Archive for category Test Kitchen
I absolutely love stuffed chicken recipes. When I was jumping around on Small Boston Kitchen….I came upon this one. I quickly checked out what ingredients I had around the apartment and then ran over to Trader Joe’s for the rest.
It’s very easy, looks beautiful, and is sure to please. I’ve found that anytime I serve stuffed chicken to guests, it always comes off a lot fancier than it really is.
And this recipe is no different. Why? The prosciutto! You could wrap a boot with prosciutto and your guests would start dancing in the street. Do it, you’ll see (note: first, deep cured meat in cocaine to get desired dancing in the street).
I didn’t have the recommended raspberry jam on hand, but I did have some blueberry. It worked great. What a combination of flavors…especially the goat cheese and jam. My entire family loved the recipe and it was easy to make.
SBK’s Sweet Stuffed Chicken will be making a return visit soon!
You read right. Check out The Mighty Rib! Tuesdays are now dedicated to Test Kitchen, and what better way to get back into the swing of things than with TMR’s very own Vivek (via Vivek’s Epicurean Adventures). Yes, we usually highlight another blogger’s recipe from around the country. But this one was just too good to pass up. Vivek’s latest Higher Learning contribution was this Pork Fat Roasted Chicken.
If you’re not familiar with how to hack up a whole chicken…become familiar. It’s one of those things you need to know. If you’re a pansy-ass and don’t like to touch poultry, pay double, and get one already cutup. Loser.
The rest is very easy. Browning the chicken on each side takes only a total of 12 minutes. And once you transfer everything to the oven, expect about another 20 minutes of cook time. This is certainly a dish you could make on a weekday.
The finished product is phenomenal! The crispy chicken skin just sucks up the lemon juice and all flavors from the fresh herbs. The meat is super moist and well seasoned. Added bonus…your apartment/house will smell of roasted bacon for about two days. Is that such a bad thing? Hell no.
Make this recipe! Now.
On Saturdays, we try out a recipe from a fellow food blogger from around the country. Check out Travel, Wine, and Dine!
I would classify this week’s Test Kitchen as more of an inspiration than a recipe. The pictures and words from this post inspired me to head out to my local market and grab some of the best heirloom tomatoes I could find. And I did.
TWD let the heirloom tomatoes do the talking–suggesting to add just some salt, pepper, olive oil, and goat cheese. Simple and appropriate. I also added a little fresh basil because I had some. As a heterosexual male, I’m a little embarrassed to type this…but…the flavors really burst in my mouth. I am slowly becoming a fan of goat cheese. Even if you are adverse to this cheese, I still highly recommend trying it with the heirlooms, but in very small crumbles. A little goes a long way!
Sometimes the best recipes are the simple ones. Easy cooking can be quite inspirational!
On Saturdays, we try out a recipe from a fellow food blogger from around the country. Check out Delicious Dishings!
Do you like fish? I do. It’s one of the many reasons why I enjoy residing in Boston. Every Thursday (during the warm months), there’s a farmer’s market a few blocks from my apartment. I typically go to visit one stand…Cyndi the Fishlady. If polygamy wasn’t frowned upon, I’d wed Cyndi the Fishlady. We’d all eat fresh fish each day and be merry. But this ain’t Utah, so I usually just get my 1.5 pounds and go on my way.
Flounder is such an underrated fish. It’s mild, delicate, and fairly inexpensive. Think of it as a much better version of tilapia. On to the recipe…
You will LOVE this one–so simple and of course, tasty! But I did make a few minor modifications. I cut the amount of bacon and butter in half. This allowed the fresh flounder to be the star, while making the dish less artery-clogging. I especially enjoyed the combination of lemon juice, butter and fresh parsley.
From start to finish, the flounder took me about 30 minutes. I made a slight misstep by not browning the bacon long enough, but this didn’t detract much from the dish. Also, I only had to use one pan, so the clean-up was easy.
Both the blog and the fish are keepers!