The first recipe for the month was chosen by Todd of A Cooking Dad and he chose Indonesian Ginger Chicken which can be found in The Barefoot Contessa Cookbook on page 125 or on the food network site. This was a nice recipe and my family really enjoyed the chicken. I don’t eat chicken off of the bone so my boneless chicken breast was not so wonderful, very dry! I will make this chicken again for my kids and husband. This recipe makes nice wings too.
- 1 cup honey
- 3/4 cup soy sauce
- 1/4 cup minced garlic (8 to 12 cloves)
- 1/2 cup peeled and grated fresh ginger root
- 2 (3 1/2 pound) chickens, quartered, with backs removed
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
Second Recipe of the month
To say I was not excited about this recipe would be an understatement. I grew up in South Florida and the idea of any seafood prepared with seafood purchased in the middle of Texas just grosses me out. But again, I was a big girl and made the bisque just as Ina would. I took a few pictures then sat down with my family to eat and IT WAS GOOD. Would I make it again??? Maybe when we are in Florida for the summer. My husband and seven year old had seconds. My five year old finished his original bowl and my three year old informed me that she does not like SHARK soup. Who knew?
- 1 pound large shri mp, peeled and deveined, shells reserved
- 4 cups seafood stock
- 3 tablespoons good olive oil
- 2 cups chopped leeks, white and light green parts (3 leeks)
- 1 tablespoon chopped garlic (3 cloves)
- Pinch cayenne pepper
- 1/4 cup Cognac or brandy
- 1/4 cup dry sherry
- 4 tablespoons (1/2 stick)
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1/3 cup tomato paste
- 2 teaspoons
- 1 teaspoon
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.