Fast Chinese Butter Chicken

6-8 chicken thighs (skinless and boneless)
1 tablespoon grated ginger or 1 teaspoon powdered ginger
1 large clove of garlic grated or minced or 1 teaspoon granulated garlic
1/3 cup soy sauce
1/4 cup brown sugar (lightly packed0
1/8 teaspoon sambal (garlic chili paste)
few dashes of dark sesame oil
1/2 stick of butter (1/4 cup)
a few green onions sliced thinly on the bias

Preheat oven to 325 degrees. Place chicken thighs in a 9X13 baking dish. Mix soy, garlic, ginger, sambal, and sesame oil in a cup or small bowl. Evenly distribute the brown sugar over chicken, pour sauce over the top, and place a pat of butter on each chicken thigh. Bake at 325 for 45 minutes or until the centers reach 165 degrees.

Sprinkle the dish with the chopped green onions and serve with rice and your favorite vegetable. The sauce is really good over broccoli.

(Adapted from Carolyn's Chicken in the Jackson family Cookbook)

Basic Baked Fish

Salmon:
1 (2-pound) center-cut, skin-on, salmon fillet (steelhead works beautifully too)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Fresh dill, for garnish


Place the salmon on a large baking sheet skin-side down. Drizzle salmon with olive oil and season with salt and pepper, to taste. Place into the oven and bake for 30 minutes until flaky. OR You may cook 1 lb. for 17 minutes. Transfer to a cutting board.

This recipe renders the fat so the fish melts in your mouth. The skin easily comes off when you transfer the fish using a spatula or chefs knife.

Easy Lemony Hollandaise

Lemony Hollandaise:

*3 egg yolks
1/2 lemon, zested
1 lemon, juiced
1 1/2 teaspoons dry mustard
3 tablespoons water
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 sticks unsalted butter, melted

Put the egg yolks, lemon zest, lemon juice, mustard, water, salt and pepper, to taste, into a blender. Blend together and then slowly start pouring in the melted butter with the blender running. Stop the blender when all the butter has been incorporated. Taste and adjust the seasoning, if necessary. Thin the hollandaise with a little water, if it is too thick.

Tyler Florence