Green Pea Sauce for Rice

Developed September, 2018 to be served over Peruvian rice as a side dish with rotisserie chicken.

3/4 c frozen tiny green peas
1/2 c chopped onion
2 T olive oil
1/2 t salt
2 t sugar
1/2 c water
1 T chicken or vegetable stock concentrate (Better Than Bouillon®)
1/2 t rosemary
1/2 t thyme
2 T dry onion
2 T tapioca, potato, or corn starch, suspended in 2 T water

Soak the peas in hot tap water for 10 minutes. In a small skillet heat the oil to medium, add the onions,  salt, and sugar. Cover and cook until the onions are soft but not browned. Stir in the water, the stock concentrate, the dry onions, and herbs. Simmer for a few minutes. Add the drained peas, simmer for five minutes. Stir in the starch and cook until the sauce has thickened. To serve, position chicken pieces on a bed of rice and cover with sauce.

Poultry Rub

Use on whole chickens, turkeys, or parts before roasting or grilling.

2 T kosher salt
1 t peppercorns
1 t coriander seeds
1 t dry rosemary leaves
1 t dry sage leaves
1 t dry oregano leaves
1 t dry thyme leaves
1 t dry tarragon leaves
1 t granulated garlic

Combine the ingredients in a spice grinder and process until fine. Rinse the poultry in cold water, dry thoroughly, oil the skin, and season all sides with a 1 teaspoon per pound. Store tightly covered. 

Cranberry Sauce with Mandarin Oranges

Developed on T-Day 2021, using canned mandarins, when it was discovered that DrDaddy had no fresh oranges on hand. Half the sugar comes from the "light" syrup.

1 15-oz can mandarin oranges in light syrup
1 12-oz bag fresh or frozen cranberries
1/2 c granulated sugar
1/8 t table salt

Empty the entire can of oranges into a three-quart saucepan. Break into small pieces with a potato masher. Add the berries, sugar, and salt. Place over high heat, bring to a boil. Mix constantly with the masher. When the berries start to pop, lower the heat to medium and cook about five minutes, mashing and stirring from time to time. When the cranberries are mostly broken up, cover tightly and set aside to cool. Do not disturb or the pectin network will be disrupted and the sauce won't properly gel and will be watery.

Quick Gravy

Developed November, 2019. A rapid microwave recipe for a gravy that is suitable for many purposes. It can top chicken, beef, pork, vegetables, or seafood dishes depending on which stock concentrate is used. We recommend the Better Than Bouillon™ product line.

1 c tap water
2 t stock concentrate
pinch of GP Seasoning
1 T tapioca (or corn) starch

Whisk the ingredients together thoroughly in a microwavable container. One that doubles for storage is handy. Heat on high, stirring every 30 seconds, until the mixture boils and thickens, taking care that it not boil over. Yields about a cup. Easily doubled.

Quick Chicken Gravy

Adapted from our recipe for quick beef gravy, this recipe comes together quickly from pantry ingredients.

1 T vegetable oil
1 T wheat flour
1 t poultry seasoning 
1 c hot water, divided
1 T chicken stock base (Better than Bouillon™ is good)
1 t mushroom powder (shiitake or porcini)
1 t sugar
1 t fish sauce (optional)
1 T tapioca (or corn) starch dispersed in 1 T cold water

In a small saucepan, mix flour and oil. Heat over medium until a blonde roux forms, about 4 minutes. Stir in poultry seasoning. Off heat, cautiously add a ¼ cup hot water; stir until a smooth slurry is formed. Add the stock base, the mushroom powder, the sugar, and then the remaining hot water. Stir and simmer 5 minutes. Add the starch slurry, heat to steaming, and stir until it thickens. Easily doubled. 

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Quick Vegetable Soup

This soup comes together quickly but delivers solid nourishment, savory taste, and appetizing aroma.

4 c water
1 oz tomato paste
2 c cabbage, coarsely chopped
1 medium tomato, diced

Seasonings

1 t ground cumin
1/2 t ground coriander
2 T chicken or vegetable stock concentrate
2 t salt
1 t sugar
1 t fish sauce
1 t vinegar

1 envelope prepared lentils (Madras brand)
1 medium russet potato

Microwave the potato 3 minutes. When cool, cut into 1/2 inch cubes, and set aside. Meanwhile, in a three-quart saucepan, bring the water to a boil. Add the cabbage and tomato and boil slowly 20 minutes. Stir in the seasonings, the lentils, and the potatoes. Simmer until the potatoes are tender, about 15 minutes. Adjust seasoning. Serves four.

Ingredient: Boneless Chicken White Meat

Developed February, 2019. Many tasty dishes can be prepared from cooked chicken white meat. This method yields 8 ounces tender, recipe-ready meat.

8 oz boneless chicken breast cut into 1 inch strips or chicken tenders
2 c chicken stock

In a small saucepan, heat the stock to 160 F (70 C). Place raw chicken in the hot stock, stir, and cover. Turn off heat, and let stand until cool enough to handle. Proceed with recipe or wrap and chill for later use.Reserve enriched stock for another use such as chicken enchiladas.

Brick Chicken

This recipe could be titled as "Crispy-Skin Pan Roasted Chicken Thighs" but "Brick Chicken" is more dramatic if less informative. It was adapted August, 2015 from a recipe using chicken breast that appeared on PBS's America's Test Kitchen. Bricks can be purchased cheaply at any home store.

4 large chicken thighs
salt
pepper
2 common bricks, scrubbed clean and covered with aluminum foil

Pan Sauce

1 T oil from chicken
1/4 c finely-chopped shallot
1/4 c finely-chopped sweet pepper
2 t flour
1/8 t five-spice powder
1/8 t crushed red pepper
3/4 c chicken stock
2 t apple cider vinegar
1 t fresh or dry thyme

Trim away excess skin and fat. Bone thighs. Poke holes in fatty part of skin. Season each thigh with 1/2 t salt. Place on rack and refrigerate, skin side up, uncovered for up to 8 hours. Dry thoroughly. Place skin side down in 12-inch stainless-steel skillet cold. cover with bricks. turn heat to medium, and fry 7 to 9  minutes until mostly done and crispy on bottoms. remove bricks, Remove weight and continue to cook until skin is well browned and very crispy, 6 to 8 minutes. Flip thighs, reduce heat to medium-low, and cook until second side is lightly browned and meat registers 160 to 165 degrees, 2 to 3 minutes. Set aside but cover loosely so as not to soften the skin.

Jambalaya

Developed November 2018, inspired by a jambalaya enjoyed at a friend's table in October. Packed with flavor and solid nourishment, this comfort food is a Louisiana staple. Lots of ingredients, mostly pantry, but the cooking is straightforward and the dish comes together easily.

2 oz salt pork, diced
1 rib of celery, diced
1 medium green pepper, diced
1 medium onion, chopped
2 andouille sausage, cut into disks
4 chicken thighs, trimmed of excess skin and visible fat
2 T vegetable oil
2 c long grain rice

Seasonings

2 T tomato paste
1/4 t red pepper flakes
2 bay leaves
1 T minced garlic
1 t oregano
1 t thyme
1 t smoked paprika
1/4 t cayenne or 1 t chipotle

14.5 oz can diced tomatoes
2 c hot shrimp stock
2 t salt
12 oz medium shrimp
1 T Old Bay seasoning

In a heavy pan or dutch oven with a tight-fitting lid, fry the salt pork until crisp, add the celery, green pepper, onion, and sausage. Cook until softened. Add thighs and partially cook over moderate heat for a 3 to 4 minutes on each side. Remove chicken to a plate and cover to keep warm. Increase heat, stir in rice and oil. Fry the rice with frequent stirring for few minutes until it turns milky. Stir in the seasonings, heat until aromatic, and add the tomatoes and hot stock. Place the chicken thighs on top, cover, and reduce the heat to a fast simmer. Tear apart the chicken when done (about 30 minutes), mix into rice. Arrange the shrimp on top, and dust with Old Bay seasoning. Cover tightly and let dish rest for 10 minutes while the shrimp steam through. Combine gently and serve. Serves 6.

Ben's Quick Egg and Tomato Asian Soup

The traditional Chinese recipe is basically water, tomato, egg, and scallions plus a pinch of sugar, salt, and white pepper. This version is enhanced a bit for the jaded American palate. Low in carbohydrates.

1 T vegetable oil
1 clove garlic, minced
1 t ginger root, minced
1/2 c chopped ripe tomato
Pinch sugar
Pinch salt
Dash white pepper
3 c chicken or vegetable stock or water
1 T corn starch dispersed in a little cold water
2 eggs, well beaten
3 to 4 green onions, sliced
1/2 t mushroom soy (optional)

In a two-quart saucepan, heat garlic and ginger in a little oil for 30 sec. Add tomatoes, salt, pepper and sugar. Allow to break down. 2 to 3 minutes. Add broth and mushroom soy. Bring to a boil. Thicken with cornstarch slurry. Off heat, stream egg into hot soup to form threads. Garnish with green onions. Serves two generously.

Crispy Batter for Fish, Chicken, or Vegetables

Developed August, 2017 from online examples. In hot oil, the batter puffs up and turns crispy and light, somewhat like a tempura batter. It works well for fish fillets or chicken strips, but is also good for vegetables such as mushrooms, green onions, onion rings. The water can be replaced with a lager or ale if desired.

3/4 c self-rising flour (White Lily™ is good)
1/4 c corn starch
1/4 t baking soda
1/4 t baking powder
2 t kosher salt
1 t sugar
1/2 t onion powder
1/2 t paprika
1/4 t garlic powder
3/4 c ice-cold water [or lager or ale]

Whisk dry ingredients together in a bowl. Gently stir in liquid until smooth, let stand 10 minutes, and add additional liquid if needed. The consistency is correct when batter streams off the whisk without leaving a trail. Preheat 48 ounces of vegetable oil in a three-quart saucepan to 375 F (190 C). Dip fish, chicken, or vegetable pieces until completely covered, drain briefly, and add to hot fat. Cook small batches (about 1/3 pound) until lightly browned, remove with a spider or slotted spoon to drain, and keep warm in 200 F (90 C) oven. Offer lemon wedges and tartar sauce.

Five-Spice Braised Chicken Wings

Braised Wings on a Small Plate

Developed by Ben in March, 2013. Slow braising in a flavorsome Asian-style sauce creates a finger-licking dish.

12 wings, cut into segments, discard tips
about 2 t five-spice powder
about 2 T corn starch
2 T vegetable oil, divided

Sauce

1/2 c soy sauce
1/2 c rice wine or dry white wine
1/2 c water
4 T Shao Shing rice wine
4 T oyster sauce
6 T sugar
chili sauce to taste (optional)

2 sliced scallions (garnish)

Wash and dry wing segments. Toss with five-spice powder to lightly cover the wings, and set aside for 30 minutes. Sprinkle lightly with corn starch, and toss to coat. Heat a tablespoon of oil in a 12-inch skillet over medium, and brown the wings on both sides. Do not crowd the pan. You may need to fry two batches. Mix the sauce ingredients. Combine both batches in the skillet and pour sauce over the wings. Cover and simmer for 20 minutes. Uncover and gently simmer, occasionally turning the wings until sauce thickens and glazes the wings. Garnish with scallions and serve with steamed rice. Variation: Serve as small-plate appetizers without rice.

Arroz con Pollo

Most cuisines have a fondness for their version of chicken and rice, and all are delicious. This approach to the Mexican classic is modifed from Cooks Country TV recipe. Developed September, 2017.

1 c fresh cilantro leaves and stems, chopped

1 c onion, chopped, divided

1 Cubanelle or Anaheim pepper, stemmed, seeded, and chopped (3/4 cup)

5 garlic cloves, coarsely chopped

1 t ground cumin

2 T lemon juice

salt and pepper

3 lbs (about 6 to 8) chicken thighs, trimmed

1 T vegetable oil

2 c medium-grain rice, rinsed

1/2 T ground coriander

1/2 T ground achiote (annatto)

3 c chicken stock

1/4 c pimento-stuffed green olives, halved

2 T capers, rinsed

2  bay leaves

½ c frozen peas, thawed in cold water, drained

Adjust oven rack to middle position and heat oven to 350 degrees. Process cilantro, 1/2 cup onion, Cubanelle, garlic, and cumin in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer mixture to a bowl. Pat chicken dry with paper towels and season well with salt and pepper. Heat oil in Dutch oven over medium heat until shimmering. Add chicken to pot skin side down and cook without moving it until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate. Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice, coriander, and achiote powder and cook until edges of rice turn translucent. Stir in broth, olives, capers, bay leaves, chopped aromatics, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to vigorous simmer. Cover, transfer to oven, and bake for 20 minutes. Transfer pot to wire rack and let stand, covered, for 15 minutes. Discard bay leaves, fluff rice with fork and stir in peas. Serves 4 to 6.

Smothered Chicken with Pasta

Developed April, 2017. A hearty skillet meal ready in about an hour.

2.5 lbs chicken thighs, trimmed of excess skin and visible fat
kosher salt
all-purpose flour
4 T olive oil, divided
2 T tomato paste
1 medium tomato, chopped finely
6 oz sliced mushrooms
1 medium onion, chopped coarsely
2 cloves garlic, sliced thinly
2 t dry tarragon, divided
1/4 t red pepper flakes
3/4 c dry white wine
1-1/2 c chicken stock
2 T lemon juice
1/4 c chopped parsley
1 lb spaghetti, linguine or fettuccine, cooked al dente
reserved pasta water, as needed

Season the meat well with salt on both sides, and dust lightly with flour. Heat a 12-inch stainless steel skillet over medium high. Add half the oil. When hot, add the chicken, skin side down. While the meat is browning, prepare the vegetables and seasonings. After about four minutes, turn the chicken and brown the other side. Remove to a plate and cover to keep warm.  Add the remaining oil to the skillet, sauté the tomato paste, tomato, mushrooms, onions, and garlic until lightly browned and soft. Add wine and cook until half gone. Add back the chicken, skin side up, a teaspoon of tarragon, the pepper flakes, and chicken stock to half cover the meat. Bring to a fast simmer, cover and cook until the chicken is done, about 30 minutes. Add lemon juice to taste, about 1 tablespoon and the other teaspoon of tarragon. Discard chicken skin and cut meat from bone. Slice meat and return to pan. Stir in the cooked pasta, adding stock or pasta water as needed. Cook covered until pasta is tender, garnish with parsley, drizzle on olive oil, and serve in warm bowls. Pass Parmesan cheese. Variation: Render skin and fat for schmaltz.

Chicken and Rice, Italian style

Easy to make, satisfying one-pot supper adapted from Lidiasitaly.com. 

1-1/2 lbs boneless, skinless chicken thighs
1 medium onion, cut in 1-inch chunks
2 medium carrots, cut in 1-inch chunks
2 ribs celery, cut in 1-inch chunks
2 plump garlic cloves, peeled
1/3 c extra-virgin olive oil
1 T kosher salt, divided
1 bay leaf
1 c dry white wine
5 c hot chicken or turkey stock, plus more if needed
2 c short-grain rice, such as arborio, carnaroli, or paella
2 T butter, cut in pieces
3 T chopped fresh flat-leaf parsley
1/2 c grated Parmesan cheese, plus more for passing

Trim any excess fat from the thighs, and cut into 1-inch chunks. Using a food processor, mince the onion, carrot, celery, and garlic into a fine-textured pestata. Add the oil to a large heavy saucepan, and set over medium-high heat. Stir in the pestata, and season with 1 teaspoon of the salt. Cook for about 5 minutes, stirring frequently, until the pestata has dried and begins to stick to the bottom of the pan. Add the chicken pieces and the bay leaf, and the remaining 2 teaspoons salt. Turn the chicken in the pan until browned all over, about 4 minutes. Raise the heat, pour in the white wine, and cook, stirring and scraping up the browned bits in the pan, until the wine has almost completely evaporated. Add the hot stock with stirring, and then all the rice. Bring to a boil over high heat, cover the pan, and reduce the heat to keep the rice bubbling gently. Cook for about 20 minutes, or until both the rice and the chicken chunks are fully cooked and the consistency is creamy. Off heat, remove the bayleaf, stir in the butter pieces vigorously until thoroughly combined, then stir in the parsley and the grated cheese. Serve immediately in pasta bowls, passing additional grated cheese at the table. Serves 4 to 6.

Poached Chicken

Adapted from Julia Child's original recipe (Mastering the Art of French Cooking, Volume II). A one-pot supper that is light but satisfying, a Family Favorite for more than 40 years. 

2 breasts with attached ribs plus 4 bone-in thighs, about 4 lbs total
3 T butter
4 large carrots, peeled and cut into large diagonal pieces
1 large white onion, cut through poles into large wedges
3 ribs celery, cut into large diagonal pieces
1 leek, cleaned of soil and sliced across
2 c chicken stock
1 c dry white wine
1 t dry tarragon
salt and pepper

Skin chicken parts and trim away all visible fat. Heat a large heavy pot over medium, and add the butter. When sizzling stops, stir in the vegetables, and saute for five minutes. Add chicken, cover, and turn off heat for 5 minutes. Add stock, wine, and tarragon. Return to a simmer for 45 minutes. Season to taste with salt and pepper. Serve over steamed white rice in a deep bowl, along with the vegetables and broth.

Risotto with Porcini Mushrooms

Developed January, 2005. Dried porcini are available online in bulk at modest prices. They keep forever.

1 oz dried porcini mushrooms
2 c boiling water

2-1/2 c water
2 t commercial chicken or vegetable stock concentrate
1 T porcini powder (optional)
2 T olive oil plus some as garnish
1 T minced garlic
1/4 c minced shallot
1/2 c minced yellow onion
1/2 c dry white wine

1 c arborio rice

3/4 c Parmesan cheese, grated

Combine mushrooms and boiling water in a heat-proof container. Stir occasionally. After 20 minutes, drain and squeeze the mushrooms, saving the broth. Chop the mushrooms coarsely and set aside. Combine the reserved mushroom broth, water, mushroom powder, and concentrate in a saucepan. Bring to a boil with stirring and keep hot. In a 12-inch skillet  heat the oil over medium and add the aromatics. Sauté until soft, add the mushrooms with stirring, and when warmed through, mix in the rice. Continue to stir until the rice turns milky, add the wine and continue cooking until the wine is absorbed. Add enough hot stock to just cover the rice and stir. As stock is absorbed add more gradually,  stirring between additions. When all the stock has been added, reduce heat, cover, and cook until the moisture is absorbed. Stir well as you add the cheese, drizzle on olive oil and serve. Serves 4. For vegetarian, replace chicken stock with vegetable stock.

Schmaltz (Rendered Chicken Fat)

Recorded December, 2016. Fats and oils differ according to their differing contents of fatty acids. This is why various fats are preferred, such as lard in pie crusts or duck fat for frying potatoes. Chicken fat, often discarded when preparing chicken, can be rendered and reserved. It's fatty acid composition is almost identical to duck fat. It is especially valuable for making matzo balls or pan-roasting potatoes, and as a spread on a bread when dietary laws forbid butter. As you prepare chicken, accumulate and freeze the fatty trimmings until there are enough to do a batch.

8 to 12 oz fat and fatty skin trimmed from chicken

Chop the partially-thawed fat and skin coarsely and tranfer to a cold, non-stick 10-inch skillet. Heat over medium until the fat begins to melt and pool. Lower heat to medium-low, and slowly cook uncovered, turning the pieces of cracklings (gribenes, in Yiddish) as the fat renders out. Pour off the fat into a container from time to time and continue frying. When it appears that no more fat is being released, remove the cracklings to paper towels and salt lightly. Store fat in a closed container on the bottom shelf in the refrigerator. Variation: Fry sliced onions in the fat and use both together in savory dishes.

Caldo Chicken-Vegetable Soup in a Tomato Broth

First prepared March 7, 2016. A quick and satisfying meal that offers balanced nourishment and flavor.

2 T olive oil
2 T butter
2 lb frozen caldo vegetable mix (corn-on-the-cob nuggets, red potatoes, pearl onions, celery, carrots)
5 cups hot water
1 cup chopped tomato (fresh or frozen)
1 T chicken base
1 t salt
1 t sugar
1 cup shredded cooked chicken breast (e.g., from rotisserie chicken)
freshly ground pepper, to taste
1/4 c coarsely chopped parsley

Heat the oil and butter in a four-quart saucepan. Rinse the frozen vegetables in a mesh strainer under cold, running water for 30 seconds to refresh them, drain well, and add to the hot fat. Cook over moderate heat for five minutes, stirring occasionally. Add the water, chopped tomatoes, and seasonings, and bring to a gentle boil. Cook covered for about 15 minutes, until the potatoes test done with the tip of a knife. Stir in the cooked chicken, pepper, and parsley. Let stand 10 minutes for flavors to meld. Serves four.

Hint: Fewer Crumbs When Making Bread Stuffing

DrDaddy's usual method for making bread stuffing for poultry is to arrange the bread slices on a sheet pan, and to toast the bread in a  hot oven (425 degrees F, 220 C) until the top is browned, and then to invert each slice, and return the pan to the oven to brown the other side. When cool, to stack a few slices, cut off the crusts, and then dice the remainder. This method produces copious bread crumbs that are often discarded, which wastes food.

An alternative method that minimizes waste is to trim and dice the bread when it is fresh. Then, place the cubes in a shallow roasting pan, and brown them in a hot oven for five minutes, tossing with tongs or a spoon, and returning to oven to complete baking.