Vietnamese Caramel Chicken Po Boy

As you probably are already aware, I have a few different ethnic cuisines that are my all-time favorites. Mexican, Thai, Indian, and well pretty much anything Asian. That includes Thai, Vietnamese, Malaysian, and Filipino. With hope, I pray that my kids who I cook for everyday grown up to realize that when they grow older. I’m not that guy who is serving up the same jive every week, rather I’m the dude who is serving them dishes, family style, from all over the world. I typically always do a take on this particular recipe as my entire family totally loves it, however it goes so fast that you wish you would have quadrupled the recipe or simply told the kids to slow down a bit. It’s that good. It’s Vietnamese caramel chicken, but instead of serving with a side of rice and some thinly sliced cucumbers, I made this into a po boy. I mean it’s the best of both worlds, right?

Vietnamese Caramel Chicken Po Boy Recipe
Vietnamese Caramel Chicken Po Boy Recipe

Let’s get started.

Ingredients for the chicken and marinade:

  • 2 lbs boneless, skinless chicken thighs, cubed
  • 4 cloves of garlic, minced
  • 1/2 tsp chili flakes
  • 2 tbsp fish sauce
  • 1 tsp sesame oil
  • 2 tbsp light brown sugar
  • 2 tbsp canola oil

Ingredients for the sauce:

  • 2 tbsp fish sauce
  • 2 tbsp light brown sugar
  • 2 tbsp rice wine vinegar
  • 1/2 tsp cracked black pepper
  • pinch of salt, to taste
  • 1/4 cup of water

Ingredients for the sandwich:

  • Your favorite baguette
  • mayonnaise, optional
  • cherry or roma tomatoes, optional
  • head lettuce, thinly chopped
  • fresh cilantro, chopped, optional
  • 1 jalapeno, thinly sliced, optional

Sounds like a lot, but it’s really not as the ingredients for the marinade and sauce are essentially the same.

Start by combining all of your chicken and marinade ingredients into a mixing bowl or sealable plastic bag, and let this marinade for a at least a couple of hours in the refrigerator. Take the chicken out and have it come close to room temperature before you are ready to cook.

During this time, mix the sauce ingredients, and if you want, go ahead and prepare your sandwich ingredients. NOTE: The chicken cooks quickly, very quickly.

Vietnamese Caramel Chicken Po Boy Recipe
Vietnamese Caramel Chicken Po Boy Recipe

Get a large skillet out and heat it to medium-high heat. Let it heat up for a minute or two then add in the chicken. Don’t mess with the chicken. Let it do its thing for a couple of minutes, then start stirring it around. Cook the chicken for about 7 minutes, then turn on your kitchen vent and add in the sauce. Stir, coating the chicken and cook quickly. The sauce will thicken and get nice and sticky. Once that happens, remove the skillet from the heat.

Whatever you do, don’t start eating the chicken yet. It’s so darn addictive that you may end up not having enough to make a sandwich!

Now it’s time to make the sandwich. Lather both sides of your sandwich with mayonnaise. to the bottom, add the shredded lettuce and tomatoes. Top with a bunch of the caramelized chicken, then top with cilantro and jalapenos. Almost a banh mi style without the pickled elements. Fold, push down on the sandwich, and open wide.

This sandwich is awesome. Sticky chicken packed with great Asian flavors really knocks this one out of the park. Hope you enjoy!

Loaded Garlic and Ginger Pasta Salad

One of my wife’s favorite dishes is, well at least that I make, probably my garlic noodles that are infused sesame oil. This dish is also one that is one of my go to dishes when I go to a get together. Not only are those super easy to make, but everyone tends to love them. Let’s just say the bowl is always empty. I typically only make that dish when the mint in my backyard is in abundance, so typically late spring through early fall.

This dish however kind of stems from this recipe, but I wanted something a bit more hearty, and something that I knew everyone in my family would love, but with a couple of different twists. This is what I am coining as my loaded garlic noodle pasta salad.

Loaded Garlic and Ginger Pasta Salad
Loaded Garlic and Ginger Pasta Salad

This recipe packs in the flavor, texture, and is a great main course.

Let’s get started.

Ingredients for the sauce:

  • 1 bunch green onions, thinly sliced 
  • 4 tbsp soy sauce
  • 2 tbsp grated fresh ginger
  • 1 tbsp rice wine vinegar
  • 1 1/2 tsp dark sesame oil
  • 1 tbsp Korean fermented bean paste
  • generous pinch of kosher salt, to taste
  • 1/4 tsp cracked black pepper

Ingredients for the salad:

  • 1 bundle bean thread noodles, soaked in hot water until slightly tender
  • 1 bag of bun bo hue noodles, or a thick pasta like a bucatini, cooked before al dente
  • 2 tbsp canola oil
  • 2 boneless, skinless chicken breasts seasoned with salt and pepper, cooked and chopped
  • 8 garlic cloves, thinly sliced
  • 2 whole eggs, beaten
  • 2 cups of spinach leaves, washed and patted dry
  • 2 whole carrots, shredded
  • 1 small can of bamboo shoots
  • 1 tbsp white sesame seeds
  • 1/2 cup roasted peanuts
  • 1 cup of frozen broccoli florets, slightly thawed
  • 1/2 cup of chow mein noodles
  • Thai chili peppers, thinly sliced (optional)
  • An appetite

Start by mixing all of your sauce ingredients in a bowl. Mix well, and set it to the side.

Next, heat a large skillet on medium heat. Add in the half of the oil, and bring to heat. Give the skillet a swirl, then add in the chicken breasts. Cook for about 4 minutes per side, the remove from the skillet and let them cool. Once cool, chop them up. If you see a little pink, don’t worry as we will finish in the next step.

Loaded Garlic and Ginger Pasta Salad
Loaded Garlic and Ginger Pasta Salad

Once your noodles are cooked al dente, make sure both of them are drained and ready to go. This is almost like a stir fry so everything is going to go a bit quickly.

Add the remaining oil to the skillet (make sure it is large enough to hold everything) on medium heat. Toss in the garlic, giving a good stir, and and cook for a couple of minutes being careful not to burn the garlic.

Add in the chopped chicken, and half of the sauce. Swirl around and cook for about 3 minutes or so. Next toss in the thick noodles, give a good toss, and make sure the garlic and sauce coat the chicken. Cook for an additional few minutes.  Next add in the broccoli, and give that a good toss. Add the beaten eggs, and stir. This almost creates a creamy sauce that everyone loved.

To a large serving bowl, add the carrots, bamboo shoots, peanuts, sesame seeds, bean thread noodles, and spinach. Give that a good toss.

Add the remaining sauce to the skillet, and using tongs or your tossing skills, make sure everything is nicely incorporated. Cook for another minute.

Add the noodle mixture to the mixed up serving bowl, and use those tongs to incorporate everything together. This can take a minute or two.

Now you are ready to serve. I keep the chow mein noodles and sliced chilies on the side for those that want additional texture, and heat.

The end result is well, how do I put it? Let’s just say no one spoke for about 3 minutes as their faces were looking down and slurping noodles. Then everyone came up for air and began questioning everything in the salad, and stating how awesome it was. This serves a small army, probably 12 people, and is great for leftovers, warm, or cold. What’s not to love about that, right? Hope you enjoy!

Enfrijoladas

Enfrijoladas. What the heck are enfrijoladas? I know this is something you probably never see on a menu, but these are essentially enchiladas, that have the corn tortillas dipped in a black bean puree, stuffed, rolled, and baked and are they ever so good. This is comfort food at its finest, and is not only easy to put together but super delicious. I’m always on a mission to get my wife and kids to not only try something new, but to also affirm that they really do like an ingredient whether they refuse to or not, and in this case, black beans. The picture is not the prettiest, but the flavor makes up for it. I stuffed mine with cheese and chicken, but you can roll them anyway you so desire.

Enfrijoladas Recipe
Enfrijoladas Recipe

Let’s get started.

Ingredients:

  • 15 oz can of black beans, rinsed
  • 1 cup of chicken stock
  • 2 chipotle peppers in adobo (use 1-2 more if you like it spicy)
  • 2 cloves of garlic
  • generous pinch of salt
  • 2 chicken breasts, poached, and shredded
  • 1 whole onion, diced
  • 1 whole jalapeno, seeds removed, diced
  • 3 cups of monterray jack cheese
  • 12 corn tortillas, warmed and covered
  • 1 avocado, diced
  • Mexican crema, optional
  • Cilantro, choppped, optional
  • 1 lime, quartered, optional

Start by making your black  bean puree. This is the real deal for this particular enfrijoladas recipe. To a blender, or food processor, add the beans, chicken stock, chipotle peppers, garlic, and salt. Blend until you have a smooth mixture that is not too thick, and not too thin. You want it to be almost like a thicker soup like a pea soup.

Add some of the black bean mixture to the bottom of a casserole dish, much like you would if you were making a lasagna. Pour the remaining puree into a bowl and dunk a corn tortilla into the black beans. Lay the tortilla in the casserole dish, add some chicken, onion, jalapeno, and cheese, and roll, keep the seal side down. Repeat, and compact those tortillas to fit as many as you can. I have to feed five, so I always think 2-3 per person.

Ingredients for Mexican Enfrijoladas
Ingredients for Mexican Enfrijoladas

Top with any remaining sauce (there should be plenty left over), and top with any remaining cheese.

Bake in a 375 degree oven for about 10 minutes.

Scoop out, the best you can, the enfrijoladas, shower with some lime juice, crema, avocado cubes, and some fresh cilantro and dig in. It looks like a black bean puree mystery but once you dig in you will find out what all of this mystery is about. It’s good, real good, and for those in my family that said they did not like black beans, well, they were shoveling this into their mouths. Hope you enjoy!

Enfrijoladas Recipe
Author: 
Recipe type: Dinner
Cuisine: Mexian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 15 oz can of black beans, rinsed
  • 1 cup of chicken stock
  • 2 chipotle peppers in adobo (use 1-2 more if you like it spicy)
  • 2 cloves of garlic
  • generous pinch of salt
  • 2 chicken breasts, poached, and shredded
  • 1 whole onion, diced
  • 1 whole jalapeno, seeds removed, diced
  • 3 cups of monterray jack cheese
  • 12 corn tortillas, warmed and covered
  • 1 avocado, diced
  • Mexican crema, optional
  • Cilantro, choppped, optional
  • 1 lime, quartered, optional
Instructions
  1. Start by making your black bean puree. This is the real deal for this particular enfrijoladas recipe. To a blender, or food processor, add the beans, chicken stock, chipotle peppers, garlic, and salt. Blend until you have a smooth mixture that is not too thick, and not too thin. You want it to be almost like a thicker soup like a pea soup.
  2. Add some of the black bean mixture to the bottom of a casserole dish, much like you would if you were making a lasagna. Pour the remaining puree into a bowl and dunk a corn tortilla into the black beans. Lay the tortilla in the casserole dish, add some chicken, onion, jalapeno, and cheese, and roll, keep the seal side down. Repeat, and compact those tortillas to fit as many as you can. I have to feed five, so I always think 2-3 per person.
  3. Top with any remaining sauce (there should be plenty left over), and top with any remaining cheese.
  4. Bake in a 375 degree oven for about 10 minutes.
  5. Scoop out, the best you can, the enfrijoladas, shower with some lime juice, crema, avocado cubes, and some fresh cilantro and dig in.

 

Spicy Glazed Chicken Wings

Unfortunately our favorite football team lost this past week. Yep, we are a Green Bay Packers family. So when it comes to game day, I typically make things like a batch of chili, nachos, or other finger foods. This particular weekend, I was browsing through my freezer and realized I had frozen a bunch of chilies from the garden this summer. Everything from habaneros, to serrano, to jalapeno peppers. Not only that but a package of chicken wings that I knew my kids would devour. This is when I thought I would come up a spicy glazed chicken wing, and boy did they hit the spot.

Spicy Glazed Chicken Wings Recipe
Spicy Glazed Chicken Wings Recipe

As much as I like a fried chicken wing, I wanted to go a bit more simple on this recipe and bake them. I bake them from time to time and they always turn out great, at least in my opinion.

So let’s get started.

Ingredients:

  • 2 lbs of chicken chickens, split (I keep the wing tip on)
  • Large pot or dutch oven, with about 1 cup of water
  • 6 chili peppers, I used an array of habanero, jalapeno, and serrano, punctured
  • 1 cup of light brown sugar
  • 2 cups of water
  • large rimmed baking sheet
  • 2 tbsp spiced seasoning (I used Slap Ya Mama)
  • 2 tbsp unsalted butter

Take the chicken wings and add them to your large pot. Add in the water, bring to medium heat, and lightly poach the chicken for about 25 minutes. The goal is to par cook.

During this time add the chilies, light brown sugar, and 2 cups of water to a stock pot. Bring to a simmer, reduce the heat to low, and stir along the way. This will be your spicy glaze. Adjust the heat as necessary as you want the consistency of a light syrup.

Spicy Glazed Chicken Wings Recipe
Spicy Glazed Chicken Wings Recipe

Preheat your oven to 375 degrees. Remove the chicken with a slotted spoon, and add them to your baking sheet.

Cook for about 1 hour or until your desired doneness. We actually like ours a bit crisp and a bit more dry. Once cooked and crisped, remove them from the oven and dump them into a mixing bowl. Add in the butter, and spoon on as much of the spicy glaze as you desire.

Sprinkle on some of the spiced seasoning, give a good toss, and plate and serve.

The result was everything we love in a crispy chicken wing with just the amount of spice. If you are looking for a good wing, and one that is baked, give these a shot. Hope you enjoy!