This ancient Cambodian grilled chicken recipe, called Mann Oeng K’tem Sor, may look complicated, but it’s really just a series of simple steps.
The stone walls of the
Bayon temple in Cambodia, built at the end of the 12th A.D, includes an amazing series of bas-relief pictures of the army supply
trains, encampments, field kitchens, and some of the earliest depictions of
Asian barbecue. Specifically,
you'll see chicken skewered on split sticks and grilled over
pyramid-shaped fires. Nine hundred years later, you'll find the same chicken
grilled exactly as it was done during the height of the Khmer empire. This
recipe may look complicated, but it's really just a series of simple steps. Like most S.E. Asian recipes, the end result is a succulent, savory, melt-in-your-mouth delight. (Feet are optional... ;) )
For the Chicken and Marinade:
1 whole chicken (3 1/2 to 4 pounds)
5 cloves garlic, peeled and cut in half
2 tablespoons sugar
1 teaspoon coarse sea salt
1 tablespoon soy sauce
Good nutrition in the morning and early afternoon is vital for attention and learning, and it helps keep kids focused and alert all day. I’ve taught hundreds of youth to plan and cook for themselves, and the vast majority of them, given the opportunity, will choose healthy, nutritious foods, if
They taste good
Are offered in variety
They feel like they are allowed to choose for themselves.
Kids get bored with the same old, same old…and a variety of foods helps ensure more balanced nutrition. Here are a few of my favorite "quick & easy" tips for school lunches...
Wraps are sturdier and less messy to eat. Who wants to eat a smooshed sandwich?
Quesadillas are quick and easy to make. Ham & Cheese, Pizza, Turkey and cheddar
Vary hot and cold lunches. A thermos of their favorite soup or stew is a nice break from cold lunch, especially in winter.
A hot sandwich, wrapped in foil, will stay warm in a thermos, all day!
Pita Pockets are easy to eat, less messy, and because pita it denser than…
Spatchcocking: "Cutting a chicken or other type of poultry down the middle, removing the backbone, and pressing flat in preparation of roasting or grilling." Spatchcocking is a great method for adding some amazing flavors while reducing your grilling or roasting time by nearly half! To spatchcock a chicken, use strong kitchen shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken, until you hear the breastbone crack, to flatten it out into an even thickness. Here’s the marinade recipe I like to use
2 Tbs Tabasco Sauce (I like the new Buffalo flavor)
1/4 cup olive oil
2 Tbs apple cider vinegar
2 Tbs Lemon Juice
2 Tbs Light Brown Sugar
2 Tbs Worcestershire Sauce
2 Tbs fine sea salt
1/2 orange Juice
2 cups apple juice
Whisk together the marinade ingredients in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade. Seal the bag and rotate it around to…
I started out, many years ago, grilling with a good old fashioned Weber Kettle, the most popular
charcoal grill in American since, well...ever. 😉 Sadly, these marvels of simplicity rarely get used to their full potential. Sure, you can grill up endless burgers, dogs, and brats…and they’ll be awesome, but let’s look at some advanced (dare I sayHome Chef?) techniques to take
this old classic to the next level! I have used the Weber to make everything from jerky, to smoked salmon, to traditional Southern Pulled Pork, to authentic Texas-Style Briskets and Pork Bellies, and I’m going to show you how to, as well. Direct vs. Indirect There are two basic styles of grilling, direct & indirect. Direct Grilling Direct grilling cooks your food “directly” above the hot coals. Best for searing and charring foods that you want to grill quickly.Of course, with this higher heat, you have to be more watchful to ensure that foods, especially those with sugary marinades or glazes, don’t burn before they’re…
In many parts of the country, beef brisketis BBQ. Indelibly tough and bland when cooked with conventional methods, brisket magically transforms, after a long bath in smoke, into a melt-in-your mouth, sweet, savory, smoky treat. Starting with a full 10-12 pound brisket (called a "Packer.") A “packer” brisket is made up of two parts, the flat, and the point. The "flat" runs the whole length of the brisket (slice this against the grain and serve as brisket) while the "point" is a cap that sits on top of one end. (It's this cap or "point" you want to use for your burnt ends, more on that later...)
1/4 cup sea salt
1/4 cup Hickory salt
1/3 cup coarse black pepper
1/3 cup granulated garlic
First, mix all of the rub ingredients together in a shaker bottle with large holes. One hour before smoking, pat the brisket dry, and set in on a sheet of butcher paper in a rimmed baking dish. Next, trim off as much of the hard, external fat as you can, until only about 1/4 inch remains. Next, coat both…
Chef's Tips for Better Burgers Burgers might just be my favorite food. Now, there's not a thing wrong with the good old-fashioned American Cheeseburger, in fact, it's awesome, but if you feel like expanding your horizons just a bit, here are my three favorites "gourmet" burger styles, as well as some tips for cooking a better burger. All the patties for these recipes are prepped and grilled the same way, so it's easy to make a big batch of one recipe, or set up a burger-bar and let your guests choose which style they want to try. Pan-searing your burgers in a hot skillet is a great method as well!
Four “Better Burger” Tips
· 80/20 ground beef
· Chill patties 15 minutes, after forming
· Season AFTER grilling (except salt)
· Toast buns for flavor and burger stability
· I like to sear my burgers REALLY close to the fire, so I flip my top grill over so that the grates are resting directly on the coals. You can also “re-purpose” an old flat grate from another type of grill. Works great!
The holidays are, hands down, my favorite time of year, but it’s no secret that (especially for us
foodies) it can bring with it a lot of kitchen chaos and performance anxiety. So many dishes, so many people, and so many “cherished family traditions” that must be upheld, it would be well-nigh impossible to make it through the season without at least some drama. If you come from an Italian family, like mine, well… fugget
about it! So, if we can’t avoid the chaos, let’s at least try to get a rope on it, right? Here are a few tips to help you avoid enough of the crises to actually enjoy the food and family time, which, let’s face it…is really the whole point! #10 – Don’t sweat the small
stuff! Does anyone really care if the tablecloth is ironed? Does anyone really care if their napkins are shaped like swans? Or if you’ve freshly polished Great-Grandma’s silver? No, they don’t…they want to eat, and laugh, and then eat some more! If you’re low on time (uh,
who’s not?), and that cloth is…
In BBQ, sauces are used to flavor, marinade, glaze, and as a condiment or topping for grilled and smoked meats, especially ribs and chicken. History places the origin of BBQ sauce to the first American colonies of the 17th century and can be found in recipes and cookbooks (both English and French) over the following two centuries. Much like chili in Texas, these sauces were less about gourmet ambitions and more about masking the often off-putting odors and flavors of “aged” meat in a pre-refrigeration society. The origins of these sauces isn’t particularly complicated, take the traditional tastes and flavors of the predominant immigrant population, add in the most similar ingredients that could be found locally, and mix with some good old American ingenuity, and you have the roots of a tradition that has only grown stronger and more popular over the last two centuries. South Carolina mustard sauce, for example, can be traced to that region’s German settlers of the early 18th century. …