Cookhacker » Chicken

Tip of the Day – Slicing Meat for a Stir-fry

Tom — Wed, 07 Dec 2011 11:00:30 +0000

To slice meat into thin strips for a stir fry, partially freeze the meat for about 20-30 minutes, and then you’ll be able to easily slice it into thin uniform strips. Also, be sure cut it on a bias across the grain to ensure maximum tenderness.

Easy Chicken and Vegetable Stir Fry

Tom — Fri, 08 Jul 2011 18:42:01 +0000

This is a great one Cuisinart Chef’s Classic Nonstick Hard-Anodized 12-Inch Skillet with Helper Handleskillet recipe for an easy, incredibly delicious and healthy stir fry. It does have a lot of ingredients, but as with most recipes like this, feel free to substitute your favorite vegetables for the ones you may not care for…just make sure to cut the pieces about the same size so they cook evenly…that’s all there is to it. Also, if you don’t have hoisin sauce on hand, here is a simple recipe that produces a reasonable facsimile that works really well with this recipe. Serve this over rice or rice noodles, and make a big batch, because it tastes just as good the second (or even third) day.

Please click here for the printable Stir Fry recipe.

Click here for the printable Homemade Hoisin Sauce recipe.

Roasted Chicken and Cauliflower – Easy, Quick, Healthy and Cheap

Tom — Thu, 27 Jan 2011 05:28:10 +0000

This is my favorite kind of recipe…Easy, quick, healthy and cheap…but best of all, it just tastes great. It’s easy because it uses just a few basic ingredients…it’s quick, with a prep time of about 15 minutes and a total time of about 40 minutes…it’s healthy because cauliflower is high in fiber and a good source Vitamin C and folate…and cheap, well, because the ingredients don’t cost too much. If you prefer the flavor of Balsamic vinegar, you can substitute that for the Sherry vinegar in the final step…either way, it’s delicious!

Please click here for the printable recipe.

Oven Baked Buffalo Chicken Wings with Deep Fried Flavor

Tom — Wed, 29 Dec 2010 06:20:14 +0000

Back in 1976, I was working at The Foundry restaurant in DC and one of the waiters, Michael Murphy, who happened to be from Buffalo, told us of the amazingly simple way they prepared, of all things, chicken wings, up there at a place called the Anchor Bar. We started giving away the Buffalo Chicken Wings during Happy Hour and immediately the place became packed each day at around 4:45 pm with everyone waiting for the wings to come out of the kitchen…and the rest is culinary history. It seems that every bar today has chicken wings on the menu, and for good reason…when they’re made right, they’re incredibly and addictingly (if that’s even a word) good! They’re actually very simple to make…cut 12 wings into three pieces at the joints (discard the wing tips or keep them for preparing stock) and just deep fry the flats and drummettes for 10-12 minutes in 375 degree oil (preferably peanut) until they’re crispy and golden brown, toss them in Frank’s RedHot Hot Sauce , 23 oz (680 ml)Frank’s Red Hot Sauce and serve with celery and bleu cheese dressing…that’s it…nothing else is needed. The problem is that it’s really a pain (and a greasy mess) to deep fry at home, so here is the next best thing…bake them in the oven. The secret to getting them to cook perfectly is to first steam them in a steamer basket over boiling water for 10 minutes. Carefully pat them dry and place them on a oven proof rack (or parchment paper) in a sheet pan, sprinkle with about 1/2 teaspoon of kosher salt and place in the refrigerator for about an hour. Then stick the whole deal in a 425 degree oven and bake for about 40 minutes until golden and crispy, turning the wings over halfway through. This cooking technique is from Alton Brown, but in his recipe, he wants you to add butter and garlic to the sauce, which is absolutely unnecessary (and not authentic!). When the wings are done, just toss them in a generous helping (about 1/2 cup) of warmed Frank’s RedHot Hot Sauce , 23 oz (680 ml)Frank’s Red Hot Sauce until completely coated and serve with bleu cheese dressing and celery sticks. There you have it…all the crispness, texture and flavor of deep frying with none of the mess.

Cilantro-Lime Chicken with Avocado Salsa

Tom — Mon, 25 Jan 2010 19:57:29 +0000

We made this Cilantro Lime Chicken tonight and it was incredible…fast, easy and relatively healthy. It’s from the website MyRecipes which features recipes from Cooking Light, Southern Living, Sunset, Coastal Living, All You, Real Simple, and Health