Friday, January 29, 2010

Indonesian Ginger Chicken and Shrimp Bisque

It’s Barefoot Blogger time. I missed the posting date for the first recipe of the month so I’ll give my review for both now. For the newcomers Barefoot Bloggers are a community of food bloggers that twice monthly make, sample and post a review of Ina Garten recipes. Both of the recipes this month PUSHED me right past my comfort zone. I was a good foodie, sucked it up and followed the recipes.

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.

Ingredients

nocoupons

  • 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

Directions

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

Jennifer of Our Blessed Home chose the second recipe Shrimp Bisque which can be found in Barefoot Contessa at Home on pages 52-54 or again on the food network site.

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?

Shrimp Bisque

Seafood Stock!

Ingredients

nocoupons

  • 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) unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 1/3 cup tomato paste
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Directions

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.

18 comments:

Barbara said...

Guess I will make the chicken with dark meat pieces. I'm not overly fond of white meat- agree it can be dry.
And the shrimp bisque? I looks great. I ADORE your daughter's comment. Shark soup. Love it!

George Gaston said...

Both of these recipes are definitely going on my "must-try" list. The chicken glaze sounds incredible and your Shrimp Bisque would be a great first course for an up-coming dinner party. Many many thanks...

my boyfriend cooks for me said...

Love the sound of that shrimp bisque...

redkathy said...

I have some shrimp in the freezer, I really should make this as it's sounds fantastic!

Claudia said...

The chicken wings ahve been my go-to recipe for years. I love it. The shrimp bisque (shark soup! Yes!) is heavenly.

Chow and Chatter said...

oh yummy food, love the chicken hope it warms up where you are lol Rebecca

Sweet and Savory said...

I love the ginger chicken. I was looking at a page of your recipes and you have such interesting ones. You are doing a great job.

Catherine said...

This sounds so good! I've stored it in my favorites! My daughter will just love this! Thanks!

Debbie said...

Both dishes look wonderful and sounds like you did a fantastic job on them. I would love the shrimp bisque at any time!!!

♥peachkins♥ said...

This recipe is perfect for dinner!Have a sweet day!

grace said...

admittedly, the shrimp doesn't appeal to me at all, but i can tell you did a nice job with it. the chicken, on the other hand, looks wonderful! methinks that sauce would go well with so many things (and it'd be hard to avoid drinking). :)

Ginap said...

i have some seafood stock that is just waiting to be used. this is perfect!

Juliana said...

Cassie, both dishes look so yummie, like the idea of honey and ginger for the chicken and the shrimp bisque looks sooooo tasty :-) YUMMIE!

Laurie Vengoechea said...

Love the shrimp bisque recipe.. sounds so warm and hearty!

Amanda aka Hannahbanana said...

I'll have the bisque, hubby will have the wings! Yummy recipes, thank you!

Jennifer said...

Sorry to hear about your shimp issues, but I'm glad you enjoyed the bisque anyway!

petite nyonya said...

I love this Asian style chicken. Easy and delicious! The shrimp soup looks just yummy too.

Velva said...

You did really well on both of these recipes. I really like the Ginger Asian style chicken. Ina has great recipes. I am never disappointed.