Jenny Dorsey Meal Week Recipe Shopping List

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“Week of Meals” is a weekday dinner series that brings you five easy-to-make weeknight recipes from a shopping trip that costs less than $ 100. Here’s your grocery list and the prep work to do on the day of shopping for Jenny Dorsey’s recipes to get you ready to effortlessly cook the rest of the week.

BUY FEES
These ingredients will need to be purchased if you don’t already have them.

Meat and seafood
1 whole chicken (about 4 pounds)
2 ½ pounds of pork trotters, halved lengthwise, then halved crosswise to make 4 pieces per foot (ask your butcher to do this; or use small pork knuckles)
1 pound of ground pork

Produce
2 bunches of mustard leaves
1 head of romaine lettuce
3 lemons
40 garlic cloves (3 to 4 heads)
8 inches of fresh ginger
1 serrano pepper
3 Persian cucumbers
3 stalks of celery
1 ½ small yellow onions
10 shallots
9 green onions
8 tomatillos
6 plum tomatoes
1 bunch of basil leaves
1 bunch of coriander
1 bunch of mint
1 small bunch of rosemary (for 2 tablespoons, minced)

Pantry
3 liters of bone broth or chicken broth
6 cups homemade or store-bought cooked or canned beans
7 whole star anise pods
2 teaspoons whole allspice
4 chipotle peppers in adobo sauce
¼ cup panko breadcrumbs

HOME STAPLES
We expect you to have these ingredients already. If you have to buy them, you’ll use them over and over again in other recipes.

Oil and vinegar
1 ½ cups plus 1 tablespoon vegetable oil

Spices
3 ½ teaspoons of whole cumin seeds
1 teaspoon of whole brown or yellow mustard seeds
1 cinnamon stick

Dairy products / Refrigerator
7 large eggs

Pantry
1 ½ cups short or long grain white rice, and more
½ cup plus 2 tablespoons soy sauce, preferably low in sodium
3 tablespoons of apple cider vinegar
Granulated sugar

SUNDAY PREPARATION

This is the cooking you’ll want to do on your shopping day, preferably on Sunday, to get rid of laborious or time-consuming tasks.

Break up a chicken and marinate its parts:
Using a kitchen knife or chisel, break down 1 whole chicken (about 4 pounds) in 8 pieces: two drumsticks, two thighs, two wings and two boneless breasts. Save the carcass for making chicken broth, if desired.

For the bone-in pieces:
Transfer drumsticks, thighs and wings to a large bag or resealable plastic bowl. In a blender, combine the following:

1 ½ teaspoon kosher salt
1 teaspoon of whole cumin
½ teaspoon granulated sugar
½ teaspoon whole black peppercorns
4 chipotle peppers in adobo sauce
4 garlic cloves, thinly sliced
2 small shallots, thinly sliced
Finely grated zest and juice of 1 lemon

Mix the ingredients together into a smooth paste, then scrape over the chicken pieces in the bag. Seal the bag by expelling all the air as you do so, then massage the paste into all of the pieces. Transfer the bag to the refrigerator and marinate for at least 2 days and up to 5 days to use in the Braised Chicken with Chipotle and Tomatillo Bean Salad.

For the breast pieces:
Remove and discard the skin of the breast pieces. Separate the fillets from the breast meat, then place the four pieces on a plate. Heat a dry pan over medium-low heat. Add:

2 tablespoons of kosher salt
2 teaspoons whole allspice
1 whole star anise clove

Toast the spices, stirring occasionally, until fragrant and the salt begins to turn yellow, about 10 minutes. Choose the spices and turn them into a fine powder in a spice grinder. Combine the ground spices with the salt, then rub the salt over the pieces of chicken breast and fillets. Cover and refrigerate for at least 2 days or up to 5 days to use in salted chicken with ginger-mint sauce and sautéed lettuce.

Pre-cook the pig’s trotters:
In a large pot or Dutch oven, place 2 ½ pounds of pork trotters, cut in half lengthwise, then in half crosswise to make 4 pieces per foot (ask your butcher to do this ; or use small pork knuckles).

Cover 2 inches with cold water, then bring to a boil. Lower the heat to maintain a constant boil and cook for 1 hour. Drain the feet, discarding the cooking juices, then leave to cool to room temperature. Transfer the feet to an airtight container and refrigerate for up to 4 days, to use in quick braised pork feet with star anise and lemon.

Prepare the pork meatballs with herbs:
In a large bowl, mix:

1 pound of ground pork
¼ cup panko breadcrumbs (or regular breadcrumbs)
3 tablespoons of chopped shallots
1 tablespoon chopped fresh rosemary
2 teaspoons of kosher salt
½ teaspoon freshly ground black pepper
1 large egg, lightly beaten

Mix until well blended, then shape into 12 to 14 meatballs, about 1 ½ inches in diameter. Transfer the meatballs to a baking sheet lined with parchment paper or foil, cover with plastic wrap and refrigerate for up to 3 days to use in the mustard and bean soup with pork meatballs. herbs.

Prepare the tomatillo bean salad:
Bring a medium pot of water to a boil, then add 4 peeled and rinsed tomatillos.

Cook the tomatillos until tender, about 8 minutes. Drain the tomatillos, eliminating the cooking water, then pass them in a blender with:

½ teaspoon granulated sugar
2 garlic cloves, thinly sliced
1 serrano pepper, roughly chopped

Puree the ingredients until smooth. Season with salt, then transfer the tomatillo sauce to a large bowl. Add:

3 cups homemade or store-bought cooked or canned beans
3 Persian cucumbers, diced
1 cup loosely packed basil leaves, roughly chopped

Mix everything to coat with the sauce. Season with S&P and more sugar, if needed. Transfer to an airtight container and refrigerate for at least 1 day and up to 5 days to use in the Braised Chicken with Chipotle and Tomatillo Bean Salad.

Get the recipes:


Time
50 minutes


Yields
For 4 people


Time
30 minutes


Yields
For 4 people


Time
1 hour


Yields
For 4 people


Time
45 minutes


Yields
For 4 people


Time
30 minutes


Yields
For 4 people


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