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Mary Sue Milliken and Susan Feniger, chefs and co-owners of Border Grill restaurants and Truck, show how to cook one dinner and use it for other meals throughout the week.
- 1 3-pound roasting chicken
- 4 garlic cloves, finely chopped
- Salt and pepper
- 2 tablespoons paprika
- 1/4 cup red wine vinegar
- 1/3 cup Spanish olive oil
- 3 tablespoons butter
- 2 medium onions, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 roma tomatoes, seeded, and chopped or canned
- 1/2 bunch parsley leaves, roughly chopped for garnish
Rinse the chicken and remove any excess fat. Pat dry with paper towels. In a small bowl, mix together the garlic, 1 teaspoon of salt, black pepper, paprika and vinegar. Rub vinegar mixture all over the chicken, including the cavity. Cover with plastic wrap and marinate at room temperature 1 hour. Preheat the oven to 350 degrees. Heat a large cast-iron skillet over medium-high heat and add the olive oil. Shake the chicken to drain the excess vinegar. Using kitchen tongs and a large wooden spoon to steady the bird, brown it on all sides in the hot oil. Transfer to a plate and set aside. Melt the butter in the same skillet over medium-high heat. Sauté the onion with salt and pepper for 3 to 5 minutes. Add the tomatoes and cook an additional 2 to 3 minutes. Add 1/2 cup water and set the chicken on top of this mixture. Place in the oven and roast 1 hour, until the leg is loose when twisted. Transfer the chicken to a serving platter and cover loosely with aluminum foil. Meanwhile, tip the casserole to one side and spoon off the excess fat. Carve the chicken into serving pieces as desired and arrange on a platter with the vegetables and juices from the pan. Sprinkle with parsley and serve.Reserve some sauce for later in the week, half for the pasta and half for the tomato soup.
- 1 1/2 cups grated manchego cheese
- 1 cup grated panela cheese
- 1/2 cup grated cotija cheese
- 6 flour tortillas, see recipe
- 4 poblano chiles, roasted, peeled, seeded and julienned
- 2 tablespoons unsalted butter, melted
Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the peppers under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds and veins.In a bowl, mix together cheeses. Lay the tortillas on a counter. Divide the cheese mix into 6 equal portions and spread over half of each tortilla. If desired, sprinkle about a tablespoon of salsa over each. Arrange the chile strips evenly over the cheese. Fold the tortillas over to enclose the filling and brush the tops with butter. Preheat the oven to 350 degrees.Place a dry griddle or cast-iron skillet over medium-high heat. Place the tortillas buttered side down in the pan. Cook until very light golden, about 1 minute. Then brush the uncoated sides with butter and flip over. When all the quesadillas are cooked, transfer the baking sheet to the oven and bake 10 minutes, until the cheese begins to ooze. Serve hot, whole or cut into wedges.
- 1 cup leftover tomato sauce (from red roasted chicken)
- 3 cup chicken broth
- 3 tablespoons crème fraiche
- Sea salt and freshly ground pepper, to taste
- 1 cup left over chicken (optional)
Cook tomato sauce, chicken broth and chicken, if using, over medium heat for 12 minutes, puree, and strain. Add crème fraiche, season to taste and serve immediately.
- 1 cup chipotle salsa
- 2 cups chicken or vegetable broth
- 1/2 cup half and half or heavy cream
- 2 cups of your favorite vegetable combination
- 1 cup cooked, leftover chicken, shredded (optional)
- 6 to 8 cups corn tortilla chips
- 1 cup panela cheese cut into 1/2-inch dice
- 1 ripe California avocado, halved, seeded, peeled and cut into 1/2-inch dice
- 1/2 small red onion, finely diced
- 1 to 2 jalapeño or serrano chiles, stemmed, seeded if desired, and minced
- 1/2 bunch cilantro, chopped
- 1 lime, cut into wedges, for serving
- 1/4 cup sour cream, for serving, optional
In a wide skillet, bring salsa, broth and half and half or cream to a boil. Add vegetables, chicken if using, and tortilla chips. Mix gently to coat each chip while simmering. In 1 to 2 minutes, when some of the chips have moistened and begun to break up, but others are still holding their shape, add panela cheese. Continue stirring gently for another minute to distribute cheese evenly. Add avocado, onion, chiles and cilantro and stir well to distribute. Cook for 1 minute, just to heat through, and then remove from stovetop and divide among 4 warmed plates. Top with a squeeze of lime and a dollop of sour cream and serve immediately.
For the salad:
- 8 ounces chicken breast cut into 1/4 inch dice (used from left over red roasted chicken)
- 1/8 cup minced scallions
- 1 cup pink lady apple, diced 1/8" cube
- 3/4 cup celery, diced into 1/8" cube
- 1/8 cup parsley, chopped
- Freshly squeezed lime juice
- Salt and pepper
For the chipotle aioli:
- 1 cup mayonnaise
- 4 tablespoons freshly squeezed lime juice
- 4 tablespoons honey
- 1/4 can chipotle
For the salad:Add all the ingredients in a blender except for the mayonnaise, puree on high speed until smooth. Pour into a medium bowl. Slowly whisk in the mayonnaise until fully incorporated. Season to taste.To assemble:Spread one tablespoon of chipotle aioli on the top half of the talera roll. Spread chicken salad evenly throughout the roll. Top with arugula and tomato. Serve immediately.
- 6 ounces penne pasta (or any bite sized shape you like)
- 2 tablespoons extra virgin olive oil, plus some for bread crumbs
- 4 cloves garlic, minced
- Sea salt and freshly ground black pepper to taste
- 1 bunch kale, ribs removed and julienned
- 3/4 cup tomato sauce (or your favorite tomato sauce)
- 3 very thin slices crusty bread for breadcrumbs or 3 tablespoons panko
- Grated parmesan cheese for serving, optional
In a skillet, sauté four cloves of minced garlic in a couple tablespoons of olive oil with sea salt and fresh ground pepper. When aromas are released, add kale and sauté 3-5 minutes or until just softened. Add tomato sauce, bring to a boil and set aside. Meanwhile brush bread slices generously with olive oil and season with sea salt and fresh ground pepper. Toast at low heat until thoroughly crispy and golden, cool and crush into crispy slivers. Alternatively, heat a small skillet over moderate heat and add a splash of olive oil. Add panko, season well and toast until crispy, set aside to cool. Bring a large pot of well salted water to a boil and add pasta and cook until al dente. Drain reserving a bit of liquid. Add pasta to skillet with tomato sauce and add pasta water if mixture appears dry. Toss in toasted bread crumbs and serve immediately with grated cheese if desired.