This mild smoked chicken was a grand-daughter friendly choice for New Year’s Eve. 1 whole chicken, spatchcocked 2 tsp. salt 2 tsp. barbeque rub ( I used Red Spice Rub ) The day before cooking, spatchcock the chicken and mix together the salt and barbeque rub. Rub the chicken inside and out. Place it in Read More …
This very tasty dish is adapted from a recipe in thekitchn.com. A key step is accelerating the caramelization of the onions through sautéing them with a little sugar, baking soda, and salt. I finished by broiling the chicken in individual baking dishes (as shown in the photo), but they could be broiled all together in Read More …
This is an adaptation of an idea in tasteofhome.com for an easy midweek dinner, mainly using pantry staples, and emphasizing Greek flavors. Part of the adaptation was a successful experiment to do almost all of the cooking in my rice cooker. The general idea (which is used in the recipe below) is to start with Read More …
There are curry variants all over the world, often in seemingly unlikely places, like Japan. (Here is a good example of a Japanese curry: Japanese Retro Beef Curry ) A week ago, the Wall St. Journal published a recipe for a Nigerian curry in their “Slow Food Fast” series, which means that it is suitable Read More …
On Amanda’s most recent visit, she asked for this dish, which we made based on Wendy Hutton’s Southeast Asia’s Best Recipes, on page 101. This included making the green curry paste from scratch in our food processor. One difference from the book is that we included Thai eggplants since Carol really likes them. We kept Read More …
Bistek – Filipino Pan Fried Steak with Onions is a Filipino classic – steak with a savory sweet and sour sauce based on onions, soy sauce, and lemon juice (actually calamansi juice if it happens to be available). This recipe is applying the same concept to chicken drumsticks, and is adapted from an article in Read More …
This posting is more about technique than recipe, and is a way to get crispy chicken wings without frying them, and is adapted from an article in bonappetit.com 3 lbs. of chicken wings will make about 4 entrée servings. The resultant wings can be eaten plain (Carol’s preference) or with Buffalo chicken sauce (or some Read More …
This recipe is the culmination of several small recipes in the blog. Once you have the components, it would be easy to make a set of 8 sandwiches – the marginal time per sandwich is very low. This whole process was adapted from Israeli Soul by Michael Solomonov and Steven Cook. Amounts shown below are Read More …
This is a modification of a recipe in Israeli Soul by Michael Solomonov and Steven Cook. Since I had some turkey thighs in the freezer, I actually used them instead of chicken thighs. Originally, I followed the recipe by poaching the wrapped thighs in simmering water for 15 minutes. When I cut the thigh cylinders Read More …
Before Thanksgiving, the supermarkets had great deals on frozen turkey. We thawed a small turkey and cut it up and used the carcass to make gravy for Thanksgiving in advance. I saw an article in Food 52 regarding a Honey Lemon Chicken in recipetineats.com which I re-purposed for turkey breast cutlets I had made from Read More …