STIR-FRIED CHICKEN WITH CREAMED CORN

Posted in Poultry by sallybr

This recipe joins ingredients I’d never imagined together. Think about a Chinese stir-fry with an American Southwestern flair. Canned creamed corn might send me running in the opposite direction, but this recipe was described as “brilliant,” and with Mark Bittman backing it, I took the gastronomic leap of faith and went for it. What a great stir-fry concoction it is! It’ll be a regular in my nightly repertoire from now on. The combination of creamed corn and fresh corn kernels is the secret to success.

STIR-FRIED CHICKEN WITH CREAMED CORN
(from The Essential New York Times Cookbook)

1 pound boneless chicken breasts (or thighs), cut into small chunks
2 Tbs soy sauce
1 tsp Japanese sesame oil
1 Tbs white wine (or rice wine)
salt to taste
2 Tbs vegetable oil (I used grapeseed)
1 Tbs minced garlic
1 Tbs minced ginger
1/2 tsp red pepper flakes
1 can of creamed corn (15 oz)
1 cup corn kernels (I used roasted kernels, frozen)
chopped fresh cilantro

Mix the chicken with the soy sauce, the sesame oil, and wine. Season very lightly with salt. Keep at room temperature for 10 to 30 minutes (you can also do this step several hours in advance).

Heat the vegetable oil on a large skillet, when very hot, drain the chicken and add to the pan, without crowding (if necessary, do it in two batches). Let it cook undisturbed until the pieces get a nice golden brown color, then flip them around to cook the other side. The whole process will take less than 5 minutes, if your oil was hot enough to begin with. Turn the heat down, add the garlic, ginger, and red pepper flakes. Cook for a minute, add the creamed corn and corn kernels (no need to defrost if frozen). Cook stirring every once in a while until the dish is heated through, about 5 minutes. Sprinkle with cilantro right before serving, preferably over white rice.

ENJOY!

to print the recipe, click here

Comments: Most stir-fries finish with a liquid thickened by some type of starch – usually cornstarch or arrowroot. In this recipe the creamed corn provides all the texture and substance you’ll need. I made it, start to finish, in less than 30 minutes on a weeknight, but in the future I might marinate the chicken early in the morning and leave it in the fridge the whole day.

In the Summer, when corn is at its peak, I’ll use fresh kernels, but this time I grabbed the excellent frozen kernels at Trader Joe’s. The fact that they were roasted added even more flavor. The colors and the taste were like Spring on the plate. We are ready for it… 😉

ONE YEAR AGO: Potato, Cheddar, and Chive Torpedo (this definitely goes to our Hall of Fame of Breads)

11Dec2010

HOLIDAY DOUBLE-DECKER

Posted in Poultry, Side dishes, Veggies by sallybr

One post, two recipes… It’s the holiday spirit! 😉

A few years ago I began using the 7-6-5 method to cook pork tenderloin, with all varieties of rubs, glazes, and marinades. It’s a nice approach because once you memorize those numbers, you’ll have no need for the recipe, and you’ll always have perfectly cooked pork tenderloin.

Shortly thereafter it occurred to me that chicken breasts are so similar in fat content and overall texture, so why not “7-6-5 them?” Well, I’m happy to report that the idea was a success. Several times I’ve grilled chicken breasts with this technique, and it leaves meat tender, moist, and perfectly cooked.

7-6-5 GRILLED CHICKEN BREASTS
(from the Bewitching Kitchen)

4 chicken breasts, boneless, skinless
for the marinade (substitute any recipe you like):
1/4 cup olive oil
1 T red wine vinegar
1 T fresh orange juice
1 tsp dried thyme leaves
pinch of red pepper flakes
salt and pepper

Whisk the olive oil, vinegar and orange juice vigorously together into an emulsion. Add the dried thyme and red pepper flakes and whisk again. Place the chicken breasts in a bowl and pour the marinade over them, coating well. Cover and refrigerate for a couple of hours or overnight.

Remove the meat from the marinade, season with salt and pepper and place on a very hot grill, covered, for 7 minutes. Turn the meat over and continue grilling for 6 minutes. Without opening the grill, turn it off and let the meat stay inside for 5 minutes. Place the meat on a serving plate, tented with aluminum foil, let it rest for 5 minutes. Slice at an angle and serve.

ENJOY!

to print the recipe, click here

Comments: This is a basic method, with which you can use any marinade or rub you ‘re fond of. I like to start marinating the chicken early in the morning before leaving for work, so that dinner is a no-brainer: all it takes is 7-6-5 minutes, and a side dish or two. Like Brussels sprouts and roasted butternut squash!

Which brings me to the double-decker, Shredded Brussels sprouts. My husband insisted that a post solely devoted to Brussels sprouts would scare away most, if not all my readers! I am sure my readers are very loyal (fingers carefully crossed), but in fact this poor veggie ranks way low in any popularity contest. So, allow me to share with you a GREAT way to prepare Brussels sprouts, and I ‘ll bet that even the sprout haters in the audience will enjoy it…

LEMONY SHREDDED BRUSSELS SPROUTS
(adapted from Martha Stewart.com)

1-2 pounds of Brussels sprouts
2 T olive oil
2 T water
zest of 1 lemon
good squeeze of lemon juice
salt and pepper to taste

Thinly slice the Brussels sprouts with a knife or the slicing disk of your food processor. Heat the olive oil in a skillet until very hot, almost smoking. Add the sliced veggies, the water, season with salt and pepper and cook, stirring every once in a while until the sprouts become tender and develop a few brown spots. Add lemon zest, mix, and squeeze a little lemon juice all over and serve.

ENJOY!

to print the recipe, click here

Comments: Sometimes a different way of processing a vegetable will substantially improve its taste. Prepared this way, Brussels sprouts have a pleasant texture ( don’t overcook them!), and a bright, fresh flavor from the lemon juice. It’s perfect alongside roast chicken, pork, or a thick piece of grilled salmon.

Brussels sprouts are low in carbs, and loaded with vitamins A, C, thiamin, riboflavin, iron, magnesium, and fiber. They are good for you, so, give this recipe a try! 😉

ONE YEAR AGO: Baked Shrimp and Feta Pasta

3Nov2010

SABU’S SPICY COCONUT CHICKEN

Posted in Poultry by sallybr

I found this recipe over at Eat.at forum and right away I knew that we were going to love it. It’s loaded with tropical flavors, plus a hot kick of cayenne and curry. I used part of the marinade as a sauce, and served it with plenty of white rice to soak it up. The original recipe, from many years ago in tikiroom.com, was by “Sabu, the Coconut Boy.” I guess he knows his coconuts, because this recipe really delivers! 😉

SABU’S SPICY COCONUT CHICKEN
(adapted from tikiroom.com)

for marinade/sauce:
1/2 cup apricot jam
1/4 cup Dijon mustard
1/2 cup canned coconut milk (I used light)
1/4 cup fresh orange juice
2 tablespoons curry powder
1/4 teaspoon cayenne pepper

4 boneless, skinless chicken breasts
salt

Combine all the marinade ingredients in a saucepan over high heat, stirring constantly, until boiling. Lower the heat and reduce the marinade for 10 minutes. Let it cool to room temperature. Place the chicken breasts in a dish and pour most of the marinade over them, saving some to warm up later as a sauce. Make sure both sides of the breasts are coated with the marinade and let it sit in the fridge for at least 2 hours (overnight is better).

Remove the chicken from the marinade, season lightly with salt, and grill until done but still tender. While the chicken is grilling, warm the reserved marinade. When the chicken breasts are cooked, let them rest at room temperature for a few minutes, slice, and arrange on a serving platter, and drizzle the sauce over the meat.

ENJOY!

to print the recipe, click here

Comments: In the original version the chicken breasts were grilled, cut lengthwise into thin slices, threaded in skewers, brushed with the marinade and rolled in sweetened coconut flakes. I am not too fond of sweet coconut in savory dishes, so I omitted that step. The marinade was superb in its second role to sauce the meat. The orange flavor breaks through, which is surprising (considering the power of coconut milk and curry) and refreshing.

A perfect Monday dinner: Spicy Coconut Chicken, Basmati rice, and roasted cauliflower (lightly coated with olive oil, sprinkled with salt, pepper, cumin and cooked in a 400F oven until golden brown).

ONE YEAR AGO: Poolish Baguettes

– receita em portugues na pagina seguinte>

20Aug2010

UNDER THE SPELL OF LEMONGRASS

Posted in Poultry by sallybr

I tasted lemongrass for the first time in 1986, in a tiny Vietnamese restaurant in Redwood City, a few miles away from my home while I lived in California. I’m afraid the restaurant, Than’s, no longer exists. My former husband and I used to have lunch at Than’s on Saturdays. In those days we knew next to nothing about Vietnamese food, but on our first visit I ordered “Chicken in Lemongrass Sauce,” and thought I had died and gone to heaven. Whenever we returned over the following three years we’d share two dishes, and lemongrass chicken was always one of them. I just couldn’t get over it. Some people say that you can substitute lemon zest, or Meyer lemon’s zest, …they lie. Lemongrass has NO comparable substitute: it’s just that special and just that good.

So, when I had the luck of finding fresh lemongrass in our farmer’s market, I made sure to bring some home, and put it to good use….

THAI CHICKEN BREASTS WITH HERB-LEMONGRASS CRUST
(adapted from Fine Cooking #86, July 2007)

1 cup fresh cilantro leaves, chopped
1/2 cup coconut milk
1/4 cup chopped fresh lemongrass
12 fresh basil leaves
1 serrano pepper, finely chopped
1 garlic clove, finely chopped
salt to taste
2 tsp brown sugar
1/2 tsp black pepper
4 boneless, skinless chicken breasts, trimmed
1 lime, cut into wedges

Combine 3/4 of the cilantro with the coconut milk, lemongrass, basil, serrano, garlic, salt, brown sugar, pepper and coriander in a blender and puree until smooth. Place the chicken breasts in a dish in a single layer, and pour this marinade over them, turning to coat them completely. Refrigerate for 2 to 24 hours (mine stayed 7 hours in the fridge).

Heat a grill to medium high, grill the chicken until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken and continue to cook until completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes. Transfer to a serving dish and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.

ENJOY!

to print the recipe, click here

Comments: The secret for this recipe is blending the marinade to turn it into a thick paste. The lemongrass flavor is more pronounced this way, a blast of freshness in perfect balance with the coconut milk and herbs.

Food memories can be so strong! While slicing the lemongrass, I went straight back to Redwood City, and could almost visualize the table cloths in that simple, but amazing restaurant. It was run by a husband and wife, their two young kids very shy peeking at the customers from behind the counter. I often wonder where they are now, probably all grown up and graduated from college. 😉

ONE YEAR AGO: Greens, Grapefruit and Shrimp Salad

8Jul2010

A STICKY SITUATION

Posted in Poultry by sallybr

That is, sticky as in yummy! Here’s yet another recipe from Fine Cooking that regularly returns to the Bewitching Kitchen. Thighs are not the favorite piece of chicken for most Americans, but they rank high in my book because they’re always flavorful and tender. Plus, any recipe by Joanne Weir gets my attention, and this one is a winner: simple to prepare and packed with sticky, gooey goodness. Steam some white rice to go with it, and you’re all set!

SWEET AND SPICY STICKY CHICKEN
(from Joanne Weir, published in Fine Cooking, Nov 2001)

1/2 cup dark brown sugar
1/4 cup fish sauce
1/3 cup water
3 Tbs. rice-wine vinegar
2 Tbs. soy sauce
1 Tbs. minced fresh ginger
1 clove garlic, minced
1/2 tsp. freshly ground black pepper
1/2 tsp. crushed red pepper flakes
1 Tbs. peanut or vegetable oil
3 scallions thinly sliced
8 chicken thighs, fat and skin removed (bone in or boneless)
Cilantro sprigs for garnish

In a bowl, whisk the brown sugar, fish sauce, water, vinegar, soy sauce, ginger, garlic, black pepper, and red pepper flakes.

Heat the oil in a large frying pan over medium heat. Add the scallions and cook until soft, about 3 min. Add the thighs and the brown sugar mixture. Turn the heat to high and bring to a boil. As soon as it does, reduce the heat to low and simmer, covered, turning the thighs occasionally, for 30 to 35 minutes.

Remove the thighs from the pan and cover with foil to keep warm. Increase the heat to high and reduce the sauce until it slightly thickens and resembles a bubbling caramel sauce. Pour the sauce over the chicken on a serving platter, add cilantro sprigs to decorate, and serve with white rice.

ENJOY!

to print the recipe, click here

Comments: Our grocery store always has organic, boneless chicken thighs for sale at great prices because not many people buy them, so I usually pick up a package once a week. When I’m in a huge hurry for dinner (say, on Tuesday evenings…) I opt for grilling (expect my favorite recipe soon!). But if dinner is proceeding at a more relaxed pace, then this recipe is just what the doctor ordered.

If you’re new to fish sauce, that powerfully smelling liquid sold in large bottles, don’t be afraid to bring some home – just don’t break the bottle in your car (it didn’t happen to me, but I read a sad tale about it years ago, and still live in fear of it). Just like Worcestershire sauce in Caesar dressing, fish sauce gives complexity to many marinades and sauces. Some say it makes the best hamburger in the world, but unfortunately my beloved husband doesn’t agree … 😉

ONE YEAR AGO: THE GARDEN