HPN Recipe Share Mk. 2

[Dear You]

jbiz, do you have any good ideas for barbecue chicken that don't involve a grill? I got a jar of applebutter barbecue sauce and some chicken breast that I need to use. I'm basically asking about ideas for what to serve with it, but I also have no idea how to cook it properly. I have a grill pan that seems to work pretty well but I'm curious about how other people cook chicken at home. I always want to cook chicken breast the way they do in restaurants where it has tons of flavor, but even if I marinate it overnight and just grill it, it still comes out bland.

This post is probably real stupid looking but I hope maybe you can shed some light.

You should probably go ahead and put that chicken in your oven.

(I'm pretty useless as far as a recipe goes, but I've had bbq chicken made for me via an oven and it's still rather good.)

[free range lettuce]

jbiz, do you have any good ideas for barbecue chicken that don't involve a grill? I got a jar of applebutter barbecue sauce and some chicken breast that I need to use. I'm basically asking about ideas for what to serve with it, but I also have no idea how to cook it properly. I have a grill pan that seems to work pretty well but I'm curious about how other people cook chicken at home. I always want to cook chicken breast the way they do in restaurants where it has tons of flavor, but even if I marinate it overnight and just grill it, it still comes out bland.

This post is probably real stupid looking but I hope maybe you can shed some light.

you should do pulled chicken in the crockpot with that bbq sauce. sammiches with cole slaw yummmmm

[brent]

boneless?

use a lot of chili powder on it, along with salt and pepper
pound it to an even thickness
fry in some oil for 4-6 minutes per side depending on thickness
cut it in the middle to see if it's done

[free range lettuce]

this is ridiculous, but i just made this brownie batter dip out of chick peas and some other stuff, and it is awesome.

recipe here: http://chocolatecoveredkatie.com/2011/0 ... atter-dip/

[Semper Fudge]

man I kinda got caught up doing other things today so at this rate I'll be eating my roast at about 9-9:30.

[jbiz]

if it's boneless/skinless, i would just pan fry them. i just did this tonight with some chicken cutlets. i made a spice rub and mixed it with a little flour, dredged the cutlets in it and fried them in some vegetable oil for 2 or 3 mins per side. it's not quite fried chicken cause it's not fully breaded, but it does get a decent crust on it. then just slather it in your sauce (maybe heat it up in a saucepan on low heat alongside so it's warm when the chicken is ready)

if you have bone-in pieces with skin on, i would pan roast them. turn oven to 375, get a skillet hot, salt and pepper both sides, and cook the chicken skin-side down for a few mins til it starts to brown. flip it, put on some sauce on the skin side, and throw it in the oven (assuming you have an oven safe skillet). after about 15 mins, check the temperature. you're looking for 155 or 160.

if you aren't quite there after 15 mins, put on more sauce then check again in 5 mins. let it rest for a few mins before serving.

i served mine tonight with steamed asparagus (steamed for 8 mins, sprinkle with parm, S&P, drizzle with EVOO and balsamic) and some thick-sliced tomatoes with basil, salt and olive oil.

rice or cous cous would work with a vegetable. or some roasted potatoes plus a veg. instead of asparagus you could do sauteed zucchini/squash/eggplant, steamed broccoli, green beans, etc etc.

[deadwolfbones]

Gonna make these tonight: http://www.seriouseats.com/recipes/2012 ... rcels.html

[Timothy]

just got a whole leg of pork, going to make a dry cured ham, not sure what i'll do with the hock+trotter though.

[deadwolfbones]

just got a whole leg of pork, going to make a dry cured ham, not sure what i'll do with the hock+trotter though.

Split pea soup?

[jbiz]

anybody know where i can find episodes of the french chef?

edit: or more specifically, all of the episodes

http://www.amazon.com/gp/product/B00622CMW4/ref=atv_dp_season?ie=UTF8&redirect=true

[Jake]

http://www.amazon.com/Wusthof-9655-Gran ... 25&sr=1-19 is this a good thing at a good price for my girlfriend who likes to cook stuff

she doesn't really have any fancy gear so it probably won't overlap w/ anything

[drudge]

god i love sharp knives. feel safer to me honestly because you don't need to put much of any force into the cut. more control.

[folkface]

I don't really like wusthofs or henkels... japanese knives are so much sharper but for starter knives those should be okay... the edges on those german made knives don't stay as sharp as i like so they'll probably dull out if she doesn't sharpen them every so often or use a stone on them.

[folkface]

The tools of my trade

[Jake]

japanese knives are so much sharper

Any recommendations? I just want something she'll be able to use going into the future

[Spotlight Kid]

Shun

[Jake]

Have you used this thing -- http://www.amazon.com/Shun-Premier-Chef ... 040&sr=1-7 ? Looks sorta flashy but it's actually cheaper than their other chef's knives for whatever reason

[Shost]

I think semper fudge posted about that one a while back. I have one and I like it a lot.

[folkface]

Have you used this thing -- http://www.amazon.com/Shun-Premier-Chef ... 040&sr=1-7 ? Looks sorta flashy but it's actually cheaper than their other chef's knives for whatever reason

sick knife... a trick with japanese knives and sharpening steels. 7 strokes on the top side 3 strokes on the back keeps the blade like a razor. I've been doing that for a while now using my knives constantly in the kitchen and i haven't had to put them on a whetstone in months.

[Jake]

lotta people seem to hate the shun's shape/profile/whatever, apparently. Blade part too curvy and tip too high I guess? I could see that actually.

Why is this hard

edit: looking at http://www.amazon.com/YOSHIHIRO--Hammer ... 715&sr=1-2 as an alternative

I'll probably stop posting in this thread and annoying you guys though

edit 2: i got the shun after reading how semper and everyone loved it and also cause i can get it shipped faster and our anniversary is like monday--thanks dudes

[folkface]

Shuns are great... they get hated on a a lot for whatever different reasons but i've always been extremely happy with my shuns. I like them a lot better than mizunos which are like twice the price. I just think the blade is too thin and giving on mizunos. Shuns are my babys. Those yoshihiros are really great knives as well. You got a good eye my friend, i'm jealous i need some new knives in my life.

[Jake]

word

[jbiz]

i also have that shun and also saw none other than jacques pepin himself using it on a recent episode of his new show

[Semper Fudge]

I saw that same episode!

and I love that knife, you made a good move as the price went back up to $150 not long after I ordered.

[Semper Fudge]

man I helped clean out my recently deceased grandmothers house yesterday, she probably had 100+ cookbooks, mostly shit like "XXX Church Cookbook" or "Ladies Auxillary Post 410 Cookbook", a ton of Southern Living and other magazine cookbooks, but I did manage to snag about 12, a couple from ATK, Martha Stewart, and that goddamn Pioneer Woman.

also got a NIB bread machine that seems like it might be a piece of shit, a lot of OXO, Martha Stewart, and Pampered chef shit that's never been used. And a ton of lock-n-lock plasticware. Also there was a whole set of brand new Paula Deen non stick cookware that I left, seemed really shitty and it was hideous.

[feral]

Someone please post a decent vegetarian recipe. The only veg thing I know how to make is Chickpea Ragout.

[swamp thing]

Someone please post a decent vegetarian recipe. The only veg thing I know how to make is Chickpea Ragout.

fry some spinach in garlic and serve over polenta

[blake]

Anyone have a decent bagel recipe they've had success with?

[wolfie]

I hate the bolster on the shuns. I never use mine.

just get a wusthof classic chefs knife for $120 and call it a day

I have a magic chef sharpener and a steel and the knife is sharp as hell

[wolfie]

sorry, "chefs choice" sharpener

like this

http://www.amazon.com/Chefs-Choice-320- ... 83&sr=1-10

highly recommended