Recently in Poultry Category

I generally associate oyster sauce dishes with beef, but it was terrific with chicken. Although we gravitate towards the spicy Sczechuan stuff, this was a nice change.

Served with a smoked shallot and asparagus orzo.

Too busy to write a detailed post, and I think it'll be more fun if I just answer any questions you have about it in the comments. Anyone?

It's our usual spicy chicken and eggplant curry on basmati rice, though I did add some raisins this time, which I really like. Julie, not so much.

Been cooking? Dish!

I've been fooling around a lot with Indian food lately, and out of all the curries I've dabbled with so far, this was my favorite. The base of this dish was a hot curry paste that's added to the skillet after the eggplant, onions and chicken were browned individually.

The paste sauteed until the the smell was driving me crazy, then I added a can of diced tomatoes and some water. I let it simmer for about 15 minutes, then added everything back in. It simmered for about half an hour while I made some basmati rice.

The plating was uber simple- just a good scoop of rice, the curry, and topped off with some cilantro and toasted sesame seeds.

Dang. I think there's leftovers.

Our internet has been really spotty tonight, so I'll post this quickly while I can, and tweak it later. These were marinated in soy, rice wine vinegar, and tons of fresh ginger and garlic all afternoon, baked in the oven, then tossed in homemade teriyaki sauce that I reduced with the leftover marinade, along with some Scirachi hot sauce, scallions, and toasted sesame seeds.

I made a few veggie sushi rolls that I've posted before, too, nothing new but fantastic nonetheless.

Been cooking? Let's hear about it!

It's tough to come up with variations for a Thanksgiving, but this year was a good one. As I mentioned before, I tried to get away from the usual starchy sides- stuffing, mashed potatoes and breads. I love 'em, I mean I really love 'em. You'd have to, if you made stuffing sandwiches like I do, you'd know what I mean.

This turkey, which was about 11 pounds basically got cooked the way I grill a lot of chickens, over indirect heat. this accomplishes a few things- eliminating flare-ups and also keeping the breasts protected from drying out. To do this, just cut out the backbone and season as you see fit. I marinated this bird in orange juice, chicken stock, onions, garlic and lots of Survival Spice®. A few pictures of the turkey in progress are below the fold.

This is an easy version of the Indian classic Chicken Tikka Masala, using a sauce I picked up at Fresh and Easy. I made it in a totally unconventional way- first roasting chicken parts with Survival Spice® barbecue rub until it was nearly done, then cubing it and baking it in the sauce for 15 minutes or so.

Simple, and really good. I also made some aloo gobi and picked up some garlic naan, and I'll post that later.

Any Indian food fans out there? I'm going to dive into it more, but it's fairly pantry intensive, so the jarred sauce is an easy way to get started.

In a never ending quest for variety at dinner time, this is a quick meal idea that worked out great.

I cubed a turkey breast, then seasoned well with Survival Spice®, which is great with any poultry I've experimented with. Placed in a cast iron skillet, I cooked it at a fairly low heat (275º) until it was most of the way finished, then I added some barbecue sauce to the skillet and let it simmer until it was done.

I cranked up the broiler to crisp it up, and we had it with baked potatoes and a salad.

Try it with beef, chicken, or pork shoulder.

It's hard not to get in a rut with weekday cooking, so lately I've been trying really hard to bring some variety into the same old staples I keep on hand.

With chicken breasts that needed cooked, a bag of lemons that was a bit past its prime, and a head of garlic that desperately needed to fulfill its destiny, I decided it was time to do something with them.

After cutting the chicken breasts into cubes and seasoning them a bit, I made a sauce with roughly a 2:1 ratio of squeezed lemon juice and Tibvrtini Olio Extra Virgene di Oliva, then added chopped garlic, dry oregano and parsley and a splash of Tibvrtini Aceto di Vino Blanco to give it a little more zip.

I tossed the chicken with more of the Tibvrtini oil and broiled the chicken until it was just about done, then added the sauce, mixed it well with the chicken, then broiled it all for a few more minutes.

I served it with parsley buttered potatoes and some broiled asparagus. Variety is a good thing.

Whoo boy, this was good.

I took a few minutes yesterday afternoon to marinate some chicken breasts in soy sauce, sesame oil, and Survival Spice® for about 3 hours, then grilled them off on our gas grill with a little pecan wood.

Not sure the picture does it justice, but they had a beautiful color, and they were incredibly moist. I made some basic fried rice and grilled some asparagus to go with it.

Fortunately, there are leftovers. Life is good.