Category Archives: Poultry
Latin Style Roast Chicken
- 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.
Hamburgers with Thai Flavors
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.
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.
Mexican Style Turkey Burgers
- 1 poblano pepper, cut in half, seeded
- 1 small yellow onion, cut into quarters
- 3 to 4 garlic cloves, (wrapped in aluminum foil)
- Drizzle of olive oil
- Salt
- Pepper
Preheat oven to 400 degrees F.
Place the vegetables on a lined cookie sheet. Drizzle the olive oil and sprinkle the salt and pepper and roast for 35 to 40 minutes or till the vegetables are soft. Take out of oven and scrape off the skin from the poblano peppers as well as the garlic from the foil. Place in a blender or processor and process till smooth.
- 1 pound dark turkey meat
- 2 teaspoons salt
- Pepper
Place the turkey meat in a medium mixing bowl. Add the poblano mixture, salt and pepper and mix well till everything is incorporated. Form into four patties. Let it sit for 2 to 3 hours. Cook on a grill or skillet. Serve on a sesame seed bun with tomatoes, smoked paprika mayonnaise and guacamole.
Smoked Paprika Mayonnaise
- ¼ cup non-fat Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- Juice of half lemon
Add the yogurt, mayonnaise, garlic powder, smoked paprika, salt and lemon juice in a small bowl. Mix well and keep aside.
Ground Meat Cooked in a Yogurt and Spinach Sauce- Dahi Keema
- 1 medium onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 3 inch piece of garlic, roughly chopped
Process the onion, garlic and ginger and keep aside.
- 1 pound ground dark meat turkey- any ground meat will do
- 2 inch cinnamon stick
- 1 large black cardamom
- 2 green cardamoms
- 4 cloves
- 2 teaspoons black cumin seeds
- 2 tablespoons extra light olive oil
- 1 cup frozen chopped spinach
- 1 cup whole fat yogurt, or ¾ cup low fat yogurt mixed with ¼ cup half and half
- 1 teaspoon turmeric
- 2 teaspoons coriander powder
- ½ teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon garam masala for garnish
- ½ cup chopped cilantro for garnish
In a wide saucepan, heat the olive oil on a medium high heat. Add the cinnamon stick, black cardamom, green cardamoms, cloves and cumin seeds. Saute for 30 seconds or till the spices begin to sizzle. Add the processed onion mixture and sauté on medium heat for 5-6 minutes. Next, add the turkey meat and press and separate with a spatula making sure the meat is mixed well with the onion mixture. Cook on a medium high heat for 7-8 minutes, stirring constantly. Add the spinach and cook for another 5-6 minutes. Slowly add the yogurt into the hot mixture (a quick addition will result in curdling of the yogurt). Add the turmeric, coriander powder, cayenne pepper and salt. Cover with a lid and cook on low heat for 10-15 minutes. Take the lid off and increase the heat to cook the moisture off. Taste for seasonings. Garnish with garam masala and cilantro.
Moroccan Style Chicken with Couscous with Harissa Yogurt
1 pound chicken breast
2 teaspoons cinnamon
1 teaspoon groud cumin
1 teaspoon ground ginger
1 teaspoon salt
3 tablespoons extra light olive oil
1 large onion, chopped
3 garlic cloves, grated
1 14 ounces chopped tomatoes
½ cup dried apricots, sliced
1 14 ounces can chickpeas, washed and drained
1 to 2 tablespoons honey
1 cup chicken stock
Salt
1/3 cup cilantro, chopped
1/3 cup parsley, chopped
Mix the cinnamon, ground cumin, ground ginger and salt in a small bowl. Sprinkle the chicken breasts with the spice mixture and let stand for 2 hours.
Heat a wide saucepan with olive oil and brown the chicken breasts on high heat for 2 to 3 minutes on each side. Take out of the pan and keep aside. Reheat the pan and add the onion and garlic. Saute on medium heat for 3 to 4 minutes, stirring every 30 seconds. Add the tomatoes and continue to cook for another 2 to 3 minutes. Add apricots, chickpeas, honey and chicken stock. Bring to a boil and lower heat to a simmer and cover with lid and cook for 45 minutes, checking every 15 minutes. In the meantime, slice the browned, uncooked chicken into slices. Take the lid off and add the chicken. Cook on medium heat for 3 to 5 minutes till the chicken is cooked through. Check for seasonings and add salt as needed. Garnish with cilantro and parsley. Serve with couscous and yogurt sauce.
Pine Nut Couscous
- 2 tablespoons extra light olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/3 cup pine nuts
- 1 teaspoons salt
- 1½ cup chicken stock
- 1½ cup couscous
- 1/3 cup parsley, chopped
- 1/3 cup cilantro, chopped
Heat a medium saucepan with the oil. Add the ground cinnamon, cumin, pine nuts and salt. Saute on medium heat for 30 seconds. Add the chicken stock and cover with lid and bring to a boil. Add the couscous, turn heat off and cover with lid. Cook for 5 minutes. Fluff with fork, check seasonings and garnish with parsley and cilantro.
Harissa Yogurt Sauce
- ½ cup plain yogurt
- 2 teaspoons harissa sauce
- 1 teaspoon salt
- Juice of half a lemon
Mix all the ingredients and serve with the chicken and couscous.
Chicken Curry with Carom Seeds: Nanoo’s Chicken
Delicious, delicious chicken curry- you won’t get this in any restaurant!
- 2 pounds skinless, bone-in, chicken thighs
- 1 cup yogurt
- 2 teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 garam masala
- 1 tablespoon ajwain
- ½ cup extra light olive oil
- 1 cinnamon stick
- 1 black cardamom
- 3 cloves
- 1 tablespoon cumin seeds
- 3 large onion, sliced
- 1 head of garlic, sliced
- 2 inch piece ginger, sliced
- 1 teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 1 cup chicken stock
- Salt to taste
Mix the yogurt, salt, cayenne pepper, garam masala and ajwain and add to a large mixing bowl. Add the chicken and marinate over night, or at least 3 to 4 hours.
In a large saucepan, heat the oil and add the cinnamon, cardamom, cloves and cumin seeds. Once the spices begin to sizzle, about 30 seconds, add the onions. Saute on medium heat till the onions are translucent and decreased in size by half, about 10 minutes. Add the ginger and garlic and sauté on medium heat for 5 minutes. Add the chicken, turmeric, cayenne pepper and sauté for 15-20 minutes until the onions, ginger and garlic begin to disintegrate. Add the chicken stock and cook on low heat 40 to 50 minutes. Check for seasonings and serve with rice or fresh roti.
Asian Meatballs
Going with the Asian theme this week…
- 1 pound ground turkey, dark meat preferable
- ½ cup panko breadcrumbs
- 1 teaspoon sesame oil
- 2 teaspoons oyster sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon tamari
- 1 egg, beaten
- Salt
- 2 green onions, chopped
- 1 inch ginger, chopped
- 3 garlic cloves, chopped
Process the green onions, ginger and garlic in a food processor. Keep aside.
Transfer the turkey meat onto a medium-mixing bowl. Pour the breadcrumbs into a small bowl and pour the sesame oil, oyster, Worcestershire sauce, tamari and the beaten egg on top. Let the breadcrumbs soak for 15 minutes and add to the turkey including the salt. Add the green onion mixture and mix well. Keep aside.
- 2 cups marinara sauce
Simmer the sauce in a medium saucepan. Form the meatballs and drop carefully. Cook the meatballs on a medium heat till all of them are formed. Cover with lid for ten minutes. Take the lid off and taste for seasonings. Serve hot with spaghetti.