Tags: Carrots, Celery, Chicken Salad, garlic, Greek Yogurt, Onions, Roasted Peppers, Sandwich, Tuna Salad, Wraps
I wrote a long preface to this post, but was told to ditch it. Too personal, too revealing, too much apologizing and explaining, they said. So, I gave in and ditched it. All that matters is that the end is finally here, so let’s celebrate with sandwiches, or wraps. Did you just hear the dull, hollow thud after I said that? Yeah, it’s there, an apropos response to sandwiches after 8 months away from blogging, not counting my last post and my brief appearance to pay tribute to my dear, late friend, Lis.
Sloppy and blurry, but oh so good.
For my second post back, I wanted to make something spectacular, and I tried, and I failed…twice. It was the most disgusting thing I’d ever put in my mouth. Then I felt sick again, so I gave up and made an easy chicken salad, which really isn’t much of a recipe, but it’s the best I can do for now. Plus, I can sit and chop, so win-win.
Tags: Ballotine, Chicken Ballotine, Chicken Galantine, Deboning chicken, Jacques Pepin, Red Rice Stuffing, Stuffing
Before I say one word about this challenge, a warning. Vegetarians and vegans (In my best Melissa McCarthy impersonation) LOOK AWAY! LOOK AWAY!
Make No Bones About It!
They’re not dead – just boneless. Created by Gary Larson.
So, I’m hosting the April Daring Cooks Challenge. If you recall, I’ve hosted a few other Daring Kitchen Challenges, my first being Cannoli, way back in late 2009..then Cassoulet with Jenni, back in late 2010, and finally, Tempering Chocolate and Homemade Candy in the summer of 2011, with Mandy. But, this challenge just may be the most ambitious one. I wasn’t sure if many would take part, but not only did many take part, they completely kicked butt. My fellow Daring Cooks are simply amazing!
Tags: Ancho Peppers, apples, Brining Turkey, Butter Pecan, Hurricane Sandy, Recipe, Stuffed Turkey Breast, Stuffing, Thanksgiving, Turkey, Whole Boneless Turkey Breast
Damn, I thought Thanksgiving was the 29th because Thanksgiving is usually the last Thursday in November. Oh, boy, this is the trick of the trick or treat for real – the ultimate “Ha ha…you better get your ass in gear!” moment. I think Hurricane Sandy left me a little off-kilter, but I’ll get to that later.
You see, for this month’s Daring Cook’s challenge, which is all about brining meat and/or vegetables, then roasting, which I’m late to as usual, I decided to brine a whole turkey breast, then layer it with more flavors – like a compound butter rub, then stuff, roll, and tie it for a lovely Thanksgiving treat for those who don’t want to roast a whole turkey.
Tags: Chicken Breasts, Chicken Fingers, Chile Garlic Sauce, Cilantro, coconut, cooking, Dessicated Coconut, garlic, Ginger, Greek Yogurt, Lime, Panko, Soy Sauce
For this month’s Secret Recipe Club, I was assigned the blog, Edesia’s Notebook (love the name) authored and photographed by Lesa. For the first time since I joined, I didn’t have the urge to grab some gorgeous dessert, which Lesa has plenty of, and play with it. Instead, the same thought kept going through my head.
You don’t often see posts where I just make dinner, nothing fancy, nothing outrageous, nothing you would only make for a special occasion. It’s not that I don’t have a decent amount of simple recipes, but I just felt the need to cook dinner and blog it. I chose her Crunchy Lemon Chicken.
Of course, I ended up futzing with it, because I truly believe it’s nearly impossible for me not to futz with recipes. I cut each breast into strips, used limes instead of lemons, and added soy sauce and garlic to the marinade. I also added dessicated coconut to the panko bread crumbs and beat the eggs with coconut water for the breading station. Add to that a few other minor alterations, like the baking time and temperature, and there you have it.
Otherwise, it’s just dinner, and it was delicious. I think these are the crunchiest, most delicious baked chicken fingers I’ve ever had, and kids would go absolutely berserk over these. Just my completely unbiased opinion..I swear.
Even though they were flavorful enough as is, I decided to made a dip to go with them – what I call a garbage dip, where you rummage through your fridge and cabinets and just throw something together. It was interesting and tasty, (it looks kind of gross in the photos..like Thousand Island dressing that sat out too long, doesn’t it?), but, again, the chicken fingers had so much flavor, it really wasn’t needed.
That said, I hope you try these little delights of crunchy chicken, and I hope you enjoy them!
- 2 limes, zested and juiced
- ¼ cup light olive oil
- 2 tablespoons light soy sauce
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, smashed and chopped finely
- 1 teaspoon kosher salt
- 4 chicken breasts (About 1 lb) cut into 1-inch wide strips. Cut each strip in half to make 'nuggets'.
- 1½ cups Panko breadcrumbs
- ⅔ cup dessicated coconut shreds
- ¾ cup flour
- salt and pepper to season flour
- 2 eggs, beaten with 4 tablespoons of coconut water (you can use coconut milk if you can't find coconut water)
- Oil spray, doesn't matter what kind
- 1 cup Greek yogurt
- 2 to 3 tablespoons Asian chile-garlic sauce
- 1 small handful cilantro leaves, chopped
- salt and pepper to taste
- In a bowl, stir together lime juice, zest, light olive oil, ginger, light soy sauce, garlic and salt. Add the chicken strips and stir until they're completely coated with the marinade. You can also pour the marinade with the chicken strips, into a ziplock bag, which is what I did. Marinate for 4 to 5 hours at the most..stirring the strips in the bowl of marinade or squeezing around the bag every hour to an hour and a half to insure even marinating.
- Line a large baking sheet with foil sprayed lightly with oil. Mix the flour, salt and pepper in one bowl, the beaten eggs and coconut water in a second bowl, and the panko and dessicated coconut in a third bowl. Remove the chicken strips from the refrigerator. Preheat oven to 450 degrees F.
- Lift up each chicken strip and shake off some of the marinade so it isn't overly-saturated (I just ran two impeccably clean fingers down each strip, sliding off the extra marinade). Coat each chicken strip in flour, knocking off the excess, then dip and coat well in the egg mixture and then dredge it in the panko - dessicated coconut mixture, pressing it onto each strip. Place each chicken strip on the oiled baking sheet and continue until all chicken has been coated.
- Lightly spray some oil on the breaded chicken strips, then bake for 20-25 minutes until golden brown. IMPORTANT - Do not let them sit on the baking sheet once out of the oven. Transfer them to a rack if not eating within a few minutes, or the bottoms will get soggy.
- Make the Spicy Greek Yogurt Dip. Mix all the ingredients together, then cover and refrigerate for a few hours to allow the flavors blend
If you get a chance, please click on the blue frog below to see all the amazing dishes recreated by Group A of The Secret Recipe Club. Also, click on over to Edesia’s Notebook for some fantastic sweet and savory recipes!
Tags: #citruslove, Chicken, cooking, Ginger, Lacquered Orange Chicken, Orange, Orange Chicken, Parsley, Recipe, Roast Chicken, Rosemary, Sesame Oil, Soy Sauce, Thyme
First I want to clarify (although I know 99.9% of you know this), the following Orange Lacquered Chicken does not contain real lacquer, or any stain or shellac. Nor does it contain any substance you might find at Home Depot. I wanted to roast a chicken with orange flavor, and after many bastings with orange goo, the skin tuned a beautiful burnished color, and I think lacquered is a great way to describe it.
I couldn’t find my big platter, so I stuffed everything onto this medium dish. It really wasn’t served this way…a lot more carrots and potatoes behind where this photo was taken.
The first thought that came to mind, was a chicken dish by Rick Bayless, basted with his red mole and agave syrup, that looks similar after being roasted. He calls it Lacquered Chicken because it looks well, lacquered – not unlike a door, floor, or piece of furniture you all probably have at least one of in your homes.
Great, I’m comparing chicken to lacquered wood. I bet that’s really juicing up your appetite!
Thing is, there are people who actually do use not food safe lacquer, stains and all kinds of liquid substances that will probably poison you. These people are professional food stylists. Ever see those pictures of perfectly, deep golden brown turkeys on a beautiful platter with lots of fixings, smack in the middle of a Thanksgiving table, not a burnt spot or flaw to be found? Ever wonder why that look is almost impossible to achieve ? Because, although it’s a real turkey, you cannot eat it.
I usually truss before buttering or oiling, but I wanted to show the butter in every nook and cranny. So, the wings got cut off in the buttering photo – and this was the only collage I liked. Oh, well. Just truss and reach in and underneath where the wings are folded and tied down, to distribute the butter.
I always found that to be a waste, especially with all the starving people in the world. Take a perfectly edible turkey, roast it until it’s nice and brown, then slather it with wood stain and Minwax super gloss clear finishing lacquer to give it that lovely, burnished, flawless appearance. YUM, pass the compound and sandpaper, please!
I guess they trash the poultry once they get the photo they need. Change that ‘I guess’ to ‘I hope’.
As mentioned in the first paragraph, my chicken contains none of the above, and look at the lovely crispy, deep, golden skin. No, it’s not perfect, and you won’t see it on one of Norman Rockwell’s holiday tables, but it’s completely edible and delicious!
For this month’s love bloghop, the theme is citrus. I had sweets on the brain, orange sticky buns, individual lemon charlottes, orange chocolate chunk cookies of some sort, etc. After picking up an organic chicken a few nights ago my plans changed. I was craving roast chicken, so why not an orange roast chicken? I still had sweets on the brain, so the cookies were made, and the finished brioche dough for sticky buns is resting in the fridge as I type this. I will be posting both, but once this chicken came out of the oven, it got the job – I knew this was going to be my #citruslove.
To start, I made an orange compound butter to massage into the chicken, on top and underneath the skin…mostly the breast because thighs and legs don’t take kindly to their skin being pulled away and stuffed. They tear in protest if you go too deep..no matter how gently, so I usually do the best I can. This means the fat part of each drumstick ends up with a glob of butter, herbs or whatever, smack in the middle, which has to be massaged on the outside of the skin to cover as much of the meat as you can.
SCREEEECH! Hold on!…Time to segue. As I type this, feeling no flow whatsoever, completely disjointed, discombobulated – I’m realizing how boring all of the above is. Last week I received an email from a reader…
“Why aren’t you as funny anymore? You used to crack me up. Are you ok?”
There’s too many answers to that question, and that was part of my response to her. The rest “I promise it’ll return, just not in a great place, or flowing at the moment”, with a huge smiley emoticon at the end –>
Maybe I should just post my food photos with poetry, or songs? I’ve heard some of the best of both have come during ‘down times’. How about a Haiku?
Oh lacquered chicken
How beautiful thy skin is
I want your drumstick
OK, maybe not.
It’s really tough to get a good photo when everyone is begging to eat.
Back to the
boring writing chicken. I wanted to infuse a good amount of orange flavor into it since I’ve had plenty of orange roast chicken where you could barely taste the orange, so I layered – I layered like I do my skin when I get out of the shower – the body oil of the scent I plan to wear, the powder of scent I plan to wear, then the actual cologe or perfume. Orange compound butter inside out, oranges stuffed in the cavity, orange lacquer (I really love calling it that) – a few herbs, seasonings, and other stuff to contrast and enhance, and we’ve got popping orange flavor, but not in an overpowering way. Not to mention, this chicken was juicier than Violet Beauregarde, pre – dejuicing room.
Shit, I’ve got nothing today, so I’ll stop here before I continue to bore and embarrass myself.
As I mentioned above…January is #citruslove month! Please join in on the #citruslove fun by linking up any citrus recipe from the month of January 2012. Don’t forget to link back to this post, so that your readers know to stop by the #citruslove (the hashtag) event on Twitter!
A shout out and thank you to my co-hosts for #citruslove;
A Little Bit of Everything, Astig Vegan, Baker Street, BigFatBaker, CafeTerraBlog, Cake Duchess, Cakeballs Cookies and More, Easily Good Eats, Elephant Eats, Food Wanderings, Georgiecakes, Hobby and More, Mike’s Baking, Mis Pensamientos, No One Likes Crumbley Cookies, Oh Cake,, Peaches and Donuts, Savoring Every Bite, Simply Reem, Smart Food and Fit, Soni’s Food for Thought, Teaspoon of Spice, That Skinny Chick Can Bake!!!, The Art of Cooking Real Food, The More Than Occasional Baker, The Spicy RD, The Wimpy Vegetarian, Vegan Yack Attack, Vegetarian Mamma, You Made That?
Please visit their blogs to see all the delicious #citruslove they created! OH, and of course – the linky! I’ve been rather involved with the linky’s lately, huh? Well, it’s just one click below to citrus porn!
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Brown Sugar Orange Lacquered Roast Chicken
1 5 lb organic chicken
Orange Butter (recipe follows)
2 sprigs parsley
2 sprigs rosemary
4 sprigs thyme
Cut up oranges (use the ones you squeezed for the juice, plenty of orange flavor left in them)
kosher salt and fresh ground black pepper
Orange Lacquer (recipe follows)
1 stick (4oz) unsalted, room temperature butter
1 tablespoon grated orange zest
1 cup fresh squeezed orange juice (about 6 to 8 navel or navel sized oranges. Save the squeezed orange halves to stuff into cavity of chicken)
1 tablespoon orange zest
1/2 cup dark brown sugar
2 tablespoons honey
1 tablespoon dark soy sauce
1 scant tablespoon freshly grated ginger
2 large clove garlic, chopped very finely – almost paste consistency
2 tablespoons toasted sesame oil (regular sesame oil is fine)
salt and pepper to taste
1. Grate all the zest you will need in this recipe from your oranges, then split them in half and keep squeezing until you get 1 cup of juice. Set aside zest and juice.
2. In a medium bowl..stir together the butter and one tablespoon of orange zest until creamy and uniform. Set aside.
3. Remove giblets and neck from chicken, then rinse under cold water inside out. Dry thoroughly.
4. Rub some of the orange butter all around the inside of the cavity, then salt and pepper it liberally. Stuff with all the herbs and as many orange halves as you can fit into the cavity. Truss the chicken. THIS is the method I use..quick and easy. Preheat the oven to 400 degrees F.
5. Rub the rest of the orange compound butter all over the chicken, inside and out, lifting the skin where you can without tearing, and sliding some in – placing the skin back down and pushing it around on top of the skin until it covers most of the meat. Throw any leftover compound butter into the cavity (the hole is still big enough to get it in even though it’s trussed). Salt and pepper the outside of the chicken, liberally.
6. Place the chicken on a rack in a roasting pan. Pour a little chicken stock or water on the bottom of the pan, if you like. Easier clean up, and gravy, if desired, although this chicken doesn’t need it.
7. Place roasting pan with chicken in the preheated oven. Roast for 1 hour. Check every 20 minutes to make sure it isn’t burning in spots.
8. While chicken is roasting, make orange lacquer. Place all the ingredients in a medium saucepan, except the sesame oil. Cook over medium heat until the brown sugar is disssolved, then bring to a boil, stirring. Let it reduce to almost half of what it was. It won’t be super thick when done, more syrupy. Stir in sesame oil.
9. Reduce oven temperature to 350 degrees F. Paint the lacquer all over the chicken, getting into every nook and cranny with the brush. Roast for 15 minutes. Do this every 10-15 minutes for a total of 35-40 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. If desired, cook/boil down (reduce) remaining orange lacquer for a sauce, making a slurry of cornstarch and water to thicken it, if need be.
9. Remove from oven and let rest for 15-20 minutes (this is when you should take photos if you’re a food blogger lol ). Carve and enjoy! I served mine with glazed carrots and smoked paprika roasted potatoes.