MARINATED BONELESS CHICKEN THIGHS (PARGIOT)
Steps:
- Arrange the chicken in single layer in a baking dish, or place in a zip-top plastic bag.
- In a bowl, whisk together the oil, vinegar, soy sauce, lemon juice, mustard, parsley, garlic, and pepper. Transfer about 1/4 of the marinade to a small bowl or jar, cover, and refrigerate.
- Pour the rest of the marinade over the chicken thighs. Cover or seal and refrigerate for at least a few hours or overnight.
- Preheat the grill or oven to 325 F (170 C). Bring the reserved marinade to room temperature. Grilling Instructions: Remove the chicken thighs from the marinade, and place on the grill. (Discard the marinade that held the chicken.) Grill over medium heat for 5 to 8 minutes. Turn the chicken pieces over, brush them with the reserved marinade, and grill them until the chicken is cooked through, the juices run clear, and the meat registers at least 165 F (74 C) on an instant-read thermometer .
Nutrition Facts : Calories 274 kcal, Carbohydrate 1 g, Cholesterol 125 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, Sodium 550 mg, Sugar 0 g, Fat 19 g, ServingSize 2 lbs. Chicken (8 to 10 servings), UnsaturatedFat 0 g
CHICKEN, THREE WAYS
Steps:
- To begin: Cut the breasts from the chickens and refrigerate them until you are ready to use them.
- For the Broth: Put the rest of the 2 chickens into a large pot. Cover them with cold water. Bring the water to a simmer over medium-high heat, but do not let it boil. Skim off any fat and scum that rises to the surface. Once the water is simmering add the carrot, celery, onion, garlic, bay leaves, peppercorns, and white wine. Simmer slowly for 3 to 4 hours. Remove the chicken from the pot, set it aside to cool, cover, and refrigerate it. Strain the broth through a fine mesh strainer and refrigerate until ready for use. The broth can also be frozen.
- For the Poached Breasts: Season the breasts with salt and pepper. Place each breast into a small resealable plastic bag. Divide the butter, thyme, wine, garlic, and chicken broth evenly into the bags. Press out all of the air and seal the bags tightly. Keep refrigerated until ready to cook.
- Bring a large pot of water to a boil over high heat, then reduce the heat and bring it to a simmer. Add the bags to the water and submerge them; don't let the plastic catch the rim of the pan or they will melt. Poach them, stirring occasionally, until the chicken is firm and cooked through, about 10 minutes. Remove the bags from the water and serve the chicken immediately, using the liquid in the bags as the sauce.
- For the Salad: Pick the meat from the cooled chicken, discarding the skin and bones. Cut the meat into small pieces and put them into a bowl. Add the celery, onion, celery leaves, parsley, mayonnaise, mustard, vinegar, and salt and pepper, to taste. Mix until everything is evenly blended. Serve with salad leaves or make a sandwich.
POLPETTONE TWO WAYS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the bread with 1/2 cup of the milk and break apart with your fingers. Mix well and allow the bread to soak for 5 minutes. Add the shallots, garlic, egg, prosciutto, Parmesan and 1/4 teaspoon salt and mix with a wooden spoon to evenly distribute the prosciutto. Add the turkey and parsley and mix well. Divide the mixture into 2 even oblong loaves.
- Heat 2 medium skillets over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to each pan. Add a loaf to each pan and cook on all sides until golden brown, 3 to 4 minutes per side. Divide the white wine between the two pans and cook until reduced by half. Add the remaining 2 cups milk and 1/4 teaspoon salt to one of the pans and bring to a simmer. Add the marinara to the other pan and bring to a simmer. Reduce the heat under each pan to medium low and cover the pans. Braise until an instant-read thermometer registers 160 degrees in the center of each loaf, about 25 minutes, carefully flipping the loaves about halfway through.
- Remove the loaves from the pan and allow them to rest 10 minutes before slicing. Remove the marinara from the heat and stir with a wooden spoon. Simmer the remaining milk, uncovered, until it reduces by half. It will be slightly brown and look broken. Using an immersion blender, blend the milk until fully emulsified and creamy. Serve each polpettone with its respective sauce.
CRISPY HALOUMI CHEESE WITH DATES, WALNUTS, AND APPLES
When I tried to take this dish starring Cypriot sheep's milk cheese off the menu at Zahav, our guests turned into a pack of angry villagers. I can't blame them - there's something so primal delicious about the pairing of crispy and salty warm cheese with sweet and tangy date paste. More than 50,000 European Jewish refugees were detained on Cyprus following World War II, after the British turned away their ships from Palestine. Most of them, including my great grandparents, moved to Israel after independence in 1948, bringing haloumi with them. Haloumi has a high melting point, which makes it great for frying, searing, or grilling. Just make sure to serve the fried cheese right after you cook it. It gets really firm as it cools and your guests will be making squeaking noises as they eat it. There's really no good substitute for haloumi and its ability to take heat. Haloumi is increasingly available in markets.
Provided by Michael Solomonov
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the dates, walnuts, olive oil, vinegar, a couple pinches of salt, and 1/2 cup hot water in a food processor and puree until smooth. Set the date paste aside.
- Film a skillet with canola oil and heat over medium-high heat until the oil is shimmering but not smoking. Arrange the cheese cubes in a single layer in the skillet and cook, turning, until the exteriors are golden and crisp, about 2 minutes per side.
- Spread the date paste over the bottom of a serving plate and add the fried haloumi. Top with the apple, dill, and Urfa pepper, and serve immediately.
- Photograph copyright © 2015 by Michael Persico
KALE CHIPS, THREE WAYS
Provided by Valerie Bertinelli
Time 50m
Yield 6 servings (about 3 cups)
Number Of Ingredients 9
Steps:
- For the classic: Preheat the oven to 300 degrees F.
- Place the kale in a 2-gallon resealable plastic bag. Add the oil and shake and massage the kale to coat each piece entirely. Season with salt and pepper and shake again.
- Spread the kale in a single layer on 2 large baking sheets. Bake until the leaves become crispy, 22 to 26 minutes. If any leaves remain flexible (as opposed to a crisp crunch), return them to the oven for 2 minutes more. Allow to cool completely before transferring to a serving bowl or storage container.
- For the Italian-style: Follow the directions for the classic kale chips. Immediately after removing the kale from the oven, toss the leaves with the cheese and pine nuts until evenly incorporated throughout.
- For the seaside spice: Follow the directions for the classic kale chips. After seasoning the kale with salt and pepper, add the seafood seasoning and cayenne to the bag and massage into the leaves. Immediately after removing the kale from the oven, toss with the lemon zest.
Nutrition Facts : Calories 54, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 142 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 0 grams
More about "pargiyot three ways recipes"
SAVORY BONELESS CHICKEN THIGHS - PARGIOT - JAMIE GELLER
From jamiegeller.com
Cuisine Israeli & Middle EasternCategory MainServings 6Total Time 45 mins
- Mix together jam, mustard, barbecue sauce, and Sriracha sauce and add chicken, let marinate in the refrigerator for 6 hours (for best results overnight).
HONEY TERIYAKI CUTLETS (PARGIYOT) - NAOMI NACHMAN
From naominachman.com
Estimated Reading Time 2 mins
FANTASTIC GLAZED PARGIYOT | RECIPES - KOSHER.COM
From kosher.com
Servings 4
GRILLED CHICKEN THIGHS (PARGIYOT) - JAMIE GELLER
From jamiegeller.com
PARGIYOT KEBABS (BONELESS CHICKEN THIGHS) RECIPE
From tasteguru.com
SHAMEFULLY FAST AND EASY BROILER “GRILLED ... - KOSHER …
From kosherfromjerusalem.com
HOW TO MAKE YOGURT PARFAIT: 12 STEPS (WITH PICTURES)
From wikihow.com
A MEDITERRANEAN SPICE PANTRY : FOOD NETWORK | EASY COMFORT FOOD …
From foodnetwork.com
Author By
OUR MOST POPULAR RECIPES OF APRIL 2023 - FOODNETWORK.CA
From foodnetwork.ca
PARGIYOT THREE WAYS RECIPE | MICHAEL SOLOMONOV | FOOD NETWORK
From zlate.gpt.net-freaks.com
ROSH HASHANAH RECIPES & ADVICE FROM FOOD PROS - THE FORWARD
From forward.com
PARGIYOT THREE WAYS – RECIPES NETWORK
From recipenet.org
PARGIYOT THREE WAYS | RECIPE | FOOD NETWORK RECIPES, FOOD
From pinterest.com
PARGIYOT THREE WAYS | RECIPE | FOOD NETWORK RECIPES, FOOD
From pinterest.com
GRILLED CHICKEN PARGIOT - UNPACKED
From jewishunpacked.com
PARGIYOT THREE WAYS | RECIPE | FOOD NETWORK RECIPES, FOOD, RECIPES
From pinterest.com
PERFECR PARGIYOT - TASTYNSIMPLE
From tastynsimple.com
PARGIYOT THREE WAYS | RECIPE | FOOD, FOOD NETWORK RECIPES, ISRAELI …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search