By Emily Weinstein, The New York Times
We are entering a turkey-free zone. The flavors below are a departure from archetypal Thanksgiving dishes.
There is a new feature on New York Times Cooking: If you’re a Cooking subscriber, you can now share recipes with friends who don’t have a subscription. You have 10 gift recipes to use each month, and you can give them to anyone you like. (This will be crucial for the December cookie season.) Look for the gift icon on the recipe page to start sharing.
1. Grilled Shrimp With Chile and Garlic
Shrimp are a treat and should be handled as such — and this recipe guarantees grilled shrimp that are reliably juicy, charred and seasoned. First, try this trick for plump meat with a browned crust: Stir a little baking soda into mayonnaise, and season it with salt, garlic and chile, which will intensify in the mayonnaise’s fat. Coat the shrimp in the mayonnaise mixture and refrigerate for up to 30 minutes, then grill mostly on one side to avoid overcooking. Eat over grains, lettuces, lemon pasta or noodle salad; in tortillas or pita; or popped right into your mouth. As far as seasonings go, start with chile and garlic, then switch up subsequent batches with lemon zest, Old Bay, ginger and more.
By Ali Slagle
Yield: 4 servings
Total time: 25 minutes
- 6 garlic cloves
- 1/2 to 1 fresh hot chile, such as jalapeño or Fresno (depending on the chile’s kick and your heat tolerance)
- 1/4 cup mayonnaise
- 1 1/2 teaspoons kosher salt (such as Diamond Crystal)
- Heaping 1/4 teaspoon baking soda
- 1 1/2 pounds large shrimp, peeled and deveined, tails on, patted dry
1. Prepare a charcoal or gas grill for high heat. (If you don’t have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
2. Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.
2. Beet Salad With Coriander-Yogurt Dressing
Disks of succulent roast beets make this salad especially hearty. If your oven is already on, throw in some beets wrapped in foil, and roast them until tender. But if you are pressed for time, grab some store-bought cooked beets. They’ll work just as well. This salad is all about big forkfuls of vegetables; the plump chickpeas, which are suffused with warm coriander and bright orange zest, lend a delightful crunch. It’s all finished with a creamy yogurt dressing you’ll want to drizzle over everything on your plate.
By Yewande Komolafe
Yield: 6 servings
Total time: 30 minutes
- 1 (15 1/2-ounce) can chickpeas, drained and rinsed
- Salt and freshly ground black pepper
- 1 1/2 teaspoons ground coriander
- 3 tablespoons olive oil
- 1 orange
- 1/4 cup full-fat Greek yogurt
- 3 tablespoons rice vinegar
- 2 pounds cooked whole red or golden beets (store-bought or homemade), peeled and cut into ½-inch-thick rounds
- 3 cups baby arugula
1. Heat the oven to 400 degrees. Spread the chickpeas on a small baking sheet and pat dry with a kitchen towel. Season lightly with salt, black pepper, 1/2 teaspoon coriander and 1 tablespoon olive oil. Roast the chickpeas until golden brown and crispy, shaking the sheet halfway through baking, 20 minutes. Remove from the oven, and while still warm, zest the orange over the roasted chickpeas. Stir to combine.
2. Meanwhile, in a small bowl, whisk the yogurt, 1 tablespoon olive oil, 2 tablespoons rice vinegar and the remaining 1 teaspoon ground coriander. Season with salt and pepper to taste.
3. In a medium bowl, toss the beets, remaining 1 tablespoon olive oil, remaining 1 tablespoon rice vinegar and season with salt and pepper. Add the arugula and toss to combine.
4. To serve, spread half of the yogurt dressing on a serving platter. Add the beet mixture and scatter the chickpeas all over the top. Spoon the remaining yogurt dressing over everything and serve immediately.
3. Roasted Squash With Spiced Onion Gravy
Make a meal out of this smothered squash by having it with rice and salted yogurt, or serve it as a side for roast chicken or a seared pork chop. The mild winter squash gets a punch from a spicy and tart onion gravy that comes together while the squash roasts in the oven. Be sure to season the gravy aggressively with salt so the vinegar, chile and spices pop.
By Sohla El-Waylly
Yield: 4 servings
Total time: 45 minutes
- 3 pounds winter squash (such as butternut, honeynut or kabocha)
- 6 tablespoons melted ghee or neutral oil
- Kosher salt
- 1 1/2 teaspoons ground turmeric
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons Kashmiri red chile powder (or ¾ teaspoon cayenne)
- 1 large yellow onion, thinly sliced
- 1 (1-inch) piece fresh ginger, finely grated (about 1 tablespoon)
- 1 tablespoon apple cider vinegar
- 1/2 cup cilantro, roughly chopped
- Steamed rice or roti and salted plain yogurt, for serving
1. Roast the squash: Arrange a rack in the middle of the oven and heat to 450 degrees. Line a rimmed baking sheet with parchment paper.
2. Scrub the squash, then remove the stem and cut in half lengthwise. Use a spoon to scoop out the seeds and discard. Cut the squash crosswise into 1/2-inch thick slices and transfer to the prepared baking sheet.
3. Drizzle over the 3 tablespoons of melted ghee, then sprinkle over 1 1/2 teaspoons salt and 1 teaspoon turmeric. Use your hands to evenly coat the squash with the seasonings, and arrange in roughly a single layer. Roast until browned and tender, rotating the pan once during cooking, 30 to 35 minutes.
4. In the meantime, prepare the gravy: In a small bowl combine the cumin, coriander, chile and remaining 1/2 teaspoon turmeric and have it handy.
5. In a large skillet, heat the remaining 3 tablespoons ghee over medium-high for 1 minute. Add the onion and cook, stirring frequently, until frizzled and browned, with some blackened bits, about 15 minutes. (You will develop lots of dark brown bits on the bottom of the skillet, this is just what you want.)
6. Add the spices in the bowl and the ginger, and cook until fragrant and sticking to the bottom of the skillet, stirring constantly, about 1 minute. Add vinegar and 1 cup water. Scrape up all browned bits with a stiff wooden spoon and bring the mixture to a simmer. Season generously with salt, to taste. (If the mixture tastes too acidic or spicy, you likely need more salt.)
7. Arrange the squash on a platter, top with gravy, garnish with cilantro, and serve right away with steamed rice (or roti) and salted yogurt.
4. Sazón Chicken Breasts
This stovetop method of cooking chicken breasts in a sazón-heavy marinade produces juicy, fragrant, well-seasoned meat. It definitely stands up as a main course, but leftovers make for great additions to salads and tacos. The breasts benefit from an overnight marinade, which will make the meat juicier and more flavorful, but the dish can come together in 45 minutes if you’re short on time. This recipe also works great with boneless, skinless chicken thighs. Because they’re often thinner and fattier, they may cook a little more quickly than breasts.
By Von Diaz
Yield: 4 to 6 servings
Total time: 45 minutes
- 4 garlic cloves, minced
- 1/4 cup fresh orange juice, from 2 small oranges (preferably mandarin)
- 2 tablespoons olive oil
- 2 tablespoons homemade or store-bought basic sazón seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 medium boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of excess fat
1. In a small food processor, combine the garlic, orange juice, olive oil, sazón, salt and pepper; pulse until it forms a creamy marinade. (Alternately, you can finely mince the garlic, then combine it with the rest of the ingredients in a small bowl, stirring with a fork.)
2. Pat the chicken breasts dry, then transfer them to a large resealable plastic bag. Pour the marinade on top, close, shake, then gently massage the seasoning into the meat. Let sit on the counter for at least 10 minutes. (Chicken can also be marinated overnight then set out to come to room temperature before cooking.)
3. Heat a large nonstick wok or deep skillet over medium-high. Add marinated chicken breasts, one by one, and pour over about half the marinade. Cook for 7 to 10 minutes, flipping frequently with tongs and being careful not to let them get too dark too fast. Reduce heat to low and cook for another 10 to 20 minutes, depending on the thickness of the breast, flipping often to ensure meat is cooked through. Thinner chicken breasts will take less time to cook, so monitor the color and texture of your meat as it cooks. Check doneness by pressing the center with your tongs. If the center is still squishy, continue to cook until meat has a bit of resistance (though not rock hard), and registers 165 degrees on a meat thermometer.
4. Let rest in the pan off-heat for a few minutes. Serve, pouring over any remaining pan juices if desired.
5. Sheet-Pan Salmon and Broccoli With Sesame and Ginger
A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.
By Lidey Heuck
Yield: 4 servings
Total time: 20 minutes
- 4 tablespoons toasted sesame oil
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
- 1 garlic clove, finely grated
- 1 pound broccoli, trimmed and cut into florets, thick stems discarded
- 2 scallions, trimmed and cut diagonally into 1 1/2-inch segments, plus thinly sliced scallions for garnish
- 1 tablespoon olive oil, plus more for brushing the salmon
- Kosher salt and black pepper
- 4 (6-ounce) skin-on salmon fillets
- 1/2 lime, for serving
- Sesame seeds, for serving
1. Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
2. Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
3. While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
4. Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
5. Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
6. Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.
This article originally appeared in The New York Times.
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