How you doin’? Get ready, this is a pop quiz. How long does it take to sous-vide a chicken breast? A few weeks ago, I shared the secrets of cooking sous vide-style. This is an open book test—refer to Cooking Lesson #8. Or, I’ll help you out here: Chicken Breasts or Thighs: 2.5 hours @ 137⁰F.
The main reason for sous vide cooking chicken breasts is the perfect texture you get every time. Plus, you always have some ready-to-eat or ready-to-heat-and-eat chicken in the fridge. This is one of these recipes, though you can make it with raw chicken breasts—it just take a little longer.
This sous vide-cooked chicken is spiced up with Southwestern spices and smothered with chopped tomatoes, green chiles, queso sauce, all topped with Cheddar (or Monterey Jack) cheese.
Prep time: 10 minutes
Bake time: 20 minutes (if using sous-vide cooked chicken breasts)
Bake time: 50 minutes (if using raw chicken breasts)
Yield: 2 servings
2 sous vide-cooked chicken breasts, skinless and boneless (or raw breasts)
1 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon salt
1 can (10-ounces) Ro•tel diced tomatoes and mild green chiles
1 cup Chile Con Queso sauce, medium (On-the Border Queso jarred sauce)
1 cup Cheddar, shredded, or Monterey Jack cheese, or Cheddar & Monterey Jack mix
1/2 Roma tomato, chopped, for garnish
1 tablespoon fresh cilantro chopped, for garnish
How you doin’? Now that we’re in the summer season, salads of all kinds are abundant. I like complex salads—just plain lettuce and tomatoes need not apply here. I sent you the Chilled Couscous Salad a few weeks ago… it’s one of my favorites. Today I want to share a Classic Curry Chicken Salad recipe like the one we created for The Haven in San Francisco.
So, who invented the chicken salad?...someone had to. The first documented American form of chicken salad was served by Town Meats in Wakefield, Rhode Island, in 1863 (right in the middle of the Civil War). The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon, and grapes. This became such a popular item that Mr. Gray turned his meat market into a delicatessen.
I’ve spiced mine up a bit with curry. My Curry Chicken Salad is an easy cut-and-toss mixture of celery, green onion and red or green grapes held together with a mayonnaise, mustard and curry dressing. It is a cacophony of textures, spices, sweet and tart flavors. I like it just on a plate as is, but this salad is great on top of greens, in a sandwich or a wrap.
Prep time: 20 minutes
Alternative 80 / 90 minutes for cooling (if you are cooking the chicken from scratch)
Yield: 8 servings
3/4 cup mayonnaise
1 tablespoon grainy mustard (I prefer Maille - Old Style Grain Mustard)
1 teaspoon Dijon mustard (I prefer Maille – Original Dijon Mustard)
3/4 cup small-diced celery
1/4 cup chopped green onion tops
1-1/2 teaspoons curry powder
3 tablespoons fresh basil, chiffonade cut*
1-1/2-pounds cooked boneless medium diced chicken—breasts or thighs or a combination of both
1 cup red or green grapes, cut in halve
1 teaspoons salt or to taste
1/2 teaspoons fresh coarsely ground black pepper or to taste,
#Salad #ChickenSalad #Curry #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19
How you doin’? One of my favorite dinners is roasted chicken. When you have some extra time on your hands this is the perfect way to feed a family of 4 to 6 with very little effort. I don’t like to roast pieces and I don’t have the time or the inclination to mess around with a whole bird—so I ask my butcher to spatchcock it for me. No, I’m not talking dirty to you. It’s a difficult word to say with a straight face, I know.
No one can say for sure where this strange word came from—I checked it out. In The Oxford Companion to Food, Alan Davidson explains (in my best English accent), “The theory is that the word is an abbreviation of ‘dispatch the cock,’ a phrase used to indicate a summary way of grilling a bird after splitting it open down the back and spreading the two halves out flat.” Davidson further speculates that the word is Irish in origin, having seen the term in Irish cookbooks that date back to the 18th century. But go ahead call it “butterflied” chicken if that helps reduce the giggle factor.
I buy my poultry at Farmer’s Market Poultry at the Original Los Angeles Farmer’s Market. These guys will cut up poultry any way I (or you) like. I ask them to spatchcock the bird, leaving the wing tips on, removing the ribs and back. I want to bag up all the trim to freeze for when I want to make stock.
Prep time: 10-15 minutes
Brine time: 1-2 hours
Wet Rub time: 30 minutes
Cook time: 80-85 minutes
Yield: 4 servings
For the brine
1-gallon cold water
2 tablespoons kosher salt
1 tablespoon sriracha (or other hot sauce)
1 3- to 4-pound chicken
For the wet rub
1/4 cup balsamic vinegar
4 tablespoons minced garlic salt
1 tablespoon kosher salt
1/2 teaspoon dry sage
1/2 teaspoon dry rubbed rosemary
1/2 teaspoon dry thyme
1 teaspoon freshly-ground black pepper
1/4 cup lemon juice
For the sheet pan prep
2 lemons sliced into rounds
1 large yellow onion sliced into ringlets
1/4 cup olive oil
1/4 cup lemon juice
For the baste
1/3 cup melted butter
1/4 cup lemon juice
ChefSecret: Every oven and every chicken cooks differently, so be sure to check the internal temperature at the thigh to prevent over- or under-cooking.
If you’re buying packaged chicken at a supermarket, follow these directions to spatchcock it:
#Spatchcock #Chicken #OvenRoastedChicken #Entrees #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19
How you doin’? The Nashvillians are coming! And that’s a good thing if you really “need” some hot fried chicken. I can’t quite remember when the invasion started in SoCal, but several restaurants popped up selling Nashville “Hot” Fried Chicken at almost the same time. This chicken is not just good, it is addictive… it has that “come back flavor” you crave. One of the best hot chicken joints I’ve found is the country-style chicken at Howlin’ Rays.
Growing up in Los Angeles, Johnny “Ray” Zone paid his dues. He worked in some of the most prestigious kitchens around under chefs such as Thomas Keller, Gordon Ramsay and Nobu Matsuhisa and he learned how to cook a chicken. It wasn’t until a trip to Nashville, though, that Johnny created the Howlin’ Ray’s hot chicken concept.
Some of the hot chicken restaurants don’t give you a choice on how hot is hot. At Ray’s you have a choice--Country, no heat; Mild, brush of heat; Medium, feel the burn; Hot, burn, baby, burn: X-Hot, you've been warned and Howlin', can't touch this 10++
Now with all the time on our hands you can make your own Nashville “Hot” chicken and you can control the amount of heat yourself. Here’s how to give it a start. So, let’s get started.
This recipe will yield a "Medium" hot result... adjust the spices and hot sauce to your liking.
Prep time: 20 minutes
Marinate time: overnight or up to 24 hours
Fry time: 15-20 minutes
Rest time: 15 minutes
1 whole chicken (3–4-pounds), patted dry and quartered
To make the dry rub
2 tablespoons kosher salt
1 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon white pepper
To make the batter
2 cups whole milk
2 tablespoons Louisiana hot sauce
2 cups all-purpose flour
2 teaspoons kosher salt
Peanut oil, for frying (enough so that the pieces are under the oil when frying)
To marinate the chicken
ChefSecret: It’s always best to use a food thermometer to check for doneness.
How you doin’? As we continue to be glued to our televisions either watching reruns of NCIS or the Covid-19 news, we are all learning how hard all the scientists and health care providers are working to bring this war on coronavirus to an end as soon as possible. It seems it has the capacity to devastate our country men and women. The germs are relentless. We remind you to maintain social distancing (at least 6-feet) and wear a mask. We are doing our part to beat these little bastards.
Okay, on to today’s cooking lesson. I love green chicken enchiladas, but many times I just don’t have the time to make them—prepare the filling, fry the tortillas, grate the cheese, roll the tortilla, bake them and get them on the table.
I creatively copied this simple recipe from a Mexican dish I saw at El Coyote Cafe in Los Angeles. I wanted to find a way to cut the cooking time and eliminate some of the repetitive steps. You won’t be surprised to hear that I use my trusty Instant Pot which cuts cooking time and improves the taste and texture of the filling.
Prep time: 30 minutes
Cook time: 30 minutes (estimated Instant Pot cooking time)
Assembly time: 10 minutes
Oven time: 20 to 25 minutes
Yield: 8 stacks
2 teaspoons chili powder
1 teaspoon kosher salt
1-1/2 teaspoon ground cumin
1-1/2 pounds skinless, boneless chicken thighs (you can use chicken breasts if you prefer white meat)
1/2 cup chicken broth
1 can (28-oz) green enchilada sauce, divided (I use Las Palmas brand)
3 cups shredded Monterey Jack cheese, divided
1 can (4-oz.) mild chopped green chilies
1/2 cup chopped yellow onion
2 red jalapeno peppers, chopped, more or less to taste
1/2 cup peanut oil or other stable vegetable oil for frying
16 corn tortillas, or more to taste
1 (10 ounce) can red enchilada sauce
#InstantPot #GreenEnchiladas #ElCoyote #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19
Who is Ed Engoron?