Yes, that is exactly what to do with the pitas! Sorry if it was omitted. Crumple up the parchment, run it under the tap, wring it out. Wrap it around the pitas, and throw it in the oven until the parchment dries. I actually stole it from Jamie Oliver, but it works unbelievably well, and it's the only way I heat up pitas now.
Thank you so much for the background! I never realized the linguistic link between the two. It is interesting how neighboring cultures have their versions of various dishes. In my mind, I think of harissa. I'm not sure which version was first!
I use breast meat because it's easier to grind, and I prefer it ground, frankly, to a full breast. The legs I prefer slow roasted and pulled, almost confit style. I think there's a tenderness to the breast which works as a burger.
@TimoG Honey and butter get mixed together and then smeared onto the chicken.
@DaveMackmiller I'm thrilled to hear it!
And on timing, I'm sticking to my guns and agreeing with Kenji: If you're butter's slightly soft and you're good with your kitchen shears, 5 minutes.
@GretchinF Haha if only a great chicken were a platform!
Skin up, and I don't flip! And sorry about the small chickens--I live in Europe. I guess they must be smaller over here. Maybe try organic or free-range or heritage birds?
@VivATX At my supermarket, cooked chestnuts are sold in the baking aisle, in a vacuum-sealed box. I think the best thing to do is ask at the store. You'll have better luck at a Whole Foods than somewhere more traditional, I think.
@VivATX Definitely you can swap--just make sure you cut the sweet potato nice and small so it cooks in the hour
@CatScan Sounds like a great idea!
Honestly, I think swordfish is unique it its texture--tuna may be similar, but I think the flavor wouldn't be quite right. That being said, you could use another white fish for a slightly softer texture--perhaps something firm and flaky, like a halibut.
@kimthaism Your comment brought tears to my eyes! Thank you for welcoming back, and for remembering Mr. English. So lovely.
And I agree. I found this method so exciting! I was actually thrilled to read your comment to find out that I wasn't crazy or alone in my enthusiasm. I love the texture and comfort of a meat sauce, but I'm just not as crazy about meat as I am about fish, and swordfish has that perfect steak-y quality. I hope you try it, and let me know what you think. And what your parents thinks!
@Duckwise Ahh you made me so happy with this comment! This is my fiancé's favorite dish. We love it at my house, and I'm always thrilled when other people love it. It is good for spring, isn't it? Love the tacos idea.
Halibut would be awesome.
@meowzer Thank you so much for letting us know! It made my day!
@Jersey Mike Until it's fixed, here's it is on my blog: http://www.frenchrevolutionfood.com/2012/07/paris-knock-off-fresh-tuna-tartare-with-tomato-and-basil/?section=eat
Bon app! Happy Valentine's.
Yay! Glad you like...
Hi Agnes: you want to pack the salt mixture all around (just not inside). So underneath, up the sides, and on top, creating a kind of salt shell.
@imwalkin You could definitely spend the time searing; it would certainly give more flavor. But I decided in the spirit of this column to keep it as simple as possible. It really works without the sear, especially because of the fennel seed crust on the outside.
I don't agree! There are plenty of terrific cuts, but if you're looking for tender in not a lot of time, filet works for me!
@Chellspecker Thank you so much for trying this. I'm thrilled you liked it. I do hope it's a good meat substitute. I was vegetarian for so many years...I like to go back to it sometimes.
And thanks for your comments on Serious Eats. I love writing for such an engaged audience!
@Lorenzo Great idea! My almost-father-in-law does an amazing Tandoori turkey on the grill.
@kimthaism I love the idea of creminis and comte! So woodsy. Do you add thyme? I'm going to try your way!
@misha You've discovered by not-so-secret secret: I have a huge appetite. But I'm thrilled you liked this, and that you got some leftovers out of it. Leftovers are what make the world go round!
Hi! So sorry. It honestly wouldn't matter. I used white wine vinegar, but only because I was out of red wine vinegar. They both work.
I have never had the steak salad. But the PORK PIBIL!!!! Life changing. The pork pibil taco is my favorite thing there, with these steak tacos coming at a close second. Have you had the churros??? I must!
So, it doesn't really matter what the size of the dish is exactly. It wouldn't do to be prescriptive. Instead, buy your scallops, and use any shallow baking dish that allows you to nestle them into a single layer, but without any space in between. So you can do this in individual dishes, or certainly in one larger dish--just depends on how many you're cooking for, and how big your scallops and tomatoes are. Hope you enjoy!