From the demo: Japanese Fusion with Yumiko Weeks 4 servings Ingredients: 24 oz (4 pieces) chicken breast or thighs (with some skin preferable) ¼ (each) medium red and yellow bell peppers, and cut into thin strips 2 celery stalks, chopped in ½” pieces 12 small button mushrooms ¾ cup (177 ml) whi[...]
Posts Tagged ‘chicken’
Paella with Chicken and Shrimp
From the demo: Paella Party Recipe Courtesy of Chef Taji Marie Serves 8-10 6 boneless chicken thighs, trimmed of fat and cut into 3 pieces each 1 lb large raw shrimp, peeled and cleaned salt and pepper 1 orange, zested 1 tbl Spanish paprika Olive oil, as needed 1/2 lb Spanish-style chorizo, sliced 1[...]
Soup Bases
From the Demo: Winter Asian Noodle Soups Recipe Courtesy of Chef Minnie Luong Japanese Soy (Shoyu) Soup Base 2 clove finely chopped garlic 1 tsp finely chopped fresh ginger 2 tsp sesame oil 4 cup chicken soup stock, shitake stock (see below), or vegetable stock 2 cup kombudashi soup stock (see below[...]
Minnie’s Quick &Easy Chicken Pho
From the Demo: Winter Asian Noodle Soups Recipe Courtesy of Chef Minnie Luong Serves 4 Soup Base: 2 whole star anise 2 quarts chicken stock (store bought or homemade) 1 whole roasted chicken (store bought is okay) 1/2 onion 1 small carrot, peeled and chopped 1 celery stalk, chopped 1 lemongrass stal[...]
Chipotle Chicken Drumettes with St. Agur Blue Cheese Dipping Sauce
From the demo Snack Table Stars with Chef Meg Hall Dipping sauce: 2 ozs or ½ cup St. Agur Blue Cheese 1 cup Greek Yogurt 1/3 cup Crème Fraiche 2 tbs Chives, snipped To Taste Salt and Black Pepper Chipotle Sauce: 1 Cup Red Wine Vinegar 2 Tablespoons Chipotle Powder 1 Tablespoon New Mexico C[...]
Oaxacan Black Mole
From the demo: Day of the Dead Foods Recipe Courtesy of Maite Gomez-Rejon, ArtBites Serves 8 ½ pound chile mulato (about 10) ½ pound chile ancho (about 10) ½ pound chile pasilla (about 10) ¼ cup sesame seeds, toasted ½ cup peanuts, without skin ½ cup raisins ½ cup apricots ½ cup pecans ½ cu[...]
Lemongrass Chicken Banh Mi
From the demo: Asian Street Food Recipe Courtesy of Minnie Luong 1 French baguette olive oil to toast baguette fresh cilantro leaves soy sauce, or Maggi seasoning chopped jalapeno or Thai bird chilies julienned cucumbers bean sprouts garlic mayo (see recipe below) Lemongrass Chicken: 2 lbs boneles[...]
Grilled Lemon Chicken with Herbs
From the demo: Cooking on a Budget Recipe courtesy of Chef Amanda Cushman Serves 4 Ingredients 2 boneless, skinless, chicken breasts, trimmed, split or 1 whole cut up chicken with skin* 4 cloves garlic, sliced 1 Tablespoon chopped rosemary 2 teaspoons chopped thyme 3 Tablespoons olive oil 6 Tablespo[...]
Spice Crusted Chicken with Lemon Yogurt Sauce
From the demo: Healthy Mediterranean Food Recipe Courtesy of Chef Amanda Cushman Serves 4 Ingredients: 2 Tb. coriander seeds 2 Tb. cumin seeds 2 Tb. fennel seeds 1 1/2 tsp. salt 1/2 tsp. fresh pepper 3 Tb. olive oil 1 Tb. lemon juice 1 boneless skinless chicken breast, cut into one inch pieces Yogur[...]
Spicy Chicken
From the demo: Spicy Chicken Recipe Courtesy of Chef Lavender Ingredients: 4T Cajun Seasoning 2t Cardamom ½ t Ground Allspice 1- 3 pounds Poulet Rouge (cut in pieces) 1 Stick Butter (Reserve 1 T) 2 Cups chopped onion 2 T Ginger 1 ½ cup Water Directions: Combine Cajun Seasoning, ground cinnamon [...]
Paella with Chicken and Chorizo
Ingredients: 1- 1.5oz container Beyond Gourmet Classic Fish stock 1- 1.5 oz container Classic Roasted Chicken stock 5 cups of water 1/2 tsp of saffron 1 tsp of smoked paprika (Pimentón de la Vera) 1/2 large onion, diced 1/2 red bell pepper, diced 1/2 tomato, diced 1/2 lb of cooking chorizo (the d[...]
Pozole (Pork and Hominy Stew)
From the Demo: Day of the Dead with Maite Gomez-Rejón Serves 8 – 10 Ingredients: For the stew: 4 lbs pork ribs or shoulder, cut into pieces (you can substitute chicken for pork) 10 cups water 1 head garlic, peeled and divided 1 large white onion, quartered handful dried oregano 5 whole pepper[...]
Un-Curry’s Kombdi, Jira Ghalun (Cumin-Scented Chicken)
From the Demo: Un-Curry, Regional Indian Dishes. October 18, 2008 Serves: 4, Time: 60 minutes marinating + 30 minutes cooking Special Equipment: Mortar-pestle / spice mill Ingredients: 1 lb boneless, skinless chicken breast OR bone-in drumsticks 1 1/2 white OR red onions, minced 1 tomato, chopped fi[...]
Chef Aldo’s Truffle Stuffed Chicken Breast with Caramelized Onions
Courtesy of Chef Aldo Martinelli from Our Menu Italian Foods Demo, Saturday, September 27, 2008 Serves 5 Ingredients: 5 Chicken Breast approx 5 Oz each [...]