Indholdsfortegnelse for Issue 1 2024 i Delish Quarterly

LEMON BUTTER TROUT SERVES 2 TO 4 25 MIN 4 (6-oz.) skin-on trout filletsKosher saltFreshly ground black pepper¼ c. all-purpose flour¼ c. neutral oil4 tbsp. unsalted butter, cubed2 tbsp. fresh lemon juice1 tbsp. chopped fresh parsley, plus more for servingLemon wedges, for serving 1. Preheat oven to 170° (or its lowest keep-warm setting). Set a wire rack in a rimmed baking sheet. Heat a large skillet over medium heat. Pat fish dry with paper towels; season both sides with salt and pepper. Place flour in a shallow dish. Dredge fish in flour, shaking off excess. 2. Pour oil into hot skillet and heat until shimmering. Arrange 2 fillets in skillet skin side down and cook, undisturbed, until golden brown and firm enough to flip, 2 to 3 minutes. Flip and…

CHEESY FRICO FRIED EGGS SERVES 4 25 MIN 1 large tomato, cored, finely chopped½ jalapeño, seeded, finely chopped¼ red onion, finely chopped2 tbsp. chopped fresh cilantro2 tbsp. fresh lime juiceKosher salt2 oz. cheddar, shredded (about ½ c.)2 oz. pepper Jack, shredded (about ½ c.)4 large eggsFreshly ground black pepper (optional) 1. In a medium bowl, combine tomato, jalapeño, onion, cilantro, and lime juice; season with ½ tsp. salt. Set aside until ready to serve. 2. In a small bowl, toss cheddar and pepper Jack until combined. 3. In a small nonstick skillet, spread ¼ c. cheese mixture in an even circular layer. Cook over medium heat, undisturbed, until cheese is melted and bubbling, 1 to 2 minutes. 4. Crack 1 egg into center of cheese; season with salt and pepper,…

PERUVIAN-STYLE CHICKEN WITH GREEN SAUCE SERVES 4 1 HR 20 MIN CHICKEN 3 cloves garlic, grated2 tbsp. extra-virgin olive oil1 tbsp. distilled white vinegar2 tsp. smoked paprika1 tsp. aji amarillo paste (optional)1 tsp. ground cuminKosher saltFreshly ground black pepper2½ lb. bone-in, skin-on chicken thighs JALAPEÑO-CILANTRO SAUCE 1 c. fresh cilantro leaves, plus more for serving2 jalapeños, seeded, finely chopped1 clove garlic, peeledZest and juice of 2 limes, plus lime wedges for serving1 tsp. aji amarillo paste (optional)1 tsp. honeyKosher saltFreshly ground black pepper¼ c. extra-virgin olive oil 1. Chicken: In a large bowl, whisk garlic, oil, vinegar, paprika, aji amarillo (if using), cumin, 1 tsp. salt, and ½ tsp. pepper. Add chicken; turn to coat, rubbing marinade under skin. Cover and refrigerate at least 30 minutes or up to 2…

CAULIFLOWER TACOS SERVES 4 50 MIN ⅓ c. neutral oil2 tsp. chili powder1 tsp. garlic powder1 tsp. paprika½ tsp. dried oregano½ tsp. ground cuminKosher salt1 large head cauliflower, cut into 2" florets½ c. sour cream3 tbsp. fresh lime juice, divided1 c. finely sliced red cabbage1 c. finely sliced white cabbage¼ small red onion, thinly sliced¼ c. chopped fresh cilantro, plus more for serving8 (6") corn tortillas, warmedLime wedges, for serving 1. Place a rack in center of oven; preheat to 425°. In a large bowl, whisk oil, chili powder, garlic powder, paprika, oregano, cumin, and 1½ tsp. salt. Add cauliflower and toss to coat. Arrange cauliflower on a foil-lined baking sheet, cut side down. 2. Roast cauliflower until tender in the center and deeply browned on the bottom, 25 to…

BISCUIT & PEPPERONI SKILLET PIZZA SERVES 4 55 MIN Cooking spray1 (16.3-oz.) can refrigerated biscuits1 (15-oz.) can pizza sauce, divided8 oz. mozzarella, shredded, divided½ c. finely chopped plus ¼ c. thinly sliced pepperoni2 tbsp. chopped fresh basil, divided, plus more, torn, for serving 1. Preheat oven to 375°. Grease a 10" or 12" cast-iron or heavy skillet with cooking spray. 2. Separate biscuits and cut each into 6 pieces. Transfer to a large bowl. Add 1 c. pizza sauce, 1 c. cheese, chopped pepperoni, and 1 tbsp. chopped basil; toss to combine. Spoon biscuit mixture into prepared skillet. Dollop with remaining pizza sauce. Top with remaining 1 c. cheese, sliced pepperoni, and 1 tbsp. chopped basil. 3. Bake pizza, tenting with foil during the last 10 minutes, until puffed all…

TURKEY CHILI SERVES 8 1 HR 20 MIN 1 tbsp. extra-virgin olive oil1 large red onion, finely chopped1 red bell pepper, seeds and ribs removed, finely chopped1 jalapeño, seeded, finely chopped4 cloves garlic, finely chopped2 tbsp. tomato paste1½ lb. ground turkey1 tbsp. chili powder2 tsp. ground cumin1½ tsp. ground coriander1 tsp. dried oregano1 tsp. ground mustard½ tsp. cayenne pepperKosher saltFreshly ground black pepper1 c. lager1 (15-oz.) can black beans, drained1 (15-oz.) can fire-roasted tomatoes1 (15-oz.) can kidney beans, drained2 tsp. chicken or beef bouillon pasteShredded cheddar, sour cream, fresh cilantro, and/or Fritos or saltines, for serving 1. In a large pot over medium heat, heat oil. Add onion and bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Add jalapeño and garlic and cook, stirring, until fragrant, about 1…

CHICKPEA FLORENTINE FLATBREAD SERVES 4 TO 6 45 MIN 2 tbsp. extra-virgin olive oil3 tbsp. unsalted butter, divided1 (15.5-oz.) can chickpeas, drained, rinsedKosher saltFreshly black ground pepper4 cloves garlic, coarsely chopped2 tbsp. all-purpose flour1¼ c. heavy cream10 oz. baby spinach2 oz. Parmesan, finely grated (about 1 c.)2 (12" x 6") store-bought or homemade flatbreads6 oz. whole-milk mozzarella, shreddedChopped fresh parsley, for serving 1. Preheat oven to 400°. In a large skillet over medium-high heat, heat oil and 1 tbsp. butter just until butter begins to brown. Add chickpeas and cook, stirring occasionally, until golden and crispy, 5 to 8 minutes; season with salt and pepper. Transfer to a paper towel-lined plate; set aside. 2. In same skillet over medium-low heat, melt remaining 2 tbsp. butter. Add garlic and cook, stirring,…