·
Tea Smoked Chicken·
Ingredients
· 1 tablespoon Szechuan peppercorns
· 1 teaspoon five-spice powder
· 2 tablespoons kosher salt
· 1 pound boneless skinless chicken thighs
· 1/4 cup white rice
· 3 tablespoon Chinese black tea
· 2 tablespoons brown sugar
· 1/4 cup plus 2 tablespoons Shao-sing wine or medium-dry sherry
· 2 tablespoons soy sauce, preferably dark (See Cook's Note)
· 1 tablespoon peeled and minced fresh ginger
· 2 teaspoons toasted sesame oil
· 5 scallions (white and green), thinly sliced
· 1/4 cup chopped peanuts
· 1/2 head iceberg lettuce
· Sriracha sauce or other Asian chili sauce, to taste
· Juice of 1/2 lime
Directions
Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine. Rub seasoned salt all over the chicken thighs. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
Bring the chicken to room temperature about 30 minutes before cooking.
Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil. Mix the rice, tea and brown sugar together and mound on the foil. Set a steamer on top, and evenly space the chicken on the rack. Cover and cook over high heat. Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.
While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan. Bring to boil over high heat, remove from heat and steep for 5 minutes. Brush over cooked chicken.
To serve: Dice the chicken into very small pieces. Toss with the scallions and peanuts in a medium bowl. Cut the lettuce leaves into 40 squares or triangular scoops. Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken. Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken. Serve.
Cook's Note: Dark soy sauce is thicker and lightly sweeter tasting than other soys. It adds a depth of flavor that is great with the chicken. It can be found in Asian markets or supermarkets with a good Asian section.
Copyright 2007 Television Food Network, G.P. All rights reserved
SIMILAR RECIPE
Ingredients
· 1/2 cup mango chutney
· 2 teaspoons curry powder
· 1 to 1 1/2 cups mayonnaise
· Salt
· Freshly ground black pepper
· 1 pound roasted turkey meat
, diced
, diced· 2 cups cooked wild rice
· 1 cup seedless green grapes, cut in half
· 1/2 cup sliced almonds, toasted
· 1/2 cup chopped red onions
· 2 heads radicchio lettuce, cored and thinly sliced
· Drizzle olive oil
· 1 recipe Toasted Croutons, recipe follows
Toasted Croutons, recipe follows· 1 tablespoon chopped chives
Directions
Stir together, mango chutney, curry powder, and enough mayonnaise to your desired taste. Season with salt and pepper.
In a mixing bowl, combine the turkey meat, rice, grapes, almonds, and red onions. Add dressing. Mix well.
In a small mixing bowl, toss the radicchio with a drizzle of olive oil, salt and pepper.
To serve, lay the radicchio in the center of each serving plate. Mound the turkey salad on top of radicchio. Place the croutons around the salad. Garnish with chives.
For Toasted Croutons:
· 1/2 loaf French Bread
· Olive oil
Slice French bread on the bias into 1/2 to 3/4-inch thick slices. Brush with olive oil. Grill or broil until golden.
Photo: White Clam Pizza
Ingredients
· 3 large cloves garlic, chopped
· 1/4 cup extra-virgin olive oil, plus more for drizzling
· 1 pound refrigerated pizza dough
· All-purpose flour, for kneading
· Cornmeal, for dusting
· Kosher salt
· 1/2 cup thinly sliced mozzarella cheese (4 ounces)
· 2 6.5-ounce cans chopped clams, juice drained and reserved
· 1/4 teaspoon dried oregano
· 2 tablespoons grated parmesan cheese
· 2 cups baby arugula
· Juice of 1 lemon
· Red pepper flakes, for garnish (optional)
Directions
Preheat the oven to 500 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack.
Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface. Roll and stretch into a 12-inch round. Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal.
Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil. Sprinkle with the oregano, parmesan, and salt to taste. Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off). Bake until the crust is light brown, 13 to 15 minutes.
Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired.
Photograph by Antonis Achilleos
Per serving: Calories 698; Fat 33 g (Saturated 9 g); Cholesterol 82 mg; Sodium 821 mg; Carbohydrate 63 g; Fiber 2 g; Protein 39 g
Photo: Roasted Spicy Sausage
Directions
Brush 4 links of fresh Mexican-style chorizo(different from smoked Spanish chorizo) witholive oil. Place in a cast-iron skillet with sliced onions and garlic; roast in a 400 degree oven until the sausages are cooked through and browned, about 12 minutes, turning once.
Photograph by Yunhee Kim
Directions
Brush 4 links of fresh Mexican-style chorizo(different from smoked Spanish chorizo) witholive oil. Place in a cast-iron skillet with sliced onions and garlic; roast in a 400 degree oven until the sausages are cooked through and browned, about 12 minutes, turning once.
Photograph by Yunhee Kim
SOURCE:http://www.foodnetwork.com
