Sunday, April 12, 2015

Asian Inspired Grilled Chicken

This recipe was inspired by the following recipe in Food and Wine. I didn't have any star anise so I decided to come up with my own marinade.

Ingredients

1 c tamari or soy sauce
1/2 c Asian fish sauce
1 c honey
juice of 2 limes
zest of 1/2 lime
1/4 c chipotle chili in adobo sauce
1 5" x 1" piece of ginger cut into matchsticks
5 chicken drumsticks skin on - approx 1 lb
2 chicken breasts with or without skin - approx 1 lb
4 chicken thighs skin on - approx 1 lb

Directions

Warm the tamari and fish sauce in a sauce pan. Add the honey and stir till the honey is fully mixed in. Add the lime juice, zest, and adobo. Stir to incorporate.

Let the marinade cool for a few minutes, add the ginger. Put the chicken pieces in a bowl and pour the marinade over the chicken.

Cover and put in the refrigerator for at least 6 hours or overnight. Turn the chicken pieces half way through to make sure all the chicken gets dunked in the marinade.

Grill for 40 minutes, 20 minutes each side, basting the chicken every 5 minutes with the marinade. I usually start with the skin side down. 

Indian Potato and Chickpea Soup

I got this recipe from cooking.com. It's a real nice, down to earth, hearty soup. It's easy to make and easy to eat. The popping mustard seeds are fun. It must be something about Denver, but I always have to cook soups like this longer so that the potatoes get soft. I usually substitute olive oil for the butter, but either way it tastes great.

Ingredients

2 tablespoons unsalted butter
1 teaspoon mustard seeds
1 small serrano chili, sliced lengthwise
4 cloves garlic, minced
1 small onion, diced
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
2 teaspoons kosher salt
1 vine-ripe tomato, diced
1 15.5-ounce can chickpeas, drained and rinsed
1 1/4 pounds Yukon Gold potatoes, cubed 1 inch
4 cups water
2 tablespoons freshly squeezed lime juice
1/4 cup chopped fresh cilantro
Directions

Heat the butter in a Dutch oven or large soup pot over medium-high heat. When the foam subsides, add the mustard seeds. Heat until they pop, 30 seconds to 2 minutes, depending on the age of your seeds. Add the chili, garlic and onion and cook until softening, 1 to 2 minutes. Sprinkle in the coriander, turmeric and salt; stir for 30 seconds. Add the tomato and stir to break down, about 2 minutes. Pour in the chickpeas, potatoes and water. Bring to a boil and then simmer until the potatoes are tender, about 12 minutes. Turn off the heat and stir in the lime juice. Ladle the soup into bowls and garnish with cilantro.

Roast Chicken with Saffron and Lemons

This recipe comes from Saveur. Once again a real winner! I used more saffron because I love the stuff. I know a guy who travels to the Middle East regularly and he brings me saffron, so I am a bit extravagant with it. 

The lemon slices are the most important ingredient because they keep the chicken moist and tender. 

INGREDIENTS

1 tsp. saffron threads
2 tsp. kosher salt
¼ tsp. whole black peppercorns
1 (3½-4-lb.) chicken
6 sprigs rosemary
1 lemon, thinly sliced

Butcher's string, for tying
INSTRUCTIONS

Heat oven to 400°. Heat an 8" skillet over medium. Cook saffron until lightly toasted and fragrant, 1–2 minutes; let cool and transfer to a mortar and pestle. Add salt and peppercorns; grind into a coarse powder. Slide fingers under the skin of chicken breast to create a pocket. Rub spices over and under the skin, and inside the cavity. Place rosemary and lemon slices under the skin and inside the cavity. Tie legs together using butcher's string and tuck wings under back; roast until browned and an instant-read thermometer inserted into thickest part of thigh reads 165°, about 1 hour. Let rest 10 minutes before carving.

Saturday, April 11, 2015

Barbacoa

This recipe is from Gimme Some Oven. Mmmm. Barbacoa tacos! As much as I liked the tacos, I had a problem with the recipe that almost ruined it. I don't have a slow cooker which turned out to be much more of an issue than I expected. I used my trusty dutch oven. So, the liquid burned off super fast and the meat almost burned. I had to add another 1 cup to save it and I should have probably even added another 1/2 c to bring the total to 2 cups of liquid. Other than that - the meat was fantastic, mildly spicy and juicy. 

PREP: 10 MIN COOK: 4 HOURS TOTAL: 4 HOURS 20 MIN

INGREDIENTS:

3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2 chipotles in adobo sauce, chopped (or more to taste)
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt
1 teaspoon black pepper
1/4 tsp ground cloves
1/2 cup beef broth or water
DIRECTIONS:

Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove cover and use a pair of tongs or a slotted spoon to serve the barbacoa beef.

If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Sunday, March 15, 2015

Honey Grilled Chicken with Citrus Salad

This recipe appears just a little pretentious at first - 3 specific types of oranges. Do they really taste that much different? Especially when mixed all together? I have never heard of Cara Cara. I am still not sure, but I will say that I liked the overall result. The slightly sour citrus mix was a nice counterpoint to the honey.

SERVES 4–6

INGREDIENTS

1 cup fresh orange juice
½ cup honey
3 tbsp. rosemary, minced
Kosher salt and freshly ground black pepper, to taste
2 lbs. skin on chicken, legs and thighs
1½ cups cilantro leaves and tender stems
3 tbsp. pistachios, roughly chopped
15 pitted dates, halved lengthwise
1 blood orange, peeled and sliced ¼" thick crosswise
1 navel orange, peeled and sliced ¼" thick crosswise
1 Cara Cara, peeled and sliced ¼" thick crosswise
1 red grapefruit, peeled and sliced ¼" thick crosswise
1 lime, peeled and sliced ¼" thick crosswise

INSTRUCTIONS

Mix orange juice, honey, rosemary, salt, and pepper in a bowl; add chicken and toss to combine. Marinate 30 minutes, or until ready to use. Heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, and transfer to grill; cook skin-side down, flipping once, and basting occasionally with remaining sauce, until charred and cooked through, 12–15 minutes. Transfer chicken to a cutting board, and let rest for 15 minutes before serving. Meanwhile, toss cilantro, pistachios, dates, and citrus pieces; serve with chicken.

Brazilian Cheese Bread

I found this recipe at Simply Recipes. I love recipes that are naturally gluten free. This bread is great! The bread is fluffy and light and still has a very pleasant chewiness to it. They are definitely best when warm straight from the oven in my opinion. 

Ingredients

1 egg*
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1 cup scant grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
1 teaspoon of salt

Special equipment recommended

One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.

If not using mini muffin tins, makes 6-9 regular size muffin cups.

Directions

Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

Rose Water Cookies

This recipe was published in BonApp├ętit. They are subtle cookies and I was surprised that they didn't taste great while hot out of the oven. They needed to cool and then they were really good. The cardamom smells incredibly wonderful. It makes the whole kitchen smell sweet and like you're on vacation.

INGREDIENTS

1/2 teaspoon ground cardamom
1 1/2 cups white rice flour plus more for rolling
3/4 cup powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon rose water
1 teaspoon poppy seeds

PREPARATION

Whisk cardamom and 1 1/2 cups flour in a medium bowl and set aside. Using an electric mixer, beat sugar and butter in a medium bowl until smooth. Add egg and rose water and beat to blend.

Reduce mixer to low speed; gradually mix in dry ingredients (dough will be stiff). Cover and chill at least 6 hours or overnight.

Preheat oven to 300°. Scoop level tablespoonfuls of dough and, using lightly floured hands, roll into balls. Place on parchment-lined baking sheets, spacing about 1 1/2-inch apart. Using a fork or another utensil that can make a decorative pattern in dough, flatten balls to a 1/4-inch thickness. (Alternatively, flatten balls and make an indentation in the centers with your thumb.) Sprinkle cookies with poppy seeds.

Bake cookies until firm but still pale, 20–25 minutes. Transfer to wire racks; let cool.

DO AHEAD: Cookies can be baked 5 days ahead. Store airtight at room temperature.