This post was inspired by a special recipe contest held by the folks at Pom Wonderful and by Jenn of The Foodie Blogroll.

Let’s start at the end, shall we? When the cooking time is over, you lift the lid, the steam rises, and suddenly you are enthralled by the combined fragrances of  pomegranate, ginger, shallots, aromatic spices and potions – and the matchless perfume of fresh steamed dumplings. You inhale… deeply… and smile.

Not a bad way to start a meal, don’t you think?

This recipe is easy, but produces a rich and complex sauce that infuses the chicken with magnificent Asian flavors and the mellow sweetness of pomegranate. The dumplings are a link between the “chicken & dumplings” tradition of the West, and the steamed buns of the East.

(Special thanks to Kian of RedCook for his inspiring Hong Shao Rou / Red Cooked Pork recipe!)

Here’s a photo of the Pomegranate-Infused Ginger Chicken With Sesame Scallion Dumplings below.

Ingredients:

Note: you can use chicken breasts in this recipe, but reduce the cooking time by ten minutes.

3 Tbsp canola or vegetable oil
2 Tbsp brown sugar
4  lbs boneless, skinless chicken thighs, cut into large chunks
2 Tbsp minced shallots
4 cloves garlic, minced
White parts of 3 thin scallions, chopped (reserve green parts for dumplings)
3 Tbsp grated ginger
2 Tbsp grated orange zest
3 tsp ground star anise
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 cups pomegranate juice
3/4 cup pomegranate arils (I used Pom Wonderful Fresh Pomegranates)

Dumplings:
1/4 cup white sesame seeds
1-1/2 cups self-rising flour
1/4 tsp salt
Green parts of 3 thin scallions, cut into fine shreds (about 2 Tbsp)
Water

Garnish:
Chopped cilantro
Grated orange zest

PREPARATION:

Heat the oil in a large, heavy pot over medium-high heat. Add the sugar and stir, using a wooden spoon, until sugar darkens just slightly. Turn heat to high, add the chicken pieces, and stir well to coat. Cook chicken for a few minutes until the outside of the chicken pieces turn opaque.

Reduce heat to medium-high and add the shallots, garlic, scallion, ginger, orange zest, and star anise. Cook, stirring, for a few minutes until shallots and garlic have softened a bit.

Add the soy sauce, rice wine vinegar, and pomegranate juice. Bring to a boil; cover and reduce heat to simmer. After 30 minutes, stir in the pomegranate arils and return to simmer.

After adding the pomegranate arils, prepare the dumplings: toast the sesame seeds in a heavy pan over medium high heat until lightly colored, stirring regularly so they toast evenly. Allow them to cool slightly and coarsely crush them in a mortal or spice grinder.

In a mixing bowl, combine the seeds, flour, salt, and scallions, and gradually add enough water to make a soft, wet dough (you want it soft enough to dollop with a spoon.)

While the chicken is simmering, drop large spoonfuls (about 2-3 tablespoons) of the dough onto the surface of the sauce, then allow to steam (without removing cover) until dumplings are cooked through (about 7-10 minutes, depending on size.)

Serve the “chicken & dumplings” immediately, sprinkled with chopped cilantro and additional orange zest. Serves 4 - 5.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Please join us tomorrow to find out more about our recipe for Pomegranate French Toast Frittata With Coriander-Pomegranate Bacon as part of this week’s special focus on pomegranates.

If you enjoyed today’s recipe, you might also enjoy these other interesting posts that feature pomegranates:

• Coconut Chipotle Mojo Shrimp With Pomegranate Relish
• Chicken Pomegranate Stuffed Shells With Gorgonzola Cream and Pine Nuts

This post was inspired by a special recipe contest held by the folks at Pom Wonderful and by Jenn of The Foodie Blogroll.

Stuffed shells are easy, impressive, fun, and really delicious…so why don’t we make them more often? Maybe because it’s one of those dishes that are so good and so visually appealing that it just seems like they should be more trouble. But really, they’re not: they’re less of a bother than lasagna or homemade ravioli and they offer a vast landscape of creative possibilities.

I’d been thinking about making stuffed shells recently and wanted to do a slightly different twist on the classics, but I just wasn’t finding an inspiring motivation. When I started working with pomegranates, though, the lightbulb went off!

Just thinking about it made me dizzy: bright bursts of sweet pomegranate in a filling of creamy ricotta and shredded chicken (yes!); a topping of Gorgonzola cream with toasted pine nuts (perfect!); and…..something else…a simple, fresh note to tie it all together…

Homemade parsley oil! Eureka!

I didn’t, as Archimedes is said to have done after making the same exclamation, run naked through the streets of Syracuse (Syracuse, Sicily is too far away – and Syracuse, NY is far too cold this time of year for that sort of behavior.)

I did, however, drop everything and run to the store – clothed, of course. After you read this recipe, I hope you’ll do the same; what you wear is up to you! 

Here’s a photo of the Chicken Pomegranate Stuffed Shells With Gorgonzola Cream and Pine Nuts below.

Ingredients:

20 jumbo shells (about half of a 12 oz box)

Filling:
1 - 15 oz container ricotta cheese
1 cup pomegranate arils, divided (I used Pom Wonderful Fresh Pomegranates)
1 cup shredded cooked chicken (this is a great use of leftover rotisserie chicken)
1 Tbsp finely minced parsley
1/4 tsp salt
1/8 tsp white pepper
1 large egg, beaten

Topping:
2 - 3 Tbsp pine nuts
1/4 lb Gorgonzola cheese, crumbled
1/2 cup chicken broth

Parsley Oil:
1/4 cup parsley leaves, lightly packed
1/4 cup extra virgin olive oil
Pinch of salt

PREPARATION:

Cook the shells according to package directions. While the shells are cooking, gently combine the ricotta cheese, 2/3 cup of pomegranate arils, shredded chicken, minced parsley, salt, and pepper. Taste and add more salt if necessary, then mix in the beaten egg.

Toast the pine nuts over medium heat, stirring regularly, until nuts are lightly golden (about 2 - 4 minutes.) Remove from pan and set aside. Preheat the oven to 325 degrees.

When shells are cooked, drain well and rinse with cold water. Fill each shell with about 2 tablespoons of the cheese/pomegranate mixture and place in a lightly-oiled baking dish or casserole.

In a blender or food processor, mix the Gorgonzola with the chicken broth until well blended. Spoon the mixture over the tops of the stuffed shells and bake, covered, for 20 - 25 minutes until filling is set. When cooked, you can finish the dish under the broiler for a minute of two until the topping is lightly colored, if desired.

While the shells are baking, combine the parsley leaves, olive oil, and salt in a blender or food processor until very well blended.

To serve: drizzle each serving with a little parsley oil, then sprinkle with pine nuts and the remaining pomegranate arils. Serves 4 as an entree; 5-6 as an appetizer.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Please join us tomorrow for our special Thanksgiving Day post, A Plate on the Floor for Thanksgiving.

If you enjoyed today’s recipe, you might also enjoy our recent recipe for Coconut Chipotle Mojo Shrimp With Pomegranate Relish.

Fun to make (and even more fun to eat!), this recipe grew out of my love for ravioli (the bigger the better!) and for fragrant, versatile fennel.  The richness and depth of flavors belie the fact that there’s only 1 tablespoon of oil and very little added salt in four servings.  It’s healthy, delicious, and family-friendly too, as each person can pitch in to make their very own giant-sized triangular ravioli.

Here’s a photo of the Chicken, Olive, and Asiago Triangolari With Sherry Braised Fennel below.

Ingredients:

1 lb ground chicken
1 small yellow squash, finely grated & squeezed dry (about 1/2 - 3/4 cup)
4 Tbsp chopped green olives (about 20 - 24 olives)
3 Tbsp grated Asiago cheese
1-1/2 tsp fennel seeds
2 medium cloves garlic, minced
1/4 tsp white pepper

(**1/4 to 1/2 tsp salt, if needed)

1 large (or 2 small) fennel bulb(s)
1 Tbsp olive oil
2 Tbsp pine nuts
1/3 C sweet Sherry (see Cook’s Note)
2 Tbsp raisins
1/4 tsp salt
1/8 tsp white pepper
3/4 C water

1 can chicken broth
12 egg roll wrappers

Fennel fronds for garnish

PREPARATION:

In a mixing bowl, gently combine the first seven ingredients (through white pepper.) (**Note: The olives and cheese may provide enough salt; cook and taste a small amount of the mixture before adding any additional salt.**) Cover and refrigerate to let the flavors mingle while you prepare the fennel.

Cut off the tough green stalks of the fennel just above the white bulb. Reserve a small handful of the feathery fronds for garnish; roughly chop one of the green stalks and set aside. Trim the base and slice the white bulb into 1/4 inch pieces, discarding the tough core.

In a heavy lidded skillet or saucepan, heat 1 Tbsp olive oil over medium-high heat and saute the sliced fennel and pine nuts, stirring frequently, until the nuts are toasted and the fennel has begun to caramelize (about 5 - 7 minutes.) Add the Sherry and let the alcohol cook off for a minute, then add the raisins, salt, white pepper, and water. Bring to a boil, then reduce heat, cover, and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.

**Note: This dish can be made ahead to this point**

In a wide, shallow non-stick pan, heat the chicken broth with enough water to equal a 1 inch depth. Add the rough-chopped green fennel stalk and simmer gently while you prepare the triangolari.

In the mixing bowl, divide the chicken mixture into quarters. Use these as a guideline: each quarter will be the filling for three triangolari.

On a lightly floured surface, lay out an egg roll wrapper in a diamond shape (with the lower point towards you.) Cut across the center from left to right, making two large triangles. Using your fingers or a pastry brush, wet the edges of both triangles with a little cool water. Put the chicken mixture on the lower triangle, forming and flattening it out slightly into a roughly triangular shape, leaving a 1/2 inch border. Lay the other pasta triangle on top and press the wrapper lightly around the filling to push the air out, firmly sealing the edges all around as you go. Use the tines of a fork to further seal and flute the edges. Repeat with remaining wrappers and filling.

Remove the green fennel stalk from the broth and discard. (Add more water if needed to return liquid to 1 inch depth.) Bring the broth to a gentle boil and slide 3 - 4 triangolari into the pan, taking care not to crowd them. Cook them in the simmering broth for 5 - 6 minutes, turning once.

Lift them out carefully with a slotted turner. Remove to platter and keep warm while cooking the remainder. Don’t discard the broth when finished.

Reheat the braised fennel and add 2 - 3 Tbsp of the broth (which will be thickened from the cornstarch on the wrappers) to the sauce. Stir thoroughly and heat through.

To serve: Mince the reserved fennel fronds. Spoon a little of the sherry/fennel sauce onto the plate. Mound 1/4 of the braised fennel on one side and lay three triangolari in a row, slightly overlapping. Drizzle any additional sauce on top and sprinkle with the minced fennel fronds.

Makes 4 Servings (3 triangolari and 1/4 of the braised fennel per person)

COOKS NOTES:
Fennel is sometimes mis-labeled as ‘Anise’ in produce departments.

Eggroll wrappers are not exactly square, so you may get a better fit by reversing one of the triangles after cutting.

If you don’t have Sherry, Port is a good substitute, or you can use diluted brandy (or a white wine/brandy mix) with a pinch of sugar added. To make it non-alcoholic, you can use a tablespoon of white balsamic vinegar and a pinch of sugar diluted with 1/4 cup of water.
Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Note: This article is now also available in the following convenient format(s)…

This is a mild curry-in-a-hurry with a delicious, mysterious sauce and crunchy sunflower seeds. The minced lemongrass adds a sweet floral note. You can add some minced jalapeno or other hot pepper, if desired. No additional salt should be necessary.

Here’s a photo of the Asian Sunflower Seed Curry below.

Ingredients:

1/2 lb ground chicken
3 cups chopped cabbage
1 cup chopped celery
1 medium green pepper, chopped
2 shallots, minced
1/2 cup shelled sunflower seeds
2 Tbsp peanut butter
2 Tbsp shrimp (or seafood) base
2 Tbsp garam masala
1/4 tsp cayenne pepper
3/4 cup very hot water
1 small can tomato sauce
1 Tbsp fish sauce
2 Tbsp finely minced lemongrass
1/4 tsp black pepper

PREPARATION:

In a large covered skillet, cook the chicken over medium heat, breaking it up into small pieces, until fully cooked. Add the cabbage, celery, green pepper, shallot, and sunflower seeds and saute 5 minutes.

In a small bowl, stir the peanut butter, shrimp base, and garam masala into the hot water until dissolved. Add to the skillet and stir in the tomato sauce and fish sauce. Cover and cook over low heat for 15 minutes, adding a little water if necessary. Stir in the lemongrass and black pepper and cook 5 minutes more. Serve with pappadums or rice. Serves 4.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Note: This article is now also available in the following convenient format(s)…

• Cool-As-A-Cucumber Shrimp Sandwich from MyRecipes.Com

• Lazy Day Peanut Noodle Salad Recipe from 101Cookbooks.Com

• Bunny’s Marinated Mushrooms from Cucina Panzano

• Miso Coleslaw Salad from Pro Bono Baker

• Pear, Arugula, and Pancetta Salad from Epicurious

• Tomates Rellenos from Spain Recipes

• Deviled Chicken Drumsticks from Gourmet

• Dutch Pancakes (Pannenkoeken) from eGullet

• Red Flannel Hash from The Common Room

• Elk Burgers W/Honey-Chipotle Mayo from Hot Sauce Blog

• Mac and Cheese with Buffalo Chicken from Epicurious

• Rellenos De Papa (Stuffed Mashed Potatoes) from Recipezaar

• Sauerbraten from Spice House

• Beef and Guinness Stew from About.Com: Home Cooking

• Apple Pork Pie from Taste of Home

• Braised Lamb Shanks with Sour Cream and Capers from About.Com: Home Cooking

• Southern Brownie Pie from Suite 1010: Southern Cuisine

• Lumberjack Cake from Recipezaar

Enjoy the Holiday!

Tomorrow, I’ll be sharing an original summertime recipe for Cucumber, Apple, & Spinach Salad With Curried Pecans and Lemony Coriander Dressing.

Just how addicted to coffee are you? Do you ever wish you could be permanently hooked up to a coffee I.V.? (If so, see the cartoon to the right.)

What about using coffee as a homemade beauty treatment to firm and tone the skin? (Supposedly you can.) Do you have Starbucks Finder installed on your handheld PDA so you can get your fix anywhere you go?

Then cooking with coffee is the next step in your addiction cycle.

Beyond tiramisu and other obvious coffee flavored desserts, coffee and/or espresso can be used to make a wide variety of interesting marinades, rubs, and sauces. If you’ve ever known the deep pleasure of eating country ham and red-eye gravy, you’re already well on your way to enjoying coffee as a culinary enhancement.

Here’s a few main meal recipes featuring coffee as an ingredient:

• Steak in Indonesian-Java Marinade from Kate’s Global Kitchen

• Charred Buffalo Medallions with Coffee BBQ Sauce from The Food Network

• Grilled Pork Chops with Coffee Barbecue Sauce from About.Com Home Cooking

• Chicken And Coffee Barbecue Sauce from Cooking With Gourmet Coffee

• Coffee Glazed Roast Leg of Lamb from CooksRecipes.Com

• Beef Short Ribs & Coffee, Ancho and Cinnamon Sauce from VisualRecipes.Com

By the way, it is said that French writer Honore de Balzac drank up to 40 strong cups of coffee a day. He went on to write 92 novels and his essay, The Pleasures and Pain of Coffee, gives one a fascinating/horrifying glimpse of his all-too-caffeinated life.

As Balzac goes on to write in the essay…

“For a while - for a week or two at most - you can obtain the right amount of (creative) stimulation with one, then two cups of coffee brewed from beans that have been crushed with gradually increasing force and infused with hot water.

For another week, by decreasing the amount of water used, by pulverizing the coffee even more finely, and by infusing the grounds with cold water, you can continue to obtain the same cerebral power.

When you have produced the finest grind with the least water possible, you double the dose by drinking two cups at a time; particularly vigorous constitutions can tolerate three cups. In this manner one can continue working for several more days.

Finally, I have discovered a horrible, rather brutal method that I recommend only to men of excessive vigor, men with thick black hair and skin covered with liver spots, men with big square hands and legs shaped like bowling pins. It is a question of using finely pulverized, dense coffee, cold and anhydrous, consumed on an empty stomach. This coffee falls into your stomach, a sack whose velvety interior is lined with tapestries of suckers and papillae. The coffee finds nothing else in the sack, and so it attacks these delicate and voluptuous linings; it acts like a food and demands digestive juices; it wrings and twists the stomach for these juices, appealing as a pythoness appeals to her god; it brutalizes these beautiful stomach linings as a wagon master abuses ponies; the plexus becomes inflamed; sparks shoot all the way up to the brain. From that moment on, everything becomes agitated. Ideas quick-march into motion like battalions of a grand army to its legendary fighting ground, and the battle rages. Memories charge in, bright flags on high; the cavalry of metaphor deploys with a magnificent gallop; the artillery of logic rushes up with clattering wagons and cartridges; on imagination’s orders, sharpshooters sight and fire; forms and shapes and characters rear up; the paper is spread with ink - for the nightly labor begins and ends with torrents of this black water, as a battle opens and concludes with black powder.

I recommended this way of drinking coffee to a friend of mine, who absolutely wanted to finish a job promised for the next day: he thought he’d been poisoned and took to his bed, which he guarded like a married man. He was tall, blond, slender and had thinning hair; he apparently had a stomach of papier-mache. There has been, on my part, a failure of observation.”

Balzac died at the age of 51. Ironically enough, Ebook Takeaway offers 51 of his books that you can download free of charge here. There’s also some great coffee trivia here as well as Food & Wine’s Obsessive Guide to Coffee.

1. How to Roast Bell Peppers

2. How to Cut Up a Whole Chicken…and Save Money

3. Chow.com’s Handy Tutorial on the Joys of Browning Butter

Enter your best, original chicken recipe at EatChicken.Com for a chance to win $50,000.

As it says on the site…

The contest is sponsored by The National Chicken Council, and the US Poultry & Egg Association. It is open to anyone in the United States who has a great original chicken recipe. There will be one grand prize winner along with regional winners. The monetary prizes total $74,100.

One winning recipe will be selected from each state with the winner receiving $100. The state winners will then compete in regional cook-offs. Each of the nine regional winners will receive $1,000 and will be invited to participate the National Cook-off to be held in San Antonio, Texas, on May 2, 2009. The Grand Prize is $50,000. There is also a $10,000 Judges’ Choice Award.

The nine finalists in San Antonio have to cook their recipes twice - once for the judges to taste and the other for display. The recipes should provide four to eight servings and are judged on taste, appearance, simplicity, and overall appeal. Recipes using a grill are not eligible.

Winning recipes will be published in a chicken cookbook published by the National Chicken Council. You can submit as many recipes as you want before the deadline of August 31, 2008. You can enter online or print out a mail-in form.

Last Year’s Winning Recipe: Thai-Inspired Stuffed Chicken Breast and Slaw.

Are you looking to spice things up a bit? Here’s a fun roundup of good recipes that use Clamato juice as an ingredient from Clamato.Com…enjoy!

• Clamato Stuffed Peppers

• Clamato Rice With Chicken

• Clamato Ropa Vieja