The Cookbook

[George K]

@Mik hmmm. looks good.

I have some heavy cream left over from my Cajun Chicken Alfredo.

Maybe early next week!

[Mik]

Your recipe looks like honey garlic chicken?

[George K]

@Mik said in The Cookbook:

Your recipe looks like honey garlic chicken?

Yup. That's what it basically is.

Mrs. George said, "It's good" rather than "It's OK", so it's on the "make again" list.

ETA: But I've never seen it made in a skillet.

[Mik]

I see you get the same lack of domestic support I do.

One would think a bit more appreciation for doing all the cooking would be appropriate.

[George K]

Speaking of recipes, if you want to keep them on your computer, I can't recommend "Paprika" enough. Great app to store recipes, download from web, etc. Well worth the $35 or so it costs.

https://www.paprikaapp.com

[taiwan_girl]

I have that on my phone!!. Actually did not know it worked on the computer. I assume the same sign in info for your phone, correct?

[Mik]

On the menu for tonight: Garlic Braised Chicken

If you have NYT access:
https://cooking.nytimes.com/recipes/1022705-garlic-braised-chicken?campaign_id=58&emc=edit_ck_20250203&instance_id=146322&nl=cooking&regi_id=49184069&segment_id=190010&user_id=2127aee77c7a5b6be2d2c611f646d27e

Garlic-Braised
Chicken
By Eric Kim

Total Time 1 hour 15 minutes
Rating (1,850)
INGREDIENTS
Yield: 2 to 4 servings

Olive oil
2 pounds bone-in, skin-on chicken
thighs (about 4)
Salt
20 peeled garlic cloves
¾ teaspoon ground white pepper
1 cup dry chardonnay
Steamed white rice, for serving

PREPARATION

Step 1
Heat oven to 350 degrees.

Step 2
In a large Dutch oven over medium-high, add enough oil to lightly
coat the bottom. Season the chicken with salt on both sides, then
add to the pot skin side down. Cook until the skin turns golden
and crispy, 8 to 10 minutes. If the skin browns too quickly, lower
the heat. Flip, and sear the other side briefly, about 1 minute.
Transfer the chicken to a plate and set aside.

Step 3
Add the garlic to the schmaltzy oil over medium-high, and stir
until fragrant and very lightly golden at the edges, 1 to 2 minutes.
Stir in the white pepper, then immediately add the wine and 1 cup
water. Scrape up any stuck-on bits from the bottom of the pot
while bringing the liquid to a simmer. Nestle the chicken in the
pot skin side up, cover and cook in the oven until the chicken and
garlic are meltingly tender, and the wine has reduced, about 1
hour.

In that time, chicken fat, wine and water
turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don’t skip it

Taste for seasoning, adding more salt if needed. Serve with
rice.

[Mik]

Delicious easy recipe highly recommend.

[Mik]

The great steak salad I made last night, and the different dressing.

https://thespicyapron.com/steak-salad-with-blue-cheese-crumbles/comment-page-1/?unapproved=13994&moderation-hash=12c88a45881f62101dc0f988e009d8d0#comment-13994

https://www.marthastewart.com/312451/blue-cheese-vinaigrette

[Mik]

Good recipe. Very tasty and easy. I recommend seasoning the chicken before flouring. I also added parmesan to the bread crumbs.

https://www.allrecipes.com/recipe/281362/oven-fried-chicken-thighs/

[Mik]

Janet has requested this recipe, so...

https://www.recipeslady.com/hawaiian-bbq-chicken-and-pineapple-foil-packets/

[jon-nyc]

That looks divine. I do a similar 'huli-huli' chicken on the grill, but this looks convenient for off season.

[Mik]

It’s not. Do not recommend. I had to add bbq sauce and a little more sesame oil.

[jon-nyc]

Well, I'm grilling burgers on the stove, if you want something even less inspiring.

Serving with a caprese salad though.

[Mik]

That’s what I did last night. We are descending into culinary hell.

[Tom-K]

Fish stew. Orange Roughie, potatoes, carrots, tomatoes, oyster mushrooms and pearled barley.

[Mik]

Looks good.

[jon-nyc]

Nice. Burger was meh, caprese salad very good. Got lucky with just the right amount of olive oil and balsamic.

[Mik]

That proportion can be tricky. I'll have one this weekend. Just got some buffala mozz yesterday. Makes all the difference. I don't love balsamic on mine. Usually salt, olive oil and plenty of basil.

[jon-nyc]

I have a balsamic vinegar bottle with a little spray top. I can just get little droplets on it like it was pepper.