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Recipes
Orange-Hoisin Grilled Chicken
By KimChi381
The acidity of the orange juice is a natural tenderizer in this marinade, guaranteeing a juice piece of chicken
- 1/2 cup (125mL) Sensations by Compliments 100% Pure & Natural Orange Juice, no pulp
- 1/2 cup (125mL) hoisin sauce
- 1 tbsp (15mL) grated fresh ginger
- 1.5 lb (750g) skinless boneless chicken pieces such as thighs and/or breasts
- 1 tbsp (15mL) vegetable
- 2 Compliments Organic Green Onions, thinly sliced
- 1/2 tsp (2mL) Compliements Sesame Seeds
Almond-Crusted Chicken Stuffed with Apricot and Brie
By KimChi381
Brie creates a luxurious creamy filling that keeps the chicken moist and requires no sauce
- 4 boneless, skinless chicken breasts with wing bone still attached
- 2 oz (60g) brie cheese, rind removed and sliced
- 4 dried apricots, finely chopped
- 1/2 cup (125mL) sliced almonds, divided
- 1 tsp (5mL) minced fresh rosemary
- 1 tsp (5mL) coarse salt
- 1 tsp (5mL) freshly cracked pepper
- 1/2 cup (125mL) fresh bread crumbs
- 1 egg, lightly beaten
- 1 tbsp (15mL) butter
- 1 tbsp (15mL) olive oil
Scallop Cassoulet
By KimChi381
Usually cassoulet is made with a combination of confit of duck or goose, sausages and beans
- 2 tbsp (25mL) olive oil or duck fat
- 1 chorizo sausage (about 7 oz/200g), sliced
- 1 cup (250mL) chopped onions
- 1 tbsp (15mL) chopped garlic
- 3 large squid, cut in 1/2-inch thick rings
- 2 cups (500mL) chopped canned tomatoes with their juices
- 2 tbsp (25mL) chopped parsley
- 1 tsp (5mL) choped thyme
- 1 bay leaf
- 2 cans white kidney beans, 540mL each, drained and rinsed
- 1 cup (250mL) fish or chicken stock
- Salt and freshly ground pepper
- 12 large scallops, 2 to 3 oz (60 to 90g) each
- TOPPING
- 3 tbsp (45mL) olive oil or duck fat
- 1.5 cups (375mL) fresh bread crumbs
- 3 tbsp (45mL) chopped parsley
Spinach Salad on Garlic Croutons
By KimChi381
Preheat the oven to 400 degrees F
- 2 large eggs
- 12 slices crusty peasant bread
- 2 large cloves garlic, halved
- Extra-virgin olive oil, for liberal drizzling, plus 2 tablespoons
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 pound thick cut pancetta, diced
- 1/2 pound cremini mushrooms, sliced 1/4-inch thick or quartered
- Salt and freshly ground black pepper
- 1/3 cup Marsala or dry sherry
- 1/2 pound farm spinach - available bundled in produce department, washed, dried and chopped
- 1/2 small red onion, chopped
- 1 lemon
- Freshly grated nutmeg, to taste
Stuffed Baked Clams
By KimChi381
1. Place clams, wine, garlic and thyme in pot over high heat
- 2 lbs (1kg) cherrystone clams, about 24
- 1/2 cup (125mL) white wine
- 2 cloves garlic, smashed
- 3 sprigs thyme
- 1/4 cup (50mL) whipping cream
- 1/4 cup (50mL) unsalted butter
- 1/4 cup (50mL) finely chopped pancetta
- 1/2 cup (125mL) finely chopped onion
- 1/2 cup (125mL) finely chopped celery
- 1/4 cup (50mL) fresh bread crumbs
- 2 tbsp (25mL) finely chopped parsley
- 1/4 tsp (1mL) hot pepper sauce or to taste
- Salt to taste
Shrimp and Chicken Jambalaya
By KimChi381
The name for this traditional Louisiana dish derives from jambon, the French word for ham, and alaya, which means r...
- 3 tbsp (45mL) vegetable oil
- 4 boneless, skinless chicken thighs, cut into 1 inch pieces
- 8 oz (250g) cooked chorizo sausage, cut into 1/2 inch pieces
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 1 small sweet red pepper, seeded and finely chopped
- 1 small sweet red pepper, seeded and finely chopped
- 4 cloves garlic, minced
- 2 tsp (10mL) chopped fresh thyme leaves
- 1/2 tsp (2mL) salt
- 1/4 tsp (1mL) freshly ground black pepper
- 6 whole cloves
- 2 bay leaves
- 2 cups (500mL) long grain rice
- 1 can (796mL) diced tomatoes
- 2 cups (500mL) low-sodium chicken broth
- 1/4 cup (50mL) tomato paste
- 1 lb (500g) large (31 to 40 count) shrimp, peeled and deveined
- 1/4 cup (50mL) each finely chopped green onions and parsley
- Hot pepper sauce (optional)
Chicken and Seafood Paella
By KimChi381
In a large stock pot over high heat add 2 tablespoons oil
- 4 tablespoons canola oil, divided
- 6 skinless chicken thighs
- 2 ham hocks
- 2 cups onion, diced, divided
- 1 cup celery, roughly chopped
- 1 cup carrots, roughly chopped
- 3 tablespoons garlic, minced
- 1 cup white wine
- Seafood stock, about 2 cups
- 1 tablespoon saffron dissolved in 1 cup warm water for 3 minutes
- 1 pound Mexican style chorizo
- 1 cup red bell peppers, diced
- 3 cups Arborio rice
- 2 tablespoons salt
- 2 tablespoons freshly ground black pepper
- 6 scallops
- 6 mussels
- 6 clams, choice
- 1/2 cup scallions, diced, for garnish
- 1/4 cup Roma tomatoes, for garnish
Icky Sticky Pile of Bones
By KimChi381
1. Preheat oven to 325F (160C)
- 3 racks pork back ribs
- 1 lime, thinly sliced
- 1 tsp (5mL) wohle black peppercorns
- 1 1/4 cups (300mL) ketchup
- 3/4 cup (175mL) pure maple syrup
- 1/3 cup (75mL) balsamic vinegar
- 1/4 cup (50mL) cider or red wine vinegar
- 2 tbsp (25mL) soy sauce
- 2 tsp (10mL) dry or Dijon mustard
- 1/4 tsp (1mL) cayenne pepper
The Good Earth Gumbolaya
By KimChi381
This dish is a combination of a gumbo and a jambalaya
- ROUX
- 2.5 tbsp (32mL) sunflower or grape seed oil
- 2 tbsp (25mL) all-purpose flour
- GUMBOLAYA
- 2 tbsp (25mL) sunflower or grape seed oil
- 1.5 cups (375mL) diced onion
- 1.5 cups (375mL) diced celery
- 2.5 cups (625mL) diced red peppers
- 2 tbsp (25mL) chopped garlic
- 1/2 cup (125mL) diced double smoked bacon
- 4 chicken thighs, bone in
- Salt and freshly ground pepper
- 12 oz (375g) chorizo sausage or smoked cured sausage, thickly sliced
- 1 bay leaf
- 3 cups (750mL) chicken stock
- 1 cup (250mL) clam juice
- 1 cup (250mL) chopped canned or fresh tomtatoes
- 8 fresh (or frozen) okra, sliced into 6 pieces
- 1 tsp (5mL) cayenne pepper
- 1 tbsp (15mL) sweet paprika
- 1 tbsp (15mL) chili powder
- Salt and freshly ground pepper
- 1.5 cups (375mL) basmati rice
- 16 large shrimp, peeled and deveined
- 1/4 cup (50mL) chopped flat Italian parsley
Roman-style Chicken
By KimChi381
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves