-
Aug 6, 2024 | 
denverpost.com | Mia Leimkuhler |Ashley Lonsdale |Amelia Rampe |Zainab Shah
By Mia Leimkuhler, The New York TimesI begin with a cautionary tale. Not too long ago, I couldn’t open my overstuffed freezer drawers because a chunk of ice had frozen everything in place. Emptying the freezer to melt this ice monster was a humbling experience — so many proteins to “use another day,” still unused and now freezer burned, not to mention multiples of items because I’d forgotten, say, that I already had two giant bags of shelled walnuts.
-
Apr 12, 2024 | 
justcook.butcherbox.com | Ashley Lonsdale
Run the eggs under warm water to temper them. Bring a pot of water to a rolling boil and gently lower the eggs in. Reduce heat to a simmer and cook for 9 minutes. Drain eggs and cool in an ice bath or under cold water, then peel. Cut eggs in half. Remove yolks to a medium bowl and place whites on a serving platter. To the yolks, add mayonnaise, Dijon mustard, and Worcestershire sauce, blending until smooth. Season with salt and pepper to taste.
-
Apr 12, 2024 | 
justcook.butcherbox.com | Ashley Lonsdale
Preheat your oven to 400°F and line a baking sheet with parchment paper. Lay out the ButcherBox Bacon in a single layer on the sheet. Bake for 10 to 15 minutes until the bacon is crispy, rotating the sheet halfway through. Reduce oven temperature to 350°F. Remove bacon and drain the fat. Drizzle or brush the bacon with maple syrup, then sprinkle with black pepper. Return to the oven and bake for an additional 3 to 6 minutes, until the syrup is caramelized.
-
Mar 21, 2024 | 
yahoo.com | Ashley Lonsdale
Recipe developer, writer and ButcherBox's chef-in-residence Ashley Lonsdale is stopping by the TODAY kitchen to make two of her favorite Caribbean-inspired recipes. She shows us how to make tender chicken with braised cabbage in a gingery scallion sauce and fried sweet plantains with tangy pickled red onions.
-
Mar 21, 2024 | 
yahoo.com | Ashley Lonsdale
Recipe developer, writer and ButcherBox's chef-in-residence Ashley Lonsdale is stopping by the TODAY kitchen to make two of her favorite Caribbean-inspired recipes. She shows us how to make tender chicken with braised cabbage in a gingery scallion sauce and fried sweet plantains with tangy pickled red onions. It's not jerk chicken, to be certain, but this recipe does pull some ingredient inspiration from the traditional and beloved Jamaican marinade.
-
Mar 21, 2024 | 
today.com | Ashley Lonsdale
Chef notesI love these fried sweet plantains topped with quick-pickled red onions. And when I say quick pickled, I mean the quickest technique: just a brief marinade in a few shakes of vinegar and a pinch of salt to transform sliced red onions into a tangy, bright pink topping. Sweet plantains are a Jamaican dinnertime staple and were frequently on my family's dinner table while I was growing up. The union of sweet, creamy plantains and bright, pickled onions is a delightful match.
-
Mar 21, 2024 | 
justcook.butcherbox.com | Ashley Lonsdale
Preheat the oven to 350 F. Make the chicken: Pat the chicken thighs dry and season generously with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken thighs skin side down and cook without moving, until the skin is a deep golden brown and releases with ease from the bottom of the pan, 8 to 10 minutes. Once the skin is browned, flip the chicken and brown the other side, about 5 minutes. Transfer the chicken to a plate.
-
Mar 21, 2024 | 
today.com | Ashley Lonsdale
Chef notesIt's not jerk chicken, to be certain, but this recipe does pull some ingredient inspiration from the traditional and beloved Jamaican marinade. Sharp scallions, warming allspice, and fragrant ginger come together in a zippy green sauce, the perfect companion to tender, slow-cooked chicken thighs. A nod to the flavors of an island dinner. Recipes like this remind me I don't always have to travel to take a flavor vacation. Braised chicken thighs are a weeknight dinner hero of mine.
-
Mar 21, 2024 | 
today.com | Ashley Lonsdale
March 21, 2024, 12:22 PM UTC / Source: TODAYBy Recipe developer, writer and ButcherBox's chef-in-residence Ashley Lonsdale is stopping by the TODAY kitchen to make two of her favorite Caribbean-inspired recipes. She shows us how to make tender chicken with braised cabbage in a gingery scallion sauce and fried sweet plantains with tangy pickled red onions.
-
Jan 24, 2024 | 
justcook.butcherbox.com | Ashley Lonsdale
In a medium glass container or jar, add the sliced fennel, red onion, and mustard seeds. In a medium saucepan, heat the vinegar, 1 cup of water, honey, and season generously with salt (about 1 tsp of kosher salt). Bring to a boil. Pour the hot pickling liquid over the vegetables and set aside to cool. Once cooled, cover and transfer to the refrigerator overnight. Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
