Simon and Garfunkel Chicken. Skinless chicken with parsley sage, rosemary, and thyme, and a few other goodies (pictured at right). Yes, with the exception of the wings, that beautiful golden bird at right is nekked. More than one guest has pronounced this the best chicken they have ever tasted.
Cornell Chicken. If you like grilled chicken with crispy skin, say "thank you, to Bob Baker," a professor of food science at Cornell University. A specialist in poultry, he helped invent such wonders as chicken nuggets, turkey ham, and poultry hot dogs. But in picturesque Ithaca, NY, where Cornell is located, about 6 hours from Manhattan, he is best remembered for Cornell Chicken. In fact, the recipe has become so popular it is served all across Western New York.
Buxom Chicken Breasts. This is the recipe you want for when you have the gang coming over and you want to step up a notch from hot dogs and burgers. Flavorful, moist, buxom chicken marinated breasts. The secret is that skinless chicken breasts are like mini sponges. They absorb flavors beautifully. These breasts are designed to be eaten hot, but I have used leftovers as toppings for salads and even add-ins for omelets and quesadillas. The marinade also great for stir fry.
Chicken Piccata. This classic white wine sauce is great on chicken and is usually cooked in a pan. I have two versions, the classic, in a pan,and a grilled version. It's also great on pork or veal.
Chicken & Turkey Pot Pies. Pot pies are the perfect vehicle for leftover turkey, chicken, or beef. They may be the ultimate comfort food.
Bobby Flay's Tandoori Style Whole Turkey Breast. When it comes to meats, turkey breast may just be the biggest pain there is. Undercook it and you can get a bad tummy ache or worse from salmonella. Overcook it and it is cardboard. Here's a technique Bobby Flay shared with me when I interviewed him in November 2009.
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My philosophy about food is simple. First of all it must taste great. It must be easy to make and emphasize fresh seasonal products with a minimum of processed ingredients. I think that people need to know why as well as how, and that there are no rules in the bedroom or dining room.
About Product Reviews and Meathead's Hot Stuff Awards. Meathead's Hot Stuff Awards are highly recommended products that I have tested personally or that have been tested by reliable sources. Awards are based on features, quality, and value. Rest assured that when I recommend a product, it is really because I like it, not because someone has paid me to say so or because the company is an advertiser or sponsor. I purchase most products I review although occasionally suppliers send me samples.
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GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper. The base superheats, eliminates hot spots, smokes, and blocks flareups. This is the concept behind the expensive new infrared grills. Click here for more about GrillGrates.
The Smokenator:
A Necessity For Weber Kettles
If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks. Click here to read more.
ThermoWorks Pocket Thermometer - No More Guessing
A good thermometer is why I never serve overcooked or undercooked food. No more guesswork. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight. And it is inexpensive. Click here for more about thermometers.
This link takes you to Amazon.com and tags anything you buy with my affiliate code so I get a small referral fee. It works on anything from grills to diapers and it has zero impact on the price you pay. Low prices, fast delivery (often free), good refund policies, and often there is no sales tax, are the best reasons to buy from Amazon.com, but clicking on that link before you shop helps me devote more time and money to you. Thanks!
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