Blueberry Banana Muffins

• 1 and 1/2 cup fresh or frozen blueberries
• 1 cup mashed ripe bananas (about 3 medium)
• 1 and 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup oatmeal - quick or instant
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 large egg - slightly beaten
• 2 Tablespoon vegetable oil
• 2 teaspoons fresh lemon juice

Preheat oven to 400 degrees F.

Prepare 12 muffin cups with papers or generous coating of cooking spray.

In a large mixing bowl, combine the flour, sugar, oats, baking powder and salt.

In a separate bowl, mix together the bananas, milk, egg, oil and lemon juice.

Add wet ingredients to dry ingredients and mix until just moistened. Fold in the blueberries.

Fill each prepared muffin cup a little more than 3/4 full.

Bake for about 20 minutes until golden brown.

Low-Fat Banana Muffins

• 2 cups all-purpose flour
• 3/4 cup sugar (or Splenda baking substitute)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 2 Tablespoons melted butter
• 1/4 cup applesauce
• 2/3 cup nonfat milk
• 1 egg lightly beaten (or 1/4 cup egg substitute)
• 1 tsp vanilla
• 2 small ripe bananas-mashed

Preheat oven to 350 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.

In a large bowl, stir flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg together. Make a well in the center.

In a medium bowl, combine butter, applesauce, milk, egg, vanilla. Add wet ingredient to dry mixture, followed by mashed bananas. Stir with a wooden spoon until just combined.

Fill muffins cups two-thirds full. Bake for 18-22 minutes.

Spiced Apple Cider Muffins

Recipe Ingredients
	2 tablespoons packed light brown sugar
	4 teaspoons whole-wheat flour
	1/2 teaspoon ground cinnamon
	1 tablespoon butter , cut into small pieces
	2 tablespoons finely chopped walnuts (optional)
	1 cup whole-wheat flour
	1 cup all-purpose flour
	1 1/2 teaspoons baking powder
	1/2 teaspoon baking soda
	1/4 teaspoon salt
	1 tablespoon ground cinnamon
	1/2 teaspoon ground nutmeg
	1 large egg
	1/3 cup packed light brown sugar
	1/2 cup apple butter , such as Smucker's
	1/3 cup maple syrup
	1/3 cup apple cider
	1/3 cup low-fat plain yogurt
	1/4 cup canola oil

Recipe Directions

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.
3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
4. Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with the streusel.
5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Buttermilk Spice Muffins

Ingredients
1 cup sugar
1/2 cup butter (1 stick), softened
3 extra large eggs
2 cups flour
1/2 cup white whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup, plus 1 tablespoon well-shaken buttermilk

Topping

In food processor, combined ½ cup sugar, 1 cup chopped pecans or walnuts, ½ teaspoon cinnamon and ½ teaspoon nutmeg. Pulse until nuts are very finely ground and ingredients are well-blended.

Directions

1. Preheat oven to 375 degrees. Grease a muffin tin (or line with paper cups). In a large mixing bowl, beat butter with sugar until light and fluffy. Add eggs and beat until well mixed.
2. In another bowl, whisk together flour, whole wheat flour, baking soda, salt, and spices. Add half of the dry ingredients to the butter mixture. Then mix in the buttermilk. Add the final amount of the flour mixture, beating just until combined. The batter may still be a bit lumpy. Prepare sugar nut topping.
3. Spoon batter into prepared muffin tin, filling each cup about 3/4 full. Sprinkle the top with a rounded tablespoon of the sugar nut topping. Bake for 20-25 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Cool in the muffin tin for 5 minutes, and then carefully lift out to a cooling rack.

Grilled Jerk Chicken with Mango Cilantro Salsa

Ingredients

• 1/2 cup vegetable oil
• 1 onion, coarsely chopped
• 2 scallion, coarsely chopped
• 1 large Scotch bonnet pepper, stem and seeds removed
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, coarsely chopped
• 1 tablespoon finely chopped fresh thyme
• 2 tablespoons red wine vinegar
• 1 tablespoon light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• Pinch ground cloves
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh lime juice
• 4 chicken thighs, skin on, bone in
• 4 drumsticks, skin on

To prepare the jerk chicken:

Directions

Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.

• MANGO-CILANTRO RELISH
• (recipe courtesy of Bobby Flay)
• 2 mangoes, peeled and diced
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped cilantro
• 3 tablespoons lime juice
• 3 tablespoons fresh orange juice
• Salt and freshly ground pepper

Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

Moroccan Chicken with Apricot Couscous and Green Olive Sauce in Flat Bread

Ingredients

Moroccan Spice Mix:

• 1 cinnamon stick, chopped in pieces
• 8 whole cloves
• 1 teaspoon cayenne
• 2 teaspoons cumin seed
• 1 teaspoon fennel seed
• 1 teaspoon coriander seed
• 1 tablespoon sweet paprika
• 11/2 teaspoons kosher salt
• 1 teaspoon brown sugar

Chicken:

• chicken
• Kosher salt and freshly ground black pepper
• 1 lemon, halved
• 1/4 bunch fresh cilantro
• 1 head garlic
• 3 tablespoons extra-virgin olive oil

Apricot Couscous:

• 1 cup couscous
• 11/2 cups warm water
• 10 dried apricots
• 1/4 cup whole almonds, toasted
• 2 green onions, green parts only
• 2 handfuls fresh mint leaves
• 2 handfuls fresh cilantro leaves
• 1/2 lemon, juiced
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Green Olive Sauce:

• 1/2 cup extra-virgin olive oil, plus 2 tablespoons
• 2 shallots, sliced
• 1 fresh red chile, halved lengthwise
• 1/2 pound large green Spanish olives, pitted
• 1/4 bunch fresh flat-leaf parsley leaves
• 2 tablespoons sherry vinegar
• 1/2 lemon, juiced
• 4 pieces lavosh bread, cut in 1/2

Directions

To prepare the Moroccan Spice Mix for the Chicken: Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander, and paprika in a dry skillet over low heat and toast for just a minute to release the fragrant oils; shake the pan so they don't scorch. In a spice mill or clean coffee grinder, grind the toasted spices together, with 1 1/2 teaspoons of kosher salt and the brown sugar. (A word of advice: make sure you thoroughly wipe out your coffee grinder before you make coffee again - Moroccan spices taste great on chicken but horrible with coffee.)

Preheat the oven to 400 degrees F.

Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Massage the chicken skin with the spice rub; make sure you don't miss a spot. Season the inside of the chicken generously with salt and pepper. Stuff the lemons halves, cilantro, and garlic in the cavity and place the chicken in a roasting pan fitted with a rack. Fold the wing tips under the bird and tie the legs together with kitchen string. Drizzle the oil all over the chicken. If you have time, let the chicken marinate for 30 minutes to really get the flavors down deep into the meat. Roast the chicken for 1 hour; pop an instant-read thermometer into the thickest part of the thigh; if it reads 160 degrees F, it's done. Allow the chicken to rest for 10 minutes so the juices can settle back into the meat. Remove and discard the skin from the chicken. Pull the chicken from the bone and shred the meat, with your fingers or 2 forks. Put the shredded chicken in a large bowl and squeeze the lemon halves that have cooked inside the bird over the meat to moisten.

To prepare the Apricot Couscous: Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork. Put the apricots, almonds, green onions, mint, and cilantro on a cutting board and coarsely chop everything up; add this to the couscous. Add lemon juice, drizzle with olive oil, and season with salt and pepper. Toss gently to combine.

To prepare the Green Olive Sauce: In a small skillet, heat 2 tablespoons of olive oil. Saute the shallots and chile over low heat for 8 minutes until caramelized, then scrape into a food processor. Add the olives, parsley, vinegar, lemon juice, and 1/2 cup of oil; puree a good 3 minutes until totally smooth.

To put the whole thing together: put the shredded chicken and couscous on the lavosh bread, add a few spoonfuls of the olive sauce, and roll the sandwich up.

Roman-style Chicken

Ingredients

• 4 skinless chicken breast halves
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Citrus Chicken

• 4 pounds chicken
  
• 3/4 cup freshly squeezed orange juice, about 2 oranges
• 2 tablespoons grated orange zest
• 1 teaspoon salt
• 2 teaspoons freshly cracked black pepper
• 1 teaspoon chiffonade fresh mint leaves
• 1 1/2 tablespoons chiffonade basil leaves
• 3 tablespoons white balsamic vinegar
• 3 tablespoons minced shallots
• 1 tablespoon celery seeds

Directions

Glaze, recipe follows

Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.

Preheat the oven to 350 degrees F.

Remove the chicken from the marinade, reserving 1/4 cup for glaze and put the chicken in a 13 by 9-inch pan and bake for 45 minutes. Baste with the glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.

Glaze:

• 1 tablespoon olive oil
• 1 tablespoon minced shallots
• 1 teaspoon minced ginger
• 1/2 cup orange marmalade (look for marmalade with small rinds)
• 1/4 cup sweet chili sauce
• 1 tablespoon white balsamic vinegar
• 1/4 cup reserved marinade, strained

In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

White Bean Dip

Ingredients

• 1 can(s) (15 to 19 ounces) white kidney (cannellini) beans, rinsed and drained
• 1/3 cup(s) plain nonfat yogurt
• 1 tablespoon(s) fresh lemon juice
• 1 tablespoon(s) extra virgin olive oil
• 1 teaspoon(s) anchovy paste
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper

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Directions

1. In food processor with knife blade attached, puree beans with yogurt, lemon juice, oil, anchovy paste, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper until smooth. Spoon dip into small container with tight-fitting lid. Can be refrigerated up to 2 days.

Sweet Onion, Scallion and Chive Dip

The dip is best made at least 4 hours in advance and can easily be made the day before.

Makes about 3 cups

Ingredients:

• 2 tablespoons salted butter
• 1 pound sweet onions, such as Vidalia or Peruvian, cut into 1/4- to 1/2-inch dice
• 1/2 cup finely chopped scallions, white and tender green parts
• 1/4 cup finely chopped chives
• 1 cup sour cream
• 8 ounces cream cheese, at room temperature
• 1/2 teaspoon salt (optional)

Directions:

In a large skillet over medium heat, melt the butter. Add the onions, reduce the heat to medium-low and cook for 10 to 12 minutes, stirring occasionally, until the onions just begin to turn golden. Add the scallions and cook for 3 to 4 minutes, stirring. Remove from the heat; add the chives and mix well. Transfer the onion mixture to a bowl and set aside to cool slightly.

While the onion mixture is cooling, combine the sour cream, cream cheese and salt in a medium bowl. (These can be mixed by hand if the cream cheese is soft or in a food processor if the cream cheese is still firm.) Add the onion mixture and stir to combine. Taste and add salt, if desired. Cover and refrigerate until ready to serve.

Buttermilk Fried Chicken

Ingredients

Two 2 1/2- to 3-pound chickens

For Dredging and Frying:
Peanut or canola oil for deep-frying
1 quart buttermilk
Kosher salt and freshly ground black pepper

Coating:
6 cups all-purpose flour
1/4 cup garlic powder
1/4 cup onion powder
1 tablespoon plus 1 teaspoon paprika
1 tablespoon plus 1 teaspoon cayenne
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Ground fine sea salt
Rosemary and thyme sprigs for garnish

Cut chicken up.

Mix dry ingredients and split on two separate plates.

Put dry ingredients plate number one, butter milk in next bowl, other half of dry ingredients in the third. Dip chicken, mix, milk, mix. Fry till crispy.

Healthy & Delicious: Mexican Chocolate Cake

Ingredients

1 1/2 cups all-purpose flour
1 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon cayenne pepper or chili powder
1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon vanilla extract
1 cup cold water

2/3 cup powdered sugar
1/3 cup unsweetened cocoa powder
2 or 3 tablespoons water

Procedure

1. Preheat oven to 350°F.

2. In a large mixing bowl, whisk together first seven ingredients (flour through salt). Make two small wells in the mixture. In one, pour in the vinegar. In the other, pour in the vanilla extract. Pour cold water over everything. Stir until moistened and a only a little lumpy.

3. Pour batter into an 8-inch round cake pan. Bake for 30 or 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes in the pan, then carefully pry out and finish cooling on a wire rack.

4. While cake is baking, whisk together 2/3 cup powdered sugar and 1/3 cup unsweetened cocoa powder in small bowl. Add water. Stir to make a thick glaze. When cake is completely cooled, drizzle over cake.

Spicy Ginger and Lemon Chicken

Ingredients

2 chicken breasts
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
Dash of salt
Dash of dried thyme leaves
Dash of cayenne pepper
1 teaspoon flour
2 teaspoons extra-virgin olive oil
2 strips lemon zest
2 strips orange zest
2 teapsoons fresh ginger, minced
2 garlic cloves, peeled
1/2 cup sweet apple cider
1 teaspoon sesame seeds, toasted

Procedure

1. Mix together the salt, chili powder, ground cumin, dried thyme, cayenne pepper, and flour in a bowl. Coat the chicken legs in this mixture.

2. Pour the olive oil into a large saute pan set over medium heat. Add the chicken and cook until well browned on both sides, about 10 minutes total.

3. Add the lemon zest, orange zest, fresh ginger, garlic, and sweet apple cider. Scrape the bottom of the pan with a wooden spoon to dislodge any browned bits, and bring this to a boil. Reduce heat to low, cover the skillet, and cook for 15 minutes.

4. Serve the chicken with the sauce, along some green vegetables or maybe some rice. Sprinkle with the toasted sesame seeds.

Barbecue pulled chicken sandwich

Ingredients

· 1 tablespoon olive oil

· 1/4 cup onion, finely chopped

· 8 ounces canned tomato sauce

· 2 tablespoons tomato paste

· 1 tablespoon Dijon mustard

· 1 tablespoon Worcestershire Sauce

· 1 teaspoon honey

· Salt and pepper to taste

· 2 cups shredded cooked chicken (super easy if you buy a chicken from your favorite deli)

· 6 potato buns, toasted

· 1 red onion, thinly sliced

· 6 slices of grilled pineapple

· 6 slices Pepper Jack cheese

· Green chiles

Directions

1. Heat olive oil in a medium saucepan. Add chopped onion; cook 3 to 5 minutes or until tender, stirring occasionally. Add tomato sauce, tomato paste, mustard, Worcestershire sauce and honey. Bring to a boil and reduce heat. Simmer, uncovered, about 5 minutes or until desired consistency. Season to taste with salt and pepper.

2. Add shredded chicken to sauce and stir frequently until chicken is heated through. Spoon onto the bottom half of a bun and top with slice of Pepper Jack cheese, pineapple slice, red onion and green chiles.

South Carolina Mustard Sauce

Ingredients

3/4 cup prepared yellow mustard
1/2 cup honey
1/4 apple cider vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce

Procedure

In a small bowl, combine all of the ingredients and mix well. Make at least 24 hours prior to usage for best flavor. Store refrigerated in a tightly covered jar for up to two weeks.

Easy Small Nemesis Chocolate Cake

Ingredients

12 ounces 70%b chocolate
2 sticks unsalted butter
5 eggs
1 cup superfine sugar

Procedure

1. Heat the oven to 300%deg;F

2. Using extra butter, grease a 10-inch round cake pan and line with baking parchment.

3. Break the chocolate into pieces and melt with butter in a bowl over simmering water. Beat the eggs and 5 tablespoons of the sugar in an electric mixer until the volume quadruples.

4. Heat the remaining sugar with 7 tablespoons of water until dissolved into a light syrup. Pour the hot syrup into the melted chocolate and cool slightly.

5. Add the chocolate to the eggs and beat slowly until the mixture is combined. Pour into the pan.

6. Put a folded dish towel in the bottom of a roasting pan. Put in the cake and add enough hot water to come three-quarters of the way up the side of the cake pan.

7. Bake in the oven for 1 hour until set. Leave the cake to cool in the water before unmolding.

Bangers and Mash with Onion Gravy

Ingredients

2 pork sausages
2 tablespoons canola oil
1 large onion, sliced in half and thinly sliced
1/2 tablespoon flour
3/4 cup chicken or beef stock
splash of red wine
salt and pepper
2 large russet potatoes, peeled and chopped.
3/4 cup milk, warmed
5 tablespoons butter

Procedure

1. Pour a tablespoon of oil into a skillet and add a tablespoon of butter. Turn the heat to medium and add the onions. Cook those, stirring often, for 20 to 25 minutes minutes, or until caramelized and golden brown. Meanwhile, bring one pot of water to about 149°F, using a meat thermometer to check. Gently drop the sausages in and cook for 20 minutes, checking the temperature often to make sure it cooks properly. Also at the beginning, bring second pot of water to a boil and add the potatoes. Cook those for 20 minutes as well.

2. After the onions are well caramelized, sprinkle the flour on top and cook for another minute. Then add a splash of red wine. When that has evaporated, add the chicken or beef stock. Reduce heat to a simmer, and cook for 10 to 15 minutes. Season with salt and pepper to taste.

3. When the sausages are done, remove them from the water and dry with some paper towels. Pour about 1 tablespoon of canola oil into a large skillet and cook them over medium heat until they are browned all over.

4. When the potatoes are done, drain in a colander. Pass the potatoes through a potato ricer into the empty pot, or mash them with a potato masher. Add the rest of the butter and warmed milk. Stir well and season with salt and pepper.

Spanish Spice-Rubbed Chicken Breasts

Ingredients

4 chicken breasts

For the brine
2 quarts cold water
1/2 cup sugar
1/2 cup salt

For the rub:
2 tablespoons Spanish paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground fennel seed
1 teaspoon coarsely ground black pepper
2 teaspoons kosher salt

For the parsley-mint sauce:
2 serrano chiles
1 1/2 cups tightly packed fresh flat-leaf parsley
2/3 cup tightly packed fresh mint leaves
3 cloves garlic, roughly chopped
2 tablespoons honey
2 tablespoons Dijon mustard
3/4 cup olive oil
Kosher salt and freshly ground black pepper

Procedure

1. Wish together the ingredients for the brine until the salt and sugar are dissolved. Place the chicken breasts in the brine, using a plate to keep them submerged, and brine in the refrigerator for 30 to 60 minutes.

2. While the chicken is brining, combine all of ingredients for the rub in a small bowl. Remove the chicken from the brine and pat dry with paper towels. Rub the breasts on all over with the rub and place in a Ziploc bag and let sit in the refrigerator for 2 hours to overnight.

3. Grill the serrano chiles until charred on all sides and remove to a small bowl, cover, and let sit for 5 to 10 minutes. Peel and roughly chop the chiles and add them along with the parsley, mint, and garlic to a food processor and pulse until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil and blend until emulsified. Season to taste with salt and pepper, then transfer to a small bowl and set aside.

4. Brush the chicken lightly with olive oil and grill, skin side down until golden brown and crisp, about 4 to 5 minutes. Turn the breasts over, cover, and continue to cook until an instant read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 5 to 10 minutes more.

5.Transfer chicken to a platter and immediately drizzle with some of the parsley-mint sauce. Let rest for 5 minutes, then serve with additional sauce on the side.

Karaage (Japanese Style Fried Chicken)

Ingredients

1 pound boneless skinless chicken thighs or breasts, trimmed of excess fat, and cut into rough 1-inch chunks
2 tablespoons soy sauce
2 cloves garlic, finely minced on microplane or pressed through garlic press
2 teaspoons grated fresh ginger
1 quart peanut oil
1/4 cup corn starch
1/4 cup all-purpose flour
salt and freshly cracked black pepper
1 scallion, sliced fine, slices stored in ice water until ready to use (optional)
1 lemon, cut into wedges

Procedure

1. Combine chicken, soy sauce, garlic, and ginger in medium bowl and toss until chicken is thoroughly coated in marinade. Cover and refrigerate at least 30 minutes, and up to 8 hours.

2. Heat vegetable oil in large Dutch oven or wok set over high heat until it reaches 350 degrees F. Meanwhile, combine corn starch and flour in medium bowl. Remove chicken pieces from marinade and toss in flour mixture until well coated. Place in strainer basket and shake to remove excess flour. Add chicken to oil. Oil temperature should drop to around 300 degrees F. Adjust burner to maintain 300 degree temperature and cook, stirring occasionally with chopsticks or wire mesh spider until chicken is cooked through and burnished golden brown, 5 to 7 minutes.

3. Drain chicken pieces on paper towel-lined plate and season immediately with salt. Serve immediately, garnished with scallion and lemon slices.

Mario Batali Basic Tomato Sauce

Ingredients

6 tablespoons virgin olive oil
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
4 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1/2 medium carrot, finely shredded
2 28-ounce cans of tomatoes, crushed by hand and mixed well with their juices
Salt, to taste

Procedure

1. Place oil into a sauce pan with onions and garlic, and cook over medium heat until translucent but not brown (about 10 minutes). Add the thyme and carrot; cook 5 minutes more. Add the tomatoes. Bring to a boil and then lower the heat to just bubbling, stirring occasionally for 30 minutes.

2. Season with salt to taste. Serve immediately or set aside for further use. The sauce may be refrigerated for up to 1 week or frozen for up to 6 months.