Best Birthday Cake Ever

Jacob and Meredith made me the best birthday cake ever.

Rockin' Moroccan Barbecued Chicken

Serves 12-14

dry ingredients:

• 4 tbsp Turkish coffee (I used decaf)
• 2 tbsp ground cumin
• 4 tsp ground cinnamon
• 4 tsp ground corriander
• 4 tsp paprika
• 3 tbsp garlic powder
• 4 tbsp brown sugar
• 1 tbsp chili powder
• 4 tsp black pepper
• 1 tsp salt

wet ingredients:

• 2 tsp olive oil
• 1 tsp Tabasco sauce
• 3 large whole chickens, quartered, bone in

1. Preheat grill to 350ºF.
2. In a bowl, mix dry ingredients for the spice rub.
3. Mix the olive oil and Tabasco sauce in a seperate bowl.
4. On a baking sheet, and brush the chicken on both sides with the olive oil and Tabasco mixture.
5. Liberally dust the chicken with the spice rub on both sides and let marinade for up to 4 hours before grilling.
6. Oil grill rack, then grill chicken skin sides down first, until browned, 4 to 5 minutes.
7. Turn chicken once, until just cooked through, 15 to 17 minutes.
8. Transfer to a platter and let stand 5 minutes before serving.
9. Spice rub keeps covered in an airtight container for up to 1 month.

(Based on Liliane Sibonney's Rockin' Moroccan BBQ Chicken.)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

A birthday chicken

For my birthday, I was allowed to cook my friends dinner. I made roasted chicken using the spice rub from Chef Liliane Sibonney's Rockin' Moroccan Chicken recipe.

Meredith and Jacob also made me a great cake, and that recipe (along with the story) will show up in a couple of weeks.

Sweet & Sour Meatballs

• 1-1/2 lbs ground chicken or beef
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 clove garlic, minced
• 1 tbsp breadcrumbs
• 1 egg
• 2 cups ginger ale
• 1-1/2 cups ketchup

1. Combine the ground meat, salt, pepper, garlic, egg and breadcrumbs in a bowl and roll into 1-inch balls.
2. Combine the ginger ale and ketchup in a large saucepan and bring to a boil. Drop meatballs into sauce. Cover and simmer on low for 2 hours.

Serve with rice.

(Adapted from Second Helpings, Please, originally published April 1968.)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Beyond TV dinners: when I was a kid

Not that I learned to cook out of necessity, but my mom was busy and I was given the opportunity to start experimenting at the stove as soon as I was old enough to not burn myself on the pots and pans.

Aside from stir-frying mushrooms with rice and soy sauce (hey, it was the 80's, that was exotic!), mom taught me a recipe from the one cookbook we had in the house, Tangy Sweet & Sour Meatballs from the Second Helpings, Please cookbook. It was the perfect starter recipe for a fourteen-year-old, and I continued to make it occasionally. The ingredients are easy to find and it's fun. One day, when Jakey decides he likes sauces, I'll make it with him.

Ginger Cookies

• 4-1/2 cups all-purpose flour
• 4 tsp ground ginger
• 2 tsp baking soda
• 1-1/2 tsp ground cinnamon
• 1 tsp ground cloves
• 1/4 tsp salt
• 1-1/2 cups shortening
• 2 cups sugar
• 2 eggs
• 1/2 cup molasses

1. Preheat oven to 350-degrees.
   
   
2. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
   
   
3. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
   
   
4. Shape dough into 1-inch balls. Place about 1-1/2 inches apart on an ungreased cookie sheet.
   
   
5. Bake in a 350 degree F oven for 9-10 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool.
   
   Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes fifty cookies.

(adapted from the New Better Homes and Gardens Giant Ginger Cookes recipe)

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

I love ginger cookies

There's something about ginger cookies that's just so comforting.

Meredith did a great job with a recipe she adapted from Better Homes and Gardens. The cookies were perfect -- soft in the middle and very yummy. Most importantly, they got the thumbs up from Jakey.

Chicken Tajine with Honeyed Tomatoes and Chickpeas

• 1/8 tsp saffron threads
• 2 tbsp boiling water
• 1 tsp sea salt
• 1 tbsp smoked Spanish paprika
• 1 tbsp ground cumin
• 3 chicken breasts, cut in half
• 10 chicken legs
• 1/4 cup olive oil
• 2 onions, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1 can plum tomatoes, lightly mashed with a potato masher
• 2 cups chicken stock
• 1 can chick peas
• 2 tbsp honey
• 1 tbsp lemon juice
• pepper (to taste)
• 1 tbsp sesame seeds
• 1 bunch cilantro, leaves picked and chopped
• 1 lemon, thinly sliced

1. Let the saffron steep in the boiling water and put aside.
   
   
2. In a small bowl, combine salt, paprika, cumin (1 tbsp) and sprinkle over chicken.
   
   
3. In a dutch oven, heat the olive oil over medium-heat and brown the chicken in batches for 3-5 minute per side and set chicken aside in a separate bowl.
   
   
4. Reduce heat to low and add onions, garlic and ginger to the pot and cook gently for 10 minutes, scraping the solidified juices, spices and oil from the bottom of the pan.
   
   
5. Add remaining cumin (2 tsp), cinnamon and cayenne, and cook for 30-60 seconds.
   
   
6. Add saffron, tomatoes, stock, and chicken. Bring to a boil and reduce to medium.
   
   
7. Let cook for 20 minutes (uncovered), add chickpeas, honey and lemon juice and cook for an additional 20 minutes.
   
   
8. If the sauce isn't think enough, remove chicken and reduce sauce on medium-high for 10-15 minutes.
   
   
9. Add back chicken and mix in sliced lemon and cilantro. Remove from heat and serve.

(adapted from Bonnie Stern's Friday Night Dinners)

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen