• Choose a category
• All
• Classic-Fiction

By Root 583 0

by my digital instant-read thermometer. For me this is the easiest way to avoid overcooking my dinner or spending my evening in the ER. Good models are widely available online for about $50 to $100.

Curried Haddock with Coconut Milk

Curry powder is a British invention intended to simplify Indian curries, which can be complex dishes sometimes involving dozens of ingredients. But the powders lack the vibrancy of the real thing. If you’d still rather substitute the powder for the seasonings called for here, toast it in a dry skillet for about 1 minute before using. That will deepen the flavors.

In this recipe, the haddock is cooked on top of the other ingredients. This prevents the fish from falling apart and turning mushy during cooking.

4 medium russet potatoes, peeled and cut into 1-inch chunks

2 tablespoons olive oil

2 large yellow onions, halved and thinly sliced

2 large green bell peppers, cored and thinly sliced

¾ teaspoon ground cloves

½ teaspoon ground cardamom

½ teaspoon cinnamon

½ teaspoon turmeric

½ teaspoon ground cumin

14-ounce can light coconut milk

1 cup water

2 tablespoons grated fresh ginger

2 tablespoons jarred jalapeño pepper slices, diced

1 teaspoon salt

1½ pounds haddock, cod, or flounder fillets, divided into 4 servings

2 teaspoons lime juice

¼ cup chopped fresh cilantro

In a medium saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the potatoes to the basket, then cover and steam until tender, about 10 minutes. Uncover and set them aside.

Meanwhile, in a large sauté pan over medium-high, heat the oil. Add the onions and green peppers. Sauté until softened, about 4 minutes.

Add the cloves, cardamom, cinnamon, turmeric, and cumin. Sauté another 3 minutes.

Lower the heat to medium and add the coconut milk, water, ginger, jalapeños, and salt. Bring to a simmer. Cook for 10 minutes.

Add the fish, setting the fillets over the onions and peppers; don’t mix them in. Cover the pan and cook for 5 minutes. Uncover and cook for another 5 minutes, or until the fish flakes easily.

To serve, divide the potatoes among 4 plates and lightly mash. Top with cod, onions, and peppers. Sprinkle with lime juice and cilantro.

HOW LONG? 30 MINUTES (10 MINUTES ACTIVE)

HOW MUCH? 4 SERVINGS

Sweet-and-Savory BBQ Chicken

This barbecue sauce is way intense. It’s got a great balance of sweetness and vinegary bite. Thin it with tomato sauce and use it as a killer cocktail sauce for shrimp.

If you want to save time, you can skip brining the chicken. But it’s a great and easy way to keep chicken breasts from drying out on the grill.

In my life, a house is not a home if there isn’t an open bottle of red wine around. So it was an obvious choice for the liquid in this barbecue sauce. If you don’t have an open bottle of red handy, substitute white wine, beer, apple juice, or even water.

Because chicken breasts can easily dry out during grilling, this recipe calls for them to be cooked over indirect heat. One side of the grill is set on high, the other on low. Keeping the chicken on the low side lets them slowly cook through without drying out.

FOR THE CHICKEN:

2 cups water

¼ cup kosher salt

¼ cup sugar

6 boneless, skinless chicken breasts

FOR THE BARBECUE SAUCE:

6-ounce can tomato paste

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce

2 tablespoons cider vinegar

3 tablespoons olive oil

3 tablespoons red wine (see note above)

3 tablespoons light brown sugar

1 teaspoon ground cumin

1 teaspoon cinnamon

1 teaspoon garlic powder

1 teaspoon kosher salt

In a large bowl, mix together the water, kosher salt, and sugar. Add the chicken, turn the pieces to coat, then refrigerate them for at least 30 minutes or up to 6 hours.

Meanwhile, in a medium bowl, whisk together the tomato paste, mustard, Worcestershire sauce, soy sauce, vinegar, olive oil, and wine. Add the brown sugar, cumin, cinnamon, garlic powder, and salt. Whisk until smooth.

Heat