Sichuan Chicken Salad

 

From Milk Street

Ingredients

• 2 10-12-ounce bone-in, skin-on split chicken breasts
• 6 scallions, white parts coarsely chopped, green parts thinly sliced on a bias, reserved separately
• 1 1-inch piece fresh ginger, cut into 4 pieces and smashed
• 2 large garlic cloves, peeled and smashed
• Kosher salt
• 1/4 cup dry sherry (optional)
• 2 tablespoons chili oil
• 2 tablespoons tahini
• 1½ tablespoons white sugar
• 1½ tablespoons toasted sesame oil
• 1 tablespoon soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon Sichuan peppercorns (optional), toasted and finely ground
• ⅛-¼ teaspoon cayenne pepper
• 1 large English cucumber, halved lengthwise, seeded and thinly sliced crosswise on a bias

DIRECTIONS

In a large saucepan, place the chicken skin side down, then add the scallion whites, ginger, garlic and ¾ teaspoons salt. Add 4 cups water and the sherry, if using, fully submerging the chicken. Bring to a boil over medium-high, then cover, reduce to low and cook at a bare simmer until the thickest part of the chicken registers 160°F, 20 to 25 minutes. Uncover the pan and let the chicken cool in the liquid for 15 minutes.

Meanwhile, in a small bowl, whisk together the chili oil, tahini, sugar, sesame oil, soy sauce, vinegar, ¾ teaspoons of salt, Sichuan peppercorns, if using, and cayenne.

Using tongs, remove the chicken from the cooking liquid. Remove and discard the skin and bones, then transfer the meat to a large bowl. Add 2 tablespoons of the tahini dressing, then use a wooden spoon to smash the meat, shredding it and working in the dressing. Use your fingers to pull the shreds into bite-size pieces.

Add the cucumber and ¾ each of the peanuts and scallion greens. Drizzle with the remaining dressing and toss until evenly coated. Transfer to a serving bowl and sprinkle with the remaining peanuts and scallions.

Tip: Don’t boil the chicken; keep the liquid at a bare simmer so the meat stays moist and tender.

My Notes: I used rotisserie chicken to make this super simple. It would be better to shred rather than cut into chunks . The dressing is so very good. MXF

Chicken Marbella

 

Adapted from Simply Recipes

PREP TIME 15 mins / COOK TIME 60 mins / MARINATING 3 hrs / TOTAL TIME 4 hrs 15 mins

SERVINGS 5 to 8 servings

Ingredients

• 2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on OR bone-in, skin-on chicken thighs (5-8 pieces)
• Cloves from 1/2 head of garlic, peeled and finely puréed
• 2 tablespoons dried oregano
• Coarse salt and freshly ground pepper to taste
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/2 cup pitted prunes
• 8 large pitted Spanish green olives, cut in half
• 1/4 cup capers with a bit of juice
• 3 bay leaves
• 1/4 cup brown sugar
• 1/2 cup white wine
• 2 tablespoons fresh Italian parsley, finely chopped

Marinate the chicken

In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.

Place chicken in baking pan, top with marinade, brown sugar, wine.

Preheat oven to 350°F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle brown sugar over the chicken pieces and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when a sharp knife inserted into the thigh pieces, at their thickest point, run with clear yellow juices (not pink).

With a slotted spoon, move the chicken, prunes, olives, and capers to a serving platter. Pour some of the pan juices over the chicken and sprinkle generously with parsley. Serve remaining juices in a gravy boat.

My Notes: This was so very good! A little greasy, even after skimming, so I might take off the chicken skin before baking next time. I also used dry vermouth instead of white wine. MXF

Instant Pot Chicken and Rice

From A Pinch of Healthy
Servings: 6

•     1 pound boneless skinless chicken thighs
•     1 Tablespoons oil (I used avocado oil)
•     3 small shallots diced
•     3 carrots diced
•     1 cup sliced mushrooms
•     2 cloves medium fresh garlic minced
•     1.5 cups uncooked white jasmine rice rinsed and drained (Do NOT skip the rinsing. Rice will likely scorch if not rinsed!)
•     1.5 cups chicken stock or broth plus another 1/2 cup for deglazing the pan
•     2 Tablespoons fresh thyme leaves chopped and divided (or 2 teaspoons dried)
•     salt and pepper to taste

Using the sauté setting, preheat on normal for 1.5 minutes

Generously salt and pepper your chicken thighs. Sear chicken thighs, 5 min on side one, season the opposite side and 3 min on side 2 (pan will be hotter). Chicken will render a little fat, but you can add a little more oil if you want to. Remove and set aside chicken on a plate

Add 1/2 cup broth to deglaze the pan, scrape the bits with a wooden spoon (do not skip this step!). If there are any stuck on spots, be sure and lift those away from the pan with a wooden spoon.

Add shallot, mushroom and carrots, and cook for 3 minutes. Add garlic, and continue to cook for another minute. Add remaining 1 and ½ cups of chicken stock, rice, thyme and stir together.

Place the chicken thighs on top of the mixture.

Place the lid on, and lock it, setting the valve to sealing. Cook on manual high pressure for 10 minutes, and allow the Instant Pot to release naturally (do not use the quick release lever, but let the pressure indicator lower on its own). (mine took 18 minutes, FYI) Switch the valve release, and remove the lid carefully.

Use two forks to shred the chicken, and stir the pot. Serve immediately.

My Notes: This was the best thing I've cooked in the Instant Pot so far. I loved it...I added celery and a pretty good amount of pepper. So good. MXF

Arroz con Pollo

 

Cook's Country

• 1     cup fresh cilantro leaves and stems, chopped
• 1     onion, chopped (1 cup)
• 1     Cubanelle pepper, stemmed, seeded, and chopped (3/4 cup) 
• 5     garlic cloves, chopped coarse
• 1     teaspoon ground cumin
• ½     cup mayonnaise
• 3 ½     tablespoons lemon juice (2 lemons), plus lemon wedges for serving
• Salt and pepper
• 6     (5- to 7-ounce) bone in chicken thigh, trimmed
• 1     tablespoon vegetable oil
• 2     cups medium-grain rice, rinsed
• 1     tablespoon Goya Sazón with Coriander and Annatto
• 2 ½     cups chicken broth
• ¼     cup pimento-stuffed green olives, halved
• 2     tablespoons capers, rinsed
• 2     bay leaves 

Adjust oven rack to middle position and heat oven to 350 degrees. Process cilantro, 1/2 cup onion, Cubanelle, garlic, and cumin in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer sofrito to bowl.

Process mayonnaise, 1 1/2 tablespoons lemon juice, 1/8 teaspoon salt, and 2 tablespoons sofrito in now-empty processor until almost smooth, about 30 seconds. Transfer mayonnaise-herb sauce to small bowl, cover, and refrigerate until ready to serve.

Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in Dutch oven over medium heat until shimmering. Add chicken to pot skin side down and cook without moving it until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate; discard skin.

Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice and Sazón and cook until edges of rice begin to turn translucent, about 2 minutes.

Stir in broth, olives, capers, bay leaves, remaining sofrito, remaining 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to vigorous simmer. Cover, transfer to oven, and bake for 20 minutes.

Transfer pot to wire rack and let stand, covered, for 15 minutes. Fluff rice with fork and stir in peas, if using. Discard bay leaves. Serve with mayonnaise-herb sauce and lemon wedges.

My Notes: I made a few bad substitutions here but it still tasted pretty good. I think if I really stuck to the recipe 100% it would be really amazing. MXF

Coconut Lime Chicken with Thai Garnishes

Everyday Food
 
Servings: 4

•  2 packed tablespoons grated lime zest, plus 1/4 cup juice (from 2 limes)
•  2 tablespoons finely grated peeled fresh ginger
•  4 cloves garlic, finely grated
•  2 tablespoons packed light-brown sugar
•  Fine salt
•  1 can (13.5 ounces) coconut milk
•  1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
•  Cooked jasmine rice, shredded carrot, chopped peanuts, cilantro leaves, sliced shallot, and lime wedges, for serving

Prep: 15 mins / total time: 50 mins

In a large glass bowl, combine lime zest and juice, ginger, garlic, sugar, and 1 1/2 teaspoons salt. Slowly whisk in coconut milk until mixture is smooth. Submerge chicken in marinade, cover, and refrigerate for at least 4 and up to 12 hours.

Preheat oven to 475 degrees. Cover a rimmed baking sheet with foil and fit with a wire rack. Remove chicken from marinade and shake to remove excess. Arrange in a single layer on rack, skin side up. Roast until an instant-read thermometer registers 165 degrees, 30 to 35 minutes. Serve with suggested accompaniments, if desired.

My Notes: This was really good! I used chicken thighs and the skin crisped up beautifully. I did cook the marinade (boil for 5 min) to serve alongside with rice and broccoli. It would be great with fried rice! MXF

Ground Turkey Laap

Food & Wine

SERVINGS: 4

1 tablespoon long-grain white rice
1 tablespoon vegetable oil
1 pound ground turkey
1/4 cup plus 2 tablespoons chicken stock or low-sodium broth 1 tablespoon plus 1 teaspoon
Asian fish sauce
Salt and freshly ground black pepper
1 tablespoon fresh lime juice
2 large stalks of lemongrass—tender pale inner core only, minced
2 scallions, thinly sliced
1 medium shallot, thinly sliced and separated into rings
1/2 cup chopped cilantro
1/2 cup chopped mint
1/4 teaspoon crushed red pepper
Small romaine or Belgian endive leaves and lime wedges, for serving

TOTAL TIME: 35 MIN 

In a small skillet, toast the rice over high heat, shaking the skillet a few times, until the rice is golden brown, about 3 minutes. Transfer the rice to a spice grinder and let cool completely. Grind the rice to a powder.

In a large skillet, heat the oil. Add the turkey and cook over moderately high heat, breaking up the meat evenly, until no pink remains, about 4 minutes. Add the stock and cook, stirring, until bubbling. Remove from the heat and stir in the fish sauce. Season with salt and black pepper and stir in the lime juice. Let stand for 5 minutes, then stir in the lemongrass, scallions, shallot rings, cilantro, mint, crushed red pepper and rice powder.

Arrange the lettuce and lime wedges on a platter. Spoon the laap on top and serve.

Paul's Barbecue Sauce

Southern Living, 2005

MAKES 3 1/2 CUPS

    2 tablespoons butter                                           
    1 tablespoon olive oil                                         
    1 med. onion fine chop                                         
    1/2 green bell pepper fine chop                                
    4 cloves garlic minced                                         
    3 med. jalapeno chiles seeded, minced                          
    1 cup firm pack brown sugar                                    
    1 cup cider vinegar                                            
    1 cup chili sauce                                              
    1 cup bottled barbecue sauce                                   
    1 tablespoon dry mustard powder                                
    1 tablespoon paprika                                           
    3 tablespoons lemon juice                                      
    2 tablespoons worcestershire sauce                             
    2 tablespoons hot pepper sauce                                 
    2 tablespoons molasses                                         
    1/4 teaspoon salt                                              

Prep: 20 min/Cook: 20 min.

Can store in an airtight container up to 3 weeks.

Melt butter with oil in a large Dutch oven over medium heat.  Add onion and next 3 ingredients, and sauté 5 to 6 minutes or until onion is tender.

Stir in brown sugar and remaining ingredients; bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding solids.

Spicy Poached Chicken Burgers

Misc. Sources

Makes 6 servings

•     1/2 cup water                                                  
•     1/2 cup instant couscous                                       
•     2 pounds ground chicken                                        
•     2 tablespoons chop mint leaves                                 
•     2 teaspoons ground cumin                                       
•     1 teaspoon lemon zest                                          
•     2 tablespoons pine nuts light toast, fine chop                 
•     Salt and pepper                                                
•     2 haas avocados                                                
•     1 tablespoon lemon juice                                       
•     1 jalapeno chiles seed, mince                                  
•     1 sm. shallot minced                                           
•     2 cups chicken broth                                           
•     2 tablespoons Asian chili sauce                                
•     6 6 in. pita bread warmed                                      

ACTIVE: 25 MIN/TOTAL: 45 MIN

In a small saucepan, bring the water to a boil and stir in the couscous. Cover the saucepan, remove from the heat and let stand until the water has been absorbed, about 5 minutes. Fluff the couscous with a fork and let cool.

In a large bowl, gently mix the ground chicken with the couscous, chopped mint, ground curnm. grated lemon zest, pine nuts and 2 teaspoons of salt. With lightly oiled hands, pat the chicken-couscous mixture into 6 burgers. Cover the burgers tightly with plastic wrap and refrigerate until chilled.

Meanwhile, in a medium bowl, coarsely mash the avocados with a fork. Stir in the lemon juice. jalapeno and shallot and season with salt.

Preheat the oven to 325°. In a very large, deep skillet, bring the stock to a boil with the chili sauce.  Season the burgers with salt and pepper. Set the burgers in the skillet and simmer over moderately low heat until cooked through, about 4 minutes per side. Transfer the burgers to a rimmed baking sheet, cover with foil and keep warm in the oven. Boil the poaching liquid over high heat until reduced to 1/2 cup, about 6 minutes.

Set the pitas on plates. Top with the chicken burgers and spoon some of the reduced sauce over them. Garnish the burgers with the avocado mash and the mint leaves and serve.

MAKE AHEAD The uncooked chicken burgers and the avocado mash (covered with plastic wrap pressed directly onto the surface to prevent discoloration) can be refrigerated overnight.

My Notes: This was really tasty, but the execution was off. Pitas aren't sturdy enough to hold the meat. Either use flatbread or buns or something like that. If you want to stick with pitas, you should make meatballs then eat it like a falafel sandwich.

MXF

Grilled Chicken Wings with Spicy Chipotle Sauce

Misc. Sources

Makes 4 servings

    Chipotle Hot Sauce                                             
    Vegetable oil                                                  
    Salt and pepper                                                
    2 cups unsalt butter cut to pieces                             
    1/2 cup ancho chili powder                                     

Prep time: 25 minutes/Cook time: 25 minutes/Chilling time: 30 minutes
From Bobby Flay
Makes 48 wings/4-6 servings

Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.

Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chili powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes.

Fried Chicken

Adapted from several sources, but mostly Cook’s Illustrated

    3 pounds chicken   
                                            
    BRINE:                                                         
    5 cups buttermilk                                              
    1 cup kosher salt                                              
    2 heads garlic mash, but unpeel                                
    1/4 cup sugar                                                  
    2 tablespoons paprika   
                                       
    BATTER:                                                        
    2 eggs                                                         
    2 teaspoons baking powder                                      
    1 teaspoon baking soda                                         
    2 cups buttermilk                                              
    COATING:                                                       
    6 cups flour                                                   

Mix brine ingredients in a large bowl. Place the chicken pieces in brining solution and refrigerate for two to three hours. Remove and place on rack to air-dry.

Mix batter ingredients and place in a large bowl. Place coating in large pan to coat chicken.

Coat chicken with flour, then place in batter. Drain excess batter off chicken and place in flour again and cover. Use tongs for transfers.

To fry, heat peanut oil to 375 degrees in a cast-iron skillet. Do not fill the pot more than half full with oil. Place five to six pieces of chicken, skin side down first, in the skillet and cook, covered for seven minutes. Turn chicken and cook, uncovered, for another seven minutes. Allow the oil to return to 375 degrees F before frying the next batch.

Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan, keeping warm in the oven until ready to serve.

MY NOTE: The flavor and texture is really good. Brine is key. I found it a little too salty, so I'd knock it back to 3/4 cup salt. Also, get an instant-read thermometer. A candy thermometer in half a pan of oil is not very precise. Our oil was too hot and burned the skin.

MXF

Baked Hoisin Chicken Buns

Misc. Sources

Makes 9 servings

    Cooking spray                                                  
    12 ounces skin- bone- less chicken thighs                      
    1/4 cup fine chop green onions                                 
    1 1/2 tablespoons hoisin sauce                                 
    1 tablespoon oyster sauce                                      
    2 teaspoons rice wine vinegar                                  
    9 frozen white dinner rolls thawed                             
    1 egg light beat                                               
    1 teaspoon sesame seeds toasted                                

Frozen roll dough is convenient and saves the trouble of making homemade dough; just be sure to thaw it in the refrigerator overnight. You can prepare the filling the day before the party, then fill and bake the buns so they'll be warm for arriving guests.

Heat a non-stick skillet over med-high heat.  Coat pan with cooking spray.  Add chicken; cook 4 minutes on each side or until done.  Cool slightly; shred meat with two forks.  Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar, toss well to combine.

Roll each dough piece inio a 4-inch circle on a lightly floured surface. Spoon about 1 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling, pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.

Preheat oven to 375°.

Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown. Serve warm.

serving size-. 1 filled bun
CALORIES 143 (26% from fat); FAT 4.1g. (sat 1g, mono 1.3g, poly 1g); PROTEIN I0.4g; CARB 16.6g; FIBER 1.2g; CHOL 43mg; IRON 1.4mg; SODIUM 220mg; CALC 29mg

Peach and Bourbon Barbecue Sauce

Martha Stewart Living, 2009

    3 cups Classic Barbecue Sauce                                  
    1 pound peaches pit, dice                                      
    1 cup water +M if needed                                       
    2/3 cup bourbon whiskey                                        

Bring peaches and 1/2 cup water to a simmer in a medium saucepan over medium heat. Reduce heat to medium-low, and cook until peaches are breaking down, 15 to 20 minutes. (If peaches get too dry, add more water, 2 tablespoons at a time, to prevent peaches from sticking and burning.)

Remove from heat, and add bourbon. Return to medium heat, and simmer for 5 minutes. Add barbecue sauce, and simmer for 5 more minutes.

Puree mixture in a blender. With blender running, slowly add remaining 1/2 cup water. Blend until mixture is smooth. Let cool, and refrigerate.

Classic Barbecue Sauce

Martha Stewart Living, 2009

Makes 5 1/2 cups

    2 tablespoons vegetable oil                                    
    1 small white onion dice                                       
    3 cloves garlic fine chop                                      
    6 ounces tomato paste                                          
    2 teaspoons ground mustard                                     
    28 ounces tomato sauce                                         
    1/4 cup unsulfered molasses                                    
    2 tablespoons worcestershire sauce                             
    2 tablespoons white vinegar                                    
    2 teaspoons salt                                               
    1 1/2 teaspoons pepper                                         

In a medium saucepan, heat oil over medium. Add onion and cook until completely soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute.

Add tomato paste and mustard; cook, stirring constantly, until paste turns a brick-red color, about 5 minutes. Add 2 cups water, tomato sauce, molasses, Worcestershire, vinegar, salt, and pepper and stir until smooth.

Bring to a simmer; reduce heat to low and partially cover. Simmer, stirring occasionally, for 2 hours (thin with water if sauce becomes too thick). Season to taste with vinegar, salt, and pepper. Let cool completely before using.

Barbecue Sauce

Martha Stewart Living, 2005

MAKES 1 QUART

    2 tablespoons vegetable oil                                    
    1 sm. onion fine chop                                          
    2 cloves garlic minced                                         
    1/4 teaspoon ground cumin                                      
    1/4 teaspoon cayenne pepper                                    
    6 ounces tomato paste                                          
    28 ounces crushed tomatoes                                     
    12 ounces applesauce or apple butter                           
    1/3 cup cider vinegar                                          
    2 tablespoons pack dark brown sugar                            
    2 tablespoons salt                                             
    1/8 teaspoon pepper                                            
    2 cups apple juice                                             

Heat oil in a medium saucepan over med-low heat.  Add onion and garlic; cook until onion is translucent, about 1 minute.  Add cumin and cayenne; cook 1 minute.  Add tomato paste; cook 1 minute.

Stir remaining ingredients into onion mixture; bring to a boil.  Reduce heat to low.  Partially cover; simmer, stirring occasionally, 2 hours.  If sauce becomes too thick, add water, a little at a time.  Let cool.  Puree sauce in batches in a blender until smooth.  Sauce can be refrigerated in an airtight container up to 3 weeks.

Vietnamese Chicken Noodle Salad

Martha Stewart Living
Makes 6 servings

    2 tablespoons creamy peanut butter                             
    3 tablespoons rice wine vinegar                                
    1 tablespoon soy sauce                                         
    1 tablespoon honey                                             
    2 tablespoons lime juice                                       
    1 teaspoon minced garlic                                       
    1 teaspoon minced ginger                                       
    1 tablespoon peanut oil                                        
    2 tablespoons fresh chop mint leaves +M4 garnish               
    29 ounces chicken broth                                        
    1 1/2 pounds skinless chicken breasts                          
    1 pound rice vermicelli                                        
    1 cucumber seed, cut 3-in matchsticks                          
    1 red bell pepper cut 3-in matchsticks                         
    2 carrots peel, cut 3-in matchsticks                           
    1/2 sm. red onion cut thin                                     

Place the peanut butter, 1 tablespoon rice-wine vinegar, soy sauce, honey, 1 tablespoon lime juice, garlic, and ginger in the bowl of a food processor or the jar of a blender. Process until the mixture is smooth and creamy. Set the peanut sauce aside until ready to use.

Whisk together the remaining 2 tablespoons rice-wine vinegar, the remaining tablespoon lime juice, peanut oil, and mint in a small bowl, and set the vinaigrette aside.

Place the chicken stock in a large saucepan, and bring to a boil. Add the chicken, and simmer 11 to 15 minutes, until chicken is completely cooked. Remove the chicken from the pan, and set aside to cool, reserving stock. Shred the chicken into bite-size pieces, and toss with the reserved peanul sauce.

Add 3 cups water to stock, and return to a boil. Add the vermicelli, and cook until al dente, about 4 minutes. Drain, and toss with reserved vinaigrette.

Divide noodles, cucumber, red pepper, carrots, red onion, and chicken among six large bowls, and garnish with mint sprigs and lirne wedges. Serve.

PER SERVING; 539 CALORIES. 9 G FAT. 88 MG CHOLESTEROL. 73 G CARBOHYDRATE. 483 MG SODIUM. 39 G PROTEIN. 2 G FIBER

MXF

Turkey Brine

Martha Stewart Living

    1 tablespoon mustard seeds                                     
    1 tablespoon fennel seeds                                      
    1 tablespoon coriander seeds                                   
    2 bay leaves                                                   
    1/2 pound kosher salt (1.5 c + 2 tbsp)                         
    2 tablespoons sea salt                                     
    1/2 cup light brown sugar                                      
    3 cloves garlic                                                
    4 sprigs thyme                                                 
    4 sprigs parsley                                               
    14 pounds turkeys                                              

Wrap seeds, peppercorns, and bay leaves in a square of cheesecloth; tie with kitchen twine.

Bring 2 gallons water, the salts, and brown sugar to a boil in a very large pot, stirring to dissolve. Add bundle, garlic, thyme, and parsley.

Let cool completely.

Fully submerge turkey, weighting it down with a plate topped with cans if necessary. (In lieu of a large pot, you can use a brining bag. Try Turkey Perfect Brine Bag, $4, fireandflavor.com.) Refrigerate the turkey overnight.

MY NOTE: I used this as a guide.  Didn't use fennel, sea salt or thyme.  Used rosemary.  The added sugar made the turkey wonderfully sweet.  This brine was pretty excellent.

MXF

Satay Dip

Martha Stewart Living

MAKES 1 1/2 CUPS

    2 teaspoons sesame oil                                         
    1 teaspoon olive oil                                           
    1 sm. yellow onion fine dice                                   
    2 cloves garlic minced                                         
    1 1/2 teaspoons minced ginger                                  
    1/4 teaspoon crushed red pepper flakes                         
    1/2 cup creamy peanut butter                                   
    1/4 cup pack dark brown sugar                                  
    2 tablespoons white wine vinegar                               
    2 tablespoons soy sauce                                        
    1 tablespoon ketchup                                           
    1 1/2 teaspoons lime juice                                     

In a small saucepan, heat sesame and olive oils over medium heat. Add onion, garlic, ginger, and red-pepper flakes, and cook, stirring frequently, until onion is soft and transparent, about 8 minutes. Whisk in peanut butter, brown sugar, vinegar, soy sauce, ketchup, and lime juice; cook 1 minute. Transfer to a bowl to cool.





Serve with chicken skewers.

Walnut-stuffed Chicken Roulades

Martha Stewart Living, 2010

 Serves 6

    10 thin, crisp whole-grain crackers, such as Kavli
    1 1/4 cups chopped walnuts, toasted
    2 teaspoons extra-virgin olive oil
    6 garlic cloves, minced
    2 shallots, finely chopped
    3 ounces shiitake mushroom caps, chopped (3 cups)
    1 tablespoon fresh thyme
    2 ounces spinach, trimmed
    1 tablespoon water
    3 boneless, skinless chicken breast halves (6 ounces each), butterflied and pounded evenly
    Coarse salt and freshly ground pepper

Preheat oven to 375 degrees. Pulse crackers and 3/4 cup walnuts in a food processor until finely ground.

Heat oil in a medium skillet over medium heat. Cook garlic and shallots until soft, about 4 minutes. Add mushrooms and thyme, and cook until mushrooms are slightly golden, about 4 minutes; transfer to a plate. Add spinach and water to skillet. Cook until wilted, about 1 minute. Chop spinach, and add to mushroom mixture. Stir in remaining 1/2 cup walnuts.

Season each chicken breast with 1/4 teaspoon salt and some pepper. Lay 1 chicken breast on a plate. Spread 1/2 cup mushroom-walnut mixture onto chicken, leaving a 1/2-inch border all around. Roll, and tie with kitchen twine. Cover with crumb mixture, pressing to coat. Repeat with remaining chicken, mushroom-walnut mixture, and crumbs. Transfer to a rimmed baking sheet, and bake until golden, about 30 minutes. Untie, and slice.

Chicken Paillards with Lemon-Butter Sauce

Martha Stewart Living, 2010

Serves 2-4

    4 chicken paillards (from 2 breast halves)
    Salt and pepper
    1 tablespoon extra-virgin olive oil
    1 tablespoon plus 2 to 3 tablespoons cold unsalted butter (cut into small pieces)
    1/4 cup minced or sliced shallot
    Segments and juice of 2 lemons
    3/4 cup low-sodium chicken stock

Season chicken paillards on both sides with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add two paillards, and saute on one side until golden brown, about 2 minutes. Reduce heat to medium. Flip, and saute paillards until cooked through, about 2 minutes. Transfer to a plate. Raise heat to medium-high, and repeat with two remaining paillards.

Add shallot to skillet, and cook over medium heat, adding oil or butter as needed, stirring often, until golden, about 1 minute. Raise heat to medium-high. Add lemon segments and juice, chicken stock, and any plate juices, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in remaining 2 to 3 tablespoons butter until just melted. Season to taste.

Cook's Note: Other good flavorings for chicken include mushrooms, garlic, capers, Dijon mustard, tarragon, parsley, and chives. Try deglazing the pan with white wine or vermouth.

Cold Noodles with Peanut Lime Chicken

Smitten Kitchen

Serves 4 generously, 6 moderately

DIPPING SAUCE
6 tablespoons Asian fish sauce
6 tablespoons brown sugar
12 tablespoons lime juice
2 garlic cloves, finely grated or minced
Small Thai or Serrano chiles, thinly sliced, to taste

PEANUT DRESSING
3 tablespoons Asian fish sauce
3 tablespoons rice vinegar
9 tablespoons lime juice
3 tablespoons soy sauce
1 one-and-a-half inch chunk ginger, peeled and sliced
6 tablespoons natural unsalted peanut butter
1 tablespoon toasted sesame oil
Pinch of cayenne

CHICKEN AND NOODLE SALAD
1 1/4 pounds boneless skinless chicken thighs (about 6)
8 ounces dried rice vermicelli or other rice noodles
2 small cucumbers, cut in 1/4-inch half moons
2 medium carrots, cut in thin julienne
Additional vegetables, as suggested above
Small handful basil or mint or cilantro sprigs, or your favorite of the three (torn or roughly chopped)
4 or more scallions, slivered
1/4 cup crushed or chopped roasted peanuts
Lime wedges (to serve)

Make the dipping sauce:
Whisk ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.

Make the peanut dressing:
In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.

Marinate the chicken:
Stir together 1/2 the dipping sauce and 1/3 the peanut dressing (you can eyeball this) in the bottom of a low-sided bowl or dish. Add the chicken to the mixture and toss to coat. Let marinate at least 15 minutes.

Cook the noodles:
Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting.) Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.

Cook the chicken:
Grill the chicken on an outdoor grill, a stove-top grill pan, or run under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.

To serve: At this point, you can place everything on a large serving platter, with piles or small bowls for noodles, vegetables, chicken, the dressing and marinade and toppings (peanuts, herbs) and let your family and friends put it together in their own bowls as they wish. Or, you can assemble it for everyone as suggested:

Toss vegetables with 1 tablespoon dipping sauce in a small bowl. Divide the cooked noodles among 4 to 6 bowls. Top each bowl equally with vegetable mixture and chopped chicken. Toss each bowl with 2 teaspoons of each the dipping sauce and dressing, or more to taste (we wanted more). Add the herbs, peanuts and scallions to each bowl and serve with additional dressing and dipping sauce on the side.