A CHEATER’S “CHIZZA”
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by Alz355
2d ago
Maybe you’ve seen the latest KFC creation that’s a worldwide hit. It’s called the “Chizza,” (rhymes with pizza) and it’s basically a pizza where the so-called “crust” is made from chicken. This was too good of an idea for me to pass up trying to copy at home!   In a previous blog, I posted my version of KFC’s original recipe chicken. I decided that I would use that seasoning mix as the basis for my chicken in this recipe. Then simply adding sauce, cheese and pepperoni to that would complete the treat! 2 cups all-purpose flour 3 tablespoons paprika 1 tablespoon celery salt 1 tablespoon dr ..read more
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PORK BELLY WITH SEARED SCALLOPS AND ESPRESSO GLAZE
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by Alz355
4d ago
Our 5th annual BOYZ weekend has just come to an end, and it’s always a big deal. Three of us live in Rhode Island, two in New Jersey, and one in Florida, so getting together is no easy task, and it seems to get tougher every year. So we celebrate our friendship every year with excellent food and drink. This is a rich, delicious, and unusual surf-and-turf I cooked as the featured dinner, using heritage Berkshire pork belly and beautiful sea scallops. Berkshire pork is usually only found online, so substituting a regular pork belly from your local butcher will do. But the fat and flavor of Berks ..read more
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CROSNES: A MYSTERIOUS SIDE DISH
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by Alz355
6d ago
Years ago, at Le Saint-Amour, a restaurant in Quebec City, the dish I ordered had these small strange-looking root vegetables sitting next to my roasted duck entrée. They resembled tiny twisted parsnips…or caterpillars! I needed to know what these things were, and so I asked my French waiter, who came back with a piece of paper that had the word “crosne” written on it. He said: “I don’t know how they say it in English.” Back at the hotel room, I went right to the laptop and started a search online and discovered that crosnes (pronounced crones) are also known as Chinese artichokes, and althoug ..read more
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THE DIFFERENCE BETWEEN WHISKEY AND WHISKY
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by Alz355
1w ago
Our 5th annual BOYZ weekend happens next weekend, and so I’m sure we’ll have intellectual conversations as we sample my collection of bourbons and whiskeys, especially after we taste a few bottles! There seems to be a lot of confusion about the spelling of whiskey and/or whisky, but the use of the letter “e” (or the lack thereof) is not random. Here’s the best explanation I’ve found… The spelling whisky (plural whiskies) is generally used for those distilled in Scotland , Wales , Canada , and Japan. Whiskey (with an e; plural whiskeys) is used for the spirits distilled in Ireland and in the U ..read more
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PRETZEL BREAD
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by Alz355
2w ago
As much as I’m a fan of sourdough–or any great bread for that matter–pretzel bread has a special place in my heart. I found a pretzel bread recipe that uses baking soda, a much milder and safer alkaline alternative to lye (which is what many bakeries use) an ingredient that I could safely pour down my drain after using.     ½ cup water ½ cup milk 2 tablespoons butter, softened 3 cups all-purpose flour 2 tablespoons brown sugar 1 tablespoon yeast 2 teaspoons salt 1 egg, separated Cooking spray ¾ cup baking soda Kosher salt or pretzel salt for sprinkling Combine the water, milk and bu ..read more
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PAN-SEARED WILD-CAUGHT AMERICAN SHRIMP
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by Alz355
2w ago
Almost 95% of all shrimp sold in the United States comes from farmed shrimp in countries like China, Thailand, Vietnam and India…as well as Latin America. The stuff you buy at the supermarket comes frozen (since shrimp is highly perishable) and then is thawed out and placed on ice to make the display look nice. But the shrimp you’re getting is not “fresh” (unless you’re lucky enough to get some wild caught local shrimp) and it’s from countries where the methods of farming are questionable at best. Shrimp farming in Asia and Latin America is destroying mangrove forests and because of that, coas ..read more
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IT’S NOT KFC, BUT IT’S CLOSE ENOUGH!
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by Alz355
2w ago
It’s been over a year since I posted this. Inspired by a recent conversation I had with a friend, I decided to share it again… It’s never a healthy option to eat fast food. Michael Pollan said it best: “It’s not food if it arrived through the window of your car.” A few years ago, a guy who claimed to be the nephew of Colonel Sanders, revealed the 11 secret herbs and spices that made KFC‘s original recipe chicken a worldwide success. He said he worked for his uncle for many years and had to make huge batches of the seasoning mix. For me, KFC is like crack. Although I’m a big proponent of grass ..read more
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CHINESE-STYLE HONEY RIBS
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by Alz355
2w ago
  I love these ribs. They’re one of the the first recipes I ever tried, and still one of my favorites. I’ll be making them again this weekend!   I like making these because you don’t need a grill or a smoker. They’re gooey, sweet and absolutely delicious!         ¾ cup soy sauce  1/4 cup hoisin sauce 5 lbs. pork ribs Zest and juice of 1 lemon 2 whole star anise 2 cinnamon sticks (3”) 1/2 cup honey 4 cups chicken broth   Mix the soy sauce and the hoisin in a bowl, and set it aside. These are the marinade ingredients.   If the ribs are large, cut ..read more
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CORNED BEEF AND PASTRAMI
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by Alz355
3w ago
I missed posting my annual corned beef prep for St. Patty’s Day, but who says you have to only eat corned beef once a year? After all, corned beef isn’t really an authentic Irish dish. The phrase “corned beef” was coined by the British. Although the Irish were known for their corned beef throughout Europe in the 17th century, beef was far too expensive for the Irish themselves to eat and all of it was exported to other countries. Owning a cow in Ireland was a sign of wealth, and the Irish used theirs for dairy products, not beef. The Irish ate pork, and a lot of it, because it was cheap to rai ..read more
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HERBACEOUS, DELICIOUS COCKTAILS
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by Alz355
3w ago
I love cocktails that are full of herbaceousness. (Got that right without spell check!) So whenever I’m dining in a higher-end restaurant, where I see that mixology matters to them as much as the food, I take advantage of their knowledgeable bartenders and have them create something special for me to try. Coppa and Toro are two Boston restaurants that often have cocktails that inspire. This drink, named “Hey Neon,” is from Coppa, and is a favorite that I regularly re-create at home for myself. Aquavit is a favorite in many a Scandinavian bar. Imagine vodka infused with caraway seeds, and you h ..read more
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