Poultry Essentials Spicy Chicken Dust Recipes

POULTRY ESSENTIALS: SPICY GARLIC CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. If you have a skillet that is large enough to hold all the ingredients, you can cook it up a single pan.
• 3. Gather your ingredients (mise en place).
• 4. Cut the chicken into strips or cubes, and sprinkle with a bit of salt and pepper.
• 5. Add the butter to a skillet over medium heat.
• 6. When the butter has melted, toss in the chicken.
• 7. Turn once or twice until cooked, and starting to brown, about 4 - 5 minutes.
• 8. Remove the chicken and reserve.
• 9. Toss in the garlic and cook until fragrant, about 30 seconds.
• 10. Add the red pepper, paprika, and hot sauce, then cook for an additional 30 seconds.
• 11. Add the chicken stock and scrape the bottom of the pan with a wooden spoon to blend the fonds in with the sauce.
• 12. Bring up to a simmer. When the sauce begins to reduce, about 2 - 3 minutes, return the chicken to the pan, and toss to coat the chicken with the sauce.
• 13. Do a final tasting for proper seasoning.
• 14. PLATE/PRESENT
• 15. Serve up with a nice side, like mac & cheese, or maybe over some steamed rice. Enjoy.
• 16. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY ADOBO CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. If you have a cast-iron skillet it would be ideal for this recipe. If not, a good heavy-bottomed pan will do nicely.
• 3. Gather your ingredients (mise en place).
• 4. Add the sauce ingredients to a blender, and blend until smooth.
• 5. You could also use a food processor, fitted with an S-blade, or an immersion blender.
• 6. Add the chicken to a large bowl, or Ziploc bag, and pour in the sauce.
• 7. Stick in the fridge for 4 - 6 hours. This will give the ingredients a chance to know each other.
• 8. Remove from the fridge and shake off a bit of the marinade.
• 9. Add the oil to a skillet over medium heat.
• 10. When the oil begins to shimmer, add the chicken.
• 11. Cook, occasionally stirring until the chicken loses it pink, about 3 - 4 minutes.
• 12. Increase heat to medium high and cook until the chicken begins to brown in spots.
• 13. There is a trick to this. You want to use a stir/stop method. You stir the chicken and then let it sit and remain in contact with the bottom of the hot pan until it begins to brown... then stir. Stir/Stop, Stir/Stop, until the chicken is cooked through and has yummy crispy bits, about 4 - 5 minutes.
• 14. You want to give the chicken plenty of room so that it browns and does not just sit there and steam. So, if you have a small skillet, you may have to do it in batches.
• 15. PLATE/PRESENT
• 16. Serve it up over rice, or as a taco filling; even a casserole. Enjoy.
• 17. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY CHICKEN DUST

Steps:

• 1. PREP/PREPARE
• 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this saucspicee should last 6 - 8 months.
• 3. Gather your ingredients (mise en place).
• 4. Add all the spices together in a non-reactive jar, and store in a cool/dry space (spice cabinet) until needed.
• 5. PLATE/PRESENT
• 6. Sprinkle on chicken before baking or pan frying... and even have some at the table when eating. Enjoy.
• 7. Keep the faith, and keep cooking.

MAGIC DUST BARBECUE SEASONING

Steps:

• Use with your choice of beef, chicken, pork, fish, seafood, or vegetables, and enjoy.