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KING RANCH CASSEROLE

22 Jul
 

OKAY, So this is about the Dish you might have heard about , THE KING RANCH CASSEROLE

 

 

Yes , Kristine  , there is a king in Texas

left eye on the media

 

 

 

And he is a cowboy and does have a ranch

      
 Materiality & Spectacle

 

 

 

But that’s not the King we are talking about today.

 

There is also THE KING RANCH in south Texas

 

TOUR TEXAS

“Everything’s bigger in Texas!”  Have y’all heard that a few times?   In the heart of South Texas there’s a ranch that’s bigger than the state of Rhode Island! It’s the world famous, 825,000 acre King Ranch!

Los Kineños
The heritage of King Ranch is a fascinating and critical part of Texas history which is why it’s both a national historic landmark and a popular tourist attraction. In 1853, a successful steamboat captain named Richard King purchased 15,000 acres of untamed land along the Santa Gertrudis Creek. He bought cattle from an impoverished village in Mexico to stock his new ranch. While driving his herd back home, he came to the realization that he just took away the villagers’ main means of survival, so he headed back and invited the people to come work for him on his ranch. Many accepted his offer and became known as Los Kineños, Spanish for the King’s men.

photo_kinenos

They began by raising Texas Longhorns, but later the ranch developed its own breed, the Santa Gertrudis, which is regarded as the first new breed of beef cattle in America! Later generations developed more cattle breeds, planted crops and even raised thoroughbred horses, including Assault, who won the Triple Crown in 1946.

 

 

Alas, that is not were this recipe was perfected. As far as anyone can tell.

It seems that in the it does not appear that this casserole was created at the famous ranch known for its beef and the main ingredient for this casserole is chicken.  It has been said that the ranch owners wife cringes at the thought of this casserole:

One theory attributes that the rise of the popularity of King Ranch casserole coincided with post World War II cooking in the 1950’s.  Canned soups provided more cooking convenience for housewives to free up their time.  It is possible that the Campbell soup company introduced the idea of this casserole in recipe pamphlets that used to be sent to housewives in an effort to sell more product in the stores.

 

 

      

Another theory is the recipe could have been created by a Junior League Society club woman in Texas for one of their cookbooks.

Another rumor is that a lady from Robstown, Texas (which is near the King Ranch) may have entered the recipe in a national cooking contest for either Pillsbury or Campbells and used the name King Ranch since it was catchy.

Most people believe this casserole recipe originated sometime in the 1950’s.  In most cases, the creation of casseroles across the country came from the need for housewives to find inexpensive and filling ingredients to feed a large family or church congregation.
1950’s – Casserole gained popularity with the introduction of Campbell’s Cream of Mushroom soup.

What’s Cooking, San Antonio Light, (TX), January 23rd 1966 (p.9-G):
“King Ranch Chicken is Mrs. William L Gill’s favorite casserole for luncheon or buffet. It was served to her Christmas Party for the Holly Garden Club of which she was the member for many years.  She finds the casserole a hit with men as well as with women guests.

 

This is the 1950’s recipe using mushroom soup:

Three to four pounds of chicken breasts, boiled until tender, then diced. (reserve stock):

1 dozen fresh tortillas,

1 can cream of mushroom soup,

1 can cream of chicken soup, 

1 cup chopped green pepper,

1 cup chopped onion,

1 tablespoon of chili powder,

pound of grated cheddar cheese.

1/2 small can of tomatoes (10 oz size)

1/2 small can of tomatoes with chiles.

 

Line the bottom and sides of greased 3-quart casserole with a layer of tortillas.

Sprinkle with 2 tablespoons of chicken stock.

Then make a layer with 1 can undiluted cream of mushroom soup, of the diced chicken and of the other ingredients in order.

Cover with tortillas, sprinkle with 2 tablespoons of chicken stock, and make a second layer with 1 can of undiluted cream of chicken soup and the remaining ingredients.

Top the last layer with 1/2 small can of tomatoes (10 oz. size) and 1/2 small can of tomatoes with chiles.

The casserole may be prepared in advance and refrigerated.  When ready to serve, bake at 350 degrees F. for about 1 hour. Served with a tossed green salad and French bread.”

 

king ranch chicken casserole

 

 

A version based on :

SLIGHTLY FANCY-PANTS KING RANCH CHICKEN CASSEROLE by Chris Moore


Ingredients:
1 1/2 pounds of chicken, without skin and bones ( or use a rotisserie chicken)
4 teaspoons freshly squeezed lime juice
1 Tbsp  chili powder
Salt
Pepper
1/4 cup olive oil
4 tablespoons unsalted butter
1/2 medium yellow onion, diced
1 red bell pepper, seeded, stemmed, and diced     king ranch chicken casserole
1 poblano pepper, seeded, stemmed, and diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon of cumin
1/2 teaspoon cayenne pepper
1 cup of chicken broth
1 (10-ounce) can Ro-Tel tomatoes, drained
1/2 cup half and half
1/3 cup sour cream
1/4 cup chopped cilantro
Vegetable oil, for cooking the tortillas
10 corn tortillas  
1 1/2 cups (6 ounces) shredded pepper Jack
3 cups (6 ounces) shredded cheddar

 

Instructions:
Season the chicken with the 2 teaspoons of the lime juice, 2 teaspoons of the chili powder, and a dash of salt and pepper. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes. When the chicken is done (after about 20 minutes), shred it with two forks. Taste and see if it needs more salt and pepper. There should be about 3 cups of chicken.

Melt the butter in a saucepan on medium low, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes or until the onion and peppers are soft and fragrant. Add the garlic and cook for 30 more seconds. Stir in the flour, cumin, cayenne pepper and the remaining 2 teaspoons of ancho chili powder, and cook for 1 more minute.

Pour in the chicken broth and cook on low until the mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.

Uncover the pot, and add the sour cream, the remaining 2 teaspoons of lime juice, and the cilantro, and add salt and pepper to taste. Turn off the heat.

Preheat the oven to 350° F and have ready a 9×13 baking dish.

To heat up the tortillas, add about 1 teaspoon of oil to a large skillet heated on medium-high, and add the tortillas, one at a time, cooking about 30 seconds per side or until softened. Add more oil as needed.

To assemble the casserole, ladle 1/2 cup of the sauce onto the bottom of the baking dish. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.

Repeat the layering, leaving the cheese layer on top. Cook uncovered for 30 minutes or until brown and bubbling. If you like, top with additional sour cream and cilantro for serving.

 

 king ranch chicken casserole

 

“Eat and Enjoy!

 

 

 

 

 

 

 

Bacon- Cheese – Chicken Wings

21 May

 

 

 

      

 

Okay, so this was supposed to be a snack that turned out tot be quite the meal.

I have tweaked it a little and you are going to love this cheese and bacon chicken wing  …

How could  that go wrong ?  … it can’ t.

 

 

1 Tbsp. soy sauce

1 Tbsp. Worcestershire sauce

 

 

Emeril’s essence 

Yah yah,  I hear you I , I don’t very often use a pre-made seasoning but I really like this stuff and use it on a lot of recipes.

You can make your own if you want to. You probably have most of this in your cupboard.

Ingredients

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Mix it all up and put in an air tight container –

1 c. all-purpose flour

  • 2 lb. chicken breast
  • 2 c. panko bread crumbs –
  • Panko is a type of flaky breadcrumb. It’s commonly used in Asian cuisine, although it has become more popular and widely available in Western cooking.What sets it apart from standard breadcrumbs is its texture and the type of bread that’s used. While breadcrumbs can be made using a number of different types of bread, panko is made using white bread. There are two varieties of panko: white panko, which is made from white bread without any crust, and tan panko, which is made from the entire loaf. The bread is processed into large flakes, rather than crumbs, and then dried.

    Panko has a light, airy, and delicate texture that helps it crisp as it cooks. The texture of panko makes it especially wonderful for fried food because it absorbs less oil than breadcrumbs, keeping food more crisp and crunchy.

    On its own, panko has little to no flavor. It can be used as a crunchy topping to add texture to baked casseroles, like macaroni and cheese, as a breaded coating for fried foods, or as a binder for meatballs.

    Just thought you might like to know !!!!!

 

  • 3 large eggs, beaten
  • kosher salt
  • Freshly ground black pepper
  • parchment paper –  cut to size and roll up the opposite way it’s rolled so that the paper will lay relatively flat
  • 1 c. barbecue sauce
  • 1 tbsp.brown sugar
  • Juice of 1 lime
  • 1 tsp. garlic powder
  • 2 tsp.  Louisiana hot sauce –
  • 2 c. shredded Cheddar
  • 4 slices bacon, diced  –  cooked
  • Green onions, chopped.

 

Directions

Cut chicken breast into approximately  2×3″ piece

Add soy and Worcestershire sauce in a 1 gal zip lock bag.

Add chicken . Marinate for 20 min.

Remove chicken from bag and place on cookie sheet.

Sprinkle with Emeril’s essence.  Let stand for 20 min.

Turn oven on to 425′

Pour out any sauce that might be left in zip lock bag. Add flour and chicken SHAKE   SHAKE SHAKE!      

Set up for dredge: in 1 bowl add panko crumbs in another bowl add eggs splash of water and whisk.

With a pair of tongs     Dip chicken( 1 piece at a time) in the egg wash then in panko crumbs

Place on a parchment covered baking sheet  . Salt and pepper.

Bake for 25 minutes

While that’s cooking in a small sauce pan, on low heat  add BBQ sauce ,lime juice sugar and 2 tsp hot sauce and garlic powder. mix simmer for 5 minutes.

When chicken is done turn on broiler.

Coat chicken pieces in sauce , top with cheese, bacon and green onions.

Place in broiler until cheese has melted about 1 minute

Eat and enjoy !

GRANNY BESS’ CHICKEN and MUSHROOM CASEROLE

5 May

Natasha’s Kitchen

Once upon a time, There was a thing called Pot luck dinners. Some times at Schools and most time at church.

Every one would bring a homemade dish , their best usually,  and share it with the community.

Of course there was always bragging rights,    whose Broccoli rice casserole was the best,  but it was all to  enjoyed and a shared , family style.

Yes , it’s  still happening , yes they are  somewhere  out there,  country parishes and the city  churches and it’s always a warm and welcoming time to join in fellowship and a togethership of community even if you don’t like everything on the table .

SUSAN JONES

https://christiangrandfather.com/

Steve Boling

ABD

       Now, this here recipe is a real old-time Church supper favorite.

Whenever there was a reason to have a supper, be it a new baby or a wedding, or a funeral, or just because the ladies of the Society of Perpetual Doubt and Worry decided that Pastor Dan needed to get the word out to all the sinners that did not regularly attend Sunday service, this was a had to have for the potluck dinner, just had to.

   This recipe was a closely guarded secret of one old woman parishioner, that everyone called Granny Bess.

    Now, she wasn’t my gramma or anybody else’s either. As a matter of fact,

she, Granny Bess, was not related to anyone in the county, or any of the neighboring counties.

As far as anyone knew she was always old and had always been here. Even old Mr. Torkelson, who is 84, who owns the local store, says she was old when he was a kid. Of course, his eyes aren’t very good and never were, reason he didn’t fight in the war, but he raises the flag on the flagpole outside his store every morning because loves America.

      And every once in a while, some outsider might stop by and get an invite, to the church supper ,  we’re mostly pretty friendly like that .

They and would have a plate of Granny Bess’ Chicken and Mushroom casserole and say, “This is the best I’ve  ever had!”

Then the outsider might say, “How old are you Granny Bess?”

“I’m as old as dirt, “she would say, and spit on the ground.

Folks would ask Granny Bess for the recipe but Granny Bess never gived it up to nobody.

Absolutely the best Chicken and Mushroom casserole anybody ever had and no one could duplicate it.

  They tried, but there was something, some ingredient the only Granny Bess knew about.

 

     Well, one day I was up at her place doing some chores (I told you she’s real old) and she says to me “Come on in to the kitchen”

And I did, thinking that faucet had started to leak again.

Granny Bess sits me down in a wooden chair, looks me right in the eye and says,” You’re a pretty good cook, might even call you a chef.”

” Thanks”

“I’m not giving you no compliment. I’m telling you why I’m going to tell you something”

“I’m not going to be able to make my Chicken Mushroom casserole for the church suppers anymore”

“Why not?”

“Don’t you worry about why not! I going to do a little traveling”

“Where to Granny Bess? “

“You needn’t worry about that either. Thing is, all those folks down at the church have come to depend on having my Chicken and Mushroom casserole at the suppers and well with me not being here someone’s got to be able to make it for them. Especially Pastor Dan. He’ s the reason there’s never any leftovers.”

  “Yes, he sure can pack the groceries away.”

“Yes, he can, God Bless him!”

“Now I’ve watched you cook and I like most of the dishes you fix so I’m gonna tell you the secret of my casserole and you can carry on the tradition.”

I couldn’t believe it. Folks would give their right arm for that recipe.

“I believe you can figure out most of what I do, ain’t no magic in it.”

 She walked d over to the old ice box, opens the door, reaches in and tosses me ……. a lemon.

“Squeeze that in to the gravy right before you put the pan in the oven to bake “

“A Lemon” ….  I understand, as I nod my head.

“A Lemon, I never would of  thought it, you can’t taste lemon.”

“You can’t taste THE lemon you mean. That’s the something special that no one can figure out It’s what makes the chicken and mushroom casserole the best. And don’t get any seeds in there!”

 

    Granny Bess disappeared the next day.

She just up and left. Nobody knew where she came from or where she went to. The house she had always lived in, cleaned out.

Empty.

Not a stick of furniture left. Like no one had ever lived there.

    And the only thing I have to remember Granny Bess by is her recipe for chicken and Mushrooms casserole.

    That was a long time ago and I’ve kept her secret ever since.

  Then I got to thinking, if you don’t live around these parts, and you don’t get off the highway at the exit by old man Growlers barn and if it’s not a supper night at the Ladies  Society of Perpetual Doubt and Worry, you will never get a chance to taste Granny Bess’ Chicken and Mushroom casserole.

  So, I’m gonna give it to you and you promise not to tell anyone, okay?

 

So here it is

Casserole:

4-5 large (2 1/2 lbs.) boneless chicken breasts, cut into 1-inch thick strips
Salt and Pepper to taste
1 cup all-purpose flour plus 2 Tsp paprika –  to coat the chicken
6 Tbsp. olive oil, divided
1 pound fresh mushrooms, thickly sliced
1 medium onion, finely diced
5 garlic cloves, minced

Sauce:

3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour for the sauce
1  1/2 cups chicken broth with 2 cubes chicken bullion dissolved
Juice of 1 lemon NO SEEDS  !!!!!!!
3/4 cup half and half (or 1/2 cup milk + 1/2 cup heavy cream)

Handful of flat Italian Parsley – chopped

Instructions

  1. Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don’t crowd your pan. Don’t worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13×9 casserole baking dish.
  2. Wipe down the skillet with a paper towel. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
  3. In a medium saucepan (or in the same pan you’ve been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
  4. Add 1½ cups chicken broth, 1 Tbsp lemon juice, ¼ tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste.
  5. Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes.
  6. Sprinkle with parsley.
  7. Serve warm or hot over mashed potatoes, pasta or rice.

Melissa’s Southern Style Kitchen

  Eat And Enjoy !

Potato Buffalo Chicken Casserole

18 Feb

 

 

 

 

potbuf

PREVENTIONORD.COM

Okay, So  this is a good week night meal , easy and painless.

It’s kinda like Buffalo wings but not really and the beautiful part is that it is a one pot meal that you don’t have to scrub and clean up !

 

9x13

I 13×9 foil cake pan

1 rotisserie chicken from the grocery store     rotchciken

Pick off all the chicken and cut into 1/2″ pieces

( DO Not include any Bones  or you will get the  bonehead)

8 med potatoes – scrubbed and cubed –   1/2 ”

1/3 cup olive oil

1 1/2  Tsp season salt – your favorite – mine is     rr

1 Tbsp. fresh ground pepper

1 tbsp. REAL PAPRIKA – sp

2TSP garlic powder

6 TBSP hot sauce  – lhs REALLY THE BEST FOR THIS RECIPE

1 cup each – shredded cheddar and Monterey cheese.

1 cup crumbled bacon – 6 strips chopped and fried

1 bunch Green onions – chopped into 1/2 ” pieces

 

 

Preheat oven to 500′ (ohhh YYYEAHHH !!!! )

In a large bowl mix together olive oil, salt , pepper paprika , garlic powder and hot sauce

Add potatoes and mix to coat,   stirpot

                                                                             COOKLISACOOK

 

 

Spay foil pan with Pam  pam

Scoop potatoes into foil pan ,  leaving as much of the olive oil mixture behind as possible.

Bake potatoes for 45 minutes .  Stirring every 15 minutes , until crispy and browned.

foil-pot

                                                                                                                                                                                                                                                                   COOKLISACOOK

While potatoes are cooking add shredded chicken to bowl with leftover sauce. And mix to coat.

Remove potatoes from oven and lower tempeture to 400′.

Top potatoes with marinated chicken.

In a bowl mix together the 2 cheeses bacon and green onions.

Top chicken with Cheese mixture    chibuf

                                                                                                                          COOKLISACOOK

Put casserole back in the oven and bake for 15 minute until  top is bubbly.

Eat and Enjoy !

Can be served  with a drizzle of Blue Cheese Dressing

bluechic

HOTDISHHOMEMAKER

 

 

 

EL PATO ENCHILADAS – EASY PEASY

18 Dec

elpato

 

Heyyyyy!                  They just started carrying EL PATO in my jewel store and my Mexican grocery store.

I really like this sauce and it has not been around for awhile.

 

So , having said that ,  here is a real easy ENCHILADA  recipe you can whip up during the week when you are pressed for time.

 

 

2 chicken breasts

1 tbsp. Worcestershire sauce
1 tbsp Soy sauce
a couple drops fish sauce  ( if you got it )
1 sprinkle of ADOBO  powderad
 .
.
1/2 cup Hi-CHI’s salsa         chichi      ( or your favorite )
 .
.
.

1 can EL PATPO enchilada sauce    elpato

1 /2 cup shredded sharp cheddar cheese

1/2 cup shredded Monterey jack cheese

1/4 cup diced onion

1 tsp cumin

1 package el Milagro corn tortillas corntortillas

Hand full  cut up cilantro

cilantro

KITCHN

 

 

Cut the chicken breasts into 1 inch cubes

Mix   Worcestershire,  soy  , fish  sauces ( this is the umamai )  pour over chicken pieces and sprinkle with Adobo . Mix well let sit for 20 Min.

If this is a little to time consuming for you or a to difficult at this stage of your Culinary Learning Journey , you can just pick up one of these chickens at the grocery and shred the meat off of it by hand.rotchciken ( won’t be as good though )

Heat a little oil in a frying pan and “STIR FRY” the chicken .

Let cool alittle then SHRED  using two forks.

Heat oven to 325′

Mix in 1/4 cup of each of the cheeses ,  the onion and a little cumin , and the salsa ,  in with the shredded chicken .

Rip open the package of tortillas and place the whole pack in the microwave and heat for 1 MINUTE. this will soften them so you can roll them.

Spray a 9 x 13 pan with Pam

Take 1 Tortilla ,  and spread  1 heaping  tbsp. chicken mixture on it.  Then roll up and place in pan with the seam side down.rollenc

MEXICAN FOOD JOURNAL

When all of the tortillas are packed in  , Pour enchilada sauce over the top and sprinkle with remaining  cheese.

Bake for 30 minutes until bubbly

enchil

THE FOOD NETWORK

 

Remove from oven and let sit 10 minutes

Sprinkle with cilantro

Eat and Enjoy !

 

 

ANDHRA CHICKEN

13 Nov

andh

Shutterstock

 

Okay , So if you like Chicken and you like  Hot Chicken Buffalo Wings , you are going to like this dish.

And yes ,  this is another trip into Indian cuisine.

This is India

india

And this is a state in Indian        Where this recipe comes from.

andhra-pradesh

Cuisine of Andhra Pradesh is famous for the rich seasoning and lots of variety.

 

The spicy goodness comes from a few items you are probably going to have to go the the Indian store for.

Mine is Masalas N More on rt 59 in Aurora.

 

First up  is Curry Leaves

curry-leaves

Curry Leaves
© Denzil Green

Curry Leaves have an aroma reminiscent of curry and citrus fruit, with a slight and very mild bitter after taste.

They look somewhat like very small leaves from a lemon tree (if you’ve ever seen those leaves.) They are long for their size, narrowing to a point.

Fresh ones are far superior to the dried, though it’s much easier to get the dried in the UK and North America.

Fresh ones should be shiny, dark green, with no yellow on them and not wilted. They are sold with the branch and stems attached. Remove from the branch and discard the stems. In ethnic stores, they will be sold in chillers in plastic bags.

.

The leaves are used in cooking in southern India (in areas as the state of Kerala) and Sri Lanka, as well as other places in southern Asia such as Burma (aka Myanmar), Fiji and Mayalsia.

Curry Leaves come from a plant called “Murraya koenigii.” The tree only grows 6 1/2 to 16 feet (2 to 5 metres) tall. There are about 20 leaves per branch. They grow closely together.

To clarify, you don’t make curry powder from these by drying up the leaves and grinding them. Curry Leaves aren’t used in any curry spice mixture.

 

If you look to buy a plant to grow indoors so that you can always have fresh Curry Leaves, don’t confuse this Curry Leaf plant with another sometimes referred to as “Curry Plant”    as well.

That one, “Helichrysum italicum”,  cp55      is not used in cooking.

Nor is Stephen Curry the basketball player

steph

although he might or might not cook Indian food.

And if you find yourself in Curry Alaska,  Which is now an uninhabited stop along the Alaska Railroad, about 22 miles north of Talkeetna

ca3 I don’t think they will have any Curry leaves to sell.

 

 

Next up : Chili Peppers

The purpose of chili peppers is to add depth of flavor to a meal, not ‘torture by spice’.    toohot

Each palate has a distinct level of tolerance for spice; use your judgment to increase or reduce the quantity of chili pepper in any recipe as suited to you and your family.

indian-chilies birds eye , Indian chili ,   3chilia curry of life

hungry desi

Many of my recipes call for “green chilies.” Green chilies used in Indian cooking are small, heat packed chilies. They are about the 2 inches to 3 inches in length. Unless we go to the Indian grocery store though, these chilies can be tough to come by.  What do you substitute for these green chilies? Sometimes I use the longer  and slightly fatter green chilies that can be found in other ethnic markets. Or I stock up on Indian chilies and then freeze them. Fat, fresh jalapenos just don’t give quite the same flavor as Indian chilies so  don’t use them . Serrano are kinda close , but if you go to the Indian store you should just stock up

dchili

 

Dhani:   –   [Bird Chilis, African Devil; C. frutescens or C. annuum]

There are a great number of varieties of Bird Chili in the world, but they all have a lot in common. They are small, intensely hot , and grow point up on the plant. Most ripen to deep red, but the ones I grow ripen to bright orange. Unripe, they are commonly green, but some are white, yellow, purple or black. The hottest varieties tend to be a bit shorter and wider than those in the photo. They are hottest when green, losing a little heat when red, and more when they are dried.

 

And there is Chili Powder:

 

chilibag

 

 

The Kashmiri Chili Red Chili Powder is a mild chili powder but with very vibrant  colors and this is what I usually use in my kitchen.

Standard Indian chili powder is about like cayenne pepper in heat. The extra hot types are like they say  , while Kashmiri chili powder is more like a hot paprika but with loads of flavor.
.Indian chili powder is just pure ground chilies. Mexican chili powder contains several other spices.

However do keep in mind that the Chilli/Chile Powder is not the spice mix to make the Mexican Chili.

 

Gram Masala :

The composition of garam masala differs regionally, with many recipes across India according to regional and personal taste, and none is considered more authentic than others. The components of the mix are toasted, then ground together.

A typical Indian   version of garam masala contains nothing but:

 

 

1.5 lb boneless chicken thighs  – cut into 1 1/2 cubes

3 tsp oil or ghee

4 green chilies    – minced

7 curry leaves

4 med onions – minced

2 large cloves garlic – minced and smashed

2 tsp grated ginger stir for 1 minute

1 Tsp chili powder

1 Tsp turmeric powder

1 tsp coriander powder

1 Tsp fresh ground black pepper

1 Tsp Gram Masala

2 Tsp fresh coriander  – and by the way ……………………….

Coriander seeds (UK) or just coriander (US).

In the United Kingdom
In the United States
In India
Here, we would refer to the leaves and stalks of the plant as “coriander” while the the seeds are called “coriander seeds.” Basically, the word “cilantro” does not exist in the UK.
In the US, the leaves and stalks of the plant are referred to as “cilantro,” while the seeds are referred to as “coriander.”
In India, the herb is extremely popular in cooking, it is referred to as something different-sounding altogether — “dhania” (just to further confuse the issue!)

cilantro_

Iowa State University Extension.

 

Heat oil in a wok or large fry pan

Add chilies and stir

Add curry leaves and cook for 1 minute

Add onions and sauté until soft but not brown

Add ginger and garlic, stir

Add chicken , a little  salt  and roast until color of chicken changes.

Add red chili powder, turmeric, coriander, black pepper Gram Masala and mix well.

Cover and roust chicken for 2-3 minutes. Stir to keep from sticking.

Serve with cilantro leaves sprinkled on top and a side of Basmati or Jasmine rice .

 

Eat and Enjoy !

 

PIRIR PIRI CHICKEN SKEWERS

2 Jul

pp45

 

PIRI PIRI  is pronounced piri piri and rhymes with   cheery  ,   teary  , beery  , deary and theory . But  wait I’ll stop before this gets weary ,  dearie   .  

So what is this you might wonder ? I did and had to look it up .

Piri piri  –  PIR-ree-PIR-ree also spelled peri peri, pili pili),  also called African bird’s eye chili, is a cultivar of Capsicum frutescens , one of the sources of chili pepper  that grows both wild and domestic

 

pri2

You say “piri piiri”  .   I say ‘pili pili,’   just as the chile pepper was called by the Swahili.  Not the ethnically diverse African people who speak the Swahili language, but the Swahili people who have inhabited the eastern coast of Africa below the Equator for over a thousand years.

Not to be confused with the Capsicum baccatum pepper   the Bishops Crown

 

bis

or the Kenyan musician, Pilipili , who might be hot …..somewhere…….to someone  …..    phil

Peppers originated in the Americas, and they were spread around the globe by Spanish and Portuguese traders in the 1500s and 1600s.  That’s when a small thin chile called a birds-eye entered the diet of the Swahili, and it became the basis for the pili pili sauce originating from Mozambique

moz

 as a marinade or dipping sauce for grilled meat.  From there, pili pili sauce spread north to Kenya and south around the shores of South Africa. 

 

This is from Curtis Stone and then I tweaked it a little

 

For the Piri Piri Chicken:

10 birds eye – chiles    bec

HOW HOT ARE BIRDS – EYE CHILE , WELL LETS SEE :

THEY ARE RATED 50,000 – 100,000  ON THE SCOVILLE HOTNESS SCALE  

  (The Scoville scale is a measurement of the pungency (spicy heat) of chili peppers )

JALAPENOS ARE  35,00 – 10,000 FOR A COMPARISON

SO     THERE     YOU    GO

PROCEDE AT YOUR OWN RISK !!!!!!!    ter

 

or

6 red Fresno chilies, roughly chopped

4 red Thai chilies, stemmed

OR

Not being able to get Birds eye chili but wanting the authentic taste  ,   I bought

 

pri

I got it from   Mo Hotta Mo Betta which is also a cool site I have been with for years.

Check it out !

1 tbsp. sweet paprika

3 bay leaves

1 tsp oregano

5 garlic cloves

¼ cup red wine vinegar

2½ teaspoons kosher salt

⅔ cup olive oil, plus 1 tablespoon for grilling

1½ pounds boneless, skinless chicken thighs, cut into 1½-inch chunks

Bamboo skewers, soaked in water for at least 1 hour, or metal skewers

 

For the Cabbage and Cucumber Slaw:    slaw

¼ small head green cabbage, very thinly sliced (about 2½ cups)

¼ English cucumber, halved lengthwise and thinly sliced on an angle (about ¾ cup)

¼ white onion, very thinly sliced (about ¼ cup)

¼ cup loosely packed fresh mint leaves, thinly sliced

2 tablespoons olive oil

2 tablespoons fresh lime juice

1 tablespoon finely grated lime zest – remember to use your micro planer

 

mic22

 

 

Kosher salt, to taste

Grilled flatbreads – pitas   pita

 

 

If you are going  to make this from scratch :       In a food processor, combine the chilies, garlic, vinegar and salt. Pulse until finely minced. With the machine running, add ⅔ cup of olive oil and pulse until smooth. Set aside. OR USE SAUCE .

. In a large bowl, toss the chicken with ⅔ cup of the piri piri mixture to coat. Cover and chill for at least 30 minutes or preferably overnight. Cover and chill the remaining piri piri sauce.

. Prepare a grill for medium-hot heat or place a grill pan over medium-high heat.

Thread 4 to 5 pieces of chicken onto each skewer.

. Using a pastry brush, coat the grill with the remaining tablespoon of oil.

. Grill the chicken, turning and basting often with the remaining ⅓ cup of sauce, until the chicken is cooked through and charred in spots, 12 to 15 minutes.

. Meanwhile, make the cabbage and cucumber slaw: In a large mixing bowl, toss the cabbage, cucumber, onion, mint, olive oil, lime juice and zest. Season with salt.

Grill pitas lightly

. To serve, divide the chicken skewers, slaw and flatbreads among 4 plates. Serve the remaining piri piri sauce alongside for dipping

 

OR

I guess you could put it in a tortilla , a little sauce and some slaw .   pp46    This is good too !

 

squeeze a little lime on it

and both go real  good with a cold beer    beer6

EAT AND ENJOY!

 

 

 

OR YOU  COULD   GO TO YOUR LOCAL

NANADOS PIRI PIRI   RESTURANT

 

nanado    n2

 

 

Chakhokhbili (Georgian Chicken Stew with Herbs and Tomatoes)

25 Jun

Chakhokhbili

 

 

 

Okay,, So this dish is from Georgia  .

No not that Georgia     gd3

 

 

This Georgia

georgia

 

 

gd2         This is the land

gd

This is the traditional dress of the people

 

Georgians have been around for a long time.

” How long ? ” ,  You ask ?

According to traditional Georgian accounts, Georgians are descendants of Thargamos, the great-grandson of Japhet, son of the Biblical Noah. The ancient name of Georgia was Colchis, which was associated for centuries with the Greek myth of Jason and his 50 Argonauts, who sailed from Greece to Colchis to capture the Golden Fleece

Chakhokhbili is a lot easier to make than it is to pronounce. (The “kh” sounds like the “h” in a Russian-accented “hello,” or the “ch” in the German “ich.”) While you can certainly find this dish on restaurant menus in Georgia,  it is equally likely to show up on weeknight dinner tables at home because it comes together quickly and is the kind of thing you can make a big batch of and then easily reheat the leftovers for another meal  .

The dish’s name comes from the Georgian word for pheasant (khokhobi), and if you happen to have a pheasant on hand, you can substitute it for the chicken in this  recipe.

You could also use turkey, duck, or Cornish game hen. In Georgia today, chicken is the most common bird used for this recipe.

 

 

2 .5 lb. chicken breasts – cubed

3 large white onions

3 large tomatoes or 1 large can or 1 dozen cherries tomatoes

tomatoe A word about tomatoes :

It’s a dog-gone shame that I am not able to buy good tasting tomatoes anymore.

Most of everything at the grocery store just tastes  RED .

You can grow your own or go to the local farmers market.

So , to still get the best taste for you recipes here are a few tips.

Cherry tomatoes   tom2 always taste like tomatoes.

 I don’t  know why and I don’t ask. 

Here is  cool way to slice them     How to Cut Tomatoes Like a Ninja – Cooking Hack – YouTube 

The other thing you can do if you don’t need the texture/ mouth feel , is to use canned WHOLE  TOMATOES

tom4

Not diced , or pettit  or stewed,  or crushed ,  —– WHOLE. —- And Hunts are the best.

Some will call for and say that San Marzano tomatoes are the best.

They cost twice as much and I cannot tell the difference.  Hunts was voted the best American canned tomato and I agree.

 

Salt

1/2 a handful or so  of chopped cilantro

1/2 a handful or so  of chopped Flat Italian parsley ( it has the best flavor )

The leaves from 2 sprigs of tarragon

tar

1 sweet green  pepper  – minced

3 Tbsp white vinegar

6 Tbsp extra virgin olive oil

5 bay leaves

4 cloves garlic – smashed andminced

1 Tsp red pepper

 

In a heavy pot add chicken bay leaves white vinegar and 1/4 cup water and boil until water disappears . Stirring occasionally.

Add oil and onions and fry until onions start to brown.

 

Add tomatoes garlic and cook for 7 minutes

 

Add cilantro ,  parsley ,  tarragon ,  green pepper red pepper and a little salt

Stir and turn off the heat , let sit 10 min for flavors to develop.

 

Remove bay leaves and serve hot. Garnish  with some extra coriander.

Chakhokhbili_2

 

 

 

 

 

 

`CHICKEN ADOBO

24 Apr

ado         phil    phi

 

I believe this might be the first dish from the Philippines.

You might have thought you knew where they were  , but now you will know for sure !

philippines-map

This is another quick dish for the busy weeknight cook .

 

a·do·bo      —  əˈdōbō/

Philippine Adobo (from Spanish   adobar:  “marinade “, “sauce” or “seasoning”) is a popular dish and cooking process in Philippine cuisine   that involves meat, seafood, or vegetables marinated in  vinegar ,  soy sauce, and  garlic ,  which is browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish .

 

Although it has a name taken from Spanish ,   the cooking method is indigenous to the  Philippines.  Early Filipinos cooked their food normally by roasting, steaming or boiling methods. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, it is very likely that Filipinos could have been cooking meat in vinegar as a means of preservation.

 

Based on the main ingredients, the most common adobo dishes are adobong manok, in which chicken is used, and adobong baboy, in which pork is used.

Other meat sources may also be used, such as adobong pugô (quail).[8] There are also seafood variants which can include fish (adobong isda), catfish (adobong hito), shrimp (adobong hipon), and squid or cuttlefish (adobong pusit). It can even be used to cook vegetables and fruits,[11] like water spinach (adobong kangkong), bamboo shoots (adobong labong), eggplant (adobong talong), banana flowers (adobong pusô ng saging), and okra (adobong okra).[18][19] Even more exotic versions include adobong sawâ (snake),[20] adobong palakâ (frogs),[21] and the Kapampangan adobung kamaru (mole crickets).[8]

Just thought I would include the above list in case you might want to try some thing a little different , or real different like the snake, frogs and crickets yucky-face aaaaaaahhhhhhhhhhh!!!!!!!   or not !

 

 

1/4 cup soy sauce  – Tamari  if you have It      tt

1/2  cup cider vinegar

8 cloves garlic smashed and minced

1 tsp whole peppercorns  bp

2 bay leaves

1 tsp brown sugar

6 skin -on  bone -in chicken thighs

3 green onions – chopped

 

In a large saute pan.whisk together the soy sauce,vinegar , garlic , peppercorns , bay leaves and sugar.

Tuck the chicken thighs in , skin side down into pan

Bring to boil over high heat , cover and simmer over low heat for 15 minutes.

Turn chicken over  , cover and simmer for 10 minutes

Uncover pan, increase heat to high and return sauce to a boil.

While occasionally turning and basting chicken ,  continue boiling sauce until reduced by half and thickens

Serve over white rice, garnish with chopped green onions.

adobo

 

Eat and Enjoy !

 

 

Paprikás Csirke (Paprika Chicken)

3 Apr

paprikared peppercp2

 

Paprikás csirke (pronounced “paprikash cheerke”) is one of the most classic of Hungarian dishes. Named for the large amount of paprika that goes into the sauce, the paprikás method can also be applied to veal. In Hungary, this dish is usually eaten with galuska   (spaetzle), and a cucumber salad  with  a sweet-and-sour dressing is a perfect match to the peppery sauce.

 

What is Chicken Paprikash?

“Paprikash” comes from the Hungarian word for paprika, and describes a range of stew-like dishes made with meat, onions, lots of paprika, and sour cream. Tomatoes are not found in the authentic Hungarian dish, which gets all of its red-orange hue from paprika, but you will hardly find a paprikash anywhere in American that does not include tomatoes. Though chicken seems to have been the original meat used in paprikash, lamb, pork and especially veal are also used, and mushrooms make a good meat substitute for vegetarian versions. Traditionally, Chicken Paprikash is served with dumplings, but wide noodles have now become equally common.

 

The History of Chicken Paprikash

When 16th century explorers began sending new foods back from the Americas, it was as if a giant  cornucopia  had been emptied over Europe. Italy and  Spain made tomatoes a staple of their cuisine, potatoes found a home in northern Europe and Turkey began raising and exporting red peppers, which the Hungarians found a perfect match for their soil and, eventually, their cuisine. The peppers’ odyssey eventually lead to Hungarian paprika and Hungarian paprika lead to one of the world’s great peasant dishes –Chicken Paprikash.

Although it’s agreed that Chicken Praprikash is an authentic Hungarian dish that dates back several centuries, there are no precise details on when it entered the cuisine mainstream. , Chicken Paprikash originated among the farmers of southern Hungary. This rich, sunny agricultural district supplied the peppers from which paprika is made, and two towns in the region – Kalocsa and Szeged – are known for their excellent paprika. The fact that this originated as a chicken dish also argues for its farm origins . Paprikash, like coq au vin , is a dish designed to use up older, tougher birds past their prime – a protein source always available on farms.

 



. It starts by searing chicken thighs to extract flavor. Once removed from the pan, lots of onions and a little garlic are added to sweat and help release the brown bits from the bottom of the pot. Chicken stock (or water) is added and the meat goes back in to simmer until tender. With the meat removed again, the onions get pureed and blended with a mixture of flour and sour cream that has been tempered with a bit of sauce. The result is a velvety rust-colored sauce, which is the key to creating this authentic homey dish.

Chicken paprikash wouldn’t be complete without nokedli, or spaetzle as it is known in German-speaking areas in Europe. The little pasta dumplings are made from a stiff dough of flour and eggs that is pressed through a grater or colander over a pot of boiling water to form little misshapen dumplings. You can also make them with a spaetzle maker. But another and more old-fashioned method would be to cut them by hand into thin stringy pieces, dropping them into boiling water as you go. If you’re making this dish, don’t leave out the nokedli, it just isn’t paprikash without it.

 

 

Paprikás Csirke

 

SERVES 4

  • 2 Tbs olive  oil or lard
  • 2 medium yellow onions, diced
  • 4 chicken thighs, skin removed
  • 1 can tomatoes,  – chopped
  • 1/4 cup sweet  paprika (if that seems like too much, use four tablespoons instead)
  • You HAVE TO HAVE REAL PAPRIKA !!!

  • Do not use the red powder that comes in the jar at the grocery store. Go  on , taste it ………tastes like… umm ?    …….um? …. red.
  • A refresher course on Paprika :
  • Product Details

      

    What’s the Difference? Paprika

    Hot, sweet, smoked, plain, Hungarian, Spanish – what are the differences between types of paprika? Paprika is a powder made from grinding the pods of various kinds of Capsicum annuum peppers. Used for flavor and color, it is the fourth most consumed spice in the world and often appears in spice mixes , rubs, marinades, stews, chilis, and as a garnish. Depending on the variety of pepper and how it is processed, the color can range from bright red to brown and the flavor from mild to spicy. Therefore, it is helpful to know the distinct qualities that each type of paprika can bring to a dish.• “Regular” or “plain” paprika

    Most of the paprika sold in grocery stores is simply labeled “paprika.” Its origins may be Hungarian, Californian, or South American, and it is sometimes mixed with other chiles like cayenne. This paprika tends to be neither sweet nor hot and is a suitable garnish for things like deviled eggs or wherever you want some color.

    Hungarian paprika

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    Paprika is considered the national spice of Hungary and it appears in the country’s most celebrated dish, goulash. Hungarian paprika is made from peppers that are harvested and then sorted, toasted, and blended to create different varieties. All Hungarian paprikas have some degree of rich, sweet red pepper flavor, but they range in pungency and heat. The eight grades of Hungarian paprika are különleges (“special quality”; mild and most vibrant red), csípősmentes csemege (delicate and mild), csemege paprika (similar to the previous but more pungent), csípős csemege (even more pungent), édesnemes (“noble sweet”; slightly pungent and bright red), félédes (semi-sweet with medium pungency), rózsa (mildly pungent and pale red), and erős (hottest and light brown to orange). In the US, what is marketed as Hungarian sweet paprika is usually the édesnemes variety.• Spanish paprika or pimentón

    2008_10_30-spanish.jpg

    Although generally less intense that Hungarian paprika, Spanish paprika can range from dulce (sweet and mild) to agridulce (bittersweet and medium hot) to picante (hot), depending on the type of peppers used (round or long), whether the seeds are removed, and how they are processed. In Spain’s La Vera region, farmers harvest and dry the chiles over wood fires, creating smoked paprika or pimentón de La Vera. Smoked paprika should be used in paella and dishes where you want a deep, woodsy flavor.If you have a recipe that calls for paprika without specifying which kind, you can usually get by with using Hungarian sweet paprika. But also consider what type of color, sweetness, pungency, or heat you’d like to add and experiment.

    So now you know  !!!

  • 1/4 teaspoon cayenne pepper
  • 3 cloves garlic – smashed and minced
  • 1 tsp salt
  • 1 Anaheim pepper, seeded and sliced thinly
  • 1/4 cup sour cream
  • 1 Tbs flour
  • 2 Tbs heavy cream
  • Galuska, Hungarian egg dumplings, for serving (recipe follows).  Spaetzle, rice, egg noodles, or boiled potatoes would be decent alternatives.

Heat oil or lard in a Dutch oven over medium heat, then add onions.

Cook onions for about 20 minutes until just barely golden.

Turn OFF HEAT ( so paprika doesn’t burn and get bitter ) add Paprika ,  cayenne pepper , garlic ,  and 1/2 cup of water and tomatoes , salt ,  and stir well.

Stir in chicken pieces , making sure to cover them completely.

Cover and cook on simmer for 30 min.

Add sliced red pepper

Cook 10 more minutes.

Stir flour into sour cream – do a good job  – NO LUMPS

Remove chicken and stir sour cream into sauce.

Plate galuska or noodles , place chicken on top , pour sauce over chicken.

 

Eat and Enjoy !

 

 

Hungarian egg dumplings: Nokedli or Galuska

galuska

Same thing: yummy.

 

Nokedli

4 cups all-purpose flour
4 large eggs
1 teaspoon salt
1 tablespoon canola oil
1-1/4 cup water

Bring a large pot of liberally salted water to a boil.

In a large bowl, mix together flour, eggs, salt, oil, and water until a stiff, smooth batter forms.

Using a spatula, press the dough, a little at a time, through a grater or colander over the boiling water or

push the batter through a spaetzle plane propped on the pot, or use a spoon to tear off pieces of the batter and drop them into the water.

Keep stirring to make sure the dumplings don’t clump. Boil until they rise to the top, about 5 minutes. Drain and return to the pot. Toss with a drizzle of oil to prevent them sticking together.

                                         OR

you can use egg noodles    eggnood