Backstrap Venison ….. Thai style!

Posted on November 25, 2013 by Chatty Kathy

We had the good fortune to have backstrap venison grilled at our good friend Rob and Mandy’s ….Rob being the hunter … and further good fortune as they sent us home with the leftover, rare grilled venison. It was amazing the first time, and just as fabulous as a “leftover” … repurposed as a Thai style salad.

The instructions for this are VERY loose. It involved what I call creative cooking, or clean out the fridge.

Pan roast some peanuts, and if you are fortunate enough to have a mortar and pestle, grind them up a bit with about 1 tsp chili flakes (obviously to your taste). Add tamarind, palm sugar (2 tsp?) freshly squeezed lime juice, light soy sauce, rice wine vinegar, roasted sesame seeds and even a bit of peanut oil. A little of this, a little of that. Keep doing that until your taste buds sing and you can hardly wait to dress your salad.

Thinly slice red onion, and pour boiling water over. 10 seconds later, yes, TEN SECONDS, pour the water off – add a bit of kosher salt, a few chili flakes, and cover with freshly squeezed lime juice …. (if you run short top it up with regular vinegar)

Cook up a few ramen noodles, or rice noodles, or whatever you have on hand.

Lay the cooled noodles over a serving platter, and build your salad on top of that with whatever strikes your fancy. (and is in your fridge) Add some thinly slivered protein – i.e. the venison, or you could use cooked chicken, steak, and prawns. Again – totally up to you! (and if you are looking for a vegetarian option – do some tofu!)

Top with the quick pickled red onion, some of your roasted peanuts, sesame seeds – and although I didn’t have any today – I would have loved some bean sprouts and fresh cilantro over it all …..

Chicken in Caper Cream Sauce

Posted on October 17, 2013 by Chatty Kathy

4 boneless/skinless chicken breasts – lightly pounded to uniform thickness

1 tsp lemon pepper

(or finely grated lemon zest and 1 tsp freshly ground pepper)

1 tsp kosher salt

1 tsp sweet paprika

1 tsp garlic powder

3 tbsp. butter

lemon juice

olive oil

1 cup whipping cream

4 tbsp capers – drained and rinsed

garnish: parsley/lemon slice

Lightly rub chicken breasts with lemon juice and a wee bit of olive oil. Combine all the spices and sprinkle over the chicken, allow to rest for a bit.

Melt butter in large skillet over medium heat. Increase heat to medium high and add chicken breasts – turning often until they are browned – about 5 minutes. Turn heat down to medium again and cook for a further 7 minutes, until chicken is just barely cooked through. Remove chicken to a warm serving platter and keep warm.

Increase skillet heat to high, add whipping cream and whisk continuously until sauce has reduced enough to be thick and glossy. Remove from heat and add capers. Season to taste with salt and pepper. (add any juices that have run out of the chicken)

Spoon over the chicken breasts, garnish with parsley, lemon slice and serve over a bed of herbed noodles.

Variation: Use dill weed instead of paprika!

Roasted Root Vegetable Soup

Posted on September 28, 2013 by Chatty Kathy

Fall is a great time for getting a few meals out of a roasted chicken …. the house smells great 2 days in a row.

In a roasting dish combine:

beets – quartered

turnips (optional!) – quartered

onion – halved and cut into wedges

carrots – thick slices

squash – peeled and cut into wedges

leeks – cut into pieces

garlic cloves – whole

Season everything with olive oil, crumbled dry basil, oregano and parsley. Toss well and season with salt and pepper.

Place cut pieces of chicken into a bowl, along with the same herb blend, salt, pepper, olive oil, juice of 1 lemon and 1 tbsp of dijon mustard – this can be pretty versatile so if you prefer feel free to use boneless, skinless chicken breasts, or if you would rather use a vegetable stock for the soup just roast vegetables on their own.

Roast in a moderate oven (375) until all vegetables are fork tender and ready for dinner, and the chicken is cooked through.

This is a great fall or winter weather dish – fill up your roasting pan with as many fresh vegetables as you can find and roast away. It does take quite a while for the vegetables to soften, so just keep testing them.

For a complete dinner, whip up some mashed potatoes and you are good to go!

The next day, take all the leftover vegetables (of which I hope there are lots) and simmer in either chicken or vegetable stock. Taste, and adjust seasonings if necessary. If you want a little more flavour in there, simmer a parmesan cheese rind or drop in a little tomato sauce.

Pulverize everything with an immersion blender, or a standing blender. If using a standing blender, PLEASE MAKE SURE TO HAVE A SPACE FOR THE STEAM TO VENT – OTHERWISE YOU RUN THE RISK OF BURNING YOURSELF AND MAKING A DISASTER OF YOUR KITCHEN!!!.

Taste again and adjust for salt and pepper. Serve with some freshly baked biscuits for a great fall dinner.

Chinese Chow Mein

Posted on September 24, 2013 by Chatty Kathy

This is great served as a side dish for Kung Pao chicken or on it’s own as a full meal by adding stir fried chicken, pork, beef or shrimp.

8 oz steamed chow mein noodles

1 tbsp finely minced ginger

3 garlic cloves, finely minced

1/2 cup finely shredded cabbage

1/2 cup finely sliced celery

1/2 cup snow peas

Steam chow mein noodles until tender, or soak in cool water until tender. Be careful not to leave them in water too long or they will get soggy. :o(

SAUCE

1 tsp corn starch

2 tbsp low sodium soy sauce

2 tbsp oyster sauce

1 tsp sugar

2 tbsp water

cooking oil

scallions

toasted sesame seeds

In a small mixing bowl mix sauce ingredients and set aside.

Heat wok, add cooking oil and lightly saute cabbage and celery – add ginger and garlic.

Remove from wok to a bowl – add sauce to bowl and bring to a boil, allowing it to thicken and become glossy. Add noodles and stir fry quickly just allowing them to soften and absorb the flavor of the sauce. Return sauted vegetables to wok and quickly stir through.

Garnish with scallions and sesame seeds.

If you want to make a meal in one – stir fry any type of protein you choose in the wok and add it to the chow mein – so versatile with any number of vegetables. Go ahead and experiment – let me know what you try and how you like it!

Kung Pao Chicken

Posted on September 24, 2013 by Chatty Kathy

When the weather turns a little colder I don’t mind standing in the kitchen chopping and stir frying rather than prepping for the grill. Truth be told, I enjoy the methodical prep time after a stressful day at work! I have tried a number of Kung Pao recipes, and was wanting to have a great one before I added it to my list. Finally found/tweaked the one we like best so here it is – hope you love it as much as we did.

Serves 4

3 chicken breasts – diced into bite size pieces

dried red chiles or jalapeno chiles (I needed to use up some chopped jalapenos so that was today’s choice!)

3 tbsp peanut oil

1 tbsp fincely minced ginger

2 cloves garlic, finely minced

2 scallions, sliced thinly on the diagonal

1/2 cup roasted peanuts

MARINADE:

1 tbsp corn starch

2 tbsp soy sauce (low sodium)

2 tbsp rice wine vinegar (or cooking sherry)

1 tsp minced jalapeno (or chile flakes)

1 tsp sesame oil

1 tsp peanut oil

SAUCE:

3 tbsp light soy sauce

2 tsp sugar

1 tsp black vinegar

4 tbsp water

2 tsp corn starch

Prepare chicken pieces and stir into marinade – allow to rest at least 30 minutes.

Mix sauce ingredients in bowl and set aside.

Heat wok, add spash of cookng oil and stir fry the chicken until almost done – remove.

Wipe out wok, drizzle with a little cooking oil and add ginger, garlic and sauce. When sauce has thickened and become glossy add chicken back in. Stir to coat well and complete cooking.

To finish serve tossed with roasted peanuts and sliced scallions.

Salsa Verde

Posted on September 23, 2013 by Chatty Kathy

This is great served as an appetizer with taco chips, drizzled over eggs and served as a topping for any meat.

1 pound tomatillos – husked and washed

1 large white onion, sliced thickly

4 cloves garlic

2 jalapenos

1/3 bunch cilantro

We like our salsa grill roasted, so everything but the cilantro gets a little time on the grill before hitting the blender. Give it a zap or two until purified. Taste for seasoning and adjust a bit if you need to – adding salt and pepper to your preference.

If you don’t have a grill handy you could either use a comal, as they do in Mexico, which is just a simple flat fry pan, or your own favorite fry pan. Nothing wrong with just blending it all fresh either – try it both ways and see which you like best.

This can be processed in a hot water bath to preserve it for the winter, or put it in the freezer. Either way works really well. Bring it to a boil on the stovetop prior to processing and use hot jars. If you do a hot water bath, make sure your jars and seals are all sterilized and the seals are new – place carefully in hot water bath with 2 inches water over top of the jar and process pint jars for 20 minutes.

Family Style Indian Curry Chicken

Posted on June 20, 2013 by Chatty Kathy

I know the title says chicken curry – but the sauce made an awesome Prawn Masala another day!

I don’t know how I have managed to forget about getting this recipe on here! It is a tried and true favorite, and as delicious as it is the first day – even better the 2nd. I always find my curry recipes make more sauce than needed on the first night and so the sauce will show up with a different protein or vegetable a couple days later – tasting amazing.

1/3 cup canola oil (or ghee)

2 cups finely chopped onions

3 inch piece of cinnamon stick

3 tbsp finely chopped garlic

2 tbsp finely chopped ginger

2 cups chopped tomatoes (or 1 large can)

1 tbsp salt

1 tsp ground black pepper

1 tsp turmeric

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp garam masala

1 tsp ground cayenne pepper

1 lbs chicken thighs, bone in

1 cup sour cream

1 cup water

1/2 cup chopped cilantro

In large pan, heat oil or ghee on medium heat until shimmering. Add onions and cinnamon – saute for 5-8 minutes until they have reached a rich, golden yellow color. Add garlic and saute for another few minutes. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this over medium heat until the oil separates from the masala.

Wash chicken thighs well and add to the masala. Stir well and cook chicken thighs until they look cooked on the outside (about 10-15 minutes). Add sour cream and water – stir well. Increase heat slightly until it starts to boil,then turn down to gently simmer. Stir occasionally, and continue to cook until chicken is cooked through. (at least 30 minutes depending on the size of the chicken thighs)

Remove and discard cinnamon stick.

Stir in cilantro just at serving time and serve with basmati rice. We also love it served with Roasted Tandoori Cauliflower with Mint Cilantro chutney …. yummmmmmy.

Try this with cooking the masala, and then stirring in a vegetarian option of tofu or vegetables! Also amazing with any number of seafood options – pictured today here with prawns.

Sesame Chicken Salad

Posted on June 5, 2013 by Chatty Kathy

Today was a beautiful hot sunny day, just the way we like in the Okanagan. The idea of a Thai inspired chicken salad felt like the ideal dinner item – fresh, crunchy, tasty and not too heavy. You could just as easily substitute the chicken with tofu or any seafood item – delicious either way.

4 chicken breasts

12 ounces chinese egg noodles, cooked and drained

3/4 cup green tea (strong is best)

1/3 cup smooth peanut butter

1/4 cup soy sauce

1/4 cup rice vinegar

3 tbsp light brown sugar

1/4 cup roasted peanut oil

2 tbsp toasted sesame seeds (plus some for sprinkling over top)

2 tbsp chili garlic sauce

2 tbsp Thai sweet chili sauce

1 heaping TBSP Thai red chili paste

zest and juice of 1 lime

1 tsp toasted sesame oil

1 -2 tbsp minced ginger (depending on your ginger love!)

2 cloves garlic, minced

2 carrots, finely chopped

1 long english cucumber, diced

1 cup sliced snap peas

1/4 cup each finely chopped red and yellow pepper

1 cup bean sprouts

1 head red lettuce, washed and leaves torn

kosher salt

cilantro

roasted peanuts

toasted sesame seeds

1 jalapeno seeded and diced finely (optional) To make the sauce combine green tea, peanut butter, soy sauce, vinegar, brown sugar, Thai sweet chili sauce, Thai red curry paste and peanut oil in a blender or food processor. Add sesame seeds, chili garlic sauce, sesame oil, ginger, garlic and 1/2 tsp kosher salt – blend well until creamy and smooth. TASTE and adjust for seasoning – you should have lots of flavour, but also really well balanced – I find depending on the type of soy sauce, chili sauce or even the lime you will have to work with those flavours.

Using a meat mallet pound chicken breasts to an even thickness. Pour just enough of the dressing over to coat well and marinate for at least an hour and preferably overnight. Discard marinade used for the chicken. Grill just until cooked through and thinly slice.

Prepare salad with lettuce, cilantro and vegetables – as well as the diced jalapeno if using.

Cook noodles just until tender, rinse well to cool and dress with a bit of the same dressing the chicken is marinating in.

Toast peanuts and sesame seeds to use as garnish.

To assemble pile noodles on a plate, salad on top – scatter chicken over and drizzle with dressing. Garnish with more cilantro, peanuts and sesame seeds.

Chinese 5 spice Chicken

Posted on March 8, 2013 by Chatty Kathy

serve with chinese noodles for a quick dinner

3 lbs chicken pieces

1/3 cup dark soy sauce

2 tbsp honey

1 tsp 5 spice powder

3 crushed garlic cloves

1 tbsp minced ginger

2 tbsp sesame oil

Put chicken in ziplock bag or container with a tight seal. Combine the rest of the ingredients, mix well and pour over chicken. Refridgerate – the longer the better. (In a pinch I have just thrown it all together and roasted – still fabulous!)

Arrange in a single layer in a roasting dish and roast at 350 for 30 minutes – turn over and roast for a further 30 minutes, basting.

This recipe is for chicken pieces – with skin, and on the bone. If you are using boneless/skinless chicken the cooking time will be much less.

Mac N Cheese

Posted on January 6, 2013 by Chatty Kathy

I have been making lasagne without pre boiling my pasta noodles for years now, so why did it take so long to try it with elbow macaroni? Not sure, but I will always do it that way now! Give this a try and let me know what you think.

1/2 cup unsalted butter, divided

1/4 cup flour

3 cups milk

1 tbsp kosher salt

1/2 tsp freshly ground black pepper

1 tbsp dijon mustard

1 lb (450 gms) elbow macaroni

2 cups shredded cheddar cheese, divided

2 garlic cloves, chopped

1 cup panko or home made bread crumbs

2 tbsp chopped flat leaf parsley

Preheat oven to 400. Melt 1/4 cup butter in large saucepan over medium high heat. Add flour, and mustard, cook, whisking constantly for 1 minute to allow the flour and butter to brown slightly. Slowly whisk in milk until you have a smooth consistency. Add 3 cups water and bring to a boil. Reduce heat to a simmer and cook, whisking often until you have a thin but glossy sauce. (around 10 min) Stir in 1 tbsp kosher salt and 1/2 tsp freshly ground pepper.

Toss dry, uncooked pasta with 1 1/2 cups grated cheese and put in 13 x 9 x 2″ baking dish. Pour sauce over – do not stir – and cover with foil. Bake for at least 20 minutes – check to see if the pasta is almost cooked through.

Melt 1/4 cup butter in fry pan, stir in garlic – saute lightly and toss with bread crumbs and panko until lightly browned.

Sprinkle remaining 1/2 cup of cheese over pasta, then top with bread crumb/garlic mixture. Return to the oven for another 10 minutes or so until top is bubbling and golden brown.

This is the basic recipe – I’m pretty sure you won’t be pre-cooking your pasta before baking your own mac and cheese again!

Tonight’s version of this included:

aged white cheddar cheese and smoked gouda cheese

cubed cooked chicken

diced roasted red pepper

capers

whole grape tomatoes

The whole family loved it, and you can adapt this very easily to any leftovers or cravings in your household.

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