Posts Tagged ‘pickles’

Oven Roasted Chicken Shawarma

February 15, 2015

photo4-6 Servings

It is something of a guilty pleasure when I eat shawarma. It is exotic, tough to find in Cincinnati, and most likely not the healthiest dish you have ever put in your mouth. But the intense flavor, mixture of textures and ooey gooey nature of the dish make it pure comfort food for me. Thing is, until now, I had only enjoyed this meal from a nearby takeout restaurant.

So when the New York Times Magazine featured a recipe for oven-roasted chicken shawarma, I know I had to give it a try. Although it seemed a bit daunting, I quickly realized all you really have to make is chicken – the rest is purely assembly.

As for the toppings, you could really put anything you would like. I will list what we included, and the one addition to the recipe that I still believe made the dish is sweet, hot pickles. Without them the recipe would have been good. But with them, it was quite addictive.

Thanks to New York Time Magazine for giving us a way to enjoy my guilty pleasure in the privacy of my home!

OVEN-ROASTED SHAWARMA
4-6 Servings

2 lemons, juiced
1/2 cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon turmeric
A pinch of ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley
Pita bread

Toppings:
Tomatoes
Cucumber
Sweet, hot pickles
Tzatziki sauce (greek yogurt, lemon juice, chopped fresh mint, salt)
Hot Sauce

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red-pepper flakes in a large bowl then whisk to combine. Add the chicken and toss to coat. Cover and store in refrigerator for at least 1 hour, up to overnight.

When ready to cook, preheat oven to 425. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartephoto 2red onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade and place on the pan, spreading everything evenly.

Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30-40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. Scatter the parsley over the top and serve with: diced tomatoes, diced cucumber, tzatziki sauce (greek yogurt, lemon juice, salt and chopped fresh mint), hot sauce, sweet hot pickles. Slice pitas in half and stuff with filling.

 

BLT Hot Dogs with Caraway Remoulade

January 27, 2013

IMG_9554I do not pride myself on being ahead of culinary trends, or even knowing when one has come and gone. However, I read enough food magazines and go out to eat enough to realize that we really are seeing a trend of casual/street food turned gourmet. Restaurants serve gourmet $20 burgers with fois gras, hot spots are touting fancy wood-fired pizzas wearing brussels spouts and pistachios and taco joints are serving up the traditional Mexican fare stuffed with braised short ribs and kimchi. But one of the most fascinating trendy spots I have seen is a restaurant downtown that showcases what a dressed up hot dog can really do. And this place really does the job – a turducken dog, a croque monsieur with ham and bechamel, and a Chevy Chase complete with pretzels and beer cheese.

At first I was skeptical – that is until I actually had one of these exhibitions of gourmet picnic food. Who knew a hot dog could be so multi-dimensional. And, as a home cook, it has opened my eyes to what “dressed up casual food” I could make on an average weeknight.

So, when I saw a recipe for a BLT hot dog with caraway remoulade in my Food and Wine magazine, I thought why not? It is quick (easy for a weeknight), cheap (how much can all beef dogs really be?) and completely unique (not sure who decided to put bacon on a hot dog, but that person should win a Pulitzer Prize).

I cannot rave enough about this super simple recipe that tasted exactly like a BLT (but a bit better, to be honest!). The lettuce mixed in the homemade remoulade really makes the dish, so make sure to get a bite of it along with the dog, tomatoes and bacon.

This is surely going in my recipe book not only for an easy weeknight standby, but also to really mix up my next grill out. Who said picnic food can’t be a little fancy?

BLT HOT DOGS WITH CARAWAY REMOULADE
Serves 8

1/2 cup mayonnaise
1 tablespoon minced shallot
2 teaspoons chopped capers
1 tablespoon chopped dill pickle
1 tablespoon caraway seeds, toasted
8 hot dogs, cooked
8 hot dog buns, toasted
8 slices of crisp, cooked applewood-smoked bacon
1 cup chopped tomatoes
4 cups shredded iceberg lettuce
1/3 cup small basil leaves

In a medium bowl, whisk the mayonnaise with the shallot, capers, pickle and toasted caraway seeds.

Put the cooked hot dogs in the buns; top with the bacon and tomatoes. Toss the lettuce and basil with some of the caraway remoulade. Top the dogs with the slaw. Serve any remaining remoulade on the side.


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