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 …
Chicken cream stew is an example of yoshoku, Japanese adaptations of Western food. It is a mild and tasty dish of chicken and vegetables in a milk-based white sauce. (Actually there is no cream in it.) The only uniquely Japanese ingredient is some white miso, which seemed to work behind the scenes to increase the Read More …
A traditional Italian dish is to braise pork in milk. Jamie Oliver extended this idea to chicken, which has turned out to be very popular on the internet. It made a very moist and flavorful chicken with a very tasty sauce. We ate it with rice and steamed broccoli. 1 whole chicken 2 tsp. salt Read More …
Huli Huli chicken is a Hawaiian variation of chicken teriyaki. “Huli, huli” means “turn, turn” in Hawaiian, and the chicken is in fact frequently turned and basted. I made this variation based on an article in SeriousEats.com last night. The shinier wings to the left were basted and the less shiny wings to the right Read More …
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 …