A Skillet Supper - Warm Shrimp and Escarole Salad

From the kitchen of One Perfect Bite...I occasionally have the good fortune to stumble onto a really good recipe that could easily be overlooked. This simple warm shrimp salad is one of them. I first saw the recipe in Bon Appetit magazine and while it sounded interesting, I was too busy at the time to test it. Fortunately, I clipped and stored it to try another day. It came out of hiding one evening when I had a bunch of escarole that had to be used and it has been a menu regular ever since. The skillet entree takes about 20 minutes to prepare and it relies on some very ordinary pantry ingredients. Unless I have a plan to use the entire can, I use two teaspoons of anchovy paste, rather than whole anchovies, to make this dish and I usually omit the radishes you see in the ingredient list. I also remove the shrimp from the skillet before I add the escarole. It is very easy to overcook the escarole and while that will not affect flavor of the dish, it negatively affects its appearance and texture. I really like this dish and I hope you will give this simple recipe a try. It is a delicious novelty that I suspect will become a regular at your table. Here is how this unusual salad is made.

Warm Shrimp and Escarole Salad...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
2 tablespoons olive oil
1 tablespoon unsalted butter
2 anchovy fillets packed in oil, drained
2 large garlic cloves, finely chopped
2 tablespoons drained capers, chopped
8 radishes, trimmed, quartered
1 1/4 pounds large shrimp, peeled, deveined
1 head of escarole, torn into large pieces (about 10 cups)
3 tablespoons finely grated Parmesan
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper

Directions:
1) Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
2) Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
3) Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat. Yield: 4 servings.

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Skillet Pasta with Chicken and Broccoli

From the kitchen of One Perfect Bite...This is a lovely week night meal. The recipe comes from Cook's Illustrated and, as you might suspect, it is perfectly balanced and makes a delicious dinner. The only problem I have with this dish is the time it takes to prepare. I mention that because I don't won't you to get halfway through the recipe and only then discover you are not dealing with a 30 minute wonder. My old and addled brain has come to associate skillet-type dishes with speed, but the chopping required to assemble this one will slow you down. Plan on spending at least 20 minutes in intimate contact with your chef's knife and chopping block. View it as quality time because the finished dish is worth at least that much effort. I suspect any short tubular pasta could be used to make this this dish. I used penne because I had no ziti in the pantry, and I'm quite comfortable swapping the two pastas in my cooking. I know that many of you will quickly alter this recipe to your own taste. If you are in that group, I have a thought or two to share with you. Do not eliminate the sun-dried tomatoes. The tomatoes and red-pepper flakes add a need punch to what would be a bland meal without them. It is also important to follow the recommended cooking time for the chicken. The chicken is wonderful when it hits that just done mark, but it becomes dry, flavorless and stringy if you allow it to go past that point. I really enjoy this dish and make it a couple of times a year. I think those of you who try this recipe will be really pleased with the results. Here's how this skillet dish is made.

Skillet Pasta with Chicken and Broccoli...from the kitchen of One Perfect Bite courtesy of Cook's Illustrated

Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch squares
Table salt and ground black pepper
2 tablespoons vegetable oil (or olive oil), divided use
1 medium onion, minced (about 1 cup)
3 medium cloves garlic, minced (about 1 tablespoon)
1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
8 ounces ziti or penne (2-1/2 cups)
2-3/4 cups water
1-2/3 cups low-sodium chicken broth
12 ounces broccoli florets (4 cups)
1/4 cup oil-packed sun-dried tomatoes, rinsed and coarsely chopped
1/2 cup heavy cream
1 ounce grated Asiago cheese (1/2 cup), plus extra for serving
1 tablespoon fresh lemon juice

Directions:
1) Season chicken with salt and pepper. Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken in a single layer and cook for 1 minute without stirring. Stir chicken and continue to cook until most, but not all, of the pink color has disappeared and chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer chicken to a clean bowl and set aside.
2) Add remaining tablespoon of oil, onion, and 1/2 teaspoon salt to skillet. Return skillet to medium-high heat and cook, stirring often, until onion is softened, 2 to 5 minutes. Stir in garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
3) Add ziti, 2 cups of the water, and broth. Bring to a boil over high heat and cook until liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.
4) Add broccoli, sun-dried tomatoes, and remaining 3/4 cup water. Cover, reduce heat to medium, and cook until broccoli turns bright green and is almost tender, 3 to 5 minutes.
5) Uncover and return heat to high. Stir in cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until sauce is thickened and chicken is cooked and heated through, 1 to 2 minutes. Remove skillet from heat and stir in lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at table, if desired. Yield: 4 generous servings.

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