Chinese Chicken Salad...Recess Between Bacchanalias

As usual, the other half and I have eaten our way through the holidays...Tex-Mex on Christmas Eve, brunch and prime rib on Christmas Day.  Still to come: champagne and pasta on New Years Eve, eggs benedict in the morning and fried catfish and black-eyed peas for dinner.

Today then was the break in the storm. Breakfast was green juice and an English muffin. Lunch was a hard-boiled egg and half a roast beef sandwich on multi-grain.  And dinner was this delicious Chinese chicken salad.  As luck would have it, we saw the recipe on television yesterday.  As I am wont to do, I adapted it slightly, but kept the cooking method--which gives the chicken lots of flavor.  With crisp veggies and a tangy/spicy dressing, it's a healthy meal that you'll be using well into 2014 to keep up with those New Years resolutions.

Chinese Chicken Salad
Makes 4-6 servings worth of chicken.  Alter the vegetables as you see fit.

For the chicken and dressing:
4 boneless skinless chicken breasts
1/2 cup freshly squeezed orange juice
1/3 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons minced ginger
1 tablespoons minced garlic
3 tablespoons sugar
1 tablespoons sambal oelek
3 tablespoons toasted sesame oil
2 tablespoons canola oil

For the salad:
Napa cabbage, thinly sliced
Romaine lettuce, thinly sliced
Carrot, peeled and grated
Celery, very thinly sliced (best done on a mandoline)
Red bell pepper, cut in very thin julienne
Scallion, thinly sliced
Chopped toasted cashews, peanuts or sliced almonds

Season the chicken on both sides with salt and pepper and set aside.

Combine the orange juice and the next six ingredients (through sambal oelek) in a bowl.  Whisk until thoroughly combined.  Remove 1/2 cup mixture to use to cook chicken.  To remaining dressing, add sesame oil and canola oil, whisking until emulsified.

In a medium saute pan over medium-high heat, add the 1/2 cup reserved dressing mixture and heat until simmering.  Add the chicken breasts and cover pan.  Cook until chicken is done, about 12 minutes, turning several times.  Remove the chicken to a plate and continue to simmer the liquid in the pan until reduced by half.  Turn off the heat.

After the chicken has cooled slightly, shred it and return to the saute pan, adding 3 tablespoons of the finished dressing.  Heat over low heat just until heated through and liquid has been absorbed by the chicken.

The chicken can be served over the salad warm, at room temperature or chilled.  Add additional dressing to your liking and garnish with the nuts of your choice.

Getting Ready for New Years...

New Years Eve and New Years Day are just around the corner.  And I have your list of how to get ready.

First...do you have your bubbly yet?  I've become quite partial to Schramsberg, a lovely sparkler from California.  We're in the wine club and have a wonderful bottle in the wine fridge waiting for us.  But if you still need to to hit the liquor store, here's a list to consider.

Next...what are you serving with your New Years toasts?  I think it's a night for delicious bites.  Whether you're throwing  a party or just sitting on the couch watching movies, I think it's a night for grazing.  I am thinking about making these delicious little canapes with ricotta and chive puree. Also perhaps this hot crab dip.

And, of course, you need to get the black-eyed peas ready for New Years Day.  We've decided to go really Southern with fried catfish and oysters, cole slaw, and my easy, but delicious, black-eyed (really purple hulled) peas.

Enjoy and....Happy New Year!

Thanksgiving Leftovers: Turkey, Swiss and Apple Sandwich

We all have our favorite sandwich recipes which include leftover Thanksgiving turkey.  Cranberry and dressing.  Mayo and veggies.  Whatever.

Here's a new one you MUST try.

Thinly sliced apple.
Coarse mustard.
Swiss cheese.
Turkey.
Multi-grain bread.

Coat the outsides of the bread with a little butter/margarine and throw into a sandwich press/George Foreman grill until nice and toasty.

You love me now, right???

Happy Fourth of July!

Here's something easy and edible to add to your Independence Day spread.  Using twelve wooden skewers and the photo above as a guide, layer blueberries, raspberries and mini marshmallows to create this Fourth of July fruity flag.

Enjoy the fireworks!

Happy New Year!

And now let us believe in a long year that is given to us, new, untouched, full of things that have never been. -Rainer Maria Rilke

May Life for you in 2013 be Beautiful!

Christmases of Yore....

The photo above is a gift from the Ghost of Christmas Past...it shows a replica of a Woolworth store that would have seen at Christmas time around the 1940's and 50's.  I love it.  And REALLY want to go visit it in person at the National Christmas Museum in Paradise, Pennsylvania.

Countdown to Christmas: Brown Sugar-Bourbon Ice Cream

You're likely to have some repeat desserts from Turkey Day at Christmas-time, right?  Maybe pecan pie.  Apple pie.  A cobbler of some sort.

Well, don't settle for the plan old do-over.  Throw a scoop of this deliciousness on for an added blast of flavor.

And then save the recipe for next Thanksgiving.

Brown Sugar-Bourbon Ice Cream
Makes about one quart.
From Bon Appetit.


1 cup whole milk
3/4 cup heavy cream
1/2 cup (packed) brown sugar
6 large egg yolks
2 tablespoons sugar
1/8 teaspoon kosher salt
1 tablespoon (or more) bourbon
1/2 teaspoon vanilla extract

Stir milk, cream, and brown sugar in a medium saucepan over medium-high heat until mixture comes to a rolling boil (it may look curdled, but this is normal).

Meanwhile, whisk yolks, sugar, and salt in a medium bowl until mixture is pale yellow and sugar dissolves.

Place a medium metal bowl in a large bowl of ice water; set a fine-mesh sieve over metal bowl. Whisking yolk mixture constantly, gradually add hot cream mixture (to prevent the eggs in the yolk mixture from scrambling). Return to pan. Stir custard over low heat until thick enough to coat the back of a spoon, about 2 minutes. Immediately strain custard into metal bowl. Let custard cool completely, stirring often.
Stir 1 Tbsp. bourbon and vanilla into custard. Add more bourbon to taste by teaspoonfuls, if desired.

Cover and chill.

Process custard in an ice cream maker according to manufacturer's instructions.

Transfer ice cream to an airtight container, cover, and freeze.

Countdown to Christmas: Stocking Up....

Yes, Christmas is about egg nog and wrapping and yummy food.  But there's also a practicality to the holiday season.  It takes preparation.  So here are two categories you better stock up on.

• You'll probably have unexpected guests dropping in. Be ready to entertain them in style by supplementing your pantry with extra supplies of mixed nuts, assorted cheeses, olives, crackers, and some bubblies. 
• For those same guests, have some homemade goodies ready.  Tins of cookies.  Jars of pickles or preserves. Homemade infused vinegars or vodkas.  You don't want them leaving empty-handed.
• Got kids?  (Even if they're not yours.) Have plenty of batteries (AA, AAA, D) and a small screwdriver ready so you can open and energize those noisy electronic gifts that they will unwrap.

What else do you stock up on so you're ready for Santa's onslaught?  Comment below...

Thanksgiving Leftovers: Curried Turkey Pita

Curry powder is a mainstay in my chicken salad recipe.  Why not extend it to some of that turkey left over from Thursday?

Curried Turkey Pita
Makes 2 sandwiches.

1/4 cup mayonnaise
1 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
2 cups shredded cooked turkey
1/2 cup halved grapes
2 sliced celery stalks
1 sliced scallion
2 pita bread halves

Stir the mayo, curry powder, salt and pepper together in a medium bowl.  Add the next 4 ingredients and stir to combine.  Spoon into pita halves to serve.

Thanksgiving Leftovers: Turkey Carcass Stock

Did you use all your turkey stock on this big day for gravy and stuffing?  Now what to do when it's time to make the turkey-noodle soup....

Never fear.  See that turkey carcass there in the fridge?  Let's put it to good use.

Turkey Carcass Stock
Makes about 4 quarts.

Break the turkey carcass into 4 pieces and place in a large stockpot.  Cover with water.  Add fresh herbs (thyme, parsley, sage) and a couple of carrots and stalks of celery.  Let it simmer for about an hour. Probably won't need seasoning, but add salt and pepper if needed.

Strain and get that soup started....

Countdown to Thanksgiving: Last-Minute Turkey Day Tips

It's upon us.  The hordes will descend on Thursday.  (OK...that sounds more ominous than the situation really is, but you get my drift.)

You've probably got the dressing, turkey and pies all covered.  But do you have a handle on the pre-feast nibbles?  Before you object, yes, you need them.  Someone is going to show up early and you need to have something to keep them out of the kitchen.  Plus what happens if dinner is not ready at exactly the appointed time.

Here are a few simple appetizers that you can throw together to stave off the hungry masses...

• Grocery list: Round of brie and a bottle of cranberry chutney.  Warm the brie in the oven at 325° for 10-15 minutes.  Place the brie on a serving plate, pour the chutney over the brie, sprinkle some walnuts or pecans around, and serve with crackers.
• Pick up a tub of your favorite pre-made hummus.  Serve with carrot, red bell pepper and celery crudite.
• Love this one.  Pick up a carton of butternut squash soup at the grocery.  (I like Pacific Natural Foods brand.)  Puree in a blender until smooth.  Place in a sauce pan and gussy it up (yes, that's a technical term) with a pinch of cayenne, a dash of lemon juice and a pinch of sea salt.  Warm until heated through.  Place three tablespoons or so in shot glasses or demitasse cups. Yum. 

Countdown to Thanksgiving: Make-Ahead Turkey Stock

You're going to want to have plenty of stock on hand next week.  And while acceptable, why use canned stuff in preparing one of the most visible meals of the year.  Fly your foodie flag high and make your own.  It's simple and you'll have good stuff to make gravy, moisten your dressing, and make the turkey soup or turkey and dumplings that you'll us to utilize those leftovers next weekend.)

Make-Ahead Turkey Stock
Makes 2 quarts.

5 pounds turkey wings (easy to find at your grocery store these days)
2 tablespoons olive oil, divided
2 onions, unpeeled and quartered
2 heads garlic, halved horizontally
3 carrots
2 celery stalks
1 pound mushrooms, halved (optional, but adds a nice umami richness)
4 sprigs thyme
5 sprigs flat-leaf parsley
6 leaves sage

Preheat oven to 450°.

In a large roasting pan, combine turkey wings, onion and garlic.  Drizzle with olive oil and toss to coat.  Spread in an even layer and roast for one hour, until meat and vegetables are very brown.

Transfer to a large pot.  Add carrots, celery, mushrooms and herbs.  Add water to cover (2-3 quarts).  Bring to a boil, reduce heat and simmer for 2 hours, skimming foam off of top of pot occasionally. 

Strain into another pot and boil until reduced to 2 quarts, about 30 minutes longer.

Countdown to Thanksgiving: Cranberry-Pepper Jelly

Make this wonderul spicy/sweet/tangy condiment now so that you'll have it next week for your turkey sandwiches.  And you might as well buy a extra bag or two of cranberries so that you can make more of it in December to give as Christmas gifts.  And to have to spread on cream cheese-laden crackers at your holiday party.  And...well, you get the idea.

Cranberry-Pepper Jelly

Makes about 2 cups.

Adapted from Bon Appetit. 

2 finely chopped red bell peppers

1 finely chopped Anaheim chile
1 finely chopped jalapeño chile, seeded (or not if you want the extra spice)
1 cup sugar

1 1/2 teaspoons crushed red pepper flakes

1/2 teaspoon kosher salt
1 pouch liquid pectin
1 tablespoon lemon juice
1 bag fresh cranberries

Combine first six ingredients (through salt) in a heavy pot over medium heat and bring to a simmer, stirring often to dissolve sugar.

Stir in pectin and lemon juice.  Reduce heat and simmer gently for 10 minutes.

Stir in cranberries and continue to simmer until cranberries burst nad juices thicken, about 10 minutes longer.

Transfer to jar(s), let cool and cover.  The jelly will keep up to 3 weeks in the refrigerator.

Countdown to Thanksgiving: Pecan Cheesecake Pie

I love "love child" recipes.  You know what I mean...what happens when sicky buns and pumpkin bread get together?  These.  Or the fabulous results when cornbread and butternut squash souffle hook up.

Well, here's another.  Pecan pie is always my contribution to the family gathering.  No more.  I'll be bringing this instead.

And I'm guessing there won't be any complaints.

Pecan Cheesecake Pie
Makes 8 servings.
From Southern Living.

1 refrigerated pie crust
1 (8 ounce) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

Fit pie crust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into pie crust; sprinkle evenly with chopped pecans.

Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 teaspoon vanilla; pour mixture over pecans. Place pie on a baking sheet.

Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

Countdown to Thanksgiving: Cornbread, Chorizo and Jalapeno Dressing

Yes, I love my cornbread dressing redolent with sage and black pepper and studded with celery and onion like any other red-blooded American.  But who says that you only have to have ONE dressing at the Turkey Day feast?  This one has a great Southwestern flair.  And it would be great any time of the year alongside roast chicken or pork.

Cornbread, Chorizo and Jalapeno Dressing
Makes 12 servings.
From Cooking Light.

For the cornbread:

1 cup all-purpose flour (about 1 cup)
1 1/4 cups low-fat buttermilk
1 cup yellow cornmeal
2 tablespoons sugar
2 tablespoons unsalted butter, melted
1 tablespoon baking powder
2 large eggs, lightly beaten
3/4 cup shredded reduced-fat sharp cheddar cheese
Cooking spray

To make the cornbread:
Preheat oven to 350°. Place a 10-inch cast-iron skillet in oven as it preheats.


Combine flour and next 6 ingredients (through eggs) in a large bowl; fold in cheese.
Remove skillet from oven. Coat pan with cooking spray. Pour batter into hot skillet. Bake at 350° for 35 minutes or until edges are lightly browned and a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Crumble corn bread into a large bowl.

For the dressing:
1 jalapeño pepper, halved
1 teaspoon olive oil
3 ounces Mexican chorizo, casing removed and crumbled
1 1/4 cups diced red bell pepper (1 large)
1 cup thinly sliced green onions
2 cups (1/2-inch) cubed French bread baguette (crusts removed)
1/4 cup chopped fresh cilantro
2 large egg whites, lightly beaten
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
To prepare dressing:
Remove seeds and membrane from half of jalapeño. Coarsely chop both jalapeño halves. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté 2 minutes. Add jalapeño, bell pepper, and onions; sauté 3 minutes. Remove from heat. Add chorizo mixture to cornbread mixture; stir in baguette, cilantro, egg whites, and broth, stirring until bread is moist.

Spoon cornbread mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 45 minutes or until lightly browned.

Countdown to Thanksgiving: Jellied Cranberry Sauce with Zinfandel

I am not fond of the canned jellied cranberry sauce that is often served at too many homes with the can creases still visible.  But I must admit I like the flavor and even the texture.  So I was glad to run across this recipe.  Better yet, it includes wine.

(And, by the way, think creatively.  No reason to relegate it to just a turkey sidenote.  It's a great sauce for pork.  And you'll thank me when you have a dab on a blue cheese-topped cracker.)

Jellied Cranberry Sauce with Zinfandel
Makes 3 1/2 cups. (Although the recipe is easily halved if you're not serving an army.)

1 bags fresh cranberries
3 cups sugar
1/2 cup red Zinfandel wine
1/2 cup cranberry juice cocktail
1/2 cup orange juice
(I will confess I didn't have cranberry juice cocktail when testing this recipe, replaced it with more red wine and orange juice and it was quite tasty.)
1 teaspoon fresh rosemary (optional)
Minced zest of one orange (I would consider this ingredient optional as well.)

Boil cranberries, sugar, Zinfandel, juices, rosemary and zest in a saucepan over medium-high heat for 7 minutes.  Remove from heat.

Press mixture through a colander, then through a fine mesh sieve.  (Or through a food mill with the medium blade, then the fine blade.)

Transfer the sauce to the mold(s) of your choice and chill until set.  (Hint: Give yourself enough time.  Mine (in small molds took a couple of days to gel up properly.)

Countdown to Thanksgiving

Well, here we are...it's November.  And you've probably already been thinking about the impending Turkey Day holiday that's already only three weeks away.  You probably have your time-honored traditions; we all do.  But I also think this is a great time of the year to take inspiration from others, tinker with traditional recipes, and come up with new ideas that will become traditions of their own.

For the last several years, I've posted recipes leading up to Thanksgiving to make things easier.  As well as follow-up tips for ways to use those leftovers.  You can find past posts by going up to that little search box on the upper left and typing in "Thanksgiving."

And stick with me this year...there's even more to come.

Cocktail of the Week: Tequila Cucumber Mint Cooler

I more and more am drawn to cocktails that are salads in a glass.  I love the trend that includes cucumber in the glass.  Here it partners with the heat of mint, the smoothness of elderflower liqueur and the bite of ginger beer for a drink that is sippable all the day long during your Labor Day weekend festivities.

Tequila Cucumber Mint Cooler
Makes one cocktail.

1 1/2 ounces silver tequila
1/4 ounce St. Germain elderflower liqueur
3/4 ounces freshly squeezed lime juice
5 very thin slices cucumber
2 mint sprigs
3 ounces ginger beer
Angostura bitters

Place tequila, St. Germain, lime juice, cucumber and mint in a shaker.  Add ice and shake briefly.  Pour into a collins glass and top with the ginger beer.  Add a dash of Angostura bitters to top things off.

Happy Memorial Day!

As you barbecue or pool party today, please take a moment to remember all who have given their lives for their country.

Old-Fashioned Bread Pudding

Maybe you're looking for something absolutely decadent to win your mother's heart on Mother's Day. Or maybe you moms out there will want to make this to eat alone once the rugrats go to bed.  Either way, it's one of the best bread pudding recipes I've run across.  However, I've omitted the heavy-handed Bourbon sauce suggested to go with it.  Instead, do yourself a flavor and make a proper creme anglaise.  It will let the bread pudding shine through.



Old-Fashioned Bread Pudding
Makes 8-10 servings.

1 loaf brioche bread, preferably one day stale, cut into 1-inch cubes, about 8 cups
4 cups milk
3 eggs, lighly beaten
2 cups sugar
1 1/2 tablespoons vanilla
1/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup raisins (soaked overnight in 1/3 cup bourbon)

Preheat the oven to 350°.

Soak the bread in the milk in a large mixing bowl.  Mix with hands until well-mixed and the milk is absorbed.

In a separate bowl, beat the eggs, sugar, vanilla and spices.  Fold into the bread mixture.  Gently stir the raisins in to the mixture.

Pour into a prepared 9x13 inch baking pan.  Bake at 350° for 40-45 minutes, until set. 

Serve with creme anglaise or custard sauce.