Food from the Hart

Posts Tagged ‘chicken’

Chicken Leg Lollipops

In Recipes on October 9, 2011 at 5:40 pm

Yield: 24 hors d’oeuvres

Cooking Time: 45 minutes

24 chicken drumettes, skin on

2 teaspoon kosher salt, plus to taste

Freshly ground black pepper

1 cup all-purpose flour

2/3 cup buttermilk

2 tablespoons Dijon mustard

1/2 teaspoon cayenne pepper

1 1/2 teaspoon paprika

2 cups panko bread crumbs

preparation

Preheat oven to 450 degrees.

Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump “lollipop” of chicken at the bottom. Repeat with the remaining drumettes. Season generously with salt and pepper and set aside.

In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it’s fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper and paprika. Give each floured chicken piece a good buttermilk bath and then roll in the panko crumbs.

Arrange the drumettes (standing up if you can) on a rack set over a baking sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes.

Perfect Oven Fried Picnic Chicken

In Recipes on May 18, 2011 at 12:20 pm

Yield: 8 servings

Cooking Time: 1 hour

There’s nothing like some fried chicken on warm summer day! This is the perfect picnic food.  It’s easy to eat and filling without being fussy. And cooking in the oven instead of oil cuts down on calories, who doesn’t like that?

2 cups well-shaken buttermilk

4 large garlic cloves, lightly crushed

8 chicken thighs and 8 chicken drumsticks (5 pounds total), skin on

1 cup all-purpose flour

1 1/2 cups plain dried bread crumbs

½ teaspoon cayenne pepper

1 ¾ teaspoons paprika

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

Cooking oil spray

preparation

In large bowl, combine buttermilk and garlic. Let this sit for 30 minutes.

Preheat to 400°F. Place a rack in a roasting pan or baking sheet. Pat the chicken dry with paper towel. Set aside.

In large bowl, combine breadcrumbs, cayenne pepper, paprika, salt, and pepper; toss well to blend.  Pour the flour in another bowl.  Line up the flour, buttermilk mixture and breadcrumbs.

Dredge the chicken in the flour and coat thoroughly in buttermilk mixture.  Tap off any excess liquid and roll chicken in breadcrumbs. Place the chicken on prepared rack.  Continue with all the chicken.

Spray each piece of chicken with cooking spray.  Bake chicken until golden and cooked through, 35 to 45 minutes. Transfer to wire rack to cool.

Quick Tip: Make the chicken the day before, let it cool and refrigerate overnight.  When you’re ready to leave, pack the chicken in a plastic container lined with parchment paper.

Shop Smarter: How to Navigate the Meat Counter Like a Pro

In Features on May 12, 2011 at 9:32 pm

It’s no surprise a meal is only as good as the quality of ingredients used in the recipe.  Yet, when it comes to purchasing meat most consumers seem to forget the timeless logic, “you get what you pay for”.  Many of us mindlessly grab the cheapest strip steak or ground beef, whatever is wrapped in the open display cases never giving a second thought to where the meat came from.  Whether you are planning a party for 8 or a quiet dinner a home for 2, it’s important to pay attention to the meat you buy.  While it might seem crazy to spend $10 a pound for organic chicken, trust me, it’s worth every penny.

Tips for Negotiating the Meat Counter

  • Look around at the walls, floor, windows and display cases of your butcher or grocery store.  If things look dirty from where you stand, the back areas where the meat is stored will likely be dirty as well. Just because a store has a “brand” name doesn’t mean they sell quality meat.  Trust you judgement!
  • Take a breeze over the meat display case.  All the protein should be organized and separated in different areas.  Meaning, lamb shouldn’t be on top of beef, on top of chicken.  Cross contamination of proteins can lead to foodborne illness.
  • If you can, avoid purchasing anything pre-packaged in plastic.  It’s always better to get something freshly cut.  You don’t need to buy the most expensive cut like filet mignon to have a good meal.  There are plenty of delicious alternatives like flank or hanger steak that won’t break the bank.
  • Don’t be afraid to ask the butcher where the meat comes from, whether it’s organic or free-range.  You will pay a premium for certified organic meat, but it really is worth it.  It not only tastes better, but it’s a much healthier way to go.
  • You can tell almost everything you need to know about meat by just looking at it.  Meat should look matte and dry, never bloody and wet. Protein that is bloody tends to be flavorless and tough.  Quality beef has a dark red, almost purplish hue and creamy white threads running through it.  The white threads, called marbling, is what gives meat flavor.
  • High quality pork, like beef, should be dry and without blood.  Likewise, always look for chicken that has Chicken creamy white or yellow skin without any blemishes or bruises.

Quick Guide to Cuts of Beef


Oven Fried Chicken Fingers

In Recipes on February 12, 2011 at 2:25 pm

Yield: 8 Servings

Cooking Time: 30 Minutes

These taste just like classic Chicken Fingers without all the calories.  They are perfect for a casual cocktail party or a children’s dinner.  Try with a honey mustard, chipotle mayo or simple ketchup.  I promise they won’t disappoint!

1 1/2 pounds chicken breast tenders, about 16-18 pieces

1/2 teaspoon salt

3/4 cup flour

2/3 cup buttermilk

1/2 cup panko bread crumbs

1/2 cup breadcrumbs

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon ground pepper

Non-stick cooking spray

preparation

Preheat oven to 400 degrees.

Prepare a sheet pan by covering with parchment paper. Set aside.

Wash the chicken tenders and pat them dry with a paper towel.  Using three bowls, add the flour to one, buttermilk to one and mix the panko, bread crumbs, cayenne, paprika and pepper in the the other.  This will become your assembly line to make the chicken.

Salt the chicken liberally. Dredge the chicken in the flour so it is fully coated. Tap the chicken on the side of the bowl to remove any excess flour.

Give the chicken a bath in the buttermilk and move chicken to the breadcrumb mixture and coat fully. Transfer finished chicken to the prepared sheet pan.  Spray each piece of chicken liberally with the non-sticky spray on both sides.

Bake for 4 minutes and then turn the chicken and bake for an additional 4 minutes.

Individual Chicken and Root Vegetable Pot Pies

In Recipes on January 12, 2011 at 1:14 pm

Yield: 4 servings

Cooking Time: 1 hour

Who doesn’t love a good Chicken Pot Pie?  This recipe incorporates a variety of root vegetables.

 

 

2 pounds chicken breasts with skin and bones

3 cups chicken stock

2 large carrot, peeled, cut into bite sized pieces

1/2 pound turnips, peeled, cut into bite sized pieces

2 cups of frozen peas

1/2 bunch collard greens (about 8 to 10 ounces), center stem cut away, leaves cut into bite sized pieces

1/2 stick butter

2 medium leeks (white and pale green parts only), sliced

2 large shallots, minced

2 tablespoons minced fresh thyme

1/4 cup all purpose flour

1/4 cup dry white wine

1/4 cup whipping cream

4 sheets of pre-made, frozen puff pastry

preparation

Butter 4 ramekins or soufflé dishes. Put chicken breasts in heavy large pot and add enough stock to cover chicken. Bring to boil and reduce heat to a simmer. Cover pot and slowly cook until chicken is cooked through. Skim surface occasionally, about 20 minutes. Transfer chicken to plate and cool.

Add carrots and turnips to pot with chicken. Simmer uncovered until vegetables are fork tender, about 8-10 minutes. Transfer vegetables to a bowl. Add collard greens to stock and cook just until wilted. Using slotted spoon, transfer greens to colander; drain well. Place vegetables in a large mixing bowl.  Add the peas and mix well.

Strain stick and reserve 2 1/2 cups. Remove skin and bones from chicken. Cut meat into bite sized pieces.  Add chicken to the bowl with the vegetables.

Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender. Add flour and stir 2 minutes. Stir in 2 cups broth and white wine. Bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently. Season with salt and pepper. Pour gravy over mixture in bowl. Stir to blend. Cool 15-20 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)

to assemble

Preheat oven to 400 degrees.

Spoon the chicken and vegetable mixture into the buttered ramekins.  Place on a sheet pan and heat in the oven for 8-10 minutes until warm.

Defrost the puff pastry crust and using a paring knife or pizza cutter, cut circles that will fit the top of the ramekins.  Follow the instructions on the package to bake the puff pastry until golden brown.

To serve place a piece of puff pastry on each ramekin. Enjoy!

 

 

Dallas Sweet and Spicy Wings

In Recipes on January 7, 2011 at 7:26 pm

Yield: 8-12

Cooking Time: 45 min

These hot wings have a wonderful balance between the sweetness of the apricot preserves and Sriracha hot sauce.  Your guests will beg you for the recipe!

7-8 lbs chicken wings

Kosher Salt and Pepper

8 garlic cloves, coarsely chopped

2 (3 inch) pieces of fresh ginger, peeled, coarsely chopped

1 1/2 cups of apricot preserves

2/3 cup soy sauce

2 tablespoons water

1/3 cup orange juice

1/2 tablespoon red-pepper flakes

1/4 tablespoon Sriracha Sauce or Hot Sauce

1/3 cup scallions, sliced

Preperation

Pre-heat Broiler.

Wash and dry the chicken wings.  Generously season with kosher salt and pepper.  Set aside.

Place garlic and ginger into a food processor or blender until finely chopped.  Add apricot preserves, soy sauce, water, orange juice, red-pepper flakes, and Sriracha and pulse until combined.

Line 2 four-sided sheets pan with foil and lightly oil.

Coat the wings with the sauce and place in a single layer on the sheet pan.

Put one sheet pan in the oven 4-6 inches from the broiler.  After five minutes baste the wings and turn them.  Repeat every 5-8 minutes until they begin to look brown and crispy, about 20-25 minutes.  Repeat with the other sheet pan.

Garnish with scallions and serve warm.

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