Tag Archives: chicken

Bacon wrapped chicken with jalapenos

Bacon wrapped chicken with jalapenos

Chicken spread with cream cheese and jalapeños, rolled and wrapped with bacon, then grilled – easy and quick to prepare if you have unexpected guests. Whether you’re planning a cookout this weekend or cooking indoors, grill up a few of these sizzling treats for a quick appetizer or serve as an entree.The jalapeño is variously named in Mexico as huachinango and chile gordo. The cuaresmeño closely resembles the jalapeño. The seeds of a cuaresmeño have the heat of a jalapeño, but the flesh has a mild flavor close to a green bell pepper. If you don’t like hot, leave out the jalapenos or skimp a bit. You can always use milder type of pepper.

Chicken breasts with mushroom sage sauce

Chicken breasts with mushroom sage sauce

Mushrooms are a type of funghi. There are many different varieties, including those that can be picked in the wild, as well as cultivated mushrooms that are generally sold as buttons, cups or flats according to age. Large flat (Portobello) mushrooms have more flavour than young buttons, and chestnut mushrooms tend to have a slightly stronger taste and firmer, meatier texture than ordinary white ones.

Chicken rice with shiitake mushrooms

Chicken rice with shiitake mushrooms

Shiitake mushrooms are now cultivated outside East Asia and can be bought fresh or dried. Shiitake are native to Japan, China and Korea and have been grown in all three countries since prehistoric times. Russia produces and also consumes large amounts of them, mostly sold pickled; and the shiitake is slowly making its way into western cuisine as well. There is a global industry in shiitake production, with local farms in most western countries in addition to large scale importation from China, Japan, Korea and elsewhere. Shiitake are often dried and sold as preserved food in packages. These must be rehydrated by soaking in water before using. Many people prefer dried shiitake to fresh, considering that the sun-drying process draws out the umami flavour from the dried mushrooms by breaking down proteins into amino acids and transforms ergosterol to vitamin D. The stems of shiitake are rarely used in Japanese and other cuisines, primarily because the stems are harder and take longer to cook than the soft fleshy caps. The highest grade of shiitake are called donko in Japanese.

Chicken pozole

Chicken pozole

Pozole is a traditional soup or stew of Mexico, from pre-Columbian days. The name is derived from the Nahuatl “potzolli” and the stew is made with hominy and pork or chicken. This particular version of Arturo’s is made with chicken, and is called “pozole blanco” in his native state of Guerrero, Mexico, where pozole is practically the state dish. While in New Mexico posole is traditionally served on Christmas eve, in Guerrero it is served every Thursday and Saturday, all year long. Light and healthful, pozole is also a common Mexican cure for a hangover, ironic in that it is also traditionally enjoyed with mezcal.

Seafood and chicken paella

Seafood and chicken paella

Paella is an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia in eastern Spain. The legend says that, at lunch time, workers in the fields would make the rice dish in a flat pan over a fire. They mixed in whatever they could find – such as snails and vegetables. For special occasions, rabbit and later chicken were added.

Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.