chicken

Chicken with 40 cloves of garlic

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I know what you're thinking and no, I did not count the cloves of garlic. This recipe would probably be more accurately called chicken with a whole heckuvalotta garlic. Regardless of what the recipe is called, it's very tasty, easy to prepare, and basically, a one-pot recipe. This is just the type of recipe that I love!

Chicken with 40 cloves of garlic

Chicken and dumplings


I was tempted to not post this one at all because I didn't think the picture was very good. However, it did taste really good and when you make this it will look better in real life! I also wanted to post this one because I wanted to stress how much better your food will taste if you use homemade chicken stock versus anything that comes in a can or a box at the store.

Chicken and dumplings

Chicken Piccata


Chicken Piccata always reminds me of the first episode of Top Chef, Season 4, wherein one of the cheftestants did not know what chicken piccata was and made a mess of a dish. You can read about that particular episode here. Chicken piccata, based on the critique from that episode as well as other recipes, is a breaded chicken cutlet accompanied by a sauce that includes white wine, lemon juice, capers, and butter. I'm not a huge fan of the breading process, even though I love to eat breaded food, so I chose to skip that part. Since I am not being judged by the likes of Tom Colicchio and Rocco DiSpirito, I feel ok with not breading my cutlets. If were going to bread the cutlets, I would employ the technique I used in my Chicken Milanese recipe.

Chicken Piccata

Beer can chicken

I first heard of this crazy method of grilling a chicken about 12 years ago. It sounded funny and looked even funnier. You shove a beer can up the cavity of a chicken, stand it up on the grill grates and let it cook standing up at attention.

The technique is actually pretty ingenious. Standing it up promotes even cooking and browning while the steam created by the evaporating beer keeps the meat juicy and helps cook a bit faster. If you add aromatics, such as garlic, herbs, citrus to the beer, it will also impart some flavor. I have no idea where this technique originated but kudos to the person that came up with this.

Beer can chicken

Chicken Milanese

Golden. Brown. Delicious. GBD for short. We all love food that is golden, brown and delicious. Especially, if it's been breaded and pan or deep fried. Admittedly, the process of breading and frying is not my favorite. The process involves dredging in flour, then in beaten eggs, then in breadcrumbs, and then in the hot oil. This process is also referred to as pané. This process is also a pain. It requires lots of dishes and it's kind of messy and awkward for a Monday night. However, you can't really argue with the results. It's delicious, satisfying and a crowd-pleaser.

Chicken Milanese

Honey-soy roasted chicken wings


Who can resist a big plate of chicken wings? No one! Well, except for vegetarians, maybe. I think the best way to prepare chicken wings is to deep fry them. The combination of crispy exterior and juicy meat that results from a stint in the deep fryer can't be beat. Grilling the wings is also a great method. I employed neither of those cooking methods for this recipe. I employed my trusty oven to roast them for an easier weeknight preparation.

Honey-soy roasted chicken wings

Sausage and chicken jambalaya

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Before delving into the process of making jambalaya, I felt it is necessary to take a moment to say a few words about the green bell pepper. There aren't many food items that I dislike. In fact, I actually enjoy some foods that might be "weird" or "funky" or have a "challenging" texture to them. However, one of the things I actually dislike eating is the green bell pepper. I enjoy all other bell peppers: red, yellow, orange. I'm a big fan of the poblano pepper, as well, in case you may think I'm unfairly targeting the green family of peppers. Even though I dislike green bell peppers, it's an ingredient that's integral to making jambalaya. Why? Because it's part of the trinity.

Sausage and chicken jambalaya

Enchiladas - 2 ways: chicken, spinach & mushroom

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One of the many joys that summertime brings is the ability to cook food over an open flame, outdoors. I know you can grill year-round, and I sometimes do, but it's just not the same. However, for as much as I love grilled food, I find myself longing for more fall-friendly food as the summer draws to a close. I crave things roasted and braised. Stews and long-simmered pasta sauces come to mind when I'm hit with pangs of hunger. A dish that falls right in the sweet spot of this category of cooler-weather cuisine is enchiladas. I made the ever-popular version with chicken but also decided to make a second batch with spinach and mushrooms, as those ingredients had been languishing in the back of the refrigerator.

Enchiladas - 2 ways: chicken, spinach & mushroom

Grilled red curry chicken wings

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Even though it is still summer, I can't help but notice that fall is beginning stretch its arms a bit as it gets ready to make its yearly debut. The cooler evenings and mornings, the imminent start of the school year, and preseason NFL have got me thinking about wings. Chicken wings. Since it's still summer, I'm going to grill my chicken wings. Eschewing the tried and true Buffalo-style wing in favor of something more adventurous, yet still somewhat kid-friendly, I decided to experiment with a red curry wing that borrows heavily from the Thai kitchen.

Grilled red curry chicken wings

Simple stir-fried chicken with snow peas

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I signed up for a CSA (community supported agriculture) this summer and have been chronicling some of the things I've been making with the bounty from the box each week on a separate blog. This particular dish happens to use the snow peas that arrived in last week's box. The first thing I thought of when I saw the little bag of the peas was a stir-fry. It's a classic way of using this particular ingredient, so why not start with the classics? 

Simple stir-fried chicken with snow peas

Coconut curry rice with chicken and cauliflower

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I was flipping through my copy of the July 2010 issue of Food and Wine Magazine I had just received the other day and was inspired by this little snippet about how Laurent Gras of L20 uses a rice cooker to make this Ginger Chicken and Rice dish. I love using a rice cooker to make rice. As long as you follow the rice cooker's rice-to-water ratios, it comes out perfect every time. My version is inspired from his recipe.

Coconut curry rice with chicken and cauliflower

Roasted chicken dinner

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If I asked you what the first thought that comes to your mind when I say,"Sunday night dinner," what do you think your reply would be? If I was a betting man (and I have been known to be), I'd wager that you'd say, "roasted chicken." Roasting a chicken is simultaneously the simplest of cooking endeavors as well as one of the most daunting. There are numerous techniques involving high heat or rotating or basting or putting butter under the skin or brining or standing on it on end with things shoved into it...you get the picture. So for tonight's version of roasted chicken, I decided to go with a super-simple method.

Roasted chicken dinner

Roasted cauliflower, chicken cutlets, cucumber-tomato salad

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If you saw this plate of food, you would say that it's a chicken dish with a couple of sides. Technically, you'd be correct. However, I wanted to focus more on one of the sides. I wanted to talk about cauliflower. Specifically, roasted cauliflower. I like cauliflower well enough. It wouldn't crack my top ten vegetable list. But when you roast it and let it caramelize, and concentrate the flavor by letting it wilt down, it becomes one of the tastiest foods, vegetable or otherwise. So, it's by design that the cauliflower is front-and-center in my photo.

Roasted cauliflower, chicken cutlets, cucumber-tomato salad

Grilled soy-marinated chicken

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Sorry for the short hiatus at tony's kitchen! I was away on vacation and had a wonderful time with the fam! However, the downside of vacation was the desolate culinary landscape of, what Bourdain likes to call, TGI-McFunsters-type restaurants. So I was itching to get back into the kitchen and make something simple, fresh and delicious. I wanted to cook up something really flavorful but I also didn't want it to be too complicated. I also wanted to grill! I decided to look toward the Asian kitchen for inspiration. I wanted to do a Korean-bbq-style marinated steak at first but I had a bunch of boneless, skinless chicken thighs in the freezer. So I decided to go with that and marinate in Korean-bbq flavors.

Grilled soy-marinated chicken