Chili-cured chicken legs

Do you like bacon? Do you like pepperoni? Do you like chicken (duh). Then make these chicken legs. I use free-range bird from my butcher, but it’s not a prerequisite. Use a smokey, earthy chili paste or harissa to give the chicken meat that deep bacony spicy vibe – without the nitrates!

Ingredients 

4 chicken legs
1.5 tbsp salt
.5 tbsp pepper
1 tsp sugar (optional)
3/4 cup BoyEatsWorld chili paste, BoyEatsWorld harissa or high-quality Harissa
2 tbsp of butter

Marinate/cure

Salt and pepper the chicken legs and add to Ziploc bag
Add the chili paste or Harissa and optional sugar to the bag
Smush and toss the chicken legs so they have an even coat of the chili mixture
Let the chicken legs marinate up to 2-3 days in the fridge

Roast @ 425 degrees F

Use tinfoil to cover a jelly roll/sheet pan, then add a rack,
Place the chicken legs across the rack with a little of the sauce on each one (sometimes I sprinkle with a little BoyEatsWorld dry seasoning before roasting)
Roast at 425 for about 20-25 min, then baste with butter
Add the legs back to the oven for another 20 minutes

Service
Remove from heat, allow 10 minutes to rest before serving hot.
The chicken tastes great cold, either right of the bone or pulled for a sandwich or salad.

 

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Swiss Chard Aloo “Saag”

6 leaves Swiss Chard, roughly chopped
6 stems Swiss Chard, diced
2 tbsp butter or ghee
1 small onion, chopped
2 cloves garlic, minced or grated
1 tbsp salt
1 tbsp pepper
1 tspn ginger root, minced or grated
2 tspn toasted coriander, ground
2 tspn toasted cumin, ground
1/2 tspn cayenne pepper, ground
1 toasted cardamom pod, ground
1 dash of ground nutmeg
2 yukon gold potatos, skinned and cut into medium sized cubes
4oz cup chicken stock
4 oz coconut milk

4 servings 

I was having one of those “I have nothing to cook” mornings and couldn’t inspire myself to go to the grocery store. But after scanning around my pantry and fridge I found onion, swiss chard, garlic, and potatoes and I had just gone to Kalystians so I had really good coriander seeds. Next thing you know I’m making a mock-curry. I LOVE Indian aloo saag, a rich and spiced blend of spinach and potatoes. But Indian food is expensive and I can never order just one curry – so I figured let’s give it a try with chard instead of spinach. The result: Heavenly homemade curry. Make a bunch, it keeps well as leftovers.

In a medium-large pot, add butter over medium heat. Add onions, chopped chard stems, salt, pepper, cook for 5 min.

Meanwhile, toast spices in a small dry pan, then blend in a spice grinder or mini-food processor (or mortar and pestle but why? Get a mini food processor or spice grinder)

Add garlic, ginger and ground spices to onion base. Stir and cook on medium low for another 5 min, until stem-onion base is tender and fragrant.

Add chard leaves and cook on medium for about 3 minutes

Add coconut milk and chicken stock a and stir. Bring to boil then reduce to simmer

Add potatoes, stir, cover. slow cook for about an hour on low heat setting, stirring occasionally.

Soy garlic weeknight salmon

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This weeknight wonder is great for anyone who is low on time, yet is health conscious. The salmon only needs about 20-30 minutes to marinate and get deep flavor. During that time, prep your veggies and/or starch and you can have a full meal ready in under an hour (including washing up!). You can easily do one fillet, or up to six. Adjust your acids if you desire, use Ponzu instead of Soy Sauce. Put in some cilantro to add freshness or mustard to up the spice. Do your thing and make it yours. Just remember to make more or less marinade depending on how much fish you’re cooking.

For two servings

2 skin-on salmon fillets or steaks (about 5-7 oz each, pinbones removed)
1/3 cup low sodium tamari sauce (or soy sauce)
1/3 cup of rice vinegar
1 teaspoon fish sauce
1 teaspoon of white sugar or honey
1 clove of garlic (smashed and minced)
1 teaspoon of fresh ginger (smashed and minced)
1/2 teaspoon of pepper

Preheat oven to 425 degrees.

Place salmon  in a prep bowl or dish.
Add tamari, vinegar, sugar, garlic, ginger and pepper to salmon fillets, toss to cover.
After 10-15 minutes, flip fish in marinade.
Once fish is fully marinated (10-15 more minutes) move fillets to a parchment lined jellyroll pan.
Roast for 10-12 minutes for medium rare.
Serve immediately or keep warm up to 30 min in a cooling/slighly open oven.

Enjoy!

 

BoyEatsWorld Jambalaya

img_0434Creates about 8 servings 

Tip 1: Don’t do it on a weeknight.
Tip 2: Half the recipe if you are just cooking for yourself.
Tip 3: Only speak in a Cajun accent while you cook this classic NOLA fav.

The Substance
1 quart chicken stock
2 cups washed basmati rice
1 lb andouille, chorizo or kielbasa sausage
1 lb shrimp, deveined

Spices
4-6 dashes Tabasco sauce
2 bay leaves (fresh or dried)
2 teaspoons ground cumin
2 teaspoons sweet Hungarian paprika
1 teaspoon cayenne pepper
1 teaspoon dried oregano (or 1 tbsp chopped fresh)
1 teaspoon of turmeric or pinch of saffron (both optional)

Holy Trinity Base
1 onion, diced
2 sticks celery, diced
1 poblano or green bell pepper, diced
1 red bell pepper, diced
4-5 garlic clove, minced
1 jalapeño, seeded and minced
2 tablespoons tomato paste

Finishing Touches
1 lemon, juiced
3 scallions, sliced
1 handful parsley, chopped

Seasoning
1.5 tbsp salt
1 tbsp black pepper

—-

Prep the sausage and shrimp. Give sausage an hour or so in freezer to harden (if it’s loose). slice 1 cm thin. De-vain shrimp. Reserve shrimp.

Brown sausage in a dutch oven or med-large pot. Remove browned sausage and reserve for later.

Prep Holy Trinity. I like to use my food processor to first mince the garlic and jalapeño, then remove. Add onion and celery together, pulse until evenly diced. I use a knife to chop peppers into small cubes for better presentation, but you can pulse them in the processor if you like.

Add 2 tablespoons of butter to pan, and add the onion, celery, bell peppers, garlic and jalapeño. Season with salt and pepper. Sweat vegetables: lower heat to low, partially covered, stir every few minutes. 10 minutes total.

Add spices and flavorings: Add tomato paste and spices, herbs and cook for another 5 minutes or so on low to medium low heat stirring.

Add chicken stock, rice and reserved sausage, bring to boil, reduce to simmer.
Cover and cook for 20 to 30 minutes on low heat.

While the rice cooks:
De-vain/peel shrimp to your liking (I prefer to have fully de-vained shrimp, with the outer shell still on. I buy them this way)
Juice one lemon
Chop the parsley and thinly slice the scallions

Once the rice is cooked, remove from heat then add shrimp, lemon and parsley, mix loosely, and cover for another 10 minutes. Allow the Jambalaya to steam and settle, just enough for the shrimp to cook through.

Top with scallions and serve.

 

 

 

 

 

 

 

 

 

Blackened Pork Tenderloin

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For 1 large 16 oz or two small 8 oz Tenderloin 

This quick and flavorful pork recipe is weeknight wonder. It’s fast, hearty and great as leftovers. I like the spicy, funky rub- the drier your rub, the blacker the exterior. Mix up your rubs, try a new marinade or just go with salt and pepper. No matter how you flavor it broiling tenderloin is sure way to perfect pork.

Start the night before. Season and rub your pork and let it get tastier overnight in your fridge.

The Rub
1 tbsp fish sauce
2 tsp light vinegar
2 tsp grapeseed or canola oil
1 tsp coriander
1 tsp garlic granules/powder
1 tsp cayenne pepper
2 tsp paprika
2 tsp cumin
2 tsp salt
2 tsp pepper

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Pork on a rack. You don’t have to cut the tenderloin in half but I felt like it. Invest in an oven safe, instant-read thermometer and insert at thickest point of the pork. When it hits 145 degrees F, it’s done.

Broilin’
Preheat your broiler for about 5-10 minutes.
Line a medium sized sheet pan/jellyroll pan with foil.
Put pork on rack in the lined pan.

Broil for 5-7 minutes on one side,
Turn pork and broil for 5-7 more minutes until instant read thermometer reads 145 degrees (150 if you want it less rare).
Allow 10 minutes to rest under tented foil
Carve and serve immediately

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Post-roast. Pre-rest and pre-carve. You want browning and crispy bits.