poultry – Page 3 – The Kitchen Illiterate

Mahogany Glazed Chicken

I have a tendency to go through my printed recipe folder, pull out things I want to try, stick them on the refrigerator, and completely forget about them. Our refrigerator is pretty much covered in random stuff that none of us ever looks at, so I suppose it’s easy to see how recipes could be so easily forgotten. And every now and then one of us will go on a kitchen cleaning spree, and my tacked up recipes will be taken down and put on the counter, which is a nice reminder to cook them (and also not to clutter up our common areas with my random stuff).

This one had been stuck to the refrigerator for I don’t even know how many months before it was brought to my attention again, and I finally decided to make it. I originally saw something similar on one of those random cooking competition shows on the Food Network. I think it was a chicken competition, or something equally boring, but the winning recipe, Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri, was very intriguing. Of course, true to form, I didn’t end up cooking the winning version but rather this Eating Well version, which is completely different, so, um, yeah, that’s pretty much how things operate around here.
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Chicken Braid? Yes, Chicken Braid.

My housemate, Hilary, gave me this recipe a few months ago, and I made it twice in three weeks. Those who know me know that I rarely repeat a recipe, no matter how good it is, so twice in three weeks is really saying something. Hilary says her mom got the recipe from Pampered Chef, but this recipe can be found all over the interwebs, with very little variation. I suspect it may originally have been one of those Pillsbury package recipes, as every version I’ve seen calls for packaged crescent rolls.

I did not use Pillsbury crescent rolls, though. I used puff pastry, and it turned out splendidly, perhaps, dare I say, even better? Key point, though: the first time I made it I used Trader Joe’s puff pastry, and the second time, Pepperidge Farm, and the Trader Joe’s was a far better choice. The sheet of pastry was a better size, it thawed more quickly, and the flavor was much more buttery and light. Just so you know.
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Turkey White Bean Chili

One of the first recipes I shared on this blog was for Chicken Chili with White Beans and Chipotles, something that had been hiding in my recipe folder since 2004. And it was delicious. I believe I mentioned that I would be making this many more times in the future. And of course, because I rarely make the same things twice, I never did. And that is just a shame, which I had to rectify when I found myself, after Thanksgiving, with a LOT of leftover turkey.

This chili was just as tasty with turkey instead of chicken; in fact, maybe even more so. So if you’re finding yourself with leftover turkey after Christmas, I’d highly recommend experimenting with this recipe. If you don’t have leftover turkey (or leftover chicken) you can still cook up this tasty and very easy chili: My original post details what do when you’re starting with uncooked poultry.
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Moroccan-style Sweet and Smoky Chicken, as advertised

Recipes from friends, recipes from family. Recipes with stories, recipes with memories. Recipes from food bloggers and food magazines and food television. Recipes from ads? I usually get recipes from any source imaginable, but I think this chicken dinner might be the first time I’ve cooked something from an ad in a food magazine (and Green Bean Casserole doesn’t count, because in my mind it’s a recipe that my mom created, not a soup company). In fact, I’m such an anti-advertising fanatic that I’ve mostly trained myself not to see advertising, or at least to pointedly ignore it when I do see it. But flipping through an old issue of Bon Appetit, my eye was caught by a McCormick ad featuring this recipe for Sweet and Smoky Chicken, and I couldn’t help myself. I wanted to make it.

I will have you know, though, that no McCormick spices were used in the preparation of this meal.
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A Combs Family Favorite: Tamale Pie, or 1960s Southwest Style

These days there is no shortage of places to find new recipes. On the interwebs alone you’ve got food blogs, recipe forums, and an endless array of culinary websites like epicurious and Eating Well. Food magazines seem to multiply every time I go to the newstand, and new cookbooks are published almost daily, not just from the big name publishing houses but by individuals using print-on-demand services like lulu.com to sell their own culinary expertise. All of this recipe abundance makes me think about my tattered blue folder stuffed with scraps of paper and print outs and index cards. It makes me think of the way people acquired recipes in the decades before cheap printing and the internet: from other people.

I suppose you could say that finding a recipe on a blog is still getting it from another person, and it’s true that the food blogging community is tight-knit. I feel like I know the writers whose blogs I read regularly, just by reading their words and seeing pictures of their kitchens and exchanging the occasional email or comment. There is a big element of the personal in food blogs, and of friendliness, but it’s still not quite the same as tasting someone’s spinach cheese bites at a party and telling them you simply have to have the recipe, or yet again pulling out the stained index card on which your Grandma wrote her Russian Tea Cake recipe.
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Quintessential Summer Dinner: BBQ Chicken, Potato Salad, Corn, and Biscuits

I told you I ate a lot of great food in San Diego. The best part of my trip was being able to enjoy awesome meals with my family and friends. There is something perfect, something I miss everyday living here in Boston, about sitting at a table with people I love, sharing food and conversation. I grew up in a house where family dinners were important: I remember waiting every night for dinner until everyone was home from work and school and practice and whatnot before we sat down to eat, and now that I’m an adult (ahem, ha ha) I realize how great, and perhaps uncommon, it is that my parents brought us up like that. So, thanks ma and pa. You guys are rad.

The last night I was in San Diego, my aunt and uncle and their two kids came for dinner, and we cooked up this way-too-classic summer dinner: barbecue grilled chicken, corn on the cob, German potato salad, and buttery biscuits. The only thing missing, perhaps, was apple pie. But we had vanilla ice cream with strawberries instead, which is pretty perfectly summery itself. And this dinner was truly a group effort. I made the barbecue sauce and biscuits, Mom made the potato salad, my brother’s grilled the chicken and corn, and Dad entertained us all, the goofball.

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Chicken Pasta Provencal, a new kitchen staple

At the beginning of the summer, I vowed to cook at least one meal a week from entirely local ingredients. I have completely failed in this endeavor. I’ve only even been to the farmer’s market once. Every year, when spring rolls around, I get so excited about fresh, local produce but then fail to take advantage. I am one of those people for whom convenience is everything, it’s true, and finding locally grown and produced food takes time and effort.

The closest I came to an entirely local meal was this pasta dish, and, well, the chicken and the pasta are not exactly from around here. The produce, though? The most brilliant yellow summer squash I’ve ever seen, a perfect heirloom tomato, fresh basil, a sprig of rosemary, all of it from Massachusetts farms and all of it kind of unbelievable. No, this dinner was not 100% local. I’m just not that disciplined. What it was, though, was delicious and possibly my new favorite summer meal.

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Rosemary Risotto with Grilled Chicken and Green Beans

Risotto is pretty high up there on the all-time favorite things list. So much so that I will stand in front of a hot stove for 45 minutes one one of the HOTTEST DAYS EVER just to have it. Yes, my friends, I am clearly crazy. Yesterday was unbearably hot and muggy (what is with these weather patterns?), but even extreme discomfort could not stop me from a lengthy, stove-front cooking project last night. And after that I baked bread! Lunatic. However, it was totally worth it because this was some absolutely delicious risotto.

Everyone seemed to like the risotto so much when I put cumin in the stock, and I got to thinking of all the other numerous ways you could flavor risotto. One of the first things that occurred to me was rosemary. Rosemary can be awfully strong, and using it to flavor the stock, rather than cooking it directly into the risotto, gave the risotto a more subtle flavor. It might just be one of my best ideas yet (well, after the Mexican pizza, anyway).

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What Can You Do with Beluga Lentils?

My trips to Trader Joe’s are few and far between. So when they add cool new stuff to their shelves, I don’t usually know about it until it’s not exactly cool and new anymore, at least not to anyone but me. I don’t know how long they’ve been selling pre-cooked black Beluga lentils, but I saw them and I had to have them. They look so unique and intriguing, like caviar or little shiny pebbles. But what does one do with lentils?

For some reason, I expected them to taste different from other lentils. Yeah, I’m not always the most logical person. They tasted like lentils, and hence, were not at their best as a side dish. A little dry. A little boring. Thankfully, the swordfish and Moroccan-seasoned vegetables I ate them with were plenty flavorful on their own. And I used the leftovers to make a chicken, lentil, and green bean salad that was more delicious than I expected, so not all of those beautiful, gleaming black lentils were wasted.

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Chicken Mole Poblano

Who would think that a seemingly innocent sauce could leave behind such destruction and havoc? That little measuring cup of mole you see above caused the biggest mess I think my kitchen has ever seen, and left me in its wake, exhausted and covered head to foot in sauce. I gave almost three hours of my evening over to making chicken mole (and cleaning up after it), but in the end, it was totally worth it. No, it didn’t turn out exactly as I expected, but then, I didn’t even really know what to expect, having had mole only once in my life before.

It took me awhile to figure out why none of the recipes I found for mole poblano contained poblano chiles. They generally all use chipotles, anchos, pasillas, anaheims. No poblanos. Then I discovered that poblano is also the name of someone who lives in Puebla, Mexico, the region where mole was pretty much invented. Aha. Well, I’m not sure my mole is in any way Puebla-style. I used the chilis I could find: guajillos, cascabels, chipotles, and a mild, light green pepper which, frankly, I can’t identify and was only labeled “chili” at the supermarket. You gotta love grocery shopping in New England.

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