A big hit at our most recent choir party was a dip brought by one of the sopranos. It turned out to be buffalo chicken dip and it seems that the standard recipe is at allrecipes! Here is how I made it tonight to general approval. This will take less than an hour and will Read More …
There is a famous dish “chicken with 40 cloves of garlic”. (Someday I will add that to my blog.) A cousin to “chicken with 40 cloves of garlic” was in yesterday’s Richmond Times-Dispatch (from eatingwell.com) as an easy weekday dinner. It was indeed an easy dish using mostly pantry ingredients. It serves 4 people and Read More …
Over the years I have enjoyed a green peppercorn sauce on steaks. I spotted an article in SeriousEats which included a recipe and the idea that green peppercorn sauce also works well for pork or chicken. I made it for pork chops as follows. This will make 4-6 servings and will take about half an Read More …
Chicken Egg Foo Young is a Chinese-American classic which makes an easy and quick mid-week dinner. This version is based on a recipe in eggsallways.com and will serve 2 people with steamed rice. For the chicken ¼ lb. ground chicken 1 tsp. cornstarch 1-1/2 tsp. soy sauce Pinch of salt 1/8 onion, chopped ½ carrot, Read More …
This tasty Dominican chicken stew takes about an hour to prepare and will serve 4-6 people. This version is adapted from The Dominican Kitchen by Vanessa Mota. 6 cloves garlic ½ tsp. salt 2 Tbs. fresh lime juice (1-2 limes) 1 tsp. adobo seasoning 1.5 tsp. oregano (preferably Dominican) 1 tsp. paprika 1 tsp. freshly Read More …
Last night, Nick and I grilled 2 spatchcocked chickens to general applause, based on a recipe in SeriousEats.com, and which we served with Peruvian Green Sauce, also based on Serious Eats. This recipe does not involve marinading time, so it can be completed within a couple of hours, depending on the size of the chicken. Read More …
Pancit Canton is a Filipino wheat noodle dish of Chinese origin. This version uses chicken, but the same basic idea can be used with shrimp. This version will serve 4 and is based on The Adobo Road Cookbook by Marvin Gapultos. I cooked it on a Blackstone griddle, which I thought worked very well. Like Read More …
This recipe is for grilled chicken thighs with a Peach BBQ Sauce based on a recipe from TastingTable.com. The photo shows a half recipe (1 lb. of thighs) 1 Tbs. chili powder 1 Tbs. smoked paprika 2 tsp. garlic powder 1 tsp. kosher salt ½ tsp. freshly ground black pepper 2 lbs. boneless, skinless chicken Read More …
Yesterday, we were making a pasta salad with chicken. We cooked the chicken using sous-vide following the directions in SeriousEats.com and it turned out very well. Sous-vide allows you to cook chicken breasts to just the right temperature which really makes a difference. Chicken breasts should not be over-cooked. Here is how we cooked 1-1/3 Read More …
Robert Baker was a food scientist at Cornell University. He is most famous for inventing the chicken nugget, and his second best-known invention is Cornell Chicken, a grilled chicken with a simple but somewhat unusual marinade. There are many variations of Cornell Chicken. I started with one in Saveur: The New Classics Cookbook, which was Read More …