'Red Cat' Recipes

Cooking, Hannah Storm and Jimmy Bradley
CBS/The Early Show
For more than seven years, Jimmy Bradley has been wowing diners and critics alike with the bold, hearty dishes at his restaurant, "The Red Cat," in Manhattan.

But if you who can't get there for a meal, he's got the perfect solution, having penned his first cookbook, "The Red Cat Cookbook," so you can make your own "Red Cat" meal.

He also owns "The Harrison," also in New York City.

The Red Cat doesn't serve a particular type of ethnic cuisine. Much of the menu draws from Bradley's Italian-American upbringing in New England. So, his food definitely displays those two influences. Yet, the menu also reflects the creative energy you often find in Manhattan.

On The Early Show Tuesday, Bradley prepared two easy, but super-popular dishes served in The Red Cat, so popular that diners frequently ask for their recipes. So, Bradley included them in the book!

RECIPES

Quick Saute of Zucchini with Toasted Almonds and Pecorino

Serves 4

1/2 cup extra-virgin olive oil, plus more for serving
1/2 cup sliced almonds
3 to 4 small zucchini, slice lengthwise into 1/8-inch-thick slices, then crosswise into matchsticks (about 5 cups)
Salt
Freshly ground black pepper
4 ounces Pecorino Romano, thinly slices into 12 triangular sheets with an old-fashioned cheese slicer or very sharp knife, or shaved into shards with a vegetable peeler

Divide the oil among 2 large, heavy-bottomed skillets and heat it over high heat. When the oil is hot but not smoking, add half of the almonds to each pan. Cook, tossing or stirring, until the almonds are golden brown, approximately 30 seconds. Add half of the zucchini to each pan and toss or stir to coat the zucchini with the hot oil, just a few seconds, tossing to distribute the seasoning.

Divide the zucchini and almonds among 4 warm salad plates, drizzle with extra-virgin olive oil, arrange the Pecorino sheets in a pyramid over each serving, and get it to the table while it's still nice and hot.

Roasted Half Chickens

Serves 4

2 chickens, 3 pounds each, halved and boned, skin on, or 2 to 2 1/2 pounds boneless chicken parts, skin on
Salt
Freshly ground black pepper
4 tablespoons canola oil

Preheat the oven to 450F.

Heat 2 wide, deep, heavy-bottomed ovenproof skillets over high heat. Season the chickens generously with salt and pepper. Add 2 tablespoons of the canola oil to each pan, let it get nice and hot, then put the chicken halves in the pans, skin side down, making sure they lie flat and all skin is in contact with the oil, and cook until the skin is golden, 3 to 5 minutes. Transfer the pans to the oven and roast until the juices from the thickest part of the white meat and the thickest part of the dark meat run clear when the meat is pierced with a sharp, thin-bladed knife, approximately 20 minutes.

White Chicken Stock

Makes about 2 quarts

5 to 6 pounds chicken bones (or skinless chicken parts, such as thighs or wings)
1 large carrot, peeled and cut into large pieces
1 large onion, peeled and halved
2 stalks celery, cut into large pieces
1 bay leaf
3 sprigs thyme

Rinse the bones well under cold running water and transfer to a stockpot. Cover with about 4 quarts cold water. Gradually bring the water to a simmer over medium heat and let simmer for 10 minutes. Drain the chicken bones to remove any impurities, such as fat and blood. Cover again with about 4 quarts cold water, or enough to cover the solids by at least 1 inch. Add the carrot, onion, celery, bay leaf, and thyme. Gradually bring the water to a simmer over medium heat and let simmer for 4 to 6 hours, periodically skimming any fat or impurities with a spoon. (If the water falls below the level of the solids, add enough to cover them by 1 inch.) Strain.

The stock can be used right way or cooled, transferred to an airtight container, and refrigerated for up to 3 days or frozen for up to 2 months.

Red-Hot Rapini

Serves 4

2 tablespoons extra-virgin olive oil
1 tablespoon canola oil
4 cloves garlic, thinly sliced
2 shallots, finely diced
2 bunches broccoli rabe, about 2 pounds total weight, bottom 1/2 inch of stems trimmed
1/4 cup White Chicken Stock, low-sodium, store-bought chicken broth, or water
Salt
Freshly ground black pepper
Generous pinch of crushed red pepper flakes
2 tablespoons butter

Pour 1 tablespoon of the olive oil and the canola oil into a deep-sided saute pan with a cover. Add the garlic and shallots and saute until lightly golden, approximately 3 minutes. Add the broccoli rabe and stir to incorporate for 1 minute, then add the stock and stir. Reduce the heat, cover, and cook until the liquid is almost gone and the broccoli rabe is crisp-tender, approximately 8 minutes. Remove the cover and season with salt, pepper, and red pepper flakes. Stir in the butter and remaining tablespoon olive oil and serve.