MALAYSIAN SPATCHCOCKED SPICY GRILLED CHICKEN

Method: Direct Grilling
Serves: 2 to 4
Advance Preparation: 1 to 2 hours for marinating the chicken

Ingredients:

1 chicken (3-1/2 to 4 pounds)

For the marinade:

1/4 cup grated coconut (fresh or dried)
6 cloves garlic, peeled and rough chopped
2 shallots, peeled and rough chopped
2 stalks lemongrass, trimmed and rough chopped
2 inches fresh ginger, peeled and rough chopped
2 hot red chilies, like jalapenos or horn peppers, seeded and rough chopped (for spicier chicken, leave the seeds in), or 2 tablespoons Malaysian chili paste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric powder
2 teaspoons salt

2 tablespoons diced red or yellow bell pepper (optional)
2 teaspoons toasted sesame seeds (optional)
fresh calmonsis or lime wedges for squeezing


Directions:
Kelantan is Malaysias northeastern-most provincea lush hinterland famed for its rice paddies, fishing villages, and above it its Thai-influenced cuisine. (Thailand lies just to the north.) Not surprisingly, the local grilling reflects a marked Thai influence in the form of marinades enriched with coconut and chilies. (Of course, youll also taste lemongrass, shallots, and fresh turmericingredients popular throughout the entire Malaysian peninsula.) Theres one technique here you may not previously have seendry-frying the grated coconut to give it a toasted flavor. Ive made the process optional, but the chicken will definitely be richer because of it. Heres how a Kelantan chef working in Kuala Lumpur named Fandi prepares it, and if youve ever found grilled chicken to be bland or mono-dimensional, this one will light up your mouth like an Independence Day sky.


1. Spatchcock the chicken, (plenty of examples on youtube.)Basically you are butterflying a chicken. Make 2 deep slashes to the bone in each leg and thigh. Fold the wingtips back behind the wings. Place the bird in a non-reactive baking dish just large enough to hold it.

2. Make the marinade. Place the dried shredded coconut in a dry cast iron or stainless steel skillet (not nonstick) and cook it over medium heat until browned and fragrant, stirring with a wooden spoon to prevent scorching. Transfer the coconut to a bowl to cool.

3. Place the garlic, shallots, lemongrass, ginger, chilies, coriander, cumin, turmeric, and salt in a heavy mortar and pound to a paste with a pestle. Pound in the toasted coconut and about 3/4 cup cool waterenough to obtain a thick but pourable paste. Alternatively, puree the marinade ingredients in a food processor. Again, add water as needed to obtain a thick but pourable paste. Spoon this mixture over the chicken, forcing it into the slits in the legs, turning the bird to coat well on both sides. Marinate the chicken for 1 to 2 hours in the refrigerator.

4. Set up your grill for direct grilling and preheat to medium. Brush and oil the grill grate.

5. Drain the chicken and arrange it on the grill grate bone side down. Grill until golden brown and cooked though, 15 to 20 minutes per side, turning half way through. Move the chicken as needed to dodge any flare-ups. To check for doneness: use an instant read meat thermometer inserted into the thickest part of the thigh but not touching the bone: the temperature should be about 170 degrees. Alternatively, make a cut in the chicken meat where the thigh connects to the body: there should be no traces of red at the bone.

6. To serve, transfer the chicken, skin side up, to a platter. Sprinkle the top with sesame seeds and diced bell pepper (if using). Serve with calamansis or lime wedges for squeezing and Malaysian Peanut Sauce if desired.

Note: you can also indirect grill the chickena processes which, although, not traditionally Malaysia, has the advantage of eliminating all risk of flare-ups. Set up your grill for indirect grilling and preheat to medium. Place the chicken skin side up in the center of the grate over the drip pan. Indirect grill the chicken until browned and cooked through, 40 to 60 minutes


Source: the Primal Grill with Steven Raichlen

Corn Mashed Potatoes

Ingredients

• 1 1/2 pounds small Yukon gold potatoes
• Salt
• 8 tablespoons (1 stick) unsalted butter
• 1 small yellow onion, roughly chopped
• 2 cloves garlic, roughly chopped
• 2 cups corn, from about 2 ears of corn, or 2 cups frozen and thawed kernels
• Freshly ground black pepper
• 1 1/2 cups heavy cream

Directions

Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.

Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.

Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately

From: Mexican Made Easy - Foodnetwork.com

Thai Style Pesto with Rice Pasta

Ingredients

• Kosher salt
• 1 pound rice pasta, penne or wide noodles
• 1 cup packed fresh basil leaves
• 5 tablespoons sesame seeds, toasted, divided
• 2 tablespoons tamari
• 2 large cloves garlic, pasted
• 1 lime, juiced
• 1 Fresno chile, seeded
• 1/4 cup extra-virgin olive oil
• Toasted sesame oil, for drizzling
• Thinly sliced scallions, for garnish

Directions

Bring a large pot of water to a boil. Salt the water, add the pasta, and cook to al dente.

Place the basil, 3 tablespoons toasted sesame seeds, tamari, garlic, lime juice, and chile into a food processor. Pulse into a paste. Drizzle in the extra-virgin olive oil. Pour the pesto into a large bowl and add a splash of starchy cooking water. Drain the pasta, add to the sauce, and toss to combine. Drizzle with sesame oil, garnish with scallions and the remaining 2 tablespoons toasted sesame seeds.

Thai Green Chile Stir Fry

Ingredients

• 1 stalk lemongrass
• 1 cup chicken stock
• 2 jalapeno chilies, seeded and coarsely chopped
• 1 Fresno chile, chopped
• 1 large shallot, chopped
• 4 cloves garlic, peeled
• 1-inch piece ginger, grated or minced
• 1 tablespoon dark brown sugar
• A handful fresh cilantro leaves
• A handful fresh mint leaves
• 1 teaspoon ground cumin, 1/3 palmful
• 1 teaspoon ground coriander, 1/3 palmful
• 2 tablespoons tamari or 1 tablespoon fish sauce
• Freshly ground black pepper
• 2 limes, juiced
• Kosher salt (if not using fish sauce)
• 2 tablespoons high-temperature cooking oil
• 1 1/2 pounds thinly sliced chicken
• 1 sweet red bell pepper, thinly sliced
• 1 sweet yellow onion, thinly sliced
• 1 large head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded

Directions

Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.

Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.

Heat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.

Note: Can use any protein - chicken, beef, pork or shrimp

Source: Rachael Ray

Chicken with Goat Cheese and Sun-dried tomatoes

Ingredients
3 boneless chicken breasts, skin-on
4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet
3 sun-dried tomatoes, julienned
Good olive oil
Kosher salt and freshly ground black pepper

Directions
Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

Source: Barefoot Contessa

Chinese Chicken-Peanut Salad

2 cups chopped cooked chicken
1 cup grated carrots
1/2 head roughly chopped iceberg lettuce, about 4 cups
2/3 cup chow mein noodles
1/3 cup canned sliced water chestnuts
4 T peanut oil
3 T creamy peanut butter
3 T seasoned rice vinegar
1 T lite soy sauce
1 T sugar
1/4 cup chopped dry roasted peanuts
2 T chopped green onions
3 pita breads halved

In large bowl, mix together chicken, carrots, lettuce, chow mein noodles and water chestnuts, set aside. To make dressing: In separate bowl, mix together peanut oil, peanut butter, rice vinegar, soy sauce and sugar until smooth. Stir in peanuts and green onions. Stir until blended. Pour dressing over salad and toss well. Fill pita pockets with even portions of chicken salad.

My note: would probably make a tasty wrap too.

Mexican Hot Chocolate

4 cups whole milk
1 (3.1-ounce) disc Mexican chocolate*
*Can be found in Hispanic and gourmet grocery stores

Directions
In a heavy sauce pot, over medium-high heat, bring the milk and chocolate to a boil. Reduce the heat to medium-low and simmer for 20 minutes, whiskingconstantly until the mixture is frothy and the chocolate has dissolved completely. Remove the pan from the heat and serve immediately.

Source: Mexican Made Easy, Foodnetwork