Category Archives: Poultry
- 1 pound chicken thighs, with or without bones, without skin
- ½ cup non-fat Greek yogurt
- 2 tablespoons half and half
- 3 garlic cloves, minced
- 2 inch fresh ginger, grated
- Juice of one lemon
- 2 teaspoons salt
- 2 teaspoons garam masala
Mix the yogurt, half and half, garlic, ginger, lemon juice, salt and garam masala in a bowl. Add to a zip lock bag with the chicken and marinate in the fridge overnight or at least 2 hours. Keep aside.
- 1 medium yellow onion, cut in half
- 1 cup cherry tomatoes, washed
- 1 cup chicken broth
- 2 green cardamoms, crushed
- 2 cloves
Add the onion, tomatoes, chicken broth, cardamom and cloves to a medium pan. Bring to a boil and simmer covered for 30 minutes or till everything is soft and mushy. Blend in a blender till smooth.
- 2 tablespoons extra light olive oil
- ½ cinnamon stick
- ½ cup cilantro, chopped
Heat a large saucepan with the olive oil and cinnamon stick. Add the blended onion mixture and sauté on medium heat for 10 to 12 minutes, stirring constantly. Add the chicken including the marinade. Mix well and cook on a medium heat covered for 20 minutes or till the chicken is cooked through. Take the lid off and turn the heat up to cook the extra moisture off, about 5 minutes, stirring constantly. Check for seasonings and garnish with cilantro.
This was voted the best turkey we have ever made. I cooked this delicious turkey breast the same way I have been for the last few years. I like to make a compound butter for under the skin; I like to add bacon on top and I like to stuff the cavity with some citrus. I made the compound butter with garlic, lemon zest, garam masala and cilantro to keep with the Indian theme. It made the turkey super flavorful and delicious!
- 1 8-9 pound turkey breast
- ½ stick butter, room temperature
- 2 large garlic cloves, grated
- Zest of two lemons, save the lemons for the cavity
- 2 teaspoons salt
- 1-2 teaspoons garam masala
- ½ cup cilantro, chopped
- 3 to 4 bacon strips
- 1 cup baby carrots
- 1 large onion, cut into quarters
- 4 to 5 garlic cloves, skins on
- 1 to 2 cups homemade turkey stock
Preheat oven to 350 degrees F (preferably convection)
Mix the butter with the garlic, lemon zest, salt, garam masala and cilantro. Loosen the skin of the turkey breast and carefully spread the butter under the skin. Salt and pepper inside and outside of the turkey breast. Stuff the cavity with the lemon pieces. Place the bacon strips on top of the turkey breast and place on the stand.
Add the carrots, onion and garlic to the bottom of the roasting pan. Add the stock. Place the stand into the roasting pan. Let turkey sit for 2 to 3 hours before roasting in oven.
Roast in the oven till the internal temperature is 160 degrees F. Half way through the roasting process, take the bacon (when bacon is well done) off and continue cooking. Take out of oven onto a cutting board and cover with aluminum foil for 20 minutes. In the meantime strain the juices out of the roasting pan. Separate the fat and add the juices to the gravy pan.
Slice the turkey and serve with hot gravy.
- 1 tablespoon orange zest
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons ground coriander
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Mix the spices, divide in half and keep aside.
- 4 tablespoons butter, softened
- ½ of the spice rub
- 1 tablespoon honey
Mix all the ingredients in a small bowl and keep aside.
- 1 7 to 10 pound turkey breast
- 1 orange, cut into eight pieces
- 1 lemon, cut into eight pieces
- 1 cup turkey or chicken broth
- ½ cup orange juice
- ½ cup dry sherry
- 1 medium onion, chopped roughly
- 2 carrots, chopped roughly
- 2 celery stalks, chopped roughly
Have your gravy ready either the day before or the morning of. Transfer it to a large saucepan and keep aside.
Preheat convection oven to 325 degreed F.
Place the turkey onto a rack in a roasting pan. Turn the turkey over and place the cut up orange and lemon inside the cavity. Sprinkle salt and pepper liberally and turn it breast side facing up. Loosen the skin and carefully spread half the compound butter. Spread the rest all over the skin. Sprinkle the spice rub all over the top. Pour the broth, juice and sherry to the bottom of the roasting pan. Add the onion, carrots and celery. Keep aside.
Roast till internal temperature reaches 158 to 160 degrees F. Take out of the oven and place onto a platter and cover with foil to rest for at least 20 minutes. While the turkey is resting, take the drippings from the bottom of the pan and pour them into a small glass bowl. Let the fat separate, remove from top and pour the liquid into the prepared gravy and bring to a boil. Check for seasonings and heat the gravy through. Serve with the turkey.
If you are looking for a super flavorful turkey this Thanksgiving- this is the recipe for you. It has a bit of Latin flair to it and it is delicious!!
- 2 cups chicken broth
- 2 cups orange juice
- 1 tablespoon tamarind concentrate
- 2 tablespoons orange zest
- ½ cup brown sugar
- 1 teaspoon salt
- 1 teaspoon smoked paprika
Add the broth, orange juice, tamarind concentrate, orange zest, brown sugar, salt and smoked paprika to a medium saucepan and bring to a boil. Simmer for 20 to 25 minutes till it is reduced to 1 cup and thick and syrupy.
- 1 stick unsalted butter, room temperature
- 2 teaspoons salt
- 5 garlic cloves, minced
- Zest of 2 navel oranges
Mix the butter, salt, garlic, zest and pepper in a small bowl until everything is incorporated well.
- 2 to 3 cups chicken stock
- 2 5 to 6 pounds turkey breasts
- 12 carrots
Preheat oven to 350 degrees F.
Place the carrots at the bottom of a roasting pan. Add the chicken stock and place the rack into the pan. Place the turkey on to the rack. Salt and pepper the cavity and stuff with leftover oranges. Spread the compound butter under the skin, spreading it well all over. Salt and pepper the outside generously and spread the glaze all over the bird. Roast till the temperature inside the bird reaches 165 degrees F. Take out and place onto the cutting board and cover with foil. Take the carrots out and pour the juices into a measuring cup. Skim the fat off the top and pour the liquid to the prepared gravy. Taste for seasonings. Slice the turkey and serve with hot gravy.
Make Ahead Gravy
- 4 cups homemade or store bought turkey stock
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
In a large frying pan, heat the butter and add the shallot and garlic. Saute for a minute over medium heat. Add the flour and turn the heat to medium high heat, stirring constantly. Cook the flour for at least 10 minutes or till it turns chocolate brown. Slowly add the stock, whisking vigorously at the same time. Bring to a boil and check for seasonings. Add salt and pepper accordingly. Once the turkey is done, add the drippings to the gravy and reheat.
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh thyme, chopped
- 5 ounces Cremini mushrooms, chopped
- 1 pound ground turkey meat
- ½ cup panko bread crumbs soaked in 1/3 cup of milk
- ½ cup burrata cheese, torn into chunks
- ½ cup grated Parmigiano Reggiano cheese
- 1 egg, beaten
- 4 cups store bought or homemade marinara sauce
Heat a medium frying pan with the olive oil. Add the mushrooms and sauté on a medium high heat for 5 to 6 minutes, stirring constantly. Add the onion, garlic and thyme and a sprinkle of salt. Continue to sauté for another 4 to 5 minutes. Turn heat off and cool completely.
Add the turkey meat to a medium bowl, add the cooled mushroom mixture, both the cheeses, egg, 1 to 2 teaspoons salt and the soaked breadcrumbs. Mix well and keep the mixture aside for about an hour in the fridge for the flavors to marinate.
Heat the marinara sauce in a large saucepan. Form medium sized balls from the turkey meat and gently drop into the simmering tomato sauce. Once all the meat used up, bring the sauce and meatballs to a gentle boil, reduce the heat, cover with lid and cook for 20 minutes. Serve with spaghetti!
This is a delicious recipe- a Korean version of chicken parm.. kind of- it has Korean rice cakes mixed with tomato sauce and the iconic Korean pepper paste, gochujang! If you like Korean food and want to try something at home, this is a great way to experiment. I have made the recipe more accessible and not as spicy.
¼ cup gochugaru (Korean red-pepper flakes)
2 tablespoons gochujang (Korean red-pepper paste)
3 tablespoons light brown sugar
3 cloves garlic, peeled and minced (about 2 tablespoons)
1 (1-inch) piece ginger, peeled and minced (about 1 tablespoon)
1 tablespoon soy sauce
½ teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, cut into ¾-inch cubes
2 tablespoons neutral oil, such as canola or peanut
4 ounces sliced Korean rice cakes (optional)
6 to 8 ounces low-moisture mozzarella, thinly sliced
2 scallions, sliced, for garnish
Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.
If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.
Add the chicken mixture to the pan along with ¼ cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, stirring in the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.
Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.
- 1 pound chicken thighs, skinless and boneless, cut into 2 inch pieces
- ½ cup full fat yogurt
- ¼ cup half and half
- ¼ cup fresh mint
- ½ cup fresh cilantro
- 2 inches fresh ginger, peeled and cut
- 1 teaspoon garam masala
- 2 teaspoons salt
Add the yogurt, half and half, mint, cilantro, ginger, garam masala and salt to a blender and blend till a smooth sauce is formed. Transfer to a mixing bowl with the chicken pieces and marinate for at least 2 to 3 hours, preferably over night.
- ½ cup slivered almonds
- ½ cup hot water
Soak the almonds in the hot water for an hour and then place in a blender and blend till a smooth paste is formed, keep aside.
- 2 tablespoons butter
- ½ teaspoon mace
- ½ teaspoon nutmeg
- 1 teaspoon black cumin seeds
- 1 cinnamon stick, ½ inch
- 1 medium onion, chopped
Heat a heavy saucepan with the butter. Add the mace, nutmeg, black cumin seeds and cinnamon stick. Saute on medium heat for 30 seconds. Add the onion and sauté on medium heat for 2 to 3 minutes. Add the almond paste and sauté for another 4 to 5 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for 20 minutes, stirring occasionally. Take the lid off and check for seasonings. Turn the heat up to cook off any excess moisture. Mix well and serve warm with rice or rotis.