Hot smoked chicken breasts make any meal exciting! Salads, sandwiches, soups, pasta dishes — you name it! — will benefit if you add some smoked lean chicken. But cooking skinless and boneless chicken breasts is easy and challenging at the same time. To make them tender and juicy we need to protect their moisture and to make them uniformly thick. Usually, a combination of pounding and brining is a solution. In this recipe, we make a pocket to stuff it with moist and/or fatty ingredients instead of pounding. As a bonus, different stuffings add interesting flavors to otherwise mild-tasting chicken.
The original chutneys come from India, Bangladesh, Pakistan, Nepal cuisines. They can be made of fresh or cooked ingredients. Their texture varies from smooth to chunky. To prolong their shelf life, they can be fermented or cooked with vinegar, citrus juice, or tamarind puree. There are many variations, and recipes vary from region to region.
Today chutney is a large category of condiments made of spiced fruits and vegetables. In addition to traditional Asian condiments, there are American and European (aka Major Grey’s style) chutneys that became popular in western cuisines. This recipe is based on the classic Anglo-Indian version with apples and raisins. Serve smoked apple chutney with mild cheddar, ham, roasted pork, poultry, on top of baked brie, etc. This chutney will beautifully flavor brown stock and demi-glace sauces.
May this holiday season bring joy to your heart and a pleasure to your taste buds! Thank you for being Lyukum Cooking Lab friends!
Gratin Dauphinois is known much better than Gâteau de Pommes de Terre, isn’t it? Gratin Dauphinois (aka potato gratiné in the U.S.) is made with thinly sliced layered potatoes and cream in a buttered dish rubbed with garlic. For the cake, potatoes are sliced thick and boiled first. Then, potato slices are mixed with some duck fat and smashed in the skillet to be cooked for the second time as a cake with golden brown and crispy crust. Traditionally, this French potato cake is served with nothing but chopped fresh garlic and parsley on top. So, feel free to omit fennel and smoked fish. But they are so good together!
Smoking grains with Camerons stovetop smoker is a no-brainer. Cook them to 80-90% of doneness, season, add some fat, and finish by smoking with wood chips of your choice. But if the introduction to smoked grains made you curious, you might want to try this recipe with Middle Eastern flavors. You can start without the Mandi spice mix or replace it with another Arabian mix you like and have handy.
The Canoe House’s smoked potatoes were so good that we nearly leaked the serving bowl. I asked our waiter about the cooking method. He said they are cooked and mashed first and then placed into a continuously running smoker at the back of the restaurant. The level of smokiness was as delicate as a reminder of a campfire and charcoal roasted potatoes from my childhood. There was just enough butter and seasoning to emphasize natural flavors of potato. The texture was a combination of creamy fluffiness and chewable morsels. No wonder I wanted to recreate these smoked potatoes at home!
As I mentioned earlier, Salo in a Jar (сало в банке) is a highly popular way of wet curing salo at home, and there are recipes with cold and hot brine. But where the idea hot brine comes from? Can I speculate that someone impatient decided to try it hot? The result was somewhat in between cured and cooked salo, which is another widely used cooking method for pork belly in Ukraine. Cured with hot brine salo was so pleasing that the recipe quickly became popular. Using sous vide allows full time and temperature control in this recipe.
This recipe is part of Pizza Party cooking class and tasting event.
I think it was a special game for our instructor chef J to teach us how to turn what school provided into delicious and well presented meals. It became a tradition for many other our shift students and teachers to come and eat at the end of the class what was cooked in our lab. Our burgers were not an exception. Chef J explained every element of successful burger meal, from meat to bun and to everything sandwiched in between. From that point, I could make my own perfect burger, adjusted to my personal taste. That’s what I do every 4th of July.
This recipe is part of Easy Smoked Meals at Home coming cooking class.
Eggs Benedict is an American breakfast dish — two halves of English muffin, a slice of ham or bacon, and a poached egg are served with hollandaise sauce. There are many variations on the basic recipe. The one I use in my Romantic Breakfast: Mastering Eggs Recipes cooking class comes from the Two for Tonight: Pure Romance from L’Auberge Chez François cookbook. It belongs to Alsatian cuisine, which combines the rustic simplicity of neighboring Germany and French finesse. My version below is adopted to our locally available ingredients. I use smokey reduced cream sauce with vegetables instead of Hollandaise.
There are many Cullen Skink online recipes and articles about it. Some recipes are elaborate, other — quick and simple. Cullen Skink can be thicker and thinner, with higher and lower calorie count. No matter what recipe you trust, it is amazingly satisfying soup for cold weather. If you are in the U.S. and crave for true Cullen Skink — because you know what it is! — order Finnan Haddie online. If you are in Texas, have never tasted authentic Cullen Skink before, and not ready to invest too much money and efforts into its perfect taste — try my recipe below. I use easily available in Central Texas White Smoked fish found in Whole Foods, Central Market, and some HEBs. After you read about Nuclear Penguin below, you’ll start laughing ironically “Oh, yeah! Very easily available!” It’s my secret and teasing WOW-ingredient for coming Scottish Beer Tasting Party. It’s optional for this recipe.