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Posts Tagged ‘chicken’

Miso as a secret ingredient. Not necessarily a japanese or fusion dish. Straightforward south-western flavor – hot hatch chiles powder, oregano, roasted garlic, but with some white miso mixed into a marinade.

Irresistible!

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For a vegetable dish tonight i had vignole in mind – an italian braise of spring onion, artichokes, fava beans and peas. I used flageolet beans instead of fava. I had no clue what to make for a meat course and entered Wegmans with some vague ideas of turkey or chicken or maybe even salmon burger in mind. But there i stumbled on organic boneless/skinless chicken thighs: they looked nice and one could prepare them simply and simply as pan seared cutlets (this being summer and our AC is not functioning, the oven prep was out of the question). Back home i decided to make a quick Jeremiah Tower marinade – whizzed garlic and oilve oil. My variation also included thyme and jalapeno. I started to make it in a blender but the mixture was too heavy for the device so i poured some beer i was meaning to have – Stone IPA. Covered the meat in the mixture and left it at room temp for 30mins. Removed most of the marinade, and seared skin side down for 3mins and then turned for 2mins more. Lowered the heat and let them to finish cooking for about 5mins more. Excellent!

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Wings marinated with chipotle, oregano, garlic, olive oil and some miso (oy). Roasted with sesame seeds.
Tomatillo/avocado salsa – broiled tomatillos/jalapeno, white onion whizzed with cilantro and avocado.
Kohlrabi slaw with crema.

sesame chicken wings

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Definitely one of my favorites. A pleasure to cook – the aroma of dry roasted (think charred) garlic cloves is intoxicating.
Used white sweet potatoes, for wonderful aroma and flavor.
The original recipe calls for mixing everything together – shredded chicken, sauce and potatoes. I decided to serve potatoes on the side – delicate strands looked too delicate…

jersey sweet potato hash

the traditional way is to serve tinga with shredded lettuce and sliced avocado – kept the romaine, skipped the latter…

Wish i made a pic of the dish served – what a play of light and lace…

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Came up with a new filling: chicken and eggplant.
Two globe eggplants (about 1.5 lb) halved, deeply scored, salted, sprinkled with cumin seeds and brushed with olive oil and roasted on thyme branches in 425F convection oven until sligtly charred and soft. The flesh is scooped out and drained. Don’t discard a skin before trying snacking on it – delicious! The flesh is whizzed in food processor, stopping before it turns to paste.
1lb of boneless skinless chicken thighs partially frozen, cut in 0.5″ cubes and pulsed in food processor until finely cut, in two batches. Mixed with eggplant and some thinly sliced scallion greens added. Salt and a lot of black pepper.
Panfried gently.
Served with greek yogurt and zaatar. And spanish ketchup (minced piperade).

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Haven’t had a chance to explore all the great restaurants of Vancouver but our dinner at Zakkuchi left me craving for japanese food, big time.
That’s why the first dinner i cooked after coming back home had all to do with miso, soy sauce, sesame oil and edamame.
And chicken wings… Now i couldn’t find any recipe for some miso marinade so improvised – white and red miso, with some sake. In the fridge for several ours. Then added just a bit (about tsps) of dark soy sauce and sesame oil, 1/4 cup of scallions oil (made it for the side of steamed eggplants) and about 1/3 cup of mixed black and regular sesame seeds. 20mins turning once in 400F convection oven. OMG!

Sesame chicken wings
On the side – steamed eggplant with scallions oil and black vinegar; edamame pods steamed and tossed with meyer lemon vinaigrette (zest and all).

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Well i never tasted grouse but Jeremiah Tower was convincing enough so i marinated a small spatchcocked chicken in Chivas whiskey, olive oil, crushed juniper berries and thyme and then roasted it 425F oven for about an hour (covered breast and lowered temp to 350F sometime in the middle).
Excellent bird, one of the recent best.

Roasted Chicken

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