Sriracha drumsticks

Another Shutterbean recipe success.  

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I think the key to this deliciousness is the combo of sesame oil and fresh ginger.  Well, and the heat of the sriracha of course.  It had some heat!! 

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Instead of cooking it in the oven we went the BBQ route.  

Naturally, I wanted to preserve the extra marinade (why should something so good go to waste?) so after basting the drumsticks a few times while on the grill, I took the remaining marinade and cooked it on the stovetop.  I know this is semi controversial, but I was okay with the idea of it since I got a full boil going.  Neither of us got sick, so there you have it. 

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Paired with grilled corn on the cob it was a very summery meal.  And yes, that’s the extra sauce on the plate…all thick and sticky from reducing on the stove.  

 

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Cook the Cover February Bon Appetit

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Once again, it’s the recipe from this month’s Bon Appetit magazine, chicken & dumplings with mushrooms.

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My changes were minimal.  I used gluten free all purpose flour (Trader Joe’s) instead of wheat flour and used 6 chicken thighs instead of 4 whole legs.

The flavor was UNREAL.  It was sooo rich.  So delicious.  Definitely tasted like it was from a gourmet food mag.

That said, the labor that went into it was also excessive (3+ hours all in).  There are several steps that probably could have been omitted or simplified without affecting the outcome of the meal.  Not going to be repeated due to the intensive kitchen time, but the leftovers will certainly be savored.

Teriyaki Chicken & Roasted Brussels Sprouts

I used the teriyaki recipe from this White On Rice Couple recipe but doubled it so I could use it for both the chicken and the sprouts. 

I subbed white wine (I had some leftover) for the sake and coconut sugar for the brown sugar, otherwise everything else was as written.  

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For the chicken, I marinated 2 large bone-in-breasts for a couple of hours (using a little over half of the teriyaki marinade – the rest I reserved in a mason jar to add to the brussels after they roasted).  

To cook it, I put the breasts in a (greased) cast iron pot that had gotten hot, skin side down, put the lid on, and let it sear for a few minutes.  I didn’t add the teriyaki marinade. 

After a few minutes, I opened the lid and flipped the blackened breasts (I had to scrape them off a bit because they stuck to the bottom of the pot as they charred on the high heat).  Then I added the rest of the teriyaki marinade, closed the lid, turned the heat down to medium, and let it cook uninterrupted for 25 minutes.  At ~25 minutes I used the meat thermometer and it read >165 so I turned the stove off and let it sit with the lid on until dinner time.  

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There was extra sauce that I poured over everything (it was super good).  Maybe serve with rice/quinoa next time to soak up the extra sauce?