It doesn’t get much easier than this. The first time I made this, I roasted it in the oven. I made it again last weekend and opted to grill instead. Both times, it was quite delicious. Port wine and garlic provide the core of the flavor, with salt and honey accentuating the experience. Making for a solid base to add other ingredients to, which I shall venture in to soon. So long as You have time to let it marinate and take the time to baste as it is cooking, the meat should be very tasty!
Supplies Needed: Large zip-lock style bag, or a large bowl and a roasting pan, or baking sheet, with a raised edge to hold a bit of liquid.
6 Chicken Thighs, with bone
3-5 large Garlic cloves, minced
3/4 Cup Tawny Port Wine
1/2 Cup of Water
2 or so tablespoons of Sea Salt
As much Honey as it takes to thinly coat the top of Your chicken, roughly 1.5 tbsp per piece of meat.
Prep and Cooking:
In Your bag or bowl, disolve the salt in the water. Warm water makes this go faster. Then pour in the garlic and port wine. Mix or shake it up to Your liking and put the chicken in. Let it sit in the marinade for 4+ hours for the best results, but You can rush it by going no less than an hour. Once You have let the meat soak in the flavors and are ready to cook, You will want to keep all the liquids in Your marinating bowl, or bag and lay the chicken out on a baking sheet. Pre-heat Your oven to 400(f), but when You put the chicken in, turn the tempurature down to 325 degrees. Let the meat cook for 25-30 minutes and then start basting. Spreading the marinade evenly over the top of the meat every 5-10 minutes, layer by layer making a nice glaze. While cooking, any time You open the oven You should be spooning a layer of marinade over the top of things. Even if You just want to peak, always baste as well, it will help to add more power to the impact of the flavor. Once the chicken is just about fully cooked, You will be adding the honey. Try to evenly coat the top side of the chicken and place back into the oven for about 10 minutes, or until the honey has thickened to a nice dark hue over the red-ish color of the marinade. Remove from the oven, let it rest/sit for a minute or 3 and serve.
Just about any port should work with this recipe.
This would go very well with various herbs, citrus, or chilis. Thyme stands out to Me as a natural fit. I can think of plenty of other things too.
It doesn’t hurt to use a larger amount of salt, 4-8 tbsp, to create more of a brine. You will need to have an additional cup of port wine and 2 large garlic cloves, minced, for basting. Once You’ve removed the meat from the salty marinade, You would want to toss it out and baste with the extra wine and garlic. In this case, You may also want to baste fewer times, so it doesn’t just taste like wine.
For grilling, I would push the coals over to one side and place the chicken on the opposite side, using indirect heat, You can layer on the marinade and later the honey, without it burning so easily. Adding a chunk of hickory or Your favorite hard wood to the coals will only make things better.
I’ve seen many recipes similar to this. It’s very close to more Thai styled peanut-based curries, found in many restaraunts here in America. Since I usually make that asian style curry with potatoes and spinach, the aging bak choy in My fridge turned out to be the perfect candidate to accompany this simple almond curry, which is seasoned with more of an Indian style. I ended up making a first attempt on a 4am cooking excursion. Frying up some bacon, to grease the pan and to have something to nibble on as I cooked, I rounded off the meal with a pack of strained ramen noodles. Don’t ask Me why I used two habanero peppers, it was some pretty fiery stuff, but it was quite delicious! I’ll be having future goes at this one for sure.. Prep and cooking took Me 45 minutes, including frying the bacon and greens separately, the curry it’s self should take an average home cook half an hour or so. When paired with veggies and rice, noodles, or bread, this recipe serves about 4 people.
A Wok, or high sided Fry Pan, Blender, or something(magic bullet, mincer, large hammer?) to turn the nuts to sand sized particles or smaller, Knife and Cuttung Board.
1.5 pounds of thinly sliced Chicken Thighs
1 Onion, chopped up as You like
30 Almonds, mashed, minced, or otherwise turned as close to a paste-like texture as possible
3 large Garlic Cloves, minced
Fresh Ginger, a piece about the diameter of a quarter, 2 to 3 inches long, minced
1-2 tbsp of Soy Sauce
1 tbsp Mild Chili Powder
1 tsp or so, Garam Masala spice blend
1 Bay Leaf
a pinch of Dried Terragon bits
half, to 1 cup of Water
a bit of Cooking Oil
Over medium heat, saute the bay leaf and garlic in a bit of cooking oil. Once the leaf starts to brown, add the ginger and chili powder. Stir for a few seconds and pour in the water. Adjust the burner to medium high, to high heat. Once this begins to boil, add the meat, onion, soy sauce, almond mash and half the masala blend, stirring frequently. When the meat is almost cooked through, add the remaining masala and the terragon. Cook until the liquids have become a nice thick sauce, discard the bay leaf, remove from heat and enjoy.
If You cut the chicken into pieces more than a quarter inch thick, You will want to cook the meat half way before starting the above process. Slicing semi-frozen, boneless thighs makes it pretty easy to get nice thin slices.
If You do not have access to some Garam Masala, try adding 4 or so cloves and a 1-2 inch chunk of a cinnamon stick at the same time as the bay leaf. Removing them as the sauce starts to thicken.
If You so desred, You can soak the almonds in warm water for half an hour or more and peel the skin off of them. I just leave it on and toss the nuts into the food processor.. Also, if You are using chunks of almonds, You may want to soak them for a while before cooking, or at least put them in at the same time as the water, to soften them up a little.
A carrot or two adds a lot to this dish! Spinach, greens and broccoli match up quite nicely as well. Turmeric is also a great addition. Try a teaspoon of fresh lemon zest, or some minced lemongrass in place of the ginger. I find that a nice spicy chili, such as Thai Dragon, or Habanero, rounds this out very nicely. When adding such heat though, I admit to adding about a teaspoon of sugar, or 2 teaspoons of honey as well.
A staple in Mexican-American cooking! This Fajita makes for one tasty meal. Despite first appearances, it’s very easy to prepare as well! Traditionally served with Sour Cream and Avocados. Can be made in as little as 45 minutes. Serves 4-6 people.
A Frying Pan or Skillet, Large Mixing Bowl, Knife and Cutting Board.
1 and a half pounds of Beef Skirt Steak(or another tender Steak) – cut into strips
1 Bell Pepper – de-seeded and sliced into strips
3 Garlic Cloves – minced
the juice of half a Lime
1 tsp of Chipotle or Mild Chili Pepper Powder
1/2 tsp of Paprika
1/2 tsp of Ground Cumin
2 tblsp of Extra Virgin Olive Oil
Salt and Pepper to Your own taste
12 Flour Tortillas
and possibly a little Cooking Oil
Pico de Gallo Salsa Ingredients:
6-8 ripe Tomatoes – diced
3 Scallions – diced
4-6 Radishes – diced
1 or 2 Serrano or Jalapeno Peppers – de-seeded and minced
3 or 4 tblsp of fresh Cilantro – diced
adding Cumin, Salt, and Pepper to Your liking
Prep and Cooking:
Combine the Beef, Garlic, Lime Juice, Chili/Chilipotle Powder, Paprika, Cumin, and Olive Oil in a Mixing Bowl. Salt and Pepper to Taste. MIX WELL. Let it marinate for at least 30 minutes. As with most meat marinades, covered in the fridge overnight is best.
To make the Pico de Gallo Salsa, put the diced Tomatoes in a bowl with the Scallions, Serrano/Jalapeno, Radishes, and Cilantro. Using Salt, Pepper, and Cumin to Your liking. Set the Salsa aside for now.
Heat the Tortillas in a LIGHTLY Oiled non-stick fry pan, one or 2 at a time. Covering with foil as You go to keep them warm and pliable.
Stir fry the Bell Pepper strips til done, then set aside.
Stir fry the Beef and marinade with a bit of cooking oil until the meat is browned and cooked through.
At this time You can add everything together on plates to serve, OR just put it all out on a table so everyone can ‘build their own’ fajitas…
If using Avocados, they are to be pitted, sliced and then tossed in Lime Juice(good use for the other half of the Lime not called for in this recipe, use 1-2 Avocados).
Onions also work well! I’d do them with the Bell Peppers..
Some people just put Tortillas in the micro-wave… One at a time, or they’ll stick to each other. High heat for 10-30 seconds, depending on Your microwave… This method may also make them a little tough around the edges if You over do it.
Based on the deep-fried green beans found in many Chinese restaurants, My Mom devised Her own version that’s easier to make at home. Which, since it’s not deep-fried, is a much healthier proposition as well. These beans are simply delicious! I can eat an entire batch of them as a meal!
Supplies Needed: A Large, high sided, nonstick(or well seasoned) Fry Pan that has a close fitting cover.
2 lbs of fresh Green Beans – ends trimmed and washed
1/4 cup of thick Teriyaki Sauce OR Hoisin Sauce
4 large Cloves of Garlic – minced
1 tblsp of Lemon Pepper
2 tblsp Peanut/Canola/Veggie Oil
half a cup or so of Water
Salt and Pepper to taste.
Prep and Cooking:
On high heat, put the clean Beans, a bit of the Oil, and the Water in a Pan(You may need to add more Water depending on the size of the Beans). Cover and bring to a boil, then reduce to medium-high heat until the beans are ‘al dente.’ Uncover, pour off any extra water and turn to high heat. Add the Garlic and Teriyaki Sauce, with Salt and Pepper to Your liking. Stir Fry it to mix the Sauce around. Continue cooking, tossing frequently, until the Sauce caramelizes and the Beans begin to brown. Serve immediately.
Many people tend to think stir-frying is just an asian thing. This, however, is simply not true. This particular recipe is My most recent stir-fry developement! A very basic flavor combination that goes well with most vegetables, pictured here with carrots, onions and broccoli, served on toasted whole grain bread. Albeit untried, I do beleive this would go well with pork or beef, amongst other things. Paired with rice, bread, or noodles, this recipe serves 2 ravenous teenagers, or 4 people.
Supplies Needed: A Wok or large, high sided Fry Pan, Knife and Cutting Board, Large Bowl, or Sealing Bag for marinating.
1.5 lbs. Boneless, Skinless Chicken Thighs, sliced a quarter inch thick or thinner
2 Large Carrots, chopped into thin pieces
1 Onion, Chopped up too..
Half of a Bag of Frozen Chopped Broccoli, thawed
4 Tbsp – Cooking Sherry
2 Tbsp – Worcestershire Sauce
2 or 3 Tbsp – Cajun Spice Blend
1 Tbsp – Minced Garlic(2 large cloves)
2 or 3 Tbsp – Pure Honey
Salt and Pepper to taste
Bacon Grease or Cookig Oil as needed
Prep and Cooking:
Mix the sherry, worcestershire, half the cajun spice and half a tablespoon or so of salt into a large zip-lock bag and drop the chopped up Chicken into it. Mix that up and let it marinate for 20+ minutes. Now is a good time to chop Your vegetables! Heat Your wok at medium-high heat, grease the pan and start stir-fying the chopped carrots with half the garlic, after the carrots start to soften a little, add the onion and broccoli, continue frying until the ingredients are cooked to Your liking. Remove them from the pan and set aside. Add the chicken and all the contents of the marinade to the fry pan, also adding the rest of the garlic and any additional salt and pepper You want. Turn Your burner to high heat and stir-fry until the chicken is cooked through and the liquids start thickening, then add the last tablespoon of the cajun spice, pour the veggies back into the pan, drizzle the honey over the top, turn off Your burner and mix it all together. Plate and serve!
Note: The amount of sherry listed is for the lower end stuff found in most big box grocery stores here in North America. If using a quality sherry from a winery or liquor store, try using half the amount stated.