MARINATED FILET OF BEEF
Provided by James Beard
Categories Beef Garlic Ginger Marinate Roast Quick & Easy Beef Tenderloin Sherry Soy Sauce House & Garden
Number Of Ingredients 6
Steps:
- Trim the filet well. Combine soy sauce, garlic, ginger and sherry in a large bowl. Rub the filet thoroughly with the oil and place it in the bowl. Turn a number of times, and let it marinate for several hours, turning once or twice.
- Place the filet on a rack, and roast in a 350°F. oven for 45-50 minutes, or until the meat thermometer registers 120°F. (for rare). Baste with the marinade several times during the roasting. Remove from the oven, and let it rest for several minutes before serving on a hot platter. Pour pan juices over the filet.
- Garnish with broiled mushrooms and watercress and serve with wild rice and toasted almonds. Drink a Châteauneuf-du-Pape.
JAMES BEARD'S FARMER'S CHICKEN
This recipe from the eminent American food writer came to The Times through the chef Andrew Zimmern, who was a frequent guest at James Beard's legendary Sunday and holiday open houses when he was a child. The savory combination of red peppers, onions, raisins, almonds and green olives was new and exciting to him in the 1970s, and still tastes fresh today.
Provided by Julia Moskin
Categories dinner, one pot, poultry, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Pat chicken pieces dry and sprinkle with salt and pepper.
- In a wide skillet with a lid, heat oil over medium. Working in batches if necessary to avoid crowding the pan, brown the chicken, rotating as needed, until the skin is golden and releases easily from the pan, at least 5 minutes per side. Adjust the heat to avoid scorching. As the pieces are browned, transfer them to a plate.
- Once all the chicken is browned, add the onion and bell pepper to the skillet. Sprinkle with salt and cook, stirring, until softened and beginning to brown around the edges, about 5 minutes. Stir in the oregano and paprika.
- Add the wine and simmer, stirring up the browned bits from the bottom of the pan, until the pan is almost dry, about 5 minutes.
- Stir in stock, olives and currants, and bring to a simmer. Carefully return the chicken pieces to the pan. Cover and let simmer over low heat for 20 minutes. Remove the lid, stir and let simmer, uncovered, until the chicken is tender and the liquid reduces slightly, about 15 minutes. (The sauce will be quite loose.) Taste the sauce for salt and pepper. (Recipe can be made up to this point and refrigerated for up to 3 days.)
- When ready to serve, heat through and stir in lemon zest and juice. Divide among shallow bowls and sprinkle with parsley and almonds (if using). Serve with rice, orzo or toast.
PAN-SEARED MARINATED HALIBUT FILLETS
Provided by Alex Witchel
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
- In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 473 milligrams, Sugar 0 grams
JAMES BEARD'S ROASTED SPARERIBS
These ribs have the rich flavor of pork, which you can really taste, and they are also very tender and moist. Who needs all that BBQ sauce? If you can, get baby back ribs - they're best - but any pork spareribs will do.
Provided by Marion Cunningham
Categories Pork Roast Quick & Easy Low/No Sugar Wheat/Gluten-Free
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Preparing and Roasting the Ribs
- Rub the ribs with salt and pepper on both sides.
- Set a roasting or broiler rack in a roasting pan. Arrange the ribs on the rack, meaty side facing up.
- Put the pan on the center rack of the oven and bake for 30 minutes. Using a pair of tongs, turn the ribs over, and cook for another 30 minutes.
- When the second 30 minutes are up, the ribs should be nicely browned and fairly crisp on the outside. If not, roast for another 10 minutes and check again.
- Cutting and Serving the Ribs
- When you are serving the ribs, cut the rack into separate racks of 3 or 4 ribs per person and place on a platter or plates. Serve hot.
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