Jet Chef

Monday, January 12, 2009

Today is Curried Chicken Day!

Today is Curried Chicken Day! I recently blogged about curry on Jet-Chef, in a spotlight masala, one of the flavor trends for 2009. You can reference that blog post here:

http://jet-chef.blogspot.com/2008/12/flavor-trends-for-2009-masala.html

(image from www.azcentral.com)

Here is a great video tutorial on how to make Curried Chicken from YouTube. I really enjoy video cooking tutorials, as it is such a great visual reference when trying a new recipe or cuisine!

One of my favorite ways to enjoy Curried Chicken is as a salad. This recipe from www.Epicurious.com can also be used to make amazing Curried Chicken sandwiches using pita bread or any other bread to your liking!

Curried Chicken Salad
Gourmet June 2002

Yield: Makes 6 servings
Active time: 25 minutes
Total time: 35 minutes

Ingredients:

1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red onion, chopped (1 cup)
1 firm-ripe mango (3/4 pound), peeled, pitted, and chopped
1 cup red seedless grapes (5 ounces), halved
1/2 cup salted roasted cashews, coarsely chopped

Preparation:

Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.

While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.

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Sunday, January 11, 2009

Today is Hot Toddy Day!

Today is Hot Toddy Day! I have a friend who recently told me that the only thing that finally kicked a cold that would not go away was to enjoy a stiff hot toddy before bed. She swore she woke up the next morning feeling better! When you look at the elements of a hot toddy like hot tea, whiskey (or other alcohol), honey and lemon...seems like a sure bet to kill any cold or flu bug that is ailing you!

(image from www.brandoneats.com)

Here is a simple hot toddy recipe from www.About.com:

Hot Toddy

Ingredients:
1 oz brandy, whiskey or rum
1 Tbsp honey
1/4 lemon
1 cup hot water
1 tea bag

Preparation:
Coat the bottom of a mug or an Irish coffee glass with honey.
Add the liquor and the juice of the lemon quarter.
On the side, heat water in a tea kettle and add the tea bag to make hot tea.
Pour the steaming tea into the glass and stir.

Of course, as with all things, Jet-Chef.com urges moderation and selecting a designated driver should you decide to have a hot toddy out on the town!

Saturday, January 10, 2009

Today is Bittersweet Chocolate Day!

Today is Bittersweet Chocolate Day! Bittersweet chocolate is a sweetened form of dark chocolate that does not contain any milk.

In fact, I found a great video tutorial on YouTube in which Camilla Saulsbury demonstrates how easy it is to make Chocolate Truffles with bittersweet chocolate that are vegan and dairy-free! Enjoy!

And a recipe of the banana split of my dreams from www.Epicurious.com!

(image from www.epicurious.com, photo by: Romulo Yanes)

Caramelized Banana Splits with Hot Chocolate Sauce

Gourmet November 2007
Lillian Chou

Yield: Makes 4 servings
Active time: 20 min
Total time: 20 min

With its warm, gooey goodness, this dessert will bring bananas Foster to mind. You'll have some sauce left over, which will be handy because, we assure you, you'll be in the mood to have this again the next night—if not sooner.

Ingredients:

3 tablespoons unsalted butter
3 firm-ripe bananas, sliced diagonally 1/2 inch thick
1/2 cup packed light brown sugar
1 cup heavy cream
4 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1 pint cinnamon or vanilla ice cream
1/2 cup chopped walnuts, toasted and cooled

Preparation:

Melt butter in a 12-inch heavy skillet over medium heat, then add bananas in 1 layer and sprinkle with brown sugar. Increase heat to medium-high and cook bananas, gently turning once and shaking skillet occasionally, until sugar is caramelized, 3 to 4 minutes. Divide bananas among 4 bowls, leaving any remaining caramel in skillet.

Add cream to skillet and boil over medium heat, stirring, until caramel is dissolved. Add chocolate with a pinch of salt and whisk until melted.

Top bananas with scoops of ice cream, then drizzle with some of chocolate sauce and sprinkle with nuts. (There will be extra sauce.)