Chicken Tsukune (Meatballs)

I don't know what my deal is but I'm all over chicken lately.  Recently, I've been having chicken all sorts of ways; fried, poached, grilled, on skewers, in salads; it's defintely my go-to protein.  I decided to change up texture and bought some ground chicken then bought more and more and came up with 3 recipes - Japanese, Morrocan, and Italian style.  For the Japanese version, I made Tsukune which are served in Izakayas all over there.  Love love love the meatballs, total inspiration for a dish.


Here's what's been cooking with ground chicken.  As always recipe to follow:

Green Tea Noodles (bought at Nishiki Market, Kyoto) with Chicken Tsukune and Vegetables

Morrocan Chicken Patties with Lemon Cous Cous and Summer Stuff

Vegetable and Chicken Bolognese

Back to Chicken Tsukune (recipe below)

Adapted from and revised from: Eating Well




Chicken Tsukune

• 1 1/2 pounds ground chicken or 93%-lean ground turkey
• 1/2 cup panko breadcrumbs
• 1 large egg 
• 2 tablespoons finely chopped scallion whites
• 2 teaspoons minced fresh ginger
• 1 teaspoon minced garlic
• Salt
• Black Pepper

Sweet Soy Glaze

• 1/4 cup mirin or cream sherry
• 1/4 cup soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons brown sugar
• 2 teaspoons minced fresh ginger
• 1 teaspoon cornstarch mixed with 1 tablespoon water

1.  Mix chicken, breadcrumbs, egg, scallions, ginger, garlic, salt and pepper all together until well incorporated.

2.  Shape into meatballs about 2 Tablespoons and skewer about 4 per stick or 1 big meatball (seen above).  

3.  For sweet soy glaze, add mirin (or sherry), soy sauce, lemon juice, brown sugar, and to pot and bring to a boil, then simmer for 4-5 minutes.

4.  Separately, mix cornstarch and water together until no lumps.  Poor into pot, simmer for 2 minutes.  
5.  Brush Soy glaze over Chicken skewers and set on grill or under broiler.  If on grill, 4 minutes on 1 side, then flip and brush soy glaze, grill another 4 minutes.  If under broiler, 5 minutes on 1 side, flip and brush soy glaze, and broil another 5 minutes on other side.  
6.  Enjoy!

Gumbo - Healthy version!

I've been wanting to make this forever...Gumbo my way...which means not as much fat and with turkey sausage instead of andouille and with brown rice.  I know I know, horrible to the peeps of New Orleans...but it turned out really flavorful and a keeper of a recipe (to follow).  I love me some shrimp head so be weary of the the pictures :)  Cheers!

'ABT' - Avocado Bacon Tomato Crostini

Gumbo up and close with Instagram

Gumbo with Shrimp

That time of year - Strawberries and Whipped Cream

Recipe adapted from Emeril with changes:


Tammy's Healthier Gumbo

• 1 tablespoon plus 2 oz olive or canola oil
• 2 T unsalted butter
• 1 pound smoked turkey sausage sliced into 1/2-inch thick pieces
• 4 pounds chicken thighs, skin removed
• 1 cup all-purpose flour
• 2 cups onions, diced
• 1 cup celery, diced
• 1 cup red bell peppers, diced
• 1 cup okra, sliced, frozen if you can't find fresh
• 1/4 cup garlic, chopped
• 1/4 teaspoon cayenne
• 3 bay leaves
• 9 cups chicken stock or water
• 1/2 cup, green onion, sliced 
• 2 tablespoons chopped parsley leaves
• 1 tablespoon thyme
• 1 tablespoon oregano
• black pepper and salt as needed
• 
  
• Brown rice as needed
• Hot sauce (love Tapatio!)

1. In a dutch oven or large pot, heat 1 tablespoon of the oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage.
2. Salt and pepper the chicken and sear into the pan with oil if needed. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use
3.  Combine the remaining cup oil, butter, and flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
4.  Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. 
5.  Add back the sausage then salt, cayenne, bay leaves.  Slowly add the chicken stock or water, stirring until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
6. Add the chicken thigh to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
7. Remove the pot from the heat. Remove chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. 
8.  Return the meat to the gumbo and stir in the green onions, parsley.
9.  Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Don't forget the hot sauce!

Sunday Dinner - Mother's Day

This past Sunday's dinner was dedicated to all the moms out there, new and old.  And especially to the best cook I know....Mom- thank you for all your support, love and inspiration always, happy Mother's day!  

Santa Monica Farmer's Market 

Spring Vegetables - Artichokes, Fava Beans, Mint

Zucchini Ribbon Salad with Favas and Yogurt Mint Dressing

Roasted Chicken with Shitake Mushrooms and Stuffed Artichokes

Grass Fed Sirloin

Tam's Trifle of Strawberries, Creme, Wafers, Chocolate

Foods of Japan 2012

As promised, here are some eats from my trip to Japan.  I must say the food in Japan is fantastic, incredibly fresh, healthy, and I never felt full, it was just the right amount.  My favorites were always at the Izakayas which are basically Japanese pubs.  Very chill and casual, just a fun environment.

Sushi Dawai, Tokyo - Omakase Breakfast at 6 am - Grilled shrimp head in the middle

Aburasoba Noodles (ramen-esque) - specialty of Tokyo

Our friend Junko cooked breakfast, awesome - Salmon, rice, miso soup, pickled vegetables - simple, healthy, and delicious

Junko's dinner - a spread of rice, ahi tuna salad, beef and potatoes, chicken salad,  karaage chicken - all delicious!

Our friend Taka took us to a beautiful Japanese restaurant for breakfast - again simple and delicious

This was by far my favorite dessert, Mochi at the restaurant - so delicate and not too sweet

Hida Beef grilled on a miso leaf - in Takayama (their specialty beef)

Hida Pork in a Miso Broth - in Takayama

Bakery in Tokyo

Shoyu Ramen in Koyto - fatty and delicious

Street Eats in the Park - Karaage Chicken on a stick, Hot dog pastry, Yakisoba 

At an Izakaya - Chicken Tsukune, Gyoza, Fried Mochi

More Izakaya - Bacon wrapped Pork Lemongrass Skewers and Tempura

Octopus Lollipops - a delicacy here - Sorry folks, didn't try it

Japan 2012

We hit up Tokyo, Takayama, and Kyoto all in 2 weeks.  I really love this country! Such gracious people, efficient in every manner and the place is super clean. Fashion, food, all on point and aesthetics were beautiful.  I encourage everyone to put Japan on their countries to visit.  Food pictures coming in next post.  For now, enjoy the scenery...

Tsukiji Fish Market, Tokyo - A potential buyer checking out the Tuna

Shibuya Crossing in Tokyo - One of the most chaotic intersections in the city

Park in Tokyo - Locals love to picnic when Cherry Blossoms are in full bloom

Harajuku district, Tokyo - Lots of the young generation with great shopping

Tokyo - style, style, style; people watching was at it's finest

Takayama - Small town a few hours from the Japanese Alps

Takayama - Hida Folk Village

Takayama Famer's Market - Same in season as LA; spring onions, fiddlehead ferns

Temple in Takayama

Sake Barrels

Kyoto - Chion-in Temple 

Kyoto - Only 100 working geishas left in Kyoto, we saw 2; always passing through the night

  

                                                

Kyoto - Kiyomizu - Dera Temple

Kyoto - Famed Zen Rock Garden, Ryoan-Ji Temple

Kyoto - Kinkaku-Ji Temple (the Golden Pavilion)

Photos courtesy of: Vin Tran