Archive for the 'poultry recipes' Category

04
Aug
13

Honey-Lacquered Hens and Pears


It’s summertime and the grilling season, with its delicious aromas and promises of succulent treats. Poultry has long been a favorite on the grill. A reader, Shmuel L, from Miami sent us this recipe and photo, he writes that he stumbled upon it two summers ago, and it’s been a family favorite since:

Honey-Lacquered Hens and Pears

HoneyLackHen

Ingredients

  • 2 long metal skewers
  • 1/2 cup honey marinade *
  • 1 teaspoon dried lavender
  • 2 game hens (about 2 pounds each) washed
  • 2 just barely ripe Bartlett pears, cored
  • 2 tablespoons olive oil
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Sriracha sauce
  • Lavender blossoms for garnishing (optional)

Directions

  1. Combine the Marinade, dried lavender, and game hens in a 1 gallon zipper lock bag, press out the air and seal. Refrigerate for 6 hours or overnight.
  2. Light a grill for direct low heat, about 250 F.
  3. Remove the hens from the marinade and part dry, discard the marinade.
  4. Tie the ends of the drumsticks together. Coat the hens and the pears with with the oil. Arrange on skewers so that each hen is pierced from the shoulder to the leg  and add a pear at each end, thereby making it possible to turn everything at once.
  5. Brush the grill grate with oil. Grill until the game hens become lightly charred all the way around and the temperature on an instant read thermometer shows 165 F (about 45 to 60 minutes). Turn the skewers every 12 minutes or so.
  6. Meanwhile, mix together honey, vanilla extract, and Sriracha.
  7. Cut the game hens in half. Arrange each hen and pear half on a plate and drizzle with the honey-vanilla mixture. Garnish with the lavender blossoms for a dramatic presentation.

* Honey Marinade

Yields 3/4 cup

Ingredients

  • 2 tablespoons Dijon mustard
  • 1/4 cup honey
  • 1/4 cup red-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • ground pepper

Directions

  1. Whisk together mustard, honey, vinegar, and oil. Season with pepper. Left over marinade will keep in refrigerator up to 3 weeks.

Enjoy, gentle reader, enjoy!

Shmuel L.

23
Jul
13

Chicken Kabob with Vegetables


My laptop died on Tisha b’Av, when I got a new laptop the next day I found that my, 4 year old, USB wireless internet device was not Windows 8 compatible. UuuuGGGHHhhhhh!!!! Finally I’m back in business – the 4G device arrived – and I’m even getting used to Windows 8 (having used Windows since its very first incarnation, I hated the new one, but…). I promised you all, on the day prior to Rosh Chodesh Av, that I would share a recipe from the wonderful meal Irving Schild and his wife Regina treated me to, in their Pennsylvania lake cabin on July 4th, so here it is:

Irving’s Chicken Kabobs with Vegetables

All Photos: © Irving Schild, 2013

...on the grill

…on the grill

Serves 4

Ingredients

  • ¾ cup olive oil
  • 1 teaspoon dried oregano
  • ¼ teaspoon freshly grounded pepper
  • ½ teaspoon kosher salt
  • 1 package skinless, boneless chicken breasts
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow, or orange, bell pepper.
  • 1 large Vidalia onion
  • 6 small mushrooms
  • 1 yellow zucchini
  • 5 cloves garlic, finely minced

Directions

Ready to eat!

Ready to eat!

  1. In a large bowl, whisk together the olive oil, garlic, oregano, pepper and kosher salt.
  2. Cut the chicken breast into 1 1/2 inch cubes and add it to the bowl. Toss to coat evenly and let stand for at least 2 hours.
  3. While the chicken marinates, cut the onion and the bell peppers into 1-½ inches cubes and the zucchini into ¾ inch slices.
  4. Thread the chicken cubes and vegetables onto 5 to 6 skewers. Arrange the skewers on the rack of a gas grill and cook at medium heat, turning the skewers frequently and brushing occasionally with leftover marinade.
  5. Continue cooking until the chicken is brown and slightly burned outside. Remove from grill and serve immediately.

There were also spare ribs, grilled corn, steaks and grilled potatoes with melted margarine (just remembering the aromas and the flavors makes my mouth water again!). We washed it all down with Samuel AdamsCherry Wheat beer… A feast  to remember!

FIREWORKS-2013

The fireworks on the lake, sitting in the Schilds’ speedboat, were the best I’ve seen in a very long time.

Enjoy the grilling, gentle reader, enjoy!

CS

06
Jun
13

Sautéed Chicken Breasts


This is an easy recipe to prepare and yet it’s delicious. Proof, again, that a good dish need neither be intricate nor overly time consuming to make.

Sautéed Chicken Breasts

(Adapted from The Best 30-Minute Recipe, by America’s Test Kitchen at Cook’s Illustrated Magazine)

Detail from Photo in The Best 30-Minute Recipe

Detail from Photo in The Best 30-Minute Recipe

Serves 4

Ingredients

  • 1/2 cup unbleached all-purpose flour
  • 4 boneless, skinless chicken breasts
  • salt and ground black pepper
  • 2 tablespoons vegetable oil

Directions

  1. Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour to coat and shake off excess.
  2. Heat oil in 12″ skillet over medium-high heat until just smoking. Carefully lay chicken in skillet and brown well on one side, 6 to 8 minutes.
  3. Flip chicken over, reduce heat to medium-low, and continue to cook until thickest part of breasts registers 160 degrees on instant-read thermometer, 6 to 8 minutes longer.
  4. Transfer chicken to plate, civer with foil, and let rest at least 5 minutes before serving.

Cooking Tips – To cook chicken breasts correctly, the first thing to consider is size. Be sure to select chicken breasts of equal size, so they will cook evenly. Flouring the chicken prior to sautéing will protect the meat from drying out and helps prevent it from sticking to skillet. Turning the heat down when browning the second side is crucial to prevent the pan from scorching while the chicken cooks through and will avoid a leathery, stringy exterior.

I served it with a wine sauce, made from a recipe also adapted from The Best 30-Minute Recipe.

Red Wine Pan Sauce

The Base of a pan sauce is the fond, or browned bits clinging to the bottom of the skillet after sautéing or searing meat, poultry or fish. Once the skillet protein is removed from the skillet, aromatics such asminced shallots can be sautéed, and then, in a process called deglazing, liquid – usually wine, stock, or both – is added to help dissolve the fond and make a flavorful sauce. The sauce is then simmered to concentrate flavors and chicken.

Makes about 1 1/4 cups

Ingredients

  • 1 shallot, minced
  • Salt and ground black pepper
  • 1/2 cup dry red wine
  • 1 1/2 cup chicken stock *
  • 1 tbsp light brown sugar
  • 1 tsp cornstarch
  • 1 tbsp unsalted margarine, cut into 3 pieces and chilled
  • 1 tsp minced fresh thyme

Directions

  1. After removing cooked protein from skillet, add shallot and 1/4 spoon teaspoon salt to oil left in skillet, return to medium-high heat, and cook until softened, about 2 minutes.
  2. Stir in wine, scraping up any browned bits. Stir in 1 1/4 cup of stock and brown sugar, simmer until sauce measures 1 cup, about 5 minutes.
  3. Whisk remaining 1/4 cup stock and cornstarch together until smooth, then whisk into sauce. Add any accumulated meat juices and continue to simmer, about 2 minutes.
  1. Reduce heat to low and whisk in margarine, one piece at a time. Off heat, stir in thyme and season with salt and pepper to taste.

* Chicken Stock – Brodo di Gallina

Yield: 16 cups

Ingredients

  • 1 small bunch (about 1/2 oz) Italian (flat-leaf) parsley
  • 1/2 teaspoon black pepper
  • 4 pound hen, cleaned and cut into four pieces
  • 1 medium yellow onion
  • 3 celery stalks
  • 1 large carrot
  • 4 bay leaves
  • 12 black peppercorns
  • 4 cloves
  • 1 teaspoon salt

Directions

  1. Place the celery and peppercorns on a piece of cheesecloth, then using kitchen string, tie the ends of the cheesecloth together to make a bag.
  2. Place 16 cups water in a large pot. Add all other ingredients. Bring to a boil over medium high heat.
  3. Reduce the heat to medium-low and simmer for 4 hours, skimming the surface occasionally to catch and discard the residue and foam. Add extra water to the broth, making sure the original level of broth is maintained throughout.
  4. Drain the stock through a strainer discarding the vegetables and reserving the flesh for further use in other recipes.

The chicken stock can be refrigerated for up to 4 days or frozen up to 30 days.

Enjoy, gentle reader, enjoy!

CS

28
May
13

Sunshine Chicken


One-pot meals are quick and easy to cook, perfect for when time is short. The common concept shared by this type of cooking is that as one puts all the ingredients together in one vessel, there no need to worry about getting the timing just right for each particular ingredients. Particular nice, is the fact that there is only one pot to clean afterwards!

Sunshine Chicken

SunChick

Serves 4

Ingredients

  • 1 lb boneless chicken
  • 1 1/2 tsp all-purpose flour
  • 1 tbsp olive oil
  • 1 onion, cut in wedges
  • 2 celery stalks, sliced
  • 2/3 cup orange juice
  • 1 1/4 cup chicken stock
  • 1 tbsp light soy sauce
  • 2 tsp honey
  • 1 tbsp grated orange rind
  • 1 orange bell pepper, seeded and chopped
  • 8 oz zucchini sliced into half moons
  • 2 small corn cobs, halved
  • 1 orange, peeled and segmented
  • salt and pepper
  • 1 tbsp chopped fresh parsley, for garnishing

Directions

  1. lightly rinse the chicken and pat dry with paper towels. Cut into bite size pieces. Season the flour well with salt and pepper. Toss the chicken in the seasoned flour until well coated and reserve remaining seasoned coating.
  2. Heat the oil  in a large, heavy-bottom skilletand cook the chicken over high heat, stirring frequently for 5 minutes, or until golden on all sides and seared. Use a slotted spoon to transfer to a plate.
  3. Add the onion and celery to the skillet and cook over medium heat, stirring frequently, for 5 minutes, or until softened. Sprinkle in the resrved flour and cook, stirring constantly, for 2 minutes. Remove from the heat. Gradually stir in the orange juice, stock, soy sauce and honey, followed by the orange rind. Return to the heat and bring to a boil stirring.
  4. Return the chicken to the skillet. Reduce the heat, cover and simmer – stirring occasionally – for 15 minutes. Add the orange bell pepperwith the zuchiniand corn cobs, simmer for an additional 10 minutes, or until the chicken and vegetables are tender. Stir well and heat through for 1 minute. Serve garnished with the parsley.

Enjoy, gentle reader, enjoy!

CS

27
May
13

Chicken Cutlets with Facon


I made this last evening, easy to prepare and a delight to the palate!

Chicken Cutlets and Facon

(based on a recipe from Food & Wine‘s Quick from Scratch Chicken Cookbook)

TurkeyFacon

Serves 4

Ingredients

  • 1 1/2 lb Swiss chard, long stems removed, leaves chopped and washed well
  • 1 tbsp water
  • 1/4  lb sliced Jack’s Gourmet Facon, cut into 1/4″ strips
  • onion, chopped
  • 4 chicken cutlets
  • 3/4 tsp salt
  • 1/4 tsp, fresh ground black pepper
  • 1/2 cup parve substitute for sour cream *

Directions

  1. Put the Swiss chard and the water in a medium pot. In a large nonstick frying pan, cook the facon until crisp. Drain on paper towels. Pour off and reserve all but 1 tbsp of the facon fat, which should stay in the pan.
  2. Put the pan with the remaining facon fat on a moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, another 30 seconds. Add the mixture to the chard. Bring the water  to a simmer, cover and cook over low heat until the chard is wilted and tender, about 5 minutes.
  3. Meranwhile, heat 2 tbsp of the reserved facon fat in the frying pan over moderately low heat. Season the turkey cutlets with 1/4 tsp of the salt and the pepper. Cook until just done, 1 to 2 minutes per side. Remove the cutlets from the pan so as not overcook them.
  4. Remove the chard from the heat. Stir in the parve sour cream and the remaining 1/2 teaspoon salt. Remove the chard from the pot with a slotted spoon, leaving the sauce. Divide the chard among four plates. Top each pile of chard with a turkey cutlet. Spoon some of the sauce over the top and sprinkle with the facon.
  5. Serve with french fries

* Parve Sour Cream

Yield: 2 cups

  • 1 package soft tofu
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • Salt, to taste

Blend together well and refrigerate for about 4 hours

I washed it down with a Blue Moon White Belgian Style Beer.

Enjoy, gentle reader, enjoy; I certainly did!

CS

17
May
13

Chicken Cobbler


As someone who spent his childhood through mid-teens in Uruguay, the beef capital of the world, chicken was not a favorite growing up. After coming to the US, however, I finally discovered the delights of poultry; the following recipe – which my mother used to make – is more than worthy of being shared:

Chicken Cobbler

chickcoblr

Serves 4

Ingredients

  • 2 tbsp all-purpose flour
  • 4 skinless, boneless chicken breasts, cut into bite size chunks
  • 2 tbsp margarine
  • 1 large leek, sliced
  • 2 scallions, chopped
  • 1 garlic clove, crushed
  • 2 carrots, chopped
  • 1 orange bell pepper seeded and chopped
  • 1 tbsp tomato paste
  • 1/2 tsp ground turmeric
  • 3/4 cup white wine
  • 3/4 cup chicken stock
  • 1 bay leaf
  • salt and pepper to taste

Cobbler Topping

  • 1 1/2 cups self rising flour plus extra for dusting
  • 2 tsp baking powder
  • 1/2 tsp ground turmeric
  • pinch of salt
  • 3 tsp margarine
  • 5 tbsp soy milk

Directions

  1. Preheat oven to 350 F.
  2. Put the flour in a bowl with salt and pepper  to taste. Add the chicken  and toss the flour to coat. Reserve any remaining flour.
  3. Melt the margarine with the oil in a large flameproof casserole, add the chicken  and cook, stirring, until the chicken is browned all over. Lift out with a slotted spoon, transfer to a plate and set aside.
  4. Add the leek, scallions and garlic to the casserole and cook over medium heat, stirring for 2 minutes, until softened. Add the carrots and bell pepper and cook for 2 minutes, then stir in the remaining seasoned flour, the tomato paste, and turmeric. Pour in the wine and stock, bring to a boil, reduce the heat and cook over low heat, stirring, until thickened. Return the chicken to the pan, add the bay leaf, cover. then bake in the preheated oven for 30 minutes.
  5. Meanwhile, sift the flour, baking powder, turmeric and salt into a mixing bowl. Rub in the margarine until the mixture resembles the breadcrumbs, then stir in enough of the soy milk to make a smooth dough. Transfer to a lightly floured board, knead lightly, then roll out to a thickness of about 1/2 inch. Cut out circles using a 2″ cookie cutter.
  6. Remove the casserole from the oven, discard the bay leaf.Arrange the dough circles over the top, then return to the oven and bake for an additional 30 minutes, or until the cobbler topping has risen and is lightly golden.

Enjoy, gentle reader. Enjoy!

CS

// //

08
Jan
13

Chicken Potato Marinara


[As I scoured the web to find delicious and hearty dishes to try, I came across a blog called Craving Haven. Though not a kosher blog – by any means – it has some really nice recipes that can be adapted or left as they are, therefore I will definitely be back again and again. Meanwhile, below is a recipe, I made last evening. CS]

Chicken Potato Marinara

Ingredients

  • 1 lb chicken drumstick
  • 4 pcs large red potatoes, quartered and peeled (optional)
  • 1/2 cup green peas
  • 1 cup homemade marinara sauce *
  • salt and pepper
  • bay seasoning
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/2 cup chopped onion
  • 1 cup water

Directions

  1. In a preheated skillet, pour oil, then add garlic, onion. Cook until garlic is browned and onions, transparent. Add the chicken, cook covered until chicken are cooked. Season with bay seasoning. Cook for 2 minutes more.
  2. Add water, bring to a boil. Add potatoes, and cook until fork tender.
  3. Add the marinara sauce. Simmer for 10 minutes. Season with salt and pepper. Add the green peas. Cook for 10 minutes more or until the chicken are cooked through.

—OXO---OXO---OXO—

* Meaty Marinara Sauce

Ingredients

  • 2 pcs yellow onion, peeled and chopped
  • 4 tbsp olive oil, divided
  • 6 cloves garlic, minced
  • 1 lb ground turkey (You may omit the ground turkey if you prefer just the sauce)
  • 2 tbsp dried herbs (or Italian seasoning)
  • 1/2 cup red wine (optional)
  • 12 cups fresh roma tomatoes, peeled, seeded and quartered
  • salt and pepper
  • old bay seasoning

You may omit the ground turkey if you prefer a parve sauce

Directions

  1. Heat olive oil. Add onions and cook slowly until they caramelize. Add garlic and dried herbs. Cook for 5 minutes.
  2. De-glaze the pan with 1/2 of the red wine and cook for 2 minutes more. Add the tomatoes and their juice, stir to combine. Bring to a simmer and cook low, stirring occasionally for at least two hours, depending on the water content of the tomatoes.
  3. The sauce should be thick with much of the water evaporated to concentrate the flavor. Add salt and pepper to taste.
  4. In a separate skillet, heat remaining oil, add and cook the ground turkey, and cook until brown. Season with salt and pepper and 1/2 tsp of old bay. Cook thoroughly. Mix with marinara sauce and simmer low for an hour. Serve together with your favorite pasta or meat.

Enjoy, gentle reader, enjoy!

CS

22
Nov
12

Roast Turkey


CS is making a Roast Turkey with Maple-Mustard Glaze from Susie Fishbein‘s – just published – Kosher by Design – Cooking Coach (page 152). Since we will be eating at his place I can take it easy for a change, nevertheless I thought I’d share a favorite, easy recipe, I’ve made many a time over the years:

Roast Turkey

Photo by Chani U.

Serves 10
Total cooking time 3 hours and 40 minutes

Ingredients

  • 1 small onion, halved
  • 13 pounds oven ready turkey, giblets removed and cavity wiped clean
  • 2 1/2 tablespoons margarine, softened
  • 3 sprigs fresh thyme, chopped
  • salt and pepper to taste

Directions

  1. Place the onion in the turkey’s body cavity with salt and pepper. Tie the turkey legs with string at the top of the drumsticks.
  2. Place bird in a large roasting pound, rub all over with the softened margarine and season the outside of the turkey with your choice of spices and seasoning. Add the vegetable oil to the pan
  3. Cover the prepared bird loosely with foil and roast in a preheated 375 F. oven, basting periodically. Remove the foil for at least 40 minutes to allow the turkey to brown and scatter the chopped thyme over it. Check the turkey is cooked by inserting a skewer or fork into one of the legs. If the juices come out clear, the bird is ready.
  4. Transfer the turkey to a a large dish, cover with clean foil and let it rest for about 20 minutes before carving.
  5. Arrange the turkey on a warmed serving platter and serve with your choice of vegetables.

My guests always loved this dish, I know you will as well!

SYR

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




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