Creamy Chicken Toast � A Recipe and a Reminder

I was watching golf the other day, and the announcer said that great golfers don�t need lessons, they only need reminders, and I immediately thought how well that saying applies to cooking. Well, this creamy chicken toast recipe is both a lesson (aka recipe) and a reminder, and a comforting one at that.

We�ll get to the recipe, but first, the reminder. Sometimes even I forget just how simple it is to make a cream sauce by reducing heavy cream. Almost every �cream sauce� you see is really milk thickened with some type of starch, usually a roux. These sauces are easy, and delicious, and we�ve made hundreds of them, but once in a while it�s nice to have the thing those concoctions are meant to mimic.

If you�re worried this might be too rich for you, keep in mind that by the time we add all the buttery roux to a milk-based sauce, we�re getting pretty close to the fat content of this. So, why not just do this with cream all the time? Cream is way more expensive than milk, and that�s before we reduce it. How much more? You know the old saying�if you have to ask, use milk.

As far as the recipe goes, I loved how this came out, but it begs for adaptation, especially when it comes to which diced veggies to toss in. Just be sure you cooked whatever you're using before you add the cream, since once that reduces, your dish is done, still crunchy vegetables, or not. Besides that, not much can go wrong, and a lot can go right, so I really do hope you give this a try soon. Enjoy!

Ingredients for 2 large portions:

2 small or 1 huge chicken breast (12 ounces)

salt to taste

1 tablespoon butter

thinly sliced green onions (the lighter parts)

diced red bell peppers

diced jalapeno peppers

1/4 cup chicken broth

1 1/2 cups heavy cream

2 tablespoons cr�me fraiche, optional

1 tablespoon freshly chopped tarragon

2 thick slices of toasted bread

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Airline Chicken Breast � Come Pan-Fry the Friendly Skies

Welcome to another episode of food you only see in restaurants, starring the always eye-catching �airline chicken� breast. Legend has it that the name comes from the fact this cut of chicken is shaped like an airplane wing, but that�s not actually the reason. 

This beautiful breast is known as airline chicken because it was such a popular menu item back in the day, when airlines still gave their guests real food. Above and beyond the wing-like shape, this worked so well is because food for air travel needs to be cooked way ahead of time, which means it can dry out, especially something like a chicken breast, but by leaving the wing joint attached, that becomes a little less likely. Plus, once you finished your breast, you got to eat a chicken wing drumette. Now that�s value-added service.

As I mentioned in the video, please feel free to use whatever spices and seasoning you wish, since that will not affect the technique at all. I should have used fresh herbs inside for a little nicer appearance once sliced, but I think I more than made up for that with the sprig of rosemary. Regardless of how you flavor yours, I really do hope you give this a try soon. Enjoy!

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Poutine � You'll Ruin French Fries and Like It

As the old joke goes, it takes a lot of time and effort to make poutine, but at least when you�re finally done you get to eat soggy fries. And, what incredibly delicious, soggy fries they are. 

Once you get past the fact that this is how they�re supposed to be, you can focus on the overall awesomeness of the dish, especially the rich, freshly made beef gravy featured herein.

I realize most you won�t actually use this gravy to make poutine, which is totally fine by me, since this is so good, on so many other things. While I don�t have any problem with you buying the cheese curds, or using frozen fries, I really do hope you make the sauce from scratch, as it is profoundly better than anything from the store.

I should mention that none of the �authentic� poutines I�ve had included chunks of beef in the gravy, but I really enjoy the extra meatiness, and this way everyone knows we made it from scratch. By the way, if you�re of the vegetarian persuasion, some severely caramelized mushrooms, and a decent vegetable stock (which I still need to do a video for), will produce a perfectly fine version. Either way, I really do hope you give this a try soon�at least the beef gravy. Enjoy!

For the Beef Gravy:

1 tablespoon vegetable oil or lard

1 to 1 1/2 pounds boneless beef short rib, chuck, or brisket, chopped

4 tablespoons butter

1 cup diced onions (you can also add some garlic if you want)

salt, freshly ground black pepper, and cayenne to taste

1/3 cup all-purpose flour

4 cups homemade beef broth, or a low-sodium, all-natural prepared broth

fresh chives to garnish

For the Fries: click here for video

For the Cheese Curds: click here for video

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Romesco Sauce � Cold Sauce Monte Rushmore for Sure

It�s not unusual for me to get requests for recipes I�ve already done before, but over the last few years, I seemed to be getting an abnormal number of requests for romesco sauce. Knowing I had already filmed it, I�d reply with something polite, like what don�t you understand about using Google?

Well, I�d like to apologize to all those people I blew off, since while it�s true I posted a video for romesco, it was actually many years ago, on About.com, which has ceased to exist. In fairness, I�ve done over 1,800 videos, as well as lived over 54 years, so hopefully a little recipe related forgetfulness would be forgiven.

Anyway, it was high time to update this Spanish classic, since it�s one of the all-time great summer sauces. It�s pretty much perfect with anything off the grill, especially vegetables and seafood, and that�s how we usually enjoy this, but there�re so many other places where this can shine. It makes for an unbelievable sandwich spread, as well as perfect �secret ingredient� for your favorite potato or pasta salad dressings.

Like most sauces and condiments, this begs for personalization; whether we�re talking the level of heat, or ratio between the ingredients, or how smooth or course you grind it, you shouldn�t hesitate to adapt this to your tastes. But, no matter how you tweak this, or what you serve with it, I really do hope you make some soon, and then keep making it all summer. Enjoy!

Ingredients for about 3 cups:

3 large red bell peppers, fire-roasted, seeded, and peeled

1/2 cup olive oil

8 cloves peeled garlic

1 cup cubed stale bread

3/4 cup roasted almonds

1/4 cup sherry vinegar

1 tablespoon smoked paprika

1 teaspoon cayenne pepper, optional

1 teaspoon kosher salt, plus more to taste

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Bourbon Pepper Pan Sauce � Learning a Skill That Always Thrills

Mastering pan sauces is one the easiest things a home cook can do to raise their culinary game, since it allows one to produce dishes most people only see in restaurants. And not just any restaurants. The really good ones.

By the way, if you�re still looking for a Father�s Day gift, a nice bottle of bourbon, with a little splash going to finish a home-cooked steak, would make quite the one-two punch of manly goodness. And, even if your dad isn�t a sitcom stereotype, who doesn�t enjoy a well-executed pan sauce?

If you�re making this for meat that�s coming off a grill, you can still do the sauce separately, and just keep it warm until the main course is ready. Start with the saut�ing garlic in butter step, and finish as shown. Of course, you�ll have to add some coarsely ground black pepper to the sauce, but that�s about the only adjustment.

Like I said in the video, this sauce�s rich, sweet, peppery flavor profile also works wonderfully with pork chops, and grilled chicken. You can also switch up the Bourbon for another liquor, since this really is just a technique video. Regardless of what you use, or what you serve it with, I really do hope you give this great pan sauce a try soon. Enjoy!

Ingredients for two portions:

1 clove minced garlic, saut�ed in 1 teaspoon butter

1 ounce bourbon

1/2 cup chicken broth or veal stock

1/3 cup heavy cream

2 teaspoons cold butter

salt and cayenne to taste
freshly ground black pepper to taste

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Creamy Ricotta Pasta Sauce � Now 100% Cream-Free!

I enjoy the taste and texture of a classic cream sauce, but what I don�t enjoy is that they tend to be very rich, and filling. I mean, come on, I�m trying to save room for the tiramisu. 

However, by using ricotta cheese, and egg, and some boiling pasta water, we can make a sauce that seems every bit as creamy, and delicious, but will still allow us to walk away from the table under our own power.

I added some pesto to mine this time, but that could have been some sun-dried tomato paste, or roasted chilies, or caramelized mushroom, or diced-up, leftover grilled veggies, or�you get the idea. The technique is really the thing to focus on here, and once perfected, you�ll simply be left trying to figure out what else to add in, or on this lovely sauce.

As I mentioned in the video, I love to top this pasta with ricotta salata. If you�ve never had it before, it�s worth a try, and not just for this dish. Ricotta salata is a great summer cheese, since it�s perfect with things like tomato salads, and grilled peaches, just to name a few. So, keep that in mind, but in the meantime, I really hope you give this a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

For the sauce base:

1/2 cup ricotta cheese

1 large egg

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

zest from 1 lemon

cayenne to taste

about 2/3 cup hot pasta water, plus more if needed

For the pasta:

8 ounces dry pasta, cooked 1 minute under

1/4 cup pesto, or to taste

lots of grated ricotta salata to finish

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Chicken Spaghetti � Because Cows and Pigs Can�t Fly Either

A big bowl of spaghetti and meat sauce is one of my all-time favorite meals, and like most cooks, I make it a little different every time. The veggies change seasonally, and as far as the meat goes, sometimes it�s beef, or pork, or a combination, but for whatever reason, chicken is rarely considered. It�s usually only when I�m using up leftovers that I think to toss it with noodles. So, I almost forget how great this is when you dedicate a whole bird, and a few hours to the effort.

Other than requiring a little time, this recipe is dead simple, with the only major decision being how thick to make your sauce. I like something fairly light, I guess because it�s chicken, but if you do want something thicker, simply change the ratio of sauce to water when you start the recipe. You can also reduce it longer, but you knew that.

Just be sure to undercook your pasta by at least a minute here, since as you saw we�re going to finish it in hot sauce for a couple minutes at the end. This is a critical step, and allows all those flavors to get sucked up by the still hydrating spaghetti. This is also a great make-ahead meal, as you can prep your sauce one day, and then assemble the finished dish at a later date. Either way, I really do hope you give this chicken spaghetti a try soon. Enjoy!

Ingredients for enough Chicken Spaghetti Sauce for between 1 and 1.5 pounds of pasta, depending on how �saucy� you want it:

1 large whole chicken (4 1/2 to 5 pounds), with bag inside cavity removed

1 jar (24-oz) marinara sauce (about 3 cups)

6 cups water or chicken broth

2 anchovy fillets

2 teaspoons salt, plus more to taste

red chili flakes to taste

To finish the dish, for each person:

4 ounces spaghetti, cooked, drained (not rinsed!)

enough chicken spaghetti sauce and to please you

more grated cheese

1 tablespoon cold butter

1/4 cup thinly sliced basil leaves

salt and hot pepper to taste

at least 1/2 cup freshly grated Parmigiano-Reggiano or Pecorino cheese

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