Tag: main course
Andhra Chicken Liver Stir Fry
Andhra Chicken Liver Stir Fry
This chicken liver stir fry originates from the Indian state of Andhra Pradesh; found on the east coast of southern India. They are known for copious amounts of curry leaves, hot spices, and the use of tamarind. The chicken livers in this recipe are cooked with caramelized onions, green chilies, curry leaves, garlic, ginger, and typical Indian spices(turmeric, chili powder, coriander, garam masala).
Ingredients
- 1 lb chicken livers cut into 1” pieces; patted dry
- 1 cup white onion thinly sliced
- 2 green chilies slit in half
- 6 garlic cloves minced
- 2 tbsp ginger minced
- 1 tsp ground coriander
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp garam masala
- 1/2 tsp ground turmeric
- 1 tsp black pepper powder
- 1 sprig curry leaves
- salt to taste
- 1 tbsp cooking oil
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Cook the curry leaves, onions, garlic, and ginger for 5 minutes.
- Stir in the turmeric, coriander, garam masala, and chili powder. Cook for 1 minute.
- Add in the chicken livers, making sure they are coated in the spices. Cook for 10 minutes.
- Season with salt and the black pepper powder. Cook for 1 more minute.
Salmon Cakes
Salmon Cakes
I grew up eating salmon cakes, but the salmon came from a can. While there are various degrees in quality of canned salmon, nothing beats fresh cut from a fillet. I prefer to use farm-raised salmon because I like the richness from the fat content, but caught salmon will work too. It’s all personal preference. The skinned salmon gets pulsed a couple of times in the food processor with the wet ingredients, then mixed with the dry ingredients. Make sure not to over process the salmon or you’ll have a paste and the texture won’t be right. If eating as an appetizer, form the into golf ball-sized cakes. If eating as a main course, form into 4 equally sized patties.
Equipment
- food processor
Ingredients
- 1 lb farm-raised salmon fillet skinned; cut into cubes
- 1 large egg beaten
- 4 garlic cloves minced
- 2 tbsp parsley chopped
- 1 tbsp whole grain mustard
- 1/2 cup panko breadcrumbs
- 1 lemon zested
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 3 tbsp olive oil
Instructions
- Place the salmon, egg, garlic, mustard, in a food processor and pulse a couple of times until roughly chopped.
- Scrape the salmon mixture out of the food processor and mix in the breadcrumbs, lemon zest, salt, and pepper.
- Form into 4 patties.
- Heat up the olive oil in a sauté pan over medium heat. Add in the salmon cakes.
- Cook for 5-6 minutes a side.
Turkish Skin-On Chicken Breasts
Turkish Skin-On Chicken Breasts
These Turkish chicken breasts are highly flavorful and can be either baked or grilled. The marinade is yogurt-based, giving it a slight tang with the addition of lemon juice and the tomato paste. You can also use this marinade on other chicken parts, lamb, and even fish. Use boneless skinless chicken cut into cubes and grill on skewers to make kabobs.
Servings: 4
Equipment
- parchment paper
- baking pan
Ingredients
- 4 boneless skin-on chicken breasts
- 1 cup Greek yogurt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 6 garlic cloves minced
- 2 tbsp tomato paste
- 1 tbsp Aleppo pepper flakes
- 1 tbsp sea salt
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1 tsp black pepper
- 1/8 tsp ground cinnamon
Instructions
- Mix all of the marinade ingredients together.
- Marinate the chicken breasts for at least 8 hours, preferably overnight; making sure to get the marinade under the chicken skin.
- Preheat the oven to 400°. Line a baking sheet with parchment paper. Place the breasts on the pan.
- Bake for 35-40 minutes until the skin is crispy and the internal temperature reads 165°.
