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.

IPA Marinated Pork Chops

Need something else to use up some of that marmalade from a few days ago? This pork is the perfect companion.

Initially I had been a little disappointed about the amount of beer flavor that came through in the marmalade. But paired with these chops, it just sings. The entire combination melds together in pure euphoric bliss. Okay...that is a bit of a ridiculous claim to lay on a piece of pork topped with some preserves. But it WAS damn tasty.

The pork is marinated in an IPA and buttermilk mixture that not only tenderizes the meat, but also imbibes the pork with wonderful citrus and floral notes from the hops. The marmalade pulls out those citrus notes even further. The breading on the pork returns the favor by teasing out hints of hefeweizen in the marmalade.

These chops can certainly stand on their own. But the bitter and sweet citrus on top truly helps them shine.

adapted from The Craft Beer Cookbook by Jacqueline Dodd

serves 4

The Ingredients:
4 - 4 oz boneless pork chops
6 oz IPA
6 oz buttermilk
1 tsp onion powder
1 tsp salt, divided
2/3 cup flour
2/3 cup panko
1/2 tsp pepper
pinch of cayenne

The Process:
Combine the IPA, buttemilk, onion and 1/2 tsp of salt in a large bowl. Add the pork, making sure each chop is fully submerged. Cover and refridgerate for 6-8 hours.

In a shallow bowl, combine the flour, panko, remaining salt, pepper and cayenne. Remove the chops from the marinade. Press each chop into the breading mixture, coating evenly on both sides. Set aside to come to room temperature, 15-20 minutes.

Heat oil in a large skillet over medium heat. Add chops and fry, 4-5 minutes per side or until golden brown and juices run clear.

Serve with a dollop of marmalade.

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.

A Trio of Beer BBQ Sauces

Ross just turned thirty.   Pretty traumatic.  I crossed that line a little while back myself and found the best source of comfort is to surround yourself with good friends.  We did just that, by throwing a backyard BBQ.  Our tiny Weber grill cannot hold that many burgers or brats at one time, but that wasn't going to stop me from throwing together a  few barbeque sauce options for the poultry offerings.

Those of you who know us or who've read along for a while are away of our beer obsession.  Ross has been home-brewing for well over a year now.  We had three brews on hand for his party...a honey kolsch, a raspberry wheat and a Belgian-style blonde.  It was only fitting that the sauces follow in suit.

So for your next BBQ I present to you three sauces:

Root beer BBQ sauce adapted from Michele's Woman Cave
Stout Sriracha BBQ Sauce courtesy of the Beeroness
Carolina Mustard and Ale sauce inspired by recipes at beerbeque and yummly




ROOT BEER BBQ SAUCE
yields about 1 1/2 cups
 
The Ingredients:
1 cup root beer (Sprecher or other brewed options work really well)
1 cup ketchup
1/4 cup molasses
2 Tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp red pepper flakes (or more to taste)

The Process:
Whisk together all of the ingredients in a medium saucepan over medium heat until well combined.  Simmer for 20-30 minutes, stirring occasionally until sauce is reduced by about 1/3.  Chill until ready to use.

Keeps refrigerated in sealed jar for 2-3 weeks.



STOUT SRIRACHA BBQ SAUCE
yields about 1 1/2 cups


The Ingredients:

1 Tbsp olive oil

4 cloves of garlic, minced

1/2 cup soy sauce

2/3 cup ketchup

2 tbs Worcestershire sauce

1 - 2 tsp sriracha

2 tsp smoked paprika

1 cup Stout (such as Guinness or Bear Republic Big Bear Black Stout)

1/3 cup brown sugar

1 tsp onion powder

The Process:

 Heat the oil in a medium saucepan over medium-high heat.  Add the garlic and saute until tender and fragrant, abut 1 minute.  Whisk in the remaining ingredients.  Simmer until thickened, 15-20 minutes, stirring occasionally.  Chill until ready to use.

Keeps refrigerated in a sealed jar for 2-3 weeks.

CAROLINA MUSTARD ALE SAUCE

yields about 2 cups

The Ingredients:

 1 cup mustard

2 Tbsp honey

3 oz beer (of the malty variety)

2 Tbsp apple cider vinegar

3 Tbsp brown sugar

1/2 tsp Worcestershire sauce

1/2 tsp garlic powder

1/4 tsp cayenne pepper (or more to taste)

salt and pepper to taste

The Process:

Whisk together all of the ingredients in a medium saucepan over medium heat until well combined.  Simmer for 20-30 minutes, stirring occasionally until sauce is reduced by about 1/3.  Chill until ready to use.

Keeps refrigerated in sealed jar for 2-3 weeks.

The Review:
 The root beer sauce was the clear winner among our friends, though I was partial to the deeper flavor and heat of the stout sriracha sauce.  The mustard seemed to be a more acquired taste.  We tried all three with wonderful success on grilled chicken. 

After the birthday BBQ, the rest of the root beer sauce found its way into a crockpot full of shredded chicken.  The meat was incredibly juicy, and dripping with sauce.  The root beer does shine through, even withthis much meat.  Though the overall flavor note is sweet, with just a spicy hint of ginger.

The Stout sriracha yielded a much deeper color and a much richer flavor.  Straight out of the jar, the BBQ sauce had a potent amount of heat.  Once slathered on the chicken, though, all of the flavors mellowed out, without one standing out among the others.  You probably wouldn't know there was beer in the sauce if you hadn't bee told.

The mustard sauce is still awaiting its second trial.  A glorious cut of pork butt roast is currently thawing on our counter for dinner.  A mustardy sauce seems only fitting...

But really, can you go wrong with any home made barbeque sauce?

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.

Deceivingly Delicious Dry Rub and Mop Sauce

Get put the grill, smoker or broiler pan.  This dry rub and mop sauce was nearly life changing.  In my naive youth, my concept of BBQ was a rack of ribs or half a chicken served slightly charred, a little smokey and slathered in a heavy sweet red sauce.  Now I still enjoy a good squirt of Sweet Baby Rays at a family BBQ, but I've since learned that you needed smoother a good piece of meat...but you do need to compliment it.

the recipe is my own

yields enough rub and mob for 2 racks of ribs

Ingredients:
dry rub
1 tsp granulated garlic
1 tsp onion powder
1 tsp chili powder
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp parika
1/2 tsp thyme
1 tsp ground pepper
1 Tbsp kosher salt
2 Tbsp brown sugar

mop sauce
1/3 cup cider vinegar
1/3 cup apple cider
1/3 cup brown sugar
2 Tbsp Dijon style mustard
1 Tbsp granulated garlic
1/2 tsp ground ginger


The Process:
For the rub, combine all of the ingredients in a small bowl and mix until well combined.  Apply the rub to chicken, beef or pork prior to grilling or broiling.

For the mop, in a medium bowl, whisk together all six ingredients until well combined.  Brush over the meat periodically while grilling or broiling.  Serve remaining mop on the side.

The Review:
Easy peasey.  Mix, rub, grill, mop, flip, grill, mop, serve.  Almost any cut of meat will work with this rub and mop combination.  Though I crafted it with lighter meat, particularly pork ribs and split chicken in mind.  I fear the mop may be a tad sweet for some beef cuts.  I'll rise to that challenge when I come to it.

In the rub, the cumin was the dominating flavor, but not too overpowering.  I personally adore cumin and prefer it over the go-to cayenne and chili powder...adds more depth without the heat.  But maybe that's not your cup of tea.  Maybe you need more chili powder.  Or perhaps turmeric is you thing.  Go for it.

While the rub laid an amazingly flavorful groundwork for the ribs, the mop elevated to mouth watering heights.  The brown sugar and apple cider was just sweet enough to cut through the dripping fat, and caramelize into was can only be described as meat candy.  Usually those charred little bits on the end are long ignored.  Not so here.  Meat candy I tell you.  The ginger warmed it up and complimented the sweetness.  And who doesn't love a bit of garlic.

With a mob and dry rub as flavorful as these, who needs to use BBQ sauce.  Not a single condiment was added to the dinner plates as we devoured the ribs and licked our fingers clean.   Baby back ribs were a huge success.  Next time around the chicken comes up to bat...

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.

Huli Huli Chicken

Walking around Honolulu on a Saturday afternoon you are bound to come across the drifting aroma of countless barbeques.  Occasionally the rich meaty smells float on wafts of smoke emanating from school or church parking lots.   Probably a fundraiser.  Most likely serving Huli Huli Chicken.

Huli Huli means turn turn in Hawaiian, and often you'll see whole birds sandwiched between grills and turned over flames at the larger events.  The marinade is something between a teriyaki and a Kansas City BBQ sauce, and oh so wonderful.

With the freezing cold and lack of a grill, we were unable to replicate the charred BBQ beauty of these birds, but in a pinch our broiler did a wonderful job.

adapted from John's recipe at Hawaii Magazine 

serves 10-12 

The Ingredients:
3 chickens, cut into pieces
1/3 cup ketchup
1/3 cup soy sauce
1/4 cup brown sugar
1/4 cup honey
1/4 cup sherry
1-2 Tbsp. sesame oil
1-2-more pieces ginger root, crushed
3 cloves garlic, crushed
Worchestershire sauce to taste
Sriracha or Asian chili paste (or red pepper flakes) to taste
Squeeze a lemon in if you've got one

The Process:
Trim the chicken as desired, rinse and pat dry.  Pierce in several places with a sharp knife and set aside.

Combine the remaining ingredients in a medium bowl and whisk until well combined.  Divide th chicken into large shallow dishes or freezer bags and cover with marinade.  Cover and refridgerate for 2 to 3 hours, turning once.

Grill chicken over hot coals, turning frequently and basting with remaining marinade. Or broil in the oven, 8 to 10 minutes per side , turning once.


The Review:
Charred, tender and just a touch of sweet, these birds sang at the Luau.  The pieces had been transferred to a slow cooker to stay warm through out the evening, which lead to soggy skin, but otherwise this was a pleasant BBQ twist for many of our guests.

I look forward to trying this on the grill when the weather warms up!

Chili-Mango Chicken

All of us have those stressful, rushed days when the last thing you want to do is spent a lot of time standing in the kitchen slaving over dinner.  But even on my most stressful days I'm more inclined to root through my cabinets than order take out.  Enter this recipe.  It has all the comforts of Chinese take-out, but is cooked up quicker than delivery would take, with the added satisfaction of having made a meal from scratch.

I first perused the recipe in one of Ross' Men's Health magazines and made a mental note of it should I want a quick, but impressive dinner.  The article boasts fridge to plate in 19 minutes.  Including time to cook the rice and a secret trick that makes the chicken silken and ridiculously tender, my dinner was on the table in less than thirty minutes.

adapted from Short Order Cook in Men's Health, October 2011

serves 4

The Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1/2" pieces
2 tsp baking soda
1 Tbsp cornstarch
1 Tbsp low-sodium soy sauce
1/2 Tbsp sesame oil
1/2 Tbsp peanut or canola oil
1 red onion, finely chopped
1 Tbsp fresh ginger, minced
1 green pepper, chopped
1 mango, peeled, pitted, and chopped
1/2 to 2 Tbsp chili garlic sauce (I used Huy Fong)
Black pepper to taste

The Process:
Prepare rice as per your preference.

To tenderize the chicken combine the meat with baking soda in a medium bowl.  Allow to marinate for 10 minutes.  Thoroughly rinse the chicken and pat dry.

Combine the chicken, cornstarch, soy sauce, and sesame oil in a mixing bowl and let sit for additional 10 minutes.

Meanwhile, heat the peanut or canola oil in a wok or large skillet over high heat. Add the onion and ginger and cook for 1 to 2 minutes, until the onion is translucent. Add the green pepper and stir-fry for 1 minute more, stirring constantly. Add the chicken, along with its marinade, and stir-fry for about 2 minutes, until the meat begins to brown. Add the mango, 1/2 T chili garlic sauce, and black pepper.   stir-fry until the chicken is cooked through and the mango has softened into a near sauce-like consistency. Add additional chili garlic sauce until the desired heat is achieved.

Serve with rice.

The Review:
I may have been a little zealous with the chili garlic sauce on my first pass with this recipe.  Be sure to know your audience before dosing your dish with too much heat!  That being said, I loved the simplicity of the process and the ingredients.  The recipe is ridiculously quick and lends itself to many variations of meats and vegetables.  A spicy beef-broccoli, a  gingery shrimp with a kick, maybe a few cashew for extra crunch.  The marinade is simple enough to not over power the other flavors (unless of course you really pour on the chili garlic sauce) and will certainly compliment a wide range of ingredients.  The dish is filling while still being light.  And did I mention how simple it is?

And trust me on the baking soda marinade.  The step only takes another 10 to 12 minutes but it is the only method I have come across that creates that incredibly silken texture found in Chinese take out.

Added bonus for a dish truly from scratch...try making your own chili garlic paste

Carolina red slaw

Lexington, Carolina apparently is known for a very perculiar cole slaw...one made with vingeary-ketchup base instead the more familiar cream or vinegar bases served elsewhere in the states. I have never been to North Carolina, so I have no basis to compare this slaw recipe too. However, a friend was hosting a "goodbye to summer" BBQ with slow smoked, Carolina style BBQ pork and specifically requested this red slaw. So I obliged.

The recipe below is for approximately 1 lb of cabbage. My cabbage head was closer to three...so I've adjusted the ingredients list accordingly, below.

adapted from a recipe at Slashfood.com

Makes a boat load

The Ingredients:
1 medium cabbage, rinsed, cored and quartered
3/4 cup ketchup
1/2 cup brown sugar
3 Tbsp cider vinegar
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes or more to taste

The Process:
In a food processor or by hand, finely chop the cabbage. Place cabbage in a large bowl. In a medium bowl, whisk together ketchup, sugar, vinegar, salt, pepper and red pepper flakes. Adjust seasoning as needed. Pour dressing over cabbage and toss to coat. Chill, covered, in the refrigerator for at least 1 hour -- preferably longer to allow flavors to blend.

The Review:
As as said before, I have never tried Carolina red slaw, so I have absolutely no comparison. Our hosts, who have tried the slaw before enjoyed my concoction, though they did say they have yet to find anything remotely similar to the real deal that they have enjoyed in North Carolina.

As for myself. I enjoyed it, though I think I prefer my slaws to be cream based. And none of the sides at the BBQ could hold a candle to the amazing, slow smoked pulled pork that our hosts spend over 12 hours preparing. Who really need sauce or slaw when you have meat as smokey, flavorful and tender as that?

Chicken Skewers with Tarragon-Pistachio Pesto

Fall has arrived. The days grow shorter and the evenings become chillier. What more reason do you need to uncover the grill for one last hurrah as summer slips away? This is a great recipe to prep ahead of time and cook with friends, huddled over the warm grill, beer in hand. We have the friends and beer part down. Now we just need to work on the grill part. In a pinch, a broiler works just as well.

adapted from "Weeknight Cooking" Bon Appetit, April 2011

serves 4

The Ingredients:
pesto
1/2 to 1 cup fresh Italian parsley, chopped
2-3 Tbsp fresh tarragon, chopped
2-3 Tbsp unsalted pistachios, shelled and coarsely chopped
1 Tbsp fresh lemon juice
1-3 garlic cloves
1/4 cup olive oilskewers
8 large chicken tenders (about 1 to 1 1/3 lbs)
1 medium onion, cut into 1 inch wedges
1 medium red bell pepper, cut into 1 inch squares
8 lemon slices, halved
salt and pepper to taste
The Process:
for the pesto
In a blender or food processor, combine the first 5 ingredients and finely chop. Slowly add the olive oil and blend until a coarse paste. Mix in 2 Tbsp water. Season with salt and pepper to taste. Cover and chill until ready to use.

for the skewers:
Heat a grill or broiler. On metal or bamboo skewers (soak the bamboo in water at least 10 minutes prior to using to prevent burning), thread 1 piece of onion, 1 piece of pepper, 1 slice of lemon, 1 chicken tender (lengthwise), followed by an addition piece of onion, pepper and lemon. Brush with olive oil and tarragon-pistachio pesto. Sprinkle with salt and pepper.

Grill or broil over medium-high heat until chicken is cooked through and vegetables lightly charred, about 6-8 minutes per side. Serve with remaining pesto.

The Review:
We had a guinea pig, errr, guest for dinner this evening so this incredibly fast and simple, yet elegant looking dinner fit the bill. The flavors of the pesto are fresh and provide a nice change of pace from the traditional basil/parsley concoction. The combination of tarragon and pistachio was a bigger success thanmy hazelnut pesto a few months back. I'll be stashing this recipe to toss with pasta or spread on crostini in the future.

The chicken was tasty, tender and fairly neutral foil to the charred veggies and pesto. Overall the entire meal was light, fresh and filling. And offered a perfect reason to heat up the coals on a chilly September evening.

Honey Roasted Pork Tenderloin

I wanted something sweet and citrus-y to glaze the pork tenderloin thawing in my fridge. This recipe conveniently used items I already had on hand in my pantry. And unlike many other pork glazes and sauces out there...this one did NOT contain mustard, which greatly appealed to Ross.

adapted from Lisa's recipe at food.com

serves 4

The Ingredients:
lbs pork loin (boneless)
salt and pepper to taste
1/4 cup honey
2 tablespoons orange juice
2 tablespoons olive oil
1/2 teaspoon thyme
1/2 cup chicken broth

The Process:
Preheat the oven to 375.

Season the pork and place in a roasting pan. In a separate bowl, mix together the honey, juice, oil and thyme. Pour over the pork. Add the broth to the pan. Bake until internal temperature reaches 150 (45-60 minutes) basting frequently.

Strain the pan juices into a saucepan. Reduce until slightly thickened. Serve over the sliced pork.


My Modifications:
The juice came from a small honey tangerine, which yielded a scant 1/4 cup. I used the entire amount which greatly increased quantity and the sweetness factor of the sauce. I also substituted beef broth for chicken.

The Review:
Well, this recipe certainly has the "sweet" portion of my craving down, but it was somewhat lacking in the "citrus" area.

Perhaps my own modification is to blame...honey tangerines are quite sweet, and in the end I fell as though the glaze needed a little bit of tart to balance everything. But the sauce was almost cloying. Good, but just a bit too floral. The honey was a bit too dominate.

Despite the honey's strength, all of the flavors did shine through beautifully. And I think the beef broth added a much needed depth that most store variety chicken broths just don't have. I had amply salted the tenderloin before drizzling on the honey mixture, which did help as well. But next time a tarter orange, or maybe a small squirt of lemon...something just a tad more sour or astringent...to help subdue the sweetness.

I wonder how a bit of garlic or ginger might shake things up....

Gingered Chicken Breast

Five ingredients....nice and simple...

Adapted from The South Beach Diet by Arthur Agaston, M.D.

serves 4

The Ingredients:
1 Tbsp fresh lemon juice
1 1/2 tsp grated fresh ginger
1/2 tsp freshly ground black pepper
2 cloves of garlic
4 boneless, skin chicken breast halves

The Process:
Combine the lemon juice, ginger, pepper, and garlic in a small bowl.

Place the chicken breasts in a deep bowl. Pour the ginger mixture over the breasts, turning once to coat both sides. Cover, and refrigerate for 30 minutes to 2 hours.

Spray a large nonstick skillet with cooking spray. Heat the skillet on medium-high heat, until hot. Add the chicken. Cook, turning once, until tender, about 8 minutes.

My Modifications:
I added about 1 Tbsp of dry white wine to the ginger mixture and marinated for about 1 hour. The chicken breasts I had on hand were fairly thick, so the cook time was a bit longer...and the stove top temperature was reduce to medium to keep the chickens' exteriors from over browning before the insides were fully cooked.

The Review:
Ross loved it. I found it sort of boring. But not all meals need be elaborate or gourmet...

The meat needed a little something more to help the flavors really sing. Maybe a touch of salt. Maybe a dollop of honey. Maybe more time to marinade. Who knows really. But the garlic and ginger did provide a great base to play upon. The sauteed vegetables greatly outshone the poultry, but sadly I can't recall what I toss in to season them.