Sometimes a recipe is born simply from a suggestion. While being told about a chicken dish that was enjoyed on a recent trip to Vegas, my mind was clicking away, trying to think about how to prepare a similar dish, having never seen the original, with the description more about how good it was, not really about how it was made. Our conversation wandered along several paths, never returning to the chicken dish. Several nights later I played the “what if” game while cooking what turned out to be the first draft of this very fresh, spicy dish of chicken with a light topping of melted cheese, and topped with fresh tomatoes, avocados, tomatillos, & green onion. Theoretically it should feed four. So far, it has only ever fed two, with no leftovers. Continue reading
When I was very small, I remember watching with fascination, as Mom & Dad would put the turkey in the sink, and proceed to stuff it full of the mixture they’d cooked earlier that morning. They’d skewer it closed, stretching the skin to fit. Hefting the bird into a roaster that we never used for anything else, they would then put it in the oven. This would all happen before lunch, as it would take hours for the bird to roast. As soon as it was in the oven, Dad would drive off to go pick up Grandma to spend the holiday with us. The smell of the herb-laden stuffing would fragrantly scent the house all day.
As we grew, we took on a bit more of the holiday cooking each year, learning to simply make dinner, perhaps with a quick glance at the well-thumbed Joy of Cooking, but usually just following what Mom did, which was probably essentially the same as her mom did, and her mom before that.
Although I now buy a bag of coarse breadcrumbs, when growing up we never did. Slightly stale crusts and bits of bread would be kept until there were enough to either break apart to make a coarse crumb, or put folded into a tea towel to be rolled and crushed into fine crumbs. Today our bread trimmings tend to go to the chickens with their morning feed.
As stuffing is a bit of this and a bit of that, I needed to narrow it down to the essentials for the recipe; herbs, vegetables, a bit of fruit, egg, a bit of liquid, and sometimes the treat of oysters, and dry breadcrumb. This is essentially how I make it year after year, occasionally adding something new just to switch it up. Continue reading
These little chicken skewers are so moist and flavourful, that no dipping sauce is required, or wanted. Served with a trio of summer salads they make for a lovely al fresco meal. The meat is good served cold in a salad the next day for lunch, or using a smaller skewer, and threading on only one piece of chicken, they are great as an appetizer, year round. Continue reading
There is something incredibly satisfying about stews, regardless of their country of origin. Pieces of vegetables nestled in a rich sauce, sometimes with meat, sometimes without. Once I discovered the wonderful aspects of Thai red & green curry pastes, I started playing with different versions of stews using coconut milk as a base. I remember a surprise visit of a large family, and making enough vegetable stew to feed us all easily, using a mixture of just the vegetables I had on hand, along with coconut milk and some curry paste. We served it over mounds of rice in large bowls while we got caught up on each other’s lives.
However, a day came when I didn’t have any curry paste in the pantry, so needed to go it alone. Often now, I tend to make this coconut based stew without the curry paste, and have sorted the ingredients out to make a wonderfully flavoured stew. I’ve shown it here with chicken, but as the option that follows shows, it is completely wonderful as a meatless stew (although it does use fish sauce, so not completely vegetarian). Continue reading
Tenderloin of beef is a perfect go-to roast for special occasions. It is very easy to prepare, takes little time to roast, and carves beautifully. Yes, it is expensive, but when reserved for special occasions, is so worth it.
The tenderloin is the most tender of cuts. This muscle runs under the ribs next to the backbone of beef, and gets very little use, so remains tender. Even in an older animal who’s meat might be only be used for minced or stew, we try to reserve the tenderloin, which has amazing flavour, but is still tender. Unfortunately on-the-hoof aged tenderloin is hard to get (unless you raise beef).
The basic principal is that the more exercise a muscle gets, the more flavourful it is. So although very tender, the tenderloin benefits when treated to a rub or paste before roasting. Buy a roast that has had its fat and silver skin removed. It will have a long tip at one end, which you’ll be tying back to create a uniformly shaped roast. Continue reading