While at lunch with a friend today I watched him dip his chicken nuggets in his chocolate milkshake and I wondered if chocolate chicken would be a good dish. Aside from mole, which I know contains chocolate and I already can make.
I found this recipe online via
Pepperfool.com and it looks great.
( recipe )
However, some parts of the recipe don't add up. In particular the recipe calls for chopped nuts but doesn't say what to do with them. Same thing with the sugar, tomatoes and onions, and the pepper/crushed red pepper/cayenne pepper combo. I would think to add the nuts to the chocolate mixture to roast in the oven with the chicken, and add the rest of the spices to the mixture because everything else is in there anyway. But what of the tomatoes and onions?
I know hot oil can cook on its own away from heat for a little bit but would it really work to have the remainder of hot oil from the skillet simmer the chicken stock away from the heat in a big pan like that?
I really want to try this recipe. I think I can work it out. But I'd like to figure out what to do with this recipe when it seems to be very poorly written.
That, or I'll take your best offerings for chocolate chicken recipes instead. :)
I found this recipe online via
Pepperfool.com and it looks great.
( recipe )
However, some parts of the recipe don't add up. In particular the recipe calls for chopped nuts but doesn't say what to do with them. Same thing with the sugar, tomatoes and onions, and the pepper/crushed red pepper/cayenne pepper combo. I would think to add the nuts to the chocolate mixture to roast in the oven with the chicken, and add the rest of the spices to the mixture because everything else is in there anyway. But what of the tomatoes and onions?
I know hot oil can cook on its own away from heat for a little bit but would it really work to have the remainder of hot oil from the skillet simmer the chicken stock away from the heat in a big pan like that?
I really want to try this recipe. I think I can work it out. But I'd like to figure out what to do with this recipe when it seems to be very poorly written.
That, or I'll take your best offerings for chocolate chicken recipes instead. :)
Normally I post food icons here as ![[info]](http://p-stat.livejournal.com/img/userinfo.gif)
pensieve_icons, but today I have a real foodie post!
Yesterday was my first chance to go to Alinea, the restaurant ranked #1 by Gourmet magazine. My SO took me for my twentieth birthday, and we got the 22-course "Tour" meal, plus the foie gras, and I got a special 24th course for my birthday... details are at my journal. It's very image-heavy, so most of it is under a cut. Here's a picture of my favorite course as a teaser, though:
Black Truffle Explosion: Romaine, parmesan. Served on an Anti-Plate.
Again, you can read the whole picture-laden experience here atso_i_go!
pensieve_icons, but today I have a real foodie post!Yesterday was my first chance to go to Alinea, the restaurant ranked #1 by Gourmet magazine. My SO took me for my twentieth birthday, and we got the 22-course "Tour" meal, plus the foie gras, and I got a special 24th course for my birthday... details are at my journal. It's very image-heavy, so most of it is under a cut. Here's a picture of my favorite course as a teaser, though:
Black Truffle Explosion: Romaine, parmesan. Served on an Anti-Plate.
Again, you can read the whole picture-laden experience here at
so_i_go!- Mood:
giddy
Cross-posted to my site 101 Things Every Cook Should Cook
Lamb and lentils, lots of spices, this is a real midweek treat. That photo doesn't do it justice, I promise it's tastier than it looks. It takes less than an hour to make, and is a surprisingly low fat curry - always a bonus when you want Indian food but can't be doing with the usual pints of cream and/or oil it often involves. You can make it with chicken or beef, but I like it with lamb because it's a good way to use a tasty cheap cut like lamb neck.
Don't be put off by the list of ingredients, I bet you have half the stuff in your cupboard anyway and if you don’t then buying them will be a good investment for future Indian-food-making. And the world won't end if you miss out a few ingredients or have to improvise.
( Instructional Gubbins )
Lamb and lentils, lots of spices, this is a real midweek treat. That photo doesn't do it justice, I promise it's tastier than it looks. It takes less than an hour to make, and is a surprisingly low fat curry - always a bonus when you want Indian food but can't be doing with the usual pints of cream and/or oil it often involves. You can make it with chicken or beef, but I like it with lamb because it's a good way to use a tasty cheap cut like lamb neck.
Don't be put off by the list of ingredients, I bet you have half the stuff in your cupboard anyway and if you don’t then buying them will be a good investment for future Indian-food-making. And the world won't end if you miss out a few ingredients or have to improvise.
( Instructional Gubbins )
