Chipotle-Mango Barbecue Chicken With Cilantro Chimichurri
August 25, 2012 By
Ingredients
For the chicken:
3 mangoes, peeled, pitted and chopped
1 1/4 cups loosely packed fresh cilantro, not chopped, stems and all
3 chipotle chile peppers in adobo sauce, plus 1 tablespoon sauce from the can
3 tablespoons rice vinegar (not seasoned)
4 cloves garlic
3 tablespoons fresh lemon juice
1 1/2 tablespoons canola oil, plus more for the grill
Kosher salt and freshly cracked pepper
12 pieces skin-on, bone-in mixed chicken thighs and drumsticks (about 5 pounds)
For the chimichurri:
1 1/2 cups fresh cilantro leaves
1/2 cup fresh flat-leaf parsley leaves
2 scallions, white parts only, roughly chopped
3 cloves garlic, minced
1 cup grapeseed oil
1 teaspoon agave syrup
1/4 cup fresh lime juice
Kosher salt and freshly cracked pepper
For the chicken:
3 mangoes, peeled, pitted and chopped
1 1/4 cups loosely packed fresh cilantro, not chopped, stems and all
3 chipotle chile peppers in adobo sauce, plus 1 tablespoon sauce from the can
3 tablespoons rice vinegar (not seasoned)
4 cloves garlic
3 tablespoons fresh lemon juice
1 1/2 tablespoons canola oil, plus more for the grill
Kosher salt and freshly cracked pepper
12 pieces skin-on, bone-in mixed chicken thighs and drumsticks (about 5 pounds)
For the chimichurri:
1 1/2 cups fresh cilantro leaves
1/2 cup fresh flat-leaf parsley leaves
2 scallions, white parts only, roughly chopped
3 cloves garlic, minced
1 cup grapeseed oil
1 teaspoon agave syrup
1/4 cup fresh lime juice
Kosher salt and freshly cracked pepper
Directions
Prepare the chicken: Put the mangoes, cilantro, chipotles, adobo sauce, vinegar, garlic, lemon juice, canola oil, 1 tablespoon salt and 1 teaspoon pepper in a food processor and puree until smooth. Adjust the seasoning to taste.
Prepare the chicken: Put the mangoes, cilantro, chipotles, adobo sauce, vinegar, garlic, lemon juice, canola oil, 1 tablespoon salt and 1 teaspoon pepper in a food processor and puree until smooth. Adjust the seasoning to taste.
Toss the chicken with half of the mango mixture in a resealable plastic bag and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
Put the other half of the mango mixture in a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Season with salt. Set some of the simmered mango sauce aside for serving and use the rest for basting.
Preheat a grill to medium and brush with canola oil. Remove the chicken from the marinade, brushing off the excess marinade so it doesn’t burn, and put on the grill. Grill the chicken, turning, until cooked through, about 30 minutes, basting with the simmered mango sauce during the last 5 minutes.
Meanwhile, make the chimichurri: Combine the cilantro, parsley, scallions, garlic, grapeseed oil, agave, lime juice, and salt and pepper to taste in a food processor and pulse to roughly chop. Continue processing until the sauce is finely chopped but not smooth (it shouldn’t be a puree). Set aside at least 15 minutes before serving.
Transfer the chicken to a platter and serve with the chimichurri and the reserved mango sauce.
Chinese Barbecued Chicken Lettuce Wraps
August 11, 2012 By
Ingredients
2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange — platter garnish
Directions
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange — platter garnish
Directions
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuceleaves, wrapping lettuce around fillings and squeeze an orange wedge over.
Paradise Asian Salad
August 4, 2012 By
Serves 4
Ingredients
16 Jumbo shrimp, peeled and deveined
1/2 head of Boston red leaf lettuce
2 Avocados
2 mangoes
1 lemon, juiced
1 cucumber, seeded
1 orange, sectioned
1/4 cup Macadamia nuts, toasted
1/4 cup red wine vinegar
1/2 cup E.V.O.O
1/2 tsp brown sugar
Pinch of coriander
Salt and pepper to taste
1/2 head of Boston red leaf lettuce
2 Avocados
2 mangoes
1 lemon, juiced
1 cucumber, seeded
1 orange, sectioned
1/4 cup Macadamia nuts, toasted
1/4 cup red wine vinegar
1/2 cup E.V.O.O
1/2 tsp brown sugar
Pinch of coriander
Salt and pepper to taste
Directions
Boil shrimp in salted water for 3 to 4 minutes. Drain and cool under running water, set aside. On 4 dishes, place 2 leaves of lettuce per dish and set in refrigerator to chill.
Skin and slice avocados and place in lemon juice. Add sliced seeded cucumber.orange sections and 1 1/2 sliced mangoes. Add salt and pepper to taste. Set aside.
In blender, add remaining 1/2 mango, vinegar, coriander, brown sugar, salt and pepper to taste. Blend until liquefy and add E.V.O.O and have a quick blend. Take dressing and toss with avocados, cucumbers, mangoes and oranges.Serve over Boston leaf lettuce topped with boiled shrimp and toasted nuts. Enjoy!
Japanese’s Chicken Drumsticks
July 8, 2012 By
Ingredients:
Servings: 4
8 chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tablespoons sugar
1 garlic clove, peeled and bruised
1 small hot chili pepper, slit open, seeds removed
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tablespoons sugar
1 garlic clove, peeled and bruised
1 small hot chili pepper, slit open, seeds removed
Directions:
Place all the ingredients in a saucepan over a high heat.
Bring to the boil, then reduce to a simmer for about 20 minutes.
Remove any scum that rises to the surface.
Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
NOTE It’s a glaze rather than a sauce, so there’s not a whole lot of it.
Bangkok Chicken Curry
April 24, 2012 By
Ingredients:
Servings: 4
3 CHICKEN breasts (boneless & skinless), patted dry and thinly sliced
1 cup brown rice , uncooked
2 garlic cloves , minced
2 red bell peppers , cut into strips
1 green bell pepper , cut into strips
2 medium onions , sliced
1/4 cup fresh basil , packed (stacked and thinly sliced into strips)
2 -4 ounces curry paste (does not have to be exact)
1 teaspoon fish sauce
8 ounces bamboo shoots , drained and rinsed
1 (13 1/2 ounce) can light coconut milk
2 tablespoons canola oil
5 dried chilies
1 tablespoon sriracha sauce (optional)
2 teaspoons salt
1 teaspoon cracked black pepper
Directions:
1 cup brown rice , uncooked
2 garlic cloves , minced
2 red bell peppers , cut into strips
1 green bell pepper , cut into strips
2 medium onions , sliced
1/4 cup fresh basil , packed (stacked and thinly sliced into strips)
2 -4 ounces curry paste (does not have to be exact)
1 teaspoon fish sauce
8 ounces bamboo shoots , drained and rinsed
1 (13 1/2 ounce) can light coconut milk
2 tablespoons canola oil
5 dried chilies
1 tablespoon sriracha sauce (optional)
2 teaspoons salt
1 teaspoon cracked black pepper
Directions:
1. Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 40 minutes, or until rice is tender, then drain.
2. While rice is boiling, begin cleaning and prepping the vegetables and other ingredients. When cooking with a wok, it’s important to have everything right next to the wok and ready to go because of the high cooking temps. You’ll need to be prepared to be stirring constantly.
3. When rice has been drained and plated, heat the wok on high until it starts to smoke slightly. Then add oil and dried chilis. Add CHICKEN and cook stirring constantly until it’s cooked on the outside. Add curry paste and stir, allowing the curry paste melt in the hot wok. After it’s been mixed thoroughly with the CHICKEN add garlic, sriracha, and fish sauce. Continue stirring constantly and add bell peppers; cook for 1 minute then add onion and cook until fork tender, but still slightly crisp. Stir in bamboo shoots, salt and pepper. Stir in coconut milk and bring to a boil. Turn off heat, add fresh basil and serve over cooked brown rice.
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