How to Make Nut Crusted Chicken Cutlets

Nut Crusted Chicken Cutlets Recipe source: American Test Kitchen
Ingredients: Serve 4
4 ( 6 to 8 ounce) boneless, skinless chicken breasts, timed
Kosher salt
1 cup roughly chopped almonds
4 tablespoons unsalted butter, cut into 4 pieces
1 shallot, minced
1 cup panko bread crumbs
2 teaspoons grated lemon zest, zested lemon cut into 4 wedges
1 teaspoon minced fresh thyme
1/8 teaspoon cayenned pepper
3 large eggs
2 teaspoon Dijon Mustard
¼ teaspoon pepper
1 cup all purpose flour

Procedures:
Adjust oven rack to lower middle position and heat oven to 350 degrees. Using fork, poke thicker half of each breast 5 or 6 times. Place on wire rack set inside rimmed baking sheet and season each breast with ½ teaspoon salt. Refrigerate, uncovered, while preparing coating.

Pulse nuts in food processor to coarse meal, about 20 pulses. Melt butter in 12 inch skillet over medium heat and cook, swirling pan constantly, until butter turns golden brown and has nutty aroma, 4 to 5 minutes. Add shallot and ½ teaspoon salt; cook, stirring constantly, until just beginning to brown, about 2 minutes. Reduce heat to medium low, add panko and ground nuts, and cook, stirring frequently, until golden brown, 10 to 12 minutes. Transfer panko mixture to shallow dish or pie plate and stir in lemon zest, thyme, and cayenne.

Lightly beat eggs, mustard, and pepper together in second shallow dish or pie plate. Place flour in third shallow dish or pie plate. Pat chicken dry with paper towels. Working with 1 piece at a time, dredge chicken breasts in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Dredge chicken in panko mixture, pressing gently to adhere. Transfer breaded chicken to clean wire rack set inside rimmed baking sheet and repeat with remaining chicken.

Bake until chicken registers 160 degrees, 20 to 25 chicken. Let rest for 5 minutes before serving with lemon wedges. End.

Variation:
Nut Crusted Chicken Cutlets with Lime and Chipotle: substitute 2 teaspoon grated lime zest for lemon zest, reserving lime wedges for garnish, and 1 teaspoon chipotle Chile powder, ½ teaspoon ground cumin, and ½ teaspoon ground coriander for thyme.

Nut Crusted Chicken Cutlets with Orange and Oregano: Substitute 1 teaspoon grated orange zest for lemon zest, reserving orange wedges for garnish, and oregano for thyme.
How to Make Nut Crusted Chicken Cutlets

How to Make Crunchy Buttermilk Baked Chicken

Crunchy Buttermilk Baked Chicken source: American Test Kitchen
Ingredients: Serve 4
2 cups buttermilk
¼ cup sour cream
1 (1 ounce) envelope ranch seasoning mix
1 tablespoon salt
3 pounds bone in chicken pieces (breasts, thighs, and drumsticks, or mix breasts cut in half), skin removed, trimmed
5 slices hearty white sandwich bread, torn into pieces
Vegetable oil spray

Procedures:
Adjust oven racks to lowest and middle positions and heat oven to 450 degrees. Whisk buttermilk, sour cream, 2 tablespoons ranch seasoning mix, and salt together in large bowl until salt dissolves. Add chicken and toss to coat. Refrigerate, covered, for at least 30 minutes or up to 1 hour.

Meanwhile, pulse bread and remaining ranch seasoning mix in food processor until finely ground. Bake bread crumbs on baking sheet on middle rack., stirring occasionally, until light golden, about 5 minutes. Transfer to shallow dish or pie plate.

Line baking sheet with aluminum foil and spray lightly with vegetable oil. Remove chicken from brine, allowing excess to drip back into bowl, and dredge in bread crumbs, pressing to adhere. Transfer to prepared baking sheet and spray lightly with vegetable oil spray. Discard brine.

Bake on lowest rack until bottom of chicken is golden brown, about 10 minutes. Move baking sheet to middle rack and reduce oven temperature to 400 degrees. Bake until chicken is golden brown and breasts register 160 degrees and legs/thighs register 175 degrees, 20 to 25 minutes. Serve. End.
How to Make Crunchy Buttermilk Baked Chicken

How to Make Easier Fried Chicken

Easier Fried Chicken Recipe source: American Test Kitchen
Ingredients: Serve 4 to 6
1 ¼ cups buttermilk
Salt and pepper
Hot sauce
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon cayenne pepper
3 ½ pounds bone in chicken pieces (breasts, thighs, and drumsticks, or mix, breasts cut in half), trimmed
2 cups all-purpose flour
2 teaspoon baking powder
1 ¾ cups peanut or vegetable oil

Procedures:
Whisk 1 cup buttermilk, 1 tablespoon salt, 1 teaspoon pepper, dash hot sauce, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and pinch cayenne together in large bowl. Add chicken and turn to coat. Refrigerate, covered, for at least 1 hour or up to 24 hours.

Adjust oven rack to middle position and heat oven to 400 degrees. Whisk flour, baking powder, 2 teaspoons pepper, 1 teaspoon salt, remaining ¾ teaspoon garlic powder, remaining ¾ teaspoon paprika, and remaining cayenne together in large bowl. Add remaining ¼ cup buttermilk and mix with finger until combined and small clumps form. Working with 1 piece at a time, dredge chicken pieces in flour mixture, pressing mixture onto pieces to form thick, even coating. Place dredged chicken on large plate, skin side up.

Heat oil in 11 inch straight side sauté pan over medium high heat to 375 degrees. Carefully place chicken in pan, skin side down, and cook until golden brown, 3 to 5 minutes longer. Transfer chicken to wire rack set inside rimmed baking sheet. Bake chicken until breasts register 160 degrees and legs/thighs register 175 degrees, 15 to 20 minutes. Let chicken rest for 5 minutes before serving. End.
How to Make Easier Fried Chicken

How To Make Glazed Picnic Ham

Glazed Picnic Ham (smoked Shoulder) source: American Test Kitchen
Ingredients: Serve 12 to 18
1 (8 to 10 pound) bone in smoked picnic ham, skin removed and fat trimmed to ¼ inch thickness
3 tablespoons dry mustard
1 teaspoon pepper
1 cup packed dark brown sugar
½ cup Dijon mustard
½ cup balsamic vinegar
¼ teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 tablespoon apple cider or water

Procedures:
Adjust oven rack to lowest position and heat oven to 325 degrees. Line large roasting pan with aluminum foil. Using sharp knife score fat layer of ham at 1-inch intervals in crosshatch pattern. Combine 1 tablespoon dry mustard and pepper in small bowl. Rub pepper mixture over entire ham. Set ham on V-rack set inside prepared pan and cover pan tightly with foil. Bake until ham registers 140 degrees, 2 to 3 hours.

Meanwhile, bring sugar, Dijon mustard, vinegar, remaining 2 tablespoons dry mustard, cayenne, and cloves to boil in medium saucepan. Reduce heat to low and simmer until reduced to 1 cup, 15 to 20 minutes. (Glaze can be refrigerated for up to 3 days; microwave until hot before using.)

Remove ham from oven and let rest for 5 minutes. Increase oven temperature to 450 degrees. Discard foil and brush ham evenly with ½ cup glaze. Return ham to oven and bake until dark brown and caramelized, 25 to 30 minutes. Stir cider into remaining glaze. Transfer ham to carving board, tent loosely with foil, and let rest for 30 minutes. Carve ham and serve, passing glaze separately. End.
How To Make Glazed Picnic Ham

How to Make Roasted Pork Shoulder with Peach Sauce

Slow Roasted Pork Shoulder with Peach Saucesource: American Test Kitchen
Ingredients: Serve 8 to 12
PORK ROAST:
1 (6 to 8 pound) bone in pork butt
½ cup kosher salt
½ cup packed light brown sugar
Pepper

PEACH SAUCE:
10 ounces frozen peaches, cut into 1 inch chunks (2 cups), or 2 fresh peaches, pitted and cut into ½ inch wedges
2 cups dry white wine
½ cup granulated sugar
¼ cup plus 1 tablespoon rice vinegar
2 sprigs fresh thyme
1 tablespoon whole grain mustard

Procedures:
FOR THE PORK ROAST: Pat pork dry with paper towels. Using knife, score fat cap of roast at 1 inch intervals in crosshatch pattern, being careful not to cut into meat. Combine salt and sugar in bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap tightly in plastic wrap, place on rimmed baking sheet, and refrigerate for at least 12 hours or up to 1 day

Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast, brush off excess salt mixture, and season with pepper. Transfer roast to V rack coated with vegetable oil spray set inside large roasting pan and add 4 cups water to roasting pan.

Cook roast, basting twice during cooking, until meat is extremely tender and meat near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board. Ten loosely with aluminum foil and let rest for 1 hour. Transfer liquid in roasting pan to fat separator and let stand for 5 minutes. Pour off ¼ cup jus; discard fat and reserve remaining just for another use.

FOR THE PEACH SAUCE: bring peaches, wine, sugar, ¼ cup vinegar, ¼ cup defatted jus, and thyme to simmer in saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining 1 tablespoon vinegar and mustard. Remove thyme, cover, and keep warm.

Using sharp paring knife, cut around inverted T-shaped bone and pull free from roast. Using serrated knife, slice roast. Serve, passing sauce separately. End.
How to Make Roasted Pork Shoulder with Peach Sauce

How to Grill Roasted Bone in Pork Rib Roast

Grill Roasted Bone in Pork Rib Roast Recipe source: American Test Kitchen
Ingredients: Serve 6
1 (4 to 5 pound) bone in pork center cut rib or blade end roast, tip of chine bone and membrane removed, fat trimmed to ¼ inch thickness
4 teaspoon kosher salt
2 cups wood chips, soaked in water for 15 minutes and drained
1 ½ teaspoons pepper
1 recipe Orange Salsa with Cuban Flavors (optional: recipe follows)

How to Grill Roasted Bone in Pork Rib Roast
Procedures:
Pat roast dry with paper towels. Using sharp knife, score fat layer of roast at 1 inch intervals in crosshatch pattern, being careful not to cut into meat. Season roast with salt. Wrap tightly with plastic wrap, place on rimmed baking sheet, and refrigerate for at least 6 hours or up to 1 day.

Using large piece of heavy duty aluminum foil, wrap soaked chips into foil packet and cut several vent holes in top.

A. FOR A CHARCOAL GRILL: open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour over one third of grill with coals steeply banked against side of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
B. FOR A GAS GRILL: place wood chip packet over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium high and turn off other burner(s).
Clean and oil cooking grate. Season roast with pepper. Place roast on grill near, but not over, coals and flames. Cover (with vent over meat if using charcoal) and grill roast until meat registers 140 degrees, 1 ¼ to 1 ½ hours.

Transfer roast to carving board, tent loosely with foil, and let rest for at least 30 minutes. Carve roast into thick slices by cutting between ribs. Serve immediately, passing salsa separately, if using.

ORANGE SALSA WITH CUBAN FLAVORS
Ingredients: Makes 2 ½ cups
½ teaspoon finely grated oranges zest, plus 5 oranges, peeled and segmented, segments quartered crosswise

½ red onion, chopped fine
1 jalapeno, stemmed, seeded, and minced
2 tablespoons lime juice
2 tablespoons minced fresh parsley
1 tablespoon extra virgin olive oil
2 teaspoons packed brown sugar
1 ½ teaspoons white vinegar
1 ½ teaspoons minced fresh oregano
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon pepper

Procedures:
Combine all ingredients in bowl and serve (salsa can be refrigerated in airtight container for up to 1 day) End.
How to Grill Roasted Bone in Pork Rib Roast

How to Make Oklahoma Barbecue Chopped Pork

Oklahoma Barbecue Chopped Pork Recipe source: American Test Kitchen
Ingredients: Serve 8
2 tablespoons packed brown sugar
2 tablespoons paprika
Salt and Pepper
1 (6 to 8 pound) bone in pork shoulder roast
4 cups wood chips, soaked in water for 15 minutes and drained

Procedures:
Combine sugar paprika, 1 tablespoon salt, 2 tablespoons pepper, and white pepper bowl. Pat pork dry with paper towels and rub spice mixture all over pork.(Pork can be refrigerated, covered with plastic wrap, for up to 24 hours).

Using large piece of heavy duty aluminum foil, wrap 2 cups soaked chips into foil packet and cut several vent holes in top. Repeat with remaining chips.

FOR A CHARCOAL GRILL: open bottom vent halfway. Place q foil packet on 1 side of grill, cover with 3 quarts charcoal briquettes (half of large chimney starter), and place second foil packet on top. Light large chimney starter there quarters full with charcoal briquettes(4 ½ quarts). When top coals are partial covered with ash, pile on top of second foil packet. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: add ½ cup ice cubes to 1 foil packet. Place both wood chip packets directly over primary burner. Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium high and turn off other burner(s). (adjust primary burner as needed to maintain grill temperature of 275 to 300 degree. )

Clean and oil cooking grate. Place pork on cool side of grill and cook, covered, until pork is lightly charred and smoky, about 4 hours.

Adjust oven rack to middle position and heat oven to 325 degrees, transfer smoked pork to roasting pan and cover pan tightly with foil. Bake until pork is tender and pulls away from bone, 2 to 3 hours. Remove from oven, tent loosely with foil, and let rest for 30 minutes.

Transfer pork to carving board. When cool enough to handle, pull into large chunks. Roughly chop pork and transfer to bowl. Season with salt and pepper to taste, and serve. (pork can be refrigerated for up to 3 days)

Oklahoma Barbecue Sauce
Ingredients: Make about 1 ½ cups
1 tablespoon vegetable oil
½ small onion, chopped fine
1 tablespoon tomato paste
2 teaspoons paprika
1 cup ketchup
¾ cup cider vinegar
3 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
½ teaspoon celery salt
Salt and Pepper

Procedures:
Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in tomato paste and paprika and cook until paste begins to darken, abut 1 minute.

Add ketchup, vinegar, sugar, Worcestershire, and celery salt and bring to boil. Reduce heat to medium low and simmer until slightly thickened, 8 to 10 minutes. Transfer to bowl and let cool to room temperature. Season with salt and pepper to taste. Serve with Oklahoma Barbecue Chopped Pork.

Oklahoma Barbecue Relish
Ingredients: Makes about 4 Cups
½ head green cabbage, cored and chopped fine (5 cups)
1 ½ cups sweet pickle relish
½ cup cider vinegar
3 tablespoon yellow mustard
¾ teaspoon celery salt
¼ teaspoon white pepper

Procedures:
Combine all ingredients in bowl, cover with plastic wrap and refrigerate until chilled, at least 30 minutes. Serve with Oklahoma Barbecue Chopped Pork. (Relish can be refrigerated for up to 5 days)End.
How to Make Oklahoma Barbecue Chopped Pork

How to Grilled Thin Cut Pork Chops

Grilled Thin Cut Pork Chops Recipe source: American Test Kitchen
Ingredients: Serve 4 to 6
6 bone in pork rib or center cut chops, ½ inch thick
¾ teaspoon salt
4 tablespoons unsalted butter, softened
1 teaspoon packed brown sugar
½ teaspoon pepper
½ teaspoon grated lemon zest

Procedures:
Pat chops dry with paper towels and cut 2 slits about 2 inches apart through fat on edge of each chop. Rub chops with salt. Place on wire rack set inside rimmed baking sheet and freeze until chops are firm, at least 30 minutes or up to 1 hour. Combine 2 tablespoons butter, sugar, and pepper in bowl; set aside. Mix remaining 2 tablespoons butter, chives, mustard, and zest in second bowl and refrigerate until firm, about 15 minutes. (butter chive mixture can be refrigerated, covered, for up to 1 days)

A. FOR A CHARCOAL GRILL: open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
B. FOR A GAS GRILL: turn all burners to high, cover and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Pat chops dry with paper towels and spread softened butter sugar mixture evenly over both sides of chops. Place chops on grill, cover, and cook until well browned and chops register 145 degrees, 3 to 4 minutes per side. Transfer chops to platter and top with chilled butter chive mixture. Tent loosely with aluminum foil and let rest for 5 minutes. Serve.

Variation: Spicy thai thin cut pork chops: substitute 1 ½ teaspoon chili garlic sauce, 1 teaspoon minced fresh cilantro, and ½ teaspoon grated lime zest for chives, mustard, and lemon zest. End.
How to Grilled Thin Cut Pork Chops

How to Make Ahead Meatloaf

Make Ahead Meatloaf Recipe source: American Test Kitchen
Ingredients: Serve 4 to 6
MEATLOAF
2 Teaspoons vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
28 saltines
1 ¾ pounds 85 percent lean ground beef
8 ounces bratwurst, uncooked, casings removed
½ cup heavy cream
1/3 cup minced fresh parsley
3 large eggs plus 1 large egg yolk, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
½ teaspoon dried thyme
2 (e inch) disposable aluminum loaf pans

GLAZE
½ cup ketchup
2 tablespoons packed brown sugar
1 tablespoon cider vinegar
¼ teaspoon hot sauce

Procedures:
FOR THE MEATLOAF: Heat oil in nonstick 12 inch skillet over medium heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.

Process saltines in food processor until finely ground; transfer to bowl with onion mixture. Pulse beef and bratwurst in food processor until just combined. Add meat mixture, cream, parsley, eggs and yolk, mustard, Worcestershire, salt, pepper, and thyme to bowl and knead gently until combined.

Press meatloaf mixture into loaf pans. Freeze, uncovered, until firm, at least 1 hour. Wrap pans with plastic wrap, pressing plastic directly on surface of meat, and then wrap with aluminum foil. Freeze for up to 1 month.

Adjust oven rack to middle position and heat oven to 350degree. Unwrap 1 meatloaf and set loaf pan in roasting pan. Place roasting pan on rack and pour boiling water into pan until water reaches 1 inch from top of loaf. Bake center of meatloaf registers 150 degrees, 40 to 50 minutes.

FOR THE GLAZE: Meanwhile, whisk all glaze ingredients together in saucepan until sugar dissolves. Simmer glaze over medium heat until slightly thickened, about 2 minutes. Cover and keep warm.

When meatloaf register 150 degrees, remove pan from oven. Turn meatloaf out onto foil lined rimmed baking sheet and brush 2 tablespoons glaze over top and sides of loaf. Adjust oven rack to upper meddle position and heat broiler. Broil until glaze begins to brown and center of loaf registers 160 degrees, 5 to 10 minutes. Transfer to serving platter, tent loosely with foil, and let rest for 20 minutes. Slice and serve, passing remaining glaze separately. End.
How to Make Ahead Meatloaf

Burgers Juicy Pub Style

Juicy Pub Style Burgers Recipe source: American Test Kitchen
Ingredients: Serve 4
2 pounds sirloin steak tips, trimmed of excess fat and cut into ½ inch chunks
4 tablespoons unsalted butter, melted and cooled slightly
Salt and Pepper
1 teaspoon vegetable oil
4 hamburger rolls, toasted and buttered

Procedures:
  • Place beef on baking sheet in single layer. Freeze meat until starting to harden around edges but sill pliable, about 35 minutes.

  • Place one quarter of meat in food processor and pulse until ground into 1/16 inch pieces, about 35 one second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to second baking sheet. Repeat grinding with remaining 3 batches of meat. Spread meat over sheet and discard any long strands of gristle or large chunks of hard meat or fat.
  • Adjust oven rack to middle position and heat oven to 300 degrees. Drizzle melted butter over ground meat and 1 teaspoon pepper. Gently toss with fork to combine. Divide meat into 4 lightly packed balls. Gently flatten into patties ¾ inch thick and about 4 ½ inches in diameter. Refrigerate patties until ready to cook. (patties can be refrigerated, covered, for up to 1 day)
  • Season 1 side of patties liberally with salt and pepper. Using spatula, flip patties and season other side. Heat oil in 12 inch skillet over high heat until just smoking. Using spatula, flip patties and season other side. Heat oil in 12 inch skillet over high heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 2 minutes. Using spatula, flip burgers and cook for 2 minutes longer. Transfer patties to rimmed baking sheet and bake until burgers register 125 degrees for medium rare or 130 degrees for medium, 3 to 6 minutes.
  • Transfer burger to plate and let rest for 5 minutes. Transfer to rolls, add desired toppings, and serve.
Pub Style Burger Sauce
Ingredients:
¾ cup mayonnaise
2 tablespoons soy sauce
1 tablespoon dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh chives
1 medium garlic clove, minced
¾ teaspoon pepper

Procedures:
Whisk all ingredients together in bowl.
Burgers Juicy Pub Style

Variation:
Juicy Pub Style Burger with Crispy Shallots and Blue Cheese
Follow step 1 of recipe for juicy Pub style Burgers. While beef is in freezer, heat ½ cup vegetable oil and 3 thinly sliced shallots in medium saucepan over high heat; cook, stirring frequently, until shallots are golden, abut 8 minutes. Using slotted spoon, transfer shallots to pepper towel lined plate, season with salt, and set aside. Proceed with recipe, topping each burger with 1 ounce crumbled blue cheese before transferring to oven. Top burgers with Pub Style Burger Sauce and crispy shallots just before serving. End.