December 2019 – Black Fam Eats

This was really good, but make with a different sauce next time. I’m including it only for comparison for new sauce ideas.

Ingredients

Chicken

1 pound chicken fillets (or 1lbs chicken breast cut into long strips)
1 cup panko crumbs
1/4 cup milk
1 egg

Sauce (don’t use this, find new sauce)

Juice + zest of one lemon
2 teaspoons white vinegar
1/4 teaspoon garlic powder
Salt & pepper to taste
1/2 cup honey

Mashed Potatoes

1.5 – 2 pounds red potatoes
2 tablespoons unsalted butter
1/2 cup half-and-half (or part heavy cream part milk)
black pepper, as needed for seasoning
1 tablespoon chopped chives if desired

Instructions

Preheat oven. Preheat oven to 425F. Place rack in top third of oven. Line a baking sheet with parchment paper (or use a good non-stick one).
Boil potatoes. Bring 8 cups of water to a boil. Cut potatoes into chunks of similar size (quartered or so), rinse, and then add to boiling water. Cook until tender.
Prepare and bake chicken. Prepare two bowls: one with panko crumbs and one with the egg and milk (whisk the egg & milk together). Dip each piece of chicken one by one into the liquid bowl (let excess drip off) and then the panko. Place them on the baking sheet. Bake for 15-20 minutes or until they’re cooked through.
Prepare potatoes. Add well-drained potatoes back to the pot and use a potato masher to lightly break them down until smooth. Add butter and gently fold in. Then, microwave half-and-half for 45 seconds until warmed, about 120F. Whisk together half-and-half and ½ teaspoon salt. Gradually fold into potatoes in three additions, until the half-and-half is absorbed. If needed rewarm the potatoes over medium heat, stirring occasionally. Season with salt and pepper. Garnish with chives and pepper./
Prepare sauce. Meanwhile, add the lemon juice + zest, vinegar, garlic powder, honey, and salt & pepper to a small saucepan. Bring to a boil, then reduce the heat to medium-low and let it bubble away for about 5 minutes, until it thickens and reduces.
Once the chicken tenders are cooked, dip them in the honey lemon glaze (tongs or your fingers will work). Serve immediately with potatoes..

From: https://www.saltandlavender.com/baked-sticky-lemon-chicken-tenders/
And: https://www.jessicagavin.com/mashed-red-potatoes/

ingredients

for the pork:

18 ounces boneless pork loin, sliced into thin strips

1 tablespoon oil

1 shallot or 1/2 a yellow onion

1 clove garlic

1 jalapeno, ribs and seeds removed

2 teaspoons fish sauce

2 tablespoons sugar

2 tablespoons water

for the pineapple salsa

1 cup chopped pineapple

1 cup chopped cucumber

1/2 cup chopped cilantro

1/2 cup chopped red onion or shallot

a squeeze of lime juice

a pinch of salt

for serving

6 tortillas (or 8 would work as well)

cilantro and lime for serving

for the chili sauce

1/4 cup mayonnaise

a few squeezes of srichacha

instructions

For the pork: Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño – saute until fragrant, about 2 minutes. Turn the heat to high and add the pork and the fish sauce – stir fry for a few minutes until the pork is no longer pink. With the heat very high, add the sugar and water and stir once – then let the pork caramelize by not stirring it for about 1 minute. Repeat this process until the pork is nice and golden brown.
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For the salsa: Toss everything together in a medium bowl.
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For the tacos: Warm the tortillas quickly in a skillet with a little bit of oil. Arrange the pork between 6 tortillas and top with the salsa and the chili sauce.