3000 miles 'til dinner.

These slightly spicy sticky drumsticks are a “wing it”  of the  the wings found on the menu at Pok Pok , one of my favorite restaurants here in Portland (two different locations) and also recently opened in Manhatten on Rivington street Pok Pok Wing. Excellent news —  there is soon to be another Pok Pok in Brooklyn. My DIL in Brooklyn can pop over for wings when she doesn’t feel like cooking and we just need a Pok Pok  in LA for my other DIL to enjoy!

Prep time:  20 minutes prep; marinate 4 hours, up to 48 hours

Roasting time:  50 minutes, middle rack

Oven temp:  400 degrees for 10 minutes, reduced to 350 degrees for 40minutes

Servings:   2 

♥PANTRY, FRIDGE, MARKET♥♥

2 T. vegetable or mild flavored olive oil

6 chubby chicken drumsticks

4 T. whiskey

Marinade

1/3 C. sweet chili sauce  

1 t. ground chili paste  

1 T. soy sauce

1 T. minced garlic

1 T. minced ginger

1 medium to large orange - zest removed, juice squeezed

♥PREP

Put drumsticks in a zip lock bag. Mix marinade ingredients, pour over drumsticks and seal the bag, pressing out the air. “Squish” the bag with your hands to completely coat the drumsticks; lay the bag flat in the fridge for at least four hours and up two 48 hours. Hint: whenever you open the fridge, flip the bag.

♥ROAST - total roasting time 50 minutes

Put 2 T. oil in a 10-12” heavy skillet and heat in 400 degree oven until hot. Using tongs, place each drumstick in the skillet (watch for splattering), leaving some space between each one. Reserve the marinade.

*Place the skillet in oven, middle rack, and roast for 10 minutes @ 400 degrees.

*Reduce the heat to 350 degrees, turn drumsticks and roast for10 minutes.

*Turn drumsticks,  add 2 T. whiskey and roast for 15  minutes.  

Remove the drumsticks from the skillet and keep warm in a shallow bowl or platter. On the stove top, over medium heat, add the reserved marinade, 2 T. whiskey and 2 T. water to the skillet.  Bring to a boil, scraping up the sticky bits and simmer  3 to 5 minutes until the sauce thickens and reduces a little.  Pour through a mesh strainer over the drumsticks.

Garnish with one or all of the following: chopped cilantro, green onion, mint, Thai basil

These will be delicious served with a crisp  GREEN PAPAYA SALAD and rice. If you are feeling particularly adventuresome and have some time, consider BANH CHUNG or BANH TET (sticky rice cakes) or simply : STICKY RICE or  SAFFRON COCONUT RICE. 

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

substitute for sweet chili sauce:  1/2 t. dry chili flakes + 1/3 C. honey, karo syrup, maple syrup or Agave 

substitute for chili paste: 1/2 t. dry chili flakes

substitute for orange (although the oranges adds a distinctive flavor): lemon zest & juice

substitute for whiskey: rum, bourbon or scotch

consider: skin-on thighs or wings, bone in; roasting time will be the same

♥ Helpful Hints♥

*sweet chili sauce and chili paste: found in jars at all Asian grocers & on most grocer shelves

*for less or more “hot spice” adjust the chili paste quantity

(MIL post)

Turkey is a stand-up idea anytime. Although most of us are accustomed to roasting a turkey for special holidays, we don’t often consider it the rest of the year. It is a delicious idea to consider more often, especially when it’s as easy and quick as this way of preparing a simple and succulent turkey breast.

Prep time:   5 minutes mix marinade.  24 hours to marinate.   

Roasting time: 1 hour, 15 minutes or 165 degrees on a meat thermometer

Oven temp:  325 degrees, middle rack

Servings:    2 with plenty of  leftovers for sandwiches!

♥PANTRY, FRIDGE, MARKET♥♥

2 1/5 lb. turkey breast, bone in, skin on   (a half of a breast or “split” turkey breast)

Marinade:

1/3 C. olive oil

1/2 C. balsamic vinegar

1 t. sea salt

1 t. fresh black or white pepper

1 t. thyme

1 t. sage

2 medium cloves garlic, minced

♥PREP

Rinse and pat dry the breast and place it in a gallon zip lock bag. Mix all ingredients for the marinade and pour over the breast. Seal the bag and press the marinade all around the breast.

Refrigerate 24 hours, turning the bag every now and then, if and when you open the fridge.

♥ROAST

Place the breast, skin side up,in a cast iron skillet. Pour the marinade over the breast. Insert the meat thermometer into the thickest part of the breast, not touching the bone or cartilage. Roast, uncovered, until the temperature reaches 165 degrees. Remove from the oven and let rest for at least 15 minutes before slicing. 

Option: set the breast aside and deglaze the pan by adding 1 C. white or red wine and reduce over medium heat.  Deglazing is a cooking technique for removing and dissolving caramelized bits of meat from a pan to make a pan sauce .

Consider serving with your favorite cranberry sauce and one of these side dishes: WILD RICE SALAD with MANGO & TOASTED PECANS,  HARVEST GRAINS SALAD with FRESH HERBS or CREAMY POLENTA

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute a turkey hindquarter (thigh/leg) or a whole turkey, but adjusting the roasting time is necessary

♥ Helpful Hints♥

*the breast can be marinated up to 48 hours before roasting

*the cast iron skillet, or any heavy bottom skillet, is only necessary for roasting if you plan to deglaze on the stove top. 

*SHOPPING: I found fresh, Kosher split turkey breasts at my local Trader Joes

The dishes of India have long been a love of mine and you’ll be seeing more favorite recipes as summer approaches. In this dish, chicken is marinated in a spicy yogurt sauce, then traditionally roasted in a tandoor oven —- a clay oven with the heat generated by charcoal or wood fire, heating up to temperatures as high as 480 degrees. Since I’m not so lucky to have one of these ovens, I grill the chicken; it is also delicious broiled or baked in a “home” oven.

Summer deliciousness: A YAZI GINGER VODKA & LIME COCKTAIL before dinner followed by Chicken Tikka,  WILD RICE SALAD with MANGO & TOASTED PECANS folloqws by   SWEDISH CREAM for dessert.

Prep time:    15 minutes

Marinating time:   8-12 hours

Grilling, Baking (400 degrees)  or Broiling: see below

Servings:   2, with leftovers

♥PANTRY, FRIDGE, MARKET♥♥

Marinade

4 large garlic cloves, peeled

1 T. paprika

1 t. sea salt

1 t. black pepper

1 T. mild chili powder

2 T Garam Masala

1 t. turmeric

2 T. lemon or lime juice

1/2 C. plain yogurt

*option: 1 small serranos or 1/2 t. hot chili flakes

1 lb. thighs (4-5 ou each, boned or bone in, skin on or skinless)

garnish: cilantro sprigs & lemon wedges 

♥PREP - food processor . In processor bowl with steel blade, pulse garlic and ginger until coarsely chopped. Add cilantro, spices, lemon juice and yogurt. Blend until smooth.  Taste and adjust salt and hot peppers to.Pour over chicken, mix thoroughly, cover and refrigerate. 

Options: ♥GRILL - brush grill with oil. Lay thighs on grill in a single layer, space between each piece. Grill one side, then turn. Spoon marinade over top and continue cooking. ♥BROIL - lay in single layer on parchment lined baking sheet.Broil on one side, then turn, spooning more marinate on top each piece.  ♥BAKE - 400 degrees. Lay thighs in a single layer, space between each piece. Spoon marinade over top. Bake, uncovered, for 30-40  minutes or until cooked through and browned around the edges.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute: breasts and/or for thighs

*substitute: lamb, pork or beef

*consider: threading boneless thighs or breast pieces onto metal or bamboo skewers

*consider: if you don’t have Garam Masala, just wing it by making your own (recipe below) and don’t stress if you don’t have all the ingredients, just leave some out

♥ Helpful Hints♥

*garam masala recipe:  1 t. cardamom powder, 1 t. black pepper, 1 t. cumin, 2 t. coriander, 1 t. cinnamon, 1 t. clove, 2 bay leaves

*grill/bake/broil chicken ahead and keep warm or serve at room temperature — thighs in particular “hold” very well and don’t dry out

(MIL post)

The Silver Palate Good Times Cookbook, one of of my favorite cookbooks since it first graced bookshop shelves in 1985,  houses this favorite recipe. Although I have adapted, changed and “just winged it” more times than I can count, my recipe closely represents the original. This dish is particularly delicious served with CREAMY POLENTA for dinner or consider Marbella on Bamboo Skewers, served as an entree or appetizer.(see below).

Marinate time:    4 hours minimum (or as long as 12 hours) 

Prep time:           20 minutes

Baking time:      35 (breasts) to 60 minutes  

Servings:            2-3 servings, with  left-overs

Baking temp:    350 degrees, middle rack

♥PANTRY, FRIDGE, MARKET♥♥

2 1/2 lb fryer parts, skin on  (thighs, legs, breast, wings)

2 T. olive oil   

3 large cloves garlic, minced

1 T. dried oregano leaf (not powder)

1/4 C. red wine vinegar

1 1/2  C. inexpensive white wine

3 T. chopped Italian parsley + extra for garnish

2 T. tiny capers

3 bay leaves

2 t. sea salt

1 t. ground black pepper

1/2 C. dried apricots, halved

1/2 C. dried pitted prunes, halved

1/2 C. green olives  

1/4 C. brown sugar

♥PREP - marinate

In a container, mix olive oil, garlic, oregano, vinegar, 1 C. wine, parsley, capers, bay leaf, salt, pepper, dried fruit and olives (everything except brown sugar)  Add the chicken pieces, tossing to coat and submerge in the marinade as much as possible. Marinate a minimum of four hours to a maximum of 12 hours.

♥BAKE - 350 degrees, 45-60 minutes, uncovered

Arrange chicken in a  heavy bottom baking pan(s), single layer, so pieces are not touching and pour all the marinade over chicken.  Sprinkle pieces evenly with brown sugar and pour remaining 1/2 C. white wine around (not over) the chicken. 

Place in pre-heated oven. Baste chicken pieces every 20 minutes until chicken is nicely browned and juices run clear when you cut in to a piece to test. NOTE: breasts and small pieces will bake much faster, so adjust baking time.

♥SERVE with fruit, olives, capers and a little marinade spooned over the chicken. Garnish with fresh chopped parsley.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*olives- substitute kalamata or nicoise or stuffed green olives of any kind

*dried fruit- substitute dried cherries, currants, raisins, cranberries, apples or combo 

*white wine- substitute lighter red wine (pinot noir), sparkling white wine or light ale

*brown sugar- substitute raw sugar or drizzle evenly with warm honey

*parsley- substitute regular parsley and/or cilantro

______________________________________________________________________________________

♥ Chicken Marbell SKEWERS  (4” to 8” bamboo skewers)

pantry: boneless chicken breast, skin removed

prep: Cut breast into desirable pieces and keep the olives whole. Marinate all in a container for 4 -  8 hours.  

skewer: alternate chicken, olives and fruit on the bamboo stick, starting and ending with chicken 

bake, broil or grill: sprinkle skewers with brown sugar. If broiling or grilling, baste with the marinade. If baking, following original directions.  NOTE: skewers will cook must faster due to breast meat and size.

MIL Post

I have been cooking for The Palmer/Pletsch School of Sewing here in Portland, Oregon for years. Designers & teachers, professionals in the world of sewing, come from all over the world to fine tune their skills AND enjoy lunch when 12 noon rolls around. I always introduce new dishes such as LARB GAI (spicy minced chicken salad),taking the class on an international tour of cuisines, but this simple turkey loaf recipe is often requested. In the most recent April class, there were two students who were vegetarian, so I was inspired to create a veg. loaf version of this recipe.

Prep time:   20 minutes

Baking time:  35-45 minutes

Oven temp:   350 degrees, middle rack

Pans:     2 - 9 1/2 x 5” bread pans

Servings:   4 

Veg option: see “just wing it”

♥PANTRY, FRIDGE, MARKET♥♥

2-1/2# ground turkey (dark/white meat combo)

1 medium onion, cut in quarters

3 large cloves garlic

10-15 sprigs cilantro or parsley

1 T. Worcestershire sauce

1/2 C. tomato sauce or ketchup

1 C. panko or fresh breadcrumbs

1/2 C. milk 

2 large eggs

1/2 t. chili pepper flakes

1-1/2 t. oregano

1-1/2 t. basil

1-1/2 t. thyme

 1 t. sea salt

1/2 t. black or white pepper

Sauce for top of loaf - stir together

1/4 C. tomato sauce or ketsup

1/4 C. barbecue sauce

♥Prep - food processor

In processor bowl, pulse onion, garlic and parsley/cilantro until finely chopped. Scoop into a large bowl. (If you are making fresh breadcrumbs, pulse pieces of bread at this time to make the crumbs) Add remaining ingredients and mix thoroughly; pack into two 9x3 bread pans and spoon on sauce.

♥ Bake - 350 degrees, 35-45 minutes

Loaf is done when center is cooked through; let rest for 5 minutes and pour off fat that has accumulated. 

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*sub: any combination of ground meats, such as beef & pork, turkey & pork, turkey & chicken, etc.  

*consider meatballs - use half the mixture for a loaf and half for meatballs….freeze uncooked meatballs for a spaghetti feast the following week

*sub: fine ground dried bread crumbs: use 2 T. less

*herbs: use other combinations of fresh or dried herbs

*sub: other “meat” sauce rather than Worcestershire

*sub: chutney puree or hoisen & tomato sauce to glaze the top of the loaf

*vegetarian loaf:  purchase 1 3/4#  wheat/gluten chicken-less product, such as this one found in the refrigerated section at Trader Joe, grind in processor and follow recipe 

♥ Helpful Hints♥

*if you don’t have a bread pan, simply shape the loaf into a “rectangular mound” onto any baking pan (with sides - to catch the fat) making two small loaves, or one large loaf

*left over cooked turkey loaf: (1) makes delicious sandwiches  (2) freezes for up to 3 weeks

*panko - a crunchy bread crumb found in International markets and most Asian  markets 

If you love mushrooms and Marsala, this is the dish for you. For a simple One Bowl Dinner, serve along side  CREAMY POLENTA.

Prep time:     30 minutes

Cooking time:   20 minutes

Servings:  4

♥PANTRY, FRIDGE, MARKET♥♥

1 1/2 pound boneless, skinless chicken breast, approx 6 ounces each

3/4# (3 C.) sliced mushrooms (shitakes, cremini, oyster)

3 T. unsalted butter

1 T. olive oil

3/4 C. dry Marsala wine

1 1/2 C. chicken stock

Flour mix for dredging chicken:

1/2 C. unbleached flour

1 t. fine sea salt

1 t. white or black pepper

1 t. garlic powder

1 1/2 t. oregano

1 1/2 t thyme

1 t. cayenne

1 t. paprika

  ♥Prep

Make flour mix. Rinse and pat dry chicken breasts, then dredge in flour. Set aside.

In heavy bottom skillet, over medium heat, heat 2 T. butter and 1 T. olive oil,  until sizzling. Brown the chicken breasts on both sides; don’t cook through. Remove and set aside.  

Add 1 T. butter to the same skillet, heat until sizzling and add 1/2 the mushrooms, sauteing until browned on the edges and liquid has disappeared . Remove, set aside, and repeat the process with the rest of the mushrooms. 

Add all the sauteed mushrooms back to the skillet and pour in marsala. Reduce the Marsala by 1/2; add the chicken stock and simmer vigorously for 5 minutes.   

Return chicken breasts to the skillet and simmer, uncovered, for 5 minutes or until breasts are cooked through and sauce is slightly thickened. Adjust seasoning, adding sea salt and fresh cracked pepper if desired.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*sub: white wine (won’t be quite the same, but still delicious) or white wine and 3 T. brandy or whiskey

*consider: 6 ou. portions of turkey breast 

*consider: want more sauce & mushrooms? double the quantities of mushrooms, marsala and chicken stock when making the recipe

*don’t have all the spices for the flour mix: consider sage, onion powder, Italian seasoning mix

♥ Helpful Hints♥

*dredge breasts up to 24 hours ahead and refrigerate

*prepare a few hours ahead: prep dish up to where the chicken is added back into the skillet. Add chicken and finish dish just before you serve. 

(MIL post)

The national dish (meaning “meat salad”) of Laos, it’s popularity quickly spread to northern Thailand and we now see it on Thai menus in the US. This salad is a spicy combination of minced or ground poultry, pork, beef or tofu,  mixed with chilies, lime juice and fish sauce and served hot tucked into chilled lettuce leaves.  It is traditionally served with sticky rice (posting soon!) and is delicious with GREEN PAPAYA SALAD for a light Spring dinner. Vegetarian version: see under WAYS TO JUST “just wing it” below.

Prep time:  30 minutes

Servings:  4

♥PANTRY, FRIDGE, MARKET♥♥

4 T. uncooked sticky rice or brown Japanese sweet rice  (for toasted rice flour)

3 T. oil (canola, light olive oil, corn)

2 large shallots

4 large cloves garlic

1 serrano or Thai chili, cut into a few pieces

1 lb. boneless, skinless chicken breast, cut into 1” chunks

3 T. fish sauce

1 large lime, juiced

1/2 bunch cilantro, leaves and small stems, coarse chopped

2 T. fresh mint leaves, coarse chopped

1/2 C minced green onion, with tops, minced

8 or more lettuce leaves (butter lettuce a good choice)

♥Prep - toasted rice powder -  skillet or wok

In dry skillet or wok, over medium heat, add rice and shake/stir until rice turns golden brown and begins to pop. Cool slightly and grind to a coarse powder, using either a coffee grinder or mortar & pestle. Set aside. 

♥Prep - food processor

In processor bowl, pulse garlic, chilies and shallots. Remove and set aside. 

Add 1/4 the chicken and pulse until chicken is minced into fine pieces, (not mush), similar to “ground turkey or beef”.   Remove from bowl and set aside; continue until all chicken is chopped. 

In large heavy skillet or wok, heat oil until hot. Drop in garlic/shallot mix, stir a few times, then add chicken. Stir-fry chicken until it is just opaque (don’t overcook), approximately 8 minutes.  Remove from heat and immediately stir in fish sauce, and lime juice.  Transfer to a salad bowl and add cilantro, mint, green onions and toasted rice (or peanuts) . Toss gently and adjust seasoning.

♥ Serve hot or room temperature, with crisp lettuce leaves.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*vegetarian version - tofu: follow same directions, but saute until it begins to get crispy, sticking to the bottom of the pan. Continue to fry and scrape up bits. This will take a few minutes longer than chicken. 

*sub: tamari (soy sauce) for fish sauce. 

*sub:  chopped peanuts for toasted rice powder

*consider: serving salad cold, with whole lettuce leaves or over shredded romaine

*consider adding:  sautéed and finely chopped mushrooms (any variety)

♥ Helpful Hints♥

*make extra rice powder and store for your next Larb Gai mission

*purchase ground chicken breast (or ground pork, turkey breast, etc)

(MIL post)

“Always a favorite and I’m always reinventing this bird.”

Choose what you want to tuck  ”just under the skin:

#1 Garlic & Citrus or  #2  Gorgonzola & Ricotta

Prep time: 30 minutes

Oven temp:  400 degrees, then 350 degrees

Roasting time: approx. 1 1/4 hours

Servings: 4 to 5

———————————————————————————————

♥PANTRY, FRIDGE, MARKET♥

3 -1/2#  whole chicken  (select larger chicken and adjust roasting time)

4 T olive oil or butter

2 medium yellow onions, quartered

8 stems fresh rosemary

1 whole bulb garlic, peeled

Cracked black pepper, coarse sea salt

#1 “under the skin” - Garlic & Citrus

1 orange & 1 lemon, thinly sliced

1 head garlic, peeled and slivered

#2 “under the skin” - Gorgonzola & Ricotta

2 C. ricotta, low fat or whole milk

4 oz.  Gorgonzola, crumbled   (or any blue cheese)

1 egg

3 medium cloves garlic, minced

1 t. sea salt

1 t. white pepper    (or black pepper)

1 t. each - thyme, oregano

Mix together and set aside.

♥MIL DIRECTIONS.♥

Prep

Rinse chicken and pat dry with paper towels.

Put bird in oven proof dish/pan. Gently separate the skin from the breast and thigh/leg meat and tuck #1 Garlic & Citrus or #2 Gorgonzola in between the skin and meat.  Take care to not tear the skin.

Place breast-side-up in pan; stuff cavity with the onions and herbs.Rub the entire bird with oil, dust with fresh ground pepper and coarse sea salt. Using toothpicks or skewers, pin skin to bird and “sew” cavity closed.

Roasting

400 degrees for 15 minute

Lower temperature to 350 degrees, roasting and 1 hour

Checking Doneness

Bird is ready when golden brown and legs “jiggle freely” at the joint. Roasting time may vary. Check chicken after 1 hour and then every 15 minutes.

Note: roasting time will be less in a convection oven

Serving

Let bird rest in a warm place or at room temp for 10-15 minutes so juices can settle before carving.

♥♥WAYS TO “just wing it”.♥♥   consider

stuffing the cavity of the bird with any combination of fresh thyme, sage, oregano, tarragon or 1T dried herbs, such as Italian blend

(MIL post)