Quick Thai Chicken

December 29, 2010

29 December 2010

I have been making this for a while, from the collection of quick chicken dishes with sauces from Cooking Light.

Thai Fish Sauce and Lime Chicken

Brown Rice

Oven Roasted Broccolini

The first time I made it I thought it a bit wimpy. Since then I have spiked it up with a bit of David’s Devil Dust on the chicken along with the salt, and then used both a Sweet Chile Sauce and a Hot and Sweet Chile Sauce.

Recipe calls for four 6 -ounce chicken breasts. Good luck finding those. The smallest Bell & Evans ones I found last week at the store were around 9 ounces each. So I cut the chicken before serving.  If you have the time you can buy whole fryers and cut them up yourself and have a “personal” sized breast. But who has that much time?

This time Kathy made her Oven Roasted Broccolini with Balsamic and Oil which went with it perfects, the sweet and spicy and hot flavors all went together.

Kathy has a Bittman recipe for cabbage that she would like to try next time, when we have some fresh ginger.

On 7 April 2008 I made it with Grilled Hearst of Romaine chopped with a Smoky Ranch Dressing and that was very good as well.

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Guajillo Pork Dinner

December 28, 2010

December 27, 2009

 

Guajillo Pork with Pintos Charas adn Calabictos

Guajillo Pork

Warm Corn Tortillias

Pintos Charas

Calabictos

 

 

 

 

 

Took the guajillo pork from many source, my notes are in Cooking Journal 2, 12/27/09.

4 lb pork butt,  big cubes.

Boiled in CI pot 1hr with salt and bay leaves

Sauce from

10 guajillo chiles tosted in oil

3 plum tomatoes

4 cloves garlic

2 small yellow onions

Pureed all in food processor, two batches. With the liquid from the pork. Do you have to stain it? I always forget. Yes, you should.

Removed pork, reserved liquid. Then browned the pork in oil in the same pot. Removed and made a roux with the oil in the pan and flour. Added pork back in, the sauce and more liquid.

Sources:  Bayless, MOPlat. Printouts Pintos and Calabacitas from Gringo.

Have many photos.

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Kathy’s Salad for 2010

December 27, 2010

Kathy has been making variations on this salad for us since the summer and we have really enjoyed it.

Mixed greens, baby head lettuce.

Slices of European cucumber

Tomato, the finest you have, yellow is very good

Sahale Almonds & Cranberries with Honey and Sea Salt

Dressing of olive oil and white balsamic vinegar.

That’s it. Just toss.

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Christmas Day Meal 2010

December 27, 2010

Christmas Day

25 December 2010

 

Starters:

 

Main Course:

 

Bricked Cornish Game Hens

with savory and lemon

 

Glazed Baby Carrots

 

Spinach Salad

with garlic dressing

 

Desert:

 

Maryann’s Kitchen

Wild Maine Blueberry pie

with

Maple’s

Sea Salt Carmel-Almond Gelato

Kittery Point, Maine – David Gibson and Kathy Connor

Bricked Cornish Game hens from Cooking With Claudine, TV Programs in Cooking Notes, 10/4/97, two entries, Salad the same.

Bricked Cornish Game Hens

Open up, Russian style, cut ribs off, flatten, cover with plastic wrap and pound.

Season with salt, pepper and dry savory.

Place in very hot pan skin side down. I can get two in the oval Caphlaon baking pan

After a couple of minutes turn over and cover, cook 10 mins

Turn back over and place foil wrapped bricks on top, lower heat to low.

Cook 25-30 minutes.

Remove chickens,

Deglaze with white wine.

To plate up:

Cut chickens in half.

Place over salad.

Garnish with lemon juice, zest and fresh dill or savory.

Top with sauce.

Spinach Salad with Garlic Dressing:

2 cloves of garlic crushed and chopped placed in the salad bowl

Add

mustard

cracked pepper

red wine vinegar

olive oil

Wisk

Add spinach greens and toss

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Mexican Fiesta

December 22, 2010

18 December 2010

Chicken Enchiladas topped with Radishes and Green Onions

My generalized recipe for chicken enchiladas using leftover chicken from Sunday night. Had just over 8 oz of shredded chicken for 12 tortillas. Warmed the tortillas in the oven at 300° for 4 minutes after spraying with cooking oil.  Sauce was a green one, mild from Old El Paso. Used both four cheese Mexican and ricata salata in and on them. Topped when just about done with the sliced radishes and green onions.

Swiss Chard with Tomatoes and Potatoes

From Authentic Mexican Cooking, Bayless, pg 275. Swiss Chard was last we had from farm. Potatoes also from farm. This was very good.

Quick Cowboy Beans

From Mexican Everyday, Bayless, but I cheated and used a half can of Rotel to a can of beans. This makes up very quick.

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Thanksgiving 2010 Part II

December 19, 2010

Family Thanksgiving Dinner

27 November 2010

Roast Turkey

with

Root Vegetables and Gravy

 

Rustic Herb Stuffing

with

Swiss Chard

 

Haricots Verts

with

Goat Cheese and Warm Bacon Dressing

 

Desert

Warm Apple Pie

with

Vanilla Bean Ice Cream

 

Turkey is 12 lb, cut in pieces, recipe Saveur 11/2010, farm vegies, cleery root, butternut squash.  In convection roast, done sooner than expected. Same for dressing, which was on bottom shelf, probably should have been on top. Heat is applied from the bottom.

A 10 lb turkey would have been fine, we ate less than half, 5 adults, two kids

Stuffing form Bon Appetit 11/2010

Green Beans from Bon Appetit 11/2003, made by Kathy and Scott with Michaela’s help

Molly helped me with the gravy, she was my taster, and it was very good.

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Thanksgiving Dinner 2010

December 19, 2010

Thanksgiving Dinner 2010

25 November 2010

Braised Rabbit

with

Grainy Mustard Sauce

French Lentils

with

Carrots and Pearl Onions

Green Salad

with

Cucumber, Tomato, Almonds, Cranberries

Dad’s Dynamite Pies

Blueberry Pie

with

Carmel and Sea Salt Vanilla Gelato

 

==============================================================================

Rabbit and sides from Gourmet Feb 2005, first made 2/5/05.  Also made for Thanksgiving that year.

Salad by Kathy, farm greens, Shale Almonds & Cranberries glazed with honey and sea salt. Dressing is good olive oil and white balsamic vinegar

Tags:
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Easy Grilled Chicken Legs

December 18, 2010

10 November 2009

Chicken legs (or thighs) with Chris Scleenger’s slow cooked chicken with cuminos.

Cooked on two zone fire, about 50 mins/

Bittman’s Anchovy Dipping Sauce with my garlic confit variation.

Mixed green salad with dried strawberries and toasted pepitas and TJ’s Champagne dressing

Hard to resist eating too many

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A quick and healthy supper.

December 18, 2010

February 2010

This is another quick meal I came up with while Kathy was in Albany. I had been reading through one of Nigella Laswon’s cook books (she makes good reading) and found one for Kale with Chorizo and Poached Egg. The ingredients are easy to keep on hand and I had them available on the evening we got back from Albany with the trailer and all Kathy’s stuff. (Yay!).

The first step is to wash, trim and chop a huge bunch of kale, then boil in water for about 6 minutes, then drain and cool.

I use several different sausages in this. To stay on the healthy side this time I used Hillshire Farms Turkey Kielbasa. Sliced up in rounds, sauteed with some oil in a big 12″ skillet and added a lot of  Smoky Hot Paprika. Gives it nice color.

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Delicious Lunch of Leftovers

December 18, 2010

16 December 2010

Some Red Chile Chicken, the Roasted Red Peppers with garlic, and the Chile Glazed Maine Shrimp from recent meals, with a lot of the red chile oil. Heated them all up together in the glass bowl together and it was delicious!

You could make this intentionally and put over some grits. Maybe a salad on the side?

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