Mark Bittman's Quick and Easy Recipes From the New York Times - Mark Bittman [49]
FISH TACOS WITH FRESH SALSA
MAKES 4 SERVINGS
TIME: 20 MINUTES
FISH BREATHES NEW life into the “sandwich” of Mexico and the Southwest, replacing mystery meat with an identifiable fillet of delicate white fish like cod to make fish tacos, a rarity on the East Coast. Instead of frying, as is common in tacquerias, I like to steam the fish in its own juices, which can be done on top of the stove or in a microwave oven (in fact, this is one of the few cooking tasks at which the microwave excels).
1 medium onion, roughly chopped
1 jalapeño chile, stemmed and roughly chopped
1½ pounds cod or other thick white-fleshed fish fillet
Salt and freshly ground black pepper
Twelve 6-inch corn tortillas or eight 12-inch corn or flour tortillas
Salsa
Hot sauce or chile paste (optional)
Sour cream or grated cheese (optional)
Chopped lettuce, tomatoes, cucumbers, and fresh cilantro sprigs for serving (optional)
Lime wedges for serving
1. Put the onion and jalapeño in the bottom of a nonstick skillet (or, if you prefer, a microwave-safe casserole). Add a tablespoon of water and top with the fish; sprinkle with salt and pepper. Cover the skillet (or casserole) and put the pan over medium heat (or the casserole in the microwave). Cook for about 6 minutes (3 for the microwave), or until the fish is done.
2. While the fish is cooking, heat the tortillas. You can dry-toast them in a skillet, one at a time; just flip once or twice over medium heat until hot, a minute or so. Or heat them in a microwave: wrap half a dozen in a just slightly damp towel and nuke for about a minute.
3. To serve, put a portion of fish (along with a bit of its onion and jalapeño), salsa, and, if you like, hot sauce, sour cream or cheese, and/or vegetables in a warm tortilla. Squeeze a bit of lime juice over all.
POULTRY
FASTEST ROAST CHICKEN
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CHICKEN THIGHS WITH MEXICAN FLAVORS
GRILLED CHICKEN, SAUSAGE, AND VEGETABLE SKEWERS
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GRILLED CHICKEN WINGS WITH ANCHOVY DIPPING SAUCE
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BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR
TEN-MINUTE STIR-FRIED CHICKEN WITH NUTS
SIMPLEST SAUTÉED CHICKEN WITH GARLIC
CHICKEN CUTLETS MEUNIÈRE
PANFRIED DUCK
CHICKEN WITH RIESLING
CHICKEN WITH VINEGAR
CHICKEN WITH APRICOTS
COQ AU VIN WITH PRUNES
CHICKEN CURRY IN A HURRY
CHICKEN WITH COCONUT AND LIME
SPICY CHICKEN WITH LEMONGRASS AND LIME
SLOW-COOKED DUCK LEGS WITH OLIVES
BRAISED GOOSE WITH PEARS OR APPLES
SEARED AND STEAMED CHICKEN BREASTS
SOY-POACHED CHICKEN
ROASTED AND BRAISED DUCK WITH SAUERKRAUT
FASTEST ROAST CHICKEN
MAKES 4 SERVINGS
TIME: 45 MINUTES
ROAST CHICKEN IS one of the most basic dishes of home cooking, but there are a couple of challenges: You need high heat to brown the skin, but ultra-high heat may burn it. You need to cook the legs through before the more delicate breast dries out. And, if you’re interested in minimalist cooking, you must accomplish these things without a lot of fuss, such as turning the chicken over three times, searing it on top of the stove before roasting, or constantly adjusting the oven temperature. Plus, you want to do it all as fast as possible.
Well, here it is: fast, nearly foolproof roast chicken.
One 3- to 4-pound chicken
Salt and freshly ground black pepper
1. Preheat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy, ovenproof skillet on a rack set low in the oven. (Alternatively, put the skillet over high heat about 3 minutes before the oven is hot.) Season the chicken with salt and pepper to taste.
2. When the oven is hot, about 10 minutes later, carefully put the chicken, breast