Tyler Florence's Real Kitchen_ An Indesp - Tyler Florence [39]
Preheat the oven to 350°F.
Brown the chicken in the chorizo fat, skin side down. Depending on the pot you’re using, you may have to do this in batches so you don’t overcrowd things. When you can move the chicken around without the skin sticking to the bottom of the pan, flip it over and brown the other side. This whole process should take about 15 minutes. Take the chicken out of the pan and set it aside. Make a sofrito by adding the onion, garlic, bell pepper, and bay leaves to the pot; sauté until the vegetables are very soft and almost dissolved, about 10 minutes. Fold in the rice so the grains are well coated with all that flavor. Pour the entire can of tomatoes with the liquid into a bowl and hand-crush until chunky; add it to the pot along with the chicken stock. Season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let it simmer for 5 minutes. Cover and transfer the pot to the oven. Bake for 25 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. In the last 5 minutes of cooking, fold in the olives.
To prepare the Salsa Verde: With a mortar and pestle or food processor, mash or pulse all the ingredients together to form a chunky paste. Garnish the Arroz con Pollo with Salsa Verde before serving.
• Chinese Spareribs No. 5 with Teriyaki Glaze • Pork Roast with Cabbage, Apple, and Bacon Slaw • Grilled Steak Sandwich with Portobellos, Grilled Onions, and Fontina • Horseradish Burgers with Havarti and Tomato Remoulade • Spiced Leg of Lamb with Fig Caponata and Harissa • New York Strip Steaks with Grilled Fennel Salad and Paprika Butter • Cold Fried Chicken • Spiced Calamari Skewers with Grilled Lime • Roasted Vegetable Muffuletta with Black Olive Tapenade • Clambake • Grilled Salmon with Watermelon and Black Olive Salad • Grilled Scallops with Grilled Endive, Cantaloupe, and Mint
As far as I’m concerned, backyard cookouts are the best thing about summer. The grill is cranked up high, the drinks are cold, and everyone is enjoying themselves. Throwing a great party with amazing low-maintenance food only makes the event that much better, because you can actually enjoy yourself. This chapter is loaded with classic techniques and a few fresh, modern flavors that will keep your backyard, pool, or, in my case, rooftop, packed all summer.
Chinese Spareribs No. 5
with Teriyaki Glaze
2 hours
New York City has a Chinese takeout restaurant on every corner and oddly enough they all seem to have the same menu. Maybe it all comes out of the same kitchen—who knows? What I do know is that Chinese spareribs are one of my favorite junk foods on the planet. This is my variation of the classic Chinese spareribs No. 5. Be warned, they are really addictive. When preparing ribs, slower and longer is always better.
Serves 8 to 10 * Makes 1 ½ cups glaze
2 racks pork spareribs, 4 pounds each, trimmed of excess fat
½ cup Chinese five spice powder
Sea salt and freshly ground black pepper
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro and green onion, for garnish
Teriyaki Glaze
1 cup low-sodium soy sauce
1 cup grapefruit juice
¼ cup hoisin sauce
¼ cup ketchup
3 tablespoons rice wine vinegar
¼ cup brown sugar
1 fresh red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, whacked open with the flat side of a knife
Dust the ribs all over with the five spice powder; season generously with salt and pepper. Prepare a gas or charcoal grill with a cover. You want to cook the ribs slowly over indirect heat for an hour or so first and then crisp them up right before serving. If using a charcoal grill, start with about 15 briquettes, just enough to maintain a low heat. Mound the hot coals on one side of the grill and slow-roast the ribs on the opposite side, away from the heat. If you are using a gas grill, the top warming rack is perfect for this indirect