Mexican Fried Chicken and Drop Biscuits

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Let me tell you guys something–something extremely important.

When it comes to food, there are very few things I love more than fried chicken and biscuits. I love the mashed potatoes and collard greens or green beans I’ll often eat alongside them. But honestly for me, the main stars of a meal even consisting of chicken and biscuits, are –without question–going to be the chicken and biscuits.

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The chicken biscuit is something that most people here in the States can get anywhere.

Chik-fil-A are famous for their chicken biscuits drizzled with the red sauce. I’ve been known to slice a Popeye’s biscuit and layer it with chicken I took off the bone of a spicy breast and drizzled with honey to make a sandwich. And KFC has…something. I think. I don’t know. Maybe. (Haven’t been there in *years*).

Maybe you’ve brought home a bucket of chicken from one of the above places, then served them with the refrigerated Grand’s biscuits. Maybe you made the chicken and used the refrigerated biscuits. Or, maybe you’ve done the reverse and made the biscuits, but bought the chicken.

No judgment here. All of the above are cool. I like Popeyes. I like the flaky-style Grand’s biscuits. And to be honest, frying chicken and making biscuits from scratch may be something that scares more than a few folks, and I’m sure there are others who just don’t think that making either from scratch is worth it.

While I don’t judge taking those shortcuts, you guys still know what I’m about to say, right? I mean, cooking IS my sport.

So, it stands to reason that I’m gonna say that making fried chicken from scratch at home, IS worth it. Making biscuits from scratch at home, IS worth it. Scared of making fried chicken from scratch? Even more scared of making biscuits from scratch?

Don’t be. I got you.

Here’s what I love about this recipe: it takes one of my favorite food combinations, and gives it a twist that is not only yummy, but pretty simple to pull off, especially where the biscuits are concerned. The chicken is set overnight in a buttermilk marinade that ensures it will be extra juicy and tender, then tossed in a flour breading that’s mixed in with Mexican seasonings (chili powder, cumin, oregano) and fried until golden brown and crisp.

Now I know in some of my past posts I’ve talked a bit about the technique of making scratch biscuits being key to ensuring that they turn out right. Typically, I will ALWAYS freeze my butter and use a box grater to cut it directly into the flour to ensure that the butter is evenly distributed. Then, I take care to knead the biscuits as little possible to make sure they don’t end up tough.

Maybe all of those above tips seem scary. Maybe you don’t have a box grater and don’t feel like getting one right this second. Maybe the idea of kneading dough AT ALL is a no-go.Guess what? You can STILL get great biscuits. With drop biscuits, there’s no freezing the butter, no grating it in, no kneading. It all comes together in one bowl and the dough is then scooped out with a 1/4 cup measure onto a baking sheet, and baked off just like that. They come out golden brown/craggy on the outside and soft/fluffy on the inside. They’re also near impossible to screw up.

As you guys can see, once I had this finished I took a big piece of the chicken, sliced a biscuit in half, plopped a few pickles on top, then shook some Frank’d Red Hot on, and had myself a pretty sensational chicken biscuit. Why not all of you do the same for yourselves?

(Linking up to Fiesta Friday #163)

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Mexican Fried Chicken and Drop Biscuits

Recipe Adapted from Chow.com and America’s Test Kitchen

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Ingredients

For the Fried Chicken

  • 3 cups buttermilk
  • 1/4 cup kosher salt
  • 6 cloves garlic, smashed
  • 2 teaspoons dried Mexican oregano
  • 1 whole chicken (about 4 pounds), cut into 8 pieces (2 legs, 2 thighs, 2 breast/wing pieces, 2 breast pieces)
  • Canola or peanut oil for deep-frying
  • 1 1/2 cups all-purpose flour
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon baking powder
  • 1/4 cup cornstarch

For Biscuits

  • 2 cups (10 ounces) all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 3/4 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk, chilled
  • 8 tablespoons (1 stick) unsalted butter, melted then slightly cooled, plus 2 tablespoons melted butter for brushing on top of biscuits
  • About 1 tablespoon of your choice of a combination of mixed dried herbs (rosemary, thyme, oregano, sage all work fine)

 

Directions

For the Fried Chicken:

Brine the Chicken: In a large gallon sized re-sealable plastic bag, combine the buttermilk, kosher salt, garlic and Mexican oregano. Add the chicken and refrigerate for a minimum of 4 hours and up to overnight.

In a large heavy pot or Dutch oven, heat at least 2-3 inches of the canola or peanut oil to 325 degrees Fahrenheit. Place a large wire rack over a baking sheet next to the stove. Place another wire rack over a baking sheet and set it aside (this will be for the finished chicken)

Combine the flour, chili powder, cumin, baking powder, and corn starch together in a bowl with a fork. Remove the chicken from the brine, shake off the excess and place in the flour mixture, using the fork to help the dry ingredients adhere to the chicken. Place the chicken on the wire rack baking sheet. (I recommend chilling the chicken like this for about 35 minutes to an hour if you have the time and space in your fridge. But if not, that’s okay.)

When the oil is heated, take the chicken and just before you add each piece into the oil, re-dip each piece in the flour ingredients. Add to the oil, no more than three at a time. (Also bear in mind that you’re going to need to adjust the heat to maintain the temperature of 325 degrees) Using a pair of tongs, fry the chicken until golden brown on both sides and cooked through, about 15 minutes. Using a slotted spoon or a spider, remove the chicken from the oil and place it on the second wire rack baking sheet. Keep it in an oven or a microwave to keep the chicken warm. Repeat this process with the remaining chicken until done.

For the Biscuits:

Adjust an oven rack to the middle position in an oven and preheat it to 475 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper. Whisk together the flour, baking powder, sugar, table salt, baking soda and herbs together in a large bowl. In a medium sized bowl combine the buttermilk and melted butter  together until small clumps form.

Use a rubber spatula to incorporate the wet ingredients into the dry ones, stirring just until the mixture comes together. Place the bowl in the freezer for about 10 minutes. Spray a 1/4 cup measure with nonstick cooking spray, then scoop a level amount of batter out and onto the parchment paper lined baking sheet. Repeat until you’ve scooped out the rest of the batter, spacing them about 1 1/2 inches apart. Freeze the biscuits for about 30 minutes, then bake until tops are golden brown and crisp, 12 to 14 minutes. Brush the tops with the 2 tablespoons melted butter and let cool for about 5 minutes before serving.

 

Creamy Roasted Red Pepper Hummus

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About 8 or 9 months ago, I bought a Ninja blender.

I don’t know about some of you, but for me, it was what I would consider a pretty big financial splurge. I can’t just go around buying up a $170+ ANYTHING, no matter how much I love my kitchen gadgets. However, there was a major discount in the department store on their kitchen appliances so I was tempted. And once I get tempted, things just typically seem to take off from there.

I reasoned to myself that it wasn’t going to be likely that this blender would ever come at this price again, or at least in the near or distant future. I reasoned that if I did actually ‘treat myself’ and buy it then I’d really and finally get into the whole ‘smoothie/shake’ thing and start taking them with me to work to give myself a nice little health boost. I reasoned that the advertisement said that the blender could actually double as a pretty good food processor as well.

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Long story short, I bought it.

And to make the story even shorter I’ll just come right out and admit: the smoothie health kick thing really didn’t work out. I just…I don’t like them. I’m not a fan of drinking much of anything besides water and coffee to be honest and the idea of drinking ‘meals’ just turns off my appetite almost completely. I probably made like, four smoothies before  I called  it quits and used all the fruit I had bought up for that purpose to just bake a pie.

But I still had the blender.

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Well, I wasn’t about to let my Ninja go to waste. I’ve been using it. Just not as a blender. Mainly it just helps me put together my pie crusts more easily and less messily than I did before by hand.

Oh yeah, and they’re not lying about the quality of that blade, guys. It’s very sharp. Supercalifragilisticexpialidocious sharp. As my knicked, cut and sliced open fingers can fully attest to.

Recently, I’ve found a new efficient use for my Ninja blender that gives me new hope that just maybe I wasn’t a sucker that day in the department store when I splurged and bought it.

That new hope is Hummus.

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One thing you should all should know about me and hummus: I’m kinda obsessed with it. It’s the universal condiment; I can eat it on anything. And I do mean ANYTHING.

I’m pretty good at practicing portion control with food in general, but let me tell you something: I have little to no portion control when it comes to hummus. Nothing but the realization that if I don’t stop eating it, I will run out and have to buy more will actually make me stop and put it away.

Good thing it’s pretty healthy all things considered, huh?

Grocery store hummus is ridiculously overpriced, so every time I go to a Middle Easter or Lebanese restaurant, I will try their hummus, just to see what their ‘packing’ so to speak. If the joint has more than one flavor of hummus, that’s a pretty good sign so far as I’m concerned. It means that the owners really have their priorities in order. They know what life’s all about. The best hummus I’ve ever had comes from a Middle Eastern deli in my town called Woody’s Oasis, coming in Regular, Spicy and Garlic flavors. I could eat it every single day for  the rest of my life and never, ever get tired of it. My wallet may be lighter though.

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This is where my Ninja came in. I decided to put that baby to good use and try making hummus of my own at home with one of my favorite ingredients: roasted red pepper.

Now for those that don’t have a Ninja, don’t worry about it: I really don’t think that your hummus will suffer because of the secret weapon in my back pocket that is the KEY to super smooth, creamy hummus every time. Want to know what it is?

Water + Baking Soda. Boiling your chickpeas/garbanzo beans in a combination of the two will peel them for you, eliminating those pesky outer skins that oftentimes result in thick, pasty hummus that no one wants. So whatever you do, do not-DO NOT- skip the step of simmering the chickpeas in the water/baking soda. You’ll live to regret it, I promise you.

Now look: my hummus may not be the hummus from Woody’s Oasis, but I gotta tell you all that I was pretty impressed with myself when I took that first bite.

Because it’s still pretty friggin delicious. So much so that I turned right around and made a second batch almost immediately. Remember? I have no sense of control when it comes to this stuff. But it’s chickpeas, so that makes it okay.

Right?

Creamy Roasted Red Pepper Hummus

Recipe Courtesy of Vitamix.com

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Ingredients

To Peel Chickpeas

  • Water
  • A few tsp. of baking soda

For Hummus

  • 1/2 cup water
  • 6 ounces roasted red pepper
  • 2 Tablespoons olive oil, plus additional for serving
  • ½ cup tahini paste
  • 2 ½ Tablespoon lemon juice
  • 2 garlic cloves, peeled
  • 1 teaspoon hot sauce
  • 3 cups canned chickpeas, drained and peeled
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Smoked paprika, optional

 Directions

1. Pour chickpeas into a pot and submerge with water.

2. Add baking soda and bring to a rolling simmer, over medium high heat. The skins should begin to rise to the top.

3. Using a slotted spoon or spider skimmer, remove the skins from the pot and discard. When the chickpeas are just tender (but not mushy) drain them in a colander, then immediately submerge them in cold water. Use your hands and lightly rub them together; the remaining skins should slide off and either float to the bottom or rise to the top. Discard skins.

4. Place the peeled chickpeas, as well as all the other remaining ingredients into a food processor or blender and process on high until smooth and creamy. Drizzle with olive oil and smoked paprika and serve. 

Pulled Chicken with Cherry Chile Barbecue Sauce

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*taps mic*

Is this thing on?

Yeah? So we’re live now? Ok, great, thanks.

Umm…. So.

Hiiiii.

Joker

Assuming that there’s even anybody still left out here, just…hear me out. Cause I can explain my little unexpected blogging hiatus that absolutely came out of nowhere and I gave you guys absolutely no warning for.

I think.

See, what had happened was…

Hey! Have I ever told you all about that time I fell off a merry go round on the playground? No? Story time then.

(Don’t worry, I do actually have a point.)

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It was lunch time ‘recess’ and one of the games that a group of me and my buddies did was to cram as many of us on the merry go round as we could get. The boys would take turns cranking and spinning the wheel (because it was pretty packed and heavy) as fast as the laws of physics would allow. The ‘object’ of the game really was to stay on the merry go round at all costs- because if you didn’t hang on tight, your behind was gonna get pushed off- the ‘other’ part of the game.

Looking back on it, the game sounds pretty dangerous to me now. I mean, any number of unfortunate things could’ve happened; broken limbs, bloody noses, concussions- just to name a few.

But it was very amusing to us at the time. There’s something about being a kid where you literally just don’t conceive of anything like that being able to happen to you.

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I’m somewhat curvalicious now that I’ve reached my adult years, but lemme tell you guys, when I was young, I…wasn’t curvy. At all. My stomach was a garbage disposal and since I had the metabolism of an Olympic athlete, I was just really skinny. I say this to emphasize that during our dare devil game on the merry go round, I was able to really maneuver my way on to the center of the wheel and literally wrap myself through the crannies and bars on the surface, in true contortionist-style. In short, I just usually didn’t get thrown off.

But y’know…all good things eventually come to an end. The fateful day came where I wasn’t able to scramble my way to the center of the merry go round and entangle my limbs around the bars, having to content myself with grabbing a spot on the edge of the wheel. It was stupid of me. I shouldn’t have even bothered joining in the game that day.

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But I did. And I paid the price for it.

In case you guys didn’t know: falling off a rapidly spinning merry go round onto a bed of wood chips really, really, really hurts. And it’s also rather embarrassing when you get laughed at by a playground full of other kids for it.  Just putting that out there.

Where was I? Oh yeah. My point. See the thing is, I’ve been pretty good at maintaining a regular blogging schedule for a while, or so I thought. So long as I was putting out around 2 posts a week, I felt like I was on the right track. Kinda like how for a while, I was pretty good at staying on the merry go round on our recess game back at my old school.

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But the day came where I just wasn’t as good at the game as I had been before, and I fell off the wheel. Just like I’ve fallen off the blogging horse for the past three weeks or so. I fell off, and I fell hard. It sucked. It was embarrassing. The truth is, I don’t even have a straightforward answer or explanation for you guys as to why it happened. I’ve still been cooking. I’ve still been taking pictures. I’ve put together some new recipes I’m actually rather excited to share. But I just…I just couldn’t get out a friggin post. It just would not happen for me. I’d sit here and stare at my computer screen like an idiot until I finally closed out my WordPress dashboard in self-disgust and clicked over to my Facebook or Twitter tab. I’ve still been keeping up with my Blog Reader feed though: I’ve still been seeing all you beautiful people and all your beautiful posts. And that helped.

So here I am. Back with more food. This recipe’s pretty straight forward; chicken breasts you throw in the crockpot with a homemade barbecue sauce of fresh cherries and adobe chiles. It’s your perfect blend of sweet and spicy, and dish you can make when you just don’t feel like being bothered with life. Or you’re a derelict food blogger that needs to get back on the blogging horse…or shall we say, the merry-go round?

(Someone should put that on a t-shirt)

Happy Fiesta Friday #60 to my friends at The Novice Gardener, especially this week’s co-hosts Tracy @Scratch It Cook and Nancy @Feasting With Friends. Big thanks to Angie for getting us our own place too- it looks GREAT 🙂

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Pulled Chicken with Cherry Chile Barbecue Sauce

Recipe Courtesy of Epicurious.com

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Ingredients

  • 2 tbsp. vegetable oil
  • 1/2 cup chopped shallots (about 1 large)
  • 1 tbsp. peeled chopped fresh ginger
  • 1 tsp. minced fresh jalapeno (seeds and membranes removed)
  • Scant 4 cups dark sweet fresh cherries, pitted and de-stemmed (3 cups afterward)
  • Two 14.5 oz. cans diced tomatoes (no salt added; You’ll only need 1 1/2 cans, save the rest for later use )
  • 1/4 cup blackstrap molasses
  • 1/4 cup cider vinegar
  • 1 tbsp. chipotle chile from a can of adobo chipotle chiles
  • 3 tbsp. Dijon mustard, divided
  • 1 1/4 tsp. chile powder, divided
  • 2 tsp. coarse salt, divided
  • 15 grinds of black pepper, divided
  • 2 tsp. light brown sugar
  • 3lbs. Boneless, skinless chicken thighs, trimmed (about 8)

 Directions

1. Heat the oil in a large heavy saucepan over medium-high heat. When hot, add the shallots, ginger, and jalapeño and sauté until softened, about 2 minutes. Add the cherries, tomatoes, molasses, vinegar, chipotle, 1 tablespoon mustard, 3/4 teaspoon chile powder, 1 1/2 teaspoons salt, and 5 grinds pepper, and bring to a boil over high heat.

2. Reduce to a simmer over medium heat, and cook until aromatic and thickened, about 5 minutes. Remove from the heat and carefully transfer half to a blender; purée until smooth, about 20 seconds. Purée the second half until smooth (you should have about 5 1/4 cups). Set aside.

3. Meanwhile, mix 2 tablespoons mustard, 1/2 teaspoon chile powder, 1/2 teaspoons salt, 10 grinds pepper, and the brown sugar in a large bowl; add the chicken and mix well with your hands. Put the chicken in the bottom of the slow cooker and pour 1 1/2 cups of the barbecue sauce on top (reserve the remainder for serving and extras). Cover and cook on low until the meat is cooked through and tender, 4 to 4 1/2 hours.3. Use tongs to transfer the chicken to a cutting board and carefully use a fork to separate the meat from the bones, discarding the bones (you should have about 4 cups meat).4. To serve, stir together 1 cup of the remaining sauce and the shredded meat, and reheat in the microwave or on the stovetop.

Red Velvet Brownie Cookies

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Alright.

Let me just get this out of the way real quick.

I’m single. And so naturally, I kicked off this Valentines Day the same way any single person would: filing my taxes.

Because there’s nothing like W-2s, Student Loan Interest statements and the IRS to get you in the mood.

But that refund I’ll be getting in give or take a few weeks? That’s enough to make me smile.

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I think there’s this assumption that single people get bitter, lonely or depressed at Valentines Day, but I’ve never found that to be the case for me. I think it’s great that people want to go out of their way to express love or appreciation for each other today- just as long as it’s a habit that they practice for the other 364 days of the year as well. I think that it’s important for single folks to practice expressing love and appreciation for themselves, and other people in their lives that aren’t spouses or partners.

I also think it would be great if Charlie Hunnam wanted to surprise me with a bouquet of red roses, then take me out for a romantic dinner, decadent dessert, and a walk on the beach. But I have an uncanny premonition that this isn’t going to happen, so I’m deciding to content myself with other slightly more realistic things instead.

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Right now my house smells like a bundle of exotic spices and herbs, and it’s all coming from a Dutch oven of Moroccan chicken tagine that I’m preparing for me and my family’s dinner tonight. There won’t be any romance over the meal, but my stomach’s already starting to growl in anticipation. And just in case you haven’t noticed, I have the decadent dessert on lock too.

I’m talking about rich, fudgy Red Velvet Brownie Cookies guys.

Also one of the best cookies I’ve ever made- and I’ve made more than a few cookies in my life, let me tell you.

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I knew I wanted to do a Valentine’s Day themed recipe for the blog, but was having trouble finding some inspiration. Then I went to Walmart and while I was down the candy aisle, I saw these bags of Red Velvet M and M’s.

Which you know, I just had to have.

But aside from the candy, I started thinking about ways I could incorporate them into a dessert. Cake didn’t seem like a good choice, and brownies ALMOST made it. But I thought that for candies, cookies made more sense. When I had trouble deciding between the two, I figured that there had to be a way to compromise. And wouldn’t you know it, I was right.

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I first got the inspiration for this recipe from a Taste of Home magazine clipping I’d saved for a while. However, the author of that recipe needs to give it some major tweaking; the batter is far too wet and loose for cookies- even fudgy brownie ones. I added an extra cup of flour and chilled the dough overnight to firm it up. Also, I added red food coloring to give it a subtle, but rich red hue. Finally, the Red Velvet M and Ms were  pressed into the cookies the second after I took them out of the oven.

Happy Valentine’s Day AND a very Happy Fiesta Friday #55 to all of us gathering at Angie’s The Novice Gardener. Shout out to  Suzanne @apuginthekitchen and Sue @birgerbird for co-hosting this week; you guys are the real MVPs lol.

Who needs a Valentine when you have these cookies?

…Meh, actually I’d still really love Charlie Hunnam to  be my Valentine and take me out tonight. But I’ll settle for these instead, I guess.

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Red Velvet Brownie Cookies

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Recipe Adapted from Taste of Home

Ingredients

  • 2-2/3 cups (16 ounces) 60% cacao bittersweet chocolate baking chips
  • 1/2 cup unsalted butter, cubed
  • 4 eggs
  • 1-1/2 cups sugar
  • 4 tsp. vanilla extract
  • 2 tsp. instant espresso powder
  • 1- 2/3 cup all purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 package (11.5 oz. ) semi-sweet chocolate chunks
  • About 1 cup Red Velvet M and M chocolate candies
  • Red food coloring

Directions

1. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm.

2. In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture.

3. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well.
Squeeze in desired amount of red food coloring. Fold in chocolate chunks; let stand 10 minutes, then refrigerate overnight or at least for one hour.

4. Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto parchment paper-lined baking sheets. Bake 12-14 minutes or until set.

5. Press M and M chocolate candies into tops of cookies, about 4-5 candies per cookie. Cool on pans 1-2 minutes. Remove to wire racks to cool.

 

Marcus Samuelsson’s Chipotle Chicken

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For as long as I can remember, I’ve always had a habit of doing some kind of reading just before I go to bed. No matter where I am, whether it’s been at home, in a hotel while traveling, at my dorm room and apartment when I was in college, or even visiting at another person’s house, I always have a book that I carry with me and place on a night stand just beside the bed within arms reach that I read before I go to sleep. Besides the fact that I think it somewhat helps my body ‘wind down’ to sleep, I’ve always just really loved reading.

Now what exactly I read has shifted somewhat over the years. At first and for a while, I mainly stuck to fiction but as my interests have evolved, so has my reading preferences. For a while I was in a real historical non-fiction/biography kick, so I was reading those a lot.  But nowadays, my bedside reading mainly comprises of two things: cookbooks and food magazines.

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I’m serious you guys. That’s what I ‘read’ before I go to bed just about every night. I’m looking across from my bed right now and I can tell you exactly what’s there if you don’t believe me:

The Food Network Magazines from November 2014, December 2014, and January 2015 (they’re still there beacause I haven’t gotten around to cutting out the clippings of the recipes I want to try yet- but I will. Scout’s honor)

My recipe notebook for when I’m in the kitchen and recording a new recipe- it’s not very organized and it’s actually pretty beat up and stained with food from my haphazard kitchen adventures, but it does have a special place on my nightstand.

“Marcus Off Duty” by Marcus Samuelsson

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The third one has been a really particular favorite ever since I received it for a Christmas present from my older sister Ashley. I was just thrilled to get this book, guys. Number one, IT’S SIGNED by HIM (which literally made me scream when I opened it on Christmas Day, so not kidding) Number two, I’m a huge Marcus Samuelsson fan; aside from his MAD skills in the kitchen I really love his approach to reinventing comfort food as both sophisticated yet still approachable for ‘ordinary folk’ like me. Also, he’s one of the snappiest dressers I’ve ever seen, and rather easy on the eyes if you know what I mean *wink wink*

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The story of his rather extraordinary life is written in the wide diversity of his food, something that’s made very apparent in this latest cookbook of his. Ever since Christmas it’s stayed on my nightstand and not a day goes by when I don’t find myself coming back to skim through this book and pick something out that I really want to try out and make.

This recipe was the first one that I’ve gotten around to making because (of course) I’m always looking for new things to do with chicken. This may sound extreme for me to say, but it’s the truth so I’m gonna say it anyway: this is just about some of the best chicken I’ve ever had. Seriously. The marinade has so much complexity of flavors and they really do hit all the right notes; first you get the acidity from the lime juice, then the sweet citrus of the orange and chili sauce, and finally the heat from the adobo creeps up on you from the back of your tongue just as after you swallow. I have no idea how he manages to do that in just one recipe but I nonetheless bow down to Marcus’ greatness.

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One bite of this dish really makes you realize that this is somebody who not only knows how to cook, but also really understands the way the tongue processes and ‘reads’ flavors so to speak. What’s even more crazy is that he can do that with boneless, skinless chicken breasts- which I’ve noticed most chefs turn their noses up at as boring and tasteless.

This recipe originally called for the meat to be placed on skewers and either broiled or grilled. I did that, but I forgot to let my skewers soak overnight and could only let them sit in water for about an hour- which apparently wasn’t long enough to keep them from being scorched. No way was I letting burned, blackened, ugly skewers ruin my photoshoot, so I just slid the chicken off for the camera and dressed it up with how I ate it after it was done; wrapped in a tortilla with rice on the rice. So friggin GOOD.

I’m late to the Fiesta Friday #54 party this week, but that’s okay. Thanks to Angie@TheNoviceGardener for hosting, and  Sonal @simplyvegetarian777 and Josette @thebrookcook for co-hosting.

And HUGE thanks to Marcus for his cookbook, as well as this bomb.com chicken.


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Marcus Samuelsson's Chipotle Chicken

Recipe Courtesy of Marcus Samuelsson

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Ingredients

For the Marinade:

  • 1 cup fresh orange juice
  • 1/2 cup chili sauce
  • 1/2 cup fresh lime juice
  • 2 garlic cloves
  • 2 chipotle chiles in adobo (or more to taste)’
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. chile powder

For the Chicken

  • 3 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3 medium red onions, cut through the root into sixths
  • 18 (6 inch) bamboo skewers, soaked in water for 30 minutes
  • Kosher salt and freshly ground black pepper
  • 1 tsp. sesame seeds, toasted
  • 1 tbsp. fresh cilantro, chopped
  • 1 tbsp. chopped fresh

Directions

1. Make the marinade: Combine all the ingredients in a food processor (or blender) and process until smooth. Taste and adjust the salt and pepper if you need to.

2. Make the chicken: Put the chicken into 1-gallon zip-top bag, add 1/2 cup of the marinade and massage to coat all the chicken. Marinate in the refrigerator for 2 hours (or overnight). Reserve the rest of the marinade.

3. Preheat the broiler; if using a gas grill, preheat to medium.

4. While the grill or broiler is heating up, slide 1 piece of onion onto each skewer, followed by 3 pieces of chicken. Continue until you’ve filled all the skewers. Arrange the skewers in a single layer with salt and pepper and brush 1/4 cup of the reserved marinade.

5. Broil the chicken skewers, without turning them, until the chicken is cooked through, 8 to 10 minutes. If grilling, they’ll take 5 to 6 minutes per side. Transfer to a platter and garnish with the sesame seeds, cilantro and basil.

6. Bring remaining marinade to a boil in a small saucepan and serve with the skewers.

Sweet Potato Spoon Bread

Sweet Potato Spoonbread1

There’s an outlet store just down the street from where I live that is really, really dangerous for me to go to.

Number one, it’s an outlet store, so that means that everything there is super marked down in price. The danger for me lies in the fact that they have a pretty large cook book section- and the cook books are actually REALLY nice, quality ones. I’ve walked out of there with cook books two or three inches thick FILLED with delicious recipes that I’ve gotten for under $10.00. It really is a good deal. It IS.

As much as I try to come up with new and original recipes for the blog, often I find myself suffering from ‘foodie guilt’ because of all the pre-written recipes I have sitting around in my embarrassingly large cookbook collection, as well as all the numerous binders I have of recipes I’ve cut out of food magazines and printed from offline.

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Here’s the thing: when I’m BUYING the cookbook or printing off the recipe, I will SWEAR to myself that I’m going to use it all the time, that I’m actually going to work through the entire book or cook the particular recipe every week. And when I catch myself not exactly following through with that I’ll go through a period where I’ll be gung-ho about trying to test out all of the recipes I’ve saved from the internet or bookmarked in my cookbooks.

Y’know, just to convince myself that I wasn’t wasting my money or printer ink- both of which I really can’t afford to waste like that.

The process usually boils down to me either first seeing what I have ahead of time in the house, or what’s on sale this week at the grocery store, then matching it against what I’ve bookmarked in the cookbooks or online.

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A week or so ago, I knew that I needed to put together a new recipe for the blog, but I was also having a bout of ‘foodie guilt’ and didn’t feel like trying to become inspired enough to write a new recipe. As it happens, I was also thumbing through one of my recipe binders when I came across a cut out from Better Home and Gardens magazine that caught my attention.

For some reason, I always seem to have one or two sweet potatoes on hand in the house. (‘Some reason’ really just meaning that I love them and would be really pissed off if I had a craving for one and suddenly couldn’t have any because we were out). But it worked out pretty well for that day because the recipe that I came across was for something called Sweet Potato Spoon Bread.

Sweet Potato Spoonbread5

Spoon bread is a dish that is pretty popular in Southern-style cooking, but interestingly enough, I’d never tried it before. I wasn’t even completely sure what it was or what it would taste like until I looked through the ingredients list and directions for this recipe. I had a day off work, and all the ingredients in the house and it did look pretty yummy in the magazine so I decided to take the plunge and give it a shot for myself.

I’d be willing to bet that I’m not the only person who’s not all that familiar with spoon bread, so just in case the pictures aren’t doing enough for you guys, I can go ahead and give you a rundown of what it tastes like.

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It’s probably pretty obvious, but this isn’t really bread in the sense that we would think of dough-like carbs, per se. I would actually describe spoon bread as a kind of savory style casserole-pudding. The eggs and egg whites give it a very fluffy, smooth texture and while it’s heavier than a souffle, it’s lighter than any kind of bread. Having said that, this recipe came out very well. The sweet potato flavor really comes through and is complimented nicely with the thyme. I especially liked the inclusion of cornmeal in this recipe, just to give it enough texture so the dish wasn’t too one-note. I topped this with homemade cranberry sauce and ate it as a side dish for dinner, but I could also see melted cheese working VERY well also.

See? My Foodie Guilt does yield good results after all.

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Sweet Potato Spoon Bread

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Recipe Courtesy of Better Homes & Gardens

Ingredients

  • 4 tbsp. unsalted butter (1/4 stick, melted)
  • 2 medium sweet potatoes (about 1 lb.)
  • 2 1/2 cups milk
  • 1 tbsp. fresh thyme
  • 1 tbsp. light brown sugar
  • 2 tsp. coarse sea salt
  • 1/2 tsp. fresh ground black pepper
  • 1 cup finely ground white or yellow cornmeal
  • 4 large eggs, separated
  • 2 tsp. baking powder

 Directions

1. Preheat oven to 400 degrees F. Generously grease 2-quart soufflé or casserole with 1 tbsp. butter.

2. Wrap potatoes with foil. Bake 45-55 minutes, until soft to the touch. Remove from oven. Discard foil; cool. When cool enough to handle, remove and discard peels. In large bowl, smash potatoes.

3. Reduce oven to 350 degrees F. In a large saucepan bring milk, thyme, sugar, salt and pepper to a boil over medium heat. In slow steady stream, whisk cornmeal into milk mixture. Cook, whisking constantly, 4 to 5 minutes until mixture is thick and pulls away from bottom of pan. Remove from heat, cool slightly. Add potatoes, egg yolks, remaining 3 tbsp. butter and baking powder to milk mixture; stir to thoroughly mix.

4. In large mixing bowl beat egg whites with electric mixer until soft peaks form. Gently fold whites into the potato mixture.

5. Spoon batter in a prepared dish. Bake 35 to 40 minutes, until internal temperature reaches 165 degrees F. Edges will be firm and the center a little soft. Remove from oven.

6. Let stand 10 minutes. Serve warm.

Fish and Chips

Fish and Chips1

I’m about to say something that for some of you, will make absolutely no sense whatsoever.

I realize this. Heck, it almost doesn’t make any sense to me; but it is the truth, so I’ll just go ahead and say it anyway.

There is a shortage (in fact let’s just call it an absence) of seafood dishes on Cooking is My Sport.

It’s not that this is an accident. To be honest, it’s actually pretty intentional. And will probably, very likely remain that way. Why?

Because I don’t really like fish.

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I realize that for some of you, your mouths are hanging open and your eyes are bugging out of your head in shock. I know; because EVERYONE likes fish, right?

Wrong. I don’t. Neither do the people that live in my house. Not most fish anyway.

I’ve heard people give me all kinds of reasons and rationalizations as to why I have a ‘misplaced’ dislike for the meat of the sea: I haven’t had fish that was ‘fresh enough’. the fish I had wasn’t ‘cooked properly’, I need to eat more fish because it’s ‘healthier’, I need to ‘get creative and eat more types of fish’.

Blah, blah, blah. I’m not buying it anymore, folks. I’ve had fish that was frozen from the grocery store, and fresh fish off the coast of Miami Beach in 5 star restaurants. I’ve had fish cooked for me, and fish I’ve cooked myself.  I’ve had salmon, crappies, blue gills, shrimp, lobster, crab, tilapia, and cod. And yeah, you do feel kinda ‘lighter’ after eating it than you do after eating say… pork or beef.

But seriously, I don’t care about that. I’ve really tried to hop on the Fish bandwagon. But it just didn’t work out for me.

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I will concede on a few things. Salmon can be tasty when cooked properly. I like shrimp in fried rice and jambalaya. However for me, the majority of fish dishes out there pretty much just taste like…fish. There’s just something about the meat that for me doesn’t absorb flavor and spices as well as other proteins- at least not in a way that takes away that ocean-y aftertaste.

Unless you fry it. That’s a different story.

My grandma fries her fish (mostly blue gill and crappies) in cornmeal over the stove Southern-style, and I’ve never had a problem eating that. It’s very good. For a while, it was the only type of fish I was that interested in eating at all. (I even may go ahead and post that on the blog sometime, since it’s pretty easy to do…)

But this past Christmas, I bought myself the America’s Test Kitchen Cookbook as a present and noticed their recipe for Fish and Chips.

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Don’t laugh at me guys, but for a long time (longer than I’m even willing to admit) I didn’t even know what the ‘chips’ of Fish and Chips was. The ‘Fish’ part was pretty obvious, but I didn’t know how it was supposed to be prepared, and I was completely clueless as to what the ‘chips’ were.

Was ‘chips’ a code-word for something else? Were ‘chips’ the chips I knew of that came in a yellow bag on the potato chip aisle of the grocery store? Why would anyone want to eat fish with potato chips anyway?

(Like I said, don’t laugh.)

I did eventually get around to figuring out that ‘chips’ were pretty much what I knew of as french fries. In reading the cook book, I also saw that the fish was typically dipped in a beer batter and deep fried until golden brown. This caught my attention and interest for 2 reasons. First, I’m a human and I’m sane- which is basically synonymous with having a  great and all encompassing love of french fries. Second, anything that gets dipped in a beer batter and deep fried…well suffice to say, it’s pretty much impossible that it’s gonna taste bad. Even fish. Im-possible.

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So what did I do? Well, I took a gamble; I went out and bought some cod fillets with potatoes, pulled out my deep fryer and got to work. Because I don’t cook with fish, I followed the ATK directions to a T; I even bought malt vinegar to sprinkle on the finished fish like they recommended (even though before now, I didn’t know there was such a thing as malt vinegar).

The verdict is in.

Yeah. Okay, um… this fish is good. Like really, really good stuff. And I honestly never thought I’d ever be saying something like that. But I am. Because I’ll never lie when it comes to food. I almost don’t even know where to start when trying to describe this dish.

Oh wait. Yes I do: with the beer batter crust on the fish. Wow. Just…wow. The crunch you get when you bite into it is almost unbelievable. It’s perfectly golden brown and is so well complimented by the puff of airy tenderness of the fish itself. The malt vinegar is exactly what you need to cut the saltiness of the batter and makes the flavors pop all the better.

I won’t lie guys, the potatoes are pretty labor intensive. And even though they came out beautifully, I have to be honest and say in the future I will probably take the shortcut and buy frozen ones to eat instead. Judge me if you like, I don’t care. That’s what they’re there for, right?

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My house may have smelled like a fish market for a few days afterward, but I was still really pleased with how my first attempt at Fish and Chips turned out. It was even something  family was willing to eat (which is really saying something). I couldn’t believe this was something I actually MADE. Me: the girl who hates fish.

Maybe this is a sign I should start broadening my horizons and being more open to eating fish more often.

…..Nah.

I will say this though, I feel confident enough about this dish to bring it to the Fiesta Friday Anniversary Party Part 2, hosted by Angie@TheNoviceGardener and co-hosted by Nancy @Feasting With Friends and Selma @Selma’s Table.  Because I’m sure there are plenty of fish lovers here right?

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fiesta-friday-anniversary-part-21

Fish and Chips

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Recipe Courtesy of The Complete America’s Test Kitchen TV Show Cookbook 2001-2015

 Ingredients

  • 3 lbs. russet potatoes (about 4 large), ends & sides squared off, and cut length-wise into 1/2 inch fries)
  • 3 quarts plus 1/4 up peanut oil or canola oil
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. smoked paprika
  • 1/8 tsp. ground black pepper
  • Table salt
  • 1 tsp. baking powder
  • 1 1/2 lbs. cod other thick whitefish fillets, such as hake or haddock, cut into eight 3-oz. pieces about 1 inch thick)
  • 1 1/2 cup (12 oz.) cold beer

 Directions

1. Place the cut fries in a large, microwaveable bowl, toss with 1/4 cup of the oil & cover with plastic wrap. Microwave on high power until potatoes are partially translucent and pliable but still offer some resistance when pierced with the tip of a paring knife, 6-8 minutes, tossing them with a rubber spatula. Carefully pull back plastic wrap from side furthest from you and drain potatoes into large mesh strainer set over a sink. Rinse well under cold running water. Spread he potatoes on a few clean kitchen towels & pat dry. Let rest until fries have reached room temp, at least 10 minutes or up until an hour.

2. While fries cool, whisk flour, cornstarch, cayenne, paprika, black pepper, and 2 tsp. salt in a large mixing bowl; transfer 1/4 cup of the mixture to a rimmed baking sheet. Add baking powder to bowl and whisk to combine.

3. In a large Dutch oven fitted with lip on candy thermometer, heat 2 quarts more oil over medium heat to 350°F. Add the fries to the hot oil and increase the heat to high. Fry, stirring with a mesh spider or slotted metal spoon, until potatoes turn light golden and just begin to brown at the corners, 6-8 minutes. Transfer the fries to a thick paper bag or paper towels to drain.

4. Reduce heat to medium high, add remaining 1 quart oil and heat oil to 375°F. Thoroughly dry fish with paper towels & dredge each piece in the flour mixture on a baking sheet; transfer pieces to a wire rack, shaking off any excess flour. Add 1 1/4 cups of the beer to the flour mixture in the mixing bowl and stir until mixture is just combined (batter will be lumpy). Add remaining 1/4 cup of beer as needed, 1 tbsp. at a time, whisking after every addition until batter falls from whisk in a thin steady stream and leaves a faint trail across the surface of the batter. Using tongs, dip 1 piece of fish in the batter and let the excess run off, shaking gently. Place the battered fish back on the baking sheet with the flour mixture and turn to coat on both sides. Repeat with the remaining fish, keeping the pieces in a single layer on the baking sheet.

5.When the oil reaches 375 degrees F, increase the heat to high and add the battered fish to the oil with the tongs, gently shaking off any excess flour. Fry, stirring occasionally, until golden brown, 7 to 8 minutes. Transfer the fish to a thick paper bag or paper towels to drain. Allow the oil to return to 375 degrees.

6. Add all of the fries back to the oil and fry until golden brown and crisp, 3 to 5 minutes. Transfer to a fresh paper bag or paper towels to drain. Season the fries with salt to taste and serve immediately with the fish.