This week, we are honored and excited to welcome legendary Boston chef Jody Adams to Just Add Cooking for a series of celebrity chef recipes that will be released in upcoming boxes. First up: the James Beard Award-winner and chef at the helm of TRADE, Porto and Saloniki here in Boston is giving us the recipe for her Roasted Chicken with Muhammara, a hot pepper dip originally from Syria, out in this week’s box!
We checked in with Chef Jody Adams to get her inside tips for making this dish as tasty as possible. Here’s what she had to say: “Seasoning the chicken with salt and pepper overnight allows the seasonings to penetrate the bird. When cooking, I put a little water in the roasted pan so the sugar in the pomegranate molasses doesn’t burn.”
Keep an eye out for future recipes from Jody Adams in September boxes, and we’ll be partnering with other fantastic Boston chefs throughout the fall, so stay tuned! In the meantime, if you’re itching to get cooking like a world-class chef at home, check out this BONUS recipe from Jody Adams, Spaghetti with Maine Crab Meat, Toasted Breadcrumbs and Garlic. A perfect end-of-summer meal!
Spaghetti with Maine Crab Meat, Toasted Breadcrumbs and Garlic
From In The Hands of a Chef
Makes 4 entrée servings
½ cup extra virgin olive oil
1½ cups coarse slightly dry breadcrumbs
4 garlic cloves, thinly sliced
1 pint cherry tomatoes, cut in half
¼ teaspoon hot red pepper flakes, plus more to taste
1 pound high-quality dried spaghetti
1 pound Maine crab meat (fresh, or frozen and thawed—it’s broken up in the coarse of the recipe so either will do), picked through to remove any shell
½ cup chopped fresh flat-leaf parsley
1. Put a large pot of salted water on to boil.
2. Heat ¼ cup olive oil in a medium sauté pan over medium heat. Add the breadcrumbs, stirring until they’re toasted and golden brown. Remove from the pan and set aside.
3. Wipe out the pan with a paper towel and add the remaining oil to the pan. Add the garlic. Cook the garlic over medium heat until golden. Add the tomatoes and ¼ teaspoon hot red pepper flakes (more if you prefer), season with salt and cook until the tomatoes are tender but not falling apart, about 3 minutes. Set aside until the pasta is cooked.
4. Add the pasta to the boiling water, stirring so the individual strands remain separate. If the pot isn’t large enough for all of the spaghetti to lie flat, either break the strands in half or hold one end of the pasta bundle while the other end softens in the boiling water. As soon as the end softens release the pasta into the water. Cover, if necessary, to bring the water back to a boil Wait 1 minute, then stir again. Check periodically to make sure the strands aren’t sticking together. Cook until the spaghetti is tender, but still offers a little bit of resistance as you bite into it. Begin checking for doneness after 8 minutes. Before removing the pasta, take a measuring cup and scoop out ¼ cup pasta water. Set it aside for use with the sauce. While the pasta is cooking warm a large bowl.
5. Pour the pasta into a colander. While it’s draining, return the tomatoes to high heat. Add the crabmeat and parsley and heat through. Empty the spaghetti into the warm bowl. Pour the tomatoes and crab over it and toss well. If the sauce is too thick to coat the spaghetti, add the pasta water to thin it, then toss again. Toss with the breadcrumbs and serve.