koko's corner

Mexican Watermelon Salad

Ingredients

• Ingredients

  For the Smoky Lime Pepitas
  1 cup raw pepitas
  1 teaspoon extra-virgin olive oil or avocado oil
  ¾ teaspoon Diamond Crystal brand kosher salt
  ½ teaspoon smoked paprika or ancho chili powder
  ¼ teaspoon cayenne pepper
  Juice from1 medium lime

  For the Mexican Watermelon Salad
  ¼ cup thinly sliced red onions
  1 small seedless watermelon about 5 pounds, cubed
  1 English or Japanese cucumber cut into ½-inch slices
  ¼ cup extra-virgin olive oil
  1 teaspoon ancho chili powder
  ½ teaspoon Diamond Crystal kosher salt
  ¼ teaspoon cayenne pepper
  2 medium limes finely grated zest and juice
  2 tablespoons fresh mint leaves

Directions

1. 1. Let’s make the spiced pepitas first! Preheat the oven to 325°F with the rack placed in the middle position. In a medium bowl, combine the pepitas, olive oil, salt, paprika, cayenne, and lime juice. Mix well.
   2. Spread the seasoned pepitas in a single layer on a parchment-lined rimmed baking sheet. Toast the seeds for 12 to 15 minutes in the oven, stirring at the halfway point, until fragrant and crunchy.
   3. Cool to room temperature. Reserve ¼ cup for this recipe, and keep the rest in a sealed container for up to 1 week to munch on.
   4. While the pepitas are in the oven, soak the onions in a bowl of ice water for about 10 minutes to take the bite off ’em.
   5. In a large bowl, combine the watermelon, cucumber, drained onions, olive oil, chili powder, salt, cayenne pepper, lime zest, and lime juice. Toss to mix. Taste for seasoning, and adjust as necessary.
   6. Garnish with fresh mint leaves and toasted pepitas. Serve immediately!

   Michelle Tam Ready or Not Cookbook

Damn Fine Chicken

Prep Time:10 mins
Cook Time:45 mins
Total Time:55 mins
Servings: 4

Ingredients

• 2 large shallots minced**
  3 Calçot onions or scallions thinly sliced**
  3 tablespoons sherry vinegar or balsamic vinegar
  3 tablespoons extra virgin olive or avocado oil, melted ghee, coconut oil, etc.
  1 tablespoon coconut aminos
  1 tablespoon Red Boat fish sauce
  Kosher salt
  Freshly ground pepper
  10 drumsticks or 8 chicken thighs

  **in place of all the alliums, you can sub in 3 tablespoons of Penzeys Spices Sunny Paris Seasoning

Directions

1. Mix together the shallots, onions, vinegar, oil, coconut aminos, fish sauce, salt (2 large pinches), and pepper (several grinds) in a large bowl. Then, plop the chicken on top, and use your hands to make sure it's well-covered in the marinade.

   Allow the chicken to marinate in the fridge for a few hours. Personally, if I know I’m going to be short on time (which is almost always), I marinate this dish in the morning – that way, the chicken’ll be ready for me by the late afternoon, when I start preparing dinner.

   When you’re ready to cook, preheat the oven to 400°F on convection bake (or 425°F non-convection). Arrange the chicken (skin-side down) in an oven-safe baking dish and pop it in the hot oven.

   Bake the chicken for 40-45 minutes, flipping the pieces halfway through the cooking time. If you want to brown the skin some more, broil it for a minute or two.

   Arrange the drumsticks on a platter, and pour the cooking liquid over the chicken.

   Simple and ridiculously good!

   Notes:
   You can marinate the chicken for up to 24 hours before roasting it!

   Michelle Tam Nom Nom Paleo

Mango Cabbage Slaw

Ingredients

4 servings
30 minutes total time

• 1/4 cup thinly sliced shallot or red onion
  Juice from 2 limes
  2 mangoes, peeled, pitted, and thinly sliced
  1/2 small cabbage, cored and thinly sliced
  1/4 cup fresh mint leaves, thinly sliced
  1 jalapeño pepper, thinly sliced (optional)
  Kosher salt
  Freshly ground black pepper.

Directions

1. In a small bowl, soak the thinly sliced shallots in the lime juice with a cube of ice for at least 10 minutes
   When you’re ready to assemble the salad, toss the mango and sliced cabbage into a large bowl.
   Add the soaked shallots and lime juice.
   Add the mint and jalapeño pepper (if you want the slaw to pack heat).
   Season with salt and pepper to taste, and toss well.

   From Ready or Not Cookbook: Michelle Tam & Henry Fong