Adventuring for More Bite.

 

Back on April 27, 2022, I gave you a recipe for Garlic Chicken with Soba Noodles and it is a fantastically good dish. As with many recipes, including my own, I like to play with the ingredients; perhaps improving further, perhaps not. That's the adventure, and honestly, do we really want to be stuck in a rut when it comes to eating?

For instance, crushed red pepper flakes give heat, but wanting more than overall heat in the mouth is the goal, we want bite!  A bite on the insides of the cheeks, on the tongue; something to make the diner stand up and take notice of the intense flavor of the dish, not just the heat. What better to work with than freshly cracked black pepper?  The oil from the cracked peppercorns gives a fresher flavor, and exciting aroma, to the dish.  Its main active compound, piperine, has benefits that include antioxidant and anti-inflammatory properties, as well as for brain and gastrointestinal health.

In the recipe for Garlic and Pepper Chicken, the chicken is coated in cornstarch, fried in oil and immediately seasoned with coarse salt and cracked pepper.  As the chicken drains, the seasonings adhere to the chicken ensuring a flavored packed coating.  Using peanut oil is beneficial due to its ability to reach a high temperature quickly, so the food cooks quickly itself. The oil is not heavily absorbed, so your food is light, not greasy; and no, there is no peanut taste to the finished product.

This is a one pan meal, prep and cooking times are minimal and it is a meal that you and a family member can prepare together. While a large skillet can be used, I highly recommend investing in a Wok as they cut cooking time and require easy maintenance.

 

Garlic and Pepper Chicken

Ingredients:

1 lb. boneless, skinless chicken (breasts, thighs or combination); cut into ½-inch strips

½ cup cornstarch

1 cup peanut oil

1 Tbsp. coarse sea salt

2 tsp. cracked black pepper, divided in half

1 and ½ cups broccoli florets

¾ cup diced red bell pepper

2 Tbsp. minced garlic

1 Tbsp. chili sauce

2 Tbsp. mirin wine (Japanese sweet rice wine)

¼ cup dark soy sauce

¼ cup hoisin sauce

Preparation:

Coat the chicken strips in the cornstarch; shake off excess. In a Wok or large skillet, heat the oil on medium-high heat; add the chicken, cook until done; drain chicken on paper towels, but season with sea salt and 1 tsp. black pepper immediately.

Remove all but two tablespoons oil; add in broccoli and bell pepper; cook for two minutes. Whisk together garlic, chili sauce, mirin wine, soy and hoisin sauces, remaining teaspoon black pepper; add back chicken to Wok or skillet; pour in liquid, mix thoroughly to coat. Cook for additional two minutes before serving over rice (white, brown or fried) or rice noodles.

Makes four servings.

But wait, maybe recipes with an Asian flare are not up your taste bud alley.  Then how about going the classical culture route, Italy and Greece, aka Mediterranean, which is known for its healthy usage of garlic, olive oil and fresh ingredients.

 

Garlic Chicken and Pasta

Ingredients:

8 Tbsp. butter

3 cloves garlic, minced

4 Tbsp. olive oil, divided in half

1 boneless, skinless chicken breast, cut into ¼- inch slices

2 cups steamed broccoli

1 cup red bell pepper strips

1/4 cup chopped fresh parsley

4 cups cooked rigatoni

salt and pepper to taste

Preparation:

In a small saucepan, low heat, melt the butter; add the garlic and cook until softened, about 5 minutes and stir occasionally to keep from sticking or burning.  Remove from heat.

In a large skillet, heat two tablespoons of oil on medium-high heat; sauté chicken until fully cooked; remove from skillet.  Add remaining oil to skillet and sauté vegetables until edges just begin to brown.  Add chicken back into skillet, add the garlic butter sauce, parsley and pasta; mix thoroughly and cook for 5 minutes.  Add salt and pepper to taste.

Makes 4 servings.

Pasta not on your diet, whether due to the carbs or gluten?  Let’s change up the broccoli to asparagus; add sliced black olives, and give a tangy zest with feta cheese.  I call this Greek Chicken with Asparagus.

First, cut the chicken breast in half, lengthwise; then cut each cutlet in half, so we have four palm sized pieces.  With the asparagus, make sure to purchase the thin, “baby” type; bend each spear slowly and it will snap apart where freshness meets woodiness.  Those woody sections can be thrown into the compost bin.  Now, lay flat a 14” x 10” piece of aluminum foil (they are sold pre-cut), and place about 8-9 spears down, next place a piece of chicken on top.  Spread a few bell pepper strips and a good pinch of slice olives; then spoon that lovely garlic butter sauce over all.  Fold the foil over the ingredients and seal the ends, making a packet; place on a jelly roll pan (ensures no drippage onto the oven floor if a packet leaks).  Bake in a preheated 400F oven for 20 minutes.

 

When you open the packet, carefully transfer all to a plate, including that scrumptious sauce, and sprinkle feta cheese crumbles over.  You will be amazed, not at just how easy this dish is, but at the wonderful flavors and scents.

This is a time when celebrations are coming up; graduations, young men and women going off on their missions, engagement parties, wedding receptions, and do not forget the yearly birthday and anniversary celebrations.  You now have three chicken recipes that will wow your guests, and, being easy to create, can be done in bulk preparation as well.

Mary Cokenour

 

Roy Cokenour Reviews His Wife’s Cooking.

Review by Roy Cokenour with Notes by Mary Cokenour

 

 

As many are aware, my wife, Mary, writes a food column for our local paper, The San Juan Record; and also has her own food blog, Food Adventures of a Comfort Cook.  She has often reviewed restaurants, other food related businesses, products and gadgets.  I am, of course, her main guinea pig for food experiments worked up in Mary’s lab, aka kitchen.  So, is it any wonder that I believe it is time for someone to review her culinary skills?  …and here I go.

 

First sampled was the tortellini salad. Diced purple onions, homemade balsamic dressing transported me immediately to the Grecian Islands. The dish beckoned me to float in the blue waters of the Mediterranean Sea, making me eager to taste the skewers of chicken, peppers and mushrooms.

 

 

 

 

Laying a half skewer portion onto Naan bread, Feta cheese added which infused its rich flavor into the grilled meat and vegetables. A golden light fell upon me, a warm wind torn at my clothes, as if I was inside a culinary whirlwind.  The flavor of the marinaded chicken and grilled vegetables were caught in a net of soft, warm, unleavened bread.  I was in food heaven!  

 

And then, I partook of the German Bratwurst.

Okay. Mary makes a friggin’ awesome Bratwurst. Cooked perfectly on the grill, sauteed onions and peppers, and a touch of spicy mustard, on a toasted bun. Perfecto!!  But when she said German Style Bratwurst I was immediately intrigued. I was unprepared for this divine culinary experience however.

Glistening on a toasted bun, sauteed onions and peppers draped over the crisp, split skin of the sausage. Nostrils flaring!  What was that enticing scent!?! Something smoky, sweet, and a subtle hint of savory spices. I took my first bite. The already split skin of the sausage snapped and I felt the drums of ancient Germanic tribes’ pulse through me. The flavor thrummed in my mouth and I heard the voice of my ancestors calling. “Come warrior! Eat, drink and be merry!”

The texture and flavor washed over me and the gates of Valhalla opened. The sauteed onions and peppers combined with the perfectly grilled Bratwurst, lifting me up on wings of ecstasy. A chorus of deep Viking voices welcomed me. “SKALL!”, they cried, and I felt myself surrounded by my brethren. My lovely wife, my Hearth Maiden, smiled at me and I saw the Valkyrie in her raise an axe in victory.

I was smitten! My will shattered! No other sausage can compare. I slumped at the table, defeated, yet wildly exhilarated.

Roy Cokenour

 

Notes:

First off, thanks to my loving husband for this ecstatic review of my cooking and grilling.

 

Besides the Smoked German Brand Sausage, there was also Old-Fashioned Frankfurters.  These were purchased at Blue Mountain Foods, and a product of Hill’s Premium Meats (Hill Meat Company) of Pendleton, Oregon.  Family owned and operated; this company has been providing quality meat products since 1947.

 

 

 

 

 

 

The frozen tortellini, Feta cheese, Naan bread, chicken tenderloins, mini-bell peppers, whole mushrooms and onions (white and purple) were all purchased at Blue Mountain Foods as well.

 

 

 

 

 

 

Marinade for the chicken tenderloins (18 in count) was one cup olive oil, ¼ cup balsamic vinegar, one heaping tablespoon minced garlic and two teaspoons of Italian herbal mix.  In a large, sealable container, place the chicken tenderloins (small white ligament previously removed from each) and pour the marinade over; use a hand to thoroughly coat the chicken with the marinade. Seal container and marinade overnight.  Do not marinade the peppers and mushrooms.

 

 

For the skewers, alternate bell pepper chunks, mushrooms and tenderloins.  Mix up a cup of additional marinade to brush over the vegetables as they grill.  The marinade will give some flavor to the peppers and mushrooms, but the overall true flavor, of the vegetables, will come through.   

 

 

 

 

 

 

I used metal skewers, but if you only have the wooden ones, make sure to soak them, for 30 minutes, in warm water.  This will keep them from catching fire, and burning, on the grill.  Or, soak them in oil for 5 minutes; food will slide on more easily, and they still will not burn as opposed to being untreated.

 

 

 

 

Dressing for the tortellini salad is the same as the above marinade, except a ¼ teaspoon of both ground black pepper and salt were added.  Mix the dressing in a medium sized bowl.  Cook the one-pound bag of frozen tortellini, drain thoroughly and add to the bowl, folding the pasta into the dressing so as to not break apart the delicate filled pasta.

So, there you have it, cooking and grilling at the Cokenour homestead, and a review, by my own husband, of my culinary achievements.  Summer time will be grilling time for most households, so consider amping up the menu with Mediterranean style skewers (aka kabobs), and German influenced brats and frankfurters (thicker than the average American hot dog).

Mary Cokenour