Category: Meat & Poultry

3 Ways with Duck Sauce Chicken

Recently, I was given the opportunity to develop some recipes for the Joy of Kosher Gold’s Pure Foods Campaign. Being a huge fan of many of Gold’s products, I was right on board. While Gold’s is mostly known for their horseradish, they actually produce a wide variety of products including their fantastic wasabi sauce, bbq sauce, and my favorite, their amazing collection of duck sauces.

Since Gold’s duck sauce plays such a huge part in my recipes, I decided to do 3 ways with 3 different types of chicken, and 3 different types of Gold’s duck sauce. Fun, right? Gold’s actually makes 4 varieties of duck sauce including sweet & sour, spicy garlic, snappy ginger and hot & spicy. My husband is not a fan of spicy foods, so I knew just which ones to choose.

In the following post, you’ll find recipes for:

>Chicken wings, using snappy ginger duck sauce
>Chicken breasts, using sweet & sour duck sauce
>Whole chicken quarters, using spicy garlic duck sauce

I hope you enjoy my 3 ways with chicken and 3 different duck sauce varieties. Check out more Gold’s recipes on Joy of Kosher.

STICKY GINGER CHICKEN WINGS

For my first recipe, I decided to do a sticky ginger chicken wing recipe. This makes use of Gold’s delicious Polynesian style ginger duck sauce and brightens up the flavors with fresh ginger, garlic and soy sauce. If you’ve never tried fine shreds of fresh ginger in a sauce, you’re in for a huge surprise. Finely julienned threads of ginger, practically melt into the sauce, giving it a bright and refreshing finish.


First, I sear the chicken wings in sesame oil with a light ginger-scented coating. I saute some finely julienne fresh ginger and minced garlic, adding snappy ginger duck sauce, chicken stock and soy sauce, to create a delicious sticky coating. I bake the chicken wings with the ginger glaze until crisped around the edges. These chicken wings make for the perfect appetizer at your next dinner party!


For the complete Sticky Ginger Chicken Wings recipe using Gold’s Polynesian-style snappy ginger duck sauce, visit this post on the Joy of Kosher website.

SWEET & SOUR PINEAPPLE CHICKEN

For my next recipe, I decided to do a take on a classic Chinese dish – sweet and sour chicken. Growing up, my mom would often fry up shnitzel for dinner, always serving it alongside a bowl of Gold’s sweet & sour duck sauce for dipping. When I got older, and started eating out, I was shocked to find that all people did not eat their shnitzel that way! As an ode to my childhood, I prepared this dish shnitzel style, instead of in little nuggets. It saves you on frying (and calories!)

I started off this recipe with classic Chinese takeout food in mind, and I couldn’t believe just how close it came to the real thing. This dish tastes like a perfect cross between sesame and sweet & sour chicken. I started off sauteing some onion, pepper and pineapple chunks until tender. I fried up the shnitzel in a crispy tempura batter, and prepared a sauce with Gold’s Cantonese-style sweet & sour duck sauce, ketchup, brown sugar and pineapple juice.


For the complete Sweet & Sour Pineapple Shnitzel recipe using Gold’s Cantonese-style sweet & sour duck sauce, visit this post on the Joy of Kosher website.

SPICY GARLIC CHICKEN

Finally, for our last recipe, I’m bringing up a not-so-old recipe for spicy garlic chicken using Gold’s Oriental-style spicy garlic duck sauce. This recipe went viral on Pinterest (4500+ repins), when a famous Pinterest user repinned the recipe here. It has become my blog’s most popular recipe, and you’ll see why when you revisit the recipe here.

What is your favorite recipe using Gold’s duck sauce? Share it with me in the comments below!

Grilled Marinated Chicken

With Memorial Day finally here, it’s safe to say that BBQ season has officially started. While BBQ’s are a great way to enjoy the warm weather, they’re also an excuse to serve up a spread of tasty, yet not-so-healthy hot dogs, burgers and fries (and don’t forget the coleslaw and potato salad!). It’s really a shame because grilled chicken is cheaper, healthier, and quicker than all that other BBQ fare. With the right preparation, your chicken can turn out perfectly moist and full of flavor, you won’t even miss the other stuff. Leftover grilled chicken is also great on salads, in tacos, or repurposed in a chicken tortilla soup!

The best way to get your chicken to be moist and flavorful, is to marinate it for several hours. Adding oil and acid to the marinade really helps to tenderize the chicken and keep it moist. I love the bright and fresh flavor that lime juice adds, but feel free to experiment with lemon juice or vinegars of your choice.

Grilled Marinated Chicken

1 pkg chicken breasts, cleaned and trimmed of fat
3 cloves garlic, minced
3 tbsp olive oil
2 tbsp soy sauce
juice of 1 lime
zest of 1 lime

Method:

Add garlic, olive oil, soy sauce, lime juice and zest to a bowl and mix to combine. Add chicken breasts to a ziploc bag and pour over the marinade. Place the bag in the refrigerator for about 6-8 hours (or a few hours at the minimum). Remove chicken from marinade (discard remaining) and place on a hot grill. Grill for about 4-6 minutes per side, depending on size and thickness (the internal temperature of the chicken should reach 165 degrees F).

NOTE: If you don’t have an outdoor grill, feel free to make this on a grill pan, or broil in the oven for about 4-5 minutes per side.

TIP: To get nice grill marks on your chicken, pat it dry before placing it on the grill.

1 year ago: salmon pasta salad
2 years ago: black bean & chorizo chocolate chili

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Sweet Hawaiian Chicken

Sometimes I’m so busy dreaming up new dishes to wow you all, that I forget about the oldie but goody recipes like this one. This sweet and delicious chicken is a recipe I grew up eating. My mother has been making it for years, and it’s just one of those dishes that’s a keeper. The pineapple and maraschino topping provide a lovely garnish, making this the perfect chicken dish to serve over the holidays or at your next party.

If you’ve got leftover pineapple, try this delicious tropical smoothie for dessert!

Sweet Hawaiian Chicken

8 chicken quarters, skin on
1 can pineapple rings
1 cup ketchup
1 cup brown sugar
Maraschino cherries

Method:

Preheat oven to 400 degrees. Drain the juice from the can of pineapple rings into a bowl. Whisk in the ketchup and brown sugar. Place the chicken skin-side up in a baking dish and top  with a slice of pineapple and a maraschino cherry. Pour the sauce over the chicken and bake, covered, for 30 minutes. Uncover, baste with the sauce, and bake for an additional 30 minutes, basting every 10 minutes.

1 year ago: rice pilaf
2 years ago: pretty perfection, headbands in a pinch!

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Chicken Pot Pie Passover Croquettes


Growing up, my mom would often prepare chremslach on Passover whenever there were leftover mashed potatoes. Some people refer to chremslach as matza fritters, but in our house, mashed potatoes were the ingredient of choice. They were held together with some egg, dipped in potato starch and fried. Nothing fancy, just another use for potatoes and a simple side for yet another meal.

I decided to spruce up my mom’s basic recipe with some leftover chicken, carrots and onions, for a take on chicken pot pie. If you eat kitniyot, peas would be the perfect addition! The patties are dredged in ground nuts for a crunchy Passover coating. Serve with a side of homemade ketchup, marinara or garlic aioli.

Chicken Pot Pie Passover Croquettes

2 cups leftover mashed potatoes
1 cup shredded leftover chicken
1/2 cup onions, diced
2 cloves garlic, minced (optional)
1/2 cup carrots, diced and blanched
1 tbsp oil
1 egg
salt and pepper, to taste

For coating:

1/4 cup potato starch
1 egg
1/2 cup ground nuts, such as almonds
salt and pepper, to taste
oil or shmaltz, for frying

Method:

In a pan, saute the onion in oil until translucent. Add carrots and garlic (optional) and continue to saute until golden. In a bowl, combine the potatoes, chicken, sauteed veggies, and egg. Season with salt and pepper (see note for additional seasoning).

Set up a dredging station with separate containers for potato starch, egg and ground nuts. Season with a little salt and pepper. Shape croquettes and dredge into potato starch, then egg, and finish with ground nuts. Fry the croquettes in shmaltz or oil until golden brown on both sides.

Yields: approximately 14 croquettes.

NOTE: You may add additional herbs and/or spices according to your Passover customs, such as chopped thyme, rosemary or parsley.

KITNIYOT OPTION: Add peas or corn. Dredge in matza meal instead of ground nuts.

VARIATION: Prepare patties (as pictured below) by lightly dredging in potato starch and frying.

1 year ago: homemade raspberry sorbet
2 years ago: roasted beet & orange salad

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Blogoversary BBQ Brisket

I honestly can’t believe that two years have already passed and the Busy In Brooklyn blog is still going strong. Like many people, I have a tendency to take up new hobbies only to drop them several months later. So when I started my blog back in January 2011, I never imagined it would grow to become so much a part of my life. Cooking is no longer a chore, it has become a full-blown passion. And blogging about it has given me the opportunity to find my voice and express myself. I have truly found my niche, and I am ever so grateful for it.

One of my very first posts on BIB was also for a pulled BBQ brisket. Except it wasn’t mine. Back then, I had no idea how to make pulled BBQ beef from scratch. So I did what any novice cook would do. I followed a recipe. That called for store-bought BBQ sauce.

Fast forward two years and I decided to try my hand at my very own pulled BBQ beef. I put a little of this and a little of that, but I wasn’t quite sure how it was going to come out. When the meat was finally ready (they don’t call it a slow cooker for nothing!), I served it to my finicky kids and they couldn’t put their forks down. I’m telling you people – this recipe is that good. And you know why I’ve been holding onto it for so long?  Because I wanted to save it as a gift to you; my readers. Blogoversary Brisket. It’s the least I can do to say THANK YOU for being such an awesome group of fans.

This mouth-watering shredded BBQ beef recipe epitomizes just how far I’ve come as a cook since I started BIB. Over the past two years I’ve been able to hone my skills in the kitchen, practicing and learning new techniques and flavors. And I would have never made it here if not for you guys. Your constant support, enthusiasm and interest in my recipes have encouraged me to push my limits to create fun and exciting new dishes.


Over the past year, BIB recipes have been featured on sites like Yahoo, Yummly, Dash and countless kosher websites. Numerous recipes have been printed in the Binah Magazine and the The Jewish Press. I’ve even been interviewed on the radio! It’s been a great journey, thanks for coming along for the ride.

Here are some stats for the BEST OF 2012:

Most popular category: dessert recipes
Most popular recipe: roasted eggplant parmesan with feta
2nd most popular recipe: s’mores chocolate toffee bark
Most popular craft: mustache straws
Most popular how to: make sorbet
Most commented (not including giveaways): shlishkes
Most pinned: roasted eggplant parmesan with feta

What have been some of YOUR favorite recipes and crafts over the past year? Share them with me in the comments below!

Keep following, keep commenting and most importantly, keep cooking!

<3 Chanie

Wanna give BIB a Blogoversary gift? Vote for the BIB Blog as the Best Kosher Food Blog in the Joy of Kosher Best of Kosher 2012 Awards!

You can always follow BIB on facebook, twitter, instagram, or pinterest! Sharing the love is always appreciated, so let your friends know about the Busy In Brooklyn Blog by sharing today’s post on your facebook wall!


BIB Blogoversary BBQ Brisket

3 lbs. brisket
1 large onion, sliced into half rings
4 garlic cloves, minced
1 cup ketchup
1 cup apple cider vinegar
1 cup packed brown sugar
1 tbsp smoked paprika
1 tbsp Hungarian paprika
2 cups chicken stock
salt and pepper, to taste

Sprinkle the brisket on both sides with salt and pepper. Heat a pan over medium-high heat and brown the brisket on all sides to seal in the juices. Place the brisket in the crock pot.

In the same pan, saute the sliced onions until translucent, add the garlic and saute for one minute. Add the ketchup, vinegar, brown sugar, paprika and chicken stock. Bring the mixture to a boil and reduce for 20 minutes. Pour the sauce over the brisket and turn the crock pot on to high. Slow cook for approximately 4-5 hours.

Remove the brisket from the crock pot and using 2 forks, pull the meat apart into shreds. Pour the sauce back into the pan and reduce until thick (it should coat the back of a spoon) about 20-30 minutes. Return the shredded beef to the crock pot and pour the sauce over it. Set the crock pot to warm or serve immediately.


1 year ago: It’s our blogoversary! Celebrate with {Mulled Wine}
2 years ago: Hello World!

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