Some recipes come out of necessity: see what you have available in the cupboard or fridge and then crate something. Sometimes it happens by accident: you recall an old recipe and tweek it.

And this is where this option comes in. It’s just chicken in a marinade composed of sherry wine and mustard. You can use Dijon mustard or regular ball park mustard. Whatever is convenient or available. You can add a tablespoon of honey to the marinade and make it Honey-Mustard chicken. Or you can use another fortified wine like Marsala or port a make it Mustard-Port or Mustard-Marsala chicken. The possibilities are endless. You’re only limited by your imagination.

The recipe can also be done in either of two ways: once the chicken has been breaded, it can it be fried in oil or, baked in the oven, the way it’s presented below (a healthier alternative to frying). But, then, it’s a matter of preference. As for the chicken, you can use boneless skinless chicken breasts, chicken cutlets, or, what I used, chicken thighs (bone in). Again, it’s a matter of what you can get or have on hand. Enjoy.

MUSTARD-SHERRY CHICKEN

Ingredients:

¼ cup mustard
¼ cup dry sherry
1 teaspoon  dry Italian seasoning, dried herbes de provence or dried tarragon
¼ teaspoon salt
¼ teaspoon ground black pepper
1½ pound chicken breasts, cutlets or chicken thighs
1 cup bread crumbs
Olive oil or nonstick spray

Instructions:

1. Place the mustard, sherry, Italian seasoning, salt and pepper in a  zip-lock bag. Add the chicken, close the bag and shake well, coating the chicken with the mustard mixture. Let marinate in the fridge for 1-8 hours.
2. Preheat oven to 400 degrees F. Fit a baking rack on a large baking sheet. Cover the baking sheet with foil to catch drips and make cleaning easier. Or you can place a rack atop a baking dish, lining the dish with foil. Lightly spray or brush the rack with olive oil to keep chicken from sticking.
3. Place bread crumbs on a plate. Remove the chicken from the marinade with tongs or a fork, and toss in crumbs to coat on all sides.. Place breaded chicken on rack and top lightly with olive oil (or nonstick spray). Bake chicken until cooked through (160 degrees). Cooking time will vary between 35 to 45 minutes depending on type of chicken used, whether boneless or bone-in thighs.
   Yield: 4 servings.

 I love garlic, and I love shrimp. That should be obvious from the previous posts I’ve had on what we call Camarones con Ajo , or Garlic with Shrimp (10/2717 and 03/01/18). In both case it was shrimp cooked the Nuyorican way, with the usual condiments: garlic, salt, pepper, oregano, and a touch of brandy. This is a different garlic shrimp recipe. It comes from the Solera restaurant, now closed, that was on East 53rd Street in New York. The restaurant offered Iberian style cuisine, and tapas. among them Garlic Shrimp tapas.

I miss the restaurant, but I did get their recipe for Garlic Shrimp. And it’s a eye opener, and a joy. It’s spicier than the usual Camarones con Ajo, but great nevertheless, with nuances of flavor that just enlighten the taste buds. Though it may be a tapas dish, it goes good with rice as a main  dish, or any other grain of choice. I served it atop whole wheat linguine. It did not disappoint.

Ingredients:

½ cup olive oil
2 large garlic cloves, peeled and thinly sliced
1 tablespoon crushed red pepper flakes
28 to 32 large shrimp, peeled and deveined
½ teaspoon salt, plus more to taste
Freshly ground black pepper to taste
½ teaspoon paprika
bay leaf
6 tablespoons shrimp or chicken broth
½ teaspoon lemon juice
2 teaspoons chopped parsley

Instructions:

1. Heat olive oil in a large sauté pan over medium heat. Add the garlic and pepper flakes. Cook until the garlic is sizzling (reduce heat if garlic colors too quickly), about 1 minute.
2. Season shrimp with salt and pepper and add to pan. Add paprika and bay leaf. Sauté until opaque on the bottom, about 1 minute. Turn shrimp over. Cook about 10 seconds.
3. Add broth. Simmer until shrimp are cooked, about 1 minute. Remove shrimp from pan with a slotted spoon and keep warm. Add lemon juice to cooking liquid. Taste and correct seasonings.
4. Spoon sauce and sprinkle the parsley over the shrimp. Serve immediately.
   Yield: 4 servings.

The days are coming to precious few, but summer is still here. And grillin’ is still the norm. With that in mind, below are  two recipes for grilled steak (Biftec a la Parrilla). This is the Nuyorican way of doing it.  And here, a little historical perspective in order.  Prior to the arrival of the Americans in 1898, grilling as we know it, was not prevalent in Puerto Rico. Other Caribbean Islands did have barbacoa, but nothing like our barbecue with the grill and all the other accouterments.  Some state that the Carib Indians did have barbacoa, but it was for cooking human beings in ritual sacrifices. Not an appetizing idea.

Growing up in Spanish Harlem, we had no such thing as barbecue. But with Americanization, and when Boricuas started moving to the suburbs, it became as popular as elsewhere.  My parents and grandparents could not recall anyone doing outdoor grilling when they were growing up. But, once they came to the mainland, it took root.

Naturally, our grilling was, and is, different in that we utilized all the herbs and ingredients native to our cuisine. Thus our dishes come out a little more spicy and, to my mind, the better for it. The two dishes given are convenient that the ingredients used are probably in your cupboard already. Or they can be acquired with ease from the nearest store or greengrocer. The dishes call for 4 steaks, and any good steak variety can be used, be it strip steak, boneless rib-eye, filet mignon or other. They should be from 1 ¼ to 1½ inches thick, and about from 10 to 12 ounces each. The steaks should be grilled 3 to 5 minutes for medium rare (an internal temperature of 135 degrees F.),  5 to 7 minutes for medium (140 degrees F.), 8 to 10 minutes for medium-well (150 degrees F.). Turned once during cooking, and they should be slightly charred for medium-well. Also, transfer to a cutting board, and let rest 5 minutes before slicing.

This is classic barbecue, so the preferred beverage is beer or ale. If you desire a wine, then a fruity Chenin Blanc for a white. If you’ll partial to reds, then a zesty Zinfandel or a silky Pinot Noir. If you can’t make up your mind, then go with the compromise choice of almost everyone, a light vintage rosé.

BIFTEC A LA PARRILLA
(Grilled Steaks)

Method 1:

Brush steaks with olive oil (2 tablespoons). Combine 1 tablespoon ground black pepper; 1/2 teaspoon salt; 1 tablespoon dried oregano (or 1 teaspoon dried); 1 tablespoons garlic powder; 1 tablespoon ground cumin; 1 tablespoon brown sugar; ½ teaspoon chili powder (optional). Season steaks with herb mix and grill on medium-high flame.

Method 2:

In a food processor, add ½ cup basil (or parsley or cilantro); 1 tablespoons fresh oregano or 1 teaspoon dried); 4 cloves garlic; 1 small onion, chopped; 2 tablespoons red wine vinegar; and ¼ cup olive oil. Chop for 1 minute until everything is finely diced.  Melt 3 tablespoons butter and sauté herb mix for about 2 minutes. Set aside. Season steaks with salt and black pepper to taste. Grill on medium-high until preferred doneness.  Serve steaks topped with the herb mixture.