The Chew: What's for Dinner?: 100 Easy Recipes for Every Night of the Week
256
The Chew: What's for Dinner?: 100 Easy Recipes for Every Night of the Week
256Overview
Product Details
| ISBN-13: | 9781401306199 |
|---|---|
| Publisher: | Disney Press |
| Publication date: | 09/24/2013 |
| Series: | Cook Book |
| Sold by: | DISNEY PUBLISHING WORLDWIDE -EBKS |
| Format: | eBook |
| Pages: | 256 |
| File size: | 71 MB |
| Note: | This product may take a few minutes to download. |
| Age Range: | 18 Years |
About the Author
Gordon Elliott has produced over 16 different television series, and won an Emmy in 2007 for producing Paula Deen's show. He's also been a popular on-camera personality in both his native Australia and in New York. He lives with his wife and three sons in upstate New York.
Read an Excerpt
The Chew: What's for Dinner?
>100 Easy Recipes for Every Night of the Week
By Mario Batali, Michael Symon, Carla Hall, Clinton Kelly, Daphne Oz, Gordon Elliott
Hyperion
Copyright © 2013 Mario Batali Michael Symon Carla Hall Clinton Kelly Daphne Oz Gordon ElliottAll rights reserved.
ISBN: 978-1-4013-1281-7
CHAPTER 1
IT'S MONDAY! (OR TUESDAY, WEDNESDAY, OR THURSDAY) WHAT'S FOR DINNER?
• QUICK AND EASY MEALS TO MAKE ON BUSY WEEKNIGHTS
• BREAKFAST + DINNER = "BRINNER!"
• SWEET TREATS FOR THE MIDDLE OF THE WEEK
"ON THE CHEW, we think everyone should cook, because everyone has it within them to do it well. The problem is weeknights. How do you find the time? The recipes that follow are proof positive that you can make simple and delicious meals any night of the week with just a few ingredients from your pantry and a little bit of shopping. THE PAYOFF IS HUGE. Homemade food is more nutritious; contains less fat, salt, and chemicals than most store-bought stuff; and tastes better. Sure you could order in a pizza or open up a can of soup and throw it over a chicken breast, but it is so much more fulfilling and healthful to cook a meal with the best-tasting natural ingredients. If there is another person who likes to cook or help in your family, it's that much easier and that much more quality family time. Who doesn't like to sit down to a home-cooked meal with the family? For many of us, it's the only time of the day we get to DO SOMETHING TOGETHER and that is very precious. And speaking of precious, did I mention that it's cheaper too?
"But I can't cook," you say. To which I say, yes, you can, and these recipes will prove it. Whether you start at the age of eight or twenty-eight or forty-eight, you've got to start somewhere. Don't worry if it's not perfect. WHO NEEDS PERFECT? You just need good, and our Chew Crew promises these easy meals are good. Just get in there and do it. Pretty soon you will be FREAKIN' AWESOME as a home cook. And speaking of awesome home cooks, here are some thoughts on Monday through Thursday home cooking from my partners on The Chew."
—Clinton
SALAMI AND EGG SANDWICH | CHORIZO MANCHEGO STRATA | CHILLED TOMATO AND BREAD SOUP | GRILLED SHRIMP WITH GRAPEFRUIT SALAD | ZUCCHINI CRUDO | GINGER ALE CARROTS | GRILLED APRICOT AND RADICCHIO SALAD | CHEESE RAVIOLI WITH GARLIC, MUSHROOM, AND ROSEMARY SAUCE | PASTA FAGIOLI | KIELBASA AND BEAN STEW | LOBSTER ROLL | SHOESTRING FRIES | CAPRESE SANDWICHES | PATTY MELT | ONION RINGS | SPICY SAUSAGE SLIDERS | ANGEL HAIR CAPRESE | SEARED SCALLOPS WITH RAISINS, PISTACHIO, AND SPINACH | SPAGHETTI WITH GREEN TOMATOES | CHILI SALMON WITH MANGO CUCUMBER SALSA | ANGEL HAIR WITH OLIVE OIL, GARLIC, AND CHILI FLAKES | LEFTOVER NOODLE PANCAKE WITH FALL FRUIT SLAW | GRILLED CHICKEN THIGHS WITH WATERMELON FETA SALAD | GRILLED CHICKEN CLUB | CHICKEN MARSALA | CHICKEN SALTIMBOCCA WITH CAPERS AND GRAPEFRUIT | HOT SAUCE FRIED CHICKEN | DORM ROOM CHICKEN CHILI | 60-SECOND GUACAMOLE | GRILLED SKIRT STEAK WITH CAULIFLOWER HASH | GRILLED SKIRT STEAK SANDWICH WITH CHARRED CORN MUSTARD | PAN-SEARED STRIP STEAK WITH MUSHROOMS AND CARAMELIZED ONIONS | PORK TENDERLOIN SCALLOPINI | OZ FAMILY FRIED RICE |
Salami and Egg Sandwich
• SERVES 4
• COOK TIME: 4 MINUTES
• PREP TIME: 15 MINUTES
• COST: $
Easy
Around my house my mom was the master cook, but my dad was "the Sandwich King." If I had to pick a favorite—and that's not easy—I'd probably have to say nothing beat his salami and eggs. Something fantastic happens to salami when you fry it—you get a crispy crust, almost like bacon. Then with some Hungarian ShaSha Sauce (basically hot mustard and hot pepper), compliments of Lizzie's mom, and sliced pickled onion, you have a full-frontal attack on your taste buds.
4 egg knot rolls or potato rolls
2 tablespoons unsalted butter
1 pound salami, thinly sliced
2 tablespoons extra virgin olive oil
4 eggs
1 cup spicy mustard or ShaSha Sauce (recipe follows)
1 cup thinly sliced or Pickled
Red Onions (recipe follows)
1 bunch basil (leaves only)
Kosher salt
Freshly ground black pepper
• 1. Preheat a griddle or nonstick skillet to medium-high heat.
• 2. Split the rolls, and butter each half. Place on the griddle and toast until browned. Set aside.
• 3. Put the salami on the griddle in four separate mounds and warm through, allowing some pieces to crisp.
• 4. Using the olive oil to grease the griddle as needed, fry each of the eggs, about 1 minute per side for over easy. Assemble the sandwiches by spreading spicy mustard or ShaSha Sauce on each of the buns, adding the salami, topping with the sliced or Pickled Red Onions and basil leaves, and finishing with a fried egg. Season with salt and pepper and place the bun on top and enjoy.
FOR THE SHASHA SAUCE
12 hot banana peppers from a jar, tops removed and chopped
4 cloves garlic
1 cup yellow mustard
1 cup white wine vinegar
½ cup sugar
2 tablespoons allpurpose flour
TO MAKE THE SHASHA SAUCE
• 1. In a food processor, puree the peppers, garlic, mustard, and vinegar.
• 2. Pour the puree into a medium saucepan, then add the sugar and bring it to a boil over high heat. Lower the heat and simmer the mixture for 30 minutes.
• 3. In a small bowl or juice glass, mix the flour and ½ cup water to make a smooth paste. Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick. Let the sauce cool, and then pour it into a covered nonreactive container (such as a glass jar). The sauce can be refrigerated for up to 1 month. Makes 2 cups.
FOR THE PICKLED RED ONIONS
2 pounds red onions, sliced
White wine vinegar (amount will vary for each jar)
Sugar (amount will vary for each jar)
Kosher salt (amount will vary for each jar) 2 teaspoons mustard seeds
1 tablespoon crushed red pepper flakes
2 tablespoons coriander seeds
2 tablespoons black peppercorns
4 cloves garlic
2 bay leaves
TO MAKE THE PICKLED RED ONIONS
• 1. Pack the onions into two 1-quart jars and cover with water to come within ½ inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace with the vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.
• 2. Pour the vinegar mixture into a nonreactive saucepan. Add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
• 3. Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.
• 4. Makes: 2 quarts
Chorizo Manchego Strata
• SERVES 8
• COOK TIME: 40–50 MINUTES
• PREP TIME: 15 MINUTES
• COST: $
Easy
I've yet to meet the person who doesn't like bread pudding. For breakfast—maybe with a splash of maple syrup and a bunch of raisins staring at you from its eggy, breadful depths—it's hard to beat. Now, if you make it savory you've got a quick dinner that comes together without much fuss. There are two kinds of chorizo that you are apt to find in America. The hard kind is from Spain and is already cooked. The softer kind is from Mexico and is more suited for a hash than this recipe. But fear not, admirers of things Mexicano, I top off my strata with a very Mexican tomatillo salsa. You can probably make this with any hard cheese that has good meltability, but if you can, go with the original from La Mancha in Spain: gotta go Manchego.
8 cups crusty sourdough bread, preferably day-old
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 pound Spanish chorizo, medium dice
2 cloves garlic, peeled and sliced
12 eggs, whisked
1 ½ cups milk
1 ½ cups half-and-half
1 tablespoon red chili flakes
2 cups Manchego cheese, shredded
Kosher salt
Freshly ground black pepper
Store-bought tomatillo salsa, to serve
• 1. Preheat the oven to 375 °F.
• 2. Cut the bread into 1-inch cubes, and set aside.
• 3. In a large sauté pan, heat the olive oil over medium-high heat. Add the onion and sauté for 2–3 minutes until soft. Lower the heat to medium and add the chorizo. After 2 minutes add the garlic and cook just until fragrant, then set aside to cool.
• 4. Whisk together the eggs, milk, half-and-half, chili flakes, and 1½ cups of cheese, and season with salt and pepper. Add the bread and chorizo mixture to the eggs and toss to coat. Press down firmly to coat all of the bread in the egg mixture. Pour into a greased baking dish. (At this point you could cover and refrigerate overnight.)
• 5. Bake for 35–40 minutes uncovered, then let stand for 5–10 minutes. Grate the remaining cheese over the top, and serve with tomatillo salsa.
Chilled Tomato and Bread Soup
• SERVES 8
• COOK TIME: 2 MINUTES
• PREP TIME: 20 MINUTES
• INACTIVE COOK TIME: 1 HOUR TO OVERNIGHT
• COST: $
Easy
Opera fans in Italy have been known to throw rotten tomatoes onstage when they are not pleased with the performance. Before you aim a tomato because of a poorly sung aria, make sure you are not heaving almost-rotten tomatoes, because super-ripe, over-the-hill tomatoes are the basis of one of the favorite quick summertime meals in my home. Toss them into a food processor with day-old bread, salt, herbs, and olive oil, and you have a real Tuscan bread soup. It's flavorful and healthful, so we always keep a big container of it in the part of the refrigerator where we store the stuff we call "Kids Can Eat as Much as They Want, Whenever They Want."
5 pounds very ripe heirloom tomatoes, cored and cut into chunks
3 cups torn-up day-old Italian or country bread
½ cup fresh basil leaves
2 tablespoons fresh thyme leaves
Kosher salt
Freshly ground pepper
¼ cup extra virgin olive oil
Zest and juice of 2 lemons
2 teaspoons red pepper flakes
4 scallions (whites and about 2 inches of greens), thinly sliced
8½-inch-thick baguette slices, toasted
• 1. In a food processor or blender, blend the tomatoes until smooth. Add the day-old bread, basil, and thyme, and season with salt and pepper. Blend. If too thick, thin with water. Refrigerate for at least 1 hour to chill, but it's even better the next day.
• 2. In a medium mixing bowl, gently mix the olive oil, lemon zest and juice, red pepper flakes, and scallions together. Season lightly with salt.
• 3. Divide the chilled tomato soup among eight bowls. Float 1 slice of toast in the center of each bowl. Sprinkle the scallion mixture on top of each toast, and serve.
Grilled Shrimp with Grapefruit Salad
• SERVES 4
• COOK TIME: 18–20 MINUTES
• PREP TIME: 20 MINUTES
• COST: $
Easy
For our Mother's Day show, I wanted to do something bright, light, and flavorful instead of a big ol' hunk of meat like you'd do for Father's Day, so I came up with this fresh and delicious salad. One of our audience members, Hakim Chandler, volunteered to help me whip it up and said that he would make this recipe for his "soon-to-be-pregnant wife." I thought that might be a little too much information about the Chandler household, but he quickly corrected himself: "My soon-to-be-a-mother wife." Whew!
This is a twist on a classic Middle Eastern tabbouleh salad of bulgur wheat and fresh herbs with my additions of grapefruit sections, lemon zest, and, of course, good olive oil. Hakim was a little challenged in the lemon-zesting department until Carla, revealing another one of her hidden talents, told him to "hold the lemon like you are throwing a knuckleball!"
He did fine in the lemon-holding department and behind the stove. We agreed that this would be a great recipe to whip up for Mom while she is busy with their new baby.
FOR THE SALAD
2 cups water
½ cup bulgur wheat, rinsed
½ teaspoon kosher salt
Zest and juice of 3 lemons
½ cup extra virgin olive oil
3 cups flat-leaf parsley, chopped
¼ cup scallions, chopped
½ cup mint leaves, chopped
3 grapefruits, segmented and cut into thirds
TO MAKE THE SALAD
• 1. Bring the water to a boil. Add the bulgur, reduce to a simmer, and cook until the bulgur has absorbed all the water and is slightly tender, about 12 minutes. Season with the salt, and set aside to cool.
• 2. In a small bowl, whisk together the lemon zest and juice and olive oil.
• 3. In a large salad bowl, combine the parsley, scallions, mint, and grapefruit. Add the bulgur, pour the dressing over the salad, and toss to combine. Taste and adjust for seasoning. You might need to add more salt or olive oil. If you need more olive oil, add it 1 tablespoon at a time. Set aside until ready to serve.
FOR THE SHRIMP
12 jumbo shrimp, peeled and deveined
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground pepper, to taste
TO MAKE THE SHRIMP
• 4. In a medium bowl, toss the shrimp lightly with the olive oil, salt, and freshly ground pepper.
• 5. Preheat a grill pan to medium-high heat. Grill the shrimp for 3–4 minutes per side, until the shrimp are pink and cooked through.
• 6. Divide the tabbouleh into four servings, and place 3 shrimp on each of the salads to serve.
Zucchini Crudo
• SERVES 4
• PREP TIME: 10 MINUTES
• INACTIVE PREP TIME: 10–15 MINUTES
• COST: $
Easy
If you have a garden, then you know that you can save time "shopping" because it doesn't require anything more than going out the back door and picking whatever is ripe. You also know that when you have zucchini, you really have lots of zucchini. No big deal, because this fresh summertime salad goes with just about anything you might make, from grilled salmon to pork chops, from steak to lobster. Remember to salt your zucchini slices ahead of time, so that you remove some of the water and any bitterness. A simple lemon shallot vinaigrette brightens the flavors beautifully.
2 medium zucchini, thinly sliced
2 medium yellow summer squashes, thinly sliced
1 tablespoon plus ¼ teaspoon kosher salt
1 teaspoon garlic, peeled and minced
1 shallot, peeled and finely sliced
Zest and juice of 3 lemons
½ cup extra virgin olive oil
1/3 cup slivered or sliced almonds, toasted
1/3 cup fresh dill, chopped
• 1. Combine the zucchini and yellow squash in a colander in the sink, and sprinkle 1 tablespoon of the salt over it. Toss to coat, and set aside for 10–15 minutes, no longer.
• 2. In a large bowl, combine the garlic and shallot, sprinkle with the remaining ¼ teaspoon salt, and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic). Add the zucchini and squash to the dressing, toss, and serve immediately.
Use your fingers
The ingredients in any vinaigrette vary a lot—one lemon is super sour, another not so much; olive oil can be soft and floral, or sharp and peppery. To make sure you have the right balance, dip the tip of your finger and taste. Your tongue won't lie.
Ginger Ale Carrots
• SERVES 4
• COOK TIME: 15–20 MINUTES
• PREP TIME: 10 MINUTES
• COST: $
Easy
I like this longtime Christmas favorite so much, and it's so quick, easy, and flavorful, I decided, why not make it on a weeknight? It will add some amazing flavors and textures alongside your main course. It's spicy, sweet, fruity, and fresh-tasting.
Carla stood by my side when I was making this and said it could work for lots of different vegetables. I haven't tried it yet, but I bet she's right. Cauliflower for sure. Maybe delicata squash. I'm not sold on the idea of broccoli, but if it floats your boat, give it a try and let me know.
1½ pounds young carrots, peeled, with greens trimmed (leave about 1 inch of the green tops on)
4–5 tablespoons olive oil
Salt
Freshly cracked black pepper
Zest and juice of 2 oranges, divided
2 cloves garlic, smashed
½ cup ginger ale
1 tablespoon ginger, finely minced
¼ cup chopped hazelnuts, toasted
¼ cup chopped parsley, divided
(Continues...)
Excerpted from The Chew: What's for Dinner? by Mario Batali, Michael Symon, Carla Hall, Clinton Kelly, Daphne Oz, Gordon Elliott. Copyright © 2013 Mario Batali Michael Symon Carla Hall Clinton Kelly Daphne Oz Gordon Elliott. Excerpted by permission of Hyperion.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Introduction Gordon Elliott 1
1 It's Monday! (or Tuesday, Wednesday, or Thursday) What?s for Dinner?
Quick and Easy Meals to Make on Busy Weeknights 5
Breakfast + Dinner = "Brinner!" 65
Sweet Treats for the Middle of the Week! 75
2 TGIF (and Saturday, Sunday, and Other Good Times)
Pizza Night 91
Friday Night Cocktail Party 101
Party Like It's Your Birthday! 125
Partying With The Kids
Saturday Night Special
Date Night! 185
Sunday Sit Downs Also Availble from the Chew
Index 237