07

10

2009

Isreali BBQ (Mangal)

Colin

Posted in % Daily Value *
Tags % Daily Value *
Baba Ganoush13%
Baladi13%
BBQ13%
Chicken13%
Eggplant13%
Israel13%
Mangal13%
Potison13%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

The Mangal

The Mangal

Baladi Grilled Eggplant

Baladi Grilled Eggplant

visiting my sister house we made an Israeli style BBQ, aka Mangal, the approach is very topical to any other Israeli attitude you can accept, very strait forward and simple, letting the freshness and the ingredients do the work. going to the market with my brother in law I learned why baba ganoush can taste different in other parts of the world, the eggplant they are using is called Baladi Eggplant, which has less seeds and bitterness inside and shaped slightly different from a regular eggplant. for the main dishes we made lightly marinated chicken and beef strait on an open BBQ.

Grilled Chicken

Grilled Chicken

another interesting thing which I came across while the visit in the Israeli market store which was greatly affected by Russian influences in the last 10 years, is this combination of pickled vegetables which include traditional pickles from cucumbers aside to pickled tomatoes and a vegtable which I notice for the first time called Potison – doesn’t have a lot of flavor but kind of goes in an okay bit with the right meal (not the one we made).

Pickled Potison

Pickled Potison

20

09

2009

Grilled Chicken

Colin

Posted in % Daily Value *
Tags % Daily Value *
Arugul20%
Chicken20%
Corn20%
Grilled20%
Pomegranate20%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Testing my new grill, we decided to make some grilled chicken at home, a quick marinade from sesame oil, soy sauce, garlic, brandy, cayenne pepper and some herbs resulted with this very tasty grilled chicken, a repeat coming very soon.

Grilled Chicken

Grilled Chicken

here served next to a wild arugula and pomegranate salad, and a piece of corn.

Pomegranate Salad

Pomegranate Salad

24

04

2009

Chicken Tagine

Colin

Posted in % Daily Value *
Tags % Daily Value *
Chicken33%
Preserved Lemon33%
Tagine33%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Chicken Tagine

Chicken Tagine

working on my stack of preserved lemons I decided to make another chicken tagine which came out really nice, this is so good that it makes it quite hard for me to try making the sea bass tagine which I wanted to try for a while now.

29

03

2009

La Nueva Conquista Rice & Beans

Colin

Posted in % Daily Value *
Tags % Daily Value *
Beef Stew33%
Chicken33%
Rice & Beans33%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Rice & Beans to go

Rice & Beans to go

another visit to La Nueva Conquista (236 Lafayette St), bringing back this rice and beans chicken and beef stew for lunch, for some reason though this is a very meaty meal it always seems to be more a vegetarian one for me, I guess it is something about the rice portion. anyhow trying to help it look better with a clean plate presentation and some fresh coriander and lime dose make a difference from the take a way container. beside I cant really complain about getting portion from that type at Soho for this price ($7.50)

Rice & Beans

Rice & Beans

05

03

2009

Halal Cart Combo

Colin

Posted in % Daily Value *
Tags % Daily Value *
Cart33%
Chicken33%
Kebab33%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Chicken Kebab Combo

Chicken Kebab Combo

Running to pick up a prescription at dune read near west 4th st while my lunch break, I came across the halal cart and decided to try the chicken kebab combo, for 5$ this is a solid tasty deal around.

26

10

2008

Jamaican Jerk Chicken

Colin

Posted in % Daily Value *
Tags % Daily Value *
Chicken33%
Mac & Cheese33%
Plantain33%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Jamaican Jerk Chicken

Jamaican Jerk Chicken

coming back from a vacation not really being ready to cook anything yet, another stolen meal, this Exquisite Jamaican jerk chicken is actually coming in from a chain restaurant called Exquisite at Crown Heights, Brooklyn, and it comes in a take away styrofoam box, with a bit of presentation skills and the right wine this can be transformed into an unforgettable dinner, the fried plantains, Mac&Cheese and steamed vegetables are already a part of the deal.

16

08

2008

Chicken Fricassee

Colin

Posted in % Daily Value *
Tags % Daily Value *
Bacon33%
Chicken33%
Vermouth33%
Process % Daily Value *
Serving 4

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

chicken fricassee

chicken fricassee

Very tender and light way to approach chicken, keeping the chicken just enough cooked with a tender texture, while creating powerful sauce to and flavor to support it. the different layers of vermouth bacon and chicken stock create such a unique flavor with out much efforts.

Ingredients:

100g bacon – cut into 1 centimeter cubes

24g butter

175g domestic mushrooms – peeled and cut in quarter

750 ml chicken stock

Juice from half lemon

Salt – Pepper

1 onion, finely chopped

1 celery branch – finely chopped

3 tbps brandy

450 ml dry vermouth

3 garlic cloves

Bouquet garni

Rou

For the Garnish:

1 tbsp chopped Italian parsley

2 tbsp minced chives

1 tbsp chopped taragon

Method:

1. In a large sautoir render the bacon in the butter till slightly crisp.

2. remove the bacon from the pan and saute the mushrooms in the remaining bacon fat, while seasoning and adding the lemon juice till they extract their flavor (3-4min).

3. remove the mushrooms, season the chicken lightly and brown the it from both side in the same pan

4. remove the chicken and place it in a 150F over to keep warm.

5. soften the celery and onion in the pan.

6. remove as much liquid as possible from the pan and flame with the brandy.

7. when flames subside, deglaze with the vermouth and reduce by half.

8. return the chicken, bacon, mushrooms, garlic and bouquet garni to the pan.

9. cover the chickens with the chicken stock, season lightly, bring to simmer, cover and let cook for 30min.

10. remove the chicken after 15-20min, and keep in a warm place.

11. Strain the sauce through a fine chinois, and place the vegetables – bacon aside.

12. return the sauce to the pan, add the roux and let cook for 5 years.

13. serve with sauce on the top, and a bit of the sauce remaining mixture.

14. garnish with the chopped herbs.

12

08

2008

Next gen chicken cutlet sandwich

Colin

Posted in % Daily Value *
Tags % Daily Value *
Chicken33%
Mixed Relish33%
Sausage33%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Chicken Cutlet Sandwich

Chicken Cutlet Sandwich

This sandwich is kind of a take on a traditional polish chicken cutlet sandwich.

I took the basic panko bread crumbs, mixed them with chopped fresh rosmarin, grated gruyere cheese, salt and peppers. prepeing the chicken in the regular way of cleaning the cutlets, flatting them, dipping in flour, eggs, and the bread crumb mixture. then sauteing for 2-3 min on each side in a buttered skillet over high heat, and letting them dry on a paper towel while prepping the next round. this would result with very fresh and tasty chicken cutlets, that would go well on any future combination if its a sandwich or a combined dish, or even just simple rice.

To combing the sandwich I used polish rye bread for the base adding the first layer rather then mustered an Indian addition of Patak’s Mixed relish this would build the base layer of hot crunch for the sandwich, on top of that I layered the chicken cutlets, added a thin slice of brie and very thin slice of smoked Morski polish cheese, a thin slices of baby radishes on top of the cheese and a thin slices of polish sausage on top.

I serve this sandwich with some extra pickles and a slice of baby radish on the side.

16

07

2008

Brandied Chicken Liver Pâté

Colin

Posted in % Daily Value *
Tags % Daily Value *
Brandy33%
Chicken33%
Pâté33%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Brandiied Chicken Pate

Classic Brandied Chicken Liver Pâté recipe

Ingredients:
1 lbs chicken livers [rinsed and chopped]
1/4 cup butter [divided to two]
Fresh rosemary spring [or 1tbs of dry rosemary]
1 bay leaf
5 tbs brandy

Method:
1. Melt half the butter in a large skillet over high heat, add the bay leaf, rosemary, chicken livers and cook for around 3min till kind of crisp out side and all the flavors mix well.

2. Remove the herbs and deglaze with 1/3 of the brandy

3. Transfer the chicken and liquid into a food processor, mix than add the remaining butter and brandy and mix a bit more till nice and smooth.

4. Chill in the refrigerators for a few hours inside the serving dish [makes a nice presentation], till the pate form thickness.