atar chicken with shallots and grapes
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1019626-sheet-pan-chicken-with-shallots-and-grapes We followed the recipe as written, including 1 Tbsp za'atar, but we increased the olive oil in the marinade by 1 Tbsp. We used a mix of green and red seedless grapes. We served this with cooked bulgur (Oct. 2018) Note: Adding too many grapes and shallots to the… Continue reading Sheet-pan za’atar chicken with shallots and grapes
Mexican-style chicken soft tacos
We tried this recipe, and it was delicious: https://www.blessthismessplease.com/chicken-tacos/ Our modifications: we used a mix of chicken breast and thigh meat, and we chopped it into bite-sized pieces prior to marinating it for an hour. While sauteeing the seasoned chicken, we found a lot of liquid emitted; we sopped it up with paper towels to… Continue reading Mexican-style chicken soft tacos
Oven-roasted salmon with lemon-herb marinade
This NYT recipe offers a fusion of western herbs and Asian flavors including soy amd sesame oil: https://cooking.nytimes.com/recipes/5824-salmon-with-lemon-herb-marinade We marinated for 45 mins and then placed the salmon (shaking off excess marinade) in a lightly oiled Le Creuset oval baking dish. We baked at 425 for 30-35 mins. We used 1.5 lb salmon filet, so… Continue reading Oven-roasted salmon with lemon-herb marinade
Sheetpan sweet and spicy chicken with carrots, lemon, and dates
We tried this NYT recipe for an easy Rosh Hashanah dinner: https://cooking.nytimes.com/recipes/1016808-sweet-and-spicy-roast-chicken As some NYT comments suggested, we cut the carrots a little thinner to make sure they would be done at the same time as the chicken. After marinating overnight, we placed the vegetable mixture in a single layer on an oil-sprayed rimmed baking… Continue reading Sheetpan sweet and spicy chicken with carrots, lemon, and dates
Korean-style salmon bulgogi
We tried this clever version of a Korean soy marinade typically used for beef. https://www.koreanbapsang.com/salmon-bulgogi/ Our modifications: to reduce sodium, we doubled the salmon to 2 lb but kept the marinade amount the same (for 1 lb). We also broiled the salmon pieces on a oil-sprayed baking rack set inside a foil-lined rimmed baking sheet,… Continue reading Korean-style salmon bulgogi
Weber’s garlic-sriracha chicken
We learned about this shortcut recipe from my friend Andrea: For 9 pieces of chicken (here, 3 boneless skinless breasts cut in half widthwise and 6 skin-on, bone-in drumsticks), marinate in 1 ½ Tbsp Weber garlic-sriracha seasoning (a dry seasoning) and 2 tsp 2% plain yogurt (we used Greek), making sure the seasoning and yogurt… Continue reading Weber’s garlic-sriracha chicken
Vietnamese caramelized salmon filets
We followed this recipe but made modifications: https://www.splendidtable.org/recipes/caramelized-catfish-sand-pot First, we used 1.5 lb skinless salmon filet, cut into 1x2” pieces. We marinated the salmon pieces as directed in a mixing bowl. Second, we omitted bacon and sautéed 5 sliced garlic cloves and 2 large shallots (sliced 1/4” thick lengthwise) in 1 Tbsp neutral oil in… Continue reading Vietnamese caramelized salmon filets
Middle Eastern herb and garlic chicken
We used 6 small thighs and two medium breasts (cut in half-chunks), all skinless and boneless. Recipe here: https://cooking.nytimes.com/recipes/1018244-middle-eastern-herb-and-garlic-chicken We baked at 450 and also broiled on low, for a total of 20-25 mins. We skipped the yogurt dressing. (May 2018)
Cooking Adventures 