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Monthly Archives: September 2011

Honey Roasted Cornish Hen with Garlic Rosemary

Cornish hens are quickly becoming a favorite of mine for a delicious and healthy meal. A Cornish hen is about 2 pounds and is the perfect size for a dinner for two.

This recipe is somewhat of an extension of the last recipe. Here, the key flavor enhancers are garlic, rosemary, dijon mustard, lemon juice, and honey. The flavor profile consists of a bit of sweetness and tanginess from the lemon, dijon mustard, and honey, and with the fragrance from fresh rosemary.

The more I work with Cornish hens, the more I am impressed with the tenderness of the meat, including breast meat. There is more room for error because of this. You can overcook this quite a bit and you will still not have dry and tough meat.

Ingredients:

  • 2 tablespoon honey
  • 3 clove garlic, minced
  • 3 sprigs rosemary, chopped
  • 1/2 lemon juice
  • 1.5 teaspoon whole grain dijon mustard
  • lemon zest of 1 lemon
  • 1 small onion, chopped
  • Salt and pepper

Directions:

  1. Preheat the oven to 375 F.  In the meantime, mix the garlic, rosemary, dijon mustard, lemon zest, lemon juice, and honey.
  2. Pat the hen dry with paper towels. Season with salt and pepper.
  3. Carefully separate the skin from the flesh and slip half of the seasonings under the skin without tearing it.
  4. Place a sprig of rosemary, chopped onions, and the lemon half in the cavity of the hen.
  5. Place the hen in a roasting pan.  Roast for 30 minutes.  Remove hen from the oven and use a spoon to scoop the juices at the bottom of the pan and pour it on top of it.
  6. Bring the hen back to the oven and roast for another 30 minutes at 375 F until the juices between the breast and the leg run clear. This should give the chicken some nice brown color.
  7. Remove from oven and allow to rest for 10 minutes before carving.
 
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Posted by on September 26, 2011 in Chicken, Meat & Poultry Recipes

 

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Black Bean Soup

This is a dish that is perfect when It’s raining outside or if for whatever reason you just don’t want to go out to do food shopping.  All you need here is a can of black beans and some onions, tomatoes, or peppers. If you don’t have these either, you might even experiment with whatever you have lying around the house. Try accompanying with rice or simply some bread for a healthy and complete meal. Also adding a dash of hot sauce, or even add in some jalapenos when cooking to give it a bit of a kick!

Ingredients:

  • 1 (16 ounce) can black beans
  • 1 small onion, chopped
  • 1 small tomato, chopped
  • 1 green bell pepper, chopped
  • 3 clove garlic, chopped
  • 2 tablespoon white wine vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano leaves
  • 1 bay leaf
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon salt
Direction:
  1. Saute onion, bell peppers, and garlic in a small pot with the juice from the can over medium heat for 3-4 minutes, until vegetables soften.  Add the beans, tomato, white wine vinegar, cumin, oregano, bay leave and salt.
  2. Bring to a simmer, reduce heat to medium-low, covered, simmer for 20 minutes or until the soup thicken. Garnish with diced red onion, tomatoes and pepper.
 

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鲜蝦煲仔飯 Claypot Rice with Garlic Shrimps

Vegetables, protein and starch – all goodness in one pot and everything is ready in 30 minutes. As summer is slipping away and the weather is getting cooler (it will hit below 50 degrees tonight!), claypot food will even be a better choice. This time i used head-on shrimps as the main ingredient to enhance the flavor of the rice.  The small shrimps weren’t quite enough to bring enough flavor to the rice, although the garlic, shallots, and scallions certainly helped. Next time, I will use bigger shrimps to make this dish even better.

Ingredients:

  • 1/3 lb of small shrimps
  • 5 cloves garlic, minced
  • 1 shallot, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon Chinese cooking wine
  • 1 stalk of scallion/green onion, finely chopped
Sweet Soy Sauce for Claypot Rice:
In a saucepan, add 3 tablespoons water, 1 tablespoon sugar, 3 tablespoons dark soy sauce, and 1 tablespoon soy sauce.  Cook over low heat until the sugar dissolves.
Directions:
  1. Marinate the the shrimp with garlic, shallot and sesame oil. Set aside
  2. Wash the rice with water until the water comes out nearly clear; drain completely.
  3. Thinly oil the inside of the claypot.   (Apply oil to the pot before adding rice and water to avoid sticking and to make a crispy rice effect.) Heat over medium-high heat.  Add the rice and water and cover.
  4. Bring it to boil, then lower the heat and simmer for 8-9 minutes. (until all the water has evaporated)
  5. Add shrimps and cook for 5 minutes or until opaque.
  6. Add scallions and drizzle sweet soy sauce over rice to serve.
 

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南乳雞翼 Chicken Wings with Red Fermented Bean Curd

Red fermented bean curd, sometimes also known as Chinese cheese is similar to cheese as it is an acquired taste, and isn’t accepted by everyone if you don’t have substantial exposure to it.  The unique flavor of red fermented bean curd is the perfect companion for a large variety of food. Some people like to simply use it as a condiment for plain congee and rice. It is also great for cooking, especially with pork, chicken and vegetables. Again this is similar to western cheese which can be enjoyed on its own, but can also be used as an ingredient in many different dishes.

Here’s a dish that showcases how red fermented bean curd and honey enhance the flavor of chicken wings.

Ingredients:

  • 12 frozen mid-joint chicken wings
  • 2 slices ginger
  • 1.5 squares/bricks Red Fermented Bean Curd
  • 3/4 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon Chinese cooking wine
  • 1 tablespoon honey
Directions:
  1. Defrost chicken wings.  Blanch chicken wings in large pot of boiling water for 20-30 seconds. This can remove some oil and the frozen smell/taste from the wings.
  2. Heat wok over high heat and pour in 1 tablespoon oil.  Add ginger and cook until fragrant.
  3. Add chicken wings and cook until light brown.
  4. Add red Fermented Bean curd, soy sauce and dark soy sauce, cook over medium heat for 8 minutes.
  5. Flip the chicken wings over to let the other side absorb the sauce.  Cook for another 8 minutes.
  6. Add cooking wine and sugar.  Mix well and cook for another 5 minute or until cooked through.
  7. Remove from heat.  Transfer chicken wings to a bowl and mix with 1 tablespoon of honey before serving.
 

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Butternut Squash Apple Soup

A hearty soup that is also nutritious with plenty of vitamins and fiber. Chicken stock was used in the recipe below, but the soup can be made vegetarian by using vegetable broth instead.

Ingredients:

  • 2 tablespoons butter or olive oil
  • 1 large onion, diced
  • 1 carrot, diced
  • 1 butternut squash, peeled, seeds removed, diced (5-6 cups)
  • 1 green apple, peeled, cored, diced (1.5 to 2 cups)
  • 4 cups vegetable or chicken broth
  • 2 tablespoons mild curry powder
  • Pinches of nutmeg, cinnamon, cayenne, basil, salt and pepper
Directions:
  1. In a large saucepan, heat the butter over medium-high heat.  Sauté onions and carrot for 5 minutes.
  2. Add squash, apple and the broth to the pan. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots are soften.
  3. Transfer to a blender and puree until smooth.
  4. Return the soup to the pan.  Add curry powder, nutmeg, cinnamon, cayenne, basil, salt and pepper.

*Add water to the soup for the consistency you like.

 

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窩蛋雞肉煲仔飯 Claypot Rice with Chicken and Egg

Because clay pot rice is so simple and delicious, we are having it very often recently.  This is the dish for this week; hopefully we won’t run out of new clay pot ideas.  This pot is similar to some dishes that I posted before in different ways.  It is like Oyakodon in that it has egg and chicken on rice. We use egg white and corn starch to marinate the chicken thighs, which is the same technique we used in Claypot rice with chicken and mushroom. Lastly, it uses a runny egg yolk in the middle, just like Claypot Rice with Beef and Egg.  After the chicken is marinated, it takes less than 30 minutes to prepare dinner.

Sweet Soy Sauce for Claypot Rice:

In a saucepan, add 3 tablespoons water, 1 tablespoon sugar, 3 tablespoons dark soy sauce, and 1 tablespoon soy sauce.  Cook over low heat until the sugar dissolves.

Ingredients:

  • 1 chicken thigh, cut into bite sizes
  • 1.5 tablespoon corn starch
  • 1 egg – separate egg white and egg yolk
  • 1 tablespoon soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 cup of rice
  • 1 cup of water
  • 1 tablespoon cilantro, chopped
Directions:
  1. Marinate the chicken pieces with egg white and corn starch for 20 minutes in the fridge.  Then add soy sauce, oyster sauce, sugar and sesame oil. Marinate for another 30 minutes or so.
  2. Wash the rice with water until the water comes out nearly clear; drain completely.
  3. Thinly oil the inside of the claypot.   (Apply oil to the pot before adding rice and water to avoid sticking and to make a crispy rice effect.) Heat over medium-high heat.  Add the rice and water and cover.
  4. Bring it to boil then add chicken.  Cook over low heat for 20 minutes. Turn off the heat and cover for another 10 minutes or until chicken is cooked.  Add the egg yolk and cover for a few minutes.  Add cilantro and drizzle sweet soy sauce over rice to serve.
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Posted by on September 1, 2011 in Chicken, Chinese, Quick & Easy Recipes

 

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