Asian-Spiced Chicken Thighs With Ginger Cilantro Sauce, Lemongrass Glazed Potatoes & Grilled Baby Bok Choy

by Kathy Douglas | Mar 26, 2018 | Entrees

When spring finally arrives, we tend to look for light and flavorful ideas for poultry. Marinated overnight in a spicy rub, this recipe for Asian-style lemongrass chicken thighs can be cooked on a bbq grill, in a grill pan, or in a sauté pan. The addition of our easy Ginger Cilantro Sauce adds some spicy heat and pairs perfectly with our side dishes of grilled baby bok choy and crunchy lemongrass glazed baby potatoes.

Asian-Spiced Chicken Thighs
INGREDIENTS
4 lemongrass stalks, tough outer layers removed, chopped
1 medium shallot, chopped
1 teaspoon garlic, chopped
3 tablespoons chopped fresh ginger
¼ cup fresh lemon juice
2 teaspoons fish sauce
2 teaspoons light brown sugar
½ teaspoon crushed red pepper flakes
6 skinless, boneless chicken thighs
Kosher salt
Ground pepper
2 tablespoons grapeseed or canola oil
Ginger Cilantro Sauce (see recipe)

DIRECTIONS
To make the marinade: process lemongrass, shallot, garlic, ginger, lemon juice, fish sauce, brown sugar, and red pepper flakes in a food processor to a fine paste. Season chicken with salt and pepper and place in a plastic re-sealable bag. Add lemongrass mixture and rub on the chicken. Chill at least 30 minutes to overnight.

Heat a grill pan or 12” sauté pan over medium-high heat. Remove chicken from marinade and remove any excess rub. Brush with the oil and sprinkle with kosher salt and cook until the chicken is browned and the internal temperature reaches 165˚F, about 5-7 minutes. Remove from the heat, cover with foil, and rest 5 minutes. Serve over the Ginger-Cilantro Sauce with the Lemongrass Glazed Potatoes and Bok Choy in bowls. Serves 6.

Ginger Cilantro Sauce
INGREDIENTS
3 tablespoons olive oil
½ cup chopped shallots
8” piece chopped lemongrass, tough outer leaves removed, center only
2 teaspoons finely chopped garlic cloves
1 cup white wine
2 tablespoons chopped ginger
¼ teaspoon kosher salt
Juice one lemon
1/4 cup cilantro leaves

In a saucepan heat the olive oil over medium-high heat until hot, add the shallots and lemongrass and often stirring, cook until softened about 2-3 minutes. Add the garlic and cook for another minute then immediately add the wine, chopped ginger, and salt. Bring to a boil and reduce the wine by half for about 5 minutes. Remove from the heat, add the contents to a high-speed blender with the lemon juice and cilantro leaves. Blend until smooth, adding any additional salt to taste. Add the warm sauce to bowls and top with the chicken, potatoes, and baby Bok Choy.

Lemongrass Glazed Potatoes
INGREDIENTS
½ cup sugar
3 stalks of lemongrass, chopped
1 pound small baby potatoes
Kosher salt
2 tablespoons butter

DIRECTIONS
Lemongrass simple syrup
In a saucepan over medium heat add the sugar with ½ cup water. Bring to a simmer and stir until the sugar melts into the water. Remove from the heat and add the lemongrass stalks; set aside to cool about 30 minutes. When cooled, strain the syrup through a fine-mesh sieve into a clean container to remove the lemongrass stalks. Set aside.

Glazed potatoes
Scrub the potatoes clean, put them in a pot, and cover with 2-inches of water. Add 2 tablespoons of salt and bring the water to a boil. Turn down the heat to a gentle simmer and boil until the potatoes are easily pierced with a small thin knife. When cooked, strain and allow the moisture to evaporate off the surface of the potatoes.

Heat a sauté pan over medium-high heat until hot; add the butter and melt. Add ¼ cup of the lemongrass syrup and cook until reduced about 5 minutes. Add the potatoes and cook, gently turning occasionally until all the liquid is gone and potatoes are turning golden.

Grilled Baby Bok Choy
INGREDIENTS
3 baby bok choy
Olive oil
Kosher Salt
Black Pepper

DIRECTIONS
Heat a grill pan or sauté pan over medium-high heat. Cut the Bok Choy in half and brush the cut side with olive oil. Place cut side down in the pan and cook until browned and seared. Brush the back-side with olive oil, sprinkle with salt and pepper, then turn over and grill the back side until the Bok Choy has wilted but is still crispy.

Irish Shepherds Pie

by Kathy Douglas | Mar 12, 2018 | Entrees

If you are searching for Irish soul food to make for St. Patrick’s Day, look no further than this meaty, savory comfort-food classic. The rich, creamy vegetable combination is studded with luxurious ground meat, topped with smooth and creamy Yukon gold potatoes with melted Irish butter. Perfect served with a big green crunchy salad on the side.

Ground lamb is the preferred meat, but you can substitute with ground beef. If you choose to use beef, be sure also to substitute beef stock for the chicken stock.

Shepherds Pie
INGREDIENTS
2 tablespoons grapeseed or canola oil
½ cup finely diced onion
¼ cup shredded carrot
Kosher salt
Fresh ground pepper
1 tablespoon tomato paste
1 pound ground lamb or lean ground beef
2 tablespoons flour
1 cup chicken stock, or if using ground beef substitute with beef stock
1 tablespoon fresh mint, sliced thin
1 tablespoon fresh thyme leaves
½ cup fresh spring peas or frozen, thawed
Mashed Potato Topping (see recipe following)
Butter to grease the baking dish
¼ cup melted Irish butter

INSTRUCTIONS
Heat one tablespoon of the oil in a 12” sauté pan over medium heat. Add the onion, carrot, and ½ teaspoon salt and ¼ teaspoon pepper. Cook, occasionally stirring, for 6 to 8 minutes, or until the vegetables begin to soften. Stir in the tomato paste, cooking until combined, about 1 minute. Transfer the vegetables to a bowl and set aside.

Heat the remaining tablespoon of oil in the same sauté pan over medium-high heat. Add the meat and cook, stirring often, until browned, 2 to 3 minutes. Sprinkle in the flour, reduce the heat to medium, and cook for 30 seconds; stir constantly. Slowly add the stock, stirring to deglaze the pan. Return the vegetables to the sauté pan, add the mint, thyme, and peas Reduce the heat to medium-low, cover, and simmer until the meat is tender about 20 minutes. Uncover the skillet and cook until thickened, about 5 minutes more. Taste and add any salt or pepper as needed.

Preheat the oven to 400 degrees. Butter an 8” x 8” square baking dish then add the meat mixture. Completely cover with the mashed potatoes. Pour the Irish Butter over the top the potatoes and lightly sprinkle with salt. Bake for 25-30 minutes or until the potatoes just start to brown. Makes six servings.

Mashed Potato Topping
INGREDIENTS
2 large Yukon gold potatoes (about 2 pounds)
½ cup cream
¼ cup Irish butter
Kosher salt
Fresh ground pepper

INSTRUCTIONS
Peel the potatoes and cut into 2-inch cubes and place in a large pot. Add enough water to cover the potatoes. Cover the pot and bring to a boil. Reduce the heat and cook the potatoes until a small knife can easily pass through the largest potatoes, about 25-30 minutes. While the potatoes are cooking, in a small saucepan heat the cream and butter over low heat. When the potatoes are done, strain off all the water and return to the pan. Mash them while still hot and then add half the cream mixture. Continue to mash then add the remaining cream and mash until smooth but with a few small potato pieces here and there. Season the mashed potatoes with salt and pepper to taste.