name : wesage : 24
location : hoboken, nj
occupation : food
explain yourself:
i love to eat food.
i love the thought of eating food.
i love reading about people who are eating food.
this blog is to document every chew, gulp, sautee, and taste i encounter. there's plenty of food out there, and i want to experience all of it.
[featured photos and video were captured on my iphone 3gs. others will be fairly and rightfully credited to their proper owners.]
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midtown lunch
amateur gourmet
serious eats
VendrTV
Robyn Lee
Wine Library TV
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Sticky Lemon Chicken a la Gordon Ramsay
OK, the headline for this post is a bit of a stretch. Am I a multi-michelin star winning chef? No. Am I British? Well, if we don’t count my unhealthy love for Chelsea Football Club and Guy Ritchie films, I’m going to have to give a big thumbs down on that. One thing I am: impressionable. I came across this recipe after stumbling upon Gordon Ramsay cooking up sticky lemon chicken on YouTube. Going solely off memory and the ingredients list, this is what I came up with.
One thing that really amazed me is Ramsay’s suggestion to lop off the bottom end of the drumstick. According to him, it cooks quicker, and looks much more presentable. I’m not sure about cooking time, but simply cutting of the bottoms give the drums a much meatier, larger look to them. In a big pan, brown on both sides, then sprinkle thyme and garlic over top. With all the delicious chicken bits stuck to the pan, I used some apple cider vinegar to deglaze (the recipe called for sherry vinegar, which I didn’t have .. this might have been my undoing). I added some soy sauce and honey, and let the liquids bubble up nicely before adding some hot water. Afterwards, adding a few slices of lemon over top, and letting the mixture reduce down, it was supposed to become syrupy: it did not. I removed the chicken, and added a small bit of corn starch and water to thicken. Yes, Gordon, I cheated.
One mistake I think I made was using too many slices of lemon. When cooking, the peels added a slight bitterness to the overall dish. Adding honey and some more water helps, but once the damage had been done, it was a challenge to bring it back. Under prepared, I served the chicken over a ziti. This dish definitely called for rice to sop up the sauce better. Not exactaly Ramsay styled, but a good first try nonetheless.
