2018-06-22 / Home & Garden

Star Chefs

Spicy Thai Basil Chicken (Pad Krapow Gai)

1/3 cup chicken broth
1 Tbsp. oyster sauce
1 Tbsp. soy sauce, or
as needed
2 tsp. fish sauce
1 tsp. white sugar
1 tsp. brown sugar
2 Tbsp. vegetable oil
1 pound skinless,
boneless chicken
thighs, coarsely
chopped
1/4 cup sliced shallots
4 cloves garlic, minced
2 Tbsp. minced Thai
chilies, Serrano, or
other hot pepper
1 cup very thinly sliced
fresh basil leaves

2 cups hot cooked rice

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.

Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.

Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.

Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Easy Chorizo Street Tacos

1 chorizo sausage link,
casing removed and
meat crumbled
2 Tbsp. chipotle peppers
in adobo sauce
4 corn tortillas
2 Tbsp. chopped onion,
or to taste
2 Tbsp. chopped fresh
cilantro, or to taste

(optional)

Mix chorizo and chipotle peppers in adobo sauce together in a bowl.

Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.

Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.

Chicken Tikka Masala

1 cup yogurt
1 Tbsp. lemon juice
2 tsp. fresh ground cumin
1 tsp. ground cinnamon
2 tsp.cayenne pepper
2 tsp. freshly ground
black pepper
1 Tbsp. minced fresh
ginger
1 tsp. salt, or to taste
3 boneless skinless
chicken breasts,
cut into bite-size pieces
4 long skewers
1 Tbsp. butter
1 clove garlic, minced
1 jalapeno pepper, finely
chopped
2 tsp. ground cumin

2 tsp. paprika
1 tsp. salt, or to taste
1 (8 ounce) can tomato
sauce
1 cup heavy cream
1/4 cup chopped fresh
cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Slow Cooker Carnitas

1 tsp. salt
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. crumbled dried
oregano
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1 (4 pound) boneless pork
shoulder roast
2 bay leaves
2 cups chicken broth

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.

Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

Carnitas means “little meats” and is traditionally fried then braised. This recipe is made much easier using the slow cooker but the results are just as tasty. This makes a great filling for tamales, enchiladas, tacos, and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.

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