August 31, 2012
Chicken, Grilled, Kosher, Low Carb, Lunch, Recipes, Steakhouse
chicken, cooking, dinner, food, Gourmet, grill, Kosher, low carb, recipe, recipes, spices
Who would you rather be?
- Anthony Bourdain – Host of No Reservations
- Andrew Zimmern – Host of Bizarre Foods
- Adam Richman – Host of Man Vs Food (yes, others too, but that is where he cut his chops)
- Guy Fieri – Host of Diners, Drive Ins and Dives
First, let’s cross off Zimmern. Yes, he gets to go to the coolest places internationally, and I am a firm believer of trying everything once, but I think that pushes even my limits. He eats some of the most unusual, and gross sounding things. That job would have to go.
Next, is Richman. I love the idea of the food challenge. Having burned out many of my taste buds and (at times) expanded my stomach beyond where it should be, I think I could do the job. But look at the toll it takes. The early seasons he is young and somewhat vibrant. The later seasons – he is just worn out and the weight is everpresent.
Bourdain has some interesting travels and is a close second, but he is just a little too snarky for me. I think it makes the show, so it wouldn’t be me.
THE WINNER: Fieri. I love the out of the way joints. The diners that are open 24 hours. The place that has one killer dish that everyone in town knows about. He can keep his classic car, just send me the job.
Besides being a host, Fieri is a darn good cook.
This Fieri recipe received tremendous praise around the table. It wasn’t just good, it was awesome!
Just a few ingredients.
The key is marinating the chicken. Make sure you do it for at least four hours.
Coat and grill. That’s it.
Dirty P’s Garlic-Ginger Chicken Thighs
Prep Time: 15 min | Cook Time: 10 min | Makes: 6-8 servings | Difficulty: Easy
- 2pounds skin-on, boneless chicken thighs
- 1cup thinly sliced red onion
- 2tablespoons minced garlic
- 2tablespoons minced peeled ginger
- 1/4cup soy sauce
- 1/4cup fresh tangerine or orange juice
- Freshly ground pepper
- Vegetable oil, for the grill
Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour or overnight.
Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.
Photograph by Andrew Mccaul
August 31, 2012
Pen Pal, Recipes
Several months ago I joined the foodie pen pals. It is an interesting program where you are assigned a new pal each month and you send them $15 worth of food and in return you also receive a package (from a different pal). It is fun. Check it out at http://www.theleangreenbean.com/foodie-penpals/.
This month, I received a great package from Jami at Cobalt Kitchen…
Jami, who is from Michigan (I won’t hold that against her) sent me items both from Michigan and ones that she made herself. She sent:
- A bottle of Third Coast beer (yum)
- A bottle of Founders Centennial IPA beer (once again, yum)
- A bottle of Wild Bill’s Black Cherry Cream Soda (I am lovin’ this bottle theme)
- 2 bags of Kar’s Sweet and Salty mix (great energy on the go)
- Great Lakes Balsamic Fish Rub (I have some salmon destined for this)
- Homemade Strawberry-Vanilla bean preserves (I cannot wait to try this)
- Homemade Vanilla Raw Sugar (I’ve seen it before but never made it myself)
This was a very thoughtful package and thanks again to Jami. Check out the Foodie Pen Pal program at http://www.theleangreenbean.com/foodie-penpals/.
August 30, 2012
Appetizer, Lunch, Recipes, Salad, Vegetable
Appetizer, cooking, dinner, food, recipe, recipes, salad, side dish, vegetable
Blogging most of your meals really makes you realize everything you cook. In an earlier post, I recognized that red peppers and onions made their way into many of my dishes. More lately, I noticed that cauliflower is also a very common ingredient. You’ve seen me roast, puree and do everything else with this versatile vegetable. In this recipe, all I do is cut it up.
This is a great salad. It has crunch, creaminess and bacon!
OK. Not the healthiest with Miracle Whip, bacon and sugar, but it sure tastes great.
Mix up the dressing.
Chop up the star ingredient.
Mix it up.
- 1 C. MIRACLE WHIP
- 1/6 C. PARMESAN CHEESE
- 1/6 C. SUGAR
- 1/8 C. INSTANT MINCED ONION
- 1/2 PKG. BACON, CRISPLY COOKED; CRUMBLED
- 1/2 HEAD CAULIFLOWER, CUT INTO PIECES
- 3 C. TORN ROMAINE LETTUCE
MIX MIRACLE WHIP, CHEESE, SUGAR AND ONION IN LARGE BOWL. ADD REMAINING INGREDIENTS, MIX LIGHTLY.
August 29, 2012
Chicken, Kosher, Low Carb, Recipes
baking, chicken, cooking, dinner, food, Kosher, low carb, recipe, recipes
For many years, I was a latch-key kid. Both parents worked and my brother and I would often be asked to take some meat out of the freezer to thaw so when my mom came home from work it would be ready to start. As we progressed into our high school years, we would occasionally get the meal started beyond basic thawing.
One meal that was in regular rotation in our house was Ranch Chicken. A simple, but delicious dish. As a kid the chicken was always chicken breasts (with skin and bone). The skin would crisp up and be so flavorful. As I got older and the idea of eating the skin went from typical to unusual and the deboned chicken breasts became more common, that became the cut of choice. Still today, that is what I generally use, but I had some thighs and used them.
Baked chicken can be so bland, but the Ranch dressing packet brings a great amount of flavor.
Lemon juice helps the flavor pop!
Place the chicken in a baking dish and sprinkle with lemon juice.
Sprinkle with a packet of dry Ranch dressing mix.
Prep Time: 5 min | Cook Time: 45 mins | Makes: 4 servings | Difficulty: Easy
- Chicken (can use boneless chicken or boned)
- Lemon juice
- Packet of Hidden Valley Ranch dressing mix
Preheat oven to 375°.
Place chicken in a baking dish and coat the top with lemon juice. Sprinkle the ranch mix over the chicken. Bake for 45 minutes.
August 28, 2012
Indian, Low Carb, Recipes, Seafood
cooking, dinner, food, low carb, recipe, recipes, seafood, spices
I have told you all before about my attempts to make and like Indian food. Again, it is not that I dislike it, I have just not found something that hits my palate just right. In a previous attempt, I purchased a jar of Mango Chutney. In my well documented attempt to clear out my fridge and pantry, I found the half-used jar and went in search of a recipe. I found Shrimp Tikka with Mango Chutney. As an added bonus, I already had the shrimp!
This turned out very good. It had a nice flavor and worked best when the chutney was on the fork with the shrimp.
The recipe calls to make the chutney, so I skipped all that part.
Get the spice ready.
Marinate the shrimp.
I also skipped the skewering in favor of spreading the shrimp across the Foreman.
Shrimp Tikka with Fresh Mango Chutney
Prep Time: 45 min | Cook Time: 1 hr | Makes: 6 servings
- 1/4 cup vegetable oil
- 2 tablespoons fresh lime juice
- 1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons)
- 1 (1-inch) piece peeled ginger, chopped
- 1 large garlic clove, smashed
- 2 teaspoons ground garam masala
- 3/4 teaspoons turmeric
- 1/8 teaspoons grated nutmeg
- 2 pound large shrimp in shell, peeled, leaving tail fan attached
- 1 teaspoon ground cumin
- 1 (3/4-pound) unripe mango, chopped
- 1/3 seedless cucumber, peeled and chopped (3/4 cup)
- 1/2 cup chopped red onion
- 1 to 2 teaspoons minced fresh jalapeño with seeds
- 3 tablespoons fresh lime juice
- 3 tablespoons thinly sliced mint
- 3 tablespoons chopped cilantro
- Equipment: 10 (12-inch) wooden skewers, soaked in water 30 minutes
- Accompaniment: lime wedges
Marinate shrimp: Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Make kebabs: Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.