This is an adaptation of a recipe in Saveur of a traditional dish from the Jura region in eastern France. It is made with an unusual local wine (vin jaune de Jura) which is similar to a lower alcohol fino sherry. I therefore substituted fino sherry which is easy to get in Richmond. The recipe Read More …
This is a traditional dish from the Le Marche area of central Italy. It is similar to, and may be the ancestor for, the popular chicken with 30 cloves of garlic. It would most commonly be made with chicken pieces. I used a package of boneless chicken thighs I had in the freezer. This is Read More …
Our son Nick has been very keen on his air fryer, so we also bought one and have had good results with it. This is an adaptation from a recipe in the Washington Post. The wings were nicely crispy. I thought there could have been more sauce to coat them. I think the next time Read More …
Chicken (or Galihna) Cafreal is a classic dish from Goa, the former Portuguese colony in India, and therefore is a classic example of fusion cuisine. The dish is thought to have originated in Mozambique (another former Portuguese colony), most of the ingredients are Indian, but the cooking oil is olive oil, which is Portuguese. This Read More …
Before there was Buttermilk-Brined Roast Turkey, there was the same idea with chicken, as introduced by Samin Nosrat in her book Salt Fat Acid Heat. This was easy to do, and like the turkey, was very good – moist and flavorful. A key point is always to avoid overcooking poultry. I used a temperature probe Read More …
Flat chicken (or Flattie) is the South African term for a spatchcocked chicken grilled on a braai (barbeque). I cooked this on a Big Green Egg including some soaked mesquite chunks, so the chicken was nicely smoked. I picked the exact wrong time to do this, since a thunderstorm started just after I started the Read More …
When I worked in Thailand in the early 1980’s, I would frequently go out to lunch at informal little restaurants near the office with one of my Thai staff. One of the restaurants in heavy rotation was a Thai Muslim restaurant (decorated with posters of Mecca) which specialized in serving chicken and rice with a Read More …
When I lived in Asia, I liked to visit the now former Portuguese colony of Macau. One of the signature dishes of the colony was African Chicken, which is chicken cooked in a spicy coconut milk based sauce. This version is based on a recipe in the South China Morning Post. I have kept the Read More …
This is an adaptation of Karel’s Chicken Paprikash, in Heather Shouse’s book Food Trucks. I have made it camping and at home. Last night, I served it with Spaetzle with chickpea flour It will serve 4 people. 2 Tbs. vegetable oil 1-1/2 lb. boneless, skinless chicken thighs 1 medium onion, sliced 1 red bell pepper, Read More …
This is an excellent example of genuine fusion cuisine. Some years ago in Los Angeles, someone had the idea to use Korean-style grilled chicken as a filling in a taco. Another Asian touch was a soy vinaigrette to dress the vegetables in the taco, while two American touches were the flour tortillas and grated cheese. Read More …