1st place Winner! – Olympique 2013
Team Thai-Juan, representing Thailand and Mexico, took home Best Dish honors with this simple Thai street food staple. Basically, we wrapped some ground chicken and pork around lemongrass spears, threw em on the grill, and slapped on some peanut sauce before serving. Fire!
- 1 ½ cups sliced shallots (about 10)
- ½ cup shredded dried unsweetened coconut (can be toasted coconut found in supermarkets)
- ½ cup chopped fresh cilantro
- 6 garlic cloves, peeled
- 6 kaffir lime leaves, thinly sliced
- 2 fresh Thai chiles, stemmed
- 1 1-inch chunk fresh galangal,
- sliced 2 Tbsps vegetable oil
- 1 lb boneless chicken thighs with skin, cut into 1-inch pieces
- 1 lb ground pork
- 1 tsp salt
- 16 whole fresh lemongrass stalks
- 1 package Lobo Satay Mix (peanut sauce!)
- Grind first 7 ingredients in processor to coarse paste. Do not clean processor.
- Heat oil in medium skillet over medium heat. Add paste to skillet; Saute paste about 5 minutes; transfer to large bowl and cool.
- Add chicken and salt to processor; grind coarsely. Add ground chicken and pork into paste in bowl.
- Clean lemongrass by removing outer layer(s), wash and remove the tips. Press ¼ cupful of meat mixture around thick portion of 1 lemongrass stalk in 4-inch-long sausage shape, leaving 1 inch of stalk end exposed. Repeat with remaining chicken mixture and stalks.
- Prepare barbecue (medium-high heat). Grill until chicken is cooked through, turning often, about 8 minutes. Serve with warm peanut sauce.
Adapted from importfood.com/recipes/chicken_lgrass_skewers.html
- Four boneless, skinless chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbsp olive oil
- ½ medium-sized onion, diced (about ¾ of a cup)
Sour cream sauce:
- 2 cloves of garlic, minced
- 2 Serrano chiles, diced
- 2 Tbsps butter
- 2 Tbsps flour
- 2 cups chicken broth
- 2 cups sour cream
- 1 tsp cumin
- ¼ cup chopped cilantro
- 8 fresh tomatillos, husks removed and cut in half or one 10 oz. can of tomatillos
- Dash cayenne
- Salt and pepper to taste
- 12 corn tortillas
- 1 Tbsp canola oil
- 2 cups shredded Monterey Jack cheese
- ½ cup chopped cilantro
- Preheat the oven to 350°.
- Sprinkle the chicken breasts on each side with the salt and black pepper. In a large cast-iron set on medium heat, and cook the chicken breasts on each side for three minutes. Place in the oven and bake for 30 minutes. When the chicken is done, take the chicken out of the oven and let cool. Then shred with two forks. Keep the oven on as you’ll be using it again.
- While the chicken is baking, melt the butter in a pot. Add diced Serrano chiles and cook until soft, about three or four minutes. Add the minced garlic and cook for another minute. Add the flour and cook for one more minute. Pour the chicken broth into the pot, and whisking constantly cook until chicken broth has thickened. Stir in the sour cream, cumin, cayenne and cilantro. Remove from heat.
- If using fresh tomatillos, place them under the broiler on a foil-lined sheet and cook on each side until blackened, about four minutes per side. Place in a blender along with the sour cream sauce and puree into smooth. If using canned tomatillos, skip the broiler step and just place them in the blender with the sour cream sauce and proceed.
- Heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft. Wrap in a cloth to keep warm as you continue to cook all 12.
- To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of a casserole pan. Take each corn tortilla and place in the middle 1/3 cup of shredded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese.
- Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish. Cover the enchiladas with the remaining sauce and cheese and bake at 350° for 25 minutes or until top is brown and bubbling.
Serve topped with chopped cilantro. Makes 12 enchiladas.
- ½ cup matzo meal
- 2 eggs, lightly beaten
- 2 tablespoons reserved chicken fat or vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tbsps chicken stock or seltzer (which both of our mothers swear by for making the balls extra light)
- 2 to 3 quarts prepared chicken stock (recipe above)
- 1 carrot, thinly sliced
- A few sprigs of dill
- Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes.
- Bring 1 ½ quarts of well-salted water to a brisk boil in a medium sized pot.
- Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls. Drop them into the simmering salt water one at a time. Cover the pot and cook them for 30 to 40 minutes.
- About ten minutes before the matzo balls are ready, bring prepared chicken stock to a simmer with the sliced carrot in it. Ladle some soup and a couple matzo balls into each bowl and top with a couple snips of dill. Eat immediately.
Makes 8 to 12 matzo balls
- 2/3 cup cooked, chopped, skinless chicken
- 2 Tbsp celery, diced
- ½ cup grapes, halved
- 1 Tbsp light mayonnaise
- 1 ½ Tbsp nonfat Greek yogurt
- ½ tsp curry powder
Combine everything and serve between bread with mixed greens.
From Jaques Pepin:
“I often make this recipe at home when I am in a hurry, because splitting and flattening the chicken and cutting between the joints of the leg and the shoulder reduce the cooking time by half. I use kitchen shears to split the chicken pen at the back and to cut the cooked bird into serving pieces and a knife to cut between the joints.
The mustard crust can be made ahead and even spread on the chicken a day ahead, if you like. I pour the cooked chicken juices into a fat separator with a spout and serve over Fluffy Mashed Potatoes, leaving the fat behind.”
- 1 chicken (about 3 ½ pounds)
- 2 Tbsps chopped garlic
- 2 Tbsps Dijon mustard
- 2 Tbsps dry white wine
- 1 Tbsp soy sauce
- 2 Tbsps olive oil
- 1 tsp Tabasco hot pepper sauce
- 1 tsp herbes de Provence
- ½ tsp salt
- Mix all the ingredients (minus bird) in a small bowl.
- Preheat the oven to 450°. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.)
- Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.
- Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices. If you like, mound some Fluffy Mashed Potatoes on each of four warm dinner plates and place 2 pieces of chicken on each plate. Pour some juice on the mashed potatoes and chicken and serve.
Check here for bird prep details
- 2 bunches Cilantro
- 3-4 Seranno peppers
- 2 Tbsp dried fenugreek leaves
- 1 Tbsp green Peppercorns
- 1 Tbsp lime pickle, finely chopped (or sweet lemon pickle?)
- ½ cup green papaya (under-ripe), chopped
- ½ cup mustard oil (or vegetable oil)
- 8 cloves garlic
- 2 inch piece ginger
- 1 tsp. salt
- 2 Tbsps yogurt
- 2 lbs. boneless chicken thighs, cut into 2-inch pieces
- salt, to taste
- Place all ingredients for green masala in food processor and blend until mixture is grainy in texture.
- Marinate chicken pieces in masala paste and refrigerate a few hours or overnight.
- Skewer the chicken onto wood or metal skewers and grill on a hot grill about 4-5 minutes on each side.
Do it with couscous tabouleh.
- 3 small chickens, or 4 lbs.
- Tony’s or Seasoning Mix
- 3/4 cup butter
- 3/4 cup flour
- 2 cups onion, finely chopped
- 3/4 cup celery, finely chopped
- 3/4 cup bell pepper, finely chopped
- 2 tsp minced garlic
- 1/2 tsp rubbed sage
- 1 tsp thyme
- 1 tsp black pepper
- 1 tsp white pepper
- 2 tsp salt
- 1 lb mushrooms, sliced
- 1/2 cup green onions, thinly sliced
- 1/2 cup parsley, chopped
- Rub chicken pieces with spices and arrange in roasting pan(s). Roast in pre-heated 400˚ oven for 30 minutes or until skin is brown.
- Make a dark roux with flour and butter. When proper color is attained, add celery, onions, and bell pepper. Cokk 20 minutes, stirring and scraping the bottom of the pot occasionally. Add garlic, sage, thyme, black and white pepper, and salt. Slowly stir in 4 cups of stock, bring to a boil, reduce the heat and simmer for 20 minutes, stirring occosionally. Add the mushrooms, green onions and parsley and cook for minute. Remove pot from heat.
- Pour the sauce over the chciken halves in the roasting pan and return the pan to the oven, reducing heat to 350˚. Roast 20 minutes or until chicken is thoroughly done. Serve with steamed rice, spooning lots of sauce over the rice and the chicken.
From: Gumbo Shop: Traditional and Contempory Creole Cuisine