Crispy, Spicy, Citrus-y Pan Roasted Broccolini (with Magic Sauce) and baked fish (or tofu! or chickpeas!)
and the other great things I cooked this week...
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OK. This is a big juggle week! Aside from just normal life STUFF, a lot of us are juggling a mind consumed with Thanksgiving prep with the fact that we still have a week of “normal” meals to also think about. It’s a lot!
Today, I’m sharing a new new recipe: pan-roasted broccolini that’s uber flavorful and dances in your mouth. Zach made it a few weeks ago and I’ve been playing with it ever since. Honestly though it’s mostly about the sauce that goes on top….
The other great things I cooked this week, aside from a practice turkey (more on that soon), was the chestnut stuffing which we ate in front of the TV for family movie night with bratwurst and salad instead of turkey. If you’re not making a turkey this year, it doesn’t mean you can’t have stuffing!
I also made a giant pot of this split pea soup which you can make vegetarian/vegan or loaded with ham. Choose your own adventure. It freezes beautifully, especially in individual non plastic containers like these - 16 oz is the perfect size for one adult or two kids. It’s hearty, delicious and (shhhhhhh!) good for you.
But back to the magic sauce, let’s talk about ponzu—do you have that in your kitchen? It’s basically soy sauce with a citrusy twist. No ponzu? No problem—just mix fresh lemon or lime juice with soy sauce or tamari, and you’re good to go. The magic sauce here is a perfect balance of tangy (ponzu and rice vinegar), punchy (garlic and fish sauce), smooth and savory (sesame oil), and just a touch sweet (honey). If you’re vegan, skip the fish sauce—it still works beautifully.
The broccolini gets a little douse of oil and chilies (jarred Calabrian chilies, or Sriracha, or whatever kind of chili oil situation you have) and is then tossed in a hot skillet or on a hot sheet pan where it roasts in the oven until it’s the perfect mix of tender stems and crispy edges. Then the broccolini gets drizzled with a magical sauce that is a multitasking hero—you can pour it on just about anything. I turned this into a full dinner by roasting steel head trout (yes it looks like salmon) with the broccolini on the same sheet pan, then drizzling the sauce over both.
It would also work beautifully with salmon, cod, sea bass, grouper, snapper…or even chicken. Here I plated it with labneh (similar to Greek yogurt) mixed with garlic and lemon zest, and then poured the sauce over everything. An easy starch to add would be steamed rice:
For a heartier side, you could lay the roasted broccolini on a bed of hummus or polenta. Want more vegetarian twists? Roast a block of tofu and a can of chickpeas on the sheet pan with the broccolini—(season them lightly with salt, pepper and olive oil)—and use the same sauce after they’ve crisped up in the oven a bit.
Finishing touches make it shine: fresh herbs like cilantro, mint, or basil; a squeeze of lime or lemon; thinly sliced serrano or jalapeño peppers; or a dollop of chili crisp. The possibilities are endless. In this pic it’s a family style side dish - you can see chunks of Calabrian chili and I finished it with lemon zest and good olive oil.
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