Are your social networks exploding with Super Bowl recipes? I never knew so many people were obsessed with the NFL. In the food blogger world, the Super Bowl is about much more than the events on the field. It is a chance to showcase some crowd-wowing creations. Every few months, cooks get a chance to flex their cooking and baking muscles. This is your chance to step up. Continue reading Super Bowl Salsa Recipe
NFL preseason is over. You still think your fantasy football team has a shot. College football is in full swing.
All that can only mean one thing: chili season is here!
I subsist on beans and carbs. This diet may contribute to the hula hoop of personal space my friends often give me and the stares I receive on public transit. No one knows when my next narcoleptic episode will strike.
Chicken Piccata can seem a daunting dish to new cooks. There are a few steps that may be new to you. Butterflying. Dredging. Searing. Deglazing. But those are just words. Hopefully, this walkthrough removes the fear and helps you unlock some advanced skills to add to your arsenal. Worst case scenario: you burn the food and end up going out for pizza. Sounds like either way you win.
If you’ve never had chicken piccata, it’s a breaded piece of chicken that’s lightly fried. Then the sauce is a rich, thick mix of garlic, lemon, white wine and capers. There are some extra ingredients most recipes call for. They are nice to haves, but not essential. I always hated buying new ingredients for a new dish that now sit in a cabinet.
The key to executing this dish well is prepping your ingredients before your start frying the chicken. As you get more comfortable, you can condense some steps and multi-task. I start heating my pan on low heat before cutting and breading the chicken. If you’ve never made chicken this way, focus on doing one thing at a time. I am fortunate to have a stellar sous chef who assists me with chopping. If you have a friend or date, a lot of meal prep can be done together. This dish is great because we made asparagus as the side dish. So my girlfriend prepped that while I focused on the main dish.
Prep Steps for Chicken Piccata
Depending the size of your chicken breasts, you may need to trim them to a more manageable size. The purpose for this is even cooking and to expedite the nom nom in your mouth. If the chicken is too thick (more than 3/4 inch), it will take longer to cook to temperature (aiming for 165). So what are you going to do if your hormone-filled bird is too big? Place the chicken breast on your cutting board, then, press your flat palm down on the chicken. With a sharp chef’s knife in your other hand, run the knife parallel to the cutting board halfway up the height of the chicken. This will create two thinner fillets of chicken.
Want to skip this step? Cool. To best cook the chicken without burning it on the stove, use an oven-safe pan. After your fry the chicken, pop the pan into a 350 degree oven. Let the chicken cook for 20ish minutes.
The rest of the steps are pretty straight forward.
The asparagus dish was really good and pretty quick. Again, for new cooks it can seem tough and there are pitfalls to boiling the eggs (optional, but tasty addition) and creating the vinaigrette. If you missed the recipe earlier this week, head over here for the full instructions.
We are nearly a week and a day out from the showdown of showdowns. The stakes are higher than ever. I am putting my best taco against offerings from home cooks in Chicago to see if years of visits to taqueria’s were worth it. This will be my third attempt in a cooking competition, but this time I have a different strategy on how to win.
Here is the approach I’ll be going with next Sunday. Having eaten my way through most cities, these barbacoa tacos stand up to my favorite taqueria’s tacos. They have a nice amount of heat, moist and tender meat.
The secret to keeping the meat moist is all in the braise, especially for barbacoa. I used most of a 16 oz bottle of Sapporo Premium (a few ounces for myself). Cooking with alcohol is a pro tip to add flavor complexity to whatever you’re making, whether a sauce or a braise. The booze cooks out and imparts its own zip to a dish. Plus, you might as well sample some before putting it in the pot. I have their Reserve beer set aside to take this dish to the next level.
If I don’t win, I will forego eating tacos for an entire month.
If you’re in the Chicago area on April 19, come see if my barbacoa has what it takes to be the best. My stomach and pride depend on it.
It’s been a while since the summer of carbonara. Enough time has passed to make me crave the salty, silky goodness that is carbonara.
The dish is relatively basic once you get the procedure down. See the carbonara recipe below. After that, you can make this repeatedly and easily. It isn’t the healthiest of dishes, so fight the urge to have it every night.
I tried whole wheat noodles last year, but found the familiar regular/processed pasta paired better with the flavors in the sauce. I lean toward linguine or other long, hearty noodles with a good chew.
So what’s the twist, you ask? Last night, while frying up the bacon in a skillet, I added chopped hot capicola. I put it in too early and some of it dissolved into nothingness.
Add capicola toward the very end of frying bacon to get the heat and preserve the capicola’s existence.
The extra twist was to add fresh, torn leaves of basil. I had some leftover from making pizza at my grandma’s. Other variations would be to use pepporoni or other italian meats in combination with bacon. Let’s not get crazy and ditch the core ingredient that makes this great.
Carbonara is a quick dish that can make turn your humdrum weeknight dinner into a transporting feast on the streets of Trastevere outside of Rome.