The Cookbook

[Mik]

Made this last night. Fantastic, but double the garlic and marinate the chicken for all day or overnight. I I doubt 30 minutes would do anything. I skipped the cayenne for espelette pepper, which was plenty of heat with more flavor. Half a teaspoon of cayenne is a LOT. The salad was a surprising delight. Very light meal but satisfying.

Ginger Chicken
With Crisp
Napa Salad
By Yewande Komolafe
Published June 17, 2021
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time 30 minutes

INGREDIENTS
Yield: 4 servings
4 boneless, skinless chicken
breasts (about 6 ounces each),
patted dry
Kosher salt
2 tablespoons finely grated ginger
(from a 2-inch piece)
1 garlic clove, finely grated
¼ cup chopped fresh cilantro
½ teaspoon ground cayenne
6 tablespoons neutral oil, such as
grape seed or canola
1 lime
½ small head napa cabbage, cut
lengthwise (about 1 pound)
1 seedless cucumber (Persian or
English), thinly sliced
½ cup sliced chives (½-inch
lengths)
½ cup mint leaves

PREPARATION

Step 1
Place chicken breasts between two sheets of parchment paper or
plastic wrap. Using a rolling pin or a bottle, pound each to an even
½-inch thickness. Season both sides with salt.

Step 2
In a small bowl, combine the ginger, garlic, cilantro, cayenne and
4 tablespoons oil. Finely grate the lime zest directly into the bowl;
reserve the lime. Rub both sides of the chicken breasts with the
marinade. Let sit at room temperature for at least 10 minutes.

Step 3
Meanwhile, cut the cabbage lengthwise, core it, then slice
crosswise into ½-inch-thick strips. Transfer to a large bowl and
toss in the cucumber slices, chives and mint leaves.

Step 4
Heat a large skillet over medium-high heat. Pour in 1 tablespoon
oil and heat until shimmering, about 1 minute. Place the chicken
breasts in the skillet and cook, turning once, until golden brown
and cooked through, about 4 minutes per side. Cut the reserved
Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish.
Lightly pounding the chicken breasts increases their surface area, which helps them soak up the
marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh
mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply
double the recipe.
2 tablespoons rice vinegar, distilled
white vinegar or apple cider vinegar
lime in half and squeeze the juice over the chicken; slice the
chicken. Transfer the chicken to serving plates and slice.

Step 5
Toss the cabbage mixture with the vinegar and remaining 1
tablespoon oil. Season to taste with salt and serve alongside the
chicken

[Tom-K]

Mik, I'm going to start trying your recipes, thanks for posting them. Your food looks wonderful.

[Mik]

Thanks! I enjoy cooking, and finding healthy, delicious recipes is great. I'd put a link in but it's NYT so if you aren't subscribed you won't be able to see it. Let me know how you like it. It's going in rotation here.

[Mik]

Just made the marinade for Peruvian Chicken. Added a little grapefruit juice as well as lime juice as I had a little left over. The recipe is above in this thread, but if I make the green sauce I leave out the feta cheese. It just muddles the flavor.

[Mik]

On a fish kick this week as Janet is out in the evenings supporting the high school musical. Last night was grilled mahi mahi with grilled sweet peppers and sugar snap peas. A big plate of very healthy food for 300 calories.

Tonight is, from one of my favorite recipe sites:

https://www.themediterraneandish.com/grilled-cod-with-pistachio-herb-salsa/#wprm-recipe-video-container-86282

[Mik]

Bush's Orange Blue Cheese Dressing

This is from a long defunct restaurant in Logan Ohio. Pretty tasty. A good friend looked up their chef and got the recipe. I upped the French Dressing and the cheese and less mayo. About half and half. I might lessen teh mayo still since I don't love it in dressing.

[Tom-K]

I'll try it. It seems it could be a bit thick--but there's GOT to be a lot of flavor to it. The blue cheese, and the French Dressing ( a nice touch.) I would suggest the OFFICIAL mayonnaise should be Dukes. Our old friend Plays88's family were the people that made the stuff. All I buy.

[Mik]

I used Duke's. That's the house mayo at Chez Kean. Yes I know that's not proper French..bugger off pedantifs. (that's French for pedants. I looked it up)

I might try a little sour cream or even a little cream to thin it out. I don't like dressing too thick, just barely coat the greens.

[jon-nyc]

@Mik said in The Cookbook:

I used Duke's. That's the house mayo at Chez Kean. Yes I know that's not proper French..bugger off pedantifs. (that's French for pedants. I looked it up)

I might try a little sour cream or even a little cream to thin it out.

A pedant's work is never done.

[Mik]

Make this. You'll thank me later. I just used ground chipotle and some adobo spice instead of the can. also breasts instead of thighs. Also sauteed instead of firing up the grill for two little chix breasts. Still delicious, any way you want to cook it. Marinated for three hours.

Would be great on pork, fish, pretty much anything.

https://cooking.nytimes.com/recipes/1023145-tajin-grilled-chicken