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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

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Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

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Stuffed chicken wings

BT Toronto | posted Tuesday, Nov 19th, 2013

DSC05638

Stuffed chicken wings

Ingredients:

  • 12 large chicken wings
  • 8 ounces ground bison
  • ½ bottle of beer
  • ½ cup pistachios, toasted and chopped
  • 1 clove garlic, finely minced
  • ½ teaspoon salt
  • 1 teaspoon fresh thyme, minced
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • Vegetable oil for deep-frying

Buffalo wing sauce:

  • 8 tablespoons Louisiana hot sauce (Frank’s is the brand used in Buffalo)
  • 8 tablespoons unsalted butter
  • 1 ½ tablespoons white vinegar
  • ¼ teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • ½ teaspoon Worcestershire sauce

Method:

  1. Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
  2. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
  3. Use a small, sharp knife to split the wings from the drums. Cut off the cartilage-covered tips of the wings, then use the tip of knife to gently separate the meat from bone all the way to the joint. Carefully push the flesh down to expose the bones and twist each bone out.
  4. In a medium bowl, combine the bison, salt, garlic, thyme, beer, olive oil and freshly ground black pepper and set aside.
  5. Use a teaspoon to fill each wing with bison mixture, but make sure not to overstuff them or wings will burst when frying.
  6. Heat the oil to 350° in a deep fryer or a very large pot. Fry the wings for 10-12 minutes or until wings are golden brown. Toss liberally in the Buffalo wing sauce. Enjoy.

Courtesy Chef Michael P. Clive, @michaelpclive

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Atlanta Falcons-style fried chicken and waffles

BT Toronto | posted Tuesday, Nov 19th, 2013

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Atlanta Falcons-style fried chicken and waffles

Ingredients:

  • 1 (3lb) fryer chicken, cut into 8 pieces,
  • 1 cup all purpose flour
  • 1 tablespoon Cajun seasoning
  • Vegetable oil, for frying

Buttermilk waffles:

  • 2 cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • 1 ½ cups buttermilk
  • ½ bottle beer
  • ½ cup maple syrup

Method:

  1. Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F.
  2. Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the Cajun seasoning. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes.
  3. Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels.
  4. Mix together the beer and maple syrup over low heat for 10 minutes.
  5. Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together.
  6. In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.
  7. Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup.

Courtesy Chef Michael P. Clive, @michaelpclive

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