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Saffron, Blood Orange, Chicken, Fennel and Herb Salad February 23, 2014

Saffron, Blood Orange, Chicken and Herb Salad
Posted on February 23, 2014 by 

Fennel chicken salad blood orange

You are going to LOVE this. It is so good, full of herbs, honey, saffron and grilled chicken… flavor, flavor and more flavor! the original inspiration came from the fabulous cook book, Jerusalem. I added more herbs and changed the oranges to blood oranges.

This is easy. You can do it with blood oranges, regular oranges or tangerines. The honey, saffron and reduced orange pieces make for a fabulous sauce/dressing. This serves 4 as a side dish or 2 as a meal.

Ingredients:

  • 1/4 cup of your favorite honey
  • 2 blood oranges
  • 1 teaspoon of saffron threads
  • 2 TBS champagne vinegar
  • 1 1/2 cups (or more to cover oranges) water
  • 2 chicken breast halves (boneless/skinless)
  • 1/4 cup olive oil
  • 1 TBS Sumac
  • 2 TBS fresh lemon juice
  • 2 small fennel bulbs sliced thinly
  • 1 cup cilantro leaves
  • 1 cup mint leaves torn
  • 1/2 cup basil leaves chiffonade
  • 1 red chile thinly sliced
  • sea salt and freshly ground pepper to taste

Method:

  • Preheat oven to 400 degrees If using a grill, start it.
  • Trim and top the oranges. Cut one into wedges of 8ths with the skin on, remove the peel and make supremes on the other. Reserve the supremes for the salad.
  • Place the 8ths of orange into a saucepan with the honey, saffron, vinegar and water to cover the orange pieces.
  • Bring to a boil and then simmer for about an hour, till a thick syrup forms.

Blood orange and honey

  • Allow to cool slightly then put into a food processor and process till a thick syrup results. You may need to add a tiny bit more water.

Blood orange and honey food processor

  • Put the chicken on a grill pan or grill and sear till golden and char marks form (2-3 minutes per side, then put in the oven to finish, till interior measures 150 degrees and then remove and allow to cool.

DSC_0049

  • When cool enough, tear apart chicken into bite size pieces, add to a large bowl and then add the herbs, oranges, fennel, chiles, lemon juice and the orange syrup. Toss, add remaining olive oil and season with salt and pepper to taste.

DSC_0052

 

Five Onion French Onion Soup ~ Best Recipe February 11, 2014

Five Onion “French Onion Soup” ~ Best Recipe!

Posted on February 11, 2014 by 

French Onion Soup

This really is easy to do, it just takes about 40 minutes prep time and a couple of hours of cooking time. I always make a large pot of it. It freezes well and keeps in the refrigerator for at least a week.

Ingredients:

  • 8# of assorted onions: Red, Sweet & White, cut in half and sliced in 1/4 inch slices
  • I cup of TSTE dried Shallots (or 2# of fresh shallots coarsely chopped)
  • 4 leeks greens cut off, cut in half then sliced thinly
  • 2 tablespoons of TSTE Vik’s Garlic Fix
  • several grinds of TSTE Four Peppercorn Blend
  • 6 stems of fresh thyme or 1 teaspoon TSTE dried thyme
  • 1/4 cup of olive oil 
  • 1 bottle dry vermouth
  • 6 quarts of stock. I used duck, but chicken, beef or even vegetable stock is fine. DO get low sodium though if you buy it.
  • Splash of cognac
  • For each serving: 1/2 cup of Gruyère cheese, shredded and 1 slice of toasted baguette

Duck Stock

Method:

  • In a very large stock pot pour in the olive oil and add the onions and leeks in stages allowing the onions to caramelize a little before adding more.

Onion Soup 011

  • After all the onions are cooked deglaze pot with a bottle of vermouth. This adds immense flavor to the soup, so don’t skip this step.
  • Add seasonings, stock and the dried shallots (if you use fresh, add them with the onions).
  • Bring to a boil then allow to simmer with the lid off for about 2 hours, stirring once every 15 minutes. Liquid should reduce by about half.
  • Add the cognac to taste
  • Turn on broiler
  • Toast the baguette slices.

cheese

  • Fill oven proof crocks with soup. Place on a cookie sheet for transferring to the oven. put a baguette slice in each of the crocks. Add a tiny bit more soup on top to soften. Pile with cheese and put under the broiler till the cheese starts to brown and bubble. Remove and serve.

SO easy and so delicious!!!

 

Pineapple Cucumber Gazpacho August 12, 2013

AUG12

Pineapple Cucumber Gazpacho

pineapple 1

This is so easy and so delicious… completely refreshing.

2 cups fresh (must be fresh) cubed pineapple

2 cups chunked peeled English cucumbers (no seeds)

1 cup pineapple juice

2 tablespoons olive oil

3 sprigs fresh mint, torn

1 finely chopped jalapeno

3 tablespoons finely chopped onions

1/4 cup chopped macadamia nuts

Place all in a blender and pulse till well blended but still a little chunky

Serve  with additional nuts on top or a sprig of mint.

This will keep up to a week in the refrigerator.

pineapple 2

 

Pan De Yuca con Mantequilla de Guayaba y Chile: Yuca Bread with Cheese and Guava Chile Butter April 22, 2013

Pan De Yuca con Mantequilla de Guayaba y Chile: Yuca Bread with Cheese and Guava Chile Butter

yuca bread close up

This gluten free recipe is an inspiration by Jose Garces from his fantastic book, The Latin Road Home. He is an Ecuadorian who was raised in Chicago. The book covers foods from Ecuador, Peru, Mexico, Spain & Cuba. This bread is made all over South America, but the recipe varies greatly from country to country.

The Yuca flour is easy to find in most Hispanic Markets, it is often called Casava Flour or Tapioca. The brand I got was Brazilian and reading the label was a challenge. I do read Spanish, but Portuguese, not so much. The ratio of flour to cheese sounds kind of crazy, but it works. Serve the bread hot from the oven for a spongy texture or warm (for a denser interior with the dough settling more and forming air pockets).

yuca bread dough balls

Ingredients:

  • 1 cup yucca flour
  • 1 pound queso fresco finely grated
  • 1 large egg, beaten
  • 1 tsp baking powder
  • 2 Tbs whole milk
  • 1 Tbs butter, melted
  • 1 tsp sea salt
  • 1 tsp granulated raw sugar
  • Guava Chile Butter (recipe follows: optional)

Method:

yuca bread baked

Preheat oven to 375

  • Line a baking sheet with parchment or a Silpat
  • In the bowl of a food processor, combine the flour, baking powder, salt and sugar. Pulse a few times to combine.
  • Put the cheese in the processor, then mix all of the wet ingredients together and pour into the processor bowl while the blade is going. It will form a ball in about a minute, Take it out of the processor and lay it on a yucca floured surface.  Allow to rest a few minutes
  • Form into a log and cut into 10 equally sized pieces. Roll into balls, These will be slightly larger than a golf ball.
  • Place the balls onto the baking sheet and bake for 20 minutes or till golden brown

Serve warm. To re-heat place in a 200 degree oven for 6-8 minutes, loosely covered with foil

Yuca bread guava chile butter

Guava Chile Butter

Ingredients:

  • 1 21 ounce package or can of guava paste (find at Latin Markets or online)
  • ¼ cup Chinese Black Vinegar
  • ¼ cup Sriracha Sauce
  • 2 Tbs room temperature butter

Method:

  • In the bowl of a food processor, place the guava paste.
  • Pulse a few times to loosen it up.
  • Add the remaining ingredients and pulse till incorporated. This can be stored in the refrigerator for up to two weeks.

I served this with green chile and chicken posole. It would go great with soup, stews, chili or as an appetizer course. I will be sharing the Posole recipe next.

posole

 

Sriracha Chicken Wings, Buffalo Style February 1, 2013

Wings plated with Beer

You do not need a big kitchen or a deep fryer for these. Put your pasta/stock pot into gear. I love sassy stuff. Sriracha is a staple in my house. So is Frank’s Hot Sauce. This recipe is easy and delicious too. If you want to make it healthy, you can use the sauce as a marinade and grill the wings. I opted for the fry method here, but I do grill them too.

Sauce:

1 stick of unsalted butter

1 bottle of Frank’s Hot Sauce

2/3 cup Sriracha Sauce (Rooster on the bottle)

3 tablespoons Vik’s Garlic Fix 

1 tablespoon Sweet Onion Sugar 

Place all in a pan and simmer while frying the wings.

sauce

I used Drummets, they have more meat on them and they are readily available here. When we lived in Hawaii they were impossible to find. I wonder what they do with all of the other wing parts…. cat food?

In a large deep pan, heat oil to 400 and then adjust the heat to maintain 350-400 degrees while frying.

Fry in small batches so the wings do not stick together.

This should take about 6-8 minutes, remove when golden brown.

wings fried

Drain.

Place in a pan once all are fried and pour the sauce over and stir to make sure the wings are completely covered with sauce.

Bake at 350 for 20 minutes. Serve with celery, carrots and blue cheese dressing. FINGER LICKING good.

wings plated

Want another great wing recipe: Here I recreated Husk’s Sweet Tea Brined Smoked Kentuckyaki Chicken Wings. 

And here is a post from my friend Scotty Harris, who lives near Buffalo about wings… he insists there is no such thing as Buffalo Wings, they are just wings to him.

 

Perfect French Fries January 31, 2013

Perfectly cooked fries

I love French fries. I am constantly seeking a way to make the best ones.  Sometimes I like them thin and crispy, sometimes thick and pillowy light inside (best done by roasting at a high temp, not fried at all). Most often like Goldilocks, I like them “just right.” That means that they are medium cut fries, a little crispy on the outside and soft on the outside, full of potato flavor, not the grease they were cooked in. I like fries cooked in duck fat, but that is not always something I have an abundance of. Here is the method, it is simple and only requires a large pot (best for keeping splatters contained) a deep thermometer used for frying  or cheese making, a spider (or other mesh spoon to retrieve your fries and some good quality canola oil.  The thermometer is the only thing you may need to go out and buy. Here is an example. You need this because you will need to control the temperature of the oil.

Ingredients:

Russet Potatoes, well washed

Canola Oil at least 3 ” deep

Smoked or Kosher Salt

Method:

  1. Cut the ends off of the potatoes and then the rounded edges. lay flat and cut into 1/2 ” strips. Place in salted water till finished cutting.
  2. Preheat the oil to 250 degrees.
  3. Use either a salad spinner or a dish cloth to completely dry the fries. Once the oil is ready place fries into the oil. You should not be crowding them, you may need to do this in batches.
  4. Cook until they start to look slightly golden, about 4 minutes, making sure that the oil temperature stays at 250.
  5. Carefully remove to a straining tray (cookie sheet or steam pan) with a rack.  I say carefully because the potatoes are very tender at this point and can easily tear.
  6. Bring the heat of the oil to 365 degrees.
  7. Add the potatoes in batches and allow to cook till they are perfectly golden with a subtle  bit of brown on the edges. Remove to the draining tray again and salt IMMEDIATELY. Serve right away with home made mayonnaise, BBQ sauce or ketchup.

Burger and fries

 

Empanadas de Betabel (Empanadas with Beets & Corn) February 16, 2012

 

Here is my post on my other blog including the recipe!

Empanadas de Betabel (Empanadas with Beets & Corn).

 

 

 
Alex Vickery

globetrotter, multimedia journalist, social media strategist

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