Chicken Chorizo II - (One Dish Meal Organic)

This dish combines the flavors of Chicken Thighs and Spanish Chorizo (sweet or spicy sausage) in a tasty ‘One Pot’ brown rice Dutch oven dish.

There are many varieties of Chorizo but Spanish chorizo is typically the most readily available in the grocery store. It is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used. Chorizo comes in short, long, hard and soft varieties, some of which are suited to being eaten as an appetizer or tapas, whereas others are better suited to cooking. Leaner varieties are typically better suited to tapas, eaten at room temperature, whereas fattier versions are generally used for cooking. A general rule of thumb is that long, thin chorizos are sweeter and short chorizos are spicy, although this is not always the case.

Ingredients
 1 Lb. Boneless organic chicken thighs
 ½ Lb. - Chorizo (soft for this recipe)
 2 cups - Long Grain Brown Rice (not instant)
 1- 4 oz. bottle White Zinfandel wine (or substitute ½ bottle white cooking wine)
 2 each - Roasted Red Peppers cut into thick slices (canned or prepared ahead of time on the grill)
 1 Small Sweet Onion, sliced thin
 2.5 cups - Chicken Broth
 1 cup - Frozen Peas
 Paul Prudhommes Poultry Magic Seasoning (to taste)
 Extra Virgin Olive Oil (EVOO)
 2 Tsp. – Oregano (or 2 Tbsp. Fresh Chopped Oregano)
 1 Tsp. - Crushed Red Pepper (flakes)
 6 cloves - Fresh Garlic, minced
 2 each - Bay Leaf
 Paprika - Pinch


Preparation
1. Preheat Big Green Egg to High Heat.
2. Season chicken with PP’s seasoning. In the Dutch oven drizzle in some EVOO and add the chicken and let cook until tender. Add the Chorizo, stirring frequently until browned (4-5 minutes max.).
3. Add the sliced onions, red pepper flakes, oregano, bay leaves and a pinch of paprika and stir until onions are transparent.
4. Cook, stirring frequently and add broth and keep stirring until it comes to a boil.
5. Add rice and shut down the egg and cover Dutch oven for 5-8 minutes. Stirring occasionally.

6. Remove from heat and let set for 15 minutes. Stir in the frozen peas with a fork, cover Dutch oven and let sit for 5 more minutes and serve.

Chicken, Andouille & Tasso Jambalaya

…or Jumbled-laya
Building on my love of Paul Prudhomme’s spices this recipe is loosely based (for this particular cook we have substituted most of the meats called for with things we already had in the refrigerator or freezer, but it works just fine), thus the JUMBLE. This Jambalaya dish serves 6 as a main dish or 10-12 as an appetizer.


 Ingredients
• 2 Tbsp. Chef Paul Prudhomme’s Magic Seasoning (you pick from Poultry, Meat or Pork & Veal magic)
• 3 Tbsp. Butter (unsalted)
• 4 Ounces Tasso (or sub chunks of ham)
• 4 Ounces Andouille (or sub Chorizo or Spicy Italian or Polish sausage/Kielbasa) Sausage, diced
• ¾ Lb. Boneless Chicken (thighs or breast) – Bite Size
• 2 Bay Leaves
• 1 Cup Chopped Sweet Onions
• 1 Cup Chopped Celery (optional)
• 1 Cup Green Bell Pepper (chopped (and ANY color will do))
• 1 Tbsp. Garlic (fresh minced)
• ½ Cup Canned Tomato Sauce
• 1 Cup Peeled and Chopped Fresh Tomatoes (or substitute 1 14 oz. can of diced tomatoes)
• 2 ½ Cups Chicken Broth (stock or water substitute)
• 1 ½ Cups Instant Rice

Preparation
1. Fire up the BGE (and 2” raised grid) and when it reaches high heat, melt the butter in a double broiler (5-6 quart).
2. Add the Andouille and Tasso; cook until meat starts to brown, about 4-5 minutes; stirring frequently.
3. Sprinkle in a little EVOO and add the Chicken; continue cooking until brown (again stirring frequently).
4. Stir in the Bay leaves, Magic Seasoning, and ½ cup each of the onions, celery (optional) the bell pepper and garlic and cook until the vegetables are tender; stirring frequently and keeping the bottom of the pan from sticking ingredients.
5. Stir in the remaining ½ cup each of the Onions, Celery (optional) and bell pepper, the tomatoes and tomato sauce.
6. Stir in the stock and rice, mixing well and allow the mixture to come to a boil, stirring occasionally. Cover the double broiler and shut down the Big Green Egg completely. When the rice is tender and the stock has cooked down (approximately 8-10 minutes) remove from egg.
7. Stir well and remove Bay leaves and let sit for 5-10 minutes before serving.

Chicken and Summer Vegetable (Wok or Skillet and Organic)

This recipe is a quick and easy variation on a skillet version I read in Food and Family magazine from Kraft that substitutes Lawrey's BBQ sauce for theirs and is prepared in a WOK instead of in a skillet or on the stove. Prep to Eat Time (including firing up the BGE) is about 1 hour and serves 3-4 depending on the quantity of chicken you prepare and serving size.

INGREDIENTS
• 2 Large, Boneless, Skinless Chicken Breasts (organic)
• 1 Red Bell Pepper (organic)
• 1 Yellow Bell Pepper (organic)
• 1 Orange Bell Pepper (organic)
• 2-4 Garlic Cloves, minced
• 1 ½-2 Cups, Water
• ¼ Cup Lawry’s Baja Chipotle Marinade (w/lime juice)
• Options: Substitute any marinade or BBQ sauce you wish!
• 1/4 Cup – Mozzarella Cheese
• 1 Cup – Colby/Monterey Jack Cheese (Substitute a 4-5 cheese combination)
• 1 Large or 2 Medium Tomatoes Chopped (Organic or substitute 1 -14 oz can of Diced Tomatoes, drained)
• 4-6 Small Green Onions (Organic)
• 1 ½ Cups, Instant Rice
• EVOO


DIRECTIONS
1. Heat Big Green Egg to Medium High to High Heat
2. Coarsely chop Bell Peppers and Tomato, slice Green Onions and mince the garlic cloves. Set Onions aside.
3. Shred all cheese (or use pre-packaged shredded cheese) and set aside.
4. Put water in Wok (or Flame ware/Broiler, etc.) and bring to near boil, add rice and stir until tender, remove and place in serving bowl.
5. Coat Wok with EVOO and brown the chicken breasts until almost done then add vegetables and garlic and stir fry 4-6 minutes or until vegetables are crisp-tender.
6. Add the Cheese and stir until melted then add the BBQ sauce and stir until chicken and vegetables are coated
7. Remove from wok and serve over rice topped with green onions.

Paella

I wanted to try something different so a couple weeks back I queried the forum for recipes. This version is a mix of things I found on the internet and those I got back from the eggheadforum.com group.   I ordered this pan off of eBay and thought it would be here in time for Mothers Day...however it arrived a day late so had to wait until this weekend to prepare this dish. It turned out fantastic. If you cut the ingredients in half it would feed two VERY hungry people well as an option. ENJOY!

Paella; a yummy Spanish dish with its classic saffron-yellow rice, brightly colored veggies and combination of seafood and meats. For this recipe I even purchased a vintage Dansk paella pan for preparation (go to have all the right tools (or toys)). Serves 6.

INGREDIENTS
1 ½ Lb. Boneless, Skinless Thighs or Breasts (Organic preferred) chopped into bite size pieces
1 Tsp. Turmeric
1 Tsp. - Pimentón
¼ Tsp. Oregano
1 Tsp. Parsley (dried, chopped)
1 Tsp. Sea Salt, fresh ground)
¼ Tsp. Black Pepper (fresh ground peppercorns)
EVOO (Extra Virgin Olive Oil)

2 links – Spicy Italian Sausage (Sub: Chorizo), sliced thin

1 Large Sweet or Vidalia onion, chopped
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
2 Cups Rice Options: Medium Grain Rice + 1/4 teaspoon saffron thread, crushed OR Yellow Saffron pre-spiced Medium Rick
1 Cup Diced Plum Tomato
¼ Tsp. Red Pepper Flakes

Garlic to taste 2-4 Garlic Cloves (Sub: Garlic Onion in season)

4 Cups – Chicken Broth, low sodium
1 Lb. Large Shrimp, peeled and deveined
1 Cup - Asparagus, cut diagonally
½ Cup – Frozen Peas, thawed

DIRECTIONS
1.Preheat Big Green Egg to 400 degrees. If you can’t swing grilling this recipe you can start it on the cook top and finish it in the oven (sacrilegious of course).

2.Add Turmeric, Pimentón, Oregano, salt and pepper to chicken stock and set aside.
3.Heat oil in Pan of Choice (Paella, Iron Skillet, Terracotta, etc) and precook the chicken and sausage then remove from heat and set aside.
4.Sauté the onions and garlic, asparagus and peppers and set aside.
5.Change from direct to indirect setting and add the stock and rice, Paprika, Saffron (if applicable).
6.Stir ONCE and close the lid and sauté for 15 minutes checking the rice for tenderness before adding the remaining ingredients.
7.Add the shrimp, sausage, chicken and sautéed veggies, peas and stir well and close the lid again for 10 minutes of simmering.

Bare Chicken (Organic Thighs) General Tso's

Basic Ingredients

• 2 bags Boil in bag rice
• 1 Head Fresh Broccoli
• 2 1/2 Large Chicken Breasts, Boneless (I used Thighs this time (6 each))
• 5 Large Green Onions, Diced
• 1 strong cup Iron Chef Sauce – General TSOS
• 1 cup Snap Peas
• 6-8 large cloves Diced Fresh Garlic
• 1 Small Can Water Chestnuts - Sliced
• 1/3 cup EVOO
• Baby Corn

Preparation Directions

1. Boil rice and set aside
2. Cut Chicken into bite size pieces and set aside

Cooking Directions

• Fire up the Big Green Egg to full flame (T-REX HOT 500 degrees minimum) - Place Wok on Grid at fire ring level and add Water then place Bamboo Steamer on Wok (two layers, one with broccoli and one with snap peas and water chestnuts.
• Steam for 20 minutes and remove
• Dump off water and add EVOO; when oil is hot add the chicken and stir for 30 seconds then mix in the garlic and green onions and stir until the chicken is cooked completely 5-8 minutes;
• Dump on Iron Chef sauce and stir continuously;
• Add broccoli, water chestnuts and snap peas and stir for 3 minutes
• Remove from heat and serve immediately over rice.

Wok Seared Rib-Eye Steak, Green Onions and Baby Portobello Mushrooms

Portobello mushrooms are sautéed with green onions and removed from the pan. Then the steak is sliced into ¼” strips and cooked in Canola Oil. The mushrooms are returned, along with a big glug of soy sauce, to cook until they get nicely coated. You don't even need salt. There's enough in the low-sodium soy sauce to make everything properly seasoned. Serve this with some plain rice and steamed broccoli. Serves 1 to 2; adapted from SeriousEats.com.

Ingredients

Canola Oil

1/4 cup Green Onions, chopped (optional – shallots)

10 Baby Portobello Mushrooms, stems removed, thinly sliced (Option – Shiitake)

EVOO (Extra Virgin Olive Oil)

1 boneless rib-eye (about 14-16 ounces) Low-sodium soy sauce

1 ½ Cups steamed Long Grain White Rice

3 Medium stocks of steamed Broccoli

Garlic Pepper

Water

Procedure

1. Fire up the BGE to full T-Rex (high heat).

2. Place wok on grid and pour in 3 cups of water. Add the broccoli into a Bamboo steamer and steam until tender then set aside.

3. Steam or cook 1.5 cups of Long Grain White Rice and set aside.

4. After broccoli is done, remove water from Wok and pour in the canola oil and bring up to temp.

5. Toss in the Onions and Mushrooms and cook until they are soft, stirring constantly for 2-4 minutes then remove and set aside.

6. Pour off any excess Canola Oil and add the EVOO into the wok or skillet. Slice the Rib eye into ‘stir fry’ size pieces and season with Garlic Pepper to taste.

7. When hot, add the steak and seer until medium to medium rare. Sear for 2 to 3 minutes a side. Remove the steak and set aside.

8. Reduce the heat a little while meat rests.

9. Add the mushrooms and shallots back in. Pour in the soy sauce and cook until it coats the mushrooms in a sauce, stirring continuously.

10. Remove from heat and pour the mushroom and soy sauce on top of the meet. Serve with white rice and broccoli.

Cast Iron Chicken and Rice

Super Bowl Dinner was unbelievable!!!! 

Labor Day General Tso's on the WOK

Labor day fare...found some chicken breasts for .99 cents a pound so I snapped them up and came home to see what was in the cookbook I had not prepared for awhile.

General Tso's it is...fresh brocolli and water chestnuts steamed on the wok (BGE AT FULL T REX) in a bamboo steamer. 5 minute rice on the stove. Cook the chicken in fresh minced garlic and green onions (canola oil), mix in the steamed veggies and the General Tsos and stir for one minute, remove and serve with french bread and a Coors Lite.

General TSOS Stir Fry WOK Chicken

Ingredients2 bags Boil in bag rice
1 Head Fresh Broccoli
4 each Chicken Thighs – Boned
1 each Boneless, skinless Chicken Breast
1 strong cup General TSOS IRON CHEF SAUCE
1 cup Snap Peas
4 large cloves Diced Fresh Garlic
1 Small Can Water Chestnuts 1/3 cup Corn Oil (sac religious; I didn’t use EVOO!)

Preparation Directions1. Boil rice and set aside
2. Separate and steam Broccoli until done (15 minutes)
3. Trim meat off of thighs into bite size pieces and set aside
4. Cut Chicken Breast into bite size pieces and mix with thighs

Cooking DirectionsFire up the Big Green Egg to full flame (T-REX HOT – 500 degrees minimum) and place Wok on Grid at fire ring level and add oil.

When oil is hot add the diced garlic and stir for 30 seconds while dumping in the chicken. Stir until done (5-8 Minutes). Dump on the Iron Chef Sauce and stir while adding broccoli, water chestnuts and snap peas. Stir for 3-5 minutes then remove from heat and serve over rice.

Options: Add Chopped Fresh Green Onions

IRON CHEF FREE RANGE WOK CHICKEN

This recipe for three (3) adults and is quick, easy and tasty. If you enjoy Chinese, chicken and broccoli you’ll love this one and from start to finish you are only obligating about 30 minutes tops!

Ingredients
2 bags - Boil in bag rice
1 Head - Fresh Broccoli
5 each - Free Range Chicken Thighs – Boned
1 cup - Iron Chef Sauce (General Tso's Sauce and Glaze specifically)
3 cloves - Diced Fresh Garlic
1/3 cup - Corn Oil (sac religious; I didn’t use EVOO!)

Preparation Directions
1. Boil rice and set aside
2. Separate and steam Broccoli until done (15 minutes)
3. Trim meat off of thighs into bite size pieces and set aside

Cooking Directions
Fire up the Big Green Egg to full flame and let it get HOT! Place Wok on Grid and fire ring level and add oil and allow to get hot. Add the diced Garlic and Stir until it browns slightly on the edges.

Dump in the cut up chicken pieces and continuously stir fry until done (5-8 Minutes). Immediately dump on Iron Chef sauce and stir while adding the brocoli pieces and stir for an additional 3 minutes. Remove from heat and serve over rice.

Options: Use regular chicken and/or add additional vegetables like water cress, snap peas, etc may be added to taste.