Category: Andrew

One Pan Chicken Tikka

Food lately:

  • The Wednesday farmers market is back. That means Tastebud pizza! It meant that I ate a leftover veggie burrito for breakfast in order to not waste the burrito but still have pizza for lunch. Priorities.
  • Hat Yai. Hat Yai. Hat Yai. Southern Thai food is so good.
  • I’m finally getting into this whole rotisserie chicken craze. Pollo Bravo and Chicken and Guns. Each different and so good. Pollo Bravo makes me miss Spain all over again. Tapas for days.
  • Still obsessed with Tehuana Oaxaca Cuisine. The guys at this cart continually blow my mind with their specials — housemade chorizo and some spicy camarones? Yes please.
  • Brunch at Ya Hala is pretty stellar. No wait. Interesting options. Fried chicken and cheesy couscous for breakfast. Enough said.

This one pan meal comes together as easy as a one pan meal should. The highlight of the whole thing is the marinade for the chicken. It is a deliciously spicy yogurt mixture that I left on the chicken for only the minimum amount recommended because I was impatient and hangry hungry. If I could have the foresight to leave it on overnight or at least since that morning because I imagine it would be that much better. Looking at it now, it’s not the prettiest thing I’ve made [beige!], but since when has that stopped me? We nearly ate the entire head of cauliflower in one sitting. Roasted cauliflower is so underrated, especially when it’s roasted in chicken fat and the residual marinade.

Chicken Tikka

Inspiration: Smitten Kitchen

Ingredients

  • 2lbs chicken pieces, bone in and skin on
  • 2 inch piece of ginger, peeled and chopped
  • 4 cloves of garlic
  • 1-2 jalapenos, depending on spice preference [two!]
  • 1/2 cup whole-milk yogurt
  • 1 1/2 teaspoon salt
  • 1 teaspoon cayenne
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon sugar
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 3 tablespoons olive oil
  • 1 1/4lbs Yukon Gold potatoes, cut into same-size chunks
  • 1 3/4lbs cauliflower [basically one head], cut into florets
  • 1/2 teaspoon cumin seeds

Preparation

Use a small food processor to mince the ginger, garlic, and jalapenos together. If that doesn’t exist in your world, feel free to mince. Mix this delicious mixture with the yogurt, 1 teaspoon of salt, cayenne, turmeric, cumin, sugar, paprika, and garam masala in a large freeze bag. Add the chicken and seal the bag. Toss the chicken in the mixture and massage it into the skin. Marinate it in the fridge for at least the time it takes you to prep the vegetables, or longer if you have the time.

In a large bowl, toss the potatoes, cauliflower, remaining 1/2 teaspoon of salt and cumin seeds with the olive oil. Spread the vegetables on a cookie sheet lined with foil. Nestle the chicken in with the vegetables. Roast for 20 minute. Stir the vegetables and roast for another 15-20 minutes. The vegetables should be tender and the chicken cooked through. I like to use a meat thermometer to check that the chicken is in the 165° range internally before allowing it to rest.

Allow to cool before serving.

Sausage and Smoked Mozzarella Pizza

The balcony has been taken back from the spiders. I can grill in peace again. The patio still needs a little bit of work to get back into proper form to want to spend more time down there, but the balcony? Perfect. We ate out on the balcony over the weekend–a simple salad and a grilled rib eye. I’m digging the simplicity.

Grilling pizza is one of my favorite summer pastimes. Can that be a proper hobby? It is now. I have been taking cues from East Glisan Pizza because I like having tested combinations. I trust them. They’re always unique pizzas but not over the top. A nice balance of simple and creative. I tried my hand at a cream sauce for once. It’s not usually a go-to for pizza. It’s so decadent and overwhelming sometimes but if East Glisan says so, I’m all in. I found this recipe and copied it. It’s a garlicky béchamel and did the trick. Fresh jalapeños are sort of nonnegotiable, same with the smoked mozzarella. I’m not usually a huge smoked cheese [or smoked anything] fan, but this does lend another layer to the flavors going on.

PS, finally watched the Michael Pollan’s Cooked series on Netflix. It’s a must watch. It makes me want to cook all the things.

PPS, finally ate at Shalom Y’all. It’s a must eat. It’s Mediterranean Exploration Company’s sister restaurant. So, so, good.

PPPS, new food cart in the ‘hood, Tehuana Oaxaca Cuisine. Freshest Mexican food going. It has the usual burrito/taco/torta fare, but also those memelitas and tlayudas. Also so, so good.

Sausage Mushroom White Sauce Pizza

Inspiration: East Glisan Pizza

Ingredients

  • 1 ball of pizza dough
  • 1 batch cream sauce [i had a little leftover]
  • 1/2lb pork sausage
  • 1 cup shredded smoked mozzarella
  • Five cremini mushrooms, sliced
  • 1 jalapeño, thinly sliced
  • Olive oil

Preparation

Heat the grill on medium high. The temp should be in the 450-500° range.

While the grill heats up, brown the sausage. Remove to a paper towel lined plate. Sauté the mushroom slices in the same pan as the sausage grease. Stir occasionally until the mushrooms are dark brown and starting to caramelize in the edges. Remove from heat.

Roll out the ball of dough until it’s about 1/4 inch thick. I usually do this on a Silat or parchment for easy transfer to the grill. Brush the side facing up with olive oil. Transfer the dough oil-side down to the grill. Cover. Check after two minutes. If the dough lifts up easy and has grill marks, remove it to a baking sheet grill-side down. Spoon the cream sauce evenly over the non-grilled side. Sprinkle the cheese evenly on top of the sauce. Spread the sausage, mushrooms, and jalapeño on top. Turn the heat down to medium and return the pizza back to the grill. Cover the grill for 4-8 minutes. The cheese should be melted and the crust the desired crunchiness. Allow to cool for a few minutes before cutting into slices.

Quick Chicken Spinach Bolognese

I had a cooking fail. It’s amazing how much of a rage something like that sends me into. I was trying my hand at a Spanish tortilla. Finally. Finally because I stopped being so scared. Something about it intimidates me. It’s really easy. Maybe it’s because stewing potatoes and onions in olive oil isn’t probably something you should do regularly. No, it’s not that. It’s because it’s intimidating. It’s a perfectly pillowy, yet dense, cake of eggs, potatoes, and onions. It’s beautiful in its simplicity, so if you fuck it up [and I did], it’s obvious. I was doing well until I got to that whole “slide a plate over the top of your pan and flip it over” thing. Yeah, that wasn’t happening. My non-stick pan is losing its non-stick properties. It’s given up on me. I’ve been eyeing this one [but probably an All-Clad], but I’ve been holding out. The one I have was a perfectly good non-stick pan, but once eggs start sticking–even with boatloads of olive oil–you’re dead to me. Needless to say, the tortilla became a scramble. It tasted fine. It tasted just like it was supposed to, but it wasn’t what it was supposed to be. It made me want to throw things. Sigh. I’ll try again someday. Probably not until I get a new pan.

Until that happens, there is this really good chicken spinach bolognese that doesn’t take much time to throw together, and pretends to be super healthy with all that spinach. I wanted something to take to work the next few days, which really turned into the next day only because I ate that much of it for dinner. Pasta is a weakness. I bought a little block of Pecorino Romano to grate on top. Deliciously salty.

I’m starting to understand the whole ‘reserve some pasta water’ thing; it makes all the difference to the consistency of a bowl of al dente pasta. It elevates it from becoming a congealed mass of starch with toppings. It keeps better in the fridge so I can steal multiple bites any time I open the fridge door [read: all the time]. The original recipe called for turkey, but I was hesitant to recreate the feeling of thanksgiving. Every time I cook with it, browned turkey just smells like thanksgiving. Chicken was the easy and obvious substitute. Pork would have been equally delicious, especially of the hot Italian sausage variety.  This is a lot more mellow in flavor that way. Feel free to add tons of red chile flakes. I did.

Quick Chicken Spinach Bolognese

Inspiration: Fuss Free Cooking

Ingredients

  • 1lb ground chicken
  • 250g frozen spinach
  • 15oz can fire roasted tomatoes
  • 1lb pasta of choice
  • Parmesan
  • Red chili flakes

Preparation

In a large skillet, heat a little bit of olive oil on medium high heat. Brown the chicken. Add in the frozen spinach and roasted tomatoes. Don’t drain them first. Stir until well mixed and bring the mixture to a boil. Reduce heat to simmer and cover. Let it simmer together and unthaw the spinach.

While the sauce simmers away, cook the pasta according to the package directions. Before draining, retain 1/2 cup of the pasta water.

Taste the sauce and add salt, pepper, and possibly some red chili flakes.

Add the pasta to the sauce. Stir well and add pasta water to get the desired consistency.

Before serving, add a healthy dose of shaved parmesan.

Massaman Curry Chicken Noodle Soup

It’s hardly soup weather anymore. Tax season ended with 80+° weather, and it’s hovered in that range ever since. Despite it being pizza week [think burger week, but y’know, with pizza], I made Thai basil pork my first meal back in the kitchen. Surprise, surprise. I have grand plans, but I’m easing back into it. Besides, pizza week.

This soup was stellar in that way that making something from scratch can be. I had a Massaman curry paste container in the fridge, but I went with the directions. Fresh lemongrass? Check. Fresh ginger? Check. Thai chilies? Check. It’s really, really simple in that way. It makes for a more complex chicken noodle soup, a soup that I normally avoid for its plainness. I spent way more time julienning carrots than I care to admit. My knife skills aren’t THAT good, and I don’t have time space for some fancy peeler. It left me with a ridiculous satisfaction though. Worth it.

Massaman Chicken Noodle Soup

Inspiration: Food52

Ingredients

  • 6 cups chicken stock
  • 2 tablespoons fish sauce + more to taste
  • 2 stalks of lemongrass
  • 4″ piece of ginger root, peeled
  • 2 Thai chilies
  • 4 large garlic cloves
  • 2 boneless chicken breasts
  • 3 large carrots
  • 10 small baby potatoes, halved or quartered
  • 3 scallions, greens and white parts sliced and separated
  • 1 cup full fat coconut milk
  • 1/2 tablespoon curry powder
  • 12-14oz udon/rice noodles
  • 1/4 cup toasted peanuts
  • Lime juice

Preparation

Heat the chicken stock and fish sauce in a large pot on medium-high heat. Remove the tough, outer shells of the lemongrass stalks. Cut off the root, and then into 6″ pieces. Cut those pieces in half. Add the lemongrass pieces to the stock. Cut the ginger into slices and add to the pot. Smash and peel the garlic cloves and add those. Slice the tops off the chilies and then cut them in half. Scrape out the seeds, or leave them in for more heat. Add to the stock. Increase the heat if the stock hasn’t started simmering.

Cut the carrots so they’re close to a uniform diameter the whole way. You can julienne those pieces for garnish. Slice the remaining carrots into thin medallions and set aside with the potatoes.

Taste the stock for salt or more fish sauce.  You want it to be fairly salty to stand up to the chicken and vegetables it’s about to cook. Add the chicken breast. Simmer until cooked through, about 15-20 minutes. Allow to cool before shredding.

Skim the stock to remove the lemongrass, garlic, and ginger. Stir in the curry powder and add the carrots, potatoes, and peanuts. Cook until tender. Slice up the scallions, leaving the sliced dark green parts for garnish. Stir in the coconut milk, shredded chicken, and remaining scallions. Once the noodles are cooked through, the soup is ready to serve in bowls topped with the remaining scallions. Taste for more fish sauce or lime juice.

Broccoli Cheddar Rolls

New [to me] pizza was had on Friday night. Handsome Pizza is a sweet little pie shop over on Killingsworth. Their special had stinging nettles, mozzarella, shaved onion, Calabrian chilies and parmesan. I ate it. It sounded so intriguing. My parents have been on a big stinging nettle tea kick, so it seemed only appropriate to eat it on pizza. It was leafy, yet tender. It didn’t have a super strong flavor of anything specific despite being all over the pizza. It was really quite nice. Plus you can’t go wrong with Calabrian chilies.

This was another one of those recipes where I saw it one afternoon and then made it that night for dinner. I couldn’t stop thinking about them. The siren call of pizza dough is strong. I ate an obscene amount of the rolls immediately from the oven. I’m convinced that broccoli negates any ill effects of eating nearly an entire ball of pizza dough to yourself. There is something so satisfying eating these to the gooey middle. Who needs cinnamon rolls when you have these? I’m pretty sure I’d eat them over cinnamon rolls every time.

Broccoli Cheddar Rolls2

Inspiration: Shutterbean

Ingredients

  • 1 ball of pizza dough
  • 2 heads of broccoli, chopped
  • 1 1/2 cups shredded cheddar
  • 1 tablespoon olive oil
  • liberal application of red chile flakes
  • 2 cloves of garlic, minced
  • salt and pepper

Preparation

Preheat the oven to 400° and ready a baking sheet. Roll out the ball of pizza dough about 9″x16″. In a large skillet heat the olive oil on medium heat. Add the broccoli and sauté for a good five minutes. It’s going to turn bright green and soften. Add the garlic and stir often until it is also softened.

Sprinkle the broccoli mixture evenly across the rolled out dough. Leave about an inch around all sides. Top with the cheese, the red chile flakes, and salt and pepper. Starting with one of the 16″ sides, roll everything up. Cut them into rolls. I don’t have a dough scraper, but I do have a bread knife, and that seems to work well. Place the rolls face up on your baking sheet. Sprinkle any of the cheese that escaped while cutting the dough on top.

Bake for 15-20 minutes, until the cheese is golden brown. Allow to cool for a few minute before eating. It’s necessary because boiling hot cheese is the worst, but it’s going to smell so good!