Garlic Chicken with Peppadew Salsa
4 tablespoons unsalted butter
1 garlic clove, grated
1/2 cup plain fresh bread crumbs
1/4 cup grated Parmigiano-Reggiano
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 bone-in chicken breasts
Preheat the oven to 350°F. Oil a baking dish that will just fit the chicken breasts.
Combine the butter and garlic in a small microwave bowl. Heat on high for a minute or until the butter melts.
Pour into a shallow bowl and cool.
Mix the breadcrumbs, cheese, salt and pepper in another shallow bowl.
Dip each chicken piece, one at a time, into the melted garlic butter.
Transfer to the bread crumb mixture and turn until coated on all sides.
Arrange the chicken in the prepared baking dish. Drizzle on any of remaining melted butter over the breaded chicken.
Bake until lightly browned and cooked through, 50 to 60 minutes.
Peppadews are sweet peppers from South Africa and are usually found in the mixed olive section near the deli in a supermarket.
6-8 Peppadew peppers, cubed
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
1 tablespoon lime juice
Combine all ingredients in a small bowl and let sit for at least ½ an hour before serving.
Sautéed Escarole with Toasted Pine Nuts
1 large head escarole
1 tablespoon olive oil
1 clove garlic, minced
¼ teaspoon red pepper chili flakes
2 tablespoons pine nuts
Sea salt to taste
After the core is removed, slice escarole into ribbons just over an inch thick. Wash escarole in several changes of water.
Dry well in a salad spinner.
Heat a large, deep frying pan, add the pine nuts and toast in the dry pan until the nuts start to brown, shaking the pan all the time the pine nuts are toasting. Pour onto a plate and reserve.
Add the olive oil, garlic and red pepper flakes to the pan and heat for a minute.
Add escarole, a handful at a time, turning the leaves over each time you add more.
Saute the escarole. turning every few minutes, until it is wilted and soft.
Season to taste with sea salt and sprinkle pine nuts over. Serve immediately.
Pecan Shortbread Cookies
Makes about 20 cookies
8 tablespoons softened unsalted butter
1 ½ teaspoons vanilla extract
Pinch of sea salt
½ cup powdered sugar
2 1/2 cups ground pecans (pecan meal)
In a medium bowl, cream together butter, vanilla, salt and powdered sugar. Add pecan flour and mix until a dough forms.
Scoop the mound of dough into the center of a sheet of plastic wrap.
Using your hands, roll dough into an approximate 2-inch diameter cylindrical log; wrap and refrigerate dough until chilled and firm, about 1 hour. (The dough can also be made ahead of time and refrigerated for several day.)
When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Slice the chilled dough into approximate 1/3-inch thick slices and place on the prepared baking sheet, spacing about 1 inch apart.
Bake for 10-12 minutes, rotating the pans halfway through the baking time, until light brown around the edges.
Cool on the baking pans for 15 minutes, then slide the parchment onto the kitchen counter to finish cooling (cookies will firm up as they cool).