Grilled Chicken Thighs: Kansas City BBQ

I made a recipe like this from the Kansas City Star today. It used hoisin, soy and ketchup. I also used chicken legs instead of thighs (I did not have them) which were supposed to be better for this purpose. Bad mistake as I just did not think the recipe came out that good although my wife likes them. My take 7/10. This recipe below most likely is better and I will try it sometimes. You can try it now. Let me know what you think

http://hubpages.com/hub/Kansas-City-Grilled-Chicken-Thighs-A-Mini-BBQ

Restaurant Finds :Spicy Apricot dijon Barbecue Sauce

My wife many times like simple stuff without sauces. However when I was going to make grilled chicken for myself I wanted to find a sauce to pair with the chicken. I found this one in my computerized collection. It is tangy and like a BBQ sauce . I really like it and rated it 9.6/10. Enjoy.

PS I made the portions just for myself so just adjust accordingly
****

Spicy Apricot dijon Barbecue Sauce
Recipe Feedback:
By Derrick Riches, About.com
See More About:

* barbecue sauce recipes
* fruit based barbecue sauces

This is an excellent barbecue sauce for pork and chicken.
Prep Time: 20 minutes
Cook Time: 2 hours
Ingredients:

* 2 pounds apricots, pitted and halved
* 3 large tomatoes, halved
* 3 cups brown sugar
* 2 cups cider vinegar
* 1/2 cup dry white wine
* 1 onion, chopped finely
* 3 cloves garlic, minced
* 2 tablespoons soy sauce
* 2 teaspoons hot sauce
* 2 teaspoons Dijon mustard

Preparation:
Place all ingredients in a large stockpot and bring to a boil. Reduce heat and simmer for 1 1/2 to 2 hours. When sauce has reduced, strain through a sieve. Use immediately or store in an airtight container for up to 4 weeks.

Restaurant Recipe Finds: Sam Hazen Tao and Thai Roasted Buddha Chicken

I found out about Sam Hazen ( now departed from Tao restaurant) on Emeril Lagasse’s show. Mr. Hazen has quite an Asian influence and his Tao restaurant is a very popular restaurants in NYC and Las Vegas.
more on his background
http://www.lasvegasrestaurants.com/chef.cfm/restaurant/1159/TaoAsianBistro


So are the recipes and here is one that looks very good, not only for the use of the chicken, but the dipping sauce and more.
this recipe is from

Tao Asian Bistro
Roasted Thai Buddha Chicken

The Thai Roasted Buddha Chicken takes the meaty leg/thigh combo and breast portions only from the chicken, and gives them a long, 24-hour dip in a rich marinade, prior to roasting. Serve with your favorite rice dish.

Serves:
6
Vegetarian:
No
Preparation Time:
23:55
Cuisine:
Asian
Difficulty:
Moderate
Meal Type:
Dinner
Main Ingredient:
chicken
Dish Type:
Main Course
Main Cooking Method:
Roast
Season/Occasion:
Any Occasion
Recipe
Ingredients
• 4 piece(s) galangal (if you don't have use Ginger)
• 24 piece(s) garlic (cloves)
• 8 each Thai chiles, finely chopped
• 24 each shallots, roughly chopped
• 1 C. cilantro leaves, plus some for garnish
• 24 oz. coconut milk
• 12 oz. sweet Thai chili sauce, plus some for drizzling
• 1 salt and freshly ground black pepper
• 3 lb. skin-on chicken pieces, leg and breast only
• 2 Tbsp. canola oil
• 12 oz. chicken stock
• 1 recipe Buddha Chicken Chili Sauce, recipe follows
• 3 oz. unsalted butter
• 3 each limes, peeled and sliced
• 1 recipe Choi Sum, recipe follows
Directions
In the bowl of a food processor, combine galangal, garlic, Thai chilies, shallots, 1 cup cilantro leaves, coconut milk, chili sauce and salt and pepper to taste. Pulse on high for 30 seconds or until mixture is a smooth puree. Place chicken in a bowl and pour marinade over chicken, turning the chicken several times to coat. Cover and refrigerate for 24 hours.
Preheat oven to 400 degrees F.
Remove chicken from marinade and pat dry. Season with salt and pepper. In a large oven-safe saute pan on medium high heat, add canola oil and sear chicken, skin side down. Let chicken cook, undisturbed, for 3 to 4 minutes or until browned well. Place pan in oven for 12 minutes or until chicken is cooked through. Remove chicken from pan and set aside until cool enough to handle. Meanwhile, in the same saute pan, add chicken stock and Buddha Chicken Chili Sauce (see recipe) and bring to a simmer, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits. Let mixture simmer for 6 to 8 minutes. Add butter and stir to incorporate.
While the sauce is simmering, French the chicken pieces: using a kitchen towel, hold the wing tip of the chicken and scrape the meat toward the breast until the bone is bare. Repeat the process with the drumstick and thigh portion and set aside.
To serve:
Top slices of peeled lime with Choi Sum (see recipe), place the chicken on top, and drizzle with more sweet Thai chili sauce if desired.
Note
Most Asian specialty food markets will carry items such as galangal, thai chiles, etc.


Buddha Chicken Chili Sauce
Ingredients
• 2 oz. sugar
• 3 oz. lime juice
• 8 oz. sweet Thai chili sauce
Directions
In a medium non-reactive bowl, dissolve sugar in lime juice and mix well. Add chili sauce and mix to combine. Place the mixture into the bowl of a food processor and pulse until smooth, about 15 seconds.


Choi Sum
Ingredients
• 2 C. ice cubes
• 16 oz. choi sum, or bok choi
• 4 Tbsp. olive or vegetable oil
• 6 Tbsp. thinly sliced garlic
• 6 Tbsp. finely diced sweet white onion
• 16 Tbsp. sweet Thai chili sauce
• 1 1/2 tsp. sugar
• 3 limes, juiced
Directions
In a medium pot, bring 4 quarts of salted water to a boil. Place ice cubes in a medium bowl and cover with cold water. When water is boiling, add choi sum or bok choy and cook for 10 seconds. Remove from water and add to bowl with ice cubes to stop the cooking process. Once cooled, remove from bowl and place onto paper towel lined plate to drain excess water.
Just before serving, heat oil in a medium saute pan over medium heat. Add garlic and onion and sweat for 15 seconds. Add choi sum, chili sauce, sugar, and lime juice, and continue to cook for 30 seconds. Drain on a paper towel-lined plate before serving.
Note
Choi sum, or Chinese flowering cabbage, is a slightly bitter, leafy plant that is related to the broccoli family. It is available at some Asian specialty markets or produce stands. Substitute bok choy if unavailable.

Mossy Bayou company has some tasty condiments that have different zing to them

I regularly review the Chili Pepper magazine. There are many hot, spicy and usual recipes. Also there their are listing of awards from the magazine concerning condiments, (hot) sauces and more that are judged to be award winning . I look for winners in their categories. The Mossy Bayou company has achieved some prestigious awards so I decided to try them.

The Bayou Blend is a seasoning that is very unusual. I like that the main ingredients are not primarily salt but include more pepper, garlic powder and then others. The Bayou blend is subtle with its garlic, pepper blend that doesn't overwhelm your taste buds with salt. It has a nice heat flavor but is not by any meals too spicy. If you want a blend that "really burns " this is a not a good one for you. I like it.

The Louisiana Swamp Scum Hot Sauce is a muddy looking hot sauce made of peppers, vinegar, salt, molasses, natural flavorings and uses caramel coloring. The swamp sauce has the right blend of tangy vinegar and hint of salt and molasses which gives it a distinctive bite. I really like the flavor with veggie burgers, beef burgers, vegetables, cheeses, stews and more.

The Cajun Chow Chow calls itself a relish and is a medley of green cayenne peppers, vinegar, onion, garlic, salt and spices. Once again salt is down on the listing of the percentage of ingredients. I once again liked that and the relish gives a fresh flavor. I really like the garlicky and pepper tone of the relish. All are really good on the sweet potato fries, the burger and even a vegetable bean oriented veggie burger. I like the Chow Chow and the Swamp sauce the best as they don't take taste too hot but have a nice heat to go along with the other spices and vegetables.
I can see them being used with chicken, beef, vegetables and more. They could also add a little zing to soups, stews and more. So while I can't get back to Bayou country in the near future, I can taste Cajun country by using these condiments. Order and try some.

Check them out at

http://www.mossybayou.com

So many tasty pizza types at CPK which one do you select?

There seems to be so many pizza places in cities and towns all over. They are around every corner. I frankly don't understand how all the pizza places stay in business (some don't). Most of them have the boring regular types like pepperoni, cheese, sausage or hamburger or "ply" special gimics or bigger pieces. But there must be something that keeps most of them in business. But when I tasted a (boring ) Domino cheese pizza during a meeting , I shook my head and wondered, is this what what is all about? No because I don't want to eat the usual pizza. I mean I do but I would rather a pizza type that I can remember. I want something different. I am not much for chains but at this chain, there are so many different types of tasty toppings, I almost don't know which to choose. I tasted the BBQ chicken with that smoked gouda is something else (the first topping born for this chain in1985) when I tasted this type long ago in an airport. I was hooked. Since then I have tasted the Jamaican jerk chicken with the sweet Caribbean sauce and (I love) Thai chicken with mozzarella and spicy peanut chicken and sesame sauce. I really want to sink my teeth into the Mango Tandoori Chicken pizza. I'd like to compare the roasted Garlic chicken to another pizza place I love.But now there is more to the menu with great appetizers, salads, thin crust pizzas , pastas, specialties and even smoothies! So when I come here again, I know I want the tried and true honey-wheat dough but which one of the toppings from the 21 do I pick? I pick one from the " unusuals" because that is what pizza taste is all about - taking pizza to a different level. Now that this pizza (and more ) chain is in town, I can check things out even further. I also might get their pizza recipe book to make some of the delicious pizzas at home too. Then there will be Kansas City Pizza Kitchen.

Restaurants are cutting back because of economy- which ones and how?

First one up was that at Ruby Tuesday, one person did not like that they are cutting corners at this restaurant (at least at this particular one) by not bringing out the whole steak sauce bottle but just some.
Last week we again went to RT in Olathe, KS as their 2:1 coupon for specials and steaks can’t be beat and the salad bar is awesome (It is now in my top 3 salad bars in Kansas City). My wife does not take sauce but I usually get A-1 or some other sauce to go with the steak. However this time I did not as the steak came with a cheese- mushroom sauce (I decided to try something different).
Some restaurants (PF Chang’s in this article) are cutting corners by not putting out steak knives cutlery but we were brought ours for our steak dinners.
At one Outback, they are not serving a dinner salad and it is extra. At RT, there are veggies with certain entrees but many entrees include the salad bar. I decided not to get some other entrees because the salad bar is extra for some entrees so I stuck with the steak which came with the entree plus had mashed potatoes and some veggies and tiny onion ring bits which were nice and crunchy (seems like little bits of Bloomin Onion from Outback Steakhouse which I have always wanted to get but the cholesterol and the calories are so high these are not recommended. But little bits would not hurt!).
There are 58 slides to go through this slide show (haven’t you noticed how AOL and others are doing things like slide shows and videosto increase revenues to make you stick around longer , looking at the ads on your desktop so that they can charge more for their services to the companies?) .
I don’t have time to go through all of them now but you can. If you noticed any of these “cutbacks” or others let me know.
http://www.walletpop.com/specials/i-spy-restaurant-tricks

Higher Level Palate Pleasers : Rucci- it's not quite our taste in Indian food

My wife and I ate here at the buffet and also once with my son. Some Indian restaurants mix Northern Indian and Southern Indian recipes. This place does have good Indian food but the spices and some of the food are different then what we usually like. The butter chicken and the other food it just is missing something. Maybe because it has less spice or the food is made from a different region of India? If we won’t go back then I have to give this place thumbs down. It just does not have the taste we like for Indian fare.

Upscale, inside is a little dark but the food shines

Upscale restaurants are not my standard place to go. While I I have more then five reasons to choose a restaurant (more about these thoughts later in the another blog segment to come), they do come about . I finally had a chance to come here near dusk one early night for a group meeting. The sun had just set. The place was dark inside but I found out that the food shines here.s. The menu is upscale and so are some of the prices going up to $37.50 for entrees like the USA Prime Cab Kansas City Strip (did I forget its 12 oz) with cheddar mash potatoes, red onion rings. The place was packed. But at this function I was attending, I could choose from a small but highly touted menu of entrees from the bigger menu which had a very nice assorted appetizers, soups, salad, steaks, pork chops and more. I could see why people have come here before and like the place. This place has, the menu has variety and there items that are what I say " are a level above ordinary and more" . While the prices are a little (or very ) steep for my liking, I could see why this place is a favorite for many. But what would be my conclusions?
The house salad was the first course and that was the easy part. The entree choices were a little more problematic. There were the 6 oz Center Cut, the pan roasted chicken w/Marsala Sage sauce and the Grilled Atlantic Salmon Buerre Blanc. I knew the steak would be good. The Buerre Blanc (see recipe below) with Salmon ( that I love) did not sound that interesting except for the Lobster with it. What piqued my interest was the Pan Roasted Chicken that would come with Marsala Sage Sauce. Now somehow the last one sounded the most interesting choice which I ordered. I debated changing my order for several minutes but I stuck with it. I was glad I did.
While others liked the steak and the salmon, but the plating mesmerized me (now when have said that and enjoyed plating ? Well possibly one of the best I have seen since I at Ming Tsai's Blue Ginger near Newton, Mass last year).
The salad (garden variety greens, frisee, radicchio, watercress, and an rather unspectacular Honey Balsamic vinaigrette with shredded Parmesan. The chipotle mashed were fine but the chicken was sublime. The sage and Marsala wine reduction sauce married well with the two small chicken breasts (normally $18.75). Slightly sweet with a slightly wine tangy flavor. I really savoured each bite of the wood fired chicken. I definitely would have try to duplicate this recipe and I found one (see below).
I chose the New York Style Cheesecake instead of the Chocolate Velvet Cake because I love cheesecake (any kind, anywhere) and don't make it myself. It came with an Oreo with Raspberry sauce and it was dreamy. The service was excellent and attentive.
I might never come back here again but we might together for a special occasion. The ambience is nice. Though its dark inside, I know what I like the the menu so I may not have to use my red light to read the menu. But if I do, I could see getting the Blackened Chicken ( with smoked gouda , roast pepper cream sauce ) or the Jamacian (which I love) Chicken or we share the Caribbean Mixed Grill. Until that time, check back for similar recipes. If I make a recipe like this delicious Marsala sage sauce and see what my wife thinks. I think she will like it.

The chicken and sides are tasty

We love the chicken here. When we have a craving for some "fried chicken" this is where we come because the rest is good too. Its juicy and has a lot of flavor. It ranks up there with the Colonel's but we think we like it better. (The Colonel's coleslaw is slightly better though). We like the spicy kind which gives it an extra zing with the hot sauce. Wings, thighs, breasts - all good with lots of flavor. The dirty rice has bits of meat with the rice and cajun reasonings are just right. The buns are flaky and have the right consistency.

Mole isn't just Mexican = there are Asian kinds and more

I have always thought that moles are traditionally only those made with chocolate. When I found out, the mole is really the chilies and the spices. Mexican ones have chocolate but there are so many more. I've been to Ming Tsai's restaurant near Newton, Mass, and it was fabulous.
His food and recipes always get me so excited. Today I saw on his TV program ones that I have froom his book Ming's Master Recipes. But a couple on the TV program were from his TV series from the past which you can find at his website at

Ming Tsai recipes
http://www.ming.com/simplyming/recipes/season4.html

This one looked good as it uses Duck but I am sure you can substitute chicken as I do often. I won't be able to try this recipe yet and its Asian mole in it, but I wanted to spread the word now about it. If you make it before you do, send me some of you feedback. Thanks

Duck Breasts With Asian Mole and Jicama-Haricots Salad
Guest Recipe:
Duck Breasts
With Asian Mole and Jicama-Haricots Salad

by Chef Ted Allen



Serves 4

* 1/3 cup olive oil
* 2 tablespoons fresh lemon juice
* 1 tablespoon minced shallot
* 1 teaspoons Dijon mustard
* 1/2 teaspoon grated lemon zest
* 1/2 teaspoon sugar
* 1/2 pound haricots verts
* 1/2 pound piece jicama
* 2 duck breasts, about 1 pound each
* 1/2 cup Asian Mole Sauce, warmed (see below)
* Kosher salt and freshly ground black pepper
* Canola oil for cooking


1. Combine first 6 ingredients to make vinaigrette.
2. Peel and cut jicama into slices about 1/4-inch thick. Stack slices on a cutting board and cut into sticks.
3. Heat water to boiling and blanch beans until crisp-tender, about 3 minutes.
4. In a medium bowl, toss beans and jicama with 1/4 cup of lemon vinaigrette (you can set this aside to marinate for about 30 minutes or use right away).
5. Heat a large frying pan over medium heat. Lay the duck breasts on a cutting board and season both sides with salt and pepper. Using a paring knife, make diagonal slashes through the skin about half an inch apart, taking care not to cut into the flesh. Put the duck breasts into the hot pan, skin-side down, and cook until the fat is rendered and the skin is browned, 5 to 7 minutes. Use a splatter screen if you have one because the breasts render a lot of fat.
6. About halfway through the cooking, use a ladle or baster to remove most of the fat from the pan. Turn the breasts and cook to barely medium rare, about 8 to 10 minutes.
7. Remove the breasts to a cutting board and let rest for 5 minutes. Season each breast with a pinch of salt and pepper, cut breasts into thin slices, and fan them out on 4 serving plates.
8. Top with warm Asian Mole Sauce and arrange Jicama-Haricots Salad alongside.

>>This recipe appears in Episode #401.

>> For additional recipes and more, visit www.ming.com

Asian Mole

Ming says: Mexico has given us so many wonderful foods, but one of my favorites is mole, a thick blend of onion, garlic, different chiles, and ground seeds that varies from region to region. When I first cooked with it, I discovered it was a natural for Asian flavorings as well.

Makes 2 cups

* 2 large onions, chopped
* 1/4 cup garlic, chopped
* 1/4 cup ginger, chopped
* 4 serrano chiles, chopped
* 1 cup red wine
* 1 cup dried cranberries
* 1/2 cup water
* 1 tablespoon minced thyme
* 3 tablespoons toasted black sesame seeds
* 1/4 pound dark unsweetened chocolate, chopped
* Kosher salt and freshly ground black pepper
* Canola oil for cooking


In a large sauté pan coated lightly with oil over medium-high heat, sauté shallots, garlic, ginger and chiles until caramelized. Deglaze with red wine, scarping up any browned bits on the bottom of the pan. Add cranberries and water and reduce by half. Transfer to a blender and blend until smooth. Season with kosher salt and freshly ground black pepper to taste. With blender running, add thyme, sesame seeds and gradually add chocolate. Check again for flavor and season if necessary.

To make Asian Mole Sauce, use a 1:1 ratio of mole to chicken stock.

>>Use this Master Recipe in Duck Breasts with Asian Mole and Jicama-Haricots Salad by guest Chef Ted Allen.

>>This recipe appears in Episode #401.

>> For additional recipes and more, visit www.ming.com

chicken throwdown: Emeril Lagasse's Lemon-garlic recipe vs Spanish Lemon -garlic

I made this recipe from Emeril Lagasse's listing of recipes. A lot of people said it was awesome in their reviews on the Food Network web recipe area. So I tried it but using chicken wings instead and no pasta. I made a whole batch (probably about 35-40 wings) for a party that I was going to bring appetizers. It was a hit and everyone liked them. For me it was okay and I would rate 8.9/10. This recipe like many people said has a just enough garlic and lemon. To me, it was missing something and I could not" put my finger on it". I just felt it didn't take flavors "to another level". Then I remembered.
I had made a recipe from one of my Spanish cookbooks (Spanish:over 150 mouthwatering step-by-step recipes) by Pepitas Aris. His book (p. 184) Chicken with Lemon and Garlic was somewhat the same recipe but had that "extra kick". It included shallot ( I use red onions instead) and had paprika and parsley which is missing from the Lagasse recipe. I rated this one one 9.7/10 and my wife loved it . She said that this the Lagasse recipe was very good but not as good as this one. So there it is.

Returning to A2, I chose not crepes here but something else

I worked in A2 and around and got my masters at U of M. When I came back to visit friends, this is one place we came for breakfast as she recommended it. Not bad advice. I am glad to see it is still here. Its comfortable place. Has many crepe, waffle, dishes,salads and sandwiches as well as specialties.I did not feel like having crepes which seem to be a specialty here. I chose the Mediterranean chicken salad . The lemon marinated chicken breast was light and I liked the tangy tahini sauce. Light and not too filling we had a good time talking in this quite place. I worked in A2 and around and got my masters at U of M. When I came back to visit friends, this is one place we came for breakfast as she recommended it. Not bad advice. I am glad to see it is still here. Its comfortable place. Has many crepe, waffle, dishes,salads and sandwiches as well as specialties.I did not feel like having crepes which seem to be a specialty here. I chose the Mediterranean chicken salad . The lemon marinated chicken breast was light and I liked the tangy tahini sauce. Light and not too filling we had a good time talking in this quite place.

The scenary is spectacular but the Asian food is average

I was in the Yellowstone Area BK (before kids more then 24 years ago). In 2003, I flew into Salt Lake City, went to Idaho and then traveled by auto to the Grand Tetons / Yellowstone area . It had been a long beautiful day already with a lot of spectacular country and achieving a lot of good shooting for my project of videotaping and photographing the grandeur and sights of those National Parks / Monuments. I still had to eat. So after I checked into my hotel room for 3 days, I went walking. I was in the mood for something different not burger or beef this time but Asian and I did not want to drive farther or spend a lot of time figuring out researching the restaurants here . I did not think I would find "Nirvana" here but would I fine some decent Asian fare? The menu and the place were small.Still it had seafood, chicken, beef and other dishes. Many were of the "boring" Chinese/ Asian variety that are not my style. I went with the House Special Sesame Chicken as it was labeled "hot". It was fine, nothing spectacular, at least I had something to eat. I can say I had some Asian fare in Yellowstone. Not at spectacular as the scenery but okay.

eat more beef- only kidding- this places best is the chicken

I have been here several times to nibble on their small "chicken -little" (get it?) sandwiches. They are toasty have the right amount of crunch and nice chicken meat inside their flaky . Very tasty and the chicken is moist and has a lot of flavor in their biscuits. Each order is made while you wait (not long). There are sandwiches, breakfast items and more. The prices are reasonable. It is difficult to know what times they are open though. I will stop by for little nibbles in the future and maybe something bigger. I love their cow ads BTW. Creative. But its the chicken that stand out.

Great Mexican food no doubt about it

 We have been coming here since it first opened and have always liked the meals. This has place has affordable Mexican fares from chicken, beef, Mexican foods and more. All well prepared and excellent. We enjoyed our meals every time I have here from the chimichangas to the enchiladas and more. If you want Mexican in town, this is a place you will want to try if you have not already done so.

There is the good and the bad at Corona Gardens in Olathe, KS

Corona Gardens

This restaurant has been here for several years. I had never seen them doing much of a business especially with Mexican restaurant competition very close by. But I decided to give it a try. I've been here a couple time with my wife and once without her. The buffet is all you can eat which is the good thing. The bad is that most of the food is horribly fried. The best are the real good chicken and beef fajita. This you can all you want and that is what I have focused on. Wrapped in tortillas, you can make a meal of just this entree at a good price. The tacos and the meat are fine but how badly can you ruin tacos (well there was one place over in Missouri that did). I had them at a luncheon for staff at one of the schools and it was not bad fare. The enchiladas and the other dishes are average at best and fried so that you can hardly taste anything. There are other Mexican specialties but they are not really goo . There are sopapillias, condiments and other stuff do not really make the buffet tastier. They are just fillers for your belly. There are several Mexican restaurants nearby that much better and are just as reasonably priced. I will go elsewhere for Mexican next time unless I want all you can eat fajitas.

Eric's Turkey Red Grape Salad- My way

I have many cookbooks but sometimes it is easy and more efficient to find a recipe via Google and the internet. I made this recipe from two other ones I selected while browsing the internet on cooks.com. Here is my version and the two others that you can use. Let me know if you try them or your own spins on these. My Eric’s Turkey salad I rated 9.2/10 good for this winter but possibly for spring/summer chicken or turkey salad. I like the horseradish taste of the wasabi (use regular horseradish if you don't have it) with the orange pieces and the crunch of the almonds and the red cabbage.

Eric’s Turkey salad
by Eric Flescher
2 c. chicken or turkey (cubed)
1 tsp cajun seasoning
0.5 cups of red grapes (split in half)
1 c. mandarin oranges (use juice for dressing )
Lettuce or endive leaves
0.5 cup of sliced, cut up red cabbage (raw)

dressing
3 to 4 tbsp. slivered almonds ( raw from grocery store)
0.5 c. mayonnaise or salad dressing ( with 1 tspn wasabi mayonnaise (find at Asian or regular grocery store: optional )
Juice of o.5 lemon
pinch of pepper


Cube turkey into medium-size pieces. Add seasoning to Turkey cubes. Add and other ingredients with Turkey. Add dressing ingredients. Mix dressing the salad. Makes 4 servings.




MANDARIN CHICKEN SALAD
cooks.com

2 c. chicken or turkey (cubed)
1 tbsp. minced onion
1 tsp. salt
1 c. seedless green grapes
1 c. chopped celery
1 c. mandarin oranges (drained)
1 c. salad dressing
1/2 c. slivered almonds
1 c. cooked macaroni rings
1 c. whipped cream or Cool Whip

Combine chicken or turkey, onion and salt. Refrigerate for several hours. Add grapes, celery, oranges, almonds, salad dressing and macaroni rings. Fold in whipped cream just before serving. Serves 12.

TURKEY, CELERY, GRAPE & NUT SALAD
cook.com

2 c. cubed turkey
1/2 c. grapes
1/2 c. sliced celery
3 to 4 tbsp. almonds
Juice of 1/2 lemon
Grated rind of 1/2 orange
1 c. mayonnaise
Lettuce or endive leaves

Cube turkey into medium-size pieces. Slice celery. Dip almonds into boiling water, remove skins. Brown halved nuts in moderate oven 2 minutes. Add lemon juice and orange rind to mayonnaise. Mix turkey and other ingredients into mayonnaise. Arrange on lettuce. Makes 4 servings. I have many cookbooks but sometimes it is easy and more efficient to find a recipe via Google and the internet. I made this recipe from two other ones I saw in cooks.com.


Eric’s Turkey salad
by Eric Flescher
2 c. chicken or turkey (cubed)
1 tsp cajun seasoning
.5 cups of red grapes
1 c. mandarin oranges (drained )
3 to 4 tbsp. slivered almonds ( raw from grocery store)
1 c. mayonnaise or salad dressing ( with 1 tspn wasabi mayonnaise (find at Asian or regular grocery store: optional )
Juice of 1/2 lemon
Lettuce or endive leaves

Cube turkey into medium-size pieces. Add seasoning. Slice celery. Add grapes, oranges and almonds. Add lemon juice and mayonnaises. Mix turkey and other ingredients into mayonnaise. Arrange on lettuce. Makes 4 servings.




MANDARIN CHICKEN SALAD
cooks.com

2 c. chicken or turkey (cubed)
1 tbsp. minced onion
1 tsp. salt
1 c. seedless green grapes
1 c. chopped celery
1 c. mandarin oranges (drained)
1 c. salad dressing
1/2 c. slivered almonds
1 c. cooked macaroni rings
1 c. whipped cream or Cool Whip

Combine chicken or turkey, onion and salt. Refrigerate for several hours. Add grapes, celery, oranges, almonds, salad dressing and macaroni rings. Fold in whipped cream just before serving. Serves 12.

TURKEY, CELERY, GRAPE & NUT SALAD
cook.com

2 c. cubed turkey
1/2 c. grapes
1/2 c. sliced celery
3 to 4 tbsp. almonds
Juice of 1/2 lemon
Grated rind of 1/2 orange
1 c. mayonnaise
Lettuce or endive leaves

Cube turkey into medium-size pieces. Slice celery. Dip almonds into boiling water, remove skins. Brown halved nuts in moderate oven 2 minutes. Add lemon juice and orange rind to mayonnaise. Mix turkey and other ingredients into mayonnaise. Arrange on lettuce. Makes 4 servings.

Island Spice Carrib

I finally found this place. Its very small and on a corner but packs some good food. The chicken wings were excellent, The jerk chicken had a lot of flavor. We have tried other dishes the last time too. Prices are most reasonable. You will find good Caribbean to eat here when you find it. For the prices you can get another entree or appetizer too!

Ina Gardner's chopped living

I had some turkey livers left over so my mind wandered to make a different take on chopped liver. I found this recipe by Ina Gardner from the Food Channel through googling. What got me to really try this were the reviews of the recipes by about 25 people. All raved about it. So I have it a try. I cut down the recipe to make make about 1.5 cups of chopped liver so you do the math. I also did not use chicken fat but just used some oil (I know if lessened the flavor possibly) . One of the reviewers said to use Brandy for the wine but I used a little sherry. It came out pretty well and I made a sandwich it. This one rated 9/10 and I am still looking for different ways to make little snacks.

Chopped Liver


Ingredients

* 2 pounds chicken livers
* 1 cup rendered chicken fat
* 2 cups medium-diced yellow onion (2 onions)
* 1/3 cup Madeira wine
* 4 extra-large eggs, hard-cooked, peeled, and chunked
* 1/4 cup minced fresh parsley leaves
* 2 teaspoons fresh thyme leaves
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* Pinch cayenne pepper

Directions

Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.

In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.

Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.

Hot and Spicy Chicken Feet- maybe just chicken without the feet?

Hot and spicy chicken feet are a favorite treat in Asian countries.

Hot and Spicy Chicken Feet

Here's something different from Andrew Zimmern, host of the Travel Channel's Bizarre Foods.

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

• 32 chicken feet (about 2 lbs.)
• 1/2 cup sake
• 1/3 cup water
• 6 large thin slices fresh ginger
• 1/3 cup soy sauce
• 1/4 cup Chinese yellow rock sugar (or 1/4 cup granulated sugar)
• 2 dried hot chiles, crushed
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 2 star anise buds
• 1 cinnamon stick
• 1 cup scallion cut in 1-inch pieces
• 2 tablespoons minced scallion and 1t toasted sesame seeds for garnish

Preparation:

Rub chicken feet with kosher salt and let stand for 10 minutes, rinse in cold water.

Place feet into a pot of rapidly boiling salted water, blanch for 5 minutes and drain well. Chicken feet can be set aside and refrigerated for a day until you need to cook further.

Place a 14-inch saute pan over high heat. Add the chicken and dry-sear to lightly brown. Add the remaining ingredients (except the garnish) and bring to a simmer. Cook, covered, for about 10 minutes. Uncover, and simmer until pan is almost “dry,” tossing frequently to coat the feet as the sauce reduces.

Serve, garnishing with scallion shavings and toasted sesame seeds.