Chicken and red bell pepper and a sliced onion combine with a spicy brown sauce to make an excellent noodle dish. The sauce is the real story here, some beef broth, a dash of dark soy sauce, a good heaping tablespoon of chili garlic paste, a couple teaspoons worth of crushed red pepper flakes, a little Splenda for sweetness and a teaspoon or two of corn starch for a thickener and the dish just came together. Great tasting stuff.
Well, pooh. I had a long post with a nice aside on Szechuan peppercorns but Word Press ate it. I’ll just link to a nice recipe and post some pictures.
Trotting out the old favorite again. The basic recipe is here. I’m not really adding any value to it, you should just go there and do what she says. I do have some nice pictures, so stick around for those to play by.
I did change a few ingredients in the sweet and sour sauce, I added a squirt of Hoisin sauce and some bottled sweet chili sauce to replace the plum sauce and the oyster sauce. Not sure what she used for heat, I added a few tablespoons of chili/garlic paste and a splash of Chinese cooking wine rather than the rice vinegar. Tossed in some of the red bell pepper slices I froze this summer. I fried the chicken pieces in a separate pot instead of in the wok.
I was all set to make lemon chicken with the couscous but I got a bit sidetracked when I ran across this recipe. It looked pretty good so I gave it a shot.
Played around with the recipe some, added mushrooms and didn’t follow the directions in the recipe to the letter. That’s what makes cooking fun for me. The pictures will tell the tale. You are supposed to cook the chicken in the sauce until the sauce is “sticky”-hence the name of the dish. I chose to go with merely “thick”.
Protip: Do not add a little water to the dirty pan and turn the gas on high to soften the mess as an aid to the cleanup and then walk away and start a blog post, forgetting about the pan. Just sayin. Good thing it isn’t cold outside because all the windows are open.
I thought I’d try a sweet and sour recipe for the chicken breasts I thawed this morning. A quick search led me to this one. I pretty much followed the sauce recipe, swapping Splenda for the brown sugar. Most of the recipes you see have pineapple as an ingredient but this one caught my eye because it didn’t. I made a few additions, the shiitake mushrooms and the snow peas.
It was a decent dish, satisfying, but the sauce wasn’t quite what I had in mind. I guess the store brand sweet and sour sauces with their day-glo colors had me conditioned to expect something different.
Used basmati rice for this dish-the new rice cooker did an excellent job on it, the grains were separate and it seems to me that basmati would make a really good base for fried rice.
I had a yen for the same orange chicken I’ve detailed here before. Used the same recipe since I’ve had such good luck with it. Tonight was no exception-the chicken was really good. I can’t think of any way to change the recipe that would improve it. Maybe some Szechuan peppercorns, or a lot more of the dried red peppers. Then Mrs J would be angry.
We were at the store getting a few items and I saw they had bok choy stocked in the produce aisle. I picked up a bunch and looked around for a recipe when we got home. Came across this one. It looked pretty good so I used it. Misread the recipe so I ended up using some red bell pepper instead of “hot” red peppers but I’d do the same thing again. I think it looks pretty. I used the whole stalk, they used only the white parts. Looking over the recipe again, I see I failed the “chopping bok choy stalks” test. They got all fancy and diagonal on me. I may make this again but with a bit of corn starch in the sweet and sour sauce just to thicken it a tad. Not bad at all just like it was. Some decent crunch in the white parts, and the sauce flavored it well.
Lots of pictures, I just don’t know which ones to cut:
Yum! I never see chorizo in my local grocery, and that’s a real shame because it is some very good eats. There are all kinds of chorizo sausage but the post really isn’t about the sausage per se. I’m just celebrating and documenting breakfast. Here is a Wikipedia page that will tell you more than you need to know about the various chorizo recipes and styles. This morning I got out some fresh sausage, as opposed to dried sausages. The dried versions are cooked and/or cured and can be eaten as is. Fresh chorizo needs cooking. All I’ve ever prepared crumbles easily, but the intense red of the paprika or ground red peppers in the recipe make it hard to tell how done the meat is. I just make sure to cook it plenty long enough.
I’ll paste a few words from the Wiki page I linked to above:
Chorizo con huevos is a popular breakfast dish in Mexico and areas of Mexican immigration. It is made by mixing fried chorizo with scrambled eggs. Chorizo con huevos is often used in breakfast burritos and tacos and taquitos
Just a little bit of both in this series of pictures. Enjoy!