Mark Bittman's Quick and Easy Recipes From the New York Times - Mark Bittman [57]
3. Turn off the oven and turn on the broiler; carefully remove the pan and put the hens in it, skin side up. Broil without turning, moving the pieces as necessary to brown evenly, for about 20 minutes, or until nicely browned and cooked through.
4. Transfer the birds to a plate and drizzle with a little of their pan juices and the lime juice. Serve, passing the spicy salt at the table.
BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR
MAKES 4 SERVINGS
TIME: 30 MINUTES
ALL SOURNESS IS not the same, as this simple preparation of broiled Cornish hens with lemon and vinegar demonstrates. I love the taste of lemon and sometimes grill or broil poultry completely unadorned, finishing it with nothing but fresh lemon juice. But I wanted to develop a dish that would take advantage of the complex flavor of the entire lemon, rind and all, and offset it with another, equally gentle sourness.
The result is a crisp-skinned Cornish hen (you could use chicken, of course), topped with nicely browned lemon slices (sweet and tender enough to eat) and drizzled with just enough balsamic vinegar to make you wonder where the extra flavor is coming from. There are no other ingredients, though a garnish of parsley or a hint of rosemary and garlic make nice additions.
2 Cornish hens or 1 chicken
Salt and freshly ground black pepper
2 lemons
2 teaspoons balsamic vinegar, or to taste
Chopped fresh parsley for garnish (optional)
1. Preheat the broiler and put the rack about 4 inches from the heat source, a little lower for a chicken, which will take longer to cook. Use a sharp, sturdy knife to split the hens through their backbones; it will cut through without too much effort. Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper. Slice one of the lemons as thinly as you can and lay the slices on the birds.
2. Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on this side; rotate the pan in the oven if necessary. Turn the birds, sprinkle with salt and pepper, and return to the broiler. Cook for another 10 minutes, or until the skin of the birds is nicely browned. Meanwhile, slice the remaining lemon as you did the first.
3. Lay the lemon slices on the birds’ skin side and return to the broiler; broil for another 5 minutes, by which time the lemons will be slightly browned and the meat cooked through; if it isn’t, cook for an additional couple of minutes. Drizzle with the balsamic vinegar, garnish if you like, and serve.
VARIATION
In step 3, spread 1 teaspoon finely minced garlic combined with 1 tablespoon minced fresh rosemary (or 1 teaspoon dried) on the birds’ skin after it browns but before covering with the lemon slices.
TEN-MINUTE STIR-FRIED CHICKEN WITH NUTS
MAKES 4 SERVINGS
TIME: 10 MINUTES
STIR-FRYING—the fastest cooking method there is—can change your life. You can use it for almost anything, and it can be so fast that the first thing you need to do is start a batch of white rice. In the fifteen or twenty minutes it takes for that to cook, you can not only prepare the stir-fry but set the table and have a drink.
For many stir-fries made at home, it’s necessary to parboil—essentially precook—“hard” vegetables like broccoli or asparagus. So in this fastest possible stir-fry, I use red bell peppers, onions, or both; they need no parboiling and become tender and sweet in three or four minutes. If you cut the meat into small cubes or thin slices, the cooking time is even shorter.
I include nuts here for three reasons: I love their flavor, their chunkiness adds great texture (I don’t chop them at all), and the preparation time is zero.
1 tablespoon peanut or vegetable oil
2 cups red bell pepper strips,