Category Archives: Poultry

Jerk Chicken with Coconut Saffron Rice and Black Beans

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The best jerk recipe I have ever tasted, delighted the senses, as it was fragrant, fiery hot and smoky all at once.The original recipe was developed by Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island. Making a few adjustments, I added  fresh ginger, dark brown sugar and apple cider vinegar to the marinade. For best results and maximum flavor, let the chicken marinate overnight, covered, in the refrigerator.

As side dishes goes, this saffron rice recipe cooks up pretty quickly, making it a great dish if you are in a hurry. Another added bonus is that is one of those rare dishes that gluten free and vegan. However, if you are allergic to coconut milk, soy milk is a suitable substitute.

Serves 8

Ingredients:
For the Chicken:
1 medium onion, coarsely chopped
3 medium scallions, chopped
2-3 Scotch bonnet chili peppers, stems removed, chopped (or Habaneros)
2-inch piece fresh ginger, peeled and coarsely chopped
2 garlic cloves, chopped
1 tablespoon five-spice powder
1 tablespoon allspice berries, coarsely ground
1 tablespoon coarsely ground pepper
1 teaspoon dried thyme, crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon Kosher salt
2 tablespoons dark brown sugar
1 tablespoon white or apple cider vinegar
1/2 cup soy sauce
1 tablespoon vegetable oil
Two 3 1/2- to 4-pound chickens, quartered

For the Saffron Coconut Rice and Beans:
1/4 teaspoon saffron threads
1 tablespoon plain water,at room temperature
2 cups uncooked white basmati rice (or any long grain rice)
2 teaspoons vegetable oil
1 shallot, chopped
1 clove garlic, chopped
1 3/4 cup coconut milk
2 cups water
1 teaspoon agave nectar, (or 1/2 teaspoon of sugar)
1/2 teaspoon turmeric
1/4 teaspoon cumin
1 teaspoon salt, or to taste
a pinch of ground nutmeg
One 15-ounce can of black beans, rinsed and drained
Lime wedges, for garnish

Special Equipment:
Latex gloves for handling the chilis and massaging the marinade under the chicken skin.

Directions:
For the chicken start preparing it a day or two ahead of actual cooking.

Pat chicken dry with paper towels.In a food processor, combine the onion, scallions, chiles, ginger, garlic, five-spice powder, allspice, black pepper, thyme, nutmeg, salt and brown sugar; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Put on latex gloves and pour the marinade into a large, shallow dish. Slather the marinade all over chicken, including under skin, and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before cooking and lightly sprinkle with more salt and ground allspice, before proceeding.

Prepare a charcoal grill: Clean and oil grates.Light a grill and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300°F. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (See Cook’s Notes) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 35 to 45 minutes.

Uncover the grill. The chicken will be golden and mahogany in some spots. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal as needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour.

While chicken is cooking, begin to prepare the rice.

In a small bowl, soak saffron threads in the water, at room temperature, for 5 minutes and set aside.

In a large saucepan, heat peanut oil over a medium heat until it begins to shimmer, about 2 minutes. Stir in chopped shallot and garlic, and cook until soft, about 3 minutes. Stir in rice, mixing with a wooden spoon until all of the grains are coated with peanut oil. Fry for 1 minute, stirring constantly.Gently stir in the coconut milk, water, saffron mixture, agave or sugar, turmeric, cumin taking care as the oil will splatter. Season with salt, and gently stir, making sure that nothing sticks to the bottom while everything comes to a boil.

Once liquid achieves a boil, reduce heat to low. Place lid on pot, slightly askew to allow some steam to escape. Stir occasionally to make sure rice does not stick to bottom of pan and the sugar in the coconut milk does not burn. Allow to simmer *very* gently for 15-20 minutes, or until rice is tender.

Stir in the black beans and cook for a few minutes more until hot. Remove from heat and cover the saucepan. Allow to stand for 5 minutes. Fluff with a fork when you are ready to serve.

When the chicken is done, transfer to a platter.Garnish with lime wedges and serve with the rice.

Cook’s Notes:
Pimento wood sticks and chips are available at www.pimentowood.com.

Alternatively you bake the chicken in the oven if a grill is not readily available.After marinating and you are ready to cook the chicken, heat oven to 350°F and bake chicken for 45-55 minutes, until done.

Also, if time is of the essence, you can first bake the chicken at 300°F in the oven then finished off on the grill. This will result in crispy skin, with perfect texture and flavor.

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Become a Grilling Hero

Football season is a great opportunity to fire up the grill, celebrate with family and friends and watch one of America’s favorite sports. Check out these grill-side chat videos by Craig Morris from the USDA Agriculture Marketing Service(USDA-AMS) for some great tips on how you can use USDA grade shields to select the best quality meat for your tailgating gatherings.

 

“What’s Your Beef?”

“Poultry 101”

Thai Chicken Satay

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If you like Thai food and it amazing combination of  flavors, then you are going to love this recipe for Thai Chicken Satay. And the best part about this recipe is that the chicken can be BAKED OR GRILLED and we have  included instructions for baking or indoor/outdoor grilling so you can make this recipe year round – because you will want to make this recipe year round. I am specifically posting it RIGHT NOW. Not only will it be a showstopping main dish for a backyard barbecue, but you will want to have it for a special occasion or a holiday meal, later on in the year, like for Christmas or New Year’s. And to get even more mileage out this recipe, simple use chicken wings to make a fantastic appetizer!

Serve 4 to 6

Ingredients:
2 pounds chicken thighs and drumsticks
2 cups low-fat plain yogurt
1/4 cup packed brown sugar
1 1/2 tablespoons lime juice
1 1/2 teaspoons ground coriander
1 teaspoon yellow curry powder
1 teaspoon dried basil
1/2 teaspoon ground ginger
1/4 teaspoon turmeric powder
1 teaspoon fish sauce
1/2 teaspoon chili oil
1 cup prepared Thai peanut sauce, extra  for serving
1 tablespoon chopped fresh cilantro, for garnish
1 tablespoon chopped unsalted peanuts, for garnish
Lime wedges, for serving
Cooked Jasmine Rice, for serving

Directions:
In a medium bowl, stir together the yogurt, ground coriander, curry powder, fish sauce,  chili oil and peanut sauce. Add the chicken and stir to coat. Cover, and refrigerate for at least 30 minutes, or overnight for best results.

Line a baking sheet with foil and add marinated chicken, discarding excess yogurt. Bake for 18–20 minutes or until an internal thermometer registers 165°F when inserted into the thickest part of the meat. Set broiler to high. Place chicken under broiler for 4 minutes until golden brown.

Transfer the chicken  to a serving plate, and garnish with  cilantro and peanuts. Serve with limes,  peanut sauce for dipping and jasmine rice for a main course.

Cook’s Notes:
One 14-ounce can of coconut milk can be used as substitute for the yogurt.

TO GRILL: Grease an indoor or outdoor grill and heat to medium heat. Once hot, grill chicken approximately 10-12 minutes per side, or until chicken is cooked through (internal temp of 165 º F).

Add reserved Sauce to a small saucepan and bring to a boil. Simmer for 1 minute. Remove from heat then stir in 1/2 cup peanut butter until completely combined. If you prefer a thinner sauce, stir in water 1 tablespoon at a time. Taste and add additional chili sauce if desired for a spicier sauce.

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Thank you so much!

 

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The F Word Weekly Challenge

Chicken Parmesan with Tomato Basil Sauce, Mozzarella, Spaghetti, & Broccoli Rabe.

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Gordon’s Recipe:

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Grilled Chicken with Watermelon Salsa

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This easy grilled chicken has a hint of spice that perfectly complements fresh, bright watermelon salsa. Impress your guests at your next barbecue with this taste of summer.

Serves 6 to 8

Ingredients:
1 pound chicken thighs
1 pound chicken drumsticks
3 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons ground ginger
A pinch of cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
1 small watermelon, cut into chunks
1/4 bunch fresh mint
1/4 bunch fresh basil
1 lime
4-6 ounces feta cheese, crumbled

Directions:
Set a grill to medium-high heat. Place the chicken thighs and drumsticks in a large bowl and coat with olive oil. Mix together chili powder, garlic powder, cumin, ginger, cayenne pepper and salt and black pepper, to taste. Toss spice mix with chicken. Cook chicken over hottest part of the grill for 5-8 minutes each side or until grill marks form.

Lower heat and cook for an additional 10–12 minutes, or until an internal thermometer reads 165°F when inserted into the thickest part of the flesh. For best results allow chicken to rest, loosely covered with foil, for at least 10 minutes.

While chicken cooks, dice the watermelon into smaller cubes and place in a large bowl. Tear the basil leaves, if large, chop the mint and juice the lime. Add the basil, mint and lime juice to  the watermelon. Toss in the feta cheese. Season with salt and pepper to taste. Serve chicken with watermelon salsa.

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Ranch Fried Chicken

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Classic American ranch dressing herbs and seasonings appear in three components of the recipe—the buttermilk marinade, the flour coating, and the ranch dipping sauce—to pack summer flavors into this fried chicken. You can used  boneless thighs to ensure a juicy meat without the time consuming brining process with just taking 10 -15 minutes. Frying the thin thighs takes half the time that bone-in chicken parts require, which allows the fresh herb flavors toshine through. But I prefer brining bone-in, skin on chicken over night in the refrigerator.

MEANWHILE, BACK AT THE RANCH………

Talk about an unlikely origin story. The last thing that anyone expected Kenneth Henson of Thayer, Nebraska, to do during his three-year stint as a plumbing contractor in Alaska just after World War II was to develop a salad dressing recipe that would become one of America’s most popular condiments.

A plumbing contractor? In Alaska? You heard it right. Henson, 29 years old when he decamped for the then-U.S. territory, was a good cook, charged with preparing meals for his work-camp colleagues. A relentless kitchen tinkerer, he developed a buttermilk-based salad dressing that his crew loved.

In the early 1950s, Henson, who eventually changed his first name to Steve, relocated to the hills outside Santa Barbara, where he and his wife bought a 120-acre parcel and opened up a dude ranch, which they called “Hidden Valley.” Henson’s salad dressing was a fan favorite at meal time; eventually the Hensons began sending guests home with souvenir “ranch” seasoning packets.

Henson sold the “Hidden Valley Ranch” brand to Clorox for $8 million in 1972 and closed the ranch shortly thereafter. A shelfstable version of the dressing was created in 1983; today, ranch is the most popular salad dressing flavor in the United States.

Serves 4 to  6

Ingredients:
For the Chicken:
One  1-ounce packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
3 cups whole buttermilk, divided
2 tablespoons minced fresh chives
2 tablespoons minced fresh cilantro
2 teaspoons minced fresh dill
One 3-pound chicken cut into 8 pieces, rinsed, patted dry*

For the Coating:
1 1/4 cups all-purpose flour
1/2 cup cornstarch
3 tablespoons minced fresh chives
3 tablespoons minced fresh cilantro
1 tablespoon minced fresh dill
1 tablespoon ground black pepper
1 1/2 teaspoons garlic powder
2 teaspoons onion powder
Vegetable oil, for frying

For the Ranch Sauce:
1/2 cup mayonnaise
Salt , to taste
Ground black pepper, to taste
1 tablespoon chopped chives, for garnish

Special Equipment:
Use a Dutch oven that holds 6 quarts or more for this recipe.
Thermometer

Directions:
In a large resealable plastic bag, combine dressing mix and 2 cups buttermilk. Seal bag, and shake until blended. Spoon 1⁄2 cup dressing into a small bowl. Cover and refrigerate.

Add chicken to bag; seal and refrigerate for 8 hours. Drain chicken, discarding marinade. Lightly pat chicken dry with paper towels  and season with pepper.

For the Buttermilk Marinade: Whisk all ingredients together in bowl. Set aside 1/4 cup buttermilk mixture for ranch sauce.

For the Coating: Whisk all ingredients together in large bowl.

Set wire rack in rimmed baking sheet. Set second wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels.

Working with 1 piece at a time, dip chicken in remaining buttermilk mixture to coat, letting excess drip back into bowl; then dredge in coating, pressing to adhere.Dip in buttermilk and dredge in flour mixture again, pressing gently to adhere coating. Transfer chicken to first wire rack without paper towels. At this point, flour coated chicken may be refrigerated, uncovered, for up to 2 hours.

Heat oil in a large Dutch oven over medium-high heat until it reaches 350°F. Working batches, add the chicken to the hot oil and fry until golden brown and a meat thermometer inserted in thickest portion registers 165°F, about 12 minutes, turning occasionally.  Adjust burner, if necessary, to maintain oil temperature between 325 and 350 °F.

Transfer chicken to paper towel–lined side of second wire rack to drain on each side for 30 seconds, then move to unlined side of rack. Return oil to 350 °F and repeat with remaining chicken.

For the Ranch Sauce: Whisk mayonnaise into reserved buttermilk mixture. Season with salt and pepper to taste.

Transfer chicken to platter. Garnish with chopped chives and serve with ranch sauce.

Cook’s Notes:
You can use 8 chicken thighs or 8 drumsticks or a combination of thigh and drumsticks in the place of a whole cut up chicken.

KEY INGREDIENTS: THREE HERBS, THREE WAYS: Fresh herbs were used to further enhance the ranch flavor—chives, cilantro, and dill—in were used in three ways for this chicken: in the buttermilk dip, in the flour coating, and in the serving sauce.

 

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Dali Chicken

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This classic dish  appears on P. F. Chang’s  restaurant menu as tender slices of chicken breast wok-tossed with dried red chilies, potatoes and scallions in a signature spicy sauce. And we discovered the secret ingredient was cumin. Who knew?!!!

We are still perfecting the recipe in our test lab, so please stay tuned, the recipe will follow shortly.

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Grilled Chicken with Peach BBQ Sauce

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NOTE:
This recipe was originally published on my blog, A Girl and Her Girl” , in August 2016.

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Stuffed Chicken Breast a la Caprese

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Serves 4

Ingredients:
Four 7-ounce chicken breasts
Salt, to taste
Ground black pepper, to taste
1 teaspoon each of dried oregano and dried basil
2 roma tomatoes, sliced thinly
¼ cup sun dried tomato strips in oil
4 mozzarella cheese slices
12 basil leaves, divided

For the Sauce:
4 cloves garlic, minced or finely chopped
⅓ cup balsamic vinegar
2 tablespoons brown sugar

Directions:
Preheat the oven to 350°F. Using a sharp knife, cut a pocket about ¾ quarter of the way through on the thickest side of each breast, being careful not to cut all the way.

Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.

Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.

Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.

Heat 2 teaspoons of sun dried tomato oil (or olive oil) in a cast iron skillet or non stick pan over medium-high heat. Add the chicken and cook for 2 minutes on each side until golden brown.

While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small mixing cup. Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened, about 2-3 minutes.

Transfer pan to the preheated oven and continue to cook the chicken for a another 10-15 minutes, or until the chicken is cooked through and the cheese has melted.

Remove the chicken from the oven and allow to rest 8-10 minutes. Remove the  toothpicks.

To serve, slice the chicken breast in half and place on the center of a dinner plate. Drizzle with pan juices and garnish with basil.

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Braised Chicken with Tuscan Kale and Andouille Sausage

chicken and kale.jpgA traditional Italian dish of braised chicken nestled in a bed of earthy kale and sweet red peppers makes a perfect combination with the spiciness of Louisiana Creole andouille sausage, giving you a one-skillet meal packed with lots of flavor!

Serves 6

Ingredients:

For the Chicken:
6 chicken thighs on the bone with skin, about 2 pounds total
1/4 teaspoon salt
Freshly black ground pepper, to taste
3 tablespoons olive oil, plus more for the bread
1 large sweet onion, quartered, thinly sliced
1 large red bell pepper, cored, seeded, diced
7 ounces fully cooked andouille sausage, sliced
3 cloves garlic, crushed
6 cups (10 ounces) roughly chopped Tuscan kale*
½ cup dry white wine or chicken broth

For the Crostini:
6 thick slices French or Italian bread
3 tablespoons crumbled feta
Fresh chopped parsley leaves, for garnish

Directions:
Season chicken generously on all sides with salt and pepper. Heat oil in large (14-inch) nonstick skillet over medium-high heat. Add chicken, skin side down, in single, uncrowded layer. (Use two pans if necessary.) Cook until nicely browned and skin is crisped, about 12 minutes. (Turn on the exhaust fan and use a splatter guard to keep mess to a minimum.) Flip chicken; brown the other side, about 5 minutes. Transfer to a plate skin side up so it stays crispy.

Spoon off and discard all but 2 tablespoons of the fat in the skillet. Add onion and red pepper. Cook, stir occasionally, over medium heat until onion is nicely golden, about 8 minutes. Add sliced sausage and garlic; cook, 1 minute. Stir in kale. Cook, stirring, until wilted, about 3 minutes. Stir in wine to mix well. Nestle the chicken, crispy skin side up, into the kale mixture leaving the skin uncovered. Cook, uncovered, on low until chicken juices run clear, about 10 minutes.

Meanwhile, heat broiler. Brush bread slices on both sides with olive oil. Broil bread, 4 inches from heat source until golden, about 1 minute. Flip; top with a little feta cheese. Broil the second side until golden, about 30 seconds.

Sprinkle chicken with parsley leaves. Serve chicken with the bread for mopping up all the pan juices.

*Cook’s Note:
Polish sausage can be substituted for the andouille for a milder dish. Cleaned and cut Tuscan kale, also known as black or lacinato kale, is sold in 10-ounce bags at some grocers. If Tuscan kale is not available in your local area, you can substitute 2 small bunches (about 1 pound total) kale, then trim off tough stems before cutting into 2-inch pieces.

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