Archive for the ‘meat’ Category

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mango ginger teriyaki chicken

August 1, 2014

garlic
ginger
soy sauce
mango pulp, juice, or puree (oranges work, too!)
rice wine vinegar
pinch of fennel seed
pinch of coriander
sesame seeds (optional)
fresh basil leaves or cilantro (optional)
two drops of fish sauce or splash of worcestershire sauce (optional)

blend everything, marinate chicken as long as you can stand to, and cook as usual (baked, grilled, or pan-fried – it’s all good)

invented by friedsig.wordpress.com

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Very easy, sweet, and lots of flavor. I served it with ghee rice, and basil yogurt (just plain yogurt with fresh basil minced into it) and it was good.

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jamaican oxtail stew

July 10, 2014

this is the other recipe i’m excited about from lobel’s meat bible by stanley, evan, david, and mark lobel.

1/2 medium red onion, chopped
8 scallions, 6 chopped and two thinly sliced for garnish
8 large cloves garlic, sliced
3 scotch bonnet or habanero peppers, halved, stemmed, and seeded
one 1 1/2 in knob fresh ginger, peeled and sliced
5 medium celery ribs
2 T ground allspice
2 t black pepper
2 T fresh thyme leaves
1/4 c soy sauce
starch, like corn or potato (for dredging – optional)
salt
oil
5 lb oxtail, cut crosswise into 1 in thick pieces
4 oz thick country-style bacon
2 medium yellow onions, chopped
3 medium carrots, peeled and sliced
1 lb dried or 2 15-oz cans prepared butter beans, lima beans, fava beans, or pigeon peas
2 T unsalted butter

in a food processor, combine red onion, scallions, garlic, peppers, ginger, 1 rib celery, allspice, pepper, thyme, soy sauce, 1 T of salt, and 2 T oil. process 20 – 30 seconds.

dredge oxtail in corn starch. shake off excess. heat 1/4 c oil over medium-high and brown oxtail 12-15 minutes per batch. watch for burning.

pour paste over oxtail and leave to marinate overnight.

let oxtail come to room temp > 1 h. cook bacon in a little oil on low heat. raise heat to medium and add onion. cook 8 – 10 mins. add oxtail and all of the marinade, stir in 6 1/2 c water, and bring to a simmer over high heat, skimming fat but not spice paste. reduce heat to low, cover, and cook at the barest possible simmer until meat is tender, about 3 1/2 h.

turn off heat and rest stew for 5 m, uncovered. skim fat. add carrots and celery. simmer on medium-low for 1 h.

stir in beans and continue simmering 15 – 30 m or until slightly thickened.

turn off heat, add butter and salt.

serve with white rice, scallions to garnish, and lime wedges

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from lobel’s meat bible by stanley, evan, david, and mark lobel.

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malaysian spiced chicken

July 6, 2014

this recipe is from the book lobel’s meat bible by stanley, evan, mark, and david lobel.

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1 cup thinly sliced shallots
1-inch piece ginger, peeled and thinly sliced
1 T ground coriander
2 t ground turmeric
2 t ground cinnamon
2 t ground fennelseed
1 t ground cumin
1 t black pepper
1/2 t cayenne
1/4 t ground clove
1 T kosher salt
2 t sweetener of your choice
1/2 cup coconut milk
3 lbs chicken thighs, cut in half across the bone (you can ask the butcher to do this if you don’t have a good knife)

mix everything but coconut milk and chicken in food processor or mortar and pestle.

combine everything and marinate in fridge for 3 to 24 hours.

remove from fridge 1 hour before cooking.

fry in an inch of oil at 365 degrees, or cook however you like.

if frying, chicken will be a very dark brown when done (but not burnt)

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from lobel’s meat bible

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Hong You Chao Shou (sichuan pork wontons)

February 27, 2014

After I made la jiao jiang hot pepper oil, I started putting the caramelized onions on everything from bleu cheese potatoes to pizza. I wondered, though – what do people in the Sichuan province put their chili oil on?

Found this recipe on red shallot kitchen. It was my first time working with wonton wrappers. They are quite easy to use. I bet these would be fantastic vegan or vegetarian – stewed cabbage, spiced tofu, or anything could go inside these slippery dumplings.

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1 1/2 pounds ground pork (with about 20% fat. Do not use lean pork)
1 egg
1 inch fresh ginger, finely minced
8 garlic cloves, finely minced
2 tablespoons chinese rice wine, or dry sherry
1 tablespoon sesame oil
1 teaspoon chicken bouillon (optional)
Salt and white pepper
40 wonton wrappers (3 1/2-inch or 4-inch square)
4 tablespoons soy sauce
1/4 cup Sichuan chili oil (Hong You)
4 tablespoons chinese black rice vinegar (also called Chinkiang/Zenjiang vinegar)
2 scallions, chopped

In a large bowl, mix pork, egg, ginger, half of minced garlic, rice wine, sesame oil, chicken bouillon, salt and pepper until well blended. Lay out one wonton wrapper on a plate, place one heaping teaspoon of pork filling in the center of the wrapper. Brush the edges with water, fold the wrapper diagonally so it forms a triangle. Take 2 opposite corner and overlap each other, using a little bit of water to help them adhere. Place wonton on a lightly floured cookie sheet, repeat the process with the remaining wrappers and pork filling.
In a mixing bowl, combine chili oil, soy sauce, black vinegar, and the remaining of minced garlic. Set aside.
Bring salted water to boil in a large pot. Working in batch, boil wontons for about 5 minutes, or until the wontons are cooked through and start floating to the surface. Transfer wontons to a large strainer to drain. Add wontons to chili sauce and mix thoroughly. Sprinkle with chopped onion and serve immediately.

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from the red shallot kitchen.

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Recommended! I think they’re worth the effort – they’re so beautiful and tasty!

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chicken and carrot tagine

August 6, 2013

8 chicken drumsticks or equivalent in other chicken parts
1 large onion, sliced
4 minced cloves of garlic
2 tsp ground cumin
2 tsp ground ginger
1 tsp ground turmeric
1/2 t cinnamon
250ml (1 cup) chicken stock or water
a few fresh tomatoes, a can of tomatoes, or some tomato sauce
one giant shredded carrot
one small can of garbanzo beans or chickpeas (optional)
fistful of sliced almonds (optional)
1 handful dried pitted dates, halved, or prunes, halved (optional)
fresh mint, parsley, or cilantro to serve
olive oil

preheat oven to 350ish. fry onions in olive oil using a large oven-safe cast-iron skillet. when soft and sweet, add garlic and spices. fry ~2 mins. add tomatoes and chickpeas. cook ~3 minutes. add water or stock and fruit or nuts if using, bring to a boil. shut off heat. add shredded carrots and bake for forty minutes or an hour, flipping chicken once mid-way through.

serve with rice, couscous, or your favorite grain.
i served it with a fattoush-like salad or salad shirazi with a hummus-like bean dip made of white beans, garbanzo beans, tahini, lime juice, and ginger with salt.

i liked it. highly recommended. very flavorful and simple.

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inspired by the lebanese recipe kitchen

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dairy-free coconut lime cilantro chicken salad

May 14, 2013

I recently posted shredded chicken with baked avocado and cilantro-lime cream.

Avocado is expensive in much of the country, and the coconut milk and avocado make the meal feel so heavy.

Good thing this recipe transforms into a chicken salad so good that a six-year old complimented it three times.

Who doesn’t love cold chicken salad sandwiches as the weather gets warm?

No mayo means no soybean oil! This recipe is simple, fast, and seriously good.

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pan-fry garlic cloves in olive oil.

add a pound of salted “chicken tenders” (boneless skinless chicken) to the pan.

sear on medium high for 1-2 mins. flip. sear another 1-2 mins.

cover chicken with broth (veg or chicken) and simmer (that means turn the heat to med-low) 18-20 mins.

shred with two forks, clamping hold of the chicken with one fork and shredding with the other. (it’s easy! i promise)

to shredded chicken, add 1/2 T cumin, 1/2 T chili powder, a t salt, and a t of black pepper.

add a can of coconut milk, the juice of two small limes, and a half-cup of fresh finely chopped cilantro.

i put it all in a mason jar, shook, refrigerated, and ate two days later after the flavors had mingled.

highly, highly recommended!

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shredded chicken and avocado with cilantro-lime cream

May 9, 2013

great method here.

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pan-fry garlic cloves in olive oil.

add a pound of salted “chicken tenders” (boneless skinless chicken) to the pan.

sear on medium high for 1-2 mins. flip. sear another 1-2 mins.

cover chicken with broth (veg or chicken) and simmer (that means turn the heat to med-low) 18-20 mins.

shred with two forks, clamping hold of the chicken with one fork and shredding with the other. (it’s easy! i promise)

preheat oven to 400.

to shredded chicken, add 1/2 T cumin, 1/2 T chili powder, a t salt, and a t of black pepper.

halve avocados.

stuff with chicken and bake 5 mins.

top with lime cilantro cream:
combine a can of coconut milk, the juice of four two small limes, and a half-cup of fresh finely chopped cilantro.

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adapted from fed and fit

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Smells great. I don’t have chili powder, so I just used cumin, coriander, chipotle powder, cayenne powder, salt, and pepper.

Well, this is the first time I’ve ever cooked an avocado. between the coconut milk, the chicken, and the avocado, it’s actually TOO rich. i hoped the lime and cilantro would lighten it up enough, but it just didn’t.

the texture is awesome.

if you’re craving a deep-fried bacon-wrapped grilled cheese sandwich, or a sandwich with mozarella sticks, french fries, chicken fingers, and marinara sauce, this might be an acceptable substitute.

Is this the light spring meal I was hoping for?
No.

I did turn this recipe into a phenomenal chicken salad, though!

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