poultry

Fried Rice

 

Ingredients:

2 cups long grain rice (you can use brown rice if you wish)

.25 lbs. green onions sliced on a bias

1 bag Farmhouse Cultures kimchi (strained, save the liquid if you would like to drink it.  It’s really good!)

1 lbs. pork belly cubed

.25 lb. lap cheong salami diced

1 container pineapple chunks (drained)

.25 cup soy

1/4 cup rice vinegar

1/4 cup brown sugar

1 tsp. fish sauce

2 tsp. sesame seed oil

4 soft boiled eggs

Directions:

The day before rinse your rice several times until the water runs clear and cook per directions.  When it is done fluff the rice and place in your refrigerator.

Fry your pork belly in a dry wok or heavy skillet until golden brown.  Pull out pork belly and place in a large bowl and reserve the pork fat for frying your rice.  Gently toast the Lap Cheong and place in container with the pork.

Add a splash of reserved pork fat and fry your rice in 4 batches and stirring occasionally to reheat and get some toasty bits to it.  Add all your rice to the container with your meat.  Add a bit more pork fat and fry your kimchi and pineapples.

Add rice vinegar, brown sugar, fish sauce and sesame seed oil to all other ingredients and toss to evenly season the fried rice.  Garnish with thinly sliced green onions and crack the soft boiled egg on top.

Grilled Chicken, Peach and Cucumber salad

Ingredients:

1 pound chicken breasts cooked or raw

1 red onion peeled and sliced into 3-4 thick rounds

2 large or 4 small just ripe peaches cut in half and pit removed

1 whole cucumber peeled and cut into half-moon slices

1 handful fresh basil leaves, cut into chiffonade

2/3 cup olive oil

1/8 cup balsamic vinegar

Juice of 1/2 a lemon

 Directions:

1. Heat a charcoal or gas grill to a medium heat.

2. If using precooked and seasoned chicken breasts they can be quickly seared over hot coals to get grilled flavor. Rubbing them with a layer of olive oil will keep them from sticking. Otherwise, season raw chicken breasts with salt and pepper. Rub with olive oil and grill until cooked through approximately 8 minutes a side. When done, allow to rest for several minutes before slicing into bite size chunks.

3. Meanwhile lightly rub the onions and peaches with olive oil. Place the onions on the grill and add the peaches cut side down. Cook the peaches until lightly charred but not mushy on the cut side only. Allow the onions to cook until somewhat soft and well grilled on both sides but not burnt. Cut the peaches into slices and roughly chop the onions.

4. Combine the olive oil, vinegar and lemon juice to make the vinaigrette.  Adjust vinaigrette to taste if necessary and season with salt and pepper. Combine all other ingredients in a bowl and add just enough vinaigrette to lightly coat. Serve immediately.

Duck Confit, Kale and Mushroom risotto

Risotto is a dish that can always be adjusted according to season. Wild mushrooms are not always available so dried or store bought mushrooms can be substituted. In the spring or summer any assortment of fresh vegetables or herbs can be interchanged.

Ingredients:

2 cups Arborio or Carnaroli rice

1 bunch kale roughly chopped

½ cup assorted wild or store bought mushrooms thinly sliced

½ yellow onion diced

½ cup white wine

4-5 cups duck or chicken stock

2 duck confit legs, meat removed from bone

1 cup grated parmigiano-reggiano cheese

2 tablespoons olive oil

4 tablespoons butter (½ stick)

Directions:

1. Cook the mushrooms in 2 tablespoons olive oil in a sauté pan over medium heat. Cook for several minutes until cooked through and slightly browned. Season with salt and pepper and set aside. Meanwhile gently warm the stock in a small saucepan (you may need more or less stock depending on how liquid you prefer the risotto).

2. Melt 2 tablespoons of the butter in a large saucepan and add the onions. Cook until translucent but not browned. Stir in the kale and cook for another few minutes. Add the rice and cook for 1 minute stirring constantly. Add the wine and cook until it has been absorbed. Add 1 cup of the stock at a time and stir regularly until the stock has been absorbed, then add another cup. Once the rice is cooked to the point of just a slight al dente bite add the mushrooms and duck meat.

3. Remove the pan from the heat and add the cheese and the rest of the butter. Season generously with salt and pepper, mix well and serve.

 

Chicken Caesar Salad

Recipe from Chris LaVeque

Serves 4

Salad Ingredients:

  • 1 Whole chicken
  • 2 heads Romaine Lettuce
  • 1 Bunch of Flat leaf Parsley


Directions:

Roast chicken in a 425 degree oven for 35 minutes. Remove from oven and let cool. Meanwhile chop lettuce & parsley into bite sized pieces, wash and let dry.

 

Caesar Dressing Ingredients:

  • 2 Egg Yolks
  • 1 Cup Olive Oil
  • ¼ Tsp. Colatura “Anchovy Extract”
  • ¼ cup chopped Parmesan cheese
  • 3 Tb. Red Wine
  • 2 Tsp. Worcestershire Sauce
  • 1 Clove Garlic
  • Juice of 2 Lemon

Directions:

In a food processor combine all of the dressing ingredients and puree. Slowly add oil to make an emulsification. At this time your chicken should be cooked enough to handle. Remove all the meat from the bones. (This will be your topping to your salad)

You may also want to add croutons and grated Parmesan cheese on top of your salad.

 

 

Pasta Salad with Smoked Chicken

Pasta Salad with Smoked Chicken: photo credit-Chris LaVeque

This recipe is from a PG&E newsletter we received in 1985. It has always been a family favorite! We like to serve this when its hot outside and we don’t feel like heating up the kitchen or want something cool and refreshing. Our el Salchichero smoked chicken is perfect for this recipe.

6 generous servings

Ingredients:
•8 ounces pasta (fussily or shells)
•3 cups el Salchichero smoked chicken, diced or shredded
•1/2 cup sliced green or red onion
•1 large red pepper
•1/2 cup chopped fresh parsley
•1 cup sliced celery
•1 cup frozen peas
•1 cup diced fresh tomato
•1 cup sliced ripe olives
•1/2 cup mayonnaise
•2 tablespoons soy sauce
•2 tablespoons lemon juice
•2 tablespoons red wine vinegar
•1 teaspoon Dijon mustard
•1 teaspoon sugar
•1/2 teaspoon garlic powder
•1/2 teaspoon paprika
•1/2 teaspoon ground ginger
•1/8 teaspoon red hot pepper sauce
•1/8 teaspoon freshly ground black pepper

Directions:
Cook pasta according to directions on package until just tender. (Don’t overcook.) Rinse with cold water; drain. Place in large bowl; add onions, parsley, celery, peas, tomato and olives. Combine mayonnaise with soy sauce, lemon juice, vinegar, mustard, sugar, garlic powder, paprika, ginger, pepper sauce and black pepper. Add to pasta mixture along with the chicken. Mix well. Adjust seasonings. Chill overnight. To serve, pile into serving bowl or onto platter and garnish with tomato wedges. (NOTE: good served with deviled eggs.)

 

Chicken Salad

6 Servings depending on size of chicken

Roasted Chicken

Roasted Chicken


Ingredients

  • 2 whole el Salchichero fresh chickens if small or 1 large chicken

Directions

  • Preheat oven to 400 degrees
  • Place chicken in a roasting pan and cook for 25 minutes if small and 40 minutes if large
  • Let chicken cool before making the salad
  • Shred chicken (skin optional)

 

Chicken Salad Mixture

Final Product

Ingredients:

  • 1 large red bell pepper thinly sliced length wise
  • ½ of a purple onion thinly sliced length wise
  • 6 small apricots cut into slices
  • 1/3 cup sliced toasted almonds
  • 10 basil leaves sliced length wise
  • 1 lemon juiced
  • Lemon zest from lemon
  • 2/3 cups herb aioli or mayonnaise
  • Salt and pepper to taste


Directions:

In a large bowl add shredded chicken and everything except apricots and mix well. You want to add apricots last so they don’t get mushy. Best when served cold.  Serve over salad greens or use as a side dish.

 

 

Our Favorite Turkey Recipe

Picture from Nov. 1998 Bon Appetit magazine.

 

 

 

 

 

 

 

 

 

We wanted to share with you our favorite turkey recipe. We’ve been making this same turkey recipe or variations of this for years now and it is hands down our favorite. We think brining a turkey adds moisture which is important with Heritage birds and allows a little give and take on cooking times. You can make a guess about the volume of brine you’ll need depending on the container you plan to use. The brine can be made several days in advance of picking up your turkey. If you don’t have a container large enough, consider an ice chest. Place the turkey and brine in a plastic bag in the ice chest and keep iced. Don’t let the ice water dilute your brine.

We will be offering a Sage Sausage ideal for your stuffing or dressing. If you plan on using this, substitute tarragon with sage, even in the brine. Crabapple jelly can be hard to find. You can make your own apple jelly like we do or use store bought apple jelly which is just as yummy. We use Calvados (which is apple brandy). Go see Tom at 41st Ave. Liquors to help you out.(2155 41st Ave, Capitola (831) 475-5117)

Brine

  • 1 gallon/4 liters water
  • 1 cup/225 grams kosher salt
  • 1/2 cup/125 grams sugar
  • 1 bunch fresh tarragon (about 1 ounce/25 grams)
  • 1 bunch fresh parsley (about 1 ounce/25 grams
  • 2 bay leaves 1 head garlic, halved horizontally
  • 1 onion, sliced
  • 3 tablespoons/30 grams black peppercorns, lightly crushed with the bottom side of a saute pan
  • 2 lemons, halved

Determine how much brine you’ll need for your turkey.

  • place turkey in container which will hold brine and bird.
  • add 1 gallon of water at a time until water thoroughly covers turkey. This is the number of gallons of brine you will need to make.
  • Remove turkey from water and add all of the brine ingredients in proportion to how many gallons of brine you need to make. Give the lemons a good squeeze as you add them. Do not add the tarragon and parsley at this time. Place container over high heat and bring to a simmer, stirring to dissolve the salt and sugar. Remove from the heat, add the tarragon and parsley then allow to cool to room temperature, then refrigerate the brine until it is chilled. If it is cold enough, put the brine outside over night to cool.
  • Add the turkey to the brine. Weight it down with a plate or other object to keep it completely submerged and place in the refrigerator. Brine a 10 to 15 pound turkey for 24 hours. Brine a turkey over 15 pounds for 24 to 36 hours.
  • Remove turkey from brine and rinse well and pat dry. Let rest uncovered in the refrigerator for 18 to 24 hours.
  • Resting allows the salt within the meat to disperse more evenly.

adapted from the brine recipe in “Charcuterie, the Craft of Salting, Smoking and Curing” by Michael Ruhlman & Brian Polcyn.

Roast Turkey with Bacon, Tarragon and Applejack Gravy
* substitute Tarragon with Sage if you plan to use our Sage Sausage for stuffing/dressing
Turkey

  • 1 10-ounce jar crabapple jelly
  • 3/4 cup plus 6 tablespoons (2 1/4 sticks) butter
  • 1/3 cup frozen apple juice concentrate, thawed
  • 4 tablespoons chopped fresh tarragon
  • 12 ounces mushrooms, quartered
  • 1 large onion, coarsely chopped
  • 1 large carrot, coarsely chopped
  • 1 22- to 24-pound turkey, neck cut into 4 pieces
  • 10 cups (about) canned low-salt chicken broth

Gravy

  • 1/4 cup all purpose flour (or other starch for gluten free)
  • 3 cups (about) canned low-salt chicken broth
  • 8 bacon slices, cut into 1/2 inch pieces
  • 2 tablespoons chopped fresh tarragon
  • 1/4 cup applejack or other apple brandy (optional… but highly recommended!)

For Turkey: Stir jelly, 1/2 cup butter, apple juice concentrate and 2 tablespoons tarragon in small saucepan over medium heat until butter and jelly melt. Remove glaze from heat. (can be made 2 days ahead. Cover and chill. Bring to room temperature and re-whisk before using.)

Set rack at lowest position in oven and preheat to 375 F. Place small rack in center of large roasting pan. Melt 1/4 cup butter in heavy large skillet over medium high heat. Add mushrooms, onion and carrot; saute until dark brown, about 12 minutes. Sprinkle vegetable and turkey neck pieces around rack in pan.

Stir remaining 6 tablespoons butter and 2 tablespoons tarragon in heavy small saucepan until butter melts. Rinse turkey inside and out, pat dry with paper towels. (if brined and dried, omit this step). Place turkey on rack in pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Brush 3 tablespoons tarragon butter over breast meat under skin. If stuffing turkey, spoon stuffing loosely into main cavity. Brush remaining tarragon butter over outside of turkey. Sprinkle turkey with salt and pepper. Tuck wingtips under turkey; tie legs together to hold shape.

Roast turkey 45 minutes. Reduce oven temperature to 350 F; add 1 cup broth to pan. Cover turkey loosely with foil. Roast until thermometer inserted into thickest part of thigh registers 180 F (this is what the recipe called for in 1998, we take ours up to 165 F. Test when the juices run clear), adding 1 cup broth and basting with pan juices every 1/2 hour and brushing with 1/3 cup glaze twice during last 2 hours, about 4 1/4 hours longer if unstuffed or 4 3/4 hours if stuffed.

Transfer turkey to platter. Tent with foil; let stand for 1/2 hour. Reserve pan juices.

For Gravy: Mix 1/2 cup glaze and flour in small bowl to blend. Strain pan juices into large measuring cup, pressing on solids; spoon off fat. Add enough broth to measure 6 cups.

Saute bacon in heavy large saucepan over medium heat until crisp. Pour off fat. Add broth mixture to saucepan and bring to boil. Whisk in glaze-flour mixture and tarragon, then applejack. Simmer until thickened to sauce, about 5 minutes. Season with salt and pepper to taste.

recipe from November 1998 Bon Appetit

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