Category Archives: Poultry

THAI-STYLE CHICKEN SALAD

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I found this at an estate sale last year.  I wasn’t quite sure what it was, so I called it an Alaskan herb chopper.  That weekend I went on a Boy Scout training campout (I know, I know), and on the table of sharp and pointy things, I was surprised to see another Alaskan herb chopper:

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The man in charge of the table of sharp and pointy things told me it was an ulu knife (ulu meaning “cheap souvenir” in Eskimo languages), and that the ULU factory is located in Anchorage, Alaska.  Who knew?

According to the ULU factory website, the ulu knife is one of the most innovative tools that came from the Eskimo culture, and was the main cutting tool used by the Eskimos.  It was originally made from flat, thin rocks or slate, and the handles were carved from wood, ivory, or bone (mine is made from resin).  Eskimos used the ulu knife for everything including skinning seals, sewing mukluks, and eating blubber.  Today, according to the website, it is still a versatile tool that is good for skinning fish and cutting meats, vegetables, cheese, and pizza.

On a recent visit to my Dad, guess what I found in his apartment?  Yep, an Alaskan herb chopper:

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At this point, I was starting to feel like one of those people in a horror film who discovers that everyone around her has the same tattoo or necklace or something like that except her, and that something REALLY BAD is about to happen.  And now I want — make that need — to know who else has an Alaskan herb chopper?

Inspired by my versatile Eskimo tool, I decided to use it to make a dish.  No, I did not use it to skin fish or eat blubber, but I did use it to . . . chop herbs!  Specifically, I used it to chop mint and cilantro for Thai-Style Chicken Salad.  It worked pretty well, and although it’s sharp enough that I wouldn’t try to get past airport security carrying one in my purse, it will never replace my beloved santoku knife.

This is not your tea room chicken salad (although those are perfectly tasty, too).  I like to make it using rotisserie chicken — it really adds to the flavor (and convenience).  Serve it with crackers for an appetizer or light meal.

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THAI-STYLE CHICKEN SALAD
Author: 
Recipe type: Appetizer, Poultry, Salad
 
Ingredients
  • ¼ cup fresh lime juice
  • 1 teaspoon salt
  • ½ teaspoon chili powder
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • Pinch of sugar
  • 3 cups minced cooked chicken breast
  • ⅓ cup finely chopped shallot
  • ⅓ cup thinly sliced green onions, white and green parts
  • 3 tablespoons mayonnaise
Instructions
  1. In a medium bowl, whisk together lime juice, salt, chili powder, cilantro, mint, and sugar. Add the chicken, shallot, scallion, and mayonnaise, and mix until thoroughly combined.

 

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 The ULU knife reports for duty

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 Herbs annihilated by the ulu knife

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SMOKED DUCK, MANGO, AND BLACKBERRY SALAD WITH RASPBERRY VINAIGRETTE

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012I found this cute little vintage wooden duck bowl on ebay.  I liked the decorative carving around the edge and on the tail.  The bowl part is only about 4″ in diameter, and  I can think of a lot of uses for it.

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It’s a little hard to see, but carved on the bottom are the words “Handmade in Yugoslavia.”  (Yugoslavia broke up into Slovenia, Croatia, Bosnia and Herzegovina, the Republic of Macedonia, Montenegro, and Serbia in the early 1990s.)

Did you ever wonder why we say “duck” when you want to warn someone to put their head down?  According to my interwebs research, the word duck referring to the bird, came from the verb “to duck,” meaning to bend down.  This is because many members of the duck family feed by “upending.”  In Dutch, the word “duiken” means “to dive.”  Many languages have words for “duck” and “end” that are similar– such as the Dutch “eend” for “duck,” and “eind” for “end.”  So the next time you are at a cocktail party and run out of things to talk about or people to make fun of, you can bore everyone with the origin of the word “duck.”  One step closer to being Cliff Clavin.

No one, however, seems to know the origin of the phrase “just ducky,” generally used to mean something is fine or wonderful.  I think “just puppy” might be a more appropriate description of something great.

Inspired by the little wooden bowl handmade in the country formerly known as Yugoslavia, I made Smoked Duck, Mango, and Blackberry Salad with Raspberry Vinaigrette.  The smoked duck breast comes fully cooked and frozen, and because it can be elusive to find, I will buy it and freeze it when I come across it.  You can also order it online.  It tends to be somewhat pricey, but a little goes a long way, and it’s really worth it for this special salad.  This salad really is just ducky.

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SMOKED DUCK, MANGO, AND BLACKBERRY SALAD WITH RASPBERRY VINAIGRETTE
Author: 
 
Ingredients
  • For the raspberry vinaigrette:
  • ½ cup raspberry vinegar
  • ½ cup vegetable oil
  • ½ cup grapeseed oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 5 tablespoons honey
  • For salad:
  • 6 cups mixed field greens or baby lettuces
  • 1 smoked duck breast, fat trimmed, and thinly sliced
  • 1 ripe mango, peeled, pitted, and thinly sliced
  • ½ ripe avocado, peeled, pitted, and cubed
  • ½ cup fresh blackberries
  • ¼ cup shelled pistachios
Instructions
  1. To make vinaigrette, whisk together all ingredients in a medium bowl. Transfer to serving container.
  2. To assemble salad, divide greens among two salad plates (chilled, preferably). Arrange duck and mango slices decoratively in a spoke-like fashion on top of greens. Arrange blackberries decoratively among mango and duck slices. Sprinkle pistachios over salad. Drizzle with vinaigrette, reserving unused dressing for another use.

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Smoked duck breast — the beginning of a great salad

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Spoke-like!

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Just ducky!

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Mad as a wet hen?  How about mad as a dirty duck?