Same dish (essentially) two different platings.
Posts Tagged With 'Chicken'
“WIBs” in Red Bull Habanero Buffalo Sauce
12.20.2011
In my early days of traveling for work, I’d often find myself at some crappy bar and grill (one of many chains that all serve the same terrible food) debating between ordering wings or ribs… about a year ago I came across an idea in the comment section of a web blog. In fact, it was this blog post… one of the BEST Blog posts of all time! The idea was to take chicken skin, wrap it around a rib, fry it, and toss in buffalo sauce.
Summer Italian Chicken… In a Circulator!
06.30.2011
Immersion circulators and sous vide cooking are just starting to make their ways from high end restaurants into the homes of the “average” foodie. Although I’ve been fortunate to be “in the know” about sous vide cooking for a couple of years now, I was recently loaned a Sous Vide Professional from PolyScience… full review is coming but the spoiler is that it’s a dream to use. Sous vide cooking has many benefits for the home cook, from low fat cooking to huge service windows to results unavailable with traditional cooking methods.
#MasterChef Memoirs Pt.8: EPIC events leading up to the TOP 18!
06.12.2011
“The Pre-Egg Challenge” 2.11.11: Last season, the first cooking challenge was to create a dish featuring a single egg. There’s lots of speculation on what this year’s version will be. Potato and chicken are popular theories. On the morning of the 11th, we are taken in small groups to a “food safety” class. We arrive near the Beverley Center and the Casting PA’s walk us to a small cooking school. Sandee is there! We are cooking! It turns out that this “Food Safety” course is a impromptu “informal” cooking challenge!
Beer Can Chicken
05.01.2011
I love beer can chicken… It’s unorthodox grilling technique results in some of the most moist meat I’ve ever had. Also, I love that we get to combine steaming with grilling… two cooking methods that are almost contradictory by nature.
Here’s a simple recipe that will make you the star of any summer cookout.
Chicken, Waffles, and Team Blais!
03.31.2011
I like Chicken. I like waffles. I LOVE the combination of the two on one plate. The perfect forkful`– a balance of sweet, hot, crispy, salty… like American “Thai/Vietnamese” food.
So here’s a recipe… It’s the best version of this “classic” combo I’ve ever made… I dedicate it to Richard Blais who I was rooting on in the finale of Top Chef All stars while eating it tonight.
Basic Technique: Butterflied/partially deboned Chicken [and Tandori Marinade Recipe]
03.29.2011![Basic Technique: Butterflied/partially deboned Chicken [and Tandori Marinade Recipe]](http://www.eatdrinkexperience.com/wp-content/uploads/2011/03/Butterfly-Chicken.jpg)
Every cook should have some basic butchering skills: breaking down a chicken, cutting chops, filleting a fish, and frenching a rack of ribs are all good skills to have. One of my favorite transformations is a butterflied and partially deboned chicken. It cooks quicker and more evenly, and it’s a perfect way to seperate bones for stock from meat for eating. Here’s my method: