2) Add the cumin and the salt and stir to combine. Feniger’s impressive, prolific career spans more than three decades. Please try again later. Susan Feniger likes to make this salad early in the day, so the carrots marinate a bit in the dressing. ?1/3 cup finely diced white onion? Toast squares over a burner to soften, about 2 seconds on each side . Stir in the reserved marinade and bring to a boil. Cook the onions until soft, about 10 … Chicken is wonderfully versatile, and especially delicious on the grill. On one of my first trips to India, at a bus stop in Poona, there was a street stand where the vendor was roasting potatoes over charcoal, chopping them, and tossing them with curry spices and crispy onions. To serve, center a scoop on small plates. Place the pork in a nonreactive bowl. Braised with lots of browned onions, carrots, and celery in a mix of chicken broth and crushed tomatoes, the beef exits the oven full-flavored and fork-tender, ready to be shredded for the country hash or sliced and served with mashed potatoes for a homey dinner (though it's even better if you can wait a day). “Like always, we just followed our passion and made the food we loved to eat,” says Feniger, who first joined forces with Milliken in the early ’80s to open the restaurants City Café and City. I felt my taste buds shift and it changed the direction of my career. Powered by the Parse.ly Publisher Platform (P3). Meant to be served with the country hash , they would also go well with pork chops or grilled sausages. Pour into a nonreactive baking pan, add the chicken and turn to coat. The chef was opening a place in Tokyo at the time and came back with a toasted sesame salad dressing that had ginger, soy, and a little bit of Pernod. Thai Tea Pudding with Lime Caramel and Candied Cashews, Cucumber-Cabbage Salad with Tamarind Dressing, Spice-Crusted Strip Steaks with Tamarind Sauce, Tamarind-Glazed Black Cod with Habanero-Orange Salsa. Coconut milk will separate; stir well before measuring. From intricately spiced kebabs to a highly improvised noodle dish, here are some incredible recipes from star chef Susan Feniger. Preheat oven to 375 degrees. The intriguing combination of shredded brisket, diced root vegetables, and apples is based on a recipe that Feniger's grandmother Sylvia Morgan often made for family meals in Toledo, Ohio. We used to make these pasta salads, and one of the pastas delivered to us was way longer than we needed, so we tried to figure out what to do with it. DAVE LAURIDSEN. Heat a medium skillet over medium heat. Semantics aside, this just may be the silkiest yogurt you’ll ever taste, with a delightful balance of sweetness—which comes from condensed milk, a staple of the Vietnamese pantry—and tanginess. Top each with two tomato slices and one onion slice. Saute the diced onions until golden brown. * Achiote paste is a bright orange seasoning paste from the Yucatan made of ground annatto seeds, oregano, cumin, cinnamon, pepper and cloves. These juicy North African chicken kebabs are fantastic for serving a crowd. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning the meat occasionally. One of the most popular dishes at Border Grill, Mary Sue and Susan's favorite pollo dish puts a spiced-up spin on grilled chicken with a flavorful cilantro sauce and a tangy pickled tomato salsa. Tamarind gives this seared steak a flavor that's smoky yet bright. Susan Feniger calls this cold noodle salad "clean out the refrigerator soba": Tossed in a spicy citrus-soy dressing, the recipe is adaptable to whatever vegetables you happen to have in your crisper. We wrote the entire Border Grill menu on the van while tasting around,” Feniger recalls. We were in Playa del Carmen maybe, and had a fresh-caught fish sautéed in a broth of oregano, tomatoes, and olives. For Feniger, this passion for food began to stir when she was a young girl growing up in Toledo, OH. A rich meal calls for a crisp salad, in shades of green and white, to cleanse your palate. Take banana leaves, and cut into 10-inch squares. Pour autoriser Verizon Media et nos partenaires à traiter vos données personnelles, sélectionnez 'J'accepte' ou 'Gérer les paramètres' pour obtenir plus d’informations et pour gérer vos choix. If black cod isn't available, a firm white fish, such as halibut or barramundi, would also work well. These soupy beans resonate with the deep notes of tomato, garlic, and thyme. Tomorrow on Good Food we highlight some of our favorite cookbooks of 2012. Cut the pork butt in half, then slice each half into 3/4-inch thick strips. Sweet oranges help tame the heat of the habanero in this zippy salsa, which would also be delicious alongside grilled pork loin. Cut six 16 x 14-inch sheets of heavy-duty aluminum foil. It’s one of those perfect bites you can’t put your finger on—and an ideal hangover cure. Sold at Mexican street stands in large, clear barrels—the better to show off their festive colors—agua frescas, or "fresh waters," can be made with all kinds of fruits and herbs, the riper the better. Spicy Limed Pepitas: Makes 1/2 cup; In a small bowl, combine lime juice, cayenne, salt, and pepper and stir until dissolved. We do the work for you. It wasn’t that unusual, but it was one of those great dishes that people remembered. In Vietnam, yogurt is known by a couple of different names: sua chua (sour milk) and da ua, pronounced "ya-orh," which is actually a transliteration of yaourt, reflecting the dish's origins during French colonization. I think I’m a creature of habit, but it’s stayed with me through the years at different restaurants. Serves 6 Ingredients: 2/3 cup white or black quinoa, rinsed and well drained (if necessary)1 1/3 cups […]. Mud Head Tavern—a collaboration with executive chef and partner Kajsa Alger—is an ode to those early years, when Feniger would go eat fried bologna sandwiches with her father after Toledo Mud Hens games. Add it to the coconut milk and steep for 3 minutes and strain. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Serves 6 Ingredients: 2/3 cup white or black quinoa, rinsed and well drained (if necessary)1 1/3 cups […] Yahoo fait partie de Verizon Media. The result is very fresh and very quaffable. Since most of the tea shops don't have seating, the Thai people take their sweetened iced tea "to go" in a plastic bag with a straw sticking out of it. Garnish with spicy pepitas (recipe below), tomato wedges, thick cucumber slices, and thin rounds of French bread. Connect with users and join the conversation at Epicurious. It doesn’t sound very good, but it was delicious,” she says. We asked three chefs to incorporate an ingredient from this month’s “Food Lovers Guide: An Encyclopedia of Good Taste” into a delicious signature recipe. Pour sauce over chicken and serve. Susan Feniger is an American chef, restaurateur, cookbook author, and radio and TV personality.She is known for starring in the cooking show Too Hot Tamales on the Food Network and opening several influential restaurants in Los Angeles. Pour any excess juice from the pan into the sauce. By all means, freeze the leftover braising liquid; it's wonderful as a sauce for fettuccine or as the base for a vegetable barley soup. Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save … Place on a baking sheet and bake for 45 minutes. to help give you the best experience we can. In Burma (Myanmar), gin thoke, meaning "ginger mix," is a blend of crispy fried garlic, sesame seeds, and ginger, and is eaten as a sweet digestive snack after meals. It’s the morning after Thanksgiving when Susan Feniger calls me, with her 14-year-old dog barking in the background. It was amazing, and it inspired this dish. Pandan leaves can be found at Thai and many general Asian markets. (You should have about 12 strips). Read on to find out how to make them, and more of our best grilled chicken recipes.Related: More Chicken Recipes, We asked three chefs to incorporate an ingredient from this month’s “Food Lovers Guide: An Encyclopedia of Good Taste” into a delicious signature recipe. Another bonus is the crunch and spice of the cashews that are sprinkled over the top of the pudding, adding a wonderful surprise.