YumSugar

Definition: Spatchcocking

YumSugar — Wed, 25 Nov 2009 12:50:59 -0800

The word spatchcocking refers to the process of removing the backbone and breaking the breastbone of a bird. The partially boned fowl can then be spread open and flattened for cooking. While similar to butterflying, the process of spatchcocking implies the use of whole poultry rather than a single cut of meat. It is believed that the word is derived from the term "dispatch the cock."

Spatchcocking a turkey, chicken, or any other poultry results in a bird that takes up less oven space, cooks more evenly and quickly, and is easier to carve.

Source: Flickr User thebittenword.com

Turkey Roulade Two Ways - Beginner and Expert

YumSugar — Wed, 18 Nov 2009 05:50:33 -0800

This Thanksgiving, surprise guests by offering a main dish that's a slight departure from the typical turkey roast: a turkey roulade. In case you aren't familiar with the term, it merely refers to any kind of meat that's been rolled around a filling and then cooked. The result? A platter that looks more elaborate and grand than any run-of-the-mill roasted turkey.

Ironically, despite the dish's opulent appearance, a roulade is rather simple, and can make for an ideal entree at a beginner's Thanksgiving. Lean on gourmet canned vegetables, like marinated artichokes and mushrooms, to create the filling for your rolled turkey. Or, if you're up to the challenge, make a traditional roulade that's served with from-scratch stuffing and a cider gravy. Does either interest you? Then read more.

How to Make Chicken Cutlets

YumSugar — Fri, 30 Oct 2009 05:50:30 -0700

When I was developing my recipe for buffalo chicken mac and cheese, I headed to the local butcher to buy chicken cutlets. The butcher said he didn't have any on hand, but could make some for me on the spot. But when I stood there watching him, I couldn't believe how easy it was! I vowed to share the painless process with you. For step-by-step instructions, keep reading.

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Monday's Leftovers: Chicken Teriyaki Meatballs

YumSugar — Mon, 19 Oct 2009 09:00:58 -0700

I can't always find ground chicken at the store, so when I do, I stock up on it, and use it in various dishes. Last night, I busted out the wok for a spicy and speedy Thai noodle stir-fry, and tonight I'm using the rest of the ground meat to create a newfangled twist on a familiar favorite: meatballs.

Rather than the typical pork-and-beef mix, I'm taking the meatball to a different level with a mixture of chicken, scallions, and ginger - then tossing in shelled edamame, snow peas, and rice to the mix for a balanced supper. A simple teriyaki sauce ties the whole meal together. Ready for the recipe? Then keep reading.

Sunday Dinner: Drunken Noodles

YumSugar — Sun, 18 Oct 2009 06:30:52 -0700

For this week's Sunday night chicken dinner, I can't wait to apply the mainstream meat to a home-cooked Southeast Asian meal.

I love preparing ethnic foods at home, and this spicy noodle stir-fry, with its complex flavors, comes together in mere minutes, thanks to quick-cooking (and inexpensive) ground chicken.

Craving Thai takeout, sans the grease? For the recipe, read more.

Mac Attack! Buffalo Chicken Mac and Cheese

YumSugar — Thu, 15 Oct 2009 09:00:35 -0700

From classic stovetop shells to leek-and-cheddar penne, I've never met a mac and cheese I don't like. But the recipe I'd been craving most of all was one that, up until recently, only lived in my imagination: buffalo chicken macaroni and cheese.

My fantasy finally became reality one weekend when I put together all the elements I'd dreamed about. Al dente elbows of pasta, coated in creamy, sharp cheese sauce, topped with hot pepper sauce and crispy chicken.

It only occurred to me after sinking my teeth into the first bite that I could improve upon it even more by dotting the top with blue cheese crumbles and diced celery squares. That's why I can't wait to make it again! The epitome of indulgence, after the break.

Monday's Leftovers: Chicken With Onions and Garlic

YumSugar — Mon, 12 Oct 2009 09:00:01 -0700

As I mentioned before, my favorite way to buy chicken on a budget is to get it whole and cut it up into pieces, so I enjoy a taste of every part, from the wings to the drumsticks to the breasts and thighs.

Yesterday, I simmered the chicken in a cacciatore sauce of tomatoes, mushrooms, onions, and herbs, and tonight I'm using another one to make a straightforward roast that can be shredded into salads, soups, and pastas, or simply enjoyed on its own.

For a roasted chicken recipe that you can count on again and again, keep reading.

Sunday Dinner: Chicken Cacciatore

YumSugar — Sun, 11 Oct 2009 06:30:23 -0700

Chicken breasts and thighs have always been a staple in my household, but lately I've been doing some serious wallet-watching, and I've discovered that the best bang for your buck lies with the purchase of whole chickens.

So today, I'll pick up a couple chickens to make a classic poultry dish, chicken cacciatore, which uses every piece of the bird. Cacciatore means "hunter" in Italian, and protein prepared in this style is simmered in a sauce of mushrooms, onions, tomatoes, and herbs until succulent. Dying to try out the flavors for yourself? Then read more.

Monday's Leftovers: Chicken and Dumplings

YumSugar — Mon, 05 Oct 2009 09:00:30 -0700

The start of the week can often be so harried that I don't have time to stop somewhere for takeout or go shopping for groceries. My saving grace? Leftover chicken thighs from yesterday's lightened-up cassoulet.

With the poultry I've got remaining and only a few other pantry staples like onions, dried herbs, and frozen vegetables, I can create a shockingly pulled-together dinner presentation of down-home chicken and dumplings. See how it all comes together after the jump.

Monday's Leftovers: General Tso's Chicken

YumSugar — Mon, 14 Sep 2009 05:50:09 -0700

I haven't had Chinese for a while, and lately I've been craving the spicy-sweet flavor profile of that good old standby, General Tso's chicken.

Normally I order takeout at least once a week, but this month I'm on a tighter budget, so I'll take a different route and try to make a home-cooked rendition of this choice restaurant dish.

Not only am I saving money by using up the rest of yesterday's chicken, but I'm also going to lighten it up by eliminating the need for a deep-fryer - and I'll have dinner on the table in well under an hour. Make the recipe tonight.