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Wednesday, January 25, 2012 at 7:35PM 
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.
Monday, November 21, 2011 at 7:45PM 
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.
Friday, July 1, 2011 at 2:10PM 
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.
Tuesday, April 12, 2011 at 8:30PM 
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.
Wednesday, March 30, 2011 at 6:26PM 
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.
