Chicken

Shakshuka - tomato/chickpea with egg

Jon — Fri, 13 Jan 2012 01:33:03 +0000

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

Jon — Tue, 27 Dec 2011 23:54:48 +0000

Trader Joe's:

Yes

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

Lacquered Chicken (Pollo Asado en Mole Rojo Clasico)

Audrey — Thu, 08 Sep 2011 23:00:09 +0000

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

Jon — Sat, 06 Aug 2011 16:41:45 +0000

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)

Jon — Sun, 23 Jan 2011 00:46:49 +0000

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

Jon — Sat, 15 Jan 2011 20:49:49 +0000

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)

Audrey — Sun, 28 Feb 2010 23:00:10 +0000

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

Jon — Sun, 14 Feb 2010 20:28:27 +0000

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

Jon — Tue, 02 Feb 2010 01:51:15 +0000

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

Audrey — Wed, 20 Jan 2010 03:00:03 +0000

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

Chicken Satay

Audrey — Wed, 20 Jan 2010 02:50:44 +0000

We generally followed this recipe, except we used a whole chicken and only cut up the breasts and thighs. We left the wings and drumsticks in tact, and just ate them. It being winter, we just broiled the whole thing for about 10-15 minutes, though traditionally this recipe would be skewered and BBQ'd.

Ingredients:

1 chicken, cut into piece parts; breasts and thighs cut into pieces

SATAY MARINADE:
1/4 cup minced lemongrass, fresh or frozen (if using fresh, use only the soft inner part)

Chinese Chicken Salad

Audrey — Wed, 20 Jan 2010 02:42:33 +0000

I made this salad with miscellaneous asian ingredients we had lying around, and it turned out great! There's no need to follow the exact amounts here - first wash as many greens as you want to use, and adjust the quantities of everything else to taste.

Salad:

4 cups washed and torn greens - combination of whatever lettuce, spinach, etc. you have + sliced cabbage
5-10 snow peas, washed and sliced into 1/2" wide pieces
5-10 thin strips red pepper
10-20 thin slices carrot (made on grater/peeler)
10ish thin slices cucumber
2 green onions, sliced

Chicken Enchiladas

Audrey — Sat, 29 Aug 2009 17:58:41 +0000

After many tries, we've settled on this yummy chicken enchiladas recipe. Makes about 4 big enchiladas.

Ingredients:
Non-breast parts of a rotisserie chicken (bought at Eastern Market), torn into pieces
Green chiles (hatch/anaheim chiles, canned works)
1 Onion, chopped
Flour tortillas (don't listen to Jon when he says Corn tortillas are okay)
Enchiladas Sauce (see below)
Jack Cheese (Pepperjack, if you want a little kick)

Make Enchilada Sauce:

Persian Chicken Kabab (Jujeh Kabob)

Audrey — Sat, 29 Aug 2009 17:17:00 +0000

Used a different recipe last time, but it had too much yogurt. Try this recipe next time.

http://www.chow.com/recipes/11064

Jerk Chicken

Jon — Tue, 25 Aug 2009 17:29:29 +0000

Marinate chicken breasts (bone in is best) with jerk seasoning mixed in with a little extra olive oil, minced garlic, finely chopped scotch bonnet/habanero (optional) and Jamaican allspice (I recommend Grace or Walkerswood, you can make your own if you care that much) for 1 hour

Set the oven to broil and let it warm

microwave the chicken for a few minutes

bake chicken on the lower rack, then move up to the top rack to crisp.
Save drippings to re-apply if you have leftovers, or use as gravy

Also good to grill.