I served this as an appetizer at our Super Bowl party this year, as an alternative to Buffalo wings. 6 whole chicken wings (or 12 half wings, about 2 lbs.) 1 Tbs. butter 1 Tbs. vegetable oil ½ cup soy sauce ½ cup cane or rice vinegar 4 cloves garlic, smashed 2 bay leaves Read More …
I served this as an appetizer at our Super Bowl party this year. This is adapted from a recipe in Garden and Gun magazine. As you can see in another post, I followed a similar procedure to make adobo wings as a non-spicy alternative. 6 whole chicken wings (or 12 half wings, about 2 Read More …
Carol said this was one of the best things I have cooked lately. It was largely based on a recipe in Joanne Smith’s book Cuisine, Texas, about the variety of cuisines found in Texas because of the variety of immigrants who came there. (These included Carol’s Slovak maternal grandparents, who lived in Galveston before moving Read More …
Chicken and rice (arroz con pollo) is a Latin American classic. This version is adapted from Anya von Bremzen’s new book, Paladares: Recipes Inspired by the Private Restaurants of Cuba. It makes a lot (10 servings) and is relatively high on the rice and vegetables and economical on the chicken. Since the chicken thighs Read More …
I spotted an article on a new book Paladares: Recipes Inspired by the Private Restaurants of Cuba, by Anya von Bremzen, who has written several cookbooks that I liked. I quickly bought it, Amazon Prime quickly delivered it, and I have now cooked two recipes from it. These curried chicken empanadas were popular at two Read More …
This Filipino classic is very easy to do, and was on my mind since Amanda asked for a recipe for it for a dinner party she is hosting. This version is adapted from Marvin Gapultos’ The Adobo Road Cookbook. Cane Vinegar can be found in the larger international grocery stores, like New Grand Mart. Read More …
I am always looking out for relatively easy recipes which are kid-friendly, and would be suitable for Boy Scouts to make on a camping trip. I remember that one of the better dishes at a Golden Arrow District camporee cooking contest was chicken and biscuits. Here is a version which is adapted from yammycuisine.com. Read More …
Chicken Riggies is a popular Italian-American dish from the Utica/Rome, NY area. Riggie is the local slang for rigatoni, which together with chicken and peppers are the three essential ingredients to Chicken Riggies. This recipe is an adaptation of the variation in Cook’s Country Eats Local. 24 oz. boneless skinless chicken breast, cut Read More …
This is an example of Italian-American cooking, chicken and sausage in a sweet and sour sauce. I served it on a bed of orzo. This version is adapted from Serious Eats. 2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs) Kosher salt and freshly ground black pepper 1 tablespoon (15ml) vegetable oil Read More …
I recently saw two articles on Piri Piri Chicken, the spicy grilled chicken of Mozambican origin which is now enjoyed in a number of countries. One of them was the cover article in the July-August issue of Milk Street Magazine, and was a variation from Cape Town. It looked quite good (which is why Read More …