Tag: main course
Sicilian Roast Chicken
Sicilian Roast Chicken
This is a basic Sicilian-style marinade that is used on chickens. Whether you roast it whole or spatchcocked under a brick, the skin turns out nice and crispy while the chicken maintains its moisture. A 4lb. chicken will take about 90 minutes, while a 5lb. will take 1 hour 45 minutes. Let the chicken rest for at least 10 minutes before serving. The internal temperature should read 180° at the thickness part of the thigh.
Ingredients
- 1 whole chicken 4-5lbs
Marinade
- 1/2 cup olive oil
- 1 lemon zested and juiced
- 1 tsp crushed red pepper
- 1 sprig rosemary finely chopped
- 1 sprig sage finely chopped
- 6 garlic cloves minced
- 1 tsp salt
- 1 tsp cracked black pepper
Instructions
- Mix all of the marinade ingredients together.
- Rub the marinade on top and underneath the skin of the chicken; making sure not to tear the skin. Let marinate in the refrigerator for 4 hours. Preheat the oven to 350 degrees when ready to cook.
- A 4lb. chicken will take about 90 minutes to roast. A 5lb. chicken will take about 1 hour 45 minutes. Let rest for 10 minutes before serving.
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.
