Chicken Paillard with Mustard Beurre Blanc and salad````

Chicken Paillard 

INGREDIENTS:

• 【For The Chicken】 ㅤ ㅤ
• 1 Chicken Breast
• 2 cups Buttermilk
• ¼ tsp Salt
• ¼ tsp Black Pepper Powder
• 1 cup Bread Crumbs
• ½ cup Canola Oil
• 【For The Mustard Beurre Blanc】 ㅤ ㅤ
• 1 medium Shallots, diced
• 1 cup White Wine
• 1½ oz Butter
• 1 tbsp Dijon Mustard
• ¼ tsp Black Pepper
• ¼ tsp Salt
• 【For The Vegetables】 ㅤ ㅤ
• 4 Romaine Hearts
• 3 Zucchini Slices
• 5 Carrot Slices
• 5 Radish Slices
• ¼ cup Cherry Tomato
• ¼ tsp Salt
• ¼ tsp Black Pepper
• 3 tbsp Shallot and Red Wine Vinegar

DIRECTIONS: 

Step 1 For the Chicken:

Slice the chicken breast in half, and pound lightly to an even layer of meat. Soak the chicken in buttermilk, seasoned with salt and pepper for 20 minutes. Take the meat out of the buttermilk and dip it straight into the breadcrumbs. Pack it as tight as possible in the breadcrumbs.

Step 2 Fry the breaded chicken over medium  heat for 3-4 minutes on each side, watching for golden brown color. Set aside on a paper towel to absorb excess oil.

Step 3 Mustard Beurre Blanc

In a saute pan with 3oz of dry white wine, add finely chopped shallots. Reduce the liquid until the alcohol is cooked out of the wine, but do not over-reduce it to syrup. 

Step 4 Add 2-3 knobs of butter, one knob at a time, while constantly agitating the pan. The sauce should look shiny at this point. Add 1 tablespoon Dijon mustard, incorporate, and then set the sauce aside. 

Step 5 For the Salad

Thinly slice all vegetables on a mandoline, or with a sharp knife. Store the vegetables in iced water. Chop romaine hearts to the desired size. Clean and rinse  the romaine hearts and set them aside.

Step 6  Make a simple vinaigrette using shallot and red wine vinegar.

 Step 7  Once chicken is cooked, and mustard sauce is prepared, toss salad with a touch of salt and pepper,

serve on the side.

China Coast salad dressing

1 Cup Mayonnaise

10 Tablespoons rice vinegar

4 Tablespoons white sugar

4 Tablespoons sesame oil

2 Tablespoons soy sauce

1/2 teaspoon garlic powder

Orange Chicken

I have been making a honey and orange flavored chicken since Charlie was little so when I saw this Orange chicken that was quite a bit different, I wanted to try it.  It was good.

 Orange Chicken Chef John from Taste Life

INGREDIENTS:

• 9 oz. chicken breast
• 1 cup flour
• ¼ cup cornstarch
• 1 tsp salt
• 1 tbsp baking powder
• 1 large egg
• 1 cup water all above for chicken, below for sauce
• 2 large oranges
• ¼ cup orange drink mix
• ¼ cup sugar
• 1 tbsp custard powder
• 1 tsp salt
• 1½ tbsp white vinegar
• ½ cup ketchup
• 1 pinch sesame seeds

DIRECTIONS: 

[Sauce] Step 1

Split your oranges in half, then take out the flesh using a spoon. Don’t cut or dispose of the orange peels. You’ll need them intact for later.

 

[Sauce] Step 2

Once you have carved out all the oranges, put them into your mixing bowl, along with all the other ingredients for the sauce.

 

Sauce] Step 3 Put them in the blender, and let the whole thing blend for about two minutes, then take a sieve and sift the blended liquid to remove any lumps. The final product should look like a bright orange sauce.

Step 1 

Cut the chicken into small pieces. In a large mixing bowl, combine the flour, salt, cornstarch, baking powder, water, and egg. Be sure to mix them well, then add the chicken to the mix. Don’t forget to coat all sides 

Step 2

Take a large and heavy skillet and cover it with oil. Heat it to around 375°F then fry the chicken pieces for a few minutes or until they turn brown on both sides. Take out the fried bits of chicken and clean your skillet.

 

Step 3

Put the skillet back on the stove and set the burner to “high.” Then add the orange sauce that you prepared earlier. Add the cornstarch and water as well (add two parts water for every part of cornstarch), then stir the  sauce until you get the right texture.

Step 4

When the sauce is ready, add the chicken pieces, and cook for 2~3 minutes until they have absorbed the  sauce.

Step 5

Sprinkle sesame seeds on top of the chicken pieces.

Step 6 Serve the chicken inside the orange peels from earlier for some additional plating flair!

Puerto Rican Empanadas

PUERTO RICAN PICADILLO 

Prep time10 mins  Cook time20 mins  Total time30 mins

Puerto Rican beef hash seasoned with sofrito. Great with rice, or as a filling for empanadas, papas rellenos and tacos!

Author: Rebekah | Kitchen Gidget

Serves: 6

INGREDIENTS

• 1 pound ground beef
• 2 heaping tablespoons sofrito
• 1/2 cup (4 ounces) canned tomato sauce
• 2 tablespoons Spanish olives, chopped
• 1 teaspoon adobo
• 1/2 teaspoon garlic powder
• Dash of dried oregano
• Salt and pepper to taste
• 1 medium potato, peeled and cubed small

INSTRUCTIONS

1. In a large frying pan, brown ground beef over medium heat. Add sofrito and sauté for a few minutes.
2. Stir in tomato sauce, olives, adobo, garlic powder and oregano. Season generously to taste with salt and pepper. The flavors should be robust.
3. Add potatoes, reduce heat to low and simmer until potatoes are cooked through, about 15-20 minutes.

January 16, 2014 By Rebekah

EMPANADAS

Ingredients:

• 1 recipe for Picadillo
• 1 package empanada shells, thawed (I use Goya Discos found in the frozen section)
• OR you can make your own empanada dough
• Oil, for frying

Directions

Separate empanada shells and roll over with a rolling pin. Fill half of disk with about 2 tablespoons of  picadillo, leaving a half-inch rim around the edge. Fold dough over filling and crimp the edges with a fork to seal well. Fry in hot oil a few at a time, about 3-4 minutes per side, or until crust is golden brown and bubbly.

Yield: 10 empanadas

EMPANADA DOUGH

 Prep time15 minsTotal time15 mins

Make empanadas at home from scratch with this easy empanada dough recipe! With just a few ingredients, this post will show you how to make empanada dough, which is ideal for frying with sweet or savory fillings. It can also be frozen like Goya empanada dough discos for use at a later time.

Author: Rebekah | Kitchen Gidget

Serves: 10-12

INGREDIENTS

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup shortening
• 1 teaspoon white vinegar
• 1 cup ice cold water

1. In a large bowl, whisk together flour and salt. Using a pastry cutter or a fork, cut in the shortening until the flour resembles chunky sand.
2. Make a well in the center of the flour and add vinegar and about 3/4 cup of the water. Stir with a fork until a shaggy dough forms. Add remaining water a tablespoon at a time if all the flour has not been moistened.
3. Turn out onto a clean surface and gently knead into a smooth dough. Cover with plastic wrap and refrigerate for 1-2 days if not using immediately.
4. Divide dough into 2-10 pieces (whatever is easiest to work with) and roll out to 1/8-inch thick. Cut into rounds using a cookie cutter or tracing a bowl with a knife.
5. Discs can be filled immediately and cooked. If not using immediately, stack on top of each other with a piece of parchment or wax paper between each pastry. Place in a Ziploc bag and refrigerate for 1 day or freeze.
6. If using from frozen, allow to thaw at room temperature for about 10-20 minutes before proceeding to recipe.

NOTES

The amount of empanadas will vary depending on size. This dough will produce about 10-12 5-inch discos.

Sofrito

INGREDIENTS

• 2 pounds plum tomatoes 
• 2 red bell peppers 
• 2 medium yellow onions 
• 5 garlic cloves, smashed and peeled 
• 1 bunch cilantro, large stems trimmed 
• 1/2 cup extra-virgin olive oil 

DIRECTIONS

• 1. 
  Coarsely chop tomatoes, peppers, and onions. Combine with garlic and cilantro. In batches, pulse mixture in a food processor until finely chopped. In a large pot, heat olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months. 

Here is another sofrito  recipe I am posting just FYI. I have not tried either yet.  I have substituted two tablespoons of restaurant style Pace salsa with about a tablespoon of garlic and cilantro added.

 

Chicken Vesuvio with Bread Sticks and Devil's Food Cake

I added pasta to the chicken for Charlie. He is not a fan of potatoes unless they are fried.

GIADA'S CHICKEN VESUVIO 

Serves: 4 people

Cooking Level: Beginner

PREP TIME 15 minutes COOK TIME 60 minutes  INACTIVE TIME 20 minutes TOTAL TIME 1:15 hours

INGREDIENTS:

• 3 tablespoons olive oil 
• 4 chicken thighs with skin and bones
• Salt and freshly ground black pepper
• 1 1/2 pounds small red-skinned potatoes halved
• 4 large garlic cloves minced
• 3/4 cup dry white wine
• 3/4 cup chicken broth
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 8 ounces frozen artichoke hearts or 1 cup frozen lima beans thawed
• 2 tablespoons unsalted butter

INSTRUCTIONS:

• Preheat the oven to 450 degrees F.
• Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
• Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.
  

• Copycat Olive Garden Bread Sticks
• 1 package quick-acting active dry yeast (I use 2 1/2 teaspoons1 1/3 cup milk (warmed to 105 to 115F degrees)
• 3 to 3 1/2 cups all-purpose flour, plus extra for dusting  work surface
• 3 tablespoons extra virgin olive oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 2-3 tablespoon melted butter
• Garlic salt

Sprinkle yeast over warm milk then sprinkle sugar over yeast in electric mixer bowl. Let proof for 3-4 minutes. With mixer on low speed, mix in 1 cup of the flour, olive oil, and salt. Increase speed to medium and beat until smooth. Beat in remaining flour and mix just until incorporated. Cover and let rise in warm place until double, about 45 minutes.

Preheat oven 400 degrees F. Line two insulated baking sheets with parchment paper. Sprinkle work surface with extra flour. Punch down dough and transfer it to the work surface, kneading it by hand for 3-5 minutes, or until dough is soft and workable. Divide dough into 16 equal pieces (about 2-ounces each). Roll each piece into a ball then roll between the palms of your hands into 7-inch long sticks. Place sticks on the baking sheet, placing them 2-inches apart. Cover and let rise for 15 minutes.

Bake until crust is light golden brown, about 12-13 minutes. Remove from oven and immediately brush with melted butter and sprinkle with garlic salt.

Grandma’s best Devil’s Food Cake Taste of Home

Ingredients 

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3/4 cup cocoa powder
• 2 cups granulated sugar
• 1 cup canola oil
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk
• 1 cup brewed coffee, room temperature

Directions

Step 1: Preheat the oven

Preheat over to 325°F. Grease and flour a Bundt pan. (Need help? The Taste of Home Test Kitchen demonstrates how to grease a Bundt pan the right way.)

Step 2: Sift dry ingredients

In a large mixing bowl, sift together the flour, cocoa powder, salt, baking soda and baking powder. Set aside.

Step 3: Mix wet ingredients

Next, in the bowl of a stand mixer, fitted with a paddle attachment, combine the sugar, oil, vanilla and eggs and beat until well-combined, about 2-3 minutes.

Step 4: Combine

With your mixer on its lowest setting, gradually add in the dry ingredients and mix until everything is just moistened. Take care not to overmix (that’s one of the most common cake baking mistakes).

Add the milk and coffee and mix until a thin, smooth batter forms.

Step 5: Bake

Transfer the batter to your prepared baking pan and bake until the cake reaches an internal temperature of 210°. You can use an instant-read digital thermometer, like a Thermapen. You can also test the cake’s doneness by inserting a toothpick into the center of the cake. The cake is fully baked when the toothpick comes out clean when removed.

Step 6: Cool

Promptly remove the cake from the oven and let cool for 5 minutes in the pan. Then, turn out the cake onto a wire rack to cool completely.

Step 7: Decorate and serve Frost and decorate as desired (here are some cake decorating tips). Then slice and serve. ENJOY!

 

Pork Chops

One of Charlie's friends had a birthday and they worked out that he could come over here with a few friends.  There were only three more and I thought I could make them pork chops for dinner but when a few more showed up, I made hamburgers and hot dogs instead.  We had the pork chops today instead.

 Fried Pork Chops

 INGREDIENTS:

• 10.5 oz Pork Chops
• 
  
• 1 cup [Coating] Water
• 1 large [Coating] Egg
• 0.25 cup [Coating] Cornstarch
• 0.5 cup Panko bread crumbs
• 
  
  
• 1 tbsp [Sauce] Butter
• 1 tbsp [Sauce] Garlic, minced
• 1 tbsp [Sauce] Onion, minced
• 1 oz [Sauce] White mushroom, diced
• 0.25 cup [Sauce] Ketchup
• 2 tbsp [Sauce] Red wine
• 0.25 cup [Sauce] Fresh milk
• 1 tbsp [Sauce] Worcestershire Sauce
• 1 tsp [Sauce] Sugar
• 0.25 tsp [Sauce] Black pepper (to taste)
• 1 tbsp [Sauce] HoneyPlay Video
• DIRECTIONS:

Step 1

To flatten each pork chop: working from center, gently pound pork with flat side of meat mallet or cleaver until about 1/4 inch thick. This will help the marinade to penetrate and cook evenly when frying.

Step 2

In a large bowl, mix and pork with all the marinade ingredients. Set aside for 2 hours.

Step 3

Coat the marinated pork with egg and cornstarch mixture.

Step 3-1

Coat each pork chop thoroughly with panko bread crumbs.

Step 4

In a frying pan with heated oil, deep-fry the pork chops at 300-350℉/150-180℃ at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain).

Step 5

In a large skillet, add butter and minced garlic, cook for 15-20 seconds until fragrant. Then, add the rest of the sauce ingredients and cook for 2~3 minutes until thicken. This will be the dipping sauce for the fried pork chops.

Step 6

Optional: make the pickled radish as a side dish. In a large bowl, mix the radish, white vinegar, sugar, salt, lemon juice, dried apricots, and set aside for 2 hours. Serve hot.

Charlies Birthday Party

I converted my smoker into a big grill to cook beef kalbi and pork bulgogi.  His friends brought the cake. His nickname in the group is Chino. We also had a lot of typical Korean sides. 
 

Spaghetti and meatballs

 

I asked Charlie if he had any ideas for dinner tonight as I was getting ready to go to the store.  He asked for meatballs and spaghetti so that is what we haad.

Meatballs made with hamburger, an egg, Italian seasoning and Italian bread crumbs, browned in a skillet, then simmered in spagheti sauce for about 15 minutes.  Spaghetti was tossed with more sauce after cooking and before topping with the meatballs.

Dinner cooked outside in the smoker today

 We will have stuff for sandwiches for the next few days too.  Corn took 10 minutes. Chicken cooked to 165 and took about 3 hours. Pork cooked to 200 and took 7 hours.