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May 2015 Challenge - FOWL - Page 2post #31 of 1165/6/15 at 12:32pm
Gear mentioned in this thread:post #32 of 1165/7/15 at 4:30am
Nothing special.. did some chicken legs quarters on the grill. Still one of the best cuts for grilling at $7.00 for 5 legs. Marinated these in black vinegar and ponzu. Glazed with terriyaki towards the end.post #33 of 1165/7/15 at 11:33ampost #34 of 1165/7/15 at 5:21pmpost #35 of 1165/7/15 at 5:26pm
I'm doing my first BBQ competition this summer. A two category wings and rib contest. This is an wing experiment: smoked then grilled hard. Fish sauce, brown sugar, garlic/chile paste, shallots, garlic, scallion. Peanut and thai basil on top. Peanut hoisin sriracha sauce.
Soft texture of smoked wings, but the flavor and crispy skin of grilling. Good eats!post #36 of 1165/7/15 at 6:55pm@jake t buds that's pretty good skin on a pan roasted chicken! But tell me about that chorizo risotto it looks divine! Recipe?
What kind of chorizo do you use? Dry or fresh?post #37 of 1165/8/15 at 3:06ampost #38 of 1165/8/15 at 6:57ampost #39 of 1165/8/15 at 8:44ampost #40 of 1165/8/15 at 9:43am
@Gungopeas that's actually a deconstructed waldorf. Beautiful nonetheless!
@kuan What's the benefit of pressing a chicken? I've done it myself numerous times when I make brick chicken, but I'm just wondering what the benefit is.post #41 of 1165/8/15 at 9:54ampost #42 of 1165/8/15 at 12:31pmQuote:
I wouldn't say benefit, just different. IMO the breast comes out nice and juicy and you can put all the skin on the crispy side. ;)post #43 of 1165/8/15 at 1:11pmQuote:Originally Posted by Koukouvagia
@kuan What's the benefit of pressing a chicken? I've done it myself numerous times when I make brick chicken, but I'm just wondering what the benefit is.
I believe the benefit is to have all the skin in contact with the hot brick, flat, so all (or most) of the skin gets really crispy. I've yet to try it though.post #44 of 1165/8/15 at 1:25pm
It's true, it does make all the skin really crispy. Picked up my bricks from Home Depot a few years ago but haven't made brick chicken in a while. Time to press some chicken again, thanks for inspiring me @kuanpost #45 of 1165/8/15 at 2:07pm
Could you explain the cilantro dumplings? Has me intrigued!post #46 of 1165/8/15 at 2:24pmpost #47 of 1165/8/15 at 2:36pm@Eastshores thanks for the interest, but unfortunately it not my original idea ( wish it were). Got the idea from here:
http://www.bbcgoodfood.com/recipes/5534/braised-oxtail-with-basil-dumplingspost #48 of 1165/8/15 at 2:57pmpost #49 of 1165/9/15 at 11:42am
@Koukouvagia - Thanks!!! Yes, I kept a close eye on those chicken quarters as they browned. I left the pan on the fire until it was screaming hot, added a squirt of grape seed oil and quickly added the chicken. I finished them in the oven though, but the skin was already crispy.
The risotto is quite easy. I used dried Palacio's Chorizo for the risotto, which should be easily found in NYC. I think maybe 1/3 -1/2 cup of chorizo for 1.25 -1.5 cups of arborio rice, and as many string beans as desired. I don't generally measure ingredients for risotto but judge quantities based on the amount of rice, and what I personally like. The pic doesn't show the beans hiding inside…
I remove the skin, and slice it into short shreds parallel to the length at the end of the chorizo with the knife at a 20 degree angle (chopping or mincing give a different texture) - I know that sounds persnickety, but hey. . .You could do it any way you like. Sauté the chorizo in half olive oil and half butter until the chorizo releases the pork fat and the oil turns reddish in color (the pimenton gives it the color); reserve, leaving the oil/ fat for the onions. Add one small to med finely chopped onion, sauté until transparent and soft; add the minced garlic for 30 sec and then the rice and cook until pearly. Continue making risotto the "normal" way - 1 cup dry white wine, then then add the stock periodically as the rice soaks up the liquid. I add the reserved chorizo midway with the blanched string beans, but I suppose you could keep the chorizo in with the onions from the start. Add 1/2 - 2/3 cup parmesan and a drizzle of olive oil instead of a pat of butter at the end. Now that I'm typing it, you could also add thyme or rosemary to give it another level of aromatic. Season as you would any risotto. That's it.
Great looking food everyone!!post #50 of 1165/9/15 at 11:48am
Thanks @jake t buds I'm going to try that. I've been experimenting with adding meat to risottos and it's working out well with bolognese. This is a definite try soon!post #51 of 1165/10/15 at 2:30ampost #52 of 1165/10/15 at 11:24amQuote:
Grilled chicken is one of my favorite foods. May do some for dinner tonight. And I will post an entry here soon which is not bbq!
mjb.post #53 of 1165/10/15 at 11:34ampost #54 of 1165/10/15 at 12:14pm
Okay, here's what I had for dinner last night. It is exactly the same thing as the soup I made for the seafood challenge, but completely different.
Here's my take on Thia Tom Yum Gai.
Of course to make a soup one needs to make a stock,
Various chicken parts saved up and frozen and a fresh handful of chicken feet. And various other aromatics and flavorings.
Here we have cilantro, thai chilies, lemongrass, garlic and ginger.
Hot chile paste, fish sauce, straw mushrooms. You can see a bag of rice vermicelli in the back. And that hunk of pork leg went into the pot of beans for this morning's pot for the park.
And of course, the star of the show - fowl. In this case a silkie chicken.
Chicken bits, including the silkie head and feet, went into the stockpot and covered with water. Simmered for many hours, then added onions, garlic, some lemongrass, star anise and a bit of ginger.
Karen did NOT like looking at this bird. It is pretty strange looking, I must admit.
The broth was strained, about a quart went into a smaller pot along with more garlic, ginger, kafir lime leaves and lemongrass. That was simmered for about 10 - 15 minutes, then strained again. Into the broth went some vinegar, the soy, fish sauce, chile paste and the bite sized bits of chicken meat. And the noodles were started.
Nothing in the kitchen matches the excitement of watching noodles cook!
The cooked noodles were placed in a large bowl, the soup ladled in, then topped with the cilantro.
This was indeed a HOT and sour soup. Very tasty, I really liked it. The silkie chicken tastes a lot like chicken, oddly enough. Good stuff.
mjb.post #55 of 1165/10/15 at 12:52pmThread Starterpost #56 of 1165/10/15 at 3:39pm
Spanish Chicken with Olives and Wine
This dish was modified from an original recipe that was acquired by Katherine Ottesen, my mother while on vacation in Spain. (She barged into the kitchen and refused to leave unless they shared the recipe.) It is bursting with solid Mediterranean flavors. It is a whole meal, easy to prepare and cooks in one hour. All that is needed is good bread to make the meal complete although we usually serve it over steamed white or brown jasmine rice.
1 Chicken, cut up or legs, thighs, and wings (5 pounds)
1 large can of pitted black California olives (may also want to consider half and half with green olives as a variation.)
4 Vine ripened large tomatoes, quartered in wedges
4 Green bell peppers, sectioned into 1/2 slices, seeded and stemmed.
(or 2 green bell peppers and 2 yellow bell peppers, etc.)
1 Cup of dry white wine
2 Cloves of crushed garlic
1 Large yellow onion, peeled, coarsely sliced
2 tablespoons best cold pressed olive oil (i.e. best virgin olive oil rich in flavor)
1 tablespoon sweet butter
Salt and pepper to taste
Cut up chicken into pieces, sauté at 350 (medium) in butter and oil in a large skillet (equipped with a lid) until lightly golden brown. Add pepper and a little salt. Add wine, cover the chicken with all other ingredients. Reduce heat to simmer, cover and cook one hour. Toward the end of the hour look at the liquid level. Partially crack the lid to allow the sauces to thicken somewhat – not absolutely necessary but a thicker sauce will help concentrate the flavors. When done, taste the sauce and correct the salt as required. Serve either with fresh Italian Bread or steamed rice or both.
OVEN WORKS WELL TOO.
If you are doubling the recipe for more people, or you want to make sure that things don’t burn, the dish may be prepared in a Dutch-oven equipped with a lid or even a metal turkey roasting pan where the cover is fashioned from two layers of heavy tin foil. (Two layers of foil holds its shape well and will yield an excellent seal). Pre-heat the oven to 375 F. Start the chicken as above with the Dutch oven or roasting span spanning two burners. At the point where the recipe calls to: “Reduce heat to simmer, cover and cook one hour.” Move the covered Dutch oven or tin foil sealed roasting pan to the oven. After 45 minutes, crack the lid a bit or poke holes in the tin foil with a long handle fork – careful of the steam. When done, taste the sauce and correct the salt as required as before.
If simmering (i.e. steaming) rice, 375 F is also an ideal temperature for it to finish cooking in an oven-proof pot or casserole dish in the same oven as the chicken. (see recipe for rice on my blog.)post #57 of 1165/10/15 at 5:05pmpost #58 of 1165/10/15 at 6:15pm
Chicken Noodle Soup
After the chicken was cooked, I added some roasted bones
that I had in the freezer to fortify the stock, let cook another hour.
Onion, Carrot, Celery into the strained stock that I tightened up
with a bit of roux, just enough to coat the back of a spoon.
Blanched Green Beans & Wide Egg Noodles. Finished with a
half pint of Whipping Cream, Fresh Rosemary & Scallion tops
from the garden.post #59 of 1165/10/15 at 7:32pmpost #60 of 1165/11/15 at 2:45am
- May 2015 Challenge - FOWL
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