If Yan Could Cook. . .

Archive for October 2007

Cajun Chicken & Greek Salad

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Cajun Chicken Greek Salad

A buy-stuff-at-the-grocery-store-and-put-it-together-on-one-plate kind of recipe.

cucumber
cherry tomatoes
red onion
feta
dried oregano
olive oil
olives, red/green peppers (if desired)
cajun spice mix
chicken breasts

Chop cucumbers into chunks, cut the red onion into fine squares (and peppers, if using peppers). Toss with cherry tomatoes and olive oil. Generously crumble feta over top, followed by oregano (and olives).

Cover both sides of chicken in cajun spice. Pan fry chicken in minimal oil on both sides, blackening the spices and cooking through. Serve together – we had it with corn on the cob.

Written by skimfu

October 12, 2007 at 11:47 am

Posted in Chicken, Salad

Bring Your Own Bowl Night

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Cooking for other people beats cooking for myself by at least a fifty-to-one ratio. Of course, cooking for eleven people in a studio apartment, with a kitchen that’s six feet long and two-and-a-half feet wide, is always an interesting challenge. Next time I’ll make more food, so it won’t disappear two minutes after the word “go”.

Sweet Chili Chicken
Sweet Chili Chicken

I was told that this was the hit of the evening. It’s adapted from a combination of my favourite Cactus Club appetizer, and my Dad’s porkchops.

boneless, skinless chicken breasts
eggs
flour
scallions
Thai sweet chili sauce

Note: Be sure that the word “sweet” is on the label. “Thai chili sauce” is essentially Tabasco.

Cube chicken. Separate eggs, scramble yolks with a fork (put whites away). Dip each cube of chicken in egg, then lightly coat in flour. Use as little flour as possible, while still coating completely; too much batter will just fall off in the pan. Pan fry in batches. Toss in a bowl with sweet chili sauce. Plate with chopped fresh scallions.

Yang Chow Fried Rice
Yang Chow Fried Rice

A classic Chinese dish.

shrimp
minced garlic
soy sauce
scallions, chopped medium-fine
eggs
Chinese barbeque pork or cooked ham
frozen peas
cooked rice (cold or lukewarm)

Shell/devein shrimp, chop into chunks, scramble eggs with fork. Heat a small amount of oil in wok, add garlic, scallions, and shrimp until shrimp are almost cooked. Add everything else, peas and eggs last, mixing until eggs are scrambled randomly throughout and rice has slightly crisped.

Moroccan Shrimp
Moroccan Shrimp

Recipe from Andrew Zimmern’s site. These are fantastic. The first time I made them, as soon as we were finished eating, I got up and made more.

Failure of the evening: poor man’s Caprese salad. I put out a plate of boccaccini cheese, sliced tomatoes, torn fresh basil, and half-rings of raw red onion. The boccaccini should have been salt-and-peppered on both sides, and the whole thing needed a stronger flavor to bring it together – balsamic vinegar, maybe. Or individual platings that include baby spinach. Also, eating hunks of raw red onion is not as popular as I imagined.

N.B. All the dishes I made at the first dinner party (beef skewers, jalapeno cheddar bacon shrimp, spinach and artichoke dip), as well as the French toast from the breakfast party, will be up as soon as I remake them for myself and the boy and take some pictures. Thanks for coming, and bringing chairs and bowls and doughnuts!

Written by skimfu

October 9, 2007 at 11:22 pm

Posted in Asian, Chicken, Pork, Shrimp