herbiehancock

Chicken Tikka Masala Ingredients Marinade 1 cup plain yogurt 2 tablespoons lemon juice 1 tablespoon grated fresh ginger 2 teaspoons cumin 1 teaspoon ground cinnamon 1 teaspoon ground cayenne pepper 1 teaspoon salt 1 1/2 pounds boneless, skinless chicken thighs cut into large cubes Sauce 1 tablespoon butter 2 cloves garlic, minced 1 jalapeno chile, minced 2 teaspoons ground coriander 1 teaspoon cumin 1 teaspoon sweet paprika 1 teaspoon garam masala 1 teaspoon salt 1 8 oz. can tomato sauce 1 cup heavy cream 1/2 cup fresh chopped cilantro Crushed red chile (optional, can be found in most Asian markets) Method In a large bowl, combine yogurt, lemon juice, grated ginger, 2 teaspoons cumin, cinnamon, cayenne and 1 teaspoon salt. Stir in chicken, cover, and refrigerate for at least 2 hours, but preferably overnight. Preheat the oven to 350 F. Put chicken on a foil-lined baking sheet and cook in oven for 25 minutes, until cooked through. Melt the butter in a large deep skillet over medium heat...

You know those recipes you have bookmarked or otherwise saved for months, or years, and when you finally make them, you wonder why you waited so long? Yep, this is one of those. I'm smacking myself. Chicken in Tarragon Mustard Cream Sauce adapted from Food and Wine Ingredients 3 tablespoons extra-virgin olive oil 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces Salt and freshly ground pepper 1/2 pound white mushrooms, thinly sliced 3 spring onions, thinly sliced 2 cloves garlic, minced 3/4 cup dry white wine 1 1/4 cups chicken stock 1/2 cup heavy cream (or half and half) 2 tablespoons Dijon mustard 2 tablespoons chopped tarragon Method In a very large skillet, heat 2 tablespoons of the oil. Season the chicken generously with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, about 4 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet...

Oh, people. You don't know. No right words for this one. Just a stunningly, insanely good recipe. One of those that makes me want to grab all of you by the shoulders and scream "cook this!" Chicken and Sausage Jambalaya adapted from Bon Appetit, March 2011 Ingredients 6 ounces applewood-smoked bacon, diced 1 1/4 pounds cooked andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes 1/3 pound Black Forest ham (one very thick slice), cut into 1/2-inch cubes 1 large yellow onion, chopped 1 large celery stalk, chopped 1 red bell pepper, coarsely chopped 3 large boneless, skinless chicken thighs, cut into 1-inch pieces 1 tablespoon sweet paprika 1/2 tablespoon chopped fresh thyme 1/2 tablespoon New Mexican chili powder 1/4 teaspoon cayenne pepper 15-oz can diced tomatoes and green chiles 1 1/2 cups beef broth 1 1/2 cups long-grain white rice 1 bunch scallions, chopped Chopped fresh Italian parsley Method Position rack in bottom third of oven and preheat to 3...

When I lived near a Costco, I used to buy the roasted chickens. They were $5.99 if I remember correctly. They were tender, moist, and huge ! We'd have plenty for a few dinners and a big bowl of chicken and pasta salad. With the nearest Costco now three-and-a-half hours away, I've taken to roasting my own chickens. I thought I had found the perfect recipe , but have recently found one that I like better over at Mari's blog. This is a method rather than a recipe, (and although we don't eat the skin), it will give you a beautiful crispy skin with moist, tender meat laced with a delicate lemon scent and flavor. Here is the link to the original recipe. In reading this recipe, I had to smile at what I thought was just a tad of hyperbole where it reads " Close up the opening with toothpicks or with trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst". Really? An exploding chicken? I personally...

Chicken Parmesan Ingredients 1 pound dry spaghetti or linguine Chicken: 1 pound boneless, skinless chicken thighs 1/4 cup flour 2 large eggs, beaten 1 cup panko 1/2 cup finely grated Parmigiano-Reggiano 1/4 cup finely chopped parsley Extra virgin olive oil for frying 1/4 cup shredded mozzarella cheese Sauce: 1/2 medium yellow onion, diced 3 cloves garlic, minced 1/2 teaspoon crushed red pepper flakes 1 28-ounce can crushed tomatoes 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon Kosher salt Method Set up your frying station: put the flour in one shallow dish, the eggs in a second and the panko, Parmigiano-Reggiano and parsley, evenly combined, in a third. Dredge the chicken thighs in flour, shaking off excess, coat with the egg, then press into the seasoned panko. Preheat a large skillet over medium-high heat with enough extra virgin olive oil to coat the bottom. When the oil is shimmering, add two or three pieces of the chicken and fry for abo...

(updated from 2009) Chicken Tortilla Soup Ingredients 2 tablespoons olive oil 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces 1 small yellow onion, chopped 4 cloves garlic, minced 1 tablespoon New Mexican chili powder 2 teaspoons dried Mexican oregano 2 teaspoons cumin 1/2 teaspoon Kosher salt 20 ounces crushed tomatoes 3 cups chicken stock 1 cup frozen corn, defrosted 1 7-ounce can diced fire roasted green chiles 1 15-ounce can black beans, rinsed and drained 1/4 cup chopped fresh cilantro Garnishes: Homemade tortilla chips (recipe below) Sliced scallions Shredded cheddar cheese Avocado, diced Method In a medium stock pot, heat oil over medium-high heat. Add chicken in a single layer and cook for a minute without stirring. Stir for about 3 more minutes, until chicken is almost cooked through. Remove to a bowl and set aside. Reduce heat to medium. Add onion and garlic to the pot and saute until soft, about 4 minutes. Stir in chili powder, oregano, cumin, salt, ...

Chicken Vindaloo with thanks to Krysta Ingredients 1 1/2 tablespoons of mild curry powder 1 teaspoon of cayenne pepper 1/2 teaspoon paprika 1 teaspoon of ground cumin 1 teaspoon of ground mustard 1/4 teaspoon ground cardamom 3/4 teaspoon fresh ground black pepper 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces 8 medium cloves garlic, minced 4 tablespoons red wine vinegar, divided 3/4 teaspoon + 1/4 teaspoon Kosher salt 2 tablespoons neutral oil 1 medium yellow onion, thinly sliced 1 tablespoon grated fresh ginger 2 cups crushed tomatoes 2/3 cup chicken stock 1/4 cup chopped fresh cilantro Method In a small bowl, combine the curry powder, cayenne, paprika, cumin, mustard, cardamom and black pepper. Put the chicken in a medium nonreactive bowl, sprinkle with a little more than 1 tablespoon of the curry powder mixture, about half of the garlic, 2 tablespoons of the vinegar, and 3/4 teaspoon salt; toss to coat. Set aside at room temperature. Heat the oil in a 12-...

Chicken and Broccoli Pasta adapted, with thanks to Sarah Ingredients 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces Kosher salt and fresh ground black pepper 2 tablespoons extra virgin olive oil, divided 1 medium yellow onion, finely diced 1/2 teaspoon Kosher salt 3 cloves garlic, minced 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes 8 ounces ziti or penne 3 1/2 cups + 3/4 cup chicken stock Fresh broccoli florets and stems cut from a 1-pound bunch 1/2 cup heavy cream 1/2 cup grated Parmigiano-Reggiano 1 tablespoon fresh lemon juice Method Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, about 3 minutes longer. Transfer the chicken to a clean bowl and...

Chicken Noodle Soup adapted from Robin Miller Ingredients 2 teaspoons olive or vegetable oil 1 large onion, chopped 2 carrots, peeled and chopped 2 cloves garlic, minced 1 stalk celery, chopped 1 pound boneless/skinless chicken, cooked and shredded or cut into bite sized pieces 3 bay leaves 2 teaspoons dried thyme 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 quarts homemade chicken stock 8 ounces uncooked egg noodles 1 cup frozen green peas 2 tablespoons chopped fresh parsley Method Heat oil in a large stock pot or Dutch oven over medium heat. Add onion, carrots, garlic, and celery and saute about 5 minutes, until soft. Add chicken, bay leaves, thyme, salt and black pepper and stir to mix well. Add chicken stock and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes. Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute. Rem...

My gardener gets to choose the menu on his birthday and for his milestone birthday this year, (I'm not tellin'!) he chose Paella.  My daughter had given me a paella pan, rice, and smoked paprika for Christmas, so all I needed were the ingredients.  I decided to do a mixed paella with shrimp, mussels, and chicken. The chicken thighs are the pasty white blobs you see in the above picture. I grilled them, but removed the skin when I added them to the pan. Next time I'll brown them first. This was a really fun dish to make! I scoured the Internet for recipes and decided that making paella is more of a technique than a recipe.  The basis for the paella is the sofrito, which is a tomato and onion sauce. I read that a really good paella takes at least  two hours to make, so I started early and was glad I did. The whole process took about 2-1/2 hours.  After the paella is cooked, the heat is turned to high until you smell the wonderful caramelized rice that is called so...

I've already mentioned my love of/obsession with Thai food in my post on Gai Pad Grapow . In the comments of that post, I mentioned that I wanted to make pad kee mao next, as it was one of Steve's favorite Thai dishes. Turns out it's one of mine too. I crave it now almost as often as any of my other standbys. And tonight was finally the time to give it a shot. As with any stir fry, you want to have everything prepped before you start. Suggestion: put the chicken in the freezer until stiff so you can easily slice it as thinly as you'd like. About halfway through... The noodles get tossed in... And done! EAT. Pad Kee Mao Gai (Drunken Noodles with Chicken) adapted from Epicurious Ingredients 1/4 cup vegetable oil 12 garlic cloves, finely chopped 1/2 large red onion, thinly sliced 2 tablespoons chopped fresh Thai chiles 1 to 1 1/2 pounds boneless, skinless chicken thighs, sliced into thin pieces (about 1" x 1/4") 1/4 cup fish sauce (I used nuoc nam) 1/4 cup b...

To say that I love Thai food is a bit of an understatement. I think I may have actually been born in the wrong country. I only started eating it a couple of years ago, but in that short time I've probably tried a few dozen dishes, all of which I've liked or loved. Also, see this? This is nam pla prik (fish sauce with chiles) aka my Jar of Happiness. It's as standard a condiment on Thai tables as salt is on American ones and I love it so much, I just... I can't. I can't even try to explain it. This little jar holds about 8 ounces of pure, fiery joy that, in my house, will be gone not in a few months, but in a few weeks. Glad I found my local dealer Thai market recently so they can keep me supplied. If you've never made Thai food, perhaps because you think it's difficult to replicate in your own kitchen, may I suggest starting with this recipe? It's simple simple and so astonishingly delicious, it has given me all the confidence I need to try more of ...

I must confess. I have a crush on someone. I know, it's shameful. He's worldly and experienced and totally out of my league, but I can't help it. I am completely enamored. It all started innocently enough. One November afternoon, when Steve was playing games in the other room, I decided to tune in to Food Network. I never watched much Food TV, but I figured I would take advantage of having the big TV to myself to see what was going on. Well.  What was going on was food competition shows from 2 to 10. Um, no thank you.  I vaguely recalled reading the Fresh Food on TV posts over at Serious Eats ... something about shows on PBS... hm, let me try that... Lidia! Lidia Bastianich was on! Making pasta! I felt a surge of joy. Real cooking by a respected chef. This I could deal with. I watched with a big smile on my face, excitedly telling Steve when he came in the room that I had found these wonderful new (ha) cooking shows. Little did I know that, for me, the best was...