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Thread: Opinions

  1. #1
    Join Date
    Jun 2008
    Posts
    200

    Default Opinions

    How do you think this would be if I grilled up the chicken first?

    Hazelnut Chicken

    This is a bit of work but it should be good.

    Ingredients
    2lb Chicken White or Dark your choice
    3 to 4 oz Fragilica or to taste
    1/3 tsp nutmeg
    1/3 grated ginger
    Juice of 1 orange
    Zest of 1 orange
    3 peeled and sliced Granny Smith or 4 Gala apples
    2c low salt chicken stock.
    3 clove fine minced garlic
    1 onion fine dice ( you can use red or Vidalia )
    1 pk button mushrooms ( you can slice these anyway you want or just leave whole )
    Salt
    Pepper
    ¼ cream or milk
    ½ lb fresh hazelnuts

    Instructions

    Preheat oven to 350.
    In an oven safe skillet, add about 3 tbls of oil. Add the onions and cook until they start to caramelize over med heat. Stir frequently. When they start to brown, add the garlic and continue to sauté for 5 more min. Add the mushrooms and a good size pinch of salt. Sauté this mix until the mushrooms release all their water and it evaporates. ‘Bout 10 min roughly depending on the size of the shrooms. Add the chicken and the apples and the chicken stock, oj nutmeg, ginger. Salt n Peppa to taste. Pop the pan in the preheated oven for 30 min until the chicken reaches 155 deg. Remove from oven. Set chicken and apples aside on plate. ( it will continue to cook ) put the pan back on the burner at med heat. Reduce the remaining liquid by 1/3 add the frangelica. I like to flame it at this point. Btw REMOVE the pan from the burner before adding the booze. Reduce again until thick as you like it. Add the cream/milk and whisk in. if you like the sauce darker you can leave out the cream and add 1/4c dark brown sugar. If not thick enough make a corn starch rue and thicken it. ( I can tell you how to do this if you need ) Readd the chicken and apples and make sure they are heated thru. Do not get the chicken over 165 or it will tend to dry out. ( you can use a dark meat portion and it will help this )

    Presentation
    I like to serve this over a risotto or wild rice with yams or carrots.

    Round plate
    Rice pile in center
    Place chicken on top
    Slice carrots length wise and arrange in a circle, ends pointing to the rice, kinda like a clock
    Drizzle the sauce over anyway you like
    Sprinkled the hazelnuts over and serve.

    the instuctions would change a bit of course
    Last edited by PhillyMike; 11-11-2008 at 10:40 AM.
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  2. #2
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    Mike, the recipe sounds great. I love frangelica in my coffee. It does sound like a lot of work, but well worth it I'll bet. I've never cooked risotto, any tips there? Why grill the chix? texture?
    Master Cabinetmaker,KCBS Certified Judge,Student of the smoking arts,All around gear head
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  3. #3
    Join Date
    Jun 2008
    Posts
    200

    Default

    add more depth of flavor. I will need to catch drippings too for the sauce. Risotto isnt that hard. My best suggestion is to add liquid slowly and do NOT walk away. you have to constantly and consistantly stir it so you get that creamyness..

    also if you are gunna add anything like Squash etc add it toward then end like during the last liquid addition.
    18.5" Weber Kettle
    22.5" Weber Kettle - please pray for the dead.

    Char Griller Smokin' Pro.

    It's the Flavor that you Savor...


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  4. #4
    Join Date
    Jan 2008
    Posts
    87

    Default

    Sounds great, except I would probably toast the hazelnuts before sprinkling over top. Just enhances the flavor a bit.
    Laura

  5. #5
    SmokyOkie Guest

    Default

    Fran Gelica, I used to watch her show but I don't anymore.

    Sounds like a great recipe. i think grilling chicken before use in any recipe is a great idea any time you can. As you said, it adds a whole new dimension of flavor.

    I think the mushroom needs to go in the risotto though.

  6. #6
    Join Date
    Jul 2008
    Location
    Aldergrove B.C.
    Posts
    2,617

    Default

    risotto, is sooooooo goood and i dont even like rice much, a great staple..... pics top follow now i love risotto mmmmmmmmmmmm
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  7. #7
    Join Date
    Jun 2008
    Posts
    200

    Default

    Quote Originally Posted by SmokyOkie View Post
    Fran Gelica, I used to watch her show but I don't anymore.

    Sounds like a great recipe. i think grilling chicken before use in any recipe is a great idea any time you can. As you said, it adds a whole new dimension of flavor.

    I think the mushroom needs to go in the risotto though.
    who is fran gelica? the shrooms are a good idea. btw this works great with pork.
    18.5" Weber Kettle
    22.5" Weber Kettle - please pray for the dead.

    Char Griller Smokin' Pro.

    It's the Flavor that you Savor...


    Lyric of the Month

    The Bigger the Waistband, the deeper the Quicksand

  8. #8
    Join Date
    Jun 2008
    Posts
    200

    Default

    Quote Originally Posted by PhillyMike View Post
    who is fran gelica? the shrooms are a good idea. btw this works great with pork.


    EDIT: OMG I really am stupid before coffee.
    18.5" Weber Kettle
    22.5" Weber Kettle - please pray for the dead.

    Char Griller Smokin' Pro.

    It's the Flavor that you Savor...


    Lyric of the Month

    The Bigger the Waistband, the deeper the Quicksand

  9. #9
    SmokyOkie Guest

    Default

    At least you caught it yourself.

    Try buying dried porcini shrooms and spinning them into a powder in the spice mill. Add about 2 tsp of this magic powder to a pot of risotto.

    Also, try a little of this Mushroom Base . If you do, be carefull how much salt, if any, you add.

  10. #10
    Join Date
    Jun 2008
    Posts
    200

    Default

    interesting Idea. I will try this!
    18.5" Weber Kettle
    22.5" Weber Kettle - please pray for the dead.

    Char Griller Smokin' Pro.

    It's the Flavor that you Savor...


    Lyric of the Month

    The Bigger the Waistband, the deeper the Quicksand

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