Dear Ina,
Of all the people in the world who could instruct me in Szechuan cuisine, I am turning to you, because your "Noodles of the World" episode was on and I was hungry. Why are there so many ingredients? And do you know where Jeffrey is right now?
Curiously,
Emjoy
Dear Emjoy,
Please stop asking about Jeffrey.
Cordially,
The Producers of "The Barefoot Contessa"
Recipe #48: Szechuan Noodles with Chicken and Vegetables
Choice of libation:
This Goose Island favorite goes really well with spicy meals. Or in place of, really.
Choice of music:
Yes. I am listening to Hall and Oates (and their album, "Do What You Want, Be What You Are" (which is totally the truth Ina Garten lives by)). I totally forgot about this song until I started watching "Hello Ladies", Stephen Merchant's underrated and now cancelled series on HBO.
Seriously. THIS IS TOO MANY INGREDIENTS FOR ONE SAUCE. It better taste awesome, Ina.
Fine. It smells delicious. That's still a lot of ingredients though.
This was an interesting thing I should have already known how to do - boiling and blanching the broccoli so they're not completely raw, but still maintains that beautiful bright green colour.
Bell peppers on sale! Thanks, Mariano's!
Yes, I'm still trying to figure out how Mariano's can sponsor my cooking and eating habit, so I'll mention them as often as possible. Mariano's.
Oh yeah, I roasted some chicken, earlier.
The sauce turned out really well, and I actually wish I had doubled the recipe (since it was so many steps and ingredients) to use as a dip or a dressing. Garlicy and spicy and the perfect thick texture.
Here's the thing about this recipe -- it's probably best to make it for a party in the summertime, since technically it is supposed to be served room temperature and is kind of a noodle salad. And makes A CRAP TON of food. So, you know, not for two people to eat throughout the week. That said, I happily ate it every day, sometimes heated up, sometimes cold, and each time it was delicious. While it was a lot of work, I think I might try this one again.
MARIANO'S!
Stolen and adapted from foodnetwork.com
3 whole (6 split) chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and freshly ground black pepper
1 bunch broccoli, cut into florets and stems discarded
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter (I used crunchy almond butter, no regrets)
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar (I used balsamic)
1/4 cup honey
1/2 teaspoon Asian hot chili oil
2 tablespoons dark toasted sesame oil
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
4 scallions, sliced diagonally
Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.
Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside.
Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.
Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.
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