Archive for the 'Chicken' Category

Chicken and Sausage Jambalaya

Click here for a PDF of this recipe without photos.

In honor of Super Bowl Sunday, I made an enormous batch of Chicken and Sausage Jambalaya.  No time to add comments to this post – there are commercials to watch. Continue reading ‘Chicken and Sausage Jambalaya’

Poulet en Cocotte

Click here for a PDF of this recipe without photos.

This dish requires a relatively large Dutch oven, and I’ve been meaning to make it since I bought one a couple of years ago.   This recipe is essentially the one that Julia Child included in Mastering the Art of French Cooking, though the addition of foil in combination with the lid (which enables the chicken very moist despite the long, slow cooking time) was a twist introduced by the folks at America’s Test Kitchen, so that’s what I’ve linked to below.

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Tamales, Two Ways

Click here for a PDF of the recipe for Green Chile Chicken Tamales.

Click here for a PDF of the recipe for Red Chile Pork Tamales.

This weekend, I wanted to make a big batch of tamales to entertain a large group (and as an excuse to use the new tamalera I just bought).  There are two common wrappers for tamales – dried corn husks and banana leaves.  Since I was making two different varieties, I used both types of wrapper to make it easy to distinguish between them.  A huge pot of steamed tamales – along with a big pot of borracho beans (or charro beans) and some rice – what could be better?

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Chicken Tikka Masala

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Everybody’s favorite dish to order from Indian takeout places is also one of my favorites to make at home.  It’s easy to adjust the heat (by changing the amount of cayenne and/or adding serrano chiles) or to swap boneless skinless chicken breasts for the thighs to account for personal preferences.  I recommend making plenty of rice and/or making/buying plenty of naan, as you’ll end up with plenty of gravy.

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Catalan-style Chicken and Seafood

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I’ve been on a Thomas Keller kick lately, so I decided to try this recipe from Ad Hoc at Home. It’s very similar to (and, in my opinion, not quite as good as) paella with one notable exception: the result of brining the chicken for 10 hours prior to cooking was the best chicken I’ve ever made.  I will be looking for opportunities to use this same chicken brine with other recipes in the very near future.

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Thomas Keller’s “Dinner for Dad”

Click here to see a PDF of this recipe without photos.

This meal – barbecued chicken, mashed potatoes, collard greens, and strawberry shortcake – is really pretty basic.  The point of posting it here isn’t so much about grilling chicken as it is making this specific recipe from Thomas Keller’s Ad Hoc at Home. In the book, Keller explains that his father lived next door for the last few years of his life.  This meal, which was his father’s favorite, also turned out to be his last.  The way he describes his feelings about cooking in this book (and in interviews I’ve read or seen on TV) describes my approach to cooking as well: “When we eat together, life is better.  Our lives are enriched when we share meals.”

In the book, Keller includes a number of  “lightbulb moments,” almost all of which are great kitchen tips.  Along with this recipe, he writes “the first lightbulb moment I want to offer is one I was lucky to realize in time, and hope that others will too.  It may seem obvious but it’s worth repeating: Take care of your parents.”  Hear, hear, Chef.

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Click here for a PDF of this recipe without photos.

I’ve been told that the preparation of Paella in Spain shares two characteristics with grilling in the US – first, it’s generally done outside, and second, it’s frequently done by men (including those with no other interest or skill in the kitchen).  I’ve made this dish outside over a fire in the past, but I seem to get better results when I cook it on the stove.  Because my paella pan is larger than my largest burner, I rotate it throughout cooking so it cooks evenly.  One important note on this preparation: once you add the rice, DO NOT STIR.  The rice on the bottom will get slightly burnt, forming the socarrat that makes this dish really work.

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