Author Archives: rdking647

chicken with artichokes,capers and tomatoes

Standard

4 chicken thighs
4 chicken legs
2 shallots diced
1 Tbsp minced garlic
1 28oz can diced tomatoes drained
2 cans artichoke hearts drained
1/4 cup capers drained
1/4 cup balsamic vinegar
1 cup white wine
1 Tbsp herb d’ provence

in a large skillet brown the chicken on both side in a little oil (7 minutes a side or so)
remove and set aside
drain most of the oil from the skillet
add the shallots and saute 3 minutes
add the garlic and saute 1 minute more
add the wine and vinegar and bring to a boil
cook 4 minutes
add the tomatoes ,herb d provence and capers to the pan
stir well.
return the chicken to the pot and nestle the artichoke hearts among them
cover and cook over low-medium heat 30-40 minutes or until done

serves 4

marinated skirt steak

Standard

also good for flank steak.

enough for 2 1/2 lbs

1/2 cup olive oil
1/3 cup soy sauce
juice of 3 small limes (1/3 cup or so)
juice of 1/2 large orange
1 tsp garlic
3 Tbsp brown sugar
pinch red pepper flakes

marinate for 4-6 hours

Grill over high heat 5 minutes or so a side
slice against the grain

Carmelized chicken wings

Standard

3-5 lbs chicken wings
1 cup honey
1 tsp minced garlic
2 Tbsp ketchup
1/4 cup balsamic vinegar
1/2 cup soy sauce
2 Tbsp olive oil

in a sauce pan pour all the ingredients except for the chicken wings
warm up over medium heat until warm but not boiling.
set aside

preheat oven to 375
place chicken wings in a baking pan
cook 30 minutes
remove from oven and pour off the fat
pour 3/4 of the sauce over the chicken
return to the oven and cook 15 minutes
turn chicken over
pour the remaining sauce over the wings
cook 6 minutes
turn over once again and cook 15 minutes until starting to carmelize

3 lbs serves 2,the sauce make enough for 5 lbs of wings

 

Smothered Pork chops

Standard

4 Thick bone in pork chops
1 cup flour
2 Tbsp onion powder
1 Tbsp garlic powder
2 tsp smoked paprika
1 tsp cayenne
1 onion diced
1/2 pound sliced mushrooms
2 cups chicken broth
3/4 cup buttermilk
1/2 Tbsp hot sauce
3 Tbsp kosher salt
1 Tbsp mustard powder
1/4 cup oil

dissolve the salt in 3 cups of water
add the mustard
place the pork chops in the brine for 2 hours or so,remove and pat dry

in a bowl mix the flour,onion powder,garlic powder,paprika and cayenne
set aside 3 Tbsp of the flour mixture
dredge the pork chops in the flour
heat the oil in a cast iron skillet until hot
add the pork chops and cook 5 minutes per side
remove and set aside
add the onion and mushroom to the pan
saute 5 minutes
stir in the reserved flour mixture
slowly whisk in the chicken broth making sure there are no lumps
heat to a slow boil and cook until thickened enough to coat the back of a spoon
stir in the buttermilk and the hot sauce
return the pork chops to the pan and simmer 15 minutes,until th epork chops are cooked through

homemade rumchatta

Standard

Not as thick or as sweet as rumchatta
1 cup rice
5 cups water
12oz can sweetened condensed milk
1/2 TBSP vanilla extract
1/2 Tbsp powdered cinnamon
750ml bottle rum

add the rice and water to a blender
blend for 1 minutes
pour into a bowl and refrigerate overnight

The next morning strain thru a fine strainer and cheesecloth
add the remaining ingredients
chill
shake before drinking

Mapo Tofu

Standard

This is a great dinner. It uses a few unusual ingredients but any good oriental market should have them. its got some heat but isnt blazing hot

Sauce
2 Tbsp fermented black beans
14 1/2 oz can chicken broth
5 Tbsp chili bean paste (or sambal oleck if easier to find)
2 Tbsp rice wine
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp sugar
1 tsp ground sichuan peppercorns

2 Tbsp oil
1 lb ground pork
1 Tbsp minced garlic
2 tsp minced ginger
2 lbs firm tofu,drained and cut into 1″ cubes
2 Tbsp cornstarch dissolved in 4 Tbsp water
1 scallion green part only thinly sliced

Rinse the fermented beans and crush with the back of a spoon
add the rest of the sauce ingredients and set aside

Heat a wok over high heat until a drop of water sizzles on contact
add the oil
stir fry the pork until lightly browned,about 2 minutes
add the ginger and garlic and stir fry 30 seconds
pour the sauce into the wok and bring to a boil
reduce heat to simmer
gently place the tofu cubes into the wok and gently stir to coat with sauce
simmer 3 minutes
add the cornstarch mixture and gently stir to thicken
sprinkle the scallions over all and serve hot.