Japanese Inspired BBQ Menu

In lieu of a more traditional Labor Day BBQ, Jason and I decided to give things a little twist. We came up with a Japanese inspired BBQ meal. We pieced together recipes we found online, from the Nobu cookbook, and that we made up on our own to create what was probably one of our best meals in quite awhile. We are already looking forward to leftovers tomorrow! Follow the links for the recipes...

Beef Yakiniku skewers
Marinated Japanese style chicken thigh skewers
Shrimp skewers
Soba noodle salad with scallions and cabbage
Green beans in a black bean paste dressing
Tomato ceviche, Nobu style

Marinated Chicken Thigh Skewers

MARINATED CHICKEN THIGH SKEWERS

1/2 lb boneless, skinless chicken thighs
3 Tbsp soy sauce
2 Tbsp sake
1 Tbsp sesame oil
2 garlic cloves minced
1 1/2 tsp honey
1/2 tsp sambal
1/2 tsp grated ginger
*scallions optional

- If thigh meat is flattened, thread 2 skewers through each thigh. Otherwise, cut into pieces and thread onto skewers. Lay in a 9x13 baking pan

- Combine the rest of the ingredients and pour over skewers.

- Cover and marinate for at least an hour.

- Heat coals and grill until just cooked through.

Jambalaya with Creole Seasoning

It's that time of year and I was inspired to make jambalaya!  I used an Emeril Lagasse recipe off of the food network that I found online.  The original recipe called for shrimp but since Jason didn't want any, I eliminated the shrimp and upped the chicken and andouille a bit.  I've tried making jambalaya in the past but it always ended up a bit flavorless, not the case with this one.  Really flavorful and just the right amount of spicy!  Some of the reviews of the recipe I saw found the dish to be too salty.  The creole seasoning is pretty salty, so I used less than the 2 Tbsp recommended.  If you are using a canned broth or seasoned canned tomatoes, you might want to cut some more of the salt in the spice mix.  I used homemade broth which I purposely undersalt and my tomatoes had no salt added so I found the results to be perfectly seasoned!

JAMBALAYA

6 oz. chicken diced (1 boneless breast)
1 Tbsp Creole Seasoning (recipe at end)
2 Tbsp olive oil
1 medium chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 1/2 Tbsp chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 tsp Worcestershire sauce
1/2 tsp hot sauce
3/4 cup rice (I used brown rice)
3 cups chicken stock
6 oz andouille sausage, sliced

- - In a bowl combine the chicken with the creole seasoning and set aside

--  In a large dutch oven, heat the olive oil on high and cook the onions, green peppers and celery for 3 minutes

-- Add the garlic, tomatoes, bay leaves, worcestershire and hot sauce

--  Stir in the rice and slowly add the broth.  Reduce heat to medium and cook until the rice absorbs the liquid and becomes tender.  Since I used brown rice this took longer than I expected.  I also added 2 cups of the liquid at first, cooked that down for awhile and then added the third cup.  I kept a little extra broth on the side just in case the liquid cooked off too rapidly. 

--  Add the chicken and sausage and a dash more liquid if necessary and cook until meats are cooked through, about ten more minutes. 

--  Taste and season with salt, pepper and creole seasoning, but honestly I didn't add a thing! 

CREOLE SEASONING

2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano

Curried Chicken Salad with Spiced Garbanzo Beans

I'm into spices right now.  I came across this recipe from Gourmet, August 2008 and had to try it.  I think this dish is one of my favorites of the year.  It is wonderfully complex yet simple to make, especially when using a rotisserie chicken.  I have issues with the rotisserie chicken.  I love it for its simplicity and cost-effectiveness!  However, I cannot get the same information on how and where the chicken was raised.  I'm doing my best to be as conscious an eater as possible, but I'm not perfect.  You could always buy a chicken from a trusted source and roast it yourself!

CURRIED CHICKEN SALAD WITH SPICED GARBANZO BEANS

For the Chicken Salad:
1 medium onion chopped
1 Tbsp minced garlic
1 Tbsp minced fresh ginger
2 Tbsp olive oil
1 Tbsp curry powder
1 Tsp ground cumin
1 cup chopped tomatoes (I used Pomi brand which were very good and did not come in a can)
1 cup plain, fat-free yogurt
2 Tbsp cilantro chopped
1 rotisserie chicken, most meat coarsely shredded
1 cup red grapes, halved
1 1/2 tsp salt

For Garbanzo Beans:
2 cups cooked garbanzo beans (I use dried beans, you can also use canned, just rinse them)
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp cayenne
1/4 tsp salt

Curried Chicken Salad:
--In a large pan, sautee the onions, garlic and ginger in the olive oil over med-high heat until softened, about 5 minutes

--Add the curry, cumin and salt and sautee another couple of minutes

--Add the tomatoes and cook over med-high heat until the sauce starts to thicken, about 5 minutes

--Transfer to a bowl and add the yogurt, cilantro and chicken.  Let cool to room temperature

(When I know I'm cooking for the week, I will cook in my dutch oven so instead of transfering to a separate bowl, I can finish the dish directly in the dutch oven and store it directly in the fridge)

Spiced Garbanzo Beans:

--Heat oil in pan over med-high heat

--Add the garbanzo beans and cook for about a minute, stirring to coat in the oil

--Add the cumin, turmeric, cayenne and salt and cook, about 2 minutes, until the pan is dry

--Cool to room temperature

To serve:  Add some grapes to a bowl, the garbanzo beans and the chicken salad

Late Harvest Greens Pasta

I recently read a wonderful book, The Season's on Henry's Farm.  Literally, it is the story of a year in the life of a small, sustainable, family farm in Central Illinois.  Appropriately, the book starts in November and gives a glimpse into the day to day workings of a small producer, the story of the family themselves and their history, recipes and incredible insight into the life cycles of vegetables and herbs.

One of the most interesting tidbits I picked up from the book had to do with greens.  In my mind, I think of most greens as a spring and early summer delight, while knowing I will see kale and some of the hardier greens throughout the summer.  What I didn't consider is that greens can continue to be grown and harvested into the late fall.  The book discussed how the late fall greens are often an overlooked culinary delight.  Because of the lateness of the season and cool weather, the flavors of the greens are even more concentrated than in the spring.  I guess it makes sense.  We know that the most flavorful wine grapes are often grown in stressed conditions to concentrate their flavors, a kind of survival of the fittest. 

With this idea in mind I came across a pasta dish using late fall greens on the website 101 Cookbooks that I had to try.  I played a bit with her original recipe and was really happy with the results.  As an added bonus I threw in some rotisserie chicken pieces for a more wholesome meal that both of us loved.  It was also a great way to use up some greens and cheese I had in the fridge. 

LATE HARVEST GREENS PASTA  

1/2 bunch kale
Equal amount arugula
2 cloves garlic peeledand sliced in half
2 shallots peeled and sliced in half
1/3 cup extra virgin olive oil
1/3 cup goat cheese
12 oz gluten free rotini (I used gluten free, feel free to substitute your favorite here)
salt and pepper
lemon juice
**optional - chicken

--Bring a large pot of salted water to boil

--Add the garlic and shallots and boil for 2-3 minutes

--Add the kale and cook for another 30 seconds

--Using a slotted spoon remove the garlic, shallots and kale and transfer to a food processor

--Add the oil and cheese and process until smooth.  Add a little bit of the pasta water if needed to thin out the sauce

--Season with salt, pepper and lemon juice and set aside

--While the water is still boiling, add the pasta and cook until al dente

--Drain and toss with the green sauce

**optionally, add in some chicken pieces.  We had a rotisserie chicken that we added to the dish on the second day that was delicious.

Tuscan Club Sandwich

It's been awhile since I've posted!  The last month has been busy, flying by.  I'm working on slowing down time but it's been hard recently. 

Memorial Day kicked off with visits from all my "Colorado Cousins" and their kids.  Super fun.  Followed immediately by my birthday weekend!  The husband threw me a lovely party with some lovely gifts and a shabby-chic antique china theme!  All the guests were asked to bring me a plate or place setting of antique china.  My dream!  Now that I have the beginnings of a beautiful collection, I need to find somewhere to store everything.  The dining room table isn't a long term solution.

J did all the cooking for my b-day party, and served the most fabulous new sandwich that he has dubbed the Tuscan Club.  Seriously delicious.

TUSCAN CLUB

chicken breasts marinated for an hour or two in yogurt, garlic, mustard and oregano
english muffins
prosciutto
pesto
arugula

Grill the chicken breasts and let cool.  Slice thinly.

Toast the english muffins.  Spread pesto on one half.  Top the english muffin with a few slices of chicken, a half (or full) slice of prosciutto and a handful of arugula.

I will admit I was somewhat skeptical of the english muffin sandwich.  I have no idea why since I absolutely adore english muffins, I guess in my mind they were relegated solely to breakfast food status. 

The sandwiches were a huge hit and a new go-to dish.

Spring Menu: Asparagus Soup, Israeli Couscous and Grilled Chicken

A leisurely Saturday with no plans often results in a delicious home cooked meal for J and I.  Tonight I was craving a nice seasonal spring menu.  And since it was to be our activity for the evening, I wanted to make a few different dishes.  I had some leftover hydrated garbanzo beans that needed to be used, and some California asparagus (I couldn't resist).  After some discussion and a little research we came up with:

Asparagus Soup with Garbanzo Beans

Israeli Couscous with Ramps, Asparagus and Mushrooms

Grilled Chicken with a Shallot and Mustard Sauce

It was delicious, the israeli couscous a particular hit, with leftovers for the next day or two.

Chicken with mustard shallot sauce, twice baked ramekin potatoes and sauteed spinach

After the Wisconsin weekend I was dying to eat some nice, clean food AND try out my new mustard.

We decided to do chicken cutlets in a mustard shallot sauce with a dash of cream, twice baked potatoes in our little red le creuset ramekins, which I love, and sauteed spinach.  I was dreaming about greens, literally.  Friday night I dreamt that I had my juicer with me on the trip and mixed up a ton of veggies for breakfast in the morning! 

CHICKEN CUTLETS IN MUSTARD SHALLOT SAUCE

FOR THE CHICKEN:
3 chicken cutlets
scant 1 Tbsp olive oil
lemon
salt and pepper

Heat the oil in a pan and cook each of the cutlets with salt and pepper.  As they are cooking, squeeze a little bit of lemon juice directly onto the chicken.  The juice almost carmelizes and gives the chicken a nice brown.

Set chicken aside

FOR THE SAUCE:
1-2 shallots diced
1 Tbsp olive oil
1 1/2 Tbsp of my new Green Olive and Lemon Mustard (or mustard of your choice)
2-3 Tbsp chicken stock
dash of cream

Heat the oil in the same pan you cooked the chicken in.  Sautee the shallots.  Pour in a little chicken stock and stir to pick up all the delicious bits on the bottom of the pan.  ***here you could also use some white wine, we just didn't have a bottle that we wanted to open.

Add in the mustard and a dash of cream and continue to stir until it thickens.

Return the chicken cutlets to the pan with the sauce and turn to coat.

Braised Chicken with Mushrooms, Pancetta and Almonds

You may have noticed that I don't cook a lot of meat.  My husband has been designated as the one who cooks the proteins while I take over the vegetables, sides, soups and appetizers.  However, last night I braised some chicken all by my lonesome!

We saw this recipe over a year ago on Food Network's Secrets of a Restaurant Chef.  We made it for Christmas Eve last year and it was an instant hit.  I really like Anne Burrell's show, but watching the amount of salt she uses in her cooking is horrifying.  It reinforces the idea of home cooking 90% of the time and eating out for special occasions!

BRAISED CHICKEN with MUSHROOMS, PANCETTA and ALMONDS

Olive oil
3 lbs chicken breasts on the bone with skin
1 pound (or so) mixed mushrooms (I used crimini and shiitake), cleaned and sliced
1/3 lb pancetta diced
1 very large onion diced
4 cloves of garlic minced
1 cup dry white wine
2-3 cups chicken stock
a few springs of thyme
4 bay leaves
1/2 cup blanched almonds
salt

In a large dutch oven heat the olive oil to high.  Pat the chicken dry, salt and add to the oil.  Cook on one side until browned and then turn to brown the other side.  If the oil starts smoking too much you can turn down the heat.

**I have always had a problem doing this.  You need the confidence to just leave the chicken alone while it spatters away.  Once it is nice and browned the chicken will lift easily up from the bottom of the pan. 

Remove the chicken and set aside.  Lower the heat and remove the excess oil.  Add the pancetta, raise the heat and cook until browned and crispy.  Add the onions and cook for about 7-8 minutes or until nice and softened.  Add the garlic and cook for another couple of minutes.  Add the mushrooms and cook until they have released their juices

**you can tell this by the change in color, they will become much darker.

Add the white wine a cook until reduced.  At this point, return the chicken to the pan.  Add in the chicken stock, thyme and bay leaves and bring to a boil.  Lower to a simmer, cover and cook for about 30-35 minutes until chicken is done.

Meanwhile toast the almonds in a sauce pan (just add the almonds to a hot pan and stir around until they just start to darken).  Put the almonds in a food processor and blend, adding olive oil as you do to make a paste.

When the chicken is done, remove the chicken and set aside.  Taste the sauce and season if needed.  Add the almond paste to the pot and cook until the sauce is thickened  **when I did this last night I added too much stock and had to cook this down for quite awhile.  That's fine, just make sure to continue stirring so the bottom doesn't burn. 

When it is thickened, remove the thyme sprigs and bay leaves. 

Serve the chicken with a healthy dose of the sauce as a topping!

TW, this is for you

CHICKEN TACOS

This is the simplest, most delicious multi night meal out there.  All you need is a crockpot!

In the morning before leaving for work put in the crockpot on low
1 package of boneless chicken breasts (approx 3 breasts)
1/2 - 3/4 jar of Frontera Chipotle Salsa

When you come home, shred the chicken and serve in corn tortillas with extra salsa, shredded cheese, green onions and cilantro (or whatever taco toppings you like).  Eat for the rest of the week.

Delicious.