Pan Roasted Chicken Legs with Pan Sauce

On 08/10/2017 (Sunday) at 3:41 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/ycsfo67j

Save to RecipeBox

Details

• Prep Time:
  5 min
• Cook Time:
  25 min
• Ready Time:
  30 min

Ingredients

• 4 Chicken Legs
• Olive Oil
• Kosher Salt and Pepper
• Chicken Stock optional
• knob of unsalted butter

Directions

Preheat oven to 400 degrees. In a large pan a little olive oil on the bottom. Season your chicken legs (you can use drumsticks or breasts as well) with salt and pepper on the bottom and top making sure to cover all areas. Now lay in the pan so they are not touching.

You can add herbs at this point if you like, Thyme is good, rosemary or whatever you fancy. Into the oven for about 20-25 min until you have a nice golden skin on top and you can see the juices running clear out of the meat.

Take out and remove the chicken onto a plate to rest. Put the pan on medium heat and add some water or a little chicken stock and a knob of unsalted butter. Stir around until the liquid is boiling and you have scrapped all the bits off the bottom of the pan. At this point taste the sauce, it might need more reducing or maybe a little more chicken stock or salt. Your looking for a rich chicken flavor with a good amount of saltiness.

Check your resting chicken and any juices that have come out onto the plate pour those into your pan as that is more flavor. Once your happy with the sauce pour it through a strainer to remove any of the bits. To serve spoon a good amount over each piece of chicken and finish with some fresh herbs if you like.

Benny

Spicy Tequlia Oysters

On 12/02/2012 (Sunday) at 9:44 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/7duydm6

Save to RecipeBox

Details

• Prep Time:
  15 min
• Cook Time:
  3 min
• Ready Time:
  18 min

Ingredients

• 12 Oysters shucked make sure to save the liquor
• tablespoon unsalted butter
• 3 tablespoon good mayonaise
• one shot patron silver
• one tablespoon Tabasco Chipoltle
• tablespoon chopped garlic

Directions

Mix everything together except the oysters of course to make the dressing. Shuck the oyster make sure not to spill the  liquor and spoon about a tablespoon of the dressing on top of the oyster and broil for about three min until bubbling.

Enjoy with some Patron Silver and some lime wedges

Cheers!

Benny

Buffalo Chicken Strips with Cilantro Slaw

On 18/03/2012 (Sunday) at 8:04 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/7yua4cz

Save to RecipeBox

Details

• Prep Time:
  5 min
• Cook Time:
  20 min
• Ready Time:
  25 min

Ingredients

• Organic Chicken Breast or Chicken tenders if chicken breast cut into chicken strip sizez
• olive oil
• Panko Bread crumbs
• pinch of kosher salt and pepper

Cilatro Slaw

• 2 cups cabbage
• 1 cup Cilantro
• tablespoon Japanese Mayo
• 2 tablespoons rice wine vinegar
• pinch of kosher salt and pepper

Buffalo Sauce

• 1/2 cup Franks Buffalo Sauce
• tablespoon unsalted butter
• fat free Greek Yogurt

Directions

Start with the chicken strips, coat them with a little olive oil and roll them in some seasoned (pinch salt and pepper)  panko breadcrumbs making sure to press the panko into the chicken. Now into a 425 degree oven for between 15-20 min turn when starting to brown after about 10 min let cook until a golden brown.

While the chicken is cooking put the Franks Sauce and butter into a small pan and melt the butter low heat until incorporated keep warm.

Make the slaw, slice the cabbage and give the cilantro a rough chop. Add to a bowl with the Japanese mayo and rice wine vinegar and mix well. Adjust for your taste more mayo, more Ric Wine etc.

To serve slaw into a bowl, lay the chicken strips on the side and drizzle some of the buffalo sauce on them. Put a dollop of Greek Yogurt in a small serving bowl and put some more buffalo sauce top.

Enjoy!

Benny

Rock and Roll Shrimp

On 28/02/2012 (Tuesday) at 2:23 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6qre6ul

Save to RecipeBox

Details

• Prep Time:
  5 min
• Cook Time:
  10 min
• Ready Time:
  15 min

Ingredients

• 4-5 large cleaned shrimp per person this recipe if for 9-10 shrimps
• fresh lime

Marinade

• 2 tablespoons Japanese mayo Kewpie is my favorite
• tablespoon Sriracha Sauce
• one clove of garlic chopped
• 1/2 teaspoon curry powder I like Madras
• teaspoon lime juice

Directions

Combine all the ingredients for the marinade and mix well. Drop your shrimp in and make sure they are all coated well and let marinade for ten min.

Take shrimp out making sure all the shrimp is covered in the marinade and lay them on a baking sheet making sure not to crowd them.

Now under a broiler for about 3 min one side then turn over for another 2 min until you can see the marinade starting to caramelize a bit, the sauce/marinade will be running off a bit but this is ok.

Take shrimp our and plate them on their side as you can see in my photo. Now drizzle the sauce that is on the baking sheet over the shrimp. To get that extra level of texture and flavor using a blow torch start to brulee the sauce until it bubble and start to char just a bit.

Serve with some lime wedges and cold beer. Best when eaten with the new Van Halen record blasting!

Benny

Orange Sriracha Wings

On 08/01/2012 (Sunday) at 12:16 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/7f9ldbc

Save to RecipeBox

Details

• Prep Time:
  5 min
• Cook Time:
  15 min
• Ready Time:
  20 min

Ingredients

• 24 or so chicken drumettes
• kosher salt and pepper
• juice of one orange
• 1/2 cup sriracha Sauce
• tablespoon honey
• teaspoon crushed chili oil
• sliced scallion

Directions

Wings into pan season with salt and pepper and into 400degree oven turn ever so often until they are crispy on the outside (won’t be like fried but it will be crispy skin) about 12-15 min

While they are cooking get the juice of an orange into a small sauce pan and start reducing at medium heat until it is almost a syrup, now add the honey, sriracha and crushed chili oil and bring to a simmer check for flavor. You might want more heat or more sweet adjust as you like.

When wings are done, pour the sauce over them and mix until coated evenly. Garnish with some sliced scallion. Get a nice cold beer ready cause your gonna need it with these guys!

Benny

Oysters with Citrus Vodka

On 05/02/2012 (Sunday) at 8:23 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6rj7359

Save to RecipeBox

Details

• Prep Time:
  15 min
• Ready Time:
  15 min

Ingredients

• 12 good sized oysters
• one orange or tangerine
• juice of 1/4 of a lime
• 2 tablespoon vodka freeze it first if you can
• slices of fresh chili
• fresh cilantro

Directions

Start by making the sauce cut the orange into segments and then chop them up into a bowl. Add the lime juice and vodka put into the freezer to get really cold.

Shuck the oyster and make sure to cut the muscle from the bottom and turn them over they look plumper this way.

Spoon some of the orange segment sauce on top and finish with one piece of chili and a piece of cilantro.

Beautiful to look at and beautiful in the mouth.

Benny

Mushoom Soup with Sauteed Beech Mushrooms

On 02/01/2012 (Monday) at 5:09 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6wdl88x

Save to RecipeBox

Details

• Prep Time:
  5 min
• Cook Time:
  25 min
• Ready Time:
  30 min

Ingredients

• 4 cups chopped button mushrooms
• 3 cloves of garlic
• one small onion chopped
• 1/4 – 1/2 cup dry white wine
• splash of Armagnac optional
• 2 cups of chicken stock
• 3 tablespoons olive oil and one tablespoon unsalted butter
• kosher salt and pepper to taste

Garnish

• crostini
• greek yogurt
• sauted beech mushroom you can use any variety

Directions

Mushroom Soup Video

Start with a hot pan olive oil and put you mushrooms, onion and garlic in with some kosher salt and pepper and start browning the mushrooms. This will take some time and you should stir and flip them every min or so. Once you can see they have given up their liquid and are starting to get a little caramelized  around the edges add the knob of butter and the white wine.

Let the wine reduce and once everything is looking dry again add a splash of Armagnac and either flambe it or let it also reduce.

Now get your chicken stock hot and and transfer all the mushrooms to it. Using a hand blender (one of the best tools there is for the kitchen) blitz the mixture for about 2-3 min until it is really smooth. Check for seasoning and adjust as needed.

This should be a fairly rustic dish and won’t look like something that comes out of a can it will be very woody looking but packed with nutrition and flavor. I garnished mine with a crostini, Greek yogurt and sauteed beech mushrooms that I sauteed in olive oil, salt, pepper and a little chili flakes. But you can use anything you desire. A poached egg on a crostini, a little mascarpone cheese, touch of cream and olive oil it’s really what you desire. Enjoy homemade soup and get rid of the canned crap in your pantry!

Benny

Teriyaki Turkey Jerky

On 12/09/2011 (Monday) at 2:05 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/6kgxtgk

Save to RecipeBox

Details

• Prep Time:
  15 min
• Cook Time:
  240 min
• Ready Time:
  4 hour, 15 min

Ingredients

• one large turkey or chicken breast boneless/skinless and take all the fat off

Directions

Now you can buy teriyaki marinade but this is mine and is great for many other dishes just mix everything together.

Asian marinade:

• 2 cup light soy sauce
• ¾ cup brown sugar
• ¼ cup miram
• ¼ cup rice wine vinegar
• One tablespoon dark sesame oil
• 5 cloves of garlic finely chopped
• 2 tablespoons grated ginger

Take your turkey breast and put it in the freezer for about 45-60 min. You want it so its starting to get a little hard but still has a little give in the flesh if you push you finger into it.  This is going to help with the next part.

Using a very sharp knife and be careful when doing this start slicing thin strips of the turkey breast off almost like you are slivering cheese. You want them fairly thin and make sure there is no sinew or fat and that when dehydrated can be nasty. Now all the turkey into a freezer bag and add the marinade and let sit overnight in the fridge.

On to a baking tray in one layer making sure non of the turkey strips are stacked on top of each other and just touching each other on the tray, see my photos for an example.

Set your oven to the lowest setting I used 175 degrees on a small convection oven (use the convection setting if you can works great) and pop it in and leave it be for at least 4 hours turning the tray every hour or so and turn the turkey strips over after 2 hours.

Check on the turkey and see if it is to the texture you would like. Some people like it very dry and some with a little give in the flash which is how I like it. When done take out let cool and you have it Teriyaki Turkey Jerky!

Benny