Tag Archives: chicken

Sriracha Honey Chicken Wings and Garlic Grilled Broccoli

Standard

2014-10-09 20.57.39

In college we used to go to this thing called Two times Tuesdays where you could get 2 for 1 wings. I’d like to formally and publicly apologize to Two times Tuesdays for not respecting the wonderful tradition of bone-in chicken wings. Yes, all, I am a boneless wings person. That is, until I tried these wings.

Oh I’ve had my fair share of chicken wings – but the sweet and tangyness of these combined with the slight grill char were SO ON PAR for an evening that I’d describe as fall clinging on to a past relationship that is summer (i.e. we are ready for fall food, but it’s kind of still hot in Atlanta). I have to say thank you to my friend Mike for teaching me how to make chicken wings and for prepping this whole meal! If you are low on dollars and low on time, I’d highly suggest this meal! The chicken only took around twenty minutes on the grill, and the marinade for the garlic should only take the day to absorb flavors.

So I’m actually talking from the perspective of Mike considering I did very little work here – but I’d love to transfer knowledge over to any of you all who are also first time wings grillers so I’ll share from my perspective.

The chicken did not have any marinade. I didn’t know this about wings! All you really have to do is cook the wings on their own (skin on) and then add the sauce in at the end. WHABAM – deliciousness. For some reason I feel very cartoonish about wings, like they should have some kitschy thought bubble that speaks with Emeril Lagasse’s voice saying “Bam!”

2014-10-09 20.11.42

Anyways, so Mike was kind enough to cut the wing tips off the wings for us before we cooked and had prepped the sauce for the Honey Sriracha Wings. This is literally all we did:

Prepped the grill – make sure to take your time to let it heat up medium/medium high heat. Mike had already prepped the sauce so we just put it on low on a burner to keep the sauce warm. If you hadn’t prepped in advance, make sauce. Add the chicken wings onto the grill, rotating every 2 minutes or so to evenly cook them. After about 20-25 minutes, wings were about done and we tossed them in the sauce and voila! a carnivorous meal. 2014-10-09 20.11.48

This is the recipe for the Neely’s Spenser’s Grilled Broccoli. The great thing about something like this is  you can really use whatever kind of vinegar you have on hand or dry rub. I think Mike has his own dry rub that he likes to use for grilling and had red wine instead of white wine vinegar. All the power to ya to use your fave flavor. I really think the only thing you need to nail here is 1) not overcooking the broccoli and 2) adding garlic.

You want to blanch the broccoli so that it just barely cooks. That way, when you add it to the grill, it won’t take very long to cook but will get a nice smoky grill flavor. So, if you think once you’ve blanched the broccoli it still looks raw – that’s actually a good thing. Mike marinated this for the day I think? and we simply put it on some aluminum foil on the grill about 5 minutes before the chicken were done cooking.

2014-10-09 20.43.32

2014-10-09 20.26.10image

Make this please!! And put your feet up, relax, and drink some Sweetwater 420 like we did to celebrate the fact that it’s a Thursday night and you just grilled chicken wings and managed to complete a long jog with the maniac that is Mike Kerrigan. Woo!2014-10-09 20.58.07

Thomas Keller’s WHOLE Roasted Chicken with Root Veggies

Standard

DSCF4606

To some, a pantsuit means growing up. And by some, I am definitely including myself in that category. But I’d also like to add whole roast chicken to that category. Pantsuits and whole roast chicken. We made roast chicken a few weeks ago, and to be honest this was easier. So why do I feel way more accomplished? I think it’s the feeling of being able to put together one shining masterpiece as opposed to integrating a few small dishes into a cohesive meal.

That time you first tied your shoes all. by. yourself. Going completely across the monkey bars in one full swoop without having to stop. That time when your secured place to crash on the drive from Charlottesville to Miami falls through and you figure out how to desperately book a hotel at 11PM on your own in college. We can discuss later the relevance of each of these in the context of roast chicken.

But seriously, I’m proud of this accomplishment!!! As I have been watching the Olympics lately, it seems appropriate to feature something that requires precision and focus. If you can keep the few key important tips in mind, this comes together quite easily and with little mess. These are the ways to win the Gold medal if you ask me. Think: SALT, meat thermometer, patience. Too simple? Ok you can go study molecular gastronomy.

Salt: You need to be uncomfortable here. Roasting chicken requires a LOT of salt, and to make yourself more comfortable here, just keep massaging it into the skin and into the cavity. It’s really the main way to flavor here, don’t be shy.

DSCF4604

Meat thermometer: You don’t want overcooked chicken here, so if you follow the temperature suggested (160 F in the meatiest part of the bird), be WATCHING your chicken towards the end once you’ve stuck in the meat thermometer to check

Patience: One, because it takes about 1 hour and 10 minutes to cook all the way through. Two, because after the chicken comes out of the oven, you need to wait for it to cool before slicing. Slicing too early will let out the juices and thus let out flavor (or so I’ve been told).

No, I am not going all It’s Complicated on you and cooking Alec Baldwin’s favorite feast with mouth-watering cake involved. This is literally the whole dinner in one pan. So great. Especially if you’re into putting rich chicken on your salads, soups, and making leftover chicken sandwiches!

I followed the Amateur Gourmet’s directions for cooking Thomas Keller’s chicken and watched this video to learn how to truss a chicken. It’s worth watching, friends. I was a bit wary of rutabagas, so I replaced them with more red potatoes. I don’t have any kitchen twine so instead used regular white sewing thread that I doubled up around two or three times to make it thick enough.

One thing I did differently was to drain the pain juices after the chicken was done and return the veggies to the oven to get crispier. For me, it took desperate measures of the broiler but for you, it might only take a few extra minutes at 400 ish. Pan juices = yummy gravy.

New fave: CRISPY LEEKS. I can’t tell you how delicious the leeks were after coming out of the oven.

Veggie heaven: Very rough chop of carrots, red potatoes, a large onion, two leeks, and two turnips.

DSCF4607

Hi caramelizy roasty thyme garlic veggies
DSCF4614

DSCF4618Make a gravy at the end with the leftover pan juices, some BUTTAH, and flour

 

Thai Shitake Mushroom Coconut Chicken Stir-fry

Standard

stirfry3

Because what else is there to do after you run 7 miles with your soul sistah?!?! “We’re goin ta flavor town with this one!!” would be the response we’d get from Guy Fieri if he were interviewing my friend Sarah and me on DDD. SOLID post-run meal if you were wondering, and also good with white vino. I was telling someone the other day that it’s gonna be a longggg road before I feel comfortable recommending wine/spirits pairings with food, but hey, the cheapest bottom shelf Pinot Grigio at Whole Foods worked well here. So there you go.

If any of you out there have listened to the Parent Trap Pandora station, you’ll understand my confusion when the entire playlist throughout this cooking experience provided us with songs from the 1950s. To give those non-Parent-Trap-lovers some perspective, the classic was filmed in 1998. NEVERTHELESS, OLDIES BUT GOODIES. AHHH what a great night it was. And really, you should make this for a group of four. Preferably to impress them with your chopping skills because you’ll have some mastery after all these veggies go in.

Being all non-cultured with the appropriate seasonal vegetables, we were not aware that Whole Foods does not sell Napa cabbage this time of year. Luckily, savoy is a useful alternative my friends! Serve this recipe from EatingWell circa 2010 over some simple short grain brown rice or rice noodles. You can’t go wrong! Honestly. In fact, if you’re nervous about cooking meat, just eliminate the chicken and throw in a few more mushrooms.

Can someone help me with my Thanksgiving pinterest board by the way?? I’m struggling big time. I seriously need some advice on sides?!

stirfry9

 

Props to Sarah you’re my chopping hero. We used chicken breasts and pounded them thin to get the pieces all tender!

stirfry8Friends all hangin out and whatnot – Scallions + Ginger + Jalapeno

stirfry1Mushrooms simmering away in coconut milk, fish sauce, and lime juice

stirfry6

Cabbage!

stirfry5

stirfry4We almost bought a basil plant to get this lil bit…but then we found some. The end.

stirfry2

A Bon-Appetempt wannabe – Chicken with Caramelized Onions and Cardamom Rice

Standard

DSCF4307

Here’s to my favorite blogging video of all time. If you’ve been around me, my new iPhone, or anything with wi-fi, I’ve probably showed you this vid. I just absolutely love Amelia Morris’ sense of humor and weird voices. Mostly because I am all about the loud voices and imitations, whether or not I’m in the kitchen. The best part of this vid is definitely BAKED CHECKEN GETCHA BAKED CHECKEN. Sadly, my photo skills have really got to pick it up. I’m so excited about the food that I forget to take pictures before it’s all gone. Forgive me, but srsly make THIS AND WATCH THE VIDEO.

I love this dish because it’s deceptive comfort food. The dill and parsley and cilantro give it this fresh texture that lightens up the extremely moist and rich chicken and rice. It’s that chicken and rice base that represents comfort food for so many cultures that I love. My grandma’s Chicken Tikka Masala is our family’s traditional comfort food as well as the ultimate Khausway, a Burmese chicken dish that reminds me of every family memory with my Dad’s side.

For some families, it’s that chicken, saltine, rice, and cheese casserole-y thing that makes you want to curl up in a ball and be a cat-lady (wut?). No, but seriously, sometimes that stuff is zooo good. It was really fun to make this comfort food with my friend Caelan as we are both adjusting to post-grad life, moving into the “real people” phase. Just kidding, but honestly it was a great Sunday night meal for two friends catching up. I encourage you to make this with a friend on a night when you have the time to wait for a hearty chicken dish to simmer slowly for a solid half hour, leaving you time to share your exciting stories from the weekend and calm each others’ nerves for the week!

I feel so blessed.

DSCF4286

 

Caramelized onions…my friend Kelly and I could eat these like a dip or even plain…

DSCF4287yummy chicken with spices…it pays to have an Indian grandmother with whole spices in her cabinet 🙂

DSCF4290omg yes. Follow the rules and don’t move your chicken around too much! Let it get crispy

DSCF4292When you add the rice, get it all coated with oil and spices before adding in the water. Ours was SOOO oily, so there’s really no need to add more oil if you ask me

DSCF4291

DSCF4299Mysterious, I know :/

DSCF4301

DSCF4304

DSCF4305

DSCF4306

Buttermilk Brined Chicken with BEETS

Standard

DSCN1346

Poor performance on my attendance to this blog. Apologies. It’s been a busy June and although I’ve cooked quite a bit, I haven’t had much time to post and take pics. Also, my camera broke so I’m borrowing my sister’s cam and my mom’s iPad.

Here’s a little recap of some of the cooking extravaganza’s of late:

– We went to St. Augustine, FL and baked molten lava cakes for the first time. My mom has discovered a new age cooking technique. I call it yoga-mixing, mostly because she was beating eggs and butter and sugar together whilst holding the yoga-tree position steadily for a solid 4 minutes. Clearly we are a bit of ying and yang in the kitchen since I have zero flexibility but manage to coordinate baking lava cakes until juuuuust done.

– I tried  to make cauliflower pizza crust with Arianna which was cheesy but a bit off. She’s used to my crazy attempts and puts up with my antics, so it was still some good sisterly bonding time!

– We made some homemade peach ice cream for Father’s Day which was delicious except for the fresh peaches part. My suggestion is that you stick to the pureed peaches for the flavor and if you really want chunks, add them AFTER you’ve fully prepared the ice cream according to the maker’s instructions. Otherwise they become essentially ice chunks.

– I got the Party like a Culinista cookbook!!!! Woop woop. I keep taking it in the car with me for “a little light reading.” Dont ask…but now I’m sooo excited to make some of the recipes!

Ok, back to the meat of the post. HA. My best  friend’s mom is my recipe guy, okay well recipe girl. I wish I lived in a big city where I could be like, “Yea these beets are going to be great because you know I’ve got a great beet guy.” What I’m trying to say is my best friend Cessie’s mom is an amazing chef and everytime I want to get the deets on a recipe, she can tell me if it’s legit or not. She raves about Deb’s buttermilk roast chicken so since I had some leftover buttermilk, we thought we’d try it.

In the summertime, we try to use the grill as much as possible, so we improvised a bit. My dad’s a little obsessed with our pizza stone, so we tried it as a “pan” on the grill. Success! On one half of the grill, we grilled some beets wrapped in foil that we bought at a local farmer’s market. Then we let the pizza stone heat up before adding the chicken directly on top. If only it hadn’t been raining….

To prepare this chicken, basically follow the marinade on Deb’s recipe (we halved it) and let your chicken juice up for a few hours or overnight. We had some boneless skinless breasts, so the cooking time was pretty short for us, but she says you can use any cuts of chicken. When I make this again, I will definitely let it marinate overnight to increase tenderness. After reading some of the comments on her post, I found out that the buttermilk is the magic ingredient to the most tender chicken. I agree! And it’s a very easy recipe good for beginners!

Ingredients for marinade (minus the buttermilk)

DSCN1343

 

Smashing the garlic helps let out some of the flavor

DSCN1344

I call this one “the art of arranging food” because my Dad was showing me how I needed to better arrange the beets around the chicken. It was totally worth me stepping away because he really is good at food styling!! **Thanks Dad**

photo (25)

Voila!

photo (23)