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 …
Since I had leftover garlic scape pesto in the freezer, I decided to use it for a chicken pesto pizza. The quantities below will serve 4 people. I full recipe of pizza dough (from Pizza for One or for Many ) 1 cup pesto 1 lb. boneless chicken thigh meat, thinly sliced 4 Read More …
These Japanese chicken meatballs are excellent with a tare glaze. This is an adaptation from Serious Eats, and makes 4 servings. 1-1/2 lbs. ground chicken thighs ½ cup panko bread crumbs ¼ cup finely chopped scallions 1 large egg, beaten 2 tsp. finely grated fresh ginger 2 tsp. garlic puree (~2 large cloves of garlic) Read More …
Chicken tikka masala is justly one of the most popular Indian dishes in the US. It is very flavorful and uses a boatload of spices, but is not really chili hot, so it can appeal to a wide audience. This recipe is adopted from Serious Eats and has an extra level of flavor from grilling Read More …