City Chicken – Hey, Nice Legs!
Why this represents the true spirit of American food, is that long after chicken became cheap and plentiful, people kept making and eating this anyway. Yes, in cities across the Rust Belt, people decided that the only thing better than one kind of fried chicken leg, was two kinds of fried chicken leg. It’s hard to argue.
I used pork tenderloin, which is fantastic for this procedure, but traditionally pork shoulder trimmings are used. Regardless of what you make this with (just please don’t use chicken), I hope you give this American classic a try soon. Enjoy!
Ingredients for 6 City Chicken drumsticks:
1 whole trimmed pork tenderloin (not loin), sliced as shown
6 bamboo skewers (6-inch are best)
salt and freshly ground black pepper to taste
cayenne to taste
dried thyme to taste
flour, beaten eggs, and panko breadcrumbs as needed
vegetable oil for frying
The Ol’ I-Want-to-Watch-Food-Porn-Instead-of-Going-to-the-Gym Workout
A viewer named Julie has invented a brilliant workout routine based on which familiar catchphrases she might hear during a video. I figured I'd share this with the rest of you since bikini season, or in my case Speedo season, is right around the corner. That’s right, the more you watch, the more you lose! Thanks, Julie!
Miso-Glazed Black Cod – Nobu for You
This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa, although I will be improving on the master’s world-famous preparation. Okay, that was a joke, but my version does have a major difference; I only like to marinate the fish for a short time, as opposed to the more traditional one or two days.
In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you’re broiling. By the way, I don’t like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes. I really hope you give this a try soon. Enjoy!
Ingredients for 2 Portions:
2 black cod filet (about 7 oz each)
2 black cod filet (about 7 oz each)
2 tbsp water
3 tbsp white miso
2 tbsp mirin
2 tbsp sake
1 tbsp brown sugar
Cheesy Bacon Ranch Stuffed Pretzel Bombs
Tender ranch soft pretzels are stuffed with ooey gooey cheese and bacon. They are perfectly popable and oh so addictive! These are so easy to make, your kids can help.
I can't get enough of pretzels lately. I have made 6 different pretzels in the last few months and still more ideas keep popping into my head. Luckily we bought a food saver and we just wrap them up and pop them in the freezer until we are ready to eat more.
After working on a few ranch, cheese and bacon recipes over the last few weeks I knew it would be the perfect flavor combination for a pretzel!
Click here for Recipe»
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GameDay
The Great Flank Steak Roulade Experiment
Braising a flank steak seems counterintuitive since it’s almost always cooked briefly and served medium-rare, but so is top-sirloin, and I’ve used that cut for beef roulade before, and it worked fine. Flank steak is also one of the “beefiest” cuts on a cow, and has a decent amount of fat, so I felt pretty confident going in.
Other than that, it was a fairly straightforward procedure. Feel free to stuff with anything you like (just not too much), and the same goes for the braising liquid. No matter what you decide to simmer this in, once you’re done, simply reduce it, and use it as a sauce. That means be careful with the salt. I generously salted the roulade, so I didn’t need to heavily season the braising liquid as well. Best to adjust that later.
Anyway, whether you use my specific ingredients or not, I hope you give this technique a try soon. All you need is a flank steak, a sharp, thin knife, and you’re ready to roll. Enjoy!
Ingredients:
1 trimmed beef flank steak, butterflied, and pounded flat (please note: you must cut and roll the meat in the exact way shown, so the grain is going the right way for slicing!)
salt and pepper to taste
1 tbsp black currants
1/4 cup plain breadcrumbs
2 tbsp chopped Italian parsley
1 ounce pancetta, slice into thin strips
2 tbsp finely-grated Parmigiano-Reggiano cheese
For the braising liquid, I used:
3/4 cup white wine
3 cups tomato sauce
2 cups chicken broth
1 bay leaf
enough water to just cover
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