Fiesta Friday

February in the Kitchen – Avocado Sauce
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February in the Kitchen – Avocado Sauce

This avocado sauce is not quite a guacamole and not quite a salsa verde; but somewhere in the middle. A dollop is delicious on a burger, stirred into hummus, as a sauce for plain grilled chicken, or with a cauliflower croquette. It is easy and quick to make and will keep for a few days in the fridge. I think you will find lots of uses. I pinned and adapted this recipe from the blog Laylita’s Recipes.

  • 1 bunch of cilantro, leaves roughly chopped
  • ½ to 1 Serrano or Jalapeno pepper, stemmed and seeded and coarsely chopped
  • 2 limes – grated zest and juice
  • 2 garlic cloves, chopped roughly
  • 1 teaspoon ground cumin
  • 1 ripe avocado, halved and seeded
  • ½ cup of olive or avocado oil

IMG_2644

  1. Put the first 6 ingredients in the container of a food processor and process until roughly chopped.
  2. Add the avocado and turn the processor on and off a few times to mix.
  3. Add the olive oil and process until smooth.
Avocado Sauce

Avocado Sauce

I used the sauce to top cauliflower croquettes. Great flavor combination!

Cauliflower Croquettes with Avocado Sauce

Cauliflower Croquettes with Avocado Sauce

I am taking this sauce to Fiesta Friday to celebrate the end of the week with Angie and the gang at the Novice Gardener.

February in the Kitchen – Best Ever Crisp Chicken Wings
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February in the Kitchen – Best Ever Crisp Chicken Wings

I’ll start out by admitting I did not invent this trick for baking chicken wings that taste as if they were deep fried. I read about it on two other blogs and they got it from Cook’s Illustrated. But, they don’t have my amazing recipe for Teriyaki Sauce.

Let’s start with the wings…what’s the trick, (actually there are two tricks)? Baking Powder, yes, baking powder is trick one. Coating the wings in a thin layer of baking powder draws moisture to the surface so it can evaporate. Trick two (where is Dr. Seuss?) is baking first at a low temperature to melt the fat under the skin, then increasing the heat to brown and crisp the wings.

Best Ever Crisp Chicken Wings

  • 4 pounds of chicken wings, cut into wingettes and drumsticks
  • 2 tablespoons of baking powder (you may need a bit more)
  • 1 teaspoon of sea salt
  • Olive oil spray
baked chicken wings

Best baked chicken wings

  1. Pat the wings very dry on paper towels (leave them uncovered in the fridge for a few hours if you have the time)
  2. Preheat the oven to 250 degrees F (120 degrees C) and place racks in the lower third and upper third of your oven.
  3. Line a rimmed baking sheet with foil and place racks on the foil to keep the chicken above the fat which drips into the pan. I used cake cooking racks. Spray the racks with cooking oil to make clean up easier.
  4. Place the baking powder in a large plastic bag; add the chicken wings a few at a time and shake the bag to coat them. You will need to do this in batches.
  5. Once lightly coated with baking powder, place them on the racks in one layer. They will shrink slightly so it’s ok to put them close together.
  6. Bake in the lower third of the oven for 30 minutes.
  7. After 30 minutes, move the wings to the upper third of your oven and increase the heat to 425 degrees F (220 degrees C).
  8. Bake at the higher temperature for 40 to 50 minutes. Ovens vary a lot so check them at 40. If your oven has “hot spots” rotate the tray half way through.
  9. Remove the tray and let the wings cool for 5 minutes before coating with your favorite sauce.
Chicken wings with Teriyaki Sauce

Chicken wings with Teriyaki Sauce

I tossed them with my favorite very best teriyaki sauce  which I make in large batches (we really like it and I find lots of uses). It’s great on plain rice as well. Look for that recipe in the next post and here.

I think I’m going to take these to Fiesta Friday #55 at Angie’s The Novice Gardener. Come take a look at the wonderful food that is being served at the party.

Fiesta Friday

Fiesta Friday

February in the Kitchen – Meyer Lemon and Garlic Confit
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February in the Kitchen – Meyer Lemon and Garlic Confit

A glut of Meyer lemons has had me researching ways to use them before they rot. This recipe for Meyer Lemon Confit by Tara Austen Weaver in the Sunday Chronicle caught my eye. If you have a similar abundance, Meyers make a distinguished Lemon Curd and also do well salted and preserved. The article included a recipe for using the confit with Pasta with Kale. Since my garden also has an abundance of kale, it was a no brainer.

Meyer lemons are a hybrid cross between a lemon and an orange. Unlike the more commonly available Lisbon or Eureka lemons, Meyers are thinner skinned, juicier, and have less of a sour bite. Because of their mildness, they are not always suitable for recipes needing a lot of acid. But their flavor is slightly floral, delicate, and elusive. A bowl of them on the counter will fill your kitchen with fragrance. I once saw my son (as a toddler) pick one from the tree and eat it as if it were an apple.

Meyer Lemons

Meyer Lemons

They are named after Frank N. Meyer. Dr. Meyer was a Dutch plant explorer working for the U.S. Department of Agriculture. He found them in 1908 near Beijing and brought them back, it was one of about 2,500 specimens he is credited with collecting.

Meyer lemons have thrived in backyards and gardens throughout California, Texas, and Florida. But, they haven’t made it as a commercial crop because they don’t ripen well once picked from the tree and are thought to be too perishable. The Meyer almost died out in the 40’s when they were found to carry a virus, which threatened the California citrus crop (although it didn’t hurt the Meyer lemon). Trees were to be torn out and destroyed. Lucky for us an “improved” Meyer lemon released in 1975 was found to be virus free.

Meyer Lemon Tree

Meyer Lemon Tree in a Half Wine Barrel Container

There was a mature Meyer lemon tree in our backyard when we purchased the house 25 years ago. It has continued to provide us with lemons all year almost non-stop all year. The same tree will have mature lemons, immature lemons, and flowers at the same time. Meyers do well in containers, although they are frost tender and should be moved to a protected place in the winter.

Meyer Lemon

Meyer Lemon

Meyer Lemon and Garlic Confit

  • 3 medium Meyer lemons (organic if possible)
  • ¼ cup of whole peeled garlic cloves
  • ½ cup of olive oil
  1. Preheat the oven to 275 degrees F.
  2. Wash and dry the lemons. Cut off the ends and slice them ¼ inch thick, removing any seeds.
  3. Cut the garlic cloves so they are approximately the same size.
  4. Set a saucepan full of water on high heat and bring it to a boil.
  5. Blanch the lemon slices for 90 seconds, removing them with a slotted spoon to a strainer set over a bowl. You may need to do this in several batches. Once drained, add them to a medium bowl.
  6. Add the garlic to the boiling water and simmer for about 4 minutes. Drain but DO NOT TOSS OUT THE WATER IF YOU ARE MAKING THE PASTA DISH BELOW.
  7. Add the olive oil to the bowl with the lemons and toss to coat with oil.
  8. Lay the lemons in a single layer in a rectangular baking dish leaving space at one end.
  9. Add the garlic cloves to the remaining oil in the bowl. Toss to coat. Then add them to the empty side of the baking dish.
  10. Drizzle with any remaining oil in the bowl.
  11. Bake for 1-½ hours until the garlic mashes easily and the lemon rinds are soft. Turn the lemons every 30 minutes.
  12. When done, remove the pan from the oven and allow it to cool.
  13. Finely chop the mixture and transfer it to a tightly sealed jar.

The Lemon and Garlic Confit will keep for a month in the fridge, freeze it for longer storage.

Sliced Meyer Lemons
Meyer Lemons and Garlic Cloves
Meyer Lemon Confit

 

Meyer Lemon and Garlic Confit

Meyer Lemon and Garlic Confit

Dino Kale – Tuscan Kale
Chopped Dino Kale

Pasta with Kale and Lemon Confit (serves 4-6 as a main dish)

  • 1 pound of pasta, I used linguini
  • Water from blanching lemons and garlic
  • 2 bunches of Tuscan kale (you want about 5 cups when chopped and packed down in the cup)
  • ½ cup of extra virgin olive oil
  • ½ teaspoon of crushed red pepper flakes
  • 2 ½ tablespoons of Lemon & garlic confit
  • 1 teaspoon kosher salt, or to taste
  • Grated Meyer lemon zest, to taste (I used one additional lemon)
  • ½ cup of freshly grated Parmesan cheese
  1. Wash the kale and remove any tough center stems. Finely chop the leaves.
  2. Bring a large pot of heavily salted water to a boil (this can be the left over blanching water plus extra as needed). Once it boils, add the pasta and cook for the recommended time. Drain but do not rinse, reserving 1 cup of the cooking water.
  3. Meanwhile, heat the olive oil in a large frying pan over high heat. Add the kale, stirring while it wilts and cooks down for about 2 minutes. The kale will be slightly crispy like dried nori.
  4. Add the red pepper flakes and salt, reduce the heat to medium, and cook for another 10 minutes while the pasta is cooking.
  5. Stir in the Meyer Lemon Confit.
  6. Add the drained pasta to the frying pan; toss to mix with the kale. Add a little of the pasta cooking water if the mixture seems dry.
  7. Add the lemon juice, lemon rind, and taste for salt.
  8. Serve hot topped with Parmesan.
Pasta with Kale and Meyer Lemon Confit

Pasta with Kale and Meyer Lemon Confit

It was also good stuffed under the skin of a chicken breast, sauteed (skin up), and finished in the oven.

Chciken stuffed under the skin with lemon & garlic confit

Chciken stuffed under the skin with lemon & garlic confit

Bon Appetit!

This post is part of the monthly link up party “Our Growing Edge“. This event aims to connect food bloggers and inspire us to try new things. February 2015 is hosted by Kim at the blog Love, Live, Life by Kim.

our-growing-edge-badge

I’m also taking this pasta dish to share at Fiesta Friday #54, a weekly bloggers virtual dinner party hosted by Angie at the Novice Gardener. Please come join the fun.

Fiesta Friday

 

January in the Kitchen – Friday Chicken
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January in the Kitchen – Friday Chicken

Friday Chicken

I first encountered this recipe for a roast chicken stuffed under the skin (Friday Chicken) in a cookbook by Mary and Vincent Price (yes, that Vincent Price!), A Treasury of Great Recipes, published in 1965. They called it “Friday Chicken” because it’s perfect weekend food. Serve it to your family and friends on a Friday evening; then eat the leftovers cold over the weekend. It’s a wonderful choice for an elegant picnic or lunch.

Friday Chicken

Mary and Vincent Price (Friday Chicken in lower right hand corner)

Richard Olney had his own version called “Poulet Fendu Farci” in his book Simple French Food. He used a mixture of ricotta, Parmesan, herbs, butter, onion and zucchini. There are no breadcrumbs in that stuffing recipe; it would be a good choice for Paleo or gluten free diets. (Let me know if you would be interested in seeing that recipe in another post.)

Over the years I’ve read (and cooked) several other variations. The basic idea is the same in them all; stuff the chicken under the skin with something flavorful, then roast it. You could use pesto, butter and fresh herbs, ricotta and spinach, or (as in this case) an actual stuffing. I’m partial to the one I use with our Thanksgiving turkey. The stuffing bastes the chicken ensuring wonderfully juicy flavorful white meat and crisp skin.

Substitute your own favorite stuffing and it will be equally delicious. There are a few rules though…use use fresh bread rather than dried croutons or cubes, make sure the sausage is cooked, and don’t spare the butter or oil. The stuffing needs to be cool before handling so time it appropriately.

I’m taking this to Fiesta Friday as part of the second block party celebrating the one year anniversay of Angie’s (from the blog The Novice Gardener) weekly celebration. Fiesta Friday joins together bloggers interested in food, travel, and related topics for a weekly virtual party. Last week we concentrated on appetizers and drinks, this week it will be main courses and desserts. Friday Chicken makes great leftovers!

Fiesta Friday

Fiesta Friday

Friday Chicken – Stuffing

  • 4 tablespoons of butter, plus more if needed
  • 1 pound of sweet Italian sausage, either bulk or removed from casings
  • 1 medium yellow onion, chopped
  • 2 large stalks of celery, chopped
  • 1 teaspoon Herbs de Provence
  • ¼ teaspoon fennel seeds
  • Pinch or red pepper flakes
  • 2 fresh brioche rolls or other soft bread, torn into pieces
  • 8 oz. of cornbread, crumbled
  • 2 small handfuls of golden raisins or currents
Stuffing

Sausage and Raisin Stuffing

  • 1 large chicken (I’ve used roasting chickens to great success and more leftovers)
  1. Melt the butter in a large skillet.
  2. Add the sausage, crumble it into small pieces as it browns.
  3. Add the onion, celery, Herbs de Provence, fennel seeds and red pepper flakes.
  4. Stir and continue to sauté on medium heat until the onion and celery are softened, about 10 minutes.
  5. Meanwhile tear the cornbread and brioche bread into pieces in a large bowl.
  6. Add the raisins and mix.
  7. When cooked, add the contents of the skillet and mix well.
  8. If the contents look dry (it depends on how much fat is in your sausage), add another 2 tablespoons of butter to the skillet to melt. Then add it to the bowl.
  9. Cover and set aside to cool. In my household that needs to be far away from the edge of the counter and the reach of the dogs.

Preparing and baking the chicken

  1. Preheat your oven to 375 degrees F.
  2. You will need a roasting pan big enough to hold a rack, preferably V shapped
  3. Remove about 2 cups of stuffing into another bowl (you will not want to contaminate the bulk of the stuffing)
  4. Dry the whole chicken with paper towels, inside and out
  5. Gently, with your hands, loosen the skin over the breast and legs. You do this by gently sliding your hand under the skin. Be careful not to tear it.
  6. Press the stuffing into the cavity you’ve created completely covering the breast and pushing the stuffing over the tops of the legs and thighs. If it tears slightly (this often happens near the tail end) use a small skewer or toothpick to sew the skin together.
  7. Brush the chicken with butter or oil and place on the rack.
  8. Roast for about 1 hour and 20 minutes or until done, timing will depend on the size of your chicken and how “done” you like it. We prefer our chicken still very slightly pink. If it browns too quickly, tent the breast loosely with foil.
Prepared Chicken Before Roasting (I know it looks anemic)

Prepared Chicken Before Roasting (I know it looks anemic)

Friday Chicken

Friday Chicken After Roasting

Baked Remaining stuffing

  1. Put the remaining stuffing into a baking dish, add about ¾ cup of chicken stock and cover the dish with foil.
  2. When the chicken has baked for 35 minutes, add the stuffing to the oven.
  3. Bake covered for 25 minutes, then uncover until the top has browned and is crisp.
  4. Serve with the chicken.
Raisin Stuffing

Baked Stuffing with Sausage and Raisins

This stuffing is exceptional. Over the years I’ve changed it to reflect the changing tastes of my family and friends. The original “seed” recipe came from my (now ex) mother-in-law in Wisconsin. She used hamburger rolls, poultry seasoning, margarine, and raisins. The raisins have remained as a crucial part of the recipe.

Use any leftover stuffing in sandwiches, as a “bed” for poached eggs, or in a bread soup. The cornbread and brioche will thicken the broth beautifully.

Panini with stuffing

Stuffing Panini

The panini above was made with raisin stuffing (regular dark raisins), cranberry sauce, red onions, and mozzarella. It’s reason enough to make stuffing even if it isn’t Christmas or Thanksgiving.

Friday Chicken

Friday Chicken

January in the Kitchen – Crab Cakes
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January in the Kitchen – Crab Cakes

Dungeness Crab - by brandita b 2007

Dungeness Crab – (photo by brandita b 2007)

Dungeness Crab Cakes

These special crab cakes are headed to Fiesta Friday #52 at the Novice Gardener. This is a special one year anniversary block party. I plan to make these cakes the size of a silver dollar for appetizers and pass them around with a small cube of avocado and a dollop of wasabi mayonnaise. Please join Angie and our friends for the fun.

Fiesta Friday

Fiesta Friday

Dungeness crab is found only on the West coast, from the chilly waters of Northern California up into Canada. The season runs from around Thanksgiving to August 1, closing briefly during the crab molting period for them to fill out. When molting the crabs use their meat for energy and will bury themselves in the ocean floor. Only mature male crabs are harvested and they must measure at least 6.25 inches across the back of the shell. Any undersized or female crabs are released back to the ocean to continue the mating cycle, ensure healthy stocks and future harvests.

The “meat-to-shell” ratio for Dungeness is approximately 25%, which makes it one of the meatier crabs available. A 2-pound crab will produce about ½ pound of picked meat. Dungeness crab meat is delicious and sweet tasting.

Crab meat

Dungeness Crab meat

I purchased several crabs off the fishing boat when visiting the Mendocino coast, we ate most of the meat cold, simply picked and eaten with crusty bread, salad, and a crisp white wine. To my joy, there was a bit over a pound of meat left over for making crab cakes.

I prefer my crab cakes to taste of crab, not breadcrumbs, and take my inspiration from sushi; specifically California rolls. These are considered “maki sushi” or rolls. They consist of seaweed wrapped around cooked crab, avocado, rice, and cucumber; often seasoned with wasabi paste. You also find them in what is called a “hand roll” where the seaweed is wrapped into a cone around the filling.

Make time so the crab cakes should chill for an hour before frying. Make these into small cakes around 1-½ inches in diameter to serve as a starter of appetizer for a party. They can be made a bit ahead and warmed in a 200 degree F. oven.

Dungeness Crab Cakes

  • About 1 pound of crab meat (Dungeness or other)
  • ½ cup of mayonnaise
  • 1 teaspoon of wasabi paste (to taste)
  • 2 tablespoons of soy sauce
  • 1 egg, beaten
  • Grated zest of 1 lemon
  • Medium grind cornmeal, you’ll need about ½ cup
  • Vegetable oil for frying
Crab cakes coated with cornmeal

Crab cakes coated with cornmeal

  1. Prepare a large baking sheet by lining it with parchment paper
  2. Mix the crab, mayonnaise, wasabi paste, lemon zest, and soy sauce together in a large bowl. Mix gently so the crab stays in fairly large chunks. Taste and adjust seasonings if needed.
  3. Add the beaten egg to the mix and stir gently.
  4. Pour the cornmeal into a plate.
  5. With wet hands form the crab mixture into patties, I made fairly large ones, but small ones are especially nice if you are serving them as a first coarse or at a cocktail party.
  6. Roll the patties in cornmeal and place on a parchment lined baking sheet.
  7. Place in the fridge to chill for at least an hour.
  8. When ready to cook, heat a shimmer of oil in a large skillet on medium high heat.
  9. Add the crab cakes, flattening them slightly. Cook until brown on one side then turn to brown the other side. Turn down the heat if they are cooking to quickly. The interior should be cooked through and the outside crisp and brown.
  10. Serve with avocado, additional soy sauce, cilantro, steamed rice, and a lemon wedge on the side. Or, serve them as party food with a small slice of avocado and a leaf of cilantro on top.
Crab Cakes

Dungeness Crab Cakes

Join today’s party for great recipes for starters, cocktail food, drinks, and…

I served these larger for dinner but am taking smaller ones to the party.

Dungeness Crab Cakes

Dungeness Crab Cakes