Weeknight dishes: Cheese croutons, bulgogi burgers and crispy rice (via nytimes)
1 tablespoon unsalted butter1. In a large bowl, stir together the ketchup, vinegar, Worcestershire, paprika, garlic powder and cayenne.
2. Pat the chicken dry and pound to an even 1/2-inch thickness, if necessary. Season all over with salt and pepper, then add to the bowl of barbecue sauce and turn to coat. 3. Melt the butter in a large nonstick skillet over medium heat. Shake the chicken to remove excess sauce, then add to the skillet. Cook until cooked through and charred in spots, 6 to 8 minutes per side. Meanwhile, stir 1/4 cup of water into the remaining bowl of sauce, scraping the sides to get every bit.
4. Transfer the chicken to a plate, pour the sauce into the pan and scrape any browned bits off the skillet. Boil until the sauce is thick and glossy, 2 to 4 minutes. Turn off the heat, add the chicken and any juices from the plate and turn to coat. If you find the sauce is too thin to coat the chicken, simmer it over medium-low. If it’s too thick to coat the chicken, add a tablespoon of water.Orecchiette salad with halloumi croutons, in New York, March 29, 2023.
Crispy, salty, chewy cubes of sautéed halloumi add great texture and heartiness to this bright pasta salad filled with veggies, herbs and tomatoes. The tomatoes are marinated with red wine vinegar, oil, salt and pepper, which infuses them with flavor and helps them release their juices for the punchy dressing. Crunchy cucumbers, lots of fresh herbs and some optional arugula round out this hearty salad. When seasoning the pasta and vegetables, keep in mind that the halloumi is quite salty.
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