27 May 2013 Ginger Dressing Marinated Whole Grilled Chicken

Ginger Dressing Marinated Whole Grilled Chicken

May 27, 2013 By
Chicken Gets Lacquered Skin

Chicken Gets Lacquered Skin

Whole chicken “butterflied” and cooked the grill is one of my favorite summertime dishes. I’ve marinated the chicken in many different concoctions but this ginger dressing is still my favorite.

Chicken Marinating

Chicken Marinating

Don’t have the time or inclination to make your own ginger dressing? No problem, just buy a high-quality dressing. The sugars from the marinade will turn the skin a dark lacquer once grill while the meat will be moist and delicious.

Ingredients:

  • 4-pound whole chicken
  • 2 Tbsp. minced fresh ginger (about a 3-inch piece)
  • 3 garlic cloves, finely minced
  • ¾ cup olive oil
  • ⅓ cup rice vinegar
  • 3 Tbsp. honey
  • ½ cup soy sauce
  • ¼ cup water

Directions:

  1. Wash the chicken under cool running water then pat dry with paper towels.
  2. Place the chicken breast-side down on a cutting board. Using heavy-duty kitchen scissors, cut along each side of the chicken’s backbone then discard the bone or save it to make chicken stock. Flip the chicken so it’s breast-side up then flatten it by cracking it open.
  3. Place all the remaining ingredients in a glass jar (I used a Mason jar), close the lid tightly and shake well until fully combined.
  4. Remove the lid and microwave the dressing for 45 seconds, just long enough for the honey to dissolve. Allow to cool then close the lid and shake again.
  5. Marinate the chicken in the cooled ginger dressing for about 2 hours, then, remove most of the dressing with your hands – don’t use paper towels as you want some dressing on the bird.
  6. Heat a gas grill to medium. Place chicken, breast-side up, on the grill, close the lid, lower the heat to medium-low and cook for 25 minutes. Using tongs, flip the chicken and cook another 25 minutes.
  7. Remove chicken from the grill once a meat thermometer reads 160 degrees when inserted in the thickest part of the leg – this might mean cooking 5-10 minutes past the original 50 minutes.
  8. Allow the chicken to rest for 15 minutes wrapped in foil. This will help the chicken reach a 170 degree internal temperature. Cut the chicken in portion-size servings.
Filed Under: American, Chicken Tagged With: , ,
3 March 2013 30-Minute Chicken Tortilla Soup

30-Minute Chicken Tortilla Soup

March 3, 2013 By

Tortilla SoupMy guy loves chicken tortilla soup and orders it anytime it’s on the menu at a restaurant. Me, I love the tangy lime and cilantro flavors of this soup but not the quick-to-turn-limp tortillas floating in the soup. Compromise – tortilla chips served on the side that can be added to the soup…or not. I’ve made this with leftover roast chicken and store-bought rotisserie chicken and don’t see much difference.

Ingredients:

  • ¼ cup vegetable oil
  • 1 medium onion, chopped into small dice
  • 1 medium jalapeno peppers, chopped into small dice
  • 2 garlic cloves, minced
  • ½ tsp. each, salt, pepper, chili powder and cumin
  • Pinch cayenne pepper
  • ½ cup chopped cilantro
  • 48-ounce can chicken broth
  • 28-ounce can chopped tomatoes
  • ½ cup fresh lime juice
  • 1 small plain deli chicken, meat pulled off the bones and shredded
  • Diced avocado, optional
  • Tortilla-style chips, optional

Direction:

  1. Over medium-high heat, in a large heavy saucepan, heat oil for 30 seconds. Reduce heat to medium and add the onion and jalapeno pepper and cook for 5 minutes, until vegetables have softened, stirring frequently.
  2. Add the garlic, salt, pepper, chili powder, cumin, cayenne and cilantro. Cook for 2 minutes, stirring frequently.
  3. Add the broth, tomatoes, lime juice and chicken and simmer for 20 minutes.
  4. When ready to serve, pile some shredded chicken in the center of a bowl and ladle soup around it. If using, serve with a side or avocado and tortilla chips.

Makes 6 servings.

Filed Under: Chicken, Mexican, Soups Tagged With: , ,
20 February 2013 Chicken Tikka Masala

Chicken Tikka Masala

February 20, 2013 By

Chicken Tikka MasalaI love Indian food but the idea of making it at home always seems daunting to me. This week, I decided to try to replicate Grace Parisi’s Chicken Tikka Masala as featured in Food & Wine. The results were incredible and the aroma that permeated my home was straight out of an Indian restaurant.

For those of you who prefer not to eat chicken, replace it with cubed paneer, a fresh cheese from India.

 

Marinade Ingredients:

  • 1 cup plain yogurt
  • 2 garlic cloves, minced
  • 1 Tbsp. finely grated fresh ginger
  • 1 ½ tsp. ground cumin
  • 1 ½ tsp. ground coriander
  • ¼ tsp. ground cardamom
  • ¼ tsp. cayenne pepper
  • ¼ tsp. ground turmeric
  • ½ tsp. each salt and pepper
Roasted Almonds

Roasted Almonds

Chicken Ingredients:

  • 2 ½ pounds skinless, boneless chicken thighs, fat trimmed
  • Salt and freshly ground pepper
  • 2 Tbsp. plus 1 tsp. vegetable oil
  • ¼ cup slivered almonds
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp. minced fresh ginger
  • 1 ½ Tbsp. Garam Masala
  • 1 ½ tsp. pure chile powder
  • ½ tsp. cayenne pepper
  • One 28-ounce can peeled tomatoes, finely chopped, juices reserved
  • ½ cup water
  • ½ tsp. granulated sugar
  • 1 cup heavy cream
  • Easy Basmati Rice recipe
  • ¼ cup chopped cilantro
Onions with Spices

Onions with Spices

Marinade Directions:

  1. In a gallon-size zip top bag, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne, turmeric, salt and pepper.
  2. Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, seal the bag and rub the marinade into the chicken. Refrigerate overnight.
Chicken Simmering

Chicken Simmering

Chicken Directions:

  1. Preheat the broiler and position a rack about 8 inches from the heat.
  2. Remove the chicken from the marinade, scraping off some of the marinade. Season the chicken with salt and pepper.
  3. Line a baking sheet with foil and spread the pieces of chicken on it. Broil the chicken, turning once or twice, until almost cooked through and browned in spots, about 15 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
  4. Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over medium heat, stirring often, until golden, about 3-5 minutes. Transfer the almonds to a paper towel-lined plate and let cool completely. In a small food processor, pulse the almonds until finely ground. Set aside.
  5. In a large cast-iron casserole or skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over medium heat, stirring occasionally, until tender and golden, about 8 minutes.
  6. Add the Garam Masala, chile powder and cayenne and cook, stirring, for 1 minute.
  7. Add the tomatoes with their juices, the water and the sugar. Cover partially and cook over medium heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
  8. Add the cream, ground almonds and the chicken and cook over low heat, stirring occasionally, until thickened, about 20 minutes.
  9. Serve with Basmati rice and chopped cilantro.

Makes 4 servings.

{Inspired by Food & Wine Chicken Tikka Masala)

Filed Under: Chicken, Entrees, Indian Tagged With: , ,
6 February 2013 Cranberry, Almonds and Cilantro Chicken Salad Melts

Cranberry, Almonds and Cilantro Chicken Salad Melts

February 6, 2013 By

Chicken Salad MeltsI love chicken salad and many times after buying a roast chicken for a quick chicken noodle soup, I use some of the white meat to make chicken salad.

This version is a bit dressier and unusual with dried cranberries, slivered almonds and fresh cilantro. The chicken salad gets scooped on a lightly toasted English muffin then topped with sharp cheddar cheese for a couple of minutes under the broiler.

Ingredients:

  • 1 chicken breast, either from leftovers or poached, then cut into bit-size pieces
  • Pinch of salt, black pepper and cayenne pepper
  • 1 tsp. freshly chopped cilantro
  • 1 celery rib, finely chopped
  • 1 Tbsp. finely chopped onion
  • ¼ cup light mayonnaise
  • 1 Tbsp. slivered almonds
  • 1Tbsp. dried cranberries
  • 1 English muffin, sliced horizontally then lightly toasted
  • ½ cup shredded sharp cheddar

Directions:

  1. In a medium bowl, carefully combine the chicken, spices, cilantro, celery, onion, mayo, almonds and cranberries. Refrigerate for 30 minutes.
  2. Turn the oven broiler on high. Place the English muffin halves, cut side up, on a baking sheet. Scoop the chicken salad onto each muffin half, top with the cheddar cheese then place the baking sheet under the broil. Broil until the cheese is melted, about 2 minutes.
  3. Garnish with a few cilantro leaves and serve hot.

Serves 2.

Filed Under: American, Cheese, Chicken, Sandwiches Tagged With: , ,
11 December 2012 Tourtiere du Lac St Jean (Meat Pie from Quebec)

Tourtiere du Lac St Jean (Meat Pie from Quebec)

December 11, 2012 By
tourtiere

Photo by Eat with Dan

RECETTE EN FRANCAIS

A tourtiere is a traditional dish from Quebec. Although this giant meat pie isn’t from the region of Quebec I’m from, it’s actually from a place called Lac St Jean, it’s very popular around the holidays everywhere in Quebec.

Last weekend I hosted a small dinner party where I wanted to feature some traditional dishes from Quebec. Tourtiere just had to be on the menu! 

This dish is a labor of love with the time-consuming part being the small dicing of the meats and potatoes and the tricky part the rolling of a sheet of pastry big enough to cover the bottom of my huge cast iron Dutch oven. Don’t forget to start the process the day BEFORE you’re going to bake this dish. The result – homey deliciousness.

This dish could easily feed ten guests as a main entrée. I served it in a buffet for 15 people and we ate half of it. The good part is that the leftovers are super tasty.

 

Ingredients:

  • 1 ½ pounds beef top round, cut into ½ inch cubes
  • 1 ½ pounds veal shoulder, cut into ½ inch cubes
  • 1 ½ pounds pork shoulder (pork butt), cut into ½ inch cubes
  • 1 chicken breast, cut into ½ inch cubes
  • ½ pound salt pork, cut into ½ inch cubes
  • 3 large onions, diced
  • 3 bay leaves
  • 1 Tbsp. each dried Summer Savory and salt
  • 1 tsp. pepper
  • 4 pounds, Yukon Gold (or similar) potatoes
  • 2 batches of Fail Proof Pie Crust, enough for four 9” crusts
  • 1 large egg combined with 2 Tbsp. water
  • 28 ounces chicken broth

Directions:

24 hours before baking the Tourtiere:

  1. Combine the meats, onions, bay leaves and spices in a large, non-reactive bowl. Stir the mixture and cover the bowl with plastic wrap. Refrigerate for 24 hours.

The day you’re baking the Tourtiere:

  1. Preheat oven to 425 degrees.
  2. Peel the potatoes and cut into ½ inch dice.
  3. From the 4 portions of pie dough, divide the dough into two balls – one that’s ¾ of the whole recipe and one that’s ¼ of the whole recipe. Roll out the bigger ball and cover the bottom of a 9-quart Dutch oven, ensuring there’s a 1” overhang.
  4. Add about 1/3 of the meat mixture to the Dutch oven then cover the meat with 1/3 of the potatoes. Repeat the process until all the meat and potatoes have been used.
  5. Roll out the small pie dough ball and cover the meats/potatoes in the Dutch oven. Seal the bottom and top crusts by pinching them then rolling them over themselves to create a rope around the perimeter of the Dutch oven.
  6. Cut a 2’ round vent hole in the center of the Tourtiere. Decorate the surface of the Tourtiere with scraps of pie dough (optional) then brush the egg wash over the entire surface.
  7. Using a small funnel, add the broth to the Tourtiere by inserting the funnel into the vent hole. You may need to shake the pot in order for the broth to get distributed thoroughly throughout the Tourtiere. Don’t overfill the Tourtiere with broth to the point where broth overflows – use less if need be.
  8. Place the Tourtiere, uncovered, in the oven for 15 minutes. A baking sheet directly under the Tourtiere is a good idea to prevent spills.
  9. Turn the heat down to 250 degrees, cover the pot and bake for 6 hours.
  10. Turn the heat up to 400 degrees, uncover the pot and allow the Tourtiere to brown for about 30 minutes.

Makes 15 hearty portions.

Filed Under: Beef, Canadian, Chicken, Entrees, Pork, Potatoes, Veal, Vegetables Tagged With: , , ,
17 September 2012 Chicken Risotto Soup

Chicken Risotto Soup

September 17, 2012 By

Chicken soup might be one of the most comforting dishes. Add flavorful leftover risotto to the soup and you have the ultimate bowl of comfort food love.

Ingredients:

  • 1/4 cup vegetable oil
  • 1 medium onion, chopped into small dice
  • 4 celery ribs, chopped into small dice
  • 3 carrots, chopped into small dice
  • 1 tsp. each, salt, pepper, dry thyme
  • Meat from small plain deli chicken, chopped into bite-size pieces
  • 48-ounce can chicken broth
  • 1 cup leftover Porcini Mushroom Risotto

Direction:

  1. In a large, heavy saucepan over medium, sauté the onions, celery and carrots in oil for 10 minutes, until vegetables begin to soften, stirring occasionally.
  2. Add the seasonings and chicken pieces and cook for an additional 3 minutes, stirring occasionally.
  3. Add the broth and risotto, lower the heat to medium-low and simmer for 45 minutes.

Makes 6-8 servings.

Filed Under: American, Chicken, Italian, Mushrooms, Soups, Vegetables Tagged With: , , ,
11 September 2012 Porcini Mushroom Risotto

Porcini Mushroom Risotto

September 11, 2012 By

A creamy bowl of risotto is the perfect comfort food to me. It’s so easy to vary the flavors of risotto and I create new versions all the time. The base of my risotto features a few simple ingredients: risotto rice, olive oil, butter, Parmesan, chicken broth, onion and garlic. From there, the possibilities are endless.

This Porcini mushroom risotto recipe is likely my favorite. I use dried Porcini that I soak to reconstitute in hot water then I use the Porcini ‘broth’ to add to my chicken broth for a richer, earthier flavor. I don’t typically use the actual Porcini pieces as I find that even reconstituted, they’re still a bit chewy for my taste.

I often grill scallops, shrimp and even pork tenderloin to top the risotto if I want an additional protein.

Porcini Mushroom Risotto with Grilled Shrimp

Some major tips for success:

  1. Use quality rice. Once I changed to acquerello rice, it was a game changer. It’s creamier and I love its consistency once cooked.
  2. Don’t skimp on the initial butter and olive oil that you’ll sauté your onion, garlic and rice in, this isn’t the recipe for calorie-cutting. Also, use good butter.
  3. Risotto cooks differently almost every time, so the cooking time I offer in this recipe can vary. The critical part is, don’t overcook the rice so it’s dry. The best tip an Italian chef ever gave me was that risotto shouldn’t be able to get piled on a plate, it should sit flat as it still has some moisture left. Mounds of risotto, no bueno!

With dried Porcini mushrooms on hand, turning my basic risotto recipe into an earthy, mushroomy variation is super easy and delicious. One-pot, about 45 minutes, come on, you can do this!

Ingredients:

  • 1 ounce dried Porcini mushrooms soaked for 10 minutes in a cup of hot water
  • 32 ounces chicken or vegetable broth, homemade is best
  • 6 Tbsp. butter, divided
  • ¼ cup olive oil
  • 1 large onion, diced
  • 4 garlic cloves, finely minced
  • 1 cup risotto rice, I recommend Acquerello
  • ½ cup dry white wine
  • 1 cup freshly grated Parmesan cheese
  • Freshly-cracked black pepper
  • Dried Porcini
  • Porcini Soaking in Hot Water
Acquerello Rice – my favorite risotto rice
Onions and Garlic Sautéing
Adding Rice to Sautéed Onions
Adding Broth to Rice Mixture
Adding Finishing Butter and Parmesan

Directions:

  1. Bring the broth to a simmer in a medium saucepan and keep warm over low heat.
  2. Melt four tablespoons of butter with the oil in a large heavy-bottom saucepan over medium heat. Turn the heat to medium-low and add the onion. Sauté, stirring occasionally, until softened and lightly golden, about five minutes. Add the garlic and continue cooking for one additional minute.
  3. Raise the heat to medium and add the rice to the onion mixture and cook stirring constantly for two minutes, until the rice is coated in oil and glossy.
  4. Add the wine to the rice mixture and simmer over medium-low heat, stirring frequently, until absorbed, about two minutes.
  5. Line a sieve with a double layer of paper towels and drain the liquids from the mushrooms into a small bowl through the paper towel to catch any sediments, reserve. Discard the mushrooms or rinse in cold water, dry, chop and add them at the end of the risotto cooking time (I toss them).
  6. Incorporate the mushroom liquids to the rice and cook until mostly absorbed, about three minutes.
  7. Add a ladleful (about 1 cup) of warm broth to the rice and simmer until absorbed, stirring frequently, about three minutes. Continue to cook for 25-30 minutes, adding more broth by the ladleful and allowing liquid to absorb before adding more, stirring frequently. Cook until rice is just tender and mixture is creamy but still runny, adding broth as needed and stirring frequently. Turn off the heat.
  8. To the cooked rice, add the Parmesan cheese, the remaining two tablespoons of butter and the pepper. Stir to fully incorporate and serve at once.

Makes two large entrée-size servings or four starter-size servings.

Filed Under: American, Cheese, Chicken, Entrees, Italian, Mushrooms, Sides, Starters Tagged With: , , , ,
6 June 2012 Asian Chicken Lettuce Wraps with Noodles and Peanut Sauce

Asian Chicken Lettuce Wraps with Noodles and Peanut Sauce

June 6, 2012 By

Yum – lettuce wraps! It’s summer and a time when I try to use the kitchen oven as little as possible and the grill as much as possible. It’s also a time when I enjoy lighter fare that can be whipped up in a flash. These lettuce wraps are easy to prepare and lets the whole gang participate in the final dish – fun! Don’t forego fixing this dish because you don’t have time to grill the Asian Whole Grilled Chicken, simply pick up a grilled chicken at the supermarket.

Ingredients:

Directions:

  1. Heat the oil in a large sauté pan over medium-high heat. Add the onion and cook for 3 minutes, until slightly softened. Add the mushrooms and continue cooking for 5 minutes over medium heat. Set aside.
  2. In a large bowl, combine a cup of peanut sauce, the sesame oil and the Sriracha.
  3. Boil the noodles according to package directions, drain and add to the peanut sauce in the bowl. Toss the noodles well with the peanut sauce to fully coat.
  4. Add the onion and mushroom mixture to the noodles and toss to combine. Serve at room temperature. If the noodles cool down too much before serving, simply heat them up for 20 seconds in the microwave.
  5. Give each person 2-3 lettuce leaves to use as wraps to contain the noodles and chicken. Extra peanut sauce can be used as additional dressing in the wraps.

Serves 4 people.

Notes:  You can find fresh Chinese noodles in the bagged salads section of your supermarket or at Asian markets.

 

Filed Under: American, Asian, Chicken, Entrees, Japanese, Sandwiches, Sides, Vegetables Tagged With: , , , ,
20 March 2012 Slow Cooker BBQ Chicken Drumsticks with Cremini Mushrooms

Slow Cooker BBQ Chicken Drumsticks with Cremini Mushrooms

March 20, 2012 By

I’m a huge fan of the produce department at Target and when I discovered the chicken products by Gold’ N Plump, a company that buys chicken from a group of 300 midwest farmers dedicated to the humane treatment of animals and to quality products,  the recipe wheels started turning on how I’d prepare chicken using those products.

As winter turns to spring, I’m finding myself craving comfort food yet also wanting to start BBQ season.  Chicken drumsticks aren’t typically a go-to protein for me outside of fried chicken, but in this Crockpot recipe, they are tender and a super complement to meaty Cremini (baby Portobello) mushrooms and the rich sauce the long cooking process creates.  I enjoy serving this dish over plain white rice, but mashed potatoes or egg noodles would also work great.

This comforting dish is so simple to prepare that I know everyone, even those with limited cooking skills, will have wonderful results with it.

Ingredients:

  • 1 large Spanish onion, sliced into medium rings
  • 1 pound Cremini mushrooms, halved
  • 8 Gold’ N Plump chicken drumsticks, skin and bone on
  • 1 tsp. each – salt and pepper
  • 1 recipe of World’s Best BBQ Sauce, or 2 cups of good quality, store-bought BBQ sauce
  • 1 14-ounce can low sodium chicken broth

Instructions:

  1. Place the onion rings and mushrooms in a 3 or 5-quart slow cooker (Crockpot) then top with chicken drumsticks.
  2. Sprinkle salt and pepper over the chicken.
  3. Pour the BBQ sauce and the broth over and around the chicken.
  4. Cook on LOW for 9-10 hours.
  5. Turn the slow cooker to HIGH and reduce the sauce for about 30 minutes.

4 – 6 Servings.

Notes: Chicken thighs and legs on the bones can easily be added or used as a substitute to the legs.

 

Filed Under: American, Chicken, Entrees, Mushrooms, Slow Cooker Tagged With: , , , ,
19 February 2012 Julia Child’s Coq au Vin Revisited

Julia Child’s Coq au Vin Revisited

February 19, 2012 By

Last night, I held a small dinner party for a friend’s birthday.  Since I’ve known him, he’s talked about his mother’s coq au vin, so I decided to fix the traditional French dish for his birthday.  In French, coq au vin means “rooster with wine”).  It’s a rustic French braised dish of chicken cooked in wine, lardons, mushrooms, and garlic.

For guidance, I turned to the coq au vin queen, Julia Child.  The following recipe takes inspiration from her popular version, featured in her From Julia Child’s Kitchen.

Ingredients:

  • 5 slices thick cut bacon, roughly chopped
  • 2 Tbsp olive oil
  • 3 pounds chicken parts (thighs, legs and breasts), thoroughly dried
  • 1/4 cup Cognac
  • 1/2 tsp each thyme, salt and pepper
  • 2 bay leaves
  • 20 pearl onions, peeled
  • 3 Tbsp flour
  • 2 cups red wine (preferably Burgundy Pinot Noir)
  • 2 cups veal stock
  • 2 cloves garlic, minced finely
  • 1 Tbsp tomato paste
  • 1 pound fresh white button mushrooms, quartered and sautéed in 2 Tbsp butter

Directions

  1. Sauté bacon in oil in a heavy-bottomed Dutch oven over medium heat until lightly browned, 5-8 minutes.  Remove bacon lardons to a paper toweled dish for later use, leaving bacon fat in the pot.
  2. Add the chicken to the bacon fat over medium-high heat, and brown on all sides.  You may need to do this in two batches so the pot isn’t crowded.  Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a long lighter or a match. Let flame a minute, swirling pan by its handle to burn off alcohol then extinguish with pan cover.
  3. Season chicken pieces with thyme, salt and pepper.  Add bay leaves.  Place onions around the chicken. Cover and cook over medium-low heat for 10 minutes, turning the chicken once.
  4. Uncover pan and sprinkle on the flour, turning chicken and onions so flour is absorbed.  Cook 3 to 4 minutes more, turning once or twice.
  5. Add the wine, the stock, lardons, garlic, tomato paste and mushrooms to the pan.  Cover and simmer slowly 45 minutes.
  6. Serve with buttered wide egg noodles.

Serves 6.

Notes:  I highly suggest you make the dish through step 4 the morning or the day before you want to serve it.  The flavors need to develop for best results.  To reheat, place in a 325 degree oven for 30 minutes or simmer on medium-low heat for 20 minutes.

 

Filed Under: American, Chicken, Entrees, French, Mushrooms, Vegetables Tagged With: , , , , ,
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