KOL Foods: A Revolution in Kosher Meat Part 2 – Review and Giveaway!

Thank you, KOL Foods, for providing me with the meat used in this recipe. A special thank you to Hadassah Sabo Milner (Social Media Specialist of KOL foods) for her assistance and guidance. KOL poultry hashgacha is OU and CHK (Crown Heights) certified.  Before using any product that you are unfamiliar with regarding certification, please consult your personal Rabbinical authority. I have been given product by KOL Foods, and have not been compensated financially.

Special mention to Melinda Strauss of Kitchen-Tested for the edit on the first photo and for her assistance in fine-tuning the re-interpreted recipe!

The second part of this article is a review of the delicious bone/skinless chicken cutlets that I was given a chance to try. The cutlets were extremely clean, free of fragments of bone and cartilage, and with very little extra fat. Each cutlet was very large, and I was very pleased with this – a larger cutlet lends itself to a wider range of preparations.

I chose to do a Chicken Basquaise. Traditionally, as with many classical French recipes, the meat that is used is on the bone. I felt the cutlets were so large that I could treat them in a similar manner that I might treat bone-in, skinless cutlets.  I got the inspiration for my recipe from here: http://frenchfood.about.com/od/maindishes/r/chickenbasqu.htm

My interpretation of Chicken Basquaise - I subsituted smoked turkey for ham, and Italian peppers for green bell peppers.

My interpretation of Chicken Basquaise – I subsituted  chopped smoked turkey drumstick for ham, and Italian peppers for green bell peppers. Thanks goes to Melinda Strauss of Kitchen Tested for the photo edit!

Here is my interpretation of Chicken Basquaise:

4 KOL Foods large chicken cutlets (skinless/boneless) about 1 1/2-2 lbs

Leaves from 4 stems of parsley, minced fine

1 C extra virgin olive oil

2 C flour

2 tbsp spiced paprika

1 tbsp Salt

2C chicken stock (I used broth leftover from my Shabbos chicken soup)

2 tbsp black pepper

3 cloves garlic, minced fine

3 red bell peppers, small dice

3 Italian peppers, small dice

2 smoked turkey drumsticks, meat chopped into bite size pieces

Salt and pepper to taste

Marinate the cutlets in the olive oil, parsley and garlic for a minimum of 1 hr.

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Mix the flour with spiced paprika, salt and paprika. Heat a Dutch oven on the burner on high and when very hot add a bit of olive oil and your chicken pieces, searing on both sides for about 5-7 mins per side depending on thickness of cutlet. Lower flame to medium low and add smoked turkey pieces and chicken stock.

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Simmer for 15 mins, then add pepper pieces. Simmer entire mixture 15 mins, or until pepper pieces are soft but not mushy. Care must be taken not to overcook peppers.

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Meal is done when chicken is cooked entire way through, and peppers are slightly soft but not mushy. This dish is best served immediately. Leftovers can be reheated in the oven and are excellent the next day.

Now for the best part of the article: Food, Words & Photos first giveaway ever! Ready?!

 

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Comments

  1. the recipes look so colorful and delicious! I hope to try KOL meat soon.

  2. I love braised moroccan chicken with chickpeas and cardamom

  3. I love the recipe idea using the smoke turkey for ham is so smart, I can’t wait to try this.

  4. My favorite is very easy: mix soy sauce, powdered ginger and garlic, and orange juice. Pour over chicken and bake. Easy-peasy.

  5. I love chicken Basquaise and have never made it with boneless chicken. Great idea. And I also love KOL, love their meat, love their mission. Btw, I have used smoked turkey for ham in recipes. Next I am going to try one of Jack’s Gourmet sausages.

  6. It looks really good, and I’m glad there’s no cilantro in it! The parsley scared me for a moment.

  7. I’d certainly make this… it looks great!

  8. this is so beautiful and colorful! i rarely cook with boneless chicken pieces, but i have to try this!

  9. You know I love this recipe!!! That smoked turkey looks so darn good.

  10. This sound so flavorful and delicious. Love the addition of turkey drumsticks.

  11. This looks gorgeous and delicious! Looks like can also be adapted for Passover coming up! Beautiful job Sarah!

  12. This recipe is a real family pleaser! Thank you Sarah!

  13. Sounds easy and looks delish!

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