American cuisine

American cuisine

Cracking Cobb salad

Ingredients

• 2 free-range chicken thighs , bone in, skin on
• 1 large pinch of sweet smoked paprika
• olive oil
• sea salt
• freshly ground black pepper
• 4 slices of higher-welfare pancetta
• 2 large free-range eggs
• 1 Romaine, cos or soft round lettuce , (or a mixture)
• 1 ripe avocado
• 2 ripe tomatoes , or 125g ripe cherry tomatoes
• 1 punnet of salad cress , (or a mixture of interesting cress)
• For the dressing:
• 50 g Stilton cheese
• ½ a bunch of fresh chives
• extra virgin olive oil
• 50 ml buttermilk
• 2 tablespoons Greek yoghurt
• 1 lemon , juice of
• ½ teaspoon Worcestershire sauce

Method

Preheat the oven to 180ºC/350ºF/gas 4. Place the chicken thighs into a snug-fitting roasting tray with the paprika, a drizzle of olive oil and a little salt and pepper. Toss well, spread them out in an even layer, then pop in the hot oven for 25 minutes, or until golden, 

 

Creamy Potato Salad With Bacon 

 

 

Ingredients 

3pounds small red new potatoes (about 24)

 kosher salt and black pepper

8slices bacon
1/2cup mayonnaise
1/4cup sour cream
3tablespoons white wine vinegar
4stalks celery, thinly sliced
1/2cup chopped fresh flat-leaf parsley
1/4cup chopped fresh tarragon

Directions

Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.
In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.