Posts tagged with: chicken


Late night chicken exchange

Posted by chris on May 17th, 2011 add a comment

Around midnight on Twitter…

  • Dorinda: Holy god. This herbed, butter-roasted chicken would make anorexic vegetarians say, “Well, just for tonight.”
  • Will: that sounds like it might be pretty good.
  • Dorinda: @Will: Hey, uh… chicken?
  • Chris: [butting in] What’s a man gotta do to get a damn chicken invite?
  • Dorinda: Well, muh’fuqqr, the squeaky complainer gets the lube. Or something. Whatevs. Come over.
  • Chris: I will only eat chickens that were cooked with me in mind. Second-hand chicken? Who you thank this is?
  • Dorinda: Oh, believe me, when I’m trussing this chicken and shoving it into a hot, confined oven, I’m thinking of you.


Terribly good

Posted by chris on Sep 2nd, 2009 4 comments

The Reggie Deluxe

Today’s breakfast: A buttermilk biscuit sandwich, filled with fried chicken, thick-cut bacon, cheddar cheese and a fried egg, topped with sausage gravy. All before 7:30 AM.

I’m wandering around Portland, Oregon this week, trying all the local eateries. This behemoth of a sandwich is known as The Reggie Deluxe and is available at Pine State Biscuits. If you’re searching for a meal that can simultaneously start and end your day, look no further.

The Reggie Deluxe

Every component of this fork-and-knife sandwich is well-prepared. Biscuit? Freshly baked. Chicken? Crispy and moist. Bacon? Thick and chewy. All the individual ingredients come together to form this super sandwich (that requires super arteries, should you choose to eat the whole thing.)

I had to travel across state lines, but I finally found a morning meal that rivals the dangerous breakfast burrito from Rose’s Cafe. Thanks Pine State Biscuits!

Pine State Biscuits


Chicken Noodle Soup

Posted by annie on Aug 18th, 2009 2 comments

I ran five miles at the gym today (instead of my usual two) in a desperate effort to put off work. Then when I got home, I decided to make chicken noodle soup from scratch (instead of the usual Campbell’s can).

Here are the results:

chicken noodle soup


Well, a girl’s gotta eat, right?


Tastes like┬áchicken

Posted by chris on Jul 3rd, 2009 7 comments

Pan roasted chicken, Carrot mashed potatoes, Asparagus, Sherry Vinegar and Marsala Sauce

  • Pan-roasted chicken with sherry vinegar & marsala wine sauce
  • Carrot mashed potatoes with fresh chives
  • Asparagus with crushed garlic & olive oil

The past few weeks I’ve been traveling and moving around. I just set up shop in a new place in Oakland, next to Lake Merritt & Piedmont. So this is the first meal I’ve cooked in a long while. Luckily, I had the help of my friend, Brian.

I asked Brian to drop a whole chicken in a large bowl of salt water to brine it. Well, I misjudged the capacity of the bowl and the water (or “salmonella water” as Brian would call it) spilled onto our counter (or “salmonella counter” as Brian would call it) soaking a roll of paper towels (or “salmonella paper towels”) and his clothes (or “salmonella clothes” as Brian would call it).

He showered, changed clothes and did everything short of calling for a government Hazmat team to come sanitize the kitchen.

Everything else went smoothly and the mashed potatoes have been dubbed by Brian, “The best mashed potatoes I’ve ever had… That I can remember.” So unless he’s had mashed potatoes that were so tasty that it caused memory loss, I think that’s a good review.


Pan-seared poultry & peas. Prepared promptly.

Posted by chris on May 28th, 2009 2 comments


  • All-natural, free-range chicken. Pan-seared. Olive oil, paprika, salt & pepper. (Complicated, isn’t it?)
  • Organic petite peas, nitrate-free pancetta, shallots.
  • Drizzled olive oil.
  • No butter.


Chicken, my hero!

Posted by Ana on Feb 10th, 2009 3 comments

Roasted Garlic Chicken

This was dinner last night. I have realized now that having a whole chicken in the freezer at all times it great for backup. You can’t ever go wrong with baking a whole chicken. You just marinade it and pop it in the oven! I followed this Roasted Garlic Recipe and it came out soooo good! Very easy to make too! My husband loved it. His eyes rolled to the back of his head when he took the first bite so that tells ya something! hahaha
ps. Sorry about the sucky picture quality. I took it with my cell phone.


Mango this!

Posted by Ana on Feb 3rd, 2009 add a comment

Mango Chicken Curry
Everything is going my way (as far as the kitchen goes) this week. I’m not a very organized person at all. That includes the kitchen and food menu in my house. Every day wonder, “What am I going to cook today?” Guess what usually happens? We always end up eating out. So we end up spending more money, obviously.

This weekend I decided it was time for a change! Time for me to get organized in the kitchen and be a good cook! I sat down, and made a menu. My sister had mentioned this site called Simple Recipes by to me on IM a few weeks ago. She showed off to me a picture of her honey glazed chicken over iChat. Ummm… yes, she actually took a picture of her nekid cooked chicken and showed it off to me. It looked so good! She’s very organized in the kitchen and she cooks delicious. She inspired me so I decided to try that recipe myself. It was good! So when I was making a food menu this weekend, I decided to refer back to the same recipe website and pick some more recipes to include in my menu. This was one of them. The Mango Chicken Curry. My husband and I love Indian Food and since we don’t have an Indian Restaurant here in town, this is as close as it’s going to get. It was very easy to follow and it turned out great! OMG, the smell of the ginger… the curry… the garlic… Oh gosh! I swear I think I burnt my nose hair just sniffing that stuff simmering in the pot! LOL

My husband loved the Mango Chicken Curry. So much so, he growled at me when I went to serve myself seconds! He wanted to make sure I was leaving him enough to take to work for lunch the next day. haha I can already tell this recipe will be a favorite in this household. Mmmm…


Two meals

Posted by annie on Dec 5th, 2008 add a comment

I only had two meals today:

  1. pork noodle soup with potatoes and dried scallops (my mom’s recipe)
  2. frozen yogurt with mango and mochi
  3. chicken and rice soup



Posted by annie on Jun 28th, 2008 3 comments

My good friend Richard was kind enough to treat me to dinner at Bouchon, which is a one Michelin star restaurant. For Ratatouille fans out there (like me!), Bouchon was opened by American Chef Thomas Keller, who consulted on the Pixar movie.

Remember the ratatouille that was made at the very end of the movie? That’s actually Thomas Keller’s recipe! So, when I saw ratatouille listed under the a la carte section of the Bouchon menu, I was pretty thrilled.

Our extravagant meal began with a braid of fresh bread (probably baked next door at the Bouchon Bakery) accompanied by hummus and butter. Unfortunately, I don’t have a good photo of this. I’m beginning to realize that food photos are especially difficult to take. Anyone got any good tips?

Next came the appetizers! Richard got a duck confit salad, and I ordered lobster consumme.

For the main course, Richard ordered the roast chicken on top of puff pastry and asparagus, and I had the lamb over cous cous in a mint jus. We also ordered a side of potato puree and ratatouille. The ratatouille turned out to be a different version than what was depicted in the movie. Thomas Keller has many other restaurants, so perhaps he uses several recipes.

roast chicken, potato puree, and ratatouille

lamb over cous cous

For dessert, we shared a chocolate mousse.

All in all, it was quite impressive. My favorites were the ratatouille, the duck confit, and (to be honest) the hummus. I’ve never had ratatouille before but I have to say it’s one of the most satisfying vegetarian choices I’ve ever had. It seems that texture plays a large role in this dish since the tomatoes and eggplant were cooked until soft and supple, but the squash and zucchini remained hearty but tender, which gave the dish a meaty quality.

Duck confit was also surprisingly tasty. I’ve had duck confit before but for some reason, when I had it, the duck was shredded. Perhaps the chef thought confit meant confetti?

Finally, though it was barely an amuse-bouche, I have to give credit to the hummus. This hummus lacked the acidic quality I usually experience with hummus (Trader Joe’s- I am now disappointed in you), but instead was smooth and modest. Mixed with bits of basil and a generous dose of olive oil, I couldn’t help but overload myself with bread.


Chicken before the rooster

Posted by chris on Jan 17th, 2007 add a comment

TIP: When you want a midnight snack, don’t start cooking chicken stock from scratch. It’s now approaching 3AM and I’m finally able to eat my chicken soup that’s been simmering for over four hours.

For those who care, the ingredients are: the remains of a rotisserie chicken, chopped celery, baby carrots, chopped onions, minced garlic, herbs/seasoning (from Harry & David, but you can use whatever you got – I bet even just salt and pepper would taste good) and lots of water.

After letting those ingredients simmer over a low heat for several hours, I sleep-walked downstairs to the kitchen and tossed in some penne pasta.

Why am I still writing? It’s feasting time. 3AM is the proper hour for feasting, right?