Mexican Chicken in Green Sauce &
Korean Sesame Chicken

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            FOOD FUNNY
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We haven't had a groaner in quite a while. Here's one from Rosemary Zwick:

A young man was in love with two women and could not decide which of
them to marry. Finally he went to a marriage counselor. When asked to
describe his two loves, he noted that one was a great poet and the other
made delicious pancakes. "Oh," said the counselor, "I see what the
problem is. You can't decide whether to marry for batter or verse."

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            TODAY'S RECIPES
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The tomatillos and pumpkin seeds in this recipe are increasingly
easy to find in the United States these days. If your local
supermarket doesn't carry them, I'm sure the nearest Hispanic
market will have them.

Mexican Chicken in Green Sauce (Pollo en Salsa Verde)

1/2 cup (125 ml) shelled pumpkin seeds (pepitas)
1 cup (250 ml) chopped cilantro (coriander leaves)
1 cup (250 ml) chopped scallions (spring onions)
1 cup (250 ml) chopped canned or fresh tomatillos
1 jalapeño or other hot green chile, seeded and chopped, or to taste
About 1/2 cup (125 ml) chicken stock or water
3 Tbs (45 ml) vegetable oil
2-3 lbs (900-1350 g) chicken parts
Salt and freshly ground pepper to taste

Toast the pumpkin seeds in a dry skillet over moderate heat until
lightly browned, 2 to 3 minutes. Combine in a blender with the
cilantro, scallions, tomatillos, jalapeño, and enough chicken stock
to make a smooth, thin paste. Heat the vegetable oil in a large
heavy skillet, preferably non-stick, over moderate heat. Season
the chicken with salt and pepper and brown on all sides in the
hot oil. Add the green sauce and enough additional chicken stock
to make a thin, soupy sauce. Bring to a boil, reduce the heat,
and simmer uncovered until the chicken is tender, 20 to 30 minutes.
Serves 4 to 6.

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You can broil or roast this chicken if you like, but you'll get better
(and more authentic) results if you grill it over hot coals.

Korean Sesame Chicken

1/4 cup (250 ml) toasted sesame seeds
2-4 cloves garlic, finely chopped
1 Tbs (15 ml) grated fresh ginger
1/4 cup (60 ml) soy sauce
2 Tbs (30 ml) dark sesame oil
2 Tbs (30 ml) mirin
Salt and freshly ground pepper to taste
2-3 lbs (900-1350 g) chicken parts
Chopped scallions (spring onions) for garnish

Grind half the sesame seeds to a powder in a blender or electric spice
mill and set the remaining sesame seeds aside for garnish. Combine the
sesame powder with the garlic, ginger, soy sauce, sesame oil, mirin,
salt, and pepper in a bowl large enough to hold the chicken. Make a
couple of deep slashes in the skin side of the chicken pieces and add to
the marinade. Toss to coat well and marinate in the refrigerator for 2
hours or overnight, turning the chicken pieces occasionally. Grill the
chicken over hot coals or under a preheated broiler, or roast in a
preheated 450F (220C) oven until cooked through, about 20 to 30 minutes
depending on the method of cooking. Serve hot or at room temperature
garnished with the reserved sesame seeds and chopped scallions.
Serves 4 to 6.
Received on Fri Jun 8 06:35:15 2007