Marinated Ginger Chicken for the Grill

9:57 PM
Ingredients :

1 1/2 pounds boneless chicken thighs, skin on or off


8 TB red wine vinegar
2 TB dark soy sauce
2 TB light soy sauce
2 TB Asian sesame oil
2 TB grated fresh gingerroot
2 tsp minced garlic
2 scallions (green onions, spring onions), finely chopped
2 tsp brown sugar
1 tsp crushed red pepper, or to taste

Preparation :

Rinse the chicken thighs under cold running water and pat dry with paper towels.

In a medium bowl, whisk together the red wine vinegar, soy sauces and Asian sesame oil. 

Whisk in the ginger, garlic, scallions, brown sugar and crushed red pepper. Remove 1/4 cup of the marinade and reserve to use as a basting sauce.

Place the chicken thighs in 1 large resealable plastic bag and place in a bowl. 

Add the marinade, reseal the bag and marinate the chicken in the refrigerator for 4 hours, turning occasionally. 

If needed, use 2 small resealable bags and divide the chicken and marinade between them.

To grill : preheat the grill. Remove the chicken thighs from the bag, discarding the excess marinade. 

Lay flat on the cooking surface and grill, turning every few minutes and basting with the reserved marinade, for 10 - 15 minutes or until the thighs are cooked through and the juices run clear. 

Serve hot.

To broil the chicken : place the thighs on a rack sprayed with non-stick cooking spray. 

Add 1/4 cup of water on the tray underneath to prevent the fat from catching on fire. 

Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes, turning every 5 minutes and basting with the marinade, until cooked through. 

Serve hot.

Coconut Cake

6:57 PM
Ingredients :

1 ½ cups sherry wine
8 ounces raisins
2 cups sugar
3 cups water
2 cinnamon sticks
7 ounces shredded unsweetened coconut
1 poundcake
10 eggs , separated
2 teaspoons ground cinnamon
butter , for the pan

Preparation : 

Soak the raisins in the sherry.

Pre-heat the oven to 375 degrees.

In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat, stirring occasionally, until it forms a thick syrup.

Add the coconut, stir well, and cook another three minutes, stirring occasionally.

Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks.

Grate the poundcake into a large bowl.

Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and the ground cinnamon.

Butter a ten inch springform pan.

Beat the egg whites until they form stiff peaks.

Fold them, using a rubber spatula, into the cake mixture, blending well but gently.

Pour the batter into the prepared pan and bake for an hour, or until a knife inserted in the center comes out clean.

Cool on a rack before opening the springform pan.

Delight made of mango

11:23 PM
Ingredients :

1 cup orange juice
3 packets unflavored gelatin
5 medium very ripe mangoes
1 cup sugar
1 cup evaporated skim milk
2 cups light whipped topping

Preparation : 

Put the orange juice into a and sprinkle the gelatin over it.
Set aside for 5 minutes.
Peel mangoes, cut fruit from pits and puree in blender.
Stir in the sugar and evaporated milk.
Warm the juice and gelatin.
Whisk the gelatin into the mango mixture.
Fill a 10 cup mold with cold water.
Fill the mold with the mango mixture, cover with plastic wrap and refrigerate 2 to 3 hours.
Lift the mold away carefully.
Garnish with fresh fruit if desired.
Serve cold.

Rabbit Stew with Coconut Cream

Ingredients :

1/4 cup oil for frying
1 (2 pound) rabbit, cleaned and cut into pieces
1 large onion, chopped
2 cloves garlic, chopped
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 bird's eye chile, seeded and minced
1 large tomatoes - peeled, seeded and chopped
1 3/4 cups chicken stock
1 teaspoon salt
1 teaspoon ground black pepper
2/3 cup cream of coconut

Preparation : 

Heat the oil in a skillet over medium-high heat.

Fry the rabbit pieces until browned on the outside.

Transfer to a soup pot or large saucepan.

Add the onion, garlic, green pepper, red pepper and chile pepper to the skillet; cook and stir until onion is transparent.

Transfer to the saucepan.

Add the tomatoes, chicken stock, salt and pepper to the saucepan, and bring to a boil.

Simmer over medium-low heat for about 2 hours.

Remove the rabbit pieces with a slotted spoon, and keep warm.

Turn the heat up to high under the saucepan, and boil the liquid until it has reduced by half.

Return the rabbit pieces to the pan, and stir in the coconut milk.

Cook, stirring gently, until heated through.

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