Archive for the ‘Poultry’ Category

A thai curry is a great way to make use of fresh vegetables and impress people with an exotic dish. Although curries may sound daunting, they are no more difficult than a standard stew. Coconut milk is a rich, dairy-free and forgiving backdrop to a spectrum of flavors. I cut its richness with lime juice, contrast the heat of the red curry paste with some light brown sugar and use turmeric and curry powder for a warm, yellow color. Since the vegetables are pre-steamed, you can spend more time eating than cooking!


  • 1 head of broccoli, cut into bite-size florets
  • 2 handfuls of diced carrots
  • 3 small yukon gold potatoes, peeled
  • 2-3 large rotisserie/leftover chicken breasts (optional)
  • 2 tablespoons of olive oil
  • 1/2 large red or white onion, diced
  • 2 garlic cloves, minced
  • 1 15.5 oz. can of garbanzos/chickpeas, washed well
  • 2 13.5 oz. cans of coconut milk
  • 2 limes, rolled and halved
  • 1 teaspoon yellow curry powder
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  • 1/3 cup light brown sugar
  • 1 tablespoon thai seasoning mix (includes things like dried lemongrass, garlic, ginger and mint)
1. Steam broccoli and carrots until tender, keeping in mind that they will cook longer in the sauce. Steam potatoes or poke them with a fork and microwave until tender. With leftover rotisserie chicken, take off the skin and bones and chop into cubes.
2. Over medium heat, drizzle olive oil in a pan and sauté onion and garlic with salt until translucent. Add chickpeas, steamed broccoli, carrots potatoes and chicken.
3. Stir in red curry paste until dissolved and add yellow curry powder, ground cumin, coriander, chili powder, turmeric, salt, light brown sugar and thai seasoning mix. Add the juice of two limes and the peas.
4. Simmer for a bit and turn the heat off. Allow to rest for about 1 hour in order to marry the flavors. Reheat and serve over your favorite rice.

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In Spanish cuisine, sofrito is used as a base for many dishes and is made of garlic, onion, and tomatoes. I used tomato paste to give my dish the complex flavors of something cooked for a long time. Just a bit of wine, herbs and spanish spices complete a sauce that is flavorful, yet very light and healthy. It is thickened in the Catalan style with toasted bread. Diverging from Spanish cuisine, I served it with butternut squash roasted with maple syrup and brown sugar and sprinkled with sage leaves. Some fresh rice is a must.

Prep time: 10 minutes

Cooking time: 40 minutes


  • 1/2 large Spanish onion, minced
  • 3 tablespoons olive oil
  • salt
  • 1 tablespoon sugar
  • 1 teaspoon sweet paprika
  • 1 tablespoon tomato paste
  • 5 sweet banana peppers, minced
  • 4-5 garlic cloves, minced
  • 1/2 cup of  white wine (I used Pinot Grigio)
  • 1/3 cup “less sodium” beef stock (or chicken)
  • 6 sprigs thyme, de-stemmed and chopped
  • Southern Spain Pinchito Spice to taste
  • About 2 lbs. thin chicken cutlets.


1. On low heat, sauté onions in olive oil with salt until translucent. Add sugar, paprika and tomato paste—some nonstick spray on the spoon will help the paste to glide off.


2.  Add banana peppers and garlic and simmer for about 20 minutes. Build the sauce with the white wine and beef stock and add the thyme.


3. Season with a few pinches of cinnamon. I used a spice mix called Southern Spain Pinchito Spice. This includes salt, cumin, paprika, oregano, coriander, garlic, turmeric, ginger, fenugreek, anise, cayenne and saffron.


4. Toast some bread (I toasted a bagel and removed the insides) and grind finely in a food processor. Add a few tablespoons to the sauce and expand it by adding some water until the consistency is just right.


5. Coat chicken cutlets in olive oil and rub with a light coating of salt, pepper, paprika and pinchito. Grill or sauté until cooked through (about 2 minutes on each side) and warm together with the sauce.


Butternut Squash: In a 400° oven on a foiled sheet pan, roast 1 inch. cubes of butternut squash on a sheet pan with olive oil, salt and pepper  for 15 minutes. Flip, drizzle with maple syrup, sprinkle with brown sugar and top with dabs of butter. Finish roasting for another 15 to 20 minutes or until tender through.

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  • chopped chicken breast
  • celery, peeled and diced
  • red onion, diced
  • mayonnaise
  • dijon mustard
  • 1 tbsp olive oil
  • garlic powder
  • turmeric
  • fresh black pepper
  • paprika
  • cilantro, chopped
  • lettuce
  • tomato
  • poppyseed challah
1. Chop chicken breast and mixed with the celery and red onion. Make the dressing separately by mixing mayonnaise, a bit of dijon mustard, olive oil, garlic powder, turmeric,  fresh black pepper, and paprika. Mix in chopped cilantro.
2. Combine the dressing with the chicken and sandwich between challah with lettuce and tomato.

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For those of you who are new to quail, there’s nothing to be afraid of; quail tastes just like chicken. I made a cherry and wine reduction and blended it too create a sauce. The quail is grilled until crispy and charred and you can eat it with your hands. You can also try my cherry and wine sauce on chicken, duck, or pork chops.


6 jumbo quail

1/2 white onion, minced

2 cloves of garlic, minced

fresh thyme

1 container of fresh cherries, de-pitted and chopped

1 teaspoon beef base

red wine (I used cabernet sauvignon)

cherry juice


3 caps of apple cider vinegar

olive oil, salt, and pepper


Heat a sauté pan over medium heat. Coat the pan with about 2 tablespoons of olive oil. Add the onions with a bit of salt and when they have softened, add thyme leaves and garlic. In a minute, add the cherries.

I stirred in about a teaspoon of beef base, dissolved in some hot water. Along with this makeshift beef stock, add a good splash of wine, and cherry juice—you can find it at most grocery stores. Incorporate about three five-finger pinches of sugar and the apple cider vinegar. Reduce for a bit. I also added some store-bought ginger paste, but this is optional.

Blend in a blender or just grind in a food processor until the sauce is relatively smooth and homogenous. Adjust for consistency by reducing or by adding water and adjust the flavor by adding more wine, vinegar, or sugar. Also, salt to taste at this point. If you have the technology (a chinois or cheesecloth) strain the sauce for a luxuriously smooth texture and refined look.


Butterfly the quail by cutting along the breast bone. Rub both sides with olive oil, salt, and pepper and get the grill nice and hot. Quail needs to be cooked quickly or it will dry out. Grill for about 6-7 minutes on both sides (with the grill closed), starting skin-side down. Make your desired grill marks and just cut into it, taking it off the grill when just cooked through.

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There are many ways to make roasted chicken and, because of its simplicity, it makes a difference which one you choose. My roasted chicken has a skin that cracks under your teeth and a juicy interior swells with herby flavors, yet still tastes like unadulterated chicken. I’m noshing on it right out of the fridge. This recipe also features Jordan’s Million Dollar Potato Dollars, the name of which, grossly discounts them.


  • Whole chicken
  • Thyme
  • Rosemary
  • Losher salt
  • 1 lemon
  • Sage
  • 1 stick of butter
  • Garlic cloves
  • Black pepper
  • Red Potatoes (you can also use yukon gold)
  • Thermometer, tin foil, non-stick cooking spray

Preheat the oven to 450 degrees. Pull the giblets out of the chicken and pat the whole thing dry with paper towels. With half the thyme sprigs, pull the leaves off the stem and roughly chop. Do the same with half the rosemary sprigs.

1. Sprinkle kosher salt inside the chicken’s cavity. Stuff in half a lemon and a few sprigs of rosemary and thyme. Put most of the sage in whole. With Butcher’s twine, wrap the legs so that the bones are touching. Cross around the back  and tie the wings in nice and tight. There is no set formula like origami.
2. Take room-temperature butter and warm it in a pan while mixing in the chopped herbs, a few cloves of minced garlic, and the rest of the lemon juice. Sprinkle kosher salt and freshly ground black pepper on the entire bird—don’t miss any nook or cranny. Drizzle half the herb butter on the bird and rub it in gently.
3. Thinly slice the potatoes (about 1/8 in.). Chop the extra sage and add it to the remaining butter and coat the potatoes in a mixing bowl with salt and pepper. We put some lemon zest in too. Might as well.
4. In a large pyrex casserole, roast the bird for about one hour and 10 minutes, until the internal temperature in the center of the thickest part of the breast reaches 160 degrees (while you are checking temperatures periodically, use a spoon to baste the chicken with its own juices). I also put chopped carrots in as well. Your thermometer should not read a lower number on any part of the chicken.
5. Cover a sheet pan with foil and spray with non-stick cooking spray. Cook the potatoes for 25-30 minutes, flipping halfway through.
6. Remove the chicken from the oven and allow it to rest so the juices redistribute. The internal temperature will rise to 165 degrees. If your chicken is the desired brown color before it’s done and you have time, turn down the temperature and allow it to cook low and slow on 350 degrees.

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Will make four people very content


  • two cornish hens
  • 1 lemon
  • parsley
  • dill
  • garlic
  • onions
  • carrots
  • celery
  • chicken stock
  • white wine
  • salt and pepper
  • butter/non-dairy butter
  • cream/non-dairy cream
  • flour

Preheat the oven to 400º. Remove the giblets and dry the hens with a paper towel. In a baking dish, add roughly chopped celery, onions, carrots, and garlic. Quarter the lemon and place one quarter in the cavity of both hens. Also stuff them with parsley, dill, and a clove or two of garlic.

Slip and wiggle your finger under the skin to separate it from the meat. Disperse small pieces of butter inside the pockets. Drizzle olive oil over everything and rub the hens. Heavily sprinkle the birds and the vegetables with salt and some black pepper. Pour some chicken stock around the birds and white wine as well.

After thirty minutes, turn down the temperature to 350°. Cook for about an hour; use a thermometer to determine when it is done. It should read 165º in the thickest part of the breasts and about 180º in the small thighs. Allow to rest for ten minutes and work on the gravy.

Remove the vegetables and serve with the hens. In a sauce pot, melt 1-2 tablespoons of butter with a large pinch of flour and stir until a thin paste is made. Pour in the drippings and bring to a boil with a splash (2-3 tablespoons) of cream. Whisk well and simmer.

Find the backbones of the bird on the top. Place your blade parallel to it and cut all the way through to split the bird. I served the hens with roasted sweet potatoes—split in half with olive oil, salt, and pepper for about 40-50 minutes—and sautéed spinach with garlic.

Guy would call it a Winner Winner Chicken Dinner.

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Looks pretty good right? It was…until you started eating the duck. I did everything right: seared the well-seasoned whole duck in a pan with cross-hatches and everything to render the fat. I cooked it in the oven until the flesh was crispy-crackly and then I basted it in its own juices. I glazed it with a sweet fig and red onion compote with ginger and lemon zest. The sauce was fantastic, but the duck was so disappointing. It wasn’t fun ripping through stubborn fat as it clung with vigor to burly meat. The worst part is that I think I cooked it perfectly—to a faint pink.

Was this just an overly balky and hot-headed bird? Maybe, I was supposed to hang it upside-down like in the chinese restaurants. That might make the bird less head-strong. It just goes to show you that everybody has kitchen mishaps.  I’m not going to give a recipe for a bad duck, but the sauce was beyond tasty. I ate it with bread and scraped it off the unappreciative fowl.


  • figs (I used Turkish)
  • red onion/shallots
  • Merlot (1/2 bottle)
  • 2-3 teaspoons of sugar
  • honey
  • ginger slices
  • lemon
  • balsamic vinegar

Chop 1/2 a red onion—or a few shallots—and sauté in olive oil  with 15 quartered dried figs. When the onions are translucent, add 1 1/2 cups of Merlot or another red wine. Add the honey, sugar, lemon zest, lemon juice, balsamic vinegar, and 1/2 cup of water and simmer for 30 to 40 minutes or until it becomes a thick sauce.

Please try this compote.  It would work with chicken and, probably, pork. As for duck, I don’t think it’s going to become the new chicken any time soon.

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  • chicken thighs with bone and skin
  • mango nectar
  • cream coconut
  • cilantro
  • duck sauce
  • Coconut rum

1. I basted the chicken breasts with a Wegmans basting oil. It had grape-seed oil, canola oil, parsley, and garlic. I recommend the product—it’s great with bread too. Brush both sides with oil, salt, and pepper and sear in a slightly oiled pan, skin down. You should hear sizzling and crackling. Do not move the breasts for about five minutes until the skin is brown and crispy. Flip the chicken and cook the opposing side.  I added some cayenne pepper, onion, and black pepper.  Place in a 375º oven for about 30 minutes.

2. Reduce mango nectar with some chopped cilantro for 5-10 minutes. Mix in two big tablespoons of cream of coconut—this will melt—and a splash of coconut rum. Pour in about 1/2 cup of duck sauce—this is a great thickener and sweetener.

3. Use half of the glaze to coat the chicken and finish it in the oven. Allow the glaze to cool, so it thickens, and pour over the chicken when it is cooked. Finish with some sea salt and garnish with chopped cilantro.

I did not measure my ingredients, because it is important to adjust them to one’s taste. Everyone asked what was in the sauce and my cousin finished the leftovers with a spoon. I hope you enjoy this simple recipe.

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Ingredients: Everything is optional

  • Leeks, carrots, onions, garlic, lemons, dill
  • salt, pepper, thyme, italian seasoning (rosemary, thyme, oregano), garlic powder, onion powder
  • flour, white wine, brussels sprouts, mushrooms

This is far from a thirty minute meal, but it is close to a perfect chicken dish. Start with one huge juicy thawed chicken and take out the giblets (it won’t bite). Wash it with cold water and pat dry. I chopped leeks, cleaned them, and then chopped onions. To clean the leeks, first chop and then place in a bowl of cold water. After a few minutes, the grit will sink. Give the leeks a shake and just remove with your hands or a slotted spoon I added whole garlic cloves, baby carrots, lemon quarters, and dill. Preheat the oven to 375-400 degrees.

Make a healthy amount of spice rub with salt, fresh pepper, paprika, garlic and onion powder, italian seasoning, thyme, and a pinch of allspice. Add half the mixture to a lot of very soft butter. Add chopped parsley and/or tarragon. Microwaving helps to create a perfect slather consistency. We’ll get there shortly. Rub the remaining spice mixture on the bird, reaching between every crevice. Just remember: the ends justify the means. Now slather the herb butter on the bird (the same thing goes regarding the crevices).

Rest the chicken on the vegetables. Add white wine. The wine will help make a great gravy and will also give moisture to the bird. Cover with tin foil to retain the moisture and remove about half-way through. Once a great brown crust forms, you can add it back to facilitate moisture retention. Cook until it reaches 180 degrees inside or just cut into it. Cook time is approximately 1 hour and 3o minutes. Let it sit for a few minutes so that, when you cut it, the juices do not drip out.

Strain the vegetables. They make a good side dish and the pan-drippings are used to make the gravy. Make a roux by heating butter and flour in a pan. Next, add the drippings and stir constantly until it boils. Just trouble shoot to achieve the desired thickness. I used some of the drippings in a Brussels spout dish. I just blanched and shocked brussels halves and caramelized them, face down, with salt and pepper. I added wine, the drippings, and chopped mushrooms. Slice the bird. The rest is easy!

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Mother and Son Marsala

Chicken Marsala

This dish is full of succulent pan-fried chicken breast and a deep, rich marsala wine sauce with onions and mushrooms.


Onions, mushrooms, beef broth, marsala wine, garlic, button mushrooms, parsley, butter, flour, eggs, bay leaves, salt, pepper, garlic powder, soy sauce, lemon.


1. butterfly boneless, skinless chicken breasts and season with salt and pepper. Coat in eggs that have been beaten and dredge in flour. Fry in oil until golden, drizzle with lemon, and sprinkle with parsley.

2. Use the goodness in the pan to cook the onions (cut into big pieces). Season with garlic, and add flour and a tab of butter to make a roux. Deglaze the pan with Marsala wine and add the mushrooms. Slip in some bay leaves and remember to remove them later. Add beef broth, soy sauce, lemon, and more chopped parsley. You will need a lot of these ingredients because the chicken soaks up the liquid.

3. Add the chicken and determine if the sauce needs to be expanded. Pour in a large casserole dish and heat in the oven before serving.

I made this today with my mother for the family because we were celebrating the birth of two new babies: Noah and Logan.

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What’s the best way to utilize leftover veggies? Make chicken soup. Take out the chicken from the depths of your freezer and drop it in the water. In my opinion, you don’t even need to thaw it. Start by sweating celery, carrots, turnips, parsnips. Sweating isn’t the most mouth-watering of culinary words. It just involves breaking down the cell walls and releasing the aromas from the aromatics. Think about your daily exercise routine; you become moist and sweaty… so do your veggies.

The leeks are next. Leeks are in the onion family; they’re that sibling that you swear must be adopted because they seem nothing like you. Chop the leeks roughly almost all the way to the base and allow to float in a large pot or basin filled with water. This allows grit, grime, granules, and gross stuff to settle to the bottom.

Add the veggies to the broth and season with salt and pepper. I even add some chicken base for extra flavor. Now let the pot do its thing. When the chicken seems done, let it cool and shred it with a fork while removing skin, bones, and unappetizing cartilage. Add some pastina or acini di pepe at the last second. Most soups taste best the next day so explain to your family that these are not leftovers. Soup is like fine wine except it’s cheap and doesn’t taste good cold.

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Date Night Meal

Hey foodies. This is a recipe that I invented because I wanted to use dates. Dates are commonly used in Mediterranean cuisine and come in many varieties. Be careful. They have quite a large seed!

Chicken in Date Sauce

dates (remove seeds) now you have “stoned” dates
red wine
opt: orange zest, honey
olive oil
chicken thighs and legs with bones and skin

Preheat oven to 350-360 degrees. Take chicken thighs and legs (with bones and skin) and season with salt, fresh ground pepper, (poultry/steak seasoning optional). Heat large skillet and when you’re ready to add the chicken, coat the pan with olive oil. Do not touch for two or three minutes and flip if golden. Season new side similarly. Cook in oven for approximately 40 min or until just a hint of pink is left.

While the chicken is cooking, cut red onions into slivers and add to a pan (same pan) with olive oil. Salt and pepper this too. Chop garlic and add that as well. Deglaze the pan with red wine that you would drink and simmer until chicken is done. Chop and add a lot of fresh dates (figs would be a good addition or substitution). I also added chopped pears and apples. Optional: add orange zest and add honey if it is not sweet enough. Add water if sauce ever gets to thick. Spoon date sauce over chicken and finish in the oven for 5-7 minutes.

This sauce would also work well for lamb.

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