Today our never ending quest for new and great chicken recipes bring us to the world of stews. Not only are stews generally simple, one pot recipes, but they can also be made with a vast variety of ingredients…including of course the humble chicken.
This is a debugging block
Ah the Kabob. Or is it Sish-Kabob? Or meat on a Skewer? Whatever you call it, putting food on a stick is likely as old as fire itself. And there’s a reason the technique has lasted so long. Not only do kabob’s taste delicious, they can be the grilling equivalent of a one pot meal. Here I show you how to make simple grilled chicken kabobs with some summer vegetables.
The craving: I dream of beefy bites lost in butter.
The palate: utterly rich
The dish: Brown Butter Sauce Over Filet Mignon
The craving: Feed me tender steak touched by roasted herb.
The palate: buttery and herbal.
The dish: Filet Mignon with Rosemary Butter
The craving: Entice me with meat and thrill me with edge.
The palate: racy but creamy.
The dish: New York Strip with Blue Cheese Butter Sauce
There is something special about cooking a whole chicken. The flavors develop so well, the presentation looks fantastic, and it’s actually easier to keep the meat tender and juicy. I love roasting them whole in the oven, but (especially in summer), you may not want to fire up the oven for a couple hours. That’s when this grilled, Chicken Under a “Brick” recipe comes in so handy.
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.
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)