Jonathan Waxmans Red Pepper Latkes Recipes

JONATHAN WAXMAN'S ROAST CHICKEN

Steps:

• Heat the oven to 425 degrees. Wash the chicken in hot water and dry with paper towels. Using kitchen shears, cut out the backbone of the chicken and remove any fat. Then, using a heavy chef's knife, cut out the breastbone. Season the two halves with sea salt and fresh black pepper. Dab an earthenware or metal baking dish with 1 tablespoon of olive oil and place the chicken halves inside it, skin side up. Sprinkle with the remaining tablespoon of olive oil. Cut the lemon in half and place the halves, cut side down, next to the chicken in the baking dish. Roast for 35 minutes, basting every 8 minutes. Rotate the pan during basting to allow for even cooking. The chicken is done when the juices from the thigh run clear (about 165 degrees).
• Meanwhile, make the salsa verde. Rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the bones. Using a mortar and pestle (or a small mixer if you are in a hurry), smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and remaining olive oil. (The mixture should be chunky, not oily.) Season with sea salt. Serve the chicken topped with the salsa verde, and garnish with the roasted lemon.

CHEESE & RED PEPPER LATKES

Steps:

• In a large cast-iron or other heavy skillet, saute onions and red peppers in butter until tender. Add 1/4 cup garlic, celery salt and pepper; cook 1 minute longer. , Transfer to a large bowl. Add the potatoes, cheeses, flour, sour cream and remaining garlic; mix well., Heat 1/4 in. of oil in same skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into hot oil. Press lightly to flatten. Fry until golden brown, carefully turning once. Drain on paper towels. Sprinkle with parsley.

BRAISED SHORT RIBS

Steps:

• Preheat the oven to 375°F (190°C). Heat 1 tablespoon (15 ml) olive oil in a large, heavy-bottomed pot over medium-high heat. Season the short ribs with salt and pepper, add to the pot and cook until all sides are golden brown, 6 to 7 minutes a side.
• Meanwhile, heat the remaining olive oil in a large skillet over high heat. Add the onions, leeks and shallots and cook until fragrant, 5 to 7 minutes. Season with salt and pepper. Add the red bell pepper to the pot with the short ribs. Slice the Jalapenos and add to the sauteing vegetables.
• Once the short ribs are completely browned, add the sauteed vegetables, tomatoes, carrots, garlic, bouquet garni, peppercorns and wine to the short ribs. Fill with water within 1 inch (2½cm) from the top and bring to a boil. Cover and transfer to the oven and braise until the meat is fork-tender, 2½ to 3 hours.
• Check the short ribs and if they are fork-tender, remove from the oven. Discard the bouquet garni. Serve the short ribs with the vegetables.

JONATHAN WAXMAN'S RED PEPPER LATKES

Steps:

• Chop 1 bell pepper into small dice.
• Set aside.
• Cut remaining bell pepper in half.
• Cut 1 half into very thin strips.
• Mince other half almost to consistency of puree, and set aside.
• Saute corn, diced bell pepper, bell pepper strips and shallot in 1 tablespoon olive oil and butter 2 minutes.
• Season with salt and pepper to taste and stir in whipping cream.
• Simmer over medium-low heat 15 minutes.
• Set aside.
• Sift flour, baking powder and 1 teaspoon salt into bowl.
• Stir in milk and egg yolks.
• Beat egg whites until they form soft peaks, then fold into egg yolk mixture.
• Fold in reserved minced peppers.
• Lightly brush skillet with olive oil and heat over medium heat until drop of water sizzles.
• Spoon or pour 3-inch latkes into skillet and cook over medium heat, 2 to 3 minutes per side.
• To serve, place warm pepper-and-corn sauce on each plate and top with 2 latkes.
• Garnish with chives and cilantro.