There are quite a few recipes out there for this dish and I read through several of them to get a feel for the spices involved. I ended up with a marinade of olive oil, garlic, ground ginger, cinnamon, turmeric, ground cloves, red pepper flakes, paprika, lemon juice, and preserved lemon rind. Marinate chicken parts for at least an hour. I used bone in thighs with the skins removed. Heat a little olive oil in a large, deep, skillet and brown the chicken on both sides. Remove the thighs to a bowl and add a couple of cups of chopped onion to the pan, scraping the bottom to loosen the tasty brown bits, add a splash of broth to help. Thinly slice a couple of garlic cloves and add them to the onions.
Add back the chicken and the rest of the marinade and enough broth to come at least halfway up the chicken. I thought one lemon wasn’t quite enough and sliced up another. Just use the rind, the pulp strips away pretty easily. Rinse the rinds in cold water to remove some of the salt. Cover and simmer for an hour or so. I remembered that I had saffron that we looked high and low for a while back – I added a healthy pinch of it to the pan after grinding it in a mortar and soaking the powder in hot broth. Take the cooked chicken out and add large green olives to the remaining sauce, raise the heat to medium and reduce the sauce.Plate the chicken with a side of choice. Rice will work, I used couscous cooked with dried apricots and cranberries.Spoon the reduced sauce over everything and garnish with chopped parsley or cilantro.
I’m always running across recipes that call for these but there aren’t any stores nearby that stock them. I could order some online but they are too expensive for me. Fortunately most of the recipes I see provide links to pages that give good explanations on how to do it yourself. I went with Jaime Oliver’s recipe for these but there are plenty that are simpler, not that this recipe is in any way difficult. I’ll be using this one for today’s dinner – stay tuned!
Cherry tomatoes! More than we can eat so I’ve got most of these dehydrating. Kept enough of them back for a nice pizza Margherita.This one is a thin-ish crust, painted with garlic infused olive oil and sauced with sauteed cherry tomatoes with more garlic and fresh herbs. It gave us a chance to use some of the latest batch of homemade mozzarella.Fresh oregano and thyme in with the sauce and fresh basil added after it came out of the oven. A pretty good pie!Yellow melon for dessert. These are super sweet and I think they are the best melons ever. I really should get back over there for another one.Random wildlife! This young whitetail still has prominent spots. They slowly fade over the summer. Momma isn’t far away.I’ll wrap with a couple of sammiches. Here’s pulled garlic pork on a bolillo roll with slaw and a drizzle of a locally bottled bbq sauce. I grabbed a bottle last time through the store because I knew I was running low and it’s a lot like the stuff I make myself.Last is another classic Reuben with our own corned beef and sauerkraut. This one has provolone and thousand island dressing.
(Keith Whitley’s original version can be found here)
After friends let me test drive their Cuisinart Ice Cream maker, I bought my own, so I thought it would be a good time to revisit a whole week of frozen treats, which will conclude with the Friday Recipe Exchange. I thought it would be good to start with the basics. The first recipe is for a cream only ice cream and I’ll link to a JeffreyW post that has an egg custard ice cream. Then I’ll add strawberries to it. These recipes all make 1 to 1-1/2 quarts.
Vanilla Ice Cream
- 2 cups half-and-half
- 1 cup whipping cream
- 1 cup sugar
- 1 vanilla bean, split and scraped (or 3 tsp high quality vanilla extract)
Combine all ingredients (including the bean and its pulp – if you’re using extract, DO NOT add yet) in a large saucepan and place over medium heat. Stirring occasionally, bring the mixture to barely simmering, about 170 degrees F. Remove from heat and allow to cool slightly – remove the hull of the vanilla bean or add extract at this point, stirring in completely. Pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. It will reach a soft serve consistency. Then spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
Strawberry Ice Cream (or really Any Berry Ice Cream)
- Make the vanilla base (above), cooled overnight
- 2 cups of chopped frozen strawberries (or any quality frozen berry of your choice)
- 1 tbsp vodka
ice cream maker Toss strawberries with vodka, stir into the cold vanilla cream mixture. Add to your ice cream maker and freeze according to unit’s instructions. Again it will be a soft serve consistency when done, remove to an airtight container and freeze for 1 hour before serving.
As promised: For an egg custard ice cream, go to JeffreyW’s post here.
JeffreyW makes strawberry ice cream, too
Originally posted May 2013
This came together at the last minute. I wanted to stuff more of my Anaheim peppers because there are quite a few of them and the last time I used them the result was good. I had a pork roast that was pulled from the oven late yesterday so I pulled some of that apart and cooked it in bacon fat left over from the lunch BLTs, adding garlic and various chili powders and beef stock left from another project. I cut the kernels off a couple of cobs of sweet corn off thinking it a nice colorful filler for the peppers. It did go in there eventually but as a part of a black bean salsa. While the pork cooked down I drained the beans and chopped some green onions and red and green jalapenos. That was all tossed with chopped tomatoes in rice vinegar with cumin, salt, and pepper.
So… I could have gone with the pork and cheeses as a filler for the peppers and have the salsa as a side, or used the pork and cheeses with the salsa as filler in the peppers, but that wouldn’t have looked like much alone on a plate. I knew I had corn tortillas so I opted for the menu as you see it. The filling is the salsa with cream and cotija cheeses, with Monterey jack on top. The tacos have the pork, cotija, lettuce, onions, chopped peppers, and tomatoes with a drizzle of taco sauce from a jar.
I bet TaMara is pulling her hair out reading this “recipe”. LOL!