Oven BBQ Chicken (recipe)

Summer is the time to fire up the grill… at least that’s what the US food programs and magazines tell me. Here in Trinidad, I’ve never really known or been part of a huge grilling or BBQ culture. As a kid there was a time when my father went on a BBQ kick, that lasted about a month after which the grill was determined to difficult to clean and fell into disuse. I have no idea what became of it or the bag of coals that were so enthusiastically bought for it.

My next initiation into the world of BBQs was as a fundraising mechanism in both primary and high school. There was nothing like the smell of multiple grills all working in tandem to fill up the flimsy paper boxes that our paper chits would procure. The funds from these BBQs (and their equally popular counterpart the Curry-Q) presumably going to help fund the upkeep of a school or to support the mission of an organization. Even then my favourite BBQs had to meet certain requirements. The flavour had to be both sweet and smoky. The sauce had to be thick and shiny. And the chicken? Well the chicken had to have dark, crunchy, practically charred bits. Should any of these characteristics be lacking, and the BBQ would be a failure in my eyes.

Wednesday Chicken Recipes: Joyful Jamaican Jerk Grilled Chicken & Veggies

I’m writing with a hungry stomach today & I’ve got a serious craving for chicken. It’s funny, I was reviewing my last few posts and it looks like I’ve been in a sweet tooth mood lately! Well, say hello to my little friend- the Joyful Jamaican Jerk Grilled Chicken recipe. It’s delicious, it’s easy & you’ll want more.

Ingredients:

• 4 tablespoons jerk sauce, found in the dressing section of grocery
• 2 large chicken breasts, boneless
• 1 plantain, sliced
• 4 oz okra, cut into 1/2″ round
• 2 red jalapenos, sliced
• 1 tablespoon extra virgin olive oil
• 3 tablespoons white wine
• 2 tablespoons butter

What’s Next:

Marinate chicken breasts with 2 tablespoons of your jerk sauce & and 1 tablespoon extra virgin olive oil for about an hour. Make sure to keep marinade, you’ll be using this again soon.

Go ahead & get your grill heated up.

In a large skillet- deep fry plantain slices until golden brown, set aside.

Place chicken on grill & baste every 5 minutes with leftover marinade. Grill for 15-20 minutes, or until juices run clear & no longer pink inside.

While you have the grill going, in a large skillet- saute okra & jalapeno with butter for three minutes.

Add wine, fried plantain & 2 tablespoons jerk sauce, mix well. Remove from heat once mixture is warm all over.

Once chicken is done, set veggies on plate & place chicken on top. Now you are ready to serve & to enjoy this joyful meal for two.

Steamed Fish Teochew Style

Tag:easy chinese recipe, Fish, Steamed Fish, teochew

Steamed fish, Teochew style is typically done with the simplest of ingredients - shredded ginger, pickled sour plums, mustard greens (salted vegetable), sliced shitake mushrooms and garnished with green onions. However, being a pork lover, I could not resist adding in a bit of minced pork to add more juice and flavor to the fish gravy.

Although I am a Teochew, I am shy to say that the only dishes I am familiar with, off the top of my head, are Teochew Steamed Fish, Teochew Porridge (Congee) and Or Nee (Yam Paste).

Amy Beh from Kuali has a great Teochew-Style Steamed Fish recipe. What I have below has a few more ingredients.

Ingredients (Serves 2):

- 1 pomfret (you can also use garoupa fish)
- 1 tbsp ginger, shredded
- 1 stalk spring onions, shredded
- 1/4 lb (or less) minced pork, seasoned with salt, pepper and corn starch
- 2 shitake mushrooms (I used dried ones, so I soaked them in warm water before slicing them up)
- 1 tomato, cut into wedges
- 1/4 lb preserved green mustard, cleaned and shredded
- 2 preserved sour plums (I used a Japanese brand preserved plums that are red in color)

Seasoning for fish:

- 1/2 tsp salt
- a few dashes white pepper
- 1/2 tsp corn starch
- 1 tbsp light soy sauce
- 1 tsp fish sauce
- 1 tbsp rice wine or shaoxing wine
- 2 tsp sugar
- 1/2 pc chicken stock dissolved in 1/2 bowl warm water

Garnish:
- 1 stalk spring onions, shredded
- 1 red chilli, shredded

Preparation and Cooking Method:

1. Wash fish and pat dry. Make a few slits on each side of the fish. Rub lightly with salt, pepper and corn starch. Remember to do this within the fish stomach as well. Then stuff a few shreds of ginger and spring onions into the slits and fish stomach.

2. Heat up 1-2 tbsp oil. Add in shredded ginger, pork and mushrooms and stir fry until fragrant, then add in the rest of the ingredients and seasoning and bring to a boil.

3. Arrange fish on a steaming tray and pour mixture from (2) over the fish.

4. Steam over high heat for 12-15 minutes or until cooked. Garnish with shredded spring onions and chilli.

Cook’s Note:

- According to Amy, when the eyes of the fish has popped out, this is an indication that the fish is cooked.

- This Teochew Style Steamed Fish can be a bit salty becos of the presence of many salty ingredients like light soy sauce, fish sauce, chicken stock and preserved green mustard. You may wish to omit the chicken stock and just use plain warm water.

Bite This!

Baked Stuffed Fish recipe

Baked Stuffed Fish

Ingredients

White fish,enough for
-4-6
2 c Soft bread cubes,about
-1/2″ cubes
1 Small onion,chopped
-fine
1 Green pepper,blanched
-and,Chopped
8 oz Imitation crabmeat
1/4 c Lemon juice
1/2 c HELLMANS mayo
Salt & pepper,To Taste
Instructions:
Mix all these ingredients together and roll up in fish fillets,
securing them with toothpicks. Divide it among four or five
good-sized pieces. Bake at 400 for 30 minutes. During last 10 minutes
pour newburg sauce over fish.

It’s good with flounder, but any white fish will do. I’ve used large
cod and catfish fillets and butterflied them. Just enough so you can
roll it up over the stuffing.

Recipe: Ginger and Cilantro Baked Tilapia

This quick and easy fish bake is one of the first things we learned to cook after college, setting up house on our own. It seemed exotic at the time; now it's a pleasant, familiar standby on a busy weekday evening.

It's sweet and spicy, salty from the soy sauce and melting in the middle. We use tilapia since it's the most easily available thin white fish these days, but any thin fish fillet would do. It does, we admit, heat up the oven, but only for about 15 minutes! It makes great leftovers, too...

Ginger and Cilantro Baked Tilapia
serves 2, or 1 with lunch leftovers

2 large tilapia fillets (or similar thin white fish) - about 3/4 pound
1 jalapeno pepper (optional)
3 garlic cloves
1 inch grated ginger (1 tablespoon)
2 tablespoons soy sauce
1/4 cup white wine
1 teaspoon sesame oil
1/3 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish

Heat the oven to 475F. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.

Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still.

Serve immediately over brown rice, garnished with scallions and cilantro.

Fish Recipes

Salt and pepper flounder with a lemon snow pea shoot salad (Each fish serves 1 as a main, 2 to share as an entrée)

Ingredients:
1 whole medium-size flounder
salt and pepper mix (recipe below)
200 mL egg wash
50 g snow pea shoots
2 lemons, segmented
40 mL light soy sauce
olive oil for shallow or deep frying

Salt and pepper mix
1 cup cornflour
¹/₄ cup salt
2 teaspoons cracked black pepper
1 small chilli, chopped
¹/₂ bunch coriander, chopped

Method

Wash flounder and pat dry with a clean towel. Dust with salt and pepper mix, dip in egg wash, then dip in mix again. Mix snow pea shoots and lemon in a bowl and dress with soy. Heat oil in frying pan to 170⁰C, place whole fish in pan and cook for 5-6 minutes. Drain on paper towels. Place fish on large plate and top with snow pea shoots and lemon.

Source: Australian Seafood Users Manual

Moroccan Chicken - Recipe

Moroccan Chicken

Moroccan Chicken
With Char Grilled Vegetables & Orange Couscous

Ingredients:

1 boneless chicken breast per serve. Honey
Moroccan spice Vanilla Pod
Couscous Cream
Oranges Butter
Sweet Potato Capsicum (Red or Yellow)
Capsicum


Directions:

Marinate chicken in a little oil and Moroccan spice, leaving overnight. Soak couscous, segment oranges, dice capsicum add ingredients together and season with salt and pepper to taste.

Parboil sweet potato and slice. Cool and brush with a little oil and char until grill marks apparent. Slice capsicum and do the same as the sweet potato.

Seal chicken and cook in a hot oven for 12-15 minutes depending on size.

Cut and scrape vanilla pod and add to cream, reduce and add honey a little at a time depending on sweetness and finish by whisking in a little butter.

To plate up, add one breast of chicken per serve, couscous can be served either hot or cold.