ROASTED CHICKEN WITH SALSA VERDE
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Rinse the chicken in side and out under cold water. Pat dry and let sit at room temperature for 30 to 60 minutes.
- Slice the lemon paper thin and remove the seeds. Lift the skin off the breast of the chicken and place 3 lemon slices and 3 sage leaves in between the skin and the meat of each breast. Place onion, garlic, thyme and the remaining lemon in the cavity of the chicken. Rub the entire chicken liberally with olive oil. Salt the outside and the cavity of the chicken.
- Place in a 425 degree F oven on a roasting rack, breast-side-up. Place a meat thermometer in the thigh and cook until the chicken reaches 160 degrees F. This will take about 10-15 minutes per pound. Remove the chicken from the oven and let it rest for 10 minutes.
- Combine all ingredients and let sit for 2 hours or more for best results.
BONE MARROW WITH BACON MARMALADE AND SOURDOUGH TOAST
Steps:
- Make the bacon marmalade: In a medium saute pan over medium-high, heat the olive oil and add the onions. Saute until the onions are well caramelized, 8 to 9 minutes, then remove from the pan and set aside. Add the bacon to the same pan and cook until browned and crispy, 7 to 8 minutes. Drain the bacon grease off and then add the brown sugar, maple syrup and cayenne pepper to pan. Bring to a boil, then lower the heat and simmer until the jam has thickened, 3 to 4 minutes. Return the onions to the pan, remove from the heat and allow to cool.
- Make the marrow and toast: Preheat the oven to 375 degrees F.
- Place the bones cut-side up on a large baking tray. Sprinkle the bones with garlic, thyme, lemon zest and salt. Roast the bones in the center of oven until the marrow is soft and has begun to separate from the bone, 12 to 15 minutes. Remove from the oven and set aside.
- Place the bread on a baking sheet and drizzle with the olive oil. Bake until golden and crispy, 5 to 7 minutes. Serve the marrow with marmalade and toast.
SALSA VERDE
Provided by Michael Symon : Food Network
Categories condiment
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, stir together the garlic, jalapeno, shallot, lemon zest and juice, olive oil, parsley, celery leaves and capers and taste for seasoning. Season with salt as needed.
ROASTED MARROW BONES
Provided by Fergus Henderson
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)
- Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.
Nutrition Facts : @context http, Calories 773, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 73 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 356 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED SIRLOIN OF BEEF WITH SALSA VERDE
For nice, neat slices, roast the beef the day before, cool, then chill before slicing. This makes it easier to carve
Provided by James Martin
Categories Buffet, Lunch
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat oven to 240C/220C fan/gas 9. Rub the beef all over with the oil and season with some salt and lots of black pepper. Transfer to a roasting tray and cook for 20 mins, then turn the oven to 190C/170C fan/gas 5 and roast for a further 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Remove from the oven and allow to cool.
- To make the salsa verde, mix all the ingredients with some salt and pepper. Thinly slice the beef and arrange on a serving platter, drizzle with the salsa verde and rocket leaves and eat with the crusty bread.
Nutrition Facts : Calories 353 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 38 grams protein, Sodium 0.41 milligram of sodium
ROASTED SALSA VERDE
A fresh, green, roasted salsa that's quick to prepare!
Provided by charlotte henry
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
- Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
- Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.
Nutrition Facts : Calories 35.1 calories, Carbohydrate 7.3 g, Fat 0.6 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 21.2 mg, Sugar 3.8 g
ROASTED SALMON WITH SALSA VERDE
Steps:
- For salmon: Preheat oven to 350°F. Pat salmon dry inside and out with paper towels. Sprinkle inside and out with salt and pepper. Center 36x18-inch heavy-duty foil sheet over heavy large baking sheet. Spray foil with oil spray. Place salmon diagonally on foil. Stuff with lemon and herb sprigs. Close salmon opening. Drizzle oil over salmon. Spray another sheet of foil with oil spray. Place foil sprayed side down over salmon. Crimp foil sheet edges together to seal salmon completely.
- Bake salmon until meat thermometer inserted into thickest part of salmon registers 150°F, about 1 1/2 hours. Remove top sheet of foil. Spoon all juices from salmon into small saucepan. Peel off skin from top of salmon. Scrape off any dark salmon meat. Let salmon cool 1 hour at room temperature. Boil reserved salmon juice until reduced to 1/2 cup, about 4 minutes. Cool. Cover salmon and reduced salmon juice separately and refrigerate overnight.
- Place platter atop salmon. Invert salmon onto platter. Remove foil. Peel off skin. Scrape off any dark meat. Garnish with dill and lemon. Serve with salsa verde.
PAN-ROASTED VEAL WITH SALSA VERDE
Steps:
- Mince garlic with anchovies. If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
- Pat veal dry. In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it. Transfer veal to a plate. In oil remaining in kettle cook anchovy mixture, stirring, 1 minute. Add wine and boil 1 minute.
- Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water as needed (about 3 tablespoons at a time; do not let liquid completely evaporate‑there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until an instant-read thermometer inserted in thickest part registers 155° F. for medium.
- Transfer veal to a cutting board and let stand 10 minutes. Skim any fat from liquid in kettle. Add 1/3 cup water and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
- Transfer pan juices to a platter. Cut veal crosswise into 1/2-inch-thick slices and discard string. Arrange slices over pan juices and spoon salsa verde over meat.
ROASTED SPICY SALSA VERDE
Roasted-pepper green salsa just like grandma makes it, well, minus the molcajete. It's just easier to make in a food processor. The heat of your salsa can be controlled by the amount of seeds and membrane you leave in the pepper pods.
Provided by SpeedySanchez
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
- Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
- Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.
Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.2 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.4 g, Sodium 1.7 mg, Sugar 1.1 g
ROAST LEG OF LAMB WITH SALSA VERDE
Provided by Giada De Laurentiis
Categories Lamb Onion Roast Easter Dinner Lemon Mint Parsley Capers Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)
- Preheat oven to 450°F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.
ROASTED-CARROT-AND-SALSA-VERDE SANDWICHES
In this satisfying vegan sandwich, roasted carrots make an earthy companion for a vibrant salsa verde made wiht garlic, capers, jalapeño, and fresh herbs such as mint and cilantro, plus lime juice for pop.
Provided by Lauryn Tyrell
Time 20m
Number Of Ingredients 13
Steps:
- Pulse garlic, capers, jalapeño, herbs, lime juice, vinegar, sugar, oil, and 1 teaspoon salt in a blender or mini food processor until well combined. (You should have about cup.)
- Lightly toast baguettes. Spoon salsa verde generously over cut sides of bread, then pile bottoms with cucumber slices, roasted carrots and onion, and arugula. Top with top halves of bread, cut in half, and serve.
ROAST BONE MARROW WITH PARSLEY SALAD
This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for center-cut bones: You don't want the ends. When it comes to salt, Fergus uses coarse gray sea salt here because it maintains its crunch atop the succulent marrow.
Provided by Fergus Henderson
Categories Salad Roast Dinner Lunch Veal Parsley Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Place bones, wider cut side down, in an ovenproof skillet or roasting pan. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones.
- Meanwhile, toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with gray sea salt and pepper.
- Divide marrow bones and salad among plates. Serve with toast and gray sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of salt.
SALSA VERDE ROASTED AND CANNED
A take off my recipe #389253. I wanted to roast (grill) the tomatillos, onions, chili's and garlic. So this is what I came up with. Yes you can roast in the oven. Make now and enjoy all year! Or give as gifts.
Provided by Rita1652
Categories Sauces
Time 1h10m
Yield 5 pints
Number Of Ingredients 12
Steps:
- Preheat grill or broiler to high. Remove husks and wash the tomatillos and cut in half. Place the tomatillos, chili`s, onion, unpeeled garlic bulb, and lime halves on grates of grill or a cookie sheet pan put under the preheated broiler until the tomatillos are roasted and the chili`s peppers are slightly charred on all sides. Rotate the ingredients during cooking to make sure all sides are charred and remove each as they get chard. Cool all and then peel the chili`s (only remove seeds if heat is not desired) and garlic (you may have to squeeze the soft garlic out of the skin) and remove any extremely charred skin from the tomatillo, and onions is just fine! Cut the onions into 1/4`s.
- Squeeze the limes into the food processor and add all remaining charred veggies, pulsing 4 to 6 times till combined.
- In a large stainless saucepan combine all the ingredients.
- Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
- Cook for 10 minutes.
- Ladle hot salsa into hot jars leaving 1/2 inch head space.
- Wipe rims, center lids and screw on band to fingertip tight.
- Place jars in canner, cover and bring canner to a boil.
- Process for 15 minutes.
- Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. Remove jars, cool, label and store.
- Use in 1 year. Store opened jars in the refrigerator.
Nutrition Facts : Calories 160.5, Fat 3.2, SaturatedFat 0.5, Sodium 946.5, Carbohydrate 33.2, Fiber 8, Sugar 16.3, Protein 5.3
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