Wednesday, July 10, 2019

Asian Stuffed Chicken Leg Quarters


Tip: Read directions completely before preparing.

Ingredients:
4 chicken leg quarters
2 tablespoons carrots, minced
2 tablespoons green onions, minced
2 tablespoons bamboo shoots, minced
2 tablespoons water chestnuts, minced
1/4 bean sprouts
1/2 cup cabbage, finely shredded
2 tablespoon sesame oil
2 tablespoons soy sauce
2 garlic cloves, minced
1 bunch of bean thread
1/2 lb ground pork

Directions:
In a bowl place the bean thread and cover with water.  Let soak for 10 minutes. Drain water. And place in large mixing bowl. Set aside.

Any brand of bean thread is good.
Soaking Bean Thread

Wash the chicken, begin by deboning it. You may want to ask you grocer butcher if they will debone it. If they do not offer this service, here is a link to a video showing exactly how to debone a leg quarter!  Below you can also view how to debone, with a few photos. When you have completed deboning the chicken, set aside.

How to Debone a Chicken Leg Quarter (Click to view video.)








Drain water from the bean thread and chop up into about 1 1/2 inch length. Place in a large mixing bowl. Add carrots, green onions, bamboo shoots, water chestnuts, bean spouts, cabbage, ground pork, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, garlic and mix.



Take one leg quarter and firmly stuff it, as shown below. Turn over the leg quarter, with skin side up and place in an approximately, 7 x 11 1/2 baking dish.




Preheat oven to 375 degrees F.

Mix the remaining sesame oil and soy sauce and brush over the chicken. Cover dish with foil and seal.


Insert dish in oven and bake for 55 minutes. After 55 minutes are up, remove aluminum and bake another 15 - 20 minutes, or until the skin is nice a brown. Serve and Enjoy!

Servings: 4

Tip: This dish can be served with a salad or any side dish you prefer.

Sunday, June 9, 2019

Fajitas (Carne Asada)


Tip: Read directions completely before preparing.

Ingredients:
1/2 tablespoon, fresh comino seeds (cumin)
6 black peppercorns
5 cloves, peeled fresh garlic
¼ cup, olive oil
2 tablespoons, white vinegar
2 fresh squeezed, lime juice
1/2 cup, orange juice
1/2 cup, water
½ teaspoons, salt
1 cup cilantro, chopped (no stems)
1 jalapeño, minced
3 lbs, skirt steak (fajitas, skirt steak)

Directions:
In a small sauté pan, over medium high heat, toast the comino seeds and black peppercorns for about 30 seconds. You will smell the hint of oils releasing. Remove from heat, and add them to a molcajete (mortar and pestle).


Add the garlic, and grind into a paste. Add 1/2 cup of water and stir, this is to make sure you remove all the paste from the molcajete and pour into a bowl.





Add all the other ingredients into the bowl and whisk to combine.



Pour in marinade into a gallon size zip-top plastic bag. Add fajitas and seal, removing as much air as possible. Refrigerate for at least 4 hours, but preferably overnight or up to 24 hours.



Remove the fajitas from the marinade, and discard excess marinade. Grill the fajitas, on high heat, somewhere around 500 degrees.

Grill for 7 to 10 minutes per side. Flipping only once. The cooking time is an estimate and is going to depend on the thickness of your meat.


Once done, remove from heat and let rest, covered with a tented piece of foil for 10 minutes. Slice as thinly as possible, against the grain, and serve. Enjoy!

Tip:  You can also marinate fajitas in a bowl. Just make sure the meat is covered. Serve on heated flour or corn tortillas! Topped with guacamole, and Pico de Gallo! cooked onions and green peppers Use a small preheated cast-iron skillet to serve and just before taking to the table squeeze fresh lemon juice over the meat. For a healthier alternative serve with whole wheat tortillas, low fat sour cream, reduced fat Mexican shredded cheese, fresh pico de gallo and Guacamole.