I'm always looking for new ways to make chicken and/or vegetables. Chicken is incredibly versatile, and I find myself eating chicken and vegetables a lot, no matter what season it is. Veggies are good for you and chicken has a lot of protein (and I usually have it skinless).
I also like rosemary more than a human being should like rosemary, so this recipe for Roasted Rosemary Chicken and Vegetables is one I'm going to try this week. I don't think I've ever marinated chicken or meat in a rosemary marinade. Full recipe after the jump.
Looking for more economical recipes that don't involve canned chili or hot dogs? Kevin Weeks, a food writer at Gather.com, does a twice-monthly column called Paisano, which offers luscious-yet-affordable rustic recipes from culinary traditions worldwide. Think rich, slow-cooked, peasant-y foods - sumac-spiced chicken kebabs, steak and mushroom pie, lamb with caramelized onions. Stuff from cultures that, out of necessity, invented really really tasty ways to use up that cheap cut of beef.
I might try the Middle Eastern-inflected chicken kebabs, marinated with yogurt, garlic, lemon juice and spices, over green salad for a quick warm-weather dinner. Do you have any favorite peasant recipes in your repertoire?
Grilling season is nearly upon us and what better way to open the season with a grilled beer can chicken? Thanks to Another Pint Please... for the tasty bird.
Check out the color on that chicken. Those legs and thighs spent some good time in their yogurt and spice marinade before getting to a very hot grill. Yumm-y! The picture belongs to Flickr user my amii and you can find the recipe here.
I'm still taking suggestions on different foods to feature in this space. Shout out your ideas in the comments section and I will do my best to respond.
One of my favorite culinary tricks is to take food from one meal and turn it into something completely different. I've never been one of those people who can eat the same thing meal after meal (both my father and Scott can happily eat from the same batch of chili for an entire week). So refreshing my leftovers becomes a necessity if I don't want to waste food or let things go bad.
Costco has issued a voluntary recall on 10,368 pounds of frozen Red Curry Chicken & Jasmine Rice from Discover Cuisine. The frozen food packages are suspected to be contaminated with Listeria. According to Costco, "Each package bears the Canadian establishment number 'Est. 302' inside the Canadian Food Inspection Agency mark of inspection as well as a 'Best By' date of '12 18 08.' The item number '2880' also appears by the UPC code on the package."
No illnesses have been reported yet, but Listeria can cause headaches, neck stiffness, and spontaneous abortions. Those people with weakened immune systems are most susceptible to infection.
So check your freezers, and if you'd like more information, call this number, provided by Costco: (800) 774-2678.
A burrito might be a good snack, but for a real meal, let's talk turkey, a Turkey, Broccoli & Cheese Lean Pocket.
I have to admit, I had forgotten that Hot Pockets had made this entry into health with Lean Pockets, and even more so with "Whole Grain." I bought the box because let's face it, that picture on the front of the box is pretty sexy. I was even slightly turned on by the geeky technology included in the box -- the "crisper" mechanism that does double duty, first as the "crisper" element in the microwave, secondly as a handy "carrying" case so as not to burn your hands when eating.
Unfortunately, the Lean Pocket was very salty, even for me, someone who wouldn't be shy about shaking salt into a bowl of sodium-laden canned soup.
Take a peek at the gallery for how deep those pockets are:
However, in an effort to woo back customers who have denied the fried for health reasons, the fast food fried chicken joint will start adding grilled chicken to their stores. The chicken will be called Kentucky Grilled Chicken (so it is KGC), but the company will continue to serve its namesake, fried chicken. The new grilled chicken has been and is currently being tested in Indianapolis, Colorado Springs, San Diego, Oklahoma City, Jacksonville, Fla., and Austin, Texas, with plans for the full national rollout in early January 2009.
Actually, according to the people at Wikipedia, it stands for "rooster in wine," but I'm going to assume that most people who make it nowadays will use chicken. It's not the quickest recipe in the world to make, but if it was they'd be selling it at the Arby's drive-thru ("yeah, I'll have the Coq Au Vin Mega Meal").
Maryland state legislators have stepped away from a bill that could have banned foie gras in the state. Key legislators withdrew support after the bill's hearing March 4th, despite a legion of animal rights activists pushing for the bill. Apparently, the legislators decided that it was not their place to intervene.
Maryland isn't the first state to toy with the idea of banning foie gras -- similar battles have been staged in Philadelphia, Chicago (which successfully banned it) and California (where selling or raising it will be illegal by 2012). Anyone care to weigh in -- should governments step in to ban foie gras?
As far as I'm concerned, my home borough of Queens is the food capital of New York City, Manhattan be damned. Well, that's not entirely true, but with the exception of Japanese, Queens is the best place in the city to find authentic Asian cuisine ranging from Nepalese and South Indian to Northern Chinese and Korean. Lately I've been asking my Korean dry cleaner for restaurant recommendations. When I dropped off some pants Saturday afternoon and told him that I had a bit too much to drink the prior night, he said I should head over to a spot in Flushing called Budnamujip for a steaming hot bowl of sahm-gyae tahng. He assured me that the ginseng-infused chicken soup would help sweat out my hangover and make me "strong." No doubt this was a backhanded reference to ginseng's reputed effect on male virility.
When I arrived at Budnamujip it was filled with noisy revelers who were well into their cups and would probably be finding themselves in need of some sahm-gyae tahng the next day. When the waitress brought over the bowl it was still boiling. It soon became clear this was no mere chicken and ginseng soup. For one thing, it contained an entire young chicken. The cavity was filled with rice and all sorts of other goodies. The first sip of the blazing hot broth was a tad bland, though this was readily fixed with a few shakes of pepper and a bit of coarse sea salt. As I dug in all sorts of treasures emerged: whole jujubes, or dae chu; bits of chestnut; several cloves of garlic; and a piece of ginseng. By the time I finished picking the chicken clean skin and all and slurping up every last bit of broth, I felt like a new man. So new that I had paranormal abilities and clearly envisioned an article on sahm-gyae tahng's restorative powers by Elaine "One Pot" Louie.
When I asked a gent at the next table whether sahm-gyae tahng, was good for curing hangovers he nodded and laughed. Then he held out his arm with his fist raised in the air and said "makes you strong." If you'd like to try making your own sahm-gyae tahng, here's a great recipe.
I realize that we're still more than a month out from Passover, but I've already got matzo ball soup on the brain. As I looked around our Flickr group last night, I came across this image and it said to me, "I am the platonic ideal of a bowl of matzo ball soup. Feature me!" Rachael, the blogger behind the always visually stunning site Coconut and Lime, is the woman behind this picture. If you're so inclined, you can get the recipe on her blog.
Don't forget to head over to the Slashfood Flickr site, join up and add your pictures. We want to see your kitchen creations!
When I was a kid, up to the age of around 16 or 18, I ate oranges like you wouldn't believe. In the months that the store had good ones (those big, juicy Sunkist oranges with the thick skin), I would probably eat three a day, every day. I figure that I ate so much that I should probably have some sort of super power by now, maybe the ability to fly or maybe create oranges out of thin air to hurl at the villains in my life. But I don't have any super powers, unless you call being good at TV trivia a super power.
Anyway, I never really ate blood oranges. But I love the sound of it: blood oranges. After the jump, a recipe for Blood Orange Chicken from the Cooking For 2 blog.
I roasted my first chicken sometime in the spring of 2002. I was 22 and living on my own for the first time in my life. I bought the chicken at Reading Terminal Market, for the extravagant price of $13 (it seemed awfully spendy at the time since I was making approximately that much an hour). When I got it home, I rinsed it with cold water, patted it down with paper towels and perched it in a battered, shallow roasting pan that I had picked up at a thrift store. Following my mother's instructions, I sprinkled the outside with salt and garlic power. Inside, I slipped a halved lemon, a sprig of rosemary and a small, roughly chunked onion.
I've only very slightly improved on this method in the last six years. These days, I slip herbs under the skin, scatter whole cloves of garlic in the pan around the bird and rub the skin with a little butter in the final half hour in order to help crisp the skin. However, I always slip that halved lemon in the cavity. Over at the Kitchn, they've tested two roasted lemon chicken methods in an attempt to find a superior method. In one they perch lemon slices over the skin of the bird and in the other they put the lemon inside. Check out the post to see what they discovered.
It sits alone and untouched at the end of a long buffet table -- a bowl full of apples and bananas, maybe a seedy orange tossed in as an afterthought. Don't let your fruit salad meet this awful fate, spruce it up instead!
I'm always looking for new ways to make chicken and/or vegetables. Chicken is incredibly versatile, and I find myself eating chicken and vegetables a lot, no matter what season it is. Veggies are good for you and chicken has a lot of protein (and I usually have it skinless).
Looking for more economical recipes that don't involve canned chili or hot dogs? Kevin Weeks, a food writer at Gather.com, does a twice-monthly column called 
This is a recall of bulk proportions. 
Well, not really. 
And as we all know, Coq Au Vin stands for...um...
Maryland state legislators have 
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