i are what i eat: a food blog

5th March 2010

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Stuffed Burgers with Hash Browns

There are few combos in this world that make me happy.  A sweet-ass Killer Instinct combo? Yeah, they rule.  Combo pretzel snacks? No thanks. But, when the classic combo of beef and potato come together, it’s like Sabrewolfe laying a massive 20-hit smack down on those crappy cheese pizza flavored bites. Enter the stuffed burger, filled with a delicious blend of Mexican cheeses, served on a portugese roll. Sam hand crafted the patties and grilled on the cast-iron skillet to a perfect sear. The cheese melted throughout the center, so rather having a molten lava explosion melting my soft palate, its nicely distributed across each bite.  

Sam diced up a few russet potatoes, salt and peppered them, and threw them into a 400 degree oven on a cookie sheet. Honestly, it didn’t matter what form it came in. A burger needs some starch to bring it all together. But these potatoes were cooked perfectly. The heat from the pan gave each spud a nice crust, and finished smoothly upon chew. There was no greasy oily taste to detract from the creamy taste. Otherwise, a great American combo classic that Fulgore would approve of. Now, I’m off to buy a Super Nintendo system to get this Killer Instinct kick out of my system.

Tagged: dinnerhomemadeburgerpotatoes

30th January 2010

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Chicken Fingers a la Food Wishes’ Chef John

Of the many foodies I love to read and watch on a daily basis, Chef John of Food Wishes are posts that I am a particular fan of.  With an abundant schedule of sports parties around the corner, he bestowed on his viewers a meticulously detailed video on the craft and art of chicken fingers. His trick, besides an overly blatant ad spot for the Nexus One, is an ingredient that has appeared in many of my own dishes on this blog: panko bread crumbs.  I don’t know if you noticed, but I like panko.

So what else does an eager monkey-see-monkey-do’r do?  The answer is inside…

One thing to note: these fingers were HUGE.  The panko adds more body than regular bread crumbs, and a noticeably deeper crunch and flavor.  Cutting the chicken breast long-ways also gives you a something more substantial to hold, dip, and devour.  A dry, wet, dry batter of flour, eggs, and panko is all you need.  I did add some white pepper for some added heat, but feel free to leave out.  Now, when breading, pour out an eye-ball measurement of panko into a bowl, and then pour more.  I found that even when I thought there was enough, there wasn’t.  You’ll thank yourself latter when your teeth sink into a crispy chicken finger, ringing out a resounding crunch.  Deep fry in canola oil for 7 minutes, checking for that golden brown, and flip.  Set aside on a paper towel to drain off that excess oil.

With our kitchen being a tad smaller than we’d like, I don’t have room for fancy gadgets like a mandolin, which would have been great for my oven roasted potato chip idea.  Instead, like the Macgyver I think I am, I tried slicing paper thin pieces with staggered success.  In any case, they were thin enough to absorb a good amount of olive oil, salt, and pepper that fried up nicely in the oven.  A subtle crisp, with a smooth finish.

And don’t let people tell you green bean casserole is only for Thanksgiving.  They’re perfectly fine for any occasion.  Regular and french cut beans, mixed with cream of mushroom soup, and fried onions go into a casserole dish, and into the oven.  Be sure to top with more onions for that trademark crispy top.

I didn’t follow Chef John’s honey mustard recipe.  Instead, a few equal globs of honey, and (gasp) spicy brown mustard, and a dash of hot sauce will do the trick.  The fingers were delicious.  Incredibly juicy insides, and a great crust.  Thanks Chef John!

Tagged: dinnerhomemadechickenfingershoney mustardpotatoesgreen beans

1st December 2009

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Oven-baked Rosemary Chicken and Potatoes

I put a good amount of the new organize dry spices and herbs I recently purchased to good use for this classic and easy meal.  I cut along the bone on the thighs so the chicken would cook quicker.  Seasoned with thyme, oregano, salt, black pepper, and cayenne.  I gave them a quick hit in a non-stick pan, a few minutes on each side, which crisped up the skin, then oven baked.  Sure, it’s the fattiest part, but also the tastiest.  When I start popping pork rinds like candy, I’ll hear you out.

I cut the potatoes in small, similar sized bits, and seasoned with salt, pepper, parsley, and thyme.  Tossing them into the same tray the chicken went into, they cooked quickly with a firm outer shell, and smooth inside.  In the fridge, I had some leftover side veggies from a previous dinner out.  Portobello mushrooms, carrots, and string beans with a light butter sauce.

Thighs and other dark meat chicken will normally come out juicy, but wh not give you a closer look.

Tagged: dinnerhomemaderoasted chickenchickenrosemarythymepotatoes