Category: Main Dish

Posted on » by Dana & Nancy » Theme:

Roast Chicken with Chickpea Stuffing

Roast Chicken

My adapted recipe below.  If making again, I would at least double the chickpea stuffing, since you saw how little stuffing was made with the quantities listed below.  Refer to the link for the original recipe which also adds directions for potatoes and salad to go with.

Roast Chicken with Chickpea Stuffing
Recipe from ScribblesNZ-the blog

Ingredients:

Chickpea Stuffing:
1 (15 oz) can chickpeas, rinsed
1 jalapeno pepper
1 lemon, zested
3 thyme sprigs, leaves only
Olive oil

Chicken, Roast Onion & Thyme
I large chicken
Bunch fresh tarragon
150 gms butter, room temperature
2 heads garlic
50gms butter
1 med onion,sliced into 6-8 segments
3 bay leaves
6 sprigs bushy thyme
300 ml chicken stock

Dressing:
1 tbsp balsamic vinegar
1 tbsp Dijon Mustard
1 tbsp runny honey
4-6 tbsp olive oil
A little salt and pepper

Directions:
Preheat the oven to 450 degrees F.  While oven is preheating, make the stuffing by putting the chickpeas in a bowl.  Add the lemon zest, pepper, a dash of olive oil.  When you stuff the chicken put the whole, zested lemon at the entrance of the chicken.

Prepare/cooking the chicken
Mix butter with chopped tarragon and some salt and pepper and loosen the chicken skin, putting your fingers underneath and pushing in the tarragon butter. Work it over the crown of the chicken and under the drumstick and thighs without tearing the skin. If you can’t get it under the skin of the legs don’t worry.

Spoon the stuffing into the bird and seal the entrance with the lemon. Rub a little olive oil or butter over the chicken skin and season.

Put 50gms butter in a roasting tray and melt for 2 mins.   Remove from oven and add onion segments, bay leaves, thyme sprigs and the cut halves of garlic face down. Arrange onions and herbs around the garlic. Place the chicken on top of the mixture and roast for 20 mins. Turn the oven down to 400 degrees F. and cook for about 1 1/4 hours, removing when the chicken is tender and the juices run clear. Set chicken aside to rest and remove the garlic.

Remove the chickpeas from the chicken and put in a large, warm bowl. Squeeze the garlic through a sieve into the chickpea mixture, and mash the entire contents with a potato masher. Add 1 tbsp of the salad dressing, mix and serve.

 

Posted on » by Ashley » Theme:

Classic Fried Shrimp Po’boys

Classic Fried Shrimp Po’boys
Emeril Lagasse

Vegetable oil, for frying
1 1/2 pounds large shrimp, peeled and deveined
3 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
3/4 teaspoon cayenne
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 small French bread loaves, each about 10-inches long
4 tablespoons melted butter
1/4 cup mayonnaise, or more to taste
Red pepper sauce
1 cup shredded lettuce
1 large ripe beefsteak tomato, thinly sliced
Sliced dill pickles, optional
Hot sauce, for serving, optional
Potato chips, for serving, optional (recommended: Zapp’s)

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.

Posted on » by Michael » Theme:

Copycat Cheesecake Factory Bang Bang Chicken and Shrimp

cheesecake-factory-bang-bang-chicken-and-shrimp-2

Serves: 4
Ingredients
Curry Coconut Sauce

  • 1 tsp olive oil
  • 1 tsp sesame oil
  • pinch of crushed red pepper flakes
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 tsp ginger, minced
  • ½ cup water
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp paprika
  • salt and pepper to taste
  • ¼ tsp allspice
  • ¼ tsp turmeric
  • 1 can (14 fl oz, or 400 ml) coconut milk
  • 1 medium carrot, julienned
  • 1 small zucchini, julienned
  • ½ cup frozen peas

Peanut Sauce

  • ¼ cup creamy peanut butter
  • 2 tbsp water
  • 1 tbsp sugar
  • 1 tbsp soy sauce, reduced salt
  • 1 tsp rice vinegar
  • 1 tsp lime juice
  • pinch of crushed red pepper flakes

Chicken and Shrimp

  • 1 chicken breast, cut into bite size pieces
  • 10 medium shrimp, shelled
  • ¼ cup cornstarch
  • 2 tbsp vegetable oil
  • 2 cups cooked rice

Garnish

  • ½ cup flaked coconut, toasted
  • ¼ cup peanuts, chopped
  • 2 green onions, julienned or chopped
  • sesame seeds (optional)

Instructions
Chicken and Shrimp

  1. Heat the 2 tbsp of vegetable oil in a large skillet. Season chicken pieces and shrimp generously with salt and pepper. Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch. Add the coated chicken to the skillet and cook for a couple minutes per side, until slightly golden. Remove from skillet and add shrimp. Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.
Peanut Sauce
  1. To make the peanut sauce add all ingredients in a small sauce pan and heat just until the mixture begins to bubble; cover and remove pan from heat.
Coconut Curry
  1. In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat. Add chopped onion, garlic and ginger and cook just until onion is translucent. Add spices and water and stir well. Bring to a boil, then add coconut milk and bring the mixture back up to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens. Add julienned carrots and zucchini, then peas. Cook for another 10 minutes or until carrots are tender.
Assemble plates
  1. Divide the rice into 4 plates. Add chicken and shrimp, dividing them equal among the 4 plates. Spoon the coconut curry over chicken and shrimp. Drizzle peanut sauce over the dice. Top with crushed peanuts, sesame seeds if desired, green onions and some of the flaked coconut.