Created this dish for my friends Jim and Gloria Zion with Whicked Bourbon Whiskey. Enjoy !
PISTACHIO ORANGE GINGER BOURBON CHICKEN
6 boneless, skinless chicken thighs
½ cup Wicked Harvest Bourbon
1/3 cup soy sauce
3 TBS. light brown sugar
2 tsp. fresh chopped ginger
1 TBS. sesame oil
juice from 2 fresh oranges
½ tsp. crushed red chili peppers
4 cloves chopped fresh garlic
2 TBS. seasoned rice vinegar
1/3 cup toasted chopped Pistachios
fresh orange segments (rind removed from one orange)
1/3 cup sesame oil
1/3 cup vegetable oil
½ cup corn starch
Thoroughly mix all the marinade ingredients together in a stainless-steel bowl. Hold on side. Place the chicken thighs between two sheets of saran and pound slightly (not too flat). Take one fourth of the marinade mixture and hold on side for sauce. Place chicken thighs in the remaining marinade and refrigerate for 1 ½ hours. Place both oils in large sauté pan and bring up the temperature. Remove chicken thighs from marinade, dredge in corn starch and pan fry until brown and cooked through. Discard the marinade the chicken was in. Take the reserved marinade, place in a sauce pan, bring it to a boil and thicken with a corn starch slurry (couple of TBS. corn starch with a couple of TBS. water). Add to boiling marinade gradually until it slightly thickens and looks like a glaze. NOTE: May not use all the slurry. Hold on side. SERVICE: Cut thighs into strips and arrange on a service plate. Ladle heated glaze over the top, add toasted chopped Pistachios and the fresh orange segments. Garnish with fresh zest of orange.
Chef’s Note: Sticky rice or Chinese noodles are a great accompaniment for this dish.
I had the Papagallo hauled out in Ventura for inspection. A fishing boat came to the yard with some mechanical issues and they still had some of the catch onboard. The captain handed me a container of shrimp and asked if I might prepare them for some of the yard workers. I told him of course I would be glad to. There is no comparison between freshly caught shrimp and frozen. These were going to be good eating.
In a large pot bring water to a boil with slices of fresh onion and celery , couple cans of beer and some pickling spice or old bay seasoning. Place the shrimp in when pot reaches a boil. Do not over cook! They will take five or so minutes depending upon their size. They are done when turning red in color and flesh is firm and white when you cut a sample in half. Undercooked the flesh is translucent and not real firm. After the cooking time is reached always cut one in half to check for doneness. Can be served warm or after cooled in ice water. Boil with shell on ! On this day I boiled them off right at lunch time so the guys could enjoy them hot and steamy for lunch. What a hit and a real treat they talked about during my stay in the boatyard.
I prepared two that day.
-Melted butter with squeeze of fresh lemon juice and 10 cloves of chopped fresh garlic.
-Cocktail sauce : mix : 4 cups of catsup , juice from 2 lemons, few dashes of Worcestershire sauce and 1 cup of prepared horseradish. Chefs note: I find good horseradish at the Smart and Final store. With the large amount of horseradish it will give the sauce a more orange color than a deeper red you see in most restaurants. This recipe also has a wonderful kick to it which most people like. If too hot add more catsup.
Good quality catsup and good quality horseradish are keys to getting good results.
Check out last week’s recipe here!