Have you had a chance to catch ABC’s new daytime cooking and foodie lifestyle show, The Chew? Here in Colorado, it comes on at noon, so it’s become my lunch time date with Mario Batali and his co-hosts, Michael Symon, Carla Hall, Clinton Kelly, and Daphne Oz.
At times it’s a bit light and silly, but I do come away learning things I can use. Earlier this week, Michael made a Pantry Raid Recipe using couscous, pickled veggies and canned tuna. He used the vinegar from the veggies and the oil from the tuna as the vinaigrette. That was an aha moment for me as I’d drain both, then make a vinaigrette and add it back in. Duh on my part, smart on theirs!
Check out episodes and video clips on The Chew website.
Chew on some great tips and tricks
I also like their tips and tricks from making homemade bread crumbs to what the cost per serving is for each dish they make.
Plus, I was very appreciative that they discussed the recent listeria outbreak in cantaloupe and what you need to do to protect yourself. (If you have any cantaloupe in the house that you’re not sure where it’s from, throw it out! I’m currently recovering from listeria I got from contaminated Jensen Farms cantaloupe. After a week, I’m finally feeling better. It was not pleasant being sick, believe me!)
Chicken Thighs with Pole Beans and Agliata
Recipe Courtesy of Mario Batali Italian Grill
These chicken thighs are coated with a garlicky bread crumb mixture and cooked slowly over the cooler part of the grill so you end up with juicy meat and toasted herbed crust (be sure to scoop up all of the delightful little clumps of flavorful crumbs from the grill and scatter them over the chicken). Start the thighs boned side down so that by the time you flip them over, the “presentation side” will have dried a bit and won’t stick to the grill. The beans are good with almost anything—in this particular pairing, the subtle flavor of the anchovy paste in the beans echoes the anchovies in the bread crumb coating.
- 12 garlic cloves, crushed
- 3/4 cup extra-virgin olive oil
- 2 salt-packed anchovies, filleted, rinsed, and patted dry, or 4 oil-packed anchovy fillets, drained
- 1/2 cup chopped fresh Italian parsley
- 2 cups fresh bread crumbs
- 12 boneless, skinless chicken thighs
- 3 shallots, sliced ¼ inch thick
- 1 teaspoon anchovy paste
- 1 pound snap peas, blanched in boiling water just until bright green, chilled in an ice bath, and drained
- Olio Piccante for drizzling (see below for recipe)
- Combine the garlic, ½ cup of the oil, the anchovies, parsley, and bread crumbs in a food processor and zap until smoothish.
Put the chicken thighs in a large bowl and sprinkle with the bread crumb mixture, turning to coat well. Arrange in a single layer on a platter and put in the refrigerator for 15 minutes.
- Prepare a gas or charcoal grill for indirect grilling.
- Meanwhile, heat the remaining ¼ cup oil in a 10- to 12-inch sauté pan over medium heat. Add the shallots and anchovy paste and cook, stirring occasionally, until the shallots are soft, about 5 minutes. Add the beans, reduce the heat to medium-low, and cook, stirring regularly, until tender, about 15 minutes. Transfer the beans to a platter and set aside.
- Place the chicken thighs skinned side up on the cooler part of the grill, cover the grill, and grill, turning once, until the chicken is cooked through, about 15 minutes per side.
- Arrange the thighs on top of the beans and serve with a drizzle of olio piccante.
Recipe from Molto Italiano
- 2 cups extra-virgin olive oil
- 8 jalapenos, seeded and cut into 1/8-inch dice
- 2 tablespoons hot red pepper flakes
- 1 tablespoon sweet Pimenton (Spanish smoked paprika)
- In a medium saucepan, combine the oil, jalapenos, red pepper flakes, and pimenton and heat over medium heat until the oil reaches 175° F. Remove from the heat, and allow to stand overnight.
- Strain out the solids from the oil. The oil will keep for 3 weeks in a cool, dark place.