Cooking
Day Three: My dishwasher can't keep up...
I really enjoy Mexican food. It does tend to dirty a lot of dishes, though...and my poor little dishwasher is working overtime!
On to the food.
Chicken in Peanut Sauce
Another not-too-terribly laborious dish.
Roasted peanuts, anchos, chipotles in adobo, old bread, tomatoes, onion, garlic, and sugar, in a food processor till smooth.
Chicken, sprinkled with cinnamon and salt, cooked in hot oil about six minutes per side. Remove chicken to plate.
Drain off all but a couple tablespoons of oil, add peanut sauce and cook over moderate heat, stirring constantly; about fifteen minutes, until thick.
Add stock, dry red wine and red wine vinegar; stir and simmer.
Add chicken back to pan, over low heat. Cook about twenty-five minutes, turning occasionally.
I served our chicken over some white rice...
When I started on this one, I was worried the sauce would be too hot. When I sniffed the puree, it certainly seemed like it would be a bit on the spicy side.
And then when I added the wine, I was afraid it would have that heavy, wine-y, flavor I dislike so.
But when it all came together? Wonderful. Just wonderful.
The sauce is not hot. Instead, it's smoky...such a fantastic flavor! And it paired so perfectly with the rice. Si sposa.
Matt's take: Mild, but flavorful. Expected spicy, but not disappointed. And it's a miracle he didn't spill any on his (of course) white shirt...
My grade: A+
- Perfect Peanut Sauce Recipe
Peanut sauce is better than 31 flavors of ice cream. Ok, that sounds completely ridiculous, but how many things are as versatile as peanut sauce? What else can you think of that perfectly complements raw or cooked vegetables, chicken, beef or shrimp...
- Thai Kitchen Disaster!
Disaster strikes. Sometimes things do go terribly wrong in the kitchen. I started out simply looking for a recipe for Thai peanut sauce online. I usually just mix peanut butter and coconut milk and add some soy sauce, fish sauce and brown sugar to taste....
- Oops!
After a leisurely dinner and staying up too late watching the Emmys, I got on the computer to do a couple things before going to bed. I happened to take a look at Zarah Maria’s blog and was surprised to see her IMBB 8 entry – isn’t that next weekend?...
- China, By Way Of Australia
Wow...spicy! I was busy getting the next evening's dinner ready, so Matt prepared Donna Hay's Sticky Chilli Chicken. Typical Hay recipe, using few, but meaningful, ingredients. 3 seeded and chopped red chillies, grated ginger, water, soy sauce,...
- Chicken Braised In Pumpkin Seed Mole Verde
This recipe was really nice; it didn't have a particularly strong flavor, but it was a very...warm, comforting dish. A hint of citrus from the tomatillos. It worked equally well with tortillas, which is how I ate my leftover's the next two days. ...
Cooking
Are you sick of chiles yet?
Day Three: My dishwasher can't keep up...
I really enjoy Mexican food. It does tend to dirty a lot of dishes, though...and my poor little dishwasher is working overtime!
On to the food.
Chicken in Peanut Sauce
Another not-too-terribly laborious dish.
Roasted peanuts, anchos, chipotles in adobo, old bread, tomatoes, onion, garlic, and sugar, in a food processor till smooth.
Chicken, sprinkled with cinnamon and salt, cooked in hot oil about six minutes per side. Remove chicken to plate.
Drain off all but a couple tablespoons of oil, add peanut sauce and cook over moderate heat, stirring constantly; about fifteen minutes, until thick.
Add stock, dry red wine and red wine vinegar; stir and simmer.
Add chicken back to pan, over low heat. Cook about twenty-five minutes, turning occasionally.
I served our chicken over some white rice...
When I started on this one, I was worried the sauce would be too hot. When I sniffed the puree, it certainly seemed like it would be a bit on the spicy side.
And then when I added the wine, I was afraid it would have that heavy, wine-y, flavor I dislike so.
But when it all came together? Wonderful. Just wonderful.
The sauce is not hot. Instead, it's smoky...such a fantastic flavor! And it paired so perfectly with the rice. Si sposa.
Matt's take: Mild, but flavorful. Expected spicy, but not disappointed. And it's a miracle he didn't spill any on his (of course) white shirt...
My grade: A+
- Perfect Peanut Sauce Recipe
Peanut sauce is better than 31 flavors of ice cream. Ok, that sounds completely ridiculous, but how many things are as versatile as peanut sauce? What else can you think of that perfectly complements raw or cooked vegetables, chicken, beef or shrimp...
- Thai Kitchen Disaster!
Disaster strikes. Sometimes things do go terribly wrong in the kitchen. I started out simply looking for a recipe for Thai peanut sauce online. I usually just mix peanut butter and coconut milk and add some soy sauce, fish sauce and brown sugar to taste....
- Oops!
After a leisurely dinner and staying up too late watching the Emmys, I got on the computer to do a couple things before going to bed. I happened to take a look at Zarah Maria’s blog and was surprised to see her IMBB 8 entry – isn’t that next weekend?...
- China, By Way Of Australia
Wow...spicy! I was busy getting the next evening's dinner ready, so Matt prepared Donna Hay's Sticky Chilli Chicken. Typical Hay recipe, using few, but meaningful, ingredients. 3 seeded and chopped red chillies, grated ginger, water, soy sauce,...
- Chicken Braised In Pumpkin Seed Mole Verde
This recipe was really nice; it didn't have a particularly strong flavor, but it was a very...warm, comforting dish. A hint of citrus from the tomatillos. It worked equally well with tortillas, which is how I ate my leftover's the next two days. ...