In today's culinary adventure, we embark on a journey to explore the delectable realm of charred broccoli. This humble vegetable, when subjected to the heat of a roaring flame, transcends its ordinary form to become a symphony of flavors. The charring process unveils a smoky, slightly bitter exterior that complements the broccoli's inherent sweetness, resulting in a tantalizing interplay of tastes. Whether you prefer your broccoli roasted, grilled, or pan-fried, this guide will equip you with the techniques and tricks to achieve the perfect spicy charred broccoli. Get ready to elevate your taste buds with this delightful adventure.
Let's cook with our recipes!
CHARRED SPICY BROCCOLINI
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 large trimmed bunches broccolini with 2 tablespoons olive oil and a pinch each of salt and pepper on a baking sheet. Spread in a single layer and roast at 475˚ F until charred around the edges, 8 to 10 minutes. Whisk 1 1/2 teaspoons soy sauce, 1 tablespoon agave syrup and 1 teaspoon chili-garlic sauce. Drizzle on the broccolini.
CHARRED BROCCOLI
New Nordic cuisine has spread far beyond Scandinavia in the last few years, and this dish goes a long toward explaining why. The broccoli, seared but still crunchy, is brightened by a beguilingly salty, savory and garlicky aioli, then finished with buttery seasoned panko. While the recipe requires multiple steps and some attention to make sure the bread crumbs and garlic are not overcooked, the preparation pulls together easily. This dish also lends itself well to situations where time may be limited, as both the aioli and bread crumbs can easily be prepared ahead of time. The result is a composed, umami-laden dish that is rich but balanced.
Provided by Jeff Gordinier
Categories side dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the bread crumbs: Heat oven to 350 degrees. In a medium saucepan over low heat, melt the butter. Add the panko and mix well. Spread on a baking sheet and bake until toasted, mixing occasionally, 5 to 7 minutes. Remove from oven and set aside to cool.
- In a small pan over medium-low heat, heat the fat or oil until shimmering. Add the anchovies and sauté until browned, about 2 minutes. Transfer anchovies to paper towels to drain. Scrape the anchovies into a bowl. Add the shallots, panko and salt and mix well; set aside.
- Make the aioli: In a small saucepan, combine the garlic and oil. Place over very low heat and allow garlic to cook until softened but not browned, 20 to 30 minutes. Remove from heat and let cool.
- Transfer garlic to a blender, reserving the oil. Add the eggs, 1 tablespoon fish sauce, vinegar, caper juice and lemon juice. Pulse until foamy. With blender at medium speed, slowly stream in the reserved oil until mixture has the consistency of thin mayonnaise. If more saltiness is desired, add fish sauce to taste. Transfer to a covered container and refrigerate; the aioli will thicken when chilled.
- Make the broccoli: Place a heavy-bottomed pan over high heat until very hot. Add the grapeseed oil and place broccoli, cut side down, in the pan. Lightly season with salt.
- Sear broccoli until browned, about 1 minute, then quickly flip to sear the raw side for 30 seconds. Promptly remove from heat.
- To serve, arrange broccoli on a platter or individual plates. Brush with garlic aioli, and sprinkle liberally with the seasoned panko. Serve immediately.
Nutrition Facts : @context http, Calories 843, UnsaturatedFat 63 grams, Carbohydrate 22 grams, Fat 81 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 676 milligrams, Sugar 3 grams, TransFat 0 grams
SHEET-PAN CHICKEN MEATBALLS AND CHARRED BROCCOLI
This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.
Provided by Deb Perelman
Categories Bon Appétit Dinner Kid-Friendly Small Plates Meatball Chicken Broccoli Sheet-Pan Dinner Ginger Rice Dairy Free Tree Nut Free Peanut Free
Yield 4 servings
Number Of Ingredients 22
Steps:
- Sauce
- Mix ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan. Measure out 1/4 cup mixture into a small bowl; set aside for glazing meatballs later. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.
- Meatballs and assembly
- Place a rack in upper third of oven; preheat to 450°F. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into 1/2" pieces. Cut florets into 2" pieces. Toss on prepared baking sheet with 1 Tbsp. vegetable oil, 1 tsp. salt, and a few pinches of red pepper flakes (if using). Push to the edges of baking sheet to create a space for meatballs. Brush space with remaining 1 Tbsp. vegetable oil.
- Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1 1/2 tsp. salt, and 1/4 cup water in a medium bowl. Using wet hands, form into twelve 1 1/2"-diameter meatballs. Arrange on baking sheet; brush with some of the reserved glazing mixture. Bake until meatballs are cooked through, 14-18 minutes. Remove from oven; heat broiler. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 5 minutes.
- Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.
Tips:
- Choose the right broccoli: Look for broccoli crowns that are deep green in color and have tightly closed florets. Avoid crowns that are yellowing or have open florets, as these are signs of age and overripeness.
- Char the broccoli properly: To get the best flavor and texture, char the broccoli over high heat until it is slightly blackened in spots. This will caramelize the sugars in the broccoli and give it a smoky flavor.
- Don't overcook the broccoli: Broccoli should be cooked until it is tender but still has a slight crunch. Overcooking will make the broccoli mushy and bland.
- Season the broccoli well: Salt and pepper are essential seasonings for broccoli, but you can also add other spices and herbs to taste. Some popular options include garlic powder, onion powder, paprika, and chili powder.
- Serve the broccoli immediately: Broccoli is best served immediately after it is cooked. This will prevent it from losing its flavor and texture.
Conclusion:
Spicy charred broccoli is a delicious and healthy side dish that can be enjoyed on its own or as a complement to a main course. It is a great way to add some extra vegetables to your diet and get your daily dose of vitamins and minerals. With its spicy and smoky flavor, charred broccoli is sure to be a hit with everyone at the table.
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