Lemongrass Dubbel Marinated Chicken

At it again...cooking with beer. I've been in the possession of The American Craft Beer Cookbook for a few months now and I have yet to post any of the recipes. Although, until recently I hadn't a good opportunity to try any of them out. The book runs the gamut from simple to elaborate to slightly convoluted. Some dishes can be thrown together from everyday items in your pantry, while others call for a touches a bit more exotic. The hummus and beer-mosas featured can come together in a pinch. The pork belly corn dogs with truffle mustard or the smoked bologna mousse on chicken skin crostini however...

Let's start on a the slightly less ambition end. This recipe features a beer marinade, using one of my favorite styles: the Belgian Dubbel. The most exotic ingredient is the lemongrass. Every once and again fresh stalks will appear alongside the ginger at our local grocery store. More frequently, I'll find a few stalks in a blister pack by the organic produce. When all else fails, hit up an Asian market.

adapted from John Holl's American Craft Beer Cookbook

serves 3-4

The Ingredients
4 chicken thighs, bone in and skin on
2 lemongrass stalks, trimmed and mince
1/4 cup fresh cilantro, coarsely chopped
1 Tbsp ground pepper
2 Tbsp minced fresh ginger
2 tsp ground coriander
2 tsp salt
1 Tbsp brown sugar
juice and zest of 1 lime
1 cup dubbel

The Process:
Pat the chicken dry. In a large bowl or zip top-bag, combine all of the ingredients. Toss, stir or shake to coat. Cover or seal, and refrigerate for at least 2 hours or up to a day.

Preheat the oven to 375 degrees F.

Remove the chicken from the marinade. Place skin side down in a large cast iron skillet. Bake for 15 minutes. Flip the chicken and cook for another 20-25 minutes or until the juices run clear and the internal temperature reaches 180.

Switch the oven to broil. Broil the chicken, skin side up for 2-3 minutes or until the skin has begun to brown.

Remove from oven and allow to rest 3-4 minutes before serving.

Saison Braised Chicken Thighs with Honey Cumin Carrots

I have had saison and chicken on the brain for a while. I do not know why. But I don't particularly care.

Saisons are an excellent beer to pair with food in general. The rustic beer is perfect with rustic foods. Roasted and braised preparations play off of the malt backbone.  The dry finish and high carbonation cuts through rich, fatty meats. And the peppery spice character from the yeast and hops plays incredibly well with a myriad of kitchen spices....thyme, juniper, pepper, cumin, coriander, ginger oregano, garlic...even floral notes from teas and rose hips are enhanced by this beer.  It plays well with heat and loves earthy, funky flavors found in mushrooms and many cheeses. No wonder it is one of my favorite beer styles.

The recipe is my own

serves 3-4

The Ingredients:
1 1/2 lb bone-in, skin-on chicken thighs (3-4 thighs)
1/4 cup flour
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme
2 Tbsp butter
1 small yellow onion, julienned
6-8 juniper berries
2 sprigs fresh thyme
1 bay leaf
12 oz Saison, divided
1 lb baby carrots, halved lengthwise
1 tsp cumin
2 Tbsp honey
1 Tbsp olive oil
1 tsp salt

The Process:
Preheat the oven to 350

Combine the flour, salt, pepper and dried thyme. Pat the chicken dry and dredge in flour mixture.

Melt the butter in a cast iron skillet set over medium high heat. Add the onions and sauté until fragrant, 2-3 minutes. Add the chicken, skin side down, and cook for 4-5 minutes. Flip and cook an additional 4-5 minutes. Add the juniper berries, thyme and bay leaf to the skillet.

Stir in 10 oz of the saison. Bring to a boil. Cover and place in the preheated oven. Cook 35-40 minutes, or until the chicken is cooked through and juices run clear.

Meanwhile, in a medium bowl whisk together the remaining 2 oz of saison with the honey, oil, cumin and salt. Add the carrots and toss to coat. Arrange the carrots in a single layer on a baking sheet. Roast alongside the chicken for 25-30 minutes, or until the carrots are tender and beginning to caramelize.

Remove the carrots from the oven. Uncover the chicken. Pre-heat the broiler and broil the chicken 4-5 minutes, browning the skin.

Serve along with pan juices.

IPA Spiked Chicken Tikka Masala

Tikka Masala is no stranger in our household. I've made this dish, and enough of its Indian relatives to whip it up with nothing more than a cursory glance at a ghee stained recipe. The amount of ginger and garlic often varies. Sometimes I use a serrano pepper to two of a kick of heat, other time a subtle touch of chili powder. Fresh and canned tomatoes alternate depending on my mood and the seasons (there are few things sadder than a "tomato" in the middle of a Midwestern winter).

So why does this warrant another visit to this blog...a blog that attempts to chronicle my culinary adventures as I test new waters?

In a word,

Beer.

Ross had requested tikka masala when I asked for dishes to round out our week of dinners. As if by fate, the day before I had planned on our Indian feast, the Beeroness posted a yogurt and ale marinaded grilled chicken. The similarities between her chicken and the marinade for my chicken tikka were uncanny. These long lost cousins were only divided by a mix up of spices and the addition of beer. The discover was enough to revisit and modify this favorite.

I hope you enjoy this dish as much as we did.

Inspired and adapted from The Beeroness, The Pioneer Woman, and my tried and true tikka masala recipe courtesy of Monica Bhide

serves 4

The Ingredients:
for the chicken and marinade
1 1/2 lb boneless, skinless chicken breasts, cubed
3/4 cup Greek yogurt
1/2 cup IPA
1 Tbsp garam masala
1/2 tsp chili powder
1/2 tsp smoked paprika
2 cloves garlic, minced
1-inch thumb of ginger, minced

for the Tikka Masala
3 Tbsp unsalted butter
1 medium red onion, finely diced
3 cloves of garlic, minced
1 inch thumb of ginger, minced
1 serrano pepper, finely diced
1 Tbsp garam masala
1/4 tsp turmeric
1 - 15 oz can petite diced tomatoes
2 Tbsp tomato paste
1 cup heavy cream
2 large handfuls of spinach, coarsely chopped 
1/4 cup IPA
salt to taste

for the Basmati rice
1 cup basmati rice
2 Tbsp unsalted butter
1/2 tsp turmeric
1/2 tsp salt
2 cups vegetable broth or water
1/2 cup frozen peas

The Process:
for the marinade
In a large bowl or gallon-sized zip top bag, combine the yogurt, IPA, and spices. Mix well. Add the cubed chicken and stir to coat. Cover and refrigerate 6-8 hours.

for the Tikka Masala:
Pre-heat the broiler.

Remove the chicken from the marinade. Thread onto metal skewers and arrange on an oiled cooling rack set over a foil lined baking sheet. Broil the chicken, 10" from the heat source, 5-7 minutes per side or until the chicken is beginning to char and juices run clear. Set aside.

Meanwhile, prep the rice:
In a medium saucepan, combine the butter, rice, turmeric, salt, and broth. Bring to a boil and stir until the butter has melted. Reduce to a low simmer and cover, cooking 30-35 minutes or until rice is tender and most of the liquid is absorbed.

Back to the Tikka Masala:
Melt the butter in a large skillet set over medium-high heat. Add the onion, ginger, garlic and serrano pepper. Sauté until fragrant and the onion is translucent, 6-8 minutes.

Add the spices and stir until fragrant, about 30 seconds. Add 1 tsp of salt, the diced tomato and the tomato paste. Simmer on medium low for about 5 minutes.

Whisk in the heavy cream and return to a simmer.

Remove the cooked chicken from the skewers and stir into the sauce. Cover and simmer until the chicken is heated through.

Stir in the chopped spinach and simmer until the spinach wilts. Remove the tikka masala from heat and stir in the 1/4 cup IPA. Adjust salt and seasoning to taste.

Prior to serving, stir 1/2 cup peas into the basmati rice. Spoon pea-studded rice onto each plate and top with tikka masala

Buttermilk-Brined Roasted Chicken with Kale Cress and Bread Salad

Dishes that come to the table in one large glorious dish never fail to impress.  The chicken and the bitter, hearty and slightly tangy salad accompanying it create a beautiful rustic dish.  It is a hair tedious to prepare, between the 8 hours to marinate and the number of dishes that the salad prep seems to make.  Trust me, dinner will be worth it.

adapted from Bon Appetit

serves 4

The Ingredients:
1 1/2 lemons
1 quart buttermilk
3 cloves of garlic, minced
1 Tbsp kosher salt
1 chicken, 3-4 lbs
1 bunch fresh marjoram
4 Tbsp unsalted butter
1 small shallot
1/3 cup white wine vinegar
1 baguette, ripped into 1 1/2 inch pieces (about 8 cups)
1 bunch watercess, thick stems removed
1 bunch of kale, tough center stem removed

The Process:
Thinly slice one half of a lemon.  Combine the buttermilk, garlic, and salt in a medium bowl.  Place the chicken in a large zip top bag (1-gallon bag will accommodate a 4 lb bird).  Cover with the lemon slices and buttermilk mixture.  Seal, pressing out any excess air.  Refrigerate for at least 8 hours.

Preheat the oven to 425.  Remove the chicken from the marinade.  Rinse in cold water and pat dry. Thinly slice an additional lemon half and quarter the remaining halve.  Working carefully, loosen and peel back the skin of the chicken from the breast.  Place the lemon slices under the skin.  Stuff the chicken with the remaining lemon and the marjoram.  Rub the chicken all over with butter, season with salt and pepper and place on a wire rack set in a large baking dish.

Roast the chicken until the skin begins to crisp, 35-40 minutes.  Reduce the oven temperature to 350 and continue to roast until the chicken is cooked through and registers 165 (about an additional 20-25 minutes).  Transfer the chicken to a large serving casserole and loosely tent with foil.  Keep the oven on.

Pour as much of the pan juices as possible into a large bowl (reserve the baking dish).  Whisk in the shallot, vinegar and oil. 

Season with salt and pepper to taste. Pour half of the dressing in a small bowl and set aside.  Toss the torn bread into the large bowl with the remaining vinaigrette and toss to coat.  Spread the bread in a single layer on the baking sheet and toast in the oven, turning once or twice until the bread is slightly golden brown but still soft. 

In same large bowl, toss the toasted bread with kale and watercress.  Drizzle the reserved vinaigrette over top. 

Toss to coat and arrange in the serving dish alongside the chicken.

Chicken Orzo Soup with Dill and Lemon

Few things are as comforting as a bowl of chicken soup.  Especially since we seem in the midst of the chilly spring that won't quite come full bloom.  But unlike many a hearty winter or fall dish, this Greek inspired soup is steeped with the bright and hopeful taste of summer.  Lemon and dill keep the soup as light and refreshing as it is filling.

Adapted from Bon Appetit

serves 4

The Ingredients:
1 Tsp Olive oil
1 clove garlic, minced
1 medium leek
1 celery stalk
12 oz skinless boneless chicken thighs
6 cup chicken or vegetable stock
1/2 cup orzo
1/4 cup fresh dill
1 lemon, quartered
 salt and pepper to taste

The Process:
Rinse the leek well to remove grit and cut in half lengthwise and then sliced crosswise, 1/2 inch thick.  Cut the celery crosswise into 1/2 inch slices.

In a large, heavy bottomed saucepan, heat the oil over medium heat.  Add the garlic, leek and celery.  Saute until the vegetables are fragrant and tender, about 5 minutes.  Add the broth and chicken thighs and season with salt and pepper to taste.  Bring the broth to a boil, reduce heat and simmer, covered, until the chicken is cooked through, about 15  minutes.  Transfer the chicken to a plate and allow to rest until cool enough to handle.




Return the broth to a boil and add the orzo.  Cook until al dente, about 8 minutes.

Shred the reserved chicken into bite sized pieces and return to the pot.  Allow to heat through.  Remove pot from heat and stir in the dill.

Serve with lemon for a squeeze to finish.

Ginger Curried Chicken with Leeks and Lentils

This recipe caught my eye for the combination of curry, leeks and oranges.  I was very excited.  And about halfway through I realized I could have sent the dish a little more through the roof had I vamped on the curry powder instead of relying on the turmeric-heavy store blend.  In the end, the lentils sort dominated the dish.  And the citrus didn't add as much as I had hoped. 

So lesson learned...better curry powder and orange juice instead of wine.

Still, this was a satisfying dish.

adapted from BHG

Serves 2-3

The Ingredients:

1 1/2 pounds meaty chicken pieces

2 Tbsp curry powder

1/2 tsp salt

2 Tbsp olive oil

1 Tbsp fresh ginger, minced 

2 leeks, halved lengthwise
1 tangerine, cut into wedges
1 cup lentils
1 1/2 cup chicken broth
1 cup white wine


The Process
In a gallon zip top bag, toss chicken with salt and 1 Tbsp of the curry powder.  Heat oil in a heavy bottomed pot over medium- high heat. Add the chicken and brown on both sides.  Remove from pot. Add ginger, leeks, tangerine wedges, and remaining curry powder. Saute for 2 to 3 minutes or until leeks are tender and ginger is fragrant.

Stir in lentils, broth, and wine. Return chicken pieces to pan. Bring to a boil. Reduce to a simmer, cover and cook for 55 to 60 minutes or until chicken is tender and no longer pink.

Remove the chicken to a serving platter.  Serve along side lentils.

  

Cleaning out the Pantry: Chicken Spaghetti

Growing up many a meal was concocted with a variety of canned goods, packages of pasta and other pantry staple.  Tuna noodle casseroles.  Chili.  A huge assortment of casseroles.  They were quick.  Usually uber salty.  And damn tasty.

Since then, I've steered away from a lot of canned goods.  Broth is homemade.  The last four months most of the tomatoes I used were canned myself.  Yogurt, sour cream and creme friache spiked with herbs and sauteed onions have replaced  cream of something soups.  Even beans are usually of the dry variety instead of dished out of cans.  Pasta...well, I'm not quite ambitious enough to make my own pasta most days.

But on the rare occurrence, I will dive into the pantry to dig out something full of nostalgia and comfort.  This dinner is a quick and dirty treat.

adapted from the Boomer Brief

serves 6-8

The Ingredients:
2 large boneless, skinless chicken breasts
8 oz angel hair pasta
1 - 10 oz can cream of chicken soup
8 oz sour cream
1 - 10 oz can diced tomatoes w/ chilies
1 cup shredded cheese

The Process:
Preheat the oven to 350

Boil the pasta as per package directions, drain and set aside

In a medium skillet over medium-high heat, fry the chicken in a little oil until cooked through and well browned on each side, about 7 minutes per side.  Remove from pan and set aside until cool enough to handle.  Once cooled, cut into bite-sized chunks.

Combine the chicken, pasta, soup, sour cream and tomatoes in a 2 qt baking dish.  Cover and bake thirty minutes, or until heated through and bubbly.  Remove foil.  Sprinkle with cheese and return to oven for an additional 10 minutes, or until the cheese has melted and is beginning to brown.

Serve hot.

Orange Chicken with Broccoli

Some nights call for a quick and simple dinner absolutely bursting with flavor.  Okay, perhaps most nights call for this.  While I adore intense, complex and leisurely recipes on occasion, I just do not have the time for them.  This recipe is ridiculously simple to make and easily adaptable to whatever protein or veggies happen to be in your fridge. 

I think this may have become my go-to stir sauce...

adapted from kitchen explorers at pbs.org

serves 4

The Ingredients:
for the sauce
juice and zest of 1 large orange (about 1/2 cup juice)
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp oyster sauce
1 Tbsp honey
small knob of ginger, minced
2 cloves of garlic, minced
1/2 tsp crushed red pepper

for the stir fry
1 lb chicken, diced
2 Tbsp corn starch
1-2 Tbsp sesame oil
1 onion, sliced
1 broccoli crown, florets and stem
2-3 carrots, sliced diagonally
1 rib of celery, sliced diagonally

The Process:
In a small bowl whisk together all of the ingredients for the sauce.  Set aside.

Toss the chicken in the corn starch.  Heat the oil in a large skillet or wok over high heat.  Add the chicken and stir fry for 2-3 minutes.  Add the onion and stir fry for 2-3 minutes more, or until the chicken has browned and the onion is just beginning to soften.

Add the vegetables and stir fry for 2-3 minutes.  Add half of the sauce and toss until evenly coated.  Allow to cook a minute or two, until the sauce begins to thicken.  Add the remaining sauce.  Cook until the sauce has thickened and heated through.

Serve with brown rice.

Slow Cooker Juniper Chicken

Snowy, snowy days call for hot and hearty meals.  A day like today last Sunday necessitates making the most out of what is already in the pantry, because there would be no "quick" drive to the grocery store for any last minute items.  Thankfully, we had all of these items on hand.  Including the juniper berries.

Remind me to pick up more before the first of March...I'll need them to brine our corned beef..

adapted from The Biggest Book of Slow Cooker Recipes

serves 4

The Ingredients:
2-3 slices of bacon
3-4 carrots, cut into 1/2 inch pieces
2 stalks celery, cut into 1/2 inch pieces
1 small onion, cut into quarters
4 large chicken thighs, skinned
1/4 cup dry red wine
1/2 cup chicken broth
2 Tbsp instant tapioca 
1 sprig fresh rosemary
1 sprig fresh thyme
2 tsp juniper berries
salt and pepper to taste
1 cup frozen peas
2 Tbsp currant jelly

The Process:
Cook the bacon in a large skillet until crisp.  Drain, crumble and set aside.

Layer the carrots, celery and onions along the bottom of a 3 1/2 to 5 qt crock pot.  Place the chicken pieces on top.  Sprinkle bacon, rosemary, thyme, juniper berries, salt and pepper over the chicken.  In a small bowl, whisk together the wine, broth and tapioca.  Pour over the chicken.  Cook on low for 6-7 hours or on high for 3 to 3 1/2 hours.

Using a slotted spoon, transfer the chicken and veggies to a serving platter and keep warm.  Add the peas to the crock pot and cook for 5 minutes, or until heated through.  Whisk the jelly into the juices until smooth.  Spoon the resulting sauce over the chicken. 

Sticky Ginger Garlic Chicken Drummies

Need a batch of something simple to serve to a crowd?  My usual standby is a crock pot full of chicken drummies.  I tried an "Asian"  inspired version for a holiday party a mere few weeks before I started blogging.  In fact, I believe that recipe helped spawn my desire to blog my growth as a cook.  I should have sat down that night and typed the recipe up.  I can't seem to find it now...

Ah well.

This recipe is fairly similar.  It hits those same sweet and salty notes, though the chicken is not as fall off the bone tender as the holiday version (I will continue to kick myself until I unbury that recipe!)*

Four marinade ingredients and two cooking options.  The recipe will work equally as well for a variety of other cut of chicken.  The cooking time in the oven may vary for thicker cuts such as breasts or thighs.  And the marinade is easy to scale up or down for any amount of meat.  In the end I believe I made about 6 pounds of meat...roughly 28 drummies.  We'll start with two pounds here...

adapted from CanaryGirl via FakeGinger

serves 4-6

The Ingredients:
2 lbs chicken drumsticks or wings
1/2 cup soy sacue
1/2 cup brown sugar
2 cloves of garlic, minced
1-inch knob of ginger, minced

The Process:
Combine the soy sauce, brown sugar, ginger and garlic together in a large zip top bag.  Massage until the sugar is dissolved and garlic and ginger evenly distributed.  Add the chicken, seal and refrigerate for 6-8 hours, or preferably overnight.

for the oven:
Preheat the oven to 350.  Arrange the chicken in a single layer in a lightly oiled baking dish.  Bake for 45-60 minutes or until the internal temperature reads 160 and the juices run clear.

in the crock pot:
Dump the contents of the zip top bag, marinade and all, into the crock pot and cook on high for 4-6 hours or low for 6-8.  This version is more likely to fall off the bone...



*It seems I did save the recipe from that holiday party.  Just goes to show how much of a mess my bookmarks currently are.  You can find the original recipe at Gina's Skinny Recipes

Ginger Cardamom Chicken Marinated with Pumpkin Ale

This recipe was served alongside yesterday's curried squash as part of a beer paring assignment.  While the curry was stellar on its own, I rarely turn up the opportunity to actually COOK with the beer.  Upping the ante a bit for the homework, I incorporated the beer of choice directly into the recipe.

Brooklyn's Post Road Pumpkin Ale:

The beer has a wonderful spice aroma that I wanted to play up in the chicken.  As the poultry was paired with a curry for dinner, I opted to keep the spice palate fairly tight.  Instead of using  broader more complex flavor of the garam masala blend used in the curry, I choose to focus on the cardamom and ginger.  The beer does not contribute much flavor, but played a key role in tenderizing the meat.  In the end the flavor was fairly simple...only a subtle hint of spice with a warmth from the ginger...but it was by far one of the juiciest and most tender boneless, skinless chicken breast recipes I've tried to date.

I used whole cardamom pods in this recipe, but feel free to substitute the ground spice instead.  Start with 1 1/2 tsp and adjust to your liking.

the recipe is my own

serves 4-6

The Ingredients:
2 lbs boneless, skinless chicken breasts
3 cloves garlic, minced
2 - inch knob of fresh ginger, minced
1 black cardamom pod
6-8 green cardamom pods
2 tsp salt
1 Tbsp honey
2 Tbsp oil
2 Tbsp lemon juice
10 oz pumpkin ale

The Process
Dry roast the caradmom pods in a small skillet over high heat, until lightly toasted and very fragrant, about 2 minutes.  Set aside to cool.

Once cool, coasrely crush with the side of a knife or with a mortar and pestle.  Combine all of the marinade ingredients into a gallon-sized zip-top bag.  Add the chicken.  Refridgerate and allow to marinate for at least 1 hour (mine bathed in the beer for almost seven).

Preheat the broiler or grill.  Remove the chicken from the marinade, discard the marinade.  Grill the chicken for 10-15 minutes, or until no longer pink, turning once (internal temperature should read 170F).  Serve.

Roasted Chicken with Sorrel

I'm not sure where I first encountered it.  An article on food in my youth.  My sister experimenting with roast chicken.  A snippet of a cooking show.  But I was hooked the moment I discovered the trick...

Herbs layered under the poultry skin.  The skin glistened...all golden and crisp...and through it, a beautiful arrangement of bay leaves, parsley and thyme.  I continued this little tip off and on as I experimented with roasting chicken and turkey.  Turkey was more frequently used, as the breast provided a much larger palette than their smaller poultry cousins. 

When two bunches of fresh sorrel arrived in my CSA box this was my first idea.  Well...after poking around in my cookbooks and online t learn more about sorrel.  Driftless Organics describes the leafy herb as having a lemony flavor.  Elsewhere it is described as similar to kiwi fruit or sour strawberries.  Tasting it, I can certain detect these comparison...but something more.  a bit peppery...almost grassy.  Even a hint of raw rhubarb.  That tang immediately paired it with chicken in my mind.

Many of the recipes I found when researching sorrel were for soups.  And most recipes seem to come to us via the UK. Oddly enough, I found a recipe at the BBC providing a roast bird, just the way I hoped...rubbed with herbs and stuffed with lemon.  The key being herbs slathered under the skin, of course.

Adapted from Steve Wallis' recipe at the BBC

serves 4

The Ingredients:
1 - 3 lb roasting chicken

6 sorrel leaves, finely chopped

1 cup unsalted butter

1 lemon, quartered

2 bay leaves

1 bulb fresh garlic

1 bunch fresh thyme

salt and pepper

The Process:

Preheat the oven to 375

Combine the butter and sorrel in a bowl.  Mound the sorrel butter on a square of wax paper and roll into a log.  Refrigerate until ready to use.

Starting at the neck end,  loosen the skin of the bird from the breast, being careful not to tear.  Generously spread the butter under the skin and all over the surface of the bird (you will use about half of the butter).  Reserve the remaining butter for a later use.  Place the lemon, bay leaves, garlic and thyme into the cavity.  Truss the chicken. Season with salt and pepper. 

 Place in a roasting pan, breast side up.  Roast, uncovered, for about 60 minutes or until juices run clear and the internal temperature reaches 160.

Remove the chicken from the oven and turn the bird breast side down to allow the juices to run into the breast meat. Cover loosely in aluminum foil and leave to rest for 15 minutes in a warm place, reserving the pan juices to use for gravy, if desired. 

Transfer the bird to a carving board, carve and serve.

The Review:
A tasty bird, to be sure, but sadly this chicken was largely forgettable.  Oh, the meat was tender and succulent (do people even use that word any more?  Succulent?)  Juicy through and through.  Sadly I've had many a crisper skin.  Lesson learned...hotter oven.  I've made enough roats chicken to know not to set the oven below 400.

The flavor hinted at citrus and lemon, but in a vague, teasing way.  I hoped the sorrel would impart more favor.  Turns out, as lovely as the sorrel butter was, most of the dish drew its character from the lemon and garlic stuffed into the cavity.  Will I try it again? Probably.  But with a higher heat and a bit more help from basics like salt and pepper.

Crunchy Honey Garlic Chicken Breasts

This recipe is another treat that has been floating around on pinterest for some time.  Sadly, every time I tried to click through to the original post I was directed to an error.  After a bit of snooping, I found the recipe at the blog Rock Recipes.  The site boasts to be "one of Canada's best food blogs."  I may have to spend a little more time on that blog to see what other gems out neighbors to the north may be offering!

adapted from Rock Recipes

serves 6-8

The Ingredients:

4 large, boneless skinless chicken breasts, split in half

for the breading:

1 1/2  cup flour

2 Tbsp ground ginger

1 1/2 tbsp ground nutmeg

1 1/2 Tbsp paprika

1 Tbsp salt
1 Tbsp black pepper

2 tsp ground thyme
2 tsp ground sage

1 tsp cayenne pepper

for the egg wash
3 eggs
6  tbsp water

for the honey garlic sauce:

2 Tbsp sesame oil
3 – 4 cloves garlic, minced

3/4 cup honey
1/4 cup soy sauce
1 tsp ground black pepper 

The Process:

Place each chicken cutlet between two pieces of waxed paper or plastic wrap. Starting in the center and working out to edges, pound lightly with the flat side of a meat mallet until the chicken is an even 1/2" thickness.

In a shallow bowl large enough to accommodate the chicken, whisk together the the eggs and water.  In a large bowl sift together all of the breading ingredients.

Dip the chicken in the flour  mixture, coating evenly. Then dip into the eggwash. Return the chicken to the flour mixture, turning to ensure even coverage and gently pressing the breading into the egg wash.  Set aside and repeat with the remaining chicken.

Heat about 1/2" of oil in a large skillet over medium-high heat.  Working with 2-3 chicken pieces at a time, gently set the cutlets in the oil and fry gently until golden brown, 4-5 minutes per side.  Remove the chicken to paper towels to drain and then set in an oven preheated to 200 to stay warm.  Cook the remaining chicken in the same fashion.

for the garlic honey sauce:

Heat the sesame oil in a small saucepan set over medium-high heat.  Add the garlic and saute until tender and fragrant.  Add the honey, soy sauce and pepper; simmer for 5-10 minutes.

to serve:

Plate the chicken and generously drizzle with garlic honey sauce.

The Review:

Holy Mother of...

This dinner was originally supposed to be served to 4, accompanied by rice and stir fried snap peas.  Somehow the company expanded to 8.  The recipe comfortable fed us all...though we were all licking our plates by the end.

Adult chicken mcnuggets.  I'm not sure why this recipe evokes the comparison.  The breading was joyously crunchy, even after a brief rest in the oven.  I had worried they would become soggy if not served immediately.  Not the case.  The meat...tender and juicy and made even more amazing by the spice blend that blanketed it.  The nutmeg dominated the flavors, but in pleasant way...still allowing the pepper, ginger, sage and thyme to come through.  

The sauce though.  Oh the sauce!  It stole the show.  Tasting frequently as I added the honey, I stopped at 3/4 of a cup instead of the 1 cup the original recipe asked for.  And still I found it quite sweet.  But paired with the peppery and ginger laced chicken...

Maybe that's why my mind wandered to the childhood fast food favorite...tender nuggets of chicken coated in a peppery breaded, fried to perfection and drenched in glorious honey.  

But multiplied beyond compare. 

While all of the company that joined us this evening gladdened my heart, I was disappointed to discover that meant no leftovers.  

Ah well.  I suppose that means I will have to make this again...

Asian Salad with Ginger-Soy Marinated Chicken

salad is my own
dressing adapted form epicurious
chicken and marinade adapted from  allrecipes.com

serves 4-6

The Ingredients:
for the chicken
4 boneless skinless chicken breasts
1/4 cup soy sauce
1 Tbsp sesame oil
2 Tbsp honey
1 Tbsp fresh ginger, minced
2 cloves garlic, minced

 for the salad:
4 cups mixed Asian greens (arugula, red mustard and mizuna)
2 cups spinach
1/2 medium red pepper, thinly sliced
1 broccoli crown, cut into florets
1 carrot, juilianned
2-3 potato onions or scallions, sliced
handful of pea tendrils
1 cup snow peas, cut diagonally 
1 - 6 oz can mandarin oranges, drained
peanuts

for the dressing:
1/4 cup soy sauce
2 Tbsp rice vinegar
2 Tbsp vegetable oil
1 Tbsp Asian sesame oil
1 Tbsp Dijon mustard
1 Tbsp finely grated peeled fresh ginger
1 Tbsp honey or agave syrup
1 tsp  red pepper flakes

The Process:
For the chicken
Trim any fat from the chicken, rinse and pat dry.  Place chicken in a resealable gallon-sized bag or shallow dish.  In a medium bowl, whisk together the soy sauce, oil, honey, ginger and garlic.  Pour the marinade over the chicken and refrigerate for 30 minutes to 2 hours.

Preheat the oven to 350.  Place the chicken in a shallow baking dish and bake for 30-35 minutes.  Remove from oven and allow to cool.

for the dressing: 

Combine all of the ingredients and whisk well.

for the salad:
In a large salad bowl combine the first eight ingredients, reserving the mandarin oranges and  peanuts.  Drizzle about half of the dressing over the salad and toss to coat.  Slice the cooled chicken into thin coins and layer over the salad.  Top with mandarin orange and peanuts.  Drizzle with remaining dressing.


The Review:
This is a salad to knock all fast food and chain restaurant varieties out of the park.  The chicken was so juicy and tender, even after is had cooled.  Burst of sweet peas or oranges, the crunch of carrots and peanuts, the peppery bite of the asian greens mellowed out by the vibrant spinach.  Every bite brought a new and complex play of flavors and textures.  The chicken easily could have starred in a meal of its own.  But the same could honestly be said of the greens as well.  The dressing brought every thing together...a touch of salt and sesame...

All of us were quite sad to reach the bottom of the salad bowl.

Kolivartha Curry

I few days ago I handed Ross one of my curry books and told him to pick a chicken dish.  Sometimes meal planning and shopping lists  happen more easily when delegated this way.  This recipe below was the one he chose.  His reasoning?  We already had most of the ingredient list.  Gotta love the man who knows the content of the pantry.

From what I could gather this chicken curry dish is hails from the Chettinad region of Southern Indian. I am hardly an expert in Indian fare, though I adore curries from all over the subcontinent.  Please let me know if you have further tidbits on this culinary destination

Adapted form the Curry Bible by Jacki Passmore

serves 4

The Ingredients:
1 1/2 lbs skinless chicken thigh fillets, cut into tenders
4 cloves garlic, minced
1 inch finger fresh ginger, minced
1 onion, diced
1 large tomato, deseeded and diced
2 Tbsp ghee or oil
1/2 cup finely ground almonds or cashews
1 tsp Garam Masala
1 Tbsp ground coriander
1 tsp ground cumin
1/2 - 1 tsp chili powder
1/2 tsp turmeric
2-3 whole cloves
1 1/2 cups coconut milk
salt to taste
fresh lemon or lime
chopped cilantro to serve

The Process:
Rinse the chicken tenders and pat dry,

In a blender or food processor, pulse the garlic, ginger, and onion until a thick paste forms.  Add the tomato and set aside.

In a large skillet over medium-high heat, heat the oil or ghee.  Add the chicken and saute until lightly browned on all sides.  Remove the chicken and set aside.  Add the tomato-onion mixture to the skillet and cook for 5-6 minutes, stirring constantly.  Add the ground nuts and spices;  stir until well mixed.  

Return the chicken to the pan.  Pour in the coconut milk and season with salt to taste.  Bring the mixture to a simmer and cook, uncovered, until the chicken is tender and the sauce has thickened.

Serve with a drizzle of fresh lemon or lime juice and sprinkled with cilantro.


The Review:
Curries with the slightly sweet flavor of coconut seem to be the biggest hits in our household.  The mild creamy flavors were well balanced and complimented the chicken instead of overpowering it.  I haven't tried many curried with ground nuts, and I loved they way the ground cashews thickened the sauce...added only the slightest nutty flavor.  The cashews have a creaminess all of their own.  I suspect almonds wouldn't have quite as distinct a flavor when paired with all of the other spices in the dish. .The easy and quickness in which this dish came together was a huge bonus as well.  As most of the ingredients are staple in our household, I'm sure we'll be enjoying this curry again!

Jerked Chicken Skewers and Cantaloupe Dipping Sauce

Ross is to blame thank for this recipe.  I found myself with a Friday evening with both of us off and no immediate plans.  Dinner dates at home often result.  So when I asked what he'd like me to make, and we remembered the chicken breasts in the freezer, he promptly requested Caribbean.  Rather than just dust the chicken with Jerk seasoning I hunted down this marinade.  And voila!

Added bonus, this recipe gave us the extra incentive to finally break down and buy a grill.  Grilling season is upon us after all!

Adapted Bob Marley's Restaurant, recipe posted at Foodnetwork

The Ingredients:
for the marinade:
1 onion, finely chopped
2 scallions, finely chopped
2 tsp fresh thyme leaves
1 tsp salt
1 Tbsp brown sugar
1 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 dried red chili, finely ground (or 2 Scotch bonnet peppers)
1 tsp ground black pepper
3 Tbsp soy sauce
1Tbsp olive oil
1 Tbsp cider vinegar

for the skewers:
2 pounds chicken breast, cut into large cubes
bamboo skewers
1 1/2 cups water
1/2 cup lime juice

for the dipping sauce:
one quarter of a cantaloupe, peeled, seeded and cubed
1/2 cup sour cream
1/2 cup mayonnaise
1 Tbsp cider vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp salt
pinch of cayenne pepper

The Process:
for the marinade: 
In a medium bowl, whisk together all of the marinade ingredients (or puree in a blender or food processor until well combined.) Place the chicken in a large freezer bag.  Pour the marinade over the chicken.  Marinate in the refrigerator for at least 4 hours, preferably overnight.

to prepare and cook the chicken skewers:
At least 2 hours before grilling, soak the bamboo skewers.  Combine 1 1/2 cups of water and 1/2 cup of lemon or lime juice in a pint glass.  Place the skewers in the glass to soak

Prepare the grill or preheat the broiler.

Thread 4-5 cubes of chicken onto each soaked skewer. Discard the marinade.  Grill or broil the skewers for 2-3 minutes per side.  Serve immediately with dipping sauce.

for the dipping sauce:
Combine all of the ingredients in a blender and puree until smooth.   Season with addition cayenne or salt to taste.  Chill until ready to serve. 

The Review:
 In the darken light it became harder and harder to see how our skewers were doing on the grill.  Some came off a little blackened.  But that's okay, right?  It is jerk chicken after all.  But even with the generous charring suffered on some, the chicken remained tender and incredibly flavorful.

I adore marinades and spice blends such as this one.  A little kick of spice.  A hint of sweet.  A burst of salt.  And just a touch of sour.  So many layers of flavor!  Serve along grilled pineapple...pure bliss.

The sauce was the big surprise though.  I didn't have cucumbers, but a gorgeous cantaloupe was sitting off to the side in my kitchen.  Cucumber melon combinations are so common...if the compliment each other so well, why not try subbing one for the other.  The result was surprisingly successful.  The creamy and slightly tart base suggested a tziziki, but the sweetness of the cantaloupe, along with a subtle earthiness (it is known as musk melon for a reason) created something completely unique.  The recipe made quite a lot, and it doesn't keep very long in the fridge before it begins to separate (there is a LOT of water in the melon...)  Maybe three days.  And this is a sauce much better the first day. Try to make up only as much as you think you can use.

Thai-Inspired Roasted Chicken

I do not roast chicken frequently enough.  Which is a huge shame.  They are so ridiculously simple--a bit of salt, pepper and oil; a hot oven; one hour.  Done.  The bird practically presents itself.   And my favorite part...picking the last bits of meat off of the carcass and making my own stock.  Growing up that was one task I was always happy to help my mom with after we had eaten our fill (as did the dog...I wasn't too terribly careful about keeping a scrap to two from hitting the floor).

It doesn't take much to make a memorable meal.  Nor is much needed to notch the roast chicken up to the next level.  Dara certainly sent this simple roast through the roof with this amazing Thai-inspired recipe.  I was eagerly waiting the opportunity to try this recipe out.

adapted from Dara's recipe at Generation Y Foodie

serves 4-6

The Ingredients:

for the marinade

1 1/2  cups low sodium soy sauce
2 Tbsp fish sauce
2 Tbsp fresh ginger, minced
4 cloves of garlic, minced
1/4 cup or a small handful fresh cilantro
2 Thai chilies (seeded for less heat)

2 tsp ground coriander
2 small limes, juiced and zest

1 Tbsp tamarind paste

for the chicken
4 to 5lb roasting chicken
2 Tbsp olive oil
2 medium yellow onions, thinly sliced

1 lime, juiced

fresh cracked pepper to taste
1 Tbsp coarse sea salt
1 small handful of cilantro, washed
1 lime, quartered

The Process:

for the marinade

Rinse the chicken inside and out, drain and pat dry.  Place in a gallon-sized freezer bag.

In a food processor or blender, combine all marinade ingredients and pulse until pureed. Pour marinade over the chicken in freezer bag.  Squeeze out excess air and zip shut.  Marinate in the refrigerator for 3 or more hours or preferably overnight.



to roast:
Preheat the oven to 425.

Lightly oil a roasting pan slightly larger than the size of the chicken.  Layer the sliced onions on the bottom of the pan, building them up more towards the side.

Remove chicken from the bag of marinade and and loosely pack cilantro and quartered limes into the cavity.    Discard the remaining marinade.  Place the chicken in the roasting pan amid the onions.  Rub the chicken with olive oil.  Drizzle with lime juice and sprinkle liberally with salt and pepper. 

Roast at 425 for 45-60 minutes  or until internal temperature reaches 165 and the juices run clear.  Remove from oven, tent loosely with foil and allow to rest for 10-15 minutes before carving.


Transfer to a serving platter with the onion, garnish with additional lime and cilantro.  Carve and serve!

The Review:
The picture does not do this bird justice.  Though it is hard to set up a good photo with a hungry crowd in the wings!   My husband understands the quirkiness our mealtimes have become infused with.  He'll smile in quiet bemusement.  Dinner guests and friends still eye me and my camera with bewilderment.... 

As with many other brined and marinaded meats, this bird was amazingly moist and tender.  The skin crisped up beautifully (though I think mine could have benefited from another 5-10 minutes in the oven.  The lime penetrated the meat through and through provided a wonderfully refreshing tang. 

While the bird was incredibly flavorful, much of the uniqueness of the marinade dissipated.  Hints of lime, cilantro and fish sauce were present, but not the heat I was expecting.  Granted, my bird did only marinate for about four hours. I do think quite a bit more garlic, ginger and perhaps a bit of lemongrass is called for should I try this version again. That being said, the stock I made from the carcass was infused through and through with the wonderful Thai influence.  I'll have to save it for a Southeast Asian inspired soup!

Though honestly, I think the onions were my favorite part. After simmering in the lime and cilantro scented chicken drippings, these were bursting with sweet and savory flavor.  It was a shame I only sliced up two!

Rosemary Sriracha Chicken

Have you discovered Pinterest yet?  I have so many recipes lined up to try due to that site; some days I have no idea where to begin.  This entree stood out for its short ingredient list, all of which I already had on hand.  The yogurt-based marinade was also a plus for me...many an Indian dish I've made has been prepared this way.  The method is a wonderful way to tenderize the meat and add a lot of flavor.  And I was curious to see how the Sriracha and yogurt played against each other...

adapted from A Sweet Life

serves 4


The Ingredients:
1/4 cup plain yogurt
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 Tbsp dried rosemary
1-2 Tbsp Sriracha
2 cloves garlic
1/2 tsp salt
1/4 tsp pepper
4 to 5 large bone-in, skin-on chicken legs and thighs

The Process
In a medium bowl, whisk together yogurt, oil, juice, rosemary, Sriracha, garlic, salt and pepper until well combined. Place chicken pieces in a large resealable food bag and pour marinade over. Massage the bag to thoroughly coat the chicken. Place in refrigerator and let marinate for at least one hour.

Preheat oven to 375

Arrange chicken pieces in a single layer in a baking dish or broiler pan. Brush the chicken with any remaining marinade. Bake for 35 to 40 minutes, or until chicken is no longer pink and the juices run clear. Switch the oven to broil and broil on high for 4 to 5 minutes, or until skin is crispy and golden brown.

The Review:
The first thing that struck me as I whisked together the marinade was how much this combination smelled like buffalo sauce.  How curious!  Although it makes sense...sriracha in lieu of hot sauce...lemon juice instead of vinegar.  How would the rosemary meld?

Indeed, the crispy browned skin did taste slightly of that classic buffalo wing sauce, with a lovely kick of rosemary.  Both flavors were very distinct, instead of blended to form a unique new surprise.  The heat and flavor did not penetrate much beyond the crispy skin, however.  For a more flavorful chicken I may be inclined to pierce the chicken pieces next time.  Or let the meat marinate longer.  But with that in mind, don't skimp on the heat.  It lends a wonderful burn to the skin without making the meat itself too hot to handle.

Tarragon Chicken and Dumplings

Chicken and dumplings was one dish I became fairly good at creating last minute sans a recipe.  Homemade stock and fresh vegetables always make for a superior dinner, but in a pinch last night's rotisserie chicken, a can of cream of whatever-I-have-on-hand soup and a bag of frozen veggies paired up with from-scratch dumplings for an above average meal.

For some reason tarragon has been on my mind of late.  This spice is underutilized in my repertoire.  Itching to change that, I decided to take this basic dish and infuse it with the seasoning from the ground up.  The joy about chicken and dumplings is that if tarragon is not to you liking, swap it out for any herb of your choice.  Sage is marvelous.  As is oregano.  Blends add a lovely bouquet of flavor.  Play around!

The recipe is my own (with dumplings inspired by the BHG CookBook)

serves 4


The Ingredients:
for the stock and gravy:
2 chicken thighs, with bone and skin
4 cups water
2-3 celery tops
1 fresh bouquet garni or 1 TBSP spice blend wrapped in cheesecloth
2 Tbsp fresh tarragon or 2 tsp dried
4 Tbsp butter
1-2 cloves garlic, minced
2 shallots, diced
1 celery stalk, diced
2 medium carrot, diced
3 Tbsp flour
salt and pepper to taste

for the dumplings:
1 cup flour
1/4 cup milk
1 egg
2 Tbsp oil
2 tsp baking powder
1 tsp dried tarragon
1/4 tsp salt

The Process:
In a 2-qt saucepan, add the chicken thighs, water, bouquet garni, tarragon and celery stalks.  Bring the water to a boil over medium high heat.  Reduce to a simmer, cover and cook for 45 minutes.  remove the chicken thighs to a bowl until cool enough to handle.  Strain the broth into another bowl.  Discard herbs and celery.

Once the chicken has cooled, remove the skin and bones.  Coarsely chopped the meat and set aside.

In a large, deep skillet over medium heat, melt the butter.  Add the shallots, celery, garlic and carrots.  Saute until the shallots become tender, 5 to 7 minutes.  Stir in the flour until well combined with butter.  Cook for 2-3 minutes more. Measure out three cups of the reserved stock and slowly add to the skillet, stirring constantly to dissolve all of the flour.  Add the reserved chicken.  Season with salt and pepper to taste.  Bring the mixture to a boil, reduce to a simmer and cover.

Meanwhile prepare the dumplings by whisking together the milk, egg and oil in a medium bowl.  Sift the flour salt and baking powder together.  Add the dry mixture to the wet, combine until just moistened.  Do not over mix.  Using two large spoons drop heaping tablespoons of batter into the gravy (making 6-8 dumplings).  Return the gravy to a gentle simmer, cover and let the dumplings poach undisturbed for 15-20 minutes or until a toothpick inserted into the thickest dumpling comes out clean.  

The Review:
This dish is comfort food, pure and simple.  Nothing about chicken and dumpling is out of this world.  This version is be no means gourmet, though it is prepared with care and attention.  The flavor combinations are not revolutionary. What it is... is nourishing.  And comforting.  Sometimes that is enough.  These are the dishes we keep coming back to...

Chicken Long Rice

No luau would be complete without several offerings of carbs.  Rice and macaroni salad usually round out the plate lunch found around the island.  To add a  little variety to our starchy friends, we included chicken long rice.

The concept is simple...Mi-fen noodles softened and cut into short lengths and simmered in a ginger and garlic studded chicken broth. 

adapted from a recipe at Aloha Friends Luau

serve 10-12

The Ingredients:

2-3 chicken thighs, with skin and bones 

6 cups water

2 tsp chicken bouillon

1 Tbsp fresh ginger, minced

1 teaspoon Hawaiian salt, sea salt, or Kosher salt

2-3 cloves garlic, crushed 

6 bundles rice vermicelli or mi-fen (2-6 oz packages)
 

The Process:
Place chicken thighs in large saucepan with water and bouillon. Add crushed ginger, salt, and garlic. Bring to a boil and then cover, simmering for 45 minutes or until chicken is tender and no longer pink. Remove the chicken from the stock and allow to cool.  Remove the skin and bones.  Shred the chicken meat and set aside. Reserve broth. 

Meanwhile soak the rice noodles in hot water for about 10 minutes or until soft.  Cut noodles in 4 inch lengths, and add to reserved broth. Bring to a boil, reduce heat and simmer for 15 minutes.  Add shredded chicken and continue to simmer until chicken is heated through. Adjust seasoning to taste with salt, pepper, or soy sauce.  

Serve warm or refrigerate for a cold noodle salad.

The Review:

Of all of the sides offered at the luau this came second only to the macaroni salad (which was store bought--I had enough cooking on my plate!).  An odd douse of suspicion kept many guests from trying it until they learned it was simply a chicken noodle dish. 

A rich chicken flavor shone through the simple noodles with the garlic and ginger adding a lovely balance.  Most of the recipes I found included mushrooms as well, which I sadly omitted to give the dish a greater appeal.  For those not afraid of fungus, I imagine the 'shrooms would add a wonderful, earthy depth.  

Unlike many of the fast food varieties and plate lunch offerings I had sampled on the islands, this version maintained a bit of firmness to the noodles instead of disintegrating into a vaguely chicken flavored  mush.   The noodles take no time at all to cook...overcooking is such a shame...

With all of the other side offerings at our luau a little of this dish went a long, long way.  I would highly recommend halving the amount unless this is served for a crowd or as the main course.  I'll be eating chicken long rice at lunch for several days.  So far, it holds up very well as a leftover!