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Dinner Tonight: Tortilla Soup

From Recipes [ Photograph: Blake Royer ] The real pleasures of tortilla soup come with the garnishes: the smooth coolness of avocado, the smoky chew of dried chiles, the burst of cilantro, the crunch of cabbage. Add all that to a golden, chickeny broth, tinged with tomatoes and the mellow heat of toasted chiles, and you have a restorative meal to last through these remaining weeks of winter doldrums. Though my standby has long been Rick Bayless’s simple tortilla soup that’s already appeared in this column, I’m always on the lookout for ideas. I adapted this from a little cookbook called Great Greens, which fulfills its promise here by adding spinach to finish the soup. (For a vegetarian version, add more spinach, remove the chicken, and switch to vegetable broth.) This recipe is less spicy and more textural that Bayless’s. Though a homemade stock is always better, a store-bought broth ( see our guide on the best store-bought broths/stocks ) would work pretty well here since it’s spiked with plenty of flavor from the cooking process. But I think it’s more than …

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Tags: chicken, recipes, result, spinach, thigh-or-breast, tortilla-soup, Vegetarian, winter

Pruning Inspiration

After 4 months of being absent, I’m happy to say I’ve been inspired by (drum roll)….prunes. I know, really?! A good friend of mine and co-worker gave me a recipe for her favorite chicken which had prunes, vinegar, capers, and green olives…grossness. I only got this recipe after complaining about not being very inspired to cook lately and being lovingly questioned by others about when I was going to update the blog. After trusting Peggy on the strange ingredients of her chicken, I took it home, cooked it up, and decided to wirte my bi-weekly column on her chicken that you can check out here. It was so good. So today, while the family was out geo-caching, I got a craving for Mario Batalli’s lentils that I recently had at his restaurant, B & B Ristorante, in Las Vegas. His green lentils were served as a special that night and came with lamb sausage and balsamic reduction. Well, I wasn’t going to make sausage today (maybe another day) but I did have the green lentils and balsamic vinegar. You’re probably wondering how the prunes tie into this dish. There they were…. a small bag of prunes (feel …

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Tags: chicken, Fast Cook, gourmet, green, grill-gourmet, inspiration, kitchen, lentils, perfect-meal, permanent-link, water

Grilling: Peruvian Rotisserie Chicken

From Recipes [Photograph: Joshua Bousel] To keep my grilling addiction in check, I allow myself to buy one large equipment purchase each spring, and this year, the Weber rotisseries attachment is in my sights. But I was beaten to the punch, receiving it as a holiday gift, and as soon as I saw it, I knew exactly what was going on that spit: chicken. I’m in love with the rotisserie chicken from this hole-in-the-wall pan-Latino joint near my office but can’t quite put my finger on what makes it so delicious. I set out on an expedition to find out but never came up with a clear consensus of a recipe. I decided to go with this one for Peruvian rotisserie chicken that piqued my interest instead. The chicken gets slathered with a paste of garlic powder, cumin, vinegar, paprika, white wine, oil, salt and pepper and marinates overnight. Then off it goes to the rotisserie, where the bird turns ever-so-slowly over a 300°F fire, transforming into a perfectly browned beauty. The semi-crisp skin packed a powerful flavor punch with a slight acidity, and the meat was incredibly moist from …

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Tags: Bird, charcoal, chicken, garlic-powder, ground, joshua-bousel, refrigerator, rotisserie, rotisseries, the-rotisserie, under-the-skin

Chicken Bog

Unless you live in or grew up in South Carolina, you’re probably unaware of the state’s prominent rice culture. And you’ve probably never heard of chicken bog , either. The state’s rice culture stems from the fact that state was once a large rice producer. The coastal region has ideal rice growing conditions, and slaves from West Africa were specifically sought out for their rice-growing knowledge and expertise. Everyone eats rice…all the time. It’s not uncommon to have rice at every supper. Plain rice, rice pilau, rice with hash, rice with stewed tomatoes and okra, rice with giblet gravy, and on and on. It’s one of my favorite foods and I never tire of it. So, what is chicken bog? It’s nothing but a big ol’ peppery pot of rice, chicken, and sausage cooked in chicken stock. Why is it called a bog? Because the rice is a bit wetter — boggy — than a pilau. This dish is great for gatherings because it feeds many. Sub turkey for chicken, and you’ve got a dish perfect for Thanksgiving leftovers. Chicken Bog serves 4-6 To the ire of many (Hi, Dad!), I’m vegetarianizing…

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Tags: africa, chicken, coastal, culture, giblet, region, result, rice, salt

Meat & Potatoes: Neeps and Tattie-Cakes with Braised Short Ribs

Neeps and Tatties . That did not come out of my brain. But I have had them on the brain ever since I first read about them over at The Daily Spud . It seems Neeps and Tatties are a traditional Scotish favorite, though my version is hardly traditional. I am sure you can guess that the Tatties are taters. Actualy potatoes. But Neeps may be new to you. If so I hope the name makes you smile as much as it does me. Especially when said in conjunction with Tatties! Neeps and Tatties . I dare not say where my mind goes when I hear that phrase. But where my mind should be going is to the Scotish turnip, or what we would call a rutabaga. Because that’s what a Neep is.

Tags: autumn, chicken, flour, food, oven, pepper, remove-the-pot, scotish, texture, winter, zinfandel

Torrisi Italian Specialties: Chicken Parm and Turkey Sandwiches For the Gods

From Serious Eats: New York VIEW SLIDESHOW: Torrisi Italian Specialties: Chicken Parm and Turkey Sandwiches For the Gods [Photographs: Robyn Lee] Torrisi Italian Specialties 250 Mulberry Street, New York NY 10012 (at Prince; map ); 212-965-0955 Service: Friendly, accommodating counter service Setting: Cool, simple space: poster of young Billy Joel, containers of Progresso Bread Crumbs Compare It To: Mama’s, Defonte’s, Frankie’s 457 Must-Haves: Turkey hero, chicken Parm, lasagna Cost: $15 for a sandwich, side, and soda Grade: A- There are thousands of turkey sandwiches made in New York, but how many of them are special? And there are hundreds, if not thousands, of chicken Parm heroes made here as well—but how many of them would you go out of your way for? I have contemplated these cosmic food questions for decades now, starting with the publication of New York Eats in 1992, continuing with stories about cold heroes and hot heroes in the New York Times. And Rich Torrisi and Mario Carbone , New York area natives and chef partners at the newly opened Torrisi Italian Specialties , have apparently been contemplating these same questions—even as they found themselves cooking at some of Manhattan’s best restaurants (Babbo, Del Posto, and …

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Tags: chicken, corona-heights, food, maps, panama, parm, photographs, prince, sandwich, sandwiches, Specialties, street, turkey

Ezard at Adelphi

2 weeks ago we went to Ezard to celebrate my changing jobs. (Yaaaay!) Despite being a consistent 2-hatter, I haven’t read much about Ezard around the blogoshpere. In fact, I think Melbourne bloggers are more familiar with Teage Ezard’s more casual eatery, Gingerboy. Ezard, on the other hand, is a properly fancy restaurant – tablecloths, nice glassware, deferential staff in sharp Read more: Ezard at Adelphi

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Tags: adelphi, changing, chicken, ezard, melbourne, more-casual, more-familiar, properly-fancy, result, sarah-cooks, teage, weeks-ago

In Season: Tangerines

Flickr: Colemama There is something simple and refreshing about about sweet citrus fruits, and October through April is peak season for the tangerine. First cultivated in China and Japan over 3,000 years ago, tangerines are smaller, less tart, and easier to peel than the orange. Tangerine recipes, tips, and ideas after the jump. When selecting tangerines look for firm to slightly soft skin, free of grooves and marks, with a bright orange hue. There are many different varieties of tangerines to suit your taste. The Clementine is the most popular variety of tangerine, as it contains very few seeds and has a glossy, dark orange peel and a very sweet flavor. The Honey variety is a cross between a tangerine and an orange, with many seeds and very thin skin ranging from yellow to orange. The Sunburst variety has deep reddish orange skin color and uniquely smooth skin. The Fallglo is one of the larger varieties of tangerines and is deep orange in color. Perfect for snacking, salads, desserts, and more, the tangerine is a delicious treat any time of the day. Recipes Grilled Chicken Breasts with Tangerine-Maple-Black Pepper Glaze Tangerine Margarita Grilled Boneless Pork Loin with Tangerine-Rosemary Glaze Spicy Tangerine Chicken Wings [Papa Wow] Cherry and Tangerine Steel Cut Oats [Goodlife Eats] How do …

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Tags: black, black-pepper, Breasts, chicken, citrus, goodlife, grilled-chicken, orange, recipes, smooth

What’s for dinner?

Well, I know we have some Portobello Bisque, chicken breasts, cauliflower and edamame. And maybe a light green salad. Match that with a good 2005 Vickers Vineyard Chardonnay – it really needs to cellar for another 5 years – and we’ve got a good dinner. So here’s what we’ll call it: Brasied Chicken Breasts with Steamed Cauliflower and Edamame in Portobello Reduced Bisque . A little long, but it works. Really, it takes longer to write this than it does to make it. But have fun with making this, it will be well worth it. It sounds worse than it really is. Add a nice green salad with sliced tomatoes for color contrast. You will find the recipe for the Portobello Bisque elsewhere on this blog. If you can not find it, let me know and I will send you a copy. Cheers and Goot Essen! Brasied Chicken Breasts with Steamed Cauliflower and Edamame in Portobello Reduced Bisque Ingredients: 2 Chicken breasts 1 small Cauliflower, cut 1 cup Edamame 1 T Butter 2 T Olive Oil 1/4 cup Chardonnay Directions: Steam the cauliflower in water. After the cauliflower starts to soften, add the edamame. Turn off the heat and set aside. Bring the Portobello Bisque…

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Tags: boise-foodie, brasied-chicken, breast-on-top, chardonnay, chicken, cooking, edamame, fast cooking, find-the-recipe, food, sliced-tomatoes, the-cauliflower, things to do, vegetables

Butter Chicken Recipe (Murgh Makhani)

How to make Butter Chicken/Murgh Makhani Butter chicken or murgh makhani originates from the Mughal Empire in India and is eaten through out the world today. There are different variations of butter chicken but the basic principles of cooking butter chicken are marinating the chicken in yogurt and spices, then cooking the chicken in butter and adding the cooked chicken to a smooth aromatic tomato based sauce. Chefs tasty butter chicken recipe is very aromatic and easy to prepare, there are a lot of ingredients used in this recipe but do not worry, it is simply a matter of marinating the chicken, cooking a sauce then refrigerating both, then after a few hours the procedure of cooking the butter chicken is easy because the two main parts of the recipe have already been done. Cream can be added to the dish at the end of cooking, Chef adds evaporated milk instead, the option is yours. This butter chicken recipe will impress family and friends and make them feel like they have eaten in a restaurant. Simply follow Chefs easy step-by-step instructions and enjoy this delightful and aromatic dish. Ingredients for butter chicken (murgh makhani) For marinade 2-3 Chicken breasts (diced) 1/2 cup Yogurt 1/4 Ground cardamom 1/4 Garam masala…

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Tags: butter chicken recipe, chicken, chicken curry recipe, delicious recipes, food, garlic, Grab A Bite, jeenas, makhani, murgh-makhani, onions, recipe