Showing posts with label ginger. Show all posts
Showing posts with label ginger. Show all posts
Saturday, February 7, 2015
Roasted Chicken with Orange Ginger Buttah aka Aartis I Aint Chicken Chicken
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| Roasted Chicken with Orange Ginger Buttah |
Compound butters are so remarkably simple to make, you almost want to tap yourself on the head and say, "Why didnt I think of that?" Of course, you can make your own butter first, then add the other ingredients, but regular store-bought butter which youve allowed to sit out and soften works just as well. Basically, you add whatever herbs and seasonings youd like to the softened butter and mix well (Basil Lime Buttah, anyone? Excellent over grilled corn on the cob!).
In this case, Aarti Sequeira..you know her, shes that excellent new chef they have over there at the Food Network..well, Aarti takes an ordinary piece of chicken and elevates it to another level with her I Aint Chicken Chicken recipe. Fresh orange zest and freshly grated ginger, along with flowery cardamom spice infuse this extremely moist chicken with its flavor.
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| orange, ginger root, cardamom spice |
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| orange, ginger and cardamom compound butter |
Serves 4
Grill or Oven 500 degrees F (Aartis recipe calls for roasting in the oven, however I prepared using an outdoor grill and I lined my baking sheet with foil. Expect splatter and smoking.)
Ingredients:
4 Tablespoons (1/2 stick) butter, softened at room temperature
1/2 teaspoon ground cardamom
zest of 1 large orange
2 teaspoons freshly grated ginger
4 chicken breasts, skin on (Aartis recipe calls for bone in and skin on)
To make compound butter - in small bowl place butter, cardamom, orange zest, and grated ginger and mix well. Then add salt and pepper to taste. (Next time I make this I will also add freshly minced garlic.) Set aside.
Line a baking sheet with foil and place a cooling rack on top of that. Generously salt and pepper chicken breasts on both sides. On the skin side make a pocket between the skin and the flesh. Place butter in pocket, close and massage to distribute butter evenly under skin. Place chicken skin side up on rack fitted inside baking sheet and drizzle with olive oil.
Place pan on grill, close lid and cook for approximately 18-25 minutes or until internal temperature reaches 160 degrees, or juices run clear. Remove from grill and allow to rest a few minutes before serving.
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| ready to go on grill |
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| coming off grill lining your baking sheet with foil will make for much easier clean-up |
Note: Butter will drip down and when it makes contact with your very hot pan, there will inevitably be splatter and smoke. If I were going to make this in my oven next time, I would use a roasting pan fitted with a rack and still line the roasting pan with foil for easier clean-up. The deeper roasting pan should help prevent over-splatter.
Friday, January 30, 2015
Portable Dishes from The Mom 100 Cookbook for SundaySupper Featuring Honey Ginger Soy Chicken
One of the things I missed most during vacation was not being able to take part in last week’s #SundaySupper posting! This weekly blogging event is the idea of Isabel at Family Foodie. Her mission is to bring back Sunday Supper around the family table. That’s something I appreciate...in today’s fast-paced world, it’s nice to unplug and enjoy a meal together! This week, were featuring a great new cookbook from Katie Workman called The Mom 100 Cookbook, which features 100 family-friendly recipes. I know...I’m not technically a mom: my only “kid” has four paws, orange fur, and whiskers! But...I work full time and have a blog to tend to, so I love her recipes! Theyre perfect for quick, flavorful weeknight dinners. The theme were featuring is Portable Dishes for Getting Together with Friends. The recipe I chose is from the Potluck section of her book: Honey Ginger Soy Chicken.
The prep work for this dish was incredibly simple: make a flavorful marinade and pour it over chicken, then cover with foil and let it rest overnight in the fridge. The next day, pop the dish into the oven and let it do the rest of the work for you! To show how easily this chicken can be transported...I cooked it in a disposable foil pan that came with a lid. Talk about the ultimate in easy cleanup -- cook and toss!
This Asian-flavored chicken is Katie’s riff on an Ina Garten recipe, so that immediately caught my attention...as did the simple ingredients list that used foods I already had in my fridge and pantry. The only item I had to run out and buy was the fresh ginger. The only minor tweaks I made to the original recipe were to: (1) divide the recipe in half since I was making it for two, and (2) use bone-in chicken breasts and thighs instead of a cut-up whole chicken since those are our favorite pieces.
Honey Ginger Soy Chicken
(Half Batch -- Serves 2-3)
from The Mom 100 Cookbook
Step 1: Make the marinade by combining the following ingredients in a bowl or large measuring cup: 1/2 cup room-temperature honey, 3 ounces low-sodium soy sauce, 4-5 minced garlic cloves, and 1/4 cup grated peeled fresh ginger. Whisk well to combine and set aside while you prep the chicken.
Scatter 2-3 scallions that have been cut into one-inch pieces on top of the chicken. Pour the honey-ginger marinade on top and move the chicken around so all sides are covered. I flipped my chicken around in the marinade on both sides, ending up skin-side-down again. Cover the pan tightly with foil and refrigerate overnight.
Step 3: Preheat oven to 350. Bake the chicken in the covered baking pan for 30 minutes. Then, uncover the chicken and flip skin side up. Increase oven temperature to 375 and bake until the chicken is golden-brown, the juices run clear, and the sauce is rich and dark brown...about 30-40 minutes. Serve the chicken with the flavorful pan sauce.
This chicken is so good...because it cooks in the sauce, its incredibly moist. Hanging out in the marinade lets the savory-sweet flavor infuse really nicely. The pan sauce is totally delish, so make sure to spoon a bit over each piece as you serve. Because the prep work is done ahead of time, all you have to do is make a couple of quick-prep sides while the chicken bakes. Heck, this chicken even makes its own sauce! I served this Asian-inspired chicken with steamed jasmine rice...perfect for soaking up more of that yummy sauce...and an Asian-flavored salad kit I found at the grocery store.
We want to share The Mom 100 Cookbook with you during #SundaySupper this week. Heres how you can connect with Katie Workman, the author of this fun...and funny...cookbook:
- Facebook: https://www.facebook.com/katieworkman100
- Twitter: https://www.twitter.com/katieworkman100
- Pinterest: https://www.pinterest.com/katieworkman100
- Website: www.themom100.com
- Buy The Mom 100 Cookbook
week!!
- Soups and Salads:
- Japanese Restaurant Salad ~ Hezzi-D’s Books and Cooks
- Cauliflower and Cheddar Soup served in Bread Bowls ~ Daily Dish Recipes
- Main Dish Recipes:
- Caribbean Warm Spice Chicken with Cinnamon Ginger & Paprika ~ Sue’s Nutrition Buzz
- Fresh Mozzarella Pasta Casserole ~ The Meltaways
- Pulled Pork ~ Momma’s Meals
- Easy Chicken Enchiladas ~ In the Kitchen with Audrey
- Teriyaki Skewers ~ Messy Baker Blog
- Garlic, Lemon, and Rosemary Roasted Chicken ~ Family Foodie
- Sauteed Corn Spinach, Bacon and Scallions ~ Comfy Cuisine
- Lasagna with Turkey Meat Sauce~ Meal Planning Magic
- One Pot Arroz con Pollo ~ Juanita’s Cocina
- Sesame Noodles ~ Big Bear’s Wife
- Honey Ginger Soy Chicken ~ The Weekend Gourmet
- Desserts:
- Chocolate Peanut Butter Squares ~ Mama’s Blissful Bites
- Rum laced Fudgy One Pot Brownies ~ Baker Street
- Bacon & Dried Cherry Chocolate Chip Cookies ~ Chocolate Moosey
- Birthday Chocolate Cupcakes ~ Basic and Delicious
- Simple Vanilla Cake ~ Mrs. Mama Hen
- Aaron E’s Favorite Apple Coffee Cake ~ Soni’s Food for Thought
- That Skinny Chick Can Bake ~ Chocolate Dipped Strawberries
- Wine Pairing to complement our recipes ~ ENOFYLZ
Friday, January 23, 2015
Citrus and Ginger Hot Toddy
I often go all-out when it comes to potluck contributions — especially smaller potlucks. Partly to have an excuse to play around in the kitchen, and partly to ensure that theres a substantial veg-friendly option that I can actually make a meal of. But for my recent book club potluck, I decided to just contribute a beverage. The host had said that thered be a vegetarian main dish, so I didnt need to worry. And also, I was sick. So I brought hot toddies.
In retrospect, I probably should have stayed home (as I was much, much more gross and snuffly than Id thought I would be). But oh, those toddies. Everyone loved them. Perhaps because folks were still basking in a post-holiday glow, and perhaps because they wanted something seemingly healthy to keep them from getting what I was clearly dying of. And perhaps because this toddy was just really delicious.
When Ive made toddies in the past, theyve usually just been versions of lemony, honey-spiked tea, sometimes with a shot of booze. But this time I upped the citrus component (thanks to the last of my California backyard Meyer lemons), threw in some fragrant mandarins, and some sharp-hot ginger. I added a few optional touches that I happened to have on hand (a few shakes of bitters and a dozen piney-clean juniper berries), and stirred in some honey. With all that going on, I left out the tea bags, to let the flavors better come through. And yes, I also brought a bottle of bourbon on the side.
If youve got a winter potluck, this makes a phenomenal contribution (even if you dont have a cold). And if youve got an insulated airpot or similar thermos, its even easier — instead of simmering and infusing on the stove, you can just toss everything in the canister, pour the boiling water over it, and let it infuse for an hour or so. Its great for toasting in whatever the new year may bring, or for just getting you through a snuffly night.
Citrus and Ginger Hot Toddy
yields ~8 servings
3 meyer lemons (2 juiced, 1 sliced)
2 mandarins (1 juiced, 1 sliced)
~2-3 inches fresh ginger (depending upon the thickness), thinly sliced
~a dozen juniper berries, thwacked with a knife to bruise them (optional)
a few shakes bitters
1/4 cup honey
scant 8 cups boiling water
bourbon
If you have an airpot/thermos, place the citrus (slices and juice), ginger, juniper berries, and bitters in the pot. Place the honey in a heat-proof dish, and pour about a half-cup of the boiling water in to dissolve, then pour that in as well. Add the remaining boiling water to top it off, then cover and let infuse for about an hour (if you dont have an airpot, you can just simmer things on the stove). Serve with an optional slug of bourbon on the side.
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