Selcouth Recipes

INGREDIENTS 1 pound brussels sprouts 3 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt 2 garlic cloves, thinly sliced 1/4 cup balsamic vinegar 1 teaspoon fresh lime juice, plus more for serving 1/2 teaspoon soy sauce INSTRUCTIONS Trim the brussels sprouts and cut in halves through the stems. (Cut larger ones in quarters.) Heat air fryer to 400 degrees, if preheating is necessary. Place brussels sprouts in the air fryer basket; drizzle with 1 tablespoon oil and the salt. Fry for 15 minutes, shaking basket or stirring the sprouts halfway through. Sprinkle sprouts with garlic. Continue to fry until the garlic is golden brown, another 2 to 4 minutes. Meanwhile, in a small saucepan, bring balsamic vinegar to a simmer. Continue to simmer until thickened and starting to look syrupy, adjusting heat as necessary to prevent burning, 2 to 3 minutes. (Keep a close eye on it; it will go from reduced to burned very quickly.) Remove from heat and whisk in 2 tablespoons oil, the lime juice and the soy sauce. Transfer brussels sprouts to a serving platter and drizzle with balsamic dressing. Squeeze more lime juice on top to taste.

INGREDIENTS 1 cup butter or margarine 2 cups chopped onion 2 cups chopped celery 1/4 cup chopped fresh parsley 12 cups dry bread cubes 1 teaspoon poultry seasoning 1 tablespoon fresh sage, chopped or 1 1/2 teaspoons dried sage 2 tablespoons fresh thyme, chopped or 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 4 1/2 cups chicken broth, or as needed 2 eggs, beaten INSTRUCTIONS Preheat oven to 350 degrees F. Put bread cubes and eggs in very large bowl. Sauté sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes. Transfer sausage with a slotted spoon to the bread cubes. Add butter, onions, and celery and fresh herbs to skillet and sauté until tender, about 10 to15 minutes. Add to sausage, along with dry herbs and seasoning (salt, pepper, marjoram, poultry seasoning), mix to combine. Add chicken stock to crouton mixture. The mixture should be moist, but not soggy. Add more chicken stock, if necessary. Transfer stuffing to a baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until the top is golden.

INGREDIENTS 1/2 pound chopped rhubarb 1/2 pound sugar INSTRUCTIONS Put the chopped rhubarb in a glass container, like a Mason jar. Pour in enough sugar, so the rhubarb is completely buried by about 1/2 inch. Close the jar and shake well. Let this sit on the counter overnight. The next day, all the sugar should have dissolved. Shake the jar to be certain. Add another 2 tablespoons of sugar to the jar and shake to dissolve. Repeat this process each day until, in the morning, you see sugar on the bottom of the jar that has not dissolved. You can strain and use the syrup now, but you’ll get a pinker syrup if you leave the syrup to rest another week or so. If it’s hot in your kitchen, like hotter than 75°F, put the syrup in the fridge on Day 3. When you’re ready, strain out the rhubarb. You can use it in rhubarb bread or muffins or pie, or as a garnish for drinks. Pour the syrup into a clean container and store in the fridge, where it will keep indefinitely.

INGREDIENTS 1 pound thinly sliced salami 2 red bell peppers, thinly sliced 1 jalapeño, sliced into thin rings kosher salt 4 slices provolone cheese 1/2 cup torn fresh basil leaves 4 kaiser rolls, split and toasted INSTRUCTIONS Put a large skillet over medium-high heat. Working in batches so as not to crowd the pan, add the salami slices and cook until crisp, about 1 minute per side. As the slices are done, remove them to a plate. When all the salami is out of the pan, add the bell and jalapeño peppers along with a good pinch of salt and cook until tender, about 2 minutes. Remove the peppers to a plate. Reduce the heat under the pan to medium-low. Divide the salami into 4 equal piles, placing all the piles in the pan. Top each pile with one-fourth of the bell and jalapeño peppers covered by 1 slice of cheese. Add 2 tablespoons water to the pan, cover with a lid, and allow the cheese to melt for 30 seconds. Remove the lid and sprinkle each pile with one-fourth of the basil. Pile into the rolls and serve.

The perfect companions for a skewer: The fat from the sausage bastes the chicken as they grill together, leaving behind a pleasantly chewy texture and terrific flavor. Turkey thighs are a great option instead of chicken. Keep the sausage pieces to about 1 inch so they’ll cook at the same pace as the chicken. Serve the skewers as is, or slide everything on top of a bed of rice or another grain, squeezing the lemon wedges over the top. ...

INGREDIENTS For the Marinade: 1/3 cup balsamic vinegar 1/3 cup Worcestershire sauce 1/3 cup olive oil 2 garlic cloves, grated 1/2 tsp. ground black pepper 1/4 tsp. red pepper flakes (optional) 2 Tbsp. honey, divided 2 Tbsp. Dijon mustard, divided For the Kebabs: 1 1/2 lbs sirloin or New York strip, cut into 1-inch cubes 8 oz. 1 baby portobello mushrooms, large stems removed 1 red onion, cut into 1-inch pieces 1 green bell pepper, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 1 red bell pepper, cut into 1-inch pieces Chopped fresh parsley, for garnish INSTRUCTIONS For the marinade: Whisk together the vinegar, Worcestershire, olive oil, garlic, black pepper, red pepper flakes, and 1 tablespoon each of the honey and mustard in a medium bowl. Transfer 1/4 cup of the marinade to a small bowl; whisk in the remaining 1 tablespoon each honey and mustard to make a glaze. Set the glaze aside. For the kebabs: Add the marinade and the meat to a resealable plastic bag. Seal the bag and massage it gently to coat all of the meat. Refrigerate at least 1 hour or up to 6 hours. Remove the meat from the refrigerator 30 minutes before grilling. If using wooden skewers, soak in water for at least 30 minutes. Preheat the grill to medium-high heat (400 to 450°). Thread the meat, mushrooms, onion, and peppers on the skewers, alternating as you like. Grill the kebabs uncovered until grill marks form, about 4 minutes. Turn the kebabs, and brush the grilled side with half of the glaze. Continue grilling until grill marks form on the bottom side, 3 to 4 minutes more. Turn the kebabs, and brush with the remaining glaze; grill to desired degree of doneness (about 135° for medium), about 1 minute more. Let kebabs rest for 5 minutes. Sprinkle with parsley just before serving.

INGREDIENTS 2 slices hearty white sandwich bread, torn into quarters 1½ ounces Parmesan cheese, grated (3/4 cup), divided 4 tablespoons unsalted butter, melted, plus 2 tablespoons unsalted butter 1 garlic clove, minced 2 pounds broccoli, florets cut into 1-inch pieces, stalks peeled and chopped, divided 1 onion, chopped fine 1½ cups long-grain white rice 4 cups chicken broth 1½ cups half-and-half 1 teaspoon table salt 8 ounces extra-sharp cheddar cheese, shredded (2 cups) 1 teaspoon cayenne pepper INSTRUCTIONS Adjust oven rack to middle position and heat oven to 400 degrees. Grease 13 by 9-inch baking dish. Pulse bread, ¼ cup Parmesan, and melted butter in food processor until coarsely ground, about 5 pulses. Add garlic and pulse to combine. Microwave broccoli florets, covered, in large bowl until bright green and tender, 2 to 4 minutes; set aside. Melt remaining 2 tablespoons butter in Dutch oven over medium heat. Add onion and broccoli stalks and cook until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off heat, stir in cheddar, cayenne, broccoli florets, and remaining ½ cup Parmesan. Transfer mixture to prepared dish and top with bread crumb mixture. Bake until sauce is bubbling around edges and top is golden brown, about 15 minutes. Let cool for 5 minutes. Serve.

INGREDIENTS MEAT 1 (8 to 10 pound) top round beef roast Kosher salt ¼ cup coarsely ground black pepper 2 tablespoons dried oregano Leaves from 6 sprigs fresh rosemary 3 tablespoons smooth Dijon mustard 2 large heads of garlic, halved crosswise Extra-virgin olive oil GRAVY 1 cup hearty red wine, such as Chianti or Merlot 3 tablespoons grainy Dijon mustard 4 cups beef stock 1 tablespoon red wine vinegar Kosher salt and freshly ground black pepper INSTRUCTIONS Preheat the oven to 500°F. Position a rack in the center of the oven. ...

INGREDIENTS 3 tablespoons extra-virgin olive oil, divided 1/2 pounds russet potatoes (3 or more), unpeeled, sliced into ¼ inch-thick rounds 3 garlic cloves, minced 3½ teaspoon table salt, divided 1½ teaspoon pepper, divided 4 (6- to 8-ounce) skinless cod fillets, 1 inch thick 3 tablespoons unsalted butter, cut into ¼ inch pieces 4 sprigs fresh thyme 4 thin lemon slices INSTRUCTIONS Adjust oven rack to lower-middle position and heat oven to 425 degrees. Brush rimmed baking sheet with 1 tablespoon oil. Combine potatoes, garlic, remaining 2 tablespoons oil, 1½ teaspoon salt, and ¼ teaspoon pepper in bowl. Cover and microwave until potatoes are just tender, 12 to 14 minutes. Shingle potatoes into 4 rectangular piles that measure roughly 4 by 6 inches on prepared sheet. Pat cod dry with paper towels, sprinkle with remaining 1½ teaspoon salt and remaining ½ teaspoon pepper, and lay 1 fillet skinned side down on each potato pile. Place butter, thyme sprigs, and lemon slices on top of cod. Roast until fish flakes apart when gently prodded with paring knife and registers 135 degrees, 15 to 18 minutes. Slide spatula underneath potatoes and cod, gently transfer to individual plates, and serve.

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