Chicken

Shakshuka - tomato/chickpea with egg

Posted Thu, 01/12/2012 - 20:33 by Jon

From Bon Appetit, halved and with some modifications:

Ingredients
3 T olive oil
1 small onion, finely chopped
3 garlic cloves, coarsely chopped
2 jalapeños, finely chopped
1 1/2 cups chickpeas, soaked overnight and drained
1 teaspoon paprika
1/2 teaspoon ground cumin
1 14-ounce can whole peeled tomatoes, crushed by hand, juices reserved
Kosher salt and freshly ground black pepper
3/4 cup coarsely crumbled feta
4 large eggs
1 tablespoon chopped flat-leaf parsley

Terrenal Macabeo & Chardonnay

Posted Tue, 12/27/2011 - 18:54 by Jon

Trader Joe's:

Yes

Mild, steel-tank Chardonnay mixed with a minerally, unripe-fruity macabeo.

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Lacquered Chicken (Pollo Asado en Mole Rojo Clasico)

Posted Thu, 09/08/2011 - 18:00 by Audrey

This is an adapted Rick Bayless recipe that we use with our mole.

INGREDIENTS
1/2 cup Classic Red Mole
1/8 cup agave syrup (preferably organic raw) or dark corn syrup
Bone-in chicken pieces
Salt and fresh ground pepper
Sesame seeds (toasted, if you like)

DIRECTIONS
Heat the oven to 350 degrees.

Tandoori Chicken

Posted Sat, 08/06/2011 - 11:41 by Jon

From http://homecooking.about.com/od/chickenrecipes/r/blchicken2.htm

Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight.

1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minced garlic
1 tablespoon peeled and grated or crushed ginger root
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper

The South by SouthWestern Enchilada (with Verde Foam)

Posted Sat, 01/22/2011 - 19:46 by Jon

This is a tribute to the Southwestern Enchilada at Chuy's, with a twist of classic Mexico add on - hence - the South by SouthWestern stacked enchilada. It is also the ultimate recipe to use up the leftover yummies from a week of Mexico/TexMex eating. Random weird elements from that mole recipe? Let's find a place for it. Make some verde sauce from those lonely leftover tomatillos, and you're on your way.

Per Enchilada:
2-3 corn tortillas
1 egg
1 Tbsp crema
1/2 cup chicken, partially shredded - dark meat preferred
1/4 cup salsa verde

Classic Red Mole Poblano

Posted Sat, 01/15/2011 - 15:49 by Jon

Having just returned from Mexico, we were craving Mexican food. We decided to take on the ultimate: mole. We headed up to our local latin-american superstore market to pick up the necessary ingredients. Because we couldn't exactly get everything we needed, here's the record of what we actually did (and how it turned out). Our recipe is basically the ingredients list from Fonda San Miguel, a delicious Mexican restaurant in Austin, with the process taken from Nuevo Mexican guru Rick Bayless.

Tah Chin (Persian Rice Casserole)

Posted Sun, 02/28/2010 - 18:00 by Audrey

When I was in high school, I dated a Persian (Iranian) guy for a few months. I don't remember much about our relationship, but I do remember his mother's cooking! After we'd been dating for while, his family invited mine over for a Friday night dinner. All I remember is a chicken/rice/currant/nut casserole that was absolutely delicious. This recipe is my attempt to recreate the dish from my memory (and with the help of several websites). It may have nothing to do with what I actually ate, but hopefully it will taste good nonetheless.

Gumbo

Posted Sun, 02/14/2010 - 15:28 by Jon

Based on this Epicurious recipe.

2/3 cup vegetable oil (add in other fats for extra flavor)
2/3 cup all purpose flour
2 large onions, chopped (about 4 cups)
2 red bell peppers, seeded, chopped (about 2.5 cups)
3 celery stalks, chopped (about 1.5 cups)
6 garlic cloves, chopped
1 teaspoon cayenne pepper
1 teaspoon cajun seasoning mix

Chicken Tikka Masala

Posted Mon, 02/01/2010 - 20:51 by Jon

This recipe eventually turned in to the Shahi Paneer recipe, and the sauce is the same. We broke them out separately to make them both easier to follow.

Fried Rice

Posted Tue, 01/19/2010 - 22:00 by Audrey

This recipe is meant to mimic the fried rice of my favorite LA Chinese restaurant - Yang Chow (or Hunam, as it was called in my youth). The key feature is that it isn't loaded down with soy sauce. Your diners can always add it post-cooking.

Serves 4 as a side dish:

Ingredients
1 cup chinese/short-grain rice, cooked (Put 1 cup rice, 1.5 cups water in pot. Bring to boil. Reduce to simmer. Cover and cook for 20 minutes.) and fluffed with spoon or fork
2 eggs, lightly beaten

Audrey and Jon

One year and counting!