It's Good Though…

Yield: 36

Gaby Melian / Bon Appetit

There are as many variations of empanadas as there are cooks in Argentina. This version was developed by BA contributor Gaby Melian, who is from Buenos Aires and was taught as a little girl by family members how to make them. After years of perfecting her method, she prefers the empanadas baked, not fried, and the addition of green olives and raisins in the filling is essential. See step-by-step instructions here and get the chicken empanadas recipe here.
FEBRUARY 2017

• 3TBS olive oil, divided
• 1½lb ground beef (20% fat)
• 2onions, chopped
• 2red bell peppers, seeded, chopped
• Kosher salt, freshly ground pepper
• 3TBS ground cumin
• 2TBS sweet paprika
• 1TBS dried oregano
• ¼tsp cayenne pepper
• 1½cups low-sodium chicken stock or broth
• 2tsp sugar
• ½cup raisins
• ½cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise
• 3packages (12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)

Heat 2 tablespoons oil in a large pot over high heat. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.

Reduce heat to medium and cook onion, bell peppers, and remaining 1 TBS oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pot. Stir in sugar, 4 tsp salt, and ¼ tsp black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins and green olives. Transfer to a medium bowl, cover, and chill at least 3 hours.

Preheat oven to 375°F. Let dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 TBS filling in the center of each round. Top with 2 olive halves. Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1″ apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).

Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.

Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.

Yield: 4 servings

Chef John / AllRecipes

“I’m not going to say this chicken Kiev is ‘easy to make.’ It’s really not. So, why try? Because, if and when you pull this off, you’ll be enjoying one of the greatest chicken experiences of your life. It’s also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.”

• 2cloves garlic, minced
• salt & pepper
• 2TBS chopped fresh flat-leaf parsley
• 6TBS unsalted butter
• 4(8 oz) boneless, skinless chicken breast halves, pounded to ¼-inch thickness
• salt and pepper to taste
• 1cup AP flour
• 2tsp salt
• 2eggs, beaten
• 2cups panko bread crumbs
• 1pinch cayenne pepper
• 2cups vegetable oil for frying, or as needed

Potatoes:

• 12oz potatoes
• olive oil

Roast Vegetable Medley: (Substitute any vegetables as desired)

• 4oz red onion
• 4oz green beans
• 4oz carrots

Build Kievs:

Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completelyincorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.

Season chicken breasts with salt and pepper. Place ¼ the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth, and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.

Prep vegetable medley:

Adjust rack to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Trim beans, peel and cut carrots into ½-inch thick diagonal pieces, peel, halve and slice red onion into ½-inch wedges.

Add carrots, beans and red onion to sheet pan with a large drizzle of oil, salt, and pepper.

Roast on top rack for 22 minutes.

Cook Potatoes:

Peel, if desired, and chop potatoes into 1/2-inch pieces. Add potatoes to medium saucepan and fill with water to cover by 1 inch, add 1 tsp salt. Bring to a boil, partially cover and reduce heat to a soft boil. Cook for 15-20 minutes until fork tender. Reserve 1/2-cup potato cooking liquid and drain.

Cook Kievs:

Whisk flour and 2 tsp salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko breadcrumbs into another bowl.

Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into breadcrumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.

Heat oil in a large saucepan to 350°F. Preheat oven to 400°F. Line a baking sheet with aluminum foil.

Working in batches, cook chicken, gathered side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.

Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165°F. Let rest for 5 minutes before serving.

Mash potatoes:

Return pot with drained potatoes to medium-low heat. Add 1 1/2 TBS sour cream and 1 TBS butter. Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.

Serve:

Divide Kievs, mashed potatoes and vegetables between plates.

Side dish suggestions:

Vegetables	Starches
Green Beans & Mushrooms	Couscous
Roasted Asparagus	Mashed Potatoes
Broccoli	Rice Pilaf with Peas
Roast Vegetable Medley	Noodles

Yield: 10 Servings

Adapted from Food.com

Red Lobster Biscuit knock-off. Would fool me.

• 2cups AP flour
• 1TBS plus 2 tsp baking powder (HA: 1 TBS)
• 1TBS sugar
• ½tsp Kosher salt
• 3TBS vegetable shortening at room temperature
  
• 4TBS cold unsalted butter, cut into ½-inch pieces
• 6oz shredded sharp cheddar cheese
• 1cup buttermilk
  

Seasoned butter:

• ¼cup butter, melted
• 1tsp fresh parsley, chopped
• 1clove garlic, smashed

Preheat oven to 450°F.

Seasoned butter: Melt the butter with the garlic in a small saucepan over medium heat, cook for 1 minute.

Mix biscuits:

Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter, pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the buttermilk and pulse just until the mixture is moistened and forms a shaggy dough. Working on a lightly floured surface, knead the dough 3- to 4-times until it comes together. Using a rolling pin, roll the dough into a 1¼-inch thick rectangle. Cut out 10-12 rounds using a 2½-inch biscuit or cookie cutter.

Place on a baking sheet 2 inches apart, and bake until golden, 15 to 20 minutes. Set on a rack to cool.

Serve: Brush the biscuits with the seasoned butter and serve warm.

Yield: 6 Servings

Locke-Ober

November 1991
Locke-Ober (ca.1875-2012), a Boston landmark was the third-oldest restaurant in Boston, Massachusetts. It was once headed by Lydia Shire. It was known for many dishes like this clam chowder.

Note: This is a THIN chowder. You can thicken it if you want, but without thickening it’s about milk consistency. Wonderful flavor, but thin.

• 1TBS butter
• 1large russet potato, peeled, cut into ½ -inch cubes
• 1medium onion, chopped
• 1cup (about) bottled clam juice
• 2cups chopped fresh clams or
• 46½-oz cans chopped clams, drained, liquid reserved
• 1cup whipping cream
• 3TBS chopped fresh dill or chives

Melt butter in heavy large saucepan over medium heat.

Add potato and onion. Cook until onion is tender, about 6 minutes.

Add enough bottled clam juice to reserved clam liquid to measure 2 cups. Add to saucepan. Cover and cook until potato is tender, about 12 minutes.

Thicken: Purée up to 1­ cup of the cooked potato in the pan with a stick blender or with just enough liquid to cover in a food processor or blender  and add it back to the soup.

Add clams, cream and dill. Bring to simmer. Season with salt and pepper.

Yield: 6 Servings

Browne Trading Company, Portland, ME / Bon Appétit

Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.

• 4oz slab bacon, sliced bacon, or salt pork, chopped
• 2TBS unsalted butter
• 1large onion, finely chopped
• 4celery stalks with leaves, finely chopped
• Kosher salt, freshly ground pepper
• 2large Yukon Gold potatoes (about 1 lb), peeled, cut into ½” pieces
• 1cup clam juice or fish broth
• 1TBS fresh thyme leaves
• 1½lb skinless cod, haddock, or pollock fillets, cut into 2″ pieces
• 4cups half-and-half

Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown but not crisp, 8–10 minutes. Transfer bacon with a slotted spoon to paper towels.

Add butter, onion, and celery to drippings in pot. Season with salt and pepper. Cook, stirring occasionally, until onion and celery are soft, 5–8 minutes.

Add potatoes, clam juice, thyme, and 1 cup water. Bring to a boil, reduce heat, and simmer until potatoes are tender, 10–15 minutes.

Season fish with salt and pepper and place on top of potatoes. Cover pot and cook (liquid should be barely simmering at this point) until fish is opaque throughout, 5–7 minutes (thicker pieces will take longer to cook). Add half-and-half and return to a simmer (at this point, fish will break into smaller pieces); season with salt and pepper just before serving.

DO AHEAD: Chowder can be made 2 days ahead. Let cool; cover and chill.

Yield: 4 Servings

WaPo

This is a delicious braised chicken thigh dish. Make sure to check the liquid level when the lid is removed because this becomes your sauce.

The recipe suggests removing the skin from the thighs, but it might be better with then left on. As long as the sauce doesn’t go more than half way up the chicken it should be crispy for service.

• 2½ to 3 lb bone-in chicken thighs, skin removed
• Kosher salt
• Freshly ground black pepper
• 3TBS Dijon mustard, plus more as needed
• 1cup seasoned Italian-style bread crumbs or plain mixed with 1 tsp Italian seasoning
• 2TBS olive oil, plus more as needed
• 2cloves garlic, thinly sliced
• ¾cup dry white wine, or as needed depending on the size of the pan
• 8oz cremini or white button mushrooms, sliced

Cooking/Prep Time: 90 minutes

Position the rack in the middle of the oven and preheat to 350°F.

Season the chicken with salt and pepper. Generously coat both sides of the thighs with mustard and then dip in the bread crumbs (a large, shallow plate or pie dish is great for this), one at a time, turning the meat over to ensure it’s evenly covered. Transfer the breaded chicken to a baking sheet or large platter and let it rest for at least 10 minutes to allow the coating to set.

Brown Chicken:

In a Dutch oven over medium heat, heat 2 TBS of the oil until shimmering. Add the breaded chicken skinned side down, all at once or in batches of two depending on the size of your pan. Cook until the breading is dark golden-brown, 3 to 5 minutes. Resist the urge to move the chicken too soon to ensure the breading stays put. Flip the pieces over, ideally with a fork, as tongs can dislodge more of the breading. Cook another 3 to 5 minutes, adding more oil as necessary to keep the pan from drying out and the chicken from burning or sticking. Don’t worry if a little of the breading comes off — you can press it back on or leave to help thicken and flavor the braising liquid. Transfer the chicken back to the baking sheet or platter.

If the pan is looking dry, add another glug of oil. Stir in the sliced garlic and cook until fragrant, 30 seconds to 1 minute. Add a splash of the wine and scrape up any browned bits on the bottom of the pan. Add the sliced mushrooms, season with a generous pinch of salt and stir. Cook for 1 to 2 minutes, just to jump-start the cooking process. Nestle the chicken pieces, skinned side up, on top of the mushrooms and pour in the rest of the wine around the chicken. The amount you’ll need will vary based on the width of your pan, but make sure it’s enough to cover the mushrooms and just reach the bottom of the chicken.

Bake:

Cover the pan with a lid and transfer to the oven. Cook for 30 minutes and then remove the lid. Check liquid level. If pan is too dry, add some stock or water.

Cook an additional 15 to 20 minutes, until an instant-read thermometer placed in the thickest part of the meat, away from a bone, reads 165°F. Dark meat is very forgiving, and will be fine up to as high as 195°F, so don’t fret if you overshoot it a bit. Serve the chicken warm, with the mushrooms and plenty of juices for dipping.