Tag Archives: chicken

Chickenbreast & Zitoni Tagliati In Spicy Red Wine & Mascarpone Cream

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Sitting outside in the fresh air the whole evening and most of the night, having good conversations, listening to good music, drinking good wine and just having a great time for many hours has usually different results. Some folks get tipsy, some get tired, some get overly excited about the topics of the night. However, my friends and I usually can agree to one thing around the time midnight strikes: Time to eat ! And no matter how many times my buddies find their way to the fridge and the bar to get more drinks, somehow they always forget where I keep the raw food and the pots and pans.
So, as usual, friday night we all decided we had to have a substantial midnight snack.
Also, as usual, everybody decided that the only one “qualified and sober enough” to do the job of feeding us all would be me :-)
Here is the crowd pleaser we wolfed down last night:
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Chickenbreast & Zitoni Tagliati In Spicy Red Wine & Mascarpone Cream

Chickenbreast & Zitoni Tagliati In Spicy Red Wine & Mascarpone Cream

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Ingredients :

Chicken breast,   cut into large “chunks”
Zitoni tagliati,  cooked  al dente, some cooking liquid reserved
Broccoli florettes,   blanched
Onions,   sliced  (lots of them)
Tomatoes,   sliced
Scallions,   finely sliced
Pecorino romano,   finely grated
Mascarpone,
Red wine,   (use the one you are drinking)
Butter,
Kosher salt,
Sriracha,   (lots of it)
Roasted garlic paste,  (lots of it)

Method :

Saute chicken in butter until 160 F, remove , set aside (The carry-over heat and re-heating will take it to a safe 165F). Saute onions and garlic until onions are golden and garlic is fragrant. At this point your butter will have turned into  ”buurre noisette”, light brown with a nutty flavor. Add red wine and let reduce by half. Add chicken with its juices, vegetables, pasta and seasoning, saute until heated through. Add mascarpone and pecorino romano. Mix until a creamy sauce develops. If the sauce is too thin, add more cheese, If too thick, add some of the reserved cooking liquid and / or red wine. To serve, sprinkle with more pecorino and the sliced scallions.

Bon Appetit !  Life is Good !

Always value good friends, good conversations, good food,  and good wine :-)

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Paillard Of Chicken With Broccoli Rabe, Peppers & Sun Dried Tomatoes

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Here  is Tuesday’s no-fuss, quick, easy, tasty dinner.
Many a moron (unfortunately, there is a never-ending supply of those) will say chicken breast is dry, tasteless and boring. (Yes, if you don’t know what you are doing).
But, put some love and knowledge into your food and everything can be made enjoyable, even a simple chicken breast :-)
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Bon Appetit !  Life is Good !
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Paillard Of Chicken With Broccoli Rabe, Peppers & Sun Dried Tomatoes

Paillard Of Chicken With Broccoli Rabe, Peppers & Sun Dried Tomatoes


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Ingredient’s :

Chicken breast,   pounded thin between two oiled sheets of plastic film
Broccoli rabe,   blanched
Sun dried tomatoes,   finely julienned
Red bell pepper,   finely julienned
Onion,   finely julienned
Dijon mustard,
Cayenne pepper,
Corn meal,
Corn starch,
Garlic paste,
Butter,

Method :

Mix cornmeal cornstarch, salt and pepper. Season chicken with mustard, dredge paillard in mixture, shake of excess and saute in butter until golden brown and medium well  (the carry-over heat will take it to a safe 165F). Remove chicken to a warm serving plate. Saute onions, peppers, tomatoes and garlic until fragrant, add broccoli rabe, season with salt and pepper and saute until heated. Add to the chicken, dig in and enjoy :-)
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Chicken In Saffran Broth, Vegetables & Cream Biscuits

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Sunday  dinner was simple today. I did not feel like spending too much time in the kitchen cooking and cleaning up, so it was a simple stew with biscuits. Nevertheless, it tasted and looked wonderful and the chicken was especially well received by Bella :-)
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Chicken In Saffran Broth, Vegetables & Cream Biscuits

Chicken In Saffran Broth, Vegetables & Cream Biscuits

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Ingredient’s :

Chicken drumsticks,
Corn on the cob,   shucked, cut into pieces
Cauliflower,   rosettes, blanched
Potatoes,   peeled, diced
Shiitake mushrooms,   stem removed, quartered
Leeks,   sliced
Onions,   diced
Chilis,   select for your favorite heat level
Garlic,   paste
Ginger,   grated
Cilantro,   chopped
Saffran threads,
Kosher salt,
Cayenne pepper,
Chicken stock,

Method :

Simmer chicken, garlic, and ginger in lightly seasoned stock for 10 minutes. Add corn and simmer for another 15 minutes, Add all other vegetables and potatoes and simmer for 15 minutes. Remove from heat, add saffran and let steep for another 20 minutes. Return to heat until hot. Adjust seasoning if necessary. Sprinkle with cilantro and serve with cream biscuits on the side.
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Cream Biscuit Recipe Click Here
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Bon Appetit !   La vie est bien !

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Curried Gizzards, Herbed Potatoes & Frisse In Honey Mustard Dressing

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“Sauteed Gizzards in curry cream with buttered, herbed yukon gold potatoes and frisse salad in honey mustard dressing”
The verdict is out : I’ve got a new favorite chicken gizzard recipe, taking the #1 spot and pushing “Gizzard Adobo” to spot #2 :-)
What a great dish. Even if you are not a fan of gizzards, you can of course replace them with anything that tickles your fancy: Shrimps, scallops, mussels, sliced beef, diced chicken, shredded duck, whatever you like and whatever is available. The curry cream, potatoes, butter, herbs and frisse just go together so well, you don’t want to miss this combination.

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Curried Gizzards, Herbed Potatoes & Frisse In Honey Mustard Dressing

Curried Gizzards, Herbed Potatoes & Frisse In Honey Mustard Dressing

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1.  Simmer  gizzards in salted water until tender, but still with a bit of a bite. Strain. Saute garlic paste and diced onion in butter until fragrant, add curry powder and saute on low heat for another minute. Add heavy cream and a bit of ketchup and reduce until creamy. Add the gizzards, simmer for another minute. Season with kosher salt and cayenne pepper, set aside.
2.  Simmer peeled and cut potatoes until tender but still keeping their shape. Saute in LOT’S of butter without letting potatoes brown. Remove from heat, add lots of chopped italian parsley.
3.  Mix honey, dijon mustard, canola oil, lemon juice, kosher salt and freshly ground black papper. Dress frisse  with the dressing.
4.  To plate, put gizzards on the plate, add potatoes and top with frisse. Sprinkle with chili flakes. Eat. Be happy :-)

Bon Appetit !   Life is Good !

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Chicken & Tomato Stew With Orzo, Cabbage & Cauliflower

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Saturday  lunch should be quick, light and delicious !
Well, here you go :
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Chicken & Tomato Stew With Orzo, Cabbage & Cauliflower

Chicken & Tomato Stew With Orzo, Cabbage & Cauliflower

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Simmer chicken drumsticks in chicken broth seasoned with kosher salt, maggi, freshly ground black pepper, grated ginger and garlic paste until tender but not falling apart. Add blanched cauliflower florettes, diced white cabbage and diced green bell peppers. Bring back to simmer for two minutes. Remove from heat, add grape tomatoes. Adjust seasoning if required. Ladle over orzo (risoni) and sprinkle liberally with cilantro and finely grated parmigiano reggiano
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P.S.
If you ever wonder why I add grape tomatoes to so many of my dishes, here is why: First, I love the color accent it lend’s to many dishes. Second and even more important, I love the way they “pop” in the mouth and give you that instant tomato goodness. There you have it  :-)
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Bon Appetit ! Have A Great Weekend !
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Arroz Con Pollo

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“Arroz con Pollo“
In my opinion this is one of the most widly and often prepared dishes in the whole world.
“Hans, have you gone nuts?”, you probably think when you read this statement.
But what I am talking about is the actual Concoction, not the dish named “Arroz con Pollo”.
“Arroz con Pollo” simply translates into “Rice with Chicken”. Now, it is my firm believe that anywhere in the world where you have rice, and where you also have chicken, sooner or later folks threw the two, plus another bunch of stuff, together and made it a one dish meal, calling it “Rice and Chicken” or, surprise surprise, “Chicken and Rice”.

I would like to ask my readers to please give us the name of your country’s or region’s dish containing chicken and rice and other stuff   :-)
Also, any other dish containing these ingredients, be it from your own country or region or any other you might be aware of. Descriptions or pictures even more welcome.
I am looking forward to your input in the comment section. Thank’s.
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Arroz Con Pollo

Arroz Con Pollo

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Ingredient’s :

Chicken,   preferably dark meat
Rice,   rinsed repeatedly to get rid of all excess starch
Chorizo,   sliced
Peppers,   diced
Chilis,   diced, use your preferred heat level
Onions,   diced
Garlic,   paste
Saffran,   or substitute with turmeric (I used both for a brighter color and taste)
Oregano,   freeze dried or fresh
White wine,   substitute with beer if preferred
Chicken stock,    substitute with vegetable stock if preferred
Kosher salt,
Cayenne pepper,
Olive oil,   to saute

Method :

Saute chicken until golden, add onions and chorizo, saute until onions are translucent. Add garlic, peppers and chilis and saute until garlic is fragrant. Remove chicken, set aside. Remove 1/4 of the vegetables to use as brightly colored garnish. Add rice and saute until each corn of rice is covered with olive oil. Add wine (or beer, or both) and stock, season with salt and pepper. Return chicken, bake at 385F in center of oven until moisture has been absorbed by rice and rice is done. Sprinkle with reserved vegetables and chopped cilantro.
My meal yesterday had also a nice glass of chilled chardonnay (same as which went into the dish) and what I call “avocado cream” . (mashed avocado, seasoned with lime juice, cayenne pepper, kosher salt, roasted garlic paste and cilantro). Not quite guacamole, but even less prep and equally good  :-)
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Note : Some folks like their arroz con pollo very moist, others less so. If you like it more moist, simply add more liquid while cooking until the rice is done, giving you more of the texture of an “Asopao”.
Note : Some folks like their arroz con pollo more “heavy “, some like it more “light and fluffy”. This will depend on the amount of fat used in the dish.
I usually like my arroz con pollo dry but heavy, so I use less liquid and a bit more fat :-)
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ASOPAO

“Asopao”
Image Source : http://www.cynical-c.com

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 Buen Provecho !   Life is Good !

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Chicken / Noodle Soup

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Tonight  we have lousy weather here in Miami, rainy, cold, windy. What better way to feel cozy and warm at home than to enjoy a good, rich, flavorful  chicken noodle soup ! Chicken legs, gizzards, cabbage, bok choy, ginger, garlic, jalapenos, peppers, onions, carrots, celery, maggi and chinese  egg noodles. Afterwards a good glass of merlot and early to bed – Bliss !
Tomorrow will be a good day  :-)
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" Chicken / Noodle Soup "

” Chicken / Noodle Soup “

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Bon Appetit !   Life is Good !

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Imperial Fried Rice

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Time to get excited about  fried rice :-)
No, not the cabbage and soy sauce laden one you get for two bucks at your corner chinese restaurant. No, I am talking about  my treasure chest of a fried rice which has a whole bunch of goodies in it. Each one (shrimp,chicken, lap cheong, ham, eggs, vegetables), fried on it’s own with rice would make a good fried rice, but here the combination of all of this stuff together makes it a truly memorable dish.
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Imperial Fried Rice

Imperial Fried Rice

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Ingredient’s :

Fan  (飯),   day old chinese steamed rice (Recipe Here)
Chicken,   cubed
Shrimp,   peeled, tail on
Ham,   diced
Lap cheong,   fresh, unsmoked
Scallion,   sliced
Bean sprouts,
Red/green bell peppers,   diced
Onions,   diced
Kernel corn,   blanched
Green peas,   blanched
Eggs,   whisked
Garlic,   paste
Ginger,   grated
Kosher salt,
Cayenne pepper,
Sesame oil,
Peanut oil,   to stir fry

Method :

Season protein and vegetables with salt and cayenne pepper. Saute (stir fry) chicken in oil until medium, remove chicken. Saute shrimp, ham and sausage until shrimp are 3/4 cooked, remove. Saute vegetables, ginger and garlic until fragrant, add rice, fry until rice starts to puff a bit. Form a whole in the center, add more peanut oil, add the eggs. Styr fry until the eggs have set, return proteins to the rice and stir fry until rice starts to pop again. Add bean sprouts, season with sesame oil, salt and pepper. To serve, sprinkle with scallions and more bean sprouts.


Bon Appetit !   Life is Good !
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Pollo Al Mojo & Moros Y Cristianos

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” Cuban  Style Mojo Chicken with rice and beans and lettuce /avocado salad in honey & lime vinaigrette “
Here is a dish which is very popular in Cuba and because of that, it is popular here in  Miami as well  :-)
It is prepared in many different variations,  since each region, family and restaurant have their very own special recipe for  ”Mojo“

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Pollo Al Mojo & Moros Y Cristianos

Pollo Al Mojo & Moros Y Cristianos


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Ingredient’s :

2 teaspoons cumin seed
6 large garlic cloves, minced
1 large serrano chili, stemmed, minced
3/4 cup olive oil
3 tablespoons sour orange juice
3 tablespoons fresh lime juice
6 chicken legs
kosher salt to taste

Method :

Stir cumin seeds in heavy medium skillet over medium-high heat until seeds are fragrant and slightly darker in color, about 2 minutes. Transfer seeds to medium bowl. Add minced garlic, minced chili and salt to seeds; mash mixture with back of fork to form coarse paste. Heat olive oil in same skillet over medium-high heat until very hot, about 2 minutes. Pour hot olive oil over garlic mixture; stir to blend. Let stand 15 minutes. Whisk in orange juice and lime juice. Add chicken to marinade; turn to coat. Cover chicken and refrigerate over night.
Put chicken on a baking rack an roast until internal temperature has reached 160 F, all the while basting with the marinade. When done, remove from oven, let rest for 15 minutes. Carry-over heat will take the temperature to a safe 165 F, while leaving the chicken very moist and tender. Serve with avocado and lettuce salad and  ”Moros & Cristianos“.
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Bon Provecho !   Life is Good !
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Spatchcocked Chicken “Nilda’s Way”

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Spatchcocked Chicken

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When my  mother in law , Nilda, was still healthy and living with us, she made roast  chicken over  potatoes and onions at least once a month. She did not  spatchcock  (what a funny word to say and write) the chicken, but rather left it whole to cook on top of the potatoes.  I  on the other hand, feel that to spatchcock the bird will give a superior result, both for the chicken and the potatoes. It will allow the potatoes to soak up all the juices and flavor from the chicken during the  cooking  process and at the same time it allows the chicken to cook very evenly, cooking all the way through but leaving both the legs and breast’s very juicy. Since the  coarse salt  will not all run down the side of the chicken as when you roast it whole, it will give the skin a unique texture, rather like a chinese style pepper & salt preparation. I used the same  spice mix  for the chicken and the potatoes / vegetables  - kosher salt, sriracha, melted butter, granulated garlic. Mix the seasoning and butter with the potatoes and vegetables. Rub the chicken on both sides with a generous amount of butter and seasoning. Place the potato / vegetable mix on a rack  which sit’s on a baking sheet, filled with half water and half red wine. Cook in the center of the oven at 390 F  for approximately two hours. My chicken was VERY big, so it took two hours to reach a internal temperature of 16o F. After removing the chicken from the oven and letting it rest for another 15 minutes, the carry-over heat will take the temperature to a safe 165. This will leave the chicken safe to eat and the meat, including the breast, very moist  and tender.
Finally, strain the jus from the sheet pan and adjust the seasoning if necessary. Serving suggestion : See pictures  :-)
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Marc Osten on culinary-compass :  Spatchcooking
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Bon Appetit !   Life is Good !
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