Adobo (sazon) Grilled Chicken and Dirty Rice

Adobo (sazon) Grilled Chicken and Dirty Rice

Adobo
http://en.wikipedia.org/wiki/Adobo

This Puerto Rican version is a bit pepperier than its Mexican store bought cousin.  This recipe makes 3/4 cups.  More than you will  need for you chicken.  I recommend making even more than this, it is wonderful on all meats especially chicken and pork, along with eggs and vegetables.

1/2 C kosher or sea salt
2 T white pepper
2 T black pepper
2 T dried parsley
1 1/2 T ground cumin
1 T dried oregano
1 T garlic powder
1 T onion powder

Combine all ingredients in a bowl, mix together with a whisk and store in an air tight container for up to several months.

Adobo Grilled Chicken
1 3-4 # whole fryer cut in to 4 pieces
Liberal amounts of Adobo

Rub the chicken on all sides with Adobo and cover and refrigerate for a few hours.  heat grill to medium temperature and grill chicken as you normally would.  let rest a few minutes before serving.

Dirty Rice

1/2 # smoked andouille sausage quartered and sliced
1 small green pepper diced
1 medium yellow pepper diced
1 large red pepper diced
1 small vidalia onion diced
2 cloves garlic minced
olive oil
1 C chicken broth
4 C cooked long grain rice
salt and pepper

Begin by starting your rice in your normal pot.

In a large deep skillet or dutch oven add about 2T of olive oil and heat.  Add sausage and brown. (I used andoullie from the farmer's market, but any good quality non sweet sausage should work)  Once browned add the onions and peppers, saute until tender and add the garlic.  Continue cooking on med low heat until your rice is cooked.   When your rice is finished , add 1C chicken stock to your sausage mixture to deglaze the pan. Add your rice and mix well.  serve.

Sorry there are no pictures of this dish. the camera is still on the mend.

Insanely Tastey Beef Rub

1/2 Cup Ground Coffee
1/2 Cup Kosher Salt
1/2 Cup packed Dark Brown Sugar
1/4 Cup Paprika
2T Coriander (ground)
2T Ground Ginger
Crushed Garlic (as needed)

Combine all dry ingredients in a large bowl and mix together with a whisk.
Crush 1 to 2 cloves of garlic per pound of meat and rub crushed garlic into meat on both sides.  Then coat with dry rub and pat rub into meat.  Cover and refrigerate for at least 4 hours or overnight.  Bring meat to room temp and grill as desired.  Bringing the meat to room temp before grilling prevents the meat from "seizing" and gives you a tender meat every time.

I know it might sound odd to put coffee on a steak but holy cow ;) was it delicious!

Chicken Havana

This sweet and spicy chicken, with its raisins, bananas, ham, and chilies, was introduced by our Caribbean neighbors.

1/4 cup golden raisins
1/4 cup white wine vinegar
2 Tbls olive oil
1 21/2 pound fryer cut up
1/4 pound diced ham
1 14 -16 oz can diced tomatoes
1 4 oz can chilies diced
1 Tbls light brown sugar
2 small firm bananas


In a small bowl mix the raisins and the vinegar; set aside

Brown off the chicken pieces

In remaining drippings over medium heat cook ham until just browned.

Add tomatoes with liquid and the chilies, brown sugar and chicken over high heat bring to a boil.  Reduce heat to low, cover and simmer for 20 minutes.

add raisin mixture; cove; simmer 15 minutes or until chicken is fork tender.  skim fat off liquid.

Dice bananas diagonally into 1/2 inch pieces; gently stir into chicken mixture, heat through, and serve over rice.

Sorry folks no picture of this dish.  Batteries were deadin the camera.

Country Captain

1 3 pound fryer cut up
1/3 cup AP flour
1 Tbls olive oil
2 medium onions thinly sliced
1 garlic clove
1 medium green pepper chopped
1 large stalk celery chopped
1 Tbls curry powder
1 1/2 tsp salt
1 28 oz can diced tomatoes
1/2 cup dark seedless raisins
1/3 cup slivered almonds
1 Tbls parsley chopped
 hot cooked rice

Coat chicken pieces with flour and brown off in skillet, remove to a bowl as they brown.

In remaining drippings over medium heat cook onions, garlic, green pepper, celery, curry powder, and salt, stirring occasionally, until all veg are tender.

Stir in tomatoes with their liquid and raisins.  Return chicken to skillet; over high heat, bring to boil.  Reduce heat and simmer 30 minutes or until chicken is fork tender.

remove garlic clove and serve over hot rice, sprinkle with almonds.

Road Trip

Last Sunday, the wife and I decided to take a bit of a road trip.  This is something that we used to do all the time when we were dating.  It was not always the best, nor most exciting time, but we always had fun and adventure.

So we woke up Sunday morning, I made us some breakfast of pancakes and sausage, and we got ready for the day.  While the wife was getting ready to go out for the unknown , I was on line looking for places of interest.  She called to me that a client of hers had just gone to the casino in Battle Creek.  I figured "What the heck.".  I did a little research on line and got directions to the Tanger outlets in Howell and from there to the casino in Battle Creek.  In my search i came across a little place called "CORNWELL'S TURKEYVILLE", just outside Battle Creek.  I remembered hearing something about this place, or a place like it on the food network, but did not get any info on it at that time nor did i get directions to it.

After shopping for a while and embarrassing the bejeebers out of the wife at the COACH outlet, we decided to head out for out next stop.  She still had no idea where we were going. 

By this time we were both getting hungry and instead of paying 7$ for a hot dog and fries at the out let we chose to make our way and see what we would find along it.   About 10 minutes down the road i remembered CORNWELL'S TURKEYVILLE.  I Asked her if she could wait about an hour to eat and we agreed it would be ok.  I was secretly hoping that there would be signs to direct me to this "turkeyville". 

We shortly saw a road sign for "North Road North"  and both remarked how redundant that was and laughed about getting off there just for the tom foolery.  Well wouldn't you know it, the next sign we saw was for TURKEYVILLE and it was N Road North.  We exit the freeway with the certain chance of getting lost trying to find TURKEYVILLE. It turned out to be a mere block from the exit. 

We pulled in to a nearly empty parking lot, never a good sign at a new eatery, came inches from flattening an old woman who must of believed the laws of physics did not apply to here when a motor vehicle was involved.  The place looked huge and promising despite the deserted exterior. 

I am now picturing large homemade meals of roasted succulent turkey, steaming mounds of mashed spuds, and savory dressing along side delicious cranberries.  We open the doors to find a cafeteria line set up.  We should of known we were in trouble when the teenage counter girls looked at us as if to say, "Dear god! What are you doing here?  Do you enjoy tasteless old people food?".  No one the less we ventured forth in to the unknown.  We both decided on the reasonably priced turkey dinner with mashed and dressing , cole slaw and cranberry relish.  we ordered and got a drink each and slide down the rail to the dessert section.  Promising peanut butter pie for her and hopeful rhubarb pie for me.  Still wondering how we are to get our food to the tables with out a tray, we pay for our meals still hopeful.  Outcome the plastic trays with our tin plates of, far less hopeful now, turkey.  as we round the corner and down the step into the dinning room we got a chill as though Death had come for dinner.

A very dark wood dimly lit room void of any sound other than that of two elderly diners decaying as they sat mushing the gruel in their bleak gobbers.  The utter silence was entirely creepy to say the least.  We positioned ourselves in the center of the room in hopes that anything exciting might come to pass.  Unfortunately the most exciting thing to happen was a spot of gravy on my flannel shirt.

The food itself was, how to say this, beyond bland.  Even the cherry coke lacked flavor.  how they managed to stay open based on food quality is a mystery i could not care less to explore. Yet the fact that offer DINER THEATRE...... now that puzzles me to no end.

We finished what we could stomach of the meal and went in search of the "bakery".  Once more can we say "waste of time".  A few loaves of bread and a gift shop to compete poorly with any Cracker Barrel. 

I learned two things from this trip, other than don't talk about your Dockers wallet in a COACH store with your wife.  You can't always expect decent food at a tourist trap, and the difference between creamy coleslaw and vinegar cole slaw.

So if you ever get the offer or opportunity to head on out to Battle creek I suggest you go.  I know we are heading back this summer.  On the other hand if you are offed a free meal at CORNWELL'S TURKEYVILLE,  I recomend a pass.

Deviled Chicken

DEVILED CHICKEN

2 T oil

3 pounds Chicken pieces

1 medium Onion chopped

1/2 Cup Water

1/4 Cup Prepared Mustard

1 T Prepared Horseradish

1T Worcestershire sauce

1 t Brown sugar

1/4 t salt

In a 5 quart dutch oven or 12" skillet,heat the oil over medium high heat and brown off the chicken pieces. When finished remove the chicken to a plate and add the onions to the pan with the drippings, cook till tender. Return the chicken to the pan and add the water. Stir in the remaining ingredients and bring to a boil over high heat. Reduce heat to low, cover and simmer for half an hour, or until chicken is fork tender, stirring occasionally. Serve over rice.

Seafood Crepes

SEAFOOD CREPES



2/3 C All Purpose Flour


1/2 t salt


3 eggs


1 1/2 C Milk


2 T Melted Butter


8 oz Neufchatel cheese (low fat cream cheese will also work)


8 oz Low fat sour cream


1/2 C Half and half


16 oz Crab meat


1 t Onion powder


1 t Paprika



1/2 C Shredded cheddar cheese

Crepes:


Whisk together the flour, salt and eggs until smooth. Blend in milk and butter and refrigerate for at least 2 hours. In a 10" pan lightly coated with butter, over medium low heat, add a scant 1/4 cup of batter and swirl to coat the pan. Cook until the crepe looks dry and flip, cooking 10 - 12 seconds on second side.





Filling:


in a medium sauce pan melt together cheese, sour cream, and half and half, stirring constantly. Add crab meat, onion powder and paprika, heat until relatively smooth and crab meat is warmed through.





Assembly:


Place 2 -3 T of mixture in center of crepe and roll like a burrito, placing seem side down in a 9 x 13 baking dish. Repeat until all crepes are made and spoon any remaining mixture over the top, sprinkle with cheddar cheese. Place in a 350 degree oven for 15 -20 minutes or until the cheese is melted and almost brown. Serve with a garden salad.