Poultry


Garlicked & Peppered Quail Dipped in Thai Chili Sauce

posted Sep 2, 2017, 12:43 PM by Lucy Ito   [ updated Sep 9, 2017, 4:03 PM ]

 For 8
 For 4
For 2
Marinade:
 16 8 4
 quail
 16 cloves
 8 4 cloves
 garlic
 1/4 C.
 2 T.
 1 T.
 lemon grass, minced (white bulbous portion only
 4 bunches
 2 bunches
 1 bunch
 cilantro stems, minced
 4 t.
 2 t.
 1 t.
 white pepper, freshly ground
 2 t.
 1 t.
 1/2 t.
 salt
 8 t.
 4 t.
 2 t.
 black pepper, freshly ground
 4 t.
 2 t.
 1 t.
 soy sauce
 4 t.
 2 t.
 1 t.
 fish sauce
 1/4 C.
 2 T.
 1 T.
 corn or vegetable oil
    cilantro leaves for garnish
    
    Chili Dipping Sauce:
 1/2 C.
 1/4 C.
 2 T.
 fish sauce
 1/4 C.
 2 T.
 1 T.
 lime or lemon juice, freshly squeezed
 2 t.
 1 t.
 1/2 t.
 chili powder
 1 T.
 1-1/2 t.
 1 t.
 cilantro, minced
 1 t.
 1/2 t.
 1/4 t.
 potato starch or mochiko                               
    
    Alternative Garlic-Pepper Rub:
 1/2 C.
 1/4 C.
 2 T.
 corn oil
 5 T.
 2-1/2 T.
 1 T. + 1 t.
 garlic, minced
 4 t.
 2 t.
 1 t.
 white pepper, freshly ground
 3/4 t.
  1/2 t.
 1/4 t.
 salt


Preparing Quail:

Using kitchen scissors, cut each quail along both sides of backbone.  Placing index finger in neck cavity, gently pull down, removing the backbone and ribs.  You omay need to use scissors or boning knife to remove ribs.  Find the hip bone and cut around it, being careful not to cut off legs.  Rinse quail thoroughly with water and dry with paper toweling to remove all excess moisture.

Marinade:
Combine garlic, lemongrass, cilantro stems, white pepper, and salt in mortar.  Crush with a pestle to form a paste.  Add black pepper, soy sauce, fish sauce, and oil.  Stir to combine into loose paste.

Rub each quail with the paste.  Stack quail atop one another and place in ziploc bag.  Squeeze out alll ari and seal.  Refrigerate overnight.

Chili Dipping Sauce:
Combine ingredients in a small bowl.  Stir to combine.  Cover and refrigerate overnight. 


Cooking  & Serving Quail:
Preheat grill for 20 minutes.  Remove quail from ziploc bag.  Dry with paper toweling to remove any excess moisture.  Grill quail on mediium-low for 10 minutes per side.  Do not overcook.  Sprinkle with cilantro leaves.  Serve quail with chili dipping sauce on the side.  

Notes:
(1) When I made this for Wolgang Knoll's visit in 2007, I ran out of time and was not able to make the lemongrass marinade.  Instead, on the fly, I came up with impromptu/desperation short-cut using Âlternative Garlic-Pepper Rub.  Preheat grill on high.  Preheat oven to 550F.  Heat oil over medium heat in large oven-proof skillet (Calphalon mega skillet).   Sauté garlic, white pepper, and salt, being careful not to burn.  Remove from heat and reserve.  Pre-grill flattened quail on high 2-3 minutes per side.  Do not overcook.  Add grilled quail to reserved sauté pan with garlic-pepper sauce and toss to coat quail with garlic-pepper mixture.   Place skillet in oven and bake for 7 minutes, being careful not to overcook quail.  Serve with Chili Dipping Sauce. 
(2) Made with lemon grass marinade for Reg & Theresa 9/3/17.  Pretty intense.
(3) Next time, instead of grilling/baking quail, deep fry per original recipe by Thep Phanom.  Without crowding, fry quail in 2 " of corn/vegetable oil at 375°F about 3 minutes each side.  Drain on paper towels. 


Lemon-Mustard Chicken

posted Nov 5, 2016, 12:50 PM by Lucy Ito

(Adapted from Diane Rossen Worthington, The Cuisine of California, page ___.)

Serves 6    Serves 12

1 T.            2 T.            lemon zest
1/2 C.        1 C.           lemon juice
1/4 C.        1/2 C.        Dijon mustard with seeds
1/4 C.        1/2 C.        fresh herbs (thyme/rosemary/tarragon--alone or in combination), finely chopped
3/4 t.          1-1/2 t.      salt
1/4 t.          1/2 t.         black pepper, freshly ground
3                6               whole chicken breasts or pairs of legs/thighs


Combine all ingredients except chicken.  Mix marinade well to dissolve salt. 

Place chicken pieces in shallow ceramic or glass baking dish.  Pour marinade over.  Marinate 2-4 hours, turning pieces occasionally.

Grill. 

Parsley-Sage-Rosemary-and-Thyme Turkey Pot Pie

posted Nov 24, 2013, 12:57 PM by Lucy Ito   [ updated Nov 24, 2013, 1:02 PM ]

This recipe was inspired by Theresa Bounassi's suggestion that we get together for an early Thanksgiving celebration.  I borrowed from two FoodNetwork recipes to figure out how to create herbed turkey pot pies from scratch:  

(1)  Ina Garten's "Herb-Roasted Turkey Breast":  http://www.foodnetwork.com/recipes/ina-garten/herb-roasted-turkey-breast-recipe/index.html 
(2)  Cathy Lowe's "Turkey Pot Pie":  http://www.foodnetwork.com/recipes/turkey-pot-pie-recipe/index.html

Serves:  Makes 12 individual pot pies plus a small casserole to yield 4 more servings.  
.
Equipment:

1-cup glass measure
citrus reamer
ceramic baker (12" x 9" oval to just fit breast)  
2-cup glass measure
mega skillet (Calphalon 15")
12 1-cup porcelain ramekins
porcelain baker / casserole (13" x 9")
baking sheets
pastry brush

Ingredients:

2 T. fresh thyme leaves (strip from stems with thumb and index finger)
2 T.  fresh rosemary leaves, finely chopped (strip from stems with thumb and index finger then chop with knife using rocking motion
2 T. fresh sage leaves, finely chopped (stack leaves, slice finely crosswise, then chop with knife using rocking motion)
2 T. garlic, minced (5-6 cloves)
1 T. dry mustard (Coleman's)
1 T. kosher salt
1.5 t. black pepper, freshly ground
3 T. extra virgin olive oil
3 T. lemon juice, freshly squeezed
1/2 bone-in turkey breast (~3.5 - 4 lbs.)
1 C. Albariño white wine

2 sheets puff pastry, preferably thawed in refrigerator overnight (Pepperidge Farms)
2 onions, chopped into 3/4" triangular chunks
4 stalks celery, roll-chopped into 1/2" triangular chunks
6 carrots, peeled and roll-chopped into 1/2" triangular chunks
1 stick unsalted butter (8 tablespoons), sliced into 4 pieces
fat, separated from pan juices
1/2 C. flour
8 C. chicken or turkey stock
pan drippings from roasting turkey breast (~ 2 cups)
3 large Russet potatoes, chopped into 1" triangular chunks
3 T. unsalted butter
1/2 C. (heaping) flour
chopped/shredded turkey pieces (~4 cups), along with any herb paste that has fallen off turkey 
2 t. kosher salt
1 t. black pepper, freshly ground
2 C. frozen petite peas, thawed (Bird's Eye)
1/2 C. fresh curled parsley, chopped--not minced
2 eggs, beaten

Roasting the turkey breast:

Harvest herbs and wash.  Wrap in paper toweling and refrigerate if not using immediately. Chop herbs and place in 1-cup glass measure.  Add garlic, dry mustard, salt, pepper, EVOO, and lemon juice.  Stir well to combine and form a thick paste.

Preheat oven to 325°F.  Rinse turkey breast and dry thoroughly with paper toweling.  Be sure to blot all crevices so that marinade is not diluted by excess water clinging to breast.  Separate skin from breast being careful not to remove skin entirely.  Skin and fat will flavor the breast and keep it more moist.  

Slather herb paste all over turkey breast, under and over the skin and between all crevices.  Place breast in oval baker that just hugs the breast.  Pour wine around and over the breast.  

Roast for 1.5 hours or until a "insta-read" thermometer reads 165°F when poked into the thickest part of the breast.  Let breast rest for at least 30 minutes.

Remove breast plate and rib bones as well as skin, scraping off and reserving any excess herb paste from skin and bones to add to the turkey pieces.  Slice breast into 1-inch thick slices and chop or pull apart into large 1"x2" bite-sized pieces.  Pour pan juices into 2-cup glass measure and allow fat and drippings to separate.  

Preparing the pastry:

If pff pastry is not already thawed in refrigerator, thaw puff pastry on counter top.  When pasty is soft enough to handle without cracking, unfold sheets on to baking sheet or cutting board.  Cut 12 circles using 1-cup metal measure.  For each puff pastry sheet, cut 4 circles in the corners first and then 2 more circles in the inside.  Score circles with a large criss-cross "X" or a large asterisk in the center of each circle.  Place baking sheet/cutting board with scored circles and scraps in freezer to firm up pastry until ready to bake.  Preheat oven to 400°F.  

Preparing the filling:

Prep vegetables.  Rinse potatoes and leave to soak in cold water to remove excess starch.  

Melt 1 stick of butter in mega skillet.  Sauté onions until soft and becoming translucent.  Add celery and carrots.  Sauté, stirring occasionally over several minutes, until brightly colored and flavors have melded.  Stir in 1/2 cup of flour and stir vigorously and scrape pan bottom to create a pre-roux.  Add stock and pan juices.  Stir toc combine and bring to a simmer.  Add the potatoes and simmer until tender.  Mixture will be very soupy rather than gravy like.  When the potatoes are approaching tenderness, make a secondary roux.

Melt 3 T. butter in a small skillet.  As butter starts to brown, add flour and stir vigorously with a wooden spoon to create roux.  Let bubble and froth, cooking to remove uncooked flavor of flour.  Add half of roux to soupy mixture and stir.  Check consistency.  If still thin, add more roux as appropriate.  Stir and check consistency, adding additional roux until desired thickness is achieved.  Add turkey pieces, being sure to include all excess herb paste that has accumulated on cutting surface.  Season with salt and freshly ground pepper.  Taste and adjust seasonings, if necessary.  Turn off heat.  Add peas and parsley.  Stir well to combine and ingredients and taste one more time, adding any seasonings, if necessary.  

Baking the pot pies:

Be sure oven is pre-heated to 400°F.  Divide turkey-gravy filling among 12 ramekins and casserole dish.  Arrange ramekins on a baking sheet.  When ready to bake, remove pastry circles and scraps from freezer and arrange one circle on each ramekin.  Place pastry scraps over casserole in jigsaw puzzle fashion, leaving gaps here an there to create vents.  If using egg wash, brush top of pastry with beaten eggs.  Place baking sheet of ramekins on top rack of oven and casserole on bottom rack.  Bake for 30 or until pastry is puffed and golden.  Let sit for 5 minutes before serving.  Using oven mitts, place ramekins on individual dinner plates.  

Tap friends for your and their favorite side dishes and voila!  A casual Thanksgiving feast!

Notes:

The Bounassis (sans poor Kate!) and the McInPenners came over on 23 November 2013 bearing many wonders from their kitchens.  A group effort led to an amazing dinner of:

-Cranberry G&Ts and Cranberry Martinis
-Potato Fries Chips from Hokkaido, Japan
-Turkey Pot Pie
-Roasted Brussels Sprouts with Pancetta
-Roasted Butternut Squash
-Theresa McIntire's Better-Than-Gulf-Stream Wild Rice Salad 
-Salad of Persimmons, Arugula, Walnuts, and Dried Cranberries 
-Theresa Bounassi's Classic Pumpkin Pie with Leaves Carved by Mickey
-Theresa Bounassi's Spiced Fruit & Nut Pie--Mickey's Favorite
-TJ's Vanilla Bean Ice Cream
-Hokkaido Caramels

(2) Very fun to source "parsley, sage, rosemary, and thyme" from our very own herb planter boxes!  

Photos:








Roast turkey in a bag

posted Nov 22, 2010, 2:10 PM by Robert Corn   [ updated Nov 26, 2017, 10:15 AM by Lucy Ito ]

Turkey in an oven bag

Recipe from Rob's mother Alma.

1)  Preparation of the bird
    remove feathers
    clean out cavity - especially kidneys
    remove slabs of fat in the bottom of cavity and in the neck skin
    wash whole thing

2)  Seasoning Marinade
    1 C. olive oil
    1 T. Beau Monde
    1 T. Salt
    2 T. Paprika
    2 T. Garlic Powder
    1/2 t. Black Pepper

3) Laying the bird on its back, separate skin off the breast meat as much as possible.  Try to get skin off drumsticks too.  Place tablespoons of marinade in between skin and meat, wipe marinade in cavity and neck area.

4) Stuffing Recipe

Giblets- remove fat from gizzard and grizzle, mince up giblets
1 large onion [diced]
2 stalks celery [diced]
1 can water chestnuts [rinsed and coarsely chopped]
Saute onions in a large frying pan.
Add celery and just warm.  Remove.
Use margarine [EVOO] - saute giblets until thoroughly cooked.
Put in a large bow and add stuffing mix
1 Cup hot water [stock] per small package of P. F. Stuffing mix
------
Place Stuffing Loosely into the cavity and skewer close the bottom [4 skewers + string]
Loosely pack into the neck cavity and skewer close [2 skewers]
Rub Marinade on the Outside
Truss the bird - Tie two drumsticks together with long string across back and under the wings.  Cross breast and catch wings.  Cross and come back up and catch wings again.  Tie on breast.

Insert in an oven bag or brown paper sack.  Tie Closed.

Roast Turkey with Breast Down
325°  18-20 min./lb. for 10-16 lb. birds

One hour before finish, remove bird, tear off sack and then return to oven.

You can brush with marinade again
After cooked, Let stand for one hour.

Slice and Remove stuffing

Store Stuffing Separately from bird.

Extra notes:

1)  Turkey Done 1.5 hours or 2 hours before you dine.

2)  Extra Stuffing - greased casserole dishes 
    325° oven- 45 min.

3)  Stock -  take neck, rinse off
    2 qt saucepan and cold water
    boil
    skim off junk
    Simmer with a court boulion (carrots, onion) [celery, bay leaf, thyme, peppercorns,

Drippings -- deglacé with water [turkey stock]
Make roux in saucepan with flour and oil from turkey [1/2 C. flour + 1/2 C. fat]
add stock and drippings

Shopping List: (Updated 11/26/17)
-champagne
-bubbly water
-butter
-cream
-onions
-carrots
-celery
-thyme
-chives
-potatoes
-cranberries
-orange(s)
-ginger
-cilantro
-serrano peppers
-snow peas
-shiitake
-Pepperidge Farm stuffing mix
-flour
-sugar
-water chestnuts
-Beau Monde
-paprika
-garlic powder
-oven bag

Tomato Jiru

posted May 16, 2010, 5:02 PM by Robert Corn   [ updated Oct 18, 2010, 7:50 AM ]

1/4 C. oil
2-3 yellow onions, cubed
1 lb. ground turkey (white meat)
1 lb. ground turkey (dark meat)
1 lb. bacon
8 large tomatoes, cored
4 potatoes, peeled and cubed
2 medium carrots, chopped
1 yellow bell pepper
1/4 C. tomato paste
salt
pepper

1/3 C.  sugar
1/4-1/2 C. ikari sauce

Indonesian Chicken Lollipops

posted Feb 21, 2010, 8:05 PM by Robert Corn

(Adapted from Haydock & Haydock, Oriental Appetizers, pp. 74-5)
Yield:  32

32 chicken wings
1 small piece of ginger root, peeled
1 onion, peeled & quartered
3 fresh chilies, seeded
2 t. salt
1 t. ground coriander seed
2 T. soy sauce
juice of 1 lime ( approximately 3 T.)
2 T. palm sugar
2 T. vegetable oil

½ C. coconut milk
fresh cilantro sprigs (optional)

Cut the chicken wings at the joint to separate the small drumstick.  Reserve remainder of the wings for stock.  Push the meat from the narrow end of the drumstick to the thick end.  Place lollipops in a large bowl.  Combine marinade ingredients in food processor or blender and process until mixture is pureed.  Pour marinade over the lollipops and let stand, refrigerated, overnight.

Scrape the marinade from the lollipops and pat them dry with paper toweling.  Reserve the marinade in a small saucepan.  Light barbecue grill or small hibachi.  Grill the lollipops about 3 inches from hot coals.  Heat the marinade.  Add coconut milk and reduce liquid over medium-low heat to approximately 1(3) cup(s).  Serve the lollipops with sauce on the side for dipping.  Garnish sauce and lollipops with cilantro leaves, if desired. 

Triple Recipe:  Yields 96 lollipops
96 chicken wings
3 small pieces of ginger root, peeled
3 onions, peeled & quartered
9 fresh chilies, seeded
2 T. salt
1 T. ground coriander seed
6 T. soy sauce
juice of 3 limes ( approximately ¼-1/3 C.)
6 T. palm sugar
6 T. vegetable oil

1-½ C. coconut milk
fresh cilantro sprigs (optional)

Sizzling Chicken with Ginger, Scallions, & Sesame Oil

posted Feb 21, 2010, 7:33 PM by Robert Corn

From LNY 2007.

5 lbs. chicken breasts
water
1 hand of ginger, sliced into coins and bashed
1-2 bunches scallions, chopped in 3" lengths
1/4 C. Sichuan peppercorns
15 star anise
1 C. Shiaoxing rice wine
10 scallions, sliced on diagonal
1/2 C. ginger, peeled and julienned
1 C. peanut oil
1/4 C. sesame oil

Grilled Chicken with Curry-Yogurt Marinade

posted Jan 3, 2010, 9:56 PM by Robert Corn

1 medium chicken breast, cut in half and skinned
6 medium chicken thighs, skinned
1 cup plain yogurt
1 medium garlic clove, crushed  (I would triple this amount)
1 tsp ground ginger (ditto)
1 medium onion, finely chopped
1/4 C fresh lime or lemon juice
2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp garam masala
2 tsp salt
1/4 tsp ground black pepper
1/4 C vegetable oil  (change this to olive oil?)

Cut several slits in the top of each piece of chicken and set aside.  Combine the
remaining ingredients in a bowl large enough to hold the chicken pieces
comfortably.  Submerge the pieces in the marinade, making sure each is covered.
Refrigerate, covered for 24 hours, turning occasionally.

Take the chicken out of the refrigerator and let it warm up in the marinade for
about an hour before you start cooking it.  Move the cooking rack to its lowest
level and heat the broiler at its highest setting  Lay the chicken parts on the hot
rack and let them sear fora few minute on each side.  Turn the heat down to
medium and continue cooking for 15 to 20 minutes to a side.  This timing will
depend on the thickness of the piece and the heat of the broiler.  After 10 minutes
on each side take a piece out and make an incision tosee how it is coming along.
Don't overcook or it will become dry. (silly)

Serves 4.

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