I wanted to share with you my top 5 kitchen must-haves for every kitchen. These tools are perfect for those starting out in the kitchen in one way or another. Whether you’re a grad fresh out of school, or a young professional starting your life on your own, these tools are a great starter kit to being a successful home cook. Yes, there are other “kitchen accessories” that help make cooking a little easier, but these 5 tools are the bare necessities. I will go over my top 5 kitchen accessories in a later blog. So let’s jump right in!
This recipe was inspired by one of my favorite Miami restaurants…Finka Table and Tap. This is a MUST DO when visiting Miami. This gastropub features traditional Cuban food with a Peruvian/Korean twist. Like me, you may find it very difficult to order just one item. If you have to choose just one, I highly recommend their Cuban fried rice…yummmm. It is definitely my favorite dish on the menu.
One day, while scrolling through the Gram, I came across a dish Finka was featuring. It was a roasted 1/2 chicken in a naranja agria (sour orange) gravy over risotto. When I saw the dish, I was like, “Gotta have it!”, and since I am almost 1300 miles from Miami, I decided to improvise and make my own interpretation of this dish. The final product was killer, and I knew I had to share with you all. I hope you enjoy this Latin derived recipe!
For the month of May, Banza (Instagram: @eatbanza) is celebrating the deliciousness of plant-based meals. I wanted to support their #BanzaPlusPlants initiative the only way I know how, and that is through this delicious meal. Banza pasta is not your typical pasta. They ditched the typical wheat pasta, and substituted chickpeas instead. What does this mean for the pasta? Double the protein, four times more fiber, and nearly half the net carbs, without compromising the taste (https://www.eatbanza.com/pages/our-pasta). For this particular recipe, I decided to use the shell shaped pasta because these little shells act as mini bowls that hold the sauce, ensuring delicious goodness in every bite. So, if you like this recipe, leave a comment and be sure to share on social media using #BanzaPlusPlants and tag both @eatbanza and myself @nate_thechefboy_rd. Enjoy!
After sampling this dish with multiple people and getting great feedback, I wanted to share with you all how I make mysuprême de volaille, French for “Chicken Suprême”, with root vegetables. I decided to add mashed red potato to this dish but will be excluding it from this recipe.
Like all dishes, proper mise en place is a must. The reason being, when you start cooking, there is no stopping to find ingredients. You risk messing up. This recipe may seem overwhelming at first. Just read through it a couple times, place all your ingredients in front of you, and practice.
2 boneless chicken breasts (skin on)
Ground black pepper (fresh is better)
1-2 tbsp Grapeseed oil/canola/vegetable oil
4 garlic cloves
1/2 small bunch of thyme
4 tbsp Butter
2 shallots, sliced thin
1/8-1/4 cup brandy or white wine
3/4 cup reduced chicken stock (reduce 1 cup chicken stock to 1/4 the amount)
Ingredients (root vegetables):
4-6 Baby carrots
2-4 baby golden beets
2-4 baby red beets
1 small bunch rosemary
1/2 small bunch thyme
1 brunch parsley
1. Preheat oven to 425. Remove chicken breast from refrigerator to allow it to come to room temp (2-3 minutes). Season w/ salt and pepper.
2. Wash and dry all veggies. In a roasting pan place rosemary, thyme and parsley creating a bed for the root veggies. Season the bed with salt. Place your veggies in the herb bed and wrap with aluminum foil (tight seal). Place pan on stove top to get the cooking started (~1 minute). Once you hear crackling, transfer pan to oven and cook for 30-40 minutes depending on size.
3. Place large skillet on medium high heat and add your oil. Lower heat to medium and add you garlic and thyme. Place chicken breast skin side down on hot pan. DO NOT MOVE CHICKEN UNTIL SKIN HAS BROWNED (~4min). Flip chicken and add 1-2 tbsp butter (depending on size of breast). As the butter melts, spoon over the chicken, BASTING the skin until golden (~3min). Flip chicken skin-side down and baste the other side. Remove the chicken from stove and transfer to oven (cook 10 min in oven). Once cooked, remove chicken from the oven and transfer chicken to a plate to rest. Drain the excess fat into a bowl
4. Place skillet back over medium heat. Add shallots and remaining butter. Transfer garlic and thyme from the previous step back into the pan. Once shallots have caramelized, about 4 min, lower the heat and deglaze the pan with your brandy or white white. Scrape the bottom of the pan clean. Once the alcohol burns off (you’ll know because the alcohol smell will go away) add reduced chicken stock, stir, and season with salt and pepper. Let the sauce cook for a couple minutes, then pass through strainer. Press the shallots and garlic into the strainer. Place back over heat and reduce sauce to thicken it (~5min)
5. Remove vegetables from oven and halve them. Arrange on the plate like a little garden. In the center of the plate you can spoon you mashed potato. Slice your chicken breast and transfer chicken pieces onto plate all at once. Drizzle your sauce on the chicken and veggies, but be careful not to put too much on the crispy skin.
6. Serve to those you love and enjoy!
This recipe was inspired by both the great Chef Gordon Ramsay as well as my favorite meal…BRUNCH!!!! When I think of brunch, I think of innovative dishes that really get those taste buds dancin’. I love the breakfast feel of brunch with a hint of lunch just tapping on the front door. This particular brunch dish brings together the Italian flavors of fresh rustic bread, garlic and olive oil (bruschetta) with an earthy balance of in-season wild mushrooms cooked to perfection. A brunch dish would not be complete without an oozing poached egg to bring the dish together. So without further ado, let’s get into this recipe.
***BONUS: Scroll to the bottom for my favorite brunch spots in both Miami and Boston!