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Chicken Marbella
This was the first main-course dish to be offered at The Silver Palate shop, and the distinctive colors and flavors of the prunes, olives, and capers have kept it a favorite for years. It's good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious appetizer. The overnight marination is essential to the moistness of the finished product: The chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare.
Chicken Marbella
Recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
Servings: Serves 10 or more
Ingredients
  • 1/2 cup olive oil
  • 1/2 cup red wine red wine vinegar
  • 1 cup pitted prunes
  • 1/2 cup pitted Spanish Spanish green olives
  • 1/2 cup capers with a bit of juice
  • 6 bay leaves
  • 1 head garlic , peeled and finely puréed
  • 1/4 cup dried dried oregano
  • Coarse Coarse salt and freshly ground black pepper to taste
  • 4 chickens (2 1/2 pounds each), quartered
  • 1 cup brown sugar
  • 1 cup dry white dry white wine
  • 1/4 cup fresh Italian (flat-leaf) Italian (flat-leaf) parsley or fresh cilantro cilantro , finely chopped
Directions
Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.

Preheat the oven to 350°. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.

With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat.

Note: To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.

Recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. Copyright © 1982 by Julee Rosso and Sheila Lukins. Excerpted by permission of Workman Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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    Spicy Peanut Butter Chicken
    Spicy Peanut Butter Chicken


















    Ingredients:

    • 1/3 cup creamy peanut butter
    • 1 cup mild salsa
    • 2 Tbsp soy sauce
    • 2 Tbsp honey
    • 1/2 cup orange juice
    • 1 Tbsp grated fresh ginger
    • 1/2 tsp curry powder
    • 1 lb chicken tenders
    • Salt
    • 2 Tbsp olive oil


    Garnish:
    • 3 to 4 scallions (green onions), chopped
    • 1/2 cup whole peanuts


    Directions:

    Mix together the first 7 ingredients (peanut butter through curry powder). Set aside.

    Season tenders with salt.

    Heat olive oil in a large skillet (use a skillet that has a lid), over high heat.

    Quickly brown tenders on both sides (they don’t need to be cooked through, just quickly browned).

    Remove chicken onto a plate and cover with aluminum foil.

    Depending on the size of the skillet, you might have to brown the tenders in a few batches.

    Once all the tenders are browned, turn the heat down to low.

    Add peanut butter mixture, then add cooked chicken back to the pan.

    Cover and cook on low, for 30 minutes.

    Remove the lid, and cook until the sauce reduces and thickens a bit.

    Garnish with scallions and peanuts.

    Serve with basmati rice.



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      Dad's Coconut Custard Pie
      Try this delicious recipe!
      Servings: Makes 8–10 servings
      Ingredients
      • 1 1/4 cups all-purpose all-purpose flour
      • 8 tablespoons (1 stick) unsalted unsalted butter , chilled and cut into 1/2-inch pieces
      • 1/2 teaspoon kosher kosher salt
      • 1/2 teaspoon sugar
      • 3 tablespoons nonfat nonfat milk (very cold)
      • 3 cups milk
      • 4 eggs
      • 1/2 cup sugar
      • 1/2 teaspoon salt
      • 1 teaspoon vanilla
      • 1 cup shredded coconut
      • 1/4 teaspoon nutmeg
      Directions
      To make crust: In a food processor, combine flour, butter, salt and sugar; pulse until mixture resembles coarse meal. Add milk, 1 tablespoon at a time, and pulse, just until mixture forms a ball. Remove dough from machine and flatten it. Cover with plastic wrap and refrigerate at least 1 hour.

      Preheat oven to 375°. Roll out dough on a floured surface into 12-inch circle; carefully lift into a 9-inch pie pan. Trim edges to extend about an inch over sides of pan. Fold overhang under and crimp edges decoratively, using your fingers. Line dough with foil and add pie weights or about 1 to 1 1/2 cups dried beans or rice. Bake 12 to 15 minutes. Carefully take off weights and foil; return pan to oven and bake until golden, about 9 more minutes. Remove and let cool on a rack.

      To make filling: Scald milk in a small saucepan. In a medium bowl, beat eggs lightly; add sugar and salt, and slowly stir in hot scalded milk. Mix in vanilla and coconut.

      Pour mixture into pastry shell. Sprinkle with nutmeg. Increase oven temperature to 425° and bake on lower rack about 30 minutes, until custard is firm. Refrigerate until chilled, about 4 hours.
      Nutritional Information
      280 calories, 16.0 grams fat, 10.0 grams saturated fat, 118 mg of cholesterol, 268 mg sodium, 27.5 grams carbohydrate, 7.1 grams protein

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        Butterflied Leg of Lamb
        This is the best way we know to grill lamb—it's easier to reach that perfect pinkness with a butterfly cut. If you're lucky you'll have leftovers, as it's just great cold the next day. Think of topping this, hot or cold, with herbed mayonnaise or aioli. Just a little smidgen will do! 
        Servings: Serves 8
        Ingredients
        • 1 cup dry dry red wine
        • 3/4 cup soy sauce
        • 4 large cloves crushed garlic
        • 1/3 cup chopped fresh fresh mint leaves
        • 2 Tbsp. slightly bruised fresh fresh rosemary leaves or 1 Tbsp. dried dried
        • 1 Tbsp. coarsely ground black pepper
        • 1 butterflied leg of lamb (4 to 5 pounds)
        Directions
        Combine the wine, soy sauce, garlic, mint, rosemary and pepper in a small bowl and mix well. Place the lamb in a nonreactive baking pan. Pour the mixture over the lamb, cover, and refrigerate for 6 hours, turning the lamb frequently.

        Prepare hot coals for grilling. Drain the meat, reserving the marinade. Grill the lamb 4 inches above the hot coals, basting frequently with the marinade, about 20 minutes on each side. Check the lamb for doneness frequently after 30 minutes' grilling. Cut the lamb into very thin slices, and serve immediately.


        Recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. Copyright © 1982 by Julee Rosso and Sheila Lukins. Excerpted by permission of Workman Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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          Raspberry Vinaigrette
          Try this tasty vinaigrette over your next salad.
          Servings: Makes about 1 cup
          Ingredients
          • 1/2 cup best-quality best-quality olive oil
          • 1/2 cup raspberry raspberry vinegar (see note)
          • 1/2 tsp. salt
          • Freshly ground black pepper to taste
          • 1 Tbsp. creme fraiche
          Directions
          Combine all the ingredients and shake well.

          Note: Raspberry vinegar available at specialty food shops.


          Recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. Copyright © 1982 by Julee Rosso and Sheila Lukins. Excerpted by permission of Workman Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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            Linguine with Tomatoes and Basil
            We first had this uncooked pasta sauce when we were guests in a beautiful home on Sardinia. Such a recipe could only be the result of hot, lazy days and abundant ripe tomatoes and basil. The heat of the pasta warms and brings out the flavors of the sauce in a wonderfully subtle way. Delicious and easy.
            Linguine with Tomatoes and Basil
            Recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
            Servings: Serves 4–6
            Ingredients
            • 4 large ripe ripe tomatoes , cut into 1/2-inch cubes
            • 1 pound Brie , rind removed, torn into irregular pieces
            • 1 cup fresh fresh basil leaves , rinsed, patted dry and cut into strips
            • 3 cloves garlic , peeled and finely minced
            • 1 cup plus 1 Tbsp. best-quality best-quality olive oil
            • 1/2 tsp. salt , plus additional to taste
            • 1/2 tsp. freshly ground black pepper
            • 1 1/2 pounds linguine
            • Freshly grated Parmigiano-Reggiano Parmigiano-Reggiano cheese , for garnish (optional)
            Directions
            At least 2 hours before serving, combine the tomatoes, Brie, basil, garlic, the 1 cup olive oil, and 1/2 teaspoon each salt and pepper in a large serving bowl. Bring 6 quarts salted water to a boil in a large pot. Add 1 tablespoon olive oil and the linguine, and boil until tender but still firm, 8 to 10 minutes.

            Drain the pasta and immediately toss with the tomato sauce. Serve at once, passing the peppermill, and the grated Parmigiano-Reggiano cheese, if you like.

            Recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins, Copyright © 1982 by Julee Rosso and Sheila Lukins. Excerpted by permission of Workman Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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