This video recipe was shot about a month ago, when my wife and I had colds. This is Michele's surefire cure to the common cold, and she likes to make it as soon as the first symptoms appear. You may have heard about the restaurants in China that are sort of like food clinics, and you order according to your symptoms. Various herbs and spices are combined to cure what ails you, and while there is no scientific proof that these dishes cure anything, as the old saying goes, "they can't hurt."
You'll notice the obvious lack of a voice-over in this video. I just wasn't feeling up to it at the time and figured I would go back and do one later. But, after watching it, and the cold-related production value, I decided to keep it in its original form. This "medicine" is great spiked with hot sauce to really clear the head, and using fresh ginger is also a must, as the dried stuff will not provide the same fabulous fumes. Enjoy!
Ingredients: 2 lbs chicken wings water to cover by a few inches handful of shiitake mushrooms 4 green onions red bell pepper 6 cloves garlic 1/2 cups thin sliced ginger soy sauce to taste fresh chopped cilantro hot pepper, optional
Fried Halloumi, native to Cyprus, may be the only food where the word "squeaky" comes up when people are describing this unique cheese. Halloumi is traditionally made from goat and sheep's milk, and is similar to a mozzarella, but denser, saltier, and…squeakier. Let me explain.
What makes Halloumi unusual is it's very high melting point. Because of how the curd is heated, then brined and pressed, the cheese can be fried without melting. This makes for a very cool appetizer or meze, as they would call it in Cyprus. This video recipe I did for About.com shows my favorite way of preparing Halloumi. I think it's best when seared in a very hot pan, nice and brown, and then drizzled with a balsamic vinaigrette.
Oh, and about this "squeakiness;" when you bite into the warm, fried cheese, it makes a slight squeak against your teeth. I find the sound and sensation oddly addictive. But, that's just part of the fun - the firm texture, and salty flavor, work great with the sweet balsamic vinegar and cherry tomatoes. Before you send me the "but, where do I find Halloumi cheese?" comments and emails, I'll tell you it's quite common in any high-end chain grocery store that has a cheese department (which they all do). So get some Halloumi, and get your squeak on. Enjoy! Click here for the transcript and ingredients.
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 irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce. These attempts were met with soggy, flaccid results. The problem with not frying the breaded breast is the baked-on coating just doesn’t get crisp enough to stand up to the sauce and cheese.
Well, on Tuesday, February 19th, at 4:45 PM, it hit me like a giant meatball dropped from the leaning tower of Pisa (worst simile ever?). I was watching TV and saw some croutons being sprinkled on a salad. I suddenly had the answer to my crispy/cheesy coating dilemma. The solution to the breading problem was…no breading! I would make the chicken Parmesan like a casserole; chicken and sauce, topped with a crispy, crunchy, layer of cheese and croutons.
What followed was one of my proudest moments as a cook. Not only did the recipe taste amazing, it was also better than any traditional chicken Parmesan I had ever made. When you consider it's lower in fat, takes about 10 minutes to put together, it's no wonder why this is my new favorite recipe. Now I know what Alexander Graham Bell felt like when he got that phone to work…"Watson, come here, I need you…the chicken Parmesan is ready." Enjoy!
UPDATE!! My chicken really was done after 35 minutes (plus resting for 10), but your cooking time may be up to an hour depending on the size, shape, and temperature of your chicken. Please use a meat thermometer to check doneness (155 degree F.)
Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used 5, but they were huge!)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons
As disturbing as the thought of a canned cheeseburger is, what really bothers me about the photo are the garnishes. I'm assuming it doesn't come dressed with lettuce and tomato, and that these are just "serving suggestions" to make the whole thing seem less horrible. But, cucumbers? Cucumbers? Do German's put cucumbers on their cheeseburgers? Imagine the shame for the citizens of Hamburg. It's enough to make you want to move to Frankfurt.
UPDATE!!! Thanks to a tip from scallywag, here is a live taste test of the above mentioned canned cheeseburger! I don't speak German, but you really don't have to in order to understand this review. Enjoy?
This video recipe was shot about a month ago, when my wife and I had colds. This is Michele's surefire cure to the common cold, and she likes to make it as soon as the first symptoms appear. You may have heard about the restaurants in China that are sort of like food clinics, and you order according to your symptoms. Various herbs and spices are combined to cure what ails you, and while there is no scientific proof that these dishes cure anything, as the old saying goes, "they can't hurt."
