It's a rare occasion that I feel the urge to post a chicken dish. Don't get me wrong, I cook chicken all of the time, but it's difficult to make really stellar chicken. This is the dish that I've been waiting for, it just took a little bit of inspiration!
I was walking around the Italian mecca Eataly after work this afternoon and saw a gorgeous basket of Meyer lemons, crisp Granny Smith apples, beautiful baby gem lettuce, pecans and chives and thought: these would make an amazing chicken salad!
That thought was 100% on point, this chicken salad is like nothing you've ever tasted. The Meyer lemon is the perfect hint of citrus without being overwhelmingly acidic, the apples add a bit of crunch, and the chives give it a nice savory component. I'm incredibly excited to have the leftovers as my lunch tomorrow!
Meyer Lemon Chicken Salad
Yield: 4 Servings
2 chicken breasts
1/2 tbsp olive oil
1 Meyer lemon, zest set aside
3 tbsp mayonnaise
2 tbsp chives, chopped
1 Granny Smith apple, diced
1/8 cup pecans, chopped
2 heads of baby gem lettuce
Preheat your oven to 400 degrees. In a small bowl combine the olive oil, the juice of the lemon, as well as a bit of salt and pepper. Toss the chicken breasts into this marinade and place them onto a baking sheet. Place the marinated chicken into the oven for 15-20 minutes or until it's no longer pink in the center.
Meanwhile, in a small bowl add the mayonnaise, 1 tbsp of the chopped chives and the zest of the lemon. Stir the ingredients together until they're combined.
When the chicken is done baking give it a few minutes to cool, then shred it with either a fork or your hands. Toss the warm chicken in with the mayonnaise, as well as the diced apples, until they're well combined. At this point, season the salad with salt and pepper to taste.
Finally, place a bed of lettuce on each plate, add a big scoop of the warm chicken salad and sprinkle it with the chopped pecans and the remaining chives. Enjoy!
It's been insanely hot in the city for the past week, so after a long day at work the last thing I wanted to do was come home and start up the flame on my stove. My solution to this dilemma was to use the grill on my fire escape. Grilled sirloin steak and fresh chimichurri was the perfect dinner for a hot summer night, and the best part was re-using the chimichurri on grilled shrimp the next day!
In other news, I've kept pretty cool for the majority of the summer between trips to the beach on the weekend and trips to Eataly's indoor Italian market after work.
Grilled Steak & Chimichurri
Yield: 4 Servings
1 lb sirloin steak
1/4 yellow onion, minced
1 clove garlic, minced
4 tbsp cilantro, chopped
1 lime, quartered
2 tbsp olive oil, divided
Start by preheating your grill to medium-high heat. Meanwhile, pat your steak dry with a paper towel then pour 1/2 tbsp of olive oil on each side and massage it in. Then season your steak liberally with salt and pepper on each side (the amount varies from person to person so use as much as you're comfortable with). Now place the steak onto your grill for 4-5 minutes per side, then take it off of the grill and allow it to rest for another 5 minutes so the juices have a chance to redistribute before you slice it.
Meanwhile, in a small bowl add the chopped cilantro, minced garlic, minced onion, the juice from the lime, one tablespoon of olive oil and a bit of salt and pepper. Mix all of the ingredients together with a fork until they're well combined.
Finally, slice your steak into thin strips and lay them onto a platter. Finish the presentation by drizzling your finished chimichurri over the steak. Enjoy!
Having just moved, I had the pleasure of restocking my pantry with all of my favorite things: olive oil, balsamic vinegar, honey, kosher salt, pastas, arborio and basmati rice. With a good base of staple ingredients, the possibilities for dinner are endless when you add a few fresh ingredients.
With this in mind, I stopped by my favorite specialty foods store on my walk home from the city and bought a gorgeous piece of flank steak and some beautiful veggies. Now you've probably never thought of having fried rice outside of ordering chinese takeout, but trust me it's even better when you make it yourself.
Steak Fried Rice
Yield: 4 Servings
1 1/2 cups basmati rice
2 tbsp olive oil, plus a drizzle
3/4 lb flank steak
pinch of cayenne, optional
1 red bell pepper, diced
1 small yellow onion, diced
2 tbsp flat leaf parsley, chopped
Start by placing a small pot over high heat, add the basmati rice as well as 2 1/2 cups of water and a bit of kosher salt. Allow the rice to come to a boil uncovered, then turn it down to low heat and cover it for ten minutes or until the rice is cooked. Once it's cooked, set it aside.
Meanwhile, pat your steak dry and rub it down on both sides with a drizzle of olive oil as well as a healthy coating of kosher salt, ground black pepper and a pinch of cayenne. Place a large pan over high heat for a couple minutes, then carefully add the steak to the pan allowing it to get a nice caramelization on both sides for about 3 minutes each (that will achieve a nice medium temperature after resting). Remove the steak from the pan and set it aside allowing it to rest.
Next, in the same pan turn the heat in your pan down to medium-low and add the remaining 2 tablespoons of olive oil. Now add your diced red bell pepper and your diced yellow onion to the pan and allow them to cook for 5-6 minutes stirring them occasionally.
Next, crack the egg into a small bowl and beat it for a few seconds with a fork. Once the veggies have cooked for 5-6 minutes, pour the egg over it and stir it as if you're making scrambled eggs until the egg is cooked through for about 2-3 minutes.
Finally, add your cooked rice and chopped parsley to the pan and stir it around so that it picks up all of the delicious brown bits at the bottom of the pan. At this point you can also season the rice to taste with some salt and pepper. The final step is to slice the rested steak, and add it to the top of the gorgeous fried rice. Enjoy!
I have finally made the move to wonderful Hoboken, just outside of Manhattan. Alex and I have been so busy unpacking that most of our meals have been spent at local restaurants rather than in my kitchen. Admittedly, it's been pretty nice but we finally had a chance to head to the market this afternoon. I didn't have anything in particular in mind for dinner, so I grabbed a few of my favorite things: plum tomatoes, garlic, flat leaf parsley, fresh lemons, extra virgin olive oil, capellini, and a brick of Pecorino Romano cheese. I had no intention of posting the final product, but it was so delicious that I just had to! Another equally important facet of this dish was the fact that it took about ten minutes to prepare and cook, it doesn't get any better than that.
Yield: 2 Servings
1/2 lb capellini pasta
1 clove garlic, minced
1 plum tomato, seeded and diced
1 tbsp flat leaf parsley, chopped
1/2 lemon, juice only
2 tbsp olive oil
1/4 tsp kosher salt
1/4 tsp black pepper
2 tbsp Pecorino Romano, grated
Place a medium size pot, 3/4 with water over high heat and bring the water to a boil. Meanwhile in a small bowl add the minced garlic, diced tomato, chopped parsley, lemon juice, olive oil, salt and pepper. Stir the ingredients together until they're well combined. Once the water is boiling, add the capellini and allow it to cook for about 3-4 minutes or until it's al dente. Drain the pasta when it's done cooking and transfer it to a serving bowl. At this point, toss the tomato mixture with the hot pasta and top it with the grated cheese. Enjoy!