chicken

Buffalo Chicken Mac and Cheese

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Part of my endless quest for exciting flavors extends to mac and cheese, as I’ve said before it’s a great canvas for experimenting. Early on in my cooking career I came upon this mash up and quickly made it my own, hot wings meet mac and cheese. A base of cheddar mac and cheese is enriched with pieces of chicken tossed in Frank’s hot sauce and topped with chunks blue cheese. If you really want to take this dish all the way serve it along side a carrot and celery coleslaw.

 








Buffalo Chicken Mac and Cheese


Ingredients

Chicken

  • ¾ lb chicken breast or tenders
  • salt and pepper to taste
  • 2 tbsp. Frank’s RedHot Sauce

Cheese sauce

  • ¼ c butter
  • ¼ c + 1 Tbsp. flour
  • 3 c milk
  • 8 oz cheddar cheese, shredded
  • 4 oz white cheddar cheese, shredded
  • 1/4 c grated parmesan
  • 2 tbsp. Frank’s RedHot Sauce
  • ½ tsp. salt

Assembly

  • 1 lb elbow macaroni pasta, cooked and drained
  • Chicken
  • Frank’s RedHot Sauce
  • Blue cheese crumbles

Directions

  1. Preheat the oven to 375F.
  2. Bring a large pot of salted water to a boil, in the meantime cook the chicken and make the cheese sauce.

Chicken

  1. Cut the chicken into small bite size pieces and add to a preheated pan along with salt and pepper, cook for about 5 minutes stirring occasionally. Add the hot sauce and cook until most of the liquid has cooked off, set aside until the rest of the recipe is prepped.

Cheese sauce

  1. In a saucepan melt the butter and then add the flour whisking to combine into a smooth paste. Cook for a few minutes until the flour starts to brown and smells toasty.
  2. Add the milk whisking constantly, cook for a several minutes until the the milk starts to thicken, turn down the heat and gradually add the cheese.
  3. Add the remaining ingredients for the cheese sauce, taste and adjust seasoning.

Assembly

  1. By now the water should be boiling, cook the pasta until it is al dente, if you happen to over cook the pasta drain it quickly and rinse under cold water.
  2. Fold the pasta into the sauce, add the chicken and pour the whole lot into a casserole dish smoothing out the top.
  3. Garnish the top of the casserole with drizzles of additional hot sauce and a sprinkle of blue cheese crumbles.
  4. Bake at 375F for 30-45 minutes or until the edges have gained a little color and the sauce is bubbling.

Chicken Marbella

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I’ve been eating this dish since I was a kid, my mom would make it in California and when I lived in Singapore our housekeeper would make it. When I started cooking on boats and looking for recipes to make I looked back to my childhood for inspiration, my mom sent me the recipe and I cooked it for the crew. But I’m a different kind of cook, I don’t follow recipes, specially when I need to scale them up for large groups, I focus on the ingredients and not really the amounts. Not following a recipe to the letter allows me to make it my own, make it tangier with red wine vinegar and extra briney from the caper juice.

The best part of this dish is the sauce, forget the chicken, well it adds flavor but I don’t have to eat it, give me the sauce and all the bits at the bottom of the pan. Those bits are capers, green olives and prunes swimming in a red wine vinegar sauce with garlic and oregano. Since this dish is all about the sauce it needs to be served with something that can absorb all those juices, I like couscous but rice pilaf or plain white rice are great options. I’ve been known to chastise people for not taking any sauce as they come through the buffet line, but at the same time if they don’t take any that means more sauce for me.

The one key to this dish is that it must be marinated overnight, if not it’s not worth making, so plan ahead.

 




Chicken Marbella


Ingredients

  • 4 1/2 lb bone in skin on chicken thighs
  • 8 garlic cloves, peeled and smashed
  • 1 ½ tbsp. oregano
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 ¼ c red wine vinegar
  • 20 prunes
  • ¾ c green olives, drained
  • 2 tbsp. drained capers
  • 2 tbsp. caper juice
  • 3 bay leaves

Directions

  1. Combine all of the ingredients into a large container, cover and refrigerate overnight.
  2. Preheat the oven to 350F.
  3. Arrange the chicken into a large baking dish in one layer, pour the marinade and bits over the chicken. I tuck some of the prunes and garlic under the chicken so it won’t burn.
  4. Bake the chicken for 50 minutes to an hour or until a thermometer reads 160F.
  5. Serve the chicken with couscous and don’t forget to slurp up lots of the sauce.

Chicken Marbella

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I’ve been eating this dish since I was a kid, my mom would make it in California and when I lived in Singapore our housekeeper would make it. When I started cooking on boats and looking for recipes to make I looked back to my childhood for inspiration, my mom sent me the recipe and I cooked it for the crew. But I’m a different kind of cook, I don’t follow recipes, specially when I need to scale them up for large groups, I focus on the ingredients and not really the amounts. Not following a recipe to the letter allows me to make it my own, make it tangier with red wine vinegar and extra briney from the caper juice.

The best part of this dish is the sauce, forget the chicken, well it adds flavor but I don’t have to eat it, give me the sauce and all the bits at the bottom of the pan. Those bits are capers, green olives and prunes swimming in a red wine vinegar sauce with garlic and oregano. Since this dish is all about the sauce it needs to be served with something that can absorb all those juices, I like couscous but rice pilaf or plain white rice are great options. I’ve been known to chastise people for not taking any sauce as they come through the buffet line, but at the same time if they don’t take any that means more sauce for me.

The one key to this dish is that it must be marinated overnight, if not it’s not worth making, so plan ahead.

 




Chicken Marbella


Ingredients

  • 4 1/2 lb bone in skin on chicken thighs
  • 8 garlic cloves, peeled and smashed
  • 1 ½ tbsp. oregano
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 ¼ c red wine vinegar
  • 20 prunes
  • ¾ c green olives, drained
  • 2 tbsp. drained capers
  • 2 tbsp. caper juice
  • 3 bay leaves

Directions

  1. Combine all of the ingredients into a large container, cover and refrigerate overnight.
  2. Preheat the oven to 350F.
  3. Arrange the chicken into a large baking dish in one layer, pour the marinade and bits over the chicken. I tuck some of the prunes and garlic under the chicken so it won’t burn.
  4. Bake the chicken for 50 minutes to an hour or until a thermometer reads 160F.
  5. Serve the chicken with couscous and don’t forget to slurp up lots of the sauce.

Black Pepper BBQ Chicken Sandwich with Poblanos

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When I grill something for dinner over charcoal I feel bad letting the coals go to waist, so I try to plan ahead and grill a second item to use up that heat. Even if there is only enough heat to leave grill marks or kiss the items with a little BBQ flavor they are intended for another meal and can be reheated until they are cooked through. This sandwich was birthed from one of those second grill sessions, the chicken got some grill marks but didn’t cook through, but that worked out fine because I wanted to reheat it for lunch and this way the chicken wasn’t overcooked and dry. The BBQ sauce is packed with the spiciness of black pepper while the other components of the sandwich help balance the heat. Sharp vinegary red onions, earthy roasted peppers and creamy cheese to mellow the impact of the black pepper heat.

 














Black Pepper BBQ Chicken Sandwich with Poblanos


Ingredients

Black Pepper BBQ Sauce (makes 2 cups)

  • 1 tbsp. oil
  • 1 medium onion, diced
  • 4 garlic cloves, crushed
  • 2 tbsp. tomato paste
  • ¼ c water
  • ½ c ketchup
  • ¼ c molasses
  • ¼ c apple cider vinegar
  • 2 tbsp. coarsely ground black pepper
  • 2 tbsp. lemon juice
  • 1 tbsp. brown sugar
  • 1 tbsp. Worcestershire
  • 1 tbsp. chili powder
  • 1 tsp. cayenne
  • ½ tsp. cumin

Pickled Onions

  • 1 tbsp. sugar
  • 1 tsp. salt
  • ½ c red wine vinegar
  • ½ c warm water
  • 1 red onion, thinly sliced

Chicken

  • 6 lb boneless, skinless chicken thighs
  • 1 c black pepper BBQ sauce

Sandwich

  • 1 c black pepper BBQ sauce
  • 1 c mayo
  • Hoagie rolls
  • Roasted poblano peppers
  • Sliced monetary jack cheese

Directions

Black Pepper BBQ Sauce

  1. Add oil to a small pot and heat on medium heat, add the onions and garlic, sauté until tender, about 5 minutes.
  2. Add in the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 minutes.
  3. Puree the sauce with a stick blender or in a blender.
  4. Let cool before using the sauce as a marinade on the chicken.

Pickled Onions

  1. Mix together everything for the pickled onions pressing down the sliced onions below the surface of the liquid. Let marinade for at least 4 hours.

Chicken

  1. Mix together 1 cup of the cooled BBQ sauce with the chicken thighs, let marinade at least 8 hours, best overnight.

Sandwich

  1. Cook the chicken, grilled or broiled, your choice, when the chicken is cooked slice into strips.
  2. Mix together the remaining cup of BBQ sauce with the mayo.
  3. Preheat the broiler to high.
  4. Spread both sides of the hoagie roll with the BBQ mayo sauce and stuff the rolls with chicken, pickled red onions, roasted poblano peppers and top with the sliced cheese.
  5. Place under the preheated broiler for about 2-3 minutes until the cheese is melted.

Cilantro Lime Grilled Chicken Thighs with Strawberry Salsa

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This recipe screams summer to me. The chicken is bright green from the cilantro and lime marinade and the strawberries add a pop of red to your plate and bring along their own bright sweetness.

 








Cilantro Lime Grilled Chicken Thighs with Strawberry Salsa


Ingredients

Chicken marinade

  • 1 c packed cilantro
  • 1 large green onion
  • 1 lime, zest and juice
  • 2 tbsp. olive oil
  • 2 tsp. honey
  • 1 tsp. salt
  • 2 -3 lb boneless, skinless chicken thighs

Strawberry Salsa

  • 1 1/2 lb fresh strawberries, diced
  • 1 lb fresh tomatoes, seeded, diced
  • 1 jalapeno, seeded, diced
  • 2 green onions, sliced
  • 1 lime, zest and juice
  • ½ c cilantro, roughly chopped
  • 1 tsp. salt

Directions

Chicken marinade

  1. Add all of the ingredients, minus the chicken, into a blender, blend until smooth, toss with the chicken thighs, cover and refrigerate for at least 8 hours, overnight is best.

Strawberry salsa

  1. While the grill is heating up mix together all of the salsa ingredients, mix and set aside until ready to serve.

To grill

  1. Cook the chicken on a grill, cooking time will vary depending on your heat, cook the chicken until a thermometer reads an internal temperature of 160F, as it sits it will continue to cook and come up to 165F.
  2. Serve the chicken with a heaping amount of strawberry salsa.

Peruvian Grilled Chicken Sandwich

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52 weeks of cooking – Peruvian

The Zodiac has a great barbeque, the best one I’ve worked with on tall ships. Some of the grills I’ve worked with in the past have been very small. On Bounty her grill was no where near big enough to feed the whole crew, let alone a quarter of them at a time. I would precook my meat and then put it on the grill to caramelize it and dinner would just be a slower affair with everyone hanging out on deck. Sorlandet had a better one, medium sized, but I never got the chance to use that one because we didn’t anchor often, but still would have been hard with feeding 65 people. Gulden Leeuw had a small grill, but we only used it for the crew on evenings where the students were away.

Now on Zodiac during the summer I grill a lot, I try to grill at least once a trip maybe twice if it’s longer, but I wait until I know I have good weather coming my way. I do a lot of burgers on the grill, it’s the perfect thing for the summer, but they cook so quickly and I’m left with a lot of hot coals that are just go to waste. When I make my menu plan I try to take that into account, if I grill for dinner I plan for a lunch the following day that has an element that is pre grilled. It often ends up being a meat element for a sandwich that gets half cooked, but that’s perfect, because the next day I need to heat it up for lunch anyway and then it won’t be over cooked. I’m pretty particular about my menu planning so sometimes this can be a challenge to find the right item to fit in, but I usually manage it.

This is one of my favorite ways to prepare chicken for the grill, I usually use a whole chicken but this time I wanted to put those flavors into a sandwich. Boneless, skinless chicken thighs get an overnight bath of beer, paprika, oregano, cumin and lime making for a earthy yet bright flavored chicken. After grilling the thighs get put into a roll with a spicy cilantro sauce, pickled red onions, avocado and some lettuce for a little crunch. This is one of those sandwiches that sticks in your memory and you’ll want to eat again and again.

The recipe that follows is on the large size, it’s meant to feed over 30 people. You can easily divide the recipe by 4 to get a more manageable size for home, closer to 4 pounds of chicken instead of 14.

 












Peruvian Grilled Chicken Sandwich


Ingredients

Chicken Marinade

  • zest and juice of 12 limes
  • 4 tbsp. cumin
  • 3 tbsp. granulated garlic
  • 3 tbsp. oregano
  • 2 tbsp. paprika
  • 2 tbsp. salt
  • 12 oz yellow beer
  • 1/4 c soy sauce
  • 2 capfuls liquid smoke
  • 14 lb boneless, skinless chicken thighs (about 60 pieces)

Roasted Jalapeno Cilantro Sauce

  • 6 large jalapeños
  • 3 c cilantro
  • 6 green onions
  • 4 garlic cloves
  • 1 c mayo
  • 1/2 c sour cream
  • zest and juice of 3 limes
  • 2 tsp. salt

Pickled Red Onion

  • 3/4 c apple cider vinegar
  • 1/2 c hot water
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 2 red onions, sliced thing

Sandwich Assembly

  • ciabatta rolls
  • avocado
  • romaine lettuce

Directions

Chicken Marinade

  1. Mix all of the ingredients for the marinade together with the chicken thighs, let this marinade for at least 8 hours in the refrigerator, best if left overnight.

Roasted Jalapeno Cilantro Sauce

  1. Broil the jalapenos on a sheet tray lined with tin foil, keep an eye on them and rotate once one side is blackened. Continue until the peppers are evenly black, place into a bowl and cover with a lid of plastic wrap. As they cool they are also steaming allowing for their skins to be easily removed. Remove all of the black skin from the peppers and scrap out their seeds.
  2. Place all of the ingredients for the sauce into a food processor and blend till smooth. Taste and adjust seasoning if necessary, chill until ready to assemble.

Pickled Red Onion

  1. Mix everything together minus the red onions, stir to dissolve the sugar and salt. Add the sliced onions and toss to coat, allow to sit for at least 1 hour before assembly sandwiches.

Sandwich Assembly

  1. Grill the chicken over hot coals or under a broiler until it reaches an internal temperature of 160F and has crispy dark edges.
  2. Slice open your rolls, slather both sides with sauce and layer with chicken, avocado slices, pickled red onion and romaine lettuce.

Peruvian Grilled Chicken Sandwich

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52 weeks of cooking – Peruvian

The Zodiac has a great barbeque, the best one I’ve worked with on tall ships. Some of the grills I’ve worked with in the past have been very small. On Bounty her grill was no where near big enough to feed the whole crew, let alone a quarter of them at a time. I would precook my meat and then put it on the grill to caramelize it and dinner would just be a slower affair with everyone hanging out on deck. Sorlandet had a better one, medium sized, but I never got the chance to use that one because we didn’t anchor often, but still would have been hard with feeding 65 people. Gulden Leeuw had a small grill, but we only used it for the crew on evenings where the students were away.

Now on Zodiac during the summer I grill a lot, I try to grill at least once a trip maybe twice if it’s longer, but I wait until I know I have good weather coming my way. I do a lot of burgers on the grill, it’s the perfect thing for the summer, but they cook so quickly and I’m left with a lot of hot coals that are just go to waste. When I make my menu plan I try to take that into account, if I grill for dinner I plan for a lunch the following day that has an element that is pre grilled. It often ends up being a meat element for a sandwich that gets half cooked, but that’s perfect, because the next day I need to heat it up for lunch anyway and then it won’t be over cooked. I’m pretty particular about my menu planning so sometimes this can be a challenge to find the right item to fit in, but I usually manage it.

This is one of my favorite ways to prepare chicken for the grill, I usually use a whole chicken but this time I wanted to put those flavors into a sandwich. Boneless, skinless chicken thighs get an overnight bath of beer, paprika, oregano, cumin and lime making for a earthy yet bright flavored chicken. After grilling the thighs get put into a roll with a spicy cilantro sauce, pickled red onions, avocado and some lettuce for a little crunch. This is one of those sandwiches that sticks in your memory and you’ll want to eat again and again.

The recipe that follows is on the large size, it’s meant to feed over 30 people. You can easily divide the recipe by 4 to get a more manageable size for home, closer to 4 pounds of chicken instead of 14.

 












Peruvian Grilled Chicken Sandwich


Ingredients

Chicken Marinade

  • zest and juice of 12 limes
  • 4 tbsp. cumin
  • 3 tbsp. granulated garlic
  • 3 tbsp. oregano
  • 2 tbsp. paprika
  • 2 tbsp. salt
  • 12 oz yellow beer
  • 1/4 c soy sauce
  • 2 capfuls liquid smoke
  • 14 lb boneless, skinless chicken thighs (about 60 pieces)

Roasted Jalapeno Cilantro Sauce

  • 6 large jalapeños
  • 3 c cilantro
  • 6 green onions
  • 4 garlic cloves
  • 1 c mayo
  • 1/2 c sour cream
  • zest and juice of 3 limes
  • 2 tsp. salt

Pickled Red Onion

  • 3/4 c apple cider vinegar
  • 1/2 c hot water
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 2 red onions, sliced thing

Sandwich Assembly

  • ciabatta rolls
  • avocado
  • romaine lettuce

Directions

Chicken Marinade

  1. Mix all of the ingredients for the marinade together with the chicken thighs, let this marinade for at least 8 hours in the refrigerator, best if left overnight.

Roasted Jalapeno Cilantro Sauce

  1. Broil the jalapenos on a sheet tray lined with tin foil, keep an eye on them and rotate once one side is blackened. Continue until the peppers are evenly black, place into a bowl and cover with a lid of plastic wrap. As they cool they are also steaming allowing for their skins to be easily removed. Remove all of the black skin from the peppers and scrap out their seeds.
  2. Place all of the ingredients for the sauce into a food processor and blend till smooth. Taste and adjust seasoning if necessary, chill until ready to assemble.

Pickled Red Onion

  1. Mix everything together minus the red onions, stir to dissolve the sugar and salt. Add the sliced onions and toss to coat, allow to sit for at least 1 hour before assembly sandwiches.

Sandwich Assembly

  1. Grill the chicken over hot coals or under a broiler until it reaches an internal temperature of 160F and has crispy dark edges.
  2. Slice open your rolls, slather both sides with sauce and layer with chicken, avocado slices, pickled red onion and romaine lettuce.

Chicken Tikka Masala

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52 weeks of cooking – Marinating

When I cook for large groups I don’t bother measuring with spoons or cups, I use my hands. Maybe the flavor doesn’t come out exactly as I imagined but there is always room to taste and adjust the flavor of most dishes. I find that sometimes when I do multiply a recipe to feed 40 people it gets a bit ridiculous and unbalanced, too much salt, not enough of something else, at least of my taste. That’s the other great thing about using a recipe as a guideline, you can adjust things to your own personal taste and recipes that call for only one or two cloves of garlic are highly mistaken.

Some of my favorite recipes that I have developed over the years are just a list of ingredients with no amounts. Every time I make a dish it turns out differently and I like that, I like that things are always different.

One dish in particular I never measure is Chicken Tikka Masala, I’ve made it enough times to know how much of everything I want. It’s definitely not the best Indian food out there, but it suits me just fine when I’m craving Indian flavors and a light curry. I like to serve this with rice and a dish I like to call coconut peas.

 







Chicken Tikka Masala


Ingredients

Marinade

  • lemon juice
  • yoghurt
  • ginger, minced
  • garlic, minced
  • salt
  • turmeric
  • cumin
  • cayenne
  • boneless, skinless, chicken thighs, cubed

Sauce

  • onions, sliced
  • garlic, minced
  • turmeric
  • coriander
  • cayenne
  • chili powder
  • salt
  • diced tomatoes
  • heavy cream

Directions

Marinade

  1. Mix all of the marinade ingredients together minus the chicken, taste and adjust, mix in the the chicken pieces and refrigerate over night.

Sauce

  1. Sautee the onions slices until wilted, add the garlic and cook until fragrant 2-3 minutes.
  2. Add the spices and cook stirring constantly for a few minutes until they start to stick to the bottom of the pot, add salt and diced tomatoes. Simmer until the liquid has reduced by half.
  3. Place the chicken on a large rimmed tray in one layer and cook under the broiler, stir every 5 minutes until you have plenty of brown edges.
  4. Add the chicken to the sauce and cook until the chicken is cooked through, check the internal temperature with a thermometer, the chicken should be 160F.
  5. Finish the curry with a splash of heavy cream, serve with rice.

Ricotta Stuffed Chicken with Black and White Gastrique

52 weeks of cooking – Vinegar

I love vinegar, can’t get enough of it, I’ve tried drinking vinegars and that’s where I draw the line, not a favorite of mine.

Vinegar is complex and each is very unique, there are lots of different flavors and most anything can be turned into vinegar that has an alcohol content. My husband makes wine and cider, sometimes it doesn’t turn out how he thought it would, too sour to consume, so he turns it into vinegar. Old wine does not become vinegar on it’s own like some people assume, you need a mother, a scoby, this blobby substance made from cellulose and bacteria that ferments alcoholic liquids into an acid. Put a mother into some old beer, wine, hard cider, wait a month or so and you have vinegar. My favorite one that my husband has made is from a raspberry wine that was very tart, it made beautiful vinegar, mostly we used it for salad dressing.

This week’s cooking challenge is vinegar, yessssss, but what to choose? My first thoughts were for my favorite vinegar dish, chicken Marbella; chicken marinated in red wine vinegar with capers, olives, dried fruit, oregano and garlic. It’s one of those dishes that I don’t care so much about the meat, I want the goodies and the sauce, luckily for me no one else seems to love it as much as I do so I get it all. Wahah! Or another great one is vinegar caramels, I miss read a recipe and had the best happy accident ever, I’ll have to make those soon to share with you. I decided it was best to make something I hadn’t made before so I chose a gastrique.

A gastrique is a classic French sauce made of caramelized sugar deglazed with vinegar and reduced till thickened. The sauce is both sweet and sour, deep rich flavor and can be seasoned with all sorts of things, citrus, herbs, tomato, whatever you like. I made my gastrique with honey instead of sugar and used two types of vinegar, one for sharpness, the other for depth. I drizzled the sauce over a chicken breast stuffed with ricotta and spinach, the grassy notes of the spinach paired well with the dark cherry quality of the gastrique. I served my chicken breast with horseradish and olive oil mashed potatoes and brussel sprouts in a mustard butter sauce.

 





Ricotta Stuffed Chicken with Black and White Gastrique


Ingredients

  • 4 chicken breasts

Filling

  • 3/4 c ricotta
  • 1/2 c cooked, squeezed, chopped spinach
  • 2 garlic cloves, minced
  • 1 tsp. herbs de provence
  • salt and pepper to taste

Gastrique

  • 1/4 c honey
  • 1/2 c white wine vinegar
  • 1/4 c balsamic vinegar
  • salt and pepper to taste

Directions

  1. Prepare the chicken breasts by slicing a pocket into the flesh, make the incision hole about two inches wide so you don’t have as big a space to close. Make it as deep as you can without cutting all the way through, you are trying to create a pocket for the stuffing.

Filling

  1. Mix all the ingredients for the filling together, taste and adjust the seasoning.
  2. Divide the stuffing into four portions and push into the pockets of the chicken breast, use your fingers to push it as deep as it can go. Lightly press the breast so that if there is too much filling some will ooze out now instead of into the pan. Secure the opening with two pairs of crossed tooth picks. Season the out side of the breasts with salt.
  3. In a pan over medium high heat with a little oil sear the chicken breasts on both sides until browned. Turn the heat down to medium low and place a lid on the pan to help the chicken steam until it reaches an internal temperature of 160F. Remove from the pan and let rest while you make the sauce.

Gastrique

  1. In the same pan the chicken was cooked add the honey and and cook over low heat for about 5 minutes until it becomes noticeably darker.
  2. Add the two vinegars and cook for about 15 minutes swirling the pan occasionally until the sauce coats the back of a spoon. Season to taste and serve drizzled over the chicken.

Chicken and Pork Pastry Rolls

52 weeks of Baking – Geekery

I have been in love with historical clothing for as long as I can remember. Simple everyday dresses to elaborate evening gowns, what’s not to love, there is something for everyone, every era has its own unique style.

My favorite clothing era has consistently been the Georgian period, 1714 to 1830 ish, think Marie Antoinette and the American Revolution. There are a lot of historical drama series set in this period that display well researched costumes; I’m currently really keen on Outlander. The popular tv series is based on a book series, romantic novels with a time traveling twist which is one of the more appealing aspects of the story. Why does she get to fall back in time? Why not me?!



I’ve done some research into food from this era because I’m a nerd and I’ve co-hosted two parties with a Georgian theme, I was hoping to find food to match. Things are kinda basic and under seasoned, not really my style, but then I discovered the cook book affiliated with Outlander and I found more inspiration. Recipes inspired by more than just a time period are more interesting to me, probably not as historically accurate, but with some other story they can then be twisted and use more unique ingredients. Food is so closely linked in my mind with sorties, so why not food from a story that is not my own.

For these pastry rolls I took inspiration from a recipe from Outlander Kitchen, I used rough puff pastry from Bon Appetit instead of a short crust pastry for extra crisp and flakiness. This recipe is really great to tweak and make your own based on what ingredients you have on hand, just keep the ratios vaguely the same. I like the combination of chicken and pork, the chicken keeps it lighter than a traditional British sausage roll. The addition of dried fruit adds pops of sweetness and the truffle oil is a must for a bit of musky flavor.

 








Chicken and Pork Pastry Rolls


Ingredients

  • 1 lb ground chicken
  • 1/2 lb ground pork
  • 2 slices of bacon, chopped
  • 1/2 c dried mushrooms, hydrated in hot water and diced
  • 1 shallot, minced
  • 1 celery rib, minced
  • 1/2 c bread crumbs
  • 1/4 c dried apricots or sour cherries, roughly chopped
  • 1 egg
  • 1 1/2 tbsp. truffle oil
  • 1 1/2 tsp. black pepper
  • 1 tsp. salt
  • 1 tsp. thyme
  • 1/2 tsp. fennel seeds, roughly chopped
  • 1/2 tsp. juniper berries, roughly chopped
  • Beaten egg for egg wash
  • Finishing salt for garnish
  • 1 batch rough puff pastry from Bon Appetit

Directions

  1. Chop all the ingredients that need to be and mix everything together throughly with your hands, chill until needed.
  2. Prepare one batch of rough puff pastry, chill thoroughly.
  3. Preheat an oven to 425F.
  4. Roll the pastry out into a large rectangle, split down the middle lengthwise. Split the filling in half and shape into a log, use damp hands to squeeze and pat the meat the length of the pastry. Place the filling log about 1 inch from the edges, fold the pastry over the top and snuggly tuck together. Crimp the edge with a fork, brush with the egg wash, score the top lightly, garnish with finishing salt and cut into desired lengths. Repeat with the remaining pastry and meat filling.
  5. Bake at 425F for 25-30 minutes until golden brown all over.