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Spatchcocked Chicken “Nilda’s Way”
Spatchcocked Chicken . . When my mother in law , Nilda, was still healthy and living with us, she made roast chicken over potatoes and onions at least once a month. She did not spatchcock (what a...
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Spatchcocked Sautéed Cornish Hen With Arugula In Honey-Mustard Vinaigrette
> > Traditionally, when spatchcocking a bird to be served in a restaurant, one should remove the backbone and sternum. Not only will that allow the bird to cook easier, but also allow the guest...
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Asian Style Glazed Pork Ribs With Fermented Black Bean Sauce
> > This dish will suit everybody with a taste for Asian flavors but no great desire to spend a lot of time prepping food in the kitchen :-) Although this will take about 3 – 4 hours to cook,...
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Buffalo Poussin
> > While I am a big fan of buffalo chicken wings, I am even more fond of other proteins cooked-with or doused-in buffalo sauce. I prepare ribs, fish, seafood and even vegetables “buffalo...
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