KCET Food's Must-Try Recipes of 2016
We have tallied the numbers and these are KCET Food's top ten recipes of 2016. If you haven't had the chance to give them a taste, be sure to make one of these delicious dishes part of your next meal.
"This chow mein recipe courtesy of Cook's Country takes the extra step of brining the chicken before it goes in with the rest of the ingredients. Otherwise, the stir-fry comes together quickly, so make sure that you have all your ingredients prepped and ready before heating up your skillet or wok!"
9. Grilled Chicken Leg Quarters with Lime Dressing
"When it comes to barbecued meat, chicken doesn't get a lot of respect. How often do you see chicken on the menu, and think, 'Yes!'? It's usually never for me, but when I bite into a perfectly cooked, juicy piece of dark meat, I think, 'Oh yeah, chicken is really good!' as if it should be a surprise. This recipe from Cook's Country, with its garlicky-lime marinade, gives grilled chicken the accolades it deserves. Enjoy!"
"Made to feed a crowd, torta rustica, or Italian Easter pie, is a hefty construction of meats and cheeses wrapped in a pastry crust, so that it can stand up to the considerable fillings, we reinforce our crust with eggs and knead the dough to develop gluten. In this Cook's Country Recipe, instead of the deli’s worth of meats called for in some recipes, we use just two: hot capicola and Italian sausage. For cheese, we found that aged provolone and salty Pecorino make a good pair, while creamy ricotta mixed with eggs holds it all together. Sautéed broccoli rabe adds freshness and a touch of bitterness, and it wouldn’t be Italian without garlic."
"Care for some potatoes that are so much more than boiled? America's Test Kitchen offers up this ingenious way to get more flavor out of steaming: but add butter and herbs to the water. Makes sense!"
"Traditionally, barbecued burnt ends come from the fatty, point-cut brisket, but to adapt to the leaner flat-cut brisket that's more commonly available, Cook's Country cuts the meat into strips and brines it to maximize moisture and flavor. This recipe will save you a trip to Missouri -- the spicy, tangy sauce will still remind you of Kansas City-style barbecue!"
"What's the difference between a ho-hum chicken thigh dinner and a when-can-we-make-this-again recipe? Crispy skin. That said, don't skip America's Test Kitchen's essential last step! Serve with rice and a side of sauteed vegetables and you got yourself a great meal."
4. Mee Goreng (Malaysian Stir-Fried Noodles)
"This recipe -- which, by the way, is designed to serve one, making it perfect for a quick meal (though it's easily multiplied) -- is a classic Malaysian dish that's often found at street stalls. And anything that's found at street stalls is, of course, comfort food. Feel free to use whatever combination of meat and tofu you want."
"We've got donuts on the brain. But sometimes you just don't want to leave the house, even if it is for a perfect, sugary treat. Thank goodness for this recipe from Cook's Country. You just pop the dough in a muffin tin -- no special equipment needed for these fantastic crowd-pleasers."
2. Boneless Grilled Pork Chops
"America's Test Kitchen has something unusual up their sleeves again: this time, pork chops in anchovy paste. It sounds unusual ... but it is, of course, delicious."
1. Lebanese Garlic Sauce (Toum)
"If you have been to Zankou Chicken or one of the many other Lebanese and Armenian restaurants in Los Angeles, you're likely familiar with toum, the fluffy, creamy garlic sauce that often accompanies grilled meats and kebabs. Over the years I developed the habit of always ordering an extra little tub of garlic paste, which I'd carry home to slather on bread, roasted vegetables, and more. Eventually I realized that I could simply make it myself and have this bold, garlicky condiment any time I wanted.
There are lots of different methods for making garlic sauce. 'Toum' literally means garlic in Arabic, and the simplest recipes call for lots of fresh garlic cloves and oil, pounded with a mortar and pestle (or a food processor) to form a paste. Some cooks include additional ingredients like egg whites, cornstarch, potatoes, yogurt, lemon juice, or citric acid. I like the simplicity of the recipe below, which uses garlic, salt, lemon juice, and oil. (My go-to oil is grapeseed oil from Trader Joe's. It's inexpensive, neutral tasting, light bodied, and expeller pressed without chemicals.)"
