BISTECCA (PORTERHOUSE STEAK) WITH WALNUT SALSA VERDE ...
Rachael takes inspiration from Italy in this anniversary steak dinner with crispy potatoes + a parsley and walnut salsa verde.
Provided by Rachael Ray
Number Of Ingredients 40
Steps:
- For the crispy potato skillet pie, place potatoes and crushed garlic in pot, cover with water by 2 inches and bring to a boil
- Salt the water and cook until tender, 12 minutes or so
- Preheat oven to 400°F, with rack at center
- Drain potatoes
- Heat EVOO in a medium cast-iron skillet and melt butter in it over medium heat
- Add onions and rosemary and stir 2 minutes
- Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Whisk up cream and egg, half of the cheese, nutmeg and pepper
- Add potatoes to pan and crush with flat edges of spatula or a potato masher
- Combine with onions and rosemary
- Add cream mixture, combine gently and flatten, then top with remaining cheese and bake 15 to 18 minutes
- Cool 10 to 15 minutes, turn upside down onto platter and top with parsley
- Or, just serve from pan, which is equally tasty
- For the bistecca, pat meat dry, cover with rosemary and garlic and let come to room temperature
- Rub meat with crushed garlic and season with rosemary
- Heat a large cast-iron skillet over medium-high heat and oven to 400°F, with rack at center
- Add salt and coarse pepper to beef
- Spray pan with a light coating of oil; spray steak as well
- Cook steak 7 minutes or so on each side and brown edges, then transfer to oven 5 minutes for medium-rare
- Char a lemon in last minutes of cook time, cut-side down
- While beef cooks, make the salsa
- For the walnut salsa verde, combine ingredients in a food processor and pulse into coarse sauce
- Adjust seasonings
- Transfer meat to a cutting board and rest 10 minutes, then cut from bone and slice ¼ inch thick across the strip and the filet
- To serve, arrange meat on large platter and top with charred lemon juice, then parsley and walnut salsa and garnish the platter with arugula leaves, cracked olives and walnut pieces
SLOW COOKER SALSA VERDE CHICKEN RECIPE - NYT COOKING
This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.
Provided by Sarah DiGregorio
Total Time 5 hours
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
- Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.
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SLOW COOKER SALSA VERDE CHICKEN RECIPE - NYT COOKING
This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.
From cooking.nytimes.com
Reviews 4
Total Time 5 hours
From cooking.nytimes.com
Reviews 4
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- Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.
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