Archive for the ‘Chicken’ Category

Somehow, I speak before I think. You probably aren’t surprised. So, when I offered myself up to host a baby shower, I spoke with no filter. Truth is, I was excited to host the shower because I haven’t had a party at my house since Christmas Eve. My girlfriend was born in Korea and raised in Southern Illinois. She is pregnant with twin girls…and I cannot wait to hold these babies! Except for the fact that I sent out the invite with the wrong baby names, the baby shower went off without a hitch. Listen, the invites were adorable and the name corrections I sent out were just as cute…

When I decided on the afternoon lunch menu, I told her I would prepare Asian cuisine but I couldn’t commit to just Korean food because I have only ever cooked one Korean dish which was Bulgogi beef. I considering the Korean Tacos I had made months ago but I wanted to do an afternoon room temperature menu because the day needed to be about the mommy-to-be and not my cooking. How very modest of me! Here is what I ended up serving:

• Lump Crab and Mango Cocktail with Lime Vinaigrette
• Peanut Noodles with Veggies
• Tea Smoked Sandwiches with Napa Teriyaki Slaw
• Glazed Carrots
• Wok Fried Green Bean Salad

I had used the recipe of the Tea Smoked Chicken and turned it into mini “tea” sandwiches (clever, I know). It worked out well because I smoked the chicken the day before so all I needed to do was assemble the sandwiches right before the party. When the chicken cooled, my aupair and I pulled it off the bone and packed it away in the fridge. She then proceeded to lick the bones clean of any leftover meat. I think that was her dinner…

I made the same citrus teriyaki sauce but before the party, I whisked mayo into it and tossed that with shredded napa cabbage to top off the sandwiches. Easy recipe and perfect for a small ladies lunch. 

The crab cocktail I started with was also nice and fun to serve. I borrowed my moms mini martini glasses and passed them as the ladies arrived. I hate to admit this, but it’s one of the easiest appetizers to make and looks fancy-schmancy. How do you not love something in a little glass! 

Crab & Mango Cocktail

1 lb lump crab

1 mango, peeled and chopped

Cilantro, small handful of chopped finely

1 serrano chili, half chopped finely, half sliced thin

2 shallots, chopped finely

4 oz coconut milk

1/4 lime juice

1/4 fish sauce

2 tbs sugar

Whisk together the lime juice, fish sauce and sugar. Taste and adjust if it needs a little more sugar. Hand toss crab, mango cilantro, serrano, shallots, coconut milk while pouring half of lime mixture in crab. Taste and add lime mixture to taste. Fill martini glass and serve with a slice of serrano chili on top and a sesame cracker or fried wonton. 

I was surprised that my favorite dishes for the day were the two veggies: carrots and green beans. I found the carrots on my last minute run through Fresh Market and knew they would be beautiful. I tossed them with olive oil, honey and lime juice, roasted them for 30 minutes and let them cool. I’m thinking family is getting glazed carrots for Easter since I’m in charge of sides…

I know, I know. Hub 51 has been around. So, now I choose to post about it? I was there this weekend with a group of young bevies after a fashion event at Saks. I knew Hub 51 would be a crowd pleaser. I’ve been there a bunch…for drinks, for fish tacos, for the guac. And that’s just what I’m talking about Beauties…the guacamole, on anything and everything Hub. For starters, the guacamole is damn good…and those chips! The super-thin, crispy chips are, unfortunately, so addictive. This is where my story begins of being trapped by Hub 51's tortillas. It's just not fair. I sat down with the best of intentions to not overload on chips when the young “Skinny Gang” ordered the Pulled Chicken nachos. So, “I can handle it,” I thought. I even refrained from ordering a cocktail because I’m off the juice for a month. But then the nachos were delivered to our table and, well, it’s kind of like a tax write off, right? So, I dipped in and would pay later. One thing I had to agree with the Skinny Gang on…there are just certain days you need nachos. It was one of those weeks when nachos felt right, and tasted even better. The bowl was big but wasn’t overloaded like some nachos can be. The key here is the combo of flavors: pulled tender chicken, guacamole, white cheddar, a roasted tomato salsa and fresh jalapenos. 

My main entree was the Chicken Enchilada Stack. It’s not that anything on the menu is “over-the-top” or immensely innovative but it’s bar food done really well with great ingredients. It’s the place that keeps you coming back because you know you can get good food in a hip atmosphere. The girls loved it. A typical Beauty and Her Feast move, I pulled apart my meal figuring out how to make it at home until the waiter told me they make the tortillas fresh for each dish. OK. Forget that. I know how much work it is to make tortillas. The dish is layered like this: tortilla, layer of braised, pulled chicken, tortilla, layer of guacamole & roasted corn, tortilla, covered in cheese and baked served with salsa verde and pico de gallo. Simple, I know but the great flavor comes from a combination of the braised meat and the fresh tortillas. The other stuff helps too. I can pull off everything but making the tortillas at home. 

The tacos are served with the same warm tortillas and I was lucky to sneak a taste of their pork shoulder. I’m in for the braised pork tacos my next visit to Hub 51. For more info on Hub 51 or to view their menu, click here. 

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Every so often, I realize that cooking needs to be about the basics. The kids insist on "kid" food and I try to cater to their requests…sometimes. As much as I like to push their limits at the dinner table, who doesn't crave chicken fingers once in awhile? I was sneaking a few salty tortilla chips the other day when I thought, this would be good ground up and coated on chicken strips. And that's just what I did. I filled the the food processor with tortilla chips, hit the on button, and watched them grind to a crunchy powder. Same as any crusted chicken, I dredged it in flour, then in egg, then a roll in the chip-crumbs. Voila… crunchy chicken that tastes like a taco shell!

I set the coated strips aside and made a fresh tomato salsa… again with the basics. Tomato, red onion, cilantro, lime juice and a little salt & pepper. Once that was all chopped and tossed together, I whipped up a quick sauce to drizzle over the chicken which included creme fraiche and orange juice (just enough to thin it out and give a citrus flavor). I set both bowls aside and started the frying process. Funny enough, the kids kept coming in the kitchen asking when they could eat. Note to self, next kitchen must have a door to keep the pesky patrons of the house out! 

I fried the strips in hot vegetable oil for 3 minutes per side and kept the finished strips in a warm oven. Super easy and honestly, I hate to admit this, but this recipe is going in my cookbook of staples. Corn Chip Chicken is the official name the kids came up with for the dish. And I had to hide the strips from Thibault or he would have eaten the whole platter!

RECIPE

• Fill an 8 cup food processor with tortilla chips
• Turn processor ON and allow the chips to be completely ground to a bread crumb texture (takes longer than you think)
• Cut 4 split, boneless, skinless chicken breasts into strips
• Fill two bowls: one with flour, one with beaten eggs (3)
• Make an assembly line of the bowls: flour - eggs - chip crumbs
• Season the strips with salt and pepper then dredge down the assembly line: flour - eggs - chip crumbs. Press crumbs onto strips. 

TO FRY

• Heat vegetable oil in a non-stick skillet. Carefully place strips in oil and fry 3 minutes per side. Drain on paper towel. 

TO SERVE

Stack a few pieces on a pile of rice, drizzle with creme fraiche sauce and spoon some fresh salsa on top. Dinner is served.