New Blog

Hello friends!

Sorry for being absent for several days.  I've been working on our forum and we now have a new blog!  What was www.kitchencando.blogspot.com is now www.hummingbirdhilljams.blogspot.com.  I've asked my niece, Abi to help me spruce it up and enable more features.  She's so smart!

The change is primarily to reflect the direction of our mission.  Over the course of the next few weeks you will see a new banner, more features, new recipes, as well as more posts regarding Hummingbird Hill Jams.  I don't want to spoil the surprise so I'll stop here.  Check back often, and as always I welcome your comments.

Remember, food bridges people!

Please click here to be redirected to www.hummingbirdhilljams.blogspot.com

Chimichurri

Chopped parsley, oregano and garlic

Salt, white wine vinegar, olive oil and pepper flakes



Prepared Chimichurri

One of my favorite go-to condiments is Chimichurri.  This is an Argentinean sauce made from herbs, oil and vinegar, and is always served alongside grilled meats.  This sauce is vibrant both in taste and appearance.  No need for extraneous rubs or marinades.  Chimichurri enhances the flavor of meat cooked over an open fire with its herbaceousness that brings to mind the grass that the steer was raised on.

 

Chimichurri

 

Ingredients:

1 cup firmly packed fresh parsley, trimmed of thick stems

3-4 garlic cloves

2 tablespoons fresh oregano

½ cup olive oil

2 tablespoons red or white wine vinegar

1 teaspoon sea salt

¼ teaspoon red pepper flakes

 

1.        Finely chop the parsley, oregano and garlic, or process in a food processor.  Transfer to bowl.

2.       Stir in the olive oil, vinegar, salt and red pepper flakes.  Adjust seasonings.

3.       Serve immediately or refrigerate.  If chilled, return to room temperature before serving.  May keep refrigerated for 1-2 days.

 

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I first had Chimichurri years ago when some co-workers and I went to an Argentinean restaurant for lunch.  I ordered sweetbreads and they ordered other grilled meats.  All of the tables had bowls of this bright green sauce.  I didn’t care much for the sweetbreads but I fell in love with the sauce!  It was good on everything – even bread.  So we looked on the internet and found several versions.  Some ditched the oregano, some had other herbs.  But the one constant ingredient is the parsley.  As with most recipes, you can personalize this by adjusting the vinegar or the pepper flakes.  But no matter how you make it, it will be good.  Chimichurri wakes up the flavor of anything you dip in it.

What would you dip in Chimichurri?

Hong You

Ingredients for Hong You

Sichuan peppercorns

Chile de arbol


Crushed ginger, garlic and cinammon

Combining soy sauce and sugar mixture with pepper mixture

Spices cooking in the oil.

Oil and spices poured into bowl with peppers.

Letting Hong You cool in bowl.

Hong You ready for storage.

I love spicy food and I constantly look for new sources of heat.  So when my March issue of Saveur came I was elated to find that one of the feature articles was about Sichuan food.  I have long heard of this spicy cuisine of China, and have eaten Mapo Tofu many, many times.  I also make Spicy Eggplant often.  But this article by Matt Gross gave so much information, and better yet, mouth-watering recipes.  An important ingredient in most Sichuan dishes is Hong You which I was very eager to make.

 

Hong You (Sichuan Red Chile Oil)

INGREDIENTS

2 cups canola oil
4 star anise
3 cloves garlic, smashed
3 cao guo or black cardamom pods
3 whole cloves
2 bay leaves
1 stick cinnamon, broken in half
1 3" piece ginger, smashed
1 cup (about 32) chiles de árbol, stemmed and chopped
3 tbsp. Sichuan peppercorns
1 tbsp. light soy sauce
½ tsp. kosher salt

INSTRUCTIONS

Heat oil, star anise, garlic, cardamom, cloves, bay, cinnamon, and ginger in a 2-qt. saucepan over medium heat; cook, stirring occasionally, until garlic is golden, 15–20 minutes. Transfer to a 1-qt. glass jar with chiles, peppercorns, soy, and salt; let cool to room temperature. Using a slotted spoon, remove and discard garlic and ginger; seal jar and let sit at least 24 hours. To use, strain oil, discarding solids. Store refrigerated up to 3 months.

 

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Let’s talk about the ingredients.  Garlic, cloves, bay leaves, cinnamon stick, ginger, chile de arbol and soy sauce are pretty easy to find; most grocery stores carry them.  That leaves only the black cardamom pods and Sichuan peppercorns. 

I’ll be honest with you – I couldn’t find the black cardamom pods.  I live in the Los Angeles area and have easy access to vast numbers of Asian grocery stores but I didn’t find it.  The store employees didn’t know what “black cardamom” was, and I was probably mispronouncing “cao guo”.  Not wanting to delay trying the recipe any longer, I used green cardamom.  I later learned that “cao guo” is one of two kinds of black cardamom.  The smaller variety is used in Indian and Pakistani dishes, mainly in sweets.  The larger of the two, cao guo, is used in Chinese and Vietnamese dishes.  This one has a smoky aroma and flavor because it is dried over an open flame. 

The Sichuan peppercorn is not even remotely related to peppers.  In fact, it is the dried rinds of tiny fruits from a small thorny tree in the citrus family known as prickly ash, according to Karen Shimizu (Saveur, March 2013).  Shimizu adds that Sichuan peppercorns are responsible for the buzzing, tingling sensation that is one of Sichuan cuisine’s most distinguished characteristics.  So you get the tingling from the Sichuan peppercorns, and the spiciness from the chile.  Because they affect different systems of our nerves, we get dual sensations when eating Sichuanese food.  It’s kind of like getting a punch and a kick!

So after having made it and letting it steep overnight, I couldn’t wait to pour it over my fried fish and steamed rice.  I used only the oil like the recipe said.  I did get the punch and the kick – but it was not as strong as I had imagined.  I guess I was expecting it to be a condiment like my regular Hot Chile Oil (Heat 1 cup of peanut oil to 225° - 240°F, remove from heat, dump 1 cup of crushed peppers.), but it wasn’t.  As the recipes in Saveur indicate, Hong You is used to cook food.

While I am still a little disappointed with the not-so-spicy Hong You as a condiment, I do have it to cook with.  I am looking forward to using it in Stir-fried Pork Belly with Chinese Chives or Triple-Cooked Spareribs with Chiles!

Have you ever tried a recipe and it was not what you were expecting?  What did you do with it?

 

Lemon Chicken

Pounded chicken tenderloin ready to be dredged in flour, salt and pepper.

Sauteing chicken tenderloins.



Lemon slices and capers sautéing in butter.





Lemon Chicken










Lemon Chicken with Linguini

Several years ago my friend Cynthia and I went to an Italian restaurant for dinner. I can’t remember the name of the restaurant or what she ordered. What I do remember is the simple but delicious dish I ordered.

As soon as I tasted my food that night I fell in love with the simplicity and taste of this dish. I had to have it again! Armed with just a memory of how it tasted I set about to recreate it. This has since become one of my daughter’s favorite.


 

Lemon Chicken with Linguini

Ingredients:

2 ½ lbs chicken tenderloins
2 C flour
1 teaspoon salt
1 teaspoon pepper
¼ - ½ C olive oil
5 tablespoons butter, divided
3 lemons, sliced cross-wise into ¼” discs, divided
2 tablespoons capers
½ teaspoon minced garlic
1 lb linguini cooked according to package directions, reserving 1 cup of cooking water
¼ C minced Italian parsley (optional)


Directions:

1. Wash chicken tenderloins then pat dry. Place 3 inside a plastic bag. Place plastic bag on top of chopping board. Gently pound tenderloins with a rolling pin or small frying pan until they are ¼” thick. Be careful to keep them intact. Continue with the rest of the tenderloins.

2. Heat oil in skillet on medium heat.

3. Combine flour, salt and pepper in a shallow dish. Dredge tenderloins in the flour and shake off excess. Saute tenderloins until they are pale to golden brown. Continue to saute in batches and set aside.

4. In same skillet, add 2 tablespoons butter and sauté half of the lemon slices and half of the capers, about 3 minutes. Using wooden spoon gently mash lemon pulp from the slices to express juice. Add cooked tenderloins and stir gently to coat, about 3 minutes. Transfer to platter and keep them warm.

5. Wipe skillet with a paper towel then add garlic, remaining butter, lemon slices and capers. Saute about 3 minutes, gently mashing lemon pulp to express juice. Add cooked pasta and gently toss to coat. Add ¾ cup pasta cooking water to create a thin sauce. Add more if pasta seems dry or if you want more sauce. Toss to coat again.

6. Serve pasta and chicken tenderloins together. Garnish with minced Italian parsley.

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I use chicken tenderloins because it is more delicate and easier to pound. That said, care is needed from pounding too hard. We are trying to make a chicken cutlet, not chicken tenders! Remember, the meat must remain intact. 

“Cooking water” refers to the water the pasta is cooking in. When the pasta has finished cooking, reserve a cup of the water and set aside. And then drain the pasta into a colander. Why? The cooking water contains starch and salt (provided you added salt in the first place, and which is highly recommended). This cooking water will help to emulsify and bind your sauce, or help to thin your sauce. In our Lemon Chicken dish, the cooking water will emulsify our sauce by binding with the oil and butter to create a silky coating for the pasta. It is better than plain water because it contains starch which acts as a thickener. You may use any kind of pasta you want.

Notice that I did not say to add salt to the dish. This is because there is salt in the flour mixture, salt in the butter, lots of salt in the capers, and salt in the cooking water. Of course you may add salt if you wish.

Speaking of capers, what are capers? According to Huffington Post, tiny capers are picked from a shrub-like bush (Capparis spinosa), long before the buds ever flower. The capers are then dried in the sun and later brined or packed in salt. Sometimes capers are allowed to mature to a fruit about the size of an olive. These are sold as caper berries and are brined to be eaten like pickles or olives. It's quite common to see them included in an antipasti platter. Capers aren't new to the culinary scene -- they've actually been around since ancient times. They're grown in parts of Asia, the Middle East and the Mediterranean region, including north Africa, southern Europe and Turkey. Capers are also grown in California.

Why add butter to oil? Simply because it adds luxuriousness to the dish. 

What restaurant dish have you recreated at home?