poultry – Page 7 – Oswald Rivera

Category: poultry (page 7 of 7)

BBQ Satay

If you’re a barbecue or outdoor grill fanatic, and are looking for something different and unique, then nothing fits better than satay. This is a Southeast Asian dish consisting of some pieces of meat, either lamb, chicken, beef, or pork, grilled on a skewer and served with a spiced sauce, usually a peanut sauce. The origins of satay may be Java, Sumatra, or Indonesia, where it’s very popular. Indonesians have a https://www.thedaily meal.comvariety of satays, and they are commonly sold by street vendors; and the meats used may range from mutton, to rabbit, to squid.

Given below is a typical recipe for grilled Chicken Satay. If you prefer, pork tenderloins can be used. Just cut them into 1-inch cubes and follow recipe directions

Another piece of trivia: some experts state that the word “satay” is derived from the Minnan-Chinese words sa tae bak (“three pieces of meat.”).

CHICKEN SATAY

1/2 cup soy sauce
2 cloves garlic, peeled and minced

1 tablespoon fresh grated ginger root
1/2 teaspoon dried turmeric
1/2 teaspoon red pepper flakes
2 tablespoons lemon juice
1/4 teaspoon ground cumin
1/2 pounds boneless skinless chicken breast, cut into 1-inch strips
8 (10-to-12 inch) bamboo skewers
1 cup coconut milk or cream
1/2 cup chunky peanut butter
1 tablespoon honey
1/4 teaspoon curry powder

1. In a bowl, combine soy sauce, garlic, ginger, turmeric. red pepper flakes, lemon juice and cumin. Add chicken to the mixture and stir to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours. Do not marinate overnight. This will make the meat too dark.
2. Meanwhile, soak the skewers in a pan or skillet filled with cold water (or the kitchen sink if it has a stopper) to prevent skewers from burning.
3. Mix coconut milk or cream, peanut butter, honey, and curry in a saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 minutes until sauce thickens. keep warm.
4. Drain chicken, and reserve the marinade for basting. Thread chicken strips accordion-style onto each skewer. Fill up to 3/4 of each skewer so that you have a handle to easily turn the satay during grilling.
5. Grill on a lightly oiled preheated grill over medium-hot coals (or gas grill) 6 to 8 minutes, turning half way through grilling time and brushing with marinade. Serve with warm peanut sauce for dipping.
Yield: 4 to 6 servings.

Dry Chicken without the Teriyaki

April 25, 2011 / Oswald Rivera / 0 Comments

This entry is care of my friend, Paul Goldstein, who, every so often ventures to Thailand so he can get away from the damp and wet of a Seattle winter. He e-mailed me about this recipe, if it can be called that. He was dining was at a small restaurant in Bangkok “around the corner from the Grand Palace and art school” in that city when he came upon this dish. Basically, it’s dry teriyaki chicken without the sauce. Add a scoop of white rice and a pile of sliced white ginger, and there you have it. Pablo states that an interesting addition is sweet chili sauce. He does caution that the dish is “not for everyone.” But, it’s worth a try. The only drawback: white ginger may be hard to get in your area; so just substitute regular ginger. The heart of this simple dish remains the same.

CHICKEN WITHOUT THE TERIYAKI

2 pieces chicken thighs
1 1/2 cups water
2 cups steamed white rice
1 piece fresh ginger (about the size of your thumb), peeled and grated
Sweet chili sauce, optional

1. Wash chicken pieces under cold running water and pat dry with paper towels.
2. Place chicken in pot or pan with water. Bring to a boil, cover and simmer on low heat for 15-20 minutes until chicken thighs are tender.
3. Place a scoop of rice on a plate. Place a chicken thigh on top.
4. Spread some grated ginger on chicken and rice. Serve with sweet chili sauce, if desired.
Yield: 2 servings.

Note: If you desire, instead of boiling the chicken pieces, you can cook them in one tablespoon of oil over medium high heat until done (about 5-7 minutes). Then serve with rice and ginger, as noted. This is for those who prefer fried chicken instead of boiled chicken.

Grillin’ Chicken

August 13, 2010 / Oswald Rivera / 0 Comments

We’re not going to put away that grill anytime soon. The long hot summer continues. So does al fresco cooking. In that vein, let’s grill some more. This time, chicken. Believe it or not, chicken is one of the most easiest things to cook on a grill. Problem is, most times, it’s burnt chicken on the outside and, almost raw chicken on the inside. I discovered a long time ago, to get perfectly grill, cooked chicken, simply parboil the chicken pieces beforehand. Now, this may not be necessary if cooking chicken breasts, especially if they have been pounded into thin pieces. That being said, making chicken on a grill is a quick straightforward thing. It all depends on the herbs or sauce used in the cooking.

Below are three easy grilling recipes for poultry. Don’t have access to a grill? You can do same by broiling chicken in the oven.

#1: GRILLED POULTRY

For this recipe you can use small chickens, Cornish game hens, or even quail. Rinse poultry under cold running water, and pat dry with paper towels. Split the poultry in half. In a bowl, combine 1/2 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 3 minced garlic cloves, and 1/4 teaspoon dried sage. Add poultry and marinate for about 30 minutes or more. Remove from marinade and grill the poultry pieces directly over medium coals or gas grill. Cook for about 20 minutes, turning and basting frequently with the marinade mixture.

#2: SIMPLE GRILLED CHICKEN

4 chicken breasts

1/3 cup olive oil

6 tablespoons fresh lemon juice

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon rosemary

2 garlic cloves, peeled and minced

1/2 teaspoon red pepper flakes (optional)

1. In a blender or food processor, combine all the ingredients except for the chicken breasts, and process until smooth.

2. Place chicken in a large bowl or, better still, in a resealable plastic bag ( I like the ones that have the zip lock). Pour marinade mixture over chicken and cover (if using bowl), or seal, if using bag. Place in the refrigerator and let marinate for 1-2 hours (you can even marinate overnight if you want a full, rich flavor).

3. Drain marinade and reserve. Grill chicken, turning and basting frequently with marinade for about 30-40 minutes or until desired tenderness.

#3 GINGER-HONEY GLAZE GRILL CHICKEN

1 2 1/2-to-3 pound chicken, quartered or cut into serving pieces

Olive oil, melted margarine or butter

1 teaspoon ground black pepper

2 teaspoons dried oregano

1/2 teaspoon finely shredded orange peel

1/2 cup orange juice

1/2 cup sliced scallions

2 tablespoons honey

1 tablespoon soy sauce

2 teaspoons corn starch

1 teaspoon grated ginger

1. Rinse chicken under cold running water and pat dry with paper towels. Place chicken in a pot with water to cover, bring to a boil, and parboil for about 2 minutes.

2. Remove chicken and brush with oil, melted margarine or butter. Sprinkle with pepper and oregano. Set aside

3. To make Ginger-Honey Glaze: combine remaining ingredients in a small skillet or frying pan. Cook and stir over medium heat until bubbly. Cook, stirring all the time, about 2 minutes more.

4. Place chicken, skin side down in an uncovered grill directly over medium coals or gas grill, and cook for 20 minutes. Turn and grill for 15-20 minutes more or until desired tenderness, basting often with the Ginger-Honey Glaze.

Rama Rong Song Chicken

June 21, 2010 / Oswald Rivera / 0 Comments

Recently, my dear friend, Paul Goldstein, sent me an e-mail with regard to my posts on Chinese wok cooking. He, like I, is an avid fan of wok cuisine; and he also prefers using a cast-ironwok. Following this vein, he gave me a Thai recipe that can also be prepared in a wok. He stated it’s one of the easiest Thai recipes to make. I tried it, and he’s right. Quick and easy, and delicious.

Truthfully, I use a wok constantly for cooking these days, but I’ve never considered preparing a Thai recipe with it. But it does make sense. Both cuisines are Asian and full of flavor.

If you don’t own a wok, Paul’s recipe can also be done using a deep pan or pot. The recipe calls for using Satay peanut sauce, which you can get in any Asian store, or most supermarkets these days. So here it is: Pablo’s Rama Rong Chicken (with peanut sauce and spinach over rice).

RAMA RONG SONG CHICKEN

1 to 1 1/2 cups water

2 tablespoons peanut or olive oil

1 pound boneless chicken breasts, cut into 1-inch strips

1 pound fresh or frozen spinach ( if using fresh, cut into bite-sized pieces)

4 cups ( or more) cooked rice

2 tablespoons Satay peanut sauce diluted in 1/4 cup water

1 small red bell pepper (pimento), cored and sliced thinly

1. In a wok, add the water and oil; and place a steamer rack inside. If you don’t have a steamer rack, punch holes in an aluminum pie plate and place the pie plate atop a small can (about 5-6 ounces) inside the wok. The amount of water used will depend on height of can. Just make sure you have enough water to steam the chicken and spinach.

2. Bring water to a boil. Place chicken on plate, cover, and steam for about 5 minutes.

3. Add spinach and cook for about another 3-4 minutes (depending on whether spinach is fresh or frozen).

5. Fill a serving bowl with cooked rice, then top with chicken and spinach.

6. Pour Satay sauce over chicken and spinach, and arrange red pepper slices on top as a garnish.

Yield: 4 or more servings.

Turkey Leftovers – The Day After

November 29, 2009 / Oswald Rivera / 0 Comments

Two days since Thanksgiving and we’re still scarfing down the remains of that 15, 20, or 30 pounder. So what do we today? It’s a challenge, trying to come up with something delicious and different with all that leftover meat. Turkey sandwiches on mayo will just get you so far. So, below, are various ways to utilize leftover turkey. One would be surprise how versatile turkey can be. These recipes go on the basis of 2 cups or more of turkey meant for 4 people. Of course, they can be modified for more helpings.

Turkey Curry: saute leftover meat (either strips or cut up) in olive oil or butter. Add 1 cup chicken or beef broth plus 1 tablespoon curry powder (or to taste). Cook until heated. If you desire a thicker sauce, you can mix the curry powder with flour for thickness, add cold water and blend. Stir into the meat mixture and cook until thicken.

Creamed Turkey: Saute one medium onion in oil, add turkey meat, 1 can cream of chicken soup (can also use cream of broccoli or asparagus). Gradually stir in 1 cup milk. Cook for a few minutes, add juice of 1 lemon and 1/2 cup grated Parmesan, mozzarella or cheddar cheese. If you don’t want it to be too cheesy, then add 1 10-ounce pack frozen green beans or peas. Heat until tender. Serve over biscuits, rice or pasta.

Scalloped Turkey: Alternate layers of turkey, cut up, 2 1/2 cups rich gravy, and 1 cup bread or cracker crumbs, in a greased 1 1/2-quart casserole; dot with butter. Bake at 350 degrees for 20 to 25 minutes.

Turkey Croquettes: Combine 1 cup thick white sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, turkey meat, and any other spices to taste. Spread on a plate and chill. Shape 1 rounded tablespoon of mixture for each croquette. Roll in bread crumbs, then 1 beaten egg, and again in crumbs. Fry in hot oil. Or you can brush with olive oil or butter and bake at 400 degrees until done.

Turkey Creole: In a skillet or pan, saute 1 large chopped onion, 1 small chopped green pepper (pimento) in butter or olive oil. Add 1 cup or 1 can tomatoes (drained), 1 can tomato soup, 1 teaspoon chili powder, 1 teaspoon salt, 1 teaspoon sugar, and a dash of pepper. Bring to a boil. Then simmer on low heat for 15 minutes. Serve over rice or couscous.

Florentine Turkey: Cook 1 pound fresh or 1 10-ounce package frozen spinach. Drain well, and chop fine. Transfer to a 1 1/2-quart casserole. Preheat broiler. Melt 2 tablespoons butter in a saucepan. Add 3 tablespoon flour, salt and pepper to taste, dried oregano to taste, and a dash of cayenne pepper. Gradually add 1 1/2 cups milk, stirring constantly until mixture thickens and comes to a boil. Add 1/2 cup light cream and diced turkey meat. Stir together and pour cream mixture over spinach. Sprinkle with bread crumbs and dot with butter. Broil until lightly browned.

Turkey Tetrazzini: Saute 1 small chopped onion, 1 small green pepper, and 1 clove garlic, finely minced, in butter or olive oil. Add diced turkey and 1 can cream of mushroom soup. Season to taste, stir and cook until heated. If sauce is too thick, can add 1/4 cup water, if desired. Serve over hot cooked noodles.

Sukiyaki: In a small bowl, combine 1/2 cup soy sauce, 1/2 cup beef or chicken broth, 1/4 cup beer, 1 teaspoon sugar, and pepper to taste. Heat 3 tablespoons peanut in a medium skillet and brown turkey meat, cut into fine strips. Keep meat to one side of pan. Pour half of soy sauce mixture over meat. Add 2 cups sliced onions, 1 cup sliced bamboo shoots and 1 cup sliced mushrooms. Saute for 3 minutes. Pour remaining soy sauce mixture into skillet; add 1 cup sliced scallions. Cook for 3 minutes. Serve over cooked, hot rice.

Turkey Stroganoff: Mix together 2 tablespoons flour, salt and pepper to taste. Fry one large chopped onion and 1 clove garlic, finely minced, in 2 1/2 tablespoons butter. Add turkey meat cut into strips. Sprinkle flour mixture over meat and browned onions. Add 1/4 cup beef stock, 2 tablespoons Worcestershire sauce and 1 cup sour cream. Mix well and cook until heated. Fry 1 cup mushrooms in butter and add to mixture. Garnish with chopped parsley and serve over fettuccine noodles.

Turkey Stir Fry: Combine 3 tablespoons soy sauce, 3/4 cup chicken broth, 2 tablespoons cornstarch, and 1 teaspoon sesame oil. In a wok or skillet, heat 3 tablespoons peanut oil, and stir fry 1 medium chopped onion and 1 clove garlic, finely minced. Add turkey meat, cut into strips, and stir-fry 2-3 minutes. Add soy sauce mixture and 1/4 cup chopped scallions. Cook until thicken, and serve over rice.

There you have it, leftover heaven. If this doesn’t make work for you, then next year serve ham or pork loin for Thanksgiving.

The Puerto Rican Thanksgiving Turkey

November 21, 2009 / Oswald Rivera / 0 Comments

Yes, it’s that time of year again. My favorite holiday: Thanksgiving. Leave it to the American consciousness to create a holiday devoted to feasting and gluttony. I love it. We Puerto Ricans have our own version of the cooked bird. It’s more highly seasoned than its North American counterpart and, in my humble opinion, more flavorful. You see, back in the days of yore, in Puerto Rico, the main staple for the holidays was pernil, or roasted pork shoulder. For health and other reasons, turkey has supplanted the pernil. But, guess what—we spice up the turkey to taste like pork, or a la criolla (creole style). So, here it is, the Puerto Rican Thanksgiving turkey which we normally serve with yellow rice and pigeon peas (gandules). The recipe is from my first cookbook, Puerto Rican Cuisine in America (The Perseus Books Group).

PAVO RELLENO A LA CRIOLLA

(Stuffed Roast Turkey)

1 81/2 pound pound dressed-weight turkey

5 cloves garlic, peeled

6 whole black peppercorns

1 tablespoon dried oregano

4 teaspoon salt

1 cup olive oil

4 tablespoons paprika

1/4 cup vinegar

3 tablespoons vegetable oil

1 1/2 pound lean ground beef

1 packet sazon accent (Goya makes a good one with coriander and annato)

1/2 cup stuffed pimento stuffed Spanish olives

4 tablespoons capers, drained

1/2 cup tomato sauce

1. Rinse and wash turkey, inside and out, and wipe dry. Do the same with the heart, liver and gizzard, and then chop innards coarsely. This will be combined with the ground beef when preparing the stuffing.

2. Pound together the garlic, peppercorns, oregano and 3 teaspoons of salt in a mortar. Add 1/2 cup olive oil, 2 tablespoons paprika, vinegar, and combine. Rub the turkey with the seasoning inside and out—what my mother calls “abodar el pavo” (seasoning the beast). This is done a day ahead (the turkey should be left overnight, in a covered pot, in the refrigerator). This will allow it to absorb the flavors.

3. Heat vegetable oil in a frying pan or kettle. Add the ground beef and cook over high heat, stirring frequently, until the meat loses its color. Reduce heat to medium low and stir in the sazon, olives, capers, tomato sauce and remaining teaspoon salt. Cook for 20 minutes, stirring occasionally, to complete the stuffing.

4. Remove from heat and let cool. Stuff the turkey loosely about three quarters full. Truss the turkey (sew or skewer together the neck and bind the legs).

5. Place turkey in a roasting pan breast side down. To insure a golden brown exterior combine the remaining 2 tablespoons paprika with the remaining olive oil in a small bowl. Brush the entire turkey with this mixture and roast in a slow to moderate over (325 degrees F.) for 3 1/2 hours. To brown bird, raise temperature to 350 degrees during the last 25 minutes of cooking. This is an excellent way of cooking if in doubt as to tenderness of turkey. Some people prefer covering the turkey with aluminum foil while roasting, and removing this during last 20-30 minutes of cooking time to brown the skin. I find that frequent basting during cooking gets the same result.

Baking theories abound. There is the old traditionalist view that allows 1 1/2 hours for the first pound and then 25 minutes per pound up to 7 pounds and 20 minutes per pound after that. Thus, a 5 pound bird would take 3 hours and 20 minutes, a 7 pounder would take 4 hours and 10 minutes, and a 10 pounder 5 hours and 10 minutes. But in my view, there’s no set rule. Some birds take more time to roast, some less. In the Rivera family we go by general common sense: figure a 7 to 8 pounder takes 3 1/2 to 4 hours to cook; a 10 pounder maybe 4 1/2 hrs., and a 12 pound turkey maybe 5-5 1/2 hours. Rule of thumb: turkey is done when drumstick and thigh move easily.

6. For gravy: remove turkey from roasting pan and keep warm. Drain drippings from roasting pan into a sauce pan. Skim off the fat but retain 1/4 cup of the drippings. Add 2 cups water or 1/2 cup dry white wine and 1 1/2 cups water to pan drippings. Bring to a boil over high heat while stirring in the 1/4 cup fat. Lower heat and thicken slightly with a little cornstarch and water combined. If you want to reduce the grease content, mix 3 teaspoons of cornstarch with 3 tablespoons water. Add this to the strained pan drippings and heat, thereby omitting the reaming fat content.

Yield: 6 to 8 servings.

Oswald Rivera

Author, Warrior, and Teacher