Posts tagged ‘chicken’

Willkommen! Welcome to Der Jaeger. Whether you are hunting for fine art, fine dining, collectables, militaria, or just a quick bite; you’ve come to the right place. But you don’t have to be German to enjoy all that we have to offer…

I love Pennsylvania. If you happen to be driving through the town of Lake Ariel, perhaps during a weekend trip to the northern Poconos Mountains, you may suddenly get a whiff of BBQ. Rocco caught it first.

All I saw was an antique store, but…

>> Read on to find out where the sweet smell of meat was coming from. >>

With all the chatter about roasting chickens making its way through the blogs recently, I thought you’d appreciate a quick video tutorial on trussing a chicken. There are a few different ways of tying your chicken up, but I find this one easy to learn and remember, and is neighborhood butcher-approved. You don’t need trussing needles or skewers, just a length of twine.

Why is it worth taking the extra two minutes to truss your chicken? By pulling the wings and legs close to the body, you’re creating a nice little package that allows the constituent parts to cook more evenly—the wings won’t be flopping around with the tendency to burn, and the more uniform shape will insulate the drier white meat portions from overcooking. Plus, it will look absolutely golden brown and fantastic when you pull it from the oven.

Take a look at the video below, with a bonus appearance on the chair behind me from sous-chef cat Harry. He’s a poultry lover who’s just waiting for the day I let my guard down and he can sink his fangs into a freshly-roasted drumstick.
>> Check out the video on how to truss a chicken after the jump. >>

WHO DAT? The New Orleans Saints are Super Bowl-bound, and we’ve got your back with a jambalaya recipe from Nicole Canfora Lupo, New Jersey-based journalist, author of Images of America: Belleville, and lover of double coupons. She can be found at her incredible finance site, Rainy-Day Saver, where we can all learn a few things about budgeting and splurge on the good stuff, like bacon chocolate.

It’s always smart to have a filling and meaty main course on your Super Bowl buffet table. With all the free-flowing beer, your guests need something substantial to keep them energized and on their feet through four quarters of commercials that try too hard, questionable play calls from the guys in stripes, and an aging-rockers halftime show. One of my all-time favorite winter recipes rises to the occasion for this year’s Big Game—it’s not a soup, it’s not a stew, it’s that Creole creation of jambalaya.

I’m not sure when I first discovered the ricey goodness of the jambalaya. It might have been back in 2004, when I went to Oddfellows Rest in Hoboken, which specializes in Cajun and Creole cuisine. But it definitely led me to find a good base recipe and put my own spin on it.
>> Read on to get the jambalaya recipe >>

I hate to use this term–but I recently hosted a semi-homemade dinner party.  I had just a few people over for dinner on Wednesday night, but didn’t want to do too much cooking because a) it was my birthday and b) it’s hot as frick.   Hence, I turned to El Rey de Pollo.

El Malecon is a Washington Heights institution and a foodie fave. It’s been written about on a million food blogs and was prominently featured in Gourmet two years ago. Fortunately, the King of Chicken hasn’t let the attention get to his head. Located right next to the George Washington Bridge Bus terminal, it’s open from 7am to midnight and always packed. Given the large Dominican community in Washington Heights, we don’t lack for good chicken. Yet, Malecon’s chicken really is the best.

First of all, the chicken itself is lean, tender, and moist. (It’s a quality bird.) The skin is slowly blackened on rotisserie spits to crispy, non-fatty perfection. The final addition is Malecon’s signature green sauce—a deceptively simple combination of lime juice and garlic. The cost of three chickens, a giant order of fried sweet plantains, and an avocado salad was a mere $34. And they delivered it right to my door. You know how people often say things like, “I feel like I was born in the wrong time”? Well, I never say that. I was born in the right time. A time with air conditioning, salad spinners, and delivery.

From my own kitchen I added sweet corn, microwaved for six minutes inside the husks and served with  chili-lime compound butter and cotija cheese. Never able to stray too far from things Italian, I also served Falanghina wine from Campania in glasses filled with peaches. [Co-Editor Casey notes that though Danielle omitted the cayenne from the butter recipe in deference to the more, shall we say, faint of heart among us, she served it on the side to dust on top of the corn and cotija cheese. A perfect compromise and a most excellent birthday!]

I’m cooking dinner for my parents…but it’s August and I don’t want to heat my apartment. What can I cook that doesn’t involve the oven and a minimal amount of long boiling pots?

This is a tough call for me, because I am a full-fledged kitchen sado-masochist. I have no compunction about turning on the oven in 90-degree weather, torturing myself and my extra-furry, extra-sheddy cats in the pursuit of delicious cherry pies, peach galettes, the best breakfast bread, and even mac and cheese. But maybe it’s time to rethink my ways.
>> Read on for hot-weather recipes that won’t make you overheat. >>