Thai Grilled Chicken with Chile Sauce

On December 31, 2013, in Recipes, by Chris Baccus
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Thai Grilled Chicken
Serves 4

1 whole chicken, cut and skinned
2 tablespoons soy sauce
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon oyster sauce
1/2 teaspoon brown rice vinegar
1/2 teaspoon chipotle chile powder
1/2 teaspoon salt
1/4 teaspoon tumeric

Chile Sauce

1 cup of dried red chile peppers
3/4 cup water
3/4 cup apple cider vinegar
1/4 cup fish sauce
1/4 cup garlic, chopped
1/4 cup sugar

Cut and skin the chicken pieces, set aside. Mix the rest of the ingredients in a bowl.  Add the chicken pieces into the bowl and coat.

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If using a SousVide Supreme, vacuum seal the chicken pieces in two bags. Add to SousVide Supreme at 160 degrees for 4-6 hours.

If not using a SousVide Supreme, add the chicken pieces to a large ziplock bag and let marinate for 2-3 hours in the refrigerator.

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While chicken is cooking, make the chile sauce. Cut the dried chile peppers open to remove seeds. Heat chile peppers in a pan with the 3/4 cup water and bring to a boil then reduce heat to a simmer a cook for 4 minutes. Add chile peppers and water to a blender. Add the fish sauce, garlic and sugar to the blender and then blend to create a course paste. Add the vinegar and process again for a nice sauce. Place in refrigerator for use when chicken is done grilling.

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Once chicken is done cooking, remove the chicken and place on a hot a grill. Cook for 8-10 minutes on each side if not using a SousVide Supreme. If you did use one, then cook for only a couple minutes on each side to get some nice grill marks.

Remove chicken and serve with chile sauce and sides.

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Pear Zucchini Stir Fry

On August 29, 2012, in Featured, Recipes, by Chris Baccus
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Before last Sunday I had no clue what a Pear Zucchini was so don’t worry if you do not either.  You can substitue any vegetable here.  A ‘normal’ green zucchini or yellow squash is fine or skip both and add cauliflower and/or broccoli.  Basically this is anything you want it to be.

However, if you are lucky and can find a Pear Zucchini I do recommend it. It is kind of like a zucchini and cucumber hybrid.  It’s a bit sweet and little firmer than a typical zucchini, plus it looks beautiful on your kitchen counter.  I found the one I’m using here at the Alhambra Farmers’ Market held every Sunday morning only a few miles from our home.

Pear Zucchini Stir Fry
Serves 2

1/2 Pear Zucchini or 2 zucchinis, cut into cubes
2 carrots, cut into half moons
12 green beans
1/2 small red onion, diced
1/4 cup sesame oil
1/2 cup vegetable broth
1/4 soy sauce
1/4 tsp brown rice vinegar
1/2 tsp minced ginger
1/2 tsp minced garlic
1/2 tsp mild curry powder
black pepper to taste

1 teaspoon cornstarch
2 tablespoons water

In a wok, add sesame oil and minced ginger and garlic. Cook for 2 minutes to release flavors.  Add vegetable broth, soy sauce and brown rice vinegar in wok, whisk together and cook for 3 minutes on medium heat.  Remove sauce from pan and set aside. Do not rinse wok.

Return wok to heat and add onions and carrots cooking for a couple minutes then add zucchini.  Add curry powder and some fresh cracked pepper.  Cook in wok for about 3 minutes.  Return sauce to wok and cook for another couple minutes.

In a small cup combine a teaspoon of cornstarch and 2 tablespoons of water.  Add to wok right before serving mixing it into the sauce, this will thicken the sauce right before serving.

Serve with rice.

 

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Hainanese Chicken Rice

On May 20, 2012, in Featured, Recipes, by Chris Baccus
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Ever buy an ingredient at an ethnic market that you have no idea what to do with?  For me this would include Caribbean Banana Catchup from the Jamaican market and Yeo’s Hainanese Chili Sauce.

Hainanese Chicken is a Singaporean fragrant chicken and ginger and garlic rice dish that comes with a chili and ginger dipping sauce. I adapted this version from The Steamy Kitchen blog that uses a whole stuffed chicken and makes the sauce fresh.

Hainanese Chicken Rice
Serves 4

4 boneless, skinless chicken breasts
1 cucumber
1 bunch green onions
2 cups jasmin rice
2 cups broth, from poached chicken
3 garlic cloves, finely diced
4 teaspoons ginger, finely diced
1/4 cup cilantro, finely chopped
1 bottle of Hainanese Chili Sauce

Fill a 4 quarter pot halfway with water and add several pieces of green onion, about half of green onion bunch, sliced into 2 inch strips.  Add 2 teaspoons of diced ginger and the raw chicken breasts and let the pot come to a boil.  Boil the chicken for about 12-15 minutes.

Meanwhile rinse the rice several times and then add it to a bowl and fill with water until barely covering the rice with water. Let that sit for 10 minutes.  Drain the rice. Now heat a pot on medium heat and add the olive oil, garlic, and remaining 2 teaspoons of ginger. Saute for a couple minutes, but do not burn.  Add the rinsed rice and cook with ginger and garlic for about a minute to mix the flavors.  Now add 2 cups of broth from the poached chicken.  Bring it to a boil and then simmer and cover for 15 minutes.

Slice the cucumber into thin moons and dice the cilantro.  Finely chop the rest of the green onion and pour some chili sauce into small bowls for dipping.

Once the rice is done, plate the dish by adding a generous scoop of rice to each plate.  Slice the chicken into large chunks.  Line cucumbers along rice and sprinkle the cilantro and green onion on top.  Serve with chili sauce for dipping.

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Sweet Potato Wontons

On January 18, 2012, in Recipes, by Chris Baccus
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Some recipes are meant for the weekend, not after work. This recipe is one of those. I had planned on making the filling the night before so I could save some time after work. Doing so would’ve made this a good weekday after work recipe, but that never happened and I ended up spending a couple hours making the filling, wontons, dipping sauce and rice.

Pan frying the sweet potato and butternut squash takes some time.  I would recommend steaming the sweet potato and squash for 10 minutes prior to pan frying. Using a food steamer will soften the vegetables before adding to the pan.  This should quicken the cooking at this step.

After the mixture is cooked, place everything into a bowl and roughly mash to combine ingredients and make it easier to use as filling for the wontons. You’ll only need a teaspoon sized scoop of the filling to place in the wonton wrapper.

Prepare as many wontons as you can with the filling. It makes somewhere between 20 to 30 pieces.

Full Recipe: Sweet Potato Wontons with Soy Garlic Dipping Sauce.

Here is a quick video I did showing how to wrap a wonton:

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Udon Noodles with Kale and Shitake Mushrooms

On November 13, 2011, in Recipes, by Chris Baccus
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A simple noodle dish for a quick meal is something you should have in your home cooking back pocket. This dish takes about 10 minutes total time.  You can do all the vegetable preparation and cooking while the udon noodles cook.

Udon Noodles with Kale and Shitake Mushrooms
Serves 4

1 package of udon noodles
4 oz. shitake mushrooms, thinly sliced
1 bunch kale, coarsley chopped
1 onion, half-moon thin slices
2 1/2 cups water
3 garlic cloves, finely diced
1 tablespoon fresh ginger, finely diced
2 tablespoons peanut oil
2 tablespoons miso
2 tablespoons mirin
2 teaspoons soy sauce
thinly sliced green onion to garnish

Cook udon noodles according to package. I use dry udon noodles and they take about 10 minutes to prepare. You can use fresh udon noodles too. They can be found in your refrigerated section.

While the noodles cook, cook the the onions and mushrooms in the peanut oil on medium heat for about 5 minutes stirring often until mushrooms are soft and onions are translucent. Add garlic and ginger and cook for 2 minutes.  Add kale and cook for another 2 minutes until kale starts to soften.

Remove vegetables from pan. Pour in water, miso, mirin, and soy sauce and whisk together. Add vegetables back to pan and keep on low heat.

Drain noodles and rinse with cold water. Add noodles to vegetable broth mixture and cook for about 2 minutes on medium heat.

Serve in bowls and add sliced green onions to top.

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