Since boneless skinless chicken breasts are both insanely popular and insanely boring on their own, I’m always looking for ways to spice them up with interesting flavor combinations. Here I use two techniques. First, a simple marinade with lime juice and ginger, that gives the chicken a spicy, tangy, umami, flavor.
This is a debugging block
Recipes and Techniques
How to bake chicken breasts is one of the most common questions I hear from fans, friends, and family. With good reason. Chicken is one of the most common foods on the dinner table, and those boneless skinless breasts, the most common cut of chicken. The sad reality however, is that chicken breasts are also the hardest part of the chicken to cook well.
Grilling season for me, starts with the thermometer starts reading about 40 degrees. And chicken is often the most frequent grilling choice. Not only does the grill give chicken breasts a great flavor (and very cool grill marks if you follow my technique), but the it makes kitchen clean up so much easier…and as a lazy man at heart, I appreciate that more than anything.
The secret to perfectly baked pork chops is to throw away the concept of traditional baking! Pork chops are lean, which means they dry out quickly. To make sure your baked chops stay tender, juicy, and have a ton of flavor you need to cook them very quickly, on high heat to sear the outside, without over cooking the center.
The craving: I want beef, but I also want something lively and green.
The palate: fresh with energy.
The dish: Steak with Chimichurri.Sauce
The craving: I’m in the mood for steak, but am feeling a little French and saucy.
The palate: rich with a spark.
The dish: Filet Mignon with Au Poivre Steak Sauce.
The craving: I’m feeling earthy and carniverous.
The palate: smooth while piquant.
The dish: Mushroom Brandy Steak Sauce on Filet Mignon (try it with any cut of steak)
The craving: Give me lavish protein with a plush, silky sauce.
The palate: buttery and herby.
The dish: Filet Mignon with Tarragon Butter Sauce (try it with any cut of steak)
I realize the subject of grilling steaks is a big topic. With the numerous cuts of beef available plus different desired levels of cooking, instructions could span several pages. But for our purposes, I will focus on grilling two popular cuts: filet mignon and New York, with a medium-rare result as our goal. The New York is also known as “strip steak” and comes from the short loin of the cow.