Archive for the 'Grilled Chicken' Category

01
Aug
12

Grilled Chicken with Spicy Brazillian Tomato & Coconut Sauce


I made this yesterday evening, and it was superb! I found the recipe in Food & Wine – Quick from Scratch Chicken Cookbook

Grilled Chicken with Spicy Brazilian Tomato & Coconut Sauce

Serves 4

Redolent of ginger and jalapeños, the tomato sauce is a lively addition to plain grilled chicken.
If you like less heat. use only one jalapeño.

Ingredients

  • 4 tablespoons cooking oil
  • 3 cloves garlic, minced
  • 1 chicken (3 to 3 1/2 pounds), quartered
  • 1/2 teaspoon salt
  • Fresh-ground black pepper
  • 1 onion, chopped
  • 1 tablespoon minced fresh ginger
  • 2 jalapeño peppers, seeds and ribs removed, minced
  • 1 1/4 cups canned crushed tomatoes in thick puree
  • 1 cup canned unsweetened coconut milk
  • 2 tablespoons chopped cilantro or parsley

Directions

  1. Light the grill. In a shallow dish, combine 3 tablespoons od the oil with two-thirds of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper. Grill the chicken over moderately high heat, basting with the remaing garlic oil., until just done, about 10 minutes per side for breasts. 13 for the legs.
  2. Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent., about 5 minutes. Add the remaining garlic, the ginger, and the jalapeños, and cook, stirring for 1 minute longer. Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cilantro and serve with the chicken.

MENU SUGGESTION – Rice and beans or refried beans are typical Brazilian side dishes that taste especially good with chicken, as well as a crisp salad.

I had the chicken with a tall glass of cold Blue Moon Belgian Style White Ale. Cloudy, orange/gold in color with a big and faintly yellow foamy head, it tasted of wheat, yeast and citrus, somewhat zesty with spicy notes of coriander towards the moderately sweet finish.

Enjoy, gentle reader, enjoy. I did!

CS

04
Jul
12

Grilled Chicken Breasts with Grapefruit Glaze


From Food & Wine‘s: Quick from Scratch Chicken Cookbook:

Grilled Chicken Breasts with Grapefruit Glaze

Simply prepared yet special, those chicken breasts are grilled and basted with
a bitter, tart, and sweet glaze.

Prep Time 5 minutes          Cook Time 20 minutes          Serves 4

Ingredients

  • 2 cloves garlic, minced
  • 1 teaspoon grapefruit zest (from about 1/2 grapefruit)
  • 1/2 cup grapefruit juice (from 1 grapefruit)
  • 1 tablespoon cooking oil
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 4 bone-in chicken breasts (about 2 1/4 pounds in all)

Directions

  1. Light the grill. In a small bowl, combine the garlic. grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.
  2. Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes. Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.
  3. In a small stainless steel saucepan, bring the remaining glaze to a boil. Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.

–OoOX0XOoO–

MENU SUGGESTIONS

Since the chicken breasts don’t have a l;ot of sauce, serve a juicy vegetable such as grilled or sauteed summer squash or zucchini alongside.

VARIATION

Grilled Chicken Breasts with Citrus Glaze

Use a combination of citrus juices, such as orange, lemon, or lime instead of all or part of the grapefruit juice.

–OoOX0XOoO––OoOX0XOoO––OoOX0XOoO–

WINE RECOMMENDATION

The crisp acidity, effervescence and moderate alcohol level of a brut Champagne from France or a sparkling wine from California will be perfect with the smoky taste of the chicken and with the high acidity of the grapefruit juice.

–OoOX0XOoO–

Enjoy, gentle reader, enjoy!!!

CS

03
Jul
12

Grilled Chicken Breast and Apple Rings with Maple Syrup Marinade


As we scoured cookbooks and the web for some great grilling recipes for the 4th of July, this one – from Prime Time – The Lobel’s Guide to Grilled Meat by Evan, Leon, Stanley and Mark Lobel - called our attention. It promises to be different and delicious, therefore we felt compelled to adapt it for the kosher cook:

Grilled Chicken Breast and Apple Rings with Maple Syrup Marinade

Serves 6

Ingredients

  • 6 bone-in chicken breast halves
  • 1 1/2 cups maple syrup marinade *
  • Vegetable oil cooking spray
  • 3 large firm apples, such as Cortland or Granny Smith, cored, peeled and cut into 1″ thick rings
  • Canola oil for brushing

Directions

  1. Put the chicken breasts in a shallow glass or ceramic dish. Pour 1 1/2 cups maple syrup marinadeover the chicken, turning to coat. Cover and refrigerate for at least 4 hours and as long as 24 hours. Refrigerate the remaining 1/4 cup of marinade.
  2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
  3. Put the apple rings on a plate or baking sheet and brush on both sides with the remaining 1/4 cup marinade. Set aside at room temperature to marinade while grilling the chicken.
  4. Lift the chicken from the marinade, reserving the marinade. Grill the chicken breasts skin side down, for 25 to 30 minutes, turning with tongs frequently and brushing several times with any remaining marinade during the first 10 minutes of cooking. During the last 10 minutes of grilling, place the apple rings on the outer edge of the grill. Brush with some oil and grill for about 5 minutes. Turn, brush with some more oil and grill for about 5 minutes longer, or until lightly browned on both sides and tender.
  5. The chicken is done when the juices run clear when the thickest sections are pierced with a fork, or when an instant-read thermometer (don’t touch the bone) inserted into the thickest part of the breast registers 170 F. Serve immediately with the apple slices.

* Maple Syrup Marinade

Makes about 1 1/2 cups

Real maple syrup gives this fruity marinade just the right sweetness it needs to enhance chicken.

Ingredients

  • 1 cup beer
  • 1/2 cup cider vinegar
  • 3 tablespoons real maple syrup
  • 2 tablespoons prepared commercial horseradish
  • 2 teaspoons soy sauce

Directions

Whisk together all the ingredients in a glass or ceramic bowl until blended. Adjust the seasoning with pepper. Use according to the recipe, or cover and refrigerate for as long as 2 days.

Enjoy, gentle reader, enjoy!

CS

05
Jul
10

Saddle-up for Some Fine Fixins’ at Smokey Joe’s!


You don’t have to be a Texas long-horn to enjoy this round-up of superbly smoked and southern rustic Tex Mex cuisine at Smokey Joe’s (494 Cedar Lane; Teaneck, NJ. 07666; Telephone: 201.836.7427).  Décor is sun-burnt orange against ranch-rawhide woodsy panels; Marlboro manly man and stallion photos adorning the walls. Brown butcher block paper covers tables set with colorful southwestern china (don’t forget to ask Joe for doodling crayons).

A partial view of the dining area

Joe, the owner, looked for a unique niche in the market and not only found one, but honed it like an art form till it yielded a product that fills the house on a regular basis. Joe, or Yossi to his chevra, told us “Food is life; food is kodesh.” “It’s about craft and high quality. You’ve got to give it the time and attention it takes to develop.” And indeed Joe has done so. His 74” smoker (which he lovingly dubbed Dimona-2) is the nucleus of his operation, but just as important is his approach to food and business. “You’re not producing a widget or stereo; my personal commitment to making great food is a life-time journey!” “It’s also about having a good sense of hospitality when Jews come calling at your restaurant. It’s a little different than the hachnassas orchim (welcoming guests) we do at home.” Joe certainly shared that hospitality with us.

...it was hard to keep myself from reaching into that smoker... I confess...

Joe served up vittles Stephen J. Austin or Sam Houston would raise armies to fight for! The table started to fill up with outstanding home made cornbread with onion jam spread (you got to taste ‘em together to understand how awesome those flavors are together), refreshing iced tea and fresh squeezed lemon-ade and home made. Still warm tortilla chip (seriously, dangerously, addictive!) with freshly made guacamole for starters.

We were then treated to an assortment of Smokey Joe’s favorites. The Joe Dawg, the lamb merguez sausages, were marvelous; superbly smoked and flavored.

Lamb Merguez Joe Dawg

They’ve got six types to choose from, it wasn’t easy deciding which to try…

We then demolished their Beef Brisket (well… really… CS did, he kindly let me have one forkful before it was gone!) – smoked for up to 14 hours. The smoked taste did not overpower the brisket taste which was rich, marvelous. In a very uncharacteristic (well you saw the pictures of those ribs, how can you blame me?) uninhibited Flinstonian way, I dug into their long ribs which had been basted in a secret BBQ rub and smoked for around 5 hours in Dimona-2. (Surely, not first date action, unless you want to provide an instant inhibitions dissolver, right from the get-go) They were meaty, packed with flavor and delicious. I literally felt the spices coming through my pores. Quite unexpectedly, my favorite smoked entrée was the chicken.

Brisket, Grilled Chicken and Sweet Potato... mmm, mmm!

I just loved the way the subtle smokey flavor worked its way into the soft flesh of the chicken resulting in a fabulous taste. We had no room for their burgers and chocolate mole sauce, which we heard are outstanding. We’ll have to come back and try those as well as some of their other popular dishes.

A great homey place to come with family and friends to chill an’ enjoy southern smokin’ Jewish hospitality.

SYR

Smokey Joe's on Urbanspoon




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