I've had this pulled chicken recipe bookmarked for ages, but hadn't made it because I loathe shredding chicken (or any other meat). Is there a more tedious, thankless kitchen task? I even hate it more than I hate trimming brussels sprouts.
However. A comment on the recipe mentioned using a Kitchen Aid to shred the breasts. That comment led me to this life-changing blog post. I haven't tried it on other meats yet, but I think pulled pork will be my next experiment - it works astonishingly well on warm chicken breasts, and I suspect freshly-cooked pork will be even easier.
Also the pulled chicken recipe is fantastic (I use this delicious local BBQ sauce instead of making my own).
Showing posts with label technique. Show all posts
Showing posts with label technique. Show all posts
Sunday, October 12, 2014
Sunday, February 19, 2012
Valentine's Day 2012
We don't usually do anything especially elaborate for Valentine's Day, but often we make a slightly more elegant dinner for ourselves. For some reason, Kahlua-Cinnamon Brownies have become part of that tradition (looking back at the orange binder, I see we first made them for Valentine's Day in 2003!).
This year, we made steaks following this technique and topped with crispy baby leeks. We also had a potato-and-parsnip mash.
We followed the above recipes as written; for the leeks, Victor cleaned and cut them into 2" segments. After browning the steaks, I tossed in the leeks and sprinkled them with salt (use more than seems strictly necessary - they should taste "salty" at the end, since they're the only additional seasoning for the steaks). I stirred them just enough to keep them from blackening (although they did get blistered) and kept going 'til they were crispy. Then remove from heat and set aside while the steaks cook.
We steamed the potato and parsnip chunks and Victor mashed them once they were very tender (and added some cream, butter, and salt/pepper).
Neither of us is particularly skilled with making steaks; I think this recipe will be our go-to one from now on. They were perfectly cooked (to about 135F) in 40 minutes.
This year, we made steaks following this technique and topped with crispy baby leeks. We also had a potato-and-parsnip mash.
We followed the above recipes as written; for the leeks, Victor cleaned and cut them into 2" segments. After browning the steaks, I tossed in the leeks and sprinkled them with salt (use more than seems strictly necessary - they should taste "salty" at the end, since they're the only additional seasoning for the steaks). I stirred them just enough to keep them from blackening (although they did get blistered) and kept going 'til they were crispy. Then remove from heat and set aside while the steaks cook.
We steamed the potato and parsnip chunks and Victor mashed them once they were very tender (and added some cream, butter, and salt/pepper).
Neither of us is particularly skilled with making steaks; I think this recipe will be our go-to one from now on. They were perfectly cooked (to about 135F) in 40 minutes.
Monday, December 5, 2011
Impulse Purchases
Monday: crispy brussels sprouts with sriracha; baked sweet potatoes
We were armed with our usual list when we went to the farmer's market yesterday, but Victor was beguiled by some beautiful brussels sprouts and I decided I couldn't leave without some of the world's best sweet potatoes. Tonight I was planning to make some slow-cooked beef shanks, but didn't get the slow cooker going in time, so I was glad we had something extra around to make.
I used a hybrid of these two recipes for the sprouts - lots of stove-top cooking (in bacon fat) while the potatoes roasted, then a quick deglaze/steam with a sriracha/lime/honey mixture. The sweet-spicy flavor of the sprouts also complemented the sweet potatoes, though the ones from Lydell Farms are so sweet that they really don't need any additional flavoring.
We were armed with our usual list when we went to the farmer's market yesterday, but Victor was beguiled by some beautiful brussels sprouts and I decided I couldn't leave without some of the world's best sweet potatoes. Tonight I was planning to make some slow-cooked beef shanks, but didn't get the slow cooker going in time, so I was glad we had something extra around to make.
I used a hybrid of these two recipes for the sprouts - lots of stove-top cooking (in bacon fat) while the potatoes roasted, then a quick deglaze/steam with a sriracha/lime/honey mixture. The sweet-spicy flavor of the sprouts also complemented the sweet potatoes, though the ones from Lydell Farms are so sweet that they really don't need any additional flavoring.
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