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Video Recipe and Cooking Examiner
Showing entries for Category: chicken
Showing entries for Category: chicken
Tandoori Chicken – The Busy (Lazy?) American Version
 Tandoori chicken gets is name from the clay oven it is traditionally cooked in, the Tandoor. The chicken is marinated in yogurt and an incredibly complex mix of spices, and then roasted in the extremely hot tandoor oven. The results are one of the world’s great culinary experiences. “Real” Indian Chefs spend hour’s carefully preparing their spices for this dish. Most make there own version of a “Garam Masala,” which translates to “hot spice.” There are literally thousands of variations, but the most common ingredients are; cumin, coriander, green cardamom seed and/or black cardamom pods, cinnamon, cloves, ginger, nutmeg, mace, dried hot chili peppers, sesame, mustard seeds, bay leaves, and turmeric.To do this properly the Chefs buy the whole seeds and pods of the various spices, they carefully toast and/or roast them, and then grind them right before they are to be used. Some even grind them by hand using a mortar and pestle. Of course, we busy American cooks unfortunately don’t have time for all that (or so we claim), and can buy an already mixed Tandoori spice package. Look for the words “Tandoori Spice” and/or “Garam Masala,” or as my package was labeled “Tandoori Masala.” These spice mixes are available at the major supermarkets (or specialty food stores, if you’re lucky enough to live near a large city), but can really vary in quality. Please make sure you check the label carefully, and that it contains most, if not all, of the spices listed above. Some of the cheaper, lower-quality versions are nothing more than hot pepper and turmeric. This recipe is from my blog, Food Wishes Video Recipes. |
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Coq au Vin - You're Not Getting Older, You're Just Getting More Connective Tissue
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| This is my video recipe version of the famous French fricassee, Coq au Vin, which means, "rooster in wine." The reason that this delicious braised dish traditionally uses an old rooster is its generous amounts of connective tissue, like collagen,... Read More |
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The "Grilled Spring Chicken with Blood Orange and Rosemary" Polka - Perfect for Weddings!
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| I knew it was only a matter a time before I'd set a video recipe to the Chicken Dance. This spring and summer, millions of inebriated people will be joyously flapping their elbows, and bobbing their heads, to this tune at weddings all over the county.... Read More |
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Happy Cinco de Mayo! Celebrate with a Chicken Thingamajig with a Side of Whatchamacallit
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| Many, many, years ago, in Tucson, Arizona, a cook accidentally dropped a burrito into a deep fryer. Since it was too late to save, she let it fry, and decided to have it for lunch. When one of the other cooks asked her what it was, she called it a "chimichanga,"... Read More |
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The End of Chicken Parmesan As You Know It
| Not counting pizza and spaghetti, chicken Parmesan may be the most popular Italian-American restaurant entree out there. For many years I've been trying to perfect a home version that didn’t require the breading and frying, but still offered that... Read More |
Asparagus and Chicken Noodle Casserole - It's the Best Jerry, the Best!
| The spring sun says, "Use fresh green asparagus," but the chilly breeze whispers "how about a creamy, comforting casserole?" I say let's have both. This video recipe shows my fairly straightforward approach to the great American casserole.... Read More |
Chef John
Having created and served up hundreds of original online video recipes, Chef John is one of the web's most popular cooking personalities. Get ready to watch, listen to, and learn from the most delicious content on the 'Net!
Having created and served up hundreds of original online video recipes, Chef John is one of the web's most popular cooking personalities. Get ready to watch, listen to, and learn from the most delicious content on the 'Net!
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