Soooo it’s been a while…my deepest apologies. There’s this little thing called life that seemed to overtake me for about a month, and I’m just now starting to come out of the fog…whew this month has been a wild ride.
That being said, I have been cooking, not as much as I’d like to have been, and there have been far too many “pasta nights,” BUT…
one of the recipes I did manage to make, before taking a break, involved me entering a contest through Pure Taste Recipes,
the site with which I normally collaborate each month. It was really on a whim that I entered the contest because I’ve never, in my life, entered a contest. I never was one for competition. Not to say I don’t appreciate a good battle, but as far as me getting involved, I prefer to say what I need to say and walk away, and the same goes with my food. Either you like it, or you don’t, and it doesn’t offend me if you don’t.
So, this opportunity presented itself, and after brainstorming and practicing with my family, I decided to give it a go, and it was well worth it. So, let me introduce you to my winning (eek!) recipe! I truly can’t thank everyone who voted (including all the people at my current job, students included) enough. It meant so much to see you all (my family wins) championing for me.
Enjoy the photos (credit to my dad
for help in that department) and the recipes. This recipe does not disappoint, and equally shares the spicy with the savory. It’s a recipe that’s great for a dinner party and/or Sunday night meal, whenever life lets you slow down and enjoy it for a second…
For the Spicy Miso Chicken: (scroll down for a shot of the ice cream…you won’t regret it).
Ingredients: Serves 6-8 people
6 lbs bone in, skin on chicken thighs
For the marinade:
3 Tbsp. fresh ginger, peeled and finely diced
4 garlic cloves, chopped
1 lemon zested
6 Tbsp vegetable oil
2 Tbsp sesame oil
2 Tbsp rice wine vinegar
2 Tbsp soy sauce 4 Tbsp chili garlic sauce OR red chili paste
1/2 C Kettle and Fire Miso Bone Broth
3 Tbsp honey
*Salt and pepper to taste
For the Furikake Seasoning(optional):
2 tsp sesame seeds 1 Tbsp seaweed, ground 2 tsp poppy seeds
*This makes a wonderful, flavorful topping to both the chicken dish and the ice cream. Mix the above ingredients together in a small bowl.
For the Miso Soaked Greens:
You are welcome to use whatever greens are in season in your area, I used the ones below. 1 bunch red swiss chard 1 bunch bok choy 1 bunch rainbow chard 1 C Kettle and Fire Miso Bone Broth *Salt and pepper to taste
For the Miso Ginger Ice Cream:
2 Tbsp smashed ginger
2 Tbsp Kettle and Fire Miso Bone Broth
2 C heavy cream
1 ½ C half and half (divided)
4 large egg yolks
2/3 C sugar
1 tsp vanilla extract
Prepare the marinade: In a food processor mix all of the ingredients for the marinade together until a paste forms. Take out the chicken and pat dry. Pour the paste over the chicken into a large mixing bowl. Using your hands, cover the chicken with the marinade until thoroughly saturated. Cover the bowl and refrigerate up to overnight. This can be prepared a day in advance. When you’re ready to roast: Heat oven to 425 degrees. Prepare a baking sheet using tinfoil and spraying cooking spray covering the entire pan. Remove the chicken from the refrigerator and place evenly spaced on the baking sheet (you may need 2 baking sheets). Place in heated oven, pour about ½-1C of the leftover miso broth in the bottom of the pan and roast for 30 minutes, rotating and flipping halfway through. Prepare the greens: While the chicken is roasting, prepare the greens, by separating the leaves from the stems. Chop into smaller pieces. In a large skillet, heat 2 Tbsp of oil over medium heat. Add the greens to the oil and let wilt, adding more oil as needed (they can sometimes soak up the liquid). As they wilt (after about 3 minutes) add 1 C of miso broth and let them continue wilting in the broth. Once wilted, you may take this skillet off of the heat and set aside to allow the flavors to continue to meld. Taste them, and add salt and pepper as needed. Finish the chicken: Once the chicken’s internal temperature has reached 160-165 degrees, you may remove from the oven and let the thighs rest for 5 minutes. Plate the chicken over rice and sprinkle with the Furikake Seasoning. Enjoy!
For the Miso Ginger Ice Cream preparation:
*This can be prepared well in advance.
Prepare the ginger miso mix and set aside.
In a medium mixing bowl, add egg yolks, sugar and vanilla. With an electric mixer beat eggs, sugar vanilla until very pale yellow and thick. It will have the consistency of a paste.
Pour heavy cream and half & half in a medium saucepan over medium low heat. Allow the mixture to warm and steam, but do not allow it to boil. Once warmed, measure out ½-3/4 C of warm cream and add slowly to the sugar/egg mixture. Whisk continuously as you add the warmed cream to the mixture making sure not to scald the egg (or cook the egg). Once the cream and egg mixture is combined, add the mixture back to the saucepan (with the remaining warmed cream). Turn up heat to low/medium and stir constantly for about 15 minutes, until the back of the spoon has a thick coat of cream/custard on it. Using a wooden spoon helps with this process because it is easier to see this process happen. The bottom of the saucepan will also feel “slippery,” as you’re running the spoon over it. When the custard has come together, remove it from the heat and allow to cool to room temperature. If any of the egg has cooked, pour the mixture through a mesh strainer to catch any of the cooked eggs. While the mixture is cooling to room temperature, add in the miso/ginger paste and stir to combine.
When the custard has reached room temperature, pour into a metal bowl and put it in the freezer until very chilled (it should slightly freeze around the edges of the bowl). Move the ice cream to an ice cream maker and follow the manufacturer’s directions.
When you’re ready to serve, allow the ice cream to melt a little to allow for easier scooping. Top with the Furikake (as referenced in the miso soaked greens recipe) seasoning and serve.