Grilled Chicken Skewers with Toum (Shish Taouk)

YIELD

4 servings

INGREDIENTS

1. Toum:
   • 6 garlic cloves
   • 2 large egg whites (see note)
   • 2 Tbsp. fresh lemon juice
   • 1 1/2 cups vegetable oil
2. Chicken and assembly:
   • 3 Tbsp. fresh lemon juice
   • 2 Tbsp. tomato paste
   • 1 Tbsp. ground coriander
   • 3 Tbsp. vegetable oil, plus more for grill
   • 1 1/4 lb. skinless, boneless chicken thighs
   • 4 pitas, warmed
3. Special Equipment
   • 5 (8"–12"-long) metal skewers

PREPARATION

1. Toum:
   1. Pulse garlic, egg whites, and lemon juice in a food processor until smooth. With motor running, very gradually stream in half of the oil (this will help the emulsion stay together). Scrape down sides of processor and continue to process, gradually adding remaining oil, until mixture thickens and becomes light and airy (it should cling to a spoon). Season with salt.
   2. Do Ahead: Toum can be made 2 days ahead. Cover and chill.
2. Chicken and assembly:
   1. Mix lemon juice, tomato paste, coriander, 1/4 cup toum, and 3 Tbsp. oil in a large bowl to combine. Transfer marinade to a large resealable plastic bag. Save remaining toum for serving.
   2. Working one at a time, slice chicken thighs in half lengthwise and season generously with salt. Add to bag with marinade, seal bag, and massage marinade into chicken. Chill at least 3 hours and up to 12 hours.
   3. Let chicken sit at room temperature 1 hour before grilling.
   4. Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, folding pieces back and forth accordion-style so they pile onto themselves (it should be about 3 strips per skewer). Grill, turning occasionally, until browned and beginning to char in spots, 10–12 minutes.
   5. Serve chicken on top of pitas, with pickles and reserved toum alongside

https://www.epicurious.com/recipes/food/views/grilled-chicken-skewers-with-toum-shish-taouk

THAI STYLE GRILLED CHICKEN

http://www.seriouseats.com/2014/07/the-food-lab-thai-style-grilled-chicken.html

Green Beans Gremolata

Ingredients
1 pound French green beans, trimmed
2 teaspoons minced garlic (2 cloves)
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
2 1/2 tablespoons good olive oil
Kosher salt and freshly ground black pepper


Directions
Watch how to make this recipe.
Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

http://www.foodnetwork.com/recipes/ina-garten/green-beans-gremolata-recipe.html

Ina Garten Goat Cheese Mashed Potatoes

Goat Cheese Mashed Potatoes
Total Time:
1 hr 15 min
Prep:
20 min
Cook:
55 min
Yield:6 to 8 servings
Level:Easy
Ingredients
3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated parmesan cheese
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.
Find these recipes and more in Ina's new book, Make It Ahead: A Barefoot Contessa Cookbook ($35, Clarkson Potter).
Photograph by Johnny Miller
Make it ahead: Assemble the dish, including the parmesan, and refrigerate for up to 3 days. Bake before serving.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/goat-cheese-mashed-potatoes.html?oc=linkback

http://www.foodnetwork.com/recipes/ina-garten/goat-cheese-mashed-potatoes.html

Tiger Vegetable Salad

INGREDIENTS

• 1 large bunch cilantro, with the thick stems removed, cut into 3-inch lengths (about 5 cups, loosely packed)
• 1 green bell pepper or 1 cucumber, stemmed, seeded and slivered
• 1 fresh chili pepper, stemmed, seeded and slivered
• 2 scallions, slivered
• 2 teaspoons vegetable oil
• ¼ teaspoon salt
•  Sesame oil
•  white vinegar, to taste

•  

  Nutritional Information

PREPARATION

http://cooking.nytimes.com/recipes/1013037-tiger-vegetable-salad

COCONUT CURRY WITH CASHEWS

http://cooking.nytimes.com/recipes/1014468-coconut-chicken-curry-with-cashews?utm_source=Facebook_WCA_Paid&utm_medium=CPC&utm_content=Recipe&utm_campaign=General_Retargeting

ONE POT PASTA

http://www.slate.com/blogs/browbeat/2015/08/27/one_pan_9_minute_pasta_recipe_from_martha_stewart_living_the_backstory_and.html

http://food52.com/recipes/30147-martha-stewart-s-one-pan-pasta