Category Archives: chicken
One of the last produce items we bought from our local farmer was a pair of habeneros. These little lantern-shaped peppers are some of the hottest in the world, rated between 100,000 and 350,000 Scoville units! Now, compare that to a jalapeno which weighs in between 6,000 and 8,500 Scoville units! Wow, that’s hot, isn’t it? Still, for all their bite, they’re also floral and add a definite flavor that’s hard to duplicate without their help.
A side note on super-hot chiles… I’ve had the pleasure of having ghost chile verde made by a chef friend of mine in…
I cannot believe I haven’t talked about this yet. This is the first recipe that we made in our new slow cooker and it is absolutely fabulous. (Kudos to ArachneJericho who recommended it to us!) I’ve already made this three times and we haven’t even owned our slow cooker an entire month!
I love barbecued pulled meat. Chicken and pork especially. But I’ve never really attempted to make it myself because it seemed so complicated and involved lots of oven-time, which heats up our small kitchen incredibly. (However, in the winter, it makes for a nice room to play…
We watched a great independent Latino comedy called, “Tortilla Soup” on Netflix Instant. I wish that there were recipes from the show, but alas, I’ve not been able to find any. There was this squash blossom soup, you see, that looked amazing. If I can get blossoms from my farmer this late in the season, I think I’ll try that next.
The day after we watched the show, I put together a version of tortilla soup inspired by the movie, attempting to recreate as best I could what I saw on screen. While I don’t know how close it…
As promised on Friday, here are the recipes we used for this year’s šašliks.
What are šašliks? You probably know them as shish-kebobs or shashliks (š is sh) – just skewered, marinated meat that’s grilled. Nom.
I don’t think I could pick one of these as a favorite of the night – I wished for more of both!
Cranberry Chile Pork Šašliks [printable recipe]
- 1/2 lb to 1 lb pork1, cut into 1″ – 2″ chunks
- 150 g cranberries
Earlier this week, I talked about making your own coconut milk from scratch. Here’s what we did with ours: chicken satay marinated in coconut milk and a spicy sauce over coconut rice. Definitely a keeper!
The coconut rice uses some of the leftover coconut bits from squeezing out the milk, they add a subtle coconut flavor on their own but are best with a bit of coconut milk also replacing some of the cooking water. As for a side dish, we made some tangy pickled cucumber slices (recipe still needs some work, it was good but not right yet).
I’ve been having some cravings for dim sum lately and came across a recipe for siu mai in the April issue of Cooking Light that looked inspirational. I wanted to try the cabbage/apple mixture, since I’m a fan of that in salad form and was pleasantly surprised to find that it was a great mix. You can’t really taste the apple, it only gives some pleasant texture and rounds out the flavors nicely.
These are easily converted for vegetarians and vegans, simply use tofu or edamame for the protein. I opted for chicken because I already had some cooked chicken on hand, but any kind of flavorful protein works well here.
Naturally, it was a night to have soup. We had acquired a bunch of green cabbage on sale at the local grocery but it needed to be used fairly quickly so it didn’t go bad. I wanted something easy to make, filling and satisfying, then remembered this recipe I’d found when researching a question for someone. It was perfect for a cold, snowy night.