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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Chicken Taquitos

On October 24, 2012, in Featured, Recipes, by Chris Baccus
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I love tacos, but I also love taquitos. My favorite Mexican food growing up was basically a deep fried taco. Our family did a lot of restaurant dining when I was in my early teens and a popular favorite spot was Chi-Chi’s. Though the thought of eating chain restaurant Mexican food today sounds like an awful proposition, it was fantastic then since I had never experienced real Mexican food.

 

The recipe I went with is from a cookbook I have recommended before and will highly recommend again, Rosa’s New Mexican Table.

I also finally found some decent made that day tortillas from the Super A Foods Mexican grocery store chain here in California. Their corn tortillas are the perfect size and integrity for taquitos.

Recipe is from the cookbook: Rosa’s New Mexican Table.

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Sour Cream Enchiladas

On August 27, 2012, in Featured, Recipes, by Chris Baccus
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Sour Cream Enchilada served with Corn Chowder

I don’t make a lot of recipes that call for three cans of anything, but I decided to make an exception since these looked so good.  I did go with some different brands using some Pacific Natural Foods for the Cream of Chicken and Muir Glen Organics for the tomato and chilies.

The sauce in this recipe can be reduced by half since you really don’t need such a thick layer of it as it is presented in the source recipe.  Also, note the author’s comment, to stir the sour cream, cream of chicken and cilantro mixture regularly to keep a smooth texture.

You need about half the amount of shredded cheese too. Making these minor changes will make it slightly lighter, but this is sour cream enchiladas. No one is pretending this is a healthy choice.

The chicken mixture can also skip canned green chilies and substitute fresh chilies, preferably 1 serrano or 1 hatch chile, seeded and washed then finely diced.

Preparation is easy. Look for some decent locally made tortillas from a Mexican market, taqueria, or Farmers’ Market if available in your area.

The lesser amount of sour cream sauce and cheese will look something like this. I had ran out of tortillas, only making 5 enchiladas due to the boys and I eating a couple tortillas the day before I finally got around to making this dish.

This is definitely a dish worth trying with or without my edits. I don’t even particularly care for enchiladas but these were quite delicious and simple to make.

For the full recipe: Skinny Sour Cream Enchiladas.

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Vegetarian Chiles Rellenos

On February 27, 2012, in Recipes, by Chris Baccus
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Mexican dishes offer a lot of options for vegetarian cooks.  There are a ton of recipes for vegetarian or vegan enchiladas, including some I’ve made myself.  Tacos, burritos and quesadillas are all excellent vegetarian options since pretty much everything is simply stuff a tortilla.  Stuffed peppers in dishes like Chiles Rellenos also provide an option for the non-meat eating cook.

This dish is adapted from a blog post find; though, the original post doesn’t give any exact measurements and tasted a bit bland so I’ve added a few changes to make it more flavorful.

Vegetarian Chiles Rellenos
Serves 4

4 Poblano Chiles
2 medium Yukon Gold potatoes, small cubes
1 can of black beans, drained
1 small red onion
1 cup red quinoa, cooked
1/4 cup cilantro, chopped
1/2 cup crumbled queso blanco cheese
2 garlic cloves, diced
1 tablespoon olive oil
1 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon cayenne pepper
salt & pepper to taste

Cook the red quinoa following the instructions from the quinoa bag or other recipe.  A simple version is 1 cup of quinoa, rinsed several times, added to a 1 1/4 cup of water. Once boiling then cover and reduce heatto simmer and let it simmer for 15 minutes.

Roast Poblano chiles on an open flame or in the oven. For a gas stove, simply heat chiles on an open flame at medium-high heat turning often for about 3 minutes per chile.  Set aside in a paper bag and let cool. Remove after 5 minutes and peel skins and seed, cut open leaving top of chile and just enough to later stuff.

Meanwhile, boil potatoes for about 8-10 minutes in salted water. Add onion and garlic to a pan with the olive oil. Saute for about 4 minutes, do not brown. Add black beans and reduce heat to simmer.  Add cilantro and the other herbs to the pan along with the cooked potatoes. Increase the heat to medium and blend the mixture to coat with the herbs and salt & pepper to taste.  Remove from heat after combined.

Stuff the poblanos with the potato and bean mixture.  Crumble cheese on top of each stuffed chile. Place stuffed poblanos in a boiler for 3 minutes to let cheese melt and brown.

Serve using a large spoonful of red quinoa and placing stuffed poblano on top of quinoa.

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