Posts Tagged ‘chicken’

Whole Lotta Latke

Plated with hearty broth and kale

Plated with hearty broth and kale

Golden brown sauteed latke.

Golden brown sauteed latke.




3 eggs

1 1/2-2 cups flour

1 whole chicken, 3-4 lbs.

5 carrots, peeled, and dice one third, coarse chop the remainder

5 celery stalks, and dice one third, coarse chop the remainder

Handful of fresh parsley

1/2 tbsp black peppercorns

2 bay leaves

1 Tablespoon chopped fresh herbs (thyme, dill, marjoram, whatever you fancy)

5 tbsp olive oil or schmaltz

2 onions, diced, reserve peels and ends for stock

1 Bunch of lacinato kale or other hearty greens, thinly sliced

Salt and pepper


In mixing bowl with paddle attachment, combine flour and beaten eggs. When dough comes together, switch to dough kneading hook and work for 3-5 minutes.  Allow to rest for 1-2 hours before rolling out. Meanwhile, prepare onions, celery, and carrots. Dice 1/3 of celery and carrots, and one of the onions for the soup. Dice other onion for the filling. Coarse chop remaining celery and carrots for stock. Place chicken, onion scraps, coarse chopped celery and carrots, peppercorns, and bay leaf into a stock pot with 6 or so cups of water. Bring to a boil and reduce to a simmer. Simmer for 90 minutes or so until chicken is cooked through and thigh joint moves freely. Skim off fat and reserve.

Carefully remove chicken and strain broth. Remove chicken meat from the bones and break down into small pieces, if not particularly health-conscious, break down some of the skin for this. Sautee one of the diced onions in the reserved chicken fat. Cook until soft and season heavily with salt and pepper and chopped herbs. Cool onions well and add to food processor with cooked chicken meat. Puree well. Sautee remaining onion with diced carrots and celery in a soup pot. Add broth and allow to simmer.

A teaspoon of stuffing and the four stages of the fold

A teaspoon of stuffing and the four stages of the fold

Seal the seams very well

Seal the seams very well



Make the kreplach. Roll out the dough thinnish, almost to see light through. The thickness of the dough is actually a matter of taste. Go with what works. Cut squares or circles, depending on the desired finished shape of the dumplings. Place around one teaspoon of filling in each kreplach. Seal well and cook in gently boiling soup for 4-6 minutes, depending on thickness of the pasta. Add the kale alongside the dumplings.

Serve hot and often! Good Stuff!



Assembled ingredients

Assembled ingredients

That's just grate!

That’s just grate!





4-5 medium potatoes

2 small onions

¼ cup self-rising flour

1 beaten egg

1 Tablespoon light colored, flavorful vinegar

Salt and pepper to taste


We don’t peel potatoes, we scrub them well. Peel if you desire, and grate on the large holes of your cheese grater. In between potatoes grate a couple of sweeps of onion, in addition to flavoring, this will keep the potatoes from browning.  Add remaining ingredients and mix well. Transfer to a colander and allow to drain. When making the cakes, press the mixture between your hands to remove some more moisture before placing in the hot oil to sautee. Be sure to have enough oil in the pan to work with. About ¼ inch. Replenish the oil between batches. Cook until golden brown and drain on kitchen towel. Serve hot with sour cream, applesauce, or any number of condiments. Good Stuff!

Plated with char and zuchinni ragout

Plated with char and zuchinni ragout

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Stuff it!

Assembled ingredients and sauteeing mirepoix

Three pans, ready for simmering

We love roasting chicken. A noble meal, roast bird satisfies on day one and provides meat for days of other applications. Leftover pulled pork, stewed meat, and even chopmeat can be used in this dish. This dinner took most of an hour to prepare, but was so very well worth it. Simply get all the pots going at once, and all is ready at the same time. Remember that rice always cook for sixteen minutes after boil, so when heating the beans and baking the rellenos, time accordingly. Serve with ice cold Dos Equis! Good Stuff!


Chili Rellenos with Ranchero Sauce and Yellow Rice

1/2 pound cooked meat, pulled or shredded

2 large poblano peppers roasted, peeled, and seeded

1 large tomato peeled, seeded, and chopped (or 1/2 cup chopped tomato)

1 yellow onion chopped

3 cloves garlic minced

3 ribs celery chopped

1 carrot chopped fine

1-2 jalapeno pepper chopped

3 Tablespoons bacon fat or Olive Oil

2 teaspoons ground cumin

2 teaspoons chili powder

1/2 teaspoon turmeric

2 Tablespoons chopped fresh oregano

1/4 cup chopped cilantro

1/2 cup rice

1 cup chicken stock

1/2 cup water

2 Tablespoons cornmeal

1 cup shredded cheddar cheese

salt and pepper to taste

Sautee onion, celery, carrot, and jalapeno in fat until soft. Add cumin and oregano and toast while stirring for several minutes. Remove from heat. Remove 2 Tablespoons cooked vegetables to a small pot for the rice, add turmeric and reserve. Remove 3 Tablespoons vegetables to a second small pot and add 1/4 cup chicken stock and chopped tomato, bring to a boil and simmer for 20 minutes. Season with 1 Tablespoon oregano and 1 Tablespoon cilantro and reserve. Return remaining vegetables to heat and add cornmeal, toast for several minutes and add meat. Stir well and add 1/4 chicken stock. Simmer for several minutes, add water sparingly if necessary. Add 2 Tablespoons cilkantro. Season meat and ranchero sauce generously with salt and pepper. Stuff the two peppers with half of the meat each. Place in a baking dish and cover with ranchero sauce and shredded cheese. Place in 375 degree oven for 30 minutes or until brown over the top and hot inside. Meanwhile turn heat on to high on rice pot, add rice to vegetables and toast shortly. Add 1/2 cup stock and 1/2 cup water, cover and bring to a boil. Once boiling reduce heat to low and cook for 15 minutes. Remove from heat, fluff with fork, season with salt, pepper, and 1 Tablespoon cilantro and reserve for service. Serve piping hot with iced cold beer. Good Stuff!

Hot out of the oven, two stuffed poblano peppers

Plated Chili Rellenos with ranchero sauce and black beans with yellow rice



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