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Category Archives: Poultry

Mexican Style Turkey Breast with Ancho Chili

November 18, 2018

Compound Butter

  • 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.

 

 

Spice Rub

  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon acho chili powder

Mix all the spices together and set aside.

  • ½ cup chili barbecue sauce
  • 1 7 to 10 pound turkey breast
  • Salt
  • Pepper
  • 1 orange, cut into eight pieces
  • 1 lemon, cut into eight pieces
  • 2 cups turkey or chicken broth
  • Salt
  • Pepper

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.

 

 

Chicken Korma

November 12, 2018

Chicken Korma

  • 1½ skinless chicken thighs, cut into ½ inch pieces

Marinade

  • 1 cup non-fat Greek yogurt
  • ½ cup low-fat sour cream
  • ¼ cup half and half
  • ½ medium yellow onion, minced
  • 1 garlic clove, minced
  • 2 inch ginger, grated
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper

Mix the yogurt, sour cream, half and half, onion, garlic, ginger, salt and cayenne pepper in a medium bowl. Add the chicken pieces and marinate for at least 2 to 3 hours if not over night.

  • ½ cup cashews soaked over night in ½ cup hot water

Blend the cashews with the water into a paste. Keep aside.

  • 2 tablespoons extra light olive oil
  • 1 teaspoon black cumin seeds (shaahi zeera)
  • 2 green cardamoms, crushed
  • 1 ½ inch cinnamon stick
  • 3 to 4 cloves, crushed
  • 1 large or 2 small yellow onions, minced
  • 3 garlic cloves, minced
  • ½ cup cilantro, chopped

Heat a deep saucepan with the oil. Add the cumin, cardamom, cinnamon and cloves. Cook on medium heat for about 30 seconds. Add the onions, garlic, cashew paste and cook medium heat for at least 20 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat and cover and cook for 20 to 30 minutes. Check every 10 minutes, making sure it doesn’t stick to the bottom of the pan. Take the lid off and turn the heat up to medium high and let the excess moisture evaporate- another 10 minutes stirring constantly. Check for seasonings and garnish with cilantro.

Palak Murgh- A Spinach and Chicken Recipe

October 30, 2018

Palak Chicken

  • 1 pound boneless chicken thighs, cut into bite size pieces
  • ¼ cup sour cream
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • ¼ teaspoon nutmeg
  • 3 green cardamom pods, skin off
  • ½ teaspoon cayenne pepper
  • Juice of one lemon
  • Salt

Marinate overnight or at least 2 hours.

  • 1 large white onion, chopped
  • 3 tablespoons olive oil
  • 2 teaspoon cumin seeds
  • 1 cinnamon stick
  • 3 cloves
  • 1 black cardamom
  • 1 cup crushed tomatoes
  • Salt
  • ½ teaspoon cayenne pepper
  • 2 teaspoons coriander powder
  • 2 cups frozen chopped spinach- thaw the spinach in the bag and process it in a processor until smooth.
  • 1 teaspoon garam masala

In a large, wide frying pan heat the olive oil on medium heat. Add the cumin seeds and sauté 30 seconds or till the seeds begin to sizzle. Add the cinnamon stick, cloves and black cardamom. Add the onion and sauté for 5-6 minutes on medium heat. Add the crushed tomatoes and sauté for another 5 minutes on medium heat. Add the salt, cayenne pepper, coriander powder, processed spinach and the chicken with the marinade. Cook on medium for 10-15 minutes or till all the moisture has evaporated. Taste for seasonings and add garam masala for garnish.

Turkey Meatballs with Zucchini

October 29, 2018

Turkey Meatballs with Zucchini 1

  • 1 pound ground dark meat turkey
  • 1/3 cup prepared pesto
  • 1 cup grated zucchini
  • 2 eggs, beaten
  • ¼ cup breadcrumbs
  • 2 teaspoons salt
  • 3 cups homemade or store bought tomato sauce
  • 2 tablespoons extra light olive oil
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • ½ pound whole-wheat spaghetti, al dente

In a large mixing bowl, add the turkey meat, pesto, zucchini, eggs, breadcrumbs and salt. Mix well with fingertips and keep aside for an hour.

In the meantime, in a large saucepan, heat the olive oil. Add the onion and garlic. Saute on medium heat for a couple of minutes and add the tomato sauce. Cook on medium heat for 5-6 minutes and turn it down to a simmer.
Form medium sized meatballs and begin adding to the simmering sauce. Once all the meatballs are formed, cook on medium heat for 20 minutes.

Serve on top of al dente spaghetti.

Turkey Meatballs with Zucchini

Latin Style Roast Chicken

September 11, 2018

Latin Roast Chicken1

  • One 4 to 5 pound whole chicken
  • 2 tablespoons butter
  • Zest and Juice of a Navel orange (save the oranges)
  • Zest of 1 Lemon (save the lemon)
  • 3 garlic cloves, mined
  • 2 teaspoons salt
  • 2 teaspoons Mexican rub (or smoked paprika)
  • Salt

Mix the butter, zests, juice, garlic, salt and the rub in a small bowl. In the meantime, place the chicken in a roasting pan on a roasting rack. Spread the butter mixture on top and under the skin. Sprinkle with more salt and pepper inside the cavity as well as outside.

  • 4 cups chicken broth
  • 2 yellow onions, sliced

Preheat oven to 400 degrees F.

Pour the chicken broth at the bottom of the roasting pan. Add the sliced onion. Place the juiced orange and lemon into the cavity. Tie the chicken legs together and tuck the wings in. Roast the chicken until the dark meat registers 160 degrees F. Take the chicken out and cover with aluminum foil.

  • 1 cup orange juice
  • 1 tablespoon olive oil
  • 1 tablespoon all purpose flour

Take the onions out and keep aside to serve with the chicken. Take the liquid out and get rid of excess fat. Heat the roasting pan on the stovetop and add the olive oil and the flour. Stir and cook the flour on medium heat for a minute and add liquid and orange juice. Bring to a boil and let the liquid thicken. Check for seasonings and serve on top of the sliced chicken and the onions.

Latin Roast Chicken

Hamburgers with Thai Flavors

August 27, 2018

Burgers (Makes about 16 to 18 patties)

  • 3 pounds ground chicken (dark meat)
  • 2 limes, juiced and zested
  • 5 garlic cloves, minced
  • 3 inches ginger, minced
  • 1 teaspoon sesame oil
  • 1 cup cilantro, chopped
  • 1 cup green onions, chopped
  • 3 teaspoons fish sauce
  • 1 cup salted peanuts, chopped
  • 1 tablespoon tamari
  • 2 serrano chilies, chopped
  • 2 teaspoons sriracha sauce
  • Salt

Mix all the ingredients in a big bowl and divide into 16 to 18 patties, depending on the size.

Thai Style Burgers

Garnish

  • 4 cups wild arugula
  • 3 large tomatoes, sliced
  • 2 small red onions, sliced
  • 12 to 16 brioche rolls, sliced

Mango Pineapple Chutney

  • 1 tablespoon extra light olive oil
  • 1 big shallot, sliced
  • 3 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 cup mango, peeled and chopped
  • 1 cup canned pineapple
  • ½ cup pineapple juice
  • ½ cup mango lemonade
  • ¼ cup apple cider vinegar
  • 1 tablespoon brown sugar
  • Salt

Heat a small frying pan. Add the olive oil, shallot, garlic and ginger. Saute on medium heat for 30 seconds. Add the mango, pineapple, pineapple juice, mango lemonade, apple cider vinegar and brown sugar. Bring to a boil. Lower the heat and let simmer for 20 minutes covered. Turn the heat off and blend the mixture till smooth in a blender. Taste for seasonings and add salt if necessary. Take out in a bowl and let it cool before using it for the burgers.

To assemble the burgers, place a burger on the sliced brioche. Spread the chutney on one side with the arugula, slice tomatoes and onions.

Minced Chicken with Black Bean Sauce

August 6, 2018

Minced Chicken with Black Bean Sauce

  • 1 pound minced chicken (thighs)
  • 1 tablespoons tamari
  • 2 teaspoons rice vinegar
  • 2 teaspoons corn starch

Add the chicken to a medium bowl. Dissolve the corn starch in the rice vinegar and tamari. Add the corn starch mixture, mix well and marinate for 2 to 3 hours. Keep refrigerated.

 

 

Sauce

  • ¼ cup black bean sauce
  • 2 tablespoons sweet chili sauce

Mix the black bean and sweet chili sauce. Keep aside.

  • 2 to 3 bunches broccolini, cut the tops off and chop; cut the green stalks and chop, keep aside
  • 2 tablespoons extra light olive oil
  • 3 garlic cloves, grated
  • 1 inch ginger, grated

Heat a wok like saucepan with the olive oil. Add the broccolini stalks, ginger and garlic. Saute on high heat for 2 to 3 minutes. Add the minced chicken and cook while separating on high heat. Add the broccolini greens and mix well. Add the black bean sauce and mix well. Bring to a boil and cook for another 2 to 3 minutes. Check for seasonings and serve with rice or noodles.