chicken recipes breast

Thursday, 5 June 2014

How to Make Cheese Toast in Your Office Kitchen

Posted by Marie at 00:39

How to Make Cheese Toast in Your Office Kitchen REVIEW

Today: Put your office’s toaster oven to good use — make yourself some cheese toast.

Your office kitchen likely has a toaster oven, painted Pollock-style with burnt remnants of work lunches past. It is the dark horse of the entire room — and cheese toast is the best thing it can do for you. Because if there is any sort of hole in your heart or unidentifiable yearning in your soul, melted cheese and crispy bread will fill it 99% of the time, spackling the nooks and crannies of your ennui.

Cheese toast — simply a slice of toast topped with melted, just-browned cheese — will solve all your problems.

First, the toast: I like a thick slice of sourdough, which maintains a layer of chew between its crispy faces. Avoid overly hole-y loaves, as cheese will leak through their cracks. Once it’s golden, layer it with cheese that melts, then pop it back into your mini-oven until it bubbles and browns. If you’d like to embellish, swipe your bread with mayo or mustard first.

The result is an open-faced grilled cheese to cure what ails you. For lunch, pair it with a big salad, and you can even call it a balanced meal. But it also makes a mean snack.

Ooey Gooey Toasted Cheese

Serves 4

Butter
Really good crusty bread (I used rosemary sourdough)
1 1/2 cup very sharp cheddar, shredded
1 tablespoon mustard (Dijon or Colman’s)
1 teaspoon Worcestershire sauce
1 teaspoon mayonnaise
1 pinch thyme
1 teaspoon finely minced onion
1 egg yolk
Black pepper, to taste

Preheat the broiler. Butter one side of two large (or four small) thick slices of bread and toast under the broiler until brown. Flip them over onto a cookie sheet.
Mix the remaining ingredients and spread them onto the bread. Return them to the oven and cook for a couple more minutes until puffed, browned, and bubbly. Grind fresh pepper on top.
I served this with a simple butter lettuce and chive salad with balsamic vinaigrette (aged balsamic, Dijon, olive oil, salt, and pepper). The sweet vinegar and mustard are a great match.

Source: https://www.yahoo.com/food/how-to-make-cheese-toast-in-your-office-kitchen-84321699218.html

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Read This Before Your Next Summer Party

Posted by Marie at 00:36

We’ve got the coolest food tricks for hot days. Summer, bring it on.

Guacamole: It’s Easy Being Green

Here’s a nifty trick to help keep guacamole looking fresh longer. Before storing the dip, pour an inch of water over the top. When you’re ready to serve, just pour off the water; the guacamole is dense enough that it doesn’t absorb the water. You’ll have guacamole that looks like you just made it.

Keeping Summer Berries Fresh

To extend the life of blueberries and strawberries, wash them in a light white vinegar solution: 1 cup vinegar to 3 cups water. Then dry them in a salad spinner (our favorite model is the OXO Good Grips) and store them in a container with the lid slightly open to allow moisture to escape. The vinegar kills bacteria without imparting flavor. Your berries will stay fresher for longer.

Sip Easy with a Better Way to Clean Straws

Brightly colored plastic straws are perfect for sipping summer coolers, but we’ve found that a dishwasher does a lousy job of cleaning them. Secret trick: Use denture cleaner tablets (really!) to help get them clean. Fill a big glass with the directed amount of water, drop a denture cleaner tablet in, and add the straws (flipping them over after a few minutes so both ends get clean). The straws are as fresh as new in no time.

Make Your Own Basting Brush

Posted by Marie at 00:34

For two weeks, we’ve got top chefs sharing their little-known tricks for backyard cooking.

Photo credit: Simon Wheeler

There exists a quick, easy, and, frankly, cool-looking way to get flavor into your grilled meats. It was devised by Adam Perry Lang.

You haven’t heard about Adam Perry Lang? He opened the uber-famous Daisy May’s BBQ in New York City, won Grand Champion at the World Pork Expo, and took home first place for his pork shoulder at the Kansas City American Royal, “The World Series of BBQ.” Sooooooo yeah. Our grilling series wouldn’t be complete with a tip from Adam Perry Lang.

In his third book, “Charred & Scruffed,” he writes: “Rather than using an ordinary basting brush, I prefer to make my own by securing a bunch of herb sprigs (rosemary, sage, or thyme, or a combination, or other herbs, depending on what you are cooking) to a dowel, the handle of a wooden spoon, or a long-handled carving fork. The herb brush flavors the baste, releases oils into the crust as it builds, and eventually becomes a garnish. Plus, it looks really cool and makes people think ‘Food!’ when they see you using it.”

To that we simply say: DO IT.

How to cook Chicken Breast Recipes: The Drumstick

Posted by Marie at 00:30

Chicken Recipes : The Drumstick

Chicken. We all cook it, but sometimes rely too much on one part. Give the other bits a chance! Every day this week, we’re sharing the definitively best recipes for chicken, part by part. So far, we’ve talked about the whole bird, the breast, and the thigh. Today: the drumstick.

Photo credit: Donna Turner Ruhlman

Fried chicken is an endeavor. It involves very hot oil that must be consistently monitored using an awkwardly shaped thermometer. It often requires overnight preparation; whether you prefer a liquid brine or a salt rub, the meat should sit in it for eight to 24 hours. Not to mention it coats you and everything in your kitchen—and, depending on the size of it, your entire house—in a scent so thick you can swipe it off of your walls with a fingertip. That’s a good thing for whetting appetites, but it works against that post-shower clean feeling when, the next morning, it’s still lurking in every molecule that makes up those walls.

But we still make fried chicken, because it’s crunchy, and salty, and juicy, and all of those other things human beings like. We sit at our desks thinking about how good it’s going to be when we fix it tonight, having blocked out the bad parts of the process just like we did that summer we were still using training wheels and everyone else in the neighborhood left us in their big-kid bike dust.

So tonight, we’ll be making Michael Ruhlman’s buttermilk fried chicken. He’s the food writer who worked on Ad Hoc At Home, a cookbook from the chef behind another very famous fried chicken recipe, Thomas Keller. Ruhlman’s version imbues the meat with garlic and rosemary and gives the skin a crispy, peppery crust. And although his recipe also applies to thighs and wings, the reason we like it for drumsticks is twofold. First, drumsticks come with built-in handles, making them the ultimate party snack. Secondly, said handles don’t have meat on them, meaning you get to finish the snack by nibbling strictly on fried bits of skin.

That alone makes it worth the effort.

Rosemary-Brined, Buttermilk Fried Chicken
by Michael Ruhlman, “Ruhlman’s Twenty,” Chronicle Books
Serves 6 to 8

Brine
1 small onion, thinly sliced
4 garlic cloves, smashed with the flat side of a knife
1 teaspoon vegetable oil
Kosher salt
5 or 6 branches rosemary, each 4 to 5 inches long
4 ½ cups
1 lemon, quartered

8 chicken legs, drumsticks and thighs separated
8 chicken wings, wing tips removed
3 cups all-purpose flour
3 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons fine sea salt
2 teaspoons cayenne pepper
2 tablespoons baking powder
2 cups buttermilk
Oil for deep-frying

Make the brine: In a medium saucepan over medium-high heat, sauté the onion and garlic in the oil until translucent, 3 to 4 minutes. Add 3 tablespoons salt after the onion and garlic have cooked for 30 seconds or so. Add the rosemary and cook to heat it, 30 seconds or so. Add the water and lemon, squeezing the juice from the wedges into the water and removing any seeds. Bring the water to a simmer, stirring to dissolve the salt. Remove from the heat and allow the brine to cool. Refrigerate until chilled.

Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support. Pour the cooled brine and aromatics into the bag. Seal the bag so that you remove as much air as possible and the chicken is submerged in the brine. Refrigerate for 8 to 24 hours, agitating the bag occasionally to redistribute the brine and the chicken.

Remove the chicken from the brine, rinse under cold water, pat dry, and set on a rack or on paper towels. The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately. Ideally, it should be refrigerated, uncovered, for a day to dry out the skin, but usually I can’t wait to start cooking it.

Combine the flour, black pepper, paprika, sea salt, cayenne, and baking powder in a bowl. Whisk to distribute the ingredients. Divide this mixture between two bowls. Pour the buttermilk into a third bowl. Set a rack on a baking sheet/tray. Dredge the chicken in the flour, shake off the excess, and set the dusted pieces on the rack. Dip the pieces in the buttermilk, then dredge them aggressively in the second bowl of flour and return them to the

Heat oil in a pan for deep-frying to 350°F. Add as many chicken pieces as you can without crowding the pan. Cook the chicken, turning the pieces occasionally, until they are cooked through, 12 to 15 minutes depending on their size. Remove to a clean rack and allow them to rest for 5 to 10 minutes before serving.

Source: https://www.yahoo.com/food/chicken-recipes-part-by-part-the-drumstick-74972226590.html

10 Amazing Restaurant Dishes to Make at Home

Posted by Marie at 00:25

At Food52, we believe cooking on the cheap shouldn’t mean minute rice and buttered pasta every night. With a little creativity and a little planning, Gabriella Paiella shows us how to make the most of a tight budget — without sacrificing flavor or variety.

Today: Recreate must-try restaurant dishes at home, for a fraction of the price.

One night, about a year after I had moved to New York, I was at a Mets Game. It wasn’t terribly memorable, but I do remember that my date ordered chicken tenders; they were $11, and predictably not very good, but I immediately thought, “Damn, those are surprisingly cheap.”

That was the moment that I realized that living in this city had permanently skewed my perceptions of what people should pay for food. Even though I’m incredibly frugal at the grocery store, I’m often lured into shelling out at every new restaurant that I have to try — and there is always another one.

Fortunately, working in food media means being surrounded by people creative and motivated enough to recreate some of the most acclaimed restaurants’ recipes. I’ve pulled together a few of my favorites — you’ll save money, won’t have to wait for a table, and can eat them in the privacy of your home (no pants!). Here’s how to live the dream:

Momofuku’s Pork Buns

Northern Spy’s Kale Salad

Brussels Sprouts Salad a la M. Wells

Maialino’s Olive Oil Cake

Celery Salad and Cheese on Toast (Inspired by Prune)

Carrot Avocado Salad (courtesy of ABC Kitchen)

Le Bernadin’s Crispy Skinned Fish

Union Square Café’s Hashed Brussels Sprouts with Poppy Seeds and Lemon

Roberta’s Parsley Cake

The River Café’s Strawberry Sorbet

Source: https://www.yahoo.com/food/10-amazing-restaurant-dishes-to-make-at-home-87795688708.html

Here Comes The Saudi Dynasty Succession Crisis

Posted by Marie at 00:25

REUTERS

Saudi royal guards stand on duty during the Janadriya culture festival at Der'iya in Riyadh

The Saudi dynasty is facing its biggest dynastic challenge in 50 years, and Game of Thrones-style cracks are showing in the imminent transition from King Abdullah’s rule.

Liz Sly of The Washington Post details growing discontent in the royal family after the contentious appointment of the king’s youngest brother, Muqrin, as the deputy heir.

The choice of Muqrin, a British-educated fighter pilot who has close ties to the U.S., is controversial partly because he is the son of a Yemeni concubine who was never formally married to his father, King Abdulaziz Al-Saud, who founded the Saudi state in 1932.

“He is not a real prince; his mother was a slave and there are other brothers who are more competent,” a former Saudi official told Sly. “Nobody believes Muqrin can become king.”

The newly-created title effectively allows Muqrin, 69, to bypass at least two other brothers, which goes against the unspoken rule that succession passes down according to age.

King Abdullah is believed to be around 90 and his immediate successor, Crown Prince Salman, is 79. Both are in poor health.

Over the last six decades, the succession mostly passed brother to brother in order of their age. But the last of the current line of brothers will die soon, passing power to the third generation of the family.

Sly explains the problem that consequently arises:

"Given that there are scores of princes in [the third generation], the potential for discord is high. Whoever inherits the throne is likely to anoint his own brothers as future heirs, thereby cutting out multiple cousins from access to the throne and the patronage it provides."

This chart from The Washington Institute lays out the line of succession up to this point (Murquin is one of the "19 other surviving sons":

Source: https://in.finance.yahoo.com/news/comes-saudi-dynasty-succession-crisis-155945524.html

29 Next-Level Ways To Use Avocado

Posted by Marie at 00:31

How many chickens can you catch?

It’s not an ingredient.

1. Make vegan mayonnaise.

girlmakesfood.com

It’s like when two very attractive people (mayo and guac, in this case) get together and have a child that’s even better looking than either of them. Recipe here