Recipes by their Ingredients

chicken stock

  • Chili Lime Chicken Coconut Soup

    Chili Lime Chicken Coconut Soup
    Chili Lime Chicken Coconut Soup
    (Serves @ 6-10)
    2-3 Chicken breasts, boneless, cut into ¼ inch strips
    1 tblsp chili powder, mix together with the salt below
    ¾ tblsp salt
    lime zest, from 5 limes
    5 limes, squeezed for their juice
    2 lg cans of coconut milk
    10 cups of chicken stock
    1 stalk of lemon grass, optional, OR zest of 2 lemons
    1 tsp salt
    1 tsp white pepper
    1 roasted jalapeno pepper, seeds removed, minced
    1/8 tsp cayenne pepper
    2 corn tortillas, cut into 1½ inch by ¼ inch sliced strips and fried crispy
    1 green onion, optional, sliced thin

    Bring stock to a simmer and stir in salt, white pepper, cayenne pepper.
    Now add the roasted jalapeno lime zest and lime juice and lemon grass/zest if using.
    Now turn heat to low, add coconut milk. Don't let the coconut milk boil as it may separate.
    Taste and adjust seasoning or salt.

    Roll the raw chicken strips into the mixture of salt and chili powder and then cut into small ½ inch pieces. Drop into soup and stir. The chicken should not take long to cook in the soup, around 3-5 minutes.

    Serve and garnish with chopped scallion and crispy tortilla strips.

  • Oxtails over Rice

    Oxtails over Rice
    Oxtails over Rice
    (Serves 4-6)

    1 oxtail (about 1-2lbs)
    1/3 cup Canola oil, plus 1 tblsp
    1½ tsp salt
    15 cloves of garlic, peeled
    3 carrots, chopped into ½ inch pieces
    2 onions, chopped into ½ inch pieces
    2 stalks of celery, chopped into ½ inch pieces
    1 parsnip, chopped into ½ inch pieces
    1 bottle red wine
    1 cup chicken stock
    2 tblsp butter
    2 chicken bouillon cubes or a tblsp of the chicken stock paste. ("Better then Bouillon")
    1 tblsp Parmigiana Reggiano cheese, grated


    Pre-heat oven to 500 degrees.

    Toss the oxtail in 1 tblsp of canola oil and sprinkle with salt.
    Roast for 20 minutes.

    Meanwhile in a large stock pot, add 1/3 cup of canola oil, 15 cloves of garlic, carrots, parsnip, onions and celery, saute until the vegetables have a nice color to them, about 10 minutes.

    Now pour in the bottle of wine over the sauteed vegetables. Add in the oxtails and any rendered fat from the roasting tray. Cover completely with the chicken stock. Let simmer on low for 2 hours.

    Remove the oxtails from the stock pot, when cooled down a little, remove the meat from the bone and set aside the meat, toss the bones.

    Toss into the stock pot 1 tblsp of butter, then take the liquid and vegetables from the stock pot and using a blender blend them. You may need to add some chicken stock to the mix if it is too thick.

    Taste the mixture, you may want to add some salt or pepper to taste.

    Cook rice in chicken stock or add some chicken bouillon to the water. Twirl a tblsp of butter into the rice along with a tsp of salt and or Tony Chacheres Cajun Spice mix.

    Lets tie this dish together now, heat up some of the oxtail in a pan with the sauce, pour over rice. Top with some fresh grated Parmigiano Reggiano cheese.

  • Salmon Mousse

    Salmon Mousse

    Salmon Mousse

    (Serves 60)

    6 cups fully cooked salmon chunks or 6 cans (45 ounces or 2+3/4lb) salmon, drained, bones and skin removed If cooking fresh: add to a small bowl the following ingredients, mix and pour over salmon, add a pan of water to the oven, then bake at 250 degrees for 15 minutes (up to 10 minutes longer for thicker cut of salmon): 2 tblsp olive oil,
    1¼ tsp salt,
    pepper, to taste
    2 tsp parsley, minced
    2 tsp basil, minced
    2 tsp dill, minced
    2 tsp lemon zest, minced
    1 shallot, minced

    Let the salmon cool:
    6 packages (48 ounces) cream cheese, softened
    12 tablespoons chicken stock
    12 tablespoons sour cream
    6 tablespoon finely chopped white onion
    6 teaspoon lemon juice
    3 teaspoons salt
    12 tablespoons minced fresh dill for garnish OR 2 oz caviar


    In a large Mixer, beat cream cheese, chicken broth and lemon juice until smooth.
    Add the salmon, sour cream, onion and salt, mix well until blended.

    Pipe into shells or onto crackers, etc.
    Refrigerate for at least 2 hours.

    Sprinkle with dill or top with caviar.

  • Smokey Black bean and Bacon Soup

    Smokey Black bean and Bacon Soup
    Smokey Black Bean and Bacon Soup
    (Serves 4)
    5 cups chicken broth (stock)
    2 cups black beans
    15 strips of bacon
    ½ tblsp bacon fat (liquid)
    ½ tsp chipotle pepper (a smoked jalapeno)
    ¼ tsp liquid hickory smoke
    NOTES: O.k., o.k. you do not have to add the bacon fat. (But it tastes so good in here!) You can also puree ¾ of the batch and leave some whole beans in there.


    Boil beans in the stock until tender. Add fat, chipotle and liquid smoke.
    Puree with a blender, taste!

    Adjust seasoning with a little salt if needed. Crumble the bacon into the soup and stir well. (Do not puree any further.) Bon Appetite!