The flavours in this combination of sesame chicken and the fresh mango salsa is “comfort food” at its best. Perfect for a summer day on the deck or at the beach. Yum!
Sesame Chicken
- 2 large egg whites
- 1/2 cup sesame seeds
- 1 tsp. kosher salt
- pinch of pepper
- 4 boneless skinless chicken breasts
- 1 tbsp. unsalted butter
- 1 tbsp. Crisco Oil
Preheat oven to 400 degrees.
Whisk the whites in a shallow bowl. In another shallow bowl, mix together the sesame seeds, salt and pepper.
Rinse the chicken in cold water, and pat dry. Remove any fat and make sure the breast is ‘clean’. Dip the chicken into the egg whites to coat and then dip into the seeds, pressing gently to adhere.
Heat the butter and oil in a frypan over medium heat. Add the chicken and sear , making sure not to burn the sesame seeds. Flip the chicken over and place pan in the oven for about 12 minutes or until the chicken is cooked through. Cut into 1/2 inch slices and serve with lots of the fresh mango salsa.
Fresh Mango Salsa
- 1 large ripe mango (or 2 Ataulfo mangoes**) peeled and cut into 1/2 inch cubes
- 1 tsp. finely chopped jalapeno, seeds removed
- 1 tbsp. soy sauce
- 2 tbsp. chopped fresh coriander
- 1 tbsp. grated orange zest
- 1/4 cup freshly squeezed orange juice
- 1/2 tsp. grated lime zest
- 2 tbsp. freshly squeezed lime juice
- pinch of kosher salt
- 1 tbsp. honey
Toss all the ingredients in a bowl. Taste to adjust if more honey should be used. Let sit covered, at room temperature, while the chicken is cooking.
Uummmm. what is missing? Oh yeah, add a couple of friends, fresh warm rolls and, of course, a bottle of properly chilled white wine (Pinot Grigio comes to mind here). Notice I said bottle not glass? I thought you would.
** My beloved husband and I prefer the Ataulfo mangoes both for amount of edible flesh and flavour.
Pistachio Crusted Chicken With Blackberry Sauce
What a gourmet way to serve four people a chicken dinner. True! It looks and tastes like a 5 star restaurant…well, I guess it is ‘cuz it is yours.
- 1 cup fresh blackberries
- 3 tbsp. white wine vinegar
- 1 tbsp. sugar
- 1/2 cup Crisco oil
- 3-6 tsp. water (optional)
Puree the blackberries, vinegar and sugar in a blender until smooth. With blender running, slowly add the oil. Add water until it is as thin you want it to be for a sauce. Set aside.
- 1 cup chopped pistachios
- 3/4 cup Panko breadcrumbs
- 1 tbsp. plus pinch of kosher salt
- 3 tsp. coarsely ground pepper
- 1/3 cup honey mustard
- 1/4 cup mayonnaise not salad dressing
- 1 tbsp. Dijon mustard
- 4 large skinless boneless chicken breast halves, butterflied
- 4 tbsp. unsalted butter
- 3 tbsp. peanut oil
- 4 cups mixed spring greens
- 1/2 cup fresh blackberries
Preheat oven top 375 degrees. Mix the nuts, panko crumbs, 1 tsp. salt and 2 pinches of pepper to a bowl. Mix the honey mustard, mayo, Dijon mustard and remaining salt and 1/2 tsp. pepper to a bowl.
Dip the chicken pieces, one at a time, to completely coat and press gently to adhere.
Divide equal amounts of the butter and peanut oil to a skillet and cook the chicken pieces on medium heat for about 4 minutes each side. Transfer to a parchment lined cookie sheet and bake for another 15 minutes until completely cooked through.
Put equal amounts of the mixed spring greens on 4 salad plates, chicken on top. Add some fresh berries and place the sauce on the side. YUMMY!
Wine anyone?
Don’s “More Please” Chicken Kabobs
This is a really terrific kabob and as advertised, you will want more. The recipe here is for 4 people, making about 16 pieces (4 per kabob).
- 2 large chicken breasts
- 1/2 cup soy sauce
- 1 tsp. grated lime rind
- 1/4 cup lime juice
- 2 tbsp. sugar
- 2 tbsp. olive oil
- wooden skewers (soaked in water for an hour)
Cut the chicken into 1 inch pieces. Combine all the ingredients in a bowl; add the chicken pieces, cover with plastic wrap and refrigerate at least 3 hours.
Just before grilling, thread 4 pieces on each skewer. Grill until lightly browned and tender. Serve hot with the following sauce.
Aoli Sauce
- 1/2 cup whipping cream
- 3/4 cup sour cream
- 2 minced garlic cloves
Combine these ingredients in a small saucepan and bring to a rolling boil, lower the temperature and simmer for 5 minutes, whisking constantly. When slightly thickened, remove from the heat and cool down.
You can adjust the amounts used, depending on how often people keep saying “more please”. This is sooooooo good.
Chicken and Eggs Or Is It Eggs and Chicken
I know, my morning humour is not so great. Bear with me because this is a great breakfast to serve when looking for something different.
- 1 shallot, peeled and finely chopped
- 1/2 cup red pepper, chopped
- 1/2 cup thinly sliced mushrooms
- 1/3 cup slivered almonds
- 1/4 cup butter
- 2 1/2 cups cooked chicken, skinless and boneless
- pinch of salt
- dash of pepper
- 6 beaten eggs
- 1/2 cup grated Asiago cheese
In a frying pan cook the shallot, peppers, mushrooms and almonds in the butter until the peppers and mushrooms are cooked and the shallots are softened. Do not brown.
Add the salt, pepper and chicken and cook until the chicken is heated through completely (about 3-4 minutes).
Combine the eggs and the cheese and pour over the chicken. Cook and stir gently until the eggs are cooked. This could take about 10 minutes.
This will serve 6.
Serve with fresh, just-out-of-the-oven muffins, butter, juice and coffee and OMG this is one yummy breakfast. If you do not care for the mushrooms, omit them.
Coq Au Vin
Serves 6
A classy way to say chicken stew
It is best to read this through first so you can see the steps
To make it is so worth it!
MARINADE
- 1 750 ml bottle of Pinot Noir Red Wine
- 1 onion (here you must) sliced
- 2 celery stalks sliced
- 1 large red sweet pepper, sliced
- 1 large garlic clove, peeled and sliced
- 1 tsp of black pepper and salt
- 2 tbsp olive oil
- 1-6 lb roasting chicken (backbone removed) and
- Cut into 8 pieces-2 drumsticks, 2 wings, 2 breasts
Combine first six ingredients in a saucepan and bring to the boil and simmer for five minutes. Cool completely and mix in the oil. Place chicken pieces in a large bowl and pour the wine mixture over the chicken, cover and refrigerate at least twenty-four hours.
COOKING THE CHICKEN
- 1 tbsp. olive oil
- 6 slices of thick bacon, cut into strips
- 3 tbsp flour
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 1 tbsp dried thyme
- 1 tbsp. dried parsley sprigs
- 2 small bay leaves
- 2 cups chicken broth
- 4 tbsp. butter
- 1 pound of fresh crimini and button mushrooms
- About 20 pearl onions, peeled
Use tongs to remove the chicken pieces from the marinade and pat dry with paper towels. Strain the marinade keeping liquid and vegetables separate.
Heat oil in a very large pot (so that all eight pieces of the chicken can lay flat ) over a medium heat. Add the bacon and fry until crisp. Using a slotted spoon, transfer the bacon to a small bowl, add the chicken, skin side down in the bacon drippings and saute until brown (about eight-nine minutes) per side. Transfer chicken to a large bowl.
Add vegetables from the marinade to the pot, saute for about ten minutes until brown. Mix in the flour and stir for two minutes. Slowly whisk in the liquid marinade. Bring to a boil, whisking often. Cook until the sauce thickens (about two minutes). Mix in the shallots, garlic, herbs, bay leaves and broth. Return chicken to the pot, skin side up and simmer for another thirty minutes. Use tongs to turn the chicken over and cover, cooking another fifteen minutes.
Now, melt three tbsp butter in large fry pan over medium heat. Add mushroom and saute until tender. Remove to a plate. Add one tbsp butter and saute the onions until brown (about eight minutes) transfer onions to the mushrooms, saving the fry pan.
Use tongs and transfer chicken to a plate. Strain sauce from pot into saved fry pan, pressing all the liquid from the vegetables. Discard vegetables. Bring sauce to boil, scraping all the good brown bits. Return sauce to the pot add onions and simmer over medium heat until onions are tender and sauce has reduced (about twelve minutes). Tilt pot and spoon off excess fat. Return chicken to the pot. This should be made a day ahead. Chill uncovered until cold, then cover and keep in fridge. Re-warm over low heat.
This is one dish that you should be place on a platter and arrange steamed garden vegetables around the chicken. Spoon sauce over the chicken and present at the table.
Although this one takes a while to make, I promise you the flavours of this dish will make your mouth water when remembering the wonderful dinner you prepared and you will want to do it again soon.
Note: If you can’t cut up the chicken yourself, ask your butcher to do it for you. You will make this more than once I am sure. It is sooooo tasty. You will hope there are leftovers for tomorrow. (yes, you will).
Goat Cheese Potatoes
I know, barbecue season is almost upon us for real. Don has bbq’d a few times throughout the winter but I mean good old outdoor times, barbecue ribs, cold wine/beer. This will go so well with ribs and chicken.
I don’t know where the name Goat Cheese came from, but Brie would be just as awesome.
- 1/2 cup whipping cream
- 1 lb. potatoes, peeled and chopped
- 1/2 cup cream cheese (room temperature)
- white ground pepper
- 1 tbsp. truffle oil
In a saucepan cook the potatoes until tender. Drain and mash really well (no lumps). In a saucepan, over medium heat, combine the cream and cheese and stir until the cheese melts. Add the potatoes.
Season with a pinch of salt and white pepper. Stir the truffle oil into the potatoes.
To plate, spoon potatoes in the center of the plate and arrange the ribs/chicken around them. Serve with a cold salad and enjoy!
Very tasty and although the sun has not yet come over the mountains outside my window this morning, it is making me hungary for good food, good times and good company .