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Cherry Roasted Chicken Recipe Recipe

Cherry Roasted Chicken Recipe

08.08.13 by Jackie

The cherries from the farmers' market this week weren't very sweet, so I used them in a savory dish and paired them with my specialty, rotisserie chicken. I marinated the poultry overnight in a flavorful, buttery mixture and roasted the meat the following day. Once the chicken was fully cooked, I used the pan drippings and poached the pitted cherries until softened. 

This method is my way to make good use of fruit that can't be eaten as is or in dessert. Next time you're a bit disappointed with the groceries you bring home, think twice before wasting them; there's almost always a clever way to turn an item into a delicious dish and no one will ever suspect the reason you decided to go this route!


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Veal au Poivre Recipe Recipe

Veal au Poivre Recipe

07.17.13 by Jackie

In my opinion, the best place to get tender cuts of veal in the US is a halal meat market. There seems to be more turnover of veal products in general. It’s cheaper than Whole Foods and fresher than the Asian market.

I bought boneless veal chops to make this steak au poivre recipe. It’s an easy dish to prepare, so the key is to prepare a flavorful sauce to accompany the meat. I made the sauce with green peppercorns and a splash of Cognac brandy. Instead of serving the veal au poivre with potatoes, I paired it with a tasty pumpkin and sweet rice purée. It’s a nice change of pace from your average steak and potatoes dish!

Note: You can catch me live today on Blog Talk Radio. I'll be on Real Talk with Lee, chatting about my new cookbook "Banh Mi" Wednesday, July 17th at 7:00 p.m EST. I hope you all can tune in for the interview!


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Boneless Roast Leg of Lamb Recipe Recipe

If you love lamb as much I as do, you've got to try this dish. The preparation is effortless. It's so easy, even my husband's oldest teenage sister, Sunny, who's a vegetarian, could make it. I jokingly told her she has to learn a few meat dishes so when she gets married she'll know a few basics in cooking. Sunny was a bit frightened handling the roast at first but she overcame her fear and wrapped the meat in fresh herbs and helped me tie it. Now that's dedication. 

The next day, I cut the leftover meat paper-thin and used it as a filling in a fusion-style banh mi. You can find the various condiment elements in these traditional banh mi sandwiches in my latest cookbook, aptly titled "Banh Mi, 75 Banh Mi recipes for Authentic & Delicious Vietnamese Sandwiches". 

A few steps are essential to master the classic roast of lamb. First, make sure you select a boneless leg of lamb, trim any excess fat, then marinate it in a citrus and herb marinade. Finally, tie it tightly and roast to perfection in the oven.


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Aloo Taheri Recipe (Indian Potato Rice) Recipe

Taheri is to Indian cuisine what risotto is to Italian cuisine. In the Indian version, basmati rice is cooked in the same manner as Arborio rice would be in risotto.

I cooked a few vegetables such as broccoli, zucchini (freshly picked from our garden) and carrots with caramelized onions and spices, then pan-fried pre-boiled potatoes. Once the vegetable mixture is very fragrant, the grains of basmati rice are incorporated and cooked until softened. Unlike pilaf, the rice is pre-boiled separately, then steamed on top of the vegetables, this method provides a very flavorful rice.

Aloo is Indian for "potato". I initially planned this recipe for my first cookbook  Haute Potato but later decided otherwise. Taheri is a very common Pakistani dish. My husband's aunt, Phoopi, is an expert Pakistani cook as her in-laws are the owner of the delicious Shezan in downtown Mountain View, California. If you're searching for authentic Pakistani and Indian cuisine, stop by, say hi and savor mouth-watering, spicy food.


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Sirloin Steak with Artichoke Butter Recipe

Here in the Bay Area, the weather has been gorgeous. I lit up my grill for the first time this season and made my favorite meal: top sirloin steak that I garnished with a dollop of artichoke butter, marinated artichokes capellini pasta and grilled artichokes.  

I cooked the steak a la plancha by placing a cast iron griddle over the charcoal grill. The hot plancha created a nice crust around the steaks, which I had marinated in soy sauce to tenderize. Simple, juicy and delicious!


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