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Saturday, September 19, 2009

Spicy Peanut-Crusted Chicken

This morning was the orientation for my son's culinary school. Oh how I wish I were going!! When I say that people will ask my why in the world do I need to go lol. BUT I love learning and I love cooking - what could be more perfect!!

Tonight's dinner is going to be Spicy Peanut-Crusted Chicken. I will let you know how it goes but the recipe sure looked yummy.

Spicy Peanut-Crusted Chicken

2-4 cloves garlic, finely chopped
2 TBSP cilantro (coriander leaves), finely chopped
1 TBSP fresh ginger, finely chopped
1/2 tsp hot red pepper flakes, or to taste
Salt and freshly ground pepper, to taste
3 lbs or so chicken, cut up, skin left on
1/4 cup unsalted peanuts, finely chopped
2 scallions (spring onions), fgreen and white parts, finely chopped
1 TBSP soy sauce

Combine the garlic, cilantro, ginger, red pepper flakes, salt, and pepper in a small bowl and stir to combine. Rub the mixture under the skin of the chicken pices and placed them, skin-side up, in a broiler pan. Place under a pre-heated broiler about 8" from the flame and cook until the skin is nicely browned, about 12 minutes. Turn the chicken pieces over and broil until the juices run clear. The wings and legs will be done before the thighs and breasts, so you'll want to remove these first. Turn the chicken skin-side up again and bate with a little of th pan juices. Combine the peanuts, scallions and soy sauce in a small bowl and sprinkle over the chicken. Return to the broiler and cook until the topping is golden brown, about 3 minutes.

OK...this was SO good! Here is what I did a bit different. When I mixed together the mixture that goes under the skin, I added just a little bit of olive oil to make it more "pliable". Not sure that's the word I wanted lol. Now, if I would have had peanut oil or sesame oil I would have added that instead. I also made almost twice as much of the peanut mixture, so I added about twice as much soy sauce. Other than that I stuck to the recipe. The stuffing mixture was the PERFECT amount just as it was for a whole, cut up chicken. Every body love this and I will definitely make it again. I am sorry that I forgot to take a photo of it so I will photograph it next time I make it.

Sunday, September 6, 2009

Mom Brag Moment

My middle son, Kyle, recently got out of the Air Force and moved back home. On September 28th he starts culinary school at The Kitchen Academy! It's a 9 month program and I just couldn't be more proud. I'm only sorry I can't join him as my husband complains he doesn't see me enough as it is. He really wants me to go and I want to as well, but I need harmony in my home. My husband is a hard-working, wonderful man, so I'm not going to push this issue.

Lacon Asado (Roasted Pork Shoulder) has been WAY too long since I've blogged here - and I've missed it. I became inspired again by going to the movies to see Julie and Julia. I truly enjoyed the movie!

Tonight's dinner is Roasted Pork Shoulder.

Roasted Pork Shoulder (Lacon Asado)

1/4 cup olive oil
6-8 cloves garlic
2 bay leaves
3 TBSP fresh parsley, chopped
1 TBSP dried oregano
1 TBSP paprika
1 tsp fresh rosemary, chopped, or 1/2 tsp dried
1 tsp fresh thyme, or 1/2 tsp dried
Salt and freshly ground pepper, to taste
4-6 lb pork shoulder
1 cup dry sherry, white wine, or water (I used Dry Sherry)

Combine the olive oil, garlic, herbs, salt, and pepper in an electric blender or food processor (I used my Bamix - I LOVE that thing!) and puree to make a paste. Prick the pork roast all over with the tip of a sharp knife and rub the herb mixture into the meat. Wrap tightly in plastic wrap or foil and refrigerate for 12 - 24 hours (I did mine for about 22 hours). Place in a roasting pan and bake in a preheated 450 degree oven for 20 minutes. Reduce the temperature to 350 degrees and bake for 25 minutes per pound. Pour the sherry (or white wine or water) over the roast about 30 minutes before it is done, and allow the roast to rest at room temperature for at least 15 minutes before serving. Serves 6 to 8.

It is resting right now. I will let you know how it tasted later this evening!

Ok...This was given a HUGE thumbs up by all at the table. Knives weren't even needed, the meat was so tender. This is a definite do-again! I'm only sorry my dear friends, Jahn and Deb, weren't able to make it to dinner tonight.
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