Peanut Butter and Julie

Spicy Oven-Fried Chicken

I honestly can't remember the last time, in the past 15 years, when I have eaten fried chicken.  When my brother and I were little, and our parents used to go out for the evening, leaving us with a babysitter, the go-to meal was usually chicken fingers and tater tots.  When we moved to Houston, as a pre-teen I discovered Chick-Fil-A, and I loved getting their fried chicken sandwiches (with a pickle on top!) to eat as my mom chauffeured me home from my downtown ice-skating lessons.  At picnics, I would always opt for a golden and crispy piece of seasoned chicken over burgers and dogs.

Then I had to go and get all health conscious and ruin everything!  Why is it that so many of the wonderful foods that we devoured as children turn out to be so bad for us?  I've seen half a dozen special Dateline reports, telling me just how unhealthy Oreos, Pop Tarts, and Chicken Nuggets are, including horrifying statistics on the shelf life of a Twinkie.  Obviously, all of this nutritional knowledge takes away from the enjoyment of eating these forbidden foods, so what's a girl to do when she suddenly needs a fried chicken fix?

Paula Deen is to blame.  There she was, in her enviable Savannah kitchen, doing what she does best: frying things in lots of oil.  There I was, on the treadmill, getting hungrier by the minute.  In that 30 minute episode, she produced fried chicken that looked like it came straight out of central food styling.  At that point, I decided that I needed to compromise and find a good way to oven fry chicken, thus eliminating the vats of oil, but maintaining the crispy seasoned exterior.

This recipe is about as close to the southern-fried real deal as you can get, while cutting down significantly on fat and calories.  By soaking the chicken in a spicy, low-fat buttermilk marinade overnight, the meat becomes very tender, and it stays moist throughout the baking process.  Panko bread crumbs mixed with a little bit of Parmesan cheese, flour, and seasonings creates a crisp crust, without a trace of oil.  Yes, Ms. Deen might disapprove of my technique, but we thought it was delicious.  Here are a few tips for this spicy summer favorite:

• If you want to make this recipe even lighter, then make it using trimmed boneless, skinless chicken breasts.
• By cutting boneless, skinless chicken breasts into strips, marinating, breading, and baking, you are essentially making your own, healthier chicken fingers, which children are sure to love!
• Don't be alarmed by the amount of curry in the marinade.  Although the flavor comes through, it by no means dominates the recipe.  If you don't like curry at all, feel free to leave it out and replace it with paprika, chili powder, or even garlic powder.
• Panko bread crumbs, which are the Japanese bread crumbs found in the Asian foods section of the grocery store, can be replaced with regular unseasoned breadcrumbs.
• Although the recipe says to marinate the chicken for at least 4 hours, I prefer to marinate it overnight, as this results in a moister, more flavorful product.

Spicy Oven-Fried Chicken

Serves 6

Ingredients:

2 cups buttermilk

1/4 cup olive oil

3 tablespoons curry powder

2 tablespoons Dijon mustard

2 garlic cloves, minced

3 teaspoons salt, divided

1 teaspoon ground black pepper

12 chicken pieces (breasts, thighs, and drumsticks) with skin and bones

1 cup Panko breadcrumbs

1/3 cup freshly grated Parmesan cheese

1/4 cup flour

2 teaspoons dried thyme

1/2 teaspoon paprika

1/2 teaspoon cayenne

In a large casserole dish, whisk together the buttermilk, oil, curry, mustard, garlic, 2 teaspoons salt, and pepper to blend well.  Add the chicken and turn to coat.  Cover and chill for at least 4 hours or up to 1 day, turning occasionally.

Place racks on 2 large rimmed baking sheets and spray the racks with nonstick spray.  In a large baking dish, whisk the Panko, cheese, flour, thyme, paprika, cayenne, and 1 teaspoon salt.  Remove the chicken from the marinade, allowing excess to drip off.  Add the chicken to the breadcrumb mixture and turn to coat completely.  Arrange the chicken, skin side up, on the racks on the baking sheets.  Let stand 30 minutes.

Preheat the oven to 425F degrees and place oven racks in the upper and lower thirds of the oven.  Bake the chicken until crisp, golden, and cooked through, about 50 minutes, switching positions of the trays halfway through.  Serve warm or at room temperature.

Ancho-Coffee Braised Short Ribs

A few weeks ago, through Eric's work, I was lucky enough to be able to attend the Bon Appetit Grand Tasting Sip and Stroll, which was part of Uncork'd, the magazine's food and wine celebration week, which is held each year in Las Vegas.  During this event, over 40 of Las Vegas's best restaurants were represented, each with a booth located around the perimeter of a ballroom, at which chefs prepared their signature dishes or latest creations for the lucky attendees.   

What made this event extra special was that most of the restaurants' celebrity chefs were also there, mingling with the guests, posing for photos, signing autographs, but ironically, not cooking  (I suppose they are allowed a night off....).  I recall looking to my left and seeing Daniel Boloud having an animated discussion with Joel Robuchon.  To my right was Cat Cora, in all of her Iron Chef glory.  I took a few steps forward and almost ran over Guy Savoy, which would have been embarrassing, although not surprising, as I tend to do that sort of thing more often than I'd like to admit. 

The highlight of the evening was meeting Mr. Spago, Chef Wolfgang Puck himself, who I have watched and admired since his early Food Network days.  I'm not usually the one to approach a celebrity and ask for a photo, but he was right there, so I couldn't resist.  It was a true relief to find that he is just as friendly in the flesh as he is personified on T.V.   I can't imagine how many photos he has had to pose for over the years, but he happily posed for one more with me (sorry, it's a bit blurry--Eric took it while balancing his plate and while being jostled by the crowd.)

I thought that Eric put it very eloquently when her described the event as "Julie's Superbowl," and since I won him a trip to see his Patriots play at the actual Superbowl earlier this year, I guess we are even. 

The gourmet fare during the event was plated in amuse bouche-sized portions, so that we would be able to try as much as possible.  We managed to make it to each restaurant's booth, although there were some (anything with the dreaded mayonnaise, cream cheese, or scallops, which I am allergic to) that I skipped.  While everything was delicious, it was apparent to me that the superstar chefs didn't all get together and have a big pow-wow about who was going to make what.  It was also clear that there are certain menu items which are currently considered "hot."  Many items, although prepared in different styles, were a common theme throughout the event.  There was an abundance of tartare, lots of flan,  and pea soup was well represented.  The one dish that seemed to pop up the most, however, was short ribs.  To be fair, I think the chefs were just being smart.  I mean, who doesn't love a slowly braised, falling-off-the-bone short-rib?  I took it upon myself to sample them all, and not a one disappointed.  My compliments to the chefs.

Ever since that evening, I have been wanting to create my own version of short ribs at home.  One of the best flavor combinations that I have recently tasted is an Ancho-chile and coffee based sauce.  I though this would taste heavenly with the short ribs, and it did.  The spiciness from the chiles mellows out over time and the sauce becomes thick and rich as the ribs simmer.  Serve them over polenta or with lots of good bread for mopping up the sauce.  Here are some extra tips for tall on flavor short ribs:

• If possible, prepare the ribs one day in advance.  Ribs improve if flavors have time to develop.  After braising the ribs, let them cool completely, uncovered, and then chill the ribs in the pan, tightly covered with a lid or with foil.  Remove any solidified fat from the top prior to reheating in the pan.
• Do not be alarmed if the sauce tastes bitter or spicy prior to braising the ribs.  The flavor really mellows out during the braising process.
• If you like a thicker sauce, combine 2 tablespoons of the liquid with 1-2 teaspoons cornstarch, and mix well to blend.  Add this mixture back to the sauce in the pan, stir, and simmer over medium-low heat until it thickens to your desired consistency. 
• To maximize moistness, rotate the ribs a few times during the braising process.
• I like to serve the ribs over soft polenta that has been cooked in chicken broth and seasoned with chopped fresh rosemary, salt, and pepper.  I'll either stir in soft goat cheese, grated parmigiano-reggiano, or smoked cheddar for extra flavor. 

Ancho-Coffee Braised Short Ribs

Serves 6

Ingredients:

2 cups beef broth

2 tablespoons Ancho chili powder

1 medium yellow onion, quartered

4 cloves garlic, coarsely chopped

2 tablespoons chopped canned chipotle chiles in adobo plus 1 tablespoon adobo sauce

1/4 cup pure maple syrup

2 tablespoons lime juice

Salt and pepper

6 pounds beef short ribs

1 tablespoon olive oil

1/2 cup strong brewed coffee or espresso

1/3 cup red wine (recommend Zinfandel or Cabernet)

Preheat the oven to 350F degrees.  In a blender, combine the ancho chile powder, broth, onion, garlic, chipotles and adobo sauce, maple syrup, lime juice, and 1 teaspoon salt.  Puree the mixture until smooth.

Season the short ribs on all sides with salt and pepper.  Heat the oil in a 12-inch heavy skillet over medium-high heat until hot, then brown the ribs in 3 batches, turning occasionally, about 5 minutes per batch.  As they brown, transfer the ribs to a casserole pan or dutch oven large enough to hold the ribs in 1 layer. 

Carefully transfer the chile puree to the same skillet (be careful as the sauce will splatter a bit), and cook over medium-low heat, stirring frequently, 5 minutes.  Add the coffee and wine, bring the mixture to a boil, reduce the heat, and simmer for 5 minutes longer. 

Pour the liquid over the ribs in the pan.  It should reach at least halfway up the sides of the ribs.  Cover the pan tightly with a lid or foil.  Roast at 350F for 30 minutes, reduce the heat to 300F, and braise the ribs until very tender, 2 1/2-3 hours longer.  Serve the ribs with the sauce over polenta, couscous, or mashed potatoes.

Korean Grilled Flank Steak with Hot Peanut Sauce

Every once in a while, I will try a restaurant dish so incredibly delicious and satisfying, that I will return to the restaurant specifically for that item, never tire of it, and never have the desire to order anything else.  True, this may prevent me from experiencing other outstanding creations that these chefs have to offer, but I'll just wait until my dining companions order those, so that I can have a taste.  For the time being, I am just not willing to sacrifice my tried and true favorites for something that might not be as memorable.

At Table 34, my favorite dish is Chef Kendrick's pan-seared halibut, served over a salad of mixed melon with a chili vinaigrette.  Unfortunately, this is only available from April through October, when halibut is fresh and in season, but you can bet that they know to call me (and a handful of other halibut devotees) as soon as the halibut arrives.   Oh yes, it's that good. 

At Rao's, it's all about the meatballs, and this is coming from someone who isn't exactly a meatball fanatic.  About the size of a softball and covered with their signature sauce, take one bite of a Rao's meatball and you will understand why it is impossible to get a reservation in their New York hole-in-the-wall (hint: try the Vegas locale).  After 110 years, I guess it should come as no surprise that these guys know what they are doing. 

At Todd's, my love affair with the Korean Beef Salad came about accidentally.  On that fateful night, they had 86'd my usual salad, and our brilliant server recommended that I try this instead.  No, let me rephrase:  He told me that if I didn't absolutely love the salad, then he would pay for it.  With that sort of endorsement, how could I refuse?  It  did not disappoint, and our server walked away with a heck of a tip.  Since Todd's menu is also seasonal, I call ahead to see if the Korean Beef Salad is on the menu.  Even if it's not, the chef will usually make it for me, if only to prevent a grown woman from throwing a tantrum in his establishment.

This marinade is about as close as I've been able to come to the one used for the salad at Todd's.  They sprinkle chopped peanuts on their salad, so I made a spicy peanut sauce to serve alongside my version.  The longer you marinate the steak, the deeper the flavor will be.  Serve it over rice with some stir fried bok choy or sugar snap peas.  And next time you're in Vegas, head to Table 34, Rao's, and Todd's--and tell them I sent you!  Here are a few extra tips for this spicy sliced steak:

• Feel free to substitute another cut of steak for the flank steak if desired.  Strip steak, rib-eye, and tenderloin would all be good substitutions.  You can also use the marinade for pork or chicken.
• As an alternative to keeping the steak whole and then slicing it after grilling, try cutting it into cubes prior to marinating, and then grilling the cubes on skewers as kabobs.  You can alternate the cubes with peppers, mushrooms, and onions.

Grilled Korean Flank Steak with Spicy Peanut Sauce

Serves 4

Ingredients:

1/3 cup chopped scallions

1/3 cup light soy sauce

1 tablespoon brown sugar

1 tablespoon grated peeled gingerroot

1 tablespoon lime juice

2 teaspoons dark sesame oil

1 teaspoon crushed red pepper

3 cloves garlic, minced

1 (1 pound) flank steak, trimmed

1/2 cup water

1 tablespoon crunchy peanut butter

1 teaspoon cornstarch

Combine the scallions, soy sauce, brown sugar, ginger, lime juice, sesame oil, crushed red pepper, and garlic in a medium bowl, stirring with a whisk.  Place the steak and half of the scallion mixture in a large, zip-top plastic bag and seal.  Marinate in the refrigerator for at least 2 hours or overnight, turning occasionally.

Combine the remaining marinade with the water, peanut butter, and cornstarch in a small saucepan and whisk to blend.  Bring to a simmer and cook for 1 minute, stirring, until the sauce thickens.  Remove from the heat and keep warm.

Heat a nonstick grill pan over medium-high heat.  Remove the steak from the marinade, discarding the marinade.  Grill the steak for about 3 minutes on each side or until desired degree of doneness.  Transfer to a cutting board, let rest for 5 minutes, and then slice diagonally against the grain.  Serve the steak with the peanut sauce.   

Tandoori Chicken

We are very fortunate in Las Vegas to have a wide array of fine dining restaurants to choose from, whenever we want to go out for a special occasion meal.  It seems that every great chef from Guy Savoy to Charlie Trotter has opened up at least one establishment here.  They are usually located on the strip, and they are always an investment.

The challenge with the Las Vegas food scene is that, despite all of the wonderful steakhouses, gourmet rooms, and tasting menus, there are very few great quality casual dining options.  This is a town in love with (and overflowing with) franchises and chains.  Have a craving for a Bloomin' Onion at the Outback?  It's just down the road.  Looking for a Quizno's, Subway, or Cold Stone?  Pick a direction, and you'll reach one eventually.  What we really need here are more of those great hole-in-the-wall, locally owned and operated, mom-and-pop places; the kind that you can go to over and over again because you know that you will be served great food, and the staff will greet you by name.

So far, we have only found a handful of these hidden gems.  One of them, Table 34, we dine at so often that we are probably nearing stalker status.  Let's put it this way: We were asked by our usual server, Rich, if we wanted to be part of the waitstaff's NCAA pool for this year's Final Four Tournament.  The food is always great, and the atmosphere is relaxed, and that combination is perfect after a long work week.  Another favorite find is Crazy Pita, a small Mediterranean restaurant, which serves some of the most flavorful chicken kabobs and couscous that I have ever tasted.  I have not once been at Crazy Pita when the owner, Mehdi, was not there too.  He runs a tight ship, which is reflected in the quality of his craveable cuisine and operational efficiency.  My only complaint is that we need to travel about 15 minutes to get there.

No matter how much I am craving a Crazy Pita Marinated Chicken Skewer Platter with a side of hummus, sometimes I just don't want to make the trip.  So, I decided to attempt to come up with my own similar marinade.  While this is definitely not the same caliber as Mehdi's masterpiece, it does have some similarities, and it is enough to keep me satisfied until my next Crazy Pita run.  Here are a few tips for making this healthy, flavorful, and moist main dish:

• If you can, marinate the chicken overnight, or for at least eight hours.  The extended marinating time is important for tenderizing the chicken and for keeping it juicy throughout the grilling process.
• Garam masala is a traditional Indian spice mixture with many variations.  It usually contains cinnamon, cardamom, garlic, ginger, chili, and cloves.  If you don't have any on hand, then add about 1/4 teaspoon of the included spices in order to achieve a similar flavor profile.  Garam masala has become popular enough that most major spice companies now offer it, and you should be able to find some in your local grocery store. 
• This chicken is great on its own, served over a bed of baby spinach or with a side of couscous, but it also makes a wonderful grilled chicken sandwich, topped with some caramelized onions, mixed greens, and the seasoned yogurt sauce.
• This recipe would also work well with chicken thighs, shrimp, beef, lamb, and firm cuts of fish.  You can also make it into kabobs.

Tandoori Chicken

Serves 4

Ingredients:

2 teaspoons canola oil

4 teaspoons sweet paprika

2 teaspoons ground cumin, divided

2 teaspoons ground coriander, divided

2 teaspoons garam masala

1 teaspoon ground turmeric

1 teaspoon cayenne

2 cups chopped red onion

1/2 cup chopped peeled fresh ginger

2 teaspoons chopped seeded jalapeno

8 cloves garlic, crushed

2 1/2 cups plain lowfat yogurt, divided

1/4 cup lemon juice, divided

2 teaspoons salt, divided

4 boneless, skinless chicken breasts

Heat the oil in a small skillet over medium high heat.  Add the paprika, 1 1/2 teaspoons cumin, 1 1/2 teaspoons coriander, garam masala, turmeric, and cayenne to the pan; cook for 2 minutes or until fragrant, stirring constantly.  Remove from the pan and cool.

Place the onion, ginger, jalapeno, and garlic in the bowl of a food processor and process until smooth.  Add the spice mixture, 1/2 cup of the yogurt, 2 tablespoons lemon juice, and 1 1/2 teaspoons salt to the onion mixture; process until smooth.  Transfer the mixture to a large zip-top bag, add the chicken to the bag, seal, and toss to coat.  Marinate in the refrigerator for at least 8 hours or overnight, turning occasionally.

Preheat the grill.

Combine the remaining 2 cups yogurt, 2 tablespoons juice, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon salt in a bowl and mix well.  Cover and chill.

Remove the chicken from the bag and discard the marinade.  Grill the chicken about 7 minutes on each side, or until cooked through.  Serve with the yogurt mixture. 

Grilled Chicken with Sweet Tomato Barbecue Sauce

I really love this time of year, because I start to use the outdoor grill almost every day to prepare dinner.  We typically don't use it for lunch, as the Las Vegas temperatures rise a bit too high for grilling to be tolerable during the daytime hours.  Grilling is one of my favorite methods of food preparation.  It allows to you take some extremely simple ingredients, such as a marinated chicken breast, some unshucked ears of corn, and a few pieces of ciabatta drizzled with olive oil, and convert them into a barbecue feast.  Something about those little perfectly angled criss-cross grill marks takes something that might be very ordinary coming out of the oven and makes it irresistible to onlookers. 

Although becoming a whiz at the grill isn't difficult, many people seem to be intimidated by it, spurred by too many memories of overcooked, overcharred, and overdried chicken breasts, burgers, and ribs.  After years of watching the grillmaster himself, Mr. Bobby Flay, on his Food Network shows: Hot Off the Grill, Grillin' and Chillin', Boy Meets Grill, and, well, you get the picture, I like to think that I've picked up at least a few proper grilling techniques.  The most important of these is to not move your food too much on the grill.  People have a tendency to want to flip and move their food around, and it really should only be flipped one time.  I also know to never cut into meats to check for doneness.  Use a thermometer or check for firmness instead, as cutting into it will release too many juices and dry out your food.  Third, Bobby seems to think that nothing goes better with grilling than a margarita (he makes them often), so always make a batch of these to go with your meal.

Properly grilled food requires little more than something simple to go on top, and this homemade roasted tomato barbecue sauce is just that.  With a smoky undertone from the sauteed bacon, tang from the balsamic vinegar, and a little bit of kick from the Tabasco, this recipe has something for everyone.  Best of all, it can be pulled together in no time, for an impromptu grill-fest!  Here are a few tips for this recipe, perfect for easy outdoor entertaining:

• To make this recipe lower in fat and calories, opt for some high-quality, preferably smoked, turkey bacon.
• The Tabasco sauce may be eliminated if spicy foods are not favored in your household.
• This barbecue sauce is very versatile, and it will last for several days, covered and refrigerated, so make a double or triple batch if you plans include a lot of grilling.  This sauce would taste great over pork chops, grilled salmon, or a firm white fish, such as halibut, seabass, or swordfish steaks.  You could also use it as a topping for burgers or grilled chicken sandwiches.

Grilled Chicken with Sweet Tomato Barbecue Sauce

Serves 4

Ingredients:

1 pint grape tomatoes

3 tablespoons extra-virgin olive oil

4 boneless, skinless chicken breasts

2 tablespoons lime juice

4 slices center cut or pepper bacon, chopped

1 yellow onion, chopped

2 cloves garlic, chopped

3 tablespoons balsamic vinegar

2 tablespoons brown sugar, packed

2 teaspoons Tabasco sauce

2 teaspoons Worcestershire sauce

Salt and pepper to taste

Preheat the oven to 400F degrees.  On a baking sheet, toss the tomatoes with 1 tablespoon olive oil and season with salt and pepper.  Roast until charred, 15-20 minutes.

Preheat a grill or grill pan to medium-high.  Drizzle the chicken breasts with 1 tablespoon olive oil and the lime juice.  Season with salt and pepper.  Grill, turning once, until cooked through, about 15-20 minutes.

Meanwhile, in a medium saucepan, heat the remaining tablespoon olive oil over medium heat.  Add the bacon and cook for 3-4 minutes, until slightly crisp.  Drain off all but 1 tablespoon of the fat.  Add the onion and garlic and cook until softened, 3 minutes.  Stir in the vinegar, brown sugar, Tabasco, and Worcestershire sauce.  Add the roasted tomatoes and mash together.  Season with salt and pepper.  Top the grilled chicken with the tomato sauce and serve.

Moroccan Spiced Kebabs with Pistachio Couscous

I went through a long phase of not eating any red meat, as I just associated it with being high in fat, high in cholesterol, and just plain bad for you.  Fortunately, I don't have the level of influence that Oprah has, as I seem to recall her spending the better part of a year fighting a nasty lawsuit, which was filed against her by the Texas cattle farmers, for voicing that very same opinion during her talk show.  Then, a few years ago, I was informed by my doctor that I have an iron deficiency, as many women do, and my options were to either start taking iron supplements or to start incorporating more iron into my diet.  I have never been one to pop a vitamin in order to get my nutrients, because I would prefer to get them by eating the right foods, and I had heard that the iron pills cause nausea, so I opted for the eating method.

I could only eat so many roasted beets and bowlfuls of steamed spinach, two foods that contain significant amounts of iron, so I found myself wandering over to the steaks section of the supermarket, intending to check out the nutritional labels.  Imagine my surprise to find several cuts that had calorie contents and levels of fat similar to those of chicken, pork, and even certain types of fish!  Yes, if you grill up a rib-eye, delicious as they are, you're really not doing your arteries any favors, but if your menu includes boneless sirloin, filet, or even flank steak, prepared correctly, then you will have a heart healthy, iron-rich meal. 

Marinated kebabs are one of my favorite ways to serve steak.  By marinating the meat for several hours, it becomes juicy and tender on the inside, with a slight char on the outside.  Kebabs cook very quickly, and you can tailor each one to each person's preferred level of doneness.  This Moroccan-inspired version uses many of the traditional Moroccan spices, such as cumin, turmeric, cayenne, and ginger.  Serving the kebabs over a healthy, pistachio-studded couscous makes a complete meal.    Here are my tips for this spiced steak supper:

• As noted below, feel free to substitute another meat, such as chicken or lamb, for the beef in this recipe.  You can also try a firm fish, such as swordfish or tuna, or you can make the kabobs with shrimp or scallops.
• If you want to alternate some vegetables with the meat on the kebabs, try using pieces of red onion, zucchini, red and yellow bell peppers, cherry tomatoes, or mushrooms.
• Dried cranberries or fresh pomegranate seeds would be good in place of the golden raisins in the couscous.  If using the pomegranate seeds, stir them with the pistachios as opposed to when you boil the chicken stock.
• These kebabs would also be great prepared on an outdoor grill over indirect medium-high heat.

Moroccan Spiced Kebabs with Pistachio Couscous

Serves 4

Ingredients:

1/2 cup plus 2 tablespoons extra-virgin olive oil

Zest and juice of one lemon

2 cloves minced garlic

2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon grated ginger

1/4 teaspoon turmeric

1/4 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

1 1/2 pounds lamb, chicken, or beef, cut into 1-inch cubes

1 1/2 cups chicken broth

1/2 cup golden raisins

1 1/2 cups couscous

1/2 cup toasted pistachios, chopped

1/4 cup chopped flat-leaf parsley

In a large bowl, combine 1/2 cup of the olive oil, garlic, salt, cumin, ginger, turmeric, cinnamon, and cayenne.  Add your selected meat and marinate, covered and refrigerated for up to 4 hours.

Thread 4-6 skewers with the cubes of meat, reserving the extra marinade.  On a non-stick grill pan, over medium-high heat, grill the meat until slightly charred, about 3-4 minutes on each side, brushing with the reserved marinade.

Prepare the couscous:  In a medium saucepan, bring the chicken stock and the raisins to a boil.  Add the couscous, remove from the heat, and cover for 5 minutes.  Fluff with a fork, stir in the remaining 2 tablespoons olive oil, the pistachios, and the parsley.  Season with salt and pepper and serve with the kebabs.   

Tequila-Jalapeno Glazed Chicken

Note to self:  Try not to barbecue when the wind speed is over 30 mph.  I learned that one the hard way, after I almost set my beloved wall of rosemary bushes on fire last night (on the upside, it would have smelled great).  Deep down I knew that I should abort my outdoor grilling plans and bring the cooking indoors, but this is one recipe that I knew just wouldn't taste the same unless it developed that nice crispy skin that only my little Weber grill could produce. 

So there I stood, trying to shield the wind until the coals were ready, occasionally dousing them with a squirt of lighter fluid to keep the fires going, endangering the existence of my eyelashes with each squirt.  To make matters worse, my new dog, who has developed a talent for jumping up on the door and hitting the lock latch whenever I am outside (couldn't he just learn to fetch the paper?), decided to demonstrate this skill for me again last night.  Fortunately, after last week's experience of being locked out of the house in my pajamas for 1 1/2 hours until the locksmith came, I had kept a spare key hidden outdoors.  This just wasn't the ideal time to go digging for it.

Fortunately, all of this trouble was well worth it in the end.  This chicken turned out to be juicy and delicious, a great reward after a challenging cooking process.  The sweet and slightly spicy glaze caramelized nicely and gave the chicken a nice crisp, lightly charred skin.  I grilled some portobello mushrooms alongside the chicken, basting them with some of the spare glaze, and they absorbed the flavor quite well.  Here are a few extra tips for this glazed grilled chicken:

• You may use boneless, skinless chicken breasts for this recipe; however, the chicken will be moister if you use bone-in skin-on pieces.
• This recipe would also taste great using pork chops or a firm fish like swordfish steaks or mahi-mahi.
• For some extra flavor, squeeze a lime over the chicken breasts during the final stages of grilling.
• Serve the chicken with a variety of grilled vegetables, such as portobello mushrooms, peppers, zucchini, and red onion.
• Pineapple juice may be substituted for orange juice.

Tequila-Jalapeno Glazed Chicken

Serves 4

Ingredients:

1 1/2 tablespoons ground coriander

2 teaspoons coarse salt

1/2 teaspoon crushed red pepper

4 bone-in skin-on chicken breasts

2/3 cup orange juice

1/2 cup tequila

1/4 cup brown sugar

1/4 cup honey

2 jalapenos with seeds, minced

2 shallots, minced

Mix the coriander, salt, and red pepper.  Sprinkle the mixture all over the chicken.  Arrange the chicken, skin side up, on a baking sheet.  Cover and chill the chicken for at least 6 hours or overnight.

Combine the orange juice, tequila, brown sugar, honey, jalapenos, and shallots in a medium saucepan.  Bring the mixture to a boil, stirring until the sugar dissolves.  Reduce the heat to medium-low and simmer until the mixture thickens slightly, about 10 minutes.  Cool the glaze and set aside 1/4 cup for serving.

Spray a grill with nonstick cooking spray.  Prepare a barbecue over medium heat.  Arrange the chicken, skin side up, on the grill.  Grill for 15 minutes, turning occasionally.  Brush the chicken with the remaining glaze from the saucepan.  Turn the chicken over and brush with the glaze.  Grill until the juices run clear when pierced with a fork or until an instant read thermometer reads 170F degrees when inserted into the chicken, about 10 minutes longer.  Transfer to a platter and spoon the reserved glaze over. 

Parchment-Baked Halibut with Mediterranean Couscous

Several years ago, likely due to the recommendation of either Martha or Ina (as in Stewart or Garten), I invested in my first roll of parchment paper to use for cooking and baking.  I imagine that I had reached my breaking point with cookies that were overly dark on the bottoms or with cake layers sticking to their pans, regardless of how generously I had buttered and floured.  The silicone baking mats , which many bakers sang the praises of, never really appealed to me either, as I found them awkward to work with and clean.  After seeing the use of parchment mentioned multiple times in the recipes of those who clearly knew their way around a kitchen, I figured that there must be something to this cooking spray substitute.  I haven't looked back ever since......

There are several reasons why I prefer parchment paper to other options, despite the fact that it is a bit more expensive.  It consistently prevents sticking without the use of butter or grease, so it provides a much cleaner finish to baked goods.  You can use it to line the bottoms of baking pans by tracing them on the paper and then cutting it down to size.  I also find that recipes bake more evenly on parchment-lined sheets.  Best of all, because it is disposable, clean-up is a piece of cake (no pun intended).  You simply remove the liner and throw it away.

A few months ago, when I was participating in a cooking competition, one of my creative fellow competitors, Margee Berry, used parchment for a cooking method that I had read about, but had never attempted.  This method, in cooking circles, is called en papillote, and it means to seal food in a pouch made of parchment and bake.  The food essentially steams in the oven in its own juices and seasonings, so it is an extremely healthy way of cooking.  It also provides that "Wow" factor as each person has his or her own puffed and slightly brown packet to open, like a gift from the cook!  Oh, and did I mention easy clean-up??  Here are some tips for making my version of parchment-packed fish (and a healthy side of whole grains):

• This recipe can be prepared using almost any sort of fish.  Mahi-mahi, seabass, snapper, tilapia, and black cod, and salmon would all work nicely.  If you are not a fish lover, then use boneless skinless chicken breasts which aren't too thick.  Adjust the cooking time depending on the thickness of the fish/chicken.
• I suggest using whole wheat couscous in the list of ingredients, as it contains more nutritional value than standard couscous, but using plain couscous works just as well.  They are both good for you!
• If you don't have parchment paper on hand, then you can achieve a similar effect by baking the fish in a tightly sealed foil packet.
• If you like some additional spice in your food, then add some crushed red pepper to the couscous mixture and add a generous amount of cracked black pepper to the fish.

Parchment-Baked Halibut with Mediterranean Couscous

Serves 4

Ingredients:

3/4 cup uncooked whole wheat couscous

1 cup water

1 cup halved grape tomatoes

1/3 cup chopped pitted kalamata olives

3 tablespoons minced red onion

2 tablespoons finely chopped flat-leaf parsley

2 tablespoons lemon juice

1 teaspoon dried oregano

2 teaspoons minced garlic

3 tablespoons olive oil, divided

Salt and pepper to taste

4 (6-8 ounce) halibut fillets

12 thin lemon slices

Preheat the oven to 425F degrees.

Bring 1 cup of water to a boil in a medium saucepan and then gradually stir in the couscous.  Remove the saucepan from the heat, cover, and let stand for 5 minutes.  Fluff the couscous with a fork.  Transfer the couscous to a large bowl and stir in the tomatoes, olives, red onion, parsley, lemon juice, oregano, and garlic.  Add 1 tablespoon of the olive oil and season with salt and pepper.  Set aside.

Cut 4 (15X24-inch) pieces of parchment paper and fold them in half crosswise.  Draw a large half heart on each piece, with the fold of the paper being the center of the heart.  Cut out the heart and open.

Sprinkle both sides of the fish fillets with salt and pepper.  Place 1 fillet near the fold of each piece of parchment.  Top each fillet with 3 lemon slices and drizzle with 1/2 tablespoon olive oil.  Starting at the top of each heart, fold the edges of the parchment, sealing the edges with narrow folds.  Twist up the end tightly to secure.  Place the packets on a baking sheet and bake for 15-18 minutes, until the paper is browned and puffed. 

Place the packets on plates, cut open, and serve with the couscous.

Flank Steak Braciole

During its six season run on HBO, I was a huge fan of  "The Sopranos", tuning in every Sunday night to watch mafioso Tony try to balance the conflicting requirements of being the head of both a criminal organization and of his unconventional family. Unpredictable, engrossing story lines, well-rounded characters, and believable dialogue were some of the things that made this multi-Emmy winning show so popular.  There were two other more subtle, but important aspects that served as  strong supporting characters for the show: the music and the food.  Try listening to Journey's "Don't Stop Believin" without thinking of that final nail-biting and controversial diner scene.  And every time that I see braciole on a restaurant menu, I now not only pronounce it like I am a North Jersey Italian grandmother, but I am automatically transported to Sunday dinners at the Soprano house.

I don't think that there were many episodes in which either Carmella Soprano or Artie Buco didn't mention that they had some "leftover braciole in the fridge."  The first time that I heard this, I had no idea what this dish that they were referringto was, let alone how to go about preparing it.  So naturally, being the curious cook that I am, I had to find a recipe for braciole so that I could give it a try (Of course, I had to figure out how to spell the darn thing first). 

In Italian-American cooking, braciole (pronounced "bra-zhul" if you want to sound authentic) is composed of thinly sliced meat that has been rolled around a filling, which can include cheeses, herbs, vegetables, Italian meats, nuts, sausages, dried fruits, and breadcrumbs.  In other words, the sky's the limit. The roll is then braised for several hours in a tomato sauce or "Sunday gravy", until it is cooked through and tender.  Recipes for braciole are open to variation, with many families passing them down over several generations.  As you can imagine, it is not the world's best diet dish, but I substituted turkey sausage and omitted the cheese to help lighten the caloric blow.  Fortunately, you don't need a huge portion, as each bite of this hearty meal contains enough flavor to even satisfy a big tough guy like Tony.  Here are some tips for this hearty beef braciole:

• Cut the prep time for this recipe by asking your butcher to butterfly the steak for you in  advance.  This can be a challenge to do on your own at home.
• The braciole, filled with all of the ingredients, rolled, and tied with string, can be prepared one day in advance.  Cover and refrigerate.
• Serve the braciole over soft polenta. mashed potatoes, or cous cous to soak up all of the sauce.
• Pancetta is carried by most grocery store deli counters, but if you can't find it, then substitute thinly sliced prosciutto, ham, or even salami. 
• This recipe prepares quite a bit, but it reheats beautifully, and the flavors really develop with the extra time, so save it for leftovers.
• Keep an eye on the pine nuts while they are toasting.  They burn very easily.

Flank Steak Braciole

Serves 6 to 8

Ingredients:

1 flank steak, about 1 1/2 pounds, butterflied

4 tablespoons olive oil, divided

1/4 cup chopped flat leaf parsley

1 teaspoon dried oregano

1 teaspoon dried thyme

1 tablespoon chopped fresh sage

3 ounces thinly sliced pancetta

1/4 cup pine nuts, lightly toasted

1/4 cup raisins

3/4 pound Italian turkey sausage (3-4 links)

3 cups beef broth

1 (750-ml) bottle dry red wine

1 (26-ounce) bottle marinara sauce

1 teaspoon sugar

Salt and pepper to taste

Open the flank steak on a work surface and sprinkle with salt and pepper.  Rub with 1 tablespoon olive oil, followed by the parsley, oregano, thyme, and sage.  Arrange the pancetta slices atop the herbs.  Sprinkle the pine nut and raisins over the pancetta.  Arrange the sausages crosswise, about 2 inches from 1 short end of the steak.  Beginning at the short end near the sausages, roll up the steak into a log.  Tie string around the steak at 2-inch intervals to secure.

Preheat the oven to 325F degrees.  Heat the remaining 3 tablespoons olive oil in a wide oven-proof pot.  Add the steak and cook until browned all over, about 7 minutes.  Add the beef broth and wine, and then the marinara sauce; bring the mixture to a boil.  Cover and transfer to the oven.  Roast until the sausages are cooked through and the steak is tender, about 1 hour 45 minutes.  Transfer the braciole to a work surface and tent with foil to keep warm.

Add the sugar to the sauce and then boil the sauce in the pot until reduce to about 4 cups, 15-20 minutes.  Slice the braciole into 1-inch slices.  Pour the sauce into a large deep platter.  Arrange the braciole slices over the sauce on the platter and serve.

Citrus-Soy Tuna Steaks with Watermelon-Ginger Relish

I have mentioned in the past how frustrating it is, living in the desert, that we don't have a consistent selection of high-quality seasonal produce to choose from.  You can pretty much forget about the whole "locally grown" concept, since there is not exactly an overabundance of farms in the Las Vegas vicinity.  Sometimes a girl just wants a good old-fashioned roadside farm stand, like we had in both New Jersey and Texas, where I grew up (come to think of it, that's probably about all these two states have in common).  Nothing beats pulling up to one of these mom-and-pop establishments, without any preconceived notion of what you are going to buy, and bringing home a bushel of whatever was picked just a few hours earlier. 

That being said, when I came across a prominently displayed stack of those bowling-ball sized personal seedless watermelons at the grocery store, you can bet that I added a few to my cart.  Watermelon is one of those foods, like green grapes and really juicy cold apples, which I forget how much I like if I don't eat it for awhile.  Then I usually end up eating it every day for the next month.  When I came home and started putting the groceries away, I realized that I had bought a lot of watermelon, so I needed to get creative in the kitchen.  Part of it I left for an after-dinner sweet (trying to cut back on the Golden Spoon frozen yogurt), some of it I'll use this weekend to whip up some watermelon-lime margaritas, and with the rest, I decided to make an Asian-inspired salsa to top the tuna steaks that I'd found at Trader Joe's.  The result was a light and healthy dinner with some great textures and flavors.  Here are a few tips for preparing this refreshing relish-topped tuna:

• Sriracha is a hot chile sauce, and it can be found in the Asian foods section of your grocery store (Huy Fong is a common brand).  If you don't have any on hand, you can either omit it or substitute 1/2 teaspoon crushed red pepper flakes.
• If multi-colored watermelons are available in your area, then I am very jealous!  The salsa looks even better with a combination of red, yellow, and orange watermelon.
• This recipe will work equally well with any firm-textured fish, such as mahi-mahi, halibut, swordfish, or Chilean sea bass.
• Sprinkle the dish with toasted sesame seeds for an added nutty flavor and an attractive presentation.
• The salsa will keep for an extra day or two, tightly covered and refrigerated, and it is delicious enough to eat on its own.

Citrus-Soy Tuna Steaks with Watermelon-Ginger Relish

Serves 4

Ingredients:

Tuna and Marinade

1 cup orange juice

1/4 cup lemon juice

1/4 cup soy sauce

1/4 cup chopped scallions

3 tablespoons grated peeled fresh ginger

1 tablespoon sugar

1 tablespoon Sriracha

2 garlic cloves, minced

4 (6-8 ounce) tuna steaks, about 3/4 inch thick

Relish

3 cups diced seeded watermelon

3 tablespoons sliced scallions

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon lemon juice

1 teaspoon sugar

1 tablespoon rice wine vinegar

2 teaspoons grated, peeled fresh ginger

1/4 teaspoon salt

1/4 teaspoon dark sesame oil

Prepare tuna:  Combine the first 8 ingredients (through garlic) in a large zip-top plastic bag.  Add the tuna steaks to the bag and seal.  Marinate for at least 30 minutes and up to 2 hours, turning occasionally.

Prepare the relish:  Combine the watermelon with the next 8 ingredients (through sesame oil) in a large bowl.  Cover and chill.

Remove the tuna steaks from the bag and discard the marinade.  Place the fish on a grill rack or grill pan coated with cooking spray over medium-high heat.  Cook for 3 minutes on each side for medium-rare or until desired degree of doneness.  Serve topped with the relish.