Showing posts with label Poultry. Show all posts
Showing posts with label Poultry. Show all posts
Wednesday, March 27, 2013
Thursday, March 21, 2013
Stuffed Rosemary Chicken
Skinned and boned chicken breasts
Stuffing:
Challah
2 cloves Shallots/Garlic minced
Chicken Broth
1 tbsp Olive Oil
2 sprigs Rosemary
1/4 cup Pecorino
1 cup Fresh Mushrooms
1/4 cup Green Onions
1 stickCelery
Soy Butter
Egg
Cube the challah and either leave out in a large bowl overnight to stale or toast in the oven in 15 minutes.
Sautee garlic/shallots in a pan. Add mushrooms, onions, celery, rosemary and soy butter.
Add sauteed mix to bowl of bread, add chicken broth and egg and stir. If it’s still dry, add more broth.
Split the chicken lengthwise and fill with stuffing before baking. Once out of the oven, pour gravy over it or serve on the side.
Rosemary Gravy:
1/2 stick Soy Butter
1 Shallots- minced
3 sprigs Rosemary
1/2 cup Dry White Wine
1 cup Brown Stock
1 cup Goat Milk
Sautee Shallots and Soy Butter in a sauce pan. Add rosemary, wine, stock and goat milk. Stir for about 10-15 minutes.
Chilli Rubbed Grilled Chicken and Veggies
I know this recipe says chili-rubbed, but the brown sugar in the rub caramelizes the skin of the chicken making this rub so amazing... its almost not chili-like, but more of something with chili in it!!
Chicken Rub:
Chili Powder
Brown Sugar
Oregano
Olive Oil
Sea Salt
Cumin
Thyme
Garlic Powder
Olive Oil
1 Lime
Herbs for Veggies:
1/2 cup olive oil
Italian Herb Blend (frozen from fresh market)
3 cloves garlic- finely chopped
Sea Salt
Any vegetables you like
I had 6 chicken breasts and 5 drumsticks and used about a bowlful of this rub. Add about 1/2 cup brown sugar, then add about a tablespoon of everything else in there. You might want 2 tablespoons of the red chili powder. Mix it all together, adding about 3 tablespoons of olive oil. Add the juice of the lime. Rinse off each chicken piece, then rub this mixture underneath the skin and on top of it, getting it into every crack you can. Place chicken in plastic bag so that you can keep the leftover rub (only to use on grill once chicken has touched it). Once you begin grilling the chicken, use a sauce brush or regular paint brush to keep the rub on the chicken while turning it over and over. The chicken will char, but it’s still very very tender and juicy. This is mostly from the brown sugar!!
For the veggies, just pick out anything you like. We used: Fennel, Eggplant, Zucchini, Poblano, Small Sweet Peppers, Baby Vidalia Onions, Cherry Tomatoes and Jalapenos. Slice them however you like for the grill and put aside. In a small bowl, mix the ingredients under “Herbs for Veggies” together to brush onto the veggies as they are grilling. Add lots of fresh herbs. If you have access to lots of fresh herbs, use anything, but the small pre-cut herbs at Fresh Market are easy! Or, you can buy tons of fresh herbs, cut them up then keep them in the freezer for future use. Either way. Grill Veggies. Serve.
Chicken Rub:
Chili Powder
Brown Sugar
Oregano
Olive Oil
Sea Salt
Cumin
Thyme
Garlic Powder
Olive Oil
1 Lime
Herbs for Veggies:
1/2 cup olive oil
Italian Herb Blend (frozen from fresh market)
3 cloves garlic- finely chopped
Sea Salt
Any vegetables you like
I had 6 chicken breasts and 5 drumsticks and used about a bowlful of this rub. Add about 1/2 cup brown sugar, then add about a tablespoon of everything else in there. You might want 2 tablespoons of the red chili powder. Mix it all together, adding about 3 tablespoons of olive oil. Add the juice of the lime. Rinse off each chicken piece, then rub this mixture underneath the skin and on top of it, getting it into every crack you can. Place chicken in plastic bag so that you can keep the leftover rub (only to use on grill once chicken has touched it). Once you begin grilling the chicken, use a sauce brush or regular paint brush to keep the rub on the chicken while turning it over and over. The chicken will char, but it’s still very very tender and juicy. This is mostly from the brown sugar!!
For the veggies, just pick out anything you like. We used: Fennel, Eggplant, Zucchini, Poblano, Small Sweet Peppers, Baby Vidalia Onions, Cherry Tomatoes and Jalapenos. Slice them however you like for the grill and put aside. In a small bowl, mix the ingredients under “Herbs for Veggies” together to brush onto the veggies as they are grilling. Add lots of fresh herbs. If you have access to lots of fresh herbs, use anything, but the small pre-cut herbs at Fresh Market are easy! Or, you can buy tons of fresh herbs, cut them up then keep them in the freezer for future use. Either way. Grill Veggies. Serve.
Cornish Game Hens
Quartered Fingerling Potatoes
Butter (or olive oil)
Rosemary
2 cloves garlic minced
Salt
Pepper
Oregano
1. Warm butter to room temperature. Or just use olive oil. Add salt, rosemary, garlic, oregano.
2.Wash Hens and dress with mixture.
3. Put in pan and add potatoes
4. Add quartered potatoes
Use one of the gravy recipes. We used the pomegranate-cherry reduction.
Shoutout to Brittany!
Marinated Chicken Alla Griglia
Found this in a magazine, haven't made it yet. Let me know if it's any good?
I found this in a magazine...
1/4 cup chopped garlic
1/2 cup rice or white wine vinegar
1/4 cup water
1/4 cup extra virgin olive oil
1/4 cup grape seed or corn oil
2 tbsp dried oregano
2 tbsp dried rosemary
1 lemon, sliced
1 tsp red pepper flakes
1 tsp. coarse ground black pepper
2 tbsp salt
1 tbsp sugar
2 small chickens, quartered.
1. Combine all the ingredients in a bowl and pour the mixture over the chicken and marinate overnight. Cover with plastic wrap.
2. The next day, remove the chicken from the marinade (but don’t wipe tall the herbs off the skin) and season with salt and pepper.
3. You can cook the chicken on a grill, or, if you’re using an oven, place the chicken on a roasting rack on a rimmed baking sheet and broil for 5 minutes on the highest setting to crisp the skin. Place chicken on the middle rack and make at 350 degrees for 20 minutes. Serve.
I found this in a magazine...
1/4 cup chopped garlic
1/2 cup rice or white wine vinegar
1/4 cup water
1/4 cup extra virgin olive oil
1/4 cup grape seed or corn oil
2 tbsp dried oregano
2 tbsp dried rosemary
1 lemon, sliced
1 tsp red pepper flakes
1 tsp. coarse ground black pepper
2 tbsp salt
1 tbsp sugar
2 small chickens, quartered.
1. Combine all the ingredients in a bowl and pour the mixture over the chicken and marinate overnight. Cover with plastic wrap.
2. The next day, remove the chicken from the marinade (but don’t wipe tall the herbs off the skin) and season with salt and pepper.
3. You can cook the chicken on a grill, or, if you’re using an oven, place the chicken on a roasting rack on a rimmed baking sheet and broil for 5 minutes on the highest setting to crisp the skin. Place chicken on the middle rack and make at 350 degrees for 20 minutes. Serve.
Challah Stuffing and Turkey
1 loaf challah, cubed and left to stale overnight
12 chestnuts
Fennel bulb
Diced Mushrooms (as many kinds as you want or like)
1 onion
1 tbs minced sage/thyme/tarragon/rosemary/savory
1 stick unsalted butter
(1) With a sharp knife, cut an X on the round side of each chestnut. Spread the chestnuts in one layer in a pan filled with 1/2 inches of water. Leave them in boiled water for 10-15 minutes. Remove chestnuts when they are ready, shell, peel and chop them. (2) In a large skillet cook the chopped chestnuts, butter, herbs, onion, mushrooms and fennel until onions are clarified. Add salt and pepper to taste (3) Keep challah cubes in a large mixing bowl, and stir in sauteed mixture. Put stuffing inside the Turkey while it cooks. Otherwise, set oven to 325 and cook for 30 minutes. BUT it’s much better if cooked inside the Turkey.
TURKEY:
Turkey
Butter
Herbs
Salt
Pepper
(1) Preheat oven to 325. (2) Place butter and herbs in a bowl and melt in microwave. Rub all over Turkey. Add salt and pepper. (3) Stuff with Challah Stuffing (4) Place in oven and leave for 4+ hours, however big your Turkey is.
Chicken Sate with Peanut Sauce
MARINADE:
1/2 cup light brown sugar
1 teaspoon curry powder
2 tablespoons crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced
crushed dried chile peppers
PEANUT SAUCE:
3/4 cup crunchy peanut butter
1 1/2 cup coconut milk, unsweetened
1/4 cup freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons molasses (or brown sugar)
1 teaspoon fresh ginger root, grated
1 teaspoon curry powder
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup heavy cream
cayenne pepper
grated lime zest
fresh cilantro sprigs
6 chicken breast halves, boned, skinned, and cut
into 1/2" wide strips
To make the marinade, combine the first 7 ingredients in a shallow dish.
Thread the chicken strips onto bamboo skewers in a serpentine fashion.
Place the skewers into the soy sauce mixture and allow to marinate at least 2 hours under refrigeration, although overnight is preferable.
Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan.
Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).
Transfer to a food processor or blender and purée briefly (hand blenders are amazing btw). Add chicken broth and cream and blend until smooth.
This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler.
Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes.
Sprinkle grilled chicken with lime zest and garnish with cilantro leaves.
Serve with the peanut sauce for dipping.
1/2 cup light brown sugar
1 teaspoon curry powder
2 tablespoons crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced
crushed dried chile peppers
PEANUT SAUCE:
3/4 cup crunchy peanut butter
1 1/2 cup coconut milk, unsweetened
1/4 cup freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons molasses (or brown sugar)
1 teaspoon fresh ginger root, grated
1 teaspoon curry powder
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup heavy cream
cayenne pepper
grated lime zest
fresh cilantro sprigs
6 chicken breast halves, boned, skinned, and cut
into 1/2" wide strips
To make the marinade, combine the first 7 ingredients in a shallow dish.
Thread the chicken strips onto bamboo skewers in a serpentine fashion.
Place the skewers into the soy sauce mixture and allow to marinate at least 2 hours under refrigeration, although overnight is preferable.
Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan.
Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).
Transfer to a food processor or blender and purée briefly (hand blenders are amazing btw). Add chicken broth and cream and blend until smooth.
This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler.
Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes.
Sprinkle grilled chicken with lime zest and garnish with cilantro leaves.
Serve with the peanut sauce for dipping.
Subscribe to:
Posts (Atom)