Mains Archives - Page 7 of 8

Happy Dance in my Mouth-Middle Eastern Herb & Garlic Chicken

By threejamigos | September 20, 2016 | Comments 0 Comment

It has been a little while since I posted Ottolenghi’s recipe for Turkey Zucchini Burgers. A flavor packed dish that uses both fresh and dried herbs not usually found in my kitchen. Tangy sumac, refreshing mint, thyme and parsley, a welcome addition to my familiar repertoire of flavors. Now my only problem is…

I need more recipes that use these lovely herbs and spices.

NYT cooking recently posted a recipe for Middle Eastern Herb and Garlic Chicken. Woohoo, and wouldn’t you know it, the recipe uses many of the same seasonings as the turkey burgers. It’s totally delicious. We were in the mood for sandwiches so I marinaded boneless chicken thighs while Wes fired up the grill. I found some nice crusty rolls and threw together a tomato, cucumber and onion salad to go along with our sandwiches. I couldn’t wait for the chicken to come off the grill.

The lemon and garlic provide the one two punch and the fresh herbs kick it up another couple of notches, it’s like a party in your mouth.

There is quite bit of lemon juice in the marinade and because of this I opted to marinade the chicken for just a couple of hours. I don’t think it is necessary to marinade it for much longer than that.

We topped the chicken with a yogurt sauce flavored with lemon zest and garlic. I threw in a dash of sumac for good measure. It’s great as a dip or as a spread for our sandwiches. To highlight the sesame seeds I would add a touch of sesame oil (dark) to both the marinade and yogurt sauce.

Before summer ends and we cover the grill for winter, I plan to make this chicken again. Lucky for us here in California that won’t be for quite awhile!

Middle Eastern Herb and Garlic Chicken

Course Main Course, Meat

Cuisine Middle Eastern

Keyword MIddle Eastern Herb and Garlic Chicken

Ingredients

This recipe comes from Melissa Clark via the New York Times

Food, Food Can Bring Us Together (Turkey & Zucchini Burgers)i

By threejamigos | August 28, 2016 | Comments 1 comment

Wes planted 2 squash plants this season and I am totally dumbfounded by the number of squash you get from 2 plants…and apparently all at once. Looking for recipes that will put a dent in the supply of zucchini that is monopolizing my vegetable crisper.

I remembered a recipe I had tried from cookbook author Ottolenghi, turkey and zucchini burgers with a yogurt sumac sauce. If you have not checked out any of his cookbooks, please do. This tasty recipe comes from his book Jerusalem. It is filled with beautiful photos and stories about the food and the city. The recipes are filled with bold, bright flavors of which most were new to me. The book is a collaboration between Yotam Ottolenghi and Sami Tamimi. What I love is Yotam is Israeli and Sami is Palestinian. Both spent their childhoods in Jerusalem, growing up on opposite ends of the city. Their mutual love of food brought them together in London. Sharing food brings people together and hopefully helps to transcend our differences.

This dish is easy to prepare, healthy and tasty. The burgers are made with ground turkey and grated zucchini. The addition of mint, cilantro, scallions, cumin, cayenne and garlic makes it a party in your mouth.
A dipping sauce of yogurt and sour cream sauce is a cool and refreshing counterbalance to the meat patties.

The sumac in the sauce, an herb that is both tart and fragrant further enhances the dish. It can be found at Whole Foods, any Middle Eastern store or online. Though you can increase the lemon in place of the sumac, try to find it. It has a fragrant, fruity dimension that the lemon does not that I think really sets it apart. We ate them with a bit of rice the first night and then stuffed in pita bread and topped with tomatoes and fresh grilled corn the following day for lunch. Yums. Really versatile and almost better the next day as the flavors have had a chance to blend.

Try this recipe and check out the Ottolenghi cookbooks, breathtakingly beautiful and a joy to read. If you are like me it will open doors to new flavors and foods.

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Turkey and Zucchini Burgers with Sumac Sauce

Ingredients

Burgers

Approximately 1 pound or 500g ground turkey or chicken
1 large zucchini coarsely grated (about 200g in total about 2 cups)
3 green onions thinly sliced
1 large egg
2 tbsp chopped mint
2 tbsp chopped coriander
2 garlic cloves crushed
1 tsp ground cumin
1 tsp salt
½ tsp course ground black pepper
½ tsp cayenne
~ 1/4 cup of vegetable oil for searing

Sour cream & sumac sauce:

1/3 cup sour cream
2/3 cup Greek yoghurt
1 tsp grated lemon zest
1 tbsp lemon juice
1 small garlic clove crushed
1½ tbsp olive oil
1 tbsp sumac
½ tsp salt
¼ tsp black pepper

Instructions

Yogurt sauce

In a medium sized bowl, combine ingredients for sauce and mix thoroughly. Place in refrigerator to set and chill while making burgers.
The sauce will mellow with time, feel free to add a bit more sumac and lemon juice to taste.
Preheat oven to 425 degrees.

Burgers

Combine ingredients for burgers in bowl, mixing gently. The mixture is pretty wet. You can omit the egg or squeeze some of the liquid out of the zucchini to make forming patties a little easier.
Form patties in desired size. I used a 1/4 cup ice cream scoop which made smaller sized patties roughly 1.5 ounces in weight. This made about 15 appetizer sized patties.
Sear over medium high heat and place on parchment or silpat lined baking sheet.
Bake in oven for 6-8 minutes.
Serve with yogurt sauce.

Miso Black Cod (A Fable About Sablefish)

By threejamigos | August 24, 2016 | Comments 1 comment

Surprised? Forehead slap in disbelief that this is not another sugar-filled dessert recipe? I know, me too! But this dish is so yummy and so simple I just had to pass it along.

Lately, I have been going to Whole Foods to shop for my seafood and meat. Why? Partially out of environmental guilt and I know this is going to sound awful because it is much easier on the pocketbook when it is just Wes and me. If you know my kids, you know what I mean. While Wes and I are feasting on sushi or a beautiful piece of grilled salmon my kids are eating dorm food or cold pizza. I’m not that cold-hearted though, they pick where and what they want to eat whenever they come home or if we go to visit them, it’s definitely no-holds barred.

While perusing the seafood selection at WF I came across some black cod also known as sablefish. I first tasted this lovely fish at a Chinese restaurant, Hong Kong Lounge, in the City and was absolutely floored. I was at a banquet and looking forward to the whole fish steamed with ginger and onions topped with soy sauce to finish the meal when…

What?

Instead out from the kitchen comes this little chunk of fish, no head, no tail, unceremoniously plopped on a platter unadorned with any of the usual trappings. The outside had a nice toasty brown glaze, my guess, it had been roasted. Didn’t look like much but supposedly their signature dish. I took a piece and popped it in my mouth…..BAM! WOW! Flavor explosion, sweet, salty, and smokey all at once, and the texture-oh my, buttery, silky, fatty..holy mackerel, it was DELICIOUS! I raved about it all the way home, an hour’s drive from the City to Los Gatos.

More upside, this fish is on the Monterey Bay Aquarium’s Seafood Watch sustainable fish list and it is loaded with alpha omega fatty acids…woohoo, I think we have a winner.

For the sake of transparency, though not unique to black cod…if you can cook it on your grill outside, do it. If not, I hope you have air fresheners and good ventilation in your kitchen or all the neighborhood cats will be hanging out at your house. But that’s fish for you. Oh, and it will set you back a pretty penny but oh so worth it.

Nobu Knows

I immediately bought a piece (yes, one piece, just me and Wes) and googled recipes for Black Cod. The first recipe that jumped off the screen was Nobu’s Miso Roasted Black Cod. His recipe has been shared so many times I’m sure it has rock-star status on Pinterest. It’s simple to prepare and just takes a couple of minutes to assemble. Yep, stupid easy! Make the marinade, toss it and the fish in a zip-loc bag, and let it sit luxuriating in the miso for 24-48 hours.

The marinade is all of 4 ingredients. White miso paste, Mirin (Japanese cooking wine), Sake (Japanese rice wine), and sugar. That’s it, folks. You can embellish if you want. A touch of Ponzu (citrus soy sauce), a dash of sesame oil, or a smidgen of grated fresh ginger would go well. This first time I stuck to the recipe and it was delicious but I’m sure I will experiment. It’s how I roll.

If you like fish, run, don’t walk to your nearest seafood purveyor or Whole Foods, and pick up some Black Cod. So good. Serve with a bowl of rice or with Hong Kong Style Soy Sauce Noodles (pictured). Delish.

A Fable of Sablefish (Miso Black Cod)

Easy and delicious roasted black cod!

Course Main Course

Cuisine Asian

Keyword Black Cod, Miso, Sablefish

Prep Time 10

Cook Time 15

Total Time 25

Ingredients

2 tablspoons sake
2 tablespoons mirin
2 tablespoons white miso paste
1.5 tablespoons sugar
2 black cod fillets about 1/2 pound each
1 scallion chopped for garnish

Instructions

Bring the mirin and sake to a boil in a small non-reactive saucepan over high heat. Reduce heat and add miso, stir to dissolve the miso. Add sugar, increase heat and continue to cook until sugar is completely dissolved. Set aside to cool.
If the plan is to use your oven, you can take the skin off the fish. If grilling leave it on to help keep the fish together.
Once cooled, spread the marinade on the fish evenly. Cover tightly or seal it in ziplock bag. Let it sit for 24-48 hours
Before cooking, wipe excess marinade off of fish
To cook: Preheat oven to 400 degrees or outdoor grill.
Oven method: Roast at 400 degrees for 8-10 minutes. Finish fish by broiling a couple of minutes to hear the edges and brown the outside.
You can also panfry the fish first to brown and create those crispy edges before finishing the fish in the oven for 7-10 minutes or until fish flakes.
Grill method: Place fish skin side up on grill and cook on indirect heat for 8-10 minutes.
Garnish with green onions and serve with pickled ginger if you like.

Notes

You can use any firm fish with this marinade and method, salmon, bass or halibut would also work.

The Great Burger Cook-off

By threejamigos | July 11, 2016 | Comments 2 comments

It started last year when Jamie’s friend Sam came from Houston for a visit. The gauntlet was thrown down when Sam casually remarked one day, “I make a mean burger”. Oh really? Caught up in the competitive spirit as the Warriors were playing the Rockets at the time it was….GAME ON for the best burger.

This year Sam visited again during the July 4th holiday and once again the Burger Throw Down was on. Off to the market we went, each of us trying to hide our ingredients from each other…so much pressure, can’t imagine how they do this on Top Chef.

While Jamie and Sam went the tradition route and used beef for their burgers. Wes and I both veered away from tradition. Wes created a Portabello Burger while I opted for seafood to create a crab and shrimp burger. You would think creativity would score big points. Nope, not in this house.

The winner of our 2nd burger cook off- Jamie! The prize? Her burger featured on the banner of this post, a root beer float and of course best of all, bragging rights until next year.

It was a unanimous choice. For her burger she added minced shallots, a mix of bread crumbs, crushed corn flakes, panko flakes and an egg as binder. She seasoned it with salt & pepper and a touch of garlic powder. She formed her patty, pressed her thumb into the middle (tip from our neighborhood butcher) to help keep the patty flat and the juices in and threw it on the grill.

Her toppings set her burger apart from the rest. A thick slice of creamy, buttery brie topped with a grilled peach slice and cold crispy romaine sandwiched between a toasted, buttered brioche roll.

ARE YOU SALIVATING? You should be! It was delicious!

Not to say she didn’t have some competition. Sam created his version of sliders. Mini-burgers topped with swiss cheese, crispy pancetta and grilled pineapple on Hawaiian sweet rolls with a dab of mayonaise. Yum. My vote for 2nd best.

Wes’s Portabello mushroom burger was really good, but in a house full of carnivores it faced a daunting challenge. On any given day I would choose his burger but sitting next to two all beef patties with special toppings? Tough job. But it was tasty, his secret weapon, a delicious homemade pesto mayonnaise. He finished his masterpiece with avocado slices and grilled red onions, it was a vegetarian’s dream burger.

And finally my seafood burger. Ok, not to toot my own horn but it was pretty darn good…much like a crab cake, I added shrimp (because crab is pretty darn expensive and I like shrimp) for texture and flavor. I adapted an Asian crab cake recipe for my burger entry, hope you like it!

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The Great Burger Cook-off (Crab & Shrimp Burger with Asian Slaw)

Ingredients

Seafood Burgers

1/4 cup mayonnaise
1 tablespoon minced green onions
2 tablespoons minced fresh cilantro
1 tablespoon minced peeled fresh ginger
2 teaspoons bottled Thai fish sauce nam pla or soy sauce or ponzu soy sauce
1 T thai sweet chili sauce or 1 teaspoon Siracha + 2 teaspoons honey
6 ounces fresh crabmeat
3 ounces cooked and peeled shrimp chopped
1/2 cups fresh breadcrumbs made from crustless French bread
1 cup panko crumbs
1 1/2 tablespoons peanut oil

Asian Slaw

2 cups julienned green cabbage
1 cup julienned red cabbage
1 carrot peeled and julienned
1-2 green onions tops and ends removed, sliced on the diagonal 1/4" thick
2 tablespoons cilantro optional
1/4 cup diced red onions

Dressing

2 T. sesame seeds toasted
3 T sugar
2/3 cup oil dash of sesame oil
1 clove garlic minced
2 T lemon juice
1-2 t soy sauce
2 T rice wine vinegar
salt and pepper

Combine, chill and cover. Just before serving, add dressing to slaw, mix to combine. Serve slaw on side next to burger or pile on top. Your choice.

Instructions

Blend first 6 ingredients in medium bowl.
Mix in crabmeat, shrimp and 1/2 cup breadcrumbs.
Season with pepper.
Place 1 cup Panko crumbs on plate. Drop 1/4 or 1/2 of crab mixture into breadcrumbs; turn to coat. Shape into 2 1/2-3 inch-diameter cake. Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 2 cakes.
Chill to set cakes, approximately 1 hour
Heat oil in heavy medium skillet over medium heat. Add cakes and sauté until crisp, about 5 minutes per side.
Serve on toasted buttered brioche buns with Asian slaw and Siracha mayo. (blend of mayo with Siracha to taste)

Grillin’ and Chillin’ (Vietnamese Grilled Chicken)

By threejamigos | July 3, 2016 | Comments 0 Comment

Summer! Time to fire up the grill and take the cooking outdoors. You will actually find us in our backyard cooking quite a bit and not just during the summer. Yes, we are that family that uses the barbecue at Thanksgiving or before the Rose Bowl game on New Year’s Day. While much of the country is shoveling snow we are shoveling barbecued ribs and chicken into our mouths. One of the perks of living in California.

Wes is the go to barbecue guy in our family. I realized long ago that I should stick to indoor cooking. In my defense I can make some pretty mean marinades for whatever our pit-boss is grilling. A family favorite is grilled Vietnamese Chicken. The marinade has so many bold and bright flavors characteristic of Southeast Asia-lemony, garlicky, sweet from honey and salty from fish sauce, its a taste explosion. It has definitely become one of my standard marinades for barbecue chicken. I hope it will become one of yours too. The inspiration for my marinade comes from two wonderful cookbooks I have had on my shelf for years, The Foods of Vietnam (Nicole Routhier) and The Best of Vietnamese and Thai Cooking (Mai Pham). Both are great primers for Vietnamese cooking.

Don’t let the list of ingredients scare you off. Most are readily available at Asian markets and at Whole Foods or Safeway. In a pinch I have used lemon peel for lemongrass. Though not as nuanced as lemongrass, lemon peel will add that citrusy flavor to your chicken. Fish sauce adds umami (flavor) and a bit of pungency that kicks it up a notch. Just thinking about this is making my mouth water!

Grillin’ and Chillin’ Vietnamese Gilled Chicken

Ingredients

For marinade:

6 cloves of garlic
2 shallots
1/4 cup lemon grass diced or substitute lemon peel if not available, zest of1/2 lemon
2 tablespoons nuoc mam fish sauce
3 tablespoons soy sauce
1 teaspoon sesame oil
juice of 1/2 lemon
1 teaspoon black pepper
1 quarter -sized slice of ginger minced
1/4 cup mild flavor honey
1/3 to 1/2 cup vegetable oil

Approximately 2-3 pounds of chicken- breasts and thighs or drumsticks

1 yellow onion sliced or cut into wedges
1 lemon halved
5-6 sprigs of cilantro optional

Instructions

Place marinade ingredients into blender or food processor and process until marinade is emulsified. Garlic, lemongrass and shallots should be finely minced.
Place chicken in a ziplock bag or large non-reactive bowl. Pour marinade over chicken
Add onion, lemon and cilantro and mix thouroughly.
Marinade for up to 2-6 hours or overnight in fridge.
Bring to room temperature before grilling.

Wes's Barbecue tips:

Gas grill: Preheat grill for 12 minutes, Inside burners on low and outside burners on high.
Place chicken pieces in center of grill, skin down.
Turn off middle burners either right before or right after placing chicken on grill
Cook covered for 12 minutes (temperature will be approximately 400 degrees)
Flip chicken and grill for additional 15 minutes. Check for doneness.
Remove and let stand for 5 minutes.
We like our chicken on the edge, as in just done..nothing worse than dry chicken, so you may find you need to grill a little longer.
Enjoy!

Corn Porn (Sweet Corn Pesto with Pappardelle and Zucchini)

By threejamigos | June 29, 2016 | Comments 0 Comment

Ha, bet that got your attention! It was a bit sneaky and underhanded but I think you will thank me in the end. Summer means fresh corn on the cob. For as long as I can remember we have been cooking our corn in a pot of water. A dash of sugar, a splash of milk or cream, bring the water to a boil, in goes the corn, a couple of minutes later-done. It took my daughter to get us to try something new, to think outside the pot if you will. GRILLED CORN. Yes it takes longer, is a bit more work as you need to turn the corn every few minutes to develop a nice char, but WOW. It is so worth it! Grilling intensifies the flavor of the corn and the char or grill marks turn otherwise monotone cobs into something sexy and edgy. See, corn porn!

Grilled corn deserves more than just a sprinkle of salt and a pat of butter. Don’t get me wrong I love buttered corn on the cob but its delicious with a squeeze of lime and spicy mayo, or a dash of chili powder and cumin topped with cotija cheese or hubby’s favorite, a smear of pesto and sprinkling of parmesan. Can you say YUM?

We also use grilled corn in this lovely pasta dish I found on the blog SpoonForkBacon, Sweet Corn Pesto with Pappardelle and Zucchini Noodles. Easy and quick, the recipe calls for corn two ways, ground into a thick pesto with almonds (or use pine nuts) and parmesan cheese. Pieces of grilled corn are tossed in at the end. We jazzed it up by adding some crispy bacon (I don’t think the bloggers of SpoonForkBacon will mind) and chili pepper flakes. If you want to keep this meatless add sautéed mushrooms instead of bacon. The pesto is quite thick so reserve the pasta cooking water to thin it down. Adding zucchini strands not only lightens the dish considerably but adds a bit of color.

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Corn Porn (Sweet Corn Pesto with Pappardelle)

A delicious twist on a summer pasta dish using corn as pesto!

Course dinner, lunch, One dish meals, pasta

Cuisine American

Keyword Candied bacon, Corn, pasta, Pesto

Prep Time 20

Cook Time 11

Ingredients

Sweet corn pesto:

1 1/2 tablespoons unsalted butter
1 tablespoon diced shallot
1/2 teaspoon chili pepper flakes
1 heaping cup fresh corn kernels
2-3 garlic cloves thinly sliced
2 tablespoons slivered almonds toasted
2-3 tablespoons extra virgin olive oil
3 tablespoons finely grated Parmesan
salt and pepper to taste
2 zucchinis thinly sliced lengthwise (use a mandolin or a potato peeler for long, thin strips)
8 ounces pappardelle pasta
1/2 cup charred corn kernels off your grilled corn on the cob!
4 strips of bacon cooked until crispy and crumbled
1/4 cup julienned fresh basil leaves or cilantro

Instructions

For pesto:

Melt butter in a skillet over medium-high heat. Add shallots, corn, chili flakes and garlic and sauté for 2 to 3 minutes. Season with salt and pepper.
Remove from heat and transfer to a food processor. Allow mixture to cool, about 5 minutes. Add oil and almonds and pulse until mixture is evenly and finely ground. Remove to a small bowl.
Fold in Parmesan and adjust seasonings. Set aside.

For pasta:

Place zucchini strips onto a baking sheet (will probably need a couple) lined with a cooling rack. Lightly sprinkle each strip with kosher salt and set aside. Allow zucchini to “sweat” for about 15 minutes.
While zucchini ‘sweats’, cook pasta. Fill a large pot with water and bring to a boil. Add a handful of salt and pasta and boil for 5 to 7 minutes or until al dente, stirring occasionally.
Drain pasta (reserve cooking water) into a colander and add salted zucchini strips. Gently toss together.
Transfer pesto to a large mixing bowl (add a bit of the reserved pasta water, start with 1/4 cup) and top with pasta and zucchini noodles. Toss together until all the noodles are coated and evenly mixed together. Use additional pasta water if it seems dry.
Add corn and basil or cilantro and adjust seasonings.
Gently toss together, top with bacon and additional basil, serve immediately.
Pass additional parmesan.

Makes 3-4 servings

Where’s the Beef? (Korean Short Rib Stew)

By threejamigos | May 27, 2016 | Comments 0 Comment

Last week felt like winter’s last stand. The temperature dropped, it rained (yay, we can always use the precipitation even when summer is just around the corner) and Jamie and I were hit with the cold/flu bug. So, despite being the month of May I found myself wishing for something hearty, warming and comforting. I stumbled upon an amazing website while looking for a recipe for Galbi Jim, a Korean beef rib stew I knew would chase away my rainy day and cold blues. Just the name of the site alone won me over, Spoonforkbacon. The site is loaded with tips, ideas and recipes and the photography is wonderful. Their food looks absolutely scrumptious. I’ll definitely be wandering over often for inspiration.

This is a delicious Korean version of beef stew. Seasoned with soy, garlic, sesame, sugar and mirin it has that sweet salty flavor profile I love. The Asian pear adds sweetness and serves as a tenderizer. If you can’t find an asian pear a fine stand-in would be a kiwi. I found multi-color organic carrots at TJ’s and fresh shiitake mushrooms that worked beautifully in the dish. Feel free to play with amounts. If you want it less sweet, cut the sugar back to 1/4 cup. I used cross cut short ribs also known as flanken style or hawaiian style ribs. The pieces are much thinner, approximately 1/2 to 5/8 inch thick which shortens the cooking time considerably. If using this cut, reduce the cooking time accordingly. Bring the ribs to boil for only 5 to 10 minutes depending on thickness. Drain ribs, add seasonings and water and cook for approximately 30 minutes until ribs are just tender, add vegetables and simmer additional 20 minutes. Additional water can be added if needed. You can add a medium onion, quartered to this recipe (at the same time when seasonings and water are added to beef) if you like. I also think this stew would work well using pork or chicken. This is really a homey, easy dish, try it before the weather gets too warm! Here is the recipe from SpoonForkBacon. Check out the site, after all everything’s better with BACON!

Another chicken recipe..(Chicken Shawarma!)

By threejamigos | July 26, 2015 | Comments 0 Comment

From the New York Times

If you haven’t discovered it yet, the New York Times Cooking site is an absolute gem. It is filled with amazing recipes from the food writers of the NYT including Melissa Clark, Sam Sifton, Mark Bittman, and Florence Fabricant. If you subscribe to the site, each week a newsletter arrives in your inbox filled with the latest seasonal recipes and which ones are trending. All recipes are well written, easy to follow and accompanied by photos. I’ve tried quite a few with good results such as this chicken shawarma from Sam Sifton. And don’t forget to read the comments from other users, a critical bunch those NYT readers who do not hesitate to give their take on the recipes!

Chicken Shawarma NYT

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Oven Roasted Chicken Shawarma

Ingredients

2 lemons juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red-pepper flakes to taste
2 pounds boneless skinless chicken thighs or 6 bone in chicken thighs
1 large red onion peeled and quartered
2 tablespoons chopped fresh parsley

Instructions

Prepare marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover, and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, preheat oven to 425. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
Or grill chicken. Drain chicken from marinade, toss vegetables into marinade. Grill or oven roast onions and peppers. Grill chicken over indirect heat, turn halfway through, total grill time of 24 minutes for bone in chicken, 12-15 minutes for boneless.

Simple Poached Chicken

By threejamigos | July 10, 2015 | Comments 2 comments

An easy meal is “white poached chicken”, a classic Chinese dish. The chicken is poached in water or broth and served with a sauce of soy sauce, sesame oil, ginger and scallions. This is similar to Singapore’s famous Hainanese Chicken Rice dish that made its way there with Chinese immigrants from Hainan Island. It’s my kind of recipe simple and delicious! Leftover chicken can be used in salads, sammies, any recipe that calls for cooked chicken.

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Poached Chicken with Soy Ginger Scallion Sauce

Classic Asian Homestyle Dish, Simple poached chicken with soy ginger scallion sauce. A favorite in our house!

Course Main Course

Cuisine Asian

Keyword poached chicken

Prep Time 5

Cook Time 1

Ingredients

Poaching Liquid for Chicken

1 4-5 lb. chicken or you can use chicken pieces*
3 scallions (green onions) smashed
1 inch knob of ginger, smashed
1/4 cup rice wine can substitute dry sherry or sake (not Mirin)
1 tsp salt
1 T Better Than Bouillon Chicken Base optional

Ginger Scallion Sauce

6 T vegetable oil
¼ cup finely shredded fresh ginger
3 scallions trimmed and cut into fine strips or diced
3 T soy sauce
3 T chicken stock use poaching liquid
1.5 T Rice wine or sake'
1 tsp sugar
11/2 tsp sesame oil

Instructions

Fill an 8 qt pot approximately 2/3 full with water. Bring water to a boil and add 1 1-inch knob of ginger crushed, ¼ cup rice wine, 1 t salt, & 3 scallions that have been crushed. Add chicken to boiling water (poaching liquid). Bring poaching liquid back to a boil, turn the heat down to simmer, cover the pot, and simmer for 15 minutes. At 15 minutes, turn off the heat and let the chicken sit covered for 45 minutes. Save the stock for soup or sauces.
Pieces of chicken can also be poached this way. Reduce time of simmer to 5 minutes and let chicken pieces sit covered in pot for 20-25 minutes.
Meanwhile, prep sauce. Shred ginger, dice the green onions, if you like it spicy, add ½ -1 jalapeno pepper, sliced. In a small bowl, combine soy sauce, stock, sugar, dry sherry and sesame oil. Set aside.
When chicken is done, remove from liquid and let sit until cool enough to handle. Cut chicken into serving pieces and place on platter.
Heat oil in a small saucepan until you can see wisps of smoke. Add ginger, scallions and peppers to the oil. Be careful, as mixture will sizzle. Remove from heat immediately and add soy sauce mixture. If the sauce clouds, return to heat for a minute. Add a dash of white pepper.
Pour sauce over chicken and serve immediately with plenty of rice!
The sauce can also be used for steamed fish or as a dipping sauce for seafood.

Garlic-Ginger Rice Pilaf

Garlic Ginger Rice Pilaf perfect with poached chicken

Course Rice

Cuisine Asian, Asian-American

Keyword Garlic Ginger Rice

Prep Time 15

Cook Time 39

Equipment

Rice Cooker

Ingredients

2 cups long-grain rice washed and drained well (use the measuring cup that comes with the rice cooker)
1 cup actual cup small pasta such as letters, stars, orzo, or broken vermicelli (found in Indian stores)
2 T vegetable oil or peanut oil
1 T salted butter
1/2-3/4 inch piece of ginger minced
3-4 cloves of garlic minced
salt and pepper

Instructions

Heat oil and butter in a saucepan, add ginger and garlic and saute until garlic just starts to brown.
Add rice and cook until the grains are evenly coated with the oil/butter.
Add stock to saucepan and season with salt and pepper. Reduce heat and cook until stock is fully absorbed and rice is cooked through approximately 15 - 20 minutes.
Or do what I do and transfer the sauteed rice to a rice cooker, add stock to the 3 cup line and let the rice cooker do its thing!