Earlier this week, we read an interesting article by a food scientist who was debunking that American icon: Beer-Butt grilled chicken.
Now we’re fans of that particular kind of weirdness and even have one of those little stands to make it easier, but the article made some compelling points about how the steam doesn’t really help the chicken and the uneven thermal mass actually drys out the chicken and makes it cook unevenly. The better way, they said, was to spatchcock the chicken and grill it without flipping it. So, in the name of science (and awesome chicken), we gave it a try. Continue Reading
Actually, it’s Chicken Saltimbocca. This is a recipe that only slightly resembles the inspirational dish from Buca Di Beppo – we’ve tweaked it over the years and it’s become its own thing – its own tasty, can’t get enough-of-it thing. It’s our go-to thing. Continue Reading
When done right, this dish is magical, flavorful and just plan fun to eat. There are a lot of steps, but the recipe is pretty straight forward and a lot of prep-work can be done ahead of time – the actual cooking happens pretty quickly. Continue Reading
Sometimes you want an exotic taste out here in the cornfields… and sometimes, you don’t want to cook for hours. Here’s a great quick and easy recipe, and I bet you already have most of the ingredients in your pantry. This recipe makes two generously-sized portions. As my step-dad Jerry would say, “This is some serious belly-timber!” Continue Reading
On a cool, dark Fall or Winter night, there is nothing more comforting that a great roast chicken (it beats turkey every time in our book!). This is our go-to recipe that features a seductively simple French-style mustard sauce that was one of Van Gogh’s favorites when he lived at the Auberge Ravoux (his last home). Continue Reading