Recipe: 8-7-99 Ethnic Recipes Part 4 (6)

8-7-99 Ethnic Recipes Part 4

Becky,LA (12:31:47 PM) :

CAJUN JAMBALAYA
Recipe By : BECKY
Serving Size : 1

oil
1 chicken -- cut up or boned
1 pound sausage
2 cups onions -- chopped
1 cup celery -- chopped
1 cup green pepper -- chopped
1 tablespoon garlic -- chopped
2 cups long grain rice
3 1/2 cups stock or stock substitute
1 heaping tsp salt
cayenne pepper to taste
1 cup green onions -- chopped

Season and brown chicken in oil (lard, bacon drippings) over med-hi heat. (I sometimes use boiled or left over baked chicken.) Add sausage to pot and saute with chicken.Remove from pot. * If you want shrimp--saute and remove from pot. Saute onions, celery, green pepper and garlic to the tenderness that you desire. Return chicken and sausage to pot. Add liquid and salt, pepper, parsley and other desired seasonings (I use about a teaspoon of creole seasoning instead of salt and a few dashes of hot sauce) and bring to boil. Add rice and return to boil. Cover and reduce heat to simmer. Simmer for 20 minutes minutes. After 10 minutes of cooking, remove cover and quickly turn rice form top to bottom completely. Add green onions, if desired. Return seafood here.Return cover and continue cooking 10 minutes. After total of 20 minutes stir once, remove from heat, let sit 10 minutes.

** Most Cajuns make brown jambalaya. If you like the tomatoey New Orleans or Creole style----For red jambalaya, replace half of stock with tomato sauce.
NOTE: This makes lots, but it freezes well. eggy*in*aus (12:33:37 PM) :

Chinese Bean Curd and Crab Meat Soup

If the ingredients are ready, you should be able to finish it in 5 minutes.
Ingredients:
[1] Soft bean curd: cut into small chunks of bite size.
[2] Crab Meat: you may either do-it-yourself from fresh crab or using
canned crab meat. Imitation crab meat is o.k. if you are that lazy.
[3] Two eggs: beat well.
[4] Cornstarch: 2 t., fully dissolved in water.
[5] Cut green onion.
[6] salt, pepper.

Procedure:
[a] In a stock pot, boiling 2 quarters of water.
[b] Put bean curd chunks and crab meat in. Wait for it bing boiling again.
[c] Add salt to your taste.
[d] Put in cornstarch, stir quickly, the soup becomes thicker.
[e] Pour beaten eggs in, turn off the heat, and stir it slowly to create
the egg flakes.
[f] When serving, add cut onion and pepper.eggy*in*aus (12:36:37 PM) : Jerked Chicken (1)

4 tsp allspice
6 garlic cloves, crushed
2 tbsp fresh ginger
2 tbsp dark brown sugar
1 tsp cinnamon
1 tsp jalapeno, chopped
1/4 tsp cayenne
1/4 tsp black pepper
1/2 tsp salt
1/3 cup olive oil
1/3 cup green onions, sliced
1/2 cup red wine vinegar
2 tbsp lime juice

Mix all ingredients. Marinade chicken (about 4 pieces) for 2 hours.

Grill or broil, basting frequently.

eggy*in*aus (12:38:07 PM) :

JAMAICAN JERK CHICKEN
Yield: 4 servings

1 T Ground allspice
1 T Dried 4hyme
1 1/2 t Cayenne pepper
1 1/2 t Freshly ground black pepper
1 1/2 t Ground sage
3/4 t Ground nutmeg
3/4 t Ground cinnamon
2 T Salt
2 T Garlic powder
1 T Sugar
1/4 c Olive oil
1/4 c Soy sauce
3/4 c White vinegar
1/2 c Orange juice
1 x Juice of 1 lime
1 ea Scotch bonnet pepper,
1 x Seeded and finely chopped
1 c Chopped white onion
3 ea Green onions, finely chopped
4 ea Chicken breasts (6 to 8 oz e
1 x Trimmed of fat

In a large bowl, combine the allspice, thyme, cayenne pep- per, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper,. onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.

Preheat an outdoor grill.

Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

Heat the leftover marinade and serve on the side for dipping.
NOTE: This is the recipe as listed in the cookbook. Per- sonally, I would NEVER heat the leftover marinade and serve on the side for dipping, especially something that you had marinated POULTRY in. A MUCH better idea would be to reserve some of the marinade (BEFORE you put the chicken in it) and save it for serving. This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux. "This recipe is not as hot as you would find in Jamaica. For that authentic flavor, double the quantity of dry spices."

eggy*in*aus (12:40:35 PM) :

Jerk Chicken (2)
Source _A_Taste_Of_The_Tropics_ by Jay Solomon

6 to 8 green onions, diced
1 medium-sized onion, diced
2 to 4 scotch bonnet peppers or jalapeno peppers, seeded and minced
3/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup vegetable oil
1/4 cup brown sugar
2 tblsp fresh thyme leaves
1 tsp whole cloves, crushed
1 tsp black peppercorns, crushed
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cinnamon
1 1/2 pounds skinless, boneless chicken breast, cut into strips

Place all ingredients except chicken in a food processor fitted with a metal blade. Process for 10 to 15 seconds at high speed. Place the chicken in a bowl and pour the marinade over it. Refrigerate for 4 to 6 hours.

Preheat grill until coals are gray to white.

Remove the chicken from the marinade and drain off any excess liquid. Place on the oiled grill and cook for 4 to 5 minutes on each side, or until the chicken is white in the center. Serve the chicken with fried plantains, pumpkin rice with kale, and steamed okra.
Alternative:
------------
Jerk chicken can also be baked in the oven. Pour the jerk marinade over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 hours, turning after 3 hours. Remove the chicken pieces and place on a baking sheet. Bake at 375 for 45 minutes to 1 hour, or until meat pulls easily away from the bone. Bake 30 to 40 minutes if using chicken breast strips.

Susan,IL (12:44:10 PM) :

Lemon Chicken, Hunan Style
Recipe By : Betty Crocker

3 large whole chicken breasts (about 2 1/2 pounds)
Vegetable oil
1/4 cup all-purpose flour
1/4 cup water
1 egg
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon soy sauce
1/4 teaspoon baking soda
Lemon Sauce (below)
1/2 lemon, thinly sliced

Remove bones and skin from chicken; cut chicken into halves. Heat oil (1 to 1 1/2 inches) to 360 . Beat remaining ingredients except Lemon Sauce and lemon slices with hand beater until smooth. Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until golden brown, turning once, about 7 minutes; drain. Repeat with remaining chicken.

Cut chicken crosswise into 1/2-inch slices; arrange in single layer on heated platter. Keep warm. Prepare Lemon Sauce; pour over chicken. Garnish with lemon slices. 6 servings.

Lemon Sauce

1/2 cup water
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
1/4 cup honey
1 tablespoon catsup
1/2 teaspoon instant chicken bouillon
1/2 teaspoon salt
1 clove garlic, finely chopped
1 tablespoon cornstarch
1 tablespoon cold water

Heat 1/2 cup water, the lemon peel, lemon juice, honey, catsup, bouillon, salt and garlic to boiling. Mix cornstarch and 1 tablespoon water; stir into sauce. Cook and stir until thickened, about 30 seconds.

Do-Ahead Tip: After frying chicken, cover and refrigerate no longer than 24 hours. Heat chicken on ungreased cookie sheet in 400 oven until hot, 10 to 12 minutes. Cut crosswise into 1/2-inch slices.