My first experience with Piri-Piri was THIS recipe from Marcus Samuelsson's The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa. Back then I said I wanted to make this a lot. And then I didn't... So when I saw Steve Raichlen's recipe for Piri-Piri Chicken in the July 2010 issue of Bon Appetit I got all excited!. His recipe calls for bottled Piri-Piri but it's so easy to make yourself I recommend doing exactly that. Samuelsson's recipe makes a cup which is more than you'll need so you can make the shrimp later in the week. 

The chicken was more tangy than spicy which surprised me considering the marinade had eight red bird chiles. It was very good and we will definitely make it again.

The slaw is dead easy. I thought it would be cool after the chicken but that one tiny pepper gave it some kick. I used a bagged slaw instead of shredding cabbage because I'm lazy like that. 

Piri-Piri Chicken

In case you're wondering I did not eat half a chicken for dinner. But this was so good I probably could have!

I bought Steven Raichlen's Planet Barbecue!: 309 Recipes, 60 Countries for Jim last week and it's a fantastic book. There are so many recipes and techniques to try! We're doing another tomorrow.

Our first recipe from the book is Cambodian Grilled Chicken. Raichlen calls Cambodia SE Asia's best barbecue secret. 

I didn't actually make this Jim did. He said it was easy. He made the corn American style but there is a Cambodian grilled corn recipe in the book he missed. Next time! 

This chicken is excellent! Be sure and make the dipping sauce. We liked it best without the sugar.

From the book:

"The temple complex at Angkor Wat is one of the archeological wonders of the world. It's not, however, the most interesting site in Siem Reap, Cambodia. That honor goes to the less-visited Bayon temple, built at the end of the twelfth century A.D. by the Buddhist king, Jayavarman VII. On its stone walls an amazing series of bas-reliefs tell the story of the victory of the Khmers over the Thais. The obligatory heroic and horrific battle scenes are portrayed, but what caught my eye are the pictures of the army supply trains, encampments, field kitchens, and yes, some of the earliest depictions of Asian barbecue. Specifically, you'll see chicken and other meats skewered on split sticks and grilled over pyramid-shaped fires. Fast forward nine hundred years to the parking lot of Angkor Wat where you'll find chicken grilled on split wooden sticks over an open fire, exactly as it was done during the height of the Khmer empire. This recipe may look complicated, but it's really just a series of simple steps."

This is definitely going on my regular rotation!!!

The chicken was moist and the sauce was creamy with a bit of tang. The recipe calls for the chicken to be pounded into paillards but I felt like skipping that step. They probably would have cooked faster but other than that I didn't see the point.

Jim thought the cauliflower was potatoes. Hahaha. I've made the South Beach diet version but I like these better. Definitely a great side dish.

Sauteed Chicken Breasts with Creamy Chive Sauce
Eating Well  December 2005 January/ 2006

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
• 1 teaspoon kosher salt, divided
• 1/4 cup plus 1 tablespoon all-purpose flour, divided
• 3 teaspoons extra-virgin olive oil, divided
• 2 large shallots, finely chopped
• 1/2 cup dry white wine
• 1 14-ounce can reduced-sodium chicken broth
• 1/3 cup reduced-fat sour cream
• 1 tablespoon Dijon mustard
• 1/2 cup chopped chives, (about 1 bunch)

Preparation

1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Nutrition

Per serving : 244 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 72 mg Cholesterol; 1 g Carbohydrates; 26 g Protein; 0 g Fiber; 679 mg Sodium; 334 mg Potassium
1/2 Carbohydrate Serving

Creamy Mashed Cauliflower

From EatingWell:  February/March 2005, The EatingWell Diabetes Cookbook (2005)

4 servings, 3/4 cup each | Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

• 8 cups bite-size cauliflower florets (about 1 head)
• 4 cloves garlic, crushed and peeled
• 1/3 cup nonfat buttermilk (see Tip)
• 4 teaspoons extra-virgin olive oil, divided
• 1 teaspoon butter
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• Snipped fresh chives for garnish

Preparation

1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.

Nutrition

Per serving : 107 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 3 mg Cholesterol; 10 g Carbohydrates; 5 g Protein; 4 g Fiber; 339 mg Sodium; 288 mg Potassium
 

1. Combine the water, sugar, and salt in a large container with a lid or a large freezer bag, and stir until the sugar and salt dissolve. Add the chicken to the brine, cover or seal, and refrigerate for at least 1 hour and no more than 6.
2. Set up a steamer on the stove. Drain the chicken and discard the brine. Put the chicken in the steamer basket (if you are using a stacking Chinese-style bamboo steamer, put the legs in the bottom level and the breast on the top). Turn the heat to medium and set the lid of the steamer ever so slightly ajar. Steam the chicken for 40 minutes, then remove it from the steamer and put it on a cooling rack to cool. Chill it in the refrigerator, preferably on the rack, for at least 2 hours or overnight.
3. Take the chicken out of the refrigerator at least 30 minutes before you fry it.
4. In a deep skillet, heat enough oil for the chicken to be submerged to 375F. Fry the chicken in batches, turning once, until the skin is deep drown and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate to drain.
5. Cut the chicken into a few pieces: cut the wing from the breast, cut the breast in half, cut through the knee to separate the thigh from the drumstick. Put in a large bowl, toss with the vinaigrette, and serve hot.

I actually found this recipe on the Cooking Light message boards. This has got to be the tenderest juiciest chicken I have ever had. it's incredible!

I had no luck finding the beer by the bottle but I don't care because I will happily make this five more times. The beer actually tastes pretty good too. I associate dark beers with Guinsess and other bitter heavy beers. Negra Modelo is neither of those things.

Anyway you must make this! Often!


Beer-Marinated Chicken Tacos
Source: weber.com

Many Americans are accustomed to guacamole loaded with tomatoes, onions, cilantro, and fiery chiles, but a more traditional version in Mexico and parts of Texas is simply mashed avocados with a bit of salt and lime juice. It's rich and buttery and a fabulous topping for these juicy chicken tacos.

For the marinade:
1 cup dark Mexican beer, such as Negra Modelo
2 tablespoons dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne

6 boneless, skinless chicken thighs, about 4 ounces each

For the guacamole:
2 ripe Haas avocados
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt

6 flour or corn tortillas, 6 to 7 inches in diameter


To make the marinade: In a small bowl whisk together the marinade ingredients.

Rinse the chicken thighs under cold water and pat dry with paper towels. Place them in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.

To make the guacamole: Cut the avocados lengthwise around the pits, twist the halves apart, and remove the pits. Scoop the flesh into a medium bowl. Add the lime juice and salt. Using a potato masher or the back of a spoon, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.

Remove the chicken thighs from the bag and discard the marinade. Grill the chicken thighs over Direct Medium heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once halfway through grilling time. Transfer the chicken to a cutting board and cut the thighs into thin strips.

Warm the tortillas over Direct Medium heat for about 1 minute, turning once halfway through grilling time. Pile the sliced chicken inside the tortillas. Top each taco with a spoonful of guacamole. Serve warm.

Makes 4 to 6 servings

I found this recipe through a random search. It's courtesy of Rachael Ray, who featured it in her kid friendly recipe book.

This dish is "everyone friendly" because it's really good! And since I'm not feeding kids I increased the garlic and red pepper flakes. I forgot to add the green onions but I didn't miss them. I'll put them on the leftovers.

To quote Rachael, "Yummo!"

Cashew! God Bless You Chicken with Jasmine Rice

1 box Jasmine rice (box? I always have a bag on hand)
1 lb boneless, skinless chicken breast, diced (I used breast tenders. Thigh meat would work too)
2 Tbs sesame oil
2 cloves garlic, minced & mashed
2 Tbs rice wine, rice wine vinegar or dry sherry (I used rice wine vinegar)
A couple of shakes crushed red pepper flakes
Fresh ground black pepper, to taste
1 large carrot, peeled and diced into small cubes
1 red bell pepper, seeded and diced
1 can (7 oz) sliced water chestnuts, drained and coarsely chopped
3 heaping tablespoons-size scoops hoisin sauce
A couple of handfuls unsalted cashews
3 green onions, thinly sliced on an angle

Following directions on box, start rice.

In a large bowl, combine chicken with 1 tablespoon sesame oil, garlic, rice wine, crushed red pepper and black pepper. Set aside and let it hang out.

Heat remaining 1 tablespoon sesame oil in wok or large nonstick skillet over high heat until it smokes. Add carrot and stir-fry for 2 or 3 minutes. Add the coated chicken and cook another 3 or 4 minutes. Toss in the bell pepper and water chestnuts. Heat through for 1 minute. Add the hoisin and toss to coat evenly. Place chicken on a bed of jasmine rice and top with cashews and green onions.

I first made this recipe after it won the Pillsbury Bake-Off in 1998. It was one of my regular dinners for a long time, then it disappeared off my radar as recipes tend to do.

Last week I was reminded in an email that the dish has a cult following on Chow.com for good reason. It's easy and delicious. Even though it has salsa the flavors are more Moroccan than Mexican. And did I mention it's delicious?

I served it with long grain rice instead of couscous and my salsa was not Old El Paso but other than that I followed the recipe to the letter.

Salsa Couscous Chicken recipe HERE.

I have three bags of panko in my pantry and I don't know why. Well actually I do know why. Sometimes I find myself at the store and I realize I forgot to check if I have a certain ingredient so I buy it just in case. Since I moved I've been slacking of my inventory spreadsheets.

Since the older pictures on my blog have disappeared I'm more motivated to go back and repeat my recipes so I can replace them (and back them up). I only hope I can use up my pantry odds and ends in the process. The above picture is quite blurry so I'll be making it again to replace it.

This recipe was so easy, so quick and so good! Do not be alarmed at the amounts of mustard as the flavor is muted by the cooking. I could taste mustard but it was not overwhelming. By the way I had three jars of Dijon and was able to dispose of one tonight thanks to this recipe.

The recipe is courtesy of Bon Appetit's test kitchen and was published in the Oct 2009 issue. It can be located HERE.

After this I promise to lay off the Mexican recipes for a while. Three in a row is enough but Mexican food is one of my favorite cuisines to eat in the summer.

Wendy sent me this as part of our recipe exchange. The original source is Mario Batali's babysitter.

I bought boneless skinless thighs and cut them into pieces. I served it on a warm tortilla with a shot of chipotle tabasco and some Crema Mexicana.

This is a definite repeater. It couldn't be easier!

Recipe HERE.

Just a warning-this dish is spicy! And drunken refers to the amount of liquid you'll need to quench yourself after a few bites this dish. Oh and keep a box of Kleenex handy because it's a nose runner.

All that said I do like it a lot! I try to make it several times a year. Yeah it's hot as all get out but the depth of flavors make it work. It's not one note.

Prep work and cooking is easy too. I used Thai basil. If you can't get that try mint. I used the Golden Mountain sauce but you could definitely substitute light soy sauce. Black soy is like soy sauce with molasses. It's a distinct flavor so try to get that if you can.

You can also vary the meats. I've used shrimp and pork.

Drunken noodles recipe HERE courtesy of Bon Appetit, September 2005.

So this didn't go as expected. My inner pyro was fascinated with the the Volcano Chicken recipe on Importfood.com. I love Thai food and I've never intentionally set my food on fire before so what's not to love? It looked easy and not too dangerous.

I made the marinade(screw the mortar and pestle I used my mini-processor). I also subbed Sambal Olek for the chili in oil.

Then I had the brilliant idea of putting this on the grill since it's a bit warm for the oven here and I've seen people grill their chickens on beer cans before. I'm not an experienced griller but it seemed easy enough. HA!

I wanted to light the chicken outside and take a picture of the flaming chicken by the pool. Who wouldn't want to see that?

Turns out the whiskey in the marinade is already flammable and my chicken set his own self on fire so no final flambee for me. Luckily I caught it before it burned to a crisp (I was able to salvage most of the skin-yay!) but was disappointed I couldn't get my picture.

Despite the fire the chicken was cooked perfectly and the marinade is delish. A definite keeper. I'll make this again this fall or winter. I'll do it in the oven then take it outside for that pool shot.

This is on the cover of the current issue of Bon Appetit. It looked so good I had to try it.

It was so easy and very "fresh" tasting. I loved the pesto and want to try it on cold pasta.

My changes: I roasted a chicken over the weekend and used some shredded breast instead of grilling chicken, I used regular cuke instead of Japanese and I used less oil in the dressing.

Recipe HERE

Once a week or so I roast a chicken and strip the meat for soups and salads. My normal method was to truss and roast using THOMAS KELLER'S PERFECT ROAST CHICKEN RECIPE. Sometimes I'll season it with different herbs or a sprinkling of Penzey's Mural of flavor. I occasionally make a PSYCHO CHICKEN.

But now I am a convert to spatchcocked chicken. And I like the word, "spatchcocked". It cooks faster and turns out incredibly tender and juicy. I think once the weather gets too hot to roast this will be a great way to grill a chicken.

I can't really describe the technique except to say it's deceptively easy. I just watched THIS VIDEO a couple of times. I didn't trim the fat-instead I cut slits and tucked the legs in. I roasted at 400 degrees until the thigh temperature reached 170 and let the chicken rest for 10 minutes. I do need a bigger roasting pan as mine isn't big enough for the flattened chicken. The foil lined baking sheet worked fine though.

Tom Kha Gai is my favorite soup on the menu of our local Thai restaurant. They serve it in one of those aluminum chimneys. It's usually the only thinkg I get.

Anyway I've been meaning to replicate it for a couple of years but never got around to it. I looked a lot of different recipes and took notes from each one but settled on measurements from THIS recipe on the Food Tastes Good blog.

I added a can of straw mushrooms, rinsed very well, and skipped the red bell pepper, salt and red pepper flakes. I made my own nam prik pao(Thai roasted red chili paste but I used a recipe from my Hot Sour Salty Sweet cookbook which doesn't call for palm sugar. My block of palm sugar was harder than cement and I would have needed a jackhammer to break it apart so I used brown sugar.

The end result was very close to what I get at the restaurant. The heat was just right for me. Gradual and flavorful.

I took the leftovers to work served over jasmin rice and it held up very well. I'm definitely making it again next week.

If you're looking for a great New Years Resolution dish this is a great place to start. Lean protein, leafy greens, tomatoes and whole grains are all things we should be eating more of.

I used Trader Joe's Chicken Sausage with Chipotle which gave the dish quite the kick. I'd like to try it again with basil pesto for a milder dish.

Sausage with Bulgur and kale
Weight Watchers Magazine - Jan/Feb 2009

1 (12 oz.) package fully cooked poultry sausage with roasted pepper and corn, cut up
8 cups fresh kale, coarsely chopped
3 garlic cloves, minced
1 (14 1/2) can lo-sodium chicken broth
1 cup bulgur
1/2 tsp salt
1/2 tsp black pepper
1 cup cherry tomatoes, halved
2 Tbsp. grated Parmesan cheese

1. Spray a large nonstick skillet with nonstick spray and set over high heat. Add the sausage and cook, stirring frequently, until browned, about 2 minutes. Transfer to a plate.

2. Add the kale and garlic to the skillet; reduce the heat and cook, stirring frequently, until the kale is wilted, about 1 minute. Stir in the broth, bulgur, salt, pepper, and sausage. Cover and bring just to a boil. Reduce the heat and simmer 5 minutes.

3 Remove the skillet from the heat. let the mixture stand, covered, until the liquid is absorbed and the bulgur is tender, about 5 minutes. Fluff the mixture with a fork; stir in the tomatoes and cheese.

4 Servings (about 1 1/2 cups): 316 calories 6 WW Points

My apologies for my long absence. I've been revisting my favorite recipes on this blog to see if they're still as good. Yep they are! Eventually I'll have them all on a "greatest hits" tag.

And I'm going to start that tag with this recipe from the November 2008 issue of Gourmet. This only takes about 30 minutes and the payoff is huge!! Although it is easy to burn yourself so watch out. I got some hot balsamic splatter on my face when the sauce went "pop". And remember your potholders!! They weren't kidding when they said the chicken would be moist. I'm not a big fan of chicken breasts because they're often dry.

I served it with a crash hot potato and roasted brussels sprouts. I did drizzle the sauce on the sprouts as well as the chicken. And no I did not eat that monster by myself. Once the picture was done I cut it in half.

The recipe for the chicken is HERE and the much adored crash hot potatoes recipe is HERE.

I get a lot of fantastic and healthy recipes from a magazine called Women's Health and Fitness. This particular recipe came from the October 2008 issue. There was an article on healthy Japanese food and since most of my experience with Japanese food is limited to Sushi I decided to have a look.

Donburi is the fast food of Japan and this version is pretty filling. It's also very easy but be sure and have your mis-en-place ready as it comes together quickly.

I think this could have used a bit more flavor-maybe salt or more soy. It was good but maybe I'm used to more bold flavors.

Anyway I'll make it again and experiment a bit.

Recipe HERE

I confess that when I think if Nepal I think of Mount Everest and the Himalaya. And the first thing that comes to mind when I think of Nepali food is yak.

Reading Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey Alford and Naomi Duquid I realized I couldn't have been more wrong. Turns out Nepali chefs are highly regarded. There are no yak recipes in this book.

Neither of these recipes require a trip to the ethnic grocery store. They're both very easy too.

I loved the marinade on the chicken. Unfortunately I burned the skin but I plan on making this again this week and being more attentive to the grill.

The green beans were awesome! I think it would be a really pretty presentation using red Thai or a red jalepeno pepper.

Nepali Green-Bean-Sesame Salad

1 pound green beans or yardlong beans

3 tablespoons sesame seeds

2 tablespoons peanut or vegetable oil (I used sesame oil)

2 green cayenne chilies, seeded and sliced into rings (I used serrano chilies)

2 to 3 tablespoons fresh lemon juice

Several leaves cilantro or mint, finely chopped (optional-but I used cilantro).

1. In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain, refresh in cold water and drain again. Trim the ends of the beans and slice on the diagonal into ½-inch lengths. Place in a large bowl.

2. Place a dry, heavy skillet over medium heat. Add the sesame seeds and dry-roast, shaking the pan continuously, until aromatic and lightly golden. Transfer to a spice grinder and grind to a coarse powder.

3. Heat the oil in a small, heavy skillet or wok over medium-high heat. Toss in the chilies and stir-fry for about 30 seconds, or until they just start to brown. Pour the chilies and hot oil over the beans and toss. Sprinkle with the ground sesame seeds and ½ teaspoon salt and toss. Add the lemon juice a little at a time, to taste, and toss. Serve warm or at room temperature. If you choose, sprinkle with the chopped cilantro or mint just before serving. Serves 4.

Nepali Grilled Chicken

Adapted from “Mangoes and Curry Leaves,” by Jeffrey Alford and Naomi Duguid.

It's still hot here but I was craving roast chicken. Especially after seeing this recipe in September 2008's Cooking Light Magazine. Pears are one of my favorite fall fruits. I especially love them in savory dishes.

To save money I did make a couple of modifications. I didn't add the walnut oil to the sauce. It's $10 and the last bottle I had went rancid before I could use it all. I didn't use any oil in the sauce and it was fine. Cut fat and calories too. I'll also save you another $10 and tell you champagne vinegar tastes a lot like white wine vinegar which is half the price and something every cook already has in the pantry.

On the side I served Crash Hot Potatoes from The Pioneer Woman Cooks Blog. She got it from a reader in Australia and it is now my favorite red potato recipe. I love how they get so crispy. The green beans are steamed with a little lemon juice, salt and pepper.





Recipe for Roast Chicken with Pears and Shallots HERE

Yep another Hunanese dish from the Revolutionary Chinese Cookbook!

Don't let the name fool you. This is a hot and numbing dish for wimps. Even Dunlop admits the amount of spice is not alarming.

I really liked the flavors but I was expecting more of a party in my mouth. If I make it again I will increase the amount of pepper.

The changes I made to the recipe are minor. I used boneless skinless chicken breasts. I did not deep fry the chicken, I stir fried.

If you can't find potato flour you can use 1 1/2 tsp of cornstarch for every teaspoon of potato flour.



Numbing-and-Hot Chicken


12 oz boneless chicken thighs

1 small red bell pepper

1 fresh red chili or 1 tsp dried chili flakes

3 scallions

1 teaspoon whole Sichuan peppercorns

1 teaspoon sesame oil

1 1/4 cups peanut oil(I only used about 3 tbs total)

For the marinade

1 tablespoon Shaoxing wine

1 tablespoon regular soy sauce

1/4 teaspoon dark soy sauce

1 tablespoon potato flour mixed with 1 tablespoon cold water

For the sauce

1 tablespoon regular soy sauce

1 tablespoon rice vinegar

1/2 teaspoon potato flour

3 tablespoons water

Cut the chicken into bite sized pieces and combine with the marinade ingredients. Let sit while you combine the other ingredients. Cut bell pepper and scallions into bite sized pieces.
Crush peppercorns in a mortar and pestle(or you can use the back of a spoon in a bowl. Add to chopped or dried chile flakes, bell pepper and scallions.
Combine sauce ingredients.

Heat oil in a wok over med-high heat.

Deep fry chicken until golden brown. Remove from wok and drain all but 2 tbs oil(I stir fried and used less).

Add pepper mixture and stir fry briefly until fragrant. Add chicken and stir to combine. Add sauce and increase heat to reduce a bit. Remove from heat and stir in the sesame oil.