I used a whole chicken instead of all thighs. We did the whole chicken because hubby does not eat dark meat. I love a good chicken teriyaki so I was looking forward to making this. Let’s start with the sauce. It had a lovely Asian flavor and aroma. I doubled the sauce so I would… Continue reading Sesame Chicken Teriyaki
Category: Meat
Pigs in a Brioche Blanket
After battle brioche I was left with over a pound of unused brioche. I decided to try something I have always wanted to make, but have not: “Pigs in a Blanket” and what better blanket is there than a supple, buttery brioche blanket? I decided to make this pigs in a blanket recipe as my… Continue reading Pigs in a Brioche Blanket
How to Make Turkey Meatballs
I LOVE pasta with marinara sauce. Pasta in general may be my favorite thing to eat, and as luck would have it, I have a boyfriend who likes to make me homemade pasta. He has become quite proficient at it and will post his process on the blog at some point. For this dinner he… Continue reading How to Make Turkey Meatballs
Duck Consomme with Porcini Mushrooms and More
Sunday dinner. Hopefully the one night where dinner tables around the country and world are filled with families sitting down to a nice meal before everyone heads their separate ways and begins their busy work/school week. Here, we appreciate Sunday’s for another reason: time. I had written the post on duck and wanted to create… Continue reading Duck Consomme with Porcini Mushrooms and More
Properly Prepare a Duck Consommé
Now, on to the issue of the consommé. A consommé is nothing more than a soup made from clarified stock. It sounds fancy and daunting, but it is really quite a simple process if you remember some basics about stock making. Follow up: For our duck stock we will need: (The first four items are… Continue reading Properly Prepare a Duck Consommé
How to Properly Quarter a Duck
So I’m hoping that my post on the duck has piqued your interest enough to go out and actually pick up a whole bird from your grocery store. Once you’ve got it home, there is the small task of quartering the duck to prepare it for cooking. OK, I know what you are thinking: “Why… Continue reading How to Properly Quarter a Duck
Utilizing Duck for Cooking
In this installment we will be tackling one of my favorite meals to prepare – duck. In the United States, duck is an often a neglected bird for many home cooks who find the task daunting. As I can attest to from experience, cooking a duck is a luxurious alternative to your usual chicken that… Continue reading Utilizing Duck for Cooking
Chicken Cacciatore with Green Beens
When it first came out and I am a fan of her healthy recipes because they refrain from using ‘fake’ ingredients – I don’t care for recipes that are ‘low fat’ or ‘healthy’ because they use artificial fat substitutes and/or overly processed ingredients. I belive the latter just can’t be healthy even if it may… Continue reading Chicken Cacciatore with Green Beens
Grandma’s Brisket Recipe
Behold, one of my greatest comfort foods. Who doesn’t love a hunk of red meat braised for hours in a mixture of tomato products and onions? Well, I guess there are a lot of people who don’t, but if you don’t eat meat this is probably not the blog for you. All you need to… Continue reading Grandma’s Brisket Recipe
Getting Deep with Brisket
Since this is our first post of this series, we thought we would make things simple and start at the front of a cattle- hence, the brisket. Most of us have encountered brisket in one form of another – usually at the deli counter (as corned beef) or from the pit of our favorite BBQ… Continue reading Getting Deep with Brisket