Protein Posts

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General Gau’s Chicken

Monday August 16th 2010

I’ll admit it: There have been times in my life that I’ve been addicted to Chinese take-out. Here’s my version of General Gau’s chicken, a classic favorite from American Chinese restaurants. It’s not really authentic, but it’s seriously good stuff.

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Easy Roasted Five-Spice Chicken

Monday July 12th 2010

One of my favorite weeknight chicken dishes. It’s simple to throw together, and you can make the rest of your meal while it’s in the oven. A bonus? Chicken leg quarters are usually pretty cheap.

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Stuffed Pork Chops with Prosciutto, Mozzarella, and Sage

Monday May 24th 2010

To make this recipe, cut a pocket in thick-cut pork chops. Stuff with prosciutto, cheese, and fresh sage. (Yep, this is pig stuffed with more pig.) Sear on both sides to develop a flavorful, brown crust, then finish in the oven. That’s it.

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Homemade Ricotta

Thursday May 6th 2010

The idea of making cheese at home is kind daunting. There’s talk of rennet and starters and thermometers and precise temperature readings. Make no mistake, I’ll get to major cheesemaking. One of these days. Luckily, making ricotta at home is an easy way to get your feet wet with cheesemaking. Honestly, this is so simple. I don’t know why I haven’t done it before.

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Oxtail Marmalade

Wednesday April 14th 2010

This is, hands down, the most delicious thing I’ve made in a long time. And the most expensive. And the most time consuming. And the most primally … viscerally … carnivorously satisfying.

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Smashed Peas with Mint

Monday April 12th 2010

These smashed peas are smooth and earthy. Fresh lemon juice and mint add a little brightness and freshly cracked black pepper gives it a subtle heat. A handful of chopped green onion provides just a little onion-y bite. It gets a generous drizzle of fruity olive oil right before serving.

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Spicy White Pizza with Bacon, Shrimp & Asparagus

Monday April 5th 2010

For this pizza, you build layers of flavor by quickly sautéing the shrimp in a little bit of bacon fat and freshly cracked black pepper. The bacon adds a subtle smokiness that pairs really well with the asparagus.

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Panko & Chili Crusted Oven Fried Chicken Fingers

Monday March 29th 2010

As much as I love (love, love) fried food, this is one of my all-time favorite ways to cook chicken. This is my entry into Breakstone’s Triple Churned Challenge. You can vote for my recipes daily—and be entered to win $300!

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Buttermilk Cluster Rolls with Toasted Pecans and Bacon

Thursday March 11th 2010

Here’s my take on a popular recipe for Buttermilk Cluster rolls. These rolls are crusty on the outside, soft and moist on the inside—and dotted with bits of bacon and toasted pecans.

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Ginger and Maple Glazed Chicken Wings

Wednesday February 24th 2010

The humble chicken wing is so cheap—and so satisfying. (Plus, come on: What self-respecting carnivore doesn’t like to gnaw a little meat off the bone every once in a while?)

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