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Deej

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#1

I must cook chicken... Who needs Dinner help?

09-28-2007, 06:35 PM

Im cooking... ive helped a few in the past...

so here goes again...

I know its late and past most people supper preparation time, but if theres any west coasters needing help, drop me a line and Ill walk you through the steps to making a great meal...

impress your woman and or your stomach...

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TyroneGoldberg

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#2

09-28-2007, 06:41 PM

chicken in a bag or honey bbq chicken
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#3

09-28-2007, 06:43 PM

Originally posted by TyroneGoldberg

chicken in a bag or honey bbq chicken

stripped.... batter/dusted... seared.....

salad...

Green Beans...

a starch of some sort... havent gotten that far...

Ill have mine seperate but the girlfriend has been wanting a good chicken salad... so...

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#4

09-28-2007, 06:49 PM

I recently discovered that a great marindate for breasts is a equal mix of a vinegrette and parmesian cheese.

Typically for us its about a quarter cup dressing and a quarter cup grated parm cheese. Bake at 400 for about 20 min. Turns out perfect.

Oh let marinade at least 30 min if not much longer.

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#5

09-28-2007, 07:02 PM

Sounds good ASM... the vinaigrette is the penetrator... the parmesan is the savory...

heres what im doing...

I trimmed and sliced up 4 breasts, into strips... probably 5 per breast...

put the chicken on a deep plate...evenly... poured milk over it to where its all soaking but the tops are sticking out... coat with sea salt and pepper....

let sit...

type a while...

i have some garlic herb bread crumbs in a bowl, im going to add some spices... salt pepper of course... some more garlic powder... maybe spicy substance... cayenne sometimes, but not this time...

stay tuned...

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#6

09-28-2007, 07:03 PM

Buttermilk would be better to set in... but... i dont stock that

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#7

09-28-2007, 07:20 PM

Originally posted by Deej

Buttermilk would be better to set in... but... i dont stock that

I do cause it is good for so many uses and has a shelf life of a very long time.

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#8

09-28-2007, 07:34 PM

Originally posted by After Shock Media

I do cause it is good for so many uses and has a shelf life of a very long time.

So does plutonium, but i do not fancy either

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#9

09-28-2007, 07:38 PM

Ok so, heat up some oil ... im using Extra Virgin Olive Oil...

get it really hot... not burning, but hot...

take the chicken out of the milk bath and roll each piece in the bread crumb mixture, coating fully and evenly...

the rest of the chicken is rather easy and self explanatory... all id add to directions is have something like a wire rack or a paper towel to set them on... makes for good texture...

just throw that shit in the pan, watch it, its hot... sear each side... being that the strips are good sizes yet small they will brown perfectly on each side...

ideally...

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#10

09-28-2007, 07:41 PM

pull it out... set on your rack or towel... during the small time you have between pieces you might throw your veggie in the micro or on your stove top...

Im having green beans... I throw a smidge of butter in, a little pepper..

make your salads when its all done...

a nice bread would be good to go with this... roast up some french or some sort of good loafy bread... no twisty shit ...

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#11

09-28-2007, 07:42 PM

aaggghhh I just remembered that I'm hungry ... see ya later

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#12

09-28-2007, 07:48 PM

Viola... add whatever youd like to your side or salad...

Glass of Moo Juice for me and Im set...

Bon Appetit

Dont hesitate to ask me about other dishes or whatever you buncha fuckin heathens

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#13

09-28-2007, 08:21 PM

Originally posted by Deej

Ok so, heat up some oil ... im using Extra Virgin Olive Oil...

get it really hot... not burning, but hot...

take the chicken out of the milk bath and roll each piece in the bread crumb mixture, coating fully and evenly...

the rest of the chicken is rather easy and self explanatory... all id add to directions is have something like a wire rack or a paper towel to set them on... makes for good texture...

just throw that shit in the pan, watch it, its hot... sear each side... being that the strips are good sizes yet small they will brown perfectly on each side...

ideally...

haha, it sounds like you guys are talkin dirrrrty...and i like it! well, i'm gonna have to tell you guys what i made now.

spring rolls: glass noodles, clear rice wraps, cilantro, fresh basil, fresh mint, shrimp with a chili peanut dipping sauce. and coconut, chili and lime shrimp over a bed of egg noodles. mmmmmm
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#14

09-28-2007, 08:24 PM

I make a decent Chicken Cacciatore.brown chicken in a skillet add onions,garlic,peppers,crushed tomatoes,spices.serve over spaghetti..justa like mama used to make

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#15

09-28-2007, 08:32 PM

Originally posted by purplehaze

haha, it sounds like you guys are talkin dirrrrty...and i like it! well, i'm gonna have to tell you guys what i made now.

spring rolls: glass noodles, clear rice wraps, cilantro, fresh basil, fresh mint, shrimp with a chili peanut dipping sauce. and coconut, chili and lime shrimp over a bed of egg noodles. mmmmmm

that sounds delicious... I love peanut sauces, chili , even better....im not fond of mint, but id try it...

all around sounds scrumdiddlyumpcious.... trying mine now

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#16

09-28-2007, 08:50 PM

this is a great resource...i'm gonna try all these recipes. deej, do you make your own bread? i'm intimidated w/o a bread maker
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#17

09-28-2007, 09:05 PM

I have a bread maker, although I have never made my own... not with it, I remember years ago when my family owned a cafe I did...

But thats a few days ago...

Bread is crazy when you experiment with it. I like good artisan bakeries... Im not fond of hard breads but sometimes they pull it off...

and spinach bread... wow, youd think eww gross at first... but its some of the best Ive ever had... from some bakery in Ashland...

Leave it to modern Hippies...

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#18

09-29-2007, 12:44 AM

Making bread is really worth the time (hardly any really with a kitchen aid) and effort.

Try a simple french loaf or let it age a bit on the counter (careful it can grow a lot) and it will get a lot more tangy, like a sour dough. Made with instant yeast of course, takes like 10-15 min with a kitchen aid. Some more rise time, some rolling and then some more aging in the fridge. Walla bake one off and save the other half of the dough as the next days starter. Take it out in the morning, add in some more flour, water, salt, sugar (optional). Let it rise again and split it. Make another loaf and let it age in fridge and keep other half covered in fridge as well.

Do it again next day and so forth, yes you can skip day or two and it will not grow much if kept in the fridge. Currently the dough in my fridge and its assorted frozen cousins (pizza dough balls), is getting close to being a year old now. By the way it lived for nearly four months with minimal feeding when I was in the hospital. Wife remembered to feed it twice.

It is pretty tangy now like a good sour dough. I can take a piece or half like I typically do and make lots of bread types from dinner rolls, large rounds, foccatia, pretzels, so forth. Only time I buy bread anymore is when I want something like a rye or I forgot and have to stop by the bakers on way home. Personal note, I do not desire to keep several dough pets in my fridge for different bread types. However I can add stuff to other half to make different breads.

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#19

09-29-2007, 01:01 AM

take a nice chicken breast, cook till you got it how you want it, warm up some french dressing, put a strip of bacon cut in half on the breast, put a slice of american cheese, then pour the french dressing ontop, toast the bun, and wallah, good sammich!
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#20

09-29-2007, 01:12 AM

Please define your version of french dressing Madrox.

Wait OMG did you actually reccomend America cheese? Eek I wish we could strip our countries name off of that shit, we are already hated enough.

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#21

09-29-2007, 01:14 PM

Originally posted by After Shock Media

Please define your version of french dressing Madrox.

Wait OMG did you actually reccomend America cheese? Eek I wish we could strip our countries name off of that shit, we are already hated enough.

not sure what type of french dressing, i guess i used the stuff we had at work that came in bulk, pretty tangy tasting...
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#22

09-29-2007, 01:32 PM

wow! that's just a good skill Deej! hey, i may need your help soon...

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#23

09-29-2007, 01:36 PM

I'm grilling up 4 Aged New York Strips this evening for my girlfriend, a couple dinner guests, and myself... picked up for $25/pound at the local Whole Foods... so some good, quality stuff.

Was planning to just give them each a pass with butter, salt and pepper, and then stick them on the grill.. but do ya'll have any other suggestions,?

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#24

09-29-2007, 01:52 PM

Originally posted by D

I'm grilling up 4 Aged New York Strips this evening for my girlfriend, a couple dinner guests, and myself... picked up for $25/pound at the local Whole Foods... so some good, quality stuff.

Was planning to just give them each a pass with butter, salt and pepper, and then stick them on the grill.. but do ya'll have any other suggestions,?

Do not waste the butter (its going on grill) use canola oil if you think they need lube, honestly most do not if your grill is clean. No reasoning behind using any fat with flavoring or a very low smoke point.

Now an herbed butter or blue cheese butter on top of them when they are done is worth while if you want to use butter. Just bring butter to room temp, mix in your favorite fresh herbs (dry can be used but fresh is better), or some good blue cheese) spread out on some plastic wrap. Roll up then twist the ends real good to form a tube. Toss in fridge or freezer, cut off some slices and drop on any hot meat. Stores long time sealed in freezer.

As for your steaks no reason to marinade them since you have a nice adged piece of meat, salt an pepper is just fine

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#25

09-29-2007, 01:59 PM

I would put a dry rub on them...

Im fond of spices though... flavorful meat... motreal steak seasonings are bomb...

id roll them in this shit and leave them til you wanted to grillem up... the most key part of cooking a steak, is the actual cooking...

what are you having with it?

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#26

09-29-2007, 02:25 PM

Off topic, did you catch that thread I made for you last night Deej?

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#27

09-29-2007, 02:29 PM

Originally posted by After Shock Media

Off topic, did you catch that thread I made for you last night Deej?

apparently not...

scanning

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#28

09-29-2007, 02:38 PM

Originally posted by After Shock Media

Off topic, did you catch that thread I made for you last night Deej?

ta-fucking-da

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#29

09-29-2007, 02:40 PM

Thanks for the Advice, ASM, and Deej... I think I'll skip the spice rub because I know that neither of the ladies are too keen on heat.... but I think I'm gonna try the herb butter idea... I have a few fresh herbs getting close to the 3 month-mark...

Since you asked, We're serving the steaks with a couple of simple recipes...

Balsamic green beans:
{
wash and cut 4 servings of fresh green beans into 1 1/2" lengths.

melt half a stick of butter over med-high heat... drop in 2 tablespoons of balasamic vinegar, and then add green beans.

immediately top with 1 teaspoon of rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and let simmer for 10-or so minutes...

drain excess liquid, and serve garnished with fresh parmesean cheese
}

My Mom's Buttered Potatoes:
{
Wash, peel, and cut potatoes into inch-and-a-half chunks.

Bring water to a boil, add potatoes.

Cook approximately 10 minutes or until "fork-soft" (just at the point that a fork can easily pierce them, but before they turn into mush... about a 1 minute window there)

Drain, add 1/4 - 1/2 a stick of butter, salt, and pepper into pot on top of potatoes.

Cover pot for 1 minute.

Remove lid, and gently mix ingredients. Serve.
}

A light salad w/ vinegarette before the main course, and ciabatta rolls throughout the meal.

I also picked up a baquette and some crabmeat/artichoke dip at Whole foods for a starter.

For dessert, my girlfriend's trying a new creation... kinda like an apple tart, or sorts... not totally sure... I just know she needed green apples from the farmer's market, brown sugar, whole cloves, whipped cream, and apple cider from the store.. along with a few other ingredients we already had... and she plans to use the oven.... should be fun.

-D.
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#30

09-29-2007, 02:58 PM

Originally posted by D

Thanks for the Advice, ASM, and Deej... I think I'll skip the spice rub because I know that neither of the ladies are too keen on heat.... but I think I'm gonna try the herb butter idea... I have a few fresh herbs getting close to the 3 month-mark...

Since you asked, We're serving the steaks with a couple of simple recipes...

Balsamic green beans:
{
wash and cut 4 servings of fresh green beans into 1 1/2" lengths.

melt half a stick of butter over med-high heat... drop in 2 tablespoons of balasamic vinegar, and then add green beans.

immediately top with 1 teaspoon of rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and let simmer for 10-or so minutes...

drain excess liquid, and serve garnished with fresh parmesean cheese
}

My Mom's Buttered Potatoes:
{
Wash, peel, and cut potatoes into inch-and-a-half chunks.

Bring water to a boil, add potatoes.

Cook approximately 10 minutes or until "fork-soft" (just at the point that a fork can easily pierce them, but before they turn into mush... about a 1 minute window there)

Drain, add 1/4 - 1/2 a stick of butter, salt, and pepper into pot on top of potatoes.

Cover pot for 1 minute.

Remove lid, and gently mix ingredients. Serve.
}

A light salad w/ vinegarette before the main course, and ciabatta rolls throughout the meal.

I also picked up a baquette and some crabmeat/artichoke dip at Whole foods for a starter.

For dessert, my girlfriend's trying a new creation... kinda like an apple tart, or sorts... not totally sure... I just know she needed green apples from the farmer's market, brown sugar, whole cloves, whipped cream, and apple cider from the store.. along with a few other ingredients we already had... and she plans to use the oven.... should be fun.

Souuuuuunds gooooood!

especially the ciabatta !!

Im not fond of crab but i do love a good artichoke dip... I like this blend of jalapeno and artichoke with some cheese sticks (hard cheesy bread sticks coated in parmesan)

Sounds like youre set...

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#31

09-29-2007, 03:00 PM

Again, this is still open to anyone that would like help preparing an awesome meal...

Ask away!!

tell me what you have to work with and what you may like and Ill help you out....

You just may get more than my help too... so be prepared for something good either way

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#32

09-29-2007, 03:19 PM

Originally posted by Deej

Again, this is still open to anyone that would like help preparing an awesome meal...

Ask away!!

tell me what you have to work with and what you may like and Ill help you out....

You just may get more than my help too... so be prepared for something good either way

.
.

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#33

09-29-2007, 03:23 PM

Originally posted by Dvae

?

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