Tyler Florence's Real Kitchen_ An Indesp - Tyler Florence [38]
Serves 6
Marinade
1 egg white
½ teaspoon sesame oil
1 teaspoon Chinese five spice powder
1 tablespoon cornstarch
Sea salt and ground white pepper
1 pound boneless beef top round, sliced paper-thin against the grain
3 cups peanut oil
1 tangerine, unpeeled, sliced in paper-thin circles
2 tablespoons cornstarch
1-inch piece fresh ginger, minced
4 garlic cloves, minced
2 green onions, minced
4 dried red chiles
¾ pound green beans, halved on the bias
¼ cup Chicken Stock
2 tablespoons low-sodium soy sauce
1 tablespoon Chinese black vinegar or balsamic
1 tablespoon sugar
2 tablespoons toasted sesame seeds, for garnish (see Note)
In a mixing bowl, whisk together the egg white, sesame oil, five spice powder, and cornstarch; season with salt and pepper. Add the beef, toss to coat in the marinade, and stick it in the refrigerator for 30 minutes. In the meantime …
Pour the peanut oil into a wok and place over high heat. Heat the oil to 350°F.; this will take about 15 minutes. Toss the tangerine slices with 1 tablespoon of the cornstarch. When the oil is smoking hot, quickly fry the tangerine slices for about 4 minutes. Frying the tangerine first removes the bitterness from the skin and the slices become crispy so you can eat them whole. Carefully remove the tangerine slices with a strainer to drain on a paper-towel-lined platter; their shape should remain intact.
Bring the oil back up to the smoking point and add half of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes and then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but ¼ cup of the hot oil into a heat-proof container. Stir-fry the ginger, garlic, green onions, and chiles in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Mix the chicken stock with the remaining tablespoon of cornstarch and add it to the wok. Add the soy sauce, vinegar, and sugar. Simmer until the sauce is thick and the beans are tender, about 10 minutes. Return the beef and tangerines to the pan and coat. Scatter the sesame seeds on top. Serve with steamed rice.
Arroz con Pollo
with Salsa Verde
2 ½ hours
In translation, arroz con pollo simply means “rice with chicken.”When I was the chef at Cafeteria, the Latin American cooks made this dish for our staff meal just about every day. Its truly authentic flavors are homey and satisfying. I prefer using whole canned tomatoes and crushing them by hand because I have more control of the texture; plus the flavor is a lot better than chopped canned tomatoes.
Serves 6
Arroz con Pollo
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons sweet paprika 1 teaspoon cayenne
1 teaspoon ground cinnamon
Sea salt and freshly ground black pepper
Canola oil
1 whole chicken, about 3 pounds, cut into 10 pieces
1 pound chorizo sausages, cut into 1-inch chunks
1 Spanish onion, diced
2 garlic cloves, minced
1 red bell pepper, seeded and chopped
2 bay leaves
2 cups long-grain white rice
1 (28-ounce) can whole tomatoes
1 quart Chicken Stock
1 cup pimiento-stuffed green olives
Salsa Verde
1 jalapeño pepper, minced
½ bunch fresh cilantro
¼ cup blanched almonds, toasted
½ cup extra-virgin olive oil
Juice of 1 lime
½ teaspoon salt
In a bowl, mix the together the cumin, oregano, paprika, cayenne, and cinnamon; season with salt and pepper. Hit the spice mix with a 3-count drizzle of oil—just enough to moisten—and mash everything together with a fork to create a smooth paste. Rinse the chicken pieces and pat them dry. Rub the chicken with the spice paste and let it sit for 20 minutes to develop the flavor. While the chicken is marinating, cook the chorizo.
Place a large, wide Dutch oven over medium heat and hit it with a ½-count of oil. Toss in the chorizo