- 1 lb skinless, boneless, chicken thighs, cut in 1" pieces
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 onion,minced
- 3 leeks, white and light green parts only,thinly sliced
- 3 jalapenos, seeded, minced
- 2 yams, peeled, cut in a 1/2" dice
- 5 cups chicken stock
- sea salt
- cracked pepper
- 2 bay leaves
- 1 tsp dry sage
- 1/4 cup heavy cream
- 3/4 cup milk
- Heat the butter with the olive oil in a large pot.
- Brown the chicken for 2 minutes, stirring constantly. Set chicken aside.
- Add the onion, leeks, and jalapenos to the pot and saute until tender, for about 5 minutes.
- Add the yams and saute 5 minutes.
- Return the chicken and add the chicken stock.
- Add the bay leaves, and the sage, and season with salt and pepper.
- Bring to a boil. Cover, reduce the heat and cook 10 minutes.
- Remove 2 cups of the yams and puree. Return to the soup.
- Stir in the cream and milk. Check the seasoning. Serve.
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- 1 chicken, butterflied
- 3 tbsp fresh rosemary
- the juice and husks of 1 lemon
- 1 onion, cut in wedges
- 1/4 cup olive oil
- 2 tbsp sirracha
- kosher salt
- Combine the rosemary, lemon, onion, and olive oil. Rub into the chicken and chill overnight.
- Heat the grill and remove the chicken from the fridge to come to room temperature.
- Slather with sirracha and season generously with the salt.
- Place on the grill, cut side down, and cook over indirect heat for about an hour and a half.
- Let rest 10 minutes.
- Serve.
- 1 lb ground turkey
- 1/2 cup panko
- 1 scallion, minced
- 2 tsp worcestershire sauce
- 1 egg
- the juice of half a lemon
- 1 tsp kosher salt
- cracked pepper
- 1/2 tsp cayenne
- ciabatta, toasted
- lettuce
- sliced pickles
- mayonnaise
- mustard
- blue cheese, crumbled
- Heat the grill.
- Combine the turkey with the panko, scallion, worcesterwhire, egg, lemon juice, salt, pepper, and cayenne.
- Mix well and form into 4 patties.
- Grill until cooked.
- Meanwhile take the toasted bread, and spread with mayo and mustard. Add the remaining ingredients. Lay the patties on top.
- Serve.
- 1/2 lb ground turkey
- sea salt and cracked pepper
- 1 tbsp peanut oil
- 1/4 lb rice noodles
- 3 cups chopped green cabbage
- 1 cup arugula
- the juice of 2 limes
- 2 tbsp fish sauce
- 2 tbsp thai basil, roughly chopped
- 1 jalapeno, minced
- 1/2 tomato, diced
- 1/2 carrot, peeled, cut in matchsticks
- 1/2 cup roasted peanuts
- Cook the rice noodles in hot water. Drain. Set aside.
- Combine the cabbage, arugula, jalapeno, tomato, carrot, and basil.
- Add the noodles.
- Heat a skillet with the peanut oil. Saute the turkey until cooked. Season with salt and pepper.
- Add the lime juice, fish sauce, and peanuts to the cabbage.
- Add the turkey and toss well.
- Serve.
- 1/2 tsp salt
- 1/4 tsp sugar
- 1/2 tsp cornstarch
- 1 lb ground turkey
- 8 whole, carefully washed green cabbage leaves, separated
- 1 shallot, minced
- 1 tbsp peanut oil
- 1 scallion, minced
- 4 garlic cloves, minced
- 1 serrano chili, minced
- 3/4 cup diced water chesnuts
- 1 tbsp hoisin sauce
- 2 tbsp oyster sauce
- Combine the salt, sugar, and cornstarch with the turkey and mix well. Let stand 10 minutes.
- Heat a large skillet and add the peanut oil.
- When the oil is hot add the shallot, garlic, scallion, and chili and saute until fragrant.
- Add the turkey and the water chesnuts and saute until coloured.
- Add the sauces and mix well and continue to saute until fully cooked.
- Serve the mixture hot, with the whole cabbage leaves. Place a generous spoonful on a leaf and roll up. Munch away.
- 3 cups water
- scallions
- 1 onion, quartered
- 1 inch ginger, peeled, chopped
- salt
- sugar
- 3/4 lb whole chicken breasts, skinned, boned
- 1 tbsp soy sauce
- 1 1/2 tbsp tahini
- 2 tbsp rice vinegar
- 1 tsp sambal oelek
- 1 garlic clove, minced
- 1/2 tsp sesame oil
- cracked pepper
- 3 tbsp chicken stock
- 1 tbsp dry sherry
- 2 cups ice berg lettuce, washed, shredded
- 1 cup bean sprouts
- 1/4 lb rice noodles, cooked, drained, cooled
- Combine 3 cups water with 2 scallions, diced, 1 onion, the ginger, 1 tsp salt, and 1 tsp sugar. Cover and bring to a boil. Reduce the heat and simmer 15 minutes.
- Add the chicken, cover and cook on medium low heat for 7 minutes.
- Let cool in the liquid.
- Meanwhile combine the soy sauce, the tahini, vinegar, cracked pepper, 1 tsp sambal oelek, 1 tbsp sugar, 1 scallion, minced, the garlic, sesame oil, cracked pepper, 1/4 tsp salt, chicken stock, and dry sherry. Mix well.
- Toss in the lettuce and bean sprouts and noodles.
- Chop the chicken and toss with the salad. Serve
- Chop the chicken and toss with the salad.
- Ser
- 2 cups cooked chicken, shredded (I used the chicken leftover from making stock)
- sea salt and cracked pepper
- 1/2 cup grated daikon
- 2 scallions, minced
- 1/2 cup peeled, seeded, diced cucumber
- 2 cups shredded iceberg lettuce
- 1 tbsp sesame seeds
- 1 tsp sambal oelek
- 1/4 cup mayonnaise
- Season the chicken with salt and pepper. Combine with the remaining ingredients.
- Toss well and season to taste.
- 3/4 cup thinly sliced raw chicken breast
- 1 inch ginger, peeled, grated
- soy sauce
- 2 tsp mirin
- 1/2 tsp sugar
- 1/4 tsp salt
- 3 eggs
- 2 tbsp water
- canola oil
- In a skillet heat a small drizzle of canola oil. Saute the chicken until fully cooked but not dry.
- Remove chicken and combine with ginger, 2 tsp soy sauce, the mirin, and the sugar. Mix well. Set aside.
- Beat the eggs, with the water, 1 tsp soy sauce, and the salt.
- Heat a lightly oiled skillet and pour in the egg.
- Cook without stirring until bottom is set but the top is still liquid.
- Towards one side, place the chicken mixture in a neat row.
- Let firm up a bit more and then roll the chicken up in the egg. Cut in two. Serve.
- 2 tbsp peanut oil
- 4 garlic cloves, minced
- 4 thai chilis, seeded, minced
- 1 lb skinless, boneless chicken thighs, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tsp sugar
- 1/3 cup chicken stock
- 1 red bell pepper, thinly sliced
- 15 basil leaves
- steamed white rice
- Heat the peanut oil in a large skillet or wok. Saute the garlic and chilis for 30 seconds.
- Add the chicken and saute 2 minutes.
- Pour in the liquids and the sugar and cook 2 minutes.
- Add the red bell pepper and cook 1 minute.
- Add the basil, stir. Serve with white rice.
- 1 tbsp balsamic vinegar
- 1/2 tsp sugar
- 1 cup chicken stock
- 1/4 tsp dried chili flakes
- 8 fresh cherries, pitted
- 1 tbsp butter
- sea salt and cracked pepper
- 2 duck breasts
- Score the duck skin with a criss cross pattern. Season on both sides with salt and pepper.
- Place breasts skin side down in a hot skillet and cook until fat is rendered. Turn and briefly cook on the other side.
- Remove duck to rest and discard fat from the pan.
- Deglaze the pan with the stock and scrape at the pan well. Add the vinegar and the sugar and then add the chili flakes. Let reduce for 5 minutes on high heat.
- Add cherries and simmer 3 minutes.
- Add the butter.
- Serve the duck with the sauce.
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