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      RECIPE TITLE "Grilled Chicken thighs with sauce au chien" Author: The Minimalist Cooks Dinner: More than 100 Recipes for Fast Weeknight Meals and Casual Entertaining Copyright © 2001 by Mark Bittman.

    ... more great recipes from Mark Bittman the Minimalist on our GREAT CHEFS page!

    yields4 servings time 30 mins. (longer if grilling) rdifficultymoderate

    Once in Martinique I ate at a restaurant with a menu so simple almost all of the food -- chicken, tuna, quail, pork, and veal kidneys -- was grilled. Not only that, it was all served with the same thin powerful sauce, made of lime, scallion, chile, and garlic, with loads of allspice. It was the allspice that made the sauce unusual, but there was more to it than that: The garlic and scallions looked uncooked but had lost their harshness and become easily digestible. Furthermore, the base of the sauce was not oil but water. With the help of a friend who was born on Martinique, I was able to duplicate the sauce at home. It's called "sauce au chien," which means, "dog sauce" (a fact I chose not to research too aggressively). And it's great with almost anything grilled.

      RECIPE INGREDIENTS

    1 tablespoon slivered or minced garlic
    6 scallions, trimmed and minced
    1 jalapeno, habanero or Scotch bonnet pepper, stemmed, seeded, and minced, or Asian chili paste or crushed red pepper flakes to taste (start with about 1/2 teaspoon)
    Salt and freshly ground black pepper
    1/2 teaspoon ground allspice, or to taste
    1 tablespoon peanut, or grapeseed, corn, or other light oil
    8 chicken thighs (about 2 pounds)
    Juice of 1 lime

      RECIPE METHOD

    1. Start a charcoal or wood fire, or preheat a gas grill to the maximum, or preheat the broiler. Set the rack about 6 inches from the heat source. Meanwhile, prepare the sauce: Combine the garlic, scallions, chile, 1/2 teaspoon each of salt and pepper, allspice, and oil in a small bowl. Add 1/2 cup boiling water; stir and let sit.
    2. Sprinkle the chicken with salt and pepper and grill or broil it, turning two or three times until it is cooked through, about 15 minutes. Taste the sauce and add more chile, salt, pepper, or allspice if needed. Stir in the lime juice. Serve the chicken hot or at room temperature, passing the sauce at table.

    Wine: Rough, no-name red from Bordeaux, the south of France, or almost anywhere in Italy.

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    Back with another splendid collection, America's most popular cooking authority and author of How to Cook Everything, presents more than 100 fast, sophisticated main courses for home cooks of every skill level.
    The Minimalist Cooks Dinner showcases Mark Bittman's signature ease and imagination, and focuses on center-of-the-plate main dishes. And, in this new volume, he also provides recipes for classic, versatile side dishes as well as recommendations for wine and food pairings. With a majority of its main dish recipes taking less than thirty minutes to prepare, this is truly the book every busy cook has been waiting for. Every recipe in The Minimalist Cooks Dinner is big on flavor, drawing on the global pantry and international repertoire that sets Bittman apart.
    This inventive collection offers a refreshing new take on standards, along with ideas that will inspire both novices and experienced home cooks to branch out, making it the perfect solution for weeknight after-work meals or elegant weekend dinner parties. From Steamed Chicken Breasts with Scallion-Ginger Sauce to Korean-Style Beef Wrapped in Lettuce Leaves to Roast Fish with Meat Sauce, Bittman banishes the ordinary with an exciting range of choices. Also covering hearty pasta dishes, steaks, pork, veal, lamb, chicken, and a wide assortment of seafood, The Minimalist Cooks Dinner is the answer when you're looking for "satisfying dishes with a minimum of effort."
    About the Author: Mark Bittman is the creator and author of the popular weekly New York Times column "The Minimalist," and a frequent contributor to the newspaper's Dining InDining Out section. His previous books include The Minimalist Cooks at Home (winner of an IACP Award), How to Cook Everything (a four-time award winner, with more than 400,000 copies in print), Fish (winner of an IACPJulia Child Cookbook Award) and, with Jean-Georges Vongerichten, Jean-Georges: Cooking at Home with a Four-Star Chef (winner of a James Beard Award) and Simple to Spectacular. He lives in Connecticut.
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    Great Food Made Simple!
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    How to Cook Everything: The Basics gives you essential recipes and easy-to-follow guidance to help you cook with confidence. Mark Bittman, the bestselling, award-winning author of How to Cook Everything, shows you how to make a good burger or delicious pasta for everyday meals as well as chicken soup on a cold day, lasagne because you love it, and prime rib for company. Not only will you make some of the best food you've ever eaten, you'll save money and eat more healthfully, too.
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    Bittman, in more than one thousand recipes, shows American cooks that there are so many other places besides Italy or France to turn to for inspiration. Asian food now rivals European cuisine's popularity, and this book reflects that: it's the first to give equal emphasis to European and Asian cuisine, and the easy-to-follow recipes for such favorites as Stir-Fried Vegetables with Nam Pla from Vietnam, Pad Thai from Thailand, Salmon Teriyaki from Japan, Black Bean and Garlic Spareribs from China, and Tandoori Chicken from India will be a hit with home cooks looking to add exciting new tastes and cosmopolitan flair to their everyday cooking. In addition, other less-familiar cuisines such as Turkish, Spanish, and Mexican are also explored in depth.
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