Tag Archives: Chicken

2019 Cookery Project — Vince and Terri’s Chicken Chili

Vince and Terri's Chicken Chili

Vince and Terri’s Chicken Chili

I’d done almost no serious cooking for the 2019 Cookery Project since the start of the year, so once I made it home from Charleston, I was eager to get back into my own kitchen and get to work.

I love chili, but I’ve never been able to put together the right combination of meat, spices, liquids, garnishes, and other ingredients needed to create The Ultimate Chili Bowl. A few months ago, I was whining about that failing to my sister-in-law Terri—I do a lot of whining to relatives about various failings, a few of them even my own—and she promised to send me a recipe that she and my brother Vince use. Which she did.

The Verdict: This chili was good, as well as fast and easy to put together. I think the secret ingredient was the jar of mild salsa verde, something I’d never used before, which gave the chili a nice kick.

I’ve already used the recipe a second time, doubling the main ingredients and upping the spices by 50%, so that I could freeze most of this second batch in 1-, 2-, and 4-serving containers. There’s no such thing as having too much chili within easy reach.

But the quest continues. It may be that my search for the ultimate chili recipe is doomed to inevitable failure, like my endless attempt to find a place that serves fish and chips as good as the ones I used to get, a long time ago, at a little shop in San Francisco. But I’ll press on, like Joel Cairo and Kasper Gutman, despite the odds.

After all, ultimate chili is the stuff that dreams are made of.


Rating

★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.

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2017 Cookery Project — Chicken Salad with Greens, Roasted Potatoes, and Shallots

Chicken Salad with Greens, Roasted Potatoes and Shallots

Chicken Salad with Greens, Roasted Potatoes and Shallots

The recipe for this meal of Chicken Salad with Greens, Roasted Potatoes, and Shallots comes from an old issue of Bon Appétit. I couldn’t find the recipe online, so there’s no link with this one. Sorry.

Putting it all together was a three-step process: prepping the vegetables, prepping the chicken, and prepping the vinaigrette.

For the vegetables, I peeled a couple of russet potatoes and cut them into bite-size cubes, sliced the shallots, put them on a baking dish, doused them with olive oil, and roasted them for half an hour. The chicken was dredged in flour and then pan-fried. The shallot and mustard vinaigrette included balsamic vinegar, olive oil, and fresh chopped thyme.

When everything was ready, I plated it on a bed of watercress, and served it hot.

The chicken and vegetables would have been good on their own, but the shallot and mustard vinaigrette was what put the dish over the top.


My rating. The boldface entry is my evaluation of the current dish.

★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.

2017 Cookery Project — “Tzimmes” Chicken with Apricots, Prunes, and Carrots

“Tzimmes” Chicken with Apricots, Prunes, and Carrots

“Tzimmes” Chicken with Apricots, Prunes, and Carrots

Epicurious had an interesting-looking recipe for Tzimmes, a traditional stew served at Passover meals, when it’s customary to eat honey-flavored dishes. I decided to give it a try.

The defining elements of tzimmes, besides the honey, are carrots and dried fruits, in this case, prunes and apricots. The recipe I used also included red onion wedges, lots of whole, peeled garlic cloves, 20 sprigs of thyme, fresh lemon juice, white wine, olive oil, and ground cinnamon, ground cumin, and cayenne pepper.

And chicken.

I didn’t have a bowl large enough to hold all the ingredients during marination, so I had to marinate the chicken separately, and when it came time to bake the tzimmes, the combined components filled two large baking trays.

The results were a knockout. This one made me v happy.


I’ve decided to start rating these experiments on a five-star scale, The boldface entry is my evaluation of the current dish.

★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.