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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
Print (Without Pictures) -- Other print options at the bottom

Five-Spice Chicken

While shopping in a Korean grocery store, I found some star-anise. I had seen it in a few recipes, but really didn't know what it was for. I found this recipe (and made a number of modifications) and I love the flavor of this Vietnamese inspired dish.  This dish is very fragrant, both during the marinade process and the cooking.  It is versatile as well, as it can be cooked on the grill, in the pan or in the oven (baked or broiled).  It can also be made with chicken or pork.  If I use pork, I tend to use my pork brine to ensure that the moistness stays in the meat.  With chicken, it can be with thighs, breasts or a whole chicken, cut into pieces.  The recipe shows with a whole chicken - the pictures are with chicken thighs.

 

Ingredients

1 whole chicken (about 2 1/2 pounds), rinsed
6 tablespoons vegetable oil
4 tablespoons soy sauce
2 tablespoons minced ginger
4 tablespoons minced garlic
4 tablespoons sugar
1 teaspoons ground turmeric
2 teaspoons Chinese five-spice powder
1 tablespoon kosher salt
2 whole star anise, lightly toasted in a dry pan for 3 minutes, pounded or ground into a fine powder

 

Cooking Directions

Cut the chicken into 6 pieces and make 1 or 2 slashes in each piece for faster cooking. Trim and discard any excess fat. Pat the chicken dry.

In a bowl, combine the oil, soy sauce, ginger, garlic, sugar, turmeric, five-spice powder and salt. Stir well to blend. Add the chicken pieces and turn several times to coat them evenly. Marinate in the refrigerator for at least 4 hours.

Heat a grill to moderate heat. Thirty minutes before cooking, add the freshly toasted star anise powder to the marinated chicken, turning so the meat is coated evenly.

Place the chicken, skin side up, on the grill. Cook 10 minutes, then turn over and grill until the chicken is cooked and the juices run clear, another 10 minutes, depending on the thickness. While grilling, move the chicken pieces around so that they cook evenly. Transfer the chicken to a serving platter.

 

Cooking Notes

If you want to bake, I baked at 335 Degrees F for 45 minutes (or until the internal temperature of the chicken got to 175).
This is also good with chicken strips and a soy-lime dipping sauce.
I usually marinated overnight.
 
This marinate has a yellow color and if you are not careful, can stain your countertop.  At times, I have used more turmeric, which makes it even yellower.  Good for color, but just be careful. 
 
You can use more star-anise if you prefer (I like 1 for every 2 pieces of meat).

 

I have documented this twice (once with chicken thighs and once with chicken breasts), but decided to mix the pictures so that they are in logical order for cooking (so you can follow the pictures as one attempt instead of seeing it twice).

 

Put marinade in bowl to mix

Put marinade in bowl to mix

 

Mix together

Mix together

 

I scored the chicken to let the flavors seep in (and for the chicken to cook quicker)

I scored the chicken to let the flavors seep in (and for the chicken to cook quicker)

 

After marinating in fridge overnight, I put in pan and poured remaining juices over top.

After marinating in fridge overnight, I put in pan and poured remaining juices over top.

 

This shows the chicken thighs marinated

This shows the chicken thighs marinated

 

Toast the star-anise (I used the toaster oven and did a medium toast)

Toast the star-anise (I used the toaster oven and did a medium toast)

 

Crushed Star Anise

Crushed Star Anise

 

Used a strainer to keep large pieces out (then crushed them and repeated)

Used a strainer to keep large pieces out (then crushed them and repeated)

 

Add crushed star-anise to top of chicken thighs 30 minutes before baking

Add crushed star-anise to top of chicken thighs 30 minutes before baking

 

Topped the chicken breasts with star anise (probably too much here - a little goes a long way).

Topped the chicken breasts with star anise (probably too much here - a little goes a long way).

 

Here are the chicken thighs out of the oven.  I could probably deglaze the pan and make a sauce.

Here are the chicken thighs out of the oven. I could probably deglaze the pan and make a sauce.

 

Five-Spice Chicken

Five-Spice Chicken

 


 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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