Mango Chicken Salad

The key to the best tasting chicken salad is the chicken. It really does not matter what you add to it although extra ingredients will enhance the flavor, if the chicken is not flavorful to begin with, the extra ingredients will not make it tasty.
This is how I make my chicken for chicken salad and I guarantee no matter how many or little ingredients you add to it, you will love it.

Use a whole chicken roaster and make a few incisions so that the flavors will permeate into the chicken. Place the whole chicken in a large pot, preferably a stock pot. If you do not have a stock pot, a Dutch oven should be large enough. These measurements are to taste, so you can add more or less, depending on your personal preference. This is what I typically add:
2 quartered onions
about 10 peeled cloves of garlic
a large piece of ginger - about the size of the palm of my hand (I have small hands), sliced
5 allspice berries (aka pimiento)
10 coriander seed
10 dried chillies

Add water to cover. Bring to a boil and then reduce to a simmer for about 2 hours until chicken is very tender and falling off the bone. Let cool. By hand remove skin and shred meat for chicken salad. If you like you can save this flavorful broth. Simply strain in and pour it into ice cube trays. This is a great way to preserve them for a long time. When you are cooking and need some chicken broth, simply pop a few ice cubes into the pan.

Now you have some amazing tasting chicken. Like I said, there is not much you need to add to it, however, this is my mango chicken salad which is my favorite way to make chicken salad. I add as many vegetables as I happen to have in the house - celery, carrots, bell peppers, scallions - whatever you like. The secret ingredients are green seedless grapes, quartered and mango chutney. Add a small jar of mango chutney ( I usually mix 1/2 bottle of sweet and 1/2 bottle of hot, but you can use whichever temperature you prefer - sweet, medium or hot). Mix all the vegetables with the chicken, grapes and mango chutney and then add mayonnaise, to taste. Of course, I always have to add a little Caribbean to my recipes, so I finish by adding some chopped shadoe beny, but you can use parsley or cilantro, whichever herb you prefer. Season with a little salt and pepper, if desired and you have a great chicken salad. If you want to make it even better, you can also add some fresh mango, diced and I guarantee you will WOW everyone with this chicken salad.

I was just making this one for me at home, but if you are having a dinner party, go make it very attractive by garnishing it with some fresh mango slices and grape tomatoes.



Chef Mireille
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An Amazing Tea

Hi:
Well I tried one of the teas I bought a few weeks ago when I went to the Coffee and Tea Festival and this tea just blew me away that I had to blog about it.

Some of you may know that I blend my own teas (and some of you have event tried them) and am in the process of launching my product line, so I know teas. I know about flavors and blending, etc. This tea - it is called Kyoto and the brand name is Tay Tea is simply amazing - the smell and taste is just so intense - It is a green tea with rose petals and cherry blossoms. The cherry blossoms add such a fruitiness to the tea and so much natural sweetness that sugar is not needed and I am a sugar fiend. It is just bursting with natural flavor.

I am not sure where you can get it, but try Fairway and any other place that will sell artisanal teas - probably Whole Foods as well. I will look around as well and let you know where I encounter it.

For all you tea lovers out there, you will not be disappointed by Tay Tea's Kyoto!!



Chef Mireille
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V-8 Pasta

It's great to have a roommate to eat all of my creations - this way I get an objective opinion of my original recipes - This one he raved about so I am posting it here - although this was something I just threw together so I do not have quantities - You are going to have to use your judgement.

What is really great about this recipe is that it is very low in fat. Instead of traditional pasta sauces which have oil, the sauce is created with V-8 juice - is that original or what? - I can't take credit for it though - I got this idea from a cookbook I was using when I was a personal chef to help a client lose weight after she had a baby.

In a large pot of salted water, boil thin spaghetti or whatever type of pasta you prefer. While this is cooking, prefer meat sauce below.

In a few tablespoons of peanut oil, saute garlic, scallions and bell pepper. Add a package of ground chicken and saute until chicken is browned and cooked through. Add 1 teaspoon of chili paste. Add 1 can of scungili (sliced conch meat), 1/2 bag of frozen spinach and 1/4 bag of frozen peas, 2 small cans of low sodium V-8 and 2 small can of spicy V-8. Bring to a boil and simmer until frozen vegetables and cooked through. Add about 1/4 cup of freshly chopped parsley Stir in cooked pasta and EAT.

Unfortunately I forgot to take pics but trust me - this is a recipe that is just delisch (as Rachel Ray would say)


Chef Mireille
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3rd Annual Coffee and Tea Festival

NYC is celebrating the 3rd annual Coffee and Tea Festival this weekend at the Metropolitan Pavillion.
Here is just some of the stuff available at the Festival:
Thousands will gather for this New York event in Manhattan's beautiful Metropolitan Pavilion to celebrate everything related to coffee and tea. The Coffee & Tea Festival: NYC will bring coffee, tea and confectionary vendors together and introduce them to sophisticated enthusiasts. Within the 30,000 Square foot exhibit space, attendees will enjoy: - Coffee and tea sampling
- Lectures / Classes
- Shopping
- Contests
- Demonstrations
- Art
- Java/Tea Lounge with music & entertainment

Tickets are $20, but if you contact me before, I can get you discounted tickets.
I will be there and always look forward to meeting people who read my blog.




Chef Mireille
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