Kirk Leins's Recipes – March 2009 Archive (21)

Roasted Chicken Breasts with Easy BBQ Glaze

This is a popular recipe from the February 2009 issue of the Everyday Gourmet. Considering the amount of requests I get for chicken recipes I figure I'd post it. If you like BBQ chicken, you'll love this.

ROASTED CHICKEN BREASTS WITH EASY BBQ GLAZE (serves 4)

4 chicken breast halves, on the bone (approximately ½ to ¾ lb. each)

Kosher salt and freshly ground black pepper

3-4 tbsp canola oil

Chopped parsley for garnish (optional)

For the glaze:

¾ C… Continue

Added by Kirk Leins on March 30, 2009 at 8:58pm — 1 Comment

Miso Soup

TRADITIONAL MISO SOUP (serves 4-6)

Miso soup, like most Japanese soups, starts with stock known as Dashi.

For the Dashi:

8 C water

1 6”x3” piece of Kombu or Konbu (dried kelp)

50 grams (1½ oz.) dried bonito flakes

For the Miso Soup:

8 C Dashi stock

Approximately 8 level tbsp of red miso paste

Shitake mushrooms, stems removed and sliced

Silken tofu, ½-inch dice

Chopped scallions for garnish

In a stockpot, heat water… Continue

Added by Kirk Leins on March 24, 2009 at 11:30pm — 2 Comments

Spaghetti Amatriciana

This is my recipe for the classic Roman staple. If you like bacon, tomatoes and pasta, this is your dish. Enjoy.

SPAGHETTI AMATRICIANA

1 lb. DeCecco Spaghetti

½ lb. Pancetta, diced small (you can also use quality smoked bacon)

2 medium onions, diced

2 cloves garlic, minced

(1) 28 oz. can whole San Marzano tomatoes, Broken up by hand

¼ Tsp crushed red pepper

¼ C reserved pasta cooking water

¼ C Pecorino-Romano cheese, grated

2-3 Tbsp extra… Continue

Added by Kirk Leins on March 20, 2009 at 12:08am — No Comments

Breakfast Bruschetta

It may say "Breakfast" in the title, but it's also great for dinner.

BREAKFAST BRUSCHETTA (serves 2 to 3)

- 4 to 5 large eggs

- 1 12 to 14-inch French baguette

- 2-3 tbsp of sun-dried tomatoes (packed in oil), drained and chopped

- 1 heaping tbsp store-bought pesto sauce

- ¼ cup extra virgin olive oil

- 1 tbsp unsalted butter

- 1 5-ounce package of goat cheese

- salt and pepper to taste

Heat oven to 400 degrees.

In a small… Continue

Added by Kirk Leins on March 17, 2009 at 5:30pm — 1 Comment

Guinness Cheese Spread (for St. Patrick's Day)

This is a super easy recipe and a great appetizer to bring along to any St. Patty's Day party. It's also the perfect spread for the beer bread posted by my mom a few days ago.

GUINNESS CHEESE SPREAD (makes 2 cups)

1/2 lb. sharp cheddar cheese, cut into chunks

2 oz. blue cheese, cut into chunks

3 oz. cream cheese

1 tsp. caraway seeds

1 tsp paprika

1/2 C Guinness beer

Place cheeses into a food processor and pulse until the are… Continue

Added by Kirk Leins on March 15, 2009 at 12:50pm — No Comments

How to Host a Party: Hummus & Stuffed Mushrooms

Here's a video I did last December on how to host a holiday party. I know the holidays are over, but there are some great recipes and tips that can apply to any party throughout the year. Check it out...

There's no doubt that you've attended plenty of holiday parties in your life, but have you ever thought about hosting one? C'mon, it's not so scary. I'll make you a deal. Click the link to this article and I'll share some tips and recipes, as well as my… Continue

Added by Kirk Leins on March 14, 2009 at 8:30pm — 2 Comments

Chicken Cacciatore

If you've got an hour, you've got enough time to make this delicious Italian chicken stew.

CHICKEN CACCIATORE (serves 4)

2½ lbs chicken thighs and legs

1 large onion, diced

1 large bell pepper (red or green), diced

8 mushrooms, quartered

5 cloves garlic, chopped

3/4 cup dry red or white wine

(1) 28 oz. can chopped tomatoes in juice

¾ cup canned chicken broth

5 sprigs fresh thyme

2 bay leaves

2-3 tbsp extra virgin olive… Continue

Added by Kirk Leins on March 10, 2009 at 3:41pm — No Comments

Polynesian-Style Sweet and Sour Chicken

Trust me when I say you will not have to try too hard to get your kids to eat this dish. These sweet and sour drumettes also make for a great potluck or party offering.

POLYNESIAN-STYLE SWEET AND SOUR CHICKEN (serves 2)

- 16 chicken drumettes

- Non-stick spray

- 4 Tbsp water

- 2 Tbsp cornstarch

- ½ C brown sugar

- ½ C dark soy sauce

- ¼ C distilled or white wine vinegar

- (1) 20 oz. can of pineapple chunks (packed in juice), drained and juices… Continue

Added by Kirk Leins on March 9, 2009 at 4:30pm — No Comments

Moules a la Mariniere (Steamed Mussels)

I know that steamed mussels may not be the most "kid-friendly" meal, but they're inexpensive, really easy, and darn good. Here's a classic preparation for these most awesome mollusks.

MOULES A ALA MARINIERE (serves 4)

- 3 to 4 pounds of fresh mussels, rinsed thoroughly and de-bearded

Note: Beards are the plant life that the mussels use to adhere themselves to rocks. If any of your mussels have beards sticking out their shell, simply give them a pull. They should come… Continue

Added by Kirk Leins on March 6, 2009 at 5:12pm — No Comments

German Meatballs in White Wine Sauce

This is an authentic version of a traditional German dish that I grew up eating. I hope you and your family love it as much as I do.

KÖNIGSBERGER KLÖPSE

For meatballs

- 1 lb. ground turkey chuck (not 100 per cent breast meat)

- 1 large egg white

- 1 tbsp Dijon mustard

- ½ tsp Worcestershire sauce

- 1 large clove garlic, chopped fine

- 1 tsp herbs d’ Provence

- 1/3 to a quarter cup bread crumbs

- kosher salt and freshly ground… Continue

Added by Kirk Leins on March 5, 2009 at 10:46pm — No Comments

Potato and Spring Onion Soup

This is an easy an inexpensive solution to a cold evening. If you like potatoes, you'll love this soup.

POTATO AND SPRING ONION SOUP (serves 4)

-3 russet potatoes, peeled and quartered

-2 bunches of scallions. White parts roughly chopped. Green parts finely chopped and set aside.

-1 medium yellow onion

-4 cups low-sodium, canned chicken broth

-1/3 cup heavy cream

-4 Tbsp. extra virgin olive oil

-Freshly grated nutmeg to taste

-Kosher salt… Continue

Added by Kirk Leins on March 4, 2009 at 3:49pm — No Comments

Pollo Saltado

This is my recipe for an authentic version of the Peruvian staple. You'll be hard-pressed to find anyone who won't like this dish.

POLLO SALTADO (serves 2)

2 large boneless/skinless chicken breasts, cut into 3/4 “ inch pieces

3 Tbsp soy sauce

¼ Tsp paprika

1/8 Tsp ground cumin

2 C frozen French fries

½ of a red onion, sliced

2 garlic cloves, chopped

1 medium-sized tomato (ripe but firm), cut into wedges

¼ C cilantro leaves, plus… Continue

Added by Kirk Leins on March 4, 2009 at 3:09pm — No Comments

Steak au Poivre

Alright beef eaters, here's the classic French preparation for steak with peppercorns. It's a surprisingly quick easy recipe that can be made with different cuts of steak.

STEAK AU POIVRE (serves 2)

-1 well marbled strip steak, roughly 1 lb. and 1½-inches thick, cut into two equal portions. Or, two filet mignons, roughly 6 oz. each and 1½ inches thick

-2 Tbsp. mixed, whole peppercorns

-Herbs de Provence (optional)

-Kosher salt

-1 Tbsp. canola oil

-1 Tbsp… Continue

Added by Kirk Leins on March 4, 2009 at 12:02pm — No Comments

Rigatoni with Zucchini and Fontina Sauce

This is a recipe that comes from my aunt, Marie-Terese, in Germany. If it looks like an Italian dish that's because it is. She's married to my uncle, Tino, and you guessed it - he's Italian. This is one of her go-to dishes and I have to say that it's pretty spectacular. It's a great way to get your kids to eat their zucchini.

RIGATONI WITH ZUCCHINI AND FONTINA SAUCE (serves 4)

1 lb. rigatoni pasta

1 lb. fresh zucchini, roughly chopped

½ large onion, roughly… Continue

Added by Kirk Leins on March 3, 2009 at 5:41pm — No Comments

Texas Hash

Here's another one of my childhood favorites. It's an easy casserole your whole family is sure to love.

TEXAS HASH (serves 4)

2 tbsp vegetable oil

1 clove garlic, minced

1 medium onion, chopped small

1 green pepper, seeded and chopped small

1 lb. ground beef or turkey

1 15 oz. can chopped tomatoes

1 8 oz. can tomato sauce

1½ tsp chili powder

½ tsp ground cumin

¼ tsp. red pepper flakes

1 tsp. salt

½ tsp. pepper

2 cups… Continue

Added by Kirk Leins on March 3, 2009 at 4:25pm — No Comments

Pizza Aztec

This is one of my most favorite dishes from childhood. Really easy and super kid friendly...

PIZZA AZTEC (serves 4)

2 tbsp vegetable oil

1 small onion, chopped

1 clove garlic, minced

1¼ lb. ground beef or turkey

2 tsp chili powder

½ tsp paprika

½ tsp ground cumin

Salt and pepper to taste

(4) 9” flour tortillas

1 large can (7-oz.) chopped green chili

2 C Cheddar and/or Monterey Jack cheese, grated

Preheat oven to 350… Continue

Added by Kirk Leins on March 3, 2009 at 4:21pm — No Comments

The Butcher's Meal

Another oldy but goody from The Everyday Gourmet. It's a great recipe for getting dinner on the table quickly.

THE BUTCHER'S MEAL (serves 3 to 4)

5 uncooked Italian sausages, casings removed

½ a head or more of sturdy greens (escarole, radicchio, kale, etc.)

1 cup canned cannellini beans, drained

1 small onion, chopped

1 14 oz. can of San Marzano chopped tomatoes (with juices)

1 or 2 cloves of garlic, chopped

1 tbsp of olive oil

Any dried… Continue

Added by Kirk Leins on March 3, 2009 at 2:46pm — No Comments

Thai Chicken Thighs

Here's a popular recipe from the early days of my cooking newsletter, The Everyday Gourmet. It's super easy, super quick and super good.

THAI CHICKEN THIGHS

1½ lbs. boneless/skinless chicken thighs

2 large garlic cloves, minced

2½ tbsp. cilantro, minced

1½ tbsp. Thai fish sauce (found in the Asian foods section of most supermarkets)

1 tsp. brown sugar

½ tsp. chili powder

¼ tsp. crushed red pepper

1½ tbsp. basil, finely chopped

1½… Continue

Added by Kirk Leins on March 3, 2009 at 2:23pm — No Comments

Muffuletta Sandwich

I just received a request on my personal email for this sandwich. I figured I'd post it here as well. This is my recipe for a pretty darn authentic version of the classic New Orleans sammich.

MUFFULETTA SANDWICH (serves 4 to 6)

For the sandwich:

1 10-inch round loaf of quality Italian bread

¼ lb. sliced mortadella

¼ lb. sliced capicola (spicy Italian ham)

¼ lb. sliced Genoa salami

¼ lb. sliced provolone cheese

For the olive salad:

1… Continue

Added by Kirk Leins on March 2, 2009 at 10:42pm — No Comments

Chipotle/Lime Marinade and Basting Sauce

I recently received a request for way to spice up chicken. Here's a recipe I came up with about 5 years ago. It's an easy emulsion that can be used as a marinade or basting sauce. It's really easy and really good.

CHIPOTLE/LIME MARINADE AND BASTING SAUCE

-½ of a 7 oz. can of chipotle peppers packed in adobo sauce

-the juice of 2 limes

-2 garlic cloves, chopped

-3 tbsp honey

-1/2 to 3/4 cup of vegetable oil or olive oil

-salt and… Continue

Added by Kirk Leins on March 2, 2009 at 9:56pm — No Comments

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