Skillet chicken with mozzarella and tomato. It’s a recipe mash up. Roast chicken meets pizza Margherita. It’s not on a menu anywhere but it should be. It’s that good. Chicken. Tomato. Cheese. What’s not to love?
Vietnamese beef noodle salad is a quick weeknight meal. Big tastes of lemongrass, beef, chili and fresh herbs hit all the right flavour notes. It’s the best kind of salad. Everything in balance.
Restaurant style aloo chaat chicken curry doesn’t exist on a menu anywhere that I’m aware of. I made it up. It’s different from the run-of-the-mill curries you see on almost every Indian restaurant menu. The chaat masala powder really gives it a distinctive tang. It’s become one of my favourites. I hope it does the same for you.
Steak with chimichurri sauce is a great way to add some zing to your every-day pan-fried or grilled steaks. It’s an Argentinian steak sauce brimming with olive oil, chili, garlic, lemon, parsley and onion flavour. It’s a totally different take on steak sauce.
In France they serve roast chicken with this unbelievable brown sauce. It’s one of the great roast chicken recipes. Up there with Zuni Cafe roast chicken with bread salad and Marcella’s chicken with lemons.
I’m a big fan of Indian food. I grew up on it so it’s in my blood. Homestyle Indian, mind you. Not what you get in restaurants. Tandoori chicken was always going on. It’s the Indian equivalent of a backyard barbecue. That’s why I don’t understand why it’s never very good in restaurants. My parents had a backyard grill. Restaurants have a tandoor oven. They should win. Makes no sense.