Monthly Archives: September 2008

Roast Chicken with Garlic, Ginger and Lemon

roast chickenMy husband and I love “big chicken” night.  “Big chicken” is essentially a roasted whole chicken (usually 4-5 pounds, hence the “big” part) with crispy, golden skin and a juicy breast. The seasonings change for “big chicken” depending on my mood. This is one version that is quite tasty, the crispy chicken skin is so addictive. The citrus salt I used is a recipe from Jaden’s Steamy Kitchen (another food blog I love!), so big thanks to Jaden for that recipe! You can see it here: http://steamykitchen.com/blog/2008/06/06/asian-flavored-sea-salts/.

1 lemon, sliced

1 3-inch piece of fresh ginger, ½ t minced, the rest peeled and cut into small slices

12-14 cloves garlic, 2 cloves minced, the rest peeled

1 4 lb whole chicken

Citrus salt (see Citrus salt recipe)

Freshly ground black pepper

½ t chili paste, such as Sambal Oelek

Olive oil

 

Preheat the oven to 450°F.Remove the giblet pack and neck from the chicken. Rinse the chicken and pat dry with paper towels. Tuck wings under body.
Season the inside cavity with salt and pepper. Fill the cavity with the lemon, ginger slices, and whole garlic. Fold the skin over to close the opening, and then tie the legs together with a piece of kitchen twine. Put the chicken into a roasting pan. Coat the skin all over with olive oil, rub the minced garlic, minced ginger, sambal oelek, and then season with citrus salt and pepper.

Roast for 15 minutes and then lower the oven temperature to 375°F. Roast for an additional 60-65 minutes, until the juices run clear. Let the chicken rest for 10 minutes before you carve it.
 

 

Chicken Enchiladas Verde

chicken-enchiladas-verde1Tonight I decided chicken enchiladas with the salsa verde was a yummy idea. Thank you, Elise of Simply Recipes  http://www.elise.com/recipes/ (I love the blog, by the way!!!) for inspiring that great idea! Your recipe and pictures made me salivate! Good thing I had lots of leftover salsa! These can be made with bottled salsa verde if you don’t want to make your own.

1 qt chicken broth

2-3 boneless, skinless chicken breasts

2 garlic cloves, crushed

½ small onion, peeled

1 T cumin

½ T coriander

½ of a beer (6 oz)

Oil, preferably vegetable or peanut

12 corn tortillas

2 cups salsa verde (see my post on salsa verde, or you can use bottled)

4 oz cream cheese

3 T sour cream

Chili powder

4 oz Cotija or Queso Fresco cheese, crumbled

Sprigs of cilantro for garnsh

½ lime for garnish

 

Simmer chicken in the chicken broth, garlic cloves, onion, cumin, coriander, and beer for 15-20 minutes or until just cooked through. (Add water if the broth does not cover the chicken.) Shred chicken once it has cooled. Discard the liquids and vegetables.

Meanwhile, heat a few drops of oil in frying pan over medium heat, and warm each tortilla by placing in the pan for a few seconds, turn, add another tortilla on top, and flip. Place these tortillas on a paper towel to drain excess oil, and repeat with remaining tortillas.

Place the salsa verde in a saucepan and turn the heat on low to warm.

Mix the shredded chicken with ½ cup or so of the salsa verde and the cream cheese over low heat until cream cheese melts. Salt if necessary. Dip each tortilla in salsa verde and place a little chicken mix in each tortilla, roll, and place seam side down in a 13X9 inch baking dish.

Stir the remaining salsa verde with the sour cream until the sour cream melts,  and pour over enchiladas. Top with crumbled cheese and chili powder. Bake in oven at 425 degrees for 15 minutes or until the enchiladas are bubbly. Garnish with cilantro and lime wedges.

Salsa Verde

It’s Hatch chile season again! What does that mean? Fresh New Mexico green chiles, of course. Even though Hatch, New Mexico (the famous city for which the chile’s “name” originates) is quite far from my home in Wylie, Texas, the grocery stores still have these fresh chiles for dirt-cheap everywhere (I visited my closest grocery store today and saw they had a box of fresh chiles the size of a file box for $8!!). But what to do with them? In my mind, make salsa, of course! It’s terrific with chips, although I did make so much I may decide to make some enchiladas with the rest. This recipe for the salsa is adapted from the recipe at Chuy’s restaurant. Add more or less serrano chiles, depending on how hot you like your salsa.

½ lb fresh tomatillos, husked and coarsely chopped

6-7 serrano chiles, chopped

1 lb roasted green chiles, seeded, peeled and chopped (Hatch or Anaheim) **

1/3 bunch cilantro, chopped

3 garlic cloves, chopped

1 medium onion, chopped

2 qts water

2 T salt

3 T fresh-squeezed lime juice

 

Put all ingredients except salt and lime juice into large pot and bring to a boil. Reduce to medium heat, and cook for 30 minutes. Strain into a large bowl. Place solid ingredients and about 1 ½ cups of the strained liquid into blender in batches and blend until smooth. Add lime juice and salt (add a bit and taste each time) and blend. Chill and serve.

** to roast chiles, turn your broiler on high, and broil chiles until skins blacken, turning every 4-5 minutes, until the skin is mostly.charred. (about 70% charring) Place the chiles into a large bowl while still hot, cover tightly with plastic wrap. Let sit and cool for 10-15 minutes, and then the skins of the chiles should peel right off.