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Grilled Thai Turmeric Chicken

 

OLYMPUS DIGITAL CAMERAGrilled Thai Turmeric Chicken

If you ever wanted to know what my top ten favorite spices or herbs were, turmeric would definitely be on that list.  I love cooking with turmeric.  Turmeric’s vibrant yellow color and earthy, pungent and ginger like flavor marries so nicely with dishes that contain chicken, beef, eggs, tofu, vegetables and rice.  For those who are unfamiliar with this spice, turmeric can be purchased in either dried or in fresh rhizome form.

OLYMPUS DIGITAL CAMERAGround Turmeric

Notice the bright yellow color of ground turmeric?  Next time, be sure to add a few teaspoons to your favorite stir fry!

OLYMPUS DIGITAL CAMERAFresh Turmeric Rhizomes

When selecting fresh turmeric, be sure to look for unbruised, firm, and smooth skinned rhizomes.  Fresh turmeric packs more flavor that dried. However, dried turmeric is much more common and easier to find.  There’s no shame in using dried turmeric.  I buy mine in bulk all the time.

My Grilled Thai Turmeric Chicken is an easy to make yet, an exotic tasting dish. It’s made with succulent boneless skinless chicken thighs marinated overnight in a fragrant turmeric spice blend with sweet brown sugar, coriander, garlic, white pepper, fish and soy sauces.  I like to serve it alongside a scoop or two of fluffy white rice and some thinly sliced cucumbers.  It’s simply delicious!  Enjoy!  Tessa

Ingredients:

  • 2 pounds boneless skinless chicken thighs
  • 5 tsp garlic paste
  • 2 Tbs brown sugar
  • 1 1/2 Tbs fish sauce
  • 1 1/2 Tbs light soy sauce
  • 2 tsp ground turmeric
  • 2 tsp ground coriander
  • 1/4 tsp ground white pepper
  • garnish with fresh cilantro sprigs

Add all of the ingredients to a covered container and refrigerate the chicken mixture at least four hours or overnight.  Toss the chicken on a medium hot barbecue grill or grill pan and discard the marinade.  Be watchful of the chicken, turning occasionally, being careful not to burn. Cook until the juices run clear or the internal temperature of the chicken reaches 170 degrees Fahrenheit. Makes 8 servings.

Indonesian Grilled Chicken

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If you are looking for a simple to make and yet an exotic tasting way to prepare chicken, then you are in for a real treat.  Indonesian grilled chicken is also called Ayam panggang or ayam bakar.  There are so many versions of it, ranging from sticky and sweet, to hot and spicy.  My version of Indonesian Grilled Chicken tends to be on the sweet side, for my chicken is marinated in sweet Indonesian soy sauce, ginger, garlic, coriander, turmeric and white pepper. It’s similar to my chicken satay recipe but without all the fuss of chopping and threading the meat onto bamboo skewers.  It’s super easy to make and tastes fantastic!  Serve with a scoop or two of steamed white rice, sliced cucumber and for those who love fiery food, add a teaspoon or two of sambal oelek in the marinade or serve it on the side.  Enjoy!  Tessa

Ingredients:

  • 1 pound boneless skinless chicken thighs
  • 1/8 cup Kecap Manis (Indonesian Sweet Soy Sauce)
  • 2 tsp. ground coriander
  • 1 – 2 tsps. ground turmeric
  • 1 – 2 tsps. ground ginger
  • 1 tsp. or one clove minced garlic
  • 1/8 tsp. white pepper (or to taste)
  • 1 Tbsp. water (optional, to thin marinade)
  • 2 tsp. sambal oelek (optional)

Add all of the ingredients to a covered container and refrigerate the chicken mixture at least four hours or overnight.  Toss the chicken on a medium hot barbecue grill and discard the marinade.  Be watchful of the chicken, turning occasionally, being careful not to burn. Cook until the juices run clear or the internal temperature of the chicken reaches 170 degrees Fahrenheit. Makes 4 servings.

Grilled Blood Orange Chicken

OLYMPUS DIGITAL CAMERAGrilled Blood Orange Chicken

Grilling chicken has got to be one of my all time favorite ways to prepare dinner for my friends and family.  I generally prefer to use boneless skinless chicken thighs because they’re moister and more flavorful than a boneless skinless chicken breast.  My Grilled Blood Orange Chicken is easy to make and tastes great sliced on top of a fresh green salad, chopped up in warm soft tortillas garnished with crunchy cabbage, spicy salsa and lime or simply served with a side of rice and steamed vegetables.  Double or triple the recipe for some fantastic chicken leftovers!  Enjoy!  Tessa

Ingredients:

  • 1 pound boneless skinless chicken thighs
  • 2 blood oranges, juiced (substitute any variety of orange if desired)
  • 1 1/2 tsp garlic paste
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp salt (or to taste)
  • 1 pkg Sazon Goya Coriander and Annatto mix (found online or at a Latin grocery store)
  • fresh cilantro for garnish

Toss all ingredients in a covered container and let marinade in the refrigerator for at least 4 hours or overnight.  Toss any remaining marinade.  Place on medium hot barbecue grill or grill pan.  Turn chicken when halfway cooked.  Cook until juices run clear or the chicken reaches an internal temperature of 170 degrees Fahrenheit.  Pull from grill, let chicken rest for about 5 minutes covered. Place on serving plate and garnish with sprigs of cilantro. Makes 4 servings..

Whole Grain Mustard

WholeGrainMustardFeralKitchenWhole Grain Mustard

Do you know that making your own mustard is ridiculously easy? Up until just a few months ago, I had absolutely no idea. I recently learned after reading a newspaper article in the Medford Mail Tribune by Jan Roberts-Dominguez titled an Advanced Lesson in Homemade Mustards. Growing up, the only mustard that could be found in our home kitchen was the bright yellow mustard sold in a jar made by French’s.  No offense to all you yellow mustard lovers but the mustard that I knew as a kid pales in comparison to the taste bud tingling spicy goodness that I am about to share with you.  And what makes my Whole Grain Mustard shine is the addition of a really tasty beer such as Southern Oregon Brewing Company‘s Nice Rack IPA.

A good homemade Whole Grain Mustard takes about 15 minutes of your time to prepare and then needs to sit around untouched for at least 48 hours to develop its wonderfully warm spicy flavors. When your mustard is ready, be sure to serve your homemade Whole Grain Mustard on sandwiches, sausages, pretzels or even use it as a base for sauces or salad dressings.  My favorite way to serve my homemade Whole Grain Mustard is to accompany it alongside some grilled brats and pints of some of Southern Oregon’s finest micro brewed beer. Now that’s pure bliss!

What’s great about making your own mustard is that the flavor combinations are endless and you can make it as hot, creamy, spicy or as sweet as you want.  All you need to start is some good quality mustard seeds, liquid for soaking such as wine, beer or vinegar, toss in some spices, add something sweet such as sugar or honey and a sprinkling of salt.

mustardseeds1024Mustard Seeds

Yellow mustard (also called white) seeds are on the left and brown mustard seeds are on the right. Notice that the yellow mustard seeds are nearly twice the size than the brown mustard seeds. They are also a lot less pungent in flavor than the brown mustard seeds. I personally like the brown mustard seeds better because of the heat factor. Look for mustard seeds in the bulk foods section of your favorite specialty or natural food store. If you can’t find it locally, you can always resort to shopping online. Once you learn how to make your own Whole Grain Mustard, it’s doubtful that you will want to use store the bought varieties ever again. Thank you Jan Roberts-Dominguez for the mustard lesson and the inspiration!  Enjoy! Tessa

Ingredients:

  • 2/3 cup brown mustard seeds
  • 1/2 cup yellow mustard seeds
  • 3/4 cup beer (I used Nice Rack IPA)
  • 3/4 cup apple cider vinegar
  • 2 Tbs sugar
  • 3 tsp garlic paste
  • 2 tsp Worcestershire sauce
  • 2 tsp ground allspice
  • 2 tsp ground turmeric
  • 1/2 tsp salt or to taste

In a non reactive bowl or jar (glass, plastic or stainless steel) add the mustard seeds, beer, and vinegar.  Make sure that the seeds are covered in liquid.  If you need to add more liquid, use equal parts beer and vinegar.  Just be careful, you don’t want your mustard to be too watery. Place the mustard covered in a cool place for 48 hours.  Add the remaining ingredients and place in food processor. Blend mustard for about two minutes or until you reach your desired texture. Taste and correct your seasonings.  Place mustard in clean jars with a tight fitting lid and store in the refrigerator for up to a few weeks.  Makes about 2 3/4 cups.

***Recipe adapted from Jan Roberts-Dominguez

Grilled Grapefruit Chicken

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Grilled Grapefruit Chicken

I finally had another well earned day off and let me tell you, it was great!  It was so amazing to spend a leisurely day at home and in my garden doing absolutely nothing.  The house was quiet most of the day until the unthinkable occurred.  While assembling some fresh fruit smoothies for Bruce and I the other morning is when it happened…  Neither Bruce or I saw it coming.    Everything appeared normal and all looked fine as I dropped in some gorgeous bright strawberries, blueberries and bright orange mango chunks into one of my most cherished kitchen appliances.  As I secured the lid, the base of my blender appeared to be tightly fastened to the glass pitcher before I pushed the start button.  Within a matter of seconds, I shredded the motorized gears and destroyed the base unit, rendering my blender completely useless.

What completely “frosted my cookies” about the incident was that I received that blender as a gift from my mother many years ago.  I loved that blender.  It was a beautiful bright red KitchenAid and it was in perfect running condition before I destroyed it… And the smoothie ingredients?  Not salvageable either.  All went straight into the garbage can.

Well.  I have to tell you.  There is a bright side to the story.  I have a new blender.  My husband Bruce felt pity for me and within a few hours he brought me down to Macy’s to pick out a replacement to help dry my tears.  Before we left our home, I did my homework, and read the blender reviews on the internet prior to purchasing the new blender. First of all, I avoided purchasing a unit with a similar design.  I wanted something with a one piece construction rather than three.  I wanted a quality blender that was sturdy, with high wattage and really easy to clean.  Surprisingly, Bruce did not even bat an eye at the price.  We simply walked into the store, I pointed at what I wanted, he lifted the box off the shelf and pulled out his credit card from his wallet.  What a sweet man! Or rather, I should say, a very sweet intelligent man.   He really likes his smoothies.

While all the fuss was going on, I had placed some chicken thighs and legs in a tangy grapefruit marinade in the refrigerator for dinner later that day.  The marinade is a wonderful combination of flavors with fresh squeezed grapefruit juice, lime juice, garlic, Sazon Goya seasoning, cayenne pepper, salt and black pepper.  I marinated the chicken for a few hours before tossing on the grill.  My grilled grapefruit chicken is easy to make and has a wonderful Mexican inspired flavor.  Enjoy!  Tessa

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Grapefruit Chicken on the grill…

Ingredients:

  • 2 – 3 pounds chicken thighs and legs
  • 2 grapefruit (juiced)
  • 1/3 cup olive oil
  • 1 Tbs lime juice
  • 1 Tbs sugar
  • 1 1/2 tsp garlic paste
  • 1/4 tsp cayenne pepper (I used more)
  • 2 packets Sazon Goya seasoning (cilantro and anchiote blend)
  • salt and pepper to taste

Whisk together the grapefruit juice, olive oil, lime juice, sugar, garlic paste, cayenne pepper, Sazon Goya seasoning, salt and pepper.  Add the chicken pieces, cover with plastic wrap and marinade in the refrigerator for at least 4 hours.  Turn chicken at least once.  Heat up your grill and place chicken on medium high heat.  Throw away the marinade.  Cook until juices run clear and the internal temperature of the chicken reaches 165 degrees.  Remove from grill, place on serving platter, garnish with cilantro and serve.  Makes about 4 servings.