My cooking style has always been to throw a bunch of things I like together, then hope it’s delicious… That’s how I made this one 5 or 6 years ago. I’m not sure how I lost this recipe, which was the most popular on My old site. I recently found it on an antiquated external hard drive that I haven’t been using, so here We go. One of the great many flavor combinations I’ve stumbled upon over the years. A good blend of savory, sour and sweet, followed by a round of heat! As with all Stir Fries, this is straight forward, fast and quite easy to make! Matched with a side of bread, noodles, or rice, this serves about 4 people.
Supplies Needed: A Wok or High Sided Fry Pan, Knife and Cutting Board. As well as a Large Bowl, Pot, or Pan to shuffle the cooked veggies onto while the meat cooks.
2 or so lbs of Boneless Chicken, chopped
1 Bag of frozen Broccoli, thawed
6 to 8 large Garlic cloves, minced
1 Habanero Pepper, de-seeded and minced
1 large Onion, chopped
2 Carrots, finely chopped
3 tbsp of Rice Vinegar
2 or 3 tbsp Soy Sauce
1 and a half tbsp of Lemon Juice
3-4 tbsp of Hoisin Sauce
1 tbsp Mild Chili Powder
1 tsp of Terragon flakes
half a tsp of Turmeric
2 tbsp of freshly crushed Black Pepper
1 tbsp of Sugar(optional)
and 1 or 2 tbsp of veggie/canola/peanut oil.
Prep and Cooking:
Using med-high heat, put half the oil in the pan and start frying the Carrots, once they’ve started to cook a bit, add the Onions, Turmeric, half the Pepper and a third of the Garlic, stir fry til the Carrots and Onions are about half way done, add the thawed bag of Broccoli. Stir fry until all 3 ingredients are done, then remove from the pan. You don’t need to clean the pan either.
Set burner to high heat. Pour the rest of the oil into the pan, adding the Chicken, Habanero and remaining Garlic. Stir it up a bit and add the Sugar and liquid ingredients. Stir it again and add the remaining seasonings. Stir fry until the meat is cooked through, turn off the burner. Put the veggies back into the pan with the meat and mix everything thoroughly. Enjoy!
If You’re using fresh Broccoli, simply steam it and mix into the pan at the end…
Some stove tops will have high enough heat to make the liquids sauce down, which is good. Others will have liquid in the bottom when the chicken is done cooking, that’s fine too! It still tastes great! Just use bread, noodles or rice to soak it up!
Obviously, this works just fine without the Habanero Pepper, for those who can’t handle the burn.
Turducken is one of those things You hear about in an almost mythical fashion. A bird, stuffed into another type of bird, then shoved inside yet another kind of bird, with sausage and dressing packed between the layers. Sounds rediculous! Yet amazing! How ever does one end up creating such a thing? Thanks to those people that did…
Over the years, I have looked at recipes and methods online, even found some web sites that will sell You a ready to cook turducken. Considering what to cook for the upcoming holiday feast, this legendary dish kept coming to mind. So, for My first rendezvous with it, I oredered up a small, pre-made turducken. Having browsed many sites, I settled on Herbert’s Specialty Meats, which appears to be a cajun grocer of some variety. After browsing their dozen or so stuffing options, I opted to go with the “traditional” pork sausage and cornbread dressing. A wise choice.
Keeping with the theme, it arrived in a box, which had a foam box inside of it, containing a bag with a bit of dry ice and, another box. Happily, this last of the boxes contained a 10 or 12 pound turducken, residing inside a vacuum sealed bag. It appeared to be heavily seasoned on the outside, this however, was not the case. Once cooked, I sliced it in half and carved up one side of the meaty mass. It was quite delicious, but very bland in it’s seasoning. This did allow us to taste each different type of meat as We devoured the thick chunks I had sliced off of it. I will be serving this on xmas for sure! I think the flavors will have to be added to though. Maybe a sherry and cajun spice injection will boost the experience up another notch. My brother suggested a garlic and butter injection, perhaps both are in order… Two small turduckens should make a fine holiday treat. What a spectacle of food, this, turducken!
A very simple classic! Highly adaptable to suit almost any pallet. Takes about an hour and a half for prep and cooking. Often garnished with Chives or Parsley and served with a Spinach Salad or Mashed Potatoes and Green Peas. Serves 2-3.
Cooking Supplies Needed: Roasting Pan, or a large baking sheet with sides at least half an inch tall. Mincer Or Knife and Cutting Board.
12 or so Chicken drumsticks or 6-8 thighs, 6 large cloves of Garlic – minced, 8 tblsp Honey, half a tblsp of Rosemary(5-10 needles/leaves) – minced, Salt to taste.
Prep and Cooking:
Mix the Rosemary and Garlic and let it sit for 15 minutes. Then, Salt the Chicken to Your liking and rub the Garlic and Rosemary mixture all over it. Let it sit for another 15-30 minutes(in the fridge if it’s really hot).
Lay the Chicken out in a Roasting Pan big enough to allow all the Chicken to lay flat. Also making sure the Garlic is spread out on top. Roast at 400 degrees in the oven for about 20 minutes. Once that’s done, pull the pan out and drain any excess liquids, NOT the Garlic tho! Pour the Honey over the Chicken, coating as evenly as possible. Roast for another 20 minutes, OR until the Chicken is a nice crisp glossy brown. Plate and serve.
You may require more Honey, don’t feel bad, just do it! Works very well with the following: pepper, chives, parsley, lemon pepper, chili powder, cajun spice, fresh ginger, or freshly shaved lemon/lime/orange peel, aka zest..