We have made this a couple of times, most recently for the family on the 4th of July. This recipe is a great opportunity to use peeled garlic from an Asian grocery, and is an adaptation from Saveur magazine 3-4 lb. chicken cut in serving pieces (or the equivalent in chicken parts) 3 bay Read More …
The quantities are for two servings of two enchiladas each, and can be scaled up. This recipe uses the Mole Sauce from another posting. We have some shallow baking dishes which are excellent for one-person servings of enchiladas. For a bigger group, they can be made in a batch in a baking dish like Read More …
I have read that this mild stir fry is the authentic taste of Taiwan, the dish which makes older people think of the good things of their childhood. The three cups refers to sesame oil, rice wine, and soy sauce, but the recipe does not actually use that much of any of these ingredients. Read More …
Carol was in the mood for roast chicken (i.e. comfort food) and I had seen an Ina Garten recipe circulating on the internet, and this is our version of it. The chicken can be gotten ready in the pan in advance and stored in the refrigerator until you are ready to cook it, Read More …
This tasty grilled chicken is an adaptation from Robb Walsh’s excellent, “The Tex-Mex Grill and Backyard Barbacoa Cookbook”. It utilizes a popular border trick of marinating chicken in a brine based on Mexican sugar-sweetened soda. In the original recipe this was mandarin soda, there was a 1/2 cup of salt in the marinade, and the Read More …
This recipe produces a moist and flavorful shredded chicken filling for enchiladas, tacos, soups, etc. It was adapted from Sylvia Casares’ The Enchilada Queen Cookbook. Silvia’s Enchilada Kitchen is one of the leading Mexican restaurants in Houston. I used this filling in Enchiladas Suizas and for chicken soup for a sick sister-in-law. The photograph shows Read More …
This made an excellent Friday night dinner for company, with chicken breasts providing an economical alternative to the traditional veal. (Turkey cutlets would also work well here.) This recipe, which is an adaptation from Serious Eats, includes the trick of adding gelatin to the liquids to give the sauce a better mouthfeel. 1-1/4 Read More …
This is how we made the gravy in advance for the clan at Thanksgiving. Since I was going to be roasting turkeys in La Caja China, there would not be any drippings for use in the gravy, so we made it all in advance to reduce the stress of the big day. This was easy Read More …
This take on the French classic coq au vin has been a family favorite for many years. Brouilly is one of the Beaujolais Villages, but I tend to use whatever good red wine is on hand. A key step is to brown well the flour so that the final stew has a rich brown color. Read More …
This is the marinade for grilled chicken which we served to a big crowd for Carol’s birthday to general appreciation. It is an adaptation from an old newspaper article we clipped out and taped to an index card many years ago. I am guessing it was from the old Houston Post. My hand-written comment Read More …