Cook the Book: Kashmiri Chicken

Cook the Book: Kashmiri Chicken
SERIOUS EATS | JANUARY 20, 2011
http://pulsene.ws/NEgk


Anjum Anand is on a crusade to change the way we look at Indian food. Her mission is to familiarize Western cooks with ... Read more

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Flint, Michigan: Angelo's Serves A Killer Diner-Style Cheeseburger

Flint, Michigan: Angelo's Serves A Killer Diner-Style Cheeseburger
SERIOUS EATS | JANUARY 20, 2011
http://pulsene.ws/NnUC


Angelo's is an old-timey counter-service restaurant specializing in Coney's—Michigan-style hot dogs topped with mustard, ... Read more

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OM No More

I enjoyed my time at OM while there it was great to work with some of the people involved and not so great with some. I must admit I am angry at how the restaurant closed and the reasons behind that closing, I am sure you have read plenty of stories and I need not explain, most of it is accurate.

It was actually great working as the sous chef then the executive chef position, it was a fantastic experience for me and aloud me to grow as a chef. I hope to find another great restaurant to work with and expand more on my skills. I know that I would surely love to open my own small restaurant if the opportunity presents it's self. I really hope to see many of you again.

Time to move forward.

Tarragon Butter Chicken

This New Year's dinner at the restaurant was quite successful. One of the dishes for dinner was the Honey Balsamic filet. The other was a tarragon airline chicken breast (airline chicken is the style of cut, a breast of chicken with the bone in ... wing joint).  Here is the recipe.

Tarragon Butter

1/4 oz of chopped tarragon

1 lb of unsalted butter soft

1 large shallot minced

1/4 cup white wine

Salt to taste

White pepper to taste

Mix all ingredient together until wine is well incorporated. The wine will not totally incorporate but you want to get as much in so you have a good essence of wine flavor.

4 Airline Chicken

Take your airline chicken breast and salt lightly. Heat your saute pan and add tsp of oil when the oil is hot place chicken skin side down so the skin gets a nice golden brown the flip. Keep in saute pan, cook chicken in oven at 375 to 400 degree until temp is 165°. Pull from oven place about two tablespoons of tarragon butter on chicken let melt. Serve with your favorite sides.

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Bacon and Cheddar Macaroni & Cheese - iVillage

Great Mac and Cheese Recipe found @ www.ivillage.com/
http://www.ivillage.com/bacon-and-cheddar-macaroni-cheese/3-r-152768
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My Fondest Memory Involving Food

I was about 9 and I had this little baking book for kids, at the time a lot of working parents or single mom's left there kids home alone my brother was 5 and he was at the neighbor ladies. I was going threw the cook book and found an oatmeal cookie recipe, an Idea popped into my head to make it and surprise my mother when she got home. I put every thing together and even preheated the oven. Here's the thing I didn't understand what I was reading in fact when I was in 7th grade I they had discovered I had a reading ability of a 2nd grader, so you can imagine. Well I put those cookies in and baked them I watched them like a hawk because I wanted nothing to go wrong and nothing did they came out perfect. When my mother got home I presented them to her with a huge smile, only to be crushed because she told me that she didn't like oatmeal... she must of saw it in my face so she tried one in fact she had more than one and to this day my oatmeal cookie is the only oatmeal cookie she will eat.

Eggnog

Eggnog is perhaps my favorite drink of the Holidays it brings back fond child hood memories. Here is a great recipe for the great holiday treat ...

3 eggs, separated
8 tablespoons sugar, divided
1 cup whole milk
1/2 cup of your favorite rum, brandy or bourbon
1/2 teaspoon vanilla
salt to taste
1/2 cup of cream
3 egg whites
ground nutmeg or cinnamon, I like both

Separate eggs. Set egg whites in a metal bowl keep in refrigerator. In a small mixing bowl, beat egg yolks gradually add 4 tablespoons of sugar until the yolk and sugar is thick and lemon colored. Stir in milk, rum, brandy or bourbon, vanilla, and salt place mixer in refrigerator to chill, about 2 hours.

Whip the cream. remove the egg whites from refrigerator and beat until soft peaks are formed gradually adding the other half of sugar to form stiff peaks. Fold yolk mixture and whipped cream into egg whites serve immediately. Serves about 8.