(WXYZ) - The winner of the Next Food Network Star Melissa D'Arabian appeared on Action News at Noon, and presented a number of recipes that helped her win the title.
READ THE COMPLETE RECIPIES BELOW
Crispy-Skinned Chicken a l'OrangeRecipe courtesy Melissa D'ArabianKosher salt and freshly ground black pepper3 skin-on bone-in chicken breast halves1 tablespoon vegetable oil1/2 cup frozen orange juice concentrate4 tablespoons honeyPreheat the oven to 375 degrees F.Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.Yield: 4 servingsPrep Time: 10 minutesCook Time: 20 minutesInactive Prep Time: 10 minutesEase of preparation: easy--------------------------------------------------------------------Fennel and Cabbage SlawRecipe courtesy Melissa D'Arabian1 fennel bulb, core removed, cut into quarters, and sliced very thinly,fronds reserved1 cup thinly sliced purple cabbage2 scallions, chopped2 strips bacon, cooked crisp and choppedFor the dressing:1/4 cup mayonnaise3 tablespoons red wine vinegar3 tablespoons chopped fennel fronds1 teaspoon sugarSalt and freshly ground black pepperToss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.Yield: 4 servingsPrep Time: 25 minutesEase of preparation: easy-------------------------------------------------------------------Roasted Asparagus with Lemon VinaigretteRecipe courtesy Melissa D'Arabian3/4 pound fresh asparagus, woody stems removed2 tablespoons extra-virgin olive oilKosher salt and freshly ground black pepperFor the Vinaigrette:1/2 teaspoon Dijon mustard1/2 lemon, juiced1 tablespoon olive oilKosher salt and freshly ground black pepperPreheat the oven to 400 degrees F.In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.Yield: 4 servingsPrep Time: 10 minutesCook Time: 10 minutesEase of preparation: easy
|
