Craig Claibornes Sushi Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRAIG CLAIBORNE'S SUSHI RICE



Craig Claiborne's Sushi Rice image

Provided by Craig Claiborne

Categories     side dish

Time 1h10m

Yield 6 or more cups

Number Of Ingredients 3

3 cups sushi rice
3 cups cold water
1/4 cup rice wine vinegar

Steps:

  • Put rice into kettle and add cold water to cover, stirring rice. Continue letting water run over rice until water runs clear. Drain well.
  • Put rice into clean kettle and add 3 cups cold water. Let stand 30 minutes.
  • Cover kettle with lid and bring to rolling boil. Reduce heat to low and let rice simmer 20 minutes. Do not uncover rice as it cooks.
  • Remove rice from heat and let stand 15 minutes.
  • Empty rice into bowl, preferably wide and made of wood. Gradually add vinegar, turning rice with wooden spoon so vinegar is evenly distributed. Traditionally rice should also be fanned as vinegar is added so it cools quickly. Smooth rice into thin layer and let it stand until thoroughly cooled.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 0 grams, Carbohydrate 77 grams, Fat 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 0 grams

CRAIG CLAIBORNE'S SMOTHERED CHICKEN



Craig Claiborne's Smothered Chicken image

Craig Claiborne was a child of Mississippi who started as food editor of The Times in 1957 and did as much as anyone to help bring home cooking into the spotlight. The dish "belongs in the 'comfort' category," he wrote in 1983, "a food that gives solace to the spirit when you dine on it." You could give your smothered chicken some European flair with mushrooms and small onions in the gravy, as Claiborne did in his experiments with Pierre Franey, then his kitchen co-pilot. Or you could send yourself south to the Creole tastes of the Delta, with a blend of tomatoes, chopped celery, onion and green peppers added to the sauce. But sometimes the easiest way is the best. Try it.

Provided by Sam Sifton

Categories     dinner, easy, weekday, times classics, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

1 chicken, about 3 1/2 pounds, spatchcocked (split down the backbone, breast left intact and unsplit)
Kosher salt, to taste
Freshly ground pepper, to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth, ideally homemade

Steps:

  • Craig Claiborne believed a cast-iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. Fold wings under to secure them.
  • Melt the butter in the pan and add the chicken, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on top of the plate to weigh it down. Cook over low heat, checking the chicken skin, until it is nicely browned, about 25 minutes.
  • Remove weight and plate. Turn chicken so skin side is up. Replace plate and weight and continue cooking for about 15 minutes more.
  • Remove chicken and pour off fat from the skillet, leaving about 2 tablespoons in the pan. Add the flour to the fat, stirring with a wire whisk over medium heat. Gradually add the chicken broth and, when thickened, return chicken to the skillet, skin side up. Add salt and pepper to taste. Cover with the plate and weight and continue cooking over low heat about 20 to 30 minutes longer or until the meat is exceptionally tender. Spoon the sauce over it.
  • Cut chicken into serving pieces, and serve with the sauce and fluffy rice on the side.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 28 grams, Carbohydrate 7 grams, Fat 48 grams, Fiber 0 grams, Protein 53 grams, SaturatedFat 16 grams, Sodium 1161 milligrams, Sugar 1 gram, TransFat 0 grams

NAKAGAWA'S CALIFORNIA SUSHI



Nakagawa's California Sushi image

Provided by Craig Claiborne

Categories     appetizer

Time 15m

Yield 1 serving

Number Of Ingredients 8

1 rectangle of packaged roasted seaweed
3/4 cup cooked rice for sushi (see recipe)
1 teaspoon sesame seeds
2 1/2-inch-thick strips of peeled, pitted avocado
2 crab-flavored fish cakes (see note)
2 tablespoons red lumpfish roe or smelt roe
Japanese horseradish (see recipe) for garnish
Pickled ginger for garnish

Steps:

  • Cut seaweed into smaller rectangle measuring 6 by 7 inches. Place rectangle on bamboo rolling mat.
  • Dampen fingers in cold water to prevent their becoming sticky. Place about 2/3 of rice on top of seaweed and flatten with fingers to cover seaweed edge to edge and corner to corner. Use only enough rice to make thin, even layer. Sprinkle with sesame seeds.
  • Turn rice and seaweed over onto mat. With dampened fingers, spoon more rice onto upper third of seaweed rectangle. Do not use excessive amount. Arrange avocado strips end to end to border bottom of rice. Arrange strips of fish end to end to parallel and border avocado. Spoon roe in a thin layer to parallel fish cakes. Roll seaweed inside rolling mat to make a neat, round, compact package with rice as outside coating.
  • Transfer package to smooth, flat surface. Cut in half crosswise. Place two halves side by side. Cut pair crosswise into thirds to make 6 neat rounds. Serve on platter with small mounds of wasabi and pickled ginger.

Nutrition Facts : @context http, Calories 668, UnsaturatedFat 26 grams, Carbohydrate 53 grams, Fat 35 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 7 grams, Sodium 1119 milligrams, Sugar 1 gram

More about "craig claibornes sushi rice recipes"

CRAIG CLAIBORNE'S OYSTER AND RICE DRESSING - OYSTER …
craig-claibornes-oyster-and-rice-dressing-oyster image
Deep skillet filled with oyster, rice and trinity mixture, ready for breadcrumb topping. Dressing hot from the oven. This deep skillet recipe makes 10 – 12 servings. Find the full recipe here. Recipes Notes: The original does not tell …
From oyster-obsession.com
See details


CRAIG CLAIBORNE RECIPES | BIGOVEN
craig claiborne recipes; recipes from around the world from real cooks. Toggle navigation. ... The Best Fried Rice. 18. 2. Deluxe Cheesecake. 1. Risotto With Smoked Mozzarella And …
From bigoven.com
See details


CRAIG CLAIBORNE'S GOURMET DIET | EAT YOUR BOOKS
Categories: Soups Ingredients: carrots; potatoes; onions; chicken broth; ground cumin; bay leaves; ground cayenne pepper; yogurt 0
From eatyourbooks.com
See details


CRAIG CLAIBORNE RECIPES RECIPES ALL YOU NEED IS FOOD
Provided by Craig Claiborne Total Time 1 hours 30 minutes Yield 8 servings Number Of Ingredients 13 Ingredients Steps: Cut the meat into two-inch cubes. Using a large skillet, heat …
From stevehacks.com
See details


SUSHI RICE RECIPE | EAT YOUR BOOKS
Sushi rice from The New New York Times Cookbook by Craig Claiborne and Pierre Franey. Shopping List; Ingredients; Notes (0) Reviews (0) granulated sugar; rice vinegar; mirin; kelp; ...
From eatyourbooks.com
See details


CRAIG CLAIBORNES SUSHI RICE RECIPES
2 cups sushi rice 2 tablespoons sugar 1 teaspoon salt 1/3 cup rice vinegar Steps: In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 …
From tfrecipes.com
See details


CRAIG CLAIBORNE'S OYSTER AND RICE DRESSING - OYSTER OBSESSION™
Nov 13, 2015 - After hearing Gulf Coast friends rave about oyster and rice dressing for Thanksgiving, I decided my first would be Craig Claiborne's classic recipe.
From pinterest.com
See details


CRAIG CLAIBORNE'S FAVORITES FROM THE NEW YORK TIMES (1977): …
Ingredients: garlic; onions; tomatoes; squid; shrimp; capers; tomato paste; cherrystone clams; bay scallops; oysters; bay leaves; dried oregano; long grain rice; Tabasco sauce; chicken; ...
From eatyourbooks.com
See details


CRAIG CLAIBORNE'S SUSHI RICE RECIPE - EASY RECIPES
1 pound cranberries, picked over and washed 2 cups sugar ½ cup water 2 teaspoons grated orange rind ½ cup orange juice ½ cup blanched, slivered almonds 1.
From recipegoulash.cc
See details


CRAIG CLAIBORNE'S SUSHI RICE - DINING AND COOKING
2015-07-27 Preparation Put rice into kettle and add cold water to cover, stirring rice. Continue letting water run over rice until water runs clear. Drain well. Put rice into clean kettle and add …
From diningandcooking.com
See details


CRAIG CLAIBORNE'S SUSHI RICE RECIPE - NYT COOKING
Nutritional analysis per serving (6 servings) 353 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 77 grams carbohydrates; 0 grams …
From cooking.nytimes.cf
See details


HOW TO MAKE CRAIG CLAIBORNE'S FAMOUS QUICHE LORRAINE RECIPE
Preheat oven to 350°. In a large bowl, whisk eggs, milk, and cream until blended; pour over top. Place springform pan on a rimmed baking sheet.
From foodhousehome.com
See details


CRAIG CLAIBORNES BEEF STEW RECIPES - EASY RECIPES
Cut the meat into two-inch cubes. Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 …
From recipegoulash.cc
See details


BAKED RICE FROM CRAIG CLAIBORNE'S SOUTHERN COOKING BY CRAIG
Ingredients 2½ tablespoons butter 2 tablespoons minced onion ¼ teaspoon Americas United States Side dish Spicy Method Preheat the oven to 400 degrees. Melt 1 tablespoon butter in a …
From app.ckbk.com
See details


CRAIG CLAIBORNE'S FAVORITE EEL RECIPE - EASY RECIPES
Directions: Place a baking pan in oven and preheat to 425 degrees F. Combine the remaining ingredients in a bowl. Blend thoroughly and pour into pie shell.
From recipegoulash.cc
See details


CRAIG CLAIBORNE'S FAVORITES FROM THE NEW YORK TIMES (1977): …
Ingredients: squab; butter; squab livers; raw foie gras; truffles; Cognac; rice; chicken stock; parsley; thyme; bay leaves; ground cayenne pepper; celery; carrots; tomato paste 0 Baked ...
From eatyourbooks.com
See details


Related Search