Yummy Supper: 100 Fresh, Luscious & Honest Recipes From a Gluten-Free Omnivore by Erin Scott

Author:Erin Scott
Language: eng
Format: mobi
Tags: Food & Wine, Cookbooks
ISBN: 9781609615444
Publisher: Rodale Books
Published: 2014-08-19T00:00:00+00:00

medium heat for 3 to 4 minutes. You want the spices to release their flavors but not become burned.

Add the tomatoes, tomato paste, molasses, pomegranate molasses, honey, vinegars, brown sugar, salt, and garlic to the saucepan. Give everything a good stir and bring to a boil. Lower to a simmer and let the brew cook, uncovered, until everything reduces significantly, 30 to 45 minutes. Your sauce should be thick, caramelized, and smoky. Add additional salt to taste.

When you’re ready to bake the chicken, preheat the oven to 400°F.

Season each chicken thigh generously with salt and black pepper. Heat a large skillet over medium-high heat. (Keep in mind: The chicken skin has plenty of fat and you shouldn’t need to add oil to the pan before browning.) Brown skin side first, then flip to brown the other side. Do the browning in a couple of batches—you don’t want to crowd the chicken. Then transfer the thighs to a large ovenproof baking dish, placing them skin side up in the pan.

Transfer the chicken to the hot oven. While the chicken is cooking, gently warm 1 cup of the sauce in a small saucepan.

After the chicken has cooked for 20 minutes, check for doneness with a meat thermometer. You want to register a temperature of 165° to 170°F when the chicken thighs are done. (Return the pan to the oven again if the chicken needs a little more cooking.) When the chicken is cooked through, pull the pan from the oven and turn on the broiler. Slather the skin of each thigh with sauce (use 1á2 to 3á4 cup of sauce for slathering, and save the remaining sauce to serve with the meal). Place the pan under the broiler for a minute or two, until the saucy skin is bubbling and caramelized.

Serve the chicken thighs with a small bowl of warmed sauce for anyone who wants a little more.

Tip: Leftover barbecue sauce can be stored in a lidded container in the fridge for up to 2 weeks.

butcher shop

135

juicy burgers with gruyère, avocado,

and pickled onions, tucked into a butter lettuce “bun”

When I spend big bucks for high-quality beef, I don’t need to weigh my burger down with a bready bun. Yes, there are plenty of decent gluten-free hamburger buns, but we prefer to eat our burgers wrapped in a leaf of crisp butter lettuce.

When serving a burger this way, the meat takes center stage, just as it should.

We often serve burgers with a side of Parsnip Crisps (page 000). And of course, you can add the condiments of your choice: Ketchup, mustard, and sriracha mayo are favorites at our house.

serves 4

11á4 pounds ground beef

1 avocado

1 teaspoon kosher salt

1 head butter lettuce, leaves separated

Freshly ground black pepper

1á2 cup Quick-Pickled Onions (page

3 ounces Gruyère, grated (sharp

000)

Cheddar is also good)

Let the meat come to room temperature for 30 minutes before forming the burger patties.

Always keep in mind that the key to a tender burger is to very lightly handle your ground beef. Sprinkle the beef with salt and black pepper.

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