Monthly Archives: August 2014

Jamaican Jerk Chicken

Jamaican Jerk Chicken is really not that hard to make . I’ve heard about jerk chicken quite a bit , read about it , but never really tried it . Until finally yesterday i decided to try to make this popular dish . First you make the marinate for this chicken , and don’t ask me why they call it jerk . And the ingredients are not that complicated , probably most of you should have it in the pantry already . Garlic , ginger , onion , allspice , if you don’t have allspice , you can always make your own allspice , which is with ratio 1:1 of cinnamon and clove . I used bone in chicken thighs , you can always use whole cut up chicken also . The recipe can be broiled , but i grilled them last night , the smells was so delicious , and the who would have thought combination of cinnamon , cloves and ginger garlic could be so delicious !! Serve it with rice , or you can grill plantains for a real jamaican dish !

jamaican jerk

Ingredients :

About 6-8 pieces of bone in chicken thighs , with skin on , or you can use whole cut up chicken also .

7 garlic cloves

3 inches of fresh ginger root

3 green onions

2 tbsp. of ground cinnamon

2 tbsp. of ground allspice ( replace this with 1 tbsp. of cloves , and 1 tbsp. of ground cinnamon )

2 tsp. of salt

35 grinds of fresh black pepper

juice of 2 limes and the zest

1 habanero ( i used 2 jalapenos yesterday but i can hardly tasted the heat , so habanero next time )

2 tbsp. of fresh thyme leaves

2 tbsp. of dried oregano

2 tbsp. of canola oil

1. Blend all ingredients in food processor until mixture becomes smooth and pasty , marinade your chicken thighs with the spices . Rub all over the chicken and let it marinade for at least an hour , up to overnight .

2. Grill the chicken skin side up for 25 minutes , then turn it around and grill for another 25 . Make sure the juices run clear to make sure the chicken is totally done .

jerk chicken

Indian Butter Chicken

Butter Chicken or Chicken Makhani , is one of my favorite Indian dish . My husband loves it , and my son loves it as well . So what’s the reason not to re-create this wonderful , rich , and delicious dish at home ?

This probably the easy way to create chicken makhani , i will someday will do it the right way with fresh tomatoes and all , but for now , this actually works pretty good , and i was quite surprised with the taste , pretty much similar to the buffer that we usually go to .

butter chicken

 

Ingredients :

About 2 lbs of boneless chicken thighs , cut into bite size pieces and then marinated with 1-2 tbsp. of garam masala , salt and pepper , set aside .

For the butter sauce :

1 tbsp. Olive oil

2 small shallots , chopped

1/2 large onion , chopped

2-3 tbsp. of ginger garlic paste ( i just chopped garlic and ginger and then throw them into the food grinder to make it very pasty )

1 tsp. of lemon juice ( optional ) , i found the use of the lemon juice really makes the dish tangier than it should be .. next time i probably either cut down half or not even adding it

2 tbsp. of unsalted butter

1 bay leaves

1 tsp. garam masala

1 tsp. cumin

1/2 tsp. coriander

1 cardamom pods

1 cinnamon stick

1 bay leaves

1 tsp. chili powder

1 tsp. of cayenne pepper

1 cup of tomato puree

1/2 c of greek yogurt

1/2 c. of heavy cream

1/2 c. of half and half

1. In a large skillet , heat up the oil , and then add chopped shallot and onion until translucent , add ginger garlic paste , saute for another minute , add lemon juice if using , and butter , then add the spices , cook for another minute until aromatic . Add  the tomato puree , mix well until almost boiling . Add yogurt and half half and heavy cream , let it simmer for 20 mins for the flavor to blend .

2. Meanwhile , cook and brown the chicken in the wok , and once it’s done , add the sauce into the chicken in the wok , and bring to boil , then simmer again , cook about 20 mins until the flavor combined .

3. Serve with basmati rice , and sprinkle with chopped cilantro .

 

Chocolate Orange Loaf

It’s been a long time since i made something in the kitchen . Summer is here , and i am getting lazier and lazier to make a mess in the kitchen . Texas hot days is really not fun to be busy in the kitchen . I have spent much of my time outdoor , taking care of my garden . So , by the time i go into the house , i don’t feel like cooking anymore because i was too hot from outside LOL

But anyway , over this past week i borrowed a book from the library . I was actually looking for fish keeping book , especially Cichlid book . Then i ran into cookbook shelves , right by the animals . I landed on Nigella Lawson’s cook book . I used to watch her show , back when my son was little baby . And i love cook books , i collect cook books , but i don’t have any of her book . So i checked it out , and last night during my relaxing time , i went through it . Wasn’t a good idea , because it was late , around 10 pm , and i was getting hungry looking all those pages full of food pictures !

My choice for today’s dessert landed on something easy and quick , yet looks delicious . It was Chocolate Orange Loaf . It turns out really good , make sure you use a good quality unsweetened cocoa powder . And the rest , is really not complicated recipe at all .Have fun and enjoy !

chocolate orange loaf

 

 

Ingredients :

10 tbsp. of unsalted butter , room temperature

2 tbsp. of corn syrup

1 cup packed dark brown sugar ( i used light )

1 cup of all purpose flour

1/2 tsp. of baking soda

3 tbsp. of good quality cocoa powder

2 large eggs

zest of 1 large orange and juice of an orange

1. In a mixing bowl , beat the butter until creamy , add the corn syrup , mix well .

2. Add in the brown sugar , and beat until light in color for few minutes .

3. In a mixing bowl , mix the dry ingredients , flour , baking soda and cocoa powder . Add 1 tbsp. into the butter mixture , then add 1 egg , then add 2 or more tbsp. of dry ingredients into the butter mixture , and add in the 2nd egg . Adding the rest of flour mixture into the butter egg mixture , keep beating .

4. Add in the zest and the juice until mix well .

5. Grease 5×8 loaf pan , line with parchment paper , pour the batter in and bake at 325 F for 45-50 minutes .