|  כניסה למערכת
Everything For and About the Jewish Community in Greater Boston and Beyond
 
Viewing Category

Current Recipes | Categories | Search

Articles from Poultry
Grilled Chicken Breasts
Grilled Chicken Breasts
By @ 18:03 :: 117365 Views :: 1 Comments :: :: All, Entrees / Main Courses, Poultry, Holidays

This is a very easy, very quick dish to make for your family or for company. You can marinate the chicken breasts for as little as 30 minutes and still end up with juicy, flavorful meat. Or, place the chicken in the marinade and refrigerate overnight, for an added flavor punch and extra-easy preparation the next day. You can use chopped garlic in place of the garlic juice, but the pieces may burn on the grill. I always have a small bottle of chopped garlic in the fridge and I just tilt it to release enough juice for this recipe.

Read More..
Simple Grilled Chicken
Simple Grilled Chicken
By Jamie Stolper @ 18:01 :: 5656 Views :: 268 Comments :: :: All, Entrees / Main Courses, Poultry, Holidays

My family loves chicken cooked on a charcoal grill in the summer.  No barbecue sauce or fancy rubs for us.  I've tried different recipes, but their favorite is the plain grilled chicken, enhanced only with paprika and onion salt.  This makes it easy to prepare and cook, which is just fine by my husband, the one who mans the grill.  Of course, the charcoal grilling imparts an extra smoky flavor that you don't get on a gas grill, but either way is just fine.  We also prefer chicken cooked with the bone and skin, which makes the chicken more flavorful and juicier than when using boneless breasts.  (For a good boneless breast recipe, see Grilled Chicken Breasts.)  And to make the cooking even simpler, and to fit more on the grill if you're having a crowd, just cut whole chickens in half instead of using eighths.  Individual pieces can be cooked and turned to the cook's delight in order to end up with more evenly browned chicken, but the ease of having only a few halves to watch and turn may more than make up for it.  In either case, this chicken is delicious hot off the grill or cold the next day for picnics, salads (remove skin and bones and slice), or just snacking from the fridge.

 
Read More..
Fried Chicken for Chanukah
Fried Chicken for Chanukah
By Jamie Stolper @ 18:00 :: 6732 Views :: 196 Comments :: :: All, Entrees / Main Courses, Poultry, Holidays

Food Editor's notes:  This is an adaptation of Pollo Fritto per Chanuka, a recipe in one of my favorite cookbooks, Edda Servi Machlin's The Classic Cuisine of the Italian Jews (Dodd, Mead & Co.)  This is a traditional Chanukah dish in Italy.  The oil makes it appropriate for the holiday, but of course it can be served year-round.  It is a different type of fried chicken than Americans are used to, but really delicious, reminding us of scallopini al limon (chicken or veal cutlets with lemon juice and white wine).  It also is healthier, using olive oil, most of which remains in the pan after the chicken is cooked.  We tested three variations of this recipe – with chicken pieces, boneless breast chunks, and schnitzel-style cutlets – and all three came out tasty.  Our favorite was the cutlets, as they are easiest to both cook and eat, and they had a slightly more pronounced lemon flavor due to their thinness.  Don't forget to pass the lemon wedges when serving – it really perks up the flavor!

Read More..
Charlotte's Chicken
Charlotte's Chicken
By Charlotte Chaffin @ 17:52 :: 9474 Views :: 467 Comments :: :: All, Entrees / Main Courses, Poultry, Holidays

Food Editor's Note: The glaze on this chicken is based on a bottled rib sauce, but gussied up with orange juice, sherry, and other good things. I made this for a Shabbat dinner with a large family group, and every bit was eaten. Relatives all agreed that it met ShalomBoston.com's high standards for entry into our recipe file. Enjoy as a sweet entrée on Rosh Hashanah or year-round.

Read More..
Barbeque- Style Chicken Wings
Barbeque- Style Chicken Wings
By Jamie Stolper @ 15:44 :: 4805 Views :: 204 Comments :: :: All, Entrees / Main Courses, Poultry

My family has always preferred broiled wings that are crispy and not sweet, so I hadn't made barbecue-style chicken wings before testing out different recipes for the ShalomBoston.com Food Page.  I tried four different recipes and guess what – they were all delicious!  Two were marinated with a home-made sauce and two were cooked first and then basted with a sauce.  The latter technique was the winner for my family.  Baking the wings first allows a lot of the fat to melt away and be removed, resulting in a drier and crispier finished product.  If you prefer soft skin, then cook for less time or pour all the ingredients in the pan at the beginning and cook together.  The sauce recipe below is one that I improvised based on various barbecue sauce recipes.  It is very easy to make and can be prepared at the last minute.  These wings are "finger-licking good" and will disappear quickly!  They are delicious served, hot, warm, or at room temperature.  I even sneak them from the refrigerator cold!

Read More..
Pan-Fried Noodles with Chicken and Vegetables
Pan-Fried Noodles with Chicken and Vegetables
By Jamie Stolper @ 16:22 :: 50406 Views :: 1224 Comments :: :: All, Entrees / Main Courses, Poultry

This dish, adapted from a recipe by Chinese cookbook author Nina Simonds, requires a lot of preparation, but it is spectacular.  The velvety chicken, the crunchy vegetables, the noodles both crispy and soft, and the delicious sauce combine for a unique taste experience.  It can be a one-dish meal for your family (reduce all the ingredients to make a smaller amount) or part of a special meal for company.  I have included it in a New Year's Eve Chinese dinner party with great success (see our Chinese Dinner for Twelve).  If your gathering is an informal one, where guests can help with the preparation, this recipe is ideal.  There are lots of tasks that can be assigned to others – frying the noodle pancake, preparing the vegetables, mixing the sauce ingredients, even doing some of the stir-frying.  If you are making this yourself, marinate the chicken earlier in the day (keep in the fridge), form the noodle pancake ahead of time, and cut up all the vegetables in advance.  You will need a large round serving platter for this dish, one that is deep enough to hold all the sauce.

 
Read More..
Persian Rice Pilaf with Chicken
Persian Rice Pilaf with Chicken
By @ 15:53 :: 82461 Views :: 0 Comments :: :: All, Entrees / Main Courses, Poultry, Holidays
Food Editor's Note:  This is a delicious dish that is perfect for a Purim dinner or any time a simple, but different, meal is called for.  Just add a salad and you have a complete main course.  Use homemade chicken broth for the best results.  This is a variation of a recipe that I came across through one of the many Jewish email lists that I am on.  It was attributed to Sam Rasheed.
Read More..
Roast Chicken and Potatoes
Roast Chicken and Potatoes
By Jamie Stolper @ 15:28 :: 5620 Views :: 647 Comments :: :: All, Entrees / Main Courses, Poultry, Holidays

This is what I serve most Friday evenings. When we have company, I just make an extra chicken. Those large V-shaped racks will hold them both, and then I just stuff as many potatoes as possible underneath. Sometimes I include sweet potatoes for variety. The spices and melting fat from the chickens above are a no-fuss way to flavor and baste the potatoes. It isn't low-fat, but it's Shabbat, so go ahead and splurge. I put the roasting pan in the oven about one hour before we plan to sit down, remove it after the blessings, and cut up the chicken during the salad course. Potatoes should be removed to a separate serving dish and kept warm in the oven until serving. This is the easiest traditional main course that I know - once it's in the oven, you have time to make the salad, set the table, and relax.

 
Read More..
Roast Turkey
Roast Turkey
By Jamie Stolper @ 15:27 :: 3683 Views :: 198 Comments :: :: All, Entrees / Main Courses, Poultry, Holidays

Food Editor's Note:

I do not make a whole turkey very often.  I usually make turkey breasts, and roast them covered after an initial high-heat searing period.  This produces a lot of natural juices to moisten the meat and use for a thickened gravy.  But I decided we should have a roast turkey recipe on the web site for Thanksgiving, and so I read up on all the techniques, chose one, and prepared an early Thanksgiving dinner for my family.

 

My 11-pound turkey turned out beautifully and took only 1 1/2 hours to cook!  I was totally amazed at this, as I had always thought turkey took hours and hours to prepare.  The short time is no doubt due to the high-heat searing at the beginning (recommended by a Bon Appetit cookbook).  It produced well-done skin and plenty of natural juices that did not have time to evaporate even though the bird was uncovered during the entire cooking time.

 

Roasting this turkey was so easy and quick and the result was delicious.  I may have discovered a new main course to prepare throughout the year for my family!

Read More..
Roast Turkey Breast
Roast Turkey Breast
By Jamie Stolper @ 15:26 :: 3337 Views :: 201 Comments :: :: All, Entrees / Main Courses, Poultry

Food Editor's Notes:  This is an easy entrée to make any time of the year, but especially appropriate on Thanksgiving for white-meat eaters.  If you use this technique, you will have plenty of natural juices for a thin gravy (pour some over the cut slices of meat to keep moist and/or drizzle over the stuffing cooked in a separate casserole dish) or to thicken for mashed potatoes.  (There is usually enough so that I serve both.)  The skin is usually browned sufficiently due to the initial high searing, but if isn't crisp enough for you at the end, just leave it under the broiler for a couple of minutes and that will do the trick – just watch it carefully.  Leftovers make excellent sandwiches, and don't forget to save the carcass for soup!

 
Read More..
Previous Page | Next Page