Tandoori Chicken

Ever watch America's Test Kitchen on PBS?  What an amazing cooking show. They now only prepare really good food, but explain the what and the why. They also give you the low down on kitchen gadgets. Great show.

Anyway, this is their recipe for Tandoori Chicken... so good. yum.

There is also a great video, Click Here for more info.

INGREDIENTS

• 2tablespoons vegetable oil
• 6medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
• 2tablespoons grated fresh ginger
• 1tablespoon garam masala (see note)
• 2teaspoons ground cumin
• 2teaspoons chili powder
• 1cup plain whole-milk yogurt
• 4tablespoons juice from 2 limes, plus 1 lime, cut into wedges
• 2teaspoons table salt
• 3pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed

INSTRUCTIONS

1. 1. Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute. Add garam masala, cumin, and chili powder; continue to cook until fragrant, 30 to 60 seconds longer. Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and set aside.
   2. In large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons lime juice, and salt. Using sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 inch apart and about 1/8 inch deep; transfer to bowl. Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes.
   3. Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer. Arrange chicken pieces, scored-side down, on wire rack set in foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs and thighs, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Transfer chicken pieces to plate as they reach correct temperature.)
   4. After removing chicken from oven, turn oven to broil and heat 10 minutes. Once broiler is heated, flip chicken pieces over and broil until chicken is lightly charred in spots and instant-read thermometer inserted into thickest part of chicken registers 165 degrees for breasts and 175 for legs and thighs, 8 to 15 minutes. Transfer chicken to large plate, tent loosely with foil, and rest 5 minutes. Serve with chutney or relish, passing lime wedges separately.

   
   

   
   

Tangy Orange Chicken

Searching for recipes is fun. I'm always looking for a fun recipe to try. One that caught my eye is Tangy Orange Chicken. I like to order it in Chinese restaurants, but I always feel it is missing something.  For one thing some vegetables would be nice. Also when watching for weight,  it's good to avoid fried things.

There is a Tangy Orange Chicken on Chefville. Now fair, because it made me hungry for it.

2 pounds chicken breast cut in 1 in pieces

1/4 cup soy sauce

3 Tablespoons Teriyaki sauce

1/2 cup fresh orange juice

1/3 cup brown sugar

2 Tablespoons minced garlic
2 Tablespoons minced ginger
2 Tablespoons chili sauce
6 table spoons of vinegar
4 cups mixed veggies, (broccoli, carrots, cauliflower)
1/2 onion diced
1 bell pepper diced, any color

Add soy sauce, teriyaki, ginger, garlic, vinegar, brown sugar, and orange juice in a small sauce pan on low. heat just until Brown sugar is dissolved and sauce is smooth. put chicken and  1/2 the ssauce in a Ziploc bag and marinate in the refrigerator for about an hour.

heat some canola oil or peanut oil in a large skillet, cCook the chicken about 5 minutes. Add bell pepper and onion. continue cooking. add the veggies and the rest of the sauce. cook until  chicken is cooked through.

Serve with hot rice and orange slices.

Kim's Teriyaki Sir Fry

¾ lbs chicken breast

½ cup teriyaki sauce
3 Tbls soy sauce
2 Tbls orange marmalade
3 cups mix veggies like onion, bell peppers, broccoli florets, green beans, cauliflower, carrots, bamboo shoots….
½ lbs spaghetti or lo-mien noodles
3 tbls yellow mustard
1 tsp ground ginger
2 tsp minced garlic
2 Tbls oil
½ cup pineapple juice
½ tsp salt
1 tsp pepper

In a medium bowl, place chicken breast and pour teriyaki sauce over. Let marinate at least ½ hour before cooking.

Heat the oil in a large skillet or wok. Slice the chicken breast in small strips. Save the sauce. Sauté over medium heat. Add veggies, ginger, garlic powder, pepper, and soy sauce,

Stir fry until tender. Add the sauce and the pineapple juice, bring to a boil. Leave pan on low to simmer.

Bring 4 qtauts of water to a rapid boil and salt. Add noodles, and turn to low. Cook to al dente- about 8 mins.

Mix in mustard and marmalade to chicken and veggies, add hot noodles, and mix to incorporate.



Serve hot.

Ginger Apple Peach Crisp

No, the original recipe does not call for peaches, but ginger and peaches sound good, and smell good when cooking together.
this can also be combines to cook in a 9x13 pan.

ingredients

Filling
4 medium Granny Smith apples (about 1 1/2 pounds), peeled, cored, chopped into 1/2-inch cubes
1/2 cup dried sweetened cranberries
1 cup slice peaches
1/2 cup sugar
3 tablespoons minced crystallized ginger
1 tablespoon all purpose flour

Topping
1/3 cup (packed) dark brown sugar
1/4 cup all purpose flour
1/4 cup old-fashioned oats
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup toasted pecans, coarsely chopped

Vanilla ice cream
print a shopping list for this recipe


Read More http://www.epicurious.com:80/recipes/food/views/Apple-and-Cranberry-Crisps-with-Ginger-Pecan-Topping-108642#ixzz1pO6eWsUo

Baked Fresh Ham with Apple-Cranberry Sauce

I was looking for something a little different. We all know about turkey and cranberry sauce, how about ham?

Ingredients

• 5 to 6-pound fresh ham
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Apple-Cranberry Sauce:

• 6 apples, split in 1/2
• 2 cups cranberries, (if not fresh, frozen is fine)
• 1 cinnamon stick
• 1 bay leaf
• 1 tablespoon pickling spice
• 1 tablespoon black mustard seeds
• 2 tablespoons sugar
• 1 (1-inch) piece ginger
• 1 1/2 cups apple juice
• 1/2 cup apple cider vinegar

Directions

Preheat oven to 300 degrees F.

Score fat and put ham, fat side up, in a roasting pan. Rub with extra-virgin olive oil and season with plenty of salt and pepper all over. Cover loosely with foil and roast for 2 hours. Remove foil and roast for final hour uncovered.

In a large saucepan add all the sauce ingredients and simmer for 25 minutes until apples are almost falling apart and the sauce is fragrant. Remove cinnamon stick, bay leaf, and ginger then puree in a blender until completely smooth. Serve with baked fresh ham.

Recipe courtesy Tyler Florence

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

2 hr 0 min

Level:

Easy

Serves:

8 to 10 servings

Sutter Home's Better Burgers

Down Island Burgers with Mango Mayo & Grilled Onions

Ingredients

Mango Mayo

1/4 cup mayonnaise
1/2 cup diced ripe mango
2 teaspoons freshly squeezed lime juice



Patties

1 1/2 pounds ground pork
2 tablespoons Sauvignon Blanc
2 tablespoons TABASCO Pepper Sauce
1/4 cup panko (Japanese bread crumbs)
4 large garlic cloves, minced
4 teaspoons minced fresh ginger
4 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground allspice
Vegetable oil, for brushing on the grill rack
4 (1/2-inch-thick) sweet onion slices
4 seeded sandwich rolls, split
1 bunch watercress, large stems discarded



Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the mayo, combine all of the ingredients in food processor and process until smooth.

To make the patties, combine the pork, Sauvignon Blanc, pepper sauce, panko, garlic, ginger, curry powder, salt, and allspice in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. While the patties are cooking, place the onions on the grill rack and cook until golden brown and crisp-tender, 2 to 3 minutes per side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, on each roll bottom, place a patty, an equal portion of the mayo, an onion slice, and a generous amount of watercress. Add the roll tops and serve.

Makes 4 burgers



1999 Grand Prize

Julie DeMatteo, Clementon, New Jersey