Herb Butter Roast Chicken

With Thanksgiving rapidly approaching, I thought it might be good to roast a bird to kind of get in the mood (a mood which I meant to post about a week ago–I think we’re all in the mood by now). The result: a whole, roasted chicken, seated atop some hearty vegetables and rubbed with some herbed butter.

Herb butter roast chicken fresh out of the oven

The Thanksgiving rationale isn’t quite 100% it though. My wife had complained that with me experimenting with new recipes all the time, we never get to have the dishes we already know and love, and somehow from that conversation, she wanted a rotisserie chicken from the grocery store. Seeing how that wouldn’t be a terribly exciting endeavor for me, we compromised and decided on this dish. This was also a great opportunity for me to finally try a recipe from one of Ramsay’s books, In The Heat Of The Kitchen, seeing… click to read more…

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Orange Tamarind Sweet & Sour Chicken

Since having made butter chicken and discovering an Indian grocery in town, I wanted to try something new and different that also applied some of the new things I’d learned (and bought). The result: an Indian-inspired take on sweet & sour chicken.

Orange Tamarind Sweet & Sour Chicken

I marinated and then broiled some chicken thighs like a typical chicken tikka so as to give the meat a tender, tasty flavor. The sauce is composed largely of orange juice and tamarind. Tamarind is a really interesting fruit, and even if you’ve never heard of it before, I bet you’ve eaten it without knowing it. For instance, it is largely featured in worcestershire sauce and the somewhat liquidy brown sauce you might have at an Indian restaurant (e.g. usually with somosas). Tamarind is kind of citrusy sweet and also distinctly sour, but in a really tasty, interesting way.

What would pair well… click to read more…

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Chicken Saltimbocca

If I have sage on hand, this is one of my favorite dishes to put it to good use: chicken saltimbocca.

Chicken Saltimbocca

Saltimbocca is Italian for “jumps in the mouth” as all of the core flavors to this dish are really vibrant when they come together. Surprisingly though, there are countless variantions on saltimbocca as it is apparently popular in Switzerland, Italy, Spain and Greece where the featured meat, sauce, and garnish can all differ greatly (e.g. chicken, veal, pork, wine, salt water, oil, etc). The one commonality across all of these interpretations of the dish though: roulades stuffed with that mentholy, peppery flavor of sage and the richness of prosciutto. In this version, I stuffed chicken breast roulades with fresh sage, basil, goat cheese, and prosciutto and then top it off with some Marsala and mushrooms. This dish is also my entry for this week’s Weekend Herb Blogging, hosted by click to read more…

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Murgh Makhani (Butter Chicken)

Making a good Indian curry can be a tricky endeavor as there’s a lot of flavors at work, some of which may not be used too frequently in your kitchen. Today’s dish which you may have encountered in restaurants before: butter chicken, a delicious tomato-based curry with a subtle, creamy, buttery taste.

Butter chicken

Now I’ve cooked some curries before, but they were always lacking something or were just really unbalanced. I love Indian food, but to me, if there is any cuisine that is hard to dissect from the finished product alone, its a good curry, which is frustrating because I’d love to cook a lot more of it. Furthermore, its not hard to find recipes out there, its just really hard to find ones worth making. So imagine my delight when I just happened to stumble upon a recipe for butter chicken by Alfred Prasad, the head chef at Michelin-starred… click to read more…

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Stewed Creole Barbecue Chicken

This is a favorite of mine–a chicken dish that’s hearty, savory, rich, and spicy, blending creole flavors with barbecue for a match made in heaven.

Stewed Creole Barbecue Chicken

I’ve prepared variants of this dish for a long time, but it never had a name beyond “barbecue chicken.” Let’s face it, that evokes a mental image of just throwing a bare piece of chicken on the grill which I’m sure you’ll agree is a far cry from the above photo. So now that I’m writing about what I cook, I am faced with some of the really difficult life changing decisions. I tried to seek out dishes that seemed similar so I could have an interesting name. I was tempted to call this a gumbo, but it really isn’t. Same goes for jambalaya and étouffée…but they’re so close. The flavors at play are definitely similar, but there’s no roux, andouille, or celery, and let’s face it, those kinds of ingredients are key to… click to read more…

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Chicken Francaise

I’m not sure what it is, but it seems that when I want something quick, easy, and tasty, I fall back on Italian-style food. This week’s not-actually-Italian-but-common-in-Italian-restaurants food: chicken francaise (but doesn’t “francaise” mean French?).

Chicken francaise with creamy garlic pasta

This version of the dish has a light and delicate sauce that packs a surprising amount of punch. The core ingredients are some very Mediterranean flavors: white wine, lemon, capers, and parsely with broth standing firm as the backbone. Of all of those components, I really like to try to highlight the lemon in a big way–it brings a vibrant, fresh flavor, and if you can get any great produce in Florida, its citrus 😉 . The capers bring that peculiar salty sweetness (not quite sure how I’d describe their taste) to the dish and the parsely just gives that earthiness that you need to temper the lemon. Like chicken marsala, the core idea to preparing… click to read more…

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