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Miniature Chicken Patties with Orange & Tarragon in an Orange, Garlic, Ginger, Sesame Broth

Miniature Chicken Patties with Orange & Tarragon;

16 Ounces, Ground Chicken

8 Ounces, Smokey Bacon, Fine Diced, Throw Bacon in Freezer for 20 minutes for ease of dicing

1 or 2 Teaspoon, Navel Orange, Zest, Finest Chop

1 or 2 Teaspoon, Tarragon, Fresh, Finest Chop

2 to 3 Tablespoon, Black Sesame Seed

1 or 2, Dry Thai Bird Eye Chili Pepper, Finest Crush

1 Teaspoon, Thyme, Finest Chop

1 Tablespoon, Shallot, Finest Dice

1 Tablespoon, Garlic, Finest Dice

Salt & Pepper, to Taste

Dash, Nutmeg

3 or 4 Tablespoon, Toasted Sesame Oil (For Frying)

Put all ingredients except Toasted

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Citrus & Sesame Chicken Soup in the Style of The Kingdom of Thailand

(Thai Style Chicken Soup)

16 Ounces, Boneless Chicken Thigh, Cut into Thirds

1 Each, Large, Green, Yellow & Orange Sweet Belle Pepper, Course Chopped

1 Large, Yellow Onion, Course Chopped

1 Large Bunch, Green Top Onion, Course Chopped

3 or 4 Cloves, Garlic, Course Chopped

1 Large, Lemon, Zest & Juice

1 Large, Orange, Zest & Juice

1 Large, Lime, Zest & Juice

2 Tablespoons, Ginger, Fine Chopped

2 to 3 Tablespoons, Lemon Grass, Course Chopped and placed in a Tea Ball/ Infuser

2 or 3 Tablespoons, Chili Garlic Paste

Two 14 Ounce Cans, Coconut Milk

2 Quarts, Chicken Broth (I always have

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Sautéed Chicken Thighs with Fresh Sage & Pinto Bean

1 1/2 Pound Boneless Chicken Thighs, Cut each into two or three pieces

3 Stalk Celery, Course Chop

1 Large White Onion, Course Chop

3 or 5 Cloves Garlic, Course Chop

3 or 4 Medium Large Carrot, Course Chop

1 Large Red Bell Pepper, Course Chop

12 to 15 Leafs, Fresh Sage, Torn & Pinched

One 15.3 Ounce Can Pinto Beans, Drained

Pinch Nutmeg

Salt & Pepper to Taste

1 to 1 1/2 Cups Dry Cava

2 to 3 Glugs Olive Oil

Heat the Olive Oil in a heavy skillet on a medium high temperature

Heat the Chicken, stir

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Quiche with 4 Cheeses & Smokey Ham

Prebake two pie crust in a 425 degree oven for about 10 minutes.

The Egg Custard;

6 Large Eggs, at Room Temperature

8 Ounces Cream Cheese, at Room Temperature

1 Pint 1/2 & 1/2 Cream

1/2 Teaspoon Nutmeg

Use a mixer at low speed to blend together the Eggs and Cream Cheese

Add the Nutmeg and slowly pour in the Cream

Mix at medium speed until thoroughly incorporated

Set aside

 

The Cheese & Ham;

12 Ounces Smokey Ham, Chopped Medium Course

1 Bunch Green Top Onion, Chopped Medium Course

3 Cups Assorted Cheese, Grated, whatever you have on

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Chicken Liver with Gemelli (Pasta), Sage & Butter Sauce

(The Chicken Liver)

2 to 3 TBS Persian Lime Infused Olive Oil

1 Med. Red Belle Pepper, Course Chop

2 or 3 Stems Green Onion, Course Chop

1 to 2 TSP Garlic, Fine Chop

1 Pound Fresh Chicken Liver, Cut in Bite Size Pieces

1/4 Cup Sun Dried Tomato, Course Chop

1 1/2 TSP Salted Capers, Crushed & Course Chop

Salt & Pepper to Taste

 

(The Sage & Butter Sauce)

3 TBS Butter

3 to 4 TBS Flour

2 Cups 1/2 & 1/2 Style Cream

1/4 TSP Nutmeg, Fresh Ground

 

First, Put pot of Water on stove,

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Chicken Thighs with Sun Dried Tomato & Dill

4 Large Chicken Thighs

Salt & Pepper to Taste

2 TBS Butter

2 TBS Olive Oil

In heavy Dutch Oven type Pan over medium high temp, heat Butter & Olive Oil until Butter is melted.

Season Chicken to taste with Salt & Pepper. Place Chicken Skin side down into dutch oven pan. Brown for 3 to 4 minutes, until desired darkness has been achieved. Turn Chicken over and brown this side.

Remove Browned Chicken from Dutch Oven Pan and set aside.

 

Add the following to the pan that you have removed the Chicken from. Sauté until translucent.

1/2 Cup

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Chicken with Angel Hair Pasta and Pesto Genovese

I have been attempting to perfect my pesto (Genovese) this experiment has resulted in an appreciation and the beauty of this traditional pesto.  As is I am finding that it is really hard to screw pesto up.  Hell, most of the time I don’t even measure my but still I get a wonderful result every time I make it.  This is the ratio that works best for me, feel free to tinker with it. The most important thing to remember with pesto is that it is simple and delicate so you want to use quality and fresh ingredients to

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Pulled Chicken Tacos (Braised Chicken Thighs)

Chicken thighs are so dirt cheap and are soooooo tasty and juicy that they are perfect for quick cooking and braising alike.

A few weekends ago I really wanted to make some tacos for Cinco de Mayo and I decided that chicken thighs + braising = good idea.  My thought was to make a modified sofrito* as the braising aromatics and add other spices that would infuse a Mexican vibe, this is what I did to make awesomeness.

8 chicken thighs skin on, bone in Half of an onion chopped 4-5 cloves of garlic 1 jalapeno chopped ¼ cup

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Crispy Pan Fried Chicken Thighs

Oh my gosh, been away for an insurmountable amount of time (did that make sense?) never mind why I want to get back to good food and drink of all sorts.  I have a lot of stuff to post from the months past and a ton of new stuff I am going to try soon, the list grows daily!

To get my feet wet I am bringing you THE BEST WAY to make chicken thighs with skin on and bone in and it is easy peasey to do, add to the fact that thighs are fairly inexpensive it is

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Green Coconut Thai Curry Chicken

Yummy Thai goodness, I made this a while back and loved it.  I used store bought curry paste even though my original thought was to make the paste from scratch but all the research I did basically said that most Thai’s don’t  make their own at home so I went the easy way with no regrets. Maybe I will try it on some other post.

4-5 carrots, cut into ¼ to ½ inch rounds 1 medium white onion diced 2 cloves of garlic minced 1 4-ounce can or jar green curry paste 1 can (14oz or so) coconut milk

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