Sunday, January 24, 2016

Chicken Khao Soi Recipe - Bon Appétit - www.bonappetit.com http://www.bonappetit.com/recipe/chicken-khao-soi


Chicken Khao Soi Recipe - Bon Appétit - www.bonappetit.com
http://www.bonappetit.com/recipe/chicken-khao-soi

Ingredients

SERVINGS: 6–8 

Khao Soi Paste

  • 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
  • 2 medium shallots, halved
  • 8 cloves garlic cloves
  • 1 2" piece ginger, peeled, sliced
  • ¼ cup chopped cilantro stems
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 1 teaspoon curry powder

Soup

  • 2 tablespoons vegetable oil
  • 2 14-oz. cans unsweetened coconut milk
  • 2 cups low-sodium chicken broth
  •  lb skinless, boneless chicken thighs, halved lengthwise
  • 1 lb Chinese egg noodles
  • 3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
  • 1 tablespoon (packed) palm sugar or light brown sugar
  • Kosher salt
  • Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

Preparation


Khao Soi Paste

  • Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.
  • Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.

Soup

  • Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4–6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20–25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.
  • Meanwhile, cook noodles according to package directions.
  • Add chicken, 3 Tbsp. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Sunday, January 17, 2016

Roasted balsamic beet salad

This is a salad that I did for a dinner with friends. It's a perfect winter salad, but make the portions small or you'll ruin your appetite. You certainly could buy spiced pecans instead of making them.

For 4

Baby spinach, washed and dried well (I measure out about a handful per person)
1/2 a small red onion sliced thin
1 orange, peeled halved and sliced (be sure to grate the rind first and reserve)
Chevre, crumbled
Roasted, marinated beets
Spiced pecans
Lemon/orange dressing

Preheat oven to 400
For roasted beets
Olive oil
4 beets
Salt 

1/4 cup balsamic vinegar
1/4 cup olive oil
2tbl sugar
1/2 tsp thyme
Grated peel of 1/2 orange
Grated peel of 1 lemon
Fresh ground pepper

Peel the beets and cut into 4 or 6 pieces, depending on the size of your beets. Toss with olive oil and salt, and place in one layer on a roasting pan (I line mine with release aluminum foil for easy clean up). Let roast 30 minutes.

While hot, dump beets into bowl and add remaining ingredients. Taste and adjust salt, pepper, and sugar. Let stand at room temperature for 2 hours or refrigerate overnight.

Spiced pecans
1 cup pecan halves
Tbl corn syrup
Salt, pepper, sugar, cayenne, smoked paprika

Toast pecans in a skillet. Pour into a bowl and toss with corn syrup while hot. Now, season with spices, toss, taste, and reseason. When they taste deliciously salty, spicy, sweet set them aside.

Lemon-orange Dressing
Juice of 1 lemon
balsamic vinegar
1/2 tsp salt
1 heaping tsp dijon mustard
1 garlic clove crushed and finely minced
1-2 tbl sugar
Grated orange rind of half an orange
Extra virgin olive oil

Squeeze lemon juice into a measuring cup. Add balsamic to 1/4 cup line. Add salt, pepper, dijon, orange rind, garlic, sugar.  Add extra virgin olive oil to 3/4 cup line. Pour into a container with a lid and shake well.

Assemble
Toss spinach, orange slices, and onion with sald dressing and salt and pepper to taste. Arrange on plates and top with beets, cheese, and spiced pecans.


Monday, January 11, 2016

Roast duck

This recipe couldn't be easier, but if you have a gas grill with a temp gauge you can make it even easier, by roasting it outside. Just turn on 1 or 2 of your burners and preheat the grill to 425. Put your duck in its roasting pan in the grill and proceed. Just make sure to check that the proper temp is maintained.

Preheat oven to 425
Serves 3

1 approx. 6lb duck

Take out any stuff from the cavity of your duck and reserve. Prick the duck all over with a sharp fork, but don't penetrate to the meat. You just want the fat to be able to render out, not the meat juices. Salt and pepper the duck inside and out. Place on a rack in a roasting pan. Pour some water into the roasting pan and roast 45 minutes breast up, 45 minutes, breast down, and 45 more minutes breast up. You'll want to add more water when it's gone because it will help to keep the fat from smoking too much. Use 2 wooden spoons to turn the duck. Remove from oven and let rest 15 minutes.

Optional dried cherry sauce

Quick duck broth
Duck neck
1 1/2 cups chicken stock
Bay leaf
Small carrot
1/2 stalk celery
Small piece of onion or 1 green onion
1 garlic clove, whole

Small pkg dried cherries
1/4 cup brandy

1 tbl duck fat or butter
1 1/2 tbl flour
1 tbl tomato paste
1 tbl red wine vinegar
1 tbl sugar
1/4 tsp thyme
Salt and pepper to taste

Pour brandy over cherries and set aside.

Cook the duck neck in the chicken stock with the aromatics for an hour or so. Strain and discard the solids.

In the same sauce pan cook the flour in the duck fat until golden.  Add the duck stock, stirring constantly. Bring to a boil.  Add the cherries and brandy, and the remaining ingredients. Taste and adjust salt and pepper, sugar, and vinegar. If it's a little too thick, add some chicken stock. You can make this ahead and reheat it.




Friday, January 01, 2016

Blackeyed pea salad

This was our lucky blackeyed peas for New Year's day, but I think that it would be could any time.

2 cans Bush seasoned blackeyed peas, drained and rinsed
1/2 red onion, chopped
1 rib celery, chopped fine
1 Roma tomato, chopped (you could use a chopped, red bell pepper instead)
1 banana pepper, chopped
1/2 tsp smoked paprika

2-3 slices bacon, fried and crumbled

For dressing
Bacon grease
1 fat garlic clove, minced fine
1 heaping tsp dijon mustard
1/4 cup sugar
1/4 cup white wine vinegar
1/2 tsp salt 
Black pepper 
Juice of half a lime

Mix together first 6 ingredients. Fry bacon and remove to paper towels and crumble. 
Add garlic to the skillet with bacon grease. Add dijon, sugar, vinegar, and season with salt and pepper.
Add to the salad and add the lime juice. Add salt and pepper to taste.  Add bacon just before serving.