chicken stock

Capon Tacos

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Capon Tacos

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I believe, nowadays most everybody is familiar with chicken tacos.
These here beauties are essentially the same, except that the chicken has been replaced with the much more succulent and tasty capon.
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What Is a Capon ?
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Excerpt of an article by Danilo Alfaro on “thespruceEats”
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A capon is a special type of chicken created to make the meat more tender and less gamy. It is a rooster that has been castrated before reaching sexual maturity, which improves the quality of the meat; after that, it is fed a rich diet of milk or porridge. The lack of testosterone makes for a more tender, flavorful meat that is a delight compared to regular chicken. Unfortunately, in the United States today, it may be rare to see capon on a dinner menu or in the grocery store.

You can prepare capon like any other poultry dish. Typically, capons are roasted and the procedure for doing so is similar to roasting a chicken; due to its larger size, however, the cooking time will be longer.
Traditionally, roosters are braised. For instance, the classic French dish coq au vin involves braising a rooster in red wine. That is because their meat is tougher than chicken meat and they are usually slaughtered at an older age, which toughens the meat as well. As such, braising is also a good cooking technique for preparing capon.
A capon is more flavorful than a chicken as well as a turkey, with tender and juicy meat that is is void of any gamey taste. It is full-breasted and has a high-fat content, keeping what could become dry white meat nice and moist as it cools.
If you do manage to find capon meat in your local grocery store, you can follow a braised chicken recipe to prepare it. A whole, cut-up capon combines with bacon, leeks, onion, garlic, rosemary, tomato paste, chicken stock, and white wine and cooks slowly until bubbling and cooked through.

A roasted capon is a perfect centerpiece for a dinner party or holiday table. Keep it somewhat simple or try something a little more exotic.
Depending on where you live and how specialized your local supermarket is, you may be able to find a capon in the poultry section. Since capon is not an item that is bought often and therefore restocked regularly, it is important to look at the “sell-by” date, as well as the quality of the meat and make sure it’s fresh.
If you don’t see a capon in the poultry case, it is worth asking the butcher if he can get one for you. Otherwise, specialty groceries and online meat purveyors are your best bet.
If you don’t plan to cook the capon immediately, you can store it in the refrigerator for two to three days. To be sure that no liquids escape into your fridge, place the packaged capon in a plastic bag first. For longer storage, you can freeze the capon for three to four months, although it will begin to lose its flavor after two months. If the capon came with giblets, remove them before freezing and store separately.
In a 4-ounce serving of roasted capon (including the skin), there are 259 calories and 13.2 grams of fat, as well as 97 milligrams of cholesterol (which is 32 percent of the daily recommended value). Capon also has 32.7 grams of protein, making it a good source of this nutrient.”
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End of excerpt
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Bon Appétit !   Life is Good !
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Read here all about   Capon
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Click here for more  Tacos  on  ChefsOpinion
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Click here for  Tostadas  on  ChefsOpinion
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Click here for more  Mexican Dishes and Condiments  on  ChefsOpinion

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Capon Tacos

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Capon Tacos

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Capon Tacos

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Capon Tacos

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Capon Tacos

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Stir Fried Squid, Udon Noodles And Bok Choy In Oyster Sauce ( Yakiudon)

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There are few dishes more comforting and satisfying than a bowl of noodles with a rich sauce or in a tasty soup – either by itself or with other “stuff” thrown in, such as any kind of vegetables, mushrooms, eggs and any protein such as pork, chicken, duck or seafood. While for me, any noodle is a good noodle, udon noodles rank on top of my favorite list – the plumper the better.
Lately, I’ve been buying the vacuum packaged “fresh” udon noodles from my neighborhood Asian market, but I also have had good experiences with the frozen type more readily available around here. As for the sauce, I like to prep it as simple as possible – soy sauce, oyster sauce or hoi sin sauce, chili paste, honey or sugar, ginger and garlic, sesame oil, chicken-, vegetable- or pork-stock. For a bit of variation in the sauce, I sometimes add a bit of peanut butter or fermented bean sauce, but that’s it – simple comfort food quickly and easily prepared and always just hitting the right spot 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Udon  on  ChefsOpinion
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Click here for all about  Udon Noodles
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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce  (Yaki Udon)

Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)


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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce  (Yaki Udon)

Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Mondongo

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Even  if you never had mondongo (tripes, kutteln) before, this variation should help you overcome your resentment easily because it is eye-appealing, tastes mild and best of all, it smells great, which you can’t say of some recipes utilizing tripe. The secret here is to blanch the tripe 3 times in salted, vinegared water, so that the typical smell of tripe has disappeared and you have an odorless piece of offal which should please you with its great taste and unique texture 🙂
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Bon Appetit !   Life is Good !
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Link to more Mondongo Recipes
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All about Tripe
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Mondongo

Mondongo

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Mondongo

Mondongo

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Preparation :
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Potato Cream Soup With Apple, Chorizo And Mushroom

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While  driving home today I started to feel this craving for potato soup, so I stopped at the grocer to get me some potatoes and cream.
While not the most elegant or pretty of soups, when done right it is a great dish, either as a snack, appetizer or, as in this case, a great main course all by itself.

Bon Appetit !   Life is Good !
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Potato Cream Soup With Apple, Chorizo And Mushroom

Potato Cream Soup With Apple, Chorizo And Mushroom

saute onions in duck fat

saute onions in duck fat

add a good amount of garlic paste

add a good amount of garlic paste

add potatoes, chicken stock, kosher salt and cayenne pepper, simmer until potatoes are tender

add potatoes, chicken stock, kosher salt and cayenne pepper, simmer until potatoes are tender

meanwhile, saute diced, skin on apples, chorizo and mushrooms in butter

meanwhile, saute diced, skin on apples, chorizo and mushrooms in butter

blend soup until smooth

blend soup until smooth

 

add heavy cream, check / adjust seasoning. To serve, top with sauteed garnish and scallions

add heavy cream, check / adjust seasoning. To serve, top with sauteed garnish and scallions

Potato Cream Soup With Apple, Chorizo And Mushroom

Potato Cream Soup With Apple, Chorizo And Mushroom

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Potato Cream Soup With Apple, Chorizo And Mushroom

Potato Cream Soup With Apple, Chorizo And Mushroom

Potato Cream Soup With Apple, Chorizo And Mushroom

Potato Cream Soup With Apple, Chorizo And Mushroom






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