May I present for your viewing pleasure this morning’s AM Northwest cooking segment, starring my meat pounder and me. In case you missed it, here’s my first appearance on the show.
In other Marinades news, The Kitchn reviews the book and says, “I think this cookbook will take you by surprise. We so rarely think of marinades by themselves, as recipes of their own merit that can go from weeknight chicken to steak night to a quick shrimp sauté. They're such an easy way to dress up an otherwise usual and mundane weeknight meal. Marinades will have you looking at, well, marinades in a whole new way.” Love it!
3 comments:
Love it too; your appearance and the book review.
Way to go Lucy! I am so, so proud of you.
Hi, Lucy ~ ~ Every time I take a class from you, I leave with soooo many tips and useful information ~ ~ besides the delicious recipes. I don't have a grill and would love your input on another way to cook the chicken breast, so that it comes out moist when done. This was a helpful video, I never thought to put my ingredients in a blender ~ ~ boy, will that save soooo much time and energy.
Mahalo for sharing your wisdom!!!
Aloha, Adaire
Adaire,
I’m so glad you enjoyed the class! For succulent results, try cooking pounded chicken breasts in a grill pan or under a broiler or bread them using the three-step breading procedure and pan-fry them. Unpounded chicken breasts are fantastic seared on the stovetop and finished in the oven (check out my fist cookbook for a complete lesson on searing). Hmmm, maybe we should consider doing a class on this subject…
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