A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
Caprese Chicken Olive Oil Boneless chicken breasts Salt and pepper Garlic Balsamic vinegar Sliced grape tomatoes Fresh Basil Bel Gioioso (or other fresh) Mozzarella Heat olive oil over slightly above medium heat. Gently pound out chicken pieces to an even thickness (do not pound …
Wow was this chicken good. It was incredibly juicy too, and we kept going back for more until we ate the entire chicken! Grilled Spatchcocked Chicken Smoky BBQ Rub 4 Tbsp ground smoked sweet paprika 1 Tbsp ground cumin 2 Tbsp chili powder …
Faux Tom Kha Gai 1 15 oz can coconut milk (I used lite) 1 carton chicken broth 1 tube lemongrass paste (or better yet, 1 stalk of lemongrass, the white part, crushed) 3 dried birds eye chilis 2 chips dried ginger root (or better yet, …
Merri’s Oven Braised Chicken 1 Chicken, broken down, or several pieces of your favorite chicken part 1 Tablespoon olive oil 3 shallots, diced or one sliced leek 6 whole, peeled, garlic cloves 1 bunch fresh thyme 1/2 cup white wine (I used pinot grigio) 3 …
Serve with a warm ginger-soy vinaigrette and a tuft of pea shoots or micro-greens—or simply piping hot in a bowl of broth with snippets of chives. Serves 4
Rinse and dry 1 (4-pound) chicken and discard giblets. Tie the legs with kitchen string. Put the chicken in an 8-quart pot. Add cold water to cover, about 5 quarts. Add 2 tablespoons kosher salt. Cover pot. Cook over high heat for 20-25 minutes until you hear the water in the pot boiling rapidly. Do not lift cover. Remove pot from heat; let sit 3 hours. (No peeking!) Remove chicken from the broth. Cut into pieces, discard skin and bones. Don’t forget the meat from the wings. Serve warm with sauce below.
Warm Ginger-Soy Vinaigrette (optional): In small saucepan, stir together 2 tablespoons soy sauce, 1/3 cup rice vinegar, 2 tablespoons mirin, 2 tablespoons dark brown sugar, 1 tablespoon dark Asian sesame oil. Heat until just warm. Stir in 2 tablespoons minced scallions and 2 teaspoons slivered fresh ginger. Serve warm. Makes about 2/3 cup.
I don’t know how we started calling this non toxic shake and bake. It is courtesy of my very good friend Beth Eisenberg, so shout out to Beth! It can be used as a crunchy coating for chicken, pork, or fish. This recipe makes a lot …
Not because it tastes like toucans. Or that I would even know what a toucan tastes like! I would never advocate eating a toucan. I like toucans, toucans are cool. I just didn’t know what to call this, although it is based on a recipe …
This is the easiest possible roast chicken ever. I don’t know why my sister hid it from me for so many years but she finally gave it up. Heat the oven to 450 Fahrenheit. Put one tablespoon of olive oil in a cast iron skillet …