Tag: Chicken
Matzah Ball Soup
Matzah Ball Soup
Matzah ball soup is the quintessential soup of Jewish cuisine; eaten all year round, especially during Passover. The matzah represents the unleavened bread the Jews ate while fleeing Egypt in the time of Moses. The balls are made from matzah meal, eggs, and fat: either oil or rendered chicken fat called smaltz. The matzah balls are simmered in chicken soup until they double in size, becoming light and fluffy.
Ingredients
- 1 whole chicken skinned; cut into 8 pieces
- 3 quarts water
- 3 bay leaves
- 2 large carrots sliced
- 2 ribs celery chopped
- 1 small onion quartered
- salt to taste
- 1 box matzah ball mix
- 4 large eggs beaten
- 4 tbsp olive oil or smaltz
- 3 tbsp dill chopped
Instructions
- Place the chicken pieces, bay leaves, carrots, celery, and onion in a large stock pot. Cover with 3 quarts of water. Bring to a boil and simmer for 90 minutes.
- Turn off the heat. Scoop out the chicken, carrots, celery, onion, and bay leaves. Take the meat off the chicken and chop. Save the carrots and celery. Discard the bay leaves and onion. Season the chicken stock with salt to taste.
- In a bowl, mix together the matzah meal, eggs, and oil or smaltz.
- Refrigerate for 15 minutes.
- Using a cookie dropper, scoop the matzah dough and roll into balls.
- Turn the heat on the stock to medium low. Add the chicken, carrots, and celery back into the pot.
- Add the matzah balls into the pot.
- Simmer for 20 minutes until the matzah balls more than double in size. Turn off the heat and stir in the dill.
Chicken Liver Pâté
Chicken Liver Pâté
Pâté can be traced back to the 12th century; where a protein is cooked with some type of fat, vegetables, herbs, spices, and an alcohol; being either brandy, cognac, bourbon, or wine. This particular Pâté is made from chicken livers and ground pork, butter, onions and garlic, and brandy. While the French introduced the baguette to Vietnam in the 1860’s, the banh mi was created in the 1950’s; using the French Pâté and mayonnaise as staple ingredients to the sandwich. This chicken liver Pâté is great served as a spread on crackers or toasted baguettes, as well as spread across the inside of a banh mi sandwich.
Equipment
- food processor
Ingredients
- 1 tbsp olive oil
- 3/4 cup yellow onion diced
- 4 garlic cloves minced
- 4 tbsp unsalted butter
- 1 lb chicken livers
- 8 oz ground pork
- 1 tbsp cognac, bourbon, or brandy
- 1 tbsp heavy cream
- 2 tsp sugar
- 1 tsp fish sauce
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place the ground pork in a food processor and pulse until smooth. Set aside.
- Heat up the olive oil in a sauté pan over medium heat. Sauté the onions for 3 minutes.
- Add in the garlic and cook for 2 minutes.
- Melt the butter in the pan.
- Add in the ground pork and chicken livers.
- Cook for 15 minutes. Let cool at room temp.
- Place the liver mixture into the food processor with the rest of the ingredients.
- Purée until smooth. Refrigerate for 2 hours before serving.
White Chicken Chili
White Chicken Chili
This is a recipe I haven’t made in a very long time until my girlfriend was craving a white chicken chili. Many chili purists will say that this isn’t real chili; there’s no beans in chili; and chili isn’t white. Well, all I have to say is kiss my ass. This type of chili is quite tasty and is great if you have a sensitivity to the acidity of a tomato-based chili. The secret to thickening the chili is to purée one of the cans of white beans; either being great northern or cannellini. There’s really no wrong way to make this. Other ingredients that you can add to this chili include corn, serrano or poblano peppers, bacon, tortilla chips, sour cream; just to name a few.
Equipment
- food processor
Ingredients
- 2 tbsp olive oil
- 1 small white onion diced
- 1 tbsp cumin seeds
- 6 garlic cloves minced
- 1/2 cup mild green chilies diced
- 3 jalapeños seeded and diced
- 1 1/2 lbs boneless skinless chicken thighs diced
- 1 tbsp Mexican oregano
- 2 tsp smoked paprika
- 3 tsp salt
- 2 tsp white pepper
- 2 cups chicken stock
- 8 oz cream cheese
- 3 cans white beans great northern or cannellini beans
- 1/2 cup cilantro chopped
Toppings
- shredded cheese monterrey jack or cheddar
- avocado diced
- green onion finely chopped
- cilantro finely chopped
Instructions
- Heat up the olive oil in a large pot over medium heat. Sauté the onion and cumin seeds for 5 minutes. Add in the garlic, chilies, and jalapeños. Sauté for 2 minutes.
- Add in the chicken. Season with oregano, smoked paprika, salt, and white pepper. Cook for 10 minutes.
- Pour in the chicken stock. Simmer for 15 minutes.
- Whisk in the cream cheese. Simmer over low heat for 20 minutes.
- While the chili is simmering, purée one can of the white beans in a food processor.
- Add in the puréed beans, the other 2 cans of drained beans, and the cilantro. Cook for 5 more minutes.
Top the chili with shredded cheese, avocado, green onion, and chopped cilantro.
