Heat a large ovenproof skillet such as cast iron on high heat. Add 1 tablespoon of the olive oil and 1 tablespoon of the butter. Immediately add the chicken, skin side down.
Allow to brown (without moving) for 3 minutes. Turn the chicken over, careful not to break the skin, and transfer the skillet to the oven.
The chicken is done when it is golden- brown and cooked through, 40 to 45 minutes. An instant-read thermometer inserted in the thickest part, not touching bone, should read 165 degrees.
Remove the chicken to a cutting board to rest for 10 minutes. Add 1 tablespoon of the lemon juice and the remaining tablespoon of butter to the pan drippings and swirl around.
Meanwhile, whisk together the remaining 3 tablespoons of olive oil, 2 tablespoons of the lemon juice, the red-pepper flakes, garlic and a pinch of salt. Cut the chicken into pieces, drizzle with the fresh lemon sauce and pan sauce, and serve immediately.
Serves 4 to 6.
Here's a recipe that's as hearty as it is easy to prepare.
2 1/2 pounds bone-in chuck steak,
or 2 pounds if boneless
1 teaspoon coarse salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 28-ounce can whole tomatoes, with juice
Preheat the oven to 325 degrees. Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.
Stir into the pan the garlic, oregano, thyme, red-pepper flakes, tomato paste and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it and cover tightly.
Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened. Serves 6-8.
Serve this scampi with crusty bread, over rice or with pasta. Or use smaller shrimp to create an appetizer. Leaving shells on the shrimp makes a tastier dish, but it's messy eating. Shell and devein for this recipe.
1 pound pasta, or 3 cups
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds large shrimp, peeled and deveined
Freshly ground black pepper
5 garlic cloves, minced
1/2 teaspoon crushed red-pepper flakes, plus more for garnish
1 1/2 tablespoons freshly grated
1/4 cup white wine
Juice of 1 lemon
1/4 cup chopped fresh parsley leaves
Bring a large pot of water to a boil over high heat. Add the pasta and a generous pinch of salt and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
Meanwhile, heat a large sauté pan over high heat. Add 1 1/2 tablespoons of the oil and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add the remaining 1 1/2 teaspoons of oil, the garlic and the red-pepper flakes. Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic.
Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta and reserved pasta water to the pan. Toss to combine. Remove from the heat and sprinkle with the parsley. Serve with a drizzle of olive oil and extra red-pepper flakes on top. Serves 6.
Here's a hearty breakfast dish even if your hungry men are rushing out the door. Just twist it up in foil and go.
MEXICAN EGG SCRAMBLE
18 corn tortillas or 1 bag salted
1 tablespoon vegetable oil
5 scallions (both white and green parts), chopped, or 1/2 cup chopped onion
4 to 6 serrano or jalapeño
1 large or 2 small tomatoes,
1 1/4 teaspoons coarse salt
1/4 cup chopped fresh cilantro
1 dozen large eggs
If using corn tortillas, toast individually over a gas flame on low or in a pan for about 40 seconds per side. Stack on top of each other and wrap in foil or a clean kitchen towel. This will steam the toasted tortillas for pliability.
Heat a 14-inch skillet, add the oil and swirl it around in the pan. Stir in the scallions and chilies. Add the tomatoes, salt and cilantro, if using. Stir over high heat for about 2 minutes.
Crack the eggs one at a time into the skillet and stir. Cook just until the eggs are set, 1 to 2 minutes. Serve immediately: scoop a portion of eggs onto each plate and offer 3 tortillas each, or crumble tortilla chips over the egg mixture. Serves 6.
This rich, gooey cake pairs with coffee or hot chocolate for breakfast. Add a scoop of ice cream and chocolate sauce, and you have dessert.
2 tablespoons sugar
1 tablespoon instant coffee
1 tablespoon unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons coarse salt
8 tablespoons (1 stick) unsalted
1 cup sugar
2 large eggs, at room temperature
1 cup sour cream, at room
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a small bowl, mix together the sugar, instant coffee and cocoa. Separately whisk together the flour, baking soda, baking powder and salt.
Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. (Always start with flour and end with flour.)
Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula.
Pour one-third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter in about six places.
Bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm.
Recipes from "Mad Hungry: Feeding Men & Boys."