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Everybody’s favorite dish to order from Indian takeout places is also one of my favorites to make at home. It’s easy to adjust the heat (by changing the amount of cayenne and/or adding serrano chiles) or to swap boneless skinless chicken breasts for the thighs to account for personal preferences. I recommend making plenty of rice and/or making/buying plenty of naan, as you’ll end up with plenty of gravy.
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I’ve been on a Thomas Keller kick lately, so I decided to try this recipe from Ad Hoc at Home. It’s very similar to (and, in my opinion, not quite as good as) paella with one notable exception: the result of brining the chicken for 10 hours prior to cooking was the best chicken I’ve ever made. I will be looking for opportunities to use this same chicken brine with other recipes in the very near future.
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This meal – barbecued chicken, mashed potatoes, collard greens, and strawberry shortcake – is really pretty basic. The point of posting it here isn’t so much about grilling chicken as it is making this specific recipe from Thomas Keller’s Ad Hoc at Home. In the book, Keller explains that his father lived next door for the last few years of his life. This meal, which was his father’s favorite, also turned out to be his last. The way he describes his feelings about cooking in this book (and in interviews I’ve read or seen on TV) describes my approach to cooking as well: “When we eat together, life is better. Our lives are enriched when we share meals.”
In the book, Keller includes a number of “lightbulb moments,” almost all of which are great kitchen tips. Along with this recipe, he writes “the first lightbulb moment I want to offer is one I was lucky to realize in time, and hope that others will too. It may seem obvious but it’s worth repeating: Take care of your parents.” Hear, hear, Chef.
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I’ve been told that the preparation of Paella in Spain shares two characteristics with grilling in the US – first, it’s generally done outside, and second, it’s frequently done by men (including those with no other interest or skill in the kitchen). I’ve made this dish outside over a fire in the past, but I seem to get better results when I cook it on the stove. Because my paella pan is larger than my largest burner, I rotate it throughout cooking so it cooks evenly. One important note on this preparation: once you add the rice, DO NOT STIR. The rice on the bottom will get slightly burnt, forming the socarrat that makes this dish really work.
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Julio’s Delicatessen has hit the road! This week, we’re on vacation in Cozumel, Mexico with some of our very best friends, the Smocks (a few photos after the jump). With five kids between us (ages 2, 3, 4, 6, and 8), it’s much easier for us to buy groceries and cook dinners ourselves than it is to get all of us to a restaurant. This means – in addition to the sun, beach, and Mexican beers – I get to take the kids to the local market and cook Rick Bayless-inspired food for great friends. What could be better!? Continue reading ‘Red Chile Enchiladas’
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This recipe is another example of me taking a classic recipe and simplifying it in a way that would frustrate the purists. This dish really should be prepared with pearl onions. The mushrooms and onions should be prepared separately (and slightly differently). But this is slightly easier, takes less time to prepare, and uses one fewer pan – all good things.
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Parsley, sage, rosemary, and thyme – get it? Of course you do. I was tempted to give this a better name before posting, but that’s how I learned it so I figured I’d just leave it. This has become my go-to chicken-on-the-grill recipe. It really is the best grilled chicken I’ve ever had – a fact entirely attributable to the Grilldome rather than to my cooking skills. Continue reading ‘Simon and Garfunkel Chicken’
Julio's Delicatessen 