HOW TO ROAST GREEN CHILES RECIPES

Name: Stir-Fried Green Beans With Pork and Chiles
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons neutral oil, such as peanut, sunflower or grapeseed, plus more if needed; 1 pound ground pork; 1 teaspoon kosher salt; 8 ounces green beans, cut into 1/2-inch lengths; 2 red chiles, seeded or not, thinly sliced; 1 tablespoon freshly grated ginger; 5 garlic cloves, minced; 1 teaspoon coriander seeds, lightly cracked with a mortar and pestle or with the side of a knife; 1/4 cup cilantro leaves and tender stems, chopped, plus more for serving; 3 tablespoons rice-wine vinegar, plus more for serving; 4 teaspoons soy sauce, plus more to taste; 1/2 teaspoon sugar; Cooked white rice or rice noodles, for serving; Sliced tomato, for serving (optional)

STIR-FRIED GREEN BEANS WITH PORK AND CHILES RECIPE - NYT ...

Stir-Fried Green Beans With Pork and Chiles Recipe - NYT ... image

In this fast, piquant weeknight meal, ground pork and green beans are stir-fried with plenty of ginger, garlic and chiles, and seasoned with soy sauce and coriander seeds. A big splash of rice-wine vinegar right at the end adds a hit of acidity, which balances the pork's richness. Serve this over rice or rice noodles to help absorb all the salty, spicy sauce. Slices of fresh tomato add a sweet juiciness that works well here. But if you don't have a ripe tomato, feel free to leave it out.

Provided by Melissa Clark

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons neutral oil, such as peanut, sunflower or grapeseed, plus more if needed
1 pound ground pork
1 teaspoon kosher salt
8 ounces green beans, cut into 1/2-inch lengths
2 red chiles, seeded or not, thinly sliced
1 tablespoon freshly grated ginger
5 garlic cloves, minced
1 teaspoon coriander seeds, lightly cracked with a mortar and pestle or with the side of a knife
1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
3 tablespoons rice-wine vinegar, plus more for serving
4 teaspoons soy sauce, plus more to taste
1/2 teaspoon sugar
Cooked white rice or rice noodles, for serving
Sliced tomato, for serving (optional)

Steps:

Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds — it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.

Nutrition Facts : @context http//schema.org, Calories 366, UnsaturatedFatContent 15 grams, CarbohydrateContent 9 grams, FatContent 27 grams, FiberContent 3 grams, ProteinContent 23 grams, SaturatedFatContent 9 grams, SodiumContent 514 milligrams, SugarContent 4 grams

FASTEST ROAST TURKEY RECIPE - NYT COOKING

Fastest Roast Turkey Recipe - NYT Cooking image

Here is a turkey for when time and oven space are at a premium. The bird is butchered before cooking, its backbone removed (a technique called spatchcocking) and its legs separated, increasing the amount of surface area exposed to the oven's heat and decreasing the amount of cooking time dramatically. The overall height of the turkey also comes down, so two turkeys may fit in the oven, or one turkey and a baking pan filled with dressing. As with a whole bird, you should tent the meat with foil when it has finished cooking, and allow it to rest for at least 30 minutes before serving.

Provided by Sam Sifton

Total Time 2 hours

Yield 12 or more servings

Number Of Ingredients 7

Ingredients

1 12- to 18-pound turkey, thawed, with giblets and neck removed
1 medium onion, peeled and quartered
2 stalks celery, cleaned and roughly chopped
Fresh herbs to taste - thyme, sage, and rosemary all work well (optional)
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
6 tablespoons unsalted butter, softened and cut into small pats

Steps:

Preheat oven to 450 degrees. Place the turkey on a cutting board with its breast side down, and using a very sharp knife or cleaver, cut out the bird's backbone.
Turn the turkey over and use your knife or cleaver to remove the legs and thighs. Press down on the turkey breasts to flatten the carcass.
Place the turkey parts in one large roasting pan. Tuck between them onion, celery pieces, and, if using, herbs, and shower with salt and pepper. Dot turkey pieces with pats of butter.
Place pan in a 450 degree oven for 30 minutes, then reduce heat to 325 degrees and baste with accumulated juices.
Start to check the temperature of the breast and the thigh meat roughly 15 minutes later, and remove them from the oven when they have reached 165 degrees. As with a whole bird, you should tent the meat with foil and allow it to rest for at least 30 minutes.

Nutrition Facts : @context http//schema.org, Calories 633, UnsaturatedFatContent 15 grams, CarbohydrateContent 2 grams, FatContent 29 grams, FiberContent 0 grams, ProteinContent 87 grams, SaturatedFatContent 10 grams, SodiumContent 1374 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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