All contents (C) 2004, 2005, 2006 Michael Schlesinger
Sunday, May 23, 2004
Red Beans and Chicken Salad
I had close to two quarts of stock in the freezer, and since I was going to use it all for red beans, I picked up a roaster to make more. I cut off and froze the chicken's legs, thighs and wings for future use. Then, before using the stock I had for the beans, I used it to poach the boneless-skinless breast for a chicken salad. The carcass went into a stockpot.
For the red beans, I chopped five stalks of celery, three green peppers, and one and a half yellow onions, and started the trinity in some olive oil. Next, I drained one pound of red beans (which had been soaking overnight). After about 20 minutes, the trinity softened enough to add some spice. I threw in oregano, two bay leaves, and black, crushed red and cayenne pepper. I stirred in the seasonings well and simmered for about 15 minutes. Then I threw the mix into a pot, with two quarts of chicken stock, two ham steaks (cut up into one-inch squares) and the beans, and stirred well.
I brought the whole thing to a boil, turned the heat down and simmered for four hours – stirring frequently and adding more stock as needed. Then I used the bottom of a slotted spoon to mash up about a quarter of the beans, ensuring a creamy sauce. Taste and adjust the seasoning, I hadn't yet added any salt, it toughens the beans if added too early. Serve it over rice. Dinner for two, leftovers for six.
I don't really know what I'm doing in the kitchen. I am not a chef, have never taken a cooking class, and have never pretended to have any kind of culinary expertise, except for eating. I am sure my spices aren't authentic, and my method of cooking may not be either. So when I say I am cooking chicken Creole, a chef might scoff.
But I remembered a Creole sauce that I once used to top a grilled fish. So to use a couple of chicken breasts in the fridge, I improvised. I diced four celery stalks, one red and one yellow onion, and three green peppers to get the trinity started, with salt and pepper, in a few tablespoons of olive oil. After about 20 minutes, when the ingredients were starting to get soft, I added cayenne, crushed red pepper, basil, oregano and parsley, and cooked for another 15 minutes or so.
Then I added two chicken breasts, cut up into one-inch pieces, and cooked them, stirring, until they turned white. To this I added two cans of diced tomatoes and two cups of chicken stock and brought the whole thing to a boil. I then turned it down to simmer until the liquid reduced by about half (about 45 minutes).
I served the mixture over rice (made with chicken stock). Call it what you want – it was delicious, full flavored and spicy. Dinner for two, with five more portions in the freezer.
This weekend for the first time this season I fired up the grill for some barbecue chicken. I barbecue on a large Weber Kettle, using hardwood chunks lit in a charcoal chimney and cooking slowly over low heat.
I actually got started last weekend, when I made two quarts of my barbecue sauce, a thick, ketchup-based creation in which I layer flavors over a four- or five-hour period. It starts with caramelized onions and two cups of strong coffee, simmered slowly and reduced to half. To that I add Worcestershire, A-1, brown sugar, cider vinegar, hot sauce, crushed red peppers and mustard. I let that simmer some more before I add the ketchup, and then let it simmer for awhile.
After the wood chunks are lit, I spread them to two sides of the charcoal grate, leaving a cool area in the middle. I start the chicken skin side down, directly over the heat, searing both sides for about five minutes each before moving the pieces into the middle of the grill, away from the coals, and then covering the grill. For the next hour, I flip the chicken over every 15 minutes, making sure that any well-done parts are moved to a cooler area of the grill. All the while, I continue to add new coals to either side to keep the heat going, but never hotter than low.
Finally, I begin mopping on the barbecue sauce and continue cooking with the grill covered, flipping and saucing the pieces every 15 minutes for about another hour.
I served the chicken with potato salad – boiled red-skinned potatoes cut up and mixed with mayo, mustard, salt, pepper, chopped celery, red onions, parsley and hard-boiled eggs.
November 2004 Thanksgiving
September 2004 Lasagna
Rice with Chicken and Sausage
August 2004 Chicken Noodle Casserole
Chicken Pot Pie
July 2004 Chicken w/Couscous
When I Don't Cook
Apple Smoked Chicken
June 2004 Grilled Chicken
Bratwurst
Chili
May 2004 Red Beans
Chicken Salad
Chicken Creole
I 'Cue, Too
(barbecue chicken}
April 2004 Roast Chicken Greek Shrimp
March 2004 Shrimp with Grits Scamorza Baked Ziti Oyster Dressing Stuffed Turkey Breast
February 2004 Shrimp Paprikas Chicken Paprikas Polenta
January 2004 Rosti Stock Roast Turkey