Sauteed Chicken Loses Some Fat, But No Flavor

No one who loves cooking is content to leave a recipe alone. The ingredients and directions, after all, are only the springboard for one’s own creativity.

However, Ann Hodgman, author of the “Beat This! Cookbook” (Chapters Publishing Ltd.) makes it almost impossible to meddle.

Hodgman, author of several humor books and the original food columnist for Spy magazine, has very definite ideas about food: damn the cholesterol, go for the taste! In fact, she may be the only contemporary cookbook author to dare print a recipe for deviled eggs in which the yolks are mixed with bacon and bound together with mayonnaise and sour cream.

And her recipes are so good, there’s no need to alter them.

One of my favorite dishes is what she refers to as “a completely different fried chicken.” A whole, cut-up bird is marinated in lime juice, soy sauce, rum, garlic and ginger and deep-fried. I modified it slightly to serve two and suggest sauteing instead of frying (which is a lot of work and oil for two people).

Completely Different Sauteed Chicken

Juice of 3 limes (5 to 6 tablespoons)

2 tablespoons soy sauce

1-1/2 tablespoons dark rum

1 large garlic clove, minced

2 teaspoons grated ginger root

4 large or 6 small boneless, skinless chicken thighs

1/4 cup flour

Salt, freshly ground black pepper

2 tablespoons oil

2 tablespoons butter

1 lime, cut into wedges

Stir together lime juice, soy sauce, rum, garlic and ginger root in medium bowl. Add chicken thighs and turn to coat all sides. Cover and refrigerate 2 to 3 hours, turning pieces once. Remove chicken from marinade and drain well. Pat dry.

Combine flour and salt and pepper to taste in plastic or paper bag. Add chicken and shake well to coat.

Heat oil and butter in large skillet. Shake off excess flour from chicken and add to skillet in single layer. Saute until well browned on both sides, 6 to 8 minutes per side.

Remove chicken to plate lined with paper towel to absorb excess fat. Divide between 2 plates. Garnish with lime wedges.

Yield: 2 servings.

Dilled Potato Salad

I’ve tried this salad with full-fat as well as fat-reduced mayonnaise and sour cream. Both versions are excellent.

2 medium to large red potatoes, cooked, peeled and cut into 1-inch cubes

2 tablespoons minced fresh dill

1/4 cup coarsely chopped walnuts

2 tablespoons mayonnaise

2 tablespoons sour cream

1/2 teaspoon freshly ground black pepper

Salt

Combine potatoes, dill, walnuts, mayonnaise, sour cream, pepper and salt to taste in serving bowl. Stir gently but well.

Yield: 2 servings.

Fruit and Chili Salsa

1 large mango, peeled, seeded and cut into small dice

1 small jalapeno chili, cored, seeded and minced

1/4 cup dried sweetened cranberries

1 tablespoon lime juice

1 teaspoon minced cilantro, plus sprig for garnish

Combine mango, jalapeno chile, cranberries, lime juice and minced cilantro in bowl. Set aside 10 minutes for flavors to blend. Garnish with cilantro sprig before serving.

Yield: 2 servings.