Saturday, April 1, 2017

Moroccan Chicken

Moroccan Chicken

4 large chicken leg quarters, Gilcrest of course

1 TBL minced garlic

1 TSP grated fresh ginger

1 TSP ground turmeric

2 TSP ground cumin

1 TSP ground cardamom

Finely grated zest of 1 lemon

Flour for dusting

2 TBL vegetable oil

1 sliced onion

1 cup chicken broth

8 dried apricots, quartered

½ cup shredded coconut

1.       Combine garlic, ginger, turmeric, cumin, cardamom, and lemon zest in a small bowl. Rub into leg quarters. Cover and refrigerate for 2 hours.

2.       Dust chicken with flour. Heat oil in a large, heavy sauté pan over medium heat. Add leg quarters and cook until brown. Drain chicken on paper toweling. Transfer to an ovenproof casserole dish. Set aside.

3.       Add onions to sauté pan; cook until softened. Spoon over chicken. Add chicken broth to casserole. Top with apricots and coconut. Cover casserole and bake for 1 hour and 15 minutes, or until chicken is tender. Yields 4 servings.

Saturday, December 10, 2016

Crockpot Rotisserie Chicken

This one comes to us from Amy Foster at Gilcrest Farms Chicken.
One whole Gilcrest chicken (4 lbs or larger)
2 Tbl Paprika
1/2 Tsp cayenne pepper (optional)
1 1/2 Tsp onion powder
2 Tbl garlic powder or 3 cloves garlic
1 Tsp salt
1/2 Tsp black pepper
Mix dry ingredients and rub over, and inside, chicken.
Cook chicken on low for 7-8 hours in a crockpot.
Do not add liquid.

Saturday, September 12, 2015

Chicken Stuffed (Tandoori style)

Stuffed (Tandoori) Chicken

Another recipe given to us by Amy Foster from Gilcrest farm. This recipe is a variation on the theme of tandoori chicken that we ate with great relish when we lived in India, many moons ago. This recipe was given to Amy by friends from India. The recipe does not require you to own a tandoor oven. A regular oven will work fine.

First, obviously, begin with a whole chicken from Gilcrest Farm. A chicken 4-5 pounds is recommended.

Prepare a marinade for the whole chicken:

3 TBL plain yogurt

2 TBL lime juice

2 TSP garlic, minced

1 TSP ginger, minced

½ TSP each of red chili powder, turmeric, salt

Mix the marinade and rub it inside and outside the whole chicken. Place chicken in a Ziploc bag overnight.

The stuffing may be prepared at the same time and refrigerated overnight before stuffing the chicken.

Stuffing Ingredients:

3 TBL olive oil

½ TSP cumin seeds

2 onions, chopped

2 TSP garlic, minced

1 TSP ginger, minced

1 TBL coriander

1b TSO cumin

½ TSP salt

1 TBL garam masala

1 pound ground (Gilchrist) beef (or lamb)

2 tomatoes, chopped

1 cup frozen peas

1 cup peeled, chopped potatoes, small diced

1 TSP lime juice

¼ cup basil leaves

Cook the cumin seeds in olive oil a few minutes. Add garlic and ginger. Add meat and remaining spices. Break meat apart, and, when cooked, add peas, potatoes, and tomatoes. Cook until potatoes soften. Add lime juice and basil leaves at the end.

Baking the Chicken

Preheat oven to 325 degrees

Remove the marinated chicken from the refrigerator and fill the cavity with the meat stuffing. Toss any extra marinade. Bake the chicken for 25 minutes per pound. Test that juices from the thigh and drumstick run clear before calling it done.

Any extra stuffing can be baked in the oven for 20-30 minutes in a casserole.

Thursday, June 4, 2015

Texas Caviar

Texas Caviar
This recipe is one of our family favorites to start off an evening of dining at home. It comes to us from Carol's brother, Bob.

1 - Can of black beans
1/2 cup of finely chopped red onions
2 large garlic cloves-finely chopped
1- 14oz can of black olives, drained and chopped
1/4 cup olive oil
1/4 cup of red wine vinegar
1/2 teaspoon of salt
1/2 teaspoon of cumin
1/4 cup of chopped feta cheese
1/4 cup cilantro leaves chopped.

Mix all the liquids, black olives, beans onions, garlic and seasonings. Chill over night. When ready to serve add the cilantro and feta cheese.

Saturday, November 8, 2014

Honey Soy Drumsticks

Honey Soy Drumsticks

Another wonderful recipe from Amy Foster of Gilcrest Farms.

12 Gilcrest Drumsticks
Kosher salt and freshly ground pepper
Two TBL oil—peanut, canola, vegetable, etc.
Two TBL ketchup
½ cup soy sauce
One cup honey
Two-three cloves garlic, minced

Preheat oven to 375 degrees. Wash and dry drumsticks and place in a 9 x 13-inch pan. Season lightly with salt and pepper to taste.

Combine remaining ingredients and pour over chicken. Toss chicken and then arrange skin-side down in baking pan. Place in oven for 30-minutes. Remove pan, turn chicken over, and return to oven for another 30 minutes. Remove pan and turn chicken over once more. Bake 15 minutes more, for a total of one hour 15 minutes. Enjoy!

Monday, October 27, 2014

Crockpot Beef & Broccoli

Another new recipe from Amy Foster of Gilcrest Farm. Amy is a regular supplier of quality meat products and quality recipes for our blog.
1 lb Gilcrest stir fry beef
1 cup beef broth
½ cup soy sauce
1/3 cup dark brown sugar
1 TBL sesame oil
3 garlic cloves, minced
2 TBL cornstarch
4 TBL sauce (from the crock pot after the dish is cooked
Frozen broccoli florets (as many as desired, I used 2 cups)

In the insert of the crockpot, whisk together beef broth, soy sauce, dark brown sugar, sesame oil, and garlic. Place your sliced beef in the liquid and toss to coat. Turn crockpot on low and cook for four hours. After four hours, remove about 4 TBL of the liquid from the crockpot and whisk in the cornstarch. Return to the crockpot and stir to mix well. Add broccoli on top and cook on low for an additional 30 minutes to thicken the sauce and steam the broccoli. Serve over hot rice. Enjoy.

Monday, September 1, 2014

Gilcrest Beef -- Stir Fry + Goulash

Korean Stir Fry
1.       1.5 pounds ground Gilcrest Beef
2.       2 TBL olive oil
3.       ½ cabbage, chopped
4.       3 ribs celery, chopped
5.       ½ large onion, chopped
6.       1 green pepper, chopped
7.       4 carrots, sliced thinly
Brown beef, then add oil and vegetables (cabbage last) and cook until tender. Add tamari or soy sauce to taste. Serve over rice.

Hungarian Goulash
1.       2 pounds Gilcrest Beef
2.       1 medium onion, sliced
3.       1 small clove garlic, minced (or more depending on your garlic preference
4.       ¼ cup shortening or olive oil
5.       2/4 cup catsup
6.       2 TBL Worcestershire sauce
7.       1 TBL packed brown sugar
8.       2 TSP salt
9.       2 TSP paprika
10.   ½ TSP dry mustard (or 1 TSP prepared)
11.   Dash of cayenne pepper
12.   ¼ cup cold water
13.   2 TBL flour
14.   Egg Noodles
Cook and stir beef, onion and garlic in shortening until beef is brown, drain. Stir in 1 ½ cups of water, the catsup, and next six ingredients. Heat to boiling, reduce heat, cover and simmer until beef is tender – 2 to 2 ½ hours. Add water if needed.

Shake ¼ cup cold water and flour to mix and stir gradually into beef mixture. Heat to boiling stirring constantly. Boil and stir one minute. Serve over hot noodles. Makes 6-8 servings.