Fried Brie With Anchovy Caper Salsa Recipes

FRIED BRIE WITH ANCHOVY CAPER SALSA

Steps:

• Cut the Brie half into 6 small wedges, and freeze until completely frozen, about 1 hour.
• Meanwhile, tear the bread into small pieces, and put in a small bowl. Add the vinegar, toss and let sit until the bread is very soft, about 5 minutes. Transfer to a food processor. Add the parsley, olive oil, capers, whole cornichons, anchovy, 1/4 teaspoon salt and a few grinds of pepper, and process until a coarse paste. (The salsa verde can be refrigerated for up to 1 day.)
• Fill a small pot with about 2 inches of vegetable oil. Clip a deep-fry thermometer onto the side, and bring the oil to 350 degrees F over medium-low heat. Line a plate with paper towels.
• Meanwhile, beat the egg in a small bowl. Put the breadcrumbs in another small bowl.
• Bread and fry the Brie in two batches: Dip the wedges in the egg, then roll in the breadcrumbs to cover. Repeat for a double breading (make sure there are no bare spots where the cheese peeks through). Being careful of the hot oil, add half the breaded Brie and fry, turning as needed, until a deep golden brown, about 3 minutes. Remove with a slotted spoon, and allow to drain on the paper towels. Repeat with the remaining Brie.
• Spoon some of the salsa verde onto 6 small plates. Top each with a wedge of fried Brie, and garnish each with a cornichon half and parsley. Serve hot.

BAKED BRIE A LA REE

Steps:

• Preheat the oven to 325 degrees F.
• Heat a cast-iron skillet over medium-low heat. Toast the pine nuts for 3 minutes, stirring occasionally. Remove from the skillet and set aside.
• Add the butter to the skillet and throw in the onion, thyme and rosemary. Season with the salt and pepper and cook, stirring occasionally, until golden and caramelized, about 18 minutes. Remove from the skillet and set aside.
• Meanwhile, with a serrated knife, cut off the top rind of the round of Brie, discarding when done. Put the Brie in a small cast-iron skillet or casserole dish. Cover the skillet with foil and bake for 25 minutes.
• Remove the foil, top with the caramelized onions and return to the oven until the cheese has melted and there is slight color around the edges, an additional 10 to 15 minutes. Garnish with the pine nuts, parsley and oregano and serve with the carrot sticks.

DEEP FRIED BRIE

Steps:

• In a small bowl, whisk the egg with some salt and pepper using a fork. Place the bread crumbs in a separate bowl. Dip the cubes of Brie into the egg, then roll in breadcrumbs until evenly coated and well covered. Place the cheese cubes on a tray, and refrigerate for about 20 minutes, to firm up.
• Heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). Fry the cheese cubes for 3 to 5 minutes, until deep golden brown. Remove with a slotted spoon, and drain on paper towels. Serve warm with cranberry sauce for dipping. You can also make these before your guests arrive, and keep them in a warm oven.

CHILE-RUBBED GRILLED CHICKEN WITH SALSA

Steps:

• Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.
• Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
• Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
• Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.
• Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g Photograph by Yunhee Kim