Eva's Kitchen - Eva Longoria Parker [14]
chicken broth
MAKES ABOUT 4 QUARTS
1 tablespoon vegetable oil
3 pounds chicken wings
1 medium yellow onion, cut into eight wedges
1 carrot, chopped
1 celery rib, chopped
4 sprigs of fresh parsley
3 sprigs of fresh thyme
½ teaspoon whole black peppercorns
2 fresh or dried bay leaves
1. In a large stockpot, heat the oil over medium heat. Add the chicken wings, onion, carrot, and celery and cook, stirring, until the vegetables are softened, about 10 minutes; do not let the chicken brown.
2. Add cold water to cover the ingredients by 2 inches. Bring to a boil over high heat. Use a large spoon to skim off any foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaves. Reduce the heat to low and simmer, partially covered, until the broth is full flavored, 2 to 3 hours. Strain the broth through a mesh strainer and discard the solids. Let cool.
3. If desired, refrigerate the stock and remove and discard the solidified fat from the surface. Store in tightly covered containers in the refrigerator for up to 5 days or freeze up to 6 months.
grilled shrimp on arugula
This marinade is my favorite for shrimp, chicken, and flank steak or any other red meat. As with any marinade, the longer you let the shrimp or meat marinate, the better, but on many occasions I’ve had only enough time to throw it together and put it straight on the grill, and the results are still great.
MAKES 4 TO 6 SERVINGS
FOR THE SHRIMP
4 tablespoons olive oil
Juice of 3 small lemons (about 6 tablespoons juice)
4 garlic cloves, minced
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh chives
Pinch of ground cayenne or to taste
Kosher salt and ground black pepper to taste
24 jumbo shrimp (21 to 25 per pound), peeled and deveined but with the tails on
FOR THE SALAD
4 ounces green beans, trimmed and cut into 2-inch pieces
2 10-ounce bags baby arugula leaves
1 pint small grape tomatoes, or halved if large
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
Kosher salt and ground black pepper to taste
1. In a large bowl, place the olive oil, lemon juice, garlic, oregano, basil, chives, cayenne, salt, and pepper. Stir until well blended. Add the shrimp and stir gently until well coated with marinade. Cover and refrigerate for 2 hours.
2. Prepare a medium bowl of ice water. Bring a small saucepan of lightly salted water to a boil. Add the green beans and cook until crisp-tender, about 3 minutes. Drain the beans and immediately add to the ice water. Let stand until cool. Drain well and set aside.
3. When ready to serve, prepare a medium-hot grill or set a rack 6 inches from the broiler and set the broiler to high. Grill or broil the shrimp until they are firm and bright pink or orange, 4 to 5 minutes, turning once during cooking.
4. In a large salad bowl, place the arugula, tomatoes, reserved green beans, oil, vinegar, salt, and pepper. Toss gently until the arugula and vegetables are well coated.
5. Divide the greens among 4 to 6 salad plates and top with the shrimp. Serve.
baby spinach with beets and goat cheese
For as long as I can remember I’ve been awed by the almost jewel-like beauty of beets. When I was a kid I longed for a crayon that was the exact color of the beets we grew on the ranch so I could use it in all my drawings. I think this is why my mother never had any trouble getting me to eat them! I love beets in salads or on their own, simply drizzled with extra-virgin olive oil and a little fresh lemon juice.
MAKES 4 SERVINGS
1 5-ounce bag baby spinach
2 tablespoons Balsamic Vinaigrette or to taste
1 bunch of beets, roasted or boiled (see box), peeled and thinly sliced
½ cup crumbled goat cheese
1. Place the baby spinach in a salad bowl. Add the balsamic vinaigrette