Jerk-spiced chicken sandwich with chimichurri

This “jerk” is no trouble

Originally appeared in the July 14, 2011 edition of The Southside Times.

The recipe’s title may sound intricate, but this is really just a simple sandwich.  There are really three key elements to any sandwich:  bread, spread (or condiment), and body.

Let’s start with the bread.  The distinctly rustic crust and tender-tunneled texture of ciabatta adds a nice “mouth-feel” effect, the buns acting like bookends to showcase the filling.  Read more after the jump: (more…)

Chicken Fricassée

Honest, Abe:  what’s cooking?

Originally appeared in the February 10, 2011 edition of the Southside Times.

With Abraham Lincoln’s birthday this Saturday, I thought it apropos to give a culinary nod to one of our most celebrated presidents.  Some texts suggest that Lincoln was indifferent to dining, and that his eating habits reflected the more austere facets of his personality.  Others maintain that Abe had a soft spot for one simple dish in particular.

In A Treasury of White House Cooking (Putnam, 1972), François Rysavy (who served a brief gig as president Eisenhower’s chef) claims that “one of the few entrees that would tempt Lincoln was Chicken Fricassée.”  More after the jump: (more…)

Published in: on February 10, 2011 at 6:43 pm  Leave a Comment  
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Prosciutto-wrapped chicken with ricotta and sage

The fare is fowl

Originally appeared in the January 27, 2011 edition of the Southside Times.

In certain critical kitchen cliques, chicken has a reputation for being boring, insipidly safe, and purported to be the culprit of many dull dishes.  But I’m of the mind that chicken’s only as mediocre as the cook caring for the recipe—the maestro in charge of the music, in other words.

Take this week’s recipe.  There are a scant number of ingredients, sure; but they’re intended to be a collaboration, both complimenting and contrasting to create a humble little harmony.  Read more here: (more…)

Published in: on January 27, 2011 at 5:15 pm  Comments (2)  
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Cornish game hens

Game hens:  a winter win

Originally appeared in the January 6, 2011 edition of the Southside Times.

The winter holidays are intimately related with traditions (of both the personal and pervasive varieties), as well as attention to details which help sustain those beloved customs.  Food, of course, plays a critical role in this preservation.  But if you’re looking to break tradition, or just add a bit of nuance, you could do worse than a classic preparation of Cornish game hens.  Keep reading here: (more…)