Farmers' Market Friday - Sweet and Spicy {Indian-Spiced Oven-Roasted Chicken with Onions & Cumin Roasted Carrots}

This recipe has been a family favorite since I happened upon it several years ago and decided to give it a try.  It has Indian-inspired flavors, makes enough for leftovers and utilizes oven-roasting for the majority of the meal. I love "sheet-pan" dinners as they require a little bit of prep work at the start and then you pop them in the oven and get on with eating bonbons doing something else while it cooks. The original recipe entails a yogurt based marinade that we all enjoy. However, when I set out to make it this time, I realized that I had everything except the plain yogurt. So, being resourceful, I peeked in my pantry and found a jar of mango chutney that I'd picked up from the farmers' market a while back and decided that it would be just the thing to use in a pinch. It proved to be a tasty edit and one that I might just use all of the time now!

Items from the market: 

• carrots
• chicken
• mango chutney from Kala's Kuisine
• olive oil from Central Texas Olive Ranch

Indian-Spiced Oven-Roasted Chicken & Onions 

adapted from Maria Sinskey

• 4 lbs of chicken (either one whole chicken cut into 8 pieces or 4 lbs of one cut - I prefer to use all thighs for their juiciness and tenderness)
• 1 Tbsp olive oil
• 1 Tbsp garam masala (an Indian spice mixture available in the spice section of most supermarkets)
• 2 medium onions; cut into 1/4"slices
• 4-6 oz  mango chutney sauce

1. In a large bowl, mix chutney, oil and garam masala. Add chicken to marinade, one piece at a time to coat well. Cover bowl and refrigerate at least 2 hours up to 24 hrs.
2. Position oven racks in the top & bottom third of oven (chicken and carrots will cook at same time.) Preheat oven to 400F. 
3. On a large rimmed sheet pan lined with foil, arrange onion slices. These will form a bed for the chicken pieces. Top with chicken in a single layer. Be sure to leave space between chicken pieces to allow for even roasting. Chicken will be coated in sauce; top each piece with a bit of the residual sauce in the bowl.
4. Roast chicken on top rack until cooked through and juices run clear in thickest part of the chicken pieces (about 1 hr.) Serve chicken atop onion slices and spoon pan juices on top. (Note: the sugars in the sauce will brown - check browness occasionally through cooking process and tent with a sheet of foil if they are getting too dark. You want brown and crisp; not black and acrid.)

Cumin-Roasted Carrots

• 12 medium carrots, peeled and cut into 1/2 in thick diagonal cuts
• 2 Tbsp olive oil
• 1-2 tsp ground cumin
• 2 tsp coarse salt

1. Preheat oven to 400F. Combine carrots and all other ingredients in a large bowl; toss to coat. Line a large, rimmed sheet pan with foil and spread seasoned carrots in a single layer on the baking sheet.
2. Roast carrots (on bottom rack if cooking with chicken) until tender and lightly browned for about 35-40 minutes (turn carrots once at halfway point).

Putting it all together: We served the roasted chicken and carrots with steamed brown rice. Top the rice with the onions and pan juice and you have a delicious dinner. Leftovers are great as is or if you have some flat bread, you can cut the chicken meat from the bone and make a wrap of chicken and left over carrots and onions. A nice way to change it up and make it seem like a whole new meal.

The substitution of the mango chutney from Kala's Kuisine was a great one. It is sweet and tangy with just the tiniest bit of spice. I'm going to be sure to grab a couple more jars to have on hand the next time I'm at the farmers' market. It is a rather loose sauce - more loose than other commercially available mango chutney. So, if you don't have access to this one, you may need to thin the one you get a bit.

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

Farmers' Market Friday - Cure For What Ails You {Chicken Corn Soup}

I had entirely different plans for this week's post. I made it and photographed it, and then, I came down with a cold. Hit me like a ton of bricks - sore throat, throbbing sinus pressure, just plain sick. So, knowing that chicken soup cures what ails you (there's even research that shows this to be more than an old wives' tale), I set to making a pot of liquid gold. Of course, I couldn't just leave it alone and make the usual, standard variety - not with the abundance of sweet corn in my fridge - therefore, I decided to whip up some Chicken Corn Soup in hopes that it might be a good substitution to my second favorite Chinese restaurant soup. I know I did a Sweet Corn Soup previously, but that one was cream based. As such, I just didn't think it would be as soothing as a broth/stock based soup would be.

The result is a pretty good rendition, and its a good thing everyone liked it because, as usual, I cannot seem to make a small pot of soup to save my life.

Items from the market: 

• sweet corn
• chicken (actually, I had left over chicken carcass parts from deboning chicken breasts and thighs, so I used those pieces parts to make stock. I also used some boneless skinless breast meat for the actual meat part of the soup.)

Chicken Corn Soup

• 4 quarts of chicken stock (either homemade or purchased - your choice, I won't judge)
• 12 ears of sweet corn, shucked, desilked and corn cut from the cob
• 1 bunch green onions, whites and light green parts thinly sliced
• 2-3 boneless skinless chicken breasts
• assorted chicken parts (I used 2 backs and 8 wings as that is what I had on hand)
• 2-3 eggs
• 1 tbsp toasted sesame oil (optional)

1. Make your stock by covering chicken parts (except for boneless breasts) with water in a large soup pot or dutch oven. Simmer over medium hi heat (don't let the chicken boil) for about an hour or so. Remove chicken parts and if available, remove meat from bone. Reserve meat for addition to the soup. If using purchased stock, heat in pot.
2. To hot stock, add all corn kernels and green onion and cook over low simmer for another hour. Add chicken breast meat and poach in hot stock and corn mixture until done throughout (about 20 minutes or so). Remove chicken. When cool enough to handle, shred chicken meat or thinly slice across the grain. 
3. Using an immersion blender, puree the soup so that some of the corn is pureed but some is left intact. Add shredded chicken breast meat and any reserved meat from the carcasses. Add sesame oil, if using.
4. In a small bowl, crack eggs and beat well. While stirring soup with a fork, slowly drizzle egg into the soup mixture to create ribbons of cooked egg. 
5. Serve piping hot and garnish with a bit more fresh green onion if desired.

This soup definitely soothed my throat and the warmth of the dish helped to open up my sinuses. While my soup didn't have all of the ingredients listed in the soup the researchers made, it doesn't matter to me - it was just what doctor-mom ordered!

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

Farmers' Market Friday ~ A Meal for the Men in My Life {Grilled Chicken with Tomatillo Salsa & Borracho Beans}

Last weekend was FUN. Sort of spur of the moment, I was out at the Wolf Ranch Farmer's Market to demonstrate one of last week's Farmer's Market Friday dishes and to hand out samples. The purpose is to help folks who might be stuck in a vegetable rut to try a new dish made from things found at the market. We arrived (The whole family attended; El Syd spent a good amount of time at the Pillar Bluff Vineyard tent; My Girl helped out with setting up and also helped with plating samples; The Boy? The Boy brought a book.), and I collected the ingredients I needed at the market and got to cooking up Calabacita. At the end of the 2 hour cooking session, we'd served up 2 batches of the dish with a lot of good comments from market-goers and vendors alike. With the cooking demo under my belt, it was time to turn my attention to what we would serve for Father's Day meal.

One of El Syd's favorite dishes is Tomatillo Chicken with Borracho beans. I thought it would be a good chance to showcase Tomatillo Heaven's Guacamillo Salsa that is available at the market and a chance to try out the pastured chicken from Richardson Farms. One of the lessons I've learned from visits to the market is that if you don't see an item that you'd like to purchase, always ask the vendor. This is especially important at a new market where vendors are just getting to learn what the local customers are looking for and wanting to buy. Case in point, I have seen that most poultry vendors have been bringing whole chickens. My dish calls for boneless, skinless breasts. When I asked if they were available, I was told by 2 different vendors "Oh yes, we have them, we didn't bring any to market this time. Here's our card, email us and we can bring you what you need next time." So, not to be deterred, I picked up 2 chickens from Richardson farms and decided that I'd bone them out myself. In addition to the salsa and chickens, I also picked up some onions from Star Farmers Market and some jalapenos from Two Happy Children Farm.

So, for these recipes here's the Farmers' Market Shopping list: 

• Guacamillo Salsa from Tomatillo Heaven
• Whole Chicken from Richardson Farms
• Sweet onions from Star Farmers Market
• Jalapenos from Two Happy Children Farm
• Fresh Garlic from Tiemann's Tasty Produce
• Extra Virgin Olive Oil from Central Texas Olive Ranch

The schedule I followed was to get beans started, then to marinate the chicken, finish up beans and then have El Syd grill the chicken. Plate the food and enjoy!

Borracho (Drunken) Pintos

• 1 lb dried pinto beans
• 1 lb bacon - cut into 1/2 inch pieces, divided
• 1 medium sweet onion, diced
• 2 jalapenos, seeded and sliced
• 4 Tbsp good quality tequila
• 1/4 C chopped cilantro

1. Beans: Pick through beans to remove any stones or dirt clods. Rinse in a colander and then place in a large Dutch oven or pot. Add about 10 cups of water (enough to cover the dry beans well as they will be absorbing a lot of that water as they cook). Remove any floating beans and then add 1/2 lb of bacon cut into 1/2" pieces. Bring to a boil and then reduce heat to medium low. Simmer very gently, partially covered, until the beans are completely tender (about 2 hours). Be sure to gently stir the beans regularly and if needed, add water to keep liquid about 1/2 inch over the level of the beans.
2. Flavor additions: In a medium skillet over medium heat, fry the remaining bacon pieces until crisp (about 10 minutes) Remove bacon with a slotted spoon leaving behind as much of the drippings as possible. Pour off all but about 2 Tbsp of bacon drippings and return pan to medium heat. Add onion and jalapeno and saute until deep golden brown. 
3. Once beans are completely tender, add cooked onion and jalapeno, continue to simmer for about 30 more minutes so that flavors can meld. Just before serving, add the tequila and cilantro, stir well and serve by gilding the lily with the crispy fried bacon pieces.

Grilled Marinated Chicken

• 6 boneless skinless chicken breasts and/or thighs
• 1 1/2 C dry white wine (budget wine is fine, but it should be something you could/would drink; don't use so-called "cooking" wine)
• 2 Tbsp dried herbs mixed (rosemary, oregano, thyme, red pepper flakes)
• 2 cloves garlic, minced
• 1/4 C Olive oil

1. In medium bowl, whisk together all items except for chicken meat.
2. Submerge meat into marinade and let soak at least 2 hours or overnight
3. Heat grill; cook (basting occasionally with marinade) until internal temp reaches 165F.
4. When done, remove from grill and get ready to plate.

To Finish Dish:

In center of plate, spoon about 1 cup of cooked beans to make a bed for chicken, etc. Place one cooked chicken breast or thigh in center, spoon tomatillo salsa on top of meat and then top with a couple of slices of ripe avocado. Serve and Enjoy!

This meal was well received by all guests. The beans, when cooked until perfect tenderness, are creamy and slightly sweet which is a wonderful accompaniment to the grilled chicken. The chicken itself was amazingly tender and flavorful. (We supplemented the Richardson Farms chicken with a couple of all natural, organic, boneless skinless breasts from the grocery store and the difference in quality was clearly apparent. The Farm chicken just blew the store chicken away.) The tomatillo salsa from Tomatillo Heaven provides a tangy, bright and (depending upon spice level chosen) spicy foil to the beans. Top it all off with a creamy avocado and you have an exceptional plate!

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own. 

Communication and Attention {El Syd's Pollo en Fuego}

I've been mulling the idea of sharing this story for a few days now. I've been hesitant for reasons that will become apparent later in the text, but ultimately decided that it must be shared. One, because it involves much hilarity and two, because it is a reminder of how important communication is, and three, it shows how even seemingly irreparable cooking misadventures can be salvageable.

So, come with me back to this past Sunday as the family was set to belatedly celebrate El Syd's something-something birthday. Due to our wonderful daughter's dance rehearsal and performance schedule, we were unable to celebrate on his actual birthday (May 31st for anyone who might want to send him a gift next year.) The Texas Girl's Mama and Honey were going to come up on Sunday and we were going to have a Sunday Supper of Grilled Chipotle Beer Can Chicken and Calabacita. All of the plans were in order. El Syd ran out to the market in the morning to get the whole chickens and a few other things on the list. I pulled together most of the vegetables needed (Beee-u-ti-ful squash and corn from Two Happy Children Farm & some spring onions from Johnson's Backyard Garden) for the side dish. All was looking good.

Once the chickens were on location, I prepped them the way I usually do for Chipotle Roasted chicken (which I typically cook in the oven) (see below for preparation). I popped open the cans of beer, guzzled down  elegantly removed about a quarter of the beer from the cans and shoved said cans up a very indelicate area of the chicken carcass. (If you've never tried beer can chicken, I implore you to do so. You won't be disappointed. Don't drink beer? or would prefer not to use it? I hear tell that full strength (not diet) Coke or Dr. Pepper will do the trick as well.) 

El Syd went out to fire up the grill. From the living room window, I saw him jump back from the grill like there was a rattlesnake. I went out to see what's up and he said to me "There was a mouse in the grill." Now, El Syd does not have the greatest track record with wildlife identification. On more than one occasion he has had me running to see the scorpion in the house only to find out that it is, in fact, a gecko. So, when he said "mouse" I thought, "eh, it is probably a lizard." I saw a tail peeking out. We proceed to bang on the grill to no avail until finally, El Syd moves to the back of the grill. What to my wondering eyes should appear running full bore toward the back fence? Not a mouse, nor a lizard even, but a rat*. Yup, a rat.(This might have been an omen that today would be a good day for takeout.) Of course, you'd think that the NYC boy that El Syd is, he'd be well-versed in rat identification. However, this is probably the one area where Texas can't claim that everything is bigger. NYC rats are the size of a small dog (like a yorkie) after all. With the rat long gone to the neighbor's yard and a note to pick up a small arsenal to defend against more unwanted rodent intruders, it was time to get this show on the road.

El Syd fired up the grill and once it was heated to his liking, we took the upright chickens out and stood them up on the grill, closed the lid and returned indoors. First important point: always make sure that your grill-person knows that the flavorings on the to-be-grilled food contains any sort of lipid (fatty) ingredients. In this case, half a stick of compound butter per chicken shoved under the breast skin. I failed to remind El Syd of this point. (This would be foreshadowing.)

So,at this point, we were all in the house and El Syd was back in front of the TV watching a soccer match.Second important point: paying close attention to cooking, especially open flame grilling is a must. The kids had the attention of the grandparents, and I was busily searching for my recipe for Calabacita when I looked up to see quite an enormous cloud of grey smoke in the backyard. I stood to get a better look at the source and realize, "Holy crap - our chicken is on fire!" I shouted out "Fire!" and everyone in the house looked at me like I'd lost my mind. I shouted out again and they all snapped to attention and we ran outside to find, in fact, that the chicken was fully engulfed in flames. Three fires were raging in the grill: the actual grill fire, a grease fire in the grease pan below (damned butter) and the chicken itself. After running around a like a bunch of chickens with their heads cut off (pardon the pun),  we all stood around a bit dumbstruck at first, the first thing El Syd said was "we can bring something in. "  He then proceeded to try to blow out the flames as he has done previously when a small fire has popped up from a bit of beef fat or the like. This was no one puff and done fire. I went and got a fire extinguisher (just in case) and then stood for a bit while Honey proclaimed that it would "burn itself out in a while." Texas Girl's Mama was laughing hysterically and went in to grab her camera to chronicle the action. The kids were nervous and not sure what to make of any of it. Finally, after deciding that the fire was not going out and that we should at least attempt to save the meal, it was time to spring into action. I ran into the house and grabbed a couple of cookie sheets. El Syd opened the grill doors and I slid the pan over the grease pan which extinguished those flames. The chickens were still ablaze and we set to waving the pan to put those flames out. This is what we were left with: 

blackened chicken, anyone?

Not too appetizing, but knowing that they'd only been on that grill for a full 15 minutes and in full Red Adair** level flames for less than that, I felt sure that this could all work out. Once the chicken was cooled enough to handle, we took them inside and with a 2 person operation, pried the "charbroiled" chickens from their beer can stands. I inserted a meat thermometer into the chickens to gauge "doneness" and while the exterior was jet black, the inside temp of the meat (130F or so) showed we had a ways to go until they would be done (approx 170F before resting).I lined a pan with foil, put the chickens in and poured the contents of the beer cans into the pan as well. We popped them into a 400F oven, inserted the meat thermometer to keep track of doneness and tented the whole thing with some foil (as we certainly didn't need them browned any more.) Once done to the proper temp, they were allowed to rest on the counter for about 30 minutes. We carved them up and enjoyed them along side some delicious Calabacita.  Although the crispy skin ( the most delightful and sought after part of the standard beer can chicken) was rendered inedible by the flames, the chicken meat was so delicious and juicy. I'm not saying I would ever recreate this method on purpose, but it just goes to show you that even when it seems that things are beyond repair, a little resourcefulness and kitchen cookery knowledge can save the meal. 

only a smidge of ash

* El Syd would like for me to share the disclaimer that the rat is a total anomaly at our home. An interloper who benefited from a since-remedied-attractive-nuisance of a neglected grease pan. This is not a regular occurrence; we do not have a rodent infestation.

** Red Adair was an American oil well firefighter. He became world notable as an innovator in the highly specialized and extremely hazardous profession of extinguishing and capping blazing, erupting oil well blowouts, both land-based and offshore.(from Wiki)

Happy (and Safe) Cooking!
sld

A Spring Mix {Layered Lemony Orzo Salad with Strawberry Glazed Grilled Chicken}

I have what one might call an affinity for jars. Okay, that might be an understatement; it might just be an obsession. I don't know if it is the nostalgia reminding me of the pickled okra or preserved figs that my Grandma Mary would "put up" each year that makes them so attractive. Or, just how useful they are for all sorts of storage (for food and otherwise) that compels me to buy a case each time I happen upon a new shape, size or color. 

For years, I've used glass canning jars as serving dishes for a wide variety of desserts like creme brulee and peach fools. When I saw them used as a super easy way to carry and serve individual servings of salad, I was hooked. I first made this salad as part of our family Easter meal and it was such a success that I knew it would be part of the next TGK Cooking Club session. Starting with this Layered Lemony Orzo Salad as a jumping off point, I created a menu for A Spring Mix that also had a common thread of strawberries running through it.  It was a great way to enjoy some of the best flavors of the season. 

One of the lucky by-products of these dinner classes is leftovers. We enjoyed that Lemony Orzo salad for lunch a couple of days and this evening, I decided to add some grilled chicken thighs as a topper on the salad to change it up and make it a whole new meal. 

Layered Lemony Orzo Salad (adapted from Rebecca Rather)

serves 6

Dressing

• 1/4 C freshly squeezed lemon juice (about 1 large lemon)
• 1/2 C white wine vinegar
• 2 Tbsp honey
• 2/3 C olive oil
• 1/2 C Feta Cheese, crumbled

In a quart jar (or medium bowl) add lemon juice, vinegar, honey and olive oil. Seal tightly and shake well (or whisk if using a bowl). Season with salt and pepper to taste and then add feta. Shake or whisk. Cover and refrigerate until ready to use. 

Salad

• 1/2 lb orzo (found in pasta section of grocery store)
• 8 oz salad greens (I like mixed baby greens that have a bit of arugula for a peppery taste)
• 3 green onions, thinly sliced to include part of the green tops
• 1 C cherry tomatoes, halved
• 1/4 C pitted kalamata olives, chopped 
• 1 cucumber, peeled and coarsely chopped
• 1/2 C Feta Cheese, crumbled
• 1/4 C pine nuts, toasted

1. Cook orzo according to package directions. Drain and run under cold water to stop cooking process. Place orzo in a medium bowl and toss with 1/4 C of the prepared dressing. In a small bowl, mix together the green onions, tomatoes, cucumber and olives. 
2. Assemble salads: have 6 (1-pint) wide-mouth jars with lids ready. In each jar: spoon 1/3 C of the orzo mixture; 1/4 C vegetable mixture; 1 Tbsp feta cheese; 1/2 C packed greens. Spoon about 1 Tbsp of  dressing on top of each salad and sprinkle with 1 tsp pine nuts. (You will have additional dressing left over for another use of your choosing.) Top with lids and keep refrigerated until ready to serve. When it is time to eat, give each guest a jar and have them shake the jar to mix up the contents and enjoy!

If you don't have the jars and don't want to invest, this salad is just as lovely tossed up in a large bowl and served in salad bowls. In fact, that is what we did as we re-worked this salad for dinner last night. Tossed it up in salad bowls and topped it with: 

Strawberry Glazed Grilled Chicken 

• 4-6 boneless skinless chicken thighs
• 1/4 C strawberry jam
• 1/4 C olive oil
• 3 Tbsp apple cider vinegar
• 2 Tbsp water
• 1 tsp sugar
• 1 clove garlic minced or through the press
• salt and pepper to taste

Whisk together all ingredients except chicken. (This is a fabulous vinaigrette(adapted from Southern Living Magazine)  that we used on a slaw during cooking class - I used the leftovers to marinate the chicken later in the week). Marinate chicken thighs in 1/3 C or so of dressing. Grill outdoors until done. Slice in thin strips and top the orzo salad. 

This was such a great combo. The light lemony flavor was paired well with the sweetness of the strawberry marinade on the smoky grilled chicken. It was a great way to freshen up some leftovers and make for a very quick dinner!

Fresh Salads and grilled meats are a hint that Summer is right around the corner,  and quick dinners are always a good thing - try it out and let me know what you think.

Happy Cooking!

sld

Easy as 1-2-3 {Shredded Chicken}

Fair reader, you may have already figured this out, but just in case you haven't, I'm fairly traditional when it comes to most things cookery-related. I like to cut up my own vegetables. I make my own crusts (okay, most of the time). I like to cook my own chicken for use in things like chicken salad or soups, etc. I like to make things from start to finish as much as I possibly can. Most of the time, I do these things without complaint as I see it is just part of the process.

In addition to a "do it my own damn self" attitude, add to that a healthy heap of "I'll believe it when I see it." So, when I heard faint whispers that there was an easier way to shred cooked chicken meat than my traditional, old school, two-forks-in-opposition method, I was skeptical. 

I decided to try out this rumored easy method that entails freshly cooked chicken breast meat, a Kitchenaid stand mixer with standard paddle attachment and about...oh....3 minutes of your time.

Here's what I did and what I will do forever more:

1. Cook your chicken breasts however you prefer: roasted in the oven, steamed, simmered in water, your choice. If skinless and boneless, you're good to go. If not, skin and pull meat from the bone.
2. Place still warm, cooked meat in the bowl of your mixer.
3. Drop paddle attachment and "mix" on about speed 2 for about 2 minutes. Pay attention because this happens very quickly and you can end up with "chicken pate" pretty darn quick. Stop mixer and voila!

I can say with complete confidence that I am a mixer-shred convert and you will never hear the tell-tale signs (nor the curse words) associated with the 2 fork method again. 

While I didn't try it myself, if you don't have a stand mixer, I'd be willing to guess that this would work (albeit a bit slower) with a hand mixer and beaters. I'll give that a whirl next go 'round and let you know. Or, maybe someone out there will test it out for us and report back.

Happy Cooking!

sld

Mango-Jalapeno Curried Chicken Salad

The PTA at my son's elementary school holds an appreciation luncheon for teachers about once a month. Newsflash - I love to cook - so I take these opportunities to make things and have fun in the kitchen and share it with these well-deserving faculty members. 

This month the theme was sandwiches and salads. I signed up to take a batch of chicken salad. I love chicken salad. And, while I make quite a few variations of chicken salad, a few ingredients are constants: oven-roasted chicken breast meat, chopped celery, and chopped onion. From there, the variations are endless. This time, I decided to change it up a bit and toss in some of the fabulous Mango-Jalapeno sauce that I've previously mentioned here. It is an amazingly versatile sauce that just about goes on anything....and makes it better. If you haven't made it yet, you absolutely should. Follow this link to get the recipe to make a batch. Once you do, you can make this rendition of chicken salad.

(Mea culpa: this post was not really on the docket of things to do today, and therefore, there are no photos of said salad - imagine, if you will, a really moist and interestingly delicious-looking chicken salad.)

Mango-Jalapeno Curried Chicken Salad

• 3-4 bone-in skin-on chicken breasts - baked in the oven; method of your choice ( I like to put a little olive oil and garlic on mine and cook at 400 until internal temp is 165F)
• 3-4 ribs of celery, chopped as fine or chunky as you choose
• 1/2 small onion (I tend to stick to sweet onion or purple onion); chopped on the fine side
• 1 can water chestnuts, chopped
• 1/2 C mayo (just an estimate as I go by level of moistness - you can make it as moist (or gooey) or dry as you like)
• 1/4 C of mango-jalapeno sauce (recipe here) or Fischer-Wieser makes a mango-habanero sauce and I'm sure there are other purchased sauces out there that would fit the bill
• 1 Tbsp curry powder (again, suit your tastes)
• 1/4 C golden raisins

1. Cook chicken, allow to cool, Remove skin and remove meat from bone. Shred or cube chicken meat. (Can you use boneless skinless breasts? Yes, you can do whatever you choose. But, the meat won't be as moist and flavorful.)
2. In a big bowl, mix chopped chicken, all dry ingredients. Add mayo and mango sauce and curry.  Mix well. Chill well and serve.

 I like to serve this with crackers or potato chips. Makes a great sandwich (especially on those little Hawaiian rolls) and also is fabulous as the filling to a lettuce wrap.

Happy Cooking!

sld

Sauteed String Beans & Chicken

I tend to have quite a few Asian-inspired dishes in my repertoire and Chinese food is one of our go-to cuisines when cooking at home is just not going to happen. I've tried for so many years to recreate authentic versions of our favorite Chinese dishes at home, and while the results are tasty, rarely do they mirror what we get from our favorite local takeout place. Years ago, my mother and I took a Chinese cooking class in San Antonio. We watched carefully, took notes and went home with our packets of recipes. We tried to replicate (my all time favorite) Hot & Sour soup. Hours of time were spend and all manner of unusual ingredients were purchased. And, again, while it was tasty, it just wasn't that satisfyingly wonderful bowl of soup. The return on investment was nil.

Tonight, I decided to try my hand at one of our faves - Sauteed String Beans and Chicken - there is just something about those charred and blistered string beans, the garlic and the tender chicken with the savory, salty sauce - a seemingly light choice in what can sometimes be a sea of fried and sauced options.

Here's what I did...

Sauteed String Beans and Chicken

• 11/2 lbs of string beans
• 1/4 C peanut oil
• 1 shallot, peeled and thinly sliced
• 2 cloves garlic minced or pushed through a garlic press
• 2 boneless skinless chicken breasts, cut into 1/2 in. cubes (place in bowl with 3-4 Tbsp of soy sauce and 3-4 Tbsp of sake or rice wine to marinate for about 30 minutes but as little as 10 minutes is good, too.)

sauce

1½ teaspoons light sake

1½ teaspoons black bean sauce

½ teaspoon sesame oil

1 teaspoon sugar

1. Rinse green beans; trim ends and cut into 2 in. pieces. Allow beans to dry thoroughly (even to the extent of patting dry) as any bits of water will cause the hot oil to sputter.
2. Mix sauce. Stir together sake, black bean sauce, sesame oil and sugar. Stir until sugar dissolves and then, set aside.
3. Heat a large skillet (preferrably a wok, if you have it) over high heat until a drop of water sputters and evaporates. Add the peanut oil and swirl the pan to coat the bottom. Add the green beans and stir-fry for about 5-6 minutes. Keep beans moving in the pan to get a good char without scorching completely. When beans are blistered and wilted, turn off heat and remove beans to a paper towel lined plate.
4. Replace wok or skillet over high heat(my wok was still well oiled, but if needed, add a little oil) and toss in chicken. Keep chicken pieces moving to cook completely and get a good sear/browning.Cook for 5-6 minutes. Remove chicken to a bowl.
5. Add shallot and garlic to the wok and saute until soft and caramelized. Return beans and chicken to the wok. Stir in sauce and cook over med-hi heat until all of the items are well coated and the sauce reduces a bit. Serve with steamed white rice and enjoy!

This dish ended up to be a pretty faithful copy of takeout. Next time, I might add some red chili flakes to the shallots and garlic portion of the saute for a little extra kick. Family rating was "pretty good... pretty, pretty good." and there were no leftovers which is always a good sign.

Maybe I need to give that hot and sour soup another whirl...

Happy Cooking!

sld

Thai Chicken Pizza

So, this week I held my first Cook with Me class for kids and parents. I've created lesson plans for a series of about 5 to 6 classes that cover some fundamental topics. This first class started off with the fun and magic of yeast. Our plan was to cover the following: 

Leftovers {Udon Noodle Salad with Mango-Sesame Grilled Chicken}

While I love to cook - a lot- I do appreciate a good leftover. I especially love when the leftovers are used as a component in a totally new dish. This is a way to use things up without "leftover" becoming a dirty word.

My cooking club met the other night and the menu focused on Asian-inspired flavors. We made the pork dumplings discussed previously here, and featured two entrees: Hoisin Glazed Skirt Steak with Red Pepper Slaw and Mango Marinated Grilled Chicken and Vegetables. These are two dishes that my family loves and are rather quick to prepare and as the cooking portion of each dish takes place on the grill, they are perfect Summer dishes - keeping the kitchen cool and keeping El Syd busy as Grill Man. 

In addition to the good company, conversation, meal and wine, cooking class provides some tasty leftovers. So, for lunch the following day, my dear daughter and I whipped up this noodle salad using some of the grilled chicken and the marinade/dressing.  What resulted is a light, summery, cold salad that is a perfect lunch selection.


Udon Noodle Salad with Mango-Sesame Grilled Chicken(adapted from Bon Appetit)

Mango-Sesame Dressing 

• 3/4 cup canola oil
• 3/4 cup Mango-Jalapeno sauce (see here for recipe)
• 6 tablespoons unseasoned rice vinegar
• 6 3/4 teaspoons soy sauce
• 1 1/2 tablespoons roasted sesame oil
• 1 1/2 teaspoons Dijon mustard

1. Combine all ingredients in a deep jar, or bowl. Blend well with immersion blender until smooth. (Alternately, you can use a standard blender if you like to deal with all that mess - or don't have an immersion blender - but if you don't, you really should.)

Note- This can be made ahead and kept refrigerated for one week. Also, if you haven't made the Mango-Jalapeno sauce (you should) you can use 3/4 of a cup of Major Grey's Mango Chutney and add 3 cloves of garlic, peeled & 1 1/2 teaspoons crushed red pepper flakes.

Grilled Chicken 

• 2 boneless skinless chicken breasts (pounded to even out thickness, but not pounded super thin)
• 4 Tbsp Mango-Sesame Dressing

1. Brush chicken breasts with dressing and allow to marinate at least 30 minutes (at room temp) or overnight (in the fridge)
2. Prepare grill to a med-high heat. Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let chicken rest 5 to 10 minutes so that the juices can redistribute. (Chicken can be wrapped and chilled at this point for use in the salad later.) 

Udon Noodle Salad with Mango-Sesame Grilled Chicken

• 12 ounces snow peas, strings removed 
• 1 8- to 9-ounce package fresh udon noodles
• 1 tablespoon roasted sesame oil
• 2 grilled chicken breast halves, cubed
• 6 green onions, thinly sliced
• 1 cup Mango-Sesame Dressing
• Toasted sesame seeds (optional)

1. Cook snap peas in boiling  water until crisp-tender about 3 minutes. Transfer to bowl.
2. Return water to boil. Add noodles. Cook until tender but firm,  as directed on package. Drain; rinse under cold water until cool. Transfer to large bowl.
3. Toss the noodles with the sesame oil to keep them from sticking together. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat (You won't need the whole cup of dressing - I actually did more of a drizzle over the individual servings, but you can choose depending upon the particulars of how you're serving.)  Top with toasted sesame seeds, if desired.

This would be a great way to use any leftover grilled chicken or even store-made rotisserie chicken and if you don't have any leftover, go ahead and grill some up  - it only takes a few short minutes to make it happen.

Happy Cooking!

sld

The Mighty Clone {Hot and Crunchy Chicken and Avocado Wraps}

El Syd and I are pretty passionate about our interests. He is a big NY sports fan (Jets, Knicks, Mets, thankyouverymuch); he collected (and uses on a daily basis) fountain pens; he has (in recent years) become quite knowledgeable about wine and pairing them with foods; he also has an amazing catalog of a wide variety of music.  I love antiquing and junking (especially collecting silverware and unusual serving items from the Victorian era like salt cellars and castor sets); I enjoy a good cultural or history museum; I love all forms of dance; and like El Syd, I, too, love music. 

It is this shared love of music that motivated us to initially attend the ACL Music Fest during its second year (El Syd will want you to know that the only reason we didn't go the the first one is because we didn't yet live here.) 

The Austin City Limits (ACL) Music Festival is an annual three-day American music festival that takes place in Austin, Texas, Zilker Park. Each year, the ACL Festival brings together more than 150 acts from all over the world to play rock, indie, country, folk, electronic and more on eight stages. Approximately 75,000 fans attend the festival each day; 225,000 over the entire weekend. 

Although I do threaten that each and every year will be my last, we haven't missed a year since our first visit.  We were there for the dust bowl year. We were there for the year of the rainstorms on day one, followed by mud pits on day two. We were there in 108F heat with me being five months pregnant (that was the year I was thiiiiiiiis close to saying never again and really meaning it). We were there for a fire. We were there for a herding, scary crowd of too many people to count trying to get to see The Lumineers last year. Every year there is something a little different to make the hallmark of that particular year, but one thing that has remained constant over the years is our my love of the Mighty Cone. 

What is a Mighty Cone, you ask? Well, I'll tell you one thing, it ain't your usual festival fare. No turkey leg in site. No giant sausage on a stick (although, I do like those every once in a while.) A Mighty Cone, my friends, is a study in all things delicious. Brought to you by Jeff Blank, chef at Hudson's on the Bend, start with a usual, everyday flour tortilla and use it to line a paper raspa or snow cone cup. Then, add a little dollop of the tastiest Mango-Jalapeno coleslaw right in the bottom. Next, add a crispy fried chicken tender or shrimp or avocado that has been dredged in a delectable,  sweet and spicy corn flake crust. Top all of that with a drizzle of Ancho "paint" and you have a taste sensation the likes that the typical fest has never seen. They are so popular that a food truck devoted to them was spawned and is located at 2512 Rio Grande St. in Austin.

So, when Memorial Day was on the horizon, I was looking for something different than the usual cookout suspects and with the ACL fest lineup for 2013 having just been recently released, I wanted to make these at home. I'd been calling it the Great Mighty Cone Recreation Caper, but after eating them, El Syd has deemed this endeavor "The Mighty Clone" 

This is another of those dishes that requires a bit of component preparation and then once everything is ready, you build your wrap. I'll describe what I did and as we go along give some ideas for how you might shave off some of the work if you're not up to following along with fidelity.


Mango- Jalapeno Sauce (yields close to 1 quart)

• 1 lb mangoes - peeled, pitted and diced (1/4in dice) (frozen will work too)
• 11/2 C white sugar
• 3 oz. white wine vinegar
• 2 Tbsp garlic
• 3 Tbsp purple onion - diced
• 2 jalapenos (lg.); seeded and sliced
• 1/2 Tsp salt

1. Combine the mangoes  sugar, vinegar, garlic and onions over moderate heat until you get a good simmer going. Lower heat to keep a low simmer and cook for about 15 minutes.
2. Add jalapenos and salt and stir well; simmer an additional 3-5 minutes.
3. Remove from heat and cool to room temp. Using an immersion blender (or pouring into your regular blender), blend until you have a chunky sauce.
4. Chill well in fridge before making the aioli.

Notes: 

This sauce is absolutely divine on its own and would make a fabulous accompaniment to pork tenderloin grilled or pork medallions sauteed. It is also spectacular poured over cream cheese and served with crackers. Sauce will stay in fridge for 7-10 days or can be processed/canned for longer storage. I've not frozen it, but I think that would work as well.

 If you're not up to the task of making it homemade, Hudson's on the Bend sells the original sauce and Fisher & Wieser sells a mango habanero ginger sauce that would be a good substitute. 

Mango Jalapeno Aioli (yield approx. 2 Cups of sauce)

• 2 limes juiced
• 1 bunch cilantro rough chopped
• 1/2 C Mango Jalapeno sauce (made as above or use purchased)
• 2 cloves of garlic - minced
• 11/2 Cup Mayo

1. Combine all ingredients and chill at least 4 hours or over night.

Ancho "Paint" 

• 1/4 C of Ancho pepper puree (2-3 large ancho peppers soaked for at least 30 minutes in about 2 cups of hot, hot water. Puree the softened peppers in the blender with a bit of the soaking water.)
• 1 lemon - juiced
• 3 cloves garlic
• 1 shallot, sliced
• 1 C mayonnaise
• 1 Tbsp dark brown sugar
• 1 Tbsp rice wine vinegar

1. Combine all of the ingredients in a blender and puree until smooth. (I attempted to use my immersion blender for this with fair results; the real blender is probably the better way to go here.) 
2. Refrigerate until ready to use.

Note: I suppose as a sub, you could mix a Mexican style hot sauce (like Cholula) mixed with some mayo.

Mango Jalapeno Slaw

• 1 1/2 quarts of cabbage - shredded (about 1/2 of a large cabbage)(or packaged slaw mix)
• 1 C carrot (coarsely grated or julienned)
• 2 C Mango Jalapeno Aioli

1. Mix all ingredients in a large bowl; the slaw will be (and should be) very moist.
2. Refrigerate until ready to use.

Hot and Crunchy Breading

• 1/4 C almonds (slivered, blanched)
• 1/4 C toasted sesame seeds
• 2 C corn flakes
• 1/4 C white sugar
• red chili flakes (to your taste; I used about 1/2 Tbsp and it was a bit too spicy for the tender palates in our family)

You can dredge chicken tenders, peeled and deveined shrimp or peeled, pitted avocados (cut into 8ths) or any combo of those. (Start with avocados and then follow with protein(s) to avoid contamination)

1. Put all of the ingredients into a food processor and pulse until combined into a coarse meal (do not over process; you want a bit of chunk to the breading) 
2. Set up a dredging station in 3 similarly sized pans:
1. Pan one: 2 C flour
2. Pan two: 2 eggs whisked with 3/4 C milk
3. Pan three: crunchy breading mix
3. Breading steps:
1. Dredge the item in flour first, until well dusted, then shake off excess flour.
2. Dunk the dusted item into the egg wash, wetting it entirely.
3. Place in the breading mixture and cover, pressing lightly. Remove and shake off excess. Set aside on a dry sheet pan until all of the items are breaded.
4. Cooking:
1. In a large, heavy saute pan, heat 5 Tbsp peanut oil (or canola oil -anything with a fairly high smoke point) Heat to about 325 F over medium heat.
2. Lay item in the hot oil and saute for about 3-4 minutes per side (less for shrimp) It should be a golden, crunchy brown if the pan is the right temp. Turn item only once.
3. Place on a warm sheet pan in a warm oven until all of the items are fried.

Final Assembly

Use a paper drink cone (if you have it; if not, these make great standard tacos); insert a warm flour tortilla into the cone followed by your hot and crunchy item ( we did one tender and one avocado wedge per cone) Add cold slaw and then a good sized dollop of ancho sauce. 

These things were delicious. Everyone loved them (except my son whose tender palate thought the breading was too spicy). My dear daughter commented "you know, I usually get tired of leftovers but I could eat these everyday." And, it makes such a big batch that we did just that for the better part of a week. 

Happy Cooking!

 sld

Chipotle Chicken Chiles Rellenos

I'm an equal opportunity celebrator. With Cinco de Mayo (the Mexican and Mexican-American holiday celebrating the Mexican army's victory over France in a very difficult battle in Puebla, Mexico)  comes the chance to have a nice Mexican dinner. After a bit of deliberation, and asking friends via facebook, I was torn between enchiladas, fajitas and chiles rellenos - and then I saw an article about tacos that totally confused the issue even more. Lucky for El Syd that he has a lot of pull. Since he really wanted chiles rellenos, I settled on that for our meal. 

The thing is, making chiles rellenos is a real pain in the ass. You make your filling; you roast the peppers, then peel and de-seed them; stuff the peppers; make the batter, dip the stuffed peppers and then fry them...oh, and if you want to serve them with a sauce you need to make that too. Another hurdle is when you make them this way, you are really frying them one or two at a time. So, either you serve them as they are hot and ready and everyone eats in staggered intervals or you cook them all up and risk them being cooled off and perhaps even soggy. I've seen Chiles Rellenos casseroles in the past that feature the flavors of the stuffed peppers but somehow lose a certain something in the translation, that is, I don't want everything I eat to be cut into a square and served.

When I happened upon a version in Rebecca Rather's latest cookbook, I knew I needed to test it out. In this version, the roasted chiles are stuffed and placed in a baking dish, the batter is spooned over and the whole thing is baked, then sauced and topped with cheese. Her version has a more traditional stuffing (sort of a picadillo - ground meat, potatoes, raisins and nuts) which is not my favorite thing. Instead, I substituted my go-to chipotle chicken filling (which is great in enchiladas, or topping tostadas, etc.) If you wanted to try these but don't feel fully committed to making your own filling, you could substitute with some shredded rotisserie chicken meat or even just grated Monterrey Jack cheese.

Chipotle Chicken Chiles Rellenos (inspired by Rebecca Rather)

Filling: (makes about 3 cups or enough to fill 6 peppers with leftovers for another use)

• 2-3 chicken breasts (either boneless, skinless or bone-in, skin on), poached (reserve liquid for use in filling and ranchero sauce), cooled and shredded
• 6 oz fresh chorizo sausage (removed from casings)
• 1/2 C chopped onion
• 2-3 cloves garlic (minced)
• 2-3 chipotle peppers (left whole for less heat/spice or chopped for more)
• 2 Tbsp of adobo sauce from canned chipotles
• 1/3 C of chicken broth (reserved from poaching) 
• 1-1.5 C canned diced tomatoes

1. In a heavy 12in or larger skillet, crumble the chorizo and cook over low heat (do not brown). If you there is a lot of fat rendered off, strain off all but 3 Tbsp. Add onion and garlic and cook over moderate hat, stirring until onions are wilted and glassy. 
2. Add tomatoes, chipotles, and adobo sauce. Continue cooking on medium(stirring often) until all moisture has been absorbed (Sauce will be "tight") This will take about 15 minutes or so. 
3. Stir in shredded chicken and reserved broth and cook another 3-4 minutes to heat chicken thoroughly. (Filling can be made in advance and refrigerated for a day or so.)

Chiles:

• 6 large, smooth poblano chile peppers

1. Roast peppers over open flame or under broiler until skins are blistered, and charred.
2. Place roasted peppers in a plastic bag or paper sack and close up to allow the pepper to "sweat" which will help to loosen the skins.
3. Once peppers are cool enough to handle, pull blistered skins off and discard. Then, make a thin slit with a sharp knife starting near the stem and running down the length of the pepper being careful not to split the pepper open entirely. Remove seeds and veins.
4. Stuff peppers with filling and place in a large enough baking dish to hold them in a single layer. (Peppers can be made to this point and refrigerated a day in advance)

Ranchero Sauce & Cheese Topping: 

• 1 C shredded Monterrey Jack cheese for topping

• 1 Tbsp olive oil
• 1/2 C diced onion
• 3 cloves garlic, diced
• 1 green bell pepper, cored and seeded and coarsely chopped
• 4 stalks celery, coarsely chopped
• 1 Tsp salt
• 1 C dry white wine
• 1 C chicken broth (reserved from poaching chicken)
• 1 can (28 oz) diced tomatoes (could use Rotel or other with chiles for a little kick)

1. In a large skillet, heat oil over medium heat. Saute the onion, garlic and bell peppers until the onion is soft (about 3 minutes or so). Add salt, wine, broth and tomatoes with their juices. Simmer over medium heat so that flavors can meld but not so long that the celery gets soft (about 15 minutes.)

Batter:

• 6 large egg whites
• 1/4 C flour
• 1/2 Tsp baking powder
• 1/4 Tsp kosher salt
• 1 1/2 Tsp chili powder
• 1/2 Tsp garlic powder

1. Using an electric mixer with the whisk attachment, beat the egg whites on high speed until soft peaks are formed.
2. Add the rest of the ingredients, and beat until combined.
3. Spoon batter over the stuffed poblanos and bake at 375F for about 30 minutes (batter will be golden brown) 
4. Remove from the oven; top with ranchero sauce and shredded cheese and bake until the cheese is melty (about 5 minutes more). Serve warm.

I'll freely admit that this is a pretty ambitious dish and after writing this, it doesn't seem to be less of a pain in the ass. However,  it is not difficult.  It is a lot of steps and parts, but it is not difficult.  In this version there is no frying which, for me, is a big plus.  If you endeavor to make this at home,and it seems overwhelming, I'd recommend making the filling, ranchero sauce and roasting and stuffing the peppers in advance (like the day before) Then, just before serving, make the batter, spread it over the stuffed chiles and bake as directed (add about 10-15 minutes to the baking time due to the peppers being refrigerated.)

Trust me on this point, the results are well worth it. It is amazingly delicious and the best thing is that once it is put together, everyone can sit down to eat at the same time which is sort of the point of a family dinner, no?

Happy Cooking!

 sld