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penthouse kitchen

~ the height of home cooking.

penthouse kitchen

Monthly Archives: March 2013

Chicken Thighs with Meyer Lemon Salsa

22 Friday Mar 2013

Posted by penthouse kitchen in Chicken, Mains, Spring

≈ 3 Comments

chicken thighs, roasted chicken, meyer lemon salsa, meyer lemon, roasted chicken thighsThis recipe is to. die. for. The chicken is so flavorful and tender, and the lemon salsa is the perfect compliment. The marinade for the chicken is simple yet the flavors are outstanding – yogurt, cilantro, garlic, fennel seed, and turmeric. The key to the lemon salsa is using Meyer lemons. They are sweeter, more aromatic, and less tart than regular lemons. Meyer lemons are only available in the Northeast for a short period of time; when I see them at the markets I buy a ton of them at a time (moderation is not my middle name), and pray the season lasts as long as possible. If you can’t find Meyer lemons, just use one regular lemon, and don’t forget to add a pinch of sugar to the salsa.lemon salsa, meyer lemons, meyer lemon salsa

This recipe serves only 2 people, so feel free to double the chicken and marinade, but you probably don’t need to double the salsa. I served this with Basmati rice that I toasted slightly in coconut oil before adding the water, and then finished it off with chopped cilantro, scallions, and a squeeze of (Meyer) lemon juice.

 roasted chicken thighs

Ingredients

  • 2-3 Meyer lemons
  • 1/2 cup cucumber, peeled, seeded, and finely chopped
  • 2 scallions sliced thinly, 1 tblsp set aside
  • 1 jalapeño pepper, finely chopped
  • pinch of sugar
  • salt and pepper
  • 4 bone-in skinless chicken thighs
  • 1/4 cup cilantro, chopped
  • 1/4 cup plain yogurt
  • 2 garlic cloves coarsely chopped
  • 1 tblsp vegetable oil
  • 1 tsp fennel seeds lightly toasted and ground
  • 1 tsp tumeric

Directions

Place chicken in a dish and season with salt and pepper. In a mini food-processor or blender, combine 1/4 cup cilantro, yogurt, vegetable oil, garlic, ground fennel seeds, and turmeric. Pour marinade over chicken, coating well. Marinate for at least one hour, up to 12 hours. Take the chicken out of the refrigerator 20-30 minutes before cooking.

Using a pairing knife, cut all peel and white pith from lemons; discard. Working over a small bowl, cut between membranes to release segments into bowl; squeeze in juice from membranes and discard membranes. Strain juice into another bowl.

Combine segments, 1 Tbsp. strained lemon juice, cucumber, 2 Tbsp. scallions, and jalapeño in a small bowl; mix well. Stir in sugar; season salsa with salt and set aside.

Preheat broiler. Place chicken onto a foil-lined baking sheet. Broil, watching closely to prevent burning, until browned, about 10-12 minutes. Turn the oven to 350 degrees and finish cooking in the oven for another 10-15 minutes. Transfer the chicken to plates, and spoon Meyer lemon salsa over chicken. Garnish with remaining 1 Tbsp. scallions.

chicken thighs, roasted chicken, meyer lemon salsa, meyer lemon, roasted chicken thighs

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Lentil Barley Soup with Escarole

15 Friday Mar 2013

Posted by penthouse kitchen in Healthy, Mains, Soups, Winter

≈ 10 Comments

lentil soup, barley, escarole, soup, barley soupWe are ending the last week of winter (thank God!), and although we’ve had some nice spring teaser days, a warm bowl of hearty soup still fits the bill this time of year. As I am fully ready to start seeing wonderful spring produce at the markets, I can’t help but to make my last rounds of winter greens. I bought a head of escarole, had lentils and barley in my pantry, and figured a little soup would do me good. Escarole is great because it holds up nicely when added to soups, as it retains its body and adds wonderful texture and contrast of flavor. It’s great when paired with sausage, although if you wish to make a vegetarian version just leave it out and it will still be delicious and hearty.

Ingredients:
  • 2 sweet Italian sausage links , removed from casing
  • 2 tblsp olive oil
  • 1 onion, chopped
  • 1 carrot, choppedescarole
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 2 tblsp tomato paste
  • 1 bay leaf
  • 4 cups escarole leaves, roughly chopped
  • 4 cups low sodium chicken broth
  • 2/3 cup green lentils
  • 1/3 cup pearled barley
  • pinch cayenne pepper
  • salt, pepper

Heat the olive oil over medium-high heat in a medium-sized dutch oven or stock pot. Add the sausage, breaking it up with a wooden spoon as it cooks. When browned, remove with a slotted spoon and set aside. Reduce the heat to medium-low, and add the onion, carrot, and celery. Cook until vegetables are softened, about 5-7 minutes. Add the garlic and cook one minute longer.

Add the tomato paste and stir until combined with the vegetables. Season the vegetables with salt, pepper, and a pinch of cayenne. Add the chicken stock and bay leaf. Bring to a boil, then add the lentils, barley, and cooked sausage. Reduce to a simmer and cook for 25-30 minutes, partially covered, until the lentils and barley are tender. Add the chopped escarole and stir in until wilted, cook 2 minutes longer, remove the bay leaf and serve.

lentil soup, barley, escarole, soup, barley soup

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Hickory Dickory Smoke Burger

05 Tuesday Mar 2013

Posted by penthouse kitchen in Mains

≈ 15 Comments

cheeseburgerThis just might be the best flavor combination to hit a burger…ever. Hickory Smoked Jarlsberg melted into spicy jalapenos, topped with crunchy onions, and spiked with sweet bourbon ketchup.

cheeseburgerThe inspiration for this burger comes from Dan Petersen of That Burger Tent, who makes one of the best burgers in New York City. Dan’s burgers are made from a special, proprietary blend of meats from meat purveyor Pat LaFrieda. I attended a beer, bourbon, and cheese pairing event at Idle Hands Bar here in New York City, where Dan cooks up these burgers nightly. He came up with this all-star combination of toppings inspired by the flavors of the night: Hickory Smoked Jarlsberg, and a delicious, smoky, craft beer called Rauchbier by Kelso. Dan shared his recipe for the toppings on his ‘Hickory Dickory Smoke Burger’, and I couldn’t be more excited to highlight Hickory Smoked Jarlsberg in this way. This savory burger packs a combination of smoky and sweet flavors that exceeds perfection, and is sure to become a favorite.

cheeseburgerHere’s what I used to re-create the Hickory Dickory Smoke Burger:

  • 1 lb ground beef, seasoned with salt and pepper
  • 4 oz. Hickory Smoked Jarlsberg, sliced
  • 2 jalapeno peppers, sliced and sautéed
  • Shoestring fried onions
  • Bourbon spiked ketchup
  • 4 potato hamburger rolls

cheeseburgerAnd of course a cold brew to finish off the meal…enjoy!

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