paleo Archives | GFF Magazine

The Best Chicken Recipe Ever. Seriously.

Erika — Sun, 05 Sep 2021 18:04:00 +0000

It’s rare that we find a recipe so revolutionary that we feel obligated to make sure everyone knows about it. But this chicken is that and then some. James Beard Award-winner and two-Michelin-star chef Daniel Patterson shared it for our Winter 2015 issue, where he finished it with fried herbs and an herb vinaigrette. (It’s genius.) But the simple 2-ingredient, 1-minute-prep chicken is a revelation all by itself, especially because it’s the easiest recipe ever, feeds 6 for under $15, and every piece is the best piece (no bones + impossibly juicy meat + ultra-crispy skin = bliss). Do yourself a favor: Make this chicken, then let us know what you think!

Want to add Chef Patterson’s herb vinaigrette? Here’s how: heat 1/4 cup pure olive oil in small pan until nearly smoking, add 10 sage leaves, and fry for 10 to 15 seconds or until just crisp. Quickly transfer the fried leaves to a paper towel–lined plate, sprinkle with a pinch of salt, and set aside, keeping the oil hot. Add 2 tablespoons of rosemary leaves to the oil and fry for 3 to 4 seconds. To avoid burning it, immediately tilt the pan so the oil pools on one side and scoot the rosemary out of the oil using a fork. Carefully remove the rosemary, transfer to a paper towel, add a pinch of salt, and reserve. Cool the olive oil to warm, add 1/2 teaspoon minced rosemary, 1 1/2 teaspoons minced fresh sage, and 2 teaspoons minced fresh thyme. Add 2 tablespoons red wine vinegar and salt to taste.

The Best Chicken Recipe Ever, Period. Seriously

Servings

Calories 273kcal

Ingredients

1 large whole chicken about 4 1/2 pounds, deboned and butterflied so it can lay flat, in one piece, with the skin side up (ask the butcher to do it for you)
1 teaspoon kosher salt

Instructions

Salt the chicken with 1 teaspoon of salt 1 to 3 hours prior to cooking and reserve in the refrigerator until 10 minutes before cooking.
Preheat the broiler. Put the chicken, skin-side up, on a rimmed sheet pan and place it under the broiler, 3 to 6 inches from the heat (depending on the intensity of your oven), to brown and crisp the skin, about 10 minutes, rotating the pan a few times for even browning. Turn the oven temperature down to 250°F and cook for 25 minutes.
Cut the chicken into entrée-size pieces, transfer to a platter and prepare to be blown away.

Nutrition

MORE:
Outrageously Delicious Gluten-Free Dairy-Free Banana Berry Muffins
Gluten-Free Chicken Piccata
The Best Chocolate Chip Cookies Ever, Period (Yes, they’re gluten-free!)

Photo credit: Maren Caruso

Seared Lamb Chops, Sautéed Zucchini, Cherry Tomatoes, and Chimichurri Gluten-Free Recipe

Erika — Mon, 04 Mar 2019 19:04:57 +0000

Preparing lamb has never been easier or more delicious than with this gluten-free lamb chop recipe. Just panfry the meat, cook the zucchini and tomatoes in the same pan, and drizzle with a vibrant fresh-herb blender sauce to have a Gluten-Free Lamb Chop meal that everyone will love.

Seared Lamb Chops, Sautéed Zucchini, Cherry Tomatoes, and Chimichurri Gluten-Free Recipe

Servings

Author Eric Lundy

Ingredients

1 cup loosely packed fresh Italian parsley
1/2 cup loosely packed fresh mint
1 clove garlic crushed and halved
1/4 cup plus 1 tablespoon extra-virgin olive oil divided
1 teaspoon apple cider vinegar
Kosher salt and freshly ground pepper
4 (4- to 5-ounce, 1-inch-thick) loin lamb chops
3/4 pound zucchini cut lengthwise into quarters and crosswise into 3/4-inch-thick chunks
1/2 pint grape tomatoes

Instructions

In a blender, puree the parsley, mint, half of the garlic, and the 1/4 cup olive oil until smooth and pourable, adding a bit of water if needed. Stir in the vinegar, 1/4 teaspoon salt, and pepper to taste. Set the chimichurri aside.
Generously season the lamb with salt and pepper. In a large skillet over medium-high heat, warm the remaining 1 tablespoon olive oil until hot but not smoking. Cook the lamb until medium-rare, 3 to 4 minutes per side or until a meat thermometer inserted into the meat reads 125°F. Using tongs, sear and brown the fatty edge of each chop by holding it to the pan for 1 to 2 minutes. Transfer the meat to a platter and cover loosely with aluminum foil.
Reserve 1 teaspoon of the juices in the skillet and heat over medium-high heat. Add the zucchini, the remaining garlic, 1/4 teaspoon salt, and a few grindings of pepper. Cook, stirring frequently, for 3 to 4 minutes. Add the tomatoes and cook, stirring frequently, until the tomatoes begin to soften, 6 to 8 minutes. Mix in 1 tablespoon of the chimichurri and transfer to the platter with the lamb. Drizzle the remaining chimichurri over the lamb and serve.

Photography Erin Ng.

Gluten-Free Seared Honey-Chili Ahi Tuna Salad with Oriental Dressing, Avocado, and Mango Recipe

Erika — Fri, 22 Dec 2017 02:47:24 +0000

Seared Honey-Chili Ahi Tuna Salad with Oriental Dressing, Avocado, and Mango

A quick sear of good-quality tuna steak and a coating of honey and chili powder results in ahi with mild, “blackened” flavors that mimics the tasty poolside dish we enjoyed at Cancun's Marriott Cancun Resort. (They coat their tuna with a vibrant-colored chili candy powder called Miguelito chamoy powder.) Add a lettuce, avocado, mango, and tangy-sweet ginger dressing, and you’ve got one heck of a fast and fancy lunch or dinner! BTW, you can use gluten-free store-bought oriental dressing, if desired.

Servings people

Ingredients

For the Dressing:

1/3 cup vegetable oil
1 tablespoon peeled and finely grated fresh ginger
1 teaspoon toasted sesame oil
2 teaspoons honey
1 tablespoon white vinegar
1 tablespoon toasted sesame seeds optional
2 teaspoons tamari

For the tuna:

1 tablespoon olive oil
1 1/2 pound sashimi-grade ahi tuna skinless steak, cut into 2 pieces
Kosher salt and freshly ground pepper
1 tablespoon honey
1 tablespoon chili powder

For the Salad:

1 head butter lettuce or 4 cups mixed lettuces of choice
1 ripe but firm avocado
1/2 mango peeled and sliced
1/2 cup shredded carrot

Instructions

Combine all the dressing ingredients in a bowl and whisk to combine. Set aside.
Make the tuna: Place a skillet over medium-high heat, add 1 tablespoon olive oil, and heat until hot but not smoking. Generously season the tuna with salt and pepper, then sear the tuna in the oil for 1 minute per side. Remove from the heat and let cool.
Place the remaining 1 tablespoon honey on one small, rimmed plate and the chili powder in another. Gently dip the tuna pieces with the honey, then dredge them in the chili powder. Season generously with salt, slice each tuna into strips using a very sharp knife.
Divide the tuna among 2 dinner plates. Divide the lettuce between the two plates, arranging it next to the tuna. Top with the avocado, mango, and shredded carrot and serve with the dressing.