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...

 Menemen (Turkish Scrambled Eggs With Tomato) Time :25 minutes Menemen, made from eggs, tomatoes, peppers and sometimes onions, is a distinctly Turkish breakfast comfort food. Although a year-round dish, it is especially pleasing in the summer, with really ripe tomatoes from the garden or farmer’s market. Be creative with this dish: Add shallots, chiles, fresh herbs or Aleppo pepper, or treat it as purists do, with only tomatoes and eggs. Cook slowly, stirring infrequently, until the eggs form billowy puffs. You can serve topped with feta cheese or lamb sausage, with any warm flatbread on the side. INGREDIENTS Yield : 4 servings 4tablespoons extra-virgin olive oil 1medium white onion (about 10 ounces), peeled and diced ½teaspoon dried oregano, plus more as needed ¼teaspoon Aleppo pepper, plus more as needed Kosher salt and freshly ground black pepper 1mild but flavorful long green pepper (such as Turkish carliston, Hungarian banana or Anaheim), stemmed, halved lengthwise, seeded, ...

  Waffles TIME: 35 minutes   These airy, delicate and crisp-edged waffles are so fabulous, yet so simple to throw together, they're destined to become part of your weekend breakfast routine. These make the best classic waffles, but if you’re craving different flavors, try chocolate waffles, or savory scallion waffles. For gluten-free waffles, make these buckwheat blueberry waffles. KEYS TO THIS RECIPE How to Make Waffles: Start with a dry waffle mix of flour, sugar, baking powder, baking soda and salt. The waffle mix can be stored in an airtight container for up to a month. When ready to cook, mix together the wet ingredients (eggs, milk and yogurt) and fold into the dry mix. How to Make Lighter Waffles : For a fluffier waffle, separate the eggs and proceed with step 2 using the egg yolks. Beat the whites until stiff, then fold into the batter. How to Make Whole-Grain Waffles : Use 1⅓ cups all-purpose flour and ⅔ cups whole-wheat flour for the proportions below. You can also s...

Best Chicken Salad Time: 20 minutes, plus 2 hours' resting and 4 hours' chilling The secret to this chicken salad recipe isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook. She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking. It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above. The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock. INGREDIENTS Yield: 4 servings About 4 pounds bone-in, skin-on chicken breasts 2scallions, cut into thirds ¼teaspoon black peppercorns...

  Reverse-Seared Steak Time 45 to 55 minutes, plus lighting the grill Reverse-searing is a grilling technique for steak that ensures a dark, sizzling crust and a rosy center that is perfectly cooked to your desired degree of doneness. This brilliant grilling method combines the low and slow cooking of traditional barbecue with the high heat charring practiced at steakhouses. Though it works well with any thick steak, from picanha to porterhouse, this recipe calls for a cut of steak popularized in Santa Maria, Calif., and is today known and loved across the U.S. as tri-tip. As the name suggests, it’s a triangular or boomerang-shaped steak cut from the tip of the sirloin, blessed with a robust beefy flavor. INGREDIENTS Yield : 4 servings * 1large or 2 small wood chunks (such as oak, hickory or mesquite) or 1½ cups wood chips * Canola oil, for greasing the grill grate * 1tri-tip steak (about 2 to 2¼ pounds; see Tip) * Coarse kosher or sea salt * Freshly ground black pep...