Chicken Tikka
Here is another recipe from my Indian cooking crash course with my future mum-in-law : Chicken Tikka! This dish is always our go-to when ordering Indian takeaway and I was pleasantly surprised to learn how simple this recipe is to make at home. A couple of disclaimers: I recorded this recipe just as Mum cooked it in my … Continue reading
Thai Lemongrass Roast Chicken
This recipe is on my MVP list of whole roasted chicken recipes. Yes, that list exists. The marinade for this chicken is incredibly delicious and jam-packed with flavor. It is sweet, spicy, salty, savory, and basically fool-proof. All my favorite things when it comes to cooking! This recipe seems to be a slightly westernized version of the traditional Thai grilled chicken (Gai … Continue reading
Thai Chicken Satay (Satay Gai)
Chicken satay is a classic appetizer of grilled skewered chicken that is marinated in all the savory spices characteristic of Southeast Asian cuisine: turmeric, coriander, lemongrass, garlic and chili powder. While satay is internationally known as a popular Thai appetizer, the dish actually originated in Indonesia where it is a national dish. Regardless of its origins, chicken satay is … Continue reading
Thai Minced Chicken Salad (Larb Gai)
Thai cuisine week continues! As referenced in my previous post, a few of the primary methods of preparation for Thai salad dishes are: Yam (“mix”), Tam (“pounded”), and Larb (“to mince meat”). Larb is probably the most internationally recognized type of Thai salad. It is most commonly made with minced pork or chicken that is tossed with fresh herbs and a dressing that is … Continue reading
Chimichurri Marinated Steak
Argentina knows how to cook meat. No marinating; just a bit of salt and then the meat is slow roasted as an asado over a charcoal flame that slightly smokes the beef. The steaks are amazing, but I was equally obsessed with the fresh and spicy chimichurri relish accompaniment. Natalya and I traveled in Argentina with a few friends … Continue reading
Herb Crumbed Chicken Breasts
Quick and easy chicken recipe from Stuff It: The Great Little Book of Chicken Dishes. For a fancier version of this herb crumbed coating, try Thomas Keller’s Herb-Crusted Rack of Lamb with Honey Mustard Glaze. The original recipe is below, but I improvised a bit as I was missing a couple ingredients (sad I know… considering the … Continue reading
Bo Ssam
For those who have spent any time in NYC, the Momofuku Bo Ssam does not need any introduction. But for those who have yet to see the path to meat enlightenment that Chef David Chang has paved, here goes… You start with 8 lbs of pork butt − this cut is also known as the shoulder… … Continue reading
Flank Steak with Salsa Verde
I was inspired to cook some steak with salsa verde one night after seeing a photo of the cooked dish posted online by my friends Kelmoe. Good ‘ole social media influence! I decided to try a Jamie Oliver recipe and the results were quite delicious. He recommends chopping all the herbs by hand for an authentic … Continue reading
Simple Roast Chicken
This is the easiest roast chicken recipe I have ever done, and all it really requires is salt. I had always thought I needed to properly brine a chicken for hours before to ensure it would stay moist, and then coat the skin in butter or oil for maximum flavor such as my super high maintenance Whole Roasted … Continue reading
Skirt Steak Tacos
This weekend, I hosted a taco party for pre Cinco de Mayo celebration. Quick background on the holiday, May 5th commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. In the US, this date is observed as a celebration of Mexican heritage and pride, which in present day loosely … Continue reading
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