Thursday, July 31, 2014

Satay Chicken salad

Been a while since my last post. However, now that I am unemployed and a small cushion of savings away from homelessness...I feel the urge to tell you about an awesome chicken salad I have invented. Because I am just that odd.
Now here is a disclaimer. I have never measured these ingredients. I cook by eye and tasting. I suggest you try the same. Even If you have to sacrifice one meal cuz it tastes like a dead gerbil after it's bloated by the afternoon sun. Teaching yourself to eyeball ingredients and tasting your way through things gives you skills that prop up your instincts

Satay Chicken Salad

-4 cups of chopped or torn cooked chicken. Whatever parts you like
-3 or 4 ribs of celery
1 handful of shredded carrots
-small bunch of cilantro minced
-1/2 of chopped roasted peanuts or cashew...or more depending on your taste

Satay Base
-1/4 c. minced ginger
-1/8 c. minced garlic
-1/4.c minced green onions
-2 T corn or peanut oil
-1/4 c. plum or peach jam
-2 T chili garlic sauce
-1/4 c rice wine vinegar
-pinch of chili flakes
-2 T brown sugar
-2T. sesame oil
-2 T of creamy peanut butter or 1/4 c. of tahini
-1 c. water
-2 T cornstarch or more

-as much mayo as it takes to get your chicken salad to stick together well

In a large bowl add the chicken through the peanuts and refrigerate.
in a medium pot add the corn or peanut oil and heat on medium.
Add green onions, garlic and ginger. heat til fragrant. Be careful not to burn the garlic.
Add the ingredients from jam to peanut butter and mix well.
Taste this concentrated mixture and adjust the flavors to your taste.
simmer on low and mix the water and cornstarch together.
add the cornstarch slurry until the sauce is a mayo consistency.
Taste again, adjust if needed and then cool.
Add the cooled sauce to the cooled chicken mixture and mix, add mayo if needed to get the right consistency.
Serve how you want.
My daughter ate through 3 servings of this salad not realizing we were supposed to share it, and my clients just went silly after they tried a sample.
So enjoy and give me feedback

Wednesday, March 26, 2014

Mojo de Ajo inspired Pilaf

1 bunch fresh asparagus, broken into pieces
8 oz mushrooms (your choice, I used button) cleaned and quartered
1/4 c. toasted slivered almonds
1 c. white rice, I like basmati
1 and 3/4 c chicken broth
1/4 c. Mojo de Ajo
1/4 c. grated parm or asiago
Salt and pepper to taste

Preheat oven to 400.
In a medium pot, heat 2 Tbs of the Mojo over medium high heat and add the rice. Stir until the rice starts to turn golden brown. Add the chicken broth, cover and put in the oven for 20 minutes until dry and fluffy.
In a 9x13 baking pan add the mushrooms asparagus and remaining Mojo. Stir to coat and roast for 15 to 20 minutes in the oven. It should be slightly brown and tender.
After the rice and veg are done, combine them in a serving bowl with the rest of the ingredients and if ya wanna drizzle more Mojo on that, I won't tell on ya 
Mojo de Ajo
Thanks to my dear friend and co-worker John, I have this recipe in my arsenal. It's simple but can be used as a sauce, condiment or to rub all over your body and lick off...oh but I digress. 

Slow Roasted Garlic Mojo
Makes about 3 cups mojo de ajo (made with 2 cups of oil)

Recipe from Season 7 Mexico - One Plate at a Time

4 large heads garlic
OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
2 or 3 cups fruity olive oil
1 teaspoon salt
1/2 cup fresh lime juice

Heat the oven to 325 degrees. Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly.

Stir together the garlic, oil and salt in an 8x8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.

Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown. (If you’re using the larger quantity of oil, ladle off 1 cup—no garlic cloves—and store it in a cool dry place for use in salad dressing or sautéing.)

Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.

Saturday, March 22, 2014

Recipes and Therapy: Banana split bites1 c. chocolate chips1 Tbsp short...

Recipes and Therapy: Banana split bites1 c. chocolate chips1 Tbsp short...: Banana split bites 1 c. chocolate chips 1 Tbsp shortening 2 or 3 bananas cut into 2" slices and hollowed out but leaving a half inch of...
Banana split bites
1 c. chocolate chips
1 Tbsp shortening
2 or 3 bananas cut into 2" slices and hollowed out but leaving a half inch of banana on the bottom
1 c whipping cream
1 Tbsp cherry liquor or pineapple vodka
2 Tbsp honey
1c Chopped peanuts
Caramel sauce
Maraschino cherries

In a double boiler melt the chocolate and shortening.
Dip the bottom half of the bananas in the chocolate and roll in the peanuts. Let set on a lined cookie sheet
Whip the cream until soft peaks form and then add the honey and liquor and beat til firm
Using a Ziploc bag add your whipped cream and cut off a corner of the bag and pipe the cream into the hollow part of the banana.
Drizzle with the caramel, sprinkle the remaining nuts and top with one cherry per cup. Eat as soon as they are made because bananas tend to oxidize

Sunday, February 2, 2014

Pulled pork, homemade guac and smoked turkey Monterrey grilled sammies. What are all of you making tonight?

Friday, January 17, 2014

Popping in to say I didn't forget about this lovely humble half assed blog of mine.

I have been lazy lately and haven't posted in a while. I have had several good recipes and plan to sing the praises of food that has been a success and product recommendations and attempt to make Martha Stewart look like a booger eating moron...... but that aint today folks. 
Had to take the day off work yesterday. I realized I missed going to work because I am doing what I love. Even though the pay is shit, I get to talk to clients and make inventive food. 
Just 2 weeks ago I challenged a picky eater to try my food, because she said it was weird. I asked her if she liked all the ingredients and she said yes, but thought they wouldn't taste good together. I told her to buy it and if she didn't like it, her safe food would be paid for by me next time. She reluctantly said ok. Today I saw her again, she said "omg Angela this is your weirdest special yet, I'll take one." HA!!!!! That was so cool. I got someone to try new things. But in fairness I divulged all the ingredients first and lost her at onions, but dammit she was willing to trust me, and that is why I love my crappy paying job. lol