Go Big or Go Home!

February 7, 2016
by Karen Quinones
comments 7
Sandwich

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FRIED CHICKEN SANDWICH WITH A SRIRACHA MAYO AND ASIAN COLESLAW BETWEEN A BUTTERED BRIOCHE BUN

It’s Super Bowl time and you will be a winner with this recipe.  This sandwich is the undisputed winner of all sandwiches.  It’s crunchy, juicy and unapologetically scrumptious.  Go big or go home with a delicious fried chicken sandwich.

Time-3o minutes

Servings-6

Ingredients for Fried Chicken

6 chicken cutlets, 1 1/2 cups of flour, 2 eggs beaten, 2 cups of panko bread crumbs, salted room temperature butter, 6 Brioche buns, 1 cup of non-hydrogenated lard,  1 TBS of cayenne pepper, 1 tsp of Kosher salt.

Ingredients for Asian Coleslaw

One large handful of shredded white cabbage about 2 cups, one large handful of shredded red cabbage,  1/2 cup of chopped cilantro, 1/4 cup of mayonnaise, 3-4 tsp seasoned rice wine vinegar.

Ingredients for Sriracha Mayo

1/2 cup mayonnaise, 3-4 tsp of Sriracha sauce, 3 drops of Maggi Seasoning

Preparation of Sandwich

Pre-heat oven to 400 degrees.   Butter the inside of the Brioche Buns and toast on medium-low heat in your cast iron skillet. Toasting buns

Buns should be lightly toasted then set aside.

Toasted brioche buns

Create breading station with flour, eggs and breadcrumbs.  Season flour with cayenne pepper and salt.

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Add lard to cast iron skillet at medium-high heat.  If your using an oil thermometer get the oil to 350 degrees.  Take chicken cutlet and dredge it on both sides starting with flour then eggs then breadcrumbs.  Before frying the chicken be sure the oil is hot.  If you add the chicken before oil is ready you will not get a crunchy exterior.  This is a shallow fry that will be finished in the oven.

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You will fry chicken until golden brown on both sides.  This usually takes about 2-3 minutes per side.  Rest chicken on an oven safe cooling rack.

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Once all chicken is cooked place in oven for 10-15 minutes.

Preparation of Coleslaw

While the chicken is in the oven.  Add cabbage, cilantro, mayonnaise, seasoned rice wine vinegar to a mixing bowl and stir until everything is incorporated.

Preparation of Sriracha Mayo

In a smaller bowl combine mayonnaise, Sriracha, and Maggi seasoning and mix until well incorporated.

Building of Sandwich

Put a dollop of Sriracha Mayo on the bottom half of the bun.  Place the fried chicken on top of mayo and finish with coleslaw.  It’s game day so enjoy your sandwich with a crisp and refreshing drink. Cheers!

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Cook’s Note

  1.  Lard is the best lipid to use when frying chicken.  I do care about my health so I use Leaf lard.  I have to order it online but it keeps in the refrigerator for 6 months so it’s there when I need it.  It’s non-hydrogenated which means no trans fats.

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Easy Elegance at Home

January 13, 2016
by Karen Quinones
comment 1
Chicken

 

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Chicken Marsala Over Parmesan Mashed Potatoes and Sautéed Spinach

Chicken Marsala is a family favorite.  It’s delicious and has a restaurant quality about it.  It has a luxurious presentation when in fact it’s simply  chicken and potatoes.  To guarantee perfection use homemade chicken stock.  It really makes a difference.  I try to keep my homemade chicken stock in my freezer at all times.  When I have bones left over from a rotisserie chicken, I will combine them with water and vegetables in a crockpot on low over-night.  In the morning I strain the stock out and freeze it.  Chicken stock is my secret weapon in the kitchen.

Time-1 hour

Servings-4

Ingredients for Chicken Marsala

4 skinless boneless chicken cutlets, 16 oz of baby cremini mushrooms sliced, 1 bottle of Marsala wine (sweet), 2 cups of chicken stock, 2 ounces of pancetta diced, 1/4 cup shallots diced, 1 cup of flour, 5 Tbs of olive oil for frying, 1 Tbs of butter, flat leaf parsley chopped, 1 tsp kosher salt and 1/2 tsp pepper.

Ingredients for Parmesan Mashed Potatoes

2 lbs of yukon gold potatoes, 1 cup of chicken stock, 4 Tbs of butter, 1 cup of grated parmesan reggiano cheese, 1 tsp of kosher salt and 1/2 tsp of black pepper.

Ingredients for Sautéed Spinach

3 cups of fresh spinach, 1 Tbs of olive oil, 1 Tbs of butter and 1/4 tsp of kosher salt.

Preparation of Chicken Marsala

Cut chicken cutlet into two separate pieces.  Place flour in a platter and season with some salt and pepper.  In a large non-stick skillet add olive oil on med-high heat.  Dredge both sides of chicken in flour and pan fry until lightly browned on each side.

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This should take a few minutes per side. Make sure your oil is hot before adding chicken.

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Remove and set aside browned chicken and in the same skillet without washing it add pancetta.  Lightly brown pancetta and remove from skillet and set aside.

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Add shallots to same skillet and soften for 1 minute.  Add butter and mushrooms to skillet and toss mushrooms around to pick up all the pan drippings.  Sauté mushrooms for 3-4 minutes.

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Add Marsala wine and chicken stock into mushrooms and raise to high heat.  Reduce the liquid by half.  After liquid is reduced add chicken and pancetta back into the skillet for 5 minutes and chicken is ready.

Preparation of Parmesan Mashed Potatoes

Peel and chop potatoes then add to a pot.   Fill pot with water just above the potatoes.  Boil potatoes until soft about 15-20 minutes.  Drain potatoes and add chicken stock, butter to pot and bring to a boil.  Add potatoes back into pot and mash until desired consistency.  Season with salt and pepper and add cheese.

Preparation of Sautéed Spinach

In a skillet add olive oil and butter on medium high heat.  Add spinach and cook it down until its soft and tender.  Season with salt.

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Plating

A deep dish is best to hold in the marsala pan sauce.  Start with the mashed potatoes then add some sauce.  Place spinach on top of the potatoes and top with 2 pieces of chicken.  Add more mushroom and sauce and finish dish with chopped parsley.  Enjoy! This is a great family meal, and great for entertaining.

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Game plan

  1. Peel and boil potatoes
  2. Pan fry chicken
  3. Chop and slice  shallots, pancetta and mushrooms if not pre-chopped/sliced
  4. Sauté pancetta, mushrooms add chicken stock and wine and reduce
  5. Finish mashed potatoes
  6. Sauté spinach
  7. Add chicken back into sauce
  8. Prepare to plate

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What is your go to fancy chicken dish?

Cook’s Note

  1. To expedite recipe I buy pre-diced pancetta and pre-sliced mushrooms
  2. Never use Marsala cooking wine always use real Marsala Wine.  You can find it in two varieties, sweet and dry.  Buy the sweet wine, it can be found in the wine section next to Sherry and Madeira.
  3. A cutlet is a chicken breast that is thinned into two separate pieces.
  4. Adding the pancetta in later will prevent it from getting soggy.
  5. I generally always use Kosher salt for cooking.

 

 

 

 

 

 

 

 

The morning after

November 22, 2015
by Karen Quinones
comments 4
Breakfast

Huevos Rancheros

Friday night was Bunco night, and my turn to host and cook for twelve woman.    I made tortilla soup and enchilada stacks for everyone.  We washed it down with Palomas and had a much needed fun girls night.  The morning after, leftovers are such a welcomed gift after a long night.  I woke up opened the refrigerator and saw leftover enchilada sauce from the stacks and tortilla strips from the soup.  I could make chilequiles or huevos rancheros.  I decided on huevos rancheros.  These meals were conceived out of leftovers.  Only the “hardcore” wake up and make enchilada sauce for breakfast.  What a great way to start the day.  Easy, delicious, and all the prep work already done.

Time-15 minutes

Servings-2

Ingredients

1 cup of enchilada sauce, 6 corn tortillas, 1/2 cup of finely shredded cheese,  6 eggs, 1/2 cup of oil for frying, tablespoon of butter to fry eggs, pinch of salt, micro cilantro and tortillas strips for garnish.

Preparation

Heat up enchilada sauce in sauce pan on medium low to warm up.

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Add 1/4 cup of water if sauce has thicken over night.

Add oil to a small skillet and fry corn tortillas for 5-10 seconds per side.  You want to cook the raw flavor out of the tortilla.  The frying gives the tortillas some texture and helps support the sauce and eggs.  Rest the corn tortillas on paper towels until plating.

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Add butter to small skillet and fry eggs sunny side up. The key to eggs like this is BUTTER, small skillet, and a non-stick pan.  Keep eggs on low heat and be patient the white will cook.  If you have enough butter in skillet you can ladle the hot butter onto white to finish the egg.

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Any undesirable specks you see in the egg white can be scrapped off once egg is cooked.

Assembly

Lay three corn tortillas on plate and ladle warmed sauce of them.

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Add cheese.

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Add eggs, sprinkle with a pinch of salt and garnish with cilantro and strips.

Huevos Rancheros

Huevos Rancheros

 

If you prefer an omelet this works as well.

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Please see blogs titled Rojas and Chicken soup for the soul to find recipes on enchilada sauce and tortillas strips.

Take a Break. It’s Labor Day!

September 7, 2015
by Karen Quinones
comments 5
Appetizer

GUACAMOLE WITH GRILLED CORN AND COTIJA CHEESE

MANGO MARGARITA WITH TAJIN

Labor Day is the perfect day to keep everything simple.  Guacamole and a refreshing margarita sounds perfect on a hot day like today.  Let’s put our feet up and sip on this cocktail and dig into the creamy, delicious guacamole.  For years I’ve been asked to make guacamole and mango margaritas for family occasions.  Now the recipe is yours.   You will be the talk of the town with this dynamic duo.  The guacamole is special because it hits all the notes our palate wants.  Heat from the chiles, sweet from the corn, acid from the limes, salt from the cheese, and crunch from the tortilla chip.  The mango margaritas are so perfectly balanced with the sweet freshness of the mangos and spice from the Tajin.  Cheers!

Time-20 minutes

Servings-4-6

Ingredients

Guacamole

4 Haas avocados smashed, 1/2 cob of charred corn kernels, 1 Roma tomato diced, 3 TBS of red onion diced, 2 jalapeños diced, 2 TBS of cilantro chopped, 2 garlic cloves diced,  juice of 2 limes, 1/2 tsp of kosher salt, and a sprinkling of graded cotija cheese.

Mango Margaritas

4 cups of Jose Cuevo mango margarita mix made with Tequila, 1 cup of frozen mangos, 14 ounces of mango sorbet, 1 cup of ice, 1 lime wedge to help with rimming margarita glass, Tajin for rimming of glass and finishing of drink.

Guacamole Preparation

On medium high heat char corn in a dry cast iron skillet on all sides.  A griddle, skillet, or grill will also work.  This will take about 10 minutes to get all sides charred.

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Shave half of the charred corn kernels with a knife and catch in a bowl.  Save other half of corn for another use.

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In a bowl add avocado, corn kernels, tomato, onion, jalapeños, cilantro, garlic and lime juice.  Mix together well and season with salt.  Add as much cotija cheese as you like for added saltiness.

Margarita Preparation

In a blender add Cuervo mix, frozen mangos, mango sorbet and ice.  Blend margaritas until smooth.  Rim glass with lime juice and dip into Tajin.  Pour mixture into glass and top with a sprinkling of Tajin for added flavor and color.  Cheers!

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Cook’s Note

  1.  Guacamole tends to come out a little different every time I make it.  The heat from the chilies and juice from the lime vary.  This is just a road map.  If you like it spicier use serrano pepper instead of jalapeño.  If two jalapeños are too spicy, remove it or just use one.  If you like it more acidic use more lime juice.  You can always add more salt if that’s what tastes good to you.
  2. Finding Jose Cuervo Mango Margarita mix with Tequila can be hard to find.  I have used the regular lime mix and have added my own Tequila.  They both work well because of the fresh mangos and sorbet.  If you find a mix without tequila just add one shot of Tequila to each drink.  I find that’s the perfect amount for everyone.

HAPPY LABOR DAY!

Cooking in Paradise

September 5, 2015
by Karen Quinones
Leave a comment
Fish

 

SPICY GRILLED SHRIMP SALAD WITH LEMON CILANTRO VINAIGRETTE

This summer my family vacationed in Maui.  It was our second trip to the island, and we decided to stay in a condo rather than a hotel resort.  It was definitely the right decision for a cook.  I had an incredible modern kitchen with all the amenities a cook could ask for, and not to mention an ocean view from the kitchen.  Everyday I couldn’t wait to wake up, make my coffee, and sit on the Lanai staring out toward the ocean waiting for the world to wake up.  If I had a kitchen like this at home I would never leave.  This particular evening we decided to stay in and make dinner.  My husband offered to barbecue shrimp since the grill faced the ocean near the pool.  The kids swam while we prepared dinner.  It was a perfect evening with an absolutely fantastic dinner.

Time-30 minutes

Servings-4

Ingredients

Shrimp and Marinade

1 pound medium raw deveined/shelled shrimp, 6 wooden skewers soaked in water, juice of 1 lemon and zest, 1/4 cup of olive oil, 1 Tab of honey, 1/4 tsp of Worcestershire sauce, 1 tsp paprika, 1/4 tsp cumin, 1 tsp salt, 1 serrano chile chopped, 2 garlic cloves chopped, 1 TBS of cilantro chopped, 1 tsp rice wine vinegar, 1/2 teaspoon of chipotle pepper adobo juice.

Lemon Cilantro Vinaigrette 

1/4 cup of fresh lemon juice, 1/3 cup of seasoned rice wine vinegar, 1 TBS of honey, 2 garlic cloves chopped, 1 canned chipotle pepper, 3/4 cup canola oil, 1 cup of cilantro, 1/2 tsp of salt.

Salad

Baby mixed green salad mix, half a yellow pepper sliced, 1 fresh avocado sliced, 1/4 cup of pumpkin seeds, cucumber, tomatoes and 1 cob of grilled corn kernels.

Preparation

Place wooden skewers in water for 30 minutes so when on the grill they will not burn.  In a separate bowl add all the ingredients of the marinade then allow the shrimp to marinate in the sauce until the salad and vinaigrette are ready.

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To prepare vinaigrette add lemon juice, vinegar, honey, garlic, and chipotle pepper into blender and mix.  While it’s mixing open the inner lid of the blender top and slowly drizzle the canola oil to help the vinaigrette emulsify.  Emulsification means the liquid and oil mix together to become one.  Once emulsified add cilantro and salt then blend one last time to finish the vinaigrette.

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Prepare the grill to medium-high heat.  Skewer the shrimp and bring both your shrimp and corn cob to the grill.  Grill the shrimp on each side for 2-3 minutes until then turn pink and curl up.

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Grill the corn until it’s charred on all sides.

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Take the charred corn and shave all the kernels off the sides to add to salad.  Assemble the salad with all it’s ingredients then add shrimp skewer on top.  Drizzle vinaigrette on salad and enjoy.  Garnish with lemon wedge.

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Enjoy with a glass of chilled white wine mahalo!