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
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.
The only times I have eaten asparagus have been in a restaurant. That all changed this weekend when I found this simple, yet gourmet recipe on NYTimes Cooking app. Looking back, my ratios were different. My sauce came out heavily dijon since I didn’t add as much olive oil.
Asparagus doesn’t have a ton of flavor, so pairing it with soft-boiled eggs and a dijon vinaigrette make the healthy trees extremely tasty.
We used this side dish to complement chicken piccata. Check back later this week for that recipe.
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.
Some days you just want to act like a kid and devour a whole stack of pancakes.
But, you know what makes pancakes even better? Pancakes shaped like a pig.
My sister gave my girlfriend a pig pan at Christmas and we tabled our normal cereal routine or eggs to test it out. Modifying this recipe for banana pancakes from My Baking Addiction, we embarked on our breakfast adventure.
The main changes were to add more cinnamon and swap almond milk for regular milk. I love cinnamon and find most recipes never have enough. When using shaped pans, it’s a good idea to make sure you use some butter or cooking spray to prevent sticking. After the pan heats up, add a small sliver of butter and swirl it around the pan to cover all the corners.
You’ll need to setup a second pan for the dramatic pig flip. It’s best if you have a griddle or a shallow pan. The closer you can get the pig pan to the griddle, the less your pig’s brain will escape. We dodged any pig massacres.
If you aren’t experienced in making pancakes, when the batter starts to bubble or you see the edges curl up/in, those are good indicators that it’s time to flip.
We served ours with warmed maple syrup and just enough Reddi-Whip to guarantee my insulin levels were nearing the danger zone.
These may just make you oink like a swine for another serving.