Sconty empire

Spicy Sesame Noodles With Chicken and Peanuts Time  : 30 minutes   Sizzling hot oil is poured over red pepper flakes, orange peel, crunchy peanuts, soy sauce, and sesame oil in this quick and spicily prepared midweek noodle dish. As the combination settles, the tastes in the ground chicken become more intense and hot. The vibrant chile-peanut oil shines when combined with tender noodles and grilled chicken. When you break up the chicken in Step 3, add a quick-cooking green vegetable if you're in the mood for something green. Alternatively, you might use tofu that has been crumbled or ground beef, pork, or both.  INGREDIENTS Yield: 4 servings 1½tablespoons red-pepper flakes 1½tablespoons low-sodium soy sauce 1½teaspoons toasted sesame oil, plus more as needed Kosher salt and black pepper ½cup plus 1 tablespoon neutral oil, like grapeseed or vegetable 6tablespoons roasted, salted peanuts, coarsely chopped Rind of ½ orange, peeled into 2- to 3-inch strips 1pound ground chick...

Snapper Escovitch Time: 25 minutes This light, flaky fish, a favorite in the Caribbean, is made with whole snapper, but you may substitute use fillets for convenience. This dish uses gentle spices to let the flavor of the fish come through, but you can adjust it by increasing the amount of allspice or hot pepper if you choose for greater intensity. You can use Old Bay, jerk, or Cajun seasoning blends in place of the spice mixture in Step 1 if you're short on time or spices. After that, you can either make it into a sandwich (see Tip), serve it with sweet plantain fries, or eat it by itself as a light dinner.  INGREDIENTS Yield : 4 servings 2teaspoons fresh thyme leaves 1teaspoon garlic powder ½teaspoon ground ginger 1teaspoon coarse kosher salt, plus more to taste 1teaspoon black pepper ½cup vegetable oil, plus more as needed 4(6-ounce) skin-on snapper fillets or 2 pounds whole red snapper 1dry bay leaf ½teaspoon fresh ginger, grated 3small bell peppers (red, yellow, green or one o...

Charleston Red Rice TIME :  About 1¼ hours This traditional tomato and rice dish is also known as Carolina red rice or just red rice. It is a Lowcountry favorite and possibly descended from West African jollof rice. It frequently incorporates sausage, but this recipe, which was modeled after the way Millie Bell, the mother of the chef Millie Peartree, used to prepare it, uses bacon to give it depth. (However, if you want to add sausage, simply let it sear in Step 3 with the vegetables.) First, the "holy trinity" of celery, bell pepper, and onion are sautéed in bacon grease to flavor the cooking liquid. The rice is then roasted to ensure that it is thoroughly cooked. For a filling, fulfilling meal, serve this with baked chicken or ham, green beans, or collard greens. INGREDIENTS Yield : 8 servings Nonstick cooking spray 6bacon slices 1medium Vidalia or other sweet, Spanish or yellow onion, chopped 2celery ribs, chopped 1large green bell pepper, chopped 1teaspoon kosher salt, p...