Paprika Rosemary Chicken and Fries

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Ingredients:
2 bone-in chicken breasts
1 cup Aioli
1 large lemon, juice and zest

1 tablespoon smoked paprika

1 teaspoon chopped rosemary leaves                        

1/2 teaspoon red pepper flakes
2 medium Yukon Gold potatoes
1 tablespoon olive oil
Salt and Pepper

Preparation:
Heat oven to 425 degrees and place a sheet pan on the lowest rack to heat.  Mix 1/4 cup aioli with lemon zest, paprika, rosemary, red pepper flakes and 1/2 teaspoon black pepper.  Season the chicken all over with salt.  Rub chicken all over with paprika aioli.  Set aside.

Halve the potato crosswise (no need to peel), then cut it into 1/4 inch-thick fries.  Drizzle fries with olive oil and season with salt and pepper.

Place chicken breasts skin side down on heated sheet pan, then scatter the potatoes around the chicken in a single layer.  Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up.  No need to turn the potatoes.  Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees in the thickest part.  Let the chicken rest for at least 5 minutes, then cut meat off the bone and slice.  Stir lemon juice into 1/2 cup aioli and serve with chicken and fries.

See also: Aioli

Jamon Serrano Croquettas With Manchego Cheese

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Ingredients:

2 Tablespoons olive oil

3 Tablespoons butter

1/4 cup finely diced onion

Course salt and ground pepper

7 Tablespoons flour

3/4 cup whole milk

7 Tablespoons finely chopped serrano ham*

1/3 cup plus 1/4 cup grated Manchego cheese

  (about 1 3/4 ounces)

2 extra large eggs

1 1/2 cups breadcrumbs or panko flakes

Vegetable oil, for frying

   Paprika Aioli

1 cup mayonnaise

2 cloves garlic, grated

2 teaspoons lemon juice

1 teaspoon Smoked Spanish paprika

Preparation:

Heat butter and oil in a medium saucepan over medium heat until butter has melted.  Add onion; season with salt and pepper.  Cook stirring occasionally with a wooden spoon, until onion is translucent, about 3 minutes.  Add flour; cook stirring, 1 minute.  Stir in milk and cook, stirring constantly for about 3 minutes.  Remove from heat and add chopped ham and grated cheese.  Spread on cookie sheet and chill in refrigerator until completely cool.  Mixture can be refrigerated in an airtight container for up to 2 days.

To make Aioli, combine mayonnaise, garlic, lemon juice, paprika and mix well.  Refrigerate until ready to use.

Whisk together eggs in a shallow dish.  Stir together panko flakes and 1/4 cup cheese in another shallow dish.  Scoop a couple tablespoons of cooled mixture and shape with floured hands into 2 inch ovals.  Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture.  Transfer to a baking sheet lined with parchment paper.

Heat 2 1/2 inches vegetable oil in a large, heavy stockpot until it reaches 375 degrees. Working in batches to avoid crowding, fry croquettas, flipping once, utill dark golden brown, 1 to 2 minutes total.  Remove from oil with slotted spoon and transfer to paper towels to drain.  Serve warm with Paprika Aioli.

Variation:

You can substitute prosciutto if you can’t find jamon serrano.

History:

Croquettas are something both Rick and Chris have enjoyed when we traveled to Spain together.  After buying an entire leg of Jamon Serrano for Christmas, we found ourselves with plenty of leftover Jamon.  Chris suggested Croquettas.  Definitely something we’ll continue to enjoy.

*Chopping the Jamon is simple if you cut it into half inch cubes, partially freeze it then chop in a food processor.

Aioli Potatoes

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Ingredients:

6 to 8 small potatoes (Yukon Gold or Red)
2 - 4 tablespoons aioli
Seasoned Salt
Pepper

Preparation:
Clean potatoes and cut into desired pieces. Place in lightly boiling water and cook until tender (about 15 minutes). Remove potatoes from water and place in hot skillet. Add two tablespoons of the cooking water, aioli, salt and pepper. Stir until blended together then cover and remove from heat and let set for a few minutes. Serve hot.

Variation:
Use a steamer pan and steam your vegetables (broccoli, brussel sprouts, etc.) in the steamer portion while the potatoes are cooking in the lower portion of the pan. Just place vegetables in about 5 minutes after the potatoes start cooking as the vegetables will take less time.

Rack of Lamb

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Ingredients:

1 rack of lamb

Seasoned Salt

Fresh ground pepper

Preparation:

Trim excess fat off lamb.  Season with salt and pepper.  Place on cookie sheet or heavy cast iron skillet.  Place in 550˚ oven for 12 minutes.  Remove and serve.  Lamb will be medium rare.

Serving Suggestion:

If you like sauces, I recommend Aioli, Rouille (aioli seasoned with cayenne pepper and Sriracha Chili Sauce), or herb flavored aioli (add either chopped tarragon or cilantro to aioli).   Steamed broccoli or brussel sprouts and aioli potatoes pair well with the lamb.

History:

Recipe comes from Rick Boufford of Black Sheep Cooking Club.

Aioli

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Ingredients:
4 to 8 cloves garlic, peeled and minced
1/4 tsp. salt
1 Tbs. lemon juice
2 egg yolks
1 1/2 cups olive oil
1 Tbs. cold water

Preparation:
Combine the garlic, salt, lemon juice, and egg yolks. Whisk together. Gradually whisk in olive oil a teaspoon at a time. When about 1/2 cup of oil has been beaten in, the sauce should have thickened to a thick cream. Add the remaining oil by tablespoons, beating constantly. If the mayonnaise becomes too thick to beat easily, thin it from time to time with the cold water. Adjust seasoning with salt and pepper.

Serving Suggestion:
Aioli is a great sauce for fish and lamb.

Variation:
Use aioli as a base for tarragon or cilantro aioli by adding 1 tablespoon of the fresh, chopped herb to the base. For a spicy aioli, add some Vietnamese hot sauce to the base.

See: Paprika Rosemary Chicken and Fries