Unlike beef burgers, which only need salt and pepper, chicken patties need some oomph to make them sexy and show stopping. What distinguishes this burger from other flavorless takes are the fashionable participants. Sweet sautéed shallots paired with the smoky bacon, earthy blue cheese and the creamy, dreamy aioli. After these are devoured the standing order will demand you make these as often as possible. And what better way to dress this burger than with butter lettuce, avocado and juicy…
These chicken tenders are diabolically juicy and criminally tasty. Baking them in the oven achieves even crispiness and no-one will ever know they weren’t cooked in the deep fryer. They are excellent for a party, brunch or light summer lunch. 3 chicken breasts – sliced into tenders and lightly pounded ½ cup of coconut milk 1 TBSP of red Thai curry paste 1 TSP of fish sauce 2 TBSP lime juice ¾ cup of unsweetened coconut flakes ¾ cup…
This take of sweet and sour chicken is one that will be part of your chicken chronicles and you will go back time and time again, as am sure you will be asked to replicate. It’s superb for a weeknight dinner as the preparation is almost non-existent and the chicken cooks very quickly and its juicy, tender, sticky and sexy. The glaze from the sauce is rather spectacular so ensure you have enough white rice to serve it over. Jasmine…
I know what you are thinking. What an unorthodox combination of ingredients? The combination of bourbon and vanilla isn’t just spectacular here, but you will wonder why you didn’t think about it before. The flavor arrangement makes for a succulent and amazing roast chicken. I think you should cook this tonight and once you do, I’m certain it will become part of your chicken repertory yet. 1 whole roasting chicken – giblets removed – washed and dried 1 TBSP…
Many of us are still reeling from Bourdain’s passing last week on June 8th, myself included as he was my mentor and good personal friend. After posting my last article Remembering Anthony Bourdain it may seem trite, but I decided to pay homage to his legacy by creating Bourdain’s culinary week. These are some of his recipes that he shared with me and I’ve prepared countless times. It’s hard to comprehend the inner demons that push someone to take their own life;…
A million recipes for poultry later, you have an epiphany on a particular one that’s been lurking in the back of your mind and today is D-Day. This dish piqued my interest when I first came across the recipe and I swore it wouldn’t remain one of the unsung heroes in my chicken arsenal. There’s little fussiness where this recipe is concerned and you can forego the marinating process if you are rushed for time. The results are just as…
I have made Coq au Vin more times than I can remember. It’s such a composed dish with tremendous, historical merit. For the most part, I diligently stay true to the classics, however in this recipe I’m imparting a fresh, new twist on an old faithful. The precise origins of Coq au Vin (rooster in wine) are a bit nebulous but man has been braising poultry in red wine since ancient times. It’s very similar to Boeuf Bourguignon and…
In the kitchen, we are not discussing how hot and bothered you get prepping a chicken. The only juices that are running here are the ones that run clear when you carve it, having allowed the bird to rest for a while after roasting. It can be potentially arguable, but there’s something pretty damn sexy about rubbing a whole chicken with spices and olive oil. Well that is my opinion anyway Chicken has crossed the proverbial road over to swanky…
Living in Spain during my young years, my best friend in the whole world was Cristina. We went to the same school, rode in the same bus, had same school uniforms and we were inseparable. I was “adopted” by her family of 6 brothers and sisters and we spent many hours conniving over our next adventures and hoping we wouldn’t get caught afterwards! I was eleven when I rode my first motorcycle, a Bultaco belonging to Cristina’s brother, Alfonso and…
Tikka Masala is one of the most popular dishes in Indian and Pakistani cuisine. It is served at almost every restaurant and the variety of selection is large. Tikka Masala is offered with Chicken, fish, prawns, lamb or paneer (Indian cheese). Whatever your selection, typically, the main ingredient is marinated in spices and yogurt, then baked in a tandoor oven and served with a spiced sauce. For the chicken marinade 1 LB of deboned and skinless chicken thighs…
You may be wondering why this Chinese/American staple is on every restaurant menu. It’s by far one of the most popular takeout dishes in America and one that has achieved notoriety due to its sweet and spicy nature and its deep fried nature. So who the hell was General Tso? Most people don’t really give a rat’s posterior. But seriously, divulging fact and fiction Zuo Zongtang (Tso Tsung-t’ang – 1812-1885) never tried this dish and none of his descendants have…