Poultry Recipes

Tandoori Chicken Thighs Recipe

Tandoori Chicken Thighs

02.18.09 by Jackie

You may not think so, but tandoori chicken is an easy and fast meal to prepare. Just marinate the meat overnight or at least for 4 hours and place in the oven. You can also use chicken breast but I think the leg pieces are more tender, moist and flavorful. Your choice of course.


 


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Shrimp Fried Rice (Com Chien Tom in Vietnamese) Recipe

Shrimp Fried Rice (Com Chien Tom in Vietnamese)

02.09.09 by Jackie

We had a party this weekend and Lulu's family came over. We had a bunch of leftover steamed jasmine rice so this was the perfect occasion to make some shrimp fried rice (cơm chiên tôm in Vietnamese). I had bought some shrimp for the party because Lulu's relatives are all carnivores. I decided to use them as the protein in this dish. The shrimp, not the relatives that is...

It's super easy once you know the tricks of the trade. You won't have to go to your local Chinese restaurant anymore when you're in need of a fried rice fix.


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Magret de Canard Roti au Miel Epices (Cardamom, Ginger, Mango and Star Anise spiced Honey Roasted Duck Breast) Recipe

Magret de Canard Roti au Miel Epices (Cardamom, Ginger, Mango and Star Anise spiced Honey Roasted Duck Breast)

02.02.09 by Jackie

I find duck meat to be very sophisticated. So whether you're throwing an elegant dinner or you're having a romantic dinner, duck is the perfect choice.

I'm used to making a French preparation of duck, but I wanted to use oriental flavors for this recipe instead.  I decided to use star anise and honey as the base for the glaze. Star anise is a classic Asian flavor, and I have some very special honey at home that I try to use whenever I need a sweetener for a dish.  Last time I was in Paris I got a jar of raw honey from my sister's in-laws who are honey makers in Amiens, a town in the nothern region of France.  It's just out of this world.


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A Brace of American Birds (Pheasant and Duck) Recipe

A Brace of American Birds (Pheasant and Duck)

01.19.09 by Jackie

This is meal fit for a President. Or two. A brace of pheasant and duck was the main course at Abraham Lincoln's Inaugural Dinner and will again be featured at President-Elect Barack Obama's Inauguration. Pheasant is no longer commonly available but I finally was able to get some at Whole Foods.


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Mon Poulet Roti (Roast Chicken wih a citrus butter marinade) Recipe

Mon Poulet Roti (Roast Chicken wih a citrus butter marinade)

01.05.09 by Jackie

This recipe is in honor of my mom, who would serve "un poulet rôti" every week when I was growing up. My dad was all for the breast and neck, my mom for the wings, my little brother and big sister and I were all crazy about the thighs and the most succulent part: the "soliles" - in English it is referred to as the "oyster" of the chicken. It's the little oval pieces of dark meat next to the thighs that you can find on each side of the carcass.

To make this recipe, I've combined the tips and secrets from all the mamas that I know.  Regardless of which part of the chicken is your favorite, you are guaranteed to produce a moist, crispy-skinned chicken.  It takes time to prepare, but the results are well worth the wait. The chicken may look fantastic, but I guarantee that by the end of the meal you'll have rolled up your sleeves and will be sucking every last drop of goodness from the leftover bones. Vegetarians, avert your eyes!


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