Sunday, January 18, 2009
Lifted from Smarticus, here's my take on a super fast, flavorful dish. This marinade would work great with chunks of firm tofu or maybe pork.
3 lbs. chicken parts - bone-in is nicer, though boneless cooks super fast
1/2 cup each soy sauce, rice vinegar, and water
3 tbsp brown sugar
2 bay leaves
5 (!) cloves of minced garlic
1/2 tsp of ground black pepper
In the pot you're going to cook in, throw in everything but the chicken. Mix. Throw in chicken. Let sit for 30 minutes.
Bring to a boil, stir gently. Knock the heat down to a simmer, and cook for 45 minutes or until the chicken is tender. If using boneless meat, this is more like 15 minutes. Watch it!
If using bone-in chicken bits, you can crisp up the skin on a hot skillet with positive results. Squeeze some lime over finished product and serve up with rice.
If you want to be fancy, you can make a reduction sauce with the leftover cooking liquid. Heat a cup of the liquid and cook it down in a skillet till it thickens up and gets saucy. The thickness will cling to the meat nicely. Drizzle sauce over chicken and you're done.
Thursday, January 8, 2009
P.S. - Maple syrup. Use the real stuff. It wasn't meant to be dispensed out of bottles shaped like old southern women.
Yeasted Cornmeal Waffles
2 cups milk, warm (110F)
2 tbsp melted butter
1 cup whole wheat flour
3/4 cup cornmeal (polenta)
1 pkg (2 1/2 tsp) active dry yeast
1 tsp salt
2 tbsp maple syrup
1 tbsp sugar
1/2 tsp baking soda
1 large egg
In a medium bowl, combine flour, cornmeal, yeast, salt, sugar, and baking soda. Stir in milk, butter, egg, and maple syrup. Cover with plastic wrap and refrigerate overnight.
Cook batter in waffle iron according to manufacturer’s directions. Serve with berries, toasted walnuts, yogurt, maple syrup, and/or honey.