Daring Bakers' September 2012 Challenge: Empanada Gallega

Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for empanadas! We were given two dough recipes to choose from and encouraged to fill our empanadas as creatively as we wished!

When I first read of this challenge I thought empanadas were only the sweet kind, since the ones my mouth knew were the cinnamon sugar packets laden with apple pie filling eaten from authentic (?) Mexican restaurants. Oh how limited my life is!

After an actual bite of this savory, filled pastry, it reminded me of an appetizer rather cozy to my own domestic tastes. My faithful friend (Wiki) failed me not in bringing me up to speed on empanada history. This is what he had to say, "Empanadas trace their origins to Galicia and Portugal.  In turn, empanadas and the similar calzones are both believed to be derived from the Indian meat-filled pies, samosa." (a-ha, I knew it). Wiki goes on to state, "all these pastries, in turn have common origins in the Middle East and Central Asia". So you see, the whole wide world isn't as wide and spread across as we think. Because if you eat what I eat, essentially we live in one big, globally blended kitchen. Sounds fantastic, huh?

While the samosa is fried and made without yeast, empanadas are a baked appetizer. Though, with the bake off of my last batch, I just could not resist finishing up the imperfect five  few which made for today's dandy lunch. So yes, you could healthily plate one or two, along with a side of salad, rounding it off as a significant meal.

Traditionally, this assumes the likeness of a giant pie with the full amount of filling tucked between two large sheets of dough. I decided it would be a time saving move and cuter option to form several mini-pies from my dough rectangles. With leftover ground turkey in my freezer, and a pack of mushrooms that has seen better days, I whipped up my seasoned filling. Hence the debut of my spiced turkey and mushroom empanada.

I must say these were fantastic, where eating just the one could be outright impossible. The bread pastry was sturdy firm, having the give of a nice flaked crunch. And with no dearth for filling elements, I see gleeful empanada making opportunities cast for my future.

( Dough recipe adapted from the Daring Bakers' Challenge Page; Filling recipe, my own.)

Dough~

Ingredients:

• 5 ⅓ c bread flour
• 2 c of lukewarm water (about 85°F), approximately
• 1 tbsp dry yeast or fresh yeast
• 2 tsp salt
• 1 tsp oil( to oil the bowl) 
• 1 large egg, for egg wash

My artwork turned a bit wayward here :) Those were supposed to be the initials of we four, though with holes poked and juices oozing, they just look like sticks glued together.

Directions:

• Sift the flour into a big bowl and make a well in the middle. Rub the yeast in with your fingers. In a small bowl, mix the water and the salt.
• Now, using your fingers or a wooden spoon, start adding the water and mixing it with the flour-yeast mixture. Keep on working with your fingers or spoon until you have added enough water and all the flour has been incorporated and you have a shaggy ball of dough.
• On a clean counter top, knead the dough for approximately 10 minutes
• You could do all the above using a stand mixer, in that case, mix the ingredients with the paddle attachment until mixed and then switch to a dough hook and knead on low for about 6 minutes.
• Clean and oil the big bowl you used for mixing and place the kneaded dough in it. Cover it with a napkin or piece of linen and keep it in a warm, draught-free place for approximately 40 to 50 minutes.
• Once risen, turn the dough back into a floured counter and cut it in half. Cover one half with the napkin to prevent drying.
• Spread the other half of the dough using a rolling pin. You can use a piece of wax paper over the counter, it will make it easier to move the dough around. Depending on the shape of your oven pan or cookie sheet, you will make a rectangle or a round.
• Roll it to about 1/10th of an inch.

Filling~ 

Ingredients:

• 2 tbsp oil
• 2 medium onion, chopped 
• 4 garlic cloves, minced
• 2 jalapenos, chopped (optional)
• 1 tsp red chili flakes
• 1 tsp coriander powder
• ½ tsp cumin 
• 1 lb lean ground turkey
• ½ c sliced button mushrooms, halved lengthwise
• 1 tsp salt or enough to flavor
• 2 tsp black pepper
• ¼ c crumbled feta cheese

Directions:

• In the meanwhile, when waiting for dough to rise, heat oil in a large skillet and saute onions, garlic over medium heat until onions are limp, not brown and both ingredients are cooked through, about 3- 5 minutes.
• Add jalapenos, red chili flakes, coriander powder, cumin and ground turkey. Stir to combine well. 
• Stir in mushrooms.
• Allow meat mixture to simmer on medium- high heat, uncovered for about 3-4 minutes( the meat and the mushrooms will release some liquid for the meat to cook in). 
• After the moisture is nearly all evaporated, let it fry itself in its own rendered fat till done .
• Add salt and pepper. Stir in feta and combine.
• Allow to cool completely.

Assembling the Empanada~

• Preheat oven to 400°F.
• Prepare pan by ightly dusting with flour your pan or baking tray. If you're using wax paper, line the baking sheet with it.
• Cover the base and sides with the dough. Using the rolling pin or a knife, cut the extra dough.
• Place the filling, making sure all the base is covered. 
• Take the other half of the dough and spread it out to the same or less thinness of the base. You can use a piece of wax paper for this too. Take into account that this “top” dough needs to be smaller around than the bottom, as it only needs to cover the filling.
• If not using wax paper, move carefully the top to cover the filling. If using wax paper, transfer the dough, turn upside down, cover the filling and gently peel off the wax paper.
• Using your fingers, join bottom and top dough, when you have gone all the way around, start pinching top and bottom together with your thumb and index finger and turning them half way in, that way you end up with a rope-like border.
• When you are finished, make a 1 inch hole in the middle of the top layer. This will help hot air exit the empanada while it’s baking without breaking the cover.
• You can use left-over dough to decorate the empanada, using rounds, bows, lines… let your imagination flow and make it pretty.
• Using a fork, prick the top layer or, using scissors, make snips that go all the way through the top layer.
• In a small bowl, beat an egg and add a tbsp of cold water. With the pastry brush, paint the top of the empanada with the egg wash. 
• Place the empanada in the oven and bake for about 45 minutes. Check that the bottom part is done.

Patri's note ~ Using a hot filling will make the bottom layer of the empanada become soggy. Be careful to avoid adding too much oil from the filling, try to make it as “dry” as possible.

My notes~

*As mentioned above I made several small empanadas. I rolled out my dough to 1/8" thick and cut out several 4 inch circles. I then placed a tablespoonful of the filling on one side of a circle. Finally I folded the dough over the filling to make a half moon shape and pinched the edges together to seal tightly.

*I switched the position of my baking trays, halfway though and then let bake for 20-25 minutes till golden brown.

Especial with this recipe is the culinary elbowroom it affords. You can get as creative as you want with  filling ingredients, preparation of dough, even the flour you use in making the pastry. 

Through this, I see clearly that food like music is beyond limitless, carrying in its flavorful flow, cultures, traditions and tastes. Through these Daring Challenges, I am so grateful for the fun opportunities to make the food of so many diverse cultures, which makes foodspeak a most unifying language. The creating of cuisine curiosity breeds interest in our hearts, and  the love of food keeps our hands busy, our mouths happy and our tummies well satisfied. 

Thank you Patri for this very special challenge. Not only was I wowed by the truly good savory empanada, but also it's kinship to India's beloved samosa.

******
"as far as the east is from the west,
    so far has he removed our transgressions from us." Psalm 103:12

Meatball Curry

There is something about meatballs that commands uniform gastronomic attention. Needless to say they are swoon in many a culture and in just about any dish they lend their good forms to. Molded with breadcrumbs and cheese, ladled in tangy marinara pasta, they make for wholesome comfort. Needled onto kabobs, these are the perfect fingerfood. In soups and stews, orbs of meat offer welcome surprise for the unsuspecting mouth .

But what if I tell you there consists something way beyond for these spheres of joy, even better than your senses can fathom? Yes, tis true, much and more lies in store for these plumped meat rounds. Where pools of curry and spice make for new ground of unsurpassed texture and flavor. And here starring in our ball making role is the white meat often overlooked for these exotic productions, a new hero. Today we call in turkey, lean, mean and yes, minced to perfection. It will be that which gives meaning to healthful, wholesome Indian, meatball curry gorgeously laden with balls of turkey meat.

Let me tell you, extremely magnificent things happen on combining this virtually mellow tasting meat  with texturally vibrant curry. Scoring few pantry staples and one that is vital for any Indian kitchen, these ground balls of meat become showstoppers all on their own. They also take on the role of edible sponges soon bearing likeness to their gravy rich habitat. Balanced with complementing spice and creamy coconut milk, this is that unique which creates generous but tolerable kick. Cut in with a final dollop of tangy yogurt, there be the final hurrah, a curry marked to refinement and spot on Indian.

As with all Indian meals, fragrance rendered from the heating and blending of spice elements is glorious. Makes the almost half hour wait all the more worthwhile.

This is curry to fiend for my friends, one where you will fight to the last for that final meatball. Just like we four did the previous night. Not saying who won, since I'm not one to brag.

For the meatballs~

Ingredients:

• 1 lb lean ground turkey
• 2 tsp pepper
• ½ tsp cumin
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tsp garam masala
• 1 tsp salt or enough to flavor

Directions:

• Combine together the meat with the other ingredients and roll gently into 1" balls. Makes 20
• Refrigerate until curry beckons.

Rolled to twenty balls. Ball curry will generously feed a hungry crowd of 5. In most cases had with rice or Indian flatbreads such as chapatti, naan, a less than charitable serving of 6 or 8 works, leaving some better off than others.

For the curry~
Ingredients:

• 2 jalapenos, halved
• 1" piece ginger
• 4 cloves garlic
• 2 tbsp canola oil (or any cooking oil)
• 1 tsp mustard seeds
• handful curry leaves 
• 1 medium onion, diced fine
• 2 medium tomatoes, chopped
• 1 tbsp cayenne
• 3 tbsp coriander
• pinch turmeric
• ½ c  warm water
• meatballs
• 1 cup canned unsweetened coconut milk 
• 1 tsp salt or enough to flavor
• ¼ c nonfat plain yogurt
• a few sprigs cilantro (optional)

Directions:

• Grind in a grinder or blender jalapenos, garlic and ginger to a chunky paste. 
• On medium high, heat oil in a large, deep sided skillet or dutch over. Put in mustard seeds and curry leaves. Part cover pan (to shield yourself and surroundings) and allow mustard seeds to pop.
• Add onions and saute until translucent and wilted
• Add the ginger/garlic mixture. Stir until cooked through, a minute or so.
• Add tomatoes and powders, from cayenne to turmeric. Stir and cook for an additional minute on medium heat.
• Pour in  warm water. 
• Pour in half of the coconut milk.
• Carefully add refrigerated meatballs, gently stirring.
• Increase heat to high and let it come to a boil.
• Lower flame to medium low, and let simmer until done about 15-20 minutes until done.
• Stir in remaining coconut milk. Add additional warm water if a thinner gravy consistency is desired. 
• Stir in the yogurt, mix well and cook for an additional  minute.
• Sprinkle in cilantro.

On all accounts this is the consummate weeknight meal. It will definitely be the cure all for my shameless holiday gorging, and a needed spicy respite for the back to back sugar highs someone's been lending you.
 😳😲10-31-2017**Update** Thanks to a diligent reader, it has been brought to my notice that I totally left out the coconut milk from the list of directions (oh my!!). Please note that it has been rectified and the recipe updated. I apologize and hope that such oversights don't happen again. Thank you.

Tender moist and flavored just right. This will be curry which commands many a repeat performance. Wait and see.
******

Faithful and reliable He is~

 ^"Let us hold unswervingly to the hope we profess, for he who promised is faithful." Hebrews 10:23

Steamed dumplings with chili dipping sauce

My attempts at trying to keep this space up and moving, aiming towards a one-broadcast-per-week circuit, a repertoire I honestly intended to stick to, is just not happening. As you've come to see over the past three years, multitasking, diligent foodblogger extraordinaire I am not. Those be the gifted and brilliant, and you know who you are, that get timely meals on the table, snap magazineworthy pictures of the same meals, keep house/pets/kids/clean, wax poetic over garlic like its nobody's business, save the world, all the while looking like Giada. How do you do? 

Whereas, I'm trying to shake off  what could be a rapidly advancing attention deficit, as well as the ton of bricks that occasionally sit on the wee right of my brain. This, while taking on the day's charming activities/ distractions/task checklist, read updating FB, switching/ OCD checking between three email accounts, feeding/bathing/cleaning up after dog/kids/sometimes me, killing scorpions and properly disposing of the pesky dead bird from my backyard. Really? Do you call that a conducive blogpost-a-week environment?

Spot on too, with meddlesome mental funk, is the pesky SAD which ultimately takes on my world. It's beginning, that time of the year, where supposedly balmy summer nights, shown in ads of pretty people roasting marshmallows over bonfires and barbecues happens not in my  reality. Just because I can do that on the sidewalk, along with  searing meat, frying eggs, browning potatoes, even baking cookies. For a good eight months, I live in The Inferno. Aahh, the benefits of the desert habitat, people, and I can't even cry.

But, wait... here is where it all comes full circle and I do what I must to stay afloat. As I see it, it's the only road to freedom. I eat my way through each and every nefarious experiment that happens in my kitchen, bringing in hope and a resurgence that I so need.

Now I can redirect the million conversations my mind has made to self during the inbetween, bringing today's subject to debut, expelling any and all illocution stuck in my head, straight to keyboard and onto screen. All the while making sure that today is the day it comes to the one nearest you, even if it means gluing myself to this chair. All day. Perhaps all night. 

And so we begin the subject of momos. Delightful little dumplings, found in profusion on streets of Southeast Asia. They are actually a delicacy native to the regions of Tibet and Nepal. Popularity of the quaint and cute packet has gained much momentum in the past few decades, where momos have invaded places from the corner cafe, roadside coffee shops, to well and beyond, most wanted feature on five star menus. Why even the spot of  map I sprung from, and my onceuponatime momo memory, brings in nostalgic bits I never wish to push aside. 

Like the Japanese gyoza, these consist of a thinly pulled flour-oil-water cover that can house a variety of filling. Vegetables. Shrimp. Meat- pork/beef/lamb/chicken. Take one, take many, the inside contents can be interchangeable and worked into creative combinations, anything that makes your heart, mind, and soul spin.

And with it you can master the make-your-own-dumpling-wrapper technique, which may not be as laborious as it sounds, but just that first step in achieving stunning bundled perfection.

From the mixing, kneading, wrapping, twisting and engineering into a somewhat original, attractive shape is both the challenge and appeal of the whole project. Where All-Homemade strikes an inner chord, and your kitchen counter becomes momomaking central, end to end. 

Ground turkey meat lends a healthful extension to this light-hearted affair and brings in a balanced, distinctly fresh complement. Zested up with the powerful combine of ginger-red chillies and kissed with masala-esque components, the meat tremendously works wonders against the backdrop of an otherwise bland dough. Served in conjunction with the potent, yet smooth dipping sauce, a more than three dozen batch reaches unbearably good heights, granting you access to eat much much more than you normally would. 

So here is where I leave you and wish you well. Go on. The weekend calls. And this could be precisely what it is asking for.

This is what happens when you twist...like a boss. Right??

Ingredients for the dough~

• 2 cups all purpose flour
• 2 tsp oil
• 1 tsp salt
• 1 c water upto 2, enough to mix and make a smooth, pliable dough

Directions:

• Mix flour, oil and salt in a medium bowl or in bowl of stand mixer
• If using hands, slowly add water in parts and knead to a firm, yet supple dough. 
• For the stand mixer, using dough attachment: knead pouring water in at intervals (1/4 cup at time) on medium speed till it forms nonstickydough. Use a light hand with the water, as it tends to get real sticky, real fast.
• Cover the dough and keep aside for 30 minutes.

Ingredients for the filling~

• 2 tbsp oil
• 1 red onion, diced
• 2 tsp chopped ginger
• 2 tsp sambal oelek, or fresh ground chili paste
• 1 tsp coriander
• 1 tsp garam masala
• 1 tsp black pepper
• 1 lb ground turkey or chicken
• salt
• 1 tsp toasted sesame oil

Directions:

• Heat oil in a large skillet, over medium heat.
• Add onions, ginger, saute for a minute.
• Mix in remaining ingredients and stir thoroughly until well combined.
• Allow to cook covered on medium low heat, stirring occasionally, until meat is done and all moisture is evaporated. About 20 minutes.

After the first few, you' would've found your own rhythm and pace. But if you're like me, you've gone through enough YouTube visuals to confuse your brain. So there's all shapes, all sizes. All good. No worries if things aren't perfect. We just hide, secretly eat those and move on.

Assembly~

• Divide the dough in two equal parts. Place a damp towel over one and remove the other to a well flour-dusted counter/workspace.
• Flatten the dough and using a rolling pin, also dusted with flour, roll the dough thin, but not transparent, to about ¼ inch thickness. It should be large enough in diameter to cut out about 4-5  4" inch disks. I used a 4"biscuit cutter/cookie cutter. You can use also the top of a wide mouthed glass/cup. Collect and knead the remaining dough scraps, cut out until remaining dough is used up. Repeat with the other half.
• With your fingers, press and thin out the edge of each circle, just so that it is slightly thinner than the center.
• Place 1 heaping tsp of turkey stuffing in the center of each disc/wrapper.
• Using your forefinger and middle finger, start making small pleats along the edge of the dough circle. Fold in/ out from one side and go all the way around, trying to squeeze out any air, fully turning the dumpling around to close. 
• Gently twist the top to seal. 
• Keep the prepared momos covered until ready to steam.
• Grease a steamer tray and and fill water in the basket. Place on high heat, and have it come to a boil. 
• Place the momos on the greased tray, careful to keep space between each and not have skins touch. Cover.
• With heat on medium- high, steam momos 15-20 minutes, until done. Dough will be smooth and taught.
• Serve with chili dipping sauce.

With a deft hand and some serious dough twisting skills, you'll achieve art, which I clearly did not. I could only equate this pleating to sari draping. Those of you who've worn the 9 yard Indian national dress know what I mean. For those who haven't, you have nothing to worry about- pleat on. But as I stated on my page the other day, an awkward fold here or there produces not much wrong. Instead, the overall picture will actually look impressive, much like the sari's drape and fall. Subsequently, you may want to call yourself Momo Queen. Yes, I did.

Dipping sauce~

Ingredients:

• 1/4 cup tomato ketchup
• 2 tbsp rice wine vinegar
• 2-3 tbsp Sriracha/Asian chili sauce

Directions:

• Combine all ingredients until smooth. Serve alongside momos.

Notes~

• Adjust/add more seasonings to your meat filling.
• Use a brush of water to seal opened or loosed pleats, although the dough will stick together when pressure is applied.
• Don't overcook/ oversteam. You'll end up with dry, dense dumpling covers.

Last year~ flan/caramel custard

Two years ago~ quinoa/chickpea patty/cilantro yogurt

Three years ago~ cake pops 

******

"The Lord is close to the brokenhearted and saves those who are crushed in spirit." Psalm 34:18

Pumpkin spice cupcakes

Here's what happens when you love a holiday so much, the chief item of consumption becomes an ideal cupcake topper.

And...

 if you're in the season of pumpkin spice, you may not want to let this one go.

So...

these cupcakes are a must mention- generously moist, balanced perfectly against a not too decadent cream cheese buttercream.  

Btw, those are fondant turkey faces up there. It's a cinch using my marshmallow version right here.

Got to tend to the real turkey today- twenty pounder for a table full of folks who'll gather under the roof shortly.

Happy Thanksgiving friends🦃

For the cupcakes~

Ingredients:

(recipe adapted from IheartNaptime)

• 1 cup all-purpose flour
• 1 tbsp cinnamon 
• ½ tsp powdered cloves
• ¼ tsp nutmeg
• ¼ tsp powdered ginger
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup pumpkin puree
• ½ cup light brown sugar
• ½ cup granulated sugar
• ½ cup canola oil
• 2 eggs

Directions:

• Preheat an oven to 350 °F.  Line muffin wells with paper liners.
• Sift together the flour, cinnamon, cloves, nutmeg, ginger, baking powder, baking soda and salt. Set aside.
• In the bowl of a mixer, beat pumpkin puree, brown sugar, sugar, canola oil and eggs until blended.  Combine flour into this and mix until just incorporated.
• Spoon into muffin tins approximately 2/3 way up.
• Bake for 15-20 minutes or until tops become golden and a toothpick inserted comes out clean.
• Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• Frost with cream cheese frosting. 

Recipe for cream cheese frosting here with modifications, 8 ounce cream cheese, 1/2 cup butter, 3-1/2 cups powdered sugar. 

Thanksgiving:

owl cake pops

Thanksgiving cake pops

pumpkin spice layer cake

sweet potato casserole

acorn squash

Coming here and updating this space is a blessing I don't take lightly and for which I'm absolutely grateful for. Thank you for reading.

******

"Teach us to number our days,
    that we may gain a heart of wisdom." Psalm 90:12

Daring Cooks' November 2012 ~Brining and Roasting/ North Kerala Stuffed Chicken

Audax of Audax Artifax was our November 2012 Daring Cooks’ host. Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!

A while back, one November, Food Network aired a special prior to Thanksgiving, a sort of Q&A on the how- to's of the big meal. Of course, turkey brought in major mention, and in tow came the discussion on the needs and basics of brining that turkey. After the viewing, which I later went on to bookmark twice, the calling to brine has always been first up in prepping good bird. So start Thanksgiving eve, my multi gallon bird bath begins. Which, by the way started out in a black double lined trash bag (since then I have graduated to a pot the size of a medium ground well, used only and solely for the purpose), replete with apple cider, salt handfuls, two sugars, a few cloves and bulbous heads of garlic. Almost everything but the kitchen sink( if need be, too), goes into saturating the day's star.

It was from there, my brine trials continued, extending into beloved fryer recipes, as well. The spicy fried chicken you most definitely should check out here is always moist because of it's overnight buttermilk soak.

Knowing the secret of brine made me feel that cut above, where this excellent way of preparing meats was my secret and not yours, ha, ha and ha. Well, the month's challenge on Daring Kitchen changed all that, eye opener it was, clearing my Pooterish mind of incorrect brining after effects, still yet, opening up an enlightening avenue, of the what, the where, the how much and how longs of a good soak. You see, people there is a whole science behind moist, roasted food, and it must be taken seriously.

Audax says, "Brining works in accordance with two principles, called diffusion and osmosis, these two principles like to keep things in equilibrium (or in stable balance). When brining a fowl for example, there is a greater concentration of salt and sugar outside of the fowl (in the brine) than inside the fowl (in the cells that make up its flesh). The law of diffusion states that the salt and sugar will naturally flow from the area of greater concentration (the brine) to lesser concentration (the cells). There is also a greater concentration of water, so to speak, outside of the fowl than inside. Here, too, the water will naturally flow from the area of greater concentration (the brine) to lesser concentration (the cells). When water moves in this fashion, the process is called osmosis. Once inside the cells, the salt and, to a lesser extent, the sugar causes the cell proteins to unravel, or denature."

Those proteins that unravel drastically change your roasting results, be it poultry, red meat, fish or other, all for the better.

In other words, this birdie's getting punch drunk. Where it loses it's natural qualities and it's whole structure gets a reboot.

So, the song that starts on the DC challenge page, I play over to you. Chirrup buddies, you are one step away from being the skilled roaster, having never to associate with unsucculent, dried up substance again.

Brining Times~Meats, seafood, vegetables, nuts or seeds can all be brined. The length of time meat soaks in a flavour brine depends on the type of meat and its size, as well as the amount of salt used in the brine—the saltier the brine mixture, the shorter the soaking time. Kosher salt  and table salt are the most common salts used in brining. Generally brining takes from ½ hour to 2 days.

The secret of the air dry~Once brined and out, you must air dry, chicken( in this case). Since I was going in for my a spice rub, I dried the whole parts and inside the cavity off with paper towels, which I suggest you do before applying anything over it's skin for seasoning.

Roasting Tips~Roasting can take up to 2 hours for most pieces of meat, for large poultry 6-7 hours.When brined cuts of meat are roasted, the skin needs to browned at first at a hotter temperature. Then the oven gets lowered to reduce moisture loss in the roasted food. It is important to rest (loosely covered in foil) your roast so that the moisture can redistribute itself in the meat, it greatly adds to the final tenderness of the cooked product.

I nearly tripled my new found all purpose brine to dunk my whole chicken, tossed in smashed heads of garlic, an inch of ginger, peppercorns, of course, also the couple of bay leaves.

The idea to do this lovely style of chicken, bearing the stamp of my homestate Kerala's Northern regions, came in part from the one episode prior, in trying my hand at this self same recipe, eons ago. A desperate effort that came to epic fail results. Ever since, I wanted to revisit with a better game plan in hand. Here, I have finally arrived. 

All Purpose Brine~

Recipe:

Makes 4 cups of brine enough for about one pound (½ kg) of meat. This is the brine to use for most cuts of meat and poultry that will be roasted.

Ingredients:

• 4 c of cold water 
• ¼ c table salt or ½ cup Diamond Crystal Kosher Salt
• optional 2 tbsp  sugar 
• optional 3-4 peppercorns, a few springs of herbs, a garlic clove or two, a knob of ginger etc. 

Directions:

• Heat 1 cup of water to boiling point add the salt and stir until all the salt has totally dissolved.
• Place in a non-reactive container (glass, plastic, stainless steel, zip-lock bags etc). Add the remaining water and stir. Make sure that all the salt has dissolved. Wait until the brine has reached room temperature.
• Add your cut of meat make sure that the meat is completely submerged (that is totally covered in the salty water) if need be you can weigh down the cut of meat with a clean plate (etc). If using plastic bags make sure that the meat is totally covered in brine and make sure that is bag is locked securely.
• Cover the container with plastic wrap to prevent odours contaminating the flavour brine or the brine leaking.
• Place the container into the refrigerator for the soaking time (3-8 hours for chicken).
• If desired you can air-dry your poultry (usually over night) in the refrigerator if you wish to have crispy skin on your bird. It is best to pat dry your brined item (inside and out) with paper towels before cooking.
• Cook the brined item as directed .

Notes:

• You can substitute all or some of the water with a combination of wine, cider, beer, tea, coffee, fruit juice, most sauces, chicken stock, beef stock or fish stock. Be careful with acidic liquids like wine, cider, fruit juices which can turn your meat to mush if brined too long.
• A little sugar can help overcome the saltiness of the brine and helps to give a nice sheen to your piece of meat when roasted. You can use up to ¼ c of sugar (use the lesser amount (2 tablespoons) for high temperature roasting since the brine can burn at high heats if you use too much sugar). You can use brown sugar or honey or other sweeteners also.
• Any combination of spices and herbs can be used to flavor the brine.

Dry chicken marinade~

Ingredients:

• 2 tsp cayenne
• 2 tsp coriander
• 2 tsp garlic powder
• 2 tsp ginger power
• 1 tsp cumin
• 1 tsp salt or enough to flavor

Directions:

• Mix all the powders and together in a bowl.

~Check out the egg masala, used for my stuffing in the puffs. A word of warning, the eggs get cooked further in the roasting (not much of a problem tastewise, I think). You may want to consider soft boiling them. A few tweaks/upgrades: I sliced in an extra onion, chopped up a tomato, which I wilted along with the first ingredients. The texture was also enhanced with sesame seeds tempered along mustard seeds, likewise I threw in ¼ c raisins (optional), ¼ c cashews (optional) towards the end. Finally, there is the ¼ c canned coconut milk plus ¼ c water combined, boiled with the rest of the elements to a thick gravy concentration. On many accounts, the gravy for this is made separately, here I just combined it all into one pot. 

Not sitting pretty and most certainly odd. Eggs come out of bird, not go back in, right? Though one bite of this unparalleled piece of chicken awesomeness will transform you to think from the other end. Do yourself the favor and have a taste and see. And, tell me I was right.

North Kerala Style Chicken Roast~

Ingredients:

• 1 3-4 lb. whole chicken, cleaned and innards taken out
• 1 part chicken dry marinade
• 1 part egg masala

Directions:

• Brine the whole chicken in the flavoured brine in the refrigerator  4-6 hours or overnight. (Make sure that every part of the chicken is covered in the brine you can weigh the bird down with a clean plate so it is completely submerged.)
• Discard the brine and dry the skin and inside of the bird with paper towels.
• Use your chicken marinade and rub onto all sides, all over the chicken, getting between skin and flesh as well.
• Set aside for 2 hours.
• Preheat oven to 425°F.
• Stuff the egg masala into the cavity of the chicken lightly, eggs first, gently squeezing in only the few that fit. (you can serve the rest alongside the chicken), a bit of the onion mixture after that. Reserve the remaining gravy to pour over the bird after the final bake. Alternately you can close the openings with skewers or cooking twine. I do neither. 
• Roast on 425°F for 15 minutes.
• Reduce oven to 350°F and roast for an additional hour upto an hour and a half, loosely covering the chicken with foil. Done-ness should be when the internal temperature is 165°F, or the juices  run clear when you pierce the bird between the leg and thigh.  
• Rest for approximately 30 minutes covered loosely in foil.
• Cover chicken with remaining curry gravy.

The whole bird stuffing gala made me think it might end in another catastrophic conclusion. But no, this time, I brined for moistness and roasted to beautiful crisp skinned goldenness. Hands down, this was a best, one made to be revisited many times, year round. The recipe and the ingredients alone gave it first rate flavor dimension, but the bird itself moved up to the Sensational, enhanced specifically by it's method of preparation.

I used 6 eggs, them providing an ample enough one meal for four. Tucked into this four pound chicken, the whole thing will make it to a couple of dinners or perhaps a dinner and smashing next day leftover lunch.

Great thanks and many cheers to Audax for our challenge, running us through those drills and skills needed to make the ultimate brine and roast. Indeed, many of us, with Thanksgiving coming up in a few, will be heaving the long sighh of relief and gratitude to you, our roasted turkeys all ready, set to carve and done to faultless succulence. Hip, hip and hurrah!

Decided to be inspired by nature for the day (?) Took some pictures on the whim, why not share? It could work as a peace offering to the Daring Cooks for my triple day late challenge entry. Sorry :-/
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"When fear comes knocking at your door, send faith to answer." Joyce Meyer