Posts from the ‘Poultry Dishes’ Category
Sometimes gilding the lily makes for the best of times. Italian comfort foods of chicken marsala, garlicky spinach, cheesy gnocchi and a rich marsala mushroom pan sauce are combined in one glorious dish.
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If you’ve not been turned on to the allure of the goodness that is chicken and waffles, now is your chance. Sweet and salty get sweaty in a tryst that goes hard through breakfast, lunch and dinner.
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The March 2012 Daring Cooks’ Challenge was hosted by Carol, aka Poisonive – and she challenged us all to learn the art of braising! I decided to eschew short ribs and pork belly, two of my faves, for an attempt at braising an artichoke. Great success!
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I’ve long been searching for a killer tamale recipe in the same way as I’ve wanted the PERFECT enchilada sauce recipe. So of course, when I found out that this month’s Daring Kitchen competition was to make tamales, I was so excited to have the opportunity to get back in the lab and start tinkering again.
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Paprikash is a nourishing Hungarian stew that leverages sour cream to coax chicken (and often veal) into tenderness. Finding good paprika is key to this recipe to keep the flavors bright, so toss that old jar that’s been sitting in your pantry for ages and spring for some that’s new and vibrant red.
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Fragrant fennel pollen turns bland turkey into a fantastic bite, wild rice adds texture and nuttiness to ordinary stuffing, and the saltiness of the pancetta “wrapping” plays off the sweetness of roasted pear.
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Whether you can cook or not, if you follow a couple of simple steps, you can create an expertly seasoned and prepped turkey that will fool people into thinking that you are a vet in the kitchen. Take the praise. You deserve it for being wise enough to know you can fake it ’til you make it.
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The kona coffee in this recipe serves to glaze these wings into mahogany glory, while a bevy of sweet sauces such as hoisin, plum, honey and ciger vinegar round out the flavor profile.
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A long while back, in a moment of sheer MacGuyverism, I decided that since I couldn’t tea-smoke chicken in my NYC apartment without bringing in the fire department, I’d try to make a marinade for it using black tea. The resulting mixture, which I coined “hell broth” for it’s spicy, fragrant scent, was a great success.
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This dish was happened upon by accident – while making tandoori chicken for the first time, I worked out a version that would leverage the tenderizing properties of the yogurt without any turmeric (the hubs can’t eat it). The result was a delicately spiced marinade that turned white meat chicken into a moist, flavorful treat that could hold up to cooking without drying out.
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This dish, tortilla soup’s not so distant cousin, was supposedly created in the region of Jalisco, the Western state that also gave us mariachi music and tequila. It starts with the same simple stock of chicken and tomatoes, but amps up the flavor with the smoky punch of chipotle pepper.
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Rather than poach and serve with loose, rubbery skin, I decided to sear the skin on bone-in chicken breasts and then finish them off in the oven. The result is crisp, crackly skin protecting moist, white meat chicken, all of which is adorned with ginger scallion saucy glory.
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Copyright © Angela Gunder, 2012.
