Poultry - FishView Our Alphabetical Recipe Index for Poultry - Fish
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A cheap but authentic wok is best for this – a carbon steel one which heats up quick and is hot enough to properly sear food well (non-stick is an easy clean but never gets hot enough and produces more steam or humidity to the mixture resulting in more saucy stir fries vs. quick cooked, fresh and flavorful. A cast iron pan is also fine. But start with what you have. If you have a round wok bottom and a flat (regular, electric stove top) make sure you get the metal ring the wok sits in. I use both fresh garlic and ginger, as well as the added boost of some jarred stuff, which is always on hand. Plates from Chinatown (the blue and white patterned ones) are especially pretty for this dish. Serve with jasmine tea and dessert could be store-bought fortune cookies, restaurant almond cookies, and/or mango sherbet with mandarin oranges on top.
Sole or another white fish works here
Commercial (frozen) pot pies are a crime. It's a cinch to make your own. This recipe uses chunks of cooked turkey or cooked, fresh chicken (I use all white meat for a deluxe pie and when chicken breasts are on sale). The flavor of this great family or company dish cannot be beat; just the aroma brings people to the kitchen asking: is it ready yet? This uses a cheat of mushroom soup (cream of chicken is also fine) instead of classic bechamel but it's still a quantyum leap above freezer case pot pie. OR make the classic version (included in recipe below)
An easy dish with a dramatic and unique presentation that is wonderfully inviting. Browned chicken pieces line a casserole and then a special, savory popover batter is poured over. The batter puffs up and the result is golden hunks of chicken, nested in a crispy, tender golden popover crust. Serve the optional mushroom sauce on the side with a green salad. This recipe launched my food career when it won a main dish contest years ago, when I was but a teen. Although I became a pastry chef and baker (and not officially a cook or cuisiniere), I took that first (and only) blue ribbon as a sign of culinary calling. This recipe, regardless of the trends of the day, still makes anyone at my table spontaneously go 'wow'.
I suppose this really means whether grandma or a bubbie (another vintage grandma) made this chicken dish for your originally. There are whole chicken recipes and chicken ‘parts’ recipes – always good to have in your repertoire for those times you want a slow-cooking, saucy chicken that can be easily doubled and rewarms well. This is one of those particularly ‘haimish’ chicken recipes, that has grandma written all over it. It is easy, quick and staying and is comfort food at its best. It’s also great if you get chicken legs on sale or need more breasts or legs, depending on who’s coming for dinner. It uses some convenience products but that is also part of its 50’s vintage appeal. You can also prepare this the night before and refrigerate and pop it in the oven the next day.
Sunny, simple and flavorful – what else would you expect from a quick Greek fish recipe? Have your fish monger gut and trim the fish if you prefer filets over whole fish. This is perfect whether you choose bass, snapper, sole or even wild salmon.
Sole or halibut work well
Another perfect turkey –this one takes a short brining to tenderize it and then a slather of butter (or oil) and fresh herbs just under the skin makes this a turkey no holiday should be without. I developed this for a client, Huntsinger Farms, who supplies the nation with fine, organic turkeys for the holidays for generations.
Brining is the key.
A classic wing variety.
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