re: Attention COOKS: Cooking Challenge - Who's in?

Luckily I made chicken thighs with dinner tonight. Will edit with update when dinner is ready
Edit:
Chicken fricassee



Recipe: first you make a roux..

Creole Stuffed Chicken Thighs with Charred Tomato Cream Sauce









Dessert:

Individual Raspberry cheesecakes on Pecan crust.



Leftovers:

Edited to add Leftover photos on 9/29 Same protean, this time with creamed spinach.













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Recipe:

Creole stuffed chicken thighs with charred tomato cream sauce

For 4 servings you will need:

4 chicken thighs, deboned and pounded flat, seasoned with garlic salt, creole seasoning, red cayenne, and black pepper

Stuffing:

1/4 cup dry bread crumbs, Oven browned
3 tablespoons dried okra, broken into 1/8 inch pieces
2 Tablespoons finely diced shallot
1 Tablespoon finely diced celery
3 Tablespoon diced sweet peppers (red, yellow, orange)
2 teaspoons diced tomato, peeled, with seeds removed
2 teaspoons green onion tops, sliced
1 Tablespoon small diced andouille sausage
1 teaspoon Creole seasoning
1/8 teaspoon black pepper
1/8 teaspoon Red Cayenne Pepper
2 teaspoons garlic salt
Salt, to taste
1 egg

Vegetable oil for sautéing

Directions:

Remove the skin and gently pound the thighs flat (1/8 inch thickness). Season with creole seasoning, garlic salt, red cayenne, and black pepper. Set aside

Crumble 3 pieces of dry bread into small pieces and brown (medium brown) in oven at 375 degrees F.

Prep vegetables and sausage.

Cook the sausage and set aside. Sauté shallots, celery, and peppers in a little butter, until soft

Mix vegetables, bread crumbs, okra, and seasoning in a suitably sized bowl.

Add seasoning, taste and adjust seasoning to taste, then add sausage and egg. Mix to make dressing.

Stuff flattened chicken thighs with dressing, then roll and, if necessary, secure with with butcher's twine. I did mine both ways. Securing the rolls with twine works better.

Heat a non-stick sauté pan (medium high heat) with enough vegetable oil to cover the bottom of the pan. When a drop of water in the oil sizzles, you are ready to add the rolled thighs. Cook until the portions are about 3/4 done, then place them on an uncovered pan in a 350 degree F oven until the dressing is cooked through.

Serve on cauliflower mash (or potato mash) with charred tomato cream sauce and Haricots Verts.

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Charred Tomato Cream Sauce

2 Tablespoons Butter
1 Tablespoon chopped shallots
1 Tablespoon lime juice
1/4 cup dry white wine
1 teaspoon creole seasoning
6 Tablespoons heavy cream
1/2 Roma tomato, roasted in oven, until slightly charred
Salt, to taste.

Directions:

Roast the tomato, until slightly charred (20 - 30 minutes) in a 400 degree oven in an oven proof dish. Remove skin, seeds, and dice.

Heat butter in a sauce pan, combine shallots with wine and lemon juice, add creole seasoning and reduce to a slightly thick consistency.

Add heavy cream, reduce heat to low and blend it into the reduced sauce.

Add the roasted tomato, taste for seasoning, and add salt if needed. If not able to serve immediately, hold at lowest heat setting until used.

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Cauliflower Mash:

Ingredients:

2 cups cauliflower pearls
1 Tablespoon butter
3 Tablespoons heavy cream
Salt and black pepper to taste

Directions:

Cook cauliflower pearls in microwave, in using a covered dish, at high setting for 4 minutes. Remove, add 3 Tablespoons of heavy cream and mash until smooth. Taste and season to taste with salt and black pepper.

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Haricots Verts (French Green Beans)

Ingredients:

1 pound fresh green beans (ends clipped)
1 Tablespoon olive oil
Salt and pepper to taste

Directions:

Snip beans and mix to coat with oil in a suitable bowl. Place on an oven sheet and salt. Roast at 400 degrees f for 15 minutes. Remove from oven and cover until ready to plate (in the next few minutes).

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Plating

Spoon a small amount of the sauce on the plate. Portion the cauliflower mash on one side of the sauce. Place one or two chicken rolls on the mash. Drizzle a small amount of sauce over the chicken rolls and serve with the Haricots Verts, alongside the stuffed chicken rolls.

Saved larger portions for leftovers for tomorrow:



Thanks for looking.

This is great..... if i have time im ight get something entered but im not a huge chicken thigh fan.

I definitely want this to be something that happens routinely.

(no message)

My weak submission...

Roast Provencal Chicken thighs with French Onion Gruyere grilled cheese....




On chicken used a rub of 1/8 cup evo, 1/8 cup Herbes de Provence, 1 clove garlic, tsp salt and 1/2tsp pepper.

Roasted in airfryer.






Grilled cheese...

2 yellow onions carmelized with 1tsp thyme, 1tsp sugar, 1tsp salt and 1/2tsp pepper.

Layer of shredded gruyere cheese, layer of onions, topped with another layer of gruyere on fresh sliced Italian bread.

Grilled brown in cast iron skillet then finished off in 350 oven for 5 minutes to ensure thorough melting...

Chicken Rendang - A Malaysian/Indonesian dish.

1 1/2 lbs. boneless and skinless thighs, cut into pieces
1/3 cup cooking oil
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods
1 lemongrass, white part only
1 cup coconut milk
1 cup water
5 kaffir lime leaves (bruised)
2 tablespoons toasted grated coconut, kerisik
1 tablespoon sugar or to taste
salt to taste

SPICE PASTE:
6 shallots
1- inch galangal
3 stalks lemongrass (white part only)
4 cloves garlic
1- inch piece ginger, peeled
10 dried chilies, chili arbol, seeded (I used fresh Thai chilies


INSTRUCTIONS

Toast the coconut in dry skillet until brown. Pound into paste with mortar and pestle to make kerisik.

Add all the ingredients of the Spice Paste into a food processor. Blend well.

Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.

Add the kaffir lime leaves, kerisik, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately.




























Served with jasmine rice.

Give Golden Shell or Phan Thiet fish sauce a try.

Who won and what's next week's protein?

Chicken thighs need enhancing.

Clean, no skin, deboned.

Fresh proper cheese, jamón Serrano, wrapped with the chicken thigh.

Bit of salt and pepper on outside.


Boring, but functional.

I have a couple of suggestions for the next round.

First, we set a predetermined amount of time for voting, say 24 or 36 or 48 hours or whatever.

Second, that there be a new and separate thread for entries that opens up the day entries are due. People will have, say, a 12 hour window to post their entries. That way people will see a new thread with a title that indicates they vote here and they don’t just ignore an old thread.

That way discussion of the ingredient and other conversation will be in a different thread.