Chicken doesn’t have to be boring, and Pok Pok’s chef, Andy Ricker, proves that with his cult-favorite dish, Kai Yaang. A whole roasted chicken is brined, stuffed with Thai aromatics like lemongrass, garlic and cilantro, then marinated in soy and fish sauces and basted with shallot oil and honey to ensure maximum flavor.
If you can’t get to Pok Pok in Portland, Oregon, or its outposts in Los Angeles and Brooklyn, you can check out Ricker’s recipe for Kai Yaang here. Then watch him make it with Man Fire Food host Roger Mooking on Tuesday, August 16 at 9pm ET on Cooking Channel.
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Gather ’round and silence your chuckles because today’s lesson is all about spatchcocking. And it’s going to add some serious A-game cred to your run-of-the-mill grilled chicken.
Continue Reading Dinner Rush! Spatchcocked Grilled Chicken
There’s a reason spinach-artichoke dip is on so many restaurant menus – it’s based on a flawless combination. You can’t lose when tender artichokes and a blend of sharp cheeses make nice with just enough bright green spinach to make it feel at least a little bit healthy.
Continue Reading Dinner Rush! Spinach-Artichoke Stuffed Chicken
I can remember growing up and rifling in awe through my grandma’s collection of spices. The sights and smells of things like mace, nutmeg and ginger were exotic to a curious 8-year-old. What did not seem that exotic, though, was a jar plainly labeled Lemon & Pepper. I mean, it smelled nice and all, but what was so special about lemon with pepper in it that it needed to be bottled and extolled on a shelf?
Remember when you were a kid and, by total happenchance, something flipped a switch in your head and made you realize that there was a whole world happening around you that you hadn’t paid much attention to before? Like your own little mini mental revolution? Familiarizing myself with that aromatic jar of black and yellow powder turned some sort of key in the lock of my view of the world. A blindfold I didn’t even know was there had been removed, and I started noticing lemon pepper everywhere: on restaurant menus, in other’s people’s kitchens, on cooking shows, at the grocery store. Apparently this was a thing. Apparently I’d also been fed a lot of it without even knowing it.
Somehow it’s less the flavor and more the idea of lemon pepper that reminds me of growing up. So many people around me reached for that red-labeled McCormick jar as their secret ingredient for weeknight dinners. (Or in the case of my dad, a guy whose cooking knowledge knows few frontiers, lemon pepper was a lifeline.) As an adult whose life now revolves around food, I reach for real lemon and freshly ground pepper. The flavor is much fresher. The nostalgia still tastes the same, though. It tastes like being young and blissfully ignorant — like finding something new hidden among the everyday.
Continue Reading Dinner Rush! Lemon-Pepper Chicken with Orzo
Winter doldrums got you feeling down? Solution: fried chicken. It may be a year-round comfort food favorite but when winter’s in full swing, nothing can uplift your mood more than a crunchy on the outside, tender on the inside piece of fried chicken. Of course, you might already have your own secret spice mix, favorite dipping sauce or method for frying, but one look at these fried chicken photos below and you just might testing out a new recipe tonight.
1. Fried Chicken (pictured above)
Chuck Hughes rubs chicken drumsticks with a spice mix of salt, pepper, cayenne pepper, garlic powder, onion powder and dry mustard powder. He also adds the spice mix to the flour batter so you get even more flavor. Cook the chicken in oil until the pieces are crispy and brown.
Continue Reading Comfort Feast: Fried Chicken, 5 Ways
Chuck Hughes rebounds after the demise of the Montreal Expos with a new season
Hey Sports Fans! The long wait is over and a brand new season is upon us… Actually, not baseball but a fresh new season of Chuck’s Day Off with hot new recipes you are going to crave…
Continue Reading Hot New Season: Chuck’s Day Off + Tasty Food People
I’m probably not the first person to admit I’m more interested in Game Day Food than the Big Game itself. When people get together with a bevy of fingers foods, you can certainly count on me showing up. It’s probably one of my favorite ways to eat — a little bit of this, a little bit of that. And there will be dips, crunchy salty things, plenty of icy beer.
This year I’ll be making my Spicy Sweet Potato and Chicken Fritters. Warm sweet potatoes become the base for this savory fritter that’s stuffed with chicken and then dipped in a spicy sour cream and sriracha combo. And did I mention the fritters have a delightful crunch thanks to panko breadcrumbs? I love these things, they’re hot and sweet and the fontina béchamel isn’t anything to laugh at either. Perfect game day snacking.
Continue Reading Ultimate App: Spicy Sweet Potato and Chicken Fritters
Celebrate the Super Bowl with heaps of homemade finger-licking hot wings.
Nothing says football like wings. The light crunch of their crispy skin, the tangy, mouth-watering sauce, the way the first bite burns your mouth because you just can’t wait — it’s all part of the game-day tradition.
With the Super Bowl coming up this Sunday, it’s time to get those wings ready for kick off.
Continue Reading Countdown to Super Bowl: A World of Wings
The Food Network’s Kitchens offer for your perusal eleven trends that will define the coming year in food. Check out five of the trends here, then visit Food Network’s Dish for the rest of the list.
And if reading about these trends makes you hungry, you’re in luck. This year they’ve distilled (or rather mashed up) the predictions into two emblematic recipes, thus giving you an opportunity unique among year-end forecasts: the chance to eat the predictions! Check back tomorrow for the recipes. If they’re any indication, the year 2011 is going to be a delicious one. Bon appétit!
Continue Reading Food Network Kitchens: Top Food Trends for 2011
Today's TV Dinner: Giada's Chicken and Orzo Frittata
Breakfast for dinner is still hot in the world of food trends but I like that you can enjoy this for dinner and still have great leftovers for breakfast (and lunch if you’re feeling lazy)…
Continue Reading TV Dinner: Chicken and Orzo Frittata