Let me just say, right off the bat, that this was an experiment based on a popular Southern dish, shrimp & cheese grits. Next time I’ll add a green vegetable on the side for color, and perhaps substitute chicken breast meat for the chicken Italian sausage, because the strong fennel taste of […]
Escargot's Gordon Bleeping Ramsey Chicken
Every now and then, from the other end of the house, I hear my daughter watching something on TV that sounds like this: “Murmur murmur bleep murmur bleep bleep murmur.” I thought maybe it was Spongebob Squarepants with a bad case of hiccups, but it turns out she’s been […]
What made this dish special was Ditalini’s home-made chicken stock, so I’ll include both recipes here.
Ditalini's Chicken & Dumplings
Chicken Stock Ingredients
2-3 saved chicken carcasses 4-6 baggies full of saved chicken giblets water 1 onion, chopped 4-6 cloves garlic, chopped 4-6 stalks celery, chopped salt & pepper to taste
Chicken Stock Directions
Ditalini adapted this recipe from Time/Life’s The Cooking of Spain and Portugal, where it is listed as Pollo a la Chilindrón. She started making this dish almost forty years ago and it quickly became a family favorite. Naturally, she has changed the original recipe over time and it has by now become her own dish: […]
The last time I made green curry with chicken, I thought I’d gone a bit overboard on the ingredients. This time I wanted to try something simpler. The result? My best green curry yet!
3 skinless chicken breast filets, cut into 1-inch chunks 1 can coconut milk 1 pkg Asian Home Gourmet Thai […]
Pesce deMenthe with the spread (Nice lighting, eh? Reubens, eat your heart out!)
The deMenthe family Thanksgiving spread included traditional roast turkey, smoked duck, stuffing, hot crescent rolls, corn casserole and tossed green salad (courtesy of our friend Poulet en Crote), green bean casserole, mashed potatoes, gravy, and of course cranberry sauce.
Ditalini and […]
Ditalini’s branching out. Last night she decided to use our tajine pot for the first time, preparing a recipe she adapted from a tajine cookbook: Chicken Tajine with Harissa, Artichokes, and Grapes. To make the recipe she first had to prepare a pepper paste called harissa, and I include both recipes here, the harissa and […]
This is really good: juicy, tender chicken with great flavor, and although preparation requires planning ahead, it really isn’t any work at all.
Ditalini carvine our rotisserie chicken
As previously noted, Ditalini bought me an electric rotisserie for the new gas grill, and I used it for the first time today. Friends recommended brining […]
Crouton's Greey Curry w/Chicken & Lime (click for larger)
Tonight’s Thai curry experiment was a green curry over rice. I based it on a couple of recipes I viewed online, but modified to our own tastes and available ingredients, so I think I can call this dish a Crouton original.
1 cup rice […]
When we lived in Holland we discovered satay, the Indonesian/Thai peanut sauce served with skewered pork and chicken, even as a dip for pommes frites (French fried potatoes). We still love satay, and occasionally make it with chicken and our own version of frites.
Of course you can make satay sauce from scratch, but I’ll […]