Oh Man!


Chicken! ChickenChickenChicken! Despite the aspersions cast upon this king of poultry, I love chicken. I think that chicken started getting a bad rap when it became “healthy”. Boneless, skinless chicken breast eroded the reputation of what is a most delicious addition to any meal. I don’t care for breast meat, it is pretty tasteless and dry most of the time. Gimmie the dark meat every time, and don’t you dare remove the skin. The skin is what makes it superb.

So, I decided to cull the food blogs to find y’all some good ideas for using chicken in a different way than you might regularly consider. First off, the best way to serve chicken – FRIED!

First off, from [No Recipes] we have Karaage or Japanese Fried Chicken. A soy, ginger & garlic marinade and cornstarch breading – how can you go wrong. I am especially intrigued by the mention that it is a commonly packed Bento (lunch box) item. I think this would make my little dude the envy of the entire preschool should I pack it for him.

From the always fabulous Chez Pim we score Thai-marinated fried chicken. I have never been to Thailand but this recipe with a garlic & cilantro marinade and rice flour for your dredge sounds like a good reason to book a flight. Or at least buy the slightly specialty pantry items to make it yourself.

Apparently the Asian type areas take their Fried Chicken as seriously as we do in the South because My Asian Kitchen rounds out the pack with Asian Ginger Marinated Fried Chicken. Again with the ginger and garlic – I really must try this, all of these people cannot be wrong. This recipe has an unusual aspect in that it uses self-rising flour. If you do not have any of the stuff you can make your own by combining 1 cup all-purpose flour, 1 1/4 t baking powder, and 1/8 t salt.

For some people, the fried is not their friend, and I am here to give you some love too. Don’t you worry.

I love witty blog names and Ezra Pound Cake cracks me up every time. They have provided us with an insanely tasty sounding Hawiian Chicken. With a lot of the Asian flavors included above it might just allow you to not miss the fried (tho I doubt it). Thoughtfully they have provided optional cooking directions for those of us who are grilling impaired. I don’t know what it is, but grills and I just don’t get along.

Getting even more exotic (at least for me)  Life’s Ambrosia gets all slow cookey on us with their Braised Indian Coconut Chicken. There is an awfully long marinade here – but hey it isn’t like you are actually doing anything when the chicken is marinading. And then, when your guests arrive and rave about how good the chicken is you can sigh and say “I am so glad you liked it, I was concerned that 10 hours for a dish might not be worth the time.” Then they will feel all guilty about the cheap a$$ bottle of wine they brought and next time you go to their house they will feed you steak.

Not that there is anything wrong with chicken. As I believe I mentioned, I love chicken. Y’all let me know how these dishes work out for y’all. My problem is deciding which one to make first.

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I spend a good deal of time reading other blogs – some of them are even food blogs, Heh. And while a large number of y’all readers (not that I think a large number of people read my blog – but we are talking percentages here) are most likely as addicted to blogs as I am – some of you might not be. So I thought what would it hurt for me to share some of my finds.

I have a bookmark folder nested in my Food Blog Bookmark folder (which in turn is nested in my Blog folder – but I believe I have mentioned my anal-retentive nature previously) that is titled simply “Recipes to Try”. I just added one that made me excited enough to think of re-posting it here in my blog.

Over at Open Mouth Insert Cookie we have been gifted with the most elegant explanation of a dish that I have been dying to re-create – Scallion Pancakes. I have read explanations on how to make these before – but they never made much sense to me. I follow along just fine, but then I hit a set of instructions that might as well say “And a Miracle Occurred” voila,  Scallion Pancakes. A picture is worth a thousand words – and this lovely blogger has provided us with several thousand, so go forth and Pancake!

It has gotten me thinking about other flavors I could incorporate into the technique, who knows, perhaps I will have a post of my own based on this inspiration. Thank you OMIC – rock on with your bad self.

Considering that I am not posting anything original, should at least provide a couple more links from my stash. In keeping with the technique themes that made me go WOO HOO!

From Chaos in the Kitchen: How to make Homemade Air-popped MICROWAVE Popcorn. Someone who can free me from the Iron Fist of Doom held by that heinous chemical laden aisle of the Grocery.

And in an ironic twist, from the uber-healthy chomama: how to make your own small, square, onion soaked hamburgers courtesy of the chowpapa.

I guess that is enough for now, is this something y’all are interested in seeing more of? Because I am willing to sacrifice my online time to make y’all happy. I will throw myself on the food-blog hand grenade to save y’all. I am just that kind of girl.