Posted in Broccoli, Chicken, Gluten Free, KKF Fast Food, Low-carb, Primal/Paleo, Salads, tagged chicken salad, paleo salad, primal salad on May 27, 2011|
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Just in time for your holiday weekend (if you’re in the US) a quick and delicious salad to accompany your burgers, steaks, etc. This is a great way to use leftover roast chicken and/or another use for that package of bacon you’re opening for bacon cheeseburgers this weekend. If your spouse permits, adding shallots, onions, or green onions would probably be a tasty addition to this salad. Everyone have a fun, safe and delicious weekend!
KKF Memorial Day Chicken Bacon Salad
4 oz cooked chicken
5 slices bacon (home made recommended)
1 avocado, cut into chunks
1/2 cup chopped fresh broccoli
6-8 lettuce leaves (romaine or other leafy lettuce – not iceberg), cut into bite-size pieces
2 cloves garlic, finely minced
1/3 cup mayonnaise (home made if you got it!)
1/2 tablespoon red wine vinegar
salt and pepper to taste
Cut your bacon up into little chunks and fry until crisp. Whisk together the mayo and the red wine vinegar to make the dressing. Combine chicken, bacon, avocado, broccoli, lettuce and garlic and pour dressing over mixture. Mix thoroughly and salt and pepper to taste.
Makes two large or four small servings.
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Shallot butter medallions, ready for duty.
What’s better than butter? Not much. But here’s a way to make butter better.
In a couple of my recent cooking classes we steamed fish in parchment paper. For one of them, we made this amazing shallot butter that steamed in with the fish and made it really flavorful. Lucky for everyone, it’s super easy to make this:
2 sticks (8 oz) of unsalted butter at room temperature
shallots (I used 4 medium shallots)
2 cups white wine (I used sauvignon blanc)
1/2 t sea salt
fresh ground pepper to taste
handful of minced fresh herbs (recipe called for parsley, but I had cilantro so I used cilantro)
Simmer the shallots and wine together in a saucepan until reduced to about a 1/4 cup or so and allow it to cool. (I stuck it in the fridge for a few minutes.) Mix your salt, pepper, herbs and shallot reduction into your butter.
Shallot butter log
To make a log out of it, spread the butter in long row on some plastic wrap, then fold the wrap over the top of it so the butter is surrounded with the wrap. Squeeze and form into a log. Twist the ends, then pick it up by the ends with both hands and spin it. That will squeeze it into a tight log and you’ll be left with twisted sealed ends on the wrap. Chill thoroughly before attempting to unwrap or cut.
To use, just pull back the wrap and cut medallions. Delicious on just about anything.
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How to cook like Kitchen Kung Fu in four easy steps:
1) Find a great recipe
2) Make sure you have all the ingredients (well…the essential ones, anyway)
3) Carefully read all the instructions in advance (or at least know that there ARE instructions)
4) Go into the kitchen and do whatever the heck you want
Case in point. When I decided to try this jambalaya recipe, I made sure I had my chicken, andouille sausage, some ham, etc. Some things I knew I wouldn’t use (chicken boullion cube and green pepper, for example) and planned a substitute in advance. I started reading the recipe while I’m pulling stuff out of the fridge and then just kind of did as I pleased. Recipes are really just suggestions anyway (unless you’re baking, then playing fast and loose is generally a bad idea.) So this is how the recipe looked after I got done making my changes:
Kung Fu'ed recipe
The good news is, I didn’t screw it up. The soup was delicious. Whether you make it my way, or the way Linda originally intended for it to be, you will be happy. Even test subject Bill ate a few bowls as leftovers (a true measure of a quality dish – if he eats leftovers, it was good.)
I’d like to note that the Cajun seasoning I used is from Mill Creek Spice Company, a local (to me) company owned by a very nice man who grinds and mixes all his own spice blends using organic ingredients. I’ve tried a few of his mixes and really enjoyed them. You can find his quality products online at www.millcreekspice.com (he ships, as he recently did to the Kung Fu Mama – that’s my mammy – for mother’s day!) and I have also seen him at the Dahlonega Farmer’s Market at Rancho Alegre and the Suwanee Farmer’s Market if you live in the Gwinnett County area. If you don’t…well, visit the website 🙂
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