Results tagged “chicken” from iVillage - Secret Sauce
March 28, 2008
The Secret Sauce welcomes Lucinda Scala Quinn to the blog. Lucinda presently oversees the food group, which contributes to MSLO’s media and merchandising business segments. Formerly the food editor of Martha Stewart Living Television, she is now a co-host of the “Everyday Food” cooking series on PBS.
Lucinda says, "Chicken thighs aren't only economical but they are flavorful and moist--the best part of the chicken. I love this recipe because ginger and lime are also one of my favorite flavor combinations."
Watch the segment from TODAY
Click continue reading to view the recipe below and scroll down to find a printable version!
The Secret Sauce welcomes Lucinda Scala Quinn to the blog. Lucinda presently oversees the food group, which contributes to MSLO’s media and merchandising business segments. Formerly the food editor of Martha Stewart Living Television, she is now a co-host of the “Everyday Food” cooking series on PBS.
Lucinda says, "Chicken thighs aren't only economical but they are flavorful and moist--the best part of the chicken. I love this recipe because ginger and lime are also one of my favorite flavor combinations."
Continue reading Lucinda Scala Quinn's Crispy Ginger-Lime Chicken Thighs.
January 11, 2008
Waldy Malouf, Chef & Co-Owner of Beacon Restaurant & Bar, NYC, shares a recipe he fine tuned over 20 years ago with a little help from some motherly inspiration: Braised Chicken with Tomato and Crisp Garlic.
Says Chef Malouf, "This recipe was originally inspired by my mother’s electric skillet chicken in tomato sauce (a weekly standard growing up with a working mother). It became one of my signature dishes and I have served it to the likes of James Beard, Andy Warhol, and Billy Joel. Throughout the years, this recipe has evolved into a family favorite every day dish. The recipe utilizes a traditional technique and method for making pan sauces. The method can be used with any number of quick cooking meats or fish, any number of stocks, herbs, spices, and spirits. Once the technique is mastered, it has countless applications."
Steal this recipe and learn Waldy Malouf's secret tricks of the trade. Here's how:
Method: Chicken
This may be done in advance.
Watch the segment from TODAY:
About the Chef:
Waldy Malouf graduated from the Culinary Institute of America in 1975 having won First Prize in that year's Carras Culinary Competition. His extensive professional experience includes affiliations with The Four Seasons, La Côte Basque, the St. Regis Hotel, La Cremaillere (Banksville, NY), the Hudson River Club, and The Rainbow Room.
Just four short months after being named Chef/Director of Manhattan's beloved Rainbow Room, restaurant critic Ruth Reichl of The New York Times awarded the restaurant a remarkable three star review—its first—and one of only three, three-star reviews bestowed in 1997.
Waldy's newest venture, Waldy’s Wood-Fired Pizza & Penne, opened in July 2005 at 800 Sixth Avenue, between 27th & 28th Streets (212-213-5042). At Waldy’s, only high-quality, natural ingredients are used. He bakes his pizzas twice—first without the topping; then with. He also puts five cheeses together to create a unique and distinctive pie. All pies and penne are wood-fired, which imparts a wonderful smoky flavor and makes for a remarkable, crispy crust. The recipes have all been developed by Waldy.
Over the years, Waldy has garnered a distinguished reputation for establishing excellent rapport with his kitchen teams, and is viewed as a mentor by many in the industry. Further, he has developed and nurtured long-term, deeply felt relationships with local farmers and growers. "It is," he notes, "the rapport I've cultivated over a period of twenty years with local purveyors, vintners, and fishermen that gives my food substance, body, and emotion."
Visit Chef Waldy Malouf on the web @ beaconnyc.com & waldyspizza.com
Cooking Class with Waldy Malouf
Learn the top-secret technique for making pan sauces from a top chef:
Waldy Malouf, Chef & Co-Owner of Beacon Restaurant & Bar, NYC, shares a recipe he fine tuned over 20 years ago with a little help from some motherly inspiration: Braised Chicken with Tomato and Crisp Garlic.
Says Chef Malouf, "This recipe was originally inspired by my mother’s electric skillet chicken in tomato sauce (a weekly standard growing up with a working mother). It became one of my signature dishes and I have served it to the likes of James Beard, Andy Warhol, and Billy Joel. Throughout the years, this recipe has evolved into a family favorite every day dish. The recipe utilizes a traditional technique and method for making pan sauces. The method can be used with any number of quick cooking meats or fish, any number of stocks, herbs, spices, and spirits. Once the technique is mastered, it has countless applications."
Steal this recipe and learn Waldy Malouf's secret tricks of the trade. Here's how:
Method: Chicken
- Pat the chicken dry with paper towels and season it with salt and pepper. Dredge the chicken in flour, shaking off the excess. In an ovenproof sauté pan, heat the oil, add the chicken skin side down and brown it over medium heat for 7 or 8 minutes, until it is crisp and golden.
- Turn the chicken over and continue to cook for another 3 or 4 minutes. If your sauté pan is not big enough to comfortably accommodate all the chicken, brown it in 2 batches.
- Remove the chicken from the pan and set it aside. Let the fat continue to cook until the solids stick to the pan without burning and the fat is clear. Discard the fat and let the pan cool for a few seconds.
- Preheat the oven to 350° F.
- Melt 1 tablespoon of butter in the pan, add the shallot and garlic and cook gently, stirring, until they are lightly browned. Add the chopped tarragon, wine, vinegar and bring to a simmer, stirring to incorporate all the browned bits. Reduce the liquid until almost dry and add the tomato sauce and stock. Bring the liquid to a boil and simmer until slightly thickened. Return the chicken to the pan, skin side up.
- Put the chicken in the oven and bake, covered, for 30 minutes. Then remove cover and cook 15 minutes longer. Remove the chicken to a serving casserole, cover and keep it warm in the turned-off oven.
- Strain the sauce through a fine strainer into a small sauce pot. Bring the sauce to a boil and reduce it until the sauce is thick and is a little shiny (about 15 minutes). Turn the heat to low, season the sauce with salt and pepper. Pour the sauce over the chicken, sprinkle with chopped tarragon and garnish with the crisp garlic slices.
This may be done in advance.
- Heat 1 cup of oil in a small sauté pan. (Oil should be at least a 1/2 inch deep).
- Place one slice of garlic in the oil. When it begins to brown and sizzle, remove it and carefully add the rest of the garlic and gently stir and continue to fry the garlic until light golden brown.
- Transfer to a paper towel lined small plate, season with salt and pepper and reserve.
 | Dredging is a technique where food is coated with a dry ingredient by first soaking in a wet coating, like milk or egg. |
About the Chef:
Waldy Malouf graduated from the Culinary Institute of America in 1975 having won First Prize in that year's Carras Culinary Competition. His extensive professional experience includes affiliations with The Four Seasons, La Côte Basque, the St. Regis Hotel, La Cremaillere (Banksville, NY), the Hudson River Club, and The Rainbow Room.Just four short months after being named Chef/Director of Manhattan's beloved Rainbow Room, restaurant critic Ruth Reichl of The New York Times awarded the restaurant a remarkable three star review—its first—and one of only three, three-star reviews bestowed in 1997.
Waldy's newest venture, Waldy’s Wood-Fired Pizza & Penne, opened in July 2005 at 800 Sixth Avenue, between 27th & 28th Streets (212-213-5042). At Waldy’s, only high-quality, natural ingredients are used. He bakes his pizzas twice—first without the topping; then with. He also puts five cheeses together to create a unique and distinctive pie. All pies and penne are wood-fired, which imparts a wonderful smoky flavor and makes for a remarkable, crispy crust. The recipes have all been developed by Waldy.
Over the years, Waldy has garnered a distinguished reputation for establishing excellent rapport with his kitchen teams, and is viewed as a mentor by many in the industry. Further, he has developed and nurtured long-term, deeply felt relationships with local farmers and growers. "It is," he notes, "the rapport I've cultivated over a period of twenty years with local purveyors, vintners, and fishermen that gives my food substance, body, and emotion."
Visit Chef Waldy Malouf on the web @ beaconnyc.com & waldyspizza.com
Cooking Class with Waldy Malouf
Learn the top-secret technique for making pan sauces from a top chef:
- The technique requires the browning of the meat or fish on top of the stove first.
- This is followed by clarifying and discarding the fat (unless a little is reserved for a roux or thickening agent).
- Then deglaze the pan with the introduction of an acidic liquid (wine, citrus juice, brandy, etc.) and aromatics.
- Reduce this liquid and aromatics and then add the stock or sauce base. Return the meat or fish to the pan, and then finish the cooking in the oven.
November 30, 2007
Marco Canora, Chef and Partner at Insieme and Hearth restaurants in NYC has an easy chicken recipe for you and your family to fry up in the kitchen, Tuscan Fried Chicken with Sage.
What makes this recipe unique is that rather than being a thick, crunchy style, it has a much softer, silky texture because it is fried in olive oil. This is a classic in Marco’s family, and a healthier, faster way to make fried chicken.
Adds Marco, "Fry small pieces. The secret to this recipe is cutting the chicken. I cut a thigh in half and a breast in thirds. When the pieces are small, the meat and crust cook in the same, short, time. The chicken doesn’t dry out and the crust doesn’t burn or absorb too much oil. You also wind up with the right ratio of crust to meat. Every bite includes both.”
Procedure:
- Combine the chicken, ¼ cup of olive oil and the sage in a wide shallow bowl or plastic bag. Season the chicken liberally with salt and pepper. Mix to coat the chicken with the oil, herb and seasoning then set aside for about 20 minutes.
- Heat ½ inch of oil in a large high-sided skillet over medium heat. Dust several pieces of chicken with flour starting with smaller boneless and pieces. Shake off the excess then dip the floured chicken in the beaten egg.
- Carefully place the egg-dipped chicken in the skillet. Continue preparing and adding only so many pieces as will easily fit into the pan without crowding. When the first batch of chicken is all in the pan the oil should come about half way up the pieces. Add more if necessary. Adjust the heat so the oil is active--tiny bubbles rise around the chicken--but not so high that it is actively simmering.
- Cook the chicken until the first sides are golden, about 7 minutes. Turn the pieces and continue cooking until each piece is uniformly crisp and golden and the internal juices run clear, about 5 minutes more. Transfer pieces of chicken as they become ready to a plate lined with paper towels to drain. Sprinkle each piece with salt while still warm.
- Repeat in batches, dipping the remaining pieces of chicken in flour and egg then frying. When you begin to fry larger pieces, the drumsticks for example, lower the heat a little and expect to cook each piece closer to 20 minutes in all. Serve the chicken warm or at room temperature.
Serves 8.
Tips from Marco:
- Make sure to get your oil hot, shimmering but not smoking, and adjust as necessary to keep the chicken sizzling.
- Add the chicken to the oil a piece at a time, allowing 30 seconds or so between additions. This will prevent the oil from cooling down. Remember to adjust the heat as necessary to maintain a constant temperature.
- Salt the chicken as it comes out of the pan but let it rest for a few minutes before you serve it. (I prefer to eat this chicken at room temperature.)
About the Chef:
In the fall of 2003, Marco Canora and partner Paul Grieco, a fellow Gramercy Tavern alum, opened Hearth Restaurant in Manhattan’s then burgeoning East Village neighborhood. The restaurant earned a positive two-star review from The New York Times and a local following. Considered a downtown dining destination, Hearth offers a modern American menu influenced by Marco’s Italian heritage, along with an unparalleled selection of wine.
In April 2007, Marco and Paul opened Insieme at The Michelangelo hotel. The Italian word for “together,” Insieme features two menus, traditional and contemporary, side-by-side. For the traditional menu, Marco offers classic Italian dishes deeply-rooted in history and family recipes. On the contemporary side, he presents a modern approach to the cuisine of his heritage. With Insieme, Marco and his partner bring their casually elegant style and exacting culinary approach to midtown Manhattan.
