Category Archives: Poultry
- ½ pound pasta, al dente with a cup of pasta water set aside
- 4 chicken sausage links, chopped in ¼ inch pieces
- 1 tablespoon olive oil
Heat a large frying pan with the olive oil. Add the sausages and sauté on medium high heat, stirring constantly. Saute for 4 to 5 minutes till the sausages are golden brown. Keep aside.
- 1 cup fresh tomato sauce or marinara sauce
- 1 red pepper
- 1 orange pepper
- 1 tablespoons extra light olive oil
- 1/3 cup shredded parmesan cheese
Start the grill outside or preheat the broiler. Coat the peppers with the oil and grill or roast them till the skin is charred- about 20 minutes. Place the peppers in a bowl and cover with plastic wrap for 20 minutes. Take the peppers out and peel the skin and take the seeds out. Place the peppers in a blender with the tomato sauce. Blend till smooth. Taste for seasonings and add salt if needed.
Add two cups of the sweet pepper sauce to the sausages and add the pasta and half cup of the pasta water (add more water if needed). Mix well and check for seasonings. Serve with cheese on top.
Great recipe for the big game!
- 4 to 5 medium tomatillos, cleaned and cut in half
- 2 ancho chilies, cut in half and deseeded
- 3 garlic cloves, with skin on
- Drizzle of olive oil
- 1 cup cilantro, chopped
- 4 to 5 green onions, chopped
Preheat oven to 400 degrees F.
Place all the ingredients onto a lined cookie sheet. Drizzle the olive oil and bit of salt. Roast for about 30 to 40 minutes till the vegetables are soft. Let cool and slide the skin off the ancho chilies. Place in a blender with cilantro and green onions and blend till smooth. Keep aside.
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon dried Mexican oregano
- 1 pound dark meat ground turkey
- 1 can cannellini beans, rinsed and drained
- 1 to 2 cups chicken broth
- ½ cup cilantro, chopped
- Squeeze of lime
Heat a large saucepan with the oil. Add the chili powder and oregano. Saute for 30 seconds over medium heat. Add the ground meat and sauté over high heat, separating the meat with a wooden spoon. Cook for 5 to 6 minutes, until the meat is golden brown. Add the beans, tomatillo sauce and 1 cup broth. Bring to a boil, add some salt and simmer on a medium heat covered for 20 minutes. Take the lid off and continue cooking on simmer for another 15 minutes. Add more broth if needed. Check for seasonings and garnish with cilantro and lime. Serve with corn bread.
This is an amazing noodle soup… filled with yummy flavor. I saw the recipe in the New York Times and liked it but I changed it as I was cooking and tasting.. I think my version is much better…
- 1 pound chicken thighs with bone and skin
- 2 stalks fresh lemon grass, bruised with the handle of a heavy knife and tied in a knot
- 6 kaffir lime leaves, fresh or frozen (optional)
- 1 teaspoon kosher salt, more to taste
- 1 teaspoon black peppercorns
- 1½ tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 3 shallots, peeled and halved
- 3 cloves garlic, peeled
- 1½ teaspoons turmeric
- 2 tablespoons finely minced ginger
- 3 tablespoons peanut oil
- ½ cup coconut cream
- Juice of one large lime
- 2 tablespoons chopped mint, Thai basil and cilantro leaves
- 1 pound noodles of choice
- Quartered limes
- chili paste (such as sambal) for serving
Place chicken pieces in a medium pot with lemon grass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred and chop meat into bite-size pieces.
Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
Add the stock to the cooked spices. Bring to a simmer and cook 10 minutes.
Transfer the broth in a blender and blend all the aromatics and spices. Transfer back to the pan and bring back to a boil. Add the coconut cream and check for seasonings. Turn off heat under soup and stir in lime juice and garnish with the herbs. Cook noodles according to package directions.
To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup. Top with lime pieces, chili paste and some sautéed greens (I used mini bok choys)
- 4 tablespoons butter, melted
- Zest of one orange
- Zest of one lemon
- 3 garlic cloves, grated
- 2 teaspoons salt
Mix the butter with orange and lemon zest, garlic and salt.
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon acho chili powder
Mix all the spices together and set aside.
- 1/2 cup Chili Barbecue Sauce
- 1 7 to 10 pound turkey breast
- 1 orange, cut into eight pieces
- 1 lemon, cut into eight pieces
- 2 cups turkey or chicken broth
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 to the bottom of the roasting pan. Keep aside.
With a brush add the chili barbecue sauce (recipe below) all over the turkey. Roast the turkey glazing every 15 minutes. 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.
Chili Barbecue Sauce
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
2 dried ancho chilies, stems and seeds discarded and cut into ½ inch pieces
1 14 ounces can diced tomatoes with chilies
½ cup red wine vinegar
1/3 cup brown sugar
1/3 cup Worcestershire sauce
Juice and zest of 3 clementines
1 to 2 teaspoons salt
Heat a medium saucepan with the olive oil. Add the shallot and garlic. Saute on medium heat for 2 to 3 minutes. Add the ancho chilies, tomatoes, vinegar, sugar, Worcestershire sauce, zest, juice and salt. Bring to a boil and simmer on a low flame for about 20 minutes. Take off heat and transfer to a blender and blend till a smooth sauce is formed. Check for seasonings and take out into a small bowl.
- 2 pounds chicken thighs, boneless and skinless
- ¼ cup tamari
- ¼ cup fish sauce
- 3 tablespoons brown sugar
- ½ cup chopped fresh cilantro, stems and leaves separated
- 1 inch fresh ginger, grated
- 3 garlic cloves, grated
- Zest and juice of one lime
- 1 teaspoon cayenne pepper
- 1 teaspoon corn starch mixed in with 2 teaspoons water
- Peanut oil for grilling
- 1/3 cup chopped peanuts
Add the tamari, fish sauce, brown sugar, cilantro stems, ginger, garlic, lime zest and juice and cayenne pepper in a small bowl. Mix well. Place the chicken in a zip lock bag and add the marinade and marinate for 2 to 3 hours in the fridge. Take chicken out of the bag, pat dry and keep aside. Transfer the marinade to a small saucepan, bring to a boil and add the corn starch sauce. Bring to another boil, taste for seasonings and keep aside.
Heat the grill on high to preheat to at least 500 degrees. Turn heat down to medium. Drizzle the chicken pieces with some peanut oil and place on the hot grill and wait 3 to 4 minutes or until grill marks form. Turn the thighs and grill on medium heat for 5 to 7 minutes with the lid on. Once the chicken is cooked through, transfer to a platter and garnish with cilantro leaves and chopped peanuts.
- 2 pounds boneless, skinless chicken thighs, cut into 2 inch pieces
- Juice of a large lime
- 1 teaspoon salt
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
Marinate the chicken pieces with the lime juice, salt, coriander and cayenne pepper for 2 to 3 hours.
- 2 tablespoons coconut oil
- 2 teaspoons fennel seeds, crushed
- 10 to 12 curry leaves
- 2 medium yellow onions, sliced
- 1 serrano pepper, slice in half
- 3 to 4 garlic cloves, grated
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ cup cilantro, chopped
Heat a large saucepan with coconut oil. Add the fennel seeds, curry leaves, onion, Serrano pepper and garlic. Saute on medium heat for 4 to 5 inutes. Add the turmeric, coriander powder and a teaspoon of salt. Saute on medium heat for another 3 to 4 minutes. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for about 15 minutes. Take the lid off and let the chicken simmer on medium heat for another 5 to 6 minutes. Check for seasonings and garnish with garam masala and cilantro. Serve with rice and roti.
- 2 tablespoons butter
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 2 large sweet red peppers, cored, seeded and cut into strips
- 3 to 4 garlic cloves, chopped
- ½ cup orange juice
- 1/3 cup chicken broth
- ½ teaspoon saffron threads
- 1 cup crushed tomatoes
1/3 cup fresh parsley, chopped
Heat a wide skillet with the butter over high heat. Sprinkle salt and pepper on the chicken breasts and transfer them to the pan and cook over medium heat until lightly golden brown, about 4 minutes. Turn the pieces, reduce the heat and cook on the other side for another 4 minutes or till almost done- do not overcook. Transfer the chicken to a platter and keep aside.
Add the olive oil to the same skillet and cook the onion, peppers and garlic over medium heat, about 3 minutes. Take out of the pan and keep aside. Deglaze the pan with the orange juice and chicken broth and scrape the bottom with a wooden spatula. Add the saffron and crushed tomatoes. Bring to a boil and simmer for 10 minutes. Add the pepper and onion mixture back to the pan and cook for a minute. Add the chicken back to the pan and simmer for another 2 to 3 minutes to finish cooking the chicken. Check for seasonings and garnish with parsley.
Modified from New York Times