Poultry

” Tandoori Inspired Baked Chicken “

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Many years ago when Maria and I lived in Karachi, Pakistan, we developed a deep passion for Indian and Pakistani Food. The  chicken I made for dinner tonight was not cooked in a tandoori, nor was it seasoned with the “proper” spice blend a cook wood actually use to make a traditional tandoori chicken.
Nevertheless, this dish came out of the oven smelling, tasting  and looking like the best of them  🙂
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All about  Tandoori Chicken

All about  Tandoor

Ingredients :

Chicken,                    Breast and legs, cut in half
yoghurt,
Garlic,                        paste
Ginger,                       grated
Turmeric,
Hot sauce,                 preferably scotch bonnet
Kosher salt,
Butter,                         melted, in a spray bottle
Scallions,                   sliced fine, for garnish
Chili,                           roasted, for garnish

Method :

Cut deep slits into the chicken, about 1/2 inch apart.
Mix all seasonings with the yoghurt, rub onto chicken
and into the cut’s until well covered. Marinate overnight.
Bake in a 410 F oven until done. During baking, spray often
with the melted buter.
To serve, top with roasted chili and sprinkle with scallions

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” Wiener Backhendl Im Nest “


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Tonight’s  dinner reminds me of my childhood in Germany,
when this was a very special treat when my parents took me
to a restaurant and I found wiener back hendl on the menu.
Tonight I used cornish hen instead of the more traditional chicken,
but otherwise, this is the real deal. A simple dish of breaded , fried,
bone in chicken  🙂
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Cut a whole chicken into eight pieces or a cornish hen into four pieces,
season with garlic paste, salt and pepper and fry at 375 degrees until golden.
Transfer to a wire rack and bake in a 375 oven until the internal
temperature reaches 162 degrees. Let rest for five minutes before serving.

Bon Appetit !   Live is Good
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“ VERY Crispy Chicken Wings ”

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I love chicken wings !
But then again, who doesn’t ?
What I don’t like are the over-greasy, over-sauced,
limp skinned wings you get in so many joints.
I love my wings crispy, VERY crispy.
Here is what I do in order to achieve that:
Simmer the wings in seasoned oil at 220 F for 5 minutes,
remove from heat and let wings cool in oil.
Remove wings from oil, reheat the oil to 375 degrees.
Fry until VERY crispy.

Serve with dipping sauce of your choice.
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Bon Appetit !    Life is Good !
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” Matzo Ball Soup, Chicken & Root Vegetables “

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” During My Time “ ,

– Chicken soup cured all “weh weh’s”
If I had a runny nose, slightly elevated temperature,
a lowdown of any sort, or just pretended I was not fit for school that day,
the first order of help from my mother was usually  “Chicken soup”
Whatever vegetables and starch was available in that moment went into
a pot with whatever part of chicken was available right then and there and
in no time was transformed into a bowl of comfort and goodness.
And YES ! There where fat-eyes swimming on top of the broth –
And NO- we did not die from them   🙂

Chicken Soup ! Memories !
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