Tag Archives: chicken
Magical Meatballs
…I’m usually better at editing the food photos, selecting my favorite few from a a bevy of options; but I want to do everything in my power to convince you—if not with scant words, then with delectable images—to run—not walk—to sample, nay, enjoy, nay, revel in the extreme sumptuous goodness that each of these little gems reward you with, bite by ever-better bite!…[cont.]
Thai’d Up
…This is a favorite of mine, with so may tastes—spicy, sweet, savory, acid—and textures, the only disappoint was the name of the dish, which fraudulently suggests that I would get to enjoy more than one! I can concede that point as well since I do appreciate the modest yet filling proportions, especially when it tastes sooo good…. [cont.
No Meatballs, But Good (Asian) Spaghetti
…The noodles were very tasty, possessing great varieties of flavor and little residual all. So impressed was I, in fact, that, although in my culinary maturity I’ve learned to accept tofu, this was the first time that I’ve actually enjoyed it!… [cont.]
A Self-Serving Meal
…I then threw the sausage back in and deglazed the bottom of the pan with 3/4 cup of balsamic vinegar, then poured in 3 cups of chicken broth. I tossed in some chopped tomatoes, chopped scallions, and some basil, tarragon, and rosemary, first bringing the liquid to a boil, then reducing the heat to a medium low…. [cont.
Quick Post | Chicken, Go!
The convenience of their quick, hot delivery, and reasonably low prices only adds to their appeal. Their missteps exists on some of their other dishes (such as the fried fish combos) and on their “sides” (cheese fries, good; macaroni salad, okay; spanish rice, pass)!… [cont.]
Quick Post | A Brief Break from ‘Za
…So I defrosted so chicken wings, seasoned them with sat and pepper, dredged them in flour that I seasoned with ground ginger and chili powder, fried them and tossed them in a sauce made with sriracha sauce, honey, minced garlic, soy sauce, rice vinegar, and lemon juice…. [cont.]
Quick Post | First Meal of the New Year…
…Lucky enough, I made enough to enjoy for the whole day, since I don’t see myself leaving my apartment—or my bed—for the next 24 hours… [cont.]
Peruvian Gold
…Yet, unlike the neighborhood’s standing Peruvian cuisine champ, Pio Pio, Chicken Festival, in it’s being so new, has something to prove. I’ve been going to Pio Pio for years; however, over those years, I’ve seen the service get more caustic, the restaurant get more cramped and rushed, and the delivery take longer and longer with varying results in portion size, food temperature, and even accuracy of order…. [cont.]
Easy Does It
…I decided to cook something enjoyable with a minimal amount of effort. So some chicken breasts get simply seasoned with salt, pepper, garlic powder, and paprika and placed in an oven at 325°, Rice gets stirred into a pot of boiling water, chicken stock, a couple dashes of lemon juice, and salt—with a leftover half box of frozen peas and carrots tossed in for nutriment and color—the gets covered and left to simmer…. [cont.]
Still Thankful, Days Later….
….So I had a whole turkey leg—perfect, white and dark meat!—and some smoked ham, both leftover from the Thanksgiving meals I bought for myself locally while I hibernated for the rest of the holiday weekend. Monday, I ventured to Food Emporium (where I happily ran into two, separate dear friends, Emily, and Deidre, who I both know from the bar where I work) to get the rest of the ingredients for me to make my Good Housekeeping-style recipe:…. [cont.]
A Little Curry Hill in Yorkville
…Earlier today, Tommy and I went there for lunch together and finally noticed the sign of an authentic Indian restaurant: the abundance of India-native patrons summarily chowing down ever-loving spoonfuls of nostalgia. Tommy and I followed suit…. [cont.]
Doing Right By Leftovers
…Over medium heat, I stirred until the garlic just started to brown (I don’t mind the leeks browning a tad), then cubed five Idaho potatoes and thrown in as well, tossing them in the oil. Many folks like to add the liquids to the pot before the potatoes; I work on the theory that the potatoes will have more flavor if they absorb the oil first, and then later the liquid…. [cont.]
Old “Down South”, Newly Uptown
…My family is from the South—”don’ sowf’”, as we call it—and many transplanted here to the North and brought their cooking with them. I grew up in Manhattan and the Bronx with different members of my family, so this “soul food” that everyone else spoke of so highly once I became an adult was always just food to me…. [cont.]
Quick Post | A Southern Breakfast Mashup…!
Scallion-Scrambled Eggs, Shiitake Mushroom Grits, and BBQ Pulled Chicken
Quick Post | Split Personality Dinner
Chicken Two Ways (Fried and BBQ) with Potato Salad
Quick Post | Global Buffalo
Hot Wings Two Ways (Madras Curry and Honey-Habanero) | with Deep-Fried Leek Strips
I’m Hungry and Anita Dumpling…!, Pt. 1
…These were so good they were gone before I could even remember to take some “half-eaten” shots of the dumplings. Neither Danny nor I could choose a favorite, although we enjoyed them both. The dumpling “skin” was thin enough to be translucent, as you can see in the pictures, so the featured flavors are that of the stuffing—layered, textured, nicely seasoned, and easily discernible in their many fresh ingredients—and not the dough…. [cont.]
Crépe Me An Offer I Can’t Refuse
…I believe I finished that too; I was so heady with delight I can’t seem to remember! This was all about contrasts. Texture (the soft, billowy crépe, the firm yet melt-in-your-mouth apples, the still crunchy corn flakes), temperature (the cold but not frozen, creamy ice cream, again, the warm, cake-y crépe and hot apples), was a mouth orgy, and all without being heavy, too rich, or overly sweet!… [cont.]
DandyID
CafePress
Flickr
Facebook Pages
Hulu
iLike Artist
last.fm
Linkedin
Twitter
YouTube
Netvibes
Facebook
Netflix
Posterous
12seconds
Digg
Google Profiles
Google Reader
Delicious
Technorati
ShareThis
Tumblr
Tongue Sandwich