Tuesday, October 2, 2012

Thai Basil Chicken- Pad Kapow

Living in Thailand back in 2002-2004, this was by far my favorite dish. There are many variations of this recipe. My sisters have their version, my mom has hers, and of course my wife Allison has hers. Allison says she makes the best, I wont disagree, it is pretty good, but here is my version. :)



Ingredients:

1-1.5 lb Chicken (i use boneless thighs)
1- Onion
1- Red Bell Pepper
5-Cloves of Garlic
1- Habenero pepper (can sub Thai Chili's if you have those where you live)

2- Serrano peppers (can sub Thai Chili's if you have those where you live)
1-Handfull of Fresh Basil (Chopped)
2 Tbsp Oil
1 Tbsp Sugar
2 Tbsp Soy Sauce
1 Tbsp Fish Sauce
3 Tbsp Oyster Sauce

I start by cutting my onion and red bells, set aside. I then cut my garlic and the chilis and then mash them with my mortar and pestal.






Add oil to the Wok or Skillet, put to medium high. Cook onion and red bells for about 3 minutes. Add food processed chicken and cook while stirring for about 3 minutes.







Add the Garlic and chili and cook another 5 min or until chicken is cooked through. Add the 3 different sauces and the sugar. Cook another 3-5 minutes. Add Basil and cook on low for about 1 minute or until wilted. Serve over jasmine rice.


Wednesday, April 18, 2012

Smoked Paprika Chicken

I got this recipe from the Food Network show "The Best Thing I Ever Ate". It was chef Alton Brown's pick. I made it tonight and it turned out great.




Ingredients


6 ounces pimento stuffed green olives, chopped

2 teaspoons lemon zest

2 cloves garlic, grated

3 tablespoons smoked paprika

1 tablespoon olive oil

1 1/2 teaspoons kosher salt

1/4 teaspoon black pepper, freshly ground

8 bone-in, skin-on chicken thighs

2 pounds Yukon gold potatoes, unpeeled

1 medium yellow onion, frenched





Directions

Preheat oven to 375 degrees F. Combine the olives, lemon zest and garlic in a small bowl. Set aside.
Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.
Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone. Add the boned chicken thighs to the paste and massage to coat.






 Thinly slice the potatoes on a mandoline, about 1/4-inch thick. Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan and sprinkle with the remaining 3/4 teaspoon salt.







Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh. Arrange the chicken thighs, skin-side up, on a cooling rack and set the rack over the potatoes and onion in the half sheet pan.



 Bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.

Monday, February 27, 2012

New Mexico Green Chili Stew

Growing up in the 505, it is imperative that you know how to make a great green chili stew. Every one I know has their own way of making this dish. My Mom and my sister Sally make a really good one as well. Here is mine.




Ingrediants:
1lb Ground Beef 90/10
2lb Pork Chunks for Stews
1 Yellow Onion
5 Cloves Garlic
1 Can Sweet Corn
1 Can Fire Roasted Diced Tomatoes
2 Tbsp Veg Oil
6 Tbsp Flour
Salt/Pepper
18-20 Fresh Roasted Green Chilis (peeled)
32oz Chicken Stock
4 medium sized New Potatoes



Directions:
Dice the onion and the garlic. Add oil to the pot and turn to medium high heat. Add the beef, pork and the onion and garlic. Add salt and pepper and stir about 10 min or until beef is cooked through. Add the flour and stir for 5 min. Turn off heat. In a crock pot, add the chicken stock, can of tomatoes and corn, and the potatoes. Add the diced green chilis and the cooked meats. Cook on high for about 1.5 hours or until boiling. Turn crock pot to low and cook anouther 4-5 hours. May need to add more salt at this point to the pot. I added about 1 Tbsp during the cooking. Serve with warm flour tortillas and shredded cheese on top if you like.





Sunday, November 6, 2011

Cajun Shrimp Boil

A Cajun Shrimp boil that can be done on the stove!

I live in New Mexico, so getting fresh crawfish, shrimp, and crab for a real Louisiana seafood boil is next to impossible. I used frozen shrimp from my local supermarket for this boil.



Ingredients:
12 Red Potatoes
1 lg package Mushrooms
2 Onions
2 whole Garlic cloves
2 Lemons
3lb Shrimp unpeeled
6 Andouille sausage
8 small Corn on the Cob
2 Tbsp Zatarains Crab Boil concentrate
1 Zatarains Seafood Bag Seasoning
10 Tbsp Salt

Directions:
5qts water into very large pot. Add 10 Tbsp Salt, 2 Tbsp Zatarains concentrate, 1 bag of Zatarains seasoning. Bring to a boil. Add Potatoes, onion, and garlic. Cook about 20 min. Add Sausage and Mushrooms and cook another 10 minutes. Add corn and cook another 5 min. Add lemons, and shrimp. Boil only 2-3 minutes more. Turn off heat, add 1 qt of ice to pot to stop the cooking. let soak about 3 min. Strain pot. Dump entire pot onto a table covered with plastic then top layer of newspapers. Enjoy!



Tuesday, July 19, 2011

Black Bean Corn Salsa

Easy dish I learned from my sister Sally. Of course I had to change it up a bit. This is great as a side dish, a salsa with chips, or my favorite as a topping for chicken or fish.



In a large bowl add:

Handful of chopped Cilantro
1/4 yellow onion diced
Juice of 1 Lime
Can sweet white corn
Can of yellow corn
1 can Black beans
1 can Hot Rotel Tomatoes
Salt, Pepper, garlic powder
2x Avocados

Tip- Be sure to strain corn and black beans well, you can even use a paper towel to get some of the excess moisture out. Also, if you don't mind the extra work, fresh sweet corn on the cob is best to use.

*Avocados not added in the picture below as I like to add it right before eating it to preserve the freshness.

Sunday, July 17, 2011

Shrimp Tacos w/ Cilantro Lime Rice

After a 2 month hiatus, I thought it time for a new blog post. A shout out to my sister Jill for the marinade recipe. It is super easy to do and tastes fantastic.



Marinade

1/3 cup Olive Oil
1/4 cup Tomato Sauce
2 Tbsp Red Wine Vinegar
1/2 Tsp Salt
1/4 Tsp Cayenne Pepper
3 Garlic Cloves
2 Tbsp fresh Basil

Combine all ingredients in a food processor. Add peeled shrimp and let marinade for 1-2 hours





Saute the shrimp on Med High with a Tbsp butter. Shrimp should be done in about 3 min. Do not over cook.

Heat up corn tortillas in pan or microwave. Add shrimp, cilantro, sour cream, avocado, and Cotija Cheese. Cotija Cheese can be found at any Mexican meat market. It really adds to this dish.


Side Dishes


1 pack Mahatmas Saffron Rice
1 Cn Black Beans

Cook rice as per package directions
Add juice of 1 Lime and a handful of Cilantro

Sunday, April 24, 2011

Bacon/Fontina/Spinach Stuffed Chicken

This dish is very tasty, and not that difficult to make. I made this recipe up by using ideas from one of my sisters recipes she gave me a couple years back. Here is a link to her cooking blog. http://80percent-sally.blogspot.com/




You will need 3 large boneless skinless chicken breast. I pounded them out and trimmed them up into a nice square shape. I then seasoned with Salt, Pepper, Garlic and Onion powder on the side I will be stuffing.




Next I spread a layer of Chive and Onion cream cheese onto the chicken. I then add a slice of Fontina cheese, cover with a slice of bacon I cooked earlier, then top with baby uncooked baby spinach leaves. I would prefer to use a stronger cheese like Blue Cheese or Goat but went with Fontina this go round. Carefully roll the chicken up nice and tight. I use 3 toothpicks to ensure the chicken stays wrapped.





I then put the 3 chicken rolls onto a olive oil greased Pyrex dish. I sprinkle a bit of Tony Chacere's on top followed by a bit of Extra Virgin Olive Oil.



Cover with aluminum foil and bake at 375F for about 45 min. Remove from oven and let sit for about 5 min uncovered. Place the chicken on a cutting board and with a sharp knife, cut into medallions. Serve and Enjoy.