Piri - Piri Chicken & Crispy Potato Chips

One of the most classic Portuguese dishes is Frango Assado [Roasted Chicken].

Served with a side of rice, or crispy potato chips, this signature meal is found on every menu in Portugal. What makes it so famous is the way it is prepared, with lemon, olive oil, garlic, and the secret ingredient, Piri-Piri.

Piri-Piri peppers made their way to Portugal by ships from Mozambique and Angola, former colonies of Portugal. These hot peppers soon become a staple in many Portuguese dishes such as this one.

The peppers add a fiery note to this chicken that you’ll be wondering why you haven’t tried them out before.

They are also known as birds eye chili and are easily found in Portuguese specialty stores, but if you can't find them, substitute them for regular chilies, or cayenne pepper.

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Ingredients 

• 1 whole chicken, spatchocked

Piri- Piri Sauce

• 10 Piri-Piri Peppers (red eye or any other red chili peppers)

• 100 ml olive oil

• 4 garlic cloves, minced

• 2 tsp. paprika

• Salt & Pepper

• Large bunch of parsley, plus more for serving

Crispy Potato Chips

• 1½ pounds russet

• Ice water

• Vegetable oil, for frying

• Salt and pepper

Recipe

Piri- Piri Sauce & Chicken

1. Mix the chilies, olive oil, garlic, paprika, parsley, and salt and pepper, until it is all combined. Using a blender, blend half the mixture for the marinade, and preserve the half unblended mixture for basting.

2. Place the chicken breast side down. Using kitchen scissors, cut the right side of the backbone, and repeat along the left side. ( you may save the backbone for future chicken stock or discard). Open the chicken, and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.

3. Place the chicken in a plastic bag or in a  large tray, pour half of the sauce over the chicken and allow it to marinade for an hour.

4. Preheat the oven to 350 F.

5. Place the chicken on a baking tray. Tuck the wings under the body of the chicken.

6. Roast the chicken for a 1-1 ½ hour. For the last few minutes, turn on the broiler to crisp the skin of the chicken. Keep a close eye so the skin does not burn.

7. Remove from the oven, baste with the remaining sauce.

8. Garnish with leftover parsley, serve alongside, crispy fries, salad or rice.

 Crispy Potato Chips

1. Using a mandoline or sharp knife, carefully slice potatoes about ⅛” thick. Place them in a large bowl of ice water. Allow the potatoes to sit for 30 minutes. Once the 30 minutes are done, drain, and pat dry.

2. Heat up a heavy pot with a thermometer; pour in oil. Heat over medium-high until thermometer reaches 300°F.

3. Working in batches, fry until golden brown and crisp, turning occasionally for an even cook, about 5-7 minutes per batch. Using a slotted spoon, transfer to a paper towel–lined wire rack. Season with salt and pepper.

Pulled Pork

 Happy Friday!

I have your weekend plans covered with a delicious and juicy roasted pulled pork shoulder!

Dry rubbed with paprika, mustard and brown sugar; these spices create a crispy crust.

After cooling, and pulling apart, the pork is submerged in its juices, rehydrating the meat.

This recipe allows you to create a variety of dishes, like pulled pork sandwiches topped with pickled red onions and your slaw of choice, tacos or just as a topping on a nice bowl of rice!

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Ingredients 

• 1 (5-7 lb.)  pork shoulder

• 3 tbsp. paprika

• 3 tbsp. Sea salt

• 1 tbsp. garlic powder

• 1 tbsp. brown sugar

• 1 tbsp. dry mustard

Recipe

1. Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice mixture all over the pork. Cover and refrigerate it for at least 1 hour, preferably overnight.

2. Preheat the oven to 300° F. Place the pork in a roasting pan and roast it for about 6 hours, or until the pork is falling apart.

3. Once the pork is done, transfer the meat to a larger platter and allow it to rest for about 10 minutes.

4. While the pork is resting, deglaze the pan with ¾ cup of water over medium heat. Using a wooden spoon, scrape all the browned bits, and allow the juices to reduce by half. Once reduced, pour the remaining juices into a saucepan, and cook for 5-7 minutes.

5. Grab two forks, and pull shreds of the meat off the pork shoulder. Put the shredded meat in a large bowl, and pour half the sauce over it. Stir well until all the pork is coated with the sauce.

6. At this point you may add any barbecue sauce, serve as is in tacos, or burgers.

Braised Lamb Shanks & Creamy Polenta

First snowfall of the season and boy did it take us by surprise in New Jersey! 

There is probably nothing that I enjoy about the winter other than the excuse to stay in and cook! 

One of my ultimate favorite comfort foods are these beautiful Lamb Shanks. I think visually they seem a little daunting to people; however, this recipe is easy, foolproof and can make any beginner cook look like a master chef! 

The lamb shanks are rubbed with spices, and cooked in wine (oh yes), and served alongside creamy polenta.

The polenta is simmered to ensure a beautiful creamy and thick consistency that will absorb the sauce from the lamb.

If polenta is not your thing, egg noodles go exceptionally well with this dish!

Happy Weekend and Happy Cooking!

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Ingredients

Lamb Shanks

• 3 medium lamb shanks

• 4 medium onions, sliced

• 6 garlic cloves

• 4 tbsp of tomato paste

• 3 tbsp of paprika

• 1 bunch of parsley, coarsely chopped

• 8 tbsp of butter, cut in small pieces

• 1/4 cup of olive oil

• 2 cups  white wine

• ½ cup water + 2 tbsp

• 3 tbsp of coarse salt & pepper

• 3 bay leaves

Polenta

• Kosher salt

• 6 cups water

• 1½ cups coarse polenta ( I used Bob’s Red Mills)

• ¼ cup unsalted butter

• ½ cup grated Parmesan, plus more for serving

• Freshly ground black pepper

• ½ cup chopped fresh parsley

Recipe

Lamb Shanks

1. Set the oven to 425 F

2. In a mortar, grind garlic, parsley and salt into a paste. Mix in the paprika, pepper, tomato paste,  2 tbsp of water and olive oil.

3. Rub the shanks with the mixture.

4. Place the seasoned meat in a large roasting pan, top with sliced onions, bay leaves and butter.

5. Pour in the wine and the rest of the water (½ cup) around the meat.

6. Roast for 1 ½ hour , basting every half hour .

7. Serve with Polenta.

Polenta

1. In a large saucepan, bring 6 cups of salted water to a boil.

2. Reduce heat to medium-low, whisking constantly, add in the polenta.

3. Cook, and whisk often  until polenta is thick and smooth, 20–25 minutes.

4. Season with salt and pepper. Add butter and ½ cup Parmesan to polenta and whisk until melted and incorporated.

5. Serve warm, top with extra Parmesan.