Chicken Marbella

BRIEF HISTORY OF CHICKEN MARBELLA-THE SILVER PALATE

It all started in the early 1970’s, Julee Rosso who worked at an advertising company as at that time met Sheila Lukins who was a caterer through a customer of hers.

They both later decided to start a business whereby meals were prepared and customers could walk in and buy themselves a plate at their comfort and that then brought about the creation of “The Silver Palate”.

The Silver Palate Cookbook – Amazon.com

It said that the restaurant was situated quite close to the central park at that time. The collaborative business grew higher and higher, offering packaged food with the company’s brand name.

In 1981, the Silver Palate Cookbook was published by the joint efforts of Lukins and Rosso and the creation of that cookbook changed cooking in America as a whole.

The chicken Marbella recipe was and still is one of the best to come out of it.

CHICKEN MARBELLA RECIPES

1. THE CLASSIC CHICKEN MARBELLA

Now we definitely can’t name any other recipes without listing the original thing first. If you want the very traditional form of preparation following the basic chicken Marbella recipe step by step then this is it Thesilverpalate.

You can substitute some of the ingredients with what you have available to you.

2. SLOW COOKE CHICKEN MARBELLA

Preparing your chicken Marbella in a slow cooker allows the taste to sink into it, although it takes a whole lot more time.

It also saves you the overnight refrigerating process so you just get your ingredients and start the cooking on the go.

This recipe by Woman’s Day is an all-time favourite of mine. The deep brown colour of the chicken and scent are just heavenly, give it a try.

Marbella kjúklingur

YIELD

10-12 servings

INGREDIENTS

1. • 4 chickens, 2 1/2 pounds each, quartered
   • 1 head of garlic, peeled and finely pureed
   • 1/4 cup dried oregano
   • coarse salt and freshly ground black pepper to taste
   • 1/2 cup red wine vinegar
   • 1/2 cup olive oil
   • 1 cup pitted prunes
   • 1/2 cup pitted Spanish green olives
   • 1/2 cup capers with a bit of juice
   • 6 bay leaves
   • 1 cup brown sugar
   • 1 cup white wine
   • 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

PREPARATION

1. 1. Preheat oven to 350 degrees. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

Tómat- karrý kjúklingur

helenagunnarsd / september 4, 2013

Ég var svolítið tvístígandi að setja þessa uppskrift hingað inn. Ég get allavega seint kallað þetta mína uppskrift og ég veit svei mér þá ekki hvaða hugmyndin kemur. Ég fékk þennan rétt í fyrsta skipti í matarboði fyrir mörgum, mörgum árum og hann er svo góður að maður gleymir honum ekki. Það eiga því trúlega margir uppskriftina að þessum ótrúlega einfalda en hrikalega góða rétti. En ef ekki, þá er hún hér, á silfurfati með myndum, fyrir ykkur því ég veit fátt skemmtilegra en að gleðja ykkur með góðum uppskriftum! Það er nógu góð ástæða fyrir birtingu uppskriftarinnar að mínu mati. Svo finnst mér alveg ótrúlegt en gríðarlega skemmtilegt að segja frá því að þessi uppskrift er númer 100 á síðunni! Tíminn sannarlega flýgur þegar það er gaman  Nú, en að matnum, þeir sem eru sjóaðir í framandi matreiðslu, steytingu krydda, hafa skömm á tilbúnum sósum og vilja alltaf útbúa mat frá grunni ættu kannski að hætta að lesa núna. Uppskriftin er afar einföld, sérstaklega fljótleg en útkoman er eins og maður hafi staðið í eldhúsinu tímunum saman. Ungir jafnt sem aldnir sleikja sósuna af fingrunum svo góð er hún. Prófið þessa !

Tómat karrý kjúklingabitar (fyrir 5):

• 1 flaska Heinz chillisósa
• 3 tsk gott karrý, t.d frá Pottagöldrum
• 1 tsk nýmalaður svartur pipar og smá salt
• 2 bakkar kjúklingabitar ca. 1.5 kg (t.d leggir og læri) eða einn heill kjúklingur hlutaður niður
• 1 peli rjómi eða 2,5 dl góð kókosmjólk
• Saxað fersk kóríander eða steinselja

Aðferð: Blandið saman chillisósu, karrý og pipar og hellið í stórt fat. Skolið kjúklingabitana, þerrið vel og skerið 2-3 djúpar rákir í hvern bita svo sósan fari vel inn í kjötið. Veltið bitunum upp úr sósunni og látið standa í 10-15 mínútur, stráið dálitlu sjávarsalti yfir bitana. Hitið ofn í 170 gráður með blæstri. Setjið kjúklingabitana í ofninn og bakið í 30 mínútur. Takið þá fatið út og hellið rjómanum eða kókosmjólkinni yfir og bakið í 30 mínútur til viðbótar. Stráið söxuðu kóríander eða steinselju yfir og berið fram með góðum hrísgrjónum og fersku salati. 

Deildu gleðinni:

• Facebook911
• Pinterest3
• Twitter
• Prenta
• Tölvupóstur
• LinkedIn

How To Cook (and Shred) a Pork Shoulder

http://www.thekitchn.com/how-to-cook-and-shred-a-pork-s-79485

Alton Brown's Baked Macaroni and Cheese

Baked Macaroni and Cheese

Recipe courtesy Alton Brown

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

45 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

Kevin Coffey Buttermilk Biscuits

1. Mix dry ingredients

2. use a shredder to "shred" a v. cold stick of butter (can be frozen! or refrigerated is fine too) into the dry ingredients, mixing as you go along to evenly distribute the butter

3. add the buttermilk

4. bake! :) the temperature is in F

Delicious Seed Cake

I've used this recipe of Delia Smith's as a basis for some experimentation.

As is the recipe makes a brilliant old fashioned seed cake.

110 grams Butter

110 grams Sugar

Two eggs

150 grams wheat

25 ground almonds

1 teaspoon baking powder

1/2 teaspoon salt

2-3 tablespoons milk

2 tablespoons caraway seeds

Some demerara sugar

Some flaked almonds

Basic batter making: Beat butter and sugar together and add the eggs. After that the wheat, baking powder and salt follows. Lastly gently add the caraway seeds and almonds into the mix. Add some milk to give the batter the right consistency (use own judgement) and drop into tin. Sprinkle demerara sugar and flaked almonds over the cake. Bake for 50-60 mins at 180°C or 350°F or until the cake is golden and the sides have started shrinking from the sides of the tin.

You can also skip the caraway seeds and add two tablespoons fresh, shredded ginger and the zest from one lime to make a very nice ginger and lime cake. In that case I recommend skipping the almond flakes on top and replace them with some lime zest.