Italian Chicken Cacciatore

Chicken Cacciatore

 

INGREDIENTS

  • 4 chicken thighs
  • 2 chicken breasts with skin and backbone, halved crosswise
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup all purpose flour, for dredging
  • 3 tablespoons olive oil
  • 1 large red bell pepper, chopped
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 3/4 cup dry white wine
  • 1 ( 28-ounce) can diced tomatoes with juice
  • 3/4 cup reduced-sodium chicken broth
  • 3 tablespoons drained capers
  • 1 1/2 teaspoons dried oregano leaves
  • 1/4 cup coarsely chopped fresh basil leaves

 

INSTRUCTIONS

 

  1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
  2. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
  3. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve

 

Recipe courtesy of  GIADA DE LAURENTIIS

 

Chicken Cacciatore Recipe | Giada De Laurentiis | Food Network

 

 

Italian Affogato Recipe

 

Affogato Recipe

INGREDIENTS

  • 2 scoops vanilla bean ice cream/gelato See Note 1

  • 1 shot espresso coffee (or very strong plunger coffee) See Note 2

  • 1 shot your favourite liqueur – optional


INSTRUCTIONS

  1. Place the desired amount of ice-cream in a chilled café latte glass or similar. – see Note 3

  2. Pour a shot of hot espresso over the ice-cream.

  3. If using, pour over a shot glass of your favourite liqueur.

  4. Or if you prefer, serve each ingredient separately to your guests for them to add as preferred.

  5. Serve immediately and eat with a spoon.

  6. I like to serve Affogato with a few biscuits on the side for textural contrast.

Recipe courtesy of Alexandra

Affogato Recipe – an Italian classic – It’s Not Complicated Recipes 

 

 

Korean Tteokbokki: Spicy Korean Rice Cakes

 

Tteokbokki: Spicy Korean Rice Cakes

 

INGREDIENTS

    • FOR THE HOMEMADE ANCHOVY BROTH

    • 1 oz. dried anchovies, gutted (about 40 small anchovies)

    • 6 c. water

    • 12 dried shiitake mushrooms

    • 6″ square piece dried kelp

    • 3/4 tsp. kosher salt

    • FOR THE TTEOKBOKKI

    • 1 lb. Korean rice cakes

    • 1 tbsp. grapeseed oil

    • 1 tbsp. gochugaru (Korean red chili pepper flakes)

    • 1/4 c. gochujang (Korean red chili pepper paste)

    • 2 large cloves garlic, minced

    • 1 tsp. low-sodium soy sauce

    • 2 tsp. white vinegar

    • 1 tbsp. honey

    • 2 to 3 c. anchovy broth, divided

    • 6 oz. Korean fish cakes, cut into bite-sized triangles

    • 3 green onions, sliced into 2″ pieces, plus more for garnish

    • 1 tsp. toasted sesame oil

    • Toasted sesame seeds, for garnish

INSTRUCTIONS

  1. To make homemade anchovy broth: In a large pot over medium-low heat, toast anchovies until very lightly golden, stirring frequently, 2 minutes. Add in water, mushrooms, and salt and bring to a boil over high heat. Reduce heat to medium-low and continue to simmer for 15 minutes. Remove from heat, then add in kelp and let steep for 10 minutes. Strain, reserving kelp, mushrooms, and fish for another use, if desired.

  2. Meanwhile, if using hard, refrigerated rice cakes: Separate cakes if they are stuck to each other, then rinse in cool water and drain. Transfer to a large bowl and cover cakes with 3 cups of hot water. Let soak for 15 minutes, until softened. Drain and set aside.

  3. In a large pot over medium heat, heat oil. Add gochugaru, gochujang, garlic, soy sauce, vinegar, and honey and stir until combined and fragrant, 1 minute. Add 2 cups broth and bring to a boil. Add in soaked rice cakes and cook until cakes are tender and soft, stirring often, about 10 minutes. 

  4. Add in remaining broth as needed to loosen sauce to desired consistency. Add in fish cakes, green onions, and sesame oil, and cook until onions are softened, about 5 minutes.

  5. Garnish with more green onions and sesame seeds before serving.

 

Recipe courtesy of June Xie

Best Tteokbokki Recipe – How To Make Spicy Korean Rice Cakes (delish.com)

 

 

Korean Spicy Garlic Shrimp Noodles

Spicy Garlic Shrimp Noodles

 

INGREDIENTS

  • 10 to 12 oz dried pasta
  • 1 lb peeled & deveined jumbo shrimp, pat dry
  • 2 tsp cornstarch
  • Pinch salt
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp sake or water
  • 1 tbsp Maesilaek, Korean green plum extract (you can substitute honey or maple syrup)
  • 2 tbsp gochugaru, Korean red pepper flakes
  • 1/4 tsp black pepper
  • 3 tbsp cooking oil
  • 1 tbsp unsalted butter
  • 5 cloves garlic, chopped
  • 2 to 4 serrano pepper, chopped
  • 3 green onions, chopped
  • Sesame oil and seeds, optional

INSTRUCTIONS

  1. Cook dried pasta in salted boiling water by following the directions of the package you are using. I used linguine, you can use spaghetti or fettuccine too.
  2. Meanwhile pasta is cooking, mix shrimp, cornstarch and salt in a mixing bowl and set aside. Combine soy sauce, fish sauce, sake, maesailaek, gochugaru and black pepper in a mixing bowl and set aside. 
  3. Heat a large skillet over high heat and add cooking oil. Add shrimp and spread evenly on the skillet to sear them evenly. Cook 1 to 2 minutes then flip over. Add butter and chopped garlic, mix well until butter is melted and bubbles.
  4. Pour the sauce mixture and toss the shrimp quickly. Add the cooked pasta and chopped Serrano and green onions into the skillet. Quickly, stir everything together. Add pasta water as needed. Turn off the heat and garnish wish sesame seeds and drizzle some sesame oil. Enjoy! 
Recipe courtesy of  SEONKYOUNG 

 

Quick Spicy Garlic Shrimp Noodles Recipe & Video – Seonkyoung Longest