Tag Archives: Chicken

The Never-Doubt-Dorie Moment: Mme. Maman’s Chopped Liver

Mme Maman's Chopped LIver

The French Fridays with Dorie Celebrations continue!  This week we go over those Never-Doubt-Dorie moments.  FFwD cooks will reminisce about those recipe that made us raise our eyebrows while we went along for the ride.  I looked for the scariest ingredient I hadn’t worked with yet – chicken livers.  Here’s the account of my experience whipping up Mme. Maman’s Chopped Liver.   

(Law & Order style ‘Dun Dun!’)

Thursday June 4, 2015
8:00am

Green spots?

Veins?

It’s not the same to face the deep-sea creatures of the food world when they are breaded, fried or smothered in delicious sauces. And plated and prepared by professionals that bring out the best of these ingredients.   Read More…

French Fridays with Dorie: Curried Chicken with Lemongrass, AHA Moments and my Top 5

curried chicken with lemongrass and vegetables

The fearless Doristas have met their goal.  Last Friday, Mardi of Eat Live Travel Write and Cher The Dabbler cooked and blogged all 300+ recipes of Dorie Greenspan’s Around My French Table.  Most members of the group are a handful of recipes away from reaching this milestone.  While my participation in the group was inconsistent (to put it mildly), I rejoice and join the rest of them and toast to this accomplishment.  The following four weeks will allow us to reminisce and recap some of the lessons learned in these four years of cooking and friendship. Read More…

Puerto Rican Roast Chicken

Puerto Rican Style Roast Chicken

Last week, after a late night at the office, I found myself scrambling to get to the supermarket on time to grab a rotisserie chicken.  At one of the grocery stores I shop at, if you get there after 8pm chances are you’ll find the chickens no one wanted – if you are lucky.  Burnt wings, torn skin, just sad looking chickens that have been sitting around for a while.  Although everyone needs a good standby place to go grab one, many publications and renowned chefs agree that learning to roast a chicken is an essential kitchen skill. Read More…

French Fridays with Dorie: Sangria Chicken

sangria chicken

The best kind of challenge

Every so often, a French Fridays with Dorie recipe pops up that makes you wish you had access to great ingredients. This week’s recipe, Seared Duck Breasts with Kumquats, is one of those. Duck breasts?  Not on my radar unless I call “my” friendly restaurant supplier.  Kumquats?  If my fellow Doristas couldn’t find them state/Canada-side, you can imagine there’s little hope for this island girl.  Not that it bothered me.  Au contraire, it was time to improvise and have fun with this challenge.

What do we always have on hand?  Boneless, skinless chicken thighs.  The dark chicken meat will never be an apples to apples substitute for gamey duck breasts, but it is as close as it gets.  Orange zest syrup replaces the not-yet-in season kumquats.  A bottle of $4 merlot fills the fruity wine quota.  If the recipe from Around My French Table is your woo-food, dinner date at home recipe, this is the weekday version for whenever the cravings hit for citrus and wine sauce.  This is no impostor fragrance version of the recipe.  It’s good on its own merits. Read More…

Chicken and Pumpkin Green Curry

Chicken and Pumpkin Green Curry

October couldn’t wrap up without a pumpkin recipe!

I started dating E ten years ago.  During those first months of courtship, he made sure I knew that he could cook. Pastas? Check. Steaks? Check. Composed salads?  Oh, please.  A whole Thanksgiving feast?  That too.  This year, E took off most of the month of September off from work, and on several days I came home to find dinner waiting for me.  Just when I was getting used to arriving to a tasty meal, it was time for him to head back to the office. Read More…

Cassava Shepherd’s Pie (Pastelón de Yuca)

pastelon de yuca

Have you ever gotten so hooked on a recipe you’ve made it over and over in a very short period of time?   This holiday season I made not two but three pastelones de yuca.  A Caribbean interpretation of the shepherd’s pie, this pastelón is a layered casserole that combines yuca (cassava) and a savory filling – meat, soy, or veggies.   Pastelones are one of the most versatile pies that can be assembled.  The starches and the fillings are limited only by your imagination.  Any root vegetable or plantain that can be mashed into a soft but substantial puree can be used for pastelón.  Some of my favorites include ripe plantain (the classic!), malanga (taro), and potato.    Read More…

French Fridays with Dorie: Hurry-Up-and-Wait Chicken

Hurry Up and Wait Chicken

I have become a fan of roasting whole chickens in no small part thanks to Around My French Table. While growing up, roasted chicken came in from one of two popular rotisseries near my home: Fuentes BBQ in Altamesa or Nieves BBQ (before it moved to another location in neighboring town Bayamón). My mother would bake whole chicken legs or cook with chicken breasts but she left the roasting to the pros. When I have cravings for good PR style roast chicken, I almost always go to El Guateque in Cupey. Right by my work, the friendly folks at Pagán BBQ greet us by name on a weekly basis and have our usual orders committed to memory.
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French Fridays with Dorie: Chicken Thighs with Fresh Peaches

Chicken Thighs with Fresh Peaches

Thank goodness for another easy-peasy weeknight favorite from Around My French table.  This week’s selected recipe for French Fridays with Dorie, Duck Breast Chicken Thighs with Fresh Peaches, cooked up in less than half an hour and was the perfect way to unwind. Read More…

French Fridays with Dorie – Chicken Tagine with Sweet Potatoes

Lowcountry Chicken Tagine

For how long can one hold to that ‘just came from vacation’ glow?  Even though it’s been little over a month since we came back, I am wishing I had more of it left over.  I didn’t realize how much I missed the places and the foods I enjoyed in Savannah and Charleston until I found myself reading through this week’s French Fridays with Dorie recipe, Chicken Tagine with Sweet Potatoes and Prunes.  While I enjoy the occasional prune and entrées “on the sweet side of the sweet-savory continuum” , I wasn’t feeling the combination of spices, honey, and fruit.  I wanted… bacon.  And collard greens.  And I wanted to be out of the kitchen in under an hour.  Dorie’s French-Morrocan chicken tagine was getting a Lowcountry makeover. Read More…

Gumbo Ya Ya with Crabmeat

This Sunday, Eduardo and I celebrated SOUPer Bowl VII.  Since we’ve been together, we’ve always watched the  Super Bowl in the couch, with a bowl of soup and a platter of wings in front of us.  I made a recap of the soups we’ve enjoyed through the years in last year’s SOUPer Bowl entry, New England Clam Chowder (oh, the irony).  Still bitter over the outcome of the playoffs for my beloved Saints, I decided to bring New Orleans to the Super Bowl through food.  Enter the Gumbo Ya Ya! Read More…

French Fridays with Dorie: M. Jacques Cognac Chicken

M. Jacques Cognac Chicken

Lazy Sundays are the best, especially when they are filled with comfort foods that are easy to make.  This week’s French Fridays with Dorie recipe, M. Jacques Armagnac Cognac Chicken, was a little one-pot wonder that allowed me to put my feet up and enjoy the great smells coming out of the oven. Read More…

French Fridays with Dorie: Olive-Olive Chicken Thighs and Deconstructed BLT & Eggs

It’s a two-for-one FFwD weeknight special!   The two last French Fridays with Dorie recipes highlight  the cornerstone of weeknight cooking at our home – the dinner salad. Read More…

Eduardo’s Paella

I can count with one hand the times I’ve lit the charcoal grill by myself. The outdoor kitchen – er, grill and a small adjacent table – are definitely my husband’s realm. It was his idea to buy a paella pan to use outside, and after a practice run (and a bit of coaching from the neighbors last Sunday), the man can make a mean paella. I love his grilling face – he not only looks physically hot and sweaty from working, his brown furrows in concentration, his eyes narrow for a few seconds, but then he breaks into a smile. “Yeah… this looks good”.  So do you, babe. Read More…

Chicken and Collard Greens Lasagna

I have always loved lasagnas.  I don’t know what it is about layered dishes and sweets that I enjoy so much, besides the fact that dismantling them seems like the closest acceptable thing to playing with your food.  Mama’s meat and cheese lasagna is pretty amazing too.  I was one of those spoiled kids in college who would get overnight packages with all sorts of perishable goodies.  Once a semester, that happened to be a rock frozen homemade lasagna. Read More…

Catching Up with @FFwDorie – Spicy Vietnamese Chicken Noodle Sauce

Food tragedies come in many forms.  Ingredients can be so elusive they are never found.  The soufflé stays flat and undercooked.  Favorite restaurants close.  Sometimes we need to accept these facts, make the best of what we have or know, and move on.

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Despite being a vegetable that grows in all the different US Hardiness Zones, rhubarb is not readily available in the Caribbean.  I’ve never tried it, but wish I had based on what I’ve read about it (and the onslaught of strawberry rhubarb goodies popping all over the food blogosphere).   This week, instead of joining the French Fridays with Dorie crowd in their roasted rhubarb experience, I decided to play catch-up with one of the recipes completed before I joined the group – the spicy Vietnamese chicken noodle soup.  Dorie Greenspan’s award winning Around My French Table is a book that doesn’t shy away from modern influences in French cooking, as you can tell by this and last week’s rib recipes.  Read More…

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