Recipe of the Day: Bacon and Egg Sandwiches with Pickled Spring Onions

Bacon and Egg Sandwiches with Pickled Spring Onions

Pickled spring onions:

  • 4 spring onions or 6 scallions, whites only, thinly sliced
  • 1/4 cup apple cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt

Maple bacon and spicy mayo:

  • 12 slices thick-cut bacon
  • 2 tablespoons pure maple syrup
  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha

Fried eggs and assembly:

  • 8 slices white sandwich bread, such as Pullman
  • 1/4 cup mayonnaise
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • Kosher salt, ground pepper
  • 1 cup arugula leaves

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preparation

For pickled spring onions:  Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.

For maple bacon and spicy mayo: Preheat oven to 350°F. Place bacon on a foil-lined large rimmed baking sheet; brush both sides with syrup. Bake until bacon begins to crisp but is still pliable, 20-25 minutes.

Mix mayonnaise and Sriracha in a small bowl to combine; set aside.

For fried eggs and assembly:  Spread 1 side of bread slices with plain mayonnaise. Heat a large skillet over medium-low heat. Working in batches, cook bread, mayonnaise side down, until brown and crisp, about 3 minutes. Wipe out skillet.

Melt butter in same skillet over medium heat; crack eggs into skillet. Cook, occasionally basting with butter in skillet, until whites are set, about 3 minutes. Season with salt and pepper.

Spread untoasted side of each bread slice with spicy mayo. Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula.

Recipe Of The Day: Spicy Sautéed Spinach

 

Spicy Sautéed Spinach

 

 

yield: Makes 6 Servings

active time: 20 minutes

total time: 20 minutes

For a little less heat, omit the chiles or mustard seeds.
  • 2 tablespoons ghee (clarified butter) or vegetable oil
  • 1 bunch scallions, coarsely chopped
  • 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
  • 2 garlic cloves, finely chopped
  • 2 teaspoons yellow mustard seeds
  • 4 bunches flat-leaf spinach, stemmed, very coarsely chopped
  • Kosher salt, freshly ground pepper

preparation

Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.

Chicken Tikka Masala Recipe

 

Chicken Tikka Masala

 

yield: Makes 6 Servings

active time: 1 hour

total time: 5 1/2 hours

The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.
  • 6 garlic cloves, finely grated
  • 4 teaspoons finely grated peeled ginger
  • 4 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 1/2 cups whole-milk yogurt (not Greek)
  • 1 tablespoon kosher salt
  • 2 pounds skinless, boneless chicken breasts, halved lengthwise
  • 3 tablespoons ghee (clarified butter) or vegetable oil
  • 1 small onion, thinly sliced
  • 1/4 cup tomato paste
  • 6 cardamom pods, crushed
  • 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
  • 1 28-ounce can whole peeled tomatoes
  • 2 cups heavy cream
  • 3/4 cup chopped fresh cilantro plus sprigs for garnish
  • Steamed basmati rice (for serving)

preparation

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

Read More http://www.epicurious.com/recipes/food/views/Chicken-Tikka-Masala-51154870#ixzz2Ryi8CKHY

Recipe of the Day: Tarragon-Roasted Halibut with Hazelnut Brown Butter (yummy;))

 

Halibut

yield: Makes 6 to 8 servings

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they’ve been toasted—the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad. hide
  • 1/2 cup blanched hazelnuts
  • 1 large bunch fresh tarragon
  • 1 3-3 1/2-pounds skinless halibut fillet (halved lengthwise if very wide)
  • 4 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup fresh lemon juice
  • Lemon halves

Preparation

Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.

Reduce oven temperature to 300°F. Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until halibut is just opaque in the center, 20-30 minutes, depending on thickness of fish.

Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don’t let it burn), about 5 minutes. Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper.

Serve fish with hazelnut brown butter sauce and lemon halves.

Read More http://www.epicurious.com/recipes/food/views/Tarragon-Roasted-Halibut-with-Hazelnut-Brown-Butter-51154980#ixzz2RaHvSm6z

Recipe Of The Day: Lemony Chicken and Orzo Soup

lemony

yield: Makes 4 servings
active time: 15 minutes
total time: 45 minutes
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

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ingredients

1 tablespoon olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2″ thick
1 celery stalk, sliced crosswise 1/2″ thick
12 ounces skinless, boneless chicken thighs
6 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
1/2 cup orzo
1/4 cup chopped fresh dill
Lemon halves (for serving)
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preparation

Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.
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nutritional information

Per serving: 200 calories, 7 g fat, 1 g fiber
Nutritional analysis provided by Bon Appétit

Read More http://www.epicurious.com/recipes/food/views/Lemony-Chicken-and-Orzo-Soup-51155410#ixzz2RP2gtVq2