Post Rewind: Not-Exactly Beer Can Chicken

Todd made us roasted Cornish game hens the other night and I was reminded how, back when I was in my early 20s, I thought Cornish game hens were just the height of chi chi food. I mean, what’s better than having your own little mini-chicken, right? Granted, my culinary landscape has greatly expanded since then, but game hens are still fun food in my book, and I was reminded of the not-exactly beer can chicken Todd and I made 3 years ago around this time and thought it’d be a perfect time to dig that old post out of storage and
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Staph bacteria in meat? Eat vegetarian

Almost 50 percent of meat and poultry tested in grocery stores, test positive for staph bacteria which could be harmful to humans. Perhaps that’s a reason to buy locally-raised grass fed meat? Half of the contaminated samples contained strains of the bacteria that were resistant to at least three antibiotics, such as penicillin and tetracycline. Some strains were resistant more antibiotics. Gross. The meat, which was sold under 80 different brands, was purchased in Los Angeles; Chicago; Washington, D.C.; Fort Lauderdale; and Flagstaff, Ariz. You can read more here. I’m sure this will be a developing story. Any vegans or
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Once More for the French Chicken

I seem to be working on a theme, here, but it wasn’t intentional. Just one of those one-thing-led-to-another processes. This will, however, be the last dip into Escoffier for a bit. For me, the egg definitely came before the chicken breast, and now we’re tackling the whole bird; answering the important question: Why did the chicken go into the oven? Because there was a blanket of butter waiting for her, of course. Roast chicken has been experiencing a bit of a revival among foodies. It seems that something so simple and satisfying still takes some sort of skill to pull
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It All Started With Some Asparagus

I had picked up some beautiful asparagus at the farmers market and was trying to decide what to do with it. As great as it is steamed with a little salt, olive oil and lemon juice, sometimes you want to step out of your own little rut. That’s when I remembered Marengo. There are many things I remember from my 2 years at CCI, many excellent recipes, chefs and fellow students that I cherish. French Classical may not have been my favorite class, but at least it wasn’t at the bottom of the list (that honor goes to Garde Manger, in
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Almost Meatless Experiment

It was my turn to cook this week and, as the cookbook testing is mostly done, it was time to find some new inspiration. In a stack of books under my bedside table was Almost Meatless by Joy Manning and Tara Mataraza Desmond. I’d picked it up as part of a book club last year, given it a cursory glance and set it aside to be completely forgotten until a week or so ago when it surfaced as I was looking for a different reference. The premise of the book is cooking with a more mindful attitude towards ingredients and
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Dijon Crusted Chicken

Image by Prince Mik via Flickr This recipe is for the chicken I made at my Murder Mystery Party. For the recipe you need: Boneless Skinless Chicken Breasts Saltine Crackers Dijon Mustard Salt and Pepper Parmesan Cheese he This recipe is very easy!!!! All you do is fully cover the chicken breast in the mustard. Then place on a plate. In a separate bowl, mix crushed up saltine crackers, the cheese and seasoning. Dip the chicken (after the mustard is already on ) in the bowl mixture. Place on a pan and cook in the oven on 375 for 30
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Not Exactly Beer Can Chicken

While discussing what we’d like to grill for the recent holiday we really were thinking a nice duck but said duck could not be easily found (is it not in season, perhaps?). Instead we brainstormed a bit and, on a laugh, I suggested beer-can chicken. As these things tend to do, the silliest of ideas take hold and suddenly don’t seem so silly. Only I don’t particularly like canned bear (enough to buy a 6-pack for a single use) and I still didn’t want just plain chicken. So I wondered, aloud, about game hens? And then, because a standard-sized can
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Pineapple Chicken Tenders

Image by futureshape via Flickr This recipe sounds amazing! I just got it from a friend, but it would be nice to try for the memorial day weekend. Chicken is relatively cheap and it is easy to make  a lot of it for your party because you just put it on the grill on skewers. Ingredients: -1 cup pineapple juice -1/2 cup packed brown sugar -1/3 cup light soy sauce -2 pounds chicken breast Directions: In a small saucepan, heat juice, soy sauce and brown sugar until it warms up. This will make the chicken marinade. Once the sauce is
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Chick-Fil-A

Image via Wikipedia Chick-Fil-A is giving away free NEW spicy chicken sandwiches if you go online and make a reservation this week. This is a new promotion they are having to get people to not only try the new sandwich, but also to get more peope on their site and in the store. I think it is a very good idea because if you go into the store for a free sandwich, you are most likely going to buy either a side or a drink. It is also smart that they are making the reservation timed between 2 and 5
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Niblles & Bites: the Chicken Connection

An easy thing to do, if you’re goal is to eat a bit healthier, is to eat more chicken and fish compared to beef and pork. Most people know this. But a strange thing has happened over the years when it comes to the median size of a fresh chicken breast. If I buy a pound of chicken breasts at the local grocery store I invariably end up with 3 breasts in the package and almost always it’s 2 very large ones and 1 not quite as large. None, however, are anything close to 3-4 ounces, which is a serving
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