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Wednesday, November 23, 2011

Happy Thanksgiving!


Ingredients & Cooking Directions for Thanksgiving Dinner - Turkey / Stuffing / Gravy / Green Beans

Estimated Servings: 4

Step 1: Cook the turkey

8 turkey cutlets
1 teaspoon kosher salt
1 teaspoon pepper
4 cups all-purpose flour
4 tablespoons olive oil

Turn your stove on medium high heat and add 1 tablespoon of oil to a large pan. Then season all of the turkey cutlets on both sides with salt and pepper and dredge all of the cutlets in some flour. Now cook 2 cutlets at a time for about 4-5 minutes on each side or until they are golden brown sears on both sides of every cutlet. Once they have completed cooking, place the cutlets on a plate and cover them with foil to keep them warm. Repeat this process with the rest of the cutlets.

Step 2: Make the gravy

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
½ teaspoon kosher salt
½ teaspoon pepper

For the gravy, make sure to use the same pan that the turkey cutlets were cooked in which have the turkey dipping still in it (the drippings give the gravy more flavor). Turn your stove on medium high heat and add in the butter. Once the butter had melted completely, add in the flour and whisk it with the butter until a light brown color forms. Next pour in the chicken broth whisking it until the gravy thickens to your desired consistency. Then turn your stove down to low and season it with salt and pepper while whisking it in. Finally pour the gravy into a serving bowl.

Step 3: Prepare the stuffing

2 tablespoons butter
1 leek
½ cup chopped celery
4 cups crumbled cornbread
1 Gala apple
1 tablespoon poultry seasoning
1 cup chicken broth
½ teaspoon kosher salt
½ teaspoon pepper

To prep the leek, cut it in half lengthwise and slice it into about ½ inch slices. Then soak the slices in cold water to clean them and spin the leek slices in a salad spinner to dry them. Next core the apple and cut them up into bite-size pieces. Then turn your stove on medium heat and add the butter. Once the butter has melted, add in the leeks, celery, apples, salt, and pepper stirring them up to combine the flavors. Once the apples have broken down and softened, add in the corn bread crumbles and poultry seasoning and mix them up. Next, pour in the chicken broth to bring the stuffing together.

Step 4: Sauté the green beans

8 cups water
2 tablespoons cooking oil
2 tablespoons minced garlic
1 pound trimmed green beans
½ teaspoon kosher salt
½ teaspoon pepper

Turn your stove on high heat, bring water to a boil and add in the green beans. Cook the green beans for about 4-5 minutes or until fork tender and then drain them. Then turn your stove on medium high heat and add oil and garlic to a large pan. Next add in the cooked green beans and sauté them for about 1-2 minutes. Then season them with salt and pepper to taste.

To serve, scoop some stuffing, plate the green beans, and add the turkey with gravy. 

Thursday, November 3, 2011

Vietnamese Chicken Curry (Cà Ri Gà)

Ingredients & Cooking Directions for Cà Ri Gà - Vietnamese Chicken Curry

Servings: 4-5

Step 1: Marinate chicken

2 pounds chicken breasts (cut into chunks)
1 tablespoon olive oil
1 ½ tablespoons curry powder
1 tablespoon minced ginger
1 tablespoon minced garlic
3 tablespoons minced lemongrass
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
2 tablespoons fish sauce

In a bowl, add all the ingredients in this step to the chicken and mix well. Once the chicken is coated with the marinade, cover the bowl with plastic wrap and allow the chicken to marinate in the refrigerator for 15-30 minutes if you are pressed for time or marinate the chicken in the refrigerator overnight for better results.

Step 2: Fry the potatoes

2 tablespoons cooking oil
1 cup peeled and cubed russet potatoes

Turn your stove on high heat, pour in the oil and add the cubed potatoes. Fry the potatoes for 5-7 minutes tossing them around the pan to cook them on all sides until they turn crispy golden brown. Then turn off the heat and set the potatoes aside.

Step 3: Sauté the chicken

2 tablespoons cooking oil
1/3 cup chopped yellow onions

Turn your stove on medium high heat and pour the oil into a medium size pot. When the oil gets hot, add in the onions and stir it around the pot until fragrant. Then add the marinated chicken to the pot and cook it for 5-7 minutes or until fully cooked.

Step 4: Cook the curry

1 ½ cups coconut cream
2 cups water
½ cup chopped carrots


Once the chicken is fully cooked, pour in the water and scrape the drippings from the bottom of the pot. Then add the coconut cream, carrots and fried potatoes into the pot and cover it with a lid. When the curry comes to a boil, turn the heat down to medium and allow the curry to simmer for about another 12 minutes or until the carrots and chicken are tender and the broth has thickened up a little bit. You can serve this dish with toasted French bread or steamed white rice.