Chicken marsala is a classic Italian restaurant dish. Pound some chicken flat, flour it up, fry it up with some mushrooms and douse it with marsala wine. Not bad. Not great. And more work than it’s worth. Why not do away with the scaloppine? Go in a more rustic, hearty direction? Bring it into cacciatora territory? I bet that’s where chicken marsala comes from anyway. Italian home cooking five hundred years ago. I say let’s go back.
I don’t understand store bought roast beef sandwich meat. It’s expensive. It has a funny texture. It’s not very good at all. I’m just not a fan. If you’re looking for a better roast beef sandwich, have an oven, an instant read thermometer and a sharp knife you can do better. Home made roast beef sandwich meat. Like you’d get from an awesome sandwich food truck.
Dhansak is a famous Parsi dish. Little bit of history. The Parsis were from Persia and migrated to India to escape persecution in or around the 10th century. That’s the beauty of history. People move around. They bring their cooking with them. Don’t mean to oversimplify but immigration is good for food. Diversity. Variety. Ideas. Indian restaurant dhansak curry is adapted from the traditional. But lentils and a bit of sweet and sour remain.
Beef and beer stew – carbonnade a la flamande – is all about the beef, the beer and the onions. Browned beef. Caramelized onions. Brown Ale. A little bit sweet from the sugar. A little bit sour from the vinegar. A little bit smoky from the bacon. Everything in balance. Delicious.
Chile verde. Chili Colorado. Braised pork with tomatillos. Add some more green chilies and some cilantro and you have what might be the state dish of New Mexico. It’s all over the southern US. It’s nowhere up north. I don’t know why. It’s flat out comfort food.
I’ve been getting into miso lately. The salty, earthy, savory flavour just seems to add magic to everything it touches. I saw a blog on Japanese broiled miso chicken. I started thinking. What if I made that but slammed it up against Korean zing? And tossed it on the grill? It worked. In the end, spicy miso grilled chicken is more Korean than Japanese. Subtle Japanese inspiration crushed by a big dollop of gochujang.