PAN-GRILLED CHICKEN WITH GREMOLATA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a grill pan over medium-high heat. Remove the tenderloins from the chicken breast and set aside for another use. Brush the chicken lightly with oil, then season the skin with salt and pepper. Place the chicken on the grill skin-side down, and cook until the edges turn opaque, about 6 minutes. (To get nifty cross-hatch grill marks, about half way through cooking reposition the breast about 45 degrees from their original position.) Season with salt and pepper, and turn chicken over, and cook until firm to the touch, about 6 more minutes.
- While the chicken cooks, make the gremolata: Chop the garlic, add the salt, and continue chopping to make a paste. In a small bowl, stir the garlic together with the lemon zest, parsley and olive oil Season with pepper, to taste.
- Slice the breasts, against the grain and serve with the gremolata.
SEARED BELGIAN ENDIVE WITH WALNUT GREMOLATA
The French serve seared endive as a side, but I've been enjoying this dish as the main event for lunch, with a nice slice of blue cheese or Roquefort accompanying it on the plate.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, snack, vegetables, side dish
Time 10m
Yield 4 side servings
Number Of Ingredients 10
Steps:
- To make the gremolata, mix together walnuts, parsley, lemon zest, fleur de sel and garlic, if using. Set aside.
- Heat olive oil in a medium or large skillet over medium heat. Place endive halves in the skillet, cut side down. They should not be touching one another. Season with kosher salt and pepper and cover pan loosely. Cook until golden brown on the cut side, 5 to 7 minutes. Remove from heat and transfer to a platter or to individual plates, cut side up.
- Sprinkle a generous tablespoon of gremolata over each endive half. Drizzle with walnut oil and serve warm.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 0 grams
SMOKEY CANDIED CARROTS WITH WALNUT GREMOLATA
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the carrots: Place the carrots in a 10-inch saute pan. Add 1 1/2 cups water, the sugar or maple syrup and salt. Place the pan over high heat and bring to a boil, stirring occasionally with a rubber spatula to dissolve the sugar. Reduce the heat to medium-high and continue to simmer vigorously, stirring occasionally, until the liquid has thickened to a syrup and the carrots are fork tender, about 12 minutes. Stir in the butter. Remove from the heat and cool for 5 minutes before serving.
- For the gremolata: Meanwhile, mix together the walnuts, parsley, thyme, lemon zest and salt in a medium bowl.
- To serve, gently toss the carrots to coat them in the thickened syrup. Spoon them onto a platter and sprinkle with half of the gremolata. Serve the remaining gremolata on the side.
WALNUT GREMOLATA
This walnut gremolata sauce is a great topping for roasted vegetables, grilled chicken, or slow-roasted salmon.
Provided by Jasmine Smith
Time 5m
Number Of Ingredients 8
Steps:
- Stir together all ingredients in a medium bowl until well combined.
BRISKET WITH POMEGRANATE-WALNUT SAUCE AND PISTACHIO GREMOLATA
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness and balance to the rich brisket. Be sure to marinate the brisket at least 24 hours in advance.
Provided by Louisa Shafia
Categories Passover Kosher for Passover Kosher Brisket Beef Roast Pistachio Pomegranate Juice Garlic Mint Spring Wheat/Gluten-Free Dinner Hanukkah Winter
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Marinate and cook the brisket:
- Season brisket all over with salt and pepper. Transfer to a large 2-gallon resealable plastic bag or bowl (use roasting pan only if necessary).
- Purée garlic, walnuts, honey, and 1 cup pomegranate juice in a blender until very smooth. Add remaining 2 cups pomegranate juice and blend until smooth. Pour marinade over brisket. Seal bag or cover bowl tightly with foil. Chill, turning occasionally, at least 24 hours or up to 48 hours.
- Transfer brisket and marinade to roasting pan, cover tightly with foil, and let sit at room temperature 1 hour.
- Preheat oven to 275°F. Bake brisket, covered, until meat shreds easily with 2 forks, about 5 hours; if meat is still tough, continue cooking, covered, 1 hour.
- Transfer brisket to a cutting board and cover loosely with foil. Transfer cooking liquid to a saucepan and spoon off fat from surface. Cook over medium-high heat, skimming off fat and foam as it surfaces, until reduced by two-thirds (you should have about 2 cups sauce). Season with salt and pepper if necessary.
- Make the gremolata:
- Pulse mint, pistachios, garlic, lemon zest, salt, and pepper in a food processor until coarsely chopped. Drizzle in oil, pulsing until just combined (do not overprocess).
- To serve, slice brisket against the grain and transfer to a platter. Spoon sauce over and top with gremolata.
- Do Ahead
- Brisket can be cooked, without slicing, 2 days ahead. Cover and chill; warm before slicing. Sauce can be made 2 days ahead. Cover and chill.
CHICKEN & LENTIL STEW WITH GREMOLATA
Spruce up a light tomato-based casserole with a generous sprinkling of parsley, lemon and garlic, also known as 'gremolata'
Provided by Good Food team
Categories Dinner
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.
- Add the onions and remaining oil to the pan, and cook for 5 mins or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil, then turn down the heat, put on a lid and simmer for 30 mins or until tender. Keep an eye on the stew and add a little water if it is drying out. Remove the lid and cook for another 10 mins, or until the sauce has thickened, then season.
- Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with a chunk of crusty bread.
Nutrition Facts : Calories 337 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.2 milligram of sodium
GREAT HARVEST CHICKEN SALAD
this is the recipe from great harvest bread company. it serves about 8 on sandwiches and 4-6 on it's own or on lettuce
Provided by newmama
Categories Lunch/Snacks
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- season chicken with salt and pepper and bake until cooked.
- cool and chop finely.
- mix everything together and chill.
Nutrition Facts : Calories 322.7, Fat 15, SaturatedFat 2.4, Cholesterol 98, Sodium 384.1, Carbohydrate 10.1, Fiber 0.3, Sugar 2.8, Protein 35.5
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