The last post on this blog

Hello Readers!
I am excited to announce that this will be the very last post on this blog. I have moved all of the previous posts to my new website, EatDrinkEXPERIENCE.com!

At EatDrinkEXPERIENCE, you’ll find ALL of the content you enjoyed here plus some very new and exciting posts… It’s gonna be a whirlwind over the next few months and I am sure you will enjoy it!

Thanks for all of the support you have shown and thanks for reading!

Be sure to check out the new site and say hi in the comments!

Beer Can Chicken

I love beer can chicken… It’s unorthodox grilling technique results in some of the most moist meat I’ve ever had. Also, I love that we get to combine steaming with grilling… two cooking methods that are almost contradictory by nature.

Here’s a simple recipe that will make you the star of any summer cookout. Continue reading

Chicken, Waffles, and Team Blais!

I like Chicken. I like waffles. I LOVE the combination of the two on one plate. The perfect forkful`– a balance of sweet, hot, crispy, salty… like American “Thai/Vietnamese” food.

 

So here’s a recipe… It’s the best version of this “classic” combo I’ve ever made… I dedicate it to Richard Blais who I was rooting on in the finale of Top Chef All stars while eating it tonight. Continue reading

Basic Technique: Butterflied/partially deboned Chicken [and Tandori Marinade Recipe]

Every cook should have some basic butchering skills: breaking down a chicken, cutting chops, filleting a fish, and frenching a rack of ribs are all good skills to have. One of my favorite transformations is a butterflied and partially deboned chicken. It cooks quicker and more evenly, and it’s a perfect way to seperate bones for stock from meat for eating. Here’s my method:

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Kung Pao

I love Kung Pao chicken. This Chinese classic was [and still is] my mom’s favorite order. I wanted to create this at home tonight, because I have not found a place in Houston that makes it as good as the local Beaverton, OR restaurant my family would order it from growing up. I took inspiration from one of my favorite chefs, Martin Yen. If you’ve never seen Chef Yen break down a chicken… click the link and buckle your seatbelt! I took a look at his Kung Pao Recipe and adapted it to match the tastes I remember from going out with my family.

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Viva Tejas

http://t3.gstatic.com/images?q=tbn:ANd9GcSTgbG9kzqhweTR6lnhpK4tpBlTLiNtlT2eb3gLUaPZNBH5J1EI&t=1

 

Viva Tejas! Viva la revolution! Today is Texas Independence day… One hundred and seventy five years ago, the lone star state declared independence from the tyrannical Mexican rule. To commemorate this, I started a tradition last year of preparing a meal composed of Texas grown ingredients.

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Lisa made me dinner!

Chicken parm! Yum!!!